BM# 102 : Week 2, Day
Theme :Cuisines from South America
For the first day under the theme, this is a creamy quinoa chowder from Ecuador. The recipe is from Jose Garces’s book The Latin Road Home. It’s his take on the local crema de quinoa, which is a rich diary based broth with potatoes, white corn and avocados. I didn’t have the achiote paste, which is the main flavor inducing ingredient here. The paste has quite an unique taste, so I will definitely be looking for it the next time I go shopping. But for today, I had to follow the substitute mentioned in this link. I also substituted the white sweet corn with yellow corns.
The quinoa absorbs the liquid as it sits, so it’s a good idea to serve this as soon as it’s prepared. Else remember to check the seasoning again if you add more stock/ water to adjust the consistency.
Read on for the recipe.
- 1 tablespoon oil
- 1/2 small potato, cut into matchsticks
- 1 tablespoon olive oil
- 1 teaspoon butter
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 3/4 cup quinoa
- 1/2 cup sweet white corn
- 1 tablespoon Achiote Paste or substitute
- 2.5 cups stock or water
- 1/2 cup heavy cream
- Salt as needed
- 1 tablespoon minced parsley
- Sliced Avocados for serving
- Heat 1 tablespoon oil in an omelette pan and fry the matchstick potatoes. Set aside.
- Heat butter and olive oil in a pan. Sauté onions and garlic until it turns pink. Stir in the achiote paste, if the paste is not available, add the substitute spices mentioned in the link.
- Add the quinoa and corn and sauté for a couple of minutes. Add the stock/water and cream. Bring it to a boil.
- Lower the heat, add salt and simmer the chowder uncovered until the quinoa is completely cooked and the liquid is reduced to 3/4th it’s original size. Take off the heat.
- To serve, add the chopped parsley, fried potatoes. Garnish with sliced avocados.