Salta Style: Empanadas, Humita, and Milanesas from "The North"

Last spring, when I visited Buenos Aires and Mendoza, I thought all the food I sampled were just delicious.  However, I kept hearing that the best empanadas in Argentina were found in the province of Salta. I got my wish to try some Salta style cooking when Allison's Argentine friend Lucas came to visit. He graciously gave me a cooking lesson while making us a wonderful meal. Located in "The North", the cuisine of Salta is influenced by native culture, their neighbors in nearby Bolivia, and Italian, Spanish, and Arab immigrants. The impact of those factors is evident in the spices used: paprika, cumin, chili powder, garlic, and peppers. But what really surprised me was adding nutmeg in the "marinade" for the steak.  I loved the way it played off the cumin and enhanced the flavor of the milanesas.  Besides the milanesas, Lucas made us two other Salta specialties.  Humita is a cheesy corn dish that is often wrapped in corn husks and steamed.  Here it is "from the pot" and contains paprika and a touch of chili powder along with sauteed onions, peppers, and tomatoes. We also had Empanadas Saltenas which are unique since they have finely chopped potatoes in them and a bit cumin. All that's needed to complete this feast is a simple salad of lettuce, tomato, and avocado along with some yellow mustard and lemon slices to serve with the milanesas.  

Salta Style Milanesas

Ingredients for Eight Servings:

2 pounds of very thinly sliced sirloin tip steaks

4 eggs

8 garlic cloves, put through a press

1/2 teaspoon cumin

1/2 teaspoon nutmeg

1/4 teaspoon salt

1/8 teaspoon white pepper

1/8 teaspoon black pepper

1 cup very warm (not boiling) water

4 cups unseasoned bread crumbs

Corn oil for frying

Directions:

Pound the steak with a meat tenderizer tool or something similar so it becomes about 1/4 inch thin. Cut the steak into portion sized pieces and set aside.  In a large bowl, whisk the eggs and add the garlic, cumin, nutmeg, salt, white pepper, and black pepper.  Add a cup of very warm (not boiling) water and whisk it in.  Submerge the steaks in the egg marinade.  Let them sit for 30 to 40 minutes.  Then pour a good amount of the bread crumbs onto a plate and dredge each piece of steak so it is coated.  Press down on the steak with your hand to insure that the bread crumbs adhere to the meat.  Add more of the bread crumbs to the plate as needed as you continue to coat the steak pieces. Pour an inch of corn oil into a large frying pan and heat it until a piece of bread crumb placed in it sizzles.  Over medium heat, fry both sides of each milanesa until the outside is a golden brown and when you cut into it, the meat is done.  Be careful that the heat does not get up too high so that the crust burns and the meat inside is not done. This takes about seven minutes per side; it's best if the meat is turned over just once to keep the crust on.   When the meat is brown on both sides, take it out of the pan and place on paper towel to get rid of the excess oil.  Then place on a serving platter and serve with lemon slices and yellow mustard on the side.  These are best served right away.  If you don't plan on frying  up all the milanesas at once, Lucas shared that they can be kept in the freezer for up to a week.

Humita

Ingredient for Eight Servings:

2 large (32 oz.) cans of corn

(or 8 cups of fresh corn cut off ear of corn)

1 medium onion, diced

1 medium green pepper, diced

1 medium tomato, diced

2 tablespoons corn oil

1 cup vegetable broth

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon chili powder

1/4 teaspoon oregano

1/4 teaspoon black pepper

16 oz. mozzarella cheese, shredded or cut into pieces

1/2 cup cream

1/4 cup grated Parmesan cheese

Directions:

Process the corn kernels in a food processor just enough to break them down but not enough to let them get mushy.  Set the corn kernels aside.  In a good sized sauce pan, saute the onions, green pepper, and tomato in the 2 tablespoons of oil.  When they are tender, add the broth and simmer about 5 minutes.  Add the corn and continue to simmer for about 7 more minutes.  Pour in the cream and combine.  Add the mozzarella cheese and stir well until the cheese is melted.  Stir in the parmesan cheese to finish it off.   Transfer the humita into a large bowl or container and serve.

