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.
Saturday, October 30, 2010
Saturday, October 23, 2010
For a urban girl, who always lived in big cities and small apartments, having my own kitchen garden is one of the most relaxing and rewarding experiences that I have ever had. It’s also an endless source of common sense, proving that for everything there is a season and God’s time is perfect.
Thursday, October 21, 2010
Sunday, October 17, 2010
Friday, October 15, 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.
Wednesday, October 6, 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.
Sunday, October 3, 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
Saturday, October 2, 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.)