An American Mom Makes Argentine Food

     Last year when Allison did a year long study abroad in Argentina, I was thrilled when I got the chance to visit her there.  Caroline and Jennifer went too and we had a wonderful time.  Buenos Aires is the largest city in Argentina and it's full of wonderful things to see and do.  We went to the Evita Museum, Tango Dancing, and Recoleta Cemetery.  We saw the Japanese Gardens and toured the many varied neighborhoods in such as Palermo.  One thing we did a lot of is eat, because the food is fabulous!  About 97% of the Argentine people have a European background and much of the cuisine has an Italian or Spanish influence. Of course the meat is great, but so are the vegetables.  Everything is smaller and tastes better - chicken, lettuce, eggplant.  Even the portion sizes are smaller and frankly, so are the people! 

There was a place about two blocks from Allison's apartment called la Continental.  One restaurant out of a franchise chain, it was like a Panera Bread - sort of fast food only with an extensive menu. Sometimes Allison would meet friends there and they would study while they ate. The girls and I went a couple of times while we were there.  We ordered the typical foods: empanadas, pizza, and milanese. Each type of empanada had its own crimp design along the edge according to what filling is inside.  We loved the cheese and onion ones, but also the meat kind.  Allison's favorite pizza had yellow banana peppers and green olives on it; a surprisingly delicious combination!  The milanesa is similar to eggplant or veal parmesan except very thin steak is used. It's breaded, fried (or baked), and often served topped with marinara sauce, cheese and sometimes ham. Now that she's back in school here in the Midwest, it's senior year career fair-interview time.  I went down to see her last week in order to drop off the standard black business suit, and while I was there I cooked up some of her Argentine favorites.  Since I only had a limited amount of time,  I cut some corners - I used frozen pizza dough, refrigerated biscuits and an easy red sauce. 

Milanesa

For Easy Marinara Sauce:

1 (15 oz.) can tomato sauce

1/2 teaspoon oregano

1/4 teaspoon pepper

1/4 teaspoon garlic powder

For the Milanesa Steaks

1 pound very thinly sliced sirloin tip steaks

1 cup flour

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

4 eggs

1 tablespoon Dijon mustard

1 cup Italian seasoned bread crumbs

2 tablespoons olive oil if frying or cooking spray if baking

8 oz. mozzarella cheese

8 oz. sliced ham (optional) 

1 tomato, thinly sliced

2 teaspoons dried oregano

Directions

Make the super easy sauce first by combining the tomato sauce, oregano, salt, pepper, and garlic powder and let it simmer over medium low heat while you are breading the steaks.

Next follow these steps to prepare the steaks for cooking:

 

In a bowl, mix the flour, salt, pepper, and garlic powder together.  Cut the steak into serving sized pieces.  Use tongs to submerge the steak in the flour so its covered all over.

 

In a second bowl, whisk together the eggs and mustard.  Dip the flour covered steak in it.

 

Finally, pour the bread crumbs out onto a plate and coat both sides of the steak with them.

Now they can either be baked or fried.  If baking, spray both the pan with cooking spray and the top of the steak.  Bake at 375 degrees for about 15 minutes or until the crust is nice and brown.  If frying, heat 2 tablespoons olive oil in a pan over medium heat and cook about 10 minutes on each side.  Be careful not to burn the crust and try to turn the steak over only once.

Transfer the steak to a baking pan (if not on already) and ladle sauce onto each piece.  Top with a ham slice (if using), cheese, and a tomato slice.  Sprinkle with some of the oregano.

Place the pan containing the milansea into a 375 degree oven for about 8 to 10 minutes or until the cheese is nice and melted.  These are often served with French fries! Enjoy!

Empanadas

Meat Filled Empanadas

For the meat filling ingredients and directions, please go here: http://yatesyummies.blogspot.com/2012/02/easy-empanadas-for-allison-and-cassie.html

I now use refrigerator biscuit dough because it's so easy to use. Bake at 425 for 15 minutes.

 

I just spread out the dough rounds like a little pizza, fill, and seal with fork tines.

Onion Cheese Empanadas 

Ingredients

2 onions, thinly sliced

2 tablespoons olive oil

1 cup shredded mozzarella cheese 

Directions:

Saute the onion in the olive oil until very soft and just beginning to barely get brown.

Fill each dough round with about a tablespoon of onion and a tablespoon of shredded mozzarella cheese. Fold, seal, and bake at 425 degrees for 15 minutes or until the crust is nice and brown.  

