[I initially started out writing these reviews for ComoSur, but the site has, unfortunately, had to suspend operations. So, although the first few of these will be a bit behind schedule, I thought I’d move them here to the blog and then get them on track with the show. I also promise to cut down… Read More Masterchef Returns to Argentina
You may vaguely remember my mentioning Coya, Tucumán 874 in Centro, in regard to my search for a great ajiaco con conejo, or “chili rabbit”. I’ve continued to stop by now and again to see if they actually have the dish available – they haven’t. They’ve continued to use my photo of the dish from… Read More Bite Marks #16
The owner’s idea – bring the relaxed ambiance of a Croatian island paradise in the Mediterranean to the heart of Palermo. Without Croatian food, nor drink. Instead, a laidback style of small plate eating – not quite tapas – somewhat like the “grazing” trend that took place in Europe and North America two decades ago,… Read More Medley of Small Plates
Textures of Beet Walnut crust: 65 gm ground walnuts, 140 gm cake flour, 1 Tb sugar, ¼ tsp salt, 85 gm butter, 2 Tb water – parbake at 180°C until just starting to brown and firm up. Cheesecake: 1 large roasted beet, 250 gm blue cheese, 250 gm cream cheese, 100 ml scalded milk, 2… Read More Plate by Plate: Just Beet It
This one garnered a whole lot of interest, both from the twenty guests who got to sample it, and from the Instagram post of it that I put out there, Chili Crab Risotto. (By the way, if you don’t follow me/us on Instagram, why not? dan_casasaltshaker) Everyone loves chili crab, don’t they? Now, traditionally the… Read More Plate by Plate: Eggs & Legs
May 1st, International Workers’ Day. It’s a tradition here in BA to serve up a main course of locro, the, a-number-one, classic stew of Argentina. Now, we have our own, long standing recipe, though it’s not something we’ve ever served up at a Casa SaltShaker dinner – it’s pretty much a full meal in itself.… Read More Plate by Plate: For the Workers
Roasted beet wedges. While still hot immersed in a vinaigrette of olive oil, lemon juice, ground coriander seed, grated garlic, chili flakes, salt and black pepper, and left to marinated for several hours. Then rewarmed and served over red quinua cooked in chicken stock. The sauces: Puree of ají amarillo (Peruvian yellow chili) and sour… Read More Plate by Plate: A Moment in Red
Step right up, it’s time for another peep at the good, the bad, the pretty and the ugly – this time, all really casual eats (though one rather expensive for casual), out and about. I’ve really got to “scribble” an updated list in my Google Keep or Evernote of Korean restaurants to try out in… Read More Bite Marks #15