COOKBOOK by Miriam Villegas

MAâ&#x20AC;&#x2122;S COOKBOOK the ultimate cookbook filled with the best peruvian recipes

Lomo Saltado

Alfajores

Contents Lomo Saltado....................................................................... 4-5 Alfajores................................................................................6-7 Aji de pollo............................................................................ 8-9 Picarones...............................................................................10-11 Tallarin Verde....................................................................... 12-13 Pollo en slasa de Mani.........................................................14-15

Lomo Saltado INGREDIENTS for 4 servings 2 tablespoons vegetable oil, divided 1 lb sirloin steak, cut into strips salt, to taste black pepper, to taste Â˝ red onion, sliced 1 medium tomato, sliced 2 cloves garlic, minced 1 tablespoon aji amarillo paste 2 tablespoons soy sauce 1 tablespoon white vinegar 1 tablespoon fresh cilantro, chopped 1 lb french fries, cooked, hot white rice, cooked, for serving, optional

PREP 1.Heat 1 tablespoon of oil in a large pan over high heat. Add the steak, season with salt and pepper, and cook until browned, 5-6 minutes. Remove from the pan. 2.Heat the remaining tablespoon of oil in the same pan, then add the red onion and cook for about 5 minutes, until softened and browned. Add the tomato, garlic, and aji amarillo paste, and cook for another 5-7 minutes, until the tomatoes have released some of their juices, but are still intact. 3.Add the soy sauce and vinegar and stir to combine, let cook for 1 minute. 4.Add the steak, fries, and cilantro. Toss gently to coat the fries in the sauce. 5.Serve with rice, if desired. 6.Enjoy!

Alfajores INGREDIENTS About 30 cookies 1 1/2 cups (200g) all-purpose flour 2 1/8 cups (300g) cornstarch 2 teaspoons baking powder 1/2 teaspoon baking soda 1 and 3/4 sticks (200g) unsalted butter, at room temperature 3/4 cup (150g) granulated sugar or 1 1/4 cups (150g) powdered sugar 1 teaspoon grated lemon zest , optional 3 large egg yolks 2 teaspoons vanilla extract 350 g (12 oz.) dulce de leche, for filling 1/2 cup unsweetened shredded or desiccated coconut , for rolling

PREP 1.In the bowl of an electric mixer, beat sugar and butter until light and fluffy, about 3 minutes. 2.Add yolks and beat to combine, then add brandy mixture and beat until just combined. 3.Add flour mixture, and mix on low speed until the dough just comes together. 4.Heat oven to 350 degrees. Line 3 baking sheets with parchment paper. Remove dough from plastic wrap and slice into 1/8-inch-thick rounds. Place on prepared sheet pans, then bake until edges start to turn golden, about 7 minutes. 5.In a small bowl, combine dulce de leche with remaining 1 teaspoon vanilla and a large pinch of salt. Spoon the mixture into a plastic zipper bag and cut a corner off. (Or you could scoop it into a pastry bag if you prefer, or just use a spoon.) 6.Flip half of the cookies upside down and pipe a thick layer of dulce de leche onto bottoms (or use a spoon to spoon the mixture on). Top with remaining cookies to sandwich the dulce de leche in the middle. Roll sides in coconut. 7.Eat right away, or store in the refrigerator until serving.

Aji de Pollo INGREDIENTS for 12 servings 2 pounds skinless, bone-in chicken breast halves 1 onion, coarsely chopped 2 carrots, chopped 2 cloves garlic 2 quarts water 1 loaf white bread, crusts removed and cubed 1 (12 fluid ounce) can evaporated milk ½ cup grated Parmesan cheese ¼ cup walnut pieces 1 teaspoon vegetable oil 2 cloves garlic, minced 1 onion, chopped 2 teaspoons aji amarillo chile paste 2 teaspoons ground turmeric 4 hard-cooked eggs, sliced ¼ cup kalamata olives, pitted and quartered

