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  home together
i invite you dinner


10/07/2003, luz algranti, buenos aires
 
  dear mutationists, after argentinean independence day i´ve been thinking that one of the best ways of sharing what the hell is up down here is eating. voilá.

this are the receipes of two of the most traditional dishes in argentina. LOCRO, that is a corn stew and EMPANADAS that are individual pies (the receipe from the empanadas sounds terribly hard, but it´s not. in general we buy the dough already made at the supermarket). bon appetit, mes amies.

LOCRO

• wheat berries, barley, and white beans (just a quarter cup or so of each, maybe less), soaked at least overnight
• butternut squash (1 small or so), peeled & cubed
• sweet potato, cubed
• regular potatoes (a handful of small or 1 large), cubed
• a carrot or two, sliced
• a few ears of corn, shucked and cut through the cob into rings
• a bay leaf or two

Bring the grains and beans to a boil in some water in a large pot with a bay leaf, and cook til tender.
Add the butternut squash, sweet potato, potato, and carrot, cover and simmer til the vegetables get soft and begin to dissolve. Add salt to taste. Add the corn wheels and cook a few minutes more.
Serve with sofrito topping (below) and minced scallions.

Sofrito topping
• Tomatoes (red), diced small (a couple)
• Red peppers, diced small (a few)
• olive oil
• paprika
• salt

Heat the oil in a skillet, add peppers and begin to sauté. Then add tomatoes and continue to sauté. Add a generous amount of paprika (a few large pinches? a teaspoon maybe?) and a pinch of salt. Continue to simmer over low heat until the pan gets sort of dry.
Taste the topping -- it should be delicious.
Serve the locro in shallow pasta bowls; put a generous dollop of the sofrito on the locro and sprinkle sliced scallions on top.
Pick the corn wheels out of the stew as you go and eat the kernels, leaving the cob pieces at the side of the bowl.

EMPANADAS

In Argentina an empanada is essentially a stuffed pastry. The filling usually consists primarily of beef, but may also contain cheese, ham and cheese, or spinach.

Dough Recipe:
1 kg flour
2 eggs
200 g butter (or margarine)
1 tsp. salt
2-3 cups cold water
Olive oil
Corn Starch
Dissolve salt in water. Mix eggs, flour, butter and 1 cup of water to form a dough. While kneading the dough, gradually add in more water until the dough is soft and stretchy. If the dough becomes sticky, add more flour. Once the dough is the desired consistency, allow to rest for a couple minutes, then roll it out to a thickness of ~2-3 mm. Cut the dough into circles roughly 10-15 cm in diameter.
For a flakier crust, before cutting it into circles, lightly coat the dough with olive oil and dust with Corn Starch. Fold the dough in half (with the corn starch on the inside) and again coat with oil and corn starch. Fold again and roll out to a thickness of ~2-3 mm.

Filling (Relleno)
Every household in Argentina has its own special recipe for the empanada filling. The fillings also tend to vary from region to region, with some being sweet and others spicy. The following is the recipe for a sweet empanada filling typical of those found in the province of Santa Fe.
1 kg ground beef
1 large onion
2 tblsp vegetable oil
2 tblsp sugar
1 1/2 tsp black pepper
1 1/2 tsp paprika
1 tsp salt
1/2 tsp ground cumin (comino)
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/2 cup raisins
Green Olives (optional)
Diced Hardboiled egg (optional)
Diced boiled potatoes (optional)
Dice onion into small pieces and sautee in vegetable oil in a large frying pan. Add and brown ground beef. While beef is browning, mix in salt, sugar and spices. Once meat has finished cooking remove from heat and add raisons. If desired add sliced olives, egg or potatoes.

Empanada preparation
Place 1-2 tablespoons of empanada filling into the center of one of the dough rounds (tapas). Wet a ring of dough around the outer edge of the tapa with cold water and fold the tapa in half to encase the filling (the wetted portion will help the dough stick together). Now grabbing the upper corner of the folded dough, pinch and twist over a small (finger-sized) portion of the dough. Continue pinching and twisting around the perimeter until you reach the bottom of the empanada, so that the open edge is sealed shut. (If you didn't understand that last part, you can also just use a fork to smash together the outside edge). Do the same with all of the filling and dough.
To cook the empanadas, deep fry in vegetable oil on medium heat until golden brown. Alternatively, you can glaze them with butter and cook on a cookie sheet in the oven at 400F for 8-10 minutes or until light brown.
Allow empanadas to cool slightly then serve. Empanadas are usually eaten with your hands.




comments [1]


 
  comments

I accept the invitation!! - 10/07/2003, adrilip@hotmail.com
LOCRO!! MMMMMMMM!!!
Let's eat! Perfect food for winter days, even better with a good bottle of wine.
Cheers!
Adri



 







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