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Posts from the ‘Peru’ Category

Tiradito Nikkei

Tiradito NikkeiAs someone who loves ceviches and tiraditos in all their forms, I’ve wanted to post a raw fish recipe for awhile but have held back. I understand that sushi-grade fish is safe to eat but there’s something unnerving about preparing it yourself. I leave it to others to not cook it correctly for me and certainly didn’t feel comfortable telling anyone else how to go about it. When Gastón Acurio’s  Peru: The Cookbook came out, there were no excuses. Beautifully put together and encyclopedic, Peru is more self-contained than I’d expected but it’s surprising how personal each entry feels. I decided on the tiradito nikkei  – partly because of its attainable ingredient list and partly because it calls for completely fish that’s completely raw – no searing, no marinating. Finding the freshest possible fish was key so I went to my favorite fish store in the neighborhood and asked my friend Alex to show me how to get even slices. After cutting off a corner, he gave it for me to sample. Taken aback, I couldn’t say no. I bought a pound and brought it home and from there it couldn’t have been simpler. By the time you’ve prepped the ingredients, it’s pretty much just a quick assemblyand you’re done. As I paused to take a few pictures, I could see the citrus based sauce was cooking the edges of the fish and hurried up. I didn’t want it to interfere with the fish’s texture that – even on its own – was all ocean. Read more

Batido de Cherimoya

IMG_7626With my manuscript deadline closing in, I haven’t been able to update as much as I’d like.  For months now, I’ve been waiting for life to get back to normal but am starting to realize that this might be it.  Not wanting to stay away any longer, I’ve decided to keep it light and frothy – very frothy – and write about batido de cherimoya.  I had it for the first time at a small Peruvian restaurant my mother wanted to try.  Lost in a tetris-like configuration of strip malls, it was actually a great place with amazing ceviche and Miami-eccentric service.  Their jugo de cherimoya reminded me of the icy champola de guanabana (another tropical fruit with a pre-historic exterior and sweet center) I had growing up. Read more

Risotto al Perfume de Ají

A week ago, I got tired of playing kitchen Jenga in my overcrowded pantry.  Deciding to clear the decks, I went through every can and bottle, checked expiration dates, and relined the shelves.  While there weren’t as many items to throw away as I’d feared, there were enough to make me feel more than a little ashamed and wasteful.  I hate throwing away food to the core, and there’s no excuse for it. Read more

Saveur Nomination and Spring Fever

First of all, I am thrilled to announce that Hungry Sofia was nominated by SAVEUR as one of this year’s  best blogs in the category of Best Regional Cuisine!  I am so proud to be included in a fantastic group of bloggers and can’t thank everyone enough for putting my name into the mix.  I’ve discovered amazing new sites among the nominees, so I hope you’ll take a moment to jump over to Saveur.  Voting is open from now until April 26.  Registration is painless and you can do it here then vote here!   Read more

Quinotto de Champiñones

I usually dread fall-back but I’ve been looking forward to daylight savings for weeks. Normally a morning person, getting up in the pitch black, confusing the still bright streetlamps with my alarm clock, and starting every day with the say-it-aint-sos was really getting to me. For once, I was willing to trade darker afternoons for brighter mornings. Of course, playing mind games with the sun has its price. As someone with penchant for photographing their food, I’m sure I’ll be cursing the change when I’m trying to get a decent picture at 3-o’-clock in the afternoon. Read more

Grilled Corn and Quinoa Salad

The last couple of weeks I’ve been indulging in early Saturday market runs. Loaded down with corn, currants, peaches and herbs, I head home with my haul, spread it out then have a moment of what now. As inspring as the weekend farmer’s market can be, sometimes the summer goes to my head and I overbuy (or just haven’t found a gooseberry recipe to love). That’s partly why I was so happy to make this grilled corn and quinoa salad, the first recipe I’ve tried from Lourdes Castro’s new book,  Latin Grilling. Read more

Causa de Betarraga Rellena de Pollo y Palta

Summer seems to be about buying fresh ingredients and getting out of their way – charring and grilling, chilling and serving. Though suitable for the time and the produce available, I still miss getting lost in my kitchen and was looking for a project when I decided to try a variation on Peruvian causa I’d seen on Yanuq.  In addition to the usual mashed potatoes, lime juice, and ají amarillo, pureed beets are added to the mix, making it all go pink – a potato salad in Batman technicolor. Read more

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