Salta Style Empanadas

Ingredients for about 48 empanadas:

1 pound ground beef

3 eggs, hard boiled

2 large potatoes

1 medium onion very finely diced

1 medium tomato, very finely diced

1/2  red pepper, diced very finely

1/2 green pepper, diced very finely

2 cloves garlic, put through a press

1/4 teaspoon paprika

1/4 teaspoon cumin

1/4 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup sliced green onions

2 packages of premade puff pastry or pie crust dough

Directions:

If the eggs are not already hard boiled, put them in a pot, cover them with water, and bring the water up to a boil. Turn the heat down and simmer for 15 minutes. Take off the heat and run cold water over the eggs.  Set aside.  Place the dough on a floured surface and roll it out a bit.  Use the top of a glass to cut out circles according to the size desired.  Set them aside. Place the ground beef, onion, red pepper, and green pepper in a large skillet. Cook over medium heat until the meat is browned.  Drain off any fat.  Add the tomato and garlic and saute for about another minute. Take off the heat and set aside.  Peel the potatoes and cut them into cubes. Put them in a pot, cover them with water, bring to a boil, then turn down the heat and cook until tender and a fork pierces them easily.  Drain the potatoes and finely dice each cube. Add the potatoes, paprika, cumin, oregano, salt, and pepper to the meat mixture and gently stir to combine. Set aside. Peel the eggs, chop them, and combine with the sliced green onions. Take a dough round, put a teaspoon or so of the meat mixture in the middle, and top it with 1/2 teaspoon of the egg mixture. Dip a finger into water and run it along the inside edge of the dough circle. Fold the circle in half and press the edges together to seal. Lucas flutes the edges by pulling the dough up and over, working from one edge all the way across to the other. The empanadas can either be fried in some corn oil or baked in a 400 degree oven for 12 minutes or until brown.

Chicken Soup with Rice is ...Nice!

https://www.youtube.com/watch?v=sNBzJlpwChU

According to my Google search, January is . . . . National Careers in Cosmetology Month, National Eye Health Care Month, National Fiber Focus Month, National Hobby Month, National Soup Month, Hot Tea Month, Oatmeal Month, and Prune Breakfast Month!  I think the best one to celebrate is soup, especially since it's satisfying yet healthy enough to let one stick to a resolution to eat right.  Roy and I love to have soup for dinner during these chilly days and this simple one is a favorite. He challenged me to put some of our favorite soups up on the blog this month, so here is the first one.  Enjoy!

Simple and Easy Chicken Soup with Rice - Serves 4

Ingredients:

1 cup cooked rice - white, brown, or wild

1 medium onion

2 celery stalks

3 good sized carrots

2 tablespoons vegetable or olive oil

2 cooked chicken breasts or a roasted chicken from the store (about 3 cups)

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/4 teaspoon pepper

3 (15 oz.) cans chicken broth ( about 6 cups)

Directions:

     If you haven't already cooked the rice, do that first.  It can cook while you are putting everything else together and be ready to throw in at the end.  Cook the rice according to package directions, but typically for 1 cup of cooked rice, you stir 1/2 cup uncooked rice into boiling water and cover it.  Reduce the heat to low and let the rice absorb the water.  It will take about 20 minutes for white rice but up to 40 if you are using wild rice.

     Wash, peel, cut off the ends and slice the carrots. It should yield about 3/4 to 1 cup worth.  Wash the celery stalks, cut off the ends, cut down the middle, and then slice. You should have about 3/4 to 1 cup worth as well.  Peel the onion and dice it.  It should also amount to about 3/4 to 1 cup full.

     The next step is to saute the carrots, celery and onions in the olive oil until they are tender.  If I am in a hurry, I put them in a bowl along with the olive oil, cover the bowl and zap them in the microwave on regular power for 6 minutes, Then I put them in the soup pot.  Or, you can just saute them directly in the pan like most people do! 

     While the vegetables are cooking, dice the cooked chicken breasts or take the meat off of a grocery store bought roasted chicken. (To cook chicken breasts or other parts, I just put them in a pan and cover them with water.  I bring the water up to a boil then turn it down to medium low and let them simmer for 20 minutes or until no longer pink inside.  It is nice to throw a peeled carrot, peeled onion, and/or celery stalk in the pot to give the chicken more flavor.)

