cup all-purpose flour
4 large eggs
1 cup shredded Gruyère cheese, plus more for sprinkling
1 teaspoon Dijon mustard
Freshly ground pepper
Freshly grated nutmeg
1.Preheat the oven to 425 degrees. Line three baking sheets with parchment paper.
2.In a small saucepan, combine the water, milk, butter, and salt. Bring to a boil. Over low heat, add the flour, stirring continuously with a wooden spoon until a smooth dough forms, about 2 minutes. The flour should just begin to coat the bottom of the pan.
3.Transfer to an electric mixer and bowl fitted with a paddle attachment and let cool for a minute. Beat on low speed, adding eggs one at a time. Make sure each egg is thoroughly mixed in before adding the next. Add the Gruyère, mustard, and a pinch each of pepper and nutmeg.
4.Transfer the batter to a large, sealable plastic bag, and snip off 1/2 inch from one corner.
5.Squeeze 2-teaspoon-sized balls onto the baking sheets. (You may use a small ice cream scooper in lieu of the plastic bag method.)
6.Sprinkle a small amount of cheese on top of each ball, and bake for 15 minutes. Reduce the temperature to 350 degrees and continue to bake until golden and cooked through, about 10 to 15 minutes.
Serves 6.
Aromas del Peru serves a mix of authentic, delicious Peruvian Creole cuisine with a few innovations and modern takes on traditional favorites. You’ll find Peruvian must-haves like Papas a la Huancaina, Lomo Saltado, Pargo Frito, and Churrasco steak. And if you like ceviche, this is a great place to have some. Aromas del Peru offers a range of these popular fresh, raw fish dishes, which are cured in citrus juice.
The Ceviche Clasico gives you the option of fresh fish, shrimp, or a mix of both cured in lemon juice. The Ceviche Cholo Power adds yellow, spicy pepper and calaquita onions to the Clasico dish. Also try the Ceviche Chalaco, a mussels ceviche with spicy rocoto, a Peruvian pepper.
Aromas del Peru is a good choice for any type of gathering, from a family or group of friends to a romantic dinner for two. The restaurant has a rustic feel with white walls, dark wooden furniture and beams, and wrought-iron accents. The terracotta floors and entrance and dark red chairs add a hint of color.
The space is separated into two rooms. The smaller, more intimate room features a bar and several tables, while the main room has a projection screen where soccer matches are televised.
Lomo Saltado
1/2 pound steak
1 onion, cut into strips
1 tomato, cut into small chunks
1 clove garlic, minced
1/2 cup chopped cilantro
1/2 cup cooking oil
2 tablespoons vinegar
2 tablespoons soy sauce
3 teaspoons red wine
French-fried potatoes
1.Cut the steak in long pieces.
2.Add oil to a medium skillet over medium heat and fry the meat until seared.
3.After the meat has browned, add the onion, tomato, salt, pepper, and garlic and stir until warmed through.
4.Add the wine, vinegar, and soy sauce and continue stirring until blended in.
5.Remove the beef mixture to serving plates. Garnish with cilantro and serve over French fries. Serves 2.
Bangkok Bangkok II is an authentic Thai restaurant on Giralda Avenue serving traditional and delicious Thai favorites. Their menu also offers a variety of vegetarian and vegan options.
The restaurant’s walls are covered in dark wood paneling highlighted by ornate golden statues and other accents. The restaurant offers four different seating options. The most adventurous option is to sit on the floor on woven pillows around low tables with intricately carved edges. You must remove your shoes to enter this dining area. Definitely try this for the most authentic experience. There is a back room with decorative umbrellas on the ceiling and a front room with a view of Giralda Avenue. Located on Restaurant Row, Bangkok Bangkok II also offers gorgeous outside seating on the stone-paved, pedestrian-only street.
As you walk into Bangkok Bangkok II, you immediately experience the aroma of sizzling grilled chicken satay and peanut sauce. Start your meal with spring rolls served with a sweet and tangy dipping sauce. Order one of their popular specialties: pad Thai, fried rice, sweet and sour chicken, or red curry vegetables. If you still have room, cap off your meal with tempura ice cream and Thai donuts.
Classic Pad Thai
8 ounces flat rice noodles, cooked
1 pound shrimp
2 eggs, lightly whisked
1/2 cup roasted peanuts, chopped
Tamarind concentrate
2 tablespoons lime juice
1/4 teaspoon cayenne pepper
1 tablespoon fish sauce
2 fresh scallions, thinly sliced
Bean sprouts
1.Extract the tamarind concentrate. Infuse it with fresh lime juice, cayenne pepper, and fish sauce to form the base sauce for the dish.
2.Heat a large skillet on high to pan-sear the shrimp. Set aside.
3.Fluff the egg mixture in the heated skillet, then add the rice noodles.
4.Sauté the remaining ingredients with the base sauce.
5.Top with bean sprouts.
Serves 4.
