Martes 10 de noviembre del 2009.- Fashion TV presenta hoy a las 20:00hs “DELIS, SABOR LATINO” donde los chefs Carolina Correa (chilena) y Víctor Moreno (Venezolano) compartirán y te enseñarán el paso a paso de un plato típico regional.

En cada uno de los programas, Carolina y Víctor, estarán acompañados por celebridades de toda América Latina, para preparar junto a ellas un plato típico de sus tierras, revelando los  principales trucos gastronómicos para transformar a los famosos en expertos de la cocina. Cada emisión de se convertirá  en la excusa perfecta para descubrir la intimidad de diferentes personalidades de la región desde un ángulo descontracturado y original. Mientras tanto, la audiencia participa de la elección de los ingredientes, la elaboración de los platos y la presentación de un menú impecable.

Acerca de los chef invitados de la primera temporada de  “Delis: Sabor Latino”

Carolina Correa

En Chile, la conducción del programa estará a cargo de Carolina Correa, destacada chef nacional y animadora de televisión. Actualmente, Carolina Correa está encargada de la sección de cocina del matinal de Canal 13 “Viva la Mañana”, condición que le ha permitido reemplazar a la anfitriona del programa Fernanda Hansen durante su accidente. Carolina, además de ser dueña junto a su padre del restorán “Raúl Correa y Familia”, ha participado en otros proyectos televisivos como sus secciones de cocina en los programas “Buenos Días a Todos”, de TVN, y “Cocinados”, de Telecanal. Una de sus grandes preocupaciones culinarias está en la comida sana y sin grasas.

Víctor Moreno

En Colombia, el anfitrión será el reconocido chef venezolano Víctor Moreno. Creador del concepto cebiche bar en Venezuela, también ha llevado su sazón a importantes restaurantes internacionales: “Señorío del Sulco”, en Perú, “Balzac y Racó” de Can Fabes, en España. Así mismo se ha desempeñado de manera magistral como chef en el CEGA: Centro de Estudios Gastronómicos (Escuela modelo para la formación de cocineros en Venezuela), “La Fornería Café”, ubicado en la Isla de Margarita, y “Citrón Café”, en Caracas. Al mismo tiempo, se desempeñó como chef en el programa de televisión “Portadas”, transmitido por el canal Venevisión. Además es autor del libro “Ceviche, Seviche, Zebiche”.

In early September, Ruth had the opportunity to create a very special catered menu for a highly special occasion: the wedding of our son Ari.

She wanted to create a wedding feast that would reflect the South American heritage of his bride, Ursula. With that type of cuisine in mind, here was the menu she devised:

Baby Lamb Chops with Curry Mojo Glaze

Seviche on Spoon

Tequeños

Chilean Sea Bass with Platano Maduro Frito (Fried Sweet Plantains)

Arepa with Roasted Corn Salsa

Mache and Baby Sprouts and Greens with Brunois of Mango, Papaya, Strawberry and Corn Nuts with Broken Sherry Vinaigrette

Black Bean, Goat Cheese, Roasted Pablano and Jalapeño in Saffron Ravioli with Spicy Tomato and Crème Fraiche Sauce and Annatto Oil Drizzle

Mojito and Pineapple-Basil Sorbet

South African Mini Lobster Tail with Hollandaise Sauce and Tomato-Basil Concasse

Black Truffle Risotto with Herb Paste and Sautéed Shrimp

Cuban Black Beans and Rice for Table

Pan Cubano and Medianoche Breads

Guava Cheesecake

Dulce Con Leche Crêpes with Sautéed Apple

Croque en Bouche

Not all these dishes may be familiar to you, so here’s a glossary:

Seviche — raw fish marinated in lime or lemon juice, often with oil, onions, peppers and seasonings, and served especially as an appetizer

Tequeños — fried breadsticks formed by wrapping dough around queso blanco; a popular appetizer in Venezuela, especially at weddings

Arepa — a bread made of corn, originating in the northern Andes, similar to a tortilla

Mache — a salad green with a mild, lettuce-like flavor

Brunois — a very small dice

Annatto oil — a dark red-orange oil made by infusing an oil with annatto (achiote) seeds, used in South American cooking

Pan Cubano — A Cuban type of bread, with a distinctive taste created by its starter and enriched with lard that creates a smooth texture

Medianoche bread — A sweet, eggy type of bread roll, the type used to make a smaller version of the “Cuban sandwich” known as the “midnight special” (that’s another story)

Croque en bouche — a tower of tiny cream puffs, glued together by a caramel glaze and drizzled with the glaze (ours had a large cake as a base)

Here are some pictures, courtesy of our son Zachary:
One of the nicest things about this wedding was, of course, was that we got to enjoy playing the exalted role of Parents of the Groom. Here we are in a position you don’t often see us: relaxing and enjoying our own food, right along with everyone else.

