Spanish Version- Chupe de Camarones y Cebiche-

(I wrote this in Spanish, for my Spanish friends, see English version for recipe)

DEDICADA A LA MAMA DE EDUARDO

Antes de explicar alrededor de dos platos peruanos que he hecho, vamos a hablar de la cocina peruana. Se dice que el Perú es uno de la más gastronómica países en el mundo y su reputación de deliciosos platos se está extendiendo. En la Cuarta Cumbre Internacional de Gastronomía Madrid Fusión en el año 2006, considerado como el más importante del mundo gastronómico foro, Lima fue declarada la

"Capital Gastronómica de las Américas". 

A diferencia de algunos países, la cocina peruana se deriva de una fusión cultural con influencias desde el pre-incas e incas, así como el patrimonio español, el vasco, el chino-cantonés, japonés, italiano, francés y británico de inmigración. Eso es un valor de cuatro continentes de sabor y técnica! 

Lo que usted come y cómo se sirve / preparado depende de qué región del Perú que se encuentran en el país como la geografía, la mezcla de diferentes razas y culturas, y la fusión de los antiguos y los nuevos cocina todos desempeñar un papel en la comida que usted come.

Mientras estuve en el Perú, tuve la oportunidad de probar los alimentos servidos a lo largo de la costa (Lima), así como en la región andina. Carne de cerdo, carne de res, pollo, mariscos y muchas de conejillo de indias son muy populares, así como el maíz, la remolacha y, por supuesto, las patatas. Existen 2.000 variedades de papa en el Perú (y 3.000 en el mundo)! 

Volver en los Estados Unidos, me encontré algunas ansias de los alimentos que comí por 40 días. Decidí probar cebiche peruano (y no ceviche) y Chupe de Camarones, una cremosa sopa de camarón y rica / sopa. 

Te digo que ahora este intento de cebiche no se acercan a lo que comió en el Perú y sé que los limones tienen la culpa. En el Perú, hay español que se tarta de limón, pero revelan una dulce y refrescante sabor también. Cebolla roja y remolacha saturados delicioso sabor en el jugo. Esa fue mi única hipo en la receta y, quizás, que he usado en vez de Corvina platija o Bass. El pescado cocinado en los cítricos y el bonito fue el punto de sazón. He añadido un poco más de pimientos rojos que se pide la receta, que es grande, y un poco más de cilantro, que no voy a hacer la próxima vez. En el Perú, el cebiche se sirve con rodajas de camote cocido, el maíz cocido y algunas hojas de lechuga. ¡Qué sana, deliciosa comida! 

Yo estaba un poco vacilante sobre la sopa, a saber, porque yo era cocinar para mi familia y me aterroriza pensar que no sería capaz de reproducir lo que había en el Perú. Un amigo mío en el Perú, Eduardo, le pidió a su mamá para que me ayude y ella amablemente dictó su juzgado y verdadera receta que me furiosamente mientras yo trataba de entender todo. Dos retos que tuve fueron las patatas y queso fresco que se pide la receta. He utilizado patatas amarillas, que trabajó bien y también visitó mi mercado latino que todos los tipos de queso fresco. El queso era bueno, pero no coincidían el fuerte sabor que había tenido en el Perú. También encontré mi Aji Panca pegar allí. He seguido la receta de la T, y sólo después que sea, a la espera de mi familia a intentarlo. Les encanto! Pude descansar en relieve. La sopa es muy rica, cremosa y abundante. Es una sopa de almejas más elegante que uno pudiera servir en una cena formal hogareño pero lo suficiente como para hacer en un día fresco. Podría convertirse fácilmente en la comodidad de alimentos. Tomó un poco más para hacer como yo estaba realmente tomando mi tiempo, pero en realidad no es difícil de hacer.

Balance: voy a estar haciendo estas dos recetas otras veces. Pero antes de hacerlo, voy a cocinar más comidas peruanas. Y una vez más, gracias a Eduardo por la madre de toda su ayuda. Y Eduardo también!


For the recipes, see the following post (the English Version)

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Chupe de Camarones and Cebiche - Gracias a la mama de Eduardo

Before I explain about two Peruvian dishes that I made, let's talk about Peruvian cuisine. It is said that Peru is one of the most gastronomical countries in the world and its reputation for delightful dishes is spreading. At the Fourth International Summit of Gastronomy Madrid Fusión in 2006, regarded as the world's most important gastronomic forum, Lima was declared the "Gastronomic Capital of the Americas."

Unlike some countries, Peruvian cuisine stems from a cultural melting with influences from pre-Inca and Inca heritage as well as Spanish, Basque, Sino-Cantonese, Japanese, Italian, French and British immigration. That's four continents worth of flavor and technique!

