A look at local food discoveries, whether it’s a particular dish or an ingredient, often with one or more recipes.
We’re halfway through winter here and I hadn’t even thought about either The Bread & Soup Project or The L (Locro) Word project. I’ve been making plenty of soups and stews for us to eat at home, but just hadn’t headed back into exploration territory. Time to get cracking! This, certainly, is one of the furthest… Read More The L Word – Colombian Beans
July 5-7 – 2018 – 5-7 de Julio 2018 Menu #31 It was a dessert challenge on one of the recent episodes of Masterchef Australia that got me thinking about the flavor combination of cardamom, coffee, and pistachio. It occurred to me that persimmons are in season right now, and they go well with all three… Read More An Inspired Cheesecake
Posting the entire menu each week has begun to feel a bit repetitive, so I’m going to just post one or two new standout dishes each week. Publicando el menú completo cada semana ha comenzado a ser un poco repetitivo, así que solo voy a publicar uno o dos platos nuevos destacados cada semana. … Read More Ceviche with Passion
So this is going to be a little different from the two previous Carbonara Confessions. I didn’t go to any restaurants, I didn’t suffer through badly made carbonaras, laden with cream and/or ingredients that had no business being there. Enough discussion was had in the comments on the two posts, both here and in various social… Read More Carbonara Confessions, Round 3
June 22-24 – 2018 – 22-24 de Junio A simple ceviche with an extra ingredient! Sole, cured in a mix of lime juice, tamarillo, rocoto, ginger, garlic, salt, and pepper; cilantro, red onion, toasted corn, and a wedge of sweet potato. Un ceviche sencillo con un ingrediente extra! Lenguado, curado en una mezcla de… Read More 2018 Menu #29
June 14-16 – 2018 – 14-16 de Junio Trying out a new causa presentation based on one from one of our favorite Peruvian restaurants in town, Quechua. A layer of potato flavored with lime, green onion, serrano chili, olive oil, and salt; wrapped around a salad of poached shrimp, red onion, tomato, garlic, celery, lemon,… Read More 2018 Menu #28
June 7-9 – 2018 – 7-9 de Junio It’s artichoke season here, for a short while, and we like to take take advantage of seasonal vegetables. One of our savory cheesecakes, with a crust infused with garlic and shallots, and a filling of ricotta, pecorino, and steamed artichoke. Accompanied by a half artichoke cooked… Read More 2018 Menu #27
Now, those don’t look all that “peculiar”, do they? It’s not that half-moon ravioli are out of the ordinary. But… the color of them is different than the usual plain flour or semolina flour, no? Much like the very first in this series… grano arso, made with “burnt flour”, or stradette, made with corn flour. These are ravioli… Read More Peculiar Pastas #9