Sunday, January 17, 2010

Flucker's reicpe for Alfajores

One day I got a cooking lesson with Flucker on how to make alfajor. Actually, I was just the translator tagging along for Flucker teach another volunteer cook (Amy) how to make alfajor. It was great to watch him give the lesson as a full cooking class and have a front row seat to watching two cooks do what they love. The resulting cookies were delicious and surprisingly easy to make.

Ingredients:
  • Prepare a bag of Manjar Blanco/dulce de leche -- http://en.wikipedia.org/wiki/Dulce_de_leche
  • Mix 2 parts of sweetened condensed milk to 1 part sugar, and reduce until carmelized.
  • Place in a pastry bag (or in our case a ziploc baggie with a hole cut out of a corner)

Ingredients
1 kilo of flour
1/2 kilo of pork manteca (You can use vegetable shortening, but the pork fat was tasty)
4 egg yolks (You can save the egg whites for Pisco sours!)
400g of condensed milk -- 350ml or 1.5 cups of milk
1 tablespoon of vanilla (This is an estimate because it was done by hand or "al gusto")
1 teaspoon of salt (This is also an estimate -- "al gusto")
  1. On the table or a large shallow pan pour out most of the flour into a mound and then create a well in the middle to hold the yolks, manteca and milk. (This is a similar technique to making pasta)
  2. In the well of flour, add the manteca, yolks and milk, vanilla and salt.
  3. Combine the ingredients by hand by adding the flour from the edge of the flour well and keeping the liquid in the center.
  4. Keep working the dough, by rolling, combining, stretching and pulling until it becomes tacky. (If it gets too tacky add a little flour to keep it from sticking to the surface.)
  5. Your are done mixing when the dough can be torn off and thrown at the table and it stick and in tearing it off it isn't too stretchy.
  6. Preheat oven to 180(C) -- 350(F).
  7. Tear off a thumb sized hunk of dough (1/2 oz) and form into a rough ball
  8. Place on a cooking sheet and press using the heel of your palm to make a disc of dough about 1.5-2 inches in diameter
  9. Make about 30 -40 discs (It goes pretty quick once you get used to it)
  10. Take a fork and poke twice into top of cookie to let air escape
  11. Place in heated over for about 10 minutes and golden brown
  12. Remove from oven and let cool for 2-5 minutes.
  13. Take one cooled cracker, spread dulce de leche inside and place another cracker on top to make the cookie.
  14. For extra credit, you can sprinkle all the cookies with powdered sugar.

The cookies should be served cool, but if people are around they will be eaten before you get too dessert. It goes a lot better if it is made with love.

Thursday, January 14, 2010

Pisco Sour

These two recipes for Pisco Sour were given to me by Robert down in Asia. If you find me at your house please make me the dry recipe as I prefer the variant to more alcohol and less sugar.


Dry Recipe
3 oz Pisco
1 oz simple syrup
1 oz lime juice
1 egg white

Shake all of them hard in a shaker with 7 cubes of ice.
Garnish with 2 drops of bitters on the foam

Sweet Recipe
3 oz simple syrup
2 oz Pisco
1 oz lime juice
1 egg white

Shake all of them hard in a shaker with 7 cubes of ice.
Garnish with a dash of bitters on the foam

Wednesday, January 06, 2010

San Francisco de Asis, Peru -- January 6 to January 13th


The time spent working on the site had a number of notable memories. Rather then give you a chronological order of events I will paint the picture of the stay using some notable highlights of things that I will always remember.

Showers -- They should always be described, as "exhilarating", "brisk" and "invigorating" and never "cold". The best part of them is that if you peeked out the top vents you had a shower with a view of the Pacific Ocean.

Watching the building change daily-- One of the joys of working on a physical construction with a team of people is that every day you could see the site change. We had the joy of getting a building with a roof but no flooring, and by the time we left, the concrete floor was poured, all the windows and doors were framed, and the interior walls were beginning to be laid out and framed. I will always think of the floor as mine, and the third terrace (of 5 terraces) as something that I built for the community center.

Las Terrazas -- We spent a night on the balcony of a restaurant serenading downtown Ancon by having one of the locals (Henri) introduce us to the owner's son who set up for us two electric guitars. We had Billy (the lead singer of the Dusty 45's) play music with the owner, a couple of his own pieces and even encouraged the rest of us to sing along with him or play ourselves. The night included me singing El Rey with Machado both in the bar downtown and as through the city streets as we walked back up to the work site. It was a beautiful night of drinking beer, pisco sours, whiskey, wine and sharing a moment in time with new found friends.

