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.

 

Tailgate Two - Tasty Tips

 Last weekend Caroline volunteered to get together the food that needed to be heated and/or grilled at a tailgate gathering for 25.  Many people at the company she works with were Hospitality and Tourism Management majors from the same university - and it was Homecoming!  I was thrilled to be able to help and she texted me her menu wish list.  Along with the usual hot dogs, hamburgers, and brats, she wanted to serve Spinach Artichoke Dip and Buffalo Chicken Dip.  The group had access to grills, but if a pan is just set right on the grill, the bottom is sure to burn.  The answer was to put rocks in the bottom of an empty pan, pour water in it, and then set the pan with dip in it on top of that.  Caroline said it worked perfectly and every one loved the hot dips on a fall day.  As for keeping the Chipotle-Cilantro Slaw and potato salad cold, she employed the opposite method.  Ice was put in the bottom of an empty pan, and the pans with the slaw and potato salad were set on top of that.  The spinach dip recipe came from the days when Caroline was working in the John Purdue Room for a class toward that above mentioned degree.  The chicken dip is from Jenn Ford, a teacher friend of mine.  Both could be made a bit healthier by substituting low fat cream cheese, light mayonnaise, and Greek yogurt for the real cream cheese, mayo, and sour cream.  The slaw is from Southern Living Magazine and to help it travel well, Caroline kept the dressing in a jar and the peppers in a baggie until the last minute.  The potato salad is a family favorite and a nice change of pace when surrounded by other dishes loaded with mayonnaise.  Below are the recipes - Enjoy!

Put ice in bottom pan to keep it cool

Put rock in each corner w/ water, top with pan

                                

Spinach Artichoke Dip for 12

Ingredients:

8 cups loosely pack fresh spinach

1 (15 oz.) can artichoke hearts, drained & quartered

12 oz. cream cheese, cup into cubes

2/3 cup grated parmesan cheese

 1/2 cup mayonnaise

1/2 cup sour cream

1/2 teaspoon red pepper flakes

1/2 teaspoon garlic powder

1/2 teaspoon salt

Directions:

Blend all the ingredients together.  It can help to use the bottom of a glass to work the cream cheese in.  Place in an eight by eight pan and either bake at 350 degrees for 25 - 30 minutes until brown on top and heated throughout  - or if you are tailgating use indirect grill heat.  This is the best recipe I have found for spinach artichoke dip. I am always asked for it!

 

Buffalo Chicken Dip for 12

Ingredients:

2 cups cooked, diced chicken

16 oz. cream cheese (2 bricks), cubed

1 cup ranch salad dressing

3/4 cup Frank's hot sauce

1 1/2 shredded mild cheddar cheese

 

Directions:

Mix everything together.  Place in an eight by eight pan, bake at 350 degrees for 25 - 30 minutes until brown on top and heated throughout  - or if you are tailgating use indirect grill heat.

 Chipotle-Cilantro Slaw for 12 from Southern Living

Ingredients:

1 (16 oz.) package shredded coleslaw mix

2 canned chipotle chili peppers in adobo sauce, chopped

1/2 cup minced fresh cilantro

1/4 cup mayonnaise

1 tablespoon sugar

2 tablespoon sour cream

2 tablespoons fresh  lime juice

2 teaspoons red wine vinegar

1 teaspoon lime zest

1/2 teaspoon salt

1/2 teaspoon pepper

Directions:

Place the coleslaw mix and chili peppers in a serving dish.  Whisk the rest of the ingredients together, add to the coleslaw mixture, and toss until coated.  Serve immediately or cover and chill up to one hour. I mix the cilantro in with the dressing, but the original recipe calls for it to be mixed with the slaw first.

Favorite Potato Salad for 12

Ingredients:

1 pound redskin potatoes, washed & cut

1/2 cup olive oil

1/4 balsamic vinegar

1/4 cup fresh basil leaves, chopped

1/4 cup diced yellow onion

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

Directions:

Cook potatoes in boiling water until tender, but not falling apart!  Drain, place in a serving bowl and set aside.  Whisk all the other ingredients together and pour over the still warm potatoes.  This is great served right away, but also good chilled. 

Baked Pumpkin Doughnuts

     Last fall, Roy and I came home from being in northern Michigan via the Detroit area.  We spent a couple days seeing The Motown Museum, The Henry Ford Museum Complex, and (probably unwise) the neighborhood where his grandparents, parents, and he grew up.  Although it was sad to see what had become of some once beautiful neighborhoods, we did have a great lunch at The Polish Café in Hamtramck. One unexpected discovery however, was the cider mills found in the suburbs around Detroit.  We stopped at three different ones during our time in that area and our favorite one - imagine this - was Yates Cider Mill in Rochester Hills.  We were there early one morning and watched the cars stream in and out as people were picking up brown paper bags of pumpkin doughnuts to take to work.  Of course we had to try them and they were delicious - warm, spicy and covered with cinnamon sugar.  This year when a bit of fall crept in the air, I found myself thinking about those yummy pumpkin doughnuts.  I found a great recipe on the King Arthur Flour blog, and tweaked it a bit by adding cranberries and the cream cheese icing. 

