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2018 Menu #27

June 7-9 – 2018 – 7-9 de Junio

It’s Artichoke season here, for a short while, and we like to take take advantage of seasonal vegetables. One of our savory cheesecakes, with a crust infused with garlic and shallots, and a filling of ricotta, pecorino, and steamed artichoke. Accompanied by a half artichoke cooked in olive oil, garlic, and bay leaf and then finished with sherry vinegar; a spicy artichoke puree; a lemon puree; and a Cynar (artichoke liqueur) reduction.

Es la temporada para alcachofas acá, y por un corte tiempo, nos gusta aprovechar las verduras de temporada. Uno de nuestros cheesecakes salados, con una masa infusada con ajo y echalotes, y un relleno de ricotta, pecorino, y alcachofa al vapór. Al lado una media alcachofa cocido en aceite de oliva, ajo, y laurel, y luego terminado con vinagre de jeréz; un puré picante de alcachofa; un puré de limón; y una reducción de Cynar (licór de alcachofa).

Our modernized version of a classic Amazonian soup, timbuche. A pureed soup of fish and shellfish stock, onions, garlic, rocoto chili, potato, cilantro, and parsley. Filled with two kinds of fish, prawns, and mussels. A drizzle of chili oil and a spoonful of three-paprika mascarpone (sweet, smoked, hot).

Nuestra versión moderna de una sopa clásica de la amazona, timbuche. Una sopa en puré de caldo de pescado y mariscos, cebollas, ajo, rocoto, papa, cilantro, y perejíl. Relleno con dos tipos de pescado, langostinos, y mejillones. Un chorrito de aceite de ají y una cuchara de mascarpone de trés pimentones (dulce, ahumao, picante).

In my previous post, I laid out a step by step recipe for ravioli della val pusteria, which we served up this week on the menu. Rye flour dough filled with ricotta and spinach, and a brown butter chive sauce.

En mi entrada previa, anoté una receta paso a paso para ravioles de la valle pusteria, que servimos esta semana por el menú. Masa de harina de centeno relleno con ricotta y espinaca, y una salsa de manteca quemada y ciboulette.

Pork shoulder braised for 5 hours in milk, leeks, yellow chili, rosemary, and thyme. A cauliflower and coriander puree. A picallili – pickled cucumber, bell peppers, and onion in cider vinegar, brown sugar, turmeric, cinnamon, salt, and black pepper.

Bondiola braseada durante 5 horas en leche, puerros, ají amarillo, romero, y tomillo. Un puré de coliflór y coriandro. Un picalili – salsa encurtida de pepino, morrones, y cebolla en vinagre de manzana, azucar negra, cúrcuma, canela, sal, y pimienta negra.

It’s also still quince season, and here’s our tart of quince and almonds in caramel, this time topped with a ginger and pear sorbet, and a crumble of puffed quinua, macadamia nuts, and candied ginger, in maple syrup.

Todavía es la temporada de membrillos, y acá nuestra tarta de membrillo y almendras en caramelo, esta véz con un sorbete de jengibre y pera, y un crocante de quinua inflada, nueces macadamias, y jengibre acaramelizado, en jarabe de maple.

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2018 Menu #27


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