     When the vegetables are tender, add the cooked chicken, cooked rice, basil, thyme, pepper, and chicken broth to the soup pot.  Bring it up to a boil, then reduce the heat.  The soup can be eaten immediately, but if you let it simmer for 10 to 15 minutes more, the flavors meld together.

This makes a filling meal, especially with a nice green salad.  Enjoy and stay warm!

Cupcake Celebration!

December 15 is "National Cupcake Day"!  I try not to eat too many sweets, but I couldn't resist baking up a bunch of cupcakes to celebrate this foodie holiday.  When I do indulge in a dessert, I want the good stuff: butter, cream, etc.  However, whatever I bake has to be quick and easy.  I found this short cut to making really delicious cupcakes from the TidyMom blog on a 2007 post.  What I like about it is that any flavor cake mix can be used and then jazzed up with a few extras.  Topped with rich buttercream frosting and decorated, these cupcakes definitely evoke a "Wow" from all!  Below are the basic steps for any cake mix and plain butter cream frosting plus the variations I used to make Red Velvet Cupcakes with Peppermint Cream Cheese Frosting, Oreo Cookie Cupcakes with Chocolate Buttercream Frosting, and Chocolate Carmel Cupcakes with Vanilla Buttercream Frosting.

Basic Cupcake Ingredients

For about 18 cupcakes:

1 box good quality cake mix

3 eggs

1 stick butter (1/2 cup), melted

1 cup water

 Basic Buttercream Frosting Ingredients

To frost 18 cupcakes:

3 cups confectioners sugar

2 sticks of butter (1 cup)

1/4 cup milk or cream

1/4 teaspoon salt

 

Addition Ingredients for the "Wow!" Factor:

The variations are endless.  The inspiration I got here came from bakery bought cupcakes I purchased for Allison's birthday back in September.  They got me thinking of possibilities...

Basic Directions:

Put the cake mix, eggs, melted butter, and water in a bowl and mix for two minutes.

The batter will me nice and thick. (This one was a German Chocolate cake mix.)

Place a cupcake liner in the well of each muffin tin and spoon 1/4 cup batter into each one.

Bake in a preheated 350 degree oven for 20 minutes, or until a toothpick comes out clean.

Directions for Basic Buttercream Frosting:

Place the confectioners sugar, butter, liquid, and salt in a mixing bowl. Beat at high speed until combined.  If it seems too thick to be spreadable add more liquid one tablespoon at a time.

Variations:

Red Velvet Cupcakes with Peppermint Cream Cheese Frosting

Follow the basic directions for the cake batter above using a red velvet cake mix.

 Stir in one cup of semi-sweet chocolate chips.

 To the basic buttercream frosting recipe, add 1(8 oz.) package of cream cheese and 1/2 teaspoon peppermint extract.  Reduce the amount of butter to 1/2 cup (1 stick).  After frosting, top the cupcakes with crushed candy canes and coarse decorating sugar.

Oreo Cookie Cupcakes with Chocolate Buttercream Frosting

Follow the basic directions for the cake batter above using a white cake mix.

 Stir in 1 cup of crushed Oreo cookies (about 10 normal sized cookies).

 Before you fill up the cupcake liners, drop 1/2 of an Oreo into the bottom of each one.

To the basic frosting mix, add 2 oz. (2 squares) of unsweetened baking chocolate, melted.

After frosting, top each cupcake with a mini Oreo and a bit of crushed Oreos crumbs.

Chocolate Caramel Cupcakes with Vanilla Buttercream Frosting

 Follow the basic directions for the cake batter above using a German chocolate cake mix.

Bake the cupcakes as directed.

 Combine 1 cup sweetened condensed milk with 1 cup caramel topping (like Hershey's brand).

Immediately after taking cupcakes from the oven, poke holes in each one.  Pour a healthy tablespoon full of the caramel mixture over each one. Let sit about 10 minutes before frosting.

 Add 1 teaspoon of vanilla to the basic frosting mix. After frosting sprinkle with Health bar bits.

