A look at local food discoveries, whether it’s a particular dish or an ingredient, often with one or more recipes.
Our pasta course was the overall hit of last week’s menu at Casa SaltShaker. Our favorite course too. A couple of years ago I introduced you to langanelli, a whole wheat pasta from the area around Rome. The original way I saw it made was in sort of vaguely trapezoidal shapes – a long strip… Read More We Are Langanelli
A round-up of a quartet of favorite dishes from the last couple of weeks, and then, we’re off for a few days in São Paulo…. Sole, Prawn, & Calamari Ceviche – diced sole and lightly poached prawns, cured in a mix of lime juice, rocoto chili, garlic, white onion, and cucumber; mixed with corn,… Read More Surf, and Turf
December 26-29 – 2019 – 26-29 de Diciembre Standout Plates / Platos Destacados Sole Tiradito – Tiradito is a form of ceviche where the fish is cut in slices like sashimi rather than diced – it cures faster and offers more interesting possibilities for plating. Here, thin slices of sole are laid out in… Read More A Touch of the Tropics, A Touch of the Riviera
When I was born, there was no country called Burkina Faso. The area in question was a part of what was internationally referred to as French West Africa, and specifically the area above the tri-part Volta River, the Black Volta, White Volta, and Red Volta. In short order, however, while I was still suckling at a warmed… Read More The Bread & Soup Project #30 – Burkina Faso
December 18-21 – 2019 – 18-21 de diciembre Standout Plates – Platos Destacados Linguini with Cockle Sauce – Homemade linguini. Saute chopped onion, garlic, hazelnuts, lemon zest, dried chilies in olive oil; deglaze with rosé wine, add cockles (baby clams) and arugula. Toss with pasta. Simple and delicious! Tallarines con Salsa de Berberechos –… Read More With Silver Bells and Cockle Shells
One of our guests this last week has a business where he takes people hunting and foraging in the wilderness, using traditional techniques to bring people closer to the spirit of the land, connection to the animals they kill and eat, and native american traditions (the techniques may be slightly updated from the true traditions,… Read More Baby Goats and Carrots
I almost feel like this is one of those dishes that I should go back and do one of my vegetable explorations of, but then I’d have to come up with like three other carrot-centric recipes. And this one took some work all on its own – it’s been “in process” for almost a year.… Read More Textures of Carrot
I really need to get moving on this project or I’m still going to be working my way through the S’s when I’m 90…. On to our next country, Bulgaria. North of Greece and Turkey, south of Romania, east of Macedonia and Serbia, and the east coast borders on the Black Sea. Not surprisingly, its cuisine… Read More The Bread & Soup Project #29 – Bulgaria