The ceremony was held in our backyard in Pepper Pike, and the lovely late summer weather helped create a magical setting for the perfect wedding and a lovely and intimate wedding dinner.

If you have an event like a small, intimate wedding coming up in your future — or want to plan something special for the holidays (sorry we can’t provide weather like this for that!) — we invite you to find out what Ruth can do for you. Visit the Ruth Levine Events Web site and call 216.404.0500 or send her an email to set your plans in motion.

quinoa og ceviche

Sunn og enkel hverdagsmat! (så kanskje du kan leve 15 år lengre?) Til denne retten brukte jeg en middelhavsfisk som heter Dorado (kjøpt på flyvefisken igår), den var utmerket til ceviche. Andre typer fisk du kan bruke er Red Snapper, men det spørs om man i det hele tatt får tak i fersk Red Snapper i Norge..? Det nærmeste man kommer må vel være sjøabbor? Kom gjerne med tilbakemelding om du har innspill til dette. I oppskrifter med norske varianter har jeg sett både kveite, steinbitt og annen hvit fisk bli anbefalt. Tunfisk er også meget velegnet, og det er morsomt å se hvordan lime- og sitronjusen gjør at fisken skifter farge. Syrligheten fra limen og sitronen endrer strukturen av proteinene i fisken og gjør at fisken blir “kokt” uten varme. Du kan spise ceviche med en rykende fersk og varm maistortilla (oppskrift finner du i en av disse to oppskriftene: Huevos Rancheros /Lag din egen taco), med salat og salsa, eller du kan koke noen proteinrike og fettfattige porsjoner quinoa. Quinoa får du kjøpt i helsekostforretningene, og selv om det har en stiv pris så trenger du kun å bruke en liten mengde – en kopp er nok til to personer.

Til cevivhe må man alltid bruke ferskest mulig fisk! Gjerne rett fra sjøen om du har mulighet til det! Det tar ikke lang tid å lage, men det må stå og trekke minst en time i kjøleskapet – helst 2-4.

Ingredienser:

• Fiskefileter fra fersk fisk, kuttet i små biter, fullstendig renset for ben.
• 1 presset sitron (saften)
• 1-2 presset lime (saften)
• 1/2 rødløk, eller:
• klippet fersk gressløk
• 1-2 tomater uten innmat, kuttet i terninger.
• noen få jalapeño i biter
• 2 ts salt
• litt fersk oregano
• ferske, revne korianderblader
• litt kajennepepper
• noen dråper rød tabasco

Valgfritt tilbehør:

• Avocado
• Tortilla

I en glass-/keramikkbolle blander du fisk, løk/gressløk, tomat, jalapeño, salt, oregano, koriander, kajennepepper og tabasco. Dekk blandingen med lime og sitronjus. Sett bollen i kjøleskapet og la den stå i minst en time. Rør i blandingen en eller to ganger slik at all fisk kommer i kontakt med de syrlige jusene.
Om du bruker en fisk som ikke er hvit, vil fisken skifte farge under marineringsprosessen.

Mens fisken marineres lager du maistortilla, eller quinoa:

Vask quinoaen godt i vann før du putter den i en kjele. Blandingsforholdet er 1 kopp quinoa til 2 kopper kaldt vann. Kok opp og la det putre under lokk på svak varme til vanent har fordampet (ca 20 minutter).

Server retten med hakket koriander og skiver av avocado, eventuelt også med varme tortillas.

Huevos Rancheros – frokost på mexicansk vis
Slutt å klag! Lag din egen taco
http://en.wikipedia.org/wiki/Quinoa

Consolidada como una de las más prestigiosas cevicherías de Lima, La Marea Pescados &  Mariscos y Descuentos Perú te traen una super oferta para tí:

15% de Descuento en platos a la carta

Sólo imprime tu cupón, llévalo al local y haz válido el descuento: http://descuentosperu.com/resultados.php?cat=11&sub=6

¡No olvides que debes iniciar sesión antes de poder imprimir el cupón!
¿No sabes cómo registrarte? Revisa este tutorial: http://descuentos.wordpress.com/registrate/

¿Dónde queda LA MAREA?