Sunny California Kale Salad

  After eating all the rich Thanksgiving dishes last week, I found myself dreaming of a healthy but tasty salad Jenn and I had when she was relocating to California.  So - here I go - I have to duplicate one more salad from our travels!  While it has a lot of health benefits (One cup has these percentages of the following daily requirements: 130% vitamin A, 85% vitamin C, and 435% vitamin K), it also has enough rich flavor to be fall-festive holiday fare.  The restaurant we ate this salad at overlooks the ocean and is right down the street from Jenn's apartment. We watched families enjoying a day on the beach as we munched on it!  Enjoy!

Ingredients:

For the salad:

5 oz. package of organic baby kale, about 4 cups

1 large Fuji apple, about 1 cup diced

1/2 cup grated parmesan cheese

1/3 cup sliced almonds

1/3 cup golden raisins

For the dressing:

3 tablespoons olive oil

2 tablespoons lemon juice

1/2 teaspoon lemon pepper seasoning

 

 

Directions:

 

Slice and core the apple, then dice enough of it to make 1 cup.  Give the kale a good chopping; you should have about 4 cups worth from the 5 oz. package of organic baby kale.

 

Put the kale, apples, parmesan cheese, sliced almonds, and golden raisins in large bowl. Whisk the dressing ingredients together and pour 1/4 cup of it over the mixture in the bowl.  Toss.

West Coast & Midwest: Autumn "Salads"

     While I was in California with Jenn, we ate at a few trendy little restaurants that were packed with people.  The outside seating seemed to be as large as the inside and in a couple of them, was bordered on the outside by a surrounding hedge.  It reminded me of a scene from the 1995 version of the movie Freaky Friday where Shelly Long roller blades into a swanky place just as the hostess answers the phone by saying, "The Restaurant - How did you get this number?!"  One very fun place was True Food Kitchen, part of a chain on the West Coast.  Started by a doctor, it uses ingredients that promote an "anti-inflammatory diet".  The Autumn Salad I had didn't have any lettuce in it, but it sure had a kick due to the horseradish vinaigrette that dressed it. 

      On the way home after Roy picked me up at the airport, we stopped at a popular restaurant named Napolese.  Needless to say it didn't have any November outdoor seating, but it had a great Roasted Beet Salad.  This Midwest fall "salad" didn't have any lettuce either, and instead of a West Coast spicy punch, it had a satisfying richness.

     In this post, I attempted to copy these two dishes. Regardless of which area they came from, both fit into the fall season and are great sides or even a vegetarian main dishes.  

True Food Kitchen's Autumn Salad

Ingredients for 6 servings

 

1 medium butternut squash

1 head cauliflower

1 pound brussels sprouts

5 carrots

1/2 pomegranate

 

1 (15 oz.) can white kidney beans

 

olive oil to drizzle, salt & pepper to season

 

1/4 cup olive oil

1/4 cup champagne vinegar

1/4 cup prepared horseradish

Directions

     Preheat the oven to 400 degrees.  Line two baking sheets with foil.  Cut the cap off of the squash, cut it lengthwise down the middle, and scoop out the seeds. Lay both pieces of the squash on one side of a baking sheet.  Peel the carrots, cut off the tops, cut them in half and place them on the other side of the squash on the baking sheet.  Wash the cauliflower, cut into flowerets, and put them on one side on the second baking sheet.  Wash the brussels sprouts, cut off the tough woody part of the base, and if they are large, cut them in half down the middle.  Place them next to the cauliflower on the second baking sheet.  Drizzle the vegetables on both baking sheets with a bit of olive oil.  Toss them around to make sure they are evenly coated and season with salt & pepper.  Cover the cauliflower and brussels sprouts with a sheet of foil, and then put both baking sheets in the oven for at least 50 minutes or until the vegetables pierce easily with a fork and are slightly browned.

     Meanwhile, scoop the pomegranate seeds out and set aside.  Whisk together the oil, vinegar, and horseradish and set aside.  Rinse, drain, and put the beans in a microwave safe bowl.

     When the vegetables are done, take them out of the oven.  Warm up the beans for about a minute in the microware while you are cutting up the carrots into bite sized pieces.  Cut the squash into "squares", removing the peel as you do so. Then, place the beans, carrots, squash, pomegranate seeds, brussels sprouts, and cauliflower in a large bowl.  Pour the dressing over the top and gently toss.  A word to the wise:  it is the horseradish vinaigrette that makes this dish sing, so if the amount of dressing doesn't seem like enough - make a bit more!

