Two of my favourite things:
1. Relaxed dinner parties with appreciative friends
Maybe not in that order…
So when I came back from Lima, Peru, I brought dried aji amarillo (orange hot chili peppers), white corn maize flour for tamales, and powdered lucuma with me. My plan was to do a low-fuss Peruvian meal combining all sorts of traditions that may or may not actually go together in that country, but would give a kind of overview of what the various regions of the country had to offer.
White corn tamales with onion sauce
Fresh tomato salsa
Aji Amarillo salsa
Shrimp de Matane (Quebec Nordic shrimp) “causa” (and a vegetarian version with blanches garlic chives)
and for dessert, Lucuma-Maple Syrup Ice Cream
The recipes partly came from the website “The Art of Peruvian Cuisine“, and partly from googled recipes that looked authentic. The ice cream was a hybrid of my own creation, and was honestly the best dessert (and ice cream) I’ve made in months (and THAT is saying something because I’ve been on a bit of an ice cream streak).