Chocolate Sour Cream Cake

This year is a big birthday year for MDS--50. This cake made for a delicious celebration. The cake and frosting are rich and chocolatey. The layer cake creates for good ratio of cake to frosting. I recommend this cake for anyone who loves chocolate because the cake is a rich and chocolately. MDS looks pretty good for an old man.

This cake is a bit more work that just using a box mix, but the cake is worth it. I did make two substitutions. Instead of squares of baking chocolate, I used three tablespoons cocoa powder to one tablespoon butter for each square. Instead of sour cream, I used Greek yogurt. For your next celebration, this cake would be terrific.

Chocolate Sour Cream Cake 

• 3 squares unsweetened baking chocolate
• 1/2 cup water
• 1 cup sour cream
• 2/3 cup butter
• 1 cup granulated sugar
• 2/3 cup packed brown sugar
• 3 eggs
• 2 tsp. vanilla
• 2 cups flour
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt

Melt the chocolate and water; stirring until blended. Cool thoroughly; add sour cream, mixing well. Cream batter and sugars; add eggs one at a time, mixing well after each addition. Beat in vanilla. Sift together flour, baking powder, soda, and salt. Add alternating with sour cream mixture, mixing well after each addition. Pour batter into two greased 8 or 9 inch layer pans. Bake at 350 for 35 to 40 minutes. Cool for 10 minutes; remove from pans and finish cooling. 

Frosting

• 3 squares unsweetened chocolate
• 2 Tbsp. butter
• 3/4 cup sour cream
• 3-4 cups confectioner sugar
• 1 tsp. vanilla
• 1/4 tsp. salt

Melt the chocolate squares with butter; cool. Blend sour cream, confectioner sugar, vanilla, and salt. Gradually beat in chocolate. Spread the frosting on the cake layers and decorate as desired. Enjoy!

Encebollado a/k/a Ecuadorian Fish Stew

While on the Galapagos Islands, we visited El Rancho Manzanillo on Santa Cruz Island, which is home to a tortoise reserve. The massive tortoises had free run of the place and roamed around at their slow pace. After spending some time admiring the tortoises, we had an amazing lunch that included a cooking demonstration of Ecuador's most famous stew: Encebollado. This fish stew is a delicious meal or a side dish. MDS and I were surprised to learn that popcorn and plantain chips are standard stew toppings, a practice we have now adopted. Cebollas Encurtidas are also a standard topping that should not be missed.

When I made this stew, I used tuna, which is commonly used for this stew. I also used yuca, but you could use cassava, or if you cannot find either yuca or cassava, use potatoes. When using yuca or cassava, it is important to completely peel and cook it before incorporating it into the stew. The peel is a bit tougher than potato peel but can be removed with a standard peeler. Then cut the yuca or cassava into chunks and boil for about 15 minutes, drain, then add to stew.

Encebollado Fish Stew 

• 2 Tbsp. olive oil
• 1 red onion, diced
• 2 tomatoes, diced
• 1 tsp. chili powder
• 2 tsp. ground cumin
• 8 cups water
• 5-10 sprigs cilantro
• 1-2 pounds tuna
• 1 pound yuca or cassava
• optional toppings: lime, plantain chips, popcorn, cebollas encurtidas

In a large pot, heat the oil and fry the onion, tomato, cumin, and chili powder. Add water and cilantro and bring to a boil. Then add the tuna and cook until tuna is fully cooked, about 15 minutes. Strain the broth and reserve the tuna. Alternatively, reserve the tuna, and run the broth with vegetables through a blender. Return the broth to the large pot and keep warm. Meanwhile, peel the yuca or cassava and cut into bite-sized chunks. Cook the yuca or cassava for 15 minutes in boiling water, or until cooked and tender. Drain the yuca or cassava. Add the cooked yuca or cassava to the broth. Cut the tuna into bite-sized chunks and add to the stew. Cook on low a few more minutes. Serve with the optional toppings.

Cebollas Encurtidas or Lime Pickled Onions

This recipe results in a condiment to be added to any number of dishes. It is great on salads or sandwiches. We first had these onions on Encebollado, an Ecuadorian fish stew to be featured next on this blog. These lime pickled onions have a bright citrus and salty flavor that brightens any dish. They are so delicious that they can be eaten on their own or as an addition to many savory meals.

This recipe is very easy to make and needs to be made ahead. The Cebollas Encurtidas can be stored in an airtight container for two to three weeks in the refrigerator. This recipe is the most basic version of an encurtidas featuring just onions. Other vegetables could be added for different flavors. The Spanish name translates to cut onions

Cebollas Encurtidas 

• 2 small red onions
• 6 Tbsp. lime juice
• 1 Tbsp. light olive oil
• 1 Tbsp. plus more to taste salt

Slice onion very finely and place in a bowl. Sprinkle with one tablespoon of salt and a squeeze of lime juice. Let rest for 10 minutes. Cover the onions with lukewarm water and let rest for another 10 minutes. Rinse and drain the onions. Add lime juice, salt to taste, and oil. Mix well. Cover and refrigerate the onions. Onions will turn pinkish in about 3 hours and very pink overnight. Add the onions to your favorite dish. Enjoy!

