Monthly Archives: March 2012

March 30, 2012

Apple Empanadas

By Nico
Apple Empanadas

Apple Empanadas

Apple Empanadas is a combination of two of my favorite things: apple pie, and baked empanadas. Often, I get my pie fix at Three Babes Bakeshop, and their apple pie is my all-time favorite, largely in part due to the nostalgia for the apple pies my mom baked when I was a child. And by coincidence, I recently I acquired a wonderful little book from Omnivore Books: El Libro de las Empanadas. So, as they say, one thing lead to another and I found myself in the kitchen baking apple empanadas.
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March 23, 2012

The Paddington Sour (Pisco with Orange Marmalade)

By Nico
The Paddington Sour

The Paddington Sour

Though I learned to cook Peruvian food from my mom, there were 3 things my dad is responsible for: preparing home-made orange marmalade for breakfast, making the best hot-chocolate for our Xmas Panettone, and serving me my first Pisco sour when I was 10 years old. So it’s no surprise that when I was experimenting with using jams and marmalade to prepare Pisco cocktails, I thought of my dad.
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March 16, 2012

Pisco Cocktails Class at The Red Poppy Art House

By Nico
Pisco Cocktail Class at The Red Poppy

Pisco Cocktail Class at The Red Poppy

Last Wednesday night, I was delighted to teach a sold-out Pisco Cocktails Class at The Red Poppy Art House in The Mission, where 16 Pisco fans spent a couple of hours learning about the history of Pisco and making 5 different cocktails. But what made the evening really special, was the venue, which was one of the first places I performed as a musician almost a decade ago.
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March 9, 2012

Quinua con Leche (Quinoa Milk Pudding)

By Nico
Quinoa con Leche

Quinoa con Leche

Quinoa is native to Peru and was called “The Mother Grain” by the Incas. I enjoy having it on a salad or making Quinua Atamalada, a savory quinoa stew. But did you know quinoa can also be used in desserts? Inspired by the traditional Arroz con Leche, or rice pudding, this Quinua con Leche is slow cooked goodness infused with the wonderful aroma of cinnamon, cloves, and star anise.
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March 2, 2012

Peruvian Dessert Tasting at The Hub SF

By Nico
Frejol Colado, Peruvian Black Bean Pudding

Frejol Colado, Peruvian Black Bean Pudding

The first Pisco Trail Pop-up took place at The Hub in SF, where I took over the kitchen for a couple of hours to slow cook a traditional Afro-Peruvian black bean pudding with anise, cloves, and sesame seeds. It was a real pleasure to share one of my favorite desserts with everyone there, and I look forward to coming back soon.
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