Another group of happy campers, representing the US and UK this time around.

And, only three weeks into 2022, we’re taking a break. Okay, only a week – we’re headed up to Córdoba, a little over an hour flight northwest of here. Henry has a gig teaching folklore dance for four or five days, and I’ve never been to the city, so why not take a little time and explore somewhere new?

Solterito con camarones – Bringing back a long time favorite, this is our version of the classic dish from Arequipa, Peru. It’s a chilled salad of potato, broad beans, corn, peas, tomato, black olives, red onion, rocoto chili, parsley, oregano, and gouda cheese. It’s all dressed in a vinaigrette of lime and lemon juice, concentrated shrimp stock, fish sauce, olive oil, salt and pepper. And decorated with arugula oil.

Passionfruit gazpacho – A new gazpacho version with a pureed base of tomato, passionfruit, red onion, aji amarillo (yellow chili), garlic, basil, pumpkin seed oil, sugar, salt, pepper. It’s poured over diced cucumber and garnished with challah croutons and a drizzle of pumpkin seed oil.

Smoked ham risotto – A tweak on a past risotto that I like a lot. Risotto made with a red onion and smoked ham stock, with the chopped onion and ham ladled in at the same time as the stock. Finished with cream cheese. Topped with a sous vide egg, crisp prosciutto shard, green onions, walnut oil, and green peppercorn powder.

Chicken “minheiro” with green beans – Another tweaked version of a past dish, inspired by a classic Brazilian one. Chicken thigh-leg quarters scored and rubbed with salt, pepper, turmeric, sweet and hot paprika, then browned in oil. The base is then a saute of onion, garlic, rosemary, thyme, white wine, leeks, celery, pickled boquino chilies, and then add the chicken and just enough water to braise it all in. Towards the end, diced green beans (traditionally, okra, but too hard to find and expensive when you do here right now). Served over polenta and garnished with chopped parsley.

Chocolate olive oil mousse – And, another favorite, simpler dish. Dark chocolate and olive mousse with a touch of smoked sea salt. Nectarines and plums macerated in Frangelico liqueur, caramelized bananas, toasted pecans.

On to Córdoba!