As some of you who follow me on various social media know, I’ve been playing around with “zucchini gnocchi”. Not zucchini flavored gnocchi where, as one friend suggested, I dehydrate and powder the zucchini and add it to regular ones, but those where the zucchini basically takes the place of the potato. In truth, despite… Read More GadZucchs!

We all have days or weeks when we’re not feeling overly creative, the cook’s equivalent of writer’s block, and sometimes, we just kind of run out of new ideas. At that point, we can either force our way through it all, or, I find that what often works best is to fall back on things… Read More Mostly, Tried and True

Ahh the vagaries of taste. I know that on our website I state: I do hope that we serve good food and that people enjoy it, but I’ve been around enough to know that not everyone has the same tastes. In a fantasy world of some sort, everyone would like everything I cook. But this… Read More Pickles, Pastor and Passionfruit

Piquancy is generally used to refer to a lower degree of pungency – often used to refer to the flavors of chilies – such as that of mustard, but more often refers to mild pungency and flavors and spices that are much less strong than chilies, including, for example, those of things like capers, pickles,… Read More A Touch of Piquancy

Having just read about the imminent opening of what’s intentionally intended to be the world’s most expensive restaurant (I’m sure that will bring out of the woodwork either a) someone claiming there’s someplace else more expensive or b) the imminent opening of someplace that seeks to top the expense), I am left wondering. What I’m… Read More I’ll Take Flavor

Oh the tales of the sea that we could tell, had we been out to the ocean. Instead we brought the waves to the shores of Recoleta and served up a series of pescetarian meals – wasn’t the original plan, but half a dozen requests that shoe-horned into the week made it the sensible approach.… Read More Nights at Sea

Maybe it was eating at a couple of French restaurants during the whirlwind review series, but somewhere in there I found myself thinking a bit French. Not entirely, mind you but a bit, and so I went with it in the planning of this last week’s menu. I started leafing through the pages of one… Read More Some Southern French Inspiration