SAHADI HONEY

Coconut and Lemon Wheat Crêpe, with Dulce de Leche This is a butter-less crêpe (in the batter mixture), instead I used grape seed oil (measured just as much) -  the oil I bought in Mendoza, Argentina (wine country) last month. The desiccated coconut and lemon zest add rusticity to...

Read more »

SPICY AGLIO E OLIO "CHIMICHURRI" CHITARRA AND HERRING IN FRIED POTATOES OREGANO "PIE"

I started with the garlic paste pictured in the small bowl - my "chimichurri" in chili emulsion. Summer is upon the city and stove-less cooking the better for you, and the better for the rest of the planetary environment. I boiled a head of garlic in the pasta water first with two bay leaves and a cinnamon stick, and halfway to its tenderness added the chitarra until cooked through with the garlic, and saved the liquid. (Cinnamon stick, you might wonder?) It was an executive impulse decision to add it, telling myself a slight "Aztec"/mole-sweetness to the garlic will enhance its flavor - a fact which truth can't be verified - a very Kurt Gödel or Alan Turing theory - but in the end you can't tell off; it's lost being there.) Anyway, to make the paste simply add rock sea salt and pepper and two parts more of chili flakes on the mashed garlic, and a bath of olive oil. Blend and taste. There should be a film of heat over the aromatic pungency.  Put pasta in a large salad bowl while still hot, toss a couple of spoons of soft butter, stir in, then exfoliate the chitarra with the chimichurri. About the pie, it's pretty basic. Heat both oven to 375 and oil on a large iron skillet with grape seed and canola (under medium). Add and spread scalloped potatoes in the pan, salt and pepper, and brown. Turn and brown the other side at the same time adding chopped onions and red bell peppers, a little salt and Herbs de Provence, until almost caramelized. Whisk in the beaten eggs (4) and a quarter cup of milk, turning heat to lowest. Arrange smoked sea herring on top like a pie, scoop up cottage cheese and dollop around, flash over fresh-cracked black pepper corns, and finally an homage sprig of fresh oregano in the middle. Transfer to oven - about 20 minutes - until the bosom of Poseidon rises. 
    Prepare your picnic basket and chilled wine (preferably Torrontes), and go to a nearby river, if you have one. Have a splendid time!       

Read more »

"MY FIRST"

Ladies and Gentlemen, allow me to introduce the inauguration of FOOD CLUB!

It's my home food catering business in New York - and my very first event is the Transition of Care (Pediatric to Adult) Interprofessional Forum hosted by the Initiative for Women with Disabilities. It's a twelve-member, all-women health care providers and directors group, and the request was for a high tea-type of menu (petite sandwiches and drinks) to be delivered at 4 pm. Argentinian medialunas came to my mind immediately, owing to my recent trip/training in that country. Medialunas are essentially pastries to go with coffee (mini-croissants traditionally), but afternoon snack sandwiches they are too. When you go to any bakery in Buenos Aires they abound! - those crust-less, playing card-size, thin white bread sandwiches filled with morning or afternoon glories, like the ones I did for the catering: Jamon Pimiento, Huevos y Olivos, and Roasted Cauliflower and Sweet Potato Escarole! Plus an invigorating Tea Punch made of Chai leaves, Greek mountain tea and cinnamon and vanilla - chilled like a champagne (it's a muggy and humid 70 degrees in the city; everyone's begging this drink)!

To be a "food clubber," all you need to do is contact me, order your request - and I'll get your party going. Cheers! 

                              By the way, here's my card ;) 

Gary: 718-708-0393, garyestan@gmail.com

Read more »

NAMING FOOD

Intellectually, this is what binds the creative process of cooking. I start with the ingredients I have, and what they are (this is obvious) is what is ultimately served up. But what is not obvious is the technique through which they can be processed to deliciousness. The alchemy is really intrinsic...

Read more »

FOODNOTE: World-(Working)-Class Food in Brooklyn

Sabor Latino 347 Union Ave, Williamsburg The truth is: I have eaten at this Ecuadorian restaurant many times before since moving from Portland to Brooklyn in the summer 2011. But having just come back from a trip to Argentina (a week ago), I decided to check it out - I was craving for pescado,...

Read more »

Canelones Selfie Letter

Dear Chef Manuel, First, about this selfie. Well, it's a brand new app called Frontback, and the idea is, from the viewfinder perspective of your mobile camera, a two-sided shot is made -  one the object you are taking, and the other who's taking it. In blogging this recipe, my  intention...

Read more »