Tomatoes

Flavor Infused Wine and Garden Burger

IMG_2072 (3)

I’ve been living in Cuenca for so long now, sometimes it seems like forever.  I’ve been climatized, acculturated and intigrated into Ecua-life.  In other words, I’m pretty much used to it.  So much so that when I actually do go back home, things get weird.  A few of the real problems I’ve had are where exactly to get off the bus, how to greet someone without freaking them out and air-kissing them, and how to successfully cross the street.  But those might be stories for another day…

One thing that has never ever changed are my friends.  They are the BEST friends that a girl could have.  No matter how long I’ve been here, their pillar-like friendship never ceases to topple.  They offer stability and loyalty without compare and it is a wonderful thing to be able to count on.  For instance, last week I finally had the confidence to put this food blog out there, officially let one and all know that this is something I’ve been working on and invite them to take a look.  I’m not one to call attention to myself so honestly it was not all that easy but thanks to my friends, the response was SO reassuring and it meant SO much to me.  That’s why I’m dedicating this recipe to them!

Why this recipe?  Well, one reason is because this recipe is a bit of a labor of love.  There are a decent amount of steps.  You need to precook lentils and brown rice plus take the time to roast up some veggies to carmelized perfection.  It’s a little bit of an investment but all my friends are worth it and I’m sure yours are as well!  Another reason is because these garden burgers just happen to be spicy, complex, full of life and layers of fun!  Qualities of which the “constants” in my life ALL possess.  And last but not least, the secret ingredient that truly make these burgers stand-out, VINO!  That’s right, red, red wine!  I can’t think of anyone who doesn’t love it and if you don’t, you can’t be my friend….just kidding!

I wish all my friends were here to share these burgers with me but instead I’d like to say, thanks!!  Thank you so so so much for all of your support and friendship!

IMG_2053 (2)

1 small carrot
1/2 medium red onion
1 small red pepper
1 medium tomato
2 cloves of unpeeled garlic
1 1/2 cups of cooked lentils
1/2 cup cooked brown rice
2 tablespoons chopped fresh parsley
1 1/2 teaspoons chili seasoning
1 1/2 teaspoons dried thyme
1/2 teaspoon smoked paprika
2 tablespoons red wine
1 egg
4 tablespoons quinoa flour (or flour of choice)
sea salt

Preheat oven to 400°F (200°C). Chop the first three ingredients into bite-size pieces. The chopped veggies should amount to 1 1/2 cups all together. Slice the tomato in two.  Place the chopped veggies, tomato and the unpeeled garlic cloves on a baking sheet and toss with 1 tablespoon of olive oil and 2 good pinches of salt. Roast the veggies until a little brown around the edges, about a half an hour. Once done, remove the peels from the roasted garlic and the tomato and discard. Add the veggies, including the tomato and garlic, to a food processor. Also add lentils, brown rice, parsley, chili seasoning, thyme, paprika and wine. Salt the ingredients with another good pinch of salt. Pulse serval times on a low setting until just combined. At this point you can taste the mixture to see if the salt and level of spiciness are just the way you like them. Adjust if necessary and pulse to combine. Transfer the mixture to a mixing bowl. If the mixture is a little warm, allow to cool down to room temperature. Make a well in the middle of the mixture and then add the egg. Stir well to combine. The mixture will probably be just a little liquidy. I needed 4 tablespoons of flour in order to firm the mixture back up again. I would suggest adding the flour tablespoon by tablespoon until the mixture is firm enough to make into a patty. Once the desired consistency has been achieved, heat enough oil in a skillet to cover the bottom and adjust the heat to medium. Scoop out a couple of tablespoons of the mixture, form into a patty and place into the skillet to brown. Repeat until you have 4 burgers. Allow to brown 3-4 minutes on each side. Repeat until you have finished off the mixture.

Recipe makes 8 medium sized burgers.

