A look at local food discoveries, whether it’s a particular dish or an ingredient, often with one or more recipes.
First, apologies for going “radio silent”. We’ve been, more or less, without power for just over three days now. Until yesterday evening, we had a sort of hint of it available. It was, interestingly enough, sufficient to keep both our cellphone chargers working, the modem and wi-fi router, and one LED based lamp. Intermittently there… Read More Open Sesame!
One of the things not many people outside of Argentina know, is that there’s a huge Armenian population here. Roughly 100,000 Armenians live here, having arrived in two waves, in the late 1800s and early 1900s, following genocidal periods wrought by the Turks. It’s one of the largest Armenian disapora communities in the world. And,… Read More The Bread & Soup Project #8 – Armenia
You would think, living in Argentina, that this would have been one of the easiest stops in the project. But it’s not, because, you see, Argentines don’t eat soup. They really don’t. They eat stews, and my first impulse, and several people even suggested it, was to prepare locro, easily considered the national stew, if… Read More The Bread & Soup Project #7 – Argentina
Over time, I’ve been playing with various versions of vegetable gnocchi that don’t involve potatoes. It’s not that I don’t like potatoes, I love them, but, just to do something different. It’s not some invention I came up with – various vegetable gnocchi are out there in the canon of recipes, and as I’ve been… Read More Plate by Plate: The Cavolfiore is Coming!
It’s been a couple of weeks since the last post in The Bread & Soup Project, one week spending my days off in Uruguay, and the other, fighting off a bit of a cold. I told you this was going to take a few years to work through all the countries! Next up in the… Read More The Bread & Soup Project #6 – Antigua & Barbuda
In Like a Loin, Out Like a Lamb The lamb: Trim lamb loins, setting the fat aside, toss the silverskin. Cut into serving sections. Season with salt and pepper, lightly coat with olive oil, and vacuum seal in bags, side by side, ready for sous vide cooking. Pull out your trusty Nomiku (or other sous… Read More Plate by Plate: In Like a Loin, Out Like a Lamb
“Best rabbit I’ve ever eaten!”New plate that’s been in the works for a bit: Rabbit Loin with Semolina Gnocchi. Rabbit: Salt and pepper a rabbit loin inside and out, roll, and tie. Sear until lightly browned on all sides, finish in hot oven for 6-7 minutes, until just medium. Rest. Untie. Slice. Separately, saute the… Read More Plate by Plate: Hopping Down the Bunny Trail
First, a little “business” – I’ve gotten a couple of emails and some facebook messages asking about whether all is well at Casa S, as I haven’t been writing up dinners. All is. We’ve sort of moved into a phase where we’ve pretty much got a solid repertoire of recipes that we’re using, the long… Read More The Bread & Soup Project #5 – Anguilla