A Taste of Peru for Foodies

Lima/Cusco, Peru - 7 nights

Available year round  

Peru has become a new and popular culinary destination as featured in Newsweek, NY Times, Travel & Leisure, Condé Nast, etc.  This tour mixes a taste of native, "criolla" and traditional food with the trendy fusion through hands-on cooking classes, demonstrations and tasting menus. All of this is wrapped up within a framework of history and culture that explains every part of the tour and helps our guests understand the origin of all these great tastes. A Taste of Peru for Foodies has the best balance for someone with some experience or just the love for food.   

 Read more: A Taste of Peru for Foodies   

The holidays are right around the corner. Inquire about a gift certificate for a loved one. A culinary trip is a perfect gift for that foodie in your life!

Recipe of the Month

WINTER BEET CONFIT WITH FRESH GOAT CHEESES
("Culinary and Wine Adventures in Hidden Burgundy" Tour)

For 8 guests as an appetizer

2 yellow beets

2 purple beets

2 pink beets

1lb fresh firm goat's cheese, drained if necessary

pinch of salt and freshly ground black pepper

1 tbsp finely chopped chives

mandarin oil

rocket arugula oil

olive oil

beetroot coulis (you will need 2 purple beets for this)

white balsamic vinegar syrup or black balsamic syrup if you cannot find the white

fresh rocket (arugula) to decorate

You will need a 3/4cm pastry cutter depending on the size of your beets

FOR THE BEET COULIS:

Wrap the beets in foil and cook in the oven until soft

Skin them and puree with 1tbsp of vinegar, taste and add more vinegar if necessary

sieve the mixture into a clean jug

If the coulis is slightly too thick add a small spoon of water and mix

Pour into a small plastic squeezy bottle to be used later - chill

FOR THE ROCKET (ARUGULA) OIL:

In a small blender add ¾ cup of olive oil and a generous handful of clean arugula

Blend until smooth and bright green

Pour into a small plastic squeezy bottle to be used later - chill

FOR THE BEET CONFIT:

Wrap the beets individually in foil and roast for at least an hour in a medium oven or until a knife goes smoothly into the beets with no resistance

Take them out, cool, peel and slice into approx 3mm slithers

*Pro - Tip to achieve the professional look take the pastry cutter and cut out the perfect circle! How easy is that!!

Keep all 3 colors separate to avoid running colours - chill

FOR THE GOATS CHEESE:

In a bowl mush up the goats cheese with your fingers and add a pinch of salt, black pepper and the chopped chives

With damp hands roll out small balls of goats cheese and place them on a tray lined with non stick paper or seram wrap - you need 3 per person

*Think! you need to remember your potion control, so divide the weight of your goat's cheese into 8 (that's how many you are making for) and then by 3 (for the 3 goat's cheese ball per portion)

chill in the fridge for 1hr

TO ASSEMBLE:

Prepare 8 medium sized plates

*Pro-Tip think about how restaurants often use much larger plates than necessary for the entrée - purely for presentation! It makes a big difference than a crowded entrée plate.

before placing 3 balls of goat's cheese on your plate think about the design of your presentation

for square or rectangular try arranging them in a straight line

for a round try thinking about the beets in the middle and the goat's cheese around the outside

then using the rocket (arugula) oil sq