Category Archives: appetizers and sides

Recipe: Prosciutto-Wrapped Jalapeño Poppers

08 Tuesday Oct 2013

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Grilled Jalapeño Poppers

Summer may be officially over, but Indian summer was in full effect this past week. Let’s embrace these last few 80-degree days by squeezing in a few more grilling sessions, shall we?

I’ve long been a fan of jalapeño poppers of the breaded, deep-fried, so-bad-for-you-they’re-good variety. I like to tell myself these are slightly less artery-clogging.

Grilled jalapeño poppers were first introduced to me at a friend’s backyard barbecue in Philadelphia eight years ago. Sheer genius! They promptly joined my regular rotation of summer staples. We originally wrapped them with bacon, but in Argentina the availability of American bacon cut thinner than 1/4 inch was slim to none, and no one likes a popper wrapped in raw pork fat. So instead we started using jamón crudo, and it was a huge win. It’s leaner and crisps faster, with no worries about it cooking the whole way through. We haven’t looked back since.

Jalapeño Poppers

I figured grilling up some poppers would also be a good way to use the bounty of jalapeños I got from my balcony garden. And by “bounty” I mean…two. Thankfully, the local producers supplying the Fort Greene farmers market seem to be a bit more successful at pepper-growing than me.

This year's crop in its entirety. So sad, so sad.

This year’s crop in its entirety. So sad, so sad.

Jalapeño Popper Closeup

PROSCIUTTO-WRAPPED JALAPEÑO POPPERS

12 – 15 whole jalapeño peppers, seeded 

8 ounces cream cheese

4-oz package of prosciutto

toothpicks

To seed the jalapeños but leave them whole, slice off the stem at the top and use a thin knife to scrape out the seeds. Be careful – wear rubber gloves if necessary. Stuff each pepper full of cream cheese, then wrap the peppers in strips of prosciutto and secure with toothpicks. Place on hot charcoal grill until peppers are charred and prosciutto is crispy, flipping halfway through (approximately 5-10 minutes total). Allow to cool slightly before eating as the melted cream cheese will be very hot.

Recipe: Polenta & Spinach Soup

11 Friday Jan 2013

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Spinach & Polenta Soup

I admit, it may be a bit odd to make thick, hot soup when it’s pushing 90 degrees outside. But I’m on a mission to use up all of our food stuffs in the next week, including a half kilo of polenta. So, sorry husband! Sit in front of the fan and eat it.

Polenta is a ground cornmeal that has a smooth, creamy texture when cooked. It originated in Italy, so I suppose it’s no surprise that it’s so popular in Buenos Aires. According to Wikipedia it’s known as a “peasant food”, which seems kind of rude, right? But considering I’ve made at least five meals out of this one-kilo bag with no end in sight, I suppose I can see the correlation.

I actually purchased the polenta just to try this recipe out in the first place. It was so good that rather than expanding my polenta-cooking repertoire I just made it again…and again, and again. It’s cheap, super flavorful, and takes about 30 minutes to whip together. Well, 45 if you have to carefully clean each leaf of spinach, like I do.

The original recipe was from Bon Appétit. I’ve altered it to suit my preferences.

POLENTA & SPINACH SOUP

  • 6 cups (or more) of chicken broth
  • 3/4 cup polenta
  • 3 tablespoons flour
  • 3 tablespoons butter
  • 4 garlic cloves, minced
  • Coarse kosher salt
  • 8 ounces baby spinach leaves
  • Fresh shredded parmesan or sharp cheddar cheese

Bring 6 cups of broth to a simmer in a sauce pan; cover to keep warm. Whisk polenta and flour in heavy large pot. Add 1 cup hot broth; whisk over medium-high heat until smooth. Stir in butter and garlic; sprinkle lightly with coarse salt. Gradually add 5 cups hot broth by cupfuls. Boil gently over medium heat until polenta is tender and soup is creamy and thickened, whisking frequently and adding more broth to thin, if desired, about 15 to 25 minutes depending on the strength of your stovetop. Stir in spinach by handfuls; simmer until wilted, stirring often, 5 minutes longer. Season with more coarse salt and black pepper. Spoon into bowls and top with shredded cheese.

