Although I’m not particularly into the world of molecular gastronomy or modernist cooking, it’s still an interest on the level of intellectual curiosity. I’ve said before, I have no doubt that if I was a young chef coming up now, I’d be totally into it – I used to love science experiments and all that… Read More An Afternoon of This
It’s a rarity that I get to try out another puertas cerradas here, but on a recent Saturday, we awoke to find that six out of eight people had cancelled overnight, for differing reasons, leaving us with just two folk attending – luckily they were flexible with timing and could come another night. Henry decided… Read More Buenos Aires Palate
Just a quick glimpse at a couple of new dishes from the last couple of weeks. Chicken roulade – pounded out breast of chicken layered with fresh spinach and rolled around potato puree flavored with roasted garlic – wrapped in cling film and then poached for about 15 minutes to just set it. Then unwrapped,… Read More Rolling Chickens
Continuing our exploration of Argentine blue cheeses… El Criollo Queso Azúl – elaborated using Penicillium roqueforti, produced in roughly 2.5kg wheels, in Buenos Aires province. Foil wrapped, no rind. Very white. Well mottled with medium blue-green mold. Aromas of butter and fresh herbs. Semi-soft, slightly creamy, with bits of crystallization. Fresh, buttery and herbal flavors,… Read More Case-O’Azúl #2
The new dish of the week, and still a work in progress… It may have gotten overly complicated – I started playing with this dish for my recent broccoli post – the idea of a broccoli pesto (blanched and shocked broccoli florets processed with toasted Brazil nuts, garlic, dried peperoncinos, olive oil, salt and pepper.… Read More The Pleasant “Pop” of a Pomegranate Seed
I’ve been fitting in hamburger reviews here and there as part of my Bite Marks series and prior to that in whatever I happened to name my casual dining out. But I thought it might be time for another concentrated look at one of our favorite expat casual meals. The original one was, wow, almost… Read More Another Hamburguesa Round-Up
For those who missed Shari Bayer’s All in the Industry podcast yesterday, we got her nod for the Solo Dining segment. We’re almost at the end of the show (the 40 minute mark), but the whole thing is well worth listening to! You can also add her show to your lineup on Stitcher or iTunes… Read More On the Air
Okay, that was short-lived. Doing these alphabetical explorations as classes didn’t work – for two reasons. First, I heard back from the couple of folk who attended the first two – I guess it just hadn’t clicked in that these would be experimental, i.e., that some stuff might not be totally worked out, and that… Read More “B” is (also) for Brócoli