 

Allison's Favorite Pizza

Ingredients for two 12 inch pizzas:

1 batch of the easy marinara sauce from above

2 packages of frozen dough for a 12 inch pizza or a premade crust

8 oz. ham slices

4 cups shredded mozzarella cheese

1/2 cup jarred yellow banana peppers

1/2 cup green onives

1 tomato sliced thinly

2 teaspoons dried oregano

Directions

 

Spread the dough out onto a pizza pan, baking stone, or even a cookie sheet. Ladle the sauce on to the pizza and spread it around.  Top each pizza with 2 cups of the cheese, ham slices (if using), banana peppers, green olives, tomato slices, and a teaspoon of oregano.  Bake on the middle rack at 425 degrees for about 15 minutes or until crust is brown and cheese is bubbly.

 

Truffle Oil & Parmesan - a Powerful Pair!

Lemon Truffle Parmesan Salad,

 Truffled Portobello Pizza,

 and Baked Truffled Cheese Fries





     Truffle oil, actually a plain oil infursed with truffle extract, is very potent stuff!  It usually elicts a strong reaction;  either you love it or can't stand it.  Our family is enamored with the earthy flavor and strong aroma in truffle oil - especially in dishes that also call for the buttery nutty taste of Parmesan cheese. The combination of these two ingredients takes a recipe over the top and beyond the ordinary!  In this post I have included three of our favorites. 
     The Lemon Truffle Parmesan Salad is adapted from one of my most used cookbooks, The Family Chef by Jewels & Jill Elmore.  When our Uncle Bruce had it, he raved about it so much that Aunt Betsy gave  him a bottle of truffle oil in his Christmas stocking!                                 

     The Truflled Portobello Pizza is Jenn's invention and a Sunday supper favorite.  She came up with the idea of using arugula, mushrooms, a couple different cheeses, and a drizzle of truffle oil. By using a premade homemade crust, it is so easy and simple to make. All I can say is that it is truly fabulous! 

    Last is a recipe for Baked Truffled Cheese Fries.  I patterned them after the truffle fries we get at our favorite "after church" restaurant.

    Enjoy these yummy truffle oil and Parmesan pairings!

 Lemon Truffle Parmesan Salad                                                                                       

    Salad:                                                                   

    2 bunches of romaine lettuce

    2 handfuls of arugula (optional)

    1 (15oz.) artichoke hearts, drained

    1/2 chopped hazelnuts

    1/2 cup Parmesan cheese, grated
    Toss all ingredients together.

    Dressing

    1 cup olive oil

    1 tablespoon truffle oil

    1/4 cup lemon juice                                                                                   

    2 tablespoons shallot, finely chopped

    1/2 cup Parmesan cheese, grated

    1/2 teaspoon salt

    1/4 teaspoon pepper                                                

    Whisk all ingredients together.

Steps for Truffled Portobello Pizza

1.  Gather the Ingredients

You will need 3 baby portobello mushrooms, 2 cloves pressed or minced garlic, 1 handful washed arugula, 2 tablespoons olive oil, 1 1/2 teaspoons truffle oil, 1 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, and one premade whole wheat pizza crust.



2.  Prepare the Crust



Brush the crust with 1 tablespoon of the olive oil.  Spread the garlic over the crust.  Wash, dry, and slice the mushrooms.  Arrange the mushrooms on top ot the crust.

3.  Continue to Build





     Sprinkle the on the two cheeses and then arrange the arugula on top.  Drizzle the top with the remaining 1 tablespoon of olive oil.

4.  The Finishing Touches

     Bake in a 450 degree preheated oven for about 13 minutes.  Before slicing, drizzle the 1 1/2 teaspoon truffle oil over the top of the pizza.

Step for Baked Truffled Cheese Fries

1.  Gather the Ingredients



You will need 4 peeled russet potatoes that have been cut into 1/4 inch wide long strips, 1 tablespoon olive oil, 1 tablespoon finely chopped parsley, 2 cloves garlic that have been put through a press, 3 tablespoons grated Parmesan cheese, and 2 teaspoons truffle oil.

2. Rinse and Soak



1/4 wide inch strips can be made by cutting the potato lengthwise every 1/4 inch and then cutting those slices into 1/4 inch strips.  Rinse the strips and drain them.  Then put them in a bowl and cover them with hot water.  Let the potatoes sit in the hot water at least 10 minutes.

3. Prep and Bake

                                











Preheat the oven to 475 degrees.  Cover a cookie sheet with foil.  Drain the potatoes, give them a final rinse and drain again.  Dry the strips off by using paper towels to blot off the moisture.  Put the potatoes in a dry bowl and toss them with the olive oil.  Place them on the cookie sheet in a single layer.  Bake them for about 30 minutes, making sure you turn them over every 10 minutes.  At the end of the cooking time, they should be nicely browned.

