A look at local food discoveries, whether it’s a particular dish or an ingredient, often with one or more recipes.
12-15 Abríl 2017 April 12-15 (con variaciones / with variations) Roasted Beet Causa – Layer of potato flavored with olive oil, lime, green onion; layer of potato flavored with olive oil, lemon, yellow chili; layer of roasted beet salad – beets, onions, cumin, chipotle, parsley, lemon juice and zest, olive oil, pomegranate molasses; guacamole puree;… Read More 2017 Menu #14
Let’s go a little different this time around. No burgers or tacos or shawarmas or pizzas (well, there will be a pizza involved, but, well, you’ll see). No real focus to my wanderings and nibblings. And, away we go! Bread + Butter – You may remember my equivocal review of Söder just shy of a… Read More Bite Marks #39
5-7 Abríl 2017 April 5-7 Trout in Red “Chili Water” – Trout sashimi; puree of beets, beet stems, red limo chilies, lemon juice, red onion; slices of roasted beets, pickled radish slices, small dice of red plum, fresh horseradish, radish sprouts. Aguachile Rojo de Trucha – Sashimi de trucha; puré de remolachas y sus tallos, ají… Read More 2017 Menu #13
It’s been a couple of months hiatus on this project. Henry spent most of that in Peru, with his family in Trujillo and working in Lima – he was invited along with one of the lead dancers in his dance company to come up and give a series of seminars. Making a large pot of… Read More The Bread & Soup Project #18 – Belgium
March 29-31 – 2017 – 29-31 de Marzo Causa de Tartare Salmón Rosado – Chilled potato puree flavored with yellow Peruvian chilies, olive oil, lemon; diced raw salmon, red onions, cherry tomatoes in mayonnaise of egg yolk, prickly oil, sesame oil, lime juice; guacamole puree, sauce vierge emulsion; smoked salmon “caviar”; chives. Salmon Tartare Causa – Puré frio… Read More 2017 Menu #12
On to round two of our Asian melons, and this time, the last of the three, Bitter Melon (in Spanish melón amargo or balsamina). Now, upfront, this is not one of my favorite vegetables (fruits?) to work with, or even to eat. If it’s not cooked enough, I find it too bitter to eat, and then there’s sort… Read More Ingredients 101 – Melon Madness 2
March 22-24 2017 22-24 de Marzo Salmon Tartare – diced salmon and red onion in our house “Szechuan” mayo (yolk, lime juice, sesame and Szechuan peppercorn and corn oils, salt); crushed potato chip and parmesan shortbread crust; cherry tomatoes, diced cucumber, chives; pickled shallot petals, guacamole and sauce vierge purees. Tartare de Salmón Rosado –… Read More 2017 Menu #10
So what have I been whipping up for home cooking while Henry’s been away. Gotta be “comfort food”, you know? Spicy Tuna salad stuffed tomatoes – just what it says – hollowed out tomatoes filled with a tuna salad that’s been spiked up with garlic, mustard, and chilies. Cold Kimchi Noodles – more… Read More I eat a lot of noodles