recipe – Page 2 – Mucha Ale

July 28, 2017 / 0 Comments

Recipe: Peruvian Style Pisco Sour | Easy to Make

We are patriotic today! For today’s post I want to share a recipe that is very special for me because it is one of those things that makes you you. I am referring to the cocktail known as pisco sour and one of the most traditional drinks for Peruvians. Here is how we make in this part of the world. Keep reading if you are thirsty. Español aquí.

I would love to tell you this recipe has been in my family for ages, but no one knew how to make it. I found this recipe online, it’s a very simple version with a 3-1-1 ratio. That is, 3 servings of pisco, 1 serving of syrup, and 1 serving of lemon juice. I like the recommendation to freeze the glasses before using.

Because of the nature of the drink (Peruvian style…), I recommend using Peruvian pisco. If are abroad, in say the US, pisco can be hard to find, but not impossible. I found pisco in Austin, Texas by looking online and calling the liquor store before going going to confirm that they had it. If the sellers do not have it, I have been offered other brandies or pisco of another nationality. But do not worry, “he who seeks beauty will find it”.

Ingredients
1 measure of lemon juice – I used ⅓ cup
1 measure of simple syrup – I used ⅓ cup
3 measures of pisco – I used 1 cup
1 egg white
5 – 6 ice cubes
3 – 4 drops of angostura bitter

Preparation
Add the ingredients, except the angostura bitter. Crush them in the blender.

Serve. I recommend doing this in two parts to better distribute the foam between the glasses.

Add the drops of angostura bitter.

Cheers!

Makes 3 – 4 servings.

July 18, 2017 / 0 Comments

Recipe: Squash Soup | Easy to Make | Video

I am very happy to share this post with you. So many editing problems, but thanks to Michael I can greet you personally. What I love about this recipe is how simple it is as it is only made with just with vegetables, chicken stock and milk. Now, I was very excited to use almond milk, but I could not find the one I was looking for in stores so I used cow milk from Vacas Felices. I will keep you posted when I find the milk I’m looking for… Español aquí.

This soup is perfect as an entrée or you can also enjoy it as a main dish. What I love the most about it is how nice it looks with the croutons and Parmesan cheese. In the post I am including how to make quick chicken stew and croutons, in case you want to make it at home. For the croutons stale bread is best don’t worry if you have fresh bread. It all works. Hope you enjoy!

Ingredients
1 ½ kilo of squash, butternut squash works well
1 cup chicken broth
1 cup milk – you can use almond milk
Salt to taste

Homemade Chicken broth
1 piece of chicken
1 carrot, peeled
1 celery stick
4 cups of water
Salt, to taste

Homemade croutons
1 bread loaf, preferably stale
¼ cup oil
Pepper, to taste
Salt to taste
Oregano, to taste

Preparation
Slice the squash. Cook it by steam.

Crush it with a some of the broth.

Bring the pumpkin and the remaining stock together in a pot.

Add the milk.

Cook on low heat for a few minutes.

Chicken broth
Bring the ingredients together in a pot. Bring to a boil.Cook in low to medium heat for 15 to 20 minutes.

Homemade croutons
Cut the bread into pieces.

Mix the oil, salt, pepper and oregano in a bowl. Soak the bread in the mix.

Heat an oiled pan. Brown on the pan.

Serve the soup with the croutons and garnish with parmesan cheese.

Makes 3 – 4 servings.

July 13, 2017 / 0 Comments

Jungle food for a limeña

There is something alluring about the Amazon. In Peru, the territory is vast, running east of the Andes Mountains and onto the Peruvian limit with Ecuador, Colombia, Brazil, and Bolivia. I have a special place in my heart for this part of my country and a special place in my Google Albums for the one time I visited this region of Peru. Español aquí.

Sadly, as far as my family tree goes, no one comes from the jungle. Otherwise I could boast about being hot blooded even though I’m from the capital city of Lima. But every excuse is good to eat in Peru, so I let a good friend and his wife (from Amazonian Tarapoto) guide us to the Aguajal Restaurant for Saint John day. We celebrated with them. I love learning new things so here is what I learned about this day and their amazing food.