What you eat and how it is served/prepared depends on which region of Peru you are in as the country's geography, the mixing of different races and cultures, and fusion of old and new cuisine all play a part in the food you eat.

While I was in Peru, I was able to sample both food served along the coast (Lima) as well as in the Andes region. Pork, beef, chicken, lots of seafood and guinea pig are popular as well as corn, beets and of course potatoes. There are 2,000 varieties of potatoes in Peru (and 3,000 in the world)!

Back in the States, I found myself craving some of the food I ate for 40 days. I decided to try Peruvian cebiche (not ceviche) and Chupe de Camarones, a creamy and rich shrimp soup/chowder.

I'll tell you now that this attempt at cebiche did not come close to what I ate in Peru and I know that the lemons are at fault. In Peru, there are Spanish lemons that are tart but reveal a sweet and refreshing taste as well. Red onions and beets taste delicious saturated in the juice. That was my only hiccup in the recipe and maybe that I used flounder instead of Corvina or Bass. The fish cooked in the citrus beautifully and the seasoning was on point. I added a few more red peppers than the recipe called for, which was great, and a bit more cilantro, which I'll not do next time. In Peru, cebiche is served with slices of boiled sweet potato, boiled corn and some lettuce leaves. What a healthy, delicious meal!

I was a little hesitant about the chowder, namely because I was cooking for my family and terrified that I wouldn't be able to reproduce what I had in Peru. A friend of mine in Peru, Eduardo, asked his mom to help me out and she graciously dictated her tried and true recipe to me while I furiously tried to comprehend it all. Two challenges I had were the potatoes and fresh cheese that the recipe called for. I used yellow potatoes, which worked fine and also visited my local Latino market which had all types of fresh cheese. The cheese was good but it didn't quite match the sharp taste I'd had in Peru. I also found my Aji Panca paste there. I followed the recipe to the T and afterwards just let it be, waiting for my family to try it. THEY LOVED IT! I could rest in relief. The soup is very rich, creamy and hearty. It's a fancier clam chowder that one could serve at a formal dinner but homey enough to just make on a cooler day. Could easily become comfort food. It took a bit longer to make as I was really taking my time, but it's really not hard to make.

Bottom Line: I will be making both of these recipes again. But before i do, I'll also be trying some more Peruvian meals I had so look out for those recipes to come! And once more, thank you to Eduardo's mother for all her help. And Eduardo too!


CEBICHE DE PESCADO
INGREDIENTS – Serves ~ 4

2 lb. fish (grouper, corvina, snapper, flounder)
2 tspn. Aji Amarillo paste (international aisle or Latino market)
1tspn. Garlic, minced
2 tspn. Cilantro, finely chopped
2 Tbspn. Celery, finely chopped
1 med. Red Onion, very fine juliened
The juice of 4 lemons and 4 limes
2 tspn. salt
1tspn. White pepper
1Tbspn. each of Red,yellow,green bell pepper, finely diced.
(If you like it hotter use rocoto and aji montaña chopped)

Garnish:
Sweet potatoes, boiled and sliced
Sweet corn, boiled and cut into “wheels”
Lettuce leaves
Tomato Wedges

Directions: Rinse the fish and cut it in cubes of about 3/4of an inch, pat dry squeezing a little, put it in a glass bowl, add salt, white pepper and the rest of the ingredients. Combine tossing very well with the spoon press slightly against the bottom of bowl allowing the juice to cover all the fish. Set it covered in the refrigerator for about one hour. At this time stir the cebiche taste the seasoning and adjust if necessary. Set it in the refrigerator for about one more hour. Serve the cebiche by arranging a leaf of lettuce in the center of the plate, spoon over it 1/4 of the ceviche in a mound. Ladle the juice of the cebiche over the mound. Garnish with the following: Three slices of sweet potato, two wheels of corn, lettuce leaves and wedges of tomato.

Peruvian Chupe De Camarones (Peruvian Shrimp Chowder) 1¼ hours | 30 min prep
SERVES 6
(I was able to find a recipe resembling what Eduardo’s Mom had dictated to me from Recipezaar.com)

2 lbs shrimp, with shells and heads
4 cups water (more if necessary)
2 tablespoons olive oil
1/2 small red onion, finely chopped
1 garlic clove, finely chopped
1 tablespoon aji panca chili paste (can substitute tomato paste if necessary)
1 teaspoon aji amarillo chili paste
1 cup peas, either fresh or frozen
1/4 cup long-grain white rice
1-2 ear of corn, cut into 1 1/2-inch chunks
1 lb russet potato, peeled and cut into 1 1/2-inch chunks
1 teaspoon salt (to taste)
1/4-1/2 cup queso fresco, cut into 1/2-inch dice
1 cup evaporated milk
1 tablespoon fresh oregano, chopped
3 eggs
NOTE: Aji panca, aji amarillo and queso fresco can be found at Hispanic markets. You may be able to find the cheese at a well-stocked grocery store as well.

