In this issue
Issue #73
This recipe comes from Nick’s Italian Cafe in McMinnville, Oregon, where chef and owner Nick Peirano uses ordinary balsamic vinegar and a pinch of sugar in the syrup accompanies these seared asparagus stalks. Continue...
This soup, on the menu at Nick's Italian Café in McMinnville, Oregon, is served tableside and topped with a generous spoonful of fragrant, freshly made pesto.
This Catalonian fish stock has an intense flavor ideal for making sauces.
This is our adaptation of a popular Iranian dish made with beef, lamb, and a pinch of saffron.
This soft, fluffy rice, crowned with a crisp crust, is a staple of Persian cuisine, and is often served with kebabs.
This condiment is great on any meat, but best on pork chops or steaks. It also can be made in large batches and kept in the fridge for up to 6 weeks.
These pork chops can be fried in vegetable oil, but for a richer, more decadant and more authentic dish, they should be fried in lard.
Cheng Lee Chin-o, the source of this recipe, makes a number of stuffings for milkfish. Sometimes she smears garlic on the filets before tying them together with dried sea grass; other times, she'll stuff them with a paste made from some of the fish's innards. For this recipe, she used just the liver.
This dessert is a traditional Mexican Lenten feast food, and many variations on it exist. Rosaura Guerrero's trick was to infuse the customary sweet syrup with both cilantro and scallions.
Oxtail create a wonderfully rich flavor, which, when paired with tender meat and light puff pastry makes the perfect winter dish.
Homemade pasta and a rich bechamel sauce, are uplifted by the light, sweet crab in this warming dish.
In this dish, fresh anchovies are fried a la romana (in egg batter), which creates a softer, moister crust than that fried in eggless batter.
These Catalan cookies pair wonderfully with a sweet, creamy ice cream or are great just paired with a good cup of coffee.
This recipe is based on the typical food of the Catalan inns.
