The theme of this month's Daring Kitchen challenge was Peru. Kathlyn of Bake Like a Ninja was our Daring Cooks’ March 2011 hostess. Kathlyn challenges us to make two classic Peruvian dishes: Ceviche de Pescado from “Peruvian Cooking – Basic Recipes” by Annik Franco Barreau. And Papas Rellenas adapted from a home recipe by Kathlyn’s Spanish teacher, Mayra.
I made the Papas Rellenas as suggested by Kathlyn, but instead of the Salsa Criolla she recommends, I went with a Huancaína sauce that my mother-in-law got from her co-worker who is from Peru. She's been telling me how great it is on potato dishes, so I've been meaning to make it for awhile now. So it was a perfect time to try it out when a Peruvian challenge came up that featured potatoes!
Ok this is sort-of cheating, since I used a box to make this cake. But I promise it was the most complicated box mix I've ever made! A few family members recently took a trip to New Orleans, and brought me back a box of Mam Papaul's Mardi Gras King Cake Mix. Having never heard of Mardi Gras King Cake, nor having ever been to New Orleans, I was pretty excited to try it out. I made it on Sunday, and today being Mardi Gras, decided to come out of my blog-hibernation to post about it.
