A look at local food discoveries, whether it’s a particular dish or an ingredient, often with one or more recipes.
Continuing on in my series of looking at different pastas, this one, another from our “Thick Hand-Rolled Pastas” class. Yes, I know, I’m giving away all the secrets, but believe me, it’s more fun, and you’ll learn more, if you come and take the class with me! As “money shots” go, I’m not going to… Read More Peculiar Pastas #4
July 7-8 – 2017 – 7-8 de Julio Warm Salad of Roasted Palm Hearts & Tomatoes – red quinua cooked with togaroshi; broiled palm hearts brushed with chili oil; herb roasted tomato slices; guacamole puree; black olive and sun dried tomato puree; cilantro-chive puree. Ensalada Tibia de Palmitos y Tomates Asados – quinua roja… Read More 2017 Menu #25
July 1-5 – 2017 – 1-5 de Julio Smoked Salmon Causa – Trio of potato purees rolled together – flavored with lemon & yellow chili, lime & green onion, tangerine & roasted bell pepper; over horseradish sour cream; topped with smoked salmon, pickled cherry tomatoes, red onion, avocado, capers, chives. Causa de Salmón Ahumado… Read More 2017 Menu #24
’tis the season and all that (being winter down here in BA). Lots of brassicas, be they cabbages, brussels sprouts, broccoli, or cauliflower. I hadn’t planned on a Chinese dish, or more specifically a Hunan dish, for dinner, but wanted something spicy that used up most of a head of cauliflower (càihua) that was in the refrigerator,… Read More The Càihua of the South Lake
Just a look back at the last month’s worth of home meals (that weren’t intended as experiments for Casa SaltShaker). Pan seared pork chop with vegetable rice and homemade XO sauce Split pea soup with white cheddar and serrano chili biscuits (actually, the biscuits were a trial run for Casa S) Anticuchos… Read More Off the Burners
Let’s start with the money shot…. Now that’s, in my opinion, a mouthwatering bowl of pasta. The pasta, Strozzapreti, the sauce, an Italian sausage ragú. I’m not going to get into all the legends behind the “invention” of strozzapreti, a traditional hand-rolled pasta from central Italy. The name translates as “priest stranglers” and I leave you… Read More Peculiar Pastas #3
June 21-23 – 2017 – 21-23 de Junio Sole in “Chili Water” – sole cured in lime juice, cucumber, onion, garlic, serrano chili, cilantro and mint, salt; cucumber strips; finely diced salad of avocado, red onion, piri-piri chili; mint and cilantro leaves. Aguachile de lenguado – lenguado curado en jugo de lima, pepino, cebolla, ajo,… Read More 2017 Menu #23
June 16-17 – 2017 – 16-17 de Junio Griddled White Asparagus with Homemade XO Sauce – white asparagus brushed with charcoal infused olive oil, browned on the griddle; saute of toasted peanuts and green onions; homemade XO sauce; limo chliies. Esparragós Blancos a la Plancha con Salsa XO Casera – esparragós blancos cepillados con… Read More 2017 Menu #22