All posts filed under: South America

Peruvian Tiramisu

Yes. Peruvian Tiramisu. It’s real and it’s happening right now. This is tiramisu exactly as you know it with the addition of one magical ingredient from Peru: lucuma fruit. To me, the brilliant gold flesh of lucuma tastes like a combination of caramel, sweet potato and pumpkin. With a bit of banana leaf undertones. I’m not sure how it came to be that there is a fruit which tastes like caramel, but I’m smitten. I mean, really. This is the perfect dessert to serve with falling leaves, crisp afternoons, and a whisper of frost. (Hello, autumn.) Kelly, the owner of Mi Tierra in Tulsa, tells me that, while lucuma fruit is folded into ice cream, drinks, and more, tiramisu is the “big city” way to enjoy the fruit in Lima. Now… about the fact that they’re eating Tiramisu in Peru… Here’s the deal: the Italian influence in Italy is second only the the Chinese influence. The first wave of Italian immigration to Peru occurred during the period 1840–1866 (the “Guano” Era): not less than 15,000 Italians …

Read More

Chifa Beef Stirfy | Lomo Saltado

Remember the girls who could do Double Dutch jump rope? I loved them. I loved them because I was never coordinated enough to do what they could do. Every day I watched their hair fly, their feet pump like pistons, and ropes slice through the air. Today, I’m not even sure if I can jump regular rope, let alone Double Dutch. It’s been a long, long time since I’ve been on a playground for my own pleasure. But if there’s one thing I can do, it’s eat double carbs. In this case, I might as well be Peruvian. I’m talking about Chifa – a fusion of Peruvian and Chinese food… and it’s not something just a few people love. Chifa is Peru’s heart and soul, considered one of the country’s top favorite dishes. Today’s Lomo Saltado is a simple beef stir-fry, but made with Peruvian peppers, cilantro, and  cumin (of all things). And… this is the important part… Chifa is served with French Fries and rice. Double carb town. Lomo Saltado is the strangest sounding combination, …

Read More

Ginger & Rocoto Ceviche

Last week I spoke with “Kelly,” a short, black-haired Peruvian restaurateur whose father had a thing for Western names (he also named one of her brother’s Kennedy – and, as she admitted with downcast eyes, another brother “Hitler”). If that wasn’t enough to blow my mind, she added in her thick, rolling accent that halibut ceviche is the “Dunkin’ Donuts” of Peru. I asked her twice to repeat herself. Each time her smile grew bigger and her words clearer. Ceviche is the Dunkin Donuts of Peru. Ceviche- Peru’s pride and joy – is light, fresh, and healthy, so I found the comparison strange. Unlike the doughnut, which takes a dip in a bubbling cauldron of oil, the seafood “cooks” in the acid of lime or lemon juice. Nothing could be cleaner. Each bite is bright, flavorful, and often spicy with the addition of the rocoto pepper (although any hot pepper can be used to taste) and a hit of fresh ginger. When I tried Kelly’s ceviche, I was happy to find an assortment of goodies accompanying it. There were the oversize corn kernels …

Read More

Menu: Peru (with $150 Giveaway)

There’s a Peruvian proverb that reads… “Gold, when beaten, shines.” This simply means it takes a little elbow grease to make even gold look good. As with most things in life, the more effort we put in, the better things go. I’ve been trying to teach this important lesson to Ava, especially when the going gets tough. Not everything is as instantaneous as twitter or as fun as facebook. Incidentally, I’ve been using this proverb as I prepare to deliver a speech tonight in front of 350 people at the Global Vision Dinner here in Tulsa, put on by the Tulsa Global Alliance. I’m excited but scared. I’ve never spoken in front of that many people before.  Keep me in your hearts – I’ll need strength to let my message shine. And, now, for the food of Peru, which (thankfully) shines with hardly any effort on our part. Especially that delectable ceviche… …all recipes and the meal review will be posted throughout the week. Ceviche [Recipe] Find out why one Peruvian calls this the dunkin donuts …

Read More

About the food of Peru

The dream was born in seventh grade geography class; I had to feel the sunrise in  Machu Picchu. One photo of that misty, lush mountain topped with ancient Inca ruins was all I needed. I was in love. Sure, there were snow capped mountains, modern cities, sashaying rivers, and lush, green jungles to explore… but I wanted to teleport straight into the incredible mountain city that’d been mysteriously abandoned so many years ago. All these years later and I still haven’t reached Peru. Thank goodness for stovetop travel; this week’s Global Table will pacify me a little longer. The funny thing is, for all my passionate dreaming as a child, Machu Picchu didn’t come up during my initial research. My exploration of this ocean-front South American country started rather simply with a restaurant here in Tulsa, Oklahoma called Mia Tierra recommended by long time reader Brian Schwartz. It was in this little restaurant that I got a first hand sampling of authentic dishes from a Peruvian woman. She insisted we try ceviche [Recipe], a natural dish found on Peru’s long coastline. …

Read More

Monday Meal Review: Paraguay

“Here at last,” I think, as we pull up to our cabin at Beaver’s Bend State Park. I gaze up at the tall, skinny trees and then down to the sturdy stilts which keep the cabin from falling into the river below. They are the same circumference. A familiar smile curls my lips and I look back at Ava. She’s staring out the window in awe. Here is our little house on the water. A space to listen to the birds, feel the breeze, and watch the seasons change. For four days, at least, until the next family comes to call it home. The cabin reminds me so much of the house we almost bought two years ago. The house that “got away” from us (due to failed inspections). They look nothing alike, but feel the same. The spirit of a house on the water is so different from a landlocked house; the water sliding past your window can easily trick you into thinking you’re continually traveling, exploring, moving. I’m still entranced by the view when …

