Thanksgiving Cheer

Counted in the number of my days are some that end like this. Such loveliness is a striking reminder of the gifts that I have been given and I am very thankful for the beauty and warm friendship that surround me. I hope this Thanksgiving finds you pleasantly stuffed and sitting at the table surrounded by family and good friends. Have a wonderful holiday. Blessings...Mary



We will be serving some Peruvian drinks today. The first is an alcoholic cocktail called a Pisco Sour. Pisco is a white grape brandy much loved in Peru. The cocktail is a bit like a whiskey sour and many consider it to be the national drink of Peru. I think you'll enjoy it. There are many ways to make this drink but the basic proportions should always remain the same. Add 3 parts pisco, 1 part simple syrup and 1 part fresh lime juice to a shaker jar. Then add an egg white, a dash of bitters and some ice and shake the daylights out of the mixture. When the drink is poured there should be a layer of foam on top of it. Here's a more formal recipe for you to follow.

Pisco Sour

Ingredients:
3 ounces pisco
1 ounce simple syrup
1 ounce key lime juice
1 egg white
Angostura bitters (2-3 dashes)
Ice cubes

Directions:
Mix pisco, lime juice, simple syrup, and egg white in a cocktail shaker. Add ice to fill, and shake vigorously. Strain into an old-fashioned glass, and sprinkle Angostura bitters on top of the foam. Serve immediately. Makes 1 large (8 ounce) cocktail or 2 small cocktails.



Inka Kola

We'll also be serving this non-alcoholic soda to those curious enough to give it a try. Peruvians love Inca Kola, a soft drink whose sales have bested both Coca-Cola and Pepsi in the Peruvian marketplace. National pride, flavor and cost allowed Inka Kola to dominate the soft drink market in Peru. Coca-Cola had to buy 50% of the company just to establish a foothold in the country. Some say the drink tastes like bubble gum. I think it tastes more like cream soda with a hint of lemon playing in the background. It is an acquired taste, but worth a try if you have the opportunity to sample it. It is available in some Latin markets.

Peruvian Chancay Bread - Receta de Chancay

From the kitchen of One Perfect Bite...These sweet, anise flavored buns have an almost fluffy texture that sets them apart from other breads that are commonly served for breakfast in Peru. The rolls, named for the coastal town where they were created, are easy to prepare, and, despite a two step process that involves creation of a sponge, they can be on the table in about four hours. Chancay, like all the Peruvian breads I was able to sample, is delicious, so it was a bit perplexing to learn that the country does not consume a lot of bread. Fortunately, that does not seem to deter the creative and talented cooks we found throughout Peru. The bakers, particularly those in the Lima area, are first rate and could give their European counterparts a serious run for their money. The recipe I'm featuring today was developed by Marian Blazes for About.com, and while it is a bit easier to make than some, it still produces a delicious sweet bread. If you are looking for a new bread to serve for a holiday breakfast or brunch, I heartily recommend this one for you to try. While the buns are best served warm, they can be frozen and reheated, so they are perfect for a busy holiday weekend. I hope you will give them a try. Here's how they are made.

Peruvian Chancay Bread - Receta de Chancay...from the kitchen of One Perfect Bite courtesy of Marian Blazes for About.com

Ingredients:
Sponge
3-1/2 cups all purpose flour
3 tablespoons sugar
1 egg
2 teaspoons yeast
1-1/2 cups warm water
Dough
1 teaspoon yeast
1/2 - 1 cup water, divided use
3-1/2 cups all purpose flour
1/2 cup light brown sugar
2 teaspoons salt
1 egg
1/2 teaspoon anise flavoring
1/4 teaspoon cinnamon
1/4 cup unsalted butter, softened
1/4 cup vegetable shortening, softened
Sesame seeds for sprinkling on rolls
1/4 cup melted butter for brushing onto rolls

Directions:
1) Prepare sponge: Mix all sponge ingredients in bowl of a standing mixer, using dough hook attachment, until well mixed. If mixer is not available, stir ingredients together with a wooden spoon, kneading your hands if necessary, until a smooth dough forms. Cover bowl with saran wrap and let sponge rest in a warm spot for 1-3 hours.
2) Finish dough: Dissolve remaining teaspoon of yeast in a 1/2 cup of lukewarm water. Add flour, brown sugar, salt, dissolved yeast, egg, anise, cinnamon, and softened butter and shortening to sponge. Knead mixture gently with the dough hook, adding 1/2 cup water only if needed to get a smooth dough. Knead until dough is smooth, shiny, and stretchy, about 10 minutes in the mixer, or 20 minutes by hand. Place dough in a lightly oiled bowl, cover loosely with plastic wrap, and let dough rest for 1 hour. Punch down and divide dough into about 20 pieces. Roll each piece into a smooth ball, and place on a large cookie sheet, about an inch apart on all sides. I used two cookie sheets for 20 rolls. Brush tops of rolls with half of the melted butter. Loosely cover with plastic wrap, and let rolls rise in a warmish place for about an hour, or until they have risen 50% larger. Preheat oven to 400 degrees. Gently brush rolls with the remaining melted butter and sprinkle tops with sesame seeds. Bake rolls for about 20 minutes, turning oven down to 350 degrees F after the first 10 minutes, or until rolls are deep golden brown. Remove from oven and let cool on a wire rack. Serve warm if possible. Yield: 20 rolls.

