taste of Romania leads to Ecuador reminiscence

Apparently, there is a Romania ministry that the station is getting involved in.  Today they catered Romanian food to the station....and it was A LAWT.  The cabbage rolls were filled with something of a meat and rice amalgamation to be eaten with sour cream, there were sausages, and more than enough rum laced cakes.  I took plenty. [Oh, wait....there was also egg salad with green peas, carrots and....chicken??  Never had it that way before but it was surprisingly scrumptious!]

Alliance Academy

Driving back home [we're down to one car so I'm the taxi driver ...which means picking Mike up from work everyday] the whiff of which hinted of Ecuador.  Everytime mom had me go to a local bakery store to pick up a dessert, it always had rum in it.  It's like the constituent of Ecuadorian pastry.  It wasn't a moral issue for us.  I remember in my second year, in advanced band, it happened to be on my birthday that we all took a bus down the mountains and stayed at the church camp ground just minutes from the beach.  Mom sent me with a birthday cake from the bakery...and yes, it had some serious rum in it. Some how it rode very well under my seat all the way down the Andes.  In the little room next to the chapel we all shoved a lot of it in our sugar craved maws.  The next morning, I heard chimes of how the fruity rum-a-licous cake was releasing very strong redolence.  Oddly, this is actually one of my fond Ecuadorian reminiscence. 

Karen Fulgum, Dwight Kealy....I'm having a hard time remembering all the faces in the band.  Oh, wait...maybe it wasn't advanced band.  In any case, age seems to be getting the best of me on this memory. Darn. Maybe if I were to post some more pics on facebook, some friends would tag and that will help trigger.  Oh, I could just go look in my year book....yah.....

Facebooked:
JM: Yum! I know very well those cabbage rolls -- sarmale -- they are the signature Romanian dish . . . de-lish!! Give me some sarmale, salata de vinete (eggplant salad) and that fabulous Romanian bread, and I am transported. :)
23 minutes ago

a pocket full of yum

Half moon shaped, golden brown, hot and so aromatic...the taste buds are dancing in anxious anticipation. That crispy fried goodness should not be made to wait. Because if it is, it will wither in cold displeasure. These were a favorite in Quito. Thank God for internet and all the chefs around the world, that shine without the help of a television crew, and freely share their local culinary art.

As seen in the photo, I certainly remember enjoying them from street vendors. To savor the moment, one has to forget, for that short time of indulgence, what possible artery clogging ingredients these local street goodies may be holding. Whatever they may be (i.e. lard), they sure is heck add that undeniably delectable flavor. Worth much more than the dirt cheap out-of-pocket price.

But I must say, an empanada is just not an empanada without the cheese. And for those that can't shut off the health conscious voice, barking into their right ear, one can still cut back on the lethal indulgence by simply enjoying just a cheese empanada. Lite, airy and less stressful on the digestive system...and possibly all other vital organs. And while on the subject, make sure to enjoy one with a margarita. That probably takes it over the top. I've just made several dozen of these. So, there's plenty of time for that double indulgence.

And should I live long enough, I could make some culinary music by trying my hand on a desert version. How about some apple pie-like empanadas? As the queen in the world of Alice in Wonderland would probably say, "off with her health!" This kind of stuff may be the death of me. At least I will die happy.

Curtido on the Side

While watching Anthony Bourdain's Ecuadorian epi I was reminded of a few culinary things I appreciated during my 2 years in Ecuador. My favorite main course companion to this side is a hot rotisserie chicken. Reminds me of my favorite chicken restaurant that served this combo everywhere in Quito. Your order of roasted chicken came with fries [papas fritas] plastic gloves. no forks or knives. Just your cheap plastic glove covered hands and fingers. A bowl of this curtido was on each table. Culinary heaven.

Most Ecuadorean main meals will be served with a small salad, and many times this salad will be a curtido or have some curtido added to it. The most basic form of curtido is a basic onion curtido, it is great nice and fresh, but sometimes it is even better the day after, I usually make a large batch and keep in the fridge, adding it to salads as needed.

This specific curtido of red onion and tomato is usually served as a side for hornado, encebollado de pescado, fritada, menestra con arroz, carne colorada, etc.

Ingredients:

2 small red onions

Juice of 3 limes

1 tablespoon oil (sunflower or canola)

3 tomatoes

1 tablespoon finely chopped cilantro

1 tablespoon salt + more to adjust taste

Preparation:

1. Cut the onion in half, slice very finely and place in a bowl
2. Sprinkle with 1 tablespoon salt and let rest for about 10 minutes
3. Cover the onions with lukewarm water and let rest for another 10 minutes
4. Rinse and drain the onions
5. Add the lime juice and the oil, place in the fridge until about 30 minutes before serving
6. Cut the tomatoes in half and slice very finely
7. Mix the onions, sliced tomatoes and cilantro, taste and add salt if necessary.

More goodies can be found at laylita.com