Read More

Paraguayan Cheesy Cornbread | Sopa Paraguaya

Rumor has it, no meal is complete in Paraguay without a slice of warm, cheesy cornbread. While sopa means soup in Spanish, this is definitely bread and… traditionally, all mixed up with a happy bundle of homemade cheese. One of our readers – Emily – says everyone in Paraguay makes their own cheese so that this would be no big deal to a local. I read up on the origins of this bread… there are two main versions. In the first version, Don Carlos ( President of Paraguay from 1842-62) requested his favorite white soup for dinner – one made with cheese, egg, corn flour, and loads of milk. One day the chef put too much corn flour in the soup and decided to bake it up as bread in cast iron. The new dish became a hit and Don Carlos dubbed it Sopa Paraguaya. Here’s the second story, from Wikipedia: In ancient times, this food was made with fresh corn and cooked in the “ñaúpyvú” (clay pot), not in the oven “modern” inherited from the …

Read More

Barbecued Meat | Carne Asada

Last chances only come once. Last chance to tell that boy you like him. Last chance to wear hypercolor. Last chance to wear a micro-mini. Because, guess what? The 90’s are over, and they’re not coming back. (not that I’m bitter) (well, maybe about the mini skirt thing). Take a look outside. This might be your last chance to fire up the grill in 2012. Come December, when the Mayan’s pop in to say hello, you might wish you took the opportunity. Especially when it comes with so much DIY goodness. I’m a big fan of DIY meals. (Remember when we made “Foe” (similar to Pho)? No one’s bowl looked the same. Yet they were all major Yum Town). Today we’re exploring the popular South American DIY called Carne Asada, a.k.a. the most lovely barbecued meat you’ll ever nibble. Carne Asada can be found all over  – from Mexico (hey, there’s those Mayas again), to the fine countries of South America. It is an especially fond part of the Paraguayan Global Table…and so here we …

Read More

Dulce de Leche Stuffed Cookies | Alfajores

Sometimes we need a do over. A chance to get it right. And a little forgiveness. Because in every mishap is a silver lining. Especially when it comes to sweet, crumbly dulce de leche filled alfajores – the popular South American cookie. One bite instantly dissolves on the tongue into a cloud of tender lemon zest deliciousness. Divine. But back to forgiveness. Specifically, I need to forgive my sweet, bumbling husband for being so thoughtful as to fill up the cooler with ice for our 3 1/2 hour road trip, yet being so forgetful as to overlook returning the cookie dough to the cooler. I need to let go of the grief that the cookie dough rode in the bed of our pickup truck, saran wrap in the wind, balanced precariously on top of my red suitcase, all the way to our family vacation in Beaver’s Bend. And I need to accept that, because it was 100F and sunny, the cookie dough could never be cooked. In situations like this, it’s all about the silver …

Read More

Menu: Paraguay (& Giveaway)

Let’s talk enlightenment. When it comes to packing up the family, driving deep into the woods, and taking a little time to “get away from it all,” there’s still good reason to set a Global Table. In fact, when there’s nothing but you, trees, and a few muffin tins worth of family members, it’s the perfect time to try out something new. That’s what we did this week, when we ate Paraguay … in Beaver’s Bend State Park (way, way Southeast Oklahoma). There aren’t as many distractions when you’re stuck in the woods. There is definitely no safety net… your snacks and zappable meals will be nowhere in sight. Call it a captive audience, if you will. Perfect for picky eaters. What sounds good to you? All recipes and the meal review will be posted throughout the week. Barbecued Meat | Carne Asada [Recipe] Finger-licking grilled meat, seasoned with bright lime juice, garlic powder, oregano, salt, and pepper. Delicioso. Paraguayan Cheesy Cornbread | Sopa Paraguaya [Recipe] This cornbread is so filled with goodies, it is practically a …

Read More

About the food of Paraguay

Paraguay (pronounced parag-why) is the first landlocked country we’ve cooked in a long, long while. To celebrate, we’re going to hang out in a local swamp. Appropriately dubbed “The Great Swamp,” this wet expanse stretches through Brazil, Paraguay, and Bolivia, and is home to more than 10,000 species of birds, reptiles, fish, and invertebrates, according to Environmental Graffiti. It’s gigantic. P.S. The Great Swamp is considered by Environmental Graffiti to be one of the top ten swamps in the world. So there’s that. While there, let’s sip on yerba mate – a bitter, hyper-caffienated tea served in a “mate” container and drunk through a bombilla (a straw with a built-in strainer. Brilliant invention, right?). In the summer, try chilled yerba tea mixed with herbs. This is called terere, a wildly popular Paraguayan drink. Speaking of summer – if the sun gets in your eyes, feel free to throw on a a carved leather hat – something local artisans produce (you might find them tucked away between pottery, jewelry, and wooden sculpture vendors). When hunger strikes, there’s everything from carne …

Read More

Monday Meal Review: Guyana

THE SCENE From across the store I could see them – orange habaneros, piled high, glowing like the summer sun. They were small and tender in appearance but, I knew all too well, scary hot on the inside.  Like a crab, I sidestepped across the room, handling several cases of produce before I made my way to the peppers. “Ouch,” I thought, thinking of the meal to come. “This is gonna hurt.” I scooped up three small beauties, reasoning that if they can eat six in Guyana, surely I can stretch myself to try three. By the time I got home, I’d lost my resolve. I’d try one, maybe two habaneros in the Caribbean Green Seasoning. I cut up the celery, onions, garlic, and herbs – tossed them into the blender, and plugged the machine in. No more avoiding it. Time for the peppers. I split a habanero down the middle, taking care to avoid the hot juices, and threw one half in. I didn’t so much look at the second half. So much for bravery. …

Read More