“No matter how good the entree is, the entire dinner falls apart if the side dishes don’t add up.”
– Anne Braly, Chattanooga Times Free Press
Buenos Aires – Just the roundup on this week’s classes – our Color Palate of Italy session 5 came off without a hitch and with a quartet of i contorni, or side dishes – deep fried fennel with a pistachio and pecorino breading, slow cooked endive with garlic and basil, roasted peppers bathed in a traditional anchovy and garlic bagna cauda, and the sweet and sour eggplant stylings of a classic Sicilian caponata. Full pix, as each week, on my Flickr page.
And, in my own studies, Brazilian cooking this week covered acarajé com vatapá and bobó de camarão.
[…] of you who’ve been with me awhile may remember that several years ago I took a series of private cooking classes from one of the best Brazilian chefs here in Argentina, Eduardo Pinheiro. He’s since moved […]
[…] and various versions, I’d guess this to be a distant forebearer to the Brazilian acaraje, a fermented black-eyed pea fritter. Some of the recipes indeed called for black-eyed peas, but […]