I haven’t been keeping up with my Heluenis. A few months after my round-up of the various family members and their associated food outlets early last year, the granddaughter of the folk who run the take out spot at Córdoba and Larrea, Cythia, opened up her own spot, along with a partner, Andrea. The idea… Read More It’s Jake With Me
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!
? Specific to “Southern Cone” Spanish, i.e., basically the area encompassed by Chile, Argentina and Uruguay, a recova is a “covered arcade” in architectural terms. Tossing it out to friends in various places who speak Spanish far more fluently than I, the general suggestion seemed to be that it’s a local adaptation of recoveco, a… Read More Scenes from An Italian Restaurant
Just a little break from food and wine with some videos from one of Henry’s recent dance performances. It was a concert by Antonio Escalante, an amazingly talented Peruvian singer, with an evening of classic Peruvian songs in homage to his well known, and now retired, professor, Augusto Polo Campos, who is considered one of… Read More A Little Dance Interlude
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
Over the years, I’ve visited Uruguay four previous times headed to wineries… a first solo visit to Pisano in February 2005, the first time I’d been to Uruguay (pre-blog days, and I’m not counting it as a winery tour), in August of 2005, with a former friend, just us, visiting only two spots Pisano and… Read More Uruguayan Wines – Round 4