One Year Ago Today: Carrot and Fennel Soup

Two Years Ago Today: Masala Chai

Three Years Ago Today: Pistachio Coffee Ring

Peruvian Causa Rellena

From the kitchen of One Perfect Bite...Peruvian food is amazingly good. It's delicious, fairly easy to make and nearly as colorful as the parrot-like hues worn by the children of the country. One of the first dishes I wanted to share with you is this riveting appetizer that is made from freshly mashed potatoes. It's been estimated that there are over 4000 varieties of potatoes found in Peru, so it should come as no surprise to find that they play a large role in the staple diet of the country. What is surprising is the number of ways in which they are prepared. Tonight's feature, called causa, is served as a starter in Peru. It is a potato terrine that is layered with a mayonnaise based salad and other complimentary ingredients that add color to the dish. Causa, in its most primitive form, was made with potatoes and aji, a yellow pepper that is indigenous to Peru. Oral tradition elevated this humble dish and created a backstory to explain its creation. It's believed that the modern causa was first made by a woman who had to feed a battalion of soldiers intent on celebrating Peruvian Independence day. She had little food on hand, so she created a potato terrine using bits and bobs of what she had in her kitchen.  The key element to a good causa is the quality of the potato that is used to prepare it. In Peru, a potato called papa amarilla is used. I suspect you won't find it in your local market, but the Yukon Gold variety can be used as a substitute and you'll be able to approximate the flavor, if not the color, of the Peruvian variety. The yellow aji chiles that are used in Peruvian kitchens will be even harder to find. Hungarian sweet paprika can be used in its place, though aji chili powder is available online and you can order it here. If you think Peruvian food will appeal to your family and you want to experiment, I urge you to order the real thing. It makes a difference. As strange as the combination of ingredients may sound, causa is delicious and really worth the small effort it takes to make it. I hope you'll give it a try.

Causa Rellena...from the kitchen of One Perfect Bite inspired by Chef Felix

Ingredients:
8 yellow potatoes (about 2 to 3 pounds), peeled
3 fresh yellow chile peppers or 2 tablespoons aji chili powder
2 tablespoons vegetable oil or butter
2 gloves garlic
1/3 cup fresh lime juice
2 boneless skinless chicken breasts
1/2 cup mayonnaise
1 teaspoon prepared mustard
2 ripe avocados
Salt and pepper to taste
Optional garnish:
Hard boiled egg slices
Red pepper strips
Black olive halves
Parsley leaves

Directions:
1) Cook potatoes in salted water until soft. Smoothly mash or rice and set aside.
2) If using fresh chile peppers, remove seeds and membranes and saute peppers and garlic in vegetable oil until softened. Add peppers and lime juice to a food processor or blender and process until smooth. If using chili powder, add it to lime juice and mix well. Stir lime/chile mixture into potatoes. Adjust seasoning, adding salt and pepper to taste.
3) Poach chicken in water seasoned with salt, pepper. Shred the cooked chicken, and mix with
mayonnaise and mustard. Season with salt and pepper to taste.
4) Oil 1 large or 6 small ring molds. Using 1/3 of potato mixture, spread a potato layer into bottom of each mold and top with a layer of sliced avocado. Cover with another layer of potato mixture and top with a layer of chicken salad. Finish molds with a final layer of potatoes. Smooth tops, unmold and chill. Garnish before serving. Yield: 6 servings.

