24 , 24 24 . Is a amazing world wide live blogging event organized by Foodbuzz, a food blogger’s community , for their official launch. I am so proud to be one of the chosen for participate in this wonderful event among 24 others world food bloggers .
First of all, let me tell you something, for most Argentine people the best food is home- made among friends and relatives. But, don’t misunderstand me .They like going out and eating in good restaurants because here there are very good ones. Anyway, home is the best choice.
If you are thinking about having a great feast for argentines you have two usual options: The first one is asado (Barbecue), which is more than a simple meal, it is mostly a social meeting.
Many Argentine families have in their own grill in the backyard of their homes (called parrillas), where they meet on the weekends for a meal together with friends and relatives to have a good moment , chatting drinking beer or wine and enjoy the sun ; or a great lunch or dinner in an old fashion way style. There is a huge table where everybody sits around it, talking, eating, drinking, sharing personal experiences and having fun. To have dinner in an old fashion way with close friends and relatives was my choice
The key to have a good dinner party is always a good conversation, drinks, and try the guests be as comfortable as possible. You should cook something that gives you time to talk with your guests and enjoy yourself. Pasta is a good choice, because all you need is a good salad, bread, and good wine. But in a country mostly meat-eating, beef is an integral part of the culture.
Million of Argentine people enjoy it nearly every day. So, I added a meat dish too. As the ever-popular empanadas, and cheese for hors d'oeuvres
Argentine’s cheeses are great. Many cheeses are made in here based upon European style such as Cheddar, Gruyere, Parmesan, and Emmenthal, among others. Some of the best Argentine cheeses I've heard about include: Reggianito (similar to Italian Parmigiano Reggiano), Sardo (made from cow's milk instead of sheep's milk), and Goat Feta
I always prepare my dinner parties the day before, visiting the grocery and butchers. Fresh flowers and candles are welcome and checked, as well, table linen, glasses and wine.
To host my friends and relatives I set the table and prepare a good cheese selection, I like to present it on a large wooden cutting board; all cheeses must be in room temperature.
I also served Empanadas in medium wooden bowls.
There are many ways to make empanadas, baked, fried, “criollas” (The word criollo usually means native-born, as in the sons of the Europeans in that case means native cuisine) or in puff pastry. The favorite ones in our home are baked crusty-puff pastry.
You can fill empanadas with almost anything I chose Roquefort (blue cheese) celery and walnuts, because everybody loves them. I let you know our best favorite recipe.
Empanadas
12 puff pastry circles approximately 5 inches in diameter.
Or use this:
“Criolla” dough recipe
- 500 g flour
- 1 large egg,
- Salt,
- 125 g. "grasa de pella" (Sort of veal fat)
- ½ cup Water
Combine flour and salt in a bowl.
Pour in melted "grasa de pella”, the egg and water until combined.
Turn out on a floured surface and knead until smooth.
Leave rest (about 20 minutes) covered with moisten dishtowel.
Roll on the dough stretching until 3 millimetres thick.
Cut circles approximately 5 inches in diameter.
Fill
- 150 g blue cheese
- 150 g cheese (I used mozzarella or Argentine Port salut )
- 50 g celery cute in dice
- 100g coarsely chopped walnuts
In a food processor, process the cheese Add the celery and walnuts..
Place a teaspoon of fill in the centre of the dough circle. Lightly brush the edges with water. Fold the dough over the filling. Crimp the edges pressing them with a fork or overlapped small folds along the line of union of the edges as a sort of seam called here "repulgue".(I can’t do this, it is so hard for me, even training, it never seems perfect as argentines do it) Make sure it is perfectly closed .I give to empanadas a sort of cappelletti shape . So, then wrap the half moons around your little finger, giving them a half-twist to turn up one pair of corners and pressing the other pair together to make little rings.It is easier and looks beautiful Pre heat the oven (356,00°F). Put the empanadas on a buttered cookie sheet. Brush the tops lightly with egg yolk or butter and bake until they’re light brown
Matambre, is another typical dish and another favorite meal among Argentine people, that I include in my dinner If you have never heard about it,
Matambre is a meat roll stuffed with eggs, herbs and vegetables, that is then boiled or oven-roasted and pressed for hours. The literally translation of this word is “Hunger killer”.
