Thursday, August 4, 2011

Why Peruvian cuisine is universal?

Why Peruvian cuisine is universal?

With its mix of influences, Spanish, Japanese, Chinese and African cuisine of Peru is now considered one of the richest in the world.

West and East in the same plate, this is one the most defining features of Peruvian cuisine, more valued in the world and has come to stay.

With a number of flavors, traditions and ingredients almost infinite (if we ignore Wikipedia is the most typical dishes has: 491) has much to offer, and in Spain seems to us very clear. The Inca, La Gorda (chosen by Vargas Llosa when in the capital to ward off homesickness cuisine) or the more luxurious Astrid & Gaston (the renowned chef Gaston Acurio) are among the restaurants offering cuisine in Madrid on Peru.

Cocina peruana
A plate of ceviche prepared in the restaurant Astrid y Gaston.

Corn, potato and meat and other wild animals called defined Andean cuisine

And the capital is not the only, all Spain has good suggestions for this meal: in Bilbao you can go to Chili Colorado, in the old, and Barcelona is full of good references, such as Peru or The Lordship of Mochica-and proposals can be found as original as the Komomoto, a pub that combines the best from Japan and Peru in their dishes.

Corn, potatoes and meat and other wild animals called defined Andean cuisine, fish and shellfish are more typical of the coastal zone, where they are also some of the sweets of more than 200 desserts (until rice Milk is of them) available to this cuisine, and the typical chili chicken, and finally, the fruits, herbs and meats of the jungle, as camu camu (a fruit with more vitamin C), mango, pineapple or water hole.

Regions aside, there are some dishes that have been crossing borders while still enjoying great popularity at home. Ceviche is the case of (declared National Cultural Heritage by the Peruvian government, like the pisco). Made with fish (any kind) into pieces, lime juice, red onion, pepper and salt, is one of the most attractive claims of Peruvian cuisine. Is also made with shellfish and algae.

Another great popular dishes is the grilled chicken, which has a curious history: it was installed in Peru two Swiss who invented and registered the patent in 1950 for the machine to cook this chicken. The cause is another dish essential Lima : layers of mashed potatoes with lemon and yellow peppers, stuffed poultry, seafood or avocado and tomato. And the fusion dish of China-Peru: chaufa rice (cooked with chunks of chicken and pork, and green onion soy sauce).

All this, of course, accompanied by a rich, fresh and cheerful pisco, the national drink. This liquor from grapes, offers four types: pure green must, acholado and aromatic. The best known in Spain is the pisco sour, made with pisco and lime base, but more cocktails made with this drink, as the punch of the liberators, the pisco punch, and chilcano of pisco.
A little history

Conventional wisdom and skill of many generations of Peruvians, mainly from Spain, China, Japan, Italy and Africa have synthesized a cuisine that exudes imagination and optimization of resources. The lack of many of the original recipe ingredients forced migrants to develop new dishes reinventing their countries of origin. Thus, the Eastern influence can be perceived clearly in dishes like tiradito, a tasty incoming raw fish with hot sauce. The Spanish heritage, specifically Catalan is evident in one of the most popular sandwiches, the sausage, made with white bread, ham Peruvian onions, chillies, lime and pepper.

Sweets and desserts are direct descendants of the Spanish confectionery

Special mention should be 'Chinese food'. This word, evolution of the Chinese term that means "eat rice" refers to the Peruvian food from the giant yellow with local modifications. The reasons for success: a mix of flavors suitable for all palates. Typical of this variety culinary recipes are rice and fried noodles, the lomo saltado (marinated and served with soy sauce), soy fried chiken or guinea chick (based on guinea pig meat).

Sweets and desserts, pastries direct descendants of the Spanish, are adapted versions of nougat, gingerbread, the fritters or tiles. More typical is the only Peruvian porridge: a sweet purple corn-based, cinnamon and spices.