Recipe: Crispy Plantain Chips

13 Thursday Sep 2012

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My love affair with el platano continues.

With the abundance of face-sized paltas at the mercado lately, I’ve been making lots of guac. (By the way, I highly recommend this recipe from The Other Side of the Tortilla). But oddly, it can be hard to track down tortilla chips in this town. Las Tortillas de Pancho Villa is lo máximo, but obviously they can’t deliver on the drop of a dime and my guacamole cravings are often unplanned. And guacamole on crackers tastes pretty much as you would expect: not great.

Enter, the plantain chip.

That thing I said before about preferring my plantains super ripe and sweet instead of starchy? Yeah, scratch that. I’m a liar. These are flippin’ delicious.

Make sure you choose plantains that are nice and green, not ripe. I used a mandoline to slice the plantains lengthwise because I like the presentation better, but you can also just use a sharp knife or slice them up like coins. Make sure you keep an eye on them as they fry so they don’t burn. And whatever you do, DO NOT skip the seasoning! It’s la bomba.

This recipe is modified from one that originally appeared in Gourmet.

CRISPY PLANTAIN CHIPS

2 tsp. finely grated lime zest

1 1/2 tsp. salt

1/4 tsp. cayenne pepper (1/2 if you’re using cayenne pepper hecho en Argentina)

vegetable oil

4 green plantains

Stir together zest, salt, and cayenne pepper and set aside.

Cut ends from plantains and score skin of each plantain 5 times lengthwise, avoiding ridges. Soak in hot tap water for about 5 minutes before peeling. Meanwhile, cover bottom of a 5-quart heavy pot with about a half-inch of vegetable oil and heat over moderate heat. It should be nice and hot before you drop in the plantains, or they will absorb oil rather than crisp.

Cut the peeled plantains lengthwise with a U-shaped peeler or mandolin into very thin strips. Place 6 – 10 strips in the hot oil (they shouldn’t be touching) and fry, turning frequently, until golden, 45 – 60 seconds. Transfer with tongs to paper towels and sprinkle crisps immediately with salt mixture.

These don’t store so well, so you have an excuse to eat them all immediately.

Recipe: Sweet Fried Plantains

16 Thursday Aug 2012

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I’m baffled by the fact that plantains are not more widely appreciated in my corner(s) of the world. The close-to-a-banana-but-not-really fruit can certainly be found in the States and here in Argentina, but it doesn’t have the same staple-food status that it enjoys in the Caribbean, parts of Latin America, Africa and Southeast Asia. What the heck is wrong with the rest of us?! Do we avoid delicious food? Do we not like fruit that tastes like candy? Smarten up, people!

Photo via CAPL

There’s no shortage of ways to prepare plantains. Depending on the region, they may be boiled, steamed, fried, grilled, baked or mashed and served in stews, with rice, with black beans, as chips…..you get the idea. While I’ll take my plantain in any form I can get it, my favorite preparation also happens to be the easiest. Fry it up and eat it.

Plantains can be eaten when green, but at that stage they’re much more starchy than I prefer. As they ripen, they get sweeter. And when I say ripen, I really mean turn into an ugly black pod.

To be fair, I let this guy go a bit longer than usual. I think it was uglying up the fruit bowl for about a month, and I fully intended to prepare it sooner when it wasn’t quite as offensive looking. But hey, life gets in the way. Anyway, I opened it up and surprise! Still ripe, sweet and delicious.

This recipe is TOTALLY flexible. You can make your slices thinner to get a crispier result, but I like mine with some soft meat in the middle. Some people prefer to use butter or coconut oil for a different flavor. You really can’t go wrong.

FRIED PLANTAIN

Two ripe plantains

Oil of choice

Peel the plantains and slice on the diagonal, making each piece less than one inch thick. Pour enough oil in a heavy-bottom sauté pan to adequately cover the bottom. Heat oil on medium-high. Let oil get nice and hot before adding the plantain slices. After about 30 seconds, check the bottoms. You want them brown and crispy, not black and burnt. Flip each slice over when they’ve reached your desired done-ness, and cook for another 30 seconds or so until caramelized. Remove from oil and allow to cool just slightly before serving.

