Vegetable Salad

INGREDIENTS:
green peas
diced beets
cauliflower, separated in flowerets
green beans, cut into 1/2-inch slices
corn kernels
diced carrots
diced potatoes
diced celery
asparagus, cut into 1-inch pieces
artichoke hearts, halved or quartered
tiny sliced raw zucchini, or larger zucchini, cooked and diced
sliced raw tomatoes
sliced avocado

1
This is a favorite way of serving vegetables in Ecuador and is often presented as a separate course, before the main course. The vegetables are arranged in rows on a large platter and are served freshly cooked at room temperature. I have had them without any dressing, simply seasoned with salt during the cooking, with a dressing only of oil, salt, and pepper, and with a vinaigrette made with 3 parts oil to 1 part vinegar or lemon juice, and seasoned with salt and pepper. The platter may be decorated with shredded lettuce or garnished with slices of hardboiled egg, or with olives, green or black. The vegetables should be cooked and tossed with the dressing separately. The dressing should not be abundant. The vegetables may be arranged as the cook sees fit: in rows, in heaps, or in circles. The vegetables listed below are the ones most frequently used. I like to serve the platter of mixed vegetables to accompany a main course, especially an Ecuadorian one.

Corn Souffle

INGREDIENTS:

2 cups kernels of young corn, or 2 cups frozen corn, thawed
1/2 pound Munster cheese, cubed
4 tablespoons (1/4 cup) butter, cut into small pieces
salt, white pepper
5 eggs, well beaten
butter
1
Combine the corn, cheese, and butter in a blender or food processor. Season to taste with salt and pepper and pour in the eggs. Blend on high speed until the mixture is smooth. Pour into a buttered 1-1/2-quart souffle dish and set the dish in a pan of hot water in a preheated moderate (350F) oven. Bake for 1 hour, or until a knife inserted in the souffle comes out clean.

Beef in Fruit Sauce


INGREDIENTS:

6 tablespoons vegetable oil
1 large onion, finely chopped
3 pounds boneless beef chuck, cut into 1-inch cubes
1 cup dry white wine
1 cup beef stock
salt, freshly ground pepper
2 quinces, peeled, cored, and chopped, or 2 peaches, peeled, pitted, and chopped
2 apples, peeled, cored, and chopped
2 pears, peeled, cored, and chopped
2 large tomatoes, peeled and chopped
sugar to taste
1 cup heavy cream
1
Heat 4 tablespoons of the oil in a skillet and saute the onion until it is soft. Using a slotted spoon transfer the onion to a casserole. In the oil remaining in the skillet saute the beef until it is browned on all sides. Add it to the casserole with the wine, stock, and salt and pepper to taste. Cover and simmer until the meat is tender, about 2 hours. Arrange the meat on a serving platter and keep warm. Reserve the stock.
2
Heat the remaining 2 tablespoons of oil in a saucepan and add the fruit, including the tomatoes. Cook for a few minutes, stirring. Add a little sugar, if liked. The sauce should be quite tart. Add enough of the reserved stock barely to cover, and simmer, stirring from time to time, until the mixture is thick and well blended. In the old days cooks had to work the mixture through a sieve, a tedious procedure; today a blender or food processor does the job. Return the puree to the saucepan and taste for seasoning, adding a little salt if necessary. Stir in the cream and cook just long enough to heat through. Pour the sauce over the meat. Serve with rice.

Vegetarian

Vegetarians will be surprised by the wide selection of vegetarian options in Quito, Otavalo, and Baños. Don't expect too many menu options outside of these three cities, however. You will often find yourself ordering "pollo sin pollo" -- the chicken plate without the chicken. You may get a few raised eyebrows, but at least your meal will be meat-free.

Seafood

Seafood is popular in Ecuador. Lobster can be enjoyed along the coast and in major cities for very low prices. In Esmeraldas province on the northern coast, you will discover a new culinary with "encocados," seafood dishes prepared in coconut milk.
The traditional dish of the country, however, is ceviche, a seafood dish marinated in lemon and onions -- Ecuador's answer to sushi. Unlike sushi however, Ecuadorian ceviche is always dished up with popcorn! Ceviche can be made of fish (de pescado), shrimp (de camarones), shellfish (de concha), squid (de calamari), or all of the above (mixta).

Vocabulary for food preparation:
A la brasa: grilled Al vapor: steamed Apanado: batter-fried/breaded Brosterizado: deep-fried Encocado: stewed in coconut Frito: pan-fried Hornado: roasted Reventado: skillet-fried Seco: stewed meat plate

International Cuisine

Quito also offers a good selection of international cuisine. If you fancy Argentinean steak, Italian pasta, Japanese sushi, or French fondue, you won't be disappointed. Prices lower than those in the United States or Europe. Chinese, Mexican, Cuban, Arabic, Indian, and vegetarian meals are available in Quito at reasonable prices. Outside of Quito and Guayaquil, only Baños offers a good mixture of international cuisine.

Vocabulary for food preparation:

A la brasa: grilled

Al vapor: steamed

Apanado: batter-fried/breaded

Brosterizado: deep-fried

Encocado: stewed in coconut

Frito: panfried

Hornado: roasted

Reventado: skillet-fried

Seco: stewed meat plate