All posts filed under: Argentina


How to “repulgue” an empanada

“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 I admitted defeat. The voice was right – I needed to find out once and for all. Fast forward through several google searches and YouTube videos (seeing as my cookbook was no help in this area). Wouldn’t you know, there actually IS a proper way to shape empanadas and it does NOT include sealing the edges with a fork. The method is to “repulgue,” or roll the edges to make the appearance of a two strand braid. As fate would have it, an Argentinian blogger living in Paris just happened to blog about this very technique 12 days ago! Huzzah! …

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Menu: Argentina

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 availability. Beef Empanadas [Recipe] A savory beef filling is wrapped in pastry and baked. Traditional recipes include hard-boiled egg and green onion. Chimichurri Dipping Sauce [Recipe] This garlicky dipping sauce made with fresh parsley has the consistency of a loose salsa. Pastel de Papa con Elote (Potato and Corn Pie) [Recipe] Mashed potatoes topped with pureed corn and baked. Crepes with Dulce de Leche [Recipe] Crepes are spread with a thin layer of milk fudge, rolled, and served warm from the oven.

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About the food of Argentina – Beef, it’s what’s from Argentina

My mom tells me I didn’t like meat when I was a baby. My little chubby fingers pushed past the pot roast to get to the potatoes. To this day, I’ll almost always pick a black bean burger (or turkey burger) over a regular, beef burger. In fact, we eat vegetarian most nights. Well, here we are in Argentina. Land of Beef. Think Americans like their moo? Check this out… the average Argentinian consumes 2-4 servings of beef per meal, making their per capita beef consumption double America’s. (Source) brb… … Sorry, I had to go get some of my husband’s blood pressure medicine. My heart hurts. Let’s move on. Despite their obsession with red meat, Argentinians eat plenty of fruits, vegetables, and grains. In fact they grow a healthy supply of wheat, corn, potatoes, and grapes. These staples make their way into many popular dishes and Argentina is known for great wine. (For those that do not consume alcohol, you might enjoy the popular tea, Mate, drunk throughout Argentina.) While they may be using local crops in their cooking, many Argentinian …

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