Although we’ve had some scattered dinners, mostly private, over the last 22 months, we’re finally back and on a regular schedule. I have to admit, I’ve kind of gotten used to not really working, and being more fully retired, and Henry’s got numerous projects going right now, so we’ve decided on once a week for the moment, mostly Fridays. A great mixed crowd of eight folk from Toronto, Buenos Aires, San Francisco, and Peru, and conversation that flowed between English and Spanish. Let’s go!

Rocoto Focaccia – Classic Italian focaccia, but flavored with cumin and oregano in the dough, and topped with sea salt and thin slices of medium spicy rocoto chilies. Interestingly, while we loved it, the guests kind of ignored it. I don’t know if it was just a bread thing, but I don’t think any more than two or three of the eight tried it.

Welcome cocktail: Maleficio Gin, and tereré (iced mate) infused with coriander seeds, white peppercorns, and a splash of apple juice and sugar syrup for sweetness.

Tuna (or Beet) Causa – The base is the classic Peruvian causa of potato puree with lemon juice, olive oil, salt, and yellow chili. It’s topped with slices of tuna lightly cured in lime juice, olive oil, salt, and a mix of baharat and shichimi. Dots of guacamole puree, chili dusted fried corn kernels, red onion, and cilantro finish it off. We had one vegetarian at the table (originally three, but two cancelled at last minute), and so we made the same dish with roasted and sliced beetroot.

Las Perdices Extra Brut – sparkling blend of 50% Chardonnay, 30% Viognier, and 20% Pinot Noir, from vineyards in Agrelo and Luján de Cuyo, both in Mendoza.

Watermelon Gazpacho – one of our longtime summer favorites. A puree of watermelon, cucumber, boquín chilies, red onion, garlic, salt, black pepper, balsamic vinegar, and yogurt. Then add in diced green and red bell pepper and white onion. Drizzle the top with balsamic reduction and olive oil, and add a sprinkle of toasted sunflower seeds.

La Liga de Enologos “El Regreso de Dos Cepas Olvidadas” 2020 – blend of Semillon and Chenin Blanc sourced from vineyards in Eastern Mendoza, Valle de Tulum (San Juan), and Valle de Cafayate (Salta).

Stradette with Roasted Carrots, Shishitos, and Hazelnuts – Stradette are a “peculiar pasta” that I’ve explored in a past post, and in numerous dinners since. It’s a pasta made from a mix of polenta and flour, in this case equal parts of polenta, semolina, and white flour, bound with egg. Shaped into short pappardelle. The “sauce” is a sauté of butter-roasted carrots, shishito peppers, confited garlic, and crushed hazelnuts in olive oil and butter with a little coriander and merquén chili. Then garnished with buffalo mozzarella and basil leaves.

Familia Scotti “Gran Delirio” Rosé 2021 – pink blend of 80% Pinot Gris, 10% Cabernet Franc, and 10% Sauvignon Blanc, from vineyards in Valle de Uco, Mendoza.

Pork Tenderloin with Uchucuta Sauce – Spice rubbed (salt, pepper, merquén chili, cumin, coriander) and pan roasted pork loin (and for the vegetarian, sauteed oyster mushrooms in the same spice mixture). The sauce is my take on a classic Andean sauce called “uchucuta”, literally, I believe, “crushed chili” – a sauté of red onion, garlic, rocoto chilies, and tomatoes, puree with blanched and shocked huacatay and spinach, a little feta cheese (couldn’t find any salty fresh farmer’s cheese this week), and a splash of red wine vinegar. On the side, hulled and nixtamalized wheatberries cooked in vegetable stock and mixed with crushed toasted peanuts and chopped green onion; and cauliflower florets sautéed in olive oil and butter until lightly browned.

Finca Las Moras “Los Intocables Rum Barrel Blend” 2020 – blend of Syrah and Merlot, aged one year in used rum barrels. Grapes sourced in San Juan province.

Dulce de Leche Cheesecake – Crust of cocoa cookies, espresso powder, butter, and sugar. Our own homemade cream cheese blended with dulce de leche, vanilla, lemon, and eggs. Dusted with a mix of confectioner’s sugar, espresso powder and unsweetened cocoa. The sauce a syrup of pureed prickly pears (cactus fruit) and passionfruit cooked down with sugar.

Amalaya “Blanco Dulce de Corte” 2021 – semi-sweet blend of Torrontés and Riesling from Cafayate, in Salta.

A good start to 2022. Happy New Year!