Eat your way around the world
Makes one 8x8 casserole Even the pickiest eater will enjoy this simple casserole. What's better than mashed potatoes and corn? NOTE: Recipe updated November 2011 to make it richer and more epic. Depending on the size of your potatoes, you may need more or less milk/butter. Ingredients: 5 russet potatoes (3 lbs), peeled and boiled 1- 1 1/2 cups whole milk (or as needed to make potatoes fluffy) 3/4 cup melted butter 2 tsp garlic salt pepper salt 2 cups frozen corn, thawed 2 … [Read more...]
Serves 4 Got a sweet tooth? Argentine crepes with dulce de leche will satisfy. The creamy carmel like filling makes this dessert date night material. Ingredients: For the crepes: 1 cup flour 1 cup milk 2 eggs 1 1/2 tsp vanilla extract butter For the dulce de leche: Recipe Method: For the crepes: 1. In a medium bowl, whisk all ingredients together. Set in refrigerator overnight. This important step removes all lumps and makes for a great texture. 2. Heat a frying … [Read more...]
Serves 4-8 Spicy and hearty, beef empanadas are great party food. Serve with Chimichurri dipping sauce for a garlicky kick. Ingredients: 2 batches empanada dough For the Filling: 1 Tbsp butter 1 onion, minced 1 1/2 Tbsp tomato paste 3 cloves garlic, crushed 1/2 tsp dried oregano 1 tsp cumin 1/4 tsp cayenne 1/2 lb ground hamburger, 85% lean 3/4 cup low sodium beef broth 1/2 cup shredded Monterey Jack 1 hard-boiled egg, chopped 1-2 green onions … [Read more...]
Serves 4 I first heard of making a salad inside a hot, roasted pumpkin from the Argentine chef, Francis Mallman. My version of this unusual salad is streamlined for the home cook. Enjoy this wonderful comfort food on a cold day. Makes enough for a light meal, or use it as an impressive starter in a larger feast. Ingredients: 2 pumpkin (or acorn squash - or whatever is in season) olive oil salt pepper For the vinaigrette: 1 1/2 Tbsp chopped fresh mint 1 1/2 Tbsp chopped … [Read more...]
Have a wonderful day everyone! Stay tuned for recipes and photos by Monday :) Argentine Tango: About Yerba Mate Tea (I found some at Whole Foods made by Traditional Medicinals): … [Read more...]
Uggg. Empanadas are hard to make. Well, to be specific, they're hard to "repulgue." Watching the videos in yesterday's post made me think "Wow, this is going to be a breeze." So naive. So VERY naive. The videos made it look easy breezy because those people had probably repulgued (can you say that?) thousands of empanadas. When you have made zero, repulging (probably can't say that) is not easy at all. So, I hope you'll cut me some slack when you see what I made for this weekend. … [Read more...]
"You just might do it wrong," said the little squeaky voice inside my head. I looked up from the Empanadas recipe and frowned. "I've made little filled pastries before." I replied, "Just cut circles, fill with meat, fold in half, and seal the edges with a fork. Easy!" "There's probably a proper way to make empanadas," said the voice, a little louder. "You should find out, before you make a fool out of yourself." The voice inside my head became louder still, chattering on until … [Read more...]
I am sitting at the dining room table with a cup of tea and cookbooks strewn about me. This is a normal Tuesday night. I spend as much time looking at random recipes as I do Argentinian recipes. I realize I am happy. Thank you, Food, for all your incarnations. Roasted Pumpkin Salad with Arugula and Chevre [Recipe] The cavity of a steaming, roasted pumpkin is filled with goat cheese, arugula and mint vinaigrette. Any pumpkin variety is acceptable, depending on seasonal … [Read more...]
