Think Peru for next potluck

The Vietnamese potluck drew 19 guests and a dozen unusual, delicious dishes last Saturday night.  The afternoon cooking class created a spicy Green Papaya Salad with peanuts and a Sweet and Sour Chicken Soup that was such a hit that all copies of the recipe disappeared. Also on the table, diners found fresh Spring Rolls, Stir-fried Pork with Basil Leaves, Fried Rice with Pineapple and Cashews, a sweet salad with red cabbage and Asian spices, a pineapple dessert and more.

At the next global cuisine potluck on Saturday, May 10, Chris Urick will show her slides of travel through Machu Picchu, Lima and other cities and villages of the country in the Andes Mountains. She’ll tell us about her adventure, the foods she tried and about the Pisco Sour, Peru’s National Drink.

Peruvian cuisine reflects its three main geographical zones: the coast, the Andean highlands and the jungle, according to, the guide for Lima and all of Peru.  “Today, the cuisine combines pre-Inca and Inca staples and foods with the Basque, African, Asian and French, Italian and British cuisine which immigrants brought with them.”

Watch the Time and Talent Table for recipes in the next few days  or look up some favorites on the website. We will provide recipes for Ceviche, the Peruvian national dish, and a dozen others including a quinoa soup, stuffed potatoes, sautéed beef tenderloin, a special Peruvian lime pie, Peruvian guacamole and creme caramel, among others. Why not invite a friend to dinner?