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Quito recipes

Potato Cakes (Llapingachos)

 

Ingredients

  • 2 pounds potatoes, peeled and sliced
  • 2 medium onions, finely chopped
  • salt
  • 2 cups Munster cheese, shredded
  • 4 tablespoons (1/4 cup) butter
  • lard, butter, or oil, or annatto lard or oil

Preparation

Boil the potatoes in salted water until soft. Drain and mash. Heat the butter in a skillet and saute the onions until they are very soft. Add the onions to the mashed potatoes, mixing well. Shape the potatoes into 12 balls. Divide the cheese into 12 parts and stuff each of the potato balls with the cheese, flattening them as you do so into cakes or patties about 1 inch thick. Chill in the refrigerator for about 15 minutes. In enough lard, butter, or oil (with or without annatto as you please) to cover the bottom of a skillet, saute the potato cakes until they are golden brown on both sides. The onions may be omitted, or the potato may be mixed with the cheese instead of the cheese being used as a stuffing.

Steamed Puddings (Quimbolitos)

 

Ingredients

  • 4 tablespoons (1/4 cup) butter
  • 1/4 cup milk
  • 2 teaspoons baking powder
  • 2 tablespoons cognac or light rum
  • 6 tablespoons sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup grated Parmesan cheese
  • 2 eggs, well beaten
  • 1/2 cup cornstarch
  • 1/3 cup seedless raisins
  •  

    Preparation

    1. Soften the butter at room temperature. In a bowl cream together the butter and sugar until the mixture is light and fluffy. Add the eggs mixed with the milk. Sift together the flour, cornstarch, and baking powder, and stir into the batter mixture. Stir in the cheese, raisins, and cognac or rum.

    2. Cut either kitchen parchment or aluminum foil into six 8x12-inch rectangles. Drop a scant 3 tablespoons of the mixture into the center of each, and fold up into an envelope. Arrange in a steamer and cook over boiling water for 45 minutes. Serve hot, with or without cream.

    3. In Ecuador the Quimbolitos are cooked in achira leaves, the leaf of the taro plant, prehaps better know as dasheen or yautia. Nothing seems to be lost by cooking them in parchment or foil, however.

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