Tag: Recipes

Cornbread or Pan de Choclo

Cornbread or Pan de Choclo

Posted on by Veronica J Kauffman

Cornbread or Pan de Choclo is a dish I make often in our household. It goes well with any meal but specially well next to a great soup. So here is the recipe to accompany a hearty Potato Soup. This corn bread is specially crispy and golden brown. It is not too sweet so it could be eaten as a side dish with a nice meal or as a treat. Corn Bread is loved in the American culture and corn likewise is an ingredient used in many LatinAmerican dishes.

Corn bread made on a cast iron and being cooled off

Ingredients

1/2 cup unsalted butter, melted and slightly cooled

 1 cup all-purpose flour

 1 cup yellow cornmeal

 1/4 cup brown sugar

 1 teaspoon baking powder (optional: makes a fluffier cornbread)

 1/2 teaspoon baking soda

 1/4 teaspoon salt

 1 cup buttermilk

 1/4 cup honey

 2 eggs

Preparation

  • Preheat the oven to 200C | 400F and place a rack in the middle. Lightly grease a 9-inch cast iron skillet or 9-inch square baking dish with butter and place the skillet/dish in the oven to heat.
  •  Alternatively for cast iron skillets: Heat 1/2 cup unmelted butter in your cast iron on the stove over medium heat until melted. Turn off the heat and let the butter cool slightly before adding it to the batter. (This second method is the one I use because the texture is a little crunchy and more golden).
  • In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
  •  Then make a well in the center and add the buttermilk, honey and eggs. After, mix well to combine, then add the slightly cooled melted butter. Once more mix again until ‘just’ combined (do not overmix).
  •  Carefully remove your ‘hot’ pan or plate from the oven with oven mitts and pour the batter into the hot pan or plate right away.
  •  Bake until cornbread begins to brown on top and a toothpick inserted into the center comes out clean (about 20-25 minutes). Let cool for about 10 minutes before cutting and serving.
Ingredients cornbread
Ingredients and an expectator
Step 1 - Turn oven on at 400 F
Step 1 – Turn oven on at 400 F
Step 2 - Heat up the cast iron
Step 2 – Heat up the cast iron
Step 3 - mixing sugar and cornmeal
Step 3 – mixing sugar and cornmeal
Step 4 - Add flour, baking powder and other ingredients
Step 4 – Add flour, baking powder and other ingredients
Step 5 - Mix well
Step 5 – Mix well
Step 6 - Once it is all combined take the cast iron out of oven
Step 6 – Once it is all combined take the cast iron out of oven
Step 7 -Get cast iron ready
Step 7 -Get cast iron ready
Step 8 - Pour the batter in the hot cast iron
Step 8 – Pour the batter in the hot cast iron
Steps to make cornbread
Step 9 – Bake – Cornbread is ready
Potato Soup or Locro de Papa

Potato Soup or Locro de Papa

Posted on by Veronica J Kauffman

Potato Soup or Locro de Papa is a hearty and comforting soup from Ecuador. It is made with simple ingredients and spices yet very delicious. Although it is a soup, the name Locro – “rugru” in Quechua (Andean native language) means stew. This potato soup is a great dish for children, tasty and nutritious. The vegetarian recipe uses originally cow’s milk instead of coconut milk. Cheese (1/4 cup) is added to the soup and as a garnish. However, I have made this adaptation to be lactose free. It serves 4 portions. I made it for Cultures day and it used to be a staple in the lunch menu at Guanacaste Waldorf Inspired School in Costa Rica. Please send us a message if you have any questions.

Ingredients

3 large Russel potatoes or 6 medium yellow potatoes

1 tablespoon of vegetable oil or olive oil

1 white onion

2 green onions

4 cloves of garlic

1/4 cup of chopped cilantro

2 teaspoons of cumin

1 teaspoon of turmeric

1.5 teaspoon of paprika

1 teaspoon of salt

1 teaspoon of pepper

16 oz. vegetable stock or water with a vegetable bullion cube

1 cup of coconut milk

cooked corn kernels, parsley and avocado to garnish

Preparation

  • Chop the onions and the garlic.
  • Stir-fry in a pot the diced onions and garlic with the vegetable oil until onions are translucent, about 2 minutes.
  • Prepare a “refrito” or sauce with the refried onion mixture and all the spices: cilantro, cumin, turmeric, paprika, salt and pepper.
  • Cook for 2 minutes on medium heat and add the potatoes cut in cubes.
  • Mix this for about 2 more minutes and add the vegetable stock or water with bouillon.
  • Cook for about 20 minutes or until the potatoes are soft.
  • With a potato masher, mash about three quarters of the potatoes in the pot.
  • Alternatively you may blend it in parts to the desired creamy consistency.
  • Add the coconut milk and cook for 5 minutes.
  • Add salt and pepper to taste.
  • Let it cool a little before serving and add corn kernels, cilantro and avocado slices to garnish.
  • Soup is great accompanied with warm garlic bread or a slice of corn bread.
Fry the onion, garlic
Create a sauce with spices
Add potatoes and broth or water
Cook for 20 minutes and mash
Add the coconut milk
Cook for another 5 minutes
Add salt and pepper
Garnish with corn, parsley and avocado
Serve with bread