A look at local food discoveries, whether it’s a particular dish or an ingredient, often with one or more recipes.
The dish is believed to be named after Ding Baozhen (1820–1886), a late Qing Dynasty official and governor of Sichuan Province. His title was Gongbao, literally: “Palace Guardian”. The name “Kung Pao” is derived from this title. During the Cultural Revolution, the dish’s name became politically incorrect because of its association with the imperial system. The… Read More Guardian Shellfish
Time for the monthly round-up of home eats in between the Casa S dinners and eating out…. Mushroom omelette – it’s been years since I cooked a classic French omelette, and no question, I’m out of practice. Still, it turned out not half bad in form, and perfect in taste, with mixed mushrooms on… Read More Such August Food!
August 16-19 – 2017 – 16-19 de Agosto Salmon Tartare – potato chip crust; diced salmon mixed with szechuan mayonnaise (szechuan pepper and sesame oils, egg yolk, lime juice, salt, white pepper) and chives; cherry tomato rounds, small dice of avocado, radish, cucumber; cilantro; homemade sriracha sauce. Tartare de Salmón Rosado – masa de… Read More 2017 Menu #29
August 9-12 – 2017 – 9-12 de Agosto Palm Heart Tart – sour cream crust; filling of palm hearts and bechamel sauce flavored with ancho chili and sheep’s milk manchego cheese; chive-arugula oil; reduced balsamic vinegar; arugula. Tarta de Palmitos – masa de crema ágria; relleno con palmitos y salsa blanca saborizada con ají… Read More 2017 Menu #28
July 26-August 5 – 2017 – 26 Julio-5 Agosto Four Mushroom Cheesecake – Savory cheesecake, homemade cream cheese, flavored with pine mushrooms and shallots; oyster mushroom and green lemon oil puree; sauteed baby portobellos; Chilean black mushroom powder; polenta parmesan crisp; chive-arugula oil. Cheesecake de Quatro Hongos – Cheesecake salado, queso crema casero, saborizado… Read More 2017 Menu #27
A mashup of the last month’s kitchen and outdoor play. Steak au poivre – a simple thin cut lunch steak seasoned generously with crushed black, white, green, pink peppercorns and allspice, and salt. Pan seared in anchovy butter. Accompanied by baked potatoes topped with horseradish creme fraiche and scallions. So good, and pretty, that a… Read More The July Home Eats and Fun Photos
This time around, Umbricelli, a traditional thick noodle from Umbria, in central Italy. Now, as I understand it, in local dialect, umbricelli is the word for earthworms, and the idea is to, more or less, end up with something the length and thickness of those. The debate, if there really is one, seems to be as to… Read More Peculiar Pastas #5
14-20 de Julio – 2017 – July 14-20 Polenta Galette with Confit Bayaldi – Crisp base of polenta and Romano cheese; trio of roasted vegetables: eggplant with smoked chili, zucchini with coriander, tomato with mixed herbs; piquillo pepper puree; parsley salsa verde. Oblea de Polenta con Confit Bayaldi – Masa crocante de polenta y… Read More 2017 Menu #26