Only in Argentina you’ll find that all butchers know how to get the right and delicate cut from the cow.
Matambre is one of the muscles of the abdomen; it's underneath the skin of the belly. You can use flank steak, but really, it is not the same thing. Matambre is served cold and in thin and delicate slices .It was my choice to starter
For this particular dinner I chose to serve wine, water and soft drinks .We launched with a simple sparkling wine.for the salad We also chose only red young Argentine Malbec as the perfect option for the meat (Chakana 2006) with hints of sweet vanilla, milk chocolate, and toast, was the perfect combination also forr the pasta dish.
But as I love white wine, we opened my favourite Chardonnay too. .
Lindaflor ,from Monteviejo winery. Incredible buttery nose with fresh subtle exotic fruits. Smooth with touch of oak, not too overwhelming, is a full bodied chard. My advice is decanted for one hour before serve and half hour hours for the red one.
After the matambre we started our dinner with a fresh smoked salmon, avocato, icing lettuce salad. That I served in verrines with vibrant colors plastic forks. Garnish with salt, pepper, olive oil, and balsamic vinegar. The next dish was my famous rolled filet mignon (of course) stuffed with ham, bondiola (pork shoulder) and Roquefort (blue cheese).
Let me make a hiatus here and explain. Most blue cheeses here are called Roquefort by the people. In fact, Roquefort falls under the 'protected designation of origin' (PDO) provided by the European Union Law.
The real Roquefort cheese is made with only Lacaune ewe (a kind of sheep) milk and blue cheese here are made with identical techniques, but made with cow milk. Argentine people refuse calling it blue cheese, they prefer the name Roquefort. I participated in many discussions about this topic.
Back to the theme Previously, the meat was overnight marinated in white wine, shallots, salt, pepper, parsley and powdered red pepper.
The next and last dish was squash green ravioli in cream, sage, white wine and cheese sauce. The dessert was a simple orange flan (custard) with dulce de leche sauce (known in USA as caramel).
Orange Flan with dulce de leche
Ingredients
- 1 cup sugar caramelized
- 4 eggs
- 1 can condensed milk
- Same can measure orange juice
Method
Preheat oven to 325 degrees.
Pour 1 cup sugar in a warm pan over medium heat. Constantly stir sugar until it browns and becomes caramel. Immediately pour approximately 2-3 tablespoons of the caramel into each ramekin, tilting the ramekins to swirl the caramel around the sides. You may reheat the caramel if it starts to harden.
In a blender blend the eggs together then slowly mix in the condensed milk followed by the orange juice, blending smooth after each ingredient is added.
Pour the flan mixture into caramel lined ramekins. Place ramekins in a ceramic baking dish and fill the dish with 1-2 inches of hot water.
Bake for 45 minutes in the water bath and check with a knife off to the side of center. If knife comes out clean, they are done.
Remove from water bath and let cool. Let each ramekin cool in refrigerator for 1 hour. Invert each ramekin onto a small plate, letting the caramel sauce flow over the flan.
Spoon the top
with dulce de leche and serve
Coffee, petit fours and a pleasant conversation at the end of the meal. I enjoyed a lot this dinner; it was lovely, full of joy and funny things. And this is one of the ways Argentine families enjoy themselves and have a good time.
My garden was the inspiration for this recipe. I recently bought some flowers to add color and happiness to those beautiful days.
These warms days inspire us to out door chatting among friend or family,and nothing better than a spread.But you can use in casual indoor parties in cold evenings
as appetizer spreading over toast, crackers, and grissini, bread or, and, especially coating pears chips.
Scented lavender, gorgonzola, pears and ricotta spread.
25g gorgonzola cheese
50g fresh ricotta cheese
½ poached pear
2 Tbsp yogurt (no sugar)
½ Tbsp honey mustard
½ Tbsp lavender
Smash the cold pear with a fork Let rest
With a fork smash gorgonzola cheese and mix with ricotta, add the pears, honey mustard and yogurt
and mix well Refrigerate for a few hours before serving and coat with lavender
More one thing , I like to say thanks to Val from More than burnt toast for gave an award .Thaks for this !!!
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