Chimichurri Sauce

Adapted from “Fiesta!: A Celebration of Latin Hospitality,” Anya von Bremzen

Anya writes, “The recipe for this addictively pungent parsley, garlic and vinegar sauce comes from my neighborhood Argentinean restaurant called La Porteña. In my view, it even surpasses the many versions of the sauce I’ve had in Argentina. So addictive is their chimichurri, that we usually consume a whole bowl of it with the restaurant’s delicious grilled bread long before the arrival of the main course. It is a very simple sauce to make and will keep for a long time, especially if stored in a sterilized jar in the refrigerator. Halve the recipe, if you wish.”

Ingredients

2 bunches flat-leaf parsley, chopped

2 large heads garlic, peeled and chopped

One half 7-ounce can chipotle peppers in adobo sauce

1 1/2 cups olive or vegetable oil, plus more for blending, optional

1 cup white wine vinegar

1 Tbsp. dried oregano

2 1/2 tsp. kosher salt

2 tsp. freshly ground black pepper

1 tsp. hot red pepper flakes

Directions

In a food processor, process the parsley, garlic and chipotle peppers until finely minced but not pureed. Add a little oil, if necessary, to assist the blending. Scrape into a bowl.

Add the vinegar, oregano, pepper, salt, black pepper and red pepper flakes and mix well. Transfer to an airtight jar with a tight-fitting lid. The sauce will keep in the refrigerator for up to a month.

Makes about 4 cups

Peruvian Potatoes with Peppered Cheese Sauce

(Papas a la Huancaina)

Adapted by Jacquelyn Buchanan, Director of Culinary Programs, Copia, from “Viva la Vida: Festive Recipes for Entertaining Latin-Style,” Rafael Palomino

Palomino writes: “Peru has a wealth of geographic differences, which translate into a plethora of foods … Papas a la Huancaina, which originated in the gorgeous snow-capped mountain region of Huancayo and varies slightly from family to family, is a dish that brings a tear to the eye of many Peruvians. This dish goes beautifully with grilled meats and fish and can be served either warm or cold. You can prepare the salsa and the potatoes ahead of time, then combine them and serve at room temperature.”

Ingredients

2 pounds small Yukon Gold or new potatoes, scrubbed

Kosher salt, to taste

6 ounces queso blanco (Mexican white cheese) or mild feta cheese

1/4 cayenne pepper

2 ounces saltine crackers, crumbled

One 12-ounce can evaporated milk

2 tsp. ground turmeric

Spinach leaves, for serving

Peruvian or kalamata olives, for garnish

Directions

Put the potatoes in a large pot and add water to cover. Add the salt and bring the water to a boil. Cook for about 12 minutes, or until the potatoes are cooked through but still firm. Drain.

Meanwhile, in a blender or food processor, combine the cheese, cayenne, crackers, milk and turmeric and process until smooth.

Line a platter with the spinach leaves. While the potatoes are still warm, cut them into 1/4-inch slices and arrange the slices on top of the spinach. Pour the salsa on top, garnish with olives and serve.

Serves 8 to 10

Dulce de Leche Flourless Chocolate Cake

Adapted by Jacquelyn Buchanan, Director of Culinary Programs, Copia, from “Viva la Vida: Festive Recipes for Entertaining Latin-Style”, Rafael Palomino

Make this cake the day you’re planning to serve it, then serve it warm or at room temperature with vanilla ice cream, cold milk or hot Colombian coffee.

Ingredients:

1 pound semisweet chocolate, chopped

6 eggs, separated

3 tablespoons Easy Dulce de Leche (recipe follows)

Dulce de leche ice cream, for serving (optional)

Directions:

Preheat an oven to 350 F. Butter a 9-inch springform pan.

In a double boiler, melt the chocolate over barely simmering water. Remove from the heat, pour the chocolate into a large bowl and set aside.

In another large bowl, beat the egg whites until soft peaks form. In a medium bowl, beat the egg yolks until well blended. Fold the yolks into the melted chocolate, then fold in the whites. Pour the chocolate mixture into the prepared pan. Drizzle the Dulce de Leche over the entire cake. Smooth the top with a spatula.

Place the cake in the oven and bake for 40 minutes, or until a toothpick inserted in the center comes out almost clean. Remove from the oven and let the cake cool in the pan on a wire rack for 30 minutes. Place on a serving plate and remove the sides of the pan. Serve warm or at room temperature, with dulce de leche ice cream, if you like.

Easy Dulce de Leche

Place a 14-ounce can of sweetened condensed milk in a stock pot and add cold water to cover. Bring the water to a boil and let it boil for 1 hour and 45 minutes. Check the water level frequently to make sure it is always covering the can. Do not boil for more than 2 hours, or you will overcook the dulce de leche and run the risk of exploding the can. Using tongs, occasionally turn the can to stir the milk.

Remove the can from the water and let it cool to room temperature. Transfer the caramelized milk to an airtight container, cover and store in the refrigerator for up to 2 weeks. Makes 1 3/4 cups

Steamed Clams with Sour Orange Mojo and Coconut

Adapted from “Fiesta!: A Celebration of Latin Hospitality”, Anya von Bremzen

This dish is inspired by Colombian seafood sancochos (soup-stews), especially those from the Caribbean coast, where they are prepared with a touch of coconut milk. Pair it with crusty bread or white rice to soak up the juices.

Ingredients:

3 cups fish stock

4 pounds littleneck clams, scrubbed well

3 Tbsp. unsalted butter

1 large onion, quartered and sliced

2 Tbsp. minced garlic

1 small red bell pepper, cored, seeded and sliced

1 small yellow bell pepper, cored, seeded and sliced

2 cups canned coconut milk, well stirred

1 cup water

1 to 2 medium dried red chiles, seeded

Salt to taste

Freshly ground black pepper, to taste

2 tsp. grated lime zest

2 to 3 Tbsp. fresh sour orange juice, or a combination of lime and fresh orange juice

3 Tbsp. finely sliced scallion greens

3 Tbsp. minced flat-leaf parsley

Directions:

In a large saucepan over medium-high heat, bring 1 1/2 cups of the fish stock to a simmer. Add the clams, cover and cook, shaking the pan occasionally, until the clams open, about 7 minutes. With a slotted spoon, remove the clams from the cooking liquid and reserve. Discard any clams that do not open.

Strain the cooking liquid through a damp cheesecloth into a bowl.

In a large, heavy saucepan, heat the butter over medium heat. Add the onion and garlic and cook for 5 minutes. Add the red and yellow peppers and cook, stirring, for another 5 minutes. Reduce the heat to low and cook, shaking the pan occasionally, for 10 minutes, until all the vegetables are softened. Stir in the clam cooking liquid, the remaining 1 cup of fish stock, the coconut milk and the water and bring to a simmer.

Toast the chiles in a dry skillet until they turn several shades darker. Add them to the liquid. Season the liquid with salt and pepper and simmer for 5 minutes. Add the lime zest and the sour orange juice. Add the reserved clams and cook, shaking the pan, to heat through. Add the scallions and parsley.

Divide the clams and liquid among 4 heated bowls and serve.

Serves 4