It happened again, as soon as the weather turns warm and the sun is out, like a Peruvian Pavlovian response, I start craving ceviche. But which one to make? The traditional Ceviche de Pescado or Japanese-Peruvian Ceviche Nikkei made with firm flesh white fish are a great introduction. But did you know ceviche can also be made with shrimp, squid,… Read more →
Apple Empanadas
Do you love apple pie? Really love apple pie? If you do, then let me introduce you to these Empanadas de Manzana. If you don’t, then let me introduce you to these Empanadas de Manzana. Go ahead, bake these, and I dare you to have just one.
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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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The Pionono is a Peruvian dessert made with a soft and light sponge cake that is the perfect vehicle for manjar blanco, the creamy filling used in Alfajores. The Spanish version is called Brazo de Gitano, and in other countries they use different fillings and call it a Swiss Roll, Jelly Roll, or Gâteau Roulé. But according to Gaston Acurio,… Read more →
Escabeche de Pescado
Todo es escabechable
Everything can be made into escabeche. Fish? Escabechable. Chicken? Escabechable. Meat? Escabechable. You are vegetarian? No problem, your favorite vegetables are all escabechable. Todo es escabechable — everything can be made into escabeche, and here’s what you need to get your escabeche on.
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