Directions:
Remove heads and shells from shrimp, and refrigerate the shrimp. Put shells and heads in a medium saucepan, add water to cover, and bring to a boil over medium-high heat. Reduce the heat and simmer for 15 minutes.
While shells are simmering, heat the olive oil in a large flameproof casserole over medium heat. Add onion and garlic, and cook for 2 minutes, stirring. Stir in the aji panca (or tomato paste) and aji amarillo pastes. Reduce heat to medium-low and continue cooking, stirring often, for 10 minutes, or until onion is softened.
Puree shrimp shells and cooking liquid. Strain mixture through a fine-mesh strainer into a bowl and reserve the liquid (solids can be discarded). Measure out the liquid and add enough water to make 4 cups.
Add shrimp broth to onion mixture and bring to a boil. Stir in peas, rice and corn chunks. Reduce the heat and simmer for 10 minutes.
Add potatoes and salt. Continue cooking until potatoes and rice are just tender (approx 10 minutes more). Add shrimp and queso fresco. Simmer, stirring occasionally, until shrimp is just cooked through, about 4 minutes (shrimp should be pink).
Stir in the evaporated milk and oregano. Continue cooking and stirring. When the soup begins boiling again, Crack the eggs into the soup, spacing them so they remain separate in the soup. If you prefer, you can beat the eggs together in a bowl before adding them to the soup instead).
When eggs are cooked, soup is finished.

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Daring Bakers Challenge: Strudel

The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

If it were not for the company I had while making this challenge (Jess of Chubb), I would have never have enjoyed making strudel. Sure it was something new, and sure it was DARING and CHALLENGING, but it just was not worth the time and effort. In fact, I actually dreaded making it from the moment I saw the challenge posted. I work(ed) in a bakery that serves apple and cheese strudels and it never appealed to me to try making it.

My attempts at rolling thin were ones of determination. With the image of the strudel at the bakery in my mind I set out to roll thin, thin, thin. I used parchment paper and since that did not provide a very large work space, I divided half the dough into two halves and made smaller strudels. The first time, I made one LARGE whole versus smaller holes. So I re-rolled. I think it came out pretty thin, although not as sheer as some other postings I had seen.

Bored with apples, and hesitant about savory fillings, I decided to go with a nut and chocolate filling for one strudel and a strawberry, kumquat, nut, chocolate filling in the other. My nut of choice was the hazelnut. I have to say that the fillings were what made this dish. Chocolate and Hazelnut as a combinations is scrumptious, no strudel needed! I was tempted to make chocolate hazelnut balls. Strawberries and kumquats are a perfect combinations. The hazelnuts and chocolate did not really add incredible depth to the flavor but I'm curious as to what coconut would do. Oddly enough, the hazelnut/choc. strudel pastry was stiffer whereas the strawberry filled shell was softer. I wonder if the strawberry juice had a steaming softening effect?

BOTTOM LINE: I will not be making Strudel from scratch again anytime soon. Now I understand why Semi-Homeade with Sandra Lee has an audience. Some recipes are more delicious and appreciated more when their efforts match their results. I am not a fan of eating buttery, pastry like desserts such so I rarely by phyllo dough BUT I am slightly intrigued by the idea of a savory strudel. However, now that I think more, I'm not intrigued enough to make any type of strudel again. Thank you to Linda and Courtney for challenging us!

Recipe:
Preparation time
Total: 2 hours 15 minutes – 3 hours 30 minutes
15-20 min to make dough
30-90 min to let dough rest/to prepare the filling
20-30 min to roll out and stretch dough
10 min to fill and roll dough
30 min to bake
30 min to cool
Strudel dough
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers
1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar
1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.
2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).
3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.
4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.Hazelnut Chocolate Strudel2 cups Hazelnuts, chopped2 cups chocolate chips/pieces (can use any type/flavor of chocolate)1. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described above. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Sprinkle alternating layers of chocolate and hazelnut (or mix together in a bowl beforehand) along one end of dough.
2. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve into any shape to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.3. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.Chocolate Hazelnut Strawberry Kumquat Strudel
1 cup Hazelnuts, chopped1 cup chocolate chips/pieces1 pint strawberries chopped5 kumquats, chopped5 tbsp sugar1. Place strawberries, kumquats and sugar in saucepan over medium heat. Cook 8-10 min or until strawberries have released juices and started to macerate. Cool and drain liquid.3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described above. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the strawbery mixture, followed by the hazelnuts and chocolate along one end of dough.4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

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