Empanadas
In Peru, empanadas are a vehicle for almost every savory Peruvian dish, but if this is your first time making empanadas, you need to start with the classic — ground beef with olives and hard boiled eggs. And though empanadas can be baked or fried, nothing compares to baked empanadas just out of the oven. All you need to do is sauté a savory filling, shape and roll a little dough, put one inside of the other, and let them do their magic at 375°F. What are you waiting for?
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Gazpacho is my favorite Summer soup, and I had the pleasure of making some over the weekend to celebrate the warm weather in San Francisco with friends. After all, it’s only October and tomatoes are in season all month long. If you’ve never made gazpacho before, this simple recipe is a wonderful introduction to the flavors of Spain — and… Read more →
A collage of coffee bag labels and logos I’ve been saving from my morning cafe con leche… Read more →
At last week’s Pisco Cocktails class, we infused Pisco with coffee beans, and since the infusion needs to rest for about a week, it was ready just in time for National Coffee Day yesterday. But all of last week, I was also working on another top-secret infusion — pisco with chocolate. Here’s how you can make a chocolate lover’s Pisco… Read more →
September is Mistura season in Peru, and though I was not able to attend the famed food festival this year, I was excited to read daily news updates about the happenings. If you don’t know what Mistura is all about, check out the trailer for the documentary Mistura: The Power of Food which recently screened at the SF Latino Film… Read more →