A look at local food discoveries, whether it’s a particular dish or an ingredient, often with one or more recipes.
Let’s just dive right in to two week’s worth of menus here at the homestead…. New version of our roasted beet causa – going with the two-flavor potato base, green onion and yellow chili; the roasted beet salad, and two sauces, a black olive mayo and a spicy avocado puree. I’d love to come up… Read More Pancreas, Peas, ‘Pricots
I’ve recently become enamored of a particular Peruvian dish, the ajiaco con conejo. Actually, any ajiaco, because it’s one of the most delicious Peruvian potato preparations I’ve tried – when done right. Now, ajiaco basically means something in a chili sauce. The Peruvian version is quite different from the better known Colombian one, which is… Read More Chili Rabbit
Now that Peru is the new “it girl” in the gastronomic world, we can expect to see all sorts of trendy mashups. I may as well get ahead of the curve. I mean, we have – there aren’t many people out there doing a fusion of Andean and Mediterranean flavors and techniques, as is our… Read More A Siamese in Peru
While last week’s menu held no completely new dishes, it did provide me with an opportunity to refine, adjust, or perhaps just tweak some favorites from menus over the last year. Our “study of roots” goes slightly more savory, I took out the sweet ocas, or Andean yams, and put in a different small Andean… Read More Refinements to Plates Past
It’s rare that I have a weekend evening off. But Henry had an event to go to with some folk from the university, and I decided to go out and get a little evening wander in. My first thought was to go hit some of the 92 Bus pizza places that are only open for… Read More Bite Marks #6
“Can U Milk a Tiger?” “You can basically milk anything that has nipples and has babies.” My leche de tigre quest got stuck on hold a long while back. There’s just so many other interesting things to eat when I’m out. But recently I’ve gotten back into it – in tandem with a new exploration… Read More Tiger’s Milk – Glass II
A look back at last week’s dinners and a story about pasta. Textures of Corn – Corn and grilled onion cheesecake over a polenta and manchego cheese crust; roasted corn, red onion, rocoto chili, lime salad; deep-fried corn kernels; nira oil. Timbuche – Our version of the traditional Amazonian freshwater fish soup – thickened cilantro… Read More Legend of the Priest Strangler
When Kevin and I first started talking about the idea of our online cooking challenges, one of the things we spent a fair amount of time discussing was the re-creation of classic dishes. Now, we were thinking, for the most part, of things like the challenges we’ve already done, classics like Sole Veronique and Pad… Read More Lime Jello Salad