This has to be one of the more unusual pastas I’ve encountered. It’s a very old traditional pasta from Sardinia, called Lunas de Serramanna. The pasta itself is just called a luna, or moon, Serramanna is a town in south-central Sardinia. In form, the lunas are almost like a sort of semolina flatbread or pizza, and it’s not… Read More Peculiar Pastas #8
May 17-19 – 2018 – 17-19 de Mayo Sole Ceviche with Guacamole Puree – sole cured in lime juice, mirin, soy sauce, gochugaru; puree of avocado, serrano chili, cilantro, lime juice, sweet wine, garlic; fresh peas, red onions, cilantro, piri-piri-chilies Ceviche de Lenguado con Puré de Guacamole – lenguado curado en jugo de lima,… Read More 2018 Menu #23
It was slightly over a dozen years ago that I first set foot in Iñaki, Moreno 1341, Monserrat. I think I set foot in there a second time maybe a year later, when a friend was visiting town. And, enjoyed it both times, though for the period, found it to be a bit pricey, and despite… Read More The Fiery One
The hot new thing in BA is Asian street food. Actually, street food of any sort, though Asian seems to be leading the pack. And, not served on the street, because the local government still hasn’t seen its way to fully approve food trucks and such – at least not on the road, so they’re… Read More Bite Marks #58
May 15 – 2018 – 15 de Mayo Private Dinner, Harvard Business School / Cena Particular, Escuela de Negocios, Harvard Chicken & Bacon Causa – chilled mashed potato flavored with olive oil, lime juice, green onion, serrano chili; poached chicken and crispy bacon, tomato, green onion, mint, tonnato sauce; salted cucumber and radish; mint.… Read More 2018 Menu #22
This is Henry’s favorite pasta that I make. It started, way back, when I wanted to make a good whole wheat pasta for a class. A bit of online research at the time led me to a Mario Batali recipe, which this is based on, his version of langanelli con i ceci. The pasta, langanelli, is a… Read More Peculiar Pastas #7
May 10-12 – 2018 – 10-12 de Mayo Eggplant & Zucchini Tonnato – broiled rounds of spiced eggplant and zucchini; sauce of mayonnaise, tuna, anchovy, capers, gochujang; salted cucumber and radish slices; chopped hard boiled egg, chives. Berenjena y Zapallito Tonnato – rodajas de berenjena y zapallito largo, especiado y asado; salsa de mayonesa,… Read More 2018 Menu #21
There are two takeaways from the Roving Ravenous Horde’s 26th outing. First, we’ve likely found the best Middle Eastern food in the city of Buenos Aires, period. In fact, some of the best I’ve had anywhere. And, as one of our number put it, as he’s been eating at this place for four decades, it’s not… Read More Icon of Syrian Cooking