A round-up of a quartet of favorite dishes from the last couple of weeks, and then, we’re off for a few days in São Paulo….   Sole, Prawn, & Calamari Ceviche – diced sole and lightly poached prawns, cured in a mix of lime juice, rocoto chili, garlic, white onion, and cucumber; mixed with corn,… Read More Surf, and Turf

December 26-29 – 2019 – 26-29 de Diciembre Standout Plates / Platos Destacados   Sole Tiradito – Tiradito is a form of ceviche where the fish is cut in slices like sashimi rather than diced – it cures faster and offers more interesting possibilities for plating. Here, thin slices of sole are laid out in… Read More A Touch of the Tropics, A Touch of the Riviera

December 18-21 – 2019 – 18-21 de diciembre Standout Plates – Platos Destacados   Linguini with Cockle Sauce – Homemade linguini. Saute chopped onion, garlic, hazelnuts, lemon zest, dried chilies in olive oil; deglaze with rosé wine, add cockles (baby clams) and arugula. Toss with pasta. Simple and delicious! Tallarines con Salsa de Berberechos –… Read More With Silver Bells and Cockle Shells

One of our guests this last week has a business where he takes people hunting and foraging in the wilderness, using traditional techniques to bring people closer to the spirit of the land, connection to the animals they kill and eat, and native american traditions (the techniques may be slightly updated from the true traditions,… Read More Baby Goats and Carrots

I almost feel like this is one of those dishes that I should go back and do one of my vegetable explorations of, but then I’d have to come up with like three other carrot-centric recipes. And this one took some work all on its own – it’s been “in process” for almost a year.… Read More Textures of Carrot

The juggernaut that is nikkei cooking, a fusion of Japanese and Peruvian, continues apace, as does an upscale, modernized version of chifa cooking, a fusion of Chinese and Peruvian. Now, most of that is because of the large Japanese and Chinese descent population in Peru. But now and again (like every week), it occurs to me that… Read More CauSiamese

When I get five requests after a weekend to share the recipe for one or another dish, I know it was a hit. And this one came together out of a combination of some things I had the week before that I wanted to use up, and a little internet sleuthing for ideas. What we… Read More Squash, Corn, & Potatoes – Let’s Make Soup!

Spread out over the last couple of weeks, some of the dishes that made a new appearance and garnered plaudits from guests (and us) alike. First, remember the mushroom place, Donnet? And that great main course of liqueur marinated mushrooms and a cashew cream? Well that’s the kind of thing that gets my mind working,… Read More Recent New Dishes