It’s been a couple of months hiatus on this project. Henry spent most of that in Peru, with his family in Trujillo and working in Lima – he was invited along with one of the lead dancers in his dance company to come up and give a series of seminars. Making a large pot of… Read More The Bread & Soup Project #18 – Belgium
More Asian food, a bit of dumpling diving. And for those who find it of interest, I’m in the process of putting together a citywide map of Asian dining spots. It’s a work in progress that I should have complete with what I’ve already reviewed by later this week. Aroma China, Paraguay 2741, Recoleta… Read More Chop Suey #10
March 29-31 – 2017 – 29-31 de Marzo Causa de Tartare Salmón Rosado – Chilled potato puree flavored with yellow Peruvian chilies, olive oil, lemon; diced raw salmon, red onions, cherry tomatoes in mayonnaise of egg yolk, prickly oil, sesame oil, lime juice; guacamole puree, sauce vierge emulsion; smoked salmon “caviar”; chives. Salmon Tartare Causa – Puré frio… Read More 2017 Menu #12
One of the things that people who love burgers know is that it’s not all about the fancy gourmet places with special blends of meat, and oddball homemade sauces, and offbeat cheeses and toppings. Sometimes it’s all about having a well seasoned patty of good quality meat, on a decent bun, with the basics –… Read More Pub Burger Special
On to round two of our Asian melons, and this time, the last of the three, Bitter Melon (in Spanish melón amargo or balsamina). Now, upfront, this is not one of my favorite vegetables (fruits?) to work with, or even to eat. If it’s not cooked enough, I find it too bitter to eat, and then there’s sort… Read More Ingredients 101 – Melon Madness 2
March 22-24 2017 22-24 de Marzo Salmon Tartare – diced salmon and red onion in our house “Szechuan” mayo (yolk, lime juice, sesame and Szechuan peppercorn and corn oils, salt); crushed potato chip and parmesan shortbread crust; cherry tomatoes, diced cucumber, chives; pickled shallot petals, guacamole and sauce vierge purees. Tartare de Salmón Rosado –… Read More 2017 Menu #10
So what have I been whipping up for home cooking while Henry’s been away. Gotta be “comfort food”, you know? Spicy Tuna salad stuffed tomatoes – just what it says – hollowed out tomatoes filled with a tuna salad that’s been spiked up with garlic, mustard, and chilies. Cold Kimchi Noodles – more… Read More I eat a lot of noodles
Among other Asian dining, we continue here with a couple of entries from Sundays with Steven, the friend I’ve been exploring Flores with – we’ve made it a regular Sunday lunch for five weeks in a row now, checking a new spot each time. Baik Kul Samgyupsal (White Dove Barbecue Shop), Gogiya (name change, same… Read More Chop Suey #9