A look at local food discoveries, whether it’s a particular dish or an ingredient, often with one or more recipes.
Gorina-Hernández, Argentina – I was made an offer I couldn’t refuse. It involved several weeks of discussion, so it wasn’t spur of the moment with a gun pointed at my head. Henry’s sister, Sylvia, asked me to be the padrino, or godfather, to her son Branco at his confirmation. It’s a little different than being… Read More The Godfather, Part I
Buenos Aires – Just a short “teaser,” as we’re off to La Plata for Henry and his friend Elizabeth to participate in the national folklore dance competition. More about that, after I’ve seen it! Last night, dinner at Elizabeth and Carlos’ apartment. She prepared fresh cod ceviche; very simple bits of cod cured in freshly… Read More I yam what I… oh never mind.
Buenos Aires – I think every culture has some sort of scramble as a classic dish. It isn’t likely to be high on the elegance charts, and it probably fits into the category of “guilty pleasures” for most foodies. Argentina has its revuelto gramajo, a scramble named after Artemio Gramajo, a gourmet chef who was… Read More Scramble
Buenos Aires – Once again pointing up that plays on words don’t work cross-language was my attempt at a joke about there not being any virgins at the Copacabana. I didn’t say it aloud, as heading to the Bolivian community’s Festival of the Virgin of Copacabana, in Barrio Flores, had the air of something serious… Read More At the Copa, Copacabana…
Buenos Aires – We’re coming down to the wire on buying our new apartment, so things have been a little hectic. Meetings and phone calls with the real estate agent, the escribano (notary/title preparer), working out transfering funds halfway across the world (you’d think in the day and age of the internet and easy global… Read More There’s a Pea under my Mattress
Buenos Aires – Celery is one of those much maligned vegetables. You know the type – okra, avocados, lima beans. You wouldn’t think it would fall into that category, but stop and think about it – other than that ubiquitous staple of the buffet, the “celery stick,” or maybe mixed into a salad, when was… Read More Baking Celery
Buenos Aires – I’d like to wax poetic over the first arrival of fresh green peas in my local market. My poetic talents, even if I’ve had a glass or two of wine, run towards Mary had a little lamb or limericks about gefilte fish. I’d wax prosaic, which is more in line with my… Read More Ode to Spring Peas
Buenos Aires – Picked up some beautiful oyster mushrooms in chinatown the other day. Decided to just do a search for an interesting recipe on the internet and found a great site with all sorts of mushroom recipes. What caught my eye was a recipe for Mock Abalone. I had all the ingredients except one… Read More Mock Abalone?