Av Santa Catalina 006 Urb. Santa Catalina (Alt. cdra. 8 Av Canadá) Reservas: 470-9328 Informes@lamareaperu.com

-Descuento no acumulable con otras ofertas. -Presentar cupón. -Válido hasta el 30 de setiembre.

¡Nos leemos!

Howdy from Clarksville, TN – Home of the 101st Airborne & Screaming Eagles at Fort Campbell.

One thing I sure do miss about Peru is the delicious (understatement of the year) Peruvian food! Which reminds me, I ought to see if Clarksville has any shoppes with Peruvian grocery items….wishful thinking in these parts!

So, while I have you (repatriated) expats salivating at the chops, go vote for your favorite 7 Peruvian dishes out of 21 finalists by visiting Peru’s official 7 Maravillas Gastronómicas del Peru website. That’s Spanish for “Yum, Yum, Yuuuuuumy!”

• 2 pounds of shrimp (butterflied – either leave whole or chop)
• 1 pound of sea bass (½ inch cubes)
• Juice from 4 limes
• Juice from one lemon
• 2 medium tomatoes, diced
• 1 small white onion, finely chopped
• 2 small yellow and red sweet peppers, chopped
• 2-3 jalapeños or serrano peppers (more if you like it spicy), chopped
• 3/4 cup cilantro, washed and chopped
• 1 teaspoon of olive oil
• salt and pepper to taste
• lettuce leaves

In a large bowl, gently mix the shrimp and fish with the lime juice and lemon juice and put it in the fridge for 1 hour or until shrimp and fish are opaque in color.  This process actually “cooks” the raw fish.

In another bowl combine the tomato, onion, red pepper, jalapeño or serrano, cilantro, olive oil, salt and pepper.

Take “cooked” fish and combine with remaining ingredients; cover the bowl and chill Ceviche in the refrigerator until ready to serve.

Serve the ceviche on top of lettuce leaves, garnish with avocado slices.  Serve with plantain or corn chips

I’ve really been into seafood lately. I’ve been researching the classic dish of ceviche for a story coming out in our May issue. Ceviche, also known as seviche or cebiche, is a dish that uses citrus, usually lime or lemon juice, to marinate and “cook” the seafood in the dish.

Every Latin culture does their own variation of ceviche, typically served as a small dish, tapa or appetizer. It’s an ancient peasant dish developed by fishermen who only had access to a handful of ingredients and rudimentary cooking tools. It’s disputed whether ceviche orginated from Peru or Ecuador, but most believe Peru. No matter where it originated, ceviche is an easy dish to make your own and so many have.

Last week I got a chance to sit down with Chef Angela Tamura at Zuzu’s, a terrific tapateria and wine bar in downtown Napa.

It’s a teeny tiny place that has maybe twenty tables. It’s full of rich rustic woods and styled very simply. It’s comfortable and cozy, and has good acoustics for a gathering of friends to sip and nosh, and catch up on each other’s lives.

Zuzu’s menu always has a seasonal “ceviche of the day” and it’s consistently one of their top sellers. Angela and I chatted about her favorite flavor combinations (which citrus to pair with which fish), places to buy fresh produce and how to demystify seafood for the home cook. She made me a couple different ceviches, but the one shown here uses calamari, avocado and tomatoes.

Here’s the deal with ceviche—it’s pretty easy to throw together if you understand the basics. They are:

1) Seafood + citrus juice. Let it “cook” in the marinade for approx. fifteen minutes (and yes, it’ll cook the seafood ALL the way through. Amazing, huh?)
2) Add some thinly cut fresh veggies like cucumbers, tomatoes and sweet onions.
3) Top with an herb like cilantro or mint, toss and you’re done.

Then have some fun with the accompaniments. Fish has a soft and smooth texture and the citrus provides a little bite, so the traditional counterpoint is something crunchy like popcorn or salted corn nuts (traditional) or the yucca chips that are shown here. Angela told me how she makes these incredible chips. She slices yucca super thin and then fries quickly in oil. Sprinkle with some sea salt and they are DIVINE! Oh, Lordy!

So, have some fun with this dish and make it your own. The thing that I love about ceviche is that it’s really, REALLY economical (aka cheap) to make and yet it feels decadent, like a little celebration.

And these days we should celebrate every chance we get. Salut!

My sister and I were both psyched to see the Around the World in 80 Dishes feature from epicurious.com. We  both had the same reaction – this was made for our theme parties! The project aims to capture 80 of the world’s “most iconic dishes,” and each features a video tutorial with a chef from the Culinary Institute of America. (The selections seem to be hotly contested in the comments section, but I’m staying out of the debate. Let’s not fight. Let’s eat!)

