I’m always up for good pasta, it’s easily my favorite food in the world when made right, cooked right, and sauced right. So along with searches for pizza along bus routes and heaping platters of grilled seafood, why not add in a quest for really decent pasta in Buenos Aires? You’d think it wouldn’t be… Read More Little Trees and Soft Voices
It’s been awhile since I spent a day up in Tigre and the last time was on a Monday and we found that all the museums that we wanted to drop in on were closed – should have thought of that in advance, it’s the standard here in Argentina. I’m going to leave the meal… Read More Re-Enter the Tigre
So when I posted last week that I’d be playing around with the bacon wrapped boga for this weekend’s dinners, I really meant it. Starting from the same idea, I took it a fairly different direction that worked out, thankfully, as a great dish. But we’ll get to that… first you have to sit through… Read More And Now, That Fish is Hammin’ it Up
March has marched away and there’s little to say about it in hindsight. Spent a Sunday wandering the Botanical Gardens and snapping photos, trying out different manual settings on the camera, the only interesting shots of which were a couple of a stand of bamboo. Oh my, such excitement! Business continues to boom, we’re still… Read More Time Marches On
I haven’t forgotten my promise to keep providing fish recipes for the locally available fish. They’re coming, here and there. This week I tackled the Boga, a fish that I’ve used only a few times, and had not many more than that. It’s a pretty strongly flavored fish and needs other elements in the dish… Read More Bacon Yer Fish
There’s an old adage in cooking that one eats with their eyes first, i.e., that the visual presentation of something has an impact that influences the perception of a plate of food. For some folk that’s more pronounced than others. I’ve sat at meals with absolutely wretched food listening to others at the table carry… Read More Eyes First
As I promised in the last post, a more in-depth look at the cod viennoise, semi-MPW style. I have no doubt his standards would be far more exacting and everything would be trimmed and lined up and all that, but then, he’s got a kitchen brigade working on the dishes with each person responsible for… Read More The Vienna Cod, Part 2
Before this week is over I ought to get around to posting about last week, no? Between the new book and a half dozen pizzas, there’ve just been other things to focus on. Let’s jump right in. One of our favorite fall soups is our brussels sprout bisque, and since they started showing up in… Read More The Vienna Cod