A look at local food discoveries, whether it’s a particular dish or an ingredient, often with one or more recipes.
March 15-17 2017 15-17 Marzo Salmon “Chili Water” – sliced salmon lightly cured in a mix of lime juice, cucumber, cilantro, onion, jalapeño, and salt; cucumber ribbons; fine dice of avocado, limo chili, and red onion; cilantro. Aguachile de Salmón Rosado – salmón rosado rebanado y curado ligeramente en una mezcla de jugo de lima, pepino, cilantro,… Read More 2017 Menu #9
8-10 Marzo / March 8-10 2017 Roasted Palm Heart & Tomato Salad, Amaranth – broiled palm heart halves, broiled sliced tomatoes with basil, amaranth with chili oil and raspberry vinegar, guacamole puree, black olive and sun-dried tomato puree, cilantro. Ensalada de Palmitos y Tomates al Horno, Amaranta – medio palmitos asados, rodajas de tomate asadas… Read More 2017 Menu #8
Now that I’m back to visiting the bajo Flores Koreatown (sometimes it just takes facing your anxieties, and it helps to have friends willing to assist), there are all sorts of ingredients to look at. I thought I’d look at a trio of melons, or cucumbers (same family), that are in season right now. Two of… Read More Ingredients 101 – Melon Madness 1
The subject of the wide variety of Asian noodles came up a short time ago when I was criticizing a restaurant for using spaghetti in place of udon noodles in a Japanese dish (and still calling it udon). Now, there are way too many types of noodles between all the various Asian cuisines to remotely do a… Read More Ingredients 101 – Somen-y Noodles!
February 9-11 Febrero 2017 Seasonal Table / Mesa de Esación Tomatoes & Plums / Tomates y Ciruelas Black Olive Mussels “Causa” – base of potato pureed with rocoto chili, orange and lemon juices, olive oil, salt; salad of mussels, fennel, red onion, greek black olives, corn, cherry tomatoes, parsley all in a mayonnaise of egg… Read More 2017 Menu #6
January 31 Enero – February 3 Febrero 2017 Sea Bass in “Chili Water” – Sea bass cut in thin strips, marinated for 15-20 minutes in a puree of lime juice, cucumber, jalapeño, cilantro, mint, onion, salt; cucumber ribbons; fine dice of avocado, red onion, piri-piri chilies; cilantro and mint leaves. Aguachile de Róbalo – Róbalo… Read More 2017 Menu #5
I haven’t forgotten this project, it just got stuck on a different burner – a lot of my cooking stuff has gone that way over the last few months since we haven’t had gas (5 months now). Cooking on hot plates is getting really “old”. When I was growing up, Belarus was called Byelorussia, or “White Russia”… Read More The Bread & Soup Project #17 – Belarus
January 13-17 Enero Sandperch Ceviche with Passionfruit & Rocoto – Fresh Brazilian Sandperch (one night Sole when there was no Sandperch available) cured in a puree of lemon and lime juice, passionfruit pulp, rocoto chilies, olive oil, salt and white pepper; served on a radicchio leaf and topped with red onions, limo chilies and chives;… Read More 2017 Menu #4