Baked Pumpkin Doughnuts

 

Ingredients for a dozen doughnuts:

1 1/2 cup vegetable oil

3 large eggs

1 1/2 cup sugar

1 1/2 cup canned pumpkin

1 1/2 teaspoon salt

1 1/2 teaspoon baking powder

3/4 teaspoon cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1 3/4 cup plus 2 tablespoons all purpose flour

1/4 cup plus 2 tablespoons of raisins, dried cranberries, or nuts.

Ingredients for Cream Cheese Glaze

4 oz. cream cheese

4 oz. powdered confectioners sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

Ingredients for Cinnamon Sugar

2 tablespoons granulated sugar

1 1/2 teaspoons cinnamon

2 tablespoons chopped nuts for sprinkling

 

Directions

Preheat the oven to 350 degrees.

Beat everything except for the flour together until smooth.  Then mix in the flour.

Once you have a well blended mixture,  add the nuts, raisins or dried cranberries if you wish.

Use two standard nonstick doughnut (or muffin) pans.  I lightly greased mine as well.

 Fill each well about 3/4 full (about 1/4 of a cup for each doughnut.

 

Bake for 15- 18 minutes until a tooth pick comes out clean.

  If adding the dried fruit, give them a couple extra minutes in the oven.

  Let the doughnuts rest in the pan for 5 minutes and them turn them out onto a cooling rack. 

 

Directions for Cream Cheese Glaze

 

In a blender or using a mixture, combine the cream cheese, confectioners sugar, milk, and vanilla extract together until smooth.  Now you are ready to "dress" the doughnuts.

If you choose to dust the doughnuts with cinnamon sugar, combine the sugar and cinnamon together and either spread it on a plate and invert the warm doughnuts onto it to coat. Or, put the cinnamon sugar in a small paper or plastic zip lock bag, put a doughnut in, and gently shake.

 

If you are icing them, either dip the doughnuts into the glaze or use a knife to spread it more thickly if you want nuts to adhere to it. Dipping gives a transparent look, but spreading  allows more to stick.

 

These are yummy with a good cup of coffee or a mug of warm spiced cider.  Enjoy!

Tailgate Time

     According to Google Search, the definition of tailgating is:

 1. drive too closely behind another vehicle

 2. eat an informal meal served from the back of a parked vehicle

  

Although I have been guilty of the first definition, it sounds pretty stressful to me!  I would much rather spend my time doing definition number two.  The recipes posted here are really easy  - especially if you skip the dressing step and just use bottled Italian dressing.  The antipasto salad and muffuletta recipes are even better if made the night before. Using mason jars for the salad makes it portable. 

 

Chicago Dog Sliders

To make a dozen sliders, grab 12 dinner rolls.  I use frozen yeast rolls, but before I bake them according to package directions, I put 3 tablespoons of poppy seeds on a plate and press them into the top of each dinner roll.  That gives the slider "bun" the authentic Chicago Dog look.

To assemble the sliders you will also need:

3/4 cup chopped lettuce

3/4 cup finely chopped tomato

1/2 cup finely diced onion

1/4 cup yellow mustard

2 kosher dill spears, each cut lengthwise and then into thirds

4 jumbo all beef hot dogs, each sliced into thirds

12 smallish pepperoncini



 

 

Procedure for assembling:  Warm up the hot dog pieces using microwave, boiling, or even grilling if you are tailgating on site.  Using 1 teaspoon of mustard for each roll, spread it on the inside of both halves.  Slice one of the hot dog pieces open and place on the bottom half. Add 1 tablespoon lettuce, 1 tablespoon tomato, 1 teaspoon onion, 1 pickle piece, and one pepperoncini.

 

Marinated Antipasto

 

To make 6 servings you will need:

Ingredients for salad:

1/3 lb. pepperoni slices

1 (14 oz.) can quartered artichokes hears, drained

                                                  1 cup cherry tomatoes, halved                                                    

8 pepperoncini peppers (or more if you like)\

½ cup black olives, pitted

Ingredients for dressing:

1/2 cup olive oil

1/4 cup sherry vinegar

2 cloves garlic put through a press

2 teaspoons dried rosemary

1/2 teaspoon dried coriander

1/2 teaspoon dried thyme

1/8 teaspoon of salt

1/8 teaspoon of pepper

Procedure for assembling:  Place all the pepperoni, olives, cherry tomatoes, pepperoncini, and artichoke heart quarters in a large bowl.  Whisk the dressing ingredients together and pour into the bowl. Gently toss to coat. Either spoon it into individual mason jars or arrange on a platter.  I love to put it on top of spinach leaves.  You can also add some cut up Mozzarella.

Muffuletta Sandwiches

Ingredients for six 2" servings: 

1 loaf of crusty Italian or French bread

 

1 cup of jarred pickled vegetables, drained and chopped

3/4 cup green olives, chopped

1 small can black olives, chopped

1/2 cup capers, drained

 

Dressing for vegetables, olives, and capers:

3 tablespoons olive oil

1 1/2 tablespoons red wine vinegar

1 teaspoon lemon juice

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon garlic powder

1 lb. combination such as: Provolone, salami, ham, turkey, pastrami

Place the chopped vegetables, olives, and capers in a bowl. Whisk together the dressing ingredients. Add the dressing to the ingredients in the bowl and gently toss. 

