Good evening. It is getting dark and cold in South Florida, in an unusually gloomy day in the midst of this terrible pandemic. As we said in our previous article, our Celtic ancestors commanded us to get ready for the long night. We prepared a powerful risotto with plenty of rice, veggies, sausages and species like oregano, pepper, moringa, etc.
After relishing a big bowl of this hearty meal, we might feel better prepared for tonight’s action. What do you think?
When we’ll hear a knock-knock in the middle of the night on our door, we will yell: Who are you? Friend or foe?
After this meal and a few beers (and maybe a little shot of Jack Daniel’s) we’ll be ready to face these spirits head on.
“No dije cuantos son, sino que vayan saliendo!” ( I did not say how much they were, but start coming out)
Good morning. Please forgive us for failing to write a blog and post pictures of the delicious dinner we enjoyed yesterday. Today we wish you, a little bit late but valid nonetheless, a Happy Sunday with you loved ones. At the request of our son Gian Luca, we prepared potato gnocchi with a pink sauce with mushrooms and shrimp. Voilà!
Without any false modesty, we believe that this simple sauce might be one of the best we’ve made. Do you agree?
Unfortunately our family ate every bit of it and we don’t have left for you. Next time, we will prepare more to share.
Good evening. Today we prepared a simple pasta dish consisting of cheese agnolottis in a pink sauce of mincedmeat and mushrooms. To find out how we prepared it, please read this previous article where we explain it step by step.
Instead of a piece of Burrata cheese, we put a generous portion of freshly grated Parmesan cheese for our delight.
The meal has been served. Please join us at our humble table for a nice meal and plenty of conversation. Andiamo!
Good afternoon. last night an unusually cold front came down on the Southeastern USA, lowering the temperatues in South Florida to the 40-50s Fahrenheit range. Too cold for our battered bodies used to the warming sun. So we decided to order something strong to cure our “foideur”: a café au lait with pastries from the Buenos Aires Bakery.
We have known Aníbal, its charming owner, since our times of studies at Columbia University in New York City where he used to own a small bakery in Roosevelt Avenue. Every Saturday we had a family outing to buy his top fare. For a few years now, he has re-settled in Miami Beach and Pembroke Pines, where he became a big success.
We promise to make a full fledged article soon about this great bakery and delicatessen in Miami Beach. In the meantime, allow us to enjoy one the great little pleasures of life: to dip a crispy croissant in a hot café au lait. Yumi!
Please disregard the unbecoming sight of last night’s empty dishes waiting to be scrubbed in the sink to the right. This is precisely a spontaneous, non-edited small videoclip about our present reality, with no artificious make-up.
In the afternoon, we sampled a bite of their deliciously stuffed panettone with our loyal mate amargo. Here it is.
As you can see it is loaded with fruits and nuts plus the inside is moist (an not dry like the pre-packaged ones)
We cut a portion for you. Please join us at our humble table to enjoy this Christmas tradition. Buon Natale!
Chers/Chères lecteurs/lectrices et blogueurs/blogueuses:
Bon jour. Aujourd’hui le jour s’est levé férocement grisätre dans le Sud de la Floride, remplaçant la merveilleuse clairté et gaieté que souvent nous entourent doucement dans ce coin privilégié de la planète. Voici nðtre patio.
Que faire pour écarter cette froideur qui peut lentement mais inéxorablement tremper nötre pauvre, solitaire esprit?
Une bonne soupe campagnarde pleine de pommes de terre et de légumes , comme préparaint nos chers aïeux. Quand le soleil commençait a tomber dans les champs verts du Pays Basque, ils rentraient leur moutons dans l’enclos et marchaient lentement vers la modeste chaumière avec une cheminée vomisssant de la fumée blanche. Une fois qu’ils entraient, leurs fidèles compagnes claquaient une bonne bise dans leurs joues, si punis par le froid. Et alors is voyaient avec bonheur le contenu d’une marmite qui se rassemblait a la photo d’en haut. Du paradis même!
En hönneur de tous nos ancêtres Basques (et des Italiens aussi) nous gardons la tradition familiale de la belle soupe.
La bouffe est servie dans notre simple table. Si vous voulez nous joindre, vous êtes le/la beinvenu/e. Allons-y!
Restez à la distance. Restez en sécurité. Restez de toute beauté.
