Food, Fusion and More

This is a very traditional dessert from Lima. I usually make them in little containers because its a very sweet dessert. Ingredients: 1 can evaporated milk (I used 2% because with fat free milk doesn't get the same texture) 1 can condensed milk 2 teaspoon of vanilla 1 tablespoon of pisco (you can use rum if you don't have pisco) 5 egg yokes 3 eggwhites 2 teaspoons of cinnamon (I have Peruvian cinnamon, that is a little milder than the one I find here, so if you wish to use US cinnamon I'll recommend 1/2 teaspoon) 1 cup of sugar ( I like sugar in the raw, but white sugar works fine too) Port wine (you can use also any moscato wine) In a heat resistant pot place the 2 milks and mix them. Put them in high heat until boils, remember that you have to steer all the time. Once it boils, leave it in very low heat for about 20-30 mins. Steer frequently. Add vanilla and cinnamon. Keep cooking this mix until it turns into light brown color. ...

 Quinoa with olives, Tomato salad, Potatoes au gratin with coconut milk. Ingredients: For Olive Quinoa 2 Cups of quinoa (boiled and cooked until tender, rinse and set aside) 2 cups of Kalamata olives – pitted 1 cup of yellow onion 2 Tsp minced garlic (about 3 small cloves) ½ cup cream sherry (or any dry wine) 1 tsp olive oil ½ cup green bell pepper peeled and seeded. This is combination in between two dishes that my mom used to make at home: Traditional quinoa and rice and olives. I’m always trying to get new combinations, and mixing flavors that I think they will go well, most of the times I can get away with it, but I have to be honest, I don’t always get it right. This time I did. In a small bowl soak the olives in wine for at least one hour, put about ¾ of olives in the food processor until they are chopped, (not a paste). Set aside In a small pan, heat the olive oil and fry the garlic, onions and bell pepper until they change their ...

Summer is here, and that means grilling time! Uhmm that smell of grilling and bonfire combine, just delicious. And if you add to that fresh picked veggies from your garden, it's just priceless, of course I don't have a lot of veggies yet, but I do have arugula, parley and cilantro ready to be use ... oh how I love summer time! Here is what I did: Veggie Anticuchos (anticuchos is a Peruvian word for kebabs, and they make them traditionally with cow heart)   Grilled Tofurky patties Naan bread Fresh greens salad with pomegranate vinagrete Let me start with my "adereso" for the veggies Anticucho. Ingredients 1 tbsp Aji colorado (peruvian mild red pepper) - optional 1 tbsp Aji amarillo (peruvian mild yellow pepper) - optional 1/2 cup white wine vinegar 1/2 tbsp yellow mustard 4 fresh crush garlic cloves 1/2 cup soy sauce 1 tsp dry oregano salt and pepper Veggie Anticuchos: 1 small zuchinni 1 medium sweet onion 21 med...