Never be disappointed again about running out of quality bread, cakes, seafood, lamb and duck again. It will be as simple as going to the Loaves and Fishes website and arranging next day delivery or pickup at convenient locations in Cuenca.
Lenny Charnoff moved to Ecuador to experience a new culture and learn Spanish from native speakers. After being an active part of the Ex-pat community for several years, he developed a business selling salmon and other speciality products.
Kelbert Bortone moved to Ecuador to raise his children and open a bakery with his wife Mariana. Today, Mariana is the supreme baker behind the scenes while Kelbert transports her fresh products to local market places, selling and delivering delicious breads and cake.
These two men are creative, resourceful and artistic, selling products next to each other at markets around Cuenca throughout the week.
The new venture, Loaves and Fishes, marries their strengths to bring these products to you in a nearly seamless fashion. The new website will make simple your shopping. You’ll find the products you want and click on the cart icon. Order by 4 p.m. for delivery the next day.
Lenny’s wife Sharon contributes recipes for fish, lamb or shrimp from time to time so try a new way of preparing delicious foods you will love.
These products do not disappoint!
Join Kelbert Bortone and me at La Guarida Friday May 18th from 5:00 – 8:00 pm for the Inauguration of Loaves And Fishes our new online ordering system.
Never be disappointed again about running out of quality bread, cakes, seafood, lamb and duck again. It will be as simple as going to our website and arranging next day delivery or pickup at convenient locations in Cuenca.
Come join us for the party, see the website in action an sample the best of loaves and fishes. La Guarida is located at Mariscal Lamar y Luis Pauta
Tomorrow fresh 2 day out of the water Salmon arrives 4/18 in Cuenca. Reserve your big fillet.
Bigger Bay scallops also arrives 4/18.
Leg of Lamb is on sale
Whole Duck and Duck Legs are now stock items.
Reminder for the Gran Feria at Tutto Matto on 4/21 from 10:00 – 3:00 pm
Saturday March 31st Orlando will be cooking his special Paiche Lunch at Sunrise Cafe – 11:00 -3:00 pm.
He prepares the Paiche with his special sauce and caramelized onions. A meal not to be missed. Last time he prepared 34 lunches.
I will be there with a special Paiche Sale. Take $1 off every portion of paiche. Buy six at the special price and get 1 free (while supplies last)
Question: What do you get when you combine a specialty lamb with a great cook. Answer: Dozens of nutritious and delicious meals.
When I was a child growing up in Brooklyn in the 1950’s my mother would serve ground lamb or lamb chops once every two months. I grew up in the projects and as soon as I got off the elevator I knew my mother was cooking lamb. The strong gamy, pungent smell hit my nose way before the kitchen. The lamb was tough and the smell of the lamb (I really think it was mutton) was not my favorite meal. As an adult I rarely ate lamb at home or in a restaurant.
As the Cuenca Distributor of Productos Terranova I have access to Sushi Quality Salmon, Paiche, Organic Shrimp and Fresh Rainbow Trout. I was hesitant to sample the new Dorper Lamb.
The South African Lamb is raised organically in Ecuador. The animal is slaughtered shortly after weaning and does not have the wool of other sheep breeds. The fat content is lower and there is a complete lack of the pungent lamb odor in the kitchen. The lamb is very tasty and extremely tender. I am eating lamb 5- 6 times a month.
You can order the lamb in the following cuts:
- Ground Lamb – 500 gram/1 kilo pkgs.
- Lamb Sausages – 10 sausages to a pkg.
- Lamb Chops – 4 Chops to a pkg
- Leg of Lamb – typically 6 lb leg
Mediterranean Stuffed Bell Peppers With Dorper Lamb. Total Cost for a meal for 2 $6
*** The picture below represents two servings***
- Lamb – $3.75
- Peppers, Vegetable And Spices $2.25
- 4 medium bell peppers
- 1lb extra lean lamb
- 1/2 cup small onion, minced
- 1tablespoon olive oil
- 1⁄2teaspoon salt
- 1⁄4teaspoon pepper
- 2garlic cloves, minced
- 1⁄2teaspoon ground cumin
- 1⁄2teaspoon turmeric
- 1teaspoon cinnamon
- 1/8 tsp chipotle or similar hot spice
- 1/2 cup tomatoes, chopped
2 oz plain yogurt
1tablespoon fresh lemon juice
4ounces feta cheese, crumbled (I used a local aged goat cheese)
2t ablespoons grated parmesan cheese
Preheat over 350 degrees. Cut the tops out of the bell peppers and remove any seeds or membranes. I cut them in half for this recipe.
Blanch peppers for 3-5 minutes in salted boiling water, or you may place these in a microwave-safe pan, add 1/4 cup water, cover and cook for 5 minutes on high until softened. This cooks the peppers so the meal is complete with very little oven time.