Dinner reviews from our Casa SaltShaker evenings
With all the various reviews, you’d think I wasn’t cooking anymore, but, it’s not true, I swear! There’s a traditional Peruvian salad from the area around Arequipa called a solterito. Classically, it’s a simple oil and vinegar dressed salad of cooked broad beans, potato, and corn, tossed with fresh tomato, onion, rocoto, olives, cheese, and parsley.… Read More A Round of New Plates
It’s here…! Eat Salt: archaic rural expression meaning to be someone’s guest, to share their table “The first cookbook from Dan Perlman, chef and co-owner of the famed Casa SaltShaker, Buenos Aires’ longest running “closed door restaurant”, offering Andean-Mediterranean fare in an intimate, shared table setting. Featuring 150 recipes from the chef’s archives, along with… Read More Eat Salt
One of the questions that comes up time and again for all chefs is some variation on “where do you get your inspirations from?” I’m sure the same question gets asked of anyone involved in any creative sort of endeavor. Some of it is simple curiosity, and some of it is, no doubt, a sort… Read More Inspiring Tentacles
It’s been awhile since I just posted a whole dinner, to see what we’re up to. One thing you don’t know, unless you’re a close friend, or connected on Facebook to me personally, is that we’re not cooking with gas for the moment. We woke up a couple of mornings ago to find that the… Read More Not Cooking With Gas
For those of you who keep up on what we’re up to, this last Monday saw the first airing of the new season of Secret Eats with Adam Richman, the renamed Man Finds Food of last year. Buenos Aires is featured in the second episode, which aired back to back with the first on the Travel Channel, and… Read More Secret Eats Interlude
Another round of new plates. Interestingly, I think that over the last little stretch, these are some of the more experimental dishes that I came up with, and while they weren’t universally liked by everyone (nothing ever is), they were the ones that got some of the biggest thumbs-up responses in feedback from guests. Not… Read More More New Plates
I promised last week that I’d start posting a little about new dishes at the dinners. I think that’s a nice compromise between doing a writeup on every week’s menu, and what I’ve been doing for the last while, just posting the occasional recipe for one or another dish. So here are a trio of… Read More Keeping the Dinner Plates Spinning
Stradette A historic part of Piemontese cuisine, stradette is a pasta made from a blend of cornmeal (coarse polenta) and pasta flour. It stems from a period of time when cornmeal was simply cheaper than wheat flour, and was a way to stretch the dough, so to speak. Most traditionally, it’s made into a simple… Read More Peculiar Pastas #2