(One plantain = one serving, más o menos)

 

Recipe: Sautéed Garlic Mushrooms

09 Thursday Aug 2012

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I was never a huge fan of mushrooms growing up. Something about eating a fungus that grows in manure never struck me as particularly appetizing. But when I don’t care for a food, it nags at me. So I continue to try it. You know, just to confirm. Sometimes I’m pleasantly surprised to find my tastes have changed. The rest of the time, I’m gagging on olives. (So gross. Still. Every time.)

This recipe for sautéed mushrooms is inspired by dishes I’ve enjoyed at Spanish restaurants. Heavy on the garlic as always, and cooked to slightly caramelized perfection. They’re quick and easy as an appetizer, side or part of a tapas-style meal.

SAUTÉED GARLIC MUSHROOMS

400 grams of white mushrooms (about a pound)

2 Tablespoons olive oil

4 garlic cloves, minced

squeeze of fresh lemon juice

salt and pepper

4 Tablespoons chopped fresh parsley

Clean the mushrooms and trim the stalks close to the caps. Depending on the size of your mushrooms, you may want to cut larger ones in half or fourths. Heat the oil in a large skillet. Add the garlic and cook for about 30 seconds. Add the mushrooms and sauté over high heat, stirring most of the time, for about a minute. Turn heat to low. When the juices have come out of the mushrooms, return heat to high and sauté for another 4 – 5 minutes or until mushrooms are brown and beginning to caramelize and juices are almost completely evaporated. Add a squeeze of fresh lemon juice and season with salt and pepper to taste. Stir in the parsley and cook for an additional minute. Serve piping hot or warm.

Recipe: Cilantro Chimichurri

30 Monday Jul 2012

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Asado is a staple of Argentine culture and cooking. The word loosely translates to the English word barbecue; it can be an actual event or it can refer to the food. There’s no limit to the types and cuts of meat that can be piled on the parrilla for an asado.

Just like its North American brethren, no asado would be complete without condiments. The most common in Argentina would have to be chimichurri, a sauce typically made of chopped parsley, garlic, oregano, olive oil and vinegar. I’d had chimichurri before at Argentinian steakhouses in the USA and was never really bowled over. But then I tried the chimichurri at a hole-in-the-wall parrilla serving choripan in San Telmo. The greasy, murky jar with the little plastic spoon may not have been so visually appealing, but that ish was delish. I had to make some at home.

Because I love cilantro, this version includes it, and is also heavy on the garlic. It’s amazing how such simple ingredients can come together so deliciously.

Chimichurri can also be used as a marinade before grilling, and I’ve found this recipe complements steak, pork and chicken. It’s definitely best with grilled meats, but I’ve used it with braised meat as well and have even mixed it with cooked quinoa for a tasty side dish.

This recipe is adapted from one in Bon Appétit.

CILANTRO CHIMICHURRI

1/2 cup red wine vinegar

1 tsp. sea salt

5 garlic cloves, minced

1 shallot, finely chopped

1 red jalapeño, finely chopped

2 cups chopped fresh cilantro

1 cup chopped parsley

2 T. dried oregano (or 1/3 fresh, chopped)

1/2 cup olive oil

Combine vinegar, 1 tsp. salt, garlic, shallot and chile in a medium bowl and let stand for at least 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. If using as a marinade, reserve at least a 1/2 cup of the chimichurri, sprinkle with salt to taste, and use later as a sauce. For the marinade, put meat in a glass, stainless steel or ceramic dish and toss with remaining chimichurri. Cover and chill for at least 3 hours or overnight before grilling.

Recipe: Chorizo Empanadas

05 Tuesday Jun 2012

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Empanadas are everywhere in Argentina. In Buenos Aires, not a block goes by where you can’t pick up this fast food, and many people make them at home as well. Common fillings including ground beef, chicken, ham and cheese, and tomato and mozzarella.

Empanadas differ all over the country, and most would agree that you can find the best empanadas in the northern provinces like Salta and Tucuman. I concur, and add Mendoza to the list as well. For me, the pastry makes a lot of difference, and I prefer an empanada encased in a crisp, flakey crust.