Each week they’ll reveal a new video. So far, they’ve covered Coq au Vin (France), Seviche of Snapper (Peru), Moo-Shu Pork (China), Pavlova (Australia), and several others. Personally, I’m looking forward to when they hit India, Greece, Morocco, and Cuba.

What I like best about this list is that it can not only help you with the menu for a theme party you’re planning, but it can also inspire new themes that you hadn’t thought of. For example, we don’t have Sweden on our list, but Swedish meatballs sound pretty good.  Similarly, we hadn’t considered a Canada-themed party, but I could go for some Maple-Sugar Pie (and socialized medicine) right about now.

Mmmm…what sounds good to you?

Capture from Seviche’s site – click to go there

Food Experiences: Lamb Chops, Crab Salab, Shrimp, Cheese Tasting

Drink Experiences: Strawberry Mimosa Champagne Mojito (designated driver recommended — these ARE addictive!!!)

Atmosphere: 9 (10 being best)

Atmosphere Style: Be and Be Seen (Guys … wear a suit or decent sport jacket, Ladies …. look hot)

Service: 10 (10 being best) – you can’t get much better

Space: 10 (10 being best) – the artistic atmosphere created within the space accounted for at least 20% of our expereince.

Seviche was one of the top 5 dining experiences I have had. The food was prepeared with extreme care, the drinks were mixed perfect, and service was top notch. The place was packed when we walked in at 7:45pm, and still the hostess made a table available to us. Service at this level is rarely found. Most places will let you stand in line outside, so they can look hot – not you. Serviche took the care to make sure we welcomed and made comfortable when it was possible.

Note: The lambchops were beyond comparison …….

Tab: We spent approx $122 including dinner and tip (couple – 5 seviche/tapas orders / 4 mojitos).

Summary: Worth it at twice the price ….. as they say “you get that you pay for”, and at Seviche, you get double what you pay for. Seviche, along with one of my other favorite places (Tusca at SouthSide Works) sets the standard for Pittsburgh.

Website: www.seviche.com

-SWB

This recipe is our interpretation of the famous ceviche. I am obsessed with this yummy thing. It is tangy, salty, spicy, and sweet all at the same time. I can just sit down with this and a box of crackers and eat eat and eat. We personally love it on whole wheat crackers like Triscuit, but our friends also love it on a slice of french bread. It doesn’t matter how you eat it..just eat it…I actually had it with FRIED RICE this MORNING…figure that one out!

Instead of using raw fish, we actually used (ready for this?) imitation crab *gasp*! As crab lovers, we are shamed in having admitted that. K wanted to use fresh fish, but me, I happen to also LOVE imitation crab…so, go figure. HOWEVER! This recipe may be and really should be used with real raw fish.

OH yeah, one more thing. This recipe also excludes cilantro. HOWEVER! This recipe can and really should be used with cilantro too. I happen to hate cilantro (one of the few things I hate), so that is why there are none used in this recipe. Thus, this ceviche recipe is tailored to my stubborn taste buds. Feel free to make it your own!

Things You Will Need:

• Package of Imitation Crab (or raw fish/crab)
• 1 lemon
• 1 lime
• 1 tomato
• 1/3 of small red onion
• 5-6 green olives
• 3-4 jalapeño slices from jar
• olive oil
• sugar
• salt & pepper to taste
• optional: cilantro

What To Do:

Remove the crab from package and shred the crab with your hands. Place the crab in a large mixing bowl.

Next, slice the lemon and lime in half and squeezeeeee the juices onto the crab.

Like REALLY squeeze the LIFE out of them. Like so:

Next, if you are using raw fish, cover the bowl with plastic and let it marinate in the fridge for 2-3 hours. The juice from the lemon and lime not only adds flavor to ceviche, but it also serves to ‘harden’ the fish so that it seems like the fish is somewhat cooked. In our case, since we used imitation crab, we skipped this step.

Now, in the meantime, de-pulp the tomato and slice and dice.

Slice and dice the onion, pepper, and olives. We used our handy dandy food chopper from this point on.

We’re almost finished. Transfer the onion mixture into the crab bowl. Give a good drizzle of olive oil and mix. Put in about 1/2 teaspoon of sugar and continue mixing. Lastly, salt and pepper to taste.

Done! Serve it as a topping to your favorite cracker/bread. This will make a great appetizer, snack, finger food for a party, etc. Enjoy!