A look at local food discoveries, whether it’s a particular dish or an ingredient, often with one or more recipes.
June 4 – 2018 – 4 de Junio Private dinner / Cena particulár I was in the market and there were fresh tamarillos, a fruit we don’t see for more than about a week, once a year here. I grabbed a few to use this week. It’s not a well known fruit in Argentina,… Read More 2018 Menu #26
May 31-June 2 – 2018 – 28 de Mayo-2 de Junio We began the evenings with a tangy ceviche of sole, cured in a “tiger’s milk” of lime and lemon juices, rocoto chili, ginger, passionfruit, cilantro, mint, and salt. We added in finely diced rocoto chili, avocado, red onion, and tomato, and served it… Read More 2018 Menu #25
May 24-26 – 2018 – 24-26 de Mayo Roasted Beet Causa – mashed potato flavored with olive oil, yellow chili, lemon juice, salt; roasted diced beets tossed with white onion, cumin, chipotle chili, parsley, lemon rind and juice, tamarind, olive oil, salt and pepper; puree of avocado, lime juice, green chili, cilantro, port, garlic, cream… Read More 2018 Menu #24
This has to be one of the more unusual pastas I’ve encountered. It’s a very old traditional pasta from Sardinia, called Lunas de Serramanna. The pasta itself is just called a luna, or moon, Serramanna is a town in south-central Sardinia. In form, the lunas are almost like a sort of semolina flatbread or pizza, and it’s not… Read More Peculiar Pastas #8
May 17-19 – 2018 – 17-19 de Mayo Sole Ceviche with Guacamole Puree – sole cured in lime juice, mirin, soy sauce, gochugaru; puree of avocado, serrano chili, cilantro, lime juice, sweet wine, garlic; fresh peas, red onions, cilantro, piri-piri-chilies Ceviche de Lenguado con Puré de Guacamole – lenguado curado en jugo de lima,… Read More 2018 Menu #23
May 15 – 2018 – 15 de Mayo Private Dinner, Harvard Business School / Cena Particular, Escuela de Negocios, Harvard Chicken & Bacon Causa – chilled mashed potato flavored with olive oil, lime juice, green onion, serrano chili; poached chicken and crispy bacon, tomato, green onion, mint, tonnato sauce; salted cucumber and radish; mint.… Read More 2018 Menu #22
This is Henry’s favorite pasta that I make. It started, way back, when I wanted to make a good whole wheat pasta for a class. A bit of online research at the time led me to a Mario Batali recipe, which this is based on, his version of langanelli con i ceci. The pasta, langanelli, is a… Read More Peculiar Pastas #7
May 10-12 – 2018 – 10-12 de Mayo Eggplant & Zucchini Tonnato – broiled rounds of spiced eggplant and zucchini; sauce of mayonnaise, tuna, anchovy, capers, gochujang; salted cucumber and radish slices; chopped hard boiled egg, chives. Berenjena y Zapallito Tonnato – rodajas de berenjena y zapallito largo, especiado y asado; salsa de mayonesa,… Read More 2018 Menu #21