During my trip to Rias Baixas, I snuck into the kitchen with Chef José González-Solla, owner of Casa Solla in Pontevedra, to watch him prepare our main course. This chef likes to play with his food, and he treated us to an inspirational twist on traditional Galician flavors.
First they came for the foie gras.
Now, the self-appointed police of all things have decided to attack…salt. Yes, salt. That mainstay of cooking, that critical ingredient to every baker on the planet, and flavor enhancer to every dish that comes out of a kitchen, professional or otherwise.
If you are one of those crazy ones, and you have a vision that makes you burn with passion, I salute you and everything you represent in this world. It is you to whom I look for inspiration on my dark days, and you to whom I raise my glass on the bright ones.
After perusing the contents of this book from 1969, I knew I had discovered a soul-mate in “J.”
My palate is responding to the sounds around me with cravings for spring vegetables and sunnier flavors. How about yours?
Chef Mark speaks with Mathieu McFadden from Chocosol Chocolate, a “Pedal powered & Horizontal-trade” chocolate company, which sources all their chocolate direct from growers in Mexico and Central America, and processes it by hand in Ontario.
Six years ago today, I experienced one of those moments that will stand out as a big red dot on the timeline of my life.
A source of comfort and nostalgia, the flavors of our ancestral roots can take us on an extraordinary journey.
Don’t you threaten me with a good time.
It’s almost Valentine’s Day, so expect to see no less than 20 articles on the topic of aphrodisiacs and how they can improve your love life. I call B.S.
