http://www.saltshaker.net/20060803/peruvian-tuna-casserole Casting a little flavor (and a few aspersions) on the world of food, drink, and life Sun, 07 Sep 2008 00:39:29 +0000 http://wordpress.org/?v=2.6.1 http://www.saltshaker.net/20060803/peruvian-tuna-casserole#comment-133712 SaltShaker » Blog Archive » Whirligig Sun, 15 Jun 2008 15:44:33 +0000 http://www.saltshaker.net/20060803/peruvian-tuna-casserole#comment-133712 [...] there, we moved on to a causa - made the way we’ve made it many a time here for our Peruvian themed dinners, just without [...] [...] there, we moved on to a causa - made the way we’ve made it many a time here for our Peruvian themed dinners, just without [...]

]]> http://www.saltshaker.net/20060803/peruvian-tuna-casserole#comment-83745 SaltShaker » Blog Archive » Spice Battle Mon, 07 Jan 2008 19:24:31 +0000 http://www.saltshaker.net/20060803/peruvian-tuna-casserole#comment-83745 [...] began the evening with one of my personal Peruvian favorites, a causa - a dish I’ve played with on and off since learning to make it almost a year and a half ago. [...] [...] began the evening with one of my personal Peruvian favorites, a causa - a dish I’ve played with on and off since learning to make it almost a year and a half ago. [...]

]]> http://www.saltshaker.net/20060803/peruvian-tuna-casserole#comment-39685 SaltShaker » Blog Archive » Spice Story Mon, 14 May 2007 17:43:23 +0000 http://www.saltshaker.net/20060803/peruvian-tuna-casserole#comment-39685 [...] been here before, we moved on into the evening, starting off with a bit of a twist on the Peruvian causas that I’ve made in the past - I combined it with what I thought was an interesting mashed [...] [...] been here before, we moved on into the evening, starting off with a bit of a twist on the Peruvian causas that I’ve made in the past - I combined it with what I thought was an interesting mashed [...]

]]> http://www.saltshaker.net/20060803/peruvian-tuna-casserole#comment-9642 SaltShaker » Blog Archive » Creative and Authentic Thu, 28 Dec 2006 13:14:30 +0000 http://www.saltshaker.net/20060803/peruvian-tuna-casserole#comment-9642 [...] This was a fascinating, despite one significant flaw, twist on a traditional causa, a dish we make at home relatively often. A nice layer of perfectly flavored potato and lemon base, with a touch of ají amarillo, topped with tender slices of octopus, tossed in a creamy black olive sauce. All the various components of a causa were there, reinterpreted, and with octopus! Now, usually here in BsAs, octopus dishes are outrageously expensive, and I’ve never quite figured out why. Here, it’s not, it was no more than any of the other appetizers (generally around 20 pesos), which leads me to suspect that it’s some sort of conspiratorial agreement to jack up the price of an exotic ingredient amongst the major Spanish style restaurants… Oh, the flaw? Causa traditionally has a layer of avocado as well, and I just couldn’t find it - but the dish was so good, I kept eating… but then I asked afterwards, and the waiter responded with “yes, it has the two layers - one of potato and one of avocado - I showed him my photo, it only had one layer. He headed for the kitchen and the chef and returned with an apology and an offer if I wanted to try another one with the avocado, the cook who’d prepared it had left off one layer and no one on the way to our table had spotted it… [...] [...] This was a fascinating, despite one significant flaw, twist on a traditional causa, a dish we make at home relatively often. A nice layer of perfectly flavored potato and lemon base, with a touch of ají amarillo, topped with tender slices of octopus, tossed in a creamy black olive sauce. All the various components of a causa were there, reinterpreted, and with octopus! Now, usually here in BsAs, octopus dishes are outrageously expensive, and I’ve never quite figured out why. Here, it’s not, it was no more than any of the other appetizers (generally around 20 pesos), which leads me to suspect that it’s some sort of conspiratorial agreement to jack up the price of an exotic ingredient amongst the major Spanish style restaurants… Oh, the flaw? Causa traditionally has a layer of avocado as well, and I just couldn’t find it - but the dish was so good, I kept eating… but then I asked afterwards, and the waiter responded with “yes, it has the two layers - one of potato and one of avocado - I showed him my photo, it only had one layer. He headed for the kitchen and the chef and returned with an apology and an offer if I wanted to try another one with the avocado, the cook who’d prepared it had left off one layer and no one on the way to our table had spotted it… [...]

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