Queso Helado–starring Paticita y Lola

SDC19842We had a lovely afternoon with Paty’s familia. I had asked her a while back to teach me her ways in the queso helado world. She kindly obliged, and went all the way by inviting the McKinzie fam over for lunch and dessert. So delicious. I could have taken lessons on preparing her “Soltero de Queso,” another dish that I need to learn, but we enjoyed the time of visiting and eating delicious food. Afterward, Greg returned to our home with the the two littles, and Ana and I stayed for our ice cream lesson.

Queso Helado is a famous homemade ice cream served all over the city on a hot day. The women will wear the traditional Arequipa outfit and scoop the portions from large wooden vats of the ice cream. We love queso helado. It literally means “cheese ice cream,” but there is no cheese to be found in the ingredient list. The ice cream usually comes out with a yellowish tint that is similar to the color of cheese. Coconut is a main ingredient in the icy treat, and the portion is always sprinkled with ground cinnamon. My family’s Christmas tradition is to serve boiled custard over a piece of coconut cake. I think that is why I like this ice cream so much. Minus the cinnamon, the flavor could be titled, “Boiled Custard over Coconut Cake.”

a while back. Hanging out in the Plaza de Yanahuara where they always serve Queso Helado.
a while back. Hanging out in the Plaza de Yanahuara where they always serve Queso Helado.

Queso Helado

Ingredients:

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  • 1 liter of whole milk
  • 1 stick of cinnamon
  • 8 eggs
  • 100 g of shredded coconut
  • 1.5 c of sugar
  • 1 can or small bag of evaporated milk
  • ground cinnamon

Directions:

  1. Echar un litro de leche, 100 g coco rallado, una rama de canela, 1.5 T azucar en una olla (medio fuego). Combine the milk, coconut, cinnamon stick, sugar in a small pot on medium heat.DSC_0266DSC_0267DSC_0269DSC_0272
  2. Separar 8 huevos clara de yema. Separate the eggs, yolk from whites.DSC_0274
  3. Mezclar yemas. Mix the yolks.DSC_0275
  4. Cuando liquido hierva, apagar el fuego. Colar la mezcla para eliminar el coco del liquido. When the mixture begins to boil, turn down the flame. Strain the liquid in order to remove the coconut pieces from the liquid.DSC_0273DSC_0276DSC_0278DSC_0280
  5. Agregar leche evaporada a liquido. Add the evaporated milk to the liquid.DSC_0282
  6. Enfriar el liquido (10-15 minutos). Allow the mixture to cool.
  7. Agregar las yemas. Add the yolks, but temp the yolks with a little bit of the hot mixture first.DSC_0283
  8. Echar en un fuente. Cubrir con plastico. Pour into a 9×13 pan and cover with plastic or a top.DSC_0284DSC_0285
  9. Congelar de una noche. Freeze over night.DSC_0286
  10. Servir con canela molida. Serve sprinkled with ground cinnamon.SDC19842

    Ana and Lola
    Ana and Lola
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Queso Helado–starring Paticita y Lola

Papa a la Huancaína–starring Etelvina

On my reentry bucket list in these last months is to learn some recipes that my family loves. I have learned many recipes in my time here, mostly from Manuela. But today, Etelvina made a special trip to our home to show me her ways in Ocopa (a creamy spicy, yellow sauce). Ocopa is used in a dish called “Papa a la Huancaína.” You can read the origin of the plate at this link. Arequipa has its own twist on the dish. It is typically served as a starter, but when using big potatoes (which is what I used today), it is very filling. When I say that my family loves this dish, ALL of us ask for more sauce. At the end of the meal, the kids are always drinking up their extra ocopa like they would the milk from a bowl of cereal.

