For those of you who like your vegetables, if you haven’t discovered London’s star chef Yotam Ottolenghi’s recipes floating around the ‘net, it’s about time you do. For awhile, from December of 2008 on, he wrote a column for The Guardian, called “The New Vegetarian“, and some of the recipes that appeared each week were… Read More Yo Yo, Yotam
By request, another couple of classes from our Color Palate of Italy series. A couple of young women from South Africa taking a quick break here before heading on to their first jobs as cooks – one on a small yacht in the Caribbean, cooking for half a dozen people on week-long cruises, the other… Read More Basic Ingredients
I do still check out things like Today in History sites looking for interesting inspirations for our dinners. Not perhaps for the whole dinner, but they provide some interesting fodder to chew on. This last weekend being the centennial of the introduction of the Oreo cookie to the universe, while I considered some sort of… Read More An Oreo Dinner?
Rama Tours launches new Buenos Aires food tours for iPhone/iPad including two of mine – San Telmo & Recoleta! Android version coming soon…. [Edit: They went out of business about a year later, never did pay me…..]
It’s been interesting seeing what classes get requested over the last couple of months while I’ve been only scheduling them by request. Even more interesting is that it seems as soon as I post up a class on our schedule that someone’s asked for, I immediately get one or two more people who want to… Read More I Contorni
While we haven’t been focusing much on themes of late, now and then they creep into my planning of our dinners. And so when Fez came on the horizon… …no, not that fez… …not that one either (what ever happened to Wilmer Valderrama?)… …okay, we’re getting on the right track here… …ah, there we go,… Read More Fez
Another round of our varied Tentaculo Espectaculo series of classes on working with cephalopods… Confit of baby octopuses A new, lightened up version of rabas, fried calamari rings – a quick olive oil saute with all the good spices. Recipe coming out in the Buenos Aires Herald tomorrow. Whole roasted squid in olive oil, fish… Read More All the Wriggly Bits, Take 3
Something is happening out there. It seems like the whole world has gone pescetarian. Or at least the people who are vying to come to Casa S these days. I would venture to guess that a solid quarter of the reservation requests I’m getting at this point fall into that category, plus a good number… Read More Have We Gone Pescetarian?