IMG_2085 (2)

Melloco Salad Bruschetta

IMG_1708 (4)

My first experience with a South American root veggie called melloco was at a family style Ecuadorian restaurant here in town.  The restaurant atmosphere is quaint and homelike.  It’s traditionally decorated but has such a classy feel at the same time.  Let me just say, you feel special going there.  The server brings you a big piping hot, family sized serving of the main dish along with all kinds of fun salads and sides to accompany it and the delectable sauce it’s served in.  Not only that, he actually serves each individual portion of the main dish directly to your plate.  As for the sides, well, those are randomly scattered around the table and meant to be passed.  Keep in mind this is a family style restaurant and the food is DEEEEE-licious!  So while on the outside you are politely accepting what the person to your left has just passed you and politely dishing out just a small little portion of whatever it is to your plate, on the inside your heart has started to skip beats while your eyes follow your favorite side sloooowly make it’s way from person to person all the way down at the other side of table.  Feeling desperate you try doing some quick math in your head.  If the next 4 people only take one spoonful I think that couscous salad will make it!  You just want to plead, “save some for me”, but since this is not your actual family, that’s not going to happen.

One of the sides turned out to be a melloco salad.  And when it got to me for the first time, low and behold, it wasn’t picked over like everything else.  I had never seen this, what I thought to be, teeny tiny little potato before but I will definitely give it a try!  I was met with something very new to me.  Melloco has a simple earthy taste but it’s uniqueness really comes from it’s texture.   It’s creamy but crisp at the same time.  Even when these little tubers are cooked and cooled down to room temperature they retain a little snap that brings something different to the plate.  I have to say, I was an instant fan of melloco!  But it seems that not everyone feels the same way (must be a texture thing).  While the other sides seem to win out in popularity at the table, these speckled little fingers of earthiness delight me every time!

Melloco is traditionally known for being a frugal and nutritious addition to the family shopping list.  And can I just add, gorgeous?!  They are like beautiful little salad-topping gems!  I mean, who wouldn’t want to add a pop of magenta to a green salad?  I love that color.  For that reason, I slice them before cooking them.  That way the cooking time is reduced and they retain that lovely speckle or bold majenta.  I do realize that melloco is probably not found at your neighborhood grocery.  If looking for a replacement, I would suggest using a very new red potato and increasing the cook time a bit.  If you’re not living in a South American country and you have found melloco, please tell us where.  If you are living here, I’d also love to hear your experience with melloco!  Is it for you?  How do you cook with it?

In this recipe, I’ve added melloco to a vibrant salad that can be layered on top of slices of hard-boiled eggs and served on toasted crusty bread.  The crispness of the melloco constrasts against the silkiness of the avocado in a wonderful way!  And the eggs are thanks to a fond childhood “food memory” of Marcelo’s.

IMG_1770

IMG_1676 (2)

IMG_1681 (2)1 cup melloco, sliced into 1/4 inch discs
1/4 purpled onion, finely minced
1 clove of garlic, finely minced
2 tablespoons lemon juice
a handful of cilantro
1 cup cherry tomatoes, quartered
1 large avocado, cubed
sea salt
extra virgin olive oil

Add sliced melloco to a small sauce pan of salted boiling water. Boil for 7-10 minutes. Test the melloco around 7 minutes and remove from heat when they are cooked through but still firm. Strain and set aside to cool. Add minced onion, garlic and lemon juice to a mixing bowl. Grab a handful of cilantro and start snipping small bits with kitchen shears, about half or a little more, into the bowl. Toss everything together with a couple of healthy pinches of sea salt. Layer in the cherry tomatoes then the cooled melloco and finally the cubed avocado. Gently toss everything together. Take a final taste and add more sea salt to your liking.  Drizzle slices of toasted crusty bread with a bit of olive oil and top with sliced hard-boiled eggs and melloco salad.

Makes about 3 cups of melloco salad.

IMG_1765 (3)

IMG_1755 (3)

 

 

 

 

 

 

Chicken in Curried Red Pepper Sauce

Paprika Chicken 1

Let me just say that the current spice selection here in Cuenca is amaaaazing, especially compared to what it was just a few years ago.  A few weeks ago I was scanning the spice section at the super market and low and behold there it was, with a little glow all around it, CARDAMOM, the only ingredient missing from my pantry to make chai tea. a recipe I had been dreaming of for weeks, maybe even months.  I grabbed it off the shelf like it was the only one of it’s kind and held it close!  Ok, that might be a bit of an exaggeration but I’m pretty sure that I did a little skip down the aisle on the way to show Marcelo my find and I’ve been living on chai tea ever since.  Yeaaaa, that’s an exaggeration too, I’ve made it like twice, but my point is that a craving for something that is far far away and nearly impossible to substitute can just turn into an obsession.  So if you’re thinking of coming here for an extended period of time and you like food, especially international fare, it’s probably a good idea to pack some spices.

