Monday Meal Review: Argentina

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This is meal #7 in my personal challenge to eat one meal from every country in the world. This week I used my Great Aunt's dishes for the first time. Her name was Caterina, but we called her Lulla Rina. Lulla Rina made two of my favorite childhood treats: spaghetti tossed with boiled potatoes and marinara, and braided challah with whole eggs baked inside. She's been gone a long time now but I still smile when I think of those unusual treats. The day of our Argentine feast, I … [Read more...]

Recipe: Chimichurri Sauce

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Serves 4 Chimichurri sauce is traditionally served with Beef Empanadas in Argentina. The bold garlic flavor also goes well with any grilled beef. Ingredients: 3/4 cup chopped fresh parsley 1/4 cup chopped fresh oregano 1/2 cup olive oil 1/4 cup chopped red onion 1/4 cup red wine vinegar 2 Tbsp water 5 garlic cloves, crushed 1 tsp salt 1/4 tsp red pepper flakes 1/4 tsp pepper Method: 1. Combine all ingredients in a food processor or blender. Process until a loose salsa … [Read more...]

Recipe: Potato and Corn Casserole (Pastel de papa con eliote)

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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...]

Recipe: Crepes with Milk Fudge (Panqueques de Dulce de Leche)

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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...]

Recipe: Beef Empanadas

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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...]

Recipe: Roasted Pumpkin Salad with Arugula and Chevre

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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...]

Video Saturday: the Argentine Tango and Yerba Mate Tea

Have a wonderful day everyone! Stay tuned for recipes and photos by Monday :) Argentine Tango: [youtube=http://www.youtube.com/watch?v=oN0o_ZgdCL0] About Yerba Mate Tea (I found some at Whole Foods made by Traditional Medicinals): [youtube=http://www.youtube.com/watch?v=s3ArZw4bBsM&feature=channel] … [Read more...]

How to “repulgue” an empanada

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"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...]