Supper Club

Elegant Peruvian Supper

Among the spoils of the Spanish Conquest was the potato, which was first cultivated in the high valleys of the Andes Mountains, where corn or beans would not grow. The Spanish brought the potato back to Europe and they introduced the ancient art of cheese making to the Incas. The impact of this exchange on Old World cooking is well known; the result in Peru was a beautiful, pale gold dish called Papas a la Huancana or Potatoes and Cheese Casserole. A sauce of cheese, cream, chilies and other seasonings elevates the now commonplace potato to the heights of Andean glory.

This menu is very easy to serve. The Beef in Wine can be cooked early in the day and reheated. The potato casserole can be arranged in advance, left in the refrigerator to fuse and baked shortly before dining. Cocktails made with pisco, the Peruvian brandy, are appropriate as is a Peruvian red wine or a Chilean Cabernet.

MENU
COURSE	DISH TO PREPARE
Host (not really a course)	Yugeno
Appetizer	Scallop Ceviche
Soup	Chupe do Camarones
Entrée	Beef in Wine
Vegetable	Papas a la Huancana
Salad	Orange Salad
Dessert	Flan

Yugeno (Peruvian Brandy with Orange Juice)

Per cocktail:
1 1/2 oz fresh orange juice
3 or 4 ice cubes
1 1/2 oz pisco
A 4-oz glass, chilled

Combine juice, pisco and ice cubes in a mixing glass and place a bar shaker on top of the glass. Shake vigorously 8 or 9 times. Strain into chilled cocktail glass.

Scallop Ceviche

1 lb. sea scallops
1/4 cup lime juice
4 minced scallions
1 minced fresh chili peppers
1 tsp pepper
1 Tbsp chopped cilantro
1/4 cup olive oil

Mix together and marinate in glass or ceramic bowl for 3-5 hours. Serve on skewers or on a bed of lettuce.

Chupe de Camarones (Corn soup with shrimp)
serves 4 large helpings

1 1/2 lb. raw jumbo shrimp in their shells
1/4 cup olive oil
1 cup coarsely chopped onions
1 lb. head, bones and trimmings of any firm white fish
1/2 tsp finely chopped garlic
1 tsp finely chopped fresh
hot chili, stemmed, deribbed and seeded
1 large tomato, peeled, seeded and coarsely chopped
1/2 tsp dried oregano
2 large potatoes in 1-in cubes
2 tsp salt
1/8 tsp black
pepper
2 quarts water
1/2 cup raw white rice
2 ears corn, cut crosswise in thirds
4 potatoes, peeled and halved lengthwise
1 lb. freshly shelled green peas, or 1 cup defrosted frozen peas
3 eggs
2 Tbsp chopped parsley
1 cup milk

Shell and devein shrimp, setting shells aside. Heat oil over moderate heat in 5-quart

Casserole. Add onions, shells, fish trimmings and garlic. Lower heat to moderate and cook, stirring constantly for 6 minutes or until the onions are transparent but not brown and the shells are pink. Stir in the tomato, chili, oregano, salt and pepper and cook for about 3 minutes, stirring frequently. Add water and diced potatoes and mix thoroughly. Cover, reduce heat to low and simmer for 30 minutes until potatoes are soft. Pour entire contents into sieve set in large bowl and force through with back of large spoon. Discard shells and any remaining pulp. Return puree to the casserole, bring to a boil and add the potato halves and rice. Cover, reduce heat to low and simmer

For 25 minutes or until potatoes are almost tender. Add peas and corn and simmer, covered, for 5 more minutes. Add shrimp and cook for 5 minutes until they are firm and pink. Meanwhile, beat eggs in small bowl until well blended, then pour slowly into stew until they coagulate into shreds. Pour in the milk and simmer only long enough to heat it through. Correct the seasoning. Sprinkle with parsley and serve at once.

Beef in Wine
serves 6-8

1 clove garlic
1/2 tsp oregano
1 large onion, quartered
3/4 cup red wine
1 tomato, halved
3/4 cup water
1 Tbsp vegetable oil
3 Tbsp red wine vinegar
1/4 lb. mild sausage
1 cup raisins
2 strips bacon, cut in 1" pieces
2 lb. pot roast, cut into 1" cubes

Mince garlic. Slice onion and tomato. Heat in Dutch oven. Add garlic, onion, sausage and bacon. Cook 3 min., stirring occasionally. Add beef, tomato, oregano, wine and water; simmer until meat is tender, about 1 hour. Add vinegar and raisins; simmer uncovered about 30 min.

Papas a la Huancana
serves 6-8

8 medium potatoes, pared, quartered
1/4 tsp white pepper
2 medium onions, halved
1/4 tsp ground turmeric
Water
1/2 cup whipping cream
1 can (4 oz.) mild chilies, drained, seeded, washed in cold water
3 Tbsp olive oil
1/3 tsp salt
1/4 cup pitted ripe olives

Place potatoes in large saucepan; add water to cover. Boil covered until tender, ~20 minutes. Drain and cool. Slice potatoes and onions; arrange in ungreased 2-quart casserole. Shred cheese and sprinkle over potatoes. Heat oven to 350. Chop chilies. Add salt, pepper and turmeric. Beat in cream and oil. Pour sauce over casserole; top with olives. Bake uncovered until hot, about 30 minutes.

Orange Salad
serves 6-8

6 oranges, peeled
2 Tbsp fresh or 1 tsp dried basil
2 medium red onions, quartered
1/2 tsp salt
1/2 cup pitted ripe olives
1/8 tsp pepper
1/2 lb. romaine
6 Tbsp olive oil
1 Tbsp fresh or 1 tsp dried mint
2 Tbsp wine vinegar
2 sprigs parsley

Slice oranges, onions and olives. Arrange on romaine on salad plates. Mince herbs. Add salt, pepper, oil and vinegar. Whisk and sprinkle over salad.

Orange Flan
serves 12

1 cup plus 2 Tbsp sugar
3 navel oranges
1 cup light cream
2 cups milk
6 large egg yolks
4 large eggs
3 Tbsp honey, preferably orange-blossom

Preheat oven to 325 degrees.

Place 1 cup of the sugar in a heavy 2 qt. saucepan over medium-high heat and stir with a wooden spoon until it starts to melt. When it begins to melt, stir constantly until it turns a dark amber color and begins to smoke. Immediately pour the caramel into a shallow ovenproof dish, such as a Pyrex pie plate. Working quickly, tilt the dish to evenly coat the sides and bottom with the caramel. Set aside.

Using a vegetable peeler, remove all the peel from the oranges in long strips, being careful to avoid the bitter white pith. Place the orange peel, cream and the milk into the same pan in which the caramel was made and scald it. Set aside to steep, stirring occasionally.