I became a fan of chorizo empanadas before we moved to Buenos Aires, and haven’t seen a chorizo version here. If you’re noticing a theme, yes, I’m a big fan of chorizo. These don’t take long at all to put together, and do well as part of a tapas style meal. In the States, I made them using ready-made puff pastry and would buy raw Spanish chorizo from Whole Foods. Here in Argentina, I’ll use store-bought empanada pastry and hard chorizo sausages.

This version’s adapted from a cookbook I picked up at World Market called “Spanish: a collection of over 100 essential recipes.”

CHORIZO EMPANADILLAS

4 1/2 oz chorizo sausage

flour, for dusting

9 oz ready-made puff pastry, thawed if frozen

beaten egg, to glaze

paprika, to garnish

If you’re using raw chorizo sausages, remove the casings and cook the sausage. If you’re using hard, cut the sausage into small dice. On a lightly floured surface, thinly roll out the puff pastry, if using. Cut into circles using a round 3 1/4 inch cookie cutter. Gently pile the trimmings together, roll out again, then cut out additional circles to produce 12 in total. Put a spoonful of the chopped chorizo onto each of the pastry circles. Dampen the edges with a little water, then fold one half over the other half to completely cover the chorizo. Seal the edges together with your fingers. Using the prongs of a fork, press against the edges to give a decorative finish and seal them further. With the tip of a sharp knife, make a small slit in the side of each pastry. Place the pastries onto baking sheets and brush each with a little beaten egg to glaze. Bake at 400 degrees for 10 – 15 minutes, or until golden brown and puffed. Dust the top of each pastry with a little paprika to garnish. Best served warm.

Recipe: Roasted Tomato Basil Soup

24 Thursday May 2012

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Fall has arrived in Buenos Aires, and while it’s certainly mild by my northeastern USA standards, there’s a definite chill in the air. Which means I’m spending a lot more time in the kitchen, now that I can cook without turning the entire apartment into an oven.

I love making soup when the weather gets cold; it’s easy, makes the apartment smell delicious and we have leftovers for days. Of course by the third day, I’m annoyed that I’ve been eating the same soup for lunch and dinner. Depressingly, I was recently told by a taxi driver who was appalled that I’ve never had an affair (or as they call them here, aventuras, which literally means “adventures”) that there’s a saying in Argentina amongst married people in regards to their spouses: otra vez, sopa. Soup, again. According to this charming taxista, no matter how good-looking or how good at (ahem) extracurricular activities you may be, your spouse will eventually look at you and think, “otra vez, sopa.”

And yes, this is apparently a normal and accepted topic conversation between a cab driver and his passenger. God Bless Argentina.

On that uplifting note, on to the recipe! The good thing about making tomato soup is there are so many ways to riff on the original batch, you really can’t get tired of it quickly. Stir in some goat cheese or cream, make it with grilled cheese on the side, add some pasta…the possibilities are endless.

Although I’ll never turn up my nose at good ol’ Campbell’s, I love making this robust roasted tomato version from scratch with plenty of fresh basil. For a spicy kick, I add crushed red pepper.

ROASTED TOMATO BASIL SOUP

1 1/2 pounds plum or Roma tomatoes

2 T. olive oil plus 1 1/2 tsp for later

one large yellow onion, chopped

4 cloves garlic, minced

1 cup fresh basil

1 quart chicken stock (you can use vegetable stock to make this vegetarian)

14 oz. canned plum tomatoes in juice

1 tsp salt

1/2 tsp fresh thyme

1/2 tsp crushed red pepper

1/4 tsp ground black pepper

1 1/2 tsp canola oil

Preheat oven to 275 degrees F. Mix tomatoes, pepper and salt. Drizzle with 2 tablespoons canola oil and toss gently to coat, then spread on baking sheet and bake for 45 minutes. Saute onions and garlic with remaining 1 1/2 tsp canola oil and red pepper in large pot on medium-low heat for 15 minutes or until onions brown. Add canned tomatoes, stock, basil and thyme to the same pot, then pour in baked tomatoes with liquid from baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Blend in a blender or food processor, in batches if necessary, until only slightly chunky. Can be served hot or cold.