PREP 1.Place chicken breasts, onion, carrot, and 2 cloves garlic in a large saucepan, pour in 2 quarts of water and slowly bring to a simmer over medium-high heat. Skim off the foam which forms on top, then cover, reduce heat to medium-low, and simmer until the chicken is tender, about 30 minutes. Remove chicken to a plate and allow to cool. Strain the resulting chicken stock, discarding the vegetables. 2.Pour evaporated milk and 1/2 cup chicken stock into the bowl of a blender. Add bread cubes and puree until smooth. Add Parmesan cheese and walnuts; puree until smooth. Shred the cooled chicken and discard the bones. 3.Heat vegetable oil in a large saucepan over medium heat. Stir in minced garlic and minced onion; cook until the onion has softened and turned translucent, about 5 minutes. Stir in shredded chicken and aji amarillo until heated through. Pour in bread puree and cook until hot, stirring frequently. Add more chicken stock if needed to keep from getting too thick. Season with turmeric and simmer for 5 minutes more. 4.Serve garnished with hard-cooked egg slices and sprinkled with kalamata olives.

INGREDIENTS for 10 servings 1 Tbs. dry baking yeast 1 tsp. sugar 1/4 cup water 1 Tbs. ground corn or cornmeal 1/2 tsp. sea salt 1/4 tsp. crushed anise 3 cups white flour 1 cup premium beer 1 cup cooked butternut squash pureed. 1-2 cups brown sugar 1 cup water 3 lemon or orange peel shreds

Picarones PREP Doughnut Instructions: Dissolve sugar and yeast in the warm water, use a small bowl for this. Mix cornmeal, salt, anise seed, 1 cup flour and beer in a large bowl. Add the yeast mixture and mix. Add squash or pumpkin and 2 cups of flour. Mix together to form a soft dough texture. Cover with a towel and let the mixture rise in a warm place for around 2 hours. You can also let the mixture rise in the refrigerator for 4 to 12 hours if covered with film. Syrup instructions: Add the Syrup ingredients in a saucepan and leave to boil over medium heat level. Reduce the heat to low and leave to simmer until a thick syrup forms after 15 minutes or so. Remove saucepan from heat. To prepare doughnuts: Heat oil in a wok. Drop tablespoons of dough into hot oil and fry until crispy golden. Drain on paper towels. Serve hot with hot syrup.

Tallarin Verde INGREDIENTS for 8 servings 3 tablespoons olive oil, divided 1/4 cup diced red onion (from 1 small onion) 5 ounces fresh baby spinach 1 cup packed fresh basil leaves (about 1 1/4 oz.), plus more for garnish 2 1/2 ounces queso fresco (fresh Mexican cheese), crumbled (about 1/2 cup), plus more for garnish 1/4 cup evaporated milk 1/4 cup toasted walnuts, chopped 1 garlic clove, chopped 1 1/2 teaspoons fresh lime juice (from 1 lime) 3/4 teaspoon kosher salt 1/4 teaspoon black pepper 12 ounces uncooked spaghetti

PREP 1.Heat 1 tablespoon of the oil in a small skillet over medium. Add onion; cook, stirring occasionally, until tender, about 4 minutes. Transfer onion to a food processor; cool slightly. 2.Bring a large pot of salted water to a boil over high. Add spinach and basil; cook just until wilted, about 30 seconds. Using a slotted spoon, transfer spinach and basil to a fine wire-mesh strainer; cool slightly, about 5 minutes. Add spinach and basil, queso fresco, milk, walnuts, garlic, lime juice, salt, pepper, and remaining 2 tablespoons oil to food processor. Process until smooth, about 1 minute. 3.Cook spaghetti in salted water according to package directions. Drain, reserving 1/2 cup cooking water. Toss spaghetti with spinach mixture, adding cooking water, 2 tablespoons at a time, until desired consistency is reached. Garnish with additional basil and queso fresco.

Pollo en salsa de Mani INGREDIENTS for 6 servings 6 skinless chicken breasts 4 large tomatoes 1 cup peanut butter 1 medium onion, finely chopped 1 sweet red pepper, cut in 4 garlic cloves, chopped 2 tablespoons tomato paste 1 tablespoon fresh coriander

PREP 1.Oil Salt and pepper Season the chicken breasts with salt and pepper, fry them in oil for a few minutes on both sides, until pale brown. 2.In a separate frying pan, fry the onion, sweet pepper and garlic, adding the fresh tomatoes, tomato paste, coriander and the peanut butter. 3.Add the chicken to the sauce, cover, and let cook completely until it is tender, 30 minutes at low to medium heat. Stir occasionally. 4. Serve and enjoy!