A Taste of Peru
8 May 2009
Slow Food Corvallis members met on 8 May 2009 at the Corvallis Multicultural Literacy Center for a Peruvian cooking lesson/meal. There were 16 participants led by a student from OSU and participant in the International Culture Service Program.
After getting us started by making some Pisco Sour (Acholado) drinks in the blender, the class leader helped us to prepare three traditional Peruvian dishes: Causa Rellena, a first course consisting of two layers of potatoes and beets and another of chicken, avocados, hard-boiled eggs, and peppers; a main course of Lomo Saltado, or sauté of beef tenderloin with onions and tomatoes accompanied by double fried potatoes and rice with corn; and for dessert, Alfajores, cookies made from corn flour and filled with Dulce de Leche and rolled in grated coconut.