What’s been on the culinary reading stack recently? The Culinary Imagination: From Myth to Modernity by Sandra M. Gilbert (2014) Started off with a bang, looking at the contemporary food scene, foodies, farm to table, and at the same time, the contrast of fast food and rising obesity rates. And then, unless you’re into the… Read More Cooking the Books #6
The classic locro of Peru is more squash based than anything. Surprising, since the origin of the dish starts with the papa cholo, from Peru. Typically called locro de zapallo, or, squash locro, it usually contains more than one type of squash, and that often varies by region. It also typically contains corn, cheese, and broad beans.… Read More The L Word – Squash & Lamb
The search for great Peruvian food continues. This set of spots puts us over 70 out of a supposed roughly 200 in and around the city. El Paisita, Av. Jujuy 1023, San Cristobal – A spot just down from the main strip of the restaurant supply district that we’ve passed a couple of times.… Read More Peru Bites!
September 27-30 – 2017 – 27-30 de Septiembre Three Cauliflower Causa – One of the prettiest dishes I’ve done, I think! Beet-cumin puree; carrot-coriander puree; mashed potato flavored with yellow chili, lemon juice, olive oil, salt; diced avocado in our Szechuan mayonnaise (egg yolk, sesame oil, Szechuan peppercorn oil, corn oil, lime juice, salt);… Read More 2017 Menu #34
What do we have this time… craft beer, of course, because that’s the new in thing. A little Spanish cooking. A mushroom pizza. And, a fancy schmancy new cocktail bar. One of the things that was bound to happen with the craft beer craze, as it has with every other craze before it, is… Read More Bite Marks #48
The things we eat…. I don’t know why, I was thinking about corn-rye bread, and started thinking it might make an interesting pasta flavor profile. I didn’t want to go 100% of those, because it would likely be crumbly in pasta form, so, 1/3 cup each of fine cornmeal, fine rye flour, and fine whole… Read More September Supping
“Old” used to be a word with overtones of “good value.” Thus, an old hat was something of a cherished possession; today it is a likely candidate for the Goodwill store, and the expression “old hat” has the sense of something that once was probably newsworthy and even worthwhile but is now passé. That is… Read More Old Hat
September 20-23 – 2017 – 20-23 de Septiembre Ling Ceviche – Ling (fish) cured in lemon and lime juices, garlic, pommery mustard, yellow limo chilies, salt and pepper; red onions; red limo chilies, fermented daikon, cilantro; crispy rice noodles dusted with togaroshi. Ceviche de Abadejo – Abadejo curado en jugos de limón y lima,… Read More 2017 Menu #33