August 23-September 2 – 2017 – 23 Agosto-2 Septiembre   These are tamarillos that I found out in the Liniers markets. Also known as tree tomatoes. They’re acidic, sweet, and taste vaguely of tomato crossed with some thing like passionfruit. Estos son tamarillos que encontré in los mercados de Liniers. También conocido como tomates de… Read More 2017 Menu #30

August 16-19 – 2017 – 16-19 de Agosto   Salmon Tartare – potato chip crust; diced salmon mixed with szechuan mayonnaise (szechuan pepper and sesame oils, egg yolk, lime juice, salt, white pepper) and chives; cherry tomato rounds, small dice of avocado, radish, cucumber; cilantro; homemade sriracha sauce. Tartare de Salmón Rosado – masa de… Read More 2017 Menu #29

August 9-12 – 2017 – 9-12 de Agosto   Palm Heart Tart – sour cream crust; filling of palm hearts and bechamel sauce flavored with ancho chili and sheep’s milk manchego cheese; chive-arugula oil; reduced balsamic vinegar; arugula. Tarta de Palmitos – masa de crema ágria; relleno con palmitos y salsa blanca saborizada con ají… Read More 2017 Menu #28

July 26-August 5 – 2017 – 26 Julio-5 Agosto   Four Mushroom Cheesecake – Savory cheesecake, homemade cream cheese, flavored with pine mushrooms and shallots; oyster mushroom and green lemon oil puree; sauteed baby portobellos; Chilean black mushroom powder; polenta parmesan crisp; chive-arugula oil. Cheesecake de Quatro Hongos – Cheesecake salado, queso crema casero, saborizado… Read More 2017 Menu #27

This time around, Umbricelli, a traditional thick noodle from Umbria, in central Italy. Now, as I understand it, in local dialect, umbricelli is the word for earthworms, and the idea is to, more or less, end up with something the length and thickness of those. The debate, if there really is one, seems to be as to… Read More Peculiar Pastas #5

14-20 de Julio – 2017 – July 14-20   Polenta Galette with Confit Bayaldi – Crisp base of polenta and Romano cheese; trio of roasted vegetables: eggplant with smoked chili, zucchini with coriander, tomato with mixed herbs; piquillo pepper puree; parsley salsa verde. Oblea de Polenta con Confit Bayaldi – Masa crocante de polenta y… Read More 2017 Menu #26

Continuing on in my series of looking at different pastas, this one, another from our “Thick Hand-Rolled Pastas” class. Yes, I know, I’m giving away all the secrets, but believe me, it’s more fun, and you’ll learn more, if you come and take the class with me! As “money shots” go, I’m not going to… Read More Peculiar Pastas #4

July 7-8 – 2017 – 7-8 de Julio   Warm Salad of Roasted Palm Hearts & Tomatoes – red quinua cooked with togaroshi; broiled palm hearts brushed with chili oil; herb roasted tomato slices; guacamole puree; black olive and sun dried tomato puree; cilantro-chive puree. Ensalada Tibia de Palmitos y Tomates Asados – quinua roja… Read More 2017 Menu #25