Etelvina brought all the ingredients for the ocopa (the sauce), and I had to provide the rest. The rest includes boiled potatoes, boiled eggs, lettuce leaves, sliced tomatoes, and purple olives. I bought all of my ingredients in the bodega one block from my home for under 2 dollars. Man, I love Peruvian bodegas. 🙂

So… I give you the step by step directions for making Ocopa and then how to assemble a plate of Papa a la Huancaína.

Ocopa

Ingredients

  • 5 ají verde (and yes, I know they aren’t green)
  • 2 dientes (teeth) of ajo (garlic)
  • salt
  • oil
  • saltine crackers and animal crackers
  • 1 large onion
  • Huacatay
  • peanuts
  • water

(This recipe is enough for 10 large potatoes)

ingredients
ingredients
ingredients
ingredients

1. Lavar aji verde. Clean the peppers very well.

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2. Sacar semilla de aji. Remove all the seeds and “guts” from the peppers. This removes the spicy.

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3. If cooking for people that like spicy food, leave the peppers alone. If cooking for children, rub the halves together very well under water to remove the spicy. Cut away any excess “guts.” Frotándole.

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4. Freírlos. Cut the ajís and place them into a hot skillet coated with oil. Add the garlic and huatacay. Fry them until their are golden. Freír hasta se doren (doraditos).

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5. While frying, remove shells from peanuts. You only need a half-handful of peanuts.

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6. Remove Aji mixture into a bowl. Add peanuts (maní) and crackers (saltine and animal).

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7. Cortar cebolla. Cut up the onion and fry in the same pan as the peppers. Allow to get black specks and soften.

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8. Poner todo en la liquadora. Put everything in a blender.

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9. Add water until all the ingredients are covered. Also add about 1 tsp of salt.

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Blend away! The color will go from this…

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to this…

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Somebody is hungry and happy about Vina’s cookin’…

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10. Taste test. If you want it thicker, add more crackers. Add more salt or garlic based on your taste preference.

 

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And now, prepare the Papa a la Huancaína: place a large lettuce leave to the side of a plate. Put the potato down. Pour the ocopa over the potato. Lay the egg halves and olives in front of the potato, and lay a tomato slice on top of potato. Wah-lah!

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Finally, enjoy with some Peruvians that you have come to LOVE. We love you so much, Etelvina and Arelí!!!!!!!! We will cherish afternoons like this!

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Papa a la Huancaína–starring Etelvina

Coffee Toffee Bars

DSC_0369The rainy season has begun in Arequipa.  Today is a little bit cool from the overcast skies.  This past week was a hard week for me.  For the first time, I experienced grieving for a family member that was very dear to me… far from my family.  Part of grieving is being with those that you love, and I am thankful to live in a time of wonderful technology.  Watching a live stream of the funeral service and getting to see family members shortly after the service provided closure for me that I don’t think I would have experienced.  I am still working on a post to honor my Granny’s memory, but today was a day to rest from all the tears that have been cried the past week.

With the weather and the emotional toil my body has been through, baking, chocolate, and blogging serve as great therapy for me.  What is more perfect than a Coffee Toffee Bar and a hot cup of peppermint tea?

DSC_0365Coffee Toffee Bars

Click here for the link

DSC_0368a little bit of chocolate + a little bit of peppermint + feeling loved + rest = a perfect afternoon

Coffee Toffee Bars

Amish Sugar Cookies

deliciousness
deliciousness

A sweet friend, Teena, posted this link the other day on Facebook, and I knew in my great big sweet-tooth heart that I needed to try them… ASAP!  And boy, did they not disappoint.  Since I really needed another sugar cookie recipe to make here right after the holiday (wink, wink).

I love my SIL’s, Deborah’s, recipe for sugar cookies that you actually roll out and cut into shapes.  But these cookies are wonderful just the way they are.  They are soft and crumbly, and melt-in-your-mouth delicious.

