A look at local food discoveries, whether it’s a particular dish or an ingredient, often with one or more recipes.
Whose recipe is the right one? This is always an issue with older recipes in particular, but I find it time and again when I’m researching various unusual pastas. Who has the right info? I was flipping through The Encyclopedia of Pasta, a U of California translation of a meticulously researched Italian work, and randomly… Read More Peculiar Pastas #6
March 30 – 2018 – 30 de Marzo Private dinner – vegetarian, gluten and mushroom free / Cena particulár – vegetariana, libre de glutena y hongos Salad of roasted tomatoes with basil, roasted palm hearts, amaranth cooked with red chili, guacamole puree, black olives, chives. Ensalada de tomates asados con albahaca, palmitos asados, amaranta… Read More 2018 Menu #13
March 22-24 – 2018 – 22-24 de Marzo Sole & Calamari Ceviche – sole and calamari in an emulsified cure of grapefruit, lemon, and lime juices, olive oil, yellow chili, ginger, passionfruit, salt and pepper; brined cucumber strips and radish threads, red onion, limo chilies, cilantro. Vegetarian option with diced portobello and sliced palm… Read More 2018 Menu #12
March 16 – 2018 – 16 de Marzo A couple of new dishes inspired by my trip this last couple of weeks in Peru. Apologies for the photos – I realized at last minute my regular camera wasn’t charged and these are photos from my phone. Unos platos nuevos inspirados por mi viaje a Perú… Read More 2018 Menu #11
? While Trujillo has a public transit system of small buses and vans, it’s not a coordinated effort. Pretty much every vehicle is individually owned (Henry’s older sister owned one for years), and runs whatever route they choose – to some extent there are official routes that they can bid on, but many, especially the… Read More A Very Moche Day (or 2)
One last menu before vacation in Peru! Un último menú antes de vacaciones en Perú! February 22-24 – 2018 – 22-24 de Febrero Grouper Ceviche with Yellow Chili – grouper, cured in emulsion of orange, lemon, and lime juices, olive oil, yellow chili, salt; red onions, basil, chives, yellow chili, sweet-sour orange rind.… Read More 2018 Menu #10
15-16 Febrero – 2018 – February 15-16 Salmon “Tataki” Tonnato – salmon coated in gochugaru, seared, chilled, and sliced; charred eggplant puree; sauce of tuna, mayonnaise, capers, anchovies, lemon zest and juice, gochujang; pickled radish slices; croutons; radish sprouts. “Tataki” de Salmón Rosado Thoné – salmón rosado rociado en gochugaru, dorado, enfriado, y rebanado;… Read More 2018 Menu #9
We’re back up to the Caribbean, and this time, the Bread & Soup Project heads to Bermuda. The island is a British Overseas Territory, which, I gather, means it has its own government, constitution, and laws, as regards anything domestic, but anything foreign, i.e., defense and foreign relations, is handled by the UK. It’s not exactly a… Read More The Bread & Soup Project #21 – Bermuda