Iquitos, 2013

Among the customs and celebrations that make up the amazonian charm is the day of Saint John The Baptist, known locally as día de San Juan. The festivity includes bathing in the river on June 23rd, because it is said that Saint John blessed all the rivers to bring happiness and health on that day. The next, going to mass and then to party. They say it’s also common to light bonfires in the river. From Lima, I didn’t bathe in the river or light any fires, but I did share this nice amazonian meal.

The Juane
The most typical dish for Saint John day is the Juane, which resembles the head of Saint John. It’s said to originate from the amazonian city of Moyobamba and be inspired by the biblical episode in which Herodias beheaded John the Baptist at the request of Salmone. Yikes. Gastronomically, it has various presentations, the most common being rice, chicken and spices wrapped in plantain leaves and boiled for about an hour and a half. I learned that it tastes best when you eat it warm. After cooling down the taste is not the same.

Tacacho con Cecina
Another typical Peruvian amazonian dish is the tacacho with cecina, which is mashed green plantains with smoked pork and a sausage. The plantains are either fried or boiled, and mashed with pork fat. The rest is pretty self explanatory. I find this to be a very filling meal.

Source: El Aguajal

Arroz chaufa de Cecina
Arroz chaufa is not a typical amazonian dish, but an adaptation of a Peruvian favorite. You see chaufa is the Peruvian version of fried rice. The name alone comes from a very bad pronunciation of the chinese for fried rice. The dish originates from what the kitchen helpers could make with whatever was leftover from their workday. The variation is in using the cecina pork instead of chicken.

Source: El Aguajal

July 2, 2017 / 0 Comments

Recipe: Peruvian Style Potatoes with Spicy Cheese Sauce (Papa a la huancaína)

As the story goes, the Papa a la huancaína dates back to the construction of the Peruvian Central Railway. Tales are told about how the workers ate cooked potatoes with a spicy cheese sauce that was made with rocoto peppers by some lovely ladies of Huancayo. I love stories with historical references although I don’t know why we now use a yellow pepper. Español aquí.

I’m very excited to share this recipe with you, which follows the instructions of my Nicolini recipe book. Potatoes with huancaina sauce are a common hors d’oeuvre in Peru, but feel free to enjoy it as you please. My sister loves to treat her guests to cocktail potatoes and huancaina sauce. It’s fairly easy to make, with the exception that you have to boil the peppers in water three times to make them less spicy. You can reduce this time by cooking them in water with a microwave, which should take between 1 and 4 minutes. Don’t forget to wear mittens to remove your containers from the microwave if you use it, because it will be caliente. I hope you enjoy.

You won’t see me in this video because I’ve changed equipment (as in my phone) and the video format is not compatible with my editing software. I’m kind of sad because I really wanted to tell you the story about the origins of the huancaina sauce. Some other time. Meanwhile, here is a little smile 😃. Kiss.

Ingredients
4 yellow peppers
200 grs of fresh white cow cheese (if you do not get it, try feta cheese)
½ cup milk
¼ cup oil
2 cooked egg yolks
2 cooked egg whites, grated
Juice of 1 lemon
4-6 cooked potatoes, sliced
Salt and pepper

Preparation
Remove the seeds and veins from the chili peppers.

Boil the peppers in water. Do this with new water 3 times.

Let it cool.

Blend the peppers with the cheese and milk.

Add the oil, yolks, lemon juice, and salt and pepper.

If it is too watery, add soda crackers.

Don’t forget to cook the potatoes. I like to eat them with skin.

Serve the sauce over slices of the cooked potatoes. It is normal to decorate the dish by placing the potatoes over lettuce and garnish with grated egg whites and olives.

Makes 4 servings.

June 28, 2017 / 0 Comments

Happy National Ceviche Day

In case you were doubting that Peruvians love food, today is National Ceviche Day. The odd thing is that we celebrate it during winter (at least in the capital). Español aquí.

Since 2008, this special day reminds us to eat responsibly caught and farmed fish throughout Peru and the world. Lovely days…

Here is a recipe for ceviche.
Here are some places you can eat ceviche in Lima.
And here are some places you can eat ceviche in NYC.