Category Archives: desserts

Campfire Cooking: Hobo Pies

12 Tuesday Feb 2013

Posted by in argentina, breakfast and brunch, chile, desserts, entrees, recipes, travel

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Why is this road so empty?

The wide open road heading into Paso San Francisco.

We made our way through northern Argentina more quickly than expected. Since we’ve had the opportunity to explore Salta, Tucumán, and Mendoza on previous trips, we basically made a beeline from Brazil to the Chilean coast. We crossed into Chile via the little used Paso de San Francisco, which included more than 100 kilometers of unpaved, extremely bumpy and winding roads through the Andes…an adventure that explains why we had the road virtually to ourselves.

Emerging from Paso San Francisco into the Atacama Desert in Chile

Emerging from Paso San Francisco into the Atacama Desert in Chile

Now we’re slowly working our way up the coast of Chile, where many of the beaches are wide open for public use, fishing, and camping. Having the opportunity to pitch a tent on a peaceful beach with the waves breaking and the sky overflowing with brilliant stars is extra special. And after subsisting on a diet of yogurt, crackers, canned tuna and mouthfuls of desert dust for a few days on the road, we were ready for some tasty camp food.

Playa Cifuncho Camping

I was first introduced to hobo pies by my high school BFF during a camping trip in Assateague Island, Maryland – another spot I highly recommend for some quality beach camping. When she whipped out her hobo pie maker, I admit that I did not believe the hype. It’s basically a square, sandwich-sized pie iron and I prepared myself for the equivalent of grilled cheese. But after devouring deliciously crispy mini pepperoni pizzas pockets and polishing off a S’mores sammie oozing melted chocolate and marshmallows, I was thoroughly convinced that I needed a hobo pie maker, stat. (Thanks Suzie! I should have never doubted you).

Hobo Pies

There’s really no recipe needed for a delicious hobo pie and experimenting is half the fun. The basic requirements are the pie iron (which you can purchase at camping/outdoor stores or online), some non-stick cooking spray, sliced bread, and of course, a campfire. Just grease the pie iron with the cooking spray, make your sandwich with your ingredients of choice, lock it up and stick it in the fire. Cooking time varies depending on the strength of your fire, but I generally check within a minute or so in case I want to adjust the positioning to reduce the potential for burnt toast. Simple, right? And something about cooking on a campfire just makes everything taste better.

With the limited ingredient options that come with traveling through South America, we’ve played it somewhat safe thus far. Toasted ham and cheese with a slice of tomato is a good bet for a quick and easy breakfast or lunch. For dinner, turkey, cheese and tomato sauce with some freshly ground black pepper hits the spot.  But I dream of making delicious Reuben Hobo Pies, or pies stuffed with brie and strawberries, or maybe some peanut butter banana chocolate goodness….but that will have to wait til we’re back in the homeland.

Giving Thanks for Pumpkin Rolls

27 Tuesday Nov 2012

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Gaspar and I once again hosted a Thanksgiving feast to share the best of our culture with our friends here in Buenos Aires. This time around, planning was a breeze. Amazing what a difference language skills and a bit of experience can make. Having nailed the acrobatics involved in cooking for 15 people with one tiny stove last year, I had all the “make-ahead” recipes lined up. And after frantically scouring the city last year for Thanksgiving staples like pumpkin, turkey and pecans that don’t seem to be embraced in Argentine cuisine, I knew where to find what I needed. A quick rundown for any newcomers: small frozen turkeys (pavitos) can be found at Jumbo, pecans (nueces – yes, I know that just translates to “nuts” but I don’t make the rules) at Mercado de San Telmo or Barrio Chino, sweet potatoes (batatas) are everywhere, the best brown sugar substitute is azucar negra, and things like cranberries, marshmallows and canned pumpkin do not exist here so “import” them if you can.

I’d had big plans for featuring all the various dishes and recipes I used, but as I should have known, by the time everything was ready and guests were arriving, the last thing on my mind was taking photos. But trust me, if you’re ever looking for a super tasty mashed potato recipe that can be made ahead, this is the one. And this sweet potato casserole got non-stop rave reviews from everyone. I use evaporated milk instead of regular, double the vanilla, and triple the amount of the pecan topping. I love me some crispy pecan topping, what can I say?

At least I got some good pics of the pumpkin roll. I use the recipe from Libby’s without much modification. Pumpkin rolls can take some practice, and are rarely “perfect” but the taste is what counts, right? My advice would be: 1.)  do not overmix when adding the flour. 2.) Make sure you spread the batter as evenly as possible in the pan. 3.) Thoroughly cover your tea towel with powdered sugar (there’s no such thing as too much, really) and 4.) When spreading the cream cheese filling onto the cake, go heaviest on the end that will be the center of the roll and make sure you’re not skimping on the edges.

If you live in Buenos Aires, good news! Pumpkin rolls are now available for special order. Just contact me here.

