Tuesday, April 28, 2015

Peruvian Rice & Lentis (Tacu Tacu)

This is a great side dish for Peruvian chicken.


1 cup dried brown lentils (7 ounces)
7 1/4 cups water, divided
2 teaspoons finely chopped garlic, divided
6 tablespoons vegetable oil, divided
1 cup long-grain white rice
1 small red onion, finely chopped
1 tablespoon bottled ají amarillo or ají mirasol paste (sometimes labeled "crema")

Bring lentils, 5 cups water, and 1/2 teaspoon salt to a boil in a heavy medium saucepan, then simmer, uncovered, until lentils are just tender, 12 to 25 minutes (depending on age of lentils). Drain, then transfer to a large bowl.

Meanwhile, cook 1 teaspoon garlic in 1 tablespoon oil in another heavy medium saucepan over medium heat, stirring, 1 minute. Add rice and cook, stirring, 1 minute. Add remaining 2 1/4 cups water and 1 teaspoon salt and bring to a boil, then cook, covered, over low heat 20 minutes. Remove from heat and let stand, covered, 10 minutes. Stir rice from top to bottom with a rubber spatula, then stir into lentils.

While rice stands, sautéonion and remaining teaspoon garlic in 1 tablespoon oil in a 12-inch heavy nonstick skillet over medium-high heat until onion is golden, 3 to 5 minutes. Stir in chile paste and cook, stirring, 1 minute. Stir onion mixture into rice mixture.

Heat remaining 1/4 cup oil in skillet over medium heat until hot. Add rice mixture and fry, gently flattening with a spatula, until a golden-brown crust forms on underside, about 3 minutes. Stir rice and fry, flattening it, until a crust forms on underside again, about 3 minutes more. Repeat frying and stirring until bits of crust are dispersed throughout, about 9 minutes more (about 15 minutes total frying time).

Notes: I increased this recipe by 1/3rd for the dinner party. I should have doubled it!   I also added more of the aji mirasol paste.

Peruvian Potatoes with Spicy Cream Sauce

I hosted a rotation dinner (11 April 2015) and decided on a Peruvian dinner theme. I made Peruvian chicken, a green aji sauce, a yellow sauce (both spicy from jalapeno and aji peppers), and a rice/lentil side dish. I’ll post these recipes soon.
Suzanne made this tasty Peruvian potato salad. I loved the flavors of the sauce and the saltiness of the kalamata olives.
"Peruvian Potatoes with Spicy Cream Sauce (Papas a la Huancaina)"

Adapted from:  http://www.cookingchanneltv.com/recipes/ingrid-hoffmann/peruvian-potatoes-with-spicy-cream-sauce-papas-a-la-huancaina.html
4 medium Russett potatoes [I added a few more potatoes]
8 ounces feta cheese, crumbled (about 2 cups)
1/3 cup evaporated milk
1/2 cup vegetable oil
1 tablespoon seeded and finely chopped jarred aji amarillo peppers or fresh habanero
1 garlic clove, finely minced
1/2 lime, juiced
Salt
4 large lettuce leaves (such as Bibb or romaine)  [I did not use any lettuce – just served in a platter]
3 hard-boiled eggs, peeled and sliced
10 black olives pitted and sliced (Kalamata or Botija Peruvian olives)  [I used Kalamata olives]
2 tablespoons freshly chopped flat-leaf parsley
Place the potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Cook for 30 minutes or until a paring knife slides into the potatoes without any resistance. Drain the potatoes and let them cool slightly. Slice the potatoes into 1/2-inch rounds and set aside.
Combine the cheese, evaporated milk, oil, chile, garlic, and the lime juice in a blender and puree until smooth. The sauce should be creamy and pourable. If the sauce is too thick, add water, 1 tablespoon at a time, until the sauce is thinned out.
Arrange the lettuce leaves on a platter and top with the sliced potatoes. Pour the sauce over the potatoes. Garnish with slices of hard boiled egg and olives. Garnish with chopped parsley. Serve chilled or at room temperature.
Note: A great substitute in this recipe, for feta cheese, is cream cheese.
 
 

Lentil Salad

Donna made this delicious salad for our book club last night (6 March 2024). Everyone loved it! Ingredients   1 can lentils 1 cup finely dic...