Sometimes I found myself having a little piece of crystallized ginger. That brings memories of my home town, when for about three years I used to hike the Avila Mountain, 5 to 6 times a week, before sunrise. Once we got to Sabas Nieves, the forest ranger station, the reward was always, invariably, a ginger candy that my good friend and mentor Luis Vezga-Godoy used to buy at the Chinese market in Caracas.
sábado, 30 de octubre de 2010
sábado, 23 de octubre de 2010
jueves, 21 de octubre de 2010
domingo, 17 de octubre de 2010
viernes, 15 de octubre de 2010
One of the reasons I grow parsley more than any other herb, is because of tabouleh. In my house they called it “the parsley thing.” Every time I make it, my sybarite gourmet son, Andrés Ignacio, who is almost 9 years old and like me is a tabouleh killer, starts to get around the kitchen pickings the parsley leaves and doesn’t stop until he gets the first bowl.
miércoles, 6 de octubre de 2010
I started to make these peppers while I was in college. By that time, I fell in love with everyday Spanish food, the one that is omnipresent in every tasca: tortilla española, camarones al ajillo, champiñones con jamón, manchego and jabugo and all those goodies they serve you when you go “de tapas”: not to have a whole meal but to sample many appetizers.
domingo, 3 de octubre de 2010
This is another simple tasteful recipe from Balthazar’s kitchen. It can be found in The Balthazar Cookbook: olive oil, salt and pepper over crushed potatoes.You can serve this potatoes warm as a side dish and goes perfect with meat and fish (like the Roast Halibut over a Potato Bed.) Or you can add some sweet and sour shallots and serve cold as a salad.
8 medium Yukon potatoes
¼ cup extra virgin olive oil
Coarse sea salt
Freshly grounded white pepper
sábado, 2 de octubre de 2010
I live in a small city in Southern California, 90 miles equidistant from San Diego and Los Angeles, towards the Coachella Valley Dessert. Let’s say that I live in the country and sometimes I want to eat like if I’m in Paris or New York or Caracas (where we usually show off about our cosmopolitan gastronomy.)