(no subject)
Serves 4, perhaps with some leftovers
First Course
Colo-miso
3 T Coca leaf, stems removed
6 oz. Firm tofu
.75 t Salt
Fill a large saucepan with 8 C water. Julienne the coca into fine strips, and place in water. Cut the tofu into 1/2 in. cubes, and place in water. Add salt, more if deemed necessary. Place over medium high heat, until boiled. Simmer for 45 mins, serve hot.
Second Course
Rollitos
For the filling:
.5 Mango
1 Lime
2 Green apples
.25 White onion
2 Cloves garlic
1 t Margarine
.5-1 C Panela or Light Brown Sugar
Crushed red pepper
Salt
For the Rice:
2 C White Rice, preferrably Japanese
2.25 C Water
1 t Salt
1 T Vinegar, preferrably rice vinegar or another milder, sweeter vinegar (apple cider, tarragon, etc.)
Julienne the onion finely. In a medium sized saucepan, melt the margarine and roughly 1/3 C panela or brown sugar. Sautee the onions in this mixture briefly, until they start to become transparent. Turn off heat.
Core the apples and dice them to very small cubes, roughly 1/4 in. Peel the lime, taking care to remove as much white pith as possible (if necessary, cut it off). Reduce this also to 1/4 in. cubes, removing any seeds. Dice the garlic extremely fine. Take the meat off of the half mango, and cut across the strands to reduce the stringiness as much as possible.
Return the sautee pan to a medium heat, and add all the previously mentioned ingredients. Add salt, crushed red pepper, and panela to taste, and cook over medium or medium-low heat, stirring often and adding water as needed to prevent burning, for forty-five minutes to an hour. The end result should be something like a fine chutney.
Wash the rice four to five times, until the water has ceased to be cloudy; add the 2.25 C water, salt, and vinegar, and bring to a boil. Reduce to a medium-low heat, covered, for another 15 minutes or so, or until done. Remove from heat, and allow to cool; if possible, refrigerate.
When the filling and the rice are ready, you are ready to make the rollitos themselves. Grease a piece of aluminum foil roughly 1x1 foot with vegetable oil. Spread a quantity of rice--.25 to .5 in. thick--in a rectangle 10 in. by 4-5 in. on the end of the foil nearest to you. On the edge of that rectangle closest to you, place a line of filling about 3/4 in wide down the length of the rice. This should be about 4 T of filling.
The rolling process consists of two main movements. First, quickly fold the edge of rice closest to you--using the aluminum foil to mold--over, so that the filling is completely encapsulated in rice. Press down firmly, so as to cement the form of the roll, but not to deform it. Taking care that the foil itself does not get folded up in the roll, the next movement is essentially a copy of the first: fold the first roll into the remaining rice, so that it itself becomes enveloped in more rice, and you have one full, round roll. You may want to push the ends in a little bit if they are not good cylinders.
As you continue to make rolls, place them in the refrigerator; this will aid with the cutting process. The recipe yields roughly three rolls.
When the rolls have cooled for a good twenty to thirty minutes, or when ready to serve, remove them from refrigerator and carefully turn them out onto a cutting board. Using an extremely sharp knife, in short, downward movements, taking care not to smash the shape of the roll itself, cut the rolls into 1.25-in. sections. Garnish with panela and salt and serve.
Third Course (Dessert)
Arequipe-Queso An-Pan
.6 T Active Dry Yeast
.25 C Warm Water
Sprinkle Sugar
1.5 T Vegetable Shortening
.5 C Boiling Water
.5 t Salt
.5 C Sugar
1 Egg, beaten
3+ C All Purpose Flour
.5 C Queso Campesino or other firm, fresh mild goats' cheese, in small cubes (1/4-1/2 in)
.3 C Arequipe or Dulce de Leche
1 Egg, beaten, with a bit of milk if desired, for brushing
Fine-ground coffee or cocoa, for dusting
Preheat the oven to 375 degrees Farenheit.
Activate the yeast in the warm water; add sugar, allow to sit. Meanwhile, in a large mixing bowl, pour the water over the shortening; add the salt and sugar, and mix until shortening well-melted and sugar and salt well-integrated. Allow to cool briefly.
Add egg; mix well. Work in flour, adding until a smooth, somewhat firm dough. Place in a greased bowl in a warm, humid place and allow to rise until double in bulk, 60-90 mins.
Punch down and form into a ball; allow to sit for 10 minutes. Meanwhile, mix the cubed cheese and arequipe in a small bowl. Set aside.
Taking walnut-sized, or a little bit larger, pieces of dough, work with floured hands and work surface into circles, roughly 5-6 in. in diameter. Place a quantity of the arequipe mixture, about 2-3 t, in the middle of each circle; carefully fold up the buns, taking care that there are no holes, and seal well. Place, seal side down, on a greased baking sheet. Brush with egg. Dust with coffee or cocoa. Place in preheated oven and bake for 15-20 mins., until a healthy golden brown. Remove from oven, allow to cool, and place on serving tray.
