A look at local food discoveries, whether it’s a particular dish or an ingredient, often with one or more recipes.
January 11-12 Enero Sole “Causa” – Potato puree flavored with yellow chili, lemon, olive oil; sole and finely diced red onion cured in a dressing of egg, lemon, lime, Szechuan peppercorn oil, sesame oil, corn oil, salt, white pepper; sauce “vierge” emulsion – tomato, shallot, garlic, thyme, Torrontés wine vinegar, salt, white pepper, sugar, xanthan… Read More 2017 Menu #3
January 5-6 Enero Chicken “Causa” – chilled mashed potato flavored with lime, green onion, jalapeño, and olive oil; poached chicken salad with bacon, sun-dried tomatoes, mayo of egg yolk, lime juice, sesame, szechuan peppercorn and corn oils, and mint; garnished with chopped green onions and mint. Causa de Pollo – puré frío de papas saborizado con… Read More 2017 Menu #2
I’ve decided to get back to posting writeups of our menus at Casa SaltShaker. In general, I’m going to keep them brief, just a photo and a description. Now and again, a more detailed recipe or discussion about how a dish came about. He decidido volver a publicar informes de nuestros menús de Casa SaltShaker. En… Read More 2017 Menu #1
What’s new at the OK Corral? (That’s Casa SaltShaker in case you weren’t sure.) We are, by the way, still cooking without gas, going on four months now. The trio of double hot plates that I borrowed from friends have been kept busy! New take on our rocoto chili based ceviche. Fresh sole cured in a… Read More Plates of the Month
Let’s take a look at some peas and beans that are available this season, “in the pod”, and an idea or two about what to do with them. Green Peas – These are what most of us think of as the common green pea, sweet pea, or the English pea. When I was growing… Read More Ingredients 101 – The Pod Cast
Some people just don’t know their schoenoprasum from their tuberosum. We’ve all had days like that. Now, most of us are pretty familiar with the type of chive at the bottom of the picture (click on it to get a better view of the three types here), the common “French” chive, your Allium schoenoprasum to get all Latin… Read More Ingredients 101 – The Chive Codicil
One of my regular readers, Oscar, sent me an email yesterday with the idea of starting to cover some of the ingredients, fresh and packaged, that we have in “ethnic” markets in particular here that both locals and foreigners may not be familiar with, especially if they’re not part of their own culture. I’ve done… Read More Ingredients 101 – Peruvian Chilies
It’s here…! Eat Salt: archaic rural expression meaning to be someone’s guest, to share their table “The first cookbook from Dan Perlman, chef and co-owner of the famed Casa SaltShaker, Buenos Aires’ longest running “closed door restaurant”, offering Andean-Mediterranean fare in an intimate, shared table setting. Featuring 150 recipes from the chef’s archives, along with… Read More Eat Salt