It’s not every week that I can get all my co-workers on board with bringing in foods that match our theme. Sometimes they need some guidance, and when I told them that this week’s theme was Ecuador, I decided it necessary to instruct them not to bring in roasted guinea pig, one of the specialties.
Instead, they brought in a wide variety of foods that actually did relate to the theme quite well. Reporter Crystal Bozek brought sweet and sour kielbasa with pineapple and peppers. Sunday editor Marc Fortier brought a dish of rice, tuna fish, tomatoes and cheese. Production desk member Joel Barrett made an authentic salad made with eggs, potatoes, and green beans. Len Stuart, another member of the production desk, brought in empanadas. Our intern, Julie Stewart, made a great mango dos leche cake using a recipe from the Food Network.
I started looking for a recipe a few weeks ago and found a potato soup (Locro) featuring one of my favorite cheeses, Munster. It wasn’t ideal to make on one of the hottest days so far, but with the air-conditioning in the newsroom, it fit right in. I loved this soup and will certainly make it again.
Locro
Ingredients
4 tablespoons (1/4 cup) butter
1 teaspoon sweet paprika
1 medium onion, finely chopped
4 pounds potatoes, peeled and sliced
1 cup each milk and light cream
1/2 pound Munster cheese, grated
salt
Directions
In a large, heavy saucepan heat the butter and stir in the paprika.
Add the onion and saute over moderate heat until the onion is softened.
Pour in 4 cups water, bring to a boil, and the potatoes, and simmer over low heat, uncovered, stirring occasionally.
When the potatoes are almost done, add the milk and cream and continue to cook, stirring from time to time, until the potatoes begin to disintegrate.
Stir the cheese into the potatoes, season to taste with salt, and serve immediately.
Avocado slices are sometimes served with the Locro, on separate plates but to be eaten at the same time.