One Year Ago Today: Oven Roasted Cauliflower

Two Years Ago Today: Sampling the Colors of India

Three Years Ago Today: Polpettone - Tuscan Stovetop Meatloaf

T'antawawa Breads - Andean Bread Babies - and the Day of the Departed in Peru

ANDINA/Carlos Lezama 01/11/2011


ANDINA/Carlos Lezama 01/11/2011


ANDINA/Carlos Lezama 01/11/2011

Shortly before we left Peru,  t'antawawas began to appear in outdoor markets and bakeries around the city of Cuzco. Wawas are Andean bread figures that usually resemble swaddled infants. Companion breads shaped like ladders (so the souls of the dead can climb up to heaven), stars, crosses, or angels with wings to help children and babies to rise to heaven were also available . The breads are made from a sweet brioche-like dough and they are an important part of family rituals that are associated with All Souls and All Saints Days in Peru. On Novemeber 1 (Día de los Muertos), native customs mix with religious beliefs and some families visit cemeteries carrying a feast for the dead that includes the wawas, tamales and roast pig.. There is a belief that the dead will return to earth if they see they are being remembered by their families and friends. A picnic, with a place set for the dead, is held at the grave site in the hope of enticing the dead to return. Celebrations in areas outside of major cities are even more tied to superstitution and can be quite festive because some Andean villagers believe the dead will rise from their graves at midnight to join in the feast. While city dwellers are less enthusiastic, they, too, visit the cemeteries and leave small offerings for their dead. Bob and I were not able to extend our visit to observe the ritual, so I'm truly grateful to Stuart Starrs at en Peru for giving me permission to use the cemetery photos you see in today's post. I'm including a recipe for t'antawawas that those of you who love to bake might want to try. The recipe was developed by Marion Blazes and it can be found at About.com - South American Foods. Here's how the bread babies are made.

T'antawawas - Andean Bread Babies...from the kitchen of One Perfect Bite courtesy of Marion Blazes and About.com South American Foods

Ingredients:
2-1/2 cups all purpose flour
1-1/2 cups bread flour
2/3 cups sugar
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/3 cup water
1/4 cup milk
2 tablespoons butter
2 tablespoons vegetable shortening
1 egg
1 teaspoon vanilla
1 tablespoon powdered yeast
1 egg yolk
raisins and sesame seeds for decoration

Directions:
1) Add flour, sugar, salt, cinnamon, and cloves to bowl of a standing mixer and mix briefly. Make a small well in center of flour, and add water, milk, egg, butter, shortening, vanilla, and yeast. Knead, using dough hook attachment, for 5 to 10 minutes, until dough is smooth and elastic and does not stick to side of bowl. If dough appears dry or crumbly, add water, a teaspoon at a time, and knead until it's smooth. If the dough appears sticky, add small amounts of flour and knead, until dough is smooth and elastic. Place dough in an oiled bowl and let it rise in a warm place for 1-1/2 to 2 hours (or overnight in the refrigerator).
2) Divide dough into four parts and shape each portion into a ball. Roll balls of dough on the countertop until they are smooth. Let dough rest for 10 minutes. To shape dough: Pinch a small part of ball of dough and shape it into a head (it should stay attached to the bigger piece). Press dough onto a cookie sheet, flattening and shaping it as you go, so that it resembles a large circle topped with a small circle. Press a small round cookie cutter into the smaller circle of dough, to make the outline of the "face". Using scissors, snip pieces of dough partially off of body, stretching and curling them decoratively, and press them back down into dough. Using a skewer, poke two holes for eyes and fill each one with half of a raisin. Let dough rise for 30 minutes to an hour. Preheat oven to 350 degrees F. Mix egg yolk with 1 tablespoon of water and paint breads with the egg wash - on the body and lightly around the face. Sprinkle with sesame seeds if desired. Bake for 25-30 minutes until golden brown. Let cool and serve. Makes 4 small wawas.

Machu Picchu

It is customary to have photos taken with the weavers of the articles you purchase.







It took 72 years, but I finally made it to Machu Picchu.











As you climb in elevation the type of housing, food and dress change. The air thins and many of the communities still routinely dress in the fashion of their ancestors. The old ways are cherished and despite the onslaught of tourists, these people remain insular and seem unaffected by most Western influences. Their diet is vegetable based and while cows, sheep, and alpaca are present, the only animal protein consumed is guinea pig. Stilt houses are replaced with stone and adobe structures that are better suited to the cooler temperatures and altitude. Here, as in other areas of Peru, the unemployment rate is zero. Jobs do not pay well, but work is always available. Major occupations are farming, weaving and jobs that service the tourist industry. The air in these communities is thin and becomes rarefied as you ascend into the Cloud Forest and reach Machu Picchu. It is a mystical place and as you walk and climb through its terraces you're hit with recurring waves of awe and a heightened respect for the ancient people who created this fortress so high in the Andean mists. It is an experience I certainly will never forget.

On the Amazon

We are actually in the Sacred Valley for a day to acclimatize ourselves to the high elevations we will find at Machu Picchu. The Silver Fox and I came off  the river last night, and while our memories of the mud and heat we encountered will fade, those of the river and indigenous people who shared their homes and villages with us will be with us forever. A favorite memory will be the visit to a small community that had never encountered tourists before. One of our boatsmen had heard of the village and we planned to deliver books and crayons and a goodly supply of pencils to the village school When the children and women saw us they were alarmed and backed away from us. Their only other encounter with white people had been with missionaries and the visit had not gone well. The river people are nominally Catholic but their is a strong streak of animism in their beliefs and evangelical efforts were not appreciated. Our guides calmed them and the visit was the highlight of the time we spent on the river. I wish you could have been with us. We have hundreds of photos, some of which I hope to share with you when we return. Till then...Mary