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Colombian Avocado Vichyssoise (Sopa De Aguacate Y Papas)

Source: http://www.recipesource.com/ethnic/americas/colombian/00/rec0002.html

3 leeks, white part only and sliced thinly
2 Medium Potatoes, peeled and sliced thinly
3 c Vegetable or Chicken Stock
1 c Heavy Cream
Salt and Pepper to taste
2 Avocados -- mashed
Garnish: chopped chives or chopped cilantro

Heat stock in a medium saucepan and add leeks and potatoes. Bring to a boil, then reduce heat and simmer until tender, about 20 minutes. Puree in blender, then return to the saucepan and stir in the heavy cream. Puree avocado in blender. If serving hot, stir in the avocado just as you're ready to serve, as heat embitters the avocado. If serving cold, allow the stock to cool, then stir in avocado puree and refrigerate. Serve both with minced chives or cilantro. Incredibly rich and delicate as a first couse--either hot or cold—ideally before a fish course. Serve to 6 people.

Ajiaco (Bogota's Chicken and Potato Soup)

Source: http://www.colostate.edu/Orgs/LASO/Colombia/colombia.html#Cuisine

2 Chicken breasts
Garlic and Onion
Chicken Stock
12 small Yellow Potatoes, cut in halves
2 ears Corn, cut in halves
8 medium Potatoes, peeled and cut into 5mm slices
1 bunch Scallions
1 bunch Cilantro
8 T Guascas
1 c Heavy Cream
2 T Capers, drained
2 Avocados, peeled, pitted and thinly sliced
Salt

The night before marinate the chicken breasts with garlic, onion and salt. In a heavy 4-liter casserole, put the breasts, add water, cover and cook until the chicken is tender. Transfer the chicken to a platter. Remove the skin from the chicken and discard. Cut the chicken breasts into strips. Cook the yellow potatoes in the casserole with the chicken stock until they start to disintegrate. Add more chicken stock to taste. At this point the soup should be thick and fairly smooth. Add the bunch of scallions, the bunch of cilantro, the sliced potatoes, the guascas, and the corn. When cooked remove the bunch of cilantro and the bunch of scallions. Serve the chicken on soup bowls and pour the soup into the bowls. Pour 3 T. of cream and 1 t. of chopped capers on each bowl. Float the sliced avocado on top. Serves 4.

Sancocho de Gallina (Chicken Soup)

Source: http://www.colostate.edu/Orgs/LASO/Colombia/colombia.html#Cuisine

Chicken Stock (1 and 1/2 qts.)
1 Yucca, peeled and cut into 1"x1"x1" pieces
2 Plaintains, peeled, halved, and sliced into thirds longitudinally
2 Red Potatoes, peeling optional, cut into chunks
3 whole Chicken breast, skinned and quartered with bones left on.
2 Lemons, juice
1 t Cumin
1 bunch Scallions
1 bunch Cilantro

Roux (2 T all-purpose flour and 2 T butter, mixed and microwave for 30 seconds into a yellowish sludge)
Salt and Pepper

In one cup of chicken stock, simmer scallions, cilantro, and cumin for a few minutes. Set it aside till cool, then process it into a smooth, green-colored flavoring element to be added to the final soup. In the remaining 1 and ¼ quarts of chicken stock, simmer the quartered, skinned chicken breasts. Particulate scum which floats off the chicken breasts as they start to cook may be skimmed off with a ladle, and discarded. The chicken will take about an hour to cook. As the chicken starts to simmer, add cut-up, peeled yucca, and cut-up potatoes. You may continue to skim off scum after the yucca and potatoes are in the soup. About a half hour from completion time, add cut-up plaintains. Plaintains are more delicate, and require less cooking time that other elements of the soup. 10 minutes before completion time, add the processed scallions-cilantro-cumin, and the juice from 2 lemons. Add roux to "bind" the soup, stirring to mix it well. Make sure the potatoes and yucca are cooked to softness, and examine a piece of chicken to check for doneness. If overcooked, the yucca, potato, and plaintain disintegrate, but their rich flavors remain. Add salt and pepper to taste.

Antioquian Beans

Source: http://www.colostate.edu/Orgs/LASO/Colombia/colombia.html#Cuisine

2 lb Kidney Beans
4 slices chopped Bacon or ½ lb piece Salt Pork
2 Green Plantains, finely choppedd
1 T Salt
1 T Cooking Oil
4 small Tomatoes, peeled and chopped
2 Onions, chopped
1 clove Garlic, minced

Wash the beans and let soak overnight. Put beans and bacon or salt pork in a pressure cooker with enough water to cover. Cook for about an hour or until tender. Add the plantains and cook until they are soft. Add the salt and mix well. Apart, sauté the tomatoes, onions and garlic until soft; then add to the beans. Cook another half an hour until all flavors are absorbed. These beans are even better the day after.

 

Curry Sauce (for poultry, fish or seafood) 

Source: http://www.geocities.com/ResearchTriangle/5000/e-recetas.htm

½ c cold Milk 
1 spoonful Maizena 
1 spoonful Butter 
½ Onion
½ c Chicken Broth (1 cube of broth in 1/2 glass water) 
2 spoonfuls dry Curri 
1 spoon dry Cardamom 
Salt and Pepper

Dissolve the maizena in cold milk. Cook the onion in butter using a casserole until is soft, soon adds the broth and the milk. Then, add the curri, the cardamom, the salt, and the pepper. Stir with a wood spoon until it thickens, and uses on the meat. 
 

Frituras De Caracol (Columbian Conch Fritters)

Source: http://www.recipe-cookbook.com/Frituras_De_Caracol%28columbian_Conch_Fritters-recipe-6085.html

2 c Conch meat, pounded, chopped fine (or substitute clams)
¼ c Onions, grated
¼ c Olives, ripe, chopped fine
4 t Pimiento, chopped fine
1 t Garlic cloves, minced
½ t Basil
½ t Tarragon
3 dash Habanero Hot Sauce
1 Chile, habanero, stemmed, minced
1 t Baking powder, sifted
½ c Flour, all-purpose, sifted
1 Eggs, well beaten
Oil, olive -- for frying

In a bowl, combine all of the ingredients except the baking powder, flour, egg, and olive oil and set aside. In another bowl, sift the baking powder and flour together and mix with the egg. Add the first mixture to the egg mixture, stir well, and let stand for 5 minutes. Place the oil in a frying pan and bring up to 380F. Carefully drop dough balls into the oil and cook until brown. Remove with a slotted spoon and drain on paper towels.