"Ooh...Sounds exotic! 'Arroz con Mariscos'...but what does it mean?" asked a friend, as I served her a portion of my freshly made dish. I didn't want to let her down but I had no choice but to answer, "It just meas 'rice with seafood.' "Oh..." said my friend. But when she ate … [Read more...] about Peruvian “Arroz con Mariscos”: Rice with Seafood and Chili Pepper-Tomato Sauce
Main Dishes
BBQ-Rubbed Broiled Chicken Wings
These are so simple. Rub the chicken wings in Dijon mustard and sprinkle on some BBQ rub, then broil on both sides until dark and almost blistered. Perfect. BBQ-Rubbed Broiled Chicken Wings Serves 4 as an appetizer Ingredients: At least 4 large chicken wings, but if your … [Read more...] about BBQ-Rubbed Broiled Chicken Wings
Spanish (Basque-ish) Chicken with Olives
Why can you find a recipe only when you're not looking for it? I feel as though I've spent my life avoiding chicken à la Basquaise. I remember that whole slew of recipes to involve olives and paprika and a whole chicken cut up and slow-cooked. Turns out when I go to look for a … [Read more...] about Spanish (Basque-ish) Chicken with Olives
Sustainable Shrimp and Chicken Pad Thai and the Elements of Thai Flavour Balancing
I never seem to make Pad Thai the same way twice. Sometimes I'm feeling all traditional and I keep it dry and mild, and other times I'm craving that sweet-and-sour tomato saucy, spicy mess you get at most Thai takeaways. But there are some constants, whatever way I do it. It has … [Read more...] about Sustainable Shrimp and Chicken Pad Thai and the Elements of Thai Flavour Balancing
Slow-Cooker Vegetarian Mixed Bean Chili with Parsnips, Carrots and Eggplant
This is the ultimate quick-fix meal. It takes forever to cook (either stove top or slow-cooker) if you use dried beans (and you should), but it's simple because you just toss in whatever vegetables you have (almost) and lots of dried spices. It's very economical, it's fresh, and … [Read more...] about Slow-Cooker Vegetarian Mixed Bean Chili with Parsnips, Carrots and Eggplant
Red Lentil Dal with Broccoli, Peppers and Toasted Coconut, and Comfort Food for Snowy Winters
I keep seeing cockroaches. In the street, on the metro...They're not really there, but it always takes an extra second after my head has remarked, "Oh, a cockroach," for it to subsequently think, "No it's not. I'm not in Lima anymore." That's not to say there aren't cockroaches … [Read more...] about Red Lentil Dal with Broccoli, Peppers and Toasted Coconut, and Comfort Food for Snowy Winters
Home, and Stuffed Caihua with Huacatay Sauce
There are a handful of things that feel strange after leaving Peru yesterday. 1. Drinking from a water fountain 2. Throwing toilet paper in the toilet 3. Having hot water come from a tap 4. Turning on the heat 5. Seeing a mango on my kitchen counter 6. Worrying about unwashed … [Read more...] about Home, and Stuffed Caihua with Huacatay Sauce
Canihua Soba Noodles with Soy Dipping Sauce
Soba noodles are supposed to be made with a 4:1 ratio of buckwheat flour to wheat flour. I don't eat wheat flour, and buckwheat flour isn't available in Lima, Peru, so I made a local version of soba noodles with rice flour and the baby sister of quinoa - canihua. It's a seed, not … [Read more...] about Canihua Soba Noodles with Soy Dipping Sauce
Peruvian Anticuchos: Marinated beef and chicken skewers (not the hearts!)
Anticuchos are traditionally made with beef hearts. They're marinated for a long time and then grilled. The marinating part is the most important because it makes the tough meat tender. So if you're using hearts or another tough meat, plan this recipe way in advance or you're … [Read more...] about Peruvian Anticuchos: Marinated beef and chicken skewers (not the hearts!)
Photos and Recipes from the 5th Annual Volk/Watson Extravaganza
The Christmas party was South and Central American-themed. That's a lot of ground to cover. Mostly it was Peruvian and Mexican under the thinly veiled charade of a "fiesta." Nobody complained. The margaritas, sangria and rum probably helped, but the ceviche, guacamole, and … [Read more...] about Photos and Recipes from the 5th Annual Volk/Watson Extravaganza