Peru - A Gourmet's Paradise. Part 1: Fish and Seafood



 Peru Was Chosen The World's Leading Culinary Destination 2013 by the World Travel Awards and this is only one more landmark in the countries success story about food and gastronomy.

 Lima, the capital has become a gastronomic mecca and culinary tourism is booming.

Prestigious magazines as "The Economist" and BBC Travel published articles about Peru's Gastronomic Revolution and it's impact on the economy and social structure of the country.

Here, food cuts across all social, racial and geographic barriers.

People may literally swallow poor public administration, overpowering bureaucracy and a high crime rate but poorly prepared food is seldom tolerated.  

No matter if rich or poor, Peruvians pride themselves in eating well.

The cuisine is Fusion cuisine at is best, with a huge variety of ingredients  provided by the different geographical and climate zones of the country. The main geographical zones are the coast, the Andean Highlands and the jungle.

It is one of the ten countries world wide called "mega-diverse" regarding its bio-diversity and has one of the richest fishing grounds of our planet thanks to the cold water Humboldt Current.

The cuisine is influenced by native and foreign cuisines , brought by immigrants to the country. Spanish, Japanese, Chinese, Italian and German dishes that are adapted with local ingredients go hand in hand with indigenous plates often dating from the Inca and Pre Inca period.

The Peruvian Nobel Price winner Mario Vargas Llosa calls it "one of the most inventive and refined cuisines in the world".

 But most important of all it represents Peruvian culture and identity and is a matter of national pride to all Peruvians.  

So as you can see, I'm lucky enough to live in a foodies paradise.

But I suppose we all get hungry about so much theory so let's get right to the subject and present you some of the Peruvian flagship dishes.

As already mentioned, there is a large varity of different meals, so the first part of this gourmet trip is dedicated to fish and seafood. 

Enjoy the trip!

Arroz con mariscos (Rice with seafood)

Tiradito con salsa de ajii amarillo (raw fish cut sashimi style and  marinated in yellow chilly sauce)

The shining star of Peruvian cuisine : Ceviche mixto (raw fish and seafood marinated in lime juice with chili, fresh coriander and onions served with yellow corn and sweet potato)

Ceviche de pescado (Ceviche for purists only with white fish like sea bass)

Conchitas a la parmesana (Gratinated scallops a la Parmesana)

As you can see in this pic my son couldn't wait to try :) 

Pulpo al Olivar  (Octopus in Black Olive Sauce)

Causa (cooked, mashed yellow potatoes mixed with lime juice,chili, onions and oil.)

Stuffed with a variety of foods like fish, chicken,seafood avocados or tomatoes. It is a delicious treat and everybody has his (her) favorite stuffing.  This ones are topped with fish and avocado and the other one with black olive sauce and crab meat.

Leche de pantera (Panther's milk) 

The ceviche juice that is with vodka. Tastes fantastic and after that whether you sleep for 3 days or you climb up the walls :) 

Grilled Octupus  with a spicy cheese Sauce and a glass of chilled Pisco Sour.

Still hungry? Visit the dessert selection at my FB page.
https://www.facebook.com/TheAmbassadorsTable

Wishing all of you a Happy Easter and great Holidays!

read more...

Wheat Berry Risotto

Ever heard of Watson?
I mean, forget Sherlock Holmes.
I'm talking about Watson the super computer who caused sensation when winning Jeopardy in 2011.
Now Watson is cooking.
This super culinary brain has access to two huge different databases - one with innumerable already existing dishes another one compiling flavor compounds and a huge variation of ingredients.
Watson creates out of this its own Frankenstein like kitchen.
The whole project is called Cognitive Cooking and is blending suggestions from Twitter and Watson's huge database to scour for innovative flavor combinations.
Indian Tumeric Paella anyone?
The huge advantage is that nobody can oblige Watson to eat it's own creations. Lucky guy.
Anyhow, the whole project sounds like fun and who knows - maybe a new Super Food Blogger is born. As the saying goes: competition is good for business :)
Thank heavens most of us are still into good old fashioned cooking and recipe creating and we are even brave enough to try our own creations before serving it to others.
Today I would like to share with you a delicious "Wheat Berry Risotto".
No typo, it's prepared like a Risotto but instead of rice you use wheat.
Wheat berries are loaded with nutrients and fiber and very tasty.
Hope you enjoy this dish as we did with a group of friends.

You need:

2 cups of wheat berries, washed and previously soaked in water for about 1hour
2 spoonful of extra virgin olive oil
2 spoonful of butter at room temperature
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 spoonful of yellow chili (ajii amarillo), deveined, sheets removed and blended in the mixer with a bit of water until creamy.
1 1/2 teaspoon dried thyme
1/2 cup of dry white wine
3 cups of home made or low sodium store bought vegetable or chicken stock
1 cup of heavy cream 
3/4 cups of shredded parmesan cheese
1 cup of firm white cheese, diced
Salt end freshly ground pepper
chopped parsley for decoration


Method:
Wash the wheat and soak for about one hour in cold water

In a large pot, add vegetable or chicken stock and the 2 cups of water (wheat berries should be covered by the liquid)
Bring to a boil, reduce heat to a simmer  and cook at low heat stirring occasionally until the liquid is absorbed. Add more liquid if necessary and wheat berries are done.  Set apart.

Heat the olive oil and 1 spoonful of butter in a large pot.

Add onion and garlic and sauté until translucent.

Apart, bring peas in hot water to a boil, reduce heat and simmer until cooked al dente.

Add the chili cream to the onion and garlic mixture and stir until ingredients blend well together.

Add the wine and bring the mixture  to a boil for about 2 minutes.

Add the wheat berries and Thyme and mix well with the other ingredients.

Add the heavy cream, stir in.




Add Parmesan and 1 spoonful of butter, mix well.

Stir in peas.

Cook at low heat until most of the liquid is absorbed.
Than add half of the diced white cheese.
Stir until all ingredients have blend in well.
Season with salt and freshly ground pepper.

Decorate with the rest of the white cheese and sprinkle with freshly chopped parsley.
Serve immediately.

 Serves 6 to 8.
Enjoy!

If you enjoyed this post and want to receive the newest updates, do like our page on Facebook.
Thank you!

https://www.facebook.com/TheAmbassadorsTable

.

read more...