When I visited Summer Jo’s, the food was outstanding. I have friends who I know continue to eat there regularly. So, I never hesitate to recommend a recipe from Summer Jo’s. This twist on Moussaka is great.
Moussaka from Summer Jo's
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President, International Food Wine & Travel Writers Association
Contributor: The Epoch Times, Spa Review Magazine, Global Writes, JustLuxe
Columnist: Big Blend Magazines,
Ingredients of Peruvian Cuisine
I did not know much about Peruvian Cuisine until I found this site shared by Ancient Summit. Nina, will put just about any type of trip together for you. Here is a classic dish.
Abby Tegnelia
Ingredients:
• 1 whole chicken or hen (about 4 lb or 2kg)
• ½ cup vegetable oil
• ¼ lb of chopped walnuts
• 1 cup ají amarillo paste
• 3 slices white bread
• 1 can evaporated milk
• 2 oz grated Parmesan cheese
• 1 large finely chopped onion
• 1 chicken stock cube
• 1 celery stalk
• 1 onion cut in halves
• 1 carrot coarsely chopped
• Salt and pepper to taste
• 4 cloves garlic, finely chopped
• Pinch cumin
To serve :
• 6 Potatoes
• 1/2 cup of black olives
• 4 hard boiled eggs
• Boiled rice
Preparation:
To make Ají de Gallina (chicken in Peruvian-chili sauce), boil the chicken in salted water together with the stock cube, celery, carrots, and onion halves, until the meat is tender (about 20 minutes after water starts to boil).
Remove chicken and, when cool, shred meat into bite size pieces. Keep the resulting chicken stock broth (but discard vegetables).
In a saucepan with oil, sauté the chopped onion and garlic until the onions are soft (a couple of minutes). Add the ají amarillo paste, salt, pepper, and cumin.
Soak the bread in 2 cups of the stock from the boiled chicken and blend for a couple of minutes. Add the resulting mixture to the saucepan. Cook slowly, stirring to thicken, for 10 minutes.
Add the chopped walnuts, grated cheese, and chicken pieces. Cook until it has a thick creamy texture (add broth if necessary). About 5 minutes before serving add the evaporated milk and continue cooking on low heat.
Serve with white rice and garnish with halved potatoes, hard boiled eggs, and olives.
Makes 8 servings.
Potato Kugel with Shallots
This recipe is from Food & Wine. On several occasions, when asked to join friends to celebrate various Jewish Holidays, I’ve been fortunate to experience kugel, both the savory and the sweet, depending on which holiday. I’ve enjoyed every taste of kugel I have experienced. When I saw this recipe for Potato Kugel with Fried Shallots from Adam Perry Lang, I knew I had to try it, as well as share it. Thank you Adam and Food & Wine.
