Tuesday, December 17, 2002

Comida ecuatoriana

Today calls for comfort food from Ecuador. Tonight's dinner:

Locro (highland potato soup)

Saute in butter one finely chopped onion, paprika (or achiote if you can find it) and cayenne. Add enough water to boil potatoes, then add potatoes. Cook the potatoes until they start to fall apart, and then add a small container of light cream. Bring to a boil and add small pieces of queso fresco (unripened cheese). Done. Serve with avocado slices on top.

Ensalada de palmitos (heart of palm salad)

Hearts of palm come in a can and are usually found in stores by the artichoke hearts. Drain them and slice them. Add a bunch of finely sliced red onion and cilantro. Drizzle olive oil over everything and add juice of one lemon and one lime. Stir together and marinate in fridge for 4-5 hours. Serve with fresh pepper.

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