Peruvian Cusine May 26

Today I realized how fragile life is.

We went to visit my great grandma's grave. The cementaries in Peru are very different from those in the US. They are above ground, very tall, and seem to go on forever.

What really struck me was the beautiful display of flowers you could purchase to place on your loved one's grave.

After a long day visiting different relatives at different cementaries we finally came home to a very late lunch. First course crema de choclo and creamy soup that reminds me a lot of sopa de leche.

 Crema De Choclo
Boils potatoes and lima beans. In a blenders place a medium bowl full of non sweet corn and strain so that you are left with only liquid. Add the corn liquid to the water that was cooking the potatoes and beans until it becomes thick. Stir in shredded mozzerella or parmesan cheese and add cilantro before serving.
Next we had mashed lima beans and yellow potatoes.  I don't know what this dish is really called but it was very delicious and super healthy.

Boil lima beans and potatoes until soft in salty water. Drain and mash together. Add cheese while hot and serve when melted.
Lastly we had when I like to call cauliflower poppers. Crispy on the outside and soft on the inside these are to die for!

Cauliflower Arrebosado
Cook a huge pot full of cauliflower, whipe 7 egg whites until it forms stiff peaks. When it does add 1 tsp black over and whip in the egg yolks. When thourougly incorporated add 1/3-1/2 C of flour and 1 tsp of salt. In a large frying pan add enough oil to cover the bottom and leave it warm up. Dip large pieces of cauliflower in the batter and place in the frying pan. Flip on all sides until golden. Add more oil as you continue to fry more pieces.

 Tip for Peruvian cooking throughout any recipe keep tasting the food so you can find opportunities to add more salt. I personally am not a salt fan, but over here they even add salt to their salads!