Cooking with Avocados from Peru: 5,000 Years of Peruvian Cuisine

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  • 5000 YEARS OF PERUVIAN CUISINE

    C O O K I N G W I T H

  • 5000 YEARS OF PERUVIAN CUIS INE

  • C O O K I N G W I T H

  • PERUVIAN AVOCADO COMMISSION

    Enrique CametChairman

    Xavier Fco. EquihuaPresident & CEO

    717 D Street, NW Suite 310

    Washington, D.C. 20004

    phone (202) 626-0560

    fax (202) 393-5728

    info@avocadosfromperu.com

    www.avocadosfromperu.com

  • PROHASS

    Jimmy Bosworth Chairman

    Arturo MedinaManaging Director

    Partner Association in Peru

    Nicols Arriola 314 Of.1101

    La Victoria, Lima Peru

    Phone (511) 225-1626

    prohass@terra.com.pe

    www.prohass.com.pe

  • PRESENTATION..........................................................................4

    RECIPES..................................................................................54

    Foreword....................................................................................8

    Introduction..............................................................................10

    Unveiling the secret of Peru........................................................12

    The Summer Avocado .................................................................14

    Tips & selection..........................................................................16

    Step by step...............................................................................18

    Eat healthy, not heavy................................................................20

    Ingredients in Peruvian cuisine....................................................24

    Historical chapters......................................................................32

    Part 1 ........................................................................................24

    Part 2........................................................................................44

    A

    Artichoke and avocado soup.....................................................92

    Avocado and fried egg on toast..............................................86

    Avocado hummus with pita bread crisps....................................76

    Avocado pesto and cherry tomato crostini.................................80

    Avocado stuffed with chicken..................................................64

    Avocado, sauted shrimp and mixed greens salad....................120

    Avocado, yogurt, shrimp, and hearts of palm terrine....................130

    Avodog............................................................................112

    C

    Causa rellena (layered potato tower).........................................62

    Causa roll with ceviche.............................................................60

  • Ceviche with avocado...............................................................96

    Ceviche sampler.........................................................................88

    Cold rice ...................................................................................102

    Cream cheese, caramelized rocoto chili, and avocado roll..........78

    Cream of avocado and shrimp soup..........................................68

    Creamy chicken with rice and avocado salad...........................108

    Cube salad...............................................................................122

    Cucumber, celery, tuna, walnut, avocado, and cilantro salad.....124

    G

    Green and white pasta with avocado sauce...........................98

    Grilled chicken fillets with mixed greens, avocado....................126

    Grilled salmon over avocado and cilantro puree.......................128

    Guacamole with chifles..............................................................74

    H

    Hamburgers with fried egg, tomato, lettuce, and avocado.......110

    M

    Meatballs with avocado-cilantro guacamole.............................100

    N

    Novoandino fried fish sticks with avocado salad........................66

    O

    Oatmeal avocado walnut cookies...............................................138

    P

    Pita pocket with avocado and quinoa salad................................116

    Q

    Quinotto with avocado and breaded shrimp..............................104

    R

    Raspberry, avocado, and passion-fruit parfait.............................136

    Rice paper rolls with avocado, shrimp, and basil...........................132

    Roast beef, avocado, and roasted vegetable wrap..................114

    S

    Salmon and avocado tiradito.....................................................82

    Savory crepe cake.......................................................................94

    Seared tuna with watercress and avocado...................................90

    Shrimp-stuffed avocados au gratin............................................70

    Smoked salmon, blue cheese, avocado, and mixed greens salad....118

    T

    Tequeos (Peruvian cheese sticks) with guacamole.....................56

    Tilapia with rustic mashed potatoes and avocado........................106

    Triple-decker sandwich................................................................58

    Tuna and avocado toasts.............................................................84

    Turkey roll, mixed greens salad with avocado dressing...............134

  • PR

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    Foreword8

    CO

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    WIY

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    The contents of this book exemplify the objectives of the Peruvian Avocado Commission (PAC) in conjunction

    with its sister association in Peru, Prohass, to promote Peruvian avocados and their many nutritional benefits.

    We invite you to discover the history of this fruit from Perus rich culinary heritage and enjoy it with the recipes

    presented here.

    The avocado (Persea americana) is a mouth-wateringly creamy-textured fruit of the Lauraceae family. It is thick

    skinned and has a single large seed called a pit. Its meaty, light-green flesh has many culinary uses, although

    it can also be enjoyed with just a bit of sugar or salt.

  • Enrique Camet

    Chairman

    Peruvian Avocado Commission

    Jimmy Bosworth

    Chairman

    ProHass

    Avocados are also very nutritious. They are rich in monounsaturated fat, making them very heart-healthy. Avocados have

    no sodium or cholesterol and provide nearly 20 important vitamins and nutrients.

    Of all the worlds many varieties of avocados, the Hass is by far the most popular. Grown on coastal plains and mountainsides,

    Peruvian Hass avocados thrive in a favorable, frost-free climate. Thanks to Perus proximity to the equator, the plantations

    benefit from long sunny days, moderate rains, and a temperate climate. The rich sandy soils irrigated with pure mountain

    water produce the most delicious avocados on Earth. Perus primary avocado production areas are La Libertad, Lima,

    Ancash, Ica, and Junn.

    The unique combination of land and climate is responsible for the delicious flavor that makes Peruvian Hass avocados

    the worlds favorite. In fact, Peru is the largest exporter to Europe and the second largest to the United States, with

    approximately 150,000 tons per year between the two markets.

    Thanks to Perus location in the Southern Hemisphere, Peruvian Hass avocados are available from June through September,

    during the Northern Hemispheres summer and are therefore ideal for enjoying with typical refreshing summer fare.

  • Xavier Fco. Equihua

    President & CEO

    Peruvian Avocado Commission

    Arturo Medina

    Managing Director

    ProHass

    Approximately 5,000 years ago, in the desert north of what is now Lima (today, the province of Barranca in the Supe district), the Caral culture lived

    in all its splendor. In the shadows of their numerous pyramids, the ancient inhabitants enjoyed the many benefits of the Peruvian avocado. This was

    the same time (3000 B.C.) that the Egyptian and Mesopotamian civilizations were developing in the East, and other cultures were arising in what is

    today China and India. As a reference, the Olmec and Chavn cultures did not appear in the Americas until 1000 A.D.

    The Sacred City of Caral-Supe is the oldest city known in the Americas; it was declared a UNESCO World Heritage Center in 2009. Archaeologists tell

    us that its residents used gourds as containers, bottles, cups, and plates and that they also used carved wooden spoons, stone mortars, and mollusk

    shells. Its economy was based on fishingthey primarily collected anchovies, mussels, and clamsas well as agriculture, including foods such as

    avocados, beans, sweet potatoes, squash, pumpkin, corn, achiras (edible canna lily), potatoes, peanuts, chili peppers, pacay, guavas, and more. And

    with all of those ingredients, the ancient peoples of Peru began to give shape to the culinary traditions the country enjoys today.

    Later cultures, such as the Moche and Lima in the Pachacama zone, also cultivated avocados and other vegetables. And although there is no record

    of them being used as an ingredient in prepared dishes, we do know that the residents of the Incan Empire ate avocados, sliced, with salt or honey.

    When the Spanish arrived in the Americas, they marveled at the fruit, which chronicler Bernab Cobo described as tender, buttery, and very soft,

    and said that his compatriots sliced unripe avocados thinly and brined them as a substitute for olives.

    In Peru, the Spanish found a well-established c