In which I wander about, trying one foodstuff or another, and introduce you to places new, remind you of places old, recommend or warn, and generally natter on. Sometimes it’s the little things, like a moist, delicious carrot cake topped with thick, rich, creamy frosting (albeit slightly more sugary than I personally prefer), along with… Read More Bite Marks #14
Over the last couple of weeks I’ve been playing around with new versions of ceviche, and have a trio of presentations that we were quite happy with at the various dinners. First up, a simple whitefish ceviche – lenguado and mero – or sole and grouper – cured for roughly 30 minutes in our “basic… Read More Three New Takes on Ceviche
In rapid succession eleven days ago, we fired off our ingredient choices – ginger from Jennifer, lamb from Kevin, blue cheese from me. Yes, Kevin picked lamb before, but that was a year ago, let’s see what we can do with it this time around. Jennifer doesn’t like blue cheese she informs us. Embrace the… Read More On the Lamb
I’m late to the party in checking out Olaya, Humboldt 1550 in Palermo. Why, you might ask? After all, we tend to head out to Peruvian restaurants, fusion or classic, pretty much all the time. It’s because of expectations, no question. The chef was the leading light behind places like Osaka, the Sipan restaurants, and… Read More Bite Marks #13
I had so much fun with the new vegetable cookery class last week, that I started thinking, maybe I should work my way through all the vegetables available here, and stay on the “A”s – but, I’d already put the progression through the alphabet out there, I can always go back later and play with… Read More “B” is for Berenjena
There are three famous Gorritis in Argentine history. The first, José Ignacio de Gorriti, was an Argentine statesman and military officer, probably most famous in those arenas, respectively, as both a signatory to the Congress of Tucumán and subsequent declaration of independence for Argentina and later as the governor of the province of Salta, and… Read More The Gorriti Pasta Project
Isn’t that purty? The new plate of the week, and a pretty much wow hit all around. Chipirones, baby squid, cleaned and quickly sauteed in smoked paprika oil and finished with just a touch of sea salt. Accompanied by a sous vide (63°) egg. The sauce underneath, slow cooked onions, garlic, chili, and the squidlet… Read More Plate o’Squidlets & Egg
Acelga is the Spanish name for Chard. Chard, in turn, goes by a variety of names, Swiss chard, silverbeet, perpetual spinach, spinach beet, crab beet, bright lights, seakale beet, and mangold – and in South Africa it’s generally just called spinach, despite being a different vegetable entirely. Chard is a member of the beet family,… Read More “A” is for Acelga