Aji Molido con Aceite RED CHILI PASTE   To make about 2 cups 1 cup tightly packed dried hontaka chilies 2 cups boiling water 6 tablespoons olive oil 1/2 teaspoon finely chopped garlic 1/4 teaspoon salt 1 cup boiling beef or chicken stock, fresh or canned, or boiling water Break the dried chilies in half and brush out the seeds. Place the chilies in a bowl, pour 2 cups of boiling water over them, and let them soak for 2 hours. Drain the chilies and discard the soaking water Combine the chilies, oil, garlic, salt and boiling stock or water in the jar of a blender and puree at high speed for 1 minute, or until the mixture is reduced to a smooth puree. Scrape into a bowl and cover with plastic wrap. (To Read more [...]

Pursuing Perfect Pizza - one bite at a time. We usually steer clear of any snobbery in regard to Food and Wine, hence our choice of "Chabernet" as our mast head. If there is an exception to our rule, it would be Italian Thin Crust Pizza. This single dish might qualify as a Perfect Bite; perfection in a mouthful! Neapolitan pizza (pizza napoletana) consists of crust made from high protein flour, San Marzano tomatoes grown in the volcanic soil of Mt Vesuvius, Fresh Mozzarella cheese (from cows or water buffalo), then baked at high heat in a wood-fired oven. What an awesome Food Memory - The crunch, then the chew, of the yeasty crust with its touch of char followed by the creamy, salty cheese and the sharp acid of the tomatoes. Join us in a photo Read more [...]