They were super easy to put together, and when they say tsp size for putting them on the cookie sheet, they really do mean it.  I couldn’t believe that such a small ball of dough made such a wonderful perfectly-sized cookie.  Next time you want a yummy cookie recipe to try… look no further.  Thanks for posting this the other day, Teena.  🙂

Click here for the Taste of Home Recipe

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Amish Sugar Cookies

Best Ever Grape Salad

Happy New Year’s Eve, everyone!!!

beautiful grapes.  This "salad" starts out as healthy.  ;-)
beautiful grapes. This “salad” starts out as healthy. 😉

Grapes are a big deal for New Year’s Eve here in Peru. They have a tradition where they eat grapes for every month of the year for good luck as the clock strikes 12. I don’t believe in this superstition, but I do not mind one bit the sale that they have for seedless grapes in the grocery stores!

This is one of Greg’s absolute favorite salads. Salad is a little misleading… it is definitely a dessert. 🙂

I first heard about this salad from a friend in my masters program back in Memphis, TN. She had told me that it makes a great potluck dish. Our supporting church at Cedar Lane made a cookbook for us before we left, and I was happy to see Evelyn Curlee’s recipe for this little gem. Thanks, Evelyn!

there's nothing like finding seedless grapes on sale (in green AND red) in AQP!!!
there’s nothing like finding seedless grapes on sale (in green AND red) in AQP!!!
It is so nice when I can just take a picture and not type all of this out.  :-)
It is so nice when I can just take a picture and not type all of this out. 🙂

It is a really easy salad to put together. So easy in fact, that my kids can help me. Even the two-year-old. 😉

Ana and Mags plucking the grapes from the vine
Ana and Mags plucking the grapes from the vine
Cohen aka Super Mixer
Cohen aka Super Mixer
the recipe says to add the grapes whole.  I like to cut each of them in half. (it is also easier for the kids to eat)
the recipe says to add the grapes whole. I like to cut each of them in half. (it is also easier for the kids to eat)
this is where the goodness comes in.  :-)
this is where the goodness comes in. 🙂
it says to leave it like this and chill...
it says to leave it like this and chill…
I like to go ahead and mix it all up.  Soooo delicious.
I like to go ahead and mix it all up. Soooo delicious.

And for the record, we don’t have sour cream here in Arequipa. I substitute natural yogurt, and it comes out just fine. I also scored on a 3 for 2 deal on Philadelphia Cream Cheese at the store too. Cheers to a cheaper New Year’s Eve Dessert!

Best Ever Grape Salad

Palta Rellena

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One fresh food that you can find year-round here in AQP is fresh avocado.  In Peruvian Spanish, the avocado is called “palta.”  A dish that I absolutely love, and that I think is absolutely brilliant is stuffed avocados.  It is as simple as cutting a palta in half, removing the skin and seed, and filling it with chicken salad.  Serve it on a bed of greens with fresh tomato and red onion, sprinkle on some seasoning, and you have a delicious, healthy meal.

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Palta Rellena

Owl cupcakes with Memaw

Hoot Hoot!
Hoot Hoot!

I realize that moms can go to pinterest and find anything they want for craft ideas.  We are with my MIL this week, and she found the following idea in a good-ole fashioned magazine.  I appreciate crafts and recipes that are easy to do with kids.  I especially appreciate them when I actually have the ingredients in Peru!  These were too cute, and the kids had an absolute blast with their Memaw and cousins making them…

Ingredients:

  • chocolate cake mix
  • chocolate icing
  • Oreos
  • M&M’s
  • sprinkles (optional)
  1. Make cupcakes out of cake mix.  Allow to cool and ice them generously.
  2. Take Oreos and separate the cookies so that the white is on one side.  Use the whites on cookie from two cookies for the two eyes.
  3. Add M&M’s in the middle of the whites (use a little chocolate icing as “glue”).
  4. Push one M&M into the icing below the eyes for the beak.
  5. Add sprinkles for fun.

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Thanks, Memaw, for a super fun and delicious activity!!!

 

Owl cupcakes with Memaw