Police -- One day the police showed up and wanted to know if everything was going well on the site. We had a large number of the volunteers throwing rocks down the hillside above the site collecting them for a rock wall we were making to surround half of the building. The police came by to find out if what was happening was what we expected. The local Peruvians thought they were just looking for a "mordita", but I was more than willing to play the ignorant American and answer their questions about, what we were doing, which week we were in the project, and why people were on the hillside. When the police initially offered their help by asking me, "What can we do?", I asked them if they were willing to go up the hill and help us collect rocks. They laughed. It got even better when Nico told them it was his birthday and we proceeded to have them take pictures with us and we were able to lead the 6 of them singing "Las Mananitas" to Nico for his birthday. Humor saves the day. They gave us their cell phone numbers and told us to call if we ran into any problems.

Port-o-potties -- The hardest part to get used was having to dispose of the toilet paper in a waste paper bucket and not down the toilet. I would have that would have been gross, but that was not as bad as you think. The worst part was only when the port-a-potties were delayed in getting cleaned and you had people who weren't quite used to the food yet trying to get to a normal bowel movement.

The Daily Schedule -- Up by 5AM. Working by 6AM and ready for lunch by 12:30AM. The second half of the day was 2pm to 5pm. A half day of work was easily 6-7 hours, and a full day was 10-11 hours. The stretches were broken up by a mid-morning snack at 10:30AM of a piece of bread and diluted juice. Exhaustion usually capped the day having us wanting to crash by 9pm for our next 5am wakeup call.

Carol's food -- Carol who was the cook (but not a professional cook) would make meals inspired by the fresh food of the day. Fortunately for us, the fresh food of the day was everything as the fruits and vegetables were excellent and Carol was inspired to make salsas, granitas and even cooked up pork shoulder roasts. I have to admit I can't necessarily be a fair judge, because after every grueling day, every meal tasted like the best meal ever which was common to feel after being exhausted. But as always, "Por la boca, entras el corazon".

Translator -- Nico and I worked as translators for the site. The best part about this role is that we were called in not only for the important conversations between the lead engineer, and the team, but also for the casual conversations between the other volunteers and the local kids and volunteers. This allowed for a unique opportunity to get involved in everyone's discussions once the topics began getting beyond the basics of just "Buenos Dias" and "Pisco Sour". The most poignant moment in the role was translating the "Thank you" speech on the last day. "Se siento como un sueno, un sueno de no queremos despertar" -- "It feels like a dream, a dream that we don't want to wake from". The speaker was in tears, I had some manly welling going on, it was beautiful.

Flucker's food -- Flucker was the cook for the Peruvians who made and served food out of his house one block away from the site. He made a delicious pasta with pesto, escabeche, lomo saltado, cuy, and causa all of which I had the good luck to taste and enjoy. Even better, he gave a full cooking class to myself and Amy another volunteer how to make Alfajor cookies from scratch. In the process of making the cookies and talking about him about his cooking, I learned that he was taking classes on making Turkish and Arabic rice dishes at a cooking class in Lima. My opinion of his cooking shot up as I realized he was still challenging himself in broadening his own cooking skills. His best cooking ingredients were love and a sense of humor.

Dancing with the local kids -- One night the 14-17 year old kids asked us to go to one of their houses to go dancing. The only problem was that it was a little awkward in that the dance was basically simulated sex on the dance floor. It looked like they took the dancing straight out of the inner city and imported it to a sand riddled district an hour north of Lima. Given the age and other issues, I and the other volunteers found it best to dance with each other using a less aggressive style.

Music and Guitar Playing -- The work site was frequently filled with music as the local kids kept wanting to borrow our ipods and listen to the latest and greatest music. When they weren't listening to the music (or looking at the pictures) on the ipods, they would play a guitar which was alternately a 6 string (or 5 string if a string was broken) and play into the night.

There are other moments I may remember later, but these vignettes are the ones that capture the highlights of working on the site.

Saturday, January 02, 2010

Asia, Peru -- New Year's Week -- Dec 31 - January 2nd

This post is inspired by a comment made by Keith Martinez when we were discussing our mutual loathing of performance reviews and how to make them simpler and tighter.

Summary:
New Year's and the New Year's celebration in Peru was unique on so many levels. It was strange being away from most of my family and relatives, and on top of that learning the customs of a different tribe, but they were so much fun it was worth the trip.

