A look at local food discoveries, whether it’s a particular dish or an ingredient, often with one or more recipes.
Ah, someplace a little closer to home for a change. I’ve even been to Bolivia, and I’ve even had the soup we’re going to make in today’s entry for the Bread & Soup Project, quite a few times actually – it’s one of my favorites. On the bread side, I considered going with something empanada-like… Read More The Bread & Soup Project #23 – Bolivia
Menu #50 November 23-24 – 2018 – 23-24 de Noviembre Favorite Plates / Platos Favoritos Smoked Tomato Cheesecake – crustless cheesecake from homemade cream cheese, smoked sun-dried tomatoes, eggs, togaroshi; polenta and parmigiano crisp; roasted cherry tomatoes; grated tomato and olive oil emulsion; salsa verde (green onion, rosemary, oregano, parsley, basil); tomato powder. Cheesecake… Read More Smoking Tomatoes & Gelling Oranges
Menus #48-49 November 14-17 – 2018 – 14-17 de Noviembre Standout Plates / Platos Destacados Quinua & Beet Chowder – Red quinua, beets, white onions, garlic, rocoto, cumin, salt, pepper, beef stock; finished with spinach and feta cheese; garnished with grated egg and chives. Chupe de Quinua y Remolacha – Quinua roja, remolachas, cebollas… Read More A Moment with Beet & Apricot
Menu #47 November 7-9 – 2018 – 7-9 de Noviembre There was no consensus on the favorite dishes this week, in fact, I think all five dishes each had their proponents. So I picked three of them that I thought were just a little better than the other two. No hubo consenso sobre los… Read More Asparagus, Broad-Beans, & Pork
Menu #46 October 31-November 3 – 2018 – 31 de Octubre-3 de Noviembre Standout flavors (and plates) of the week / Sabores (y platos) destacados de la semana: Peruvian yellow chilies / Ajies amarillos de Perú “Fruits of the Sea” in Chili-Cheese Sauce – broiled butterfish fillet covered with an “ají” sauce of… Read More Yellow Chilies & Shiso
It has been awhile, no? In fact, it’s been a solid 8 months since we visited Bermuda in this project. I kind of got stuck when it came to Bhutan, next in the alphabetical list. Sooner or later I was going to hit a country that I had… even still have… virtually no concept of, nor… Read More The Bread & Soup Project #22 – Bhutan
Menu #45 October 25-27 – 2018 – 25-27 de Octubre Handrolled fettuce (you probably know fettuccine, which is the diminutive – these are wider and thicker) of semolina flour, chimichurri spices, and eggs; roasted asparagus and garlic; sauce of lemon juice, eggs, and vegetable stock; dusting of merquén smoked chili, and chives. Fettucce hecho a mano ((probablemente conocés… Read More Asparagus Chicken Grape
Menu #44 October 17-20 – 2018 – 17-20 de Octubre One of the difficult things as a cook here in Buenos Aires is finding a reliable source of uncooked shellfish. This is the only place in the world I’ve ever been where if you go to a fishmonger, you find that virtually all of… Read More Strawberry Prawns Forever