The most intimate Viand ever
I was interested to try this meat after reading an article about “Basque Old Cow Steaks” in the Guardian.
1/Ceviche, Peruvian style (with boiled potatoes) made with Greenland Halibut from Der Fischladen.
California-Mexican Ceviche is always served in a martini glass, very precious. I first had Peruvian ceviche in Buenos Aires, where it’s a massive plate of food, with accompaniments, the best of which in my opinion is warm boiled potatoes. I love the contrast between the plain potato and bright tangy fish.
I learned Puchero from some Porteño friends, and this is how they made it. Recently I learned that it’s made very differently all over the world. This gave me the idea for tonight’s menu, to explore the Spanish disapora in the modifications of shared foods.
Quesadillas are a California comfort-food. I decided to make them extra luxe with fancy cheese.
4/Ensalata with two kinds of cabbage, kohlrabi, pickled black radish from Aurélie’s French Farm, red onion, piri-piri peppers, lemon juice and olive oil
I don’t usually eat raw cabbage, and I often wonder why, as I always appreciate a small raw cabbage salad perched atop the fat and spice of Mexican dishes. Tonight I decided to give this salad it’s own attention, but I made the salad itself hot to evoke its missing companions.
I love anything with flaky pastry and anything with custard, so Pastéis de Nata are delightful to me. This was my first try to make any such thing. I used this recipe. The Portuguese version calls for cinnamon, which I don’t notice in the really good ones available in Berlin at Double Eye and The Barn.