Skip to content

Posts from the ‘Basic Techniques’ Category

Persimmon Hand Pies

IMG_0596The first time I had these persimmon pies I’d just hit send on a major deadline while on a press trip to Tabasco country in Lafayette, Louisiana.  After a sleepless night, I followed the smell of bacon to the Marsh House kitchen where chef and food writer Stanley Dry was making breakfast -chicory coffee, eggs, boudin sausage, fig spiced with fennel and bay leaves, and fried pies filled with persimmon jam.  It was all good, but I’ve always associated the pies with the heady sense of relief I felt that morning.

Read more

Chimichurri

ChimichurriI’ve never been one for meat and potatoes. I rarely go for the steak frites on frenchified Smith Street and I’m as interested in the sides as the slabs of beef served at steakhouses. While I believe hamburger cravings should always be heeded because absolutely nothing else will satisfy, my own burger attacks are few and far between. Still there are exceptions when I really do love red meat: 1) when my mother who is a genius with a Costco steak and open flame grills for us at home (post to come later) and 2) Argentinian-style churrasco drizzled with chimichurri sauce. Read more

Mast Brothers Mole

IMG_0369The recent signs of spring are so small that, if I wasn’t desperate, I might not have noticed them at all. A little more light, a little later in the day, and I’m a completely different person. Once a layer comes off, I find it impossible to put it back on.  Even with the frequent temperature drops, I stubbornly leave my gloves at home and my puffy coat is not coming out again until next year.  All of which leaves me cold but determined.  I’m also taking advantage of the break in the weather to enjoy my neighborhood in a way that I haven’t for a very, very long time. I reference Brooklyn in my posts often but the changes in the last few years can sometimes feel like a cautionary tale about getting everything you wish for.

Read more

Arroz Blanco

Brought to the table in perfectly rounded mounds with an order of black beans, served in heavy chafing dishes on buffet tables, or ladled out of giant cookers from the kitchen counter, white rice hides in plain sight.  Though a staple throughout Latin America and the Caribbean, white rice specifically anchors every Cuban meal.  Its primacy partly due to large waves of Chinese immigration,  I can’t imagine a better blank slate for beans, shredded beef stews, picadillos and plantains.  I probably end almost every post with the words “serve over fluffy white rice” but had yet to include a recipe.  When my sister texted me to find out how to make it.  Rushed and reluctant to text back, I wondered why she didn’t just look it up here, then I checked and realized it wasn’t on my site.  Oops. Read more

Humitas Ecuatorianas


I’m a little late in posting this recipe for humitas.  Though I read about them weeks ago and made my first batch a couple of days ago, a lot of have-tos (and a few want-tos) have gotten in the the way.  Initially, I didn’t recognize them as the tamales I’d grown up with.  They were of course and they weren’t.  Depending on whether you’re in Argentina, Bolivia, Brazil, Chile, Colombia, Mexico, Peru, Venezuela or the Caribbean, they’re known as humitas, humintas, tamales, tamalli, tamalitos verdes, chapanas, bollos, choclotanda, chumales, cachapas, chapanas, chiguiles, envueltos de mazorca, ayacas, hallacas, juanes, pamonhas.  The filling can be sweet or savory, made with fresh or dried corn, plantains or potatoes, wrapped corn husks, banana leaves or parchment paper,  steamed or baked, served as a snack, side dish, casserole or heavy stew. Read more

Panqueques Celestinos

It’s hard not to be drawn to a recipe by a beautiful photograph.  Thomas Keller’s Ad Hoc at Home, Jeffrey Alford and Naomi Duguid’s Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent, and Francis Mallman’s Seven Fires: Grilling the Argentine Way have all escaped from my kitchen shelves to my coffee table (where both the books and I feel they belong).  Not surprisingly, Santiago Soto Monllor won this year’s James Beard award for Best Photography for Seven Fires. Read more

Chilaquiles

I’ve wanted to make chilaquiles for awhile but was a little overwhelmed by the choices.  I love the precision of cooking and there was no set way to go about making these. The tortillas can be fried or baked, topped with chicken, chorizo or eggs, sprinkled queso fresco or Cotija, sauteed or covered on Oaxacan cheese then baked, the sauces can be red or green or mole, the peppers fresh or dried.  Elbow deep in books and online recipes, I saw a an opportunity to throw in some staples that I overbuy but under use testing the tips and side notes that the cookbook obsessed pick up and file away.  They can be a breakfast or brunch dish, a perfect way to use leftover tortillas, and a sometimes cure for hangovers.  A generous dish.  With no set path, there was no way to fail. Read more

Follow

Get every new post delivered to your Inbox.

Join 6,687 other followers