Cookbook Review: Peru by Gaston Acurio
Last week was the first installment in our Taste & See series and we started an exploration of the food of Peru. I had long heard that Peru is a serious Foodie destination and I really enjoyed learning about Peru’s history and the variety of flavors found in the country. It was fun to explore their music as well (check our Peruvian Dinner Playlist here) which led me to the discovery of a new favorite band I am forever grateful for. If I had to choose one word to sum up the flavors and sounds and sights of Peru, it would be Vibrant. The bright colors of Incan fabrics, the astounding architecture (both Incan and European side by side), the awe-inspiring ruins of Machu Picchu, 80 different microclimates, the Andes mountains, the Amazon rainforest, and so much more. Needless to say, Peru has moved up my bucket list as a must-see destination and I am dying to visit the country in person.
Travel is restricted right now for many of us so until that trip in person can become a reality, you can experience the flavors and sounds of Peru from your home kitchen. I really enjoyed learning about Peru by reading and sampling recipes from Gaston Acurio’s Peru: The Cookbook. This is considered by many to be the Bible of Peruvian cooking and Chef Acurio is often attributed with making Peru the foodie destination that it has become. In his extensive cookbook, he has featured both modern and classic dishes that showcase Peruvian flavors. The book itself features more than 300 pages of vibrant full-page photographs and extensive recipes. An entire section is dedicated to Ceviche and he features notes on the history and background of many of the dishes and recipes. He highlights popular dishes from his restaurants and features the basics for how to cook Peruvian staples like true Peruvian rice (a necessity for many Peruvian dishes), and shares a bit of his own story in becoming a Chef.
I was really fascinated by the way Asian flavors are incorporated into many Peruvian dishes. Chef Acurio features many Peruvian style fried rice dishes, and soy sauce is a staple ingredient listed for many of his recipes. From what I understood while researching Peru’s history, the country saw many waves of immigration and therefore outside influence over the years. When the Spanish arrived in the 1500s, they brought many European foods with them such as rice, wheat, and domesticated animals. When slavery was introduced in Peru, flavors from West Africa found their way into Peruvian dishes such as nutmeg, cinnamon, and other spices. Waves of immigrants came from China and Japan, bringing with them soy sauce and ginger and their methods of cooking. If anything, my biggest take away from learning about the people of Peru is their overall adaptability and resilience. Many of these influences were not sought after or under happy circumstances (with the arrival of the Spanish or those enslaved), but the people of Peru seem to have taken the good with the bad. The food and flavors of the country feature a direct reflection of the country’s history. Peru’s residents incorporated new flavors and cooking methods into their meals and adapted to the world around them. I admire their adaptability and skill at making-the-best, so to speak, of the hand that was dealt to them, and the way they held on to the best parts of cultures that influenced them. The result is a delicious combination of spices and citrus and sauces paired with native and nonnative foods that are to die for.
Ceviche is an absolute favorite of ours and in the last post, we shared a Peruvian Roasted Chicken recipe that is to die for. That green sauce in the recipe though… Have you tried it? So good! Today I am featuring a blended recipe inspired by Gaston Acurio’s recipes and methods he outlines in his wonderful Peruvian cookbook. This recipe is for Peruvian Style Fried Cauliflower Rice, and I can’t wait to hear your thoughts!
Peruvian Style Fried Cauliflower Rice
Serves: 4 Preparation Time: (I am slow) 10-20 minutes Cooking Time: (Again, I am slow) 25-35 minutes
Ingredients:
20 ounces of cauliflower rice, cooked
1 cup of vegetable oil or olive oil, used in 2-4 tablespoon increments
12 ounces of raw shrimp, peeled & deveined
1 teaspoon of smoked paprika
1 tablespoon of ginger, diced
1 clove of garlic, diced
1 red bell pepper, seeded, and thinly sliced
1 cup of snow peas
2 tablespoons of fish sauce (may use oyster sauce as well)
1 tablespoon of coconut aminos (or soy sauce, I use coconut aminos because of a soy allergy)
1 teaspoon of sesame oil
Optional - 2 scallion green onions, chopped
Directions:
Heat 2 tablespoons of oil in a large pan or wok until hot. Add the shrimp to the pan, cover with the paprika while cooking. Saute until cooked, set aside.
Heat 2 tablespoons of oil in the same pan over high heat. Add the garlic and ginger, stir for a few seconds, and then add the red bell pepper and snow peas. I prefer my veggies well-cooked over raw so I left these cooking for a about 5-8 minutes, but cook to your preference. Add the cauliflower rice, soy sauce, and fish sauce. Stir and cook for another 3-4 minutes.
Add the shrimp and sesame oil and stir fry for another 1-2 minutes. Chef Gaston Acurio recommends chopped scallion as the last addition.
I can’t wait to hear your thoughts! Chef Gaston Acurio’s stir fry recipes typically also include deep-fried egg noodles mixed in which can also be a fun addition. His rice stir fry dishes are called “Arroz Chaufa Aeropuertos” because “anything and everything lands on it” (pg. 190, Peru: The Cookbook). Try this dish with traditional white rice, change it up with sweet black rice, chicken instead of shrimp, whatever you prefer. Regardless of your preference, this cookbook is definitely one to check out and the flavors of Peru are not to be missed.
Espero que la desfruten!! (I hope you enjoy it!)