Ecuador Cooking Special


An Ecuador cooking school in Cotacachi now offers readers of this site a special opportunity.

See three great Ecuador cooking recipes below.

First, learn how to  find even more Ecuador cooking recipes that blend pre-Incan nutrition notions with modern cooking techniques.

Actually more than a cooking school… “gastronomical education and delight” might be a better phrase because this Ecuador cooking school  is hosted at the luxurious La Mirage Garden Hotel & Spa by La Mirage proprietors Jorge Espinosa and Michel Duer.

La Mirage’s restaurant was one of the first places where Merri and I ate on our first trip to Ecuador.   The wonderfully exquisite cooking there is one reason we fell in love with this country.

We lived one winter at La Mirage and though Merri and I are trustees of a charitable foundation that owns a hotel in Cotacachi, I have to say “La Mirage is the best… not only in the village but in all of Ecuador and rates tops in the world with us”.

There are twenty three luxury rooms at La Mirage and a world class spa with lush private gardens.

Whether you are dipping into a jacuzzi or enjoying a cozy eucalyptus fire in one of the many beautifully decorated rooms, you will find fresh roses everywhere. No detail is overlooked.   Guests range from Hollywood stars and US Senators to royalty.  The Queen of Spain chose La Mirage during her stay in Ecuador.

However,  this message looks at new culinary delights  in the La Mirage kitchen that you can now know and enjoy.

We take most course delegates to visit La Mirage spa at least once during a course and enjoy the great Ecuador cooking there.  The food is incredible.

The chefs are world class, and presentation is at the top of their list. Appetizers are served in individual wooden music boxes, soup is poured hot into your bowl when served and each plate is a work of art. Here I am with delegates at La Mirage.

Here is the risotto starter up close.

The homemade, organic rose ice-cream dessert is out of this world.  Each tiny ball of rose ice-cream hides in the center of a blossom of sugared rose petals.

Everything at La Mirage is exquisite so it was with keen interest and expectation that Merri and I ambled from our hotel to La Mirage to enjoy lunch with the proprietors and hear more about the cooking school.

La Mirage has installed a new teaching kitchen in the Garden Room, where…

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we met with Jorge Espinosa and Michel Duer, the La Mirage proprietors with their…

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executive chef and sous chef.

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Relais & Chateaux simply means… the best.  This is what we saw… the best, an exquisite meal built in front of us… just as those who join these Cotacachi cooking classes will learn and enjoy.

The menu included these three courses (the recipes for this Ecuador cooking is below).

GAZPACHO WITH A SHERBET OF CORIANDER

TIMBAL OF QUINUA TOPPED WITH GINGER OR PARMESAN CHEESE

ASIAN STYLE FRICASSE OF DUCK

Here is the start of the Gazpacho.

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Then the chef added…

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sherbert and Jorge poured in the gazpacho.

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The quinua began with

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tomatoes drizzled with two sauces.

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Preparation for the quinua.

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The chef adds grated freshly grated ginger on top.

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Wow!

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Now we had to do our work…

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the eating.

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After the soup and the quinua started, our main course was this duck fricasse.

What can I say?  Delicious… words fail the event… a perfect meal.

You can learn more about the La Mirage cooking school here.

Here are these three Ecuador cooking recipes.  Better still learn much more and attend the La Mirage Cooking School.

These recipes are provided by Jorge Espinosa.

Ecuador-Chef

Jorge is a proprietor of the La Mirage Garden Hotel & Spa. He was trained as a Chef at the famous Hotel Training School in Bad Reichenhall, Bavaria, Germany. before honing his culinary skills cooking at several notable hotels before opening La Mirage in 1986.

At the La Mirage Cooking school Jorge teaches a unique cooking style that blends ancient pre Incan cuisine with his decades of  experience gained while working globally with some of the best chefs in the world.

GAZPACHO WITH A SHERBET OF CORIANDER

Step #1: Peel fresh tomatoes and place into a blender, adding tomato paste, chicken consommé, garlic, pearl onions, basil, olive oil, Worchester sauce,
salt & pepper. Blend and strain into a bowl and place in the fridge.

Step #2: For the sherbet mix coriander, water, sugar in a blender. Place the ingredients into a bowl and place in a freezer to harden.

Step #3: When ready to serve, cut a fresh tomato into small pieces, arrange them on a soup plate into a circle and place the sherbet in the center and pour the cold gazpacho around and garnish with basil.

TIMBAL OF QUINUA TOPPED WITH GINGER OR PARMESAN CHEESE

Step #1: The following ingredients should be sautéed: small cut pieces of chicken, red and green peppers, pearl onion, garlic, fresh dill, fine cut mushrooms, parmesan cheese, olive oil, Worchester Sauce, salt and pepper.

Step #2: Mix the above with the pre-cooked quinua and fill, if possible, into a mold set in the middle of a plate. Two kind of sauces (a rich thousand island
dressing and a Balsamic Vinegar) surround the mold which then is being slowly removed in order not to spoil the decoration. Top it of with either
long slices of Parmesan cheese or optional with caramelized strips of ginger.

ASIAN STYLE FRICASSE OF DUCK

Step#1: Cut a breast of Duck into small pieces, fry rapidly in oil, adding salt and pepper, sweet soya sauce. Add a ginger – soy infusion with
stir-fried vegetables and place on top of sesame rice-noodles.

We hope you’ll join us to share the delights of investing, business and living in Ecuador and the world.

Here is what a delegate at our last tour shared.

Dear Merri,  Thank you so much for taking the time to write to me with all this information.  Your husband cranks out such prolific pieces every day, sometimes two a day!  The tone is always so positive, and the content so interesting and informative.  Best regards to you and Gary,
There are three dates for the school and two price options.

The dates for the cooking classes are:

How about Aug. 28-29-30

Oct. 25-26-27

Nov. 30 Dec. 1-2

The fee for the three days of class and two nights at La Mirage is $854 (including tax) per person for two in a room.  A single supplement is $125 a night plus 22% tax.

If you stay instead at our Inn Land of the Sun (formerly Meson de las Flores…  just a few blocks from La Mirage, the price drops to $579 per person.  There is no single supplement.

For enrollment details contact La Mirage owners Michel Durer Jorge Espinosa at ed@mirage.com.ec

Gary

How We Can Serve You


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