 

Napolese's Beet Salad

Ingredient for 6 servings

1 medium butternut squash

5 carrots

3 large fresh beets

1/3 cup golden raisins

olive oil to drizzle, salt & pepper to season

 

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tablespoon honey

 

4 oz. goat cheese, crumbled

1/3 cup chopped hazelnuts

Directions

      Preheat the oven to 400 degrees.  Line a baking sheet with foil.  Peel the carrots, cut off the tops, slice them in half, and place them on one side of the baking sheet.  Cut the cap off of the squash, cut it down the middle, scoop out the seeds, and put the halves next to the carrots.  Cut the leaves off of the beets, wash them well, and trim the bottoms.  Place the beets on a separate sheet of foil.  Drizzle a bit of olive oil over the carrots, squash, and beets.  Season with salt and pepper.  Wrap the beets up in the foil sheet.  Place the baking sheet and the beet foil packet into the oven and bake carrots and squash for at least 50 minutes or until the vegetables pierce easily with a fork.  The beets will need to bake about an additional 15 minutes.

      While the vegetables are baking, whisk together the oil, vinegar, and honey to make the dressing.

     When the vegetables are done, remove them from the oven.  Cut the carrots up into bite sized pieces.  Slice the squash into "squares", removing the skin as you do so.  Cut the skin away from the beets and cube.  Place the carrots, squash,  beets, and raisins in a bowl.  Pour the dressing in, and gently toss.

     Place the vegetable mixture onto a serving platter and sprinkle the goat cheese & hazelnuts over the top.  This is delicious either served warm or at room temperature.

Savory Pumpkin Stuffed Pasta Shells

     Yesterday, I returned to the Midwest after helping Jenn get settled in Southern California.  It's like a different world out there: palm trees line the streets, the temperature hovers around the 70s, and the sunshine is like liquid gold.  Once in a great while, a rare deciduous tree is seen with changing leaves, but for the most part, the area is void of the sensory sights associated with fall. However, people still decorate their homes and shops with life-like looking colored leaves, burlap, and gourds.  The restaurants were all offering autumn salads that featured roasted squash and pumpkin seeds. It occurred to me that whatever part of the country one is in, people still love to celebrate the change of seasons.  Although "Falling for Fall" is spoofed, I confess I tumble in too!  Right now I'm into dishes that highlight squash and autumn colors like the one in this post.  Although the sauce is rich, it has so much flavor that you can drizzle it sparingly on the stuffed shells and not feel guilty! 

Savory Pumpkin Stuffed Pasta Shells

Ingredients for 12 stuffed shells:

12 jumbo pasta shells

2 cups canned pumpkin puree

2 tablespoons finely chopped shallot

2 teaspoons finely chopped fresh sage

2 cloves garlic, put through a press

1/2 teaspoon salt

1/4 teaspoon pepper

 

Cook the pasta shells in boiling water according to the package directions.  While they are cooking, combine the pumpkin, shallots, sage, garlic, salt and pepper.  When the pasta shells are ready, drain and rinse with cool water.  Stuff each shell with about 2 1/2 tablespoons of the pumpkin mixture.

Cover a baking sheet with foil and a bit of cooking spray.  Place the stuffed shells on the sheet and bake at 350 degrees for 20 minutes.  While they are baking, prepare the parmesan sauce.

Ingredients for sauce

2/3 cup whipping cream

4 tablespoons butter

2 tablespoons white wine

1 cup grated parmesan cheese

pinch of salt

pinch of pepper

1/4 cup chopped walnuts

2 tablespoons chopped fresh sage

2 cups of arugula for "bed" to rest shells on

Directions:

Place cream, butter, and wine into pan and cook, stirring constantly, over medium low heat for about 2 minutes until well blended and mixture bubbles.  Take off the heat, stir in the parmesan cheese, salt, and pepper.

Place the arugula on a serving platter. Arrange the baked stuffed shell on top.  Drizzle with the sauce and sprinkle the nuts and chopped sage on top.  Pass the remaining sauce at the table.