Tuesday I have my second cooking class while we are in Cuenca. In advance of Mardi Gras the theme is New Orleans. Interesting, since Ecuadorians are also known for Carnavale. However, their reputation seems to focus on throwing water or flowers or raw fruit, not on booze, beads and meals like the celebration in the US.
William and our friend Burt have also enrolled in the class. We are joined by Diane, an expat who has lived in Cuenca for the past three years. The classes are conducted by Leslie in her home on the edge of the El Centro district. Leslie moved to Cuenca from Florida 13 years ago when she and her husband (now ex-husband) opened one of the first non-Ecuadorian restaurants in El Centro. She is now a caterer and conducts cooking classes a few times a month.
William and our friend Burt have also enrolled in the class. We are joined by Diane, an expat who has lived in Cuenca for the past three years. The classes are conducted by Leslie in her home on the edge of the El Centro district. Leslie moved to Cuenca from Florida 13 years ago when she and her husband (now ex-husband) opened one of the first non-Ecuadorian restaurants in El Centro. She is now a caterer and conducts cooking classes a few times a month.
After getting acquainted, the four of us settle on stools in front of the kitchen. I soon realize that this will be a cooking demonstration, not hands-on like my first class at La Warmi. Leslie has prepped many of the ingredients to allow the next two hours of cooking to look easy.
Leslie starts by prepping the dessert - this woman has the right priorities! Very quickly the ingredients for Bread Pudding are pulled together and allowed to soak for 45 minutes before being placed in the oven.
Leslie starts by prepping the dessert - this woman has the right priorities! Very quickly the ingredients for Bread Pudding are pulled together and allowed to soak for 45 minutes before being placed in the oven.
Chicken and Sausage Gumbo is the next up. The roux is the key and it takes three times as long to boil and brown at the altitude. When the sausage and chicken have been added to the roux it remains on the stove. While it simmers Leslie moves on to demonstrate Shrimp Remolade, Potato Salad with Green Onion Dressing and Paneed Chicken and Fettuccini.
Approximately two hours into the class all five dishes are ready. Leslie presents the food on platters or bowls, pours some wine and the five of us sit down for a delicious meal. We all leave with recipes, full tummies and smiles on our faces.
Approximately two hours into the class all five dishes are ready. Leslie presents the food on platters or bowls, pours some wine and the five of us sit down for a delicious meal. We all leave with recipes, full tummies and smiles on our faces.
RSS Feed