Posts Tagged ‘causa’

Causa with Pulpo (Octopus)

August 31, 2010

Although all dishes were very good and all attendees liked them at my last event Peruvian Food Tasting  & Wine Pairing, I think I got the best comments for the Causa de Pulpo. This uniquely Peruvian dish is delicious, tangy and mildly spicy and easy, easy to make. Here the recipe.

Please note this is right off my mind so amounts will not be exact. However, I have prepared this so many times that I am sure it will be pretty close.

Potato mash (Causa proper)

Boil two pounds of white or yellow potatoes. Peel and mash while still warm. Set aside in bowl. Squeeze one fat lime over mash, a 4 spoonfuls of olive oil (the entry level one not the xtra virgin) and IDEALLY 2 spoonfuls of Peruvian Yellow Aji Pepper paste. You can buy this at different Latino markets in Metro Vancouver. If don’t feel like going all the way there you can try a couple teaspoonfuls of turmeric for color and a pinch or more of chili flakes. Knead well until paste is uniform.

Sauce: blend half a small jar of mayonaisse with 10 pitted kalamata olives, a good dash of olive oil and the juice of a lime.

Octopus: Buy pre-cooked and then just thaw and cut in small pieces or buy baby octopus and steam them for 10 minuts until they turn red and tender. Cut in pieces.

You can make a small bun with the Causa paste or you can use a mold, like a small cup to make a cake. Set on dish and slather the mayo on top with very thin celery slivers. Put octopus on top and on the sides, together with a piece of avocado.

Bon appetit!

First Peruvian Cuisine Tasting in Kitsilano

July 21, 2010

 

 

Peruvian Cuisine is the new darling of the culinary world. Restaurants offering Causa, Ceviche, Potatoes Huancaina and scores of other dishes are all the buzz in London, New York, San Francisco, Buenos Aires and Tokyo. Why? Come and learn how successive waves of immigrants from all five continents grafted their culinary traditions on the astronomically huge diversity of ingredients found in the waters, coastal fields, high mountains and Amazon plains of Peru.

We will enjoy a delicious food sampler prepared by experienced Chef Pedro Guillen: Halibut & Octopus ceviche, Causa (cold mash potato cake), Peruvian Tamal, Seco (cilantro scented lamb stew), Anticucho (spicy meat skewers), Empanadas and Suspiro de limeña (Lima girl’s sigh) a creamy, scrumptious dessert. Drinks: we will open the evening with a Peruanissimo Pisco Sour followed by a flight of wines selected for perfect pairing by Winecouver. A sensorial experience not to be missed!

When: August 12, 2010

Time: 700 pm – 830pm

Cost: $40

Where: Mochikas Peruvian Cafe

1696 West 5th Avenue at Pine Street

Vancouver, BC

V6J 1N8

For information or tickets call

778 322 7701 or email winecouver@gmail.com

or go and buy at Mochikas Cafe

HURRY!  LIMITED SEATING