Recipezaar: Ecuadorean,Holiday/Event recipes

Shrimp and Corn Chowder

Fri, 23 Sep 2005 13:15:39 -0400

The grated plantain in this coastal Ecuadoran soup gives the dish a wonderfully light and creamy body. Tiny and virtually flavorless, annatto seeds, also known as achiote seeds, are commonly used throughout Latin America to add a distinctive reddish yellow color to sautéed foods. They are available in Latin markets and the Latin section of some supermarkets. At Zafra, Chef Maricel Presilla accents her Ecuadoran chowders, as well as grilled chicken and fish, with this crisp salsa. To turn up the heat, add 1 finely chopped fresh chile, such as cayenne or serrano. This delicious recipe is from Food & Wine, May 2001. MAKE AHEAD: The Annatto Oil can be refrigerated in a tightly sealed jar for up to 2 months. The salsa can be refrigerated for up to 3 days. Note: Please check refrigeration times in the instructions, they are not included in prep or cook time. -- posted by NcMysteryShopper

Fanesca (Spring Soup)

Wed, 08 Mar 2006 14:16:37 -0500

Plan ahead for your Easter feast! I read an article in The New Yorker magazine regarding a letter from Ecuador by Calvin Trillin about a Spanish soup that he adores called Fanesca, a thick and hearty soup heavy on the beans, which is only available during holy week. Well, the article didn't come with a recipe but I found several on-line, all more or less the same. Don't let the number of ingredients put you off, it will come together relatively quickly. Seeing as how I'm a vegetarian, I omitted the salt cod but I am leaving it here in case you are not but making it an optional addition. If you do add it then you'll have to start this recipe the day before. Note that the rice, beans and vegetables should all be cooked before adding and that will take you less than an hour if they are all cooked simultaneously (see instructions). If you cook everything ahead of time this recipe comes together in 15 minutes. Anyway, I made this on Saturday, day before Easter and we both loved it:D -- posted by Kumquat the Cat's friend

Ecuadorean Ecuadorian Tamales De Navidad - for Christmas

Tue, 20 Jan 2009 17:47:02 -0500

This is our family recipe for traditional Christmas tamales. They are nothing at all like Mexican tamales. The dough is smoother and slightly sweet. The filling is also completely different from any other kind of tamale I have ever eaten. I have given the family recipe but, of course, I have made a few changes to it. I use all butter instead of using any lard, though everyone says that they taste better if you use the lard. I usually use 4 lbs of masa flour and 12 cups broth. I use 2 large whole chickens for that quantity of masa, and 2 1/2 lbs butter, no lard, and it works out well. Of course you have to increase all other ingredients accordingly. Some stores carry Maseca instead of Masa Harina. It is just as good. Though these are very fattening and very labor intensive, they are worth it. I make the increased quantity so that I can give them away. Even the people at work like them. We make them only once a year, so forget about the diet. We all love these! -- posted by Pesto lover