Three accomplishments
1) Dancing all night long -- It is easy to do this when you start at midnight and the DJ plays an eclectic mix of spanish, 80's and dance music until 7am. The dancing was fun and since we were a large group of 20+ people there were many people to pull out to the dance floor and dance in a group with. Given all the food and drink available pairing it with 6 hours of a hot aerobic workout was an excellent thing. After the dance was over we changed into swimsuits and threw ourselves into the pacific at 7am, it was a great way to cool off and at that hour the ocean was lovely.

Pre-party gathering



Dancing the night away


Opening bottles of champagne (my chore)


(Walking home in the morning after dancing to the beach)




2) Incredible Food and alcohol -- We had many snacks and desserts available before the midnight and during the party they served aguadillio (or levantamuertos) a spicy chicken soup at 4:30AM. The catering was done by Buen gusto in Lima and they served sandwiches of lomo saltado, peaches and cream cheese, artichoke and cheese, and desserts










(Aguadillto Chicken soup at 4:30 aM)

3) Staying healthy -- I was able to go running both on New Year's Eve morning and January 2nd with no problems. Ericka and I felt like slugs for now working out on New Year's day but then we realized we had been dancing for 6 hours and earned a pass.

Yoga in the morning

Three areas for improvement
1) Less Blackberry time -- I need to spend less time attached to electronics -- I will be limiting my updates over the next 12 days as I should really immerse myself in the time and people here while I can.

2) Better reporting -- I will try to be more concise and substantive in what I do post while I am here as you really don't need to know about every coffee break I take while I am here.

3) More unique reporting -- We are settling into a pleasant summertime rhythm for the next few days and I will try to report only the substantively unique things to keep the signal/noise ratio high.

Yours,

Ruben

Thursday, December 31, 2009

Asia, Peru -- New Year's Week -- Day 1 -- Dec 30th




The morning started with a visit to the Museo de Oro in Peru which had several fascinating pre-columbian artifacts. The museum housed both jewelry and a "History of Weapons" museum containing a vast collection of weapons from swords, and knives to arrow points and cavalry gear. The most interesting armament was a sword from circa 1500's thought to be that of Francisco Pizarro.


The gold museum had a tremendous collection of gold and silver jewelry including crowns, gold finger tips, nose, chin and ear jewelry and piercings. It also contained mirrors (shiny black rocks), knives, combs and large textiles with small gold squares woven in as decoration. The museum even had several mummies examples of skulls with trepanation holes in them that had been covered with gold protectors. The metal working techniques were "crude" in that the gold was not the highest quality, and that the surfaces were not machine smooth, but you could see the basis of many current techniques in the earlier ones.

As a whole exhibit it was fascinating, but I found it odd that as human beings that the two things we choose to display and preserve in museums are our weapons and our jewels. S highlighted that this was likely mostly because we choose to build our jewels and weapons out of things that will survive over generations.

Gold finger tips


Two crowns, sceptres , and a gold breast plate.


A shirt with small gold squares woven together.




The lunch and early afternoon was spent with Ericka's friends planning the alcohol and food for the New Year's party and a great lunch with Ericka's parents talking about the recent military history of Peru against Chile and terrorism, racism and culture within Peru, and then the basis of Ericka's mom's work on orphanages and the reason she has been wanting to build a community center in San Francisco de Assis for the past 10 years. The lunch was delicious and the recent history on Peru was great.


Later afternoon was spent shopping for clothes, shopping for food, shopping for supplies for the next few days, and then sitting in traffic as everyone seemed to be escaping Lima to go to the beach. Along the way I finally saw three traffic accidents, and arriving at Ericka's house the parking lot was full of people vs it looking like a ghost town earlier in the trip. We got in at the same time as some of the other volunteers for the community center and we all got in and settled in for the night. The day ended with a beautiful night walk along the beach with views of many people beginning to gather and hold parties the night before New Year's Eve. The shopping trip made me note that there was a disappointingly small number of tequila options in Peru, and if I really wanted it, I should have brought it down myself.

After mentioning all the errand running including lots of sitting around and waiting in women's clothing shops yesterday, S. provided my favorite quote of the day with a quick and earnest deadpan delivery of "I am sorry that was neither right nor fair." Which made me laugh as it was exactly the kind of phrase anyone in a long term relationship would have immediately available as a first and best response.