Good morning. When we were waking up in the early morning during these impossibly long months of cruel cloistering to carry out of writing endeavors, there was a little consolation. Sometimes we could count that we could enjoy the little pleasure of dipping a freshly madecroissant into a perfectly prepared capuccino. Just like this little video clip shows. Watch it.
Perhaps you might be asking yourselves, where on Earth did this guy got those delicacies, eh?
We got these and many other ones in one of the best bakeries of Miami, the Bariloche Bakery.
Located in the newly gentrified area of West Brickell, it is of the quarter’s great success stories. This area, previously known as Pequeña Habana, has received the influx of thousands of Central and South Americans in the past few years, besides countless families escaping the Brickell area’s overcrowding (imagine the population density and cement exuberance of Manhattan without its wide boulevards) As a result, there has been a marked improvement of the variety and quality of foodie offerings. Let’s go right in to see, hear and smell some uniquely nice sensations.
Once we step inside, your senses are magically transported to one of the great family-owned bakeries that we have blissfully enjoyed in the River Plate region, largely started by the hardy European immigration from Italy and Spain in the beginning of the 20th century. Even though, Valeria and Juan, the owners are originally from Mar del Plata, Argentina, they chose to name it Bariloche Bakery instead, in honor of the great tourist resort town in the Patagonia.
Your tired and suffering body is literally assaulted by the rich aroma of freshly brewed coffee from an Italian machine. The lovely Ms. Luismara, a sexy immigrant from Cuba, makes the right capuccino, like a born barista. Complimenti!
When your order is ready, Ms. Silvina, a native Marplatense, will promptly bag it with a big smile (hidden for now)
You will see a large selection of baked empanadas, filled turnovers of many flavors; here are the ham and cheese.
There are many varieties of delicious desserts, including various masas finas and delicious cakes. Here you can see the one with chocolate and dulce de leche we feasted on in our son’s birthday.
You can also find the typical products form Argentina and Uruguay, including the Yerba Mate.
They have daily specials, which are freshly prepared dishes at popular prices. In this picture of years past, Ms. Lily and Ms. Alba, their great cook, show us an order of tagliarini with meatballs and veggies.
In the following picture we can see Ms. Anabela, their gifted pastry chef, who has only one defect: she is a fan of the River Plate club of Argentina, the infamous gallinas derided by the bosteros. She makes the finest torta de ricotta.
One of the greatest human assets is Mr. Carlitos, a Honduran immigrant, who excels in the discrete attention to all the details of efficient service to his clients. Here he is presenting a delicious pizza pie a few years ago. Grande che!
There are only a few places in South Florida that can prepare the famous sandwiches de miga, which are the noble adaptation of the tramezzzini brought by Italian immigrants to the River Plate in the beginning of the 20th century. In the following picture, Carlitos slightly lifted the tray’s covering to show the freshly prepared Primavera variety.
In the next pic you see Seor Wilson Araujo, our dear friend and photographer, enjoying a toasted one. Bom apetite!
Amongst their creations, their rendering of the pasqualina, a Genovese spinach pie, stands out. Our dearest grandmother Yolanda prepared the very best version to us and we treasure that memory in our taste buds. This is one of the closest approximations to it and we have punctually ordered it for our recent birthdays. Buon appetito!
Ms. Alba also prepares her version of the classical tortilla de papas, huevos y cebollas, which she keeps juicy inside.
Finally we would like to show their latest accomplishment: a perfectly delicious matambre. The word comes form the association of the Castilian words “mata” (kill) and “hambre” (hunger) It is a special cut of the cow’s belly, i.e. the thin slice of meat adhered to the skin and the rib cage. In the early 1800s, when the River Plate started to provide Europe with fresh meat, it was a leftover from the slaughtering process that the “gauchos” summarily put over some burning charcoal to eat. In our times this special cut is filled with veggies and eggs before rolling it up for boiling. After a few hours of boiling or grilling, it turns out to be an extremely tender piece of meat. Did you try it already?
Bring a pound of sliced matambre home to prepare a healthy and tasty sandwich matched with a very cold beer.
For all the above reasons, we believe that you should get out of the beaten touristy track and give these nice folks a visit next time you are in Miami. You will not be disappointed. Scout’s word.
Good morning. Today we felt the urge to prepare a grilled cheeseburger for our breakfast-lunch. After fully cooking the meat, we put some mozzarella cheese on top to gratinate it. We landed the preparation on a bed of lettuce, tomato and onions with a toasted naan bread.