A Peru will not lack anything, and plenty of imagination, color, culture, tradition and desire to make cooking an art. However, not many were able, years ago, to anticipate the flowering and recognition that this food would reach the world. An unstoppable phenomenon. Some say the taste buds love this food.
Heritage of the Americas

It was late last century when the cuisine really began to see the world. The year was 2006 when, at the fair Madrid Fusion, Lima was declared America's gastronomic capital. One of the last awards he has received has been last March, when the Organization of American States (OAS) gave the award to Peru Cultural Heritage of the Americas for its ability to fuse flavors from around the world.

Chocolate-Grand Marnier Tart, dessert recipes

Chocolate-Grand Marnier Tart, dessert recipes.

This is the dreamy finale expected on dessert carts at fine restaurants. Now you can serve it to rave reviews. Include halved fresh kumquats and greenery for top presentation.

Prep Time: 35 mins
Total Time: 3 hrs 5 mins
Servings: Makes 10 to 12 servings.

  • 1-1/2 cups toasted blanched almonds
  • 1/4 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup unsalted butter or regular butter, melted
  • 3/4 cup whipping cream
  • 6 ounces semisweet chocolate, or 1 cup package semisweet chocolate pieces
  • 2 tablespoons Grand Marnier or other orange liqueur (optional)
  • 1/3 cup orange marmalade
For almond crust, in a small bowl combine almonds and brown sugar. Place a portion at a time in a food processor bowl or blender container; cover and process or blend until nuts are finely ground. Transfer to a medium bowl. Stir in flour. Add butter, stirring until well combined. Press mixture onto bottom and 1 inch up side of a 9-inch tart pan with a removable bottom or a 9-inch springform pan. Bake in a 325 degree F oven about 20 minutes or until golden and firm to the touch. Cool crust in pan on a wire rack.
In a small saucepan beat whipping cream over medium heat just until simmering. Remove from heat; whisk in semisweet chocolate until smooth. If desired, whisk in Grand Marnier. Cool about 30 minutes or until filling begins to thicken but is still pourable. Spread marmalade over bottom of crust. Pour chocolate filling over marmalade. Cover and chill in refrigerator about 2 hours or until set.
To serve, remove side of pan. Use a sharp knife to cut tart into wedges. If desired, garnish each wedge with a kumquat half and a sprig of fresh herb. Makes 10 to 12 servings.
Make-Ahead Tip

Prepare Chocolate-Grand Marnier Tart as directed through step 2, except refrigerate up to 24 hours. Serve as directed.

Nutrition Facts
Calories 359, Total Fat 26 g, Saturated Fat 10 g, Cholesterol 38 mg, Sodium 17 mg, Carbohydrate 24 g, Fiber 5 g, Protein 5 g. Daily Values: Vitamin A 9%, Vitamin C 1%, Calcium 7%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet

Pick-Me-Up Bars, healthy snack bars

Pick-Me-Up Bars, healthy snack bars.

Whole wheat flour and dates provide fiber and nutrients to create these healthy snack bars, which would also be great for breakfast or dessert.

Prep Time: 20 mins
Total Time: 32 mins
Servings: 24 bars

  • Nonstick cooking spray
  • 3 tablespoons honey
  • 1/4 cup orange juice
  • 2 tablespoons lemon juice
  • 1 8-ounce package pitted whole dates, snipped
  • 2-1/2 cups white whole wheat flour or whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 cup unsweetened applesauce
  • 3 tablespoons pure maple syrup
  • 2 egg whites
  • 1 tablespoon canola or cooking oil
Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil. Lightly coat foil with cooking spray; set aside. In a small bowl, combine the honey, orange juice and lemon juice. Stir in the dates; set aside.
Combine the flour, soda, and baking powder in a large mixing bowl. In a second mixing bowl, combine applesauce, syrup, egg whites, and oil. Add applesauce mixture to the flour mixture. Beat with an electric mixer until just combined (mixture will be crumbly). Stir in date mixture. Spoon batter in the prepared baking pan; press evenly into pan with fingers or the back of the spoon.
Bake for 12 to 15 minutes or until a toothpick inserted near the center comes out clean. Cool bars on a wire rack. Remove bars from pan by lifting the edges of the foil. Cut into 24 bars. Makes 24 bars.
Test Kitchen Tip

To store, wrap and freeze individual bars. Thaw before eating.

