Back to Work

I’ve been super busy the last couple of weeks, so recipes and such have been scarce. I’m in the kitchen everyday playing with food, taking mental notes about how I should photograph the proceedings. I’ve been mumbling to myself, arguing aloud under a loud stereo about how the hell I’m supposed to write about all this shit I’m cooking.

I’m still cooking on a deadline. I don’t have time to take pictures or write little cutesy stories. Restaurant opens at 5.

Unfortunately, if I don’t post everything daily (or weekly), I feel like we have so much to catch up on. So instead of telling you a story about everything I’ve made in these last two weeks, I can only post the few pictures I have. Maybe I’ll be able to elaborate later.

I guess we need a bit of backstory first.

My goal this summer is keep things fresh and interesting in the restaurant, and to learn new processes and techniques. I’m writing a new menu every week that we’re open (Thursday, Friday, and Saturday 5pm to 9pm, Sunday 10am to 2pm). I’m shopping a lot more at the local fruit stands, as well as having fun things like organic quinoa and lentils shipped down. I’m also working with my local farmers and fishermen. I tell them what I want, they tell me what they have, and the magic works from there.

So, here are a few things I’ve been working on. These are actually recipes we’ve been working on the past few years… Nothing terribly new, but a few of our favorites.

2 Replies to “Back to Work”

  1. Hello! We were at Casa Islena back on July this year and one of the best things tasted was the dressing salad. How can I get the recipe?

    1. Do you remember what else was in the salad? I played around a lot with the salads this summer. One reoccurring dressing is a classic balsamic vinaigrette. 1.5 C good balsamic to 2 cups good olive oil, a few cloves of garlic, a heaping tablespoon of Dijon, pinch of salt and pepper. Put everything into a cuisinart or blender EXCEPT the oil, then purée and slowly pour in the olive oil until emulsified. Super easy. Thanks a lot for reading!

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