After marveling at the finished meal, we decided to cut it in half. Do you think it’s juicy enough?
Alas, we have to acknowledge the cruel passage of time and refrain from any kind of excesses. We put almost all of it in a tupperware for storage in the fridge, leaving only a little bit for now.
Let us gracefully give up the excesses of Youth and just comfort ourselves with the joy of their fondest memories.
Au revoir la bonne bouffe! Au revoir le vin totalement enivrant! Au revoir la milonga si sensuelle!
Good evening. It was time to prepare dinner and we had little time before hungry stomachs would start demanding some comfort at home. So we took advantage of the left-over DottaPellegrina sauce that we invented last week (please see the blog) and we boiled some rottini. As we had some cooked chorizo, we added it to the sauce to spice it up. Here is our concoction.
Of course we added a little ball of burrata cheese in the middle to make it super-duper cheesy.
After we melt the burrata cheese, this is how the dish is going to look like. Does it suit you?
Recently we saw Lina Wertmüller’sPasqualino Settebellezze again, to enjoy the great acting of Giancarlo Gianinni in the role of an Italian prisoner of war that has to court a disgusting Nazi commander to survive in a concentration camp. It is a tragi-comic story with a sour ending.
Vedete qui la pastaciutta alla Pasqualino Settebellezze. Andiamo tutti subito a mangiare.
In June 2015, Mel Healy, a fellow writer and blogger, posted an article stating that the legendary chimichurri sauce that we so assiduously prepare in Argentina and Uruguay, was the original concoction of an Irish adventurer that joined the liberation movement against Spain’s rule there. Amongst the brave hearts from Eire that enthusiastically joined the fight, there was a lad called Jimmy McCurry who joined the forces of General Manual Belgrano and his Northern Army.
Mel wrote: “One evening, as Jimmy and the General and the rest of the lads were putting up their tents and updating their social media…General Belgrano took young Jimmy aside and said (I’m paraphrasing here), ‘Hey Chimmi, we’re getting a bit pissed off with all this Fray Bentos muck from Uruguay. Is there any Irish nosh ye can rustle up for us tonight for a change?” It seems that Jimmy went back to his tent and mix a few ingredients to create a novel sauce for the general.
In Europe there has been a millenary tradition of “green sauces” for meats, one of them being the famous salsa verde of Spain or the sauce vert of France, which makes that anecdote plausible.
Today we will prepare our version of the chimichurri, for which we assembled the following items.
We prefer to use extra virgin olive oil (instead of the regular one) white wine vinegar, plenty of orégano (harvested in the hills of Córdoba, Argentina) parsley, tarragon, garlic and red pepper. We like to add a touch of honey at the end to counter the acidity and protect our stomachs. First of all, start by meticulously slicing and dicing the red pepper and the garlic cloves. On the move.
Once you have that step completed, put everything in a bowl and stash it somewhere safe.
That lone chorizo is anxiously watching our cooking and cheering us up all along the process. First of all, line up all the ingredients on your cutting board. Like a general aligning the troops.
We will show you what condiments we use (start in the center and move counter-clockwise). They are black pepper, moringa, sweet curry, tarragon, parsley, and orégano,bien sûr.
Prepare four measures of olive oil for each measure of white wine vinegar. 4 X 1. Precisely. Once the troops are all aligned, the infantry must make the first move. On to the blender-mixer.
Put everything together in the fabulous blender-mixer that my kids gave me for my birthday.
After the veggies went down, we dump the liquids, slowly, carefully (don’t make a mess like we do) If we add a cup of warm water (we said warm, not hot) the mixing will be greatly facilitated.
When everything (except the honey) has been loaded up, it is time to strike. Stay with moi!
Stir carefully, checking the consistency of the mix. When you feel it is ready, put the honey. Once you feel it is ready, set up the small containers to pour the mix and get it ready for the fridge.
As you can see we did this video on our own, on the spur of the moment, without any help. What really matters is that the final product was a deliciously healthy achievement. Voilà. Pour in a special container and place it at least 24 hours in the fridge. It will come out much, much better.
Please remember to put it in fridge and if you happen to try this recipe, let us know how you did.
The loyal birra is keeping watch of the chimichurri sauce in our humble fridge. Vamo’ arriba !