One year ago, many of our close family and friends gathered to witness our simple outdoor wedding… a wedding very similar to the one my parents had decades prior. This past weekend, we went back to the scene of the crime, and spent a lovely anniversary weekend beneath the shade of the redwoods…far from cell tours, internet, traffic, and the general hustle and bustle of life.
The much needed jaunt out to the country gave us time to read, reflect, and… one of my favorite past times: menu plan. Maybe it’s the anticipation that I love about it. Looking up recipes, seeking out ingredients, running them past Patrick… I love all of it. Almost more than the cooking (and eating) itself. Lately I’ve been consumed by fantasizing about our time in Peru.
The places we visited so amazing, it’s definitely among my top two favorite trips that I’ve taken. And it is even more special because Patrick proposed at the top of Machu Picchu. A moment that is magical and memorable at the same time. And so Peruvian food became the theme of the weekend menu. Highlights included:
- Tacu tacu: a rice and bean pancake peppered with sofrito and aji Amarillo (a spicy yellow pepper sauce).
- Lomo saltado: a Peruvian stir fry containing beef, red onions, tomatoes, and potatoes
- Apple galette with pisco soaked golden raisins and vanilla ice cream with bitters
- Yucatan-style corn on the cob with crema, queso fresco (a crumbly cheese), lime juice and chili powder
- Avocado salad: red onions, and sliced avocado tossed simply in vinegar salt and pepper
- Peruvian ceviche: fresh fish cooked in lime juice with veggies and aji amarillo
- And the signature drink of Peru: a pisco sour.
I’ve been wanting to make many of the recipes and share the stories of those recipes for some time and was glad we finally had a peaceful weekend where I could do just that. Let me start by telling you about the pisco sour, the national drink of Peru. We tried this frothy sweet and sour drink our first night in Peru and were hooked ever since. Later in our trip we had the pleasure of doing a home stay with a Peruvian family. In broken Spanish, we asked if they would show us how to make a pisco sour. Later they even took us to the Lovera pisco distillery where we got a private tour and picked up a few bottles to take home.
The drink itself is frothy because of the egg white, sour because of the lime juice, and sweet with the added sugar. And for an aromatic and decorative touch, the drink is topped with bitters. It really is the perfect drink! Try it and see for yourself!
makes 2 drinks (or one grande size)
Place ice cubes, pisco, lime juice, sugar, and egg white in a blender. Blend on high speed until finely pureed. Pour into two glasses and garnish with a dash of bitters in the center of the foam.