According to this month's Bon Apettit issue, Peruvian food is the next IN FOOD. And of course they have a full Article on Spanish (from Spain) trends in food. I always have favored Spanish cooking & I am a follower of its chefs & food. Peruvian food is a virgin subject which I plan to pursue with enthusiasm. Here is an example of Peruvian cooking & its complex intensity.
GREEN LIMA BEANS SOUP
2 lb (1 k) green lima beans
6 pint (4 l) water
1 lb 5 oz (600 g) ossobuco (veal or beef shanks, knuckles)
4 lb (2 k) beef bones
1/2 cup vegetable oil
1 cup celery, cut in pieces
1 cup leek, cut in pieces
2 large onions, chopped
2 carrots, peeled and diced
2 fresh oregano sprigs
3 bay leaves
4 parsley sprigs, chopped
1 tablespoon peppercorns
1 tablespoon allspice
1/2 tablespoon ground pepper
2 tablespoon dried oregano
10 1/2 oz (300 g) farmers cheese (feta), diced
3 tablespoons white vinegar
Salt
1 lb (3/4 k) loin of beef , diced
Cooked white rice
In a large pan, cook together bones, osso buco, bay leaf, celery, leek, and fresh oregano with water. Boil at moderate heat for 1 1/2 hour. Strain. Set broth aside.
Heat oil in a frying pan and cook onion until translucent.
Add peppers and allspice, dried oregano, green lima beans, and 3 tablespoons of stock. Bring to a boil for 5 minutes.
Add rest of stock, carrots, and boil for 1 1/2 hour, covered, at low heat. Correct seasoning 15 minutes before serving and add cheese and white vinegar.
Brown beef in a frying pan with oil. Place a tablespoon of fried beef and white rice on each soup bowl and pour soup on top. |