Most of my foreigner friends have, at the very least, a short list of old stand-bys that they routinely bring back with them.  I personally enjoy bringing back smoked paprika and my favorite chili seasoning, both of which you will find in the list of ingredients for the recipe below.  I also bring back a high quality dry spicy curry blend, a chicken and fish seasoning which can be used to liven up dressings, potatoes, etc., a southwest spice blend, organic veggie bouillon, a pickle spice mix, among a few others.

All of the basic dry spices are most certainly available in Cuenca.  Things like, parsley, sage, rosemary, thyme, fennel seed, oregano, basil, nutmeg, allspice, dill, basic curry powder, turmeric, cinnamon and lots, lots more.  Even though these are available, some say things like cinammon, just don’t taste the same.  I can remember feeling like that 6 years ago when I first arrived but after so many years, I’ve learned to rely on what is available and only bring back the things that are truly important to me – it’s all a matter of personal taste.

Almost all are shocked by the sad lack of pepper.  I think most assume, as I did, that Ecuador is a South American country therefore the pepper situation must be awesome.  Not really….there are a few different kinds of fresh peppers that can be found around town but when it comes to dry seasonings the selection is slim.  There are ground black pepper and black pepper corns (which can be priced pretty high) and nestled among my beloved cardamom, the other day, I did spot ground chipotle chili powder which was a first and equally as flabbergasting!  I just can’t vouch for it because I’ve yet to try it.  That’s about it.  And since we are talking about pepper we should probably mention salt.  Readily available are table salt and sea salt.  There are some specialty shops in town that carry some nicer salts like pink himalayan salt but I wouldn’t exactly say they are readily available or economically priced.

Let’s hope I’m not boring you too much with that long list of spices above but I wanted to try to be as thorough as possible for my spice loving foodies out there!  These things are important to me…there must be somebody else out there who feels the same, right? right?  guys?  But seriously, if you have any questions or I can check into the availability of a spice for you, please let me know in the comments.  Now on to the recipe!!  Because it is anything but boring!  It is SO YUM!  It’s saucy and sweet and spicy and quite simple.  Even more important, this recipe is full of natural goodness!  It is easy enough to be a weeknight meal or interesting enough to be dressed up for company.  Your choice.

1 large red pepper
1 medium white onion
3-4 cloves of garlic
6 small peeled tomatoes, cooking water reserved
(or 1 sixteen ounce can of whole peeled tomatoes, juice reserved)
1 teaspoon smoked paprika
1/2 teaspoon curry powder
1/4 teaspoon chili powder
1 teaspoon sea salt
(1/2 teaspoon or less if using canned tomatoes)
a pinch of crushed red pepper
1 pound chicken breast, cubed
extra virgin olive oil
black pepper to taste

If you are peeling your own tomatoes, start by putting them in a large pan, covering them in water and bringing the temperature up to a boil.  After about 2 minutes, check to see if the skins are splitting.  Remove the tomatoes with split skins and leave the ones that have skins in tact to keep cooking.  If the skins have not split after another minute or two, remove those tomatoes as well and set them all off to the side to cool, reserving 1 cup of cooking water.  Next, roughly chop red pepper, onion and garlic.  Saute these vegetables in a large skillet over medium heat in 1 tablespoon of olive oil until soft, about 5 minutes.  Then, add 1 cup of reserved cooking water (or the juice from the canned tomatoes).  Add paprika, curry powder, chili powder and sea salt.  Turn the heat down to a simmer.  Peel the tomatoes.  If the skins have not naturally split, use a knife to make a small slit in the skin and pull off the skin.  Add the peeled tomatoes to the skillet, gently smashing them and breaking them up.  Let everything simmer together for about 20 minutes.  The liquid will reduce down and become a bit syrupy.  Move all the skillet contents to a blender to cool down.  Wipe out the skillet and add 1 tablespoon olive oil.  Add cubed chicken and cook over high heat until the chicken is just cooked, thoroughly white on the outside and inside but not overcooked.  Season the chicken with a little bit of salt and pepper.  Turn off the heat.  Blend the red peppers and tomatoes on the highest setting until you have a thick sauce.  Pour the sauce over the chicken and bring the heat up to a simmer.  Cook everything together for another 5 – 10 minutes.  Serve over steamy brown rice or quinoa and garnish with a little plain greek yogurt and flat-leafed parsley.

Serves 3-4

Paprika Chicken 3