Archive for January, 2010

After spending the last few weeks in Bollito-ville, a salad would make a nice change of pace. And what could be more fulfilling than a Salad Nicoise? A great salad, and all you need to prepare it is a pot of boiling water, and in this case, a grill pan or BBQ to grill... »

There are literally hundreds of ways to reconstitute bollito misto, or Italian boiled meat. So far we have covered a few: Serving straight away with, Serving with Romesco Sauce, Serving as a Ssam, or Korean style lettuce wrap Finally, we have bollito sukiyaki, a riff on classic pho soup from Vietnam. This is a great way to use... »

If you have been following our bollito misto narrative, then here is a modern, cross cultural method to revive frozen bollito meat. We take our cue here from the great land of Korea, originators of the Ssam, popularized by Momofuku Ssam Bar in New York. Essentially, a Ssam is a lettuce wrap. As we... »

Following up on our bollito misto or boiled meat preparation, we have many directions that we can go, but slicing and dipping freshly boiled and sliced meats is a classic first treatment. For 4 people, thinly slice some beef brisket, pork shoulder, veal shoulder or whatever you have boiled, and arrange on a serving platter.... »

Happy New Year! Welcome back. We’ve been on a hiatus since US Thanksgiving, but the holiday season brought us alot of inspiration and tasty paleogastronomic creations. We had a huge epiphany during our absence, no pun intended. We came across, tested and perfected perhaps the simplest, most versatile paleo-friendly dinner we have chanced upon, bollito... »