Serve with hot coffee or cocoa.
First Course
Colo-miso
3 T Coca leaf, stems removed
6 oz. Firm tofu
.75 t Salt
Fill a large saucepan with 8 C water. Julienne the coca into fine strips, and place in water. Cut the tofu into 1/2 in. cubes, and place in water. Add salt, more if deemed necessary. Place over medium high heat, until boiled. Simmer for 45 mins, serve hot.
Second Course
Rollitos
For the filling:
.5 Mango
1 Lime
2 Green apples
.25 White onion
2 Cloves garlic
1 t Margarine
.5-1 C Panela or Light Brown Sugar
Crushed red pepper
Salt
For the Rice:
2 C White Rice, preferrably Japanese
2.25 C Water
1 t Salt
1 T Vinegar, preferrably rice vinegar or another milder, sweeter vinegar (apple cider, tarragon, etc.)
Julienne the onion finely. In a medium sized saucepan, melt the margarine and roughly 1/3 C panela or brown sugar. Sautee the onions in this mixture briefly, until they start to become transparent. Turn off heat.
Core the apples and dice them to very small cubes, roughly 1/4 in. Peel the lime, taking care to remove as much white pith as possible (if necessary, cut it off). Reduce this also to 1/4 in. cubes, removing any seeds. Dice the garlic extremely fine. Take the meat off of the half mango, and cut across the strands to reduce the stringiness as much as possible.
Return the sautee pan to a medium heat, and add all the previously mentioned ingredients. Add salt, crushed red pepper, and panela to taste, and cook over medium or medium-low heat, stirring often and adding water as needed to prevent burning, for forty-five minutes to an hour. The end result should be something like a fine chutney.
Wash the rice four to five times, until the water has ceased to be cloudy; add the 2.25 C water, salt, and vinegar, and bring to a boil. Reduce to a medium-low heat, covered, for another 15 minutes or so, or until done. Remove from heat, and allow to cool; if possible, refrigerate.
When the filling and the rice are ready, you are ready to make the rollitos themselves. Grease a piece of aluminum foil roughly 1x1 foot with vegetable oil. Spread a quantity of rice--.25 to .5 in. thick--in a rectangle 10 in. by 4-5 in. on the end of the foil nearest to you. On the edge of that rectangle closest to you, place a line of filling about 3/4 in wide down the length of the rice. This should be about 4 T of filling.
The rolling process consists of two main movements. First, quickly fold the edge of rice closest to you--using the aluminum foil to mold--over, so that the filling is completely encapsulated in rice. Press down firmly, so as to cement the form of the roll, but not to deform it. Taking care that the foil itself does not get folded up in the roll, the next movement is essentially a copy of the first: fold the first roll into the remaining rice, so that it itself becomes enveloped in more rice, and you have one full, round roll. You may want to push the ends in a little bit if they are not good cylinders.
As you continue to make rolls, place them in the refrigerator; this will aid with the cutting process. The recipe yields roughly three rolls.
When the rolls have cooled for a good twenty to thirty minutes, or when ready to serve, remove them from refrigerator and carefully turn them out onto a cutting board. Using an extremely sharp knife, in short, downward movements, taking care not to smash the shape of the roll itself, cut the rolls into 1.25-in. sections. Garnish with panela and salt and serve.
Third Course (Dessert)
Arequipe-Queso An-Pan
.6 T Active Dry Yeast
.25 C Warm Water
Sprinkle Sugar
1.5 T Vegetable Shortening
.5 C Boiling Water
.5 t Salt
.5 C Sugar
1 Egg, beaten
3+ C All Purpose Flour
.5 C Queso Campesino or other firm, fresh mild goats' cheese, in small cubes (1/4-1/2 in)
.3 C Arequipe or Dulce de Leche
1 Egg, beaten, with a bit of milk if desired, for brushing
Fine-ground coffee or cocoa, for dusting
Preheat the oven to 375 degrees Farenheit.
Activate the yeast in the warm water; add sugar, allow to sit. Meanwhile, in a large mixing bowl, pour the water over the shortening; add the salt and sugar, and mix until shortening well-melted and sugar and salt well-integrated. Allow to cool briefly.
Add egg; mix well. Work in flour, adding until a smooth, somewhat firm dough. Place in a greased bowl in a warm, humid place and allow to rise until double in bulk, 60-90 mins.
Punch down and form into a ball; allow to sit for 10 minutes. Meanwhile, mix the cubed cheese and arequipe in a small bowl. Set aside.
Taking walnut-sized, or a little bit larger, pieces of dough, work with floured hands and work surface into circles, roughly 5-6 in. in diameter. Place a quantity of the arequipe mixture, about 2-3 t, in the middle of each circle; carefully fold up the buns, taking care that there are no holes, and seal well. Place, seal side down, on a greased baking sheet. Brush with egg. Dust with coffee or cocoa. Place in preheated oven and bake for 15-20 mins., until a healthy golden brown. Remove from oven, allow to cool, and place on serving tray.
Serve with hot coffee or cocoa.