A look at local food discoveries, whether it’s a particular dish or an ingredient, often with one or more recipes.
Time for our next entry in the great Bread & Soup Project! Brazil! Being our neighbor, and having at least a passing familiarity with the food, I thought, picking out the appropriate bread and soup would be easy. But then, Brazil is a massive country, with regional culinary differences that vary from Portuguese to African to… Read More The Bread & Soup Project #26 – Brazil
May 2-4 – 2019 – 2-4 de Mayo Sandperch Tataki – Sandperch, rubbed in a mix of salt, merquén chili flakes, and smoke powder, and quickly seared, then chilled, leaving the inside still raw. Sliced, and then topped with salted cucumber slices, radish threads, and nira. Underneath, a classic dashi broth of kombu seaweed… Read More Peruvian, With a Touch of Nikkei
April 25-27 – 2019 – 25-27 de Abríl Ever since my first foray into making a quick version of Huatía Sulcana, a Peruvian dish of slow braised beef in a mix of aromatic herbs, it’s been an ongoing series of experiments. I’ve made beef versions, oxtail versions, pork versions, and, chicken versions. And each has… Read More The Deeply Herbed Chicken
Many moons ago, 9 years to be more precise, there was a brief blip on the local food writing scene with a blog called NoshBA. The young man who ran it and I only had one contact, when he sent me an email to assure me that he wasn’t encroaching on my territory, because he… Read More The L Word – Oriental Stew
You say “prawn”, I say “shrimp”, let’s call the whole thing risotto…. Is there a difference between prawns and shrimp? In colloquial usage, generally not. Many of us use the two terms interchangeably. It’s a cultural given that folk from the UK, Ireland, Australia, and New Zealand, lean towards prawn, while those from the US… Read More Risotto, Prawns & Shrimp
It really shouldn’t have been a surprise that the soups and stews of Botswana have a strong European influence, in particular Dutch and English, after all, there has been a historical presence of both – in particular the British, from whose colonization Botswana only gained independence in 1966. I would say that from what I’ve been… Read More The Bread & Soup Project #25 – Botswana
Menu #12 March 21-23 – 2019 – 21-23 de Marzo Favorite Plates / Platos Favoritos It was Purim week, and while nothing in our meal was a traditional Purim dish, each one had inspirations from tradition. Gravlax translated to a modern style ceviche, we had a spicy bean soup, smoked trout found its way… Read More Purim Inspirations
Menu #11 March 14-16 – 2019 – 14-16 de Marzo “Life is short, eat dessert first. / La vida es corte, coma el postre primero.” A strange, stray thought occurred to me when I looked at this picture of our dessert this week…. If someone is colorblind, does it more or less just completely… Read More Sweet, Bordering on Savory