Recipe: Chickpeas and Chorizo

11 Friday May 2012

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When Gaspar and I were living in Miami Beach, one of our favorite restaurants was Tapas y Tintos on Española Way. We’d loll away the evening with plates of queso de cabra al horno, garbanzos con chorizo, and calamares a la plancha. And maybe a watermelon martini or five. My mouth still waters when I think about it.

This recipe for chorizo and chickpeas always takes me back to those evenings. It’s quick and easy to make, super flavorful and works well as part of a tapas-style meal.

Depending on where you live, pimientos del piquillo may not be readily available. You can find them at Tienda.com, along with an array of high-quality Spanish food and cooking products, but standard roasted red peppers work as well.

CHICKPEAS & CHORIZO

3 Tablespoons olive oil

1 small onion, finely chopped

2 cloves of garlic, minced

9 oz hard chorizo sausage, casing removed and cut into small cubes

14 oz canned chickpeas, drained and rinsed

6 pimientos del piquillo, drained, patted dry and sliced

1 Tablespoon red wine vinegar, or to taste

salt and pepper

fresh parsley, to garnish

Heat the oil in a large, heavy-bottom skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened but not browned. Stir in the chorizo and continue cooking until it is heated through. Add chickpeas and peppers and cook until just hot. Splash with red wine vinegar and season with salt and pepper. Serve hot or at room temperature, sprinkled with parsley.

Recipe: Smoked Salmon Cheesecake

09 Wednesday May 2012

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When I was in college, I loved cooking dinner for my roommates and friends. I’m not ashamed to admit that my kitchen skills in those days were pretty firmly entrenched in specialties of the casserole variety. I grew up in the country, and you’d be surprised what’s possible when you combine cream of chicken soup, sour cream and Ritz crackers. My palette’s evolved a bit since then – or should I say, expanded, because that shit’s still delish – and my kitchen repertoire’s grown with it. I credit much of my initial foray into cuisine beyond one-dish dinners to a Christmas gift from my roommate Colleen: Better Homes & Gardens Prizewinning Recipes. My very first cookbook, which I’ve used so much since that pages are falling out and others are stuck together from various drips and spills. Among the many gems is a recipe for Smoked Salmon Cheesecake I’ve made so many times, I’ve lost count.

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I usually make it for brunch, but it also makes a great appetizer. This version is adapted from the one in Better Homes & Gardens Prizewinning Recipes.

To make this in Argentina requires some adjustments. The most important note being, pleasefortheloveofgod DO NOT use those bagged breadcrumbs, aka pulverized cardboard. Like, ever. For anything. Make your own breadcrumbs. And while there’s an array of delicious cheeses available, I’ve had trouble tracking down Swiss, but gouda or mozzarella varieties work well. And no one here’s heard of evaporated milk, but you can make an inexpensive evaporated milk substitute using leche descremada en polvo (powdered milk).

SMOKED SALMON CHEESECAKE

1 1/2 cups soft bread crumbs (high quality or homemade is best) 

2 Tablespoons margarine or butter, melted (add a bit more if the crumbs aren’t sticking together)

3 eggs

1 15-ounce carton of ricotta cheese

1 1/2 cups (6 oz) shredded Swiss cheese 

1/2 cup evaporated fat free milk

4 ounces smoked salmon, finely flaked

1 Tablespoon chopped fresh dill, plus additional for garnish

1/8 teaspoon salt

1/8 teaspoon ground white pepper

Sour cream (optional)

For the crust, combine the bread crumbs and melted margarine or butter in a small bowl. Press the crumb mixture onto the bottom of a 9-inch quiche dish. For the filling, in a large bowl use a fork to beat the eggs slightly. Stir in the ricotta and Swiss cheese, then the evaporated milk, salmon, dill, salt and white pepper. Pour filling into prepared crust. Bake at 350 degrees for 35 to 40 minutes or until the center is nearly set when shaken. Cool slightly on a wire rack. Cut into wedges and serve warm, topped with sour cream if you like.

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The hardest part is flaking the salmon. How does one finely flake smoked salmon? I usually just end up roughly chopping it up. Any tips, please share!