Description
A family feast for four (Note: Peruvians always cook too much food. At least, that is what Dr. Bailey says.), lovingly perpared by Mrs. Bailey and her sous-chef Dr. Bailey. Mrs. Bailey will also write a booklet of a few traditional Peruvian recipes that have been passed down through my family for generations, including recipes for all of the dishes below. Includes one choice of appetizer, entree, and dessert from the list below.
Appetizers:
Torrejitas de Quinoa: Quinoa is a nutritious ancient Andean grain that is native to Peru, but if not cooked correctly can be bland and tasteless. The quinoa is cooked in broth and seasoned with turmeric, ginger, garlic and salt and pepper to taste. Then flour, egg, green onions, Peruvian yellow peppers (Aji Amarillo), and cilantro are added to the quinoa. If desired, chicken, turkey or sausage pieces can also be added to the quinoa. The quinoa is shaped into patties and lightly fried.
Papa a la Huancaina: Potatoes are native to Peru, and so many of our dishes include potatoes. This simple dish involves boiling some peeled golden potatoes, then smothering them with a creamy Huancaina sauce made of cream, soda crackers, queso fresco, Peruvian yellow pepper, and olive oil. The potatoes are usually served on a bed of lettuce and accompanied by hard-boiled eggs and black olives.
Aji de Huacatay: Huacatay is a black mint which can be used to make a creamy sauce called "aji de huacatay" or "salsa de huacatay" made with cream, queso fresco, Peruvian rocoto pepper, olive oil, and soda crackers. In this appetizer, we will serve it with some french bread and the famous Peruvian corn.
Entrees:
Carapulcra de Pollo: This is a traditional Andean dish whose main ingredient is a special kind of Andean potato which has been sundried and dehydrated (papa seca). Carapulcra is a dish in which meat and the sundried potatoes are stewed with lightly toasted peanuts, a smoky red Peruvian peppers (Aji Panca), garlic, onion, cinnamon clove, and cumin. The meat that is usually stewed in this base is pork, but my family has made this dish with chicken breast for generations. This dish is served with rice and can be made to be vegetarian.
Aji de Gallina: "Aji" is the Peruvian word for pepper or chili, and "gallina" means hen. Aji de gallina is a dish in which chicken is stewed in a base comprised of Peruvian Yellow pepper (Aji amarillo), parmesan cheese, evaporated milk, walnuts, onion, garlic, and broth. This dish is typically served with rice, potatoes, black olives, and hard-boiled eggs.
Lomo Saltado: Peru is a diverse country whose culture has been influenced by many of its immigrants throughout the years. In particular, "Chifa" is a Peruvian-Chinese fusion cuisine that is popular throughout the country. Lomo Saltado is a Peruvian version of beef stirfry, in which filet mignon is marinated in balsamic vinegar, aji panca, aji amarillo, cumin, ginger, garlic, and oregano, then sauteed with red onions, tomatoes, and cilantro and served along side fried potato wedges and rice.
Desserts:
Alfajores: Alfajores is a dessert made with manjar blanco, which is a thick milk caramel similar to dulce de leche, sandwiched between to shortbread-type butter cookies and dusted with white powdered sugsr.
Suspiro de Limeņa: In this dessert, the manjar blanco is made into a creamy pudding, topped with a meringue and sprinkled with cinnamon.
Picarones: This dessert is the Peruvian version of the donut, but the dough is made from sweet potato and a Peruvian squash called macre drenched in a molasses-like syrup flavored with anise, clove, and cinnamon.
Item Special Note
Only available to current BASIS Scottsdale families.
Must be booked with advanced notice at a mutually convenient time in the Fall. Served picnic style at school or delivered to the winner's home.