Spread each bread half with the vegetable mixture.  Layer the meat and cheese on the bottom slice, and then put the bread halves together.  Wrap in parchment paper of plastic wrap and refrigerate. This is delicious if made ahead.  To serve, cut into 2 inch slices. A toothpick helps secure.

Thai Green Curry and a Fabulous Salad Dressing

     This little Thai dish has been a family favorite for about a year now.  It was inspired by a Jamie Oliver recipe but morphed into a yummy curry that could be completely vegetarian - or not.  Allison's very good friend, Ashik, is a total vegetarian and every time he came over for dinner I'd serve him the same chickpea korma over and over again.  I knew I could step it up with something different and I remembered a green curry Allison and I had enjoyed at a nearby restaurant that had beans, asparagus, and sweet red peppers.  I tried it out and we all loved it.  This salad dressing came about due to my upbringing; we always had a salad on the table at dinner time.  But how can you serve ranch dressing with Thai food?  On a lark I whipped up the salad dressing ingredients below in my mini food processor and a hit was born!  Jenn even loves the stuff over veggies!  Enjoy - it's yummy!

Thai Green Curry

 

Ingredients for four servings:

 

 

Optional: 2 chicken breasts

1 tablespoon sesame oil

1 tablespoon olive oil

1 pound fresh green beans

1 large bunch of asparagus

1 large sweet red pepper

1 large bunch of cilantro

1 bunch of green onions

1 small jalapeno or serrano pepper

2 cloves garlic, minced

1 tablespoon chopped fresh ginger or 1 teaspoon dried

1 teaspoon dried lemongrass

1 teaspoon ground coriander

1/4 cup light soy sauce (sub out 1 tablespoon for fish sauce if desired)

1 (15 oz.) can of coconut milk

2 Limes, sliced

Directions

 

 

 

Roughly chop the cilantro, green onions, pepper, chili pepper, garlic, ginger and put them in a food processor or blender.  Add the lemongrass, coriander, soy, and fish sauce (if using fish sauce).  Whirl it into a smooth sauce.  Set aside.

If using, rinse and cut the chicken breasts into pieces, Wash and cut the asparagus into pieces, and throw away the woody ends.  Wash and snap the ends off the beans.  Rinse off the red bell pepper, core and cut it into place.  Place all three veggies and chicken in a good sized skillet with 2 tablespoons of olive oil.  Let them "stir fry" for a 2 or 3 minutes.

Pour in the cilantro mixture and the can of coconut milk.  Mix together and simmer until the vegetables are done.  Serve with rice and lime slices.

 

Fabulous Salad Dressing

 

For about 1 cup of dressing

 

1/2 cup fresh cilantro

1/2 cup olive oil

1/4 cup light soy sauce

2 tablespoons diced purple onion

1 garlic clove, minced

1 tablespoon lemon or lime juice

Whirl it in a blender or food processor until smooth. Serve over salad or vegetables.

A Great Grilled Sandwich - Spinach Melt!

Spinach Melt Grilled Sandwich

     The inspiration for this sandwich came from an intense craving for the Spinach Melt Sandwich at Smee's Place in Indianapolis. Smee's spinach melt is not too rich which allows you to enjoy it without feeling guilty and they offer to add sliced turkey to the sandwich as well. I hope you enjoy my copy cat version!

  

Ingredients for Four Servings

For the Creamed Spinach Filling:

2 (10 oz.) packages frozen spinach

1 tablespoon extra virgin olive oil

2 tablespoon diced shallots

1 clove garlic, minced

1 cup whole milk

1/3 cup parmesan cheese

1 tablespoon unsalted butter

1 tablespoon flour

1/16 teaspoon ground nutmeg

salt

pepper

 

For the Spinach Melt Grilled Sandwiches:

Creamed spinach from above

8 slices of bread, buttered on one side

1/2 shredded mozzarella cheese

Slices of chicken or turkey breast

Directions:

Defrost the spinach in the microwave.  Use a colander and towels to squeeze as much water as possible out. 

Heat the olive oil in a sauce pan and sauté the shallots until tender but not brown.  Add the garlic and sauté one more minute.



Then, add the butter and when it is melted, stir in the flour and cook for a minute or two until it is smooth and bubbly.  Whisk in the milk and allow the mixture to thicken. Add the spinach, nutmeg, parmesan cheese, and salt & pepper to taste.  You could stop here and have a great side dish.

Or, you could spread a layer of creamed spinach on four slices of bread (buttered side down), sprinkle each one with 2 tablespoons of the shredded mozzarella cheese and sliced meat and top with another slice of bread, buttered side up. Place the sandwiches in a skillet and cook 3 to 4 minutes per side over medium heat to achieve a nice golden crust.  Yum! Enjoy!