The Bald Vivant

Author's details

Date registered: June 20, 2011
URL: http://www.thebaldvivant.com

Latest posts

  1. Citrus Grilled Chilean Sea Bass with Zucchini Ratatouille — November 25, 2011
  2. Pollo Fricassee a La Habana — October 28, 2011
  3. La Tortilla Española or Tortilla de Patatas — October 27, 2011
  4. In The Beginning There Was…….Sofrito. (VIDEO) — October 25, 2011
  5. The Barking Crab. Boston, Mass. — October 23, 2011

Most commented posts

  1. In The Beginning There Was…….Sofrito. (VIDEO) — 9 comments
  2. La Tortilla Española or Tortilla de Patatas — 4 comments
  3. Bongo Brothers Cuban Food Truck — 2 comments
  4. Spend An Evening With The Bald Vivant — 1 comment
  5. The Barking Crab. Boston, Mass. — 1 comment

Author's posts listings

Nov
25
2011

Citrus Grilled Chilean Sea Bass with Zucchini Ratatouille

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by The Bald Vivant

Citrus Grilled Chilean Sea Bass with Zucchini Ratatouille

Happy day after Thanksgiving. Its holiday season and time to put on the pounds with turkey, potatoes, and pie! Well,  I thought it might be a good  time to think about a delicious, filling, yet healthful meal to  even out …

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Oct
28
2011

Pollo Fricassee a La Habana

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by The Bald Vivant

Pollo Fricassee

Lets face it.  We  love chicken. It’s on every menu in nearly every American restaurant and most of us have some sort of poultry in our refrigerators at any given time. Chicken comes in all shapes and sizes, on bone …

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Oct
27
2011

La Tortilla Española or Tortilla de Patatas

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by The Bald Vivant

Tortilla de Patatas, olives, crusty bread, cheese, and wine. All one needs in life!

Chances are, if I have ever been lucky enough to serve you a meal, you’ve probably tasted Tortilla Española, the ubiquitous national anthem of Spanish cooking. So simple to prepare correctly, yet so complex in flavor. So much fun to present at …

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4 comments

Oct
25
2011

In The Beginning There Was…….Sofrito. (VIDEO)

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by The Bald Vivant

sofrito

Back when I was a child in Spain, I’d wake up in the morning to the sweet aromas of onions,peppers, garlic and tomatoes frying from the kitchen. This “sofrito” was the basis of most  of our meals for the week. …

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9 comments

Oct
23
2011

The Barking Crab. Boston, Mass.

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by The Bald Vivant

The Barking Crab

When in Boston visit The Barking Crab. We stumbled upon this perfect out of the way crab shack nestled along the docks at Ft Point Landing in Boston. Order the Naked Lobster Roll and Crab Salad over Seaweed, an ice cold …

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1 comment

Oct
21
2011

Aunt Dianne’s Lemon & Anchovy Stuffed Artichokes

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by The Bald Vivant

Aunt Dianne's Lemony, Herb and Anchovy Stuffed Artichokes

In honor of my dear Aunt Dianne, who is currently in Verona, Italy, I decided to try my hand at the wonderful artichokes she has made me all my life. I never actually watched her prepare the stuffing, but I …

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Oct
19
2011

Holiday Tangerine and Toasted Walnut Salad

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by The Bald Vivant

tangerine salad

Need a  fun and easy side dish for the upcoming Holiday Season? I recently prepared a Tangerine and Toasted Walnut Salad  that wowed my guests. The hardest part of the dish is peeling and seperating  the tangerine slices . Toast the …

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Sep
22
2011

Spend An Evening With The Bald Vivant

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by The Bald Vivant

Shrimp al Ajillo (Shrimp with Garlic Sauce)

THRILL YOUR GUESTS WITH AN  EVENING WITH THE BALD VIVANT Some folks have hired The Bald Vivant to come into their home kitchens and prepare an evening of Tapas and Wine for  6-8 guests… I arrive with a few items …

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1 comment

Sep
22
2011

Grilled Flank Steak Rolled w Spinach,Goat Cheese and Chimichurri.

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by The Bald Vivant

Grilled Flank Steak Rolled w Spinach,Goat Cheese and Chimichurri

Grilled Flank Steak Rolled w Spinach,Goat Cheese and Chimichurri I’m not your typical steak eater, so if you are a fan of a prime cut, served  bloody rare on a plate with a potato thrown onto it, read no further…. …

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Sep
21
2011

Seafood “YaYa” Gumbo

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by The Bald Vivant

Seafood Gumbo

  Seafood YaYa Gumbo Id never made a gumbo before but I love cooking with seafood and rice, so I figured Id give it a shot. The big challenge was the roux and the amount of spices to use. It …

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