4.  Mix the Seasonings





Mix together the parsley, grated Parmesan, garlic, and truffle oil.  When the potatoes have finished baking gently toss this combination on them while they are still very hot.  Then sprinkle on a little salt.

5.  Serve with a Dipping Sauce



Mix together 1/2 cup mayonnaise, 1 clove garlic which has been put through a press, and 1 tablespoon of lemon juice.  Yum!

BBQ, Buffalo Chicken, and Margarita Pizza - Fast!

A few weeks ago, Jenn came back from visiting Caroline with a great recipe for Buffalo Chicken Pizza.  For a few years now, I have really struggled with making pizza. I have tried all kinds of techniques for making the dough - and have failed at all of them!  Whipping up a sauce or slapping down toppings I can do - but making the crust is not my strength.  Jenn had the answer; they used a premade crust and it was even whole wheat at that. So, when I swallowed my pride and used the shrink wrapped crust, I also realized that pizza could now be made very, very easy.  The buffalo chicken recipe is really yummy, and making a reduced fat blue cheese dressing as part of the topping eases some of the guilt. Likewise, the barbecue chicken pizza is equally delicious and using the South Beach diet recipe for BBQ sauce, makes it a bit more healthy. Finally, for garlic lovers, a margarita pizza is included. The blend of basil, tomatoe, and melted fresh mozzerella cheese is just divine!

Barbecue Chicken Pizza

1 prepared pizza crust or pizza dough rolled out and ready to go

¾ cup prepared BBQ sauce (use bottled or diet recipe below)

5 or so thinly cut slices from a red onion

1 cup smoked white cheese sauce as Gouda, shredded

1 cup mozzarella cheese shredded

2 cups chopped, cooked chicken (2 chicken breasts)

1 tablespoon thinly sliced green onions or chopped parsley

 Brush the pizza crust with a little of the BBQ sauce.  Mix the rest of the BBQ sauce with the chopped chicken and spread evenly over the crust.  Mix the two cheeses together and spread them on top of the chicken.  Separate the onion slices into rings and place them on top.  Bake at 450 degrees for 13 minutes.  After baking, garnish the top with chopped parsley or thinly sliced green onion.

South Beach BBQ Sauce – From South Beach Diet Book
1 (8-ounce) can Tomato sauce
2 tablespoons White vinegar
2 teaspoons Chopped fresh parsley
1 teaspoon Worcestershire sauce
1 teaspoon Ground mustard
1/4 teaspoon Salt
1/8 teaspoon Freshly ground black pepper
1/8 teaspoon Garlic powder

Combine all ingredients together. Refrigerate in a plastic container.

Buffalo Chicken Pizza

1 prepared pizza crust or pizza dough rolled out and ready to go

6 tablespoons of butter or margarine (I used “I Can’t Believe It’s Not Butter”)

6 tablespoons hot pepper sauce such a Frank’s

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

2 cups diced cooked chicken (2 chicken breasts)

¼ cup of blue cheese dressing (use store bought or the diet recipe below)

1 tablespoon thinly sliced green onions or parsley

Put the margarine and hot pepper sauce in a microwave safe bowl and microwave on high for about 20 seconds.  Stir until completely combined and brush a little on the pizza crust.  Combine the two cheeses and spread them evenly over the top of the crust.  Add the rest of the hot pepper sauce mixture to the chicken and spread it evenly over the top of the cheese.   Drizzle the blue cheese dressing over the top and bake at 450 degrees for 13 minutes.  Garnish with thinly sliced green onions or parsley.

Light Blue Cheese Dressing

½ cup crumbled blue cheese

1 cup light mayonnaise

2 tablespoons plain vinegar

¼ cup reduced fat sour cream

1/8 teaspoon garlic powder

Mix all ingredients together.

Margarita Pizza

1 prepared pizza crust or pizza dough rolled out and ready to go

4 gloves of garlic put through a press

2 tablespoons of olive oil

4 tablespoons washed and thinly sliced basil leaves

1 or 2 ripe red tomatoes, sliced
1 pound fresh mozzarella cheese, sliced

Brush 1 tablespoon of the olive oil on the crust.  Spread the pressed garlic over the crust. Arrange the basil, tomatoes, and tomato slices over the top. Drizzle with the remaining olive oil and bake at 450 degrees for 13 minutes.