Dan Perlman's Blog, page 14

“N” is for Nabo (Japonés)

We all know the daikon, or, as it’s generally called here, nabo japonés (japanese turnip), from the shredded stuff that comes with our sushi. Most of the time we just ignore it and it goes back to the sushi bar or kitchen, hopefully being discarded and not rinsed and reused. I’m just sayin’. On and off I’ve used it in other ways – generally either a simple puree with brown butter and balsamic vinegar (which I’m going to include in this post), or roasted in a little olive oil with salt and pe...

Plate by Plate: Amazonia in the Soup Bowl

Although I’ve given this soup a bit of a write-up in the past, I’ve never really laid it out step-by-step. It’s one of our favorites, and it’s actually quite simple to make, and you can vary it quite easily. It’s our version of Timbuche, a traditional soup of the Peruvian Amazon basin. Variously, it’s described as thick or thin, generally featuring cilantro, though often other herbs, and including freshwater fish, most often cooked whole, in the soup, though I’ve seen versions that use fille...