Coffee Lemonade

Continuing with delicious recipes from Ecuador, this coffee lemonade is a cool treat on a warm day. We had this coffee lemonade on Santa Cruz Island. Santa Cruz Island is home to Puerto Ayora, the largest town in the Galapagos, with about 20,000 residents. Santa Cruz is also home to the Charles Darwin Research Station, where you can see hundreds of young Galapagos tortoises. And Santa Cruz is also the hub of Galapagos tourism with many restaurants with amazing food and drink. This coffee lemonade reminds me of the blend of iced tea and lemonade known as an Arnold Palmer. The drink is a nice mix of sweet and tart.

The proportions below are the basic mix that can be easily multiplied for more or larger drinks. MDS likes cold brew coffee, so we always have some in the refrigerator. Otherwise, make coffee and allow it to cool. I used bottled lemon juice, which worked fine for this recipe. I recommend mixing then immediately enjoying this drink rather than making ahead.

Coffee Lemonade

• 1/4 cup cold coffee
• 1/4 cup lemon juice
• 1 Tbsp. sugar
• dash of salt

In a shaker, add coffee, lemon juice, sugar, and salt. Shake until the sugar is dissolved. Add ice. Enjoy!

Creamy Lemonade

While on Isabela Island in the Galapagos, MDS spotted creamy lemonade at a local restaurant. We had to try it.  Creamy Lemonade is amazing--sweet, tart, and creamy. It is a delicious treat on a hot day. Isabela Island is the largest of the Galapagos Islands. The main town of Puerto Villamil has about 2,000 residents. I enjoyed all the islands that we visited, but Isabela Island might have been my favorite. 

The recipe below is the basic recipe for one serving. Simply multiply it to make a larger batch. And the recipe is quite forgiving, so it is fine to use a little more or less of any of the ingredients. Creamy Lemonade is best served immediately with a dollop of whipped cream on top.

Creamy Lemonade 

• 1/4 cold heavy cream
• 1/4 cup lemon juice
• 1/4 cup sweetened condensed milk
• 1/2 cup ice cubes
• optional: whipped cream

Place the cream, lemon juice, sweetened condensed milk, and ice cubes in a blender. Blend until smooth, about one minute. Serve topped with whipped cream. Enjoy!

Bolon - Ecuadorian Plantain Ball

Plantains are a common ingredient in Ecuadorian cooking. Bolon is often served as a breakfast dish with a side of stew. Bolon also pairs well with Ecuadorian Mayo.When I was in Ecuador, I had Bolon at breakfast, lunch, and dinner because it is so good and is delicious any time of day. Bolon is a term for ball, named for its shape. Often, the bolon was the size of a softball. I made this version the size of a golf ball.

Bolon is frequently made with green plantains. Plantains are similar to bananas but must be cooked because plantains are quite starchy. When I made this recipe, I used ripe plantains because ripe plantains are easier to find in Chicago than green plantains. Green plantains are harder to peel, require more cooking time, and are not as sweet. Either green or ripe plantains work for this dish, just adjust the initial cooking time. The ingredients that you mix into the mashed plantains can easily be adjusted to your taste. It is common to use pork and queso fresco cheese, but other meats or cheeses could work well. Cumin and chili powder are standard; cilantro, onions, or tomato could be nice additions. 

Bolon 

• 4 plantains
• 4-6 Tbsp. butter
• 1 tsp. chili powder
• 1 tsp. cumin
• 1 cup queso fresco, chopped
• 1 cup cooked bacon, chopped

Peel the plantains and cut into one-inch chunks. Heat the butter in a skillet. Cook the plantain chunks for 10 to 20 minutes for ripe plantains or 30 to 40 minutes for green plantains. Turn over plantain chunks occasionally. Sprinkle the cooked plantains with chili powder and cumin. Transfer plantains to a bowl and mash to obtain a chunky dough. Add in the chopped bacon and cheese. Form into balls and place on a greased baking pan. Bake at 350 for 15 to 30 minutes, depending on size of the ball, turning halfway through. Enjoy!

Ecuadorian Mayo

In May, MDS and I spent an amazing 10 days in Ecuador, visiting Quito and the Galapagos Islands. Our trip brought us many new experiences, including enjoying terrific food. Expect to find some posts here featuring Ecuadorian dishes in the near future. This first recipe is a simple condiment that is frequently served alongside many meals: Ecuadorian Mayo. It can be used as a dip, a spread, a sauce, or salad dressing and adds a fresh flavor to any dish or snack.

Ecuadorian Mayo is mayonnaise that has been dressed up with seasonings including cilantro, cumin, onion, garlic, and lime juice. You could make your own mayo or just start with store bought mayo. While enjoying this mayo in Ecuador, I was not sure just what seasonings were in it. I think the combination of cilantro and cumin with the fresh flavor of lime juice give this mayo its zest. This mayo is easy to make, so give it a try.

Ecuadorian Mayo 

• 1 cup mayo
• 1-2 cloves garlic
• 2 Tbsp. dried minced onions
• 1/2 bunch cilantro
• 1/2 tsp. cumin
• 2 Tbsp. lime juice

Place mayo, garlic, onion, cilantro, and cumin in a food processor. Blend until all ingredients are well blended. Add lime juice. Blend again. Enjoy!