A look at local food discoveries, whether it’s a particular dish or an ingredient, often with one or more recipes.
September 20-23 – 2017 – 20-23 de Septiembre Ling Ceviche – Ling (fish) cured in lemon and lime juices, garlic, pommery mustard, yellow limo chilies, salt and pepper; red onions; red limo chilies, fermented daikon, cilantro; crispy rice noodles dusted with togaroshi. Ceviche de Abadejo – Abadejo curado en jugos de limón y lima,… Read More 2017 Menu #33
I have too many projects going on, that’s all there is to it. But, I’ll still circle back to the ones that seem to have disappeared, at least now and again. You’d think, as much as I love soup, that The Bread & Soup Project would stay front and center, no? So, what do we… Read More The Bread & Soup Project #19 – Belize
September 13-17 – 2017 – 13-17 de Septembre Queenfish Ceviche with Passionfruit – queenfish cured in emulsification of lemon and lime juices, olive oil, ginger, passionfruit, yellow chili, salt; red onion, radish sprouts, salted cucumber, cilantro, limo chilies. Ceviche de Palometa con Maracuyá – palometa curado en emulsificación de jugos de limón y lima,… Read More 2017 Menu #32
For purposes of this post, I’m referring to Ecuador when I titled this post with Middle Earth in it. But it interestingly led to a whole slew of websites on the subject of spuds in the world of JRR Tolkein. Given that he based the setting on ancient Europe, particularly starting off around ancient England, among… Read More Potatoes in Middle Earth
September 6-9 – 2017 – 6-9 de Septiembre Seasonal Vegetables “a la Tahitienne” – Tian of fresh seasonal vegetables – broad beans, avocado, charred bell pepper (and then peeled), mushrooms, and scallions, tossed in a coconut cream, lime juice, and roasted garlic dressing; herb roasted tomato slices; pink peppercorn oil. Verduras de la Estación… Read More 2017 Menu #31
Too much eating out recently, going to be spending more time in the kitchen. That doesn’t mean reviews are stopping, just fewer. And, I’m going to share a few more recipes with you, particularly step by step classic dishes. This is Cau Cau de Pollo, a chicken version of a dish that dates back centuries… Read More A Little Bit of This… A Little Bit of That
Continuing my little investigations into various locro recipes, this time, a corn based locro from north central Argentina. Okay, what do we have here. A bowl of grated corn (choclo desgranado) from six ears; a kilo of stewing beef; half a squash (roughly 1/4 kilo); 1 large onion; 2 carrots; 2 sweet potatoes; 2 globe zucchini; 1… Read More The Locro Line-Up: Choclo Desgranado
August 23-September 2 – 2017 – 23 Agosto-2 Septiembre These are tamarillos that I found out in the Liniers markets. Also known as tree tomatoes. They’re acidic, sweet, and taste vaguely of tomato crossed with some thing like passionfruit. Estos son tamarillos que encontré in los mercados de Liniers. También conocido como tomates de… Read More 2017 Menu #30