There will no doubt be more and more potential hotspots for really good hamburgers opening up in BA, so I have no doubt there will be further round-ups and the list will just keep getting longer! In response to my last round-up, someone from Dellepiane Bar, Pasaje Luis Dellepiane 685 in San Nicolas, not a… Read More Another Hamburguesa Round-Up
Chocolate Star Anise Tart Crust: 150 gm pastry flour, 120 gm butter, 90 gm sugar (5:4:3, a ratio I learned years ago), pinch of salt – all rubbed together until it’s the texture of crumbly, slightly wet sand. Add 1 egg yolk and knead briefly, just long enough to get it to come together. Chill… Read More Plate by Plate: Starring, Chocolate
You may remember our roasted leek and onion salad and the various iterations it went through, and it’s a dish we’ve served up several times since. But it was time to move on and try something new. The weather has turned chill, and I wanted to make it a hot dish, but that sort of… Read More Plate by Plate: The Whole Onion
You already know how this works, so I’m going to just jump right in. Otaku has two locations in the city (plus three in the ‘burbs), one in Belgrano, and a new one that just took over the space vacated by Leandro Varela’s excellent, but short-lived bakery (after he closed down Due Resto Cafe, one… Read More Bite Marks #17
I’ve started making our own bitters for our welcome cocktails. We’ll see how they turn out in some upcoming cocktails. In each case it’s a judgement call as to how long to leave the various spices (not ground, I’m using whole spices) and such infusing – a matter of tasting them, but in general, 2-4… Read More Plate by Plate: The Bitters Truth
This one has a bit of history behind it. The inspiration was from a dish we had in Iquitos, Peru, at the restaurant Al Frio y al Fuego. Raviolis Loretanos (Loreto is the province that Iquitos is in), which were delicate, perfectly cooked half moons of pasta filled with cecina (cured pork flank), some sweet… Read More Plate by Plate: The Loreto Pasta Redux
Monday was May 25th, the anniversary of the revolution that, at least officially, began the fight for Argentine independence. And hey, while the country may have an Independence Day, July 9th, any excuse for another day off and festival, you know? The streets near to the central Plaza de Mayo were jammed with people and… Read More (Veinte) Cinco de Mayo!
I’ve been in the middle of finalizing a menu for a private party coming up for a long-time friend. He’d decided that at one point in the meal he wants a manchego cheese plate with some sort of accompaniments, but, rather than going the direction of something creative, he wanted to keep it a simple… Read More Plate by Plate: Manchego Cheese & Serrano Ham