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Recipe: Seco de carne (Peruvian beef & coriander stew)
Lamb is not a very popular meat in my hometown. It is in the highlands, but for some reason the urbanites prefer beef. This is a beef version of the lamb seco I published a while ago. Now, I know that this will sound insane… but I decided to use kombucha instead of chicha de jora, knowing that a) the stuff is not cheap, and b) the cooking process kills the beneficial bacteria. But taste-wise it made sense. The result? I’d say I won’t be buying chicha any time soon. I adapted this recipe from a very well known Peruvian chef. A quick note on tradition: this stew usually contains…
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Recipe: Liver soup
I know… people are supposed to hate liver. But it’s good for you! Beef liver is high in vitamins A, D, E, K, B12 and folic acid, and minerals such as copper and iron, and it has a decent amount of vitamin C, too. No wonder in my nutrition class in cooking school the teacher told us about the exam on vitamins in food: “when in doubt, answer ‘liver’ and ‘egg yolk'”. Of course, there’s a difference both in taste and nutrition profile between the liver from an animal that has been raised in a feedlot and that of an animal that has been raised on a farm. When I…