Nutrition Facts
Calories 89, Total Fat 1 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Cholesterol 0 mg, Sodium 36 mg, Carbohydrate 20 g, Total Sugar 9 g, Fiber 2 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 3%, Calcium 1%, Iron 4%. Exchanges: Fruit 1, Starch .5.
Percent Daily Values are based on a 2,000 calorie diet

Classic Mashed Potatoes, easy potatoes recipes
Classic Mashed Potatoes, easy potatoes recipes.

Enjoy these savory white mashed potatoes plain or with a crowning touch--a spoonful of creamy gravy.

Prep Time: 15 mins
Total Time: 35 mins
Servings: Makes 10 to 12 servings.

  • 4 pounds potatoes such as russet, round white, or yellow, peeled and quartered
  • 1/3 cup margarine or butter
  • 1/4 cup dairy sour cream or plain yogurt
  • 1 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • Milk
Place potatoes in a Dutch oven or a large saucepan with enough lightly salted water to cover. Bring to boiling. Reduce heat, cover, and simmer for 20 to 25 minutes or until potatoes are tender when pierced with a fork. Drain. Mash with a potato masher, or beat with an electric mixer on low speed. Add margarine or butter, sour cream or yogurt, salt, and white pepper. Gradually beat in enough milk (about 1/2 cup) until potatoes are light and fluffy. Serve immediately. Makes 10 to 12 servings.
Make-Ahead Tip

Spoon mashed potatoes into a buttered 3-quart casserole. Cover and refrigerate up to 2 days. To reheat, cover and bake in a 350 degree F oven for 1 hour. Uncover, dot with 1/4 cup margarine or butter, and bake 15 minutes more or until heated through. Before serving, sprinkle with 1 tablespoon snipped fresh parsley.

Nutrition Facts
Calories 226, Total Fat 8 g, Saturated Fat 5 g, Cholesterol 20 mg, Sodium 293 mg, Carbohydrate 37 g, Fiber 2 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 22%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet

Roasted Asparagus with Garlic-Lemon Sauce, summer recipes

Roasted Asparagus with Garlic-Lemon Sauce, summer recipes.

Roasted asparagus is delicious drizzled with a sauce inspired by Caesar salad dressing. Low-fat mayonnaise makes the sauce creamy without a lot of extra calories or fat. Dress up the dish with chopped hard-boiled eggs or leave them out if you're in a hurry.

Prep Time: 15 mins
Total Time: 25 mins
Servings: 4 servings

  • 2 bunches asparagus, (about 2 pounds), trimmed
  • 2 teaspoons extra-virgin olive oil, divided
  • 1/8 teaspoon salt
  • 2 tablespoons low-fat mayonnaise
  • 2 tablespoons shredded Parmesan cheese
  • 2 tablespoons water
  • 2 anchovy fillets, minced
  • 1 small clove garlic, minced
  • 1 tablespoon lemon juice
  • 2 chopped hard-boiled eggs, (optional; see Tip)

Preheat oven to 425 degrees F.
Toss asparagus with oil and salt in a large bowl. Spread on a baking sheet and roast, stirring once halfway through, until tender, 15 to 20 minutes.
Combine mayonnaise, Parmesan, water, anchovies, garlic and lemon juice in a small bowl. To serve, drizzle the asparagus with the sauce and top with hard-boiled egg (if using).

Tip: To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with cold water. Let stand until cool enough to handle before peeling.

Nutrition Facts
Calories 89, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Cholesterol 4 mg, Sodium 282 mg, Carbohydrate 10 g, Fiber 4 g, Protein 6 g, Potassium 464 mg. Daily Values: Vitamin A 40%, Vitamin C 30%. Exchanges: Vegetable 2,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet

Free Shipping Store

Free Shipping Store
More than 10'000 products to choose

Special Offer for Readers