Archive for the 'Ecuador' Category

Merengues con Chirimoya

Published 24 January 2010 Brazil , Bread/Baked Goods , Brooklyn , Country , Desserts , Ecuador , Peru , Spain 5 Comments
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I’d been looking for a way to use chirimoyas since I came across them a few months ago in a nearby market.  Originally found in the Andean region between Peru and Ecuador, they’re also cultivated in small pockets throughout Chile, California, Spain, New Zealand, Australia, and Israel.  Heart-shaped and scaly, they could be a dragon’s paw and are almost as rare in my Brooklyn neighborhood, so I was excited when I found them.  Also known as custard apples, they’re like everything and like nothing else.  The fruit can be likened to strawberry, banana, pineapple, papaya, avocados, mango, ripe pears, and commercial bubble gum while Mark Twain described it more simply as “deliciousness itself.” Continue reading ‘Merengues con Chirimoya’

Pan de Yuca

Published 13 January 2010 Appetizers , Argentina , Brazil , Bread/Baked Goods , Breakfast/Brunch , Colombia , Ecuador , Light Lunch , Miami , Recipes Leave a Comment
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Though I’d love to have homemade rolls every day, I stay away from bread recipes for first thing.  They never seem to rise and bulk up in the time promised.  I wake up early and spend the morning nervously peeking at the dough I lovingly covered in its blanky and placed in a draft free place to no avail.  One hour becomes two and there’s no breakfast in sight.  By the time it’s done, I’m too cranky to really enjoy it.  I didn’t get to sleep in yet the dough enjoyed a leisurely rise.  When I came across pan de yuca or yuca bread in a Miami, I was curious.  A combination of yuca flour (also known as tapioca starch) and cheese, it can be mixed and rolled as quickly as arepas then baked off.   Continue reading ‘Pan de Yuca’

Chaulafan Addiction

Published 13 August 2009 Ecuador , Main Course 5 Comments
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I hold take-out chicken fried rice responsible for the freshman 10 I gained in college (except it was closer to 15 and I was a senior).  While others may dabble, I know I can’t stop at a pint and have largely avoided it for years.  However, since I’m preparing to run a half-marathon this Saturday and need to eat carbohydrates covered in soy sauce, this kind of indulgence is not only permitted, it’s encouraged.  Plus, I’m stronger now.  The stars seemed to align for making my own when I found a recipe on Laylita’s recipes, one of my favorite sites, for chaulafan de pollo, a popular Latin American version of fried rice popular in Ecuador and Peru.  This is the first time I made fried rice at home and at first glance it seemed like standard take-out – chicken, peas, scallions, carrots, eggs.  It was the seasonings like achiote, chili, cilantro, and more cilantro that really set it apart.  My favorite addition though were the raisins.  Not sure how they would blend, they were like tiny, interspersed packets of plum sauce.  Served with sliced avocado as suggested, it’s the perfect light meal to enjoy in moderation.  Starting tomorrow that is, right now I just want more.

Click here for the complete recipe.

Laylita’s Mousse de Maracuya

Published 27 June 2009 Desserts , Ecuador 4 Comments

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I have wanted to post this recipe for mousse de maracuya/passion fruit mousse for a couple of weeks.  Written by Layla, an Ecuadorian woman who now lives in Seattle, Laylita’s recipes is full of great ideas for recreating traditional recipes far from home.  This light mousse can be made with frozen fruit pulp as a substitute for fresh passion fruit and replaces condensed milk with heavy Continue reading ‘Laylita’s Mousse de Maracuya’

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