LIBBY’S PUMPKIN ROLL

For the cake:

  • 1/2 cup powdered sugar (to sprinkle on towel)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup LIBBY’S® 100% Pure Pumpkin

For the filling:

  • 1 pkg. (8 oz.) cream cheese, at room temperature
  • 1 cup powdered sugar
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • Powdered sugar (for decoration)

Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

For filling, beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. You can also freeze the pumpkin roll if making in advance. Sprinkle with powdered sugar before serving.

Photo credit for this one goes to one of my favorite dinner guests, Marina Coser

Cachafaz: El Mejor Alfajor

10 Tuesday Jul 2012

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Buenos Aires is overflowing with dulce de leche. Whether it’s stuffed in a pastry, spread on a tostada, or my personal favorite, eaten by the cucharada, this caramel spread is a pervasive Argentine treat that makes its way into breakfast, lunch and dinner.

Perhaps the most common appearance of dulce de leche in Argentina is sandwiched between two shortbread cookies in the famous alfajor. I’ll just nip this in the bud for all the immature giggling gringos: yes, that’s pronounced in a way similar to how one may refer to a number one prostitute in English. Sigh. Some people….

I’ve not yet attempted to create my own alfajor. There are so many already on the market, I’ve kept myself busy sampling them all instead. The windows of every confitería in Buenos Aires boast piles of the delicate cookies, dusted with powdered sugar, rolled in coconut or dipped in chocolate. Many cafés and restaurants have their own home-made versions, ranging from tiny bite-sized cookies to cookies as big as your face. And kioscos on every corner offer a variety of pre-packaged options.

Of course, being somewhat snobbish about things like this (homemade > store-bought) that was the last place I expected to find a winner. But hands down, without a doubt, no two ways about it, Cachafaz es lo más. The best of the best. The alpha alfajor.

Cachafaz makes a variety of alfajores, but my favorite is the basic dulce de leche version: thick, creamy dulce de leche sandwiched between two buttery shortbread cookies and rolled in coconut flakes. They can be found at any local kiosco or supermercado chino for around $7 pesos a pop.

Recipe: Simple Apple Tart

07 Thursday Jun 2012

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Now that winter is approaching in Buenos Aires, I’m feeling rather confused. While I’m much more of a summer fan, I’ve still always enjoyed fall and (early) winter. Not too unbearably cold yet, the air is crisp with the smell of fallen leaves, and everyone’s feeling all celebratory and familial in preparation for Thanksgiving and Christmas…

Except it’s June. So really, it’s not like that at all.

In my confused little mind, early June is a time for rhubarb pie and cherry cobbler. But the markets are overflowing with apples and pears. And while according to the climate I should be baking pumpkin rolls, I just refuse to do that in June. Of course there’s also the fact that finding pumpkin here is about as easy as buying dollars...but I digress.

Life is giving me apples? I’ll make an apple tart.

I have to give credit to Gaspar for bringing this recipe into the rotation. I suspect he was on a mission to find something even remotely healthy for me to bake, and the fruit to pastry ratio in this tart suited his needs. He sent me the recipe, I made it, it filled the apartment with an absolutely heavenly smell, and we ate it all that night.

That’ll teach him.

I’ve made it a few times since, and think it’d also be excellent with pears. (I’ll report back). This can be made in a pie pan, or free form as a galette. I kind of combine the two, because I like the look of the galette but find that using a pie pan keeps all the delicious juices from oozing out, and it’s much easier to transport if you’re not eating it at home.

This recipe is adapted from the one Gaspar found on Smitten Kitchen.

SIMPLE APPLE TART

Dough:

1 cup flour

1/2 tsp sugar

1/8 tsp salt

6 Tablespoons unsalted butter, just softened, cut into 1/2 inch pieces

2 1/2 Tablespoons chilled water

Filling:

4 Golden Delicious apples, peeled, cored and sliced. Save the peels and cores.

2 Tablespoons melted butter

4 Tablespoons sugar

Glaze:

Apple peels and cores

1 cup sugar

Mix flour, sugar, and salt in a large bowl. Add 2 tablespoons of the butter. Blend with a fork until dough resembles coarse cornmeal. Add remaining butter and continue to blend with a fork until the biggest pieces look like large peas. Dribble in some of the water, stir, then dribble in more, until dough just holds together. Toss with hands, letting it fall through fingers, until it’s ropy with some dry patches. If dry patches predominate, add another tablespoon water. Keep tossing until you can roll dough into a ball. Flatten into a 4-inch-thick disk and refrigerate.

After at least 30 minutes, remove and let soften so it’s malleable but still cold. Smooth cracks at edges. On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick. Place dough in a lightly greased 9-inch round tart pan, or simply on a parchment-lined baking sheet if you wish to go free-form, or galette-style with it. Heat oven to 400°F.

Overlap apples on dough in a ring 2 inches from edge if going galette-style, or up to the sides if using the tart pan. Continue inward until you reach the center. Fold any dough hanging over pan back onto itself. Brush melted butter over apples and onto dough edge. Sprinkle sugar over apples and dough edge.

Bake in center of oven until apples are soft, with browned edges, and crust has caramelized to a dark golden brown (about 45 minutes), making sure to rotate tart every 15 minutes. (This may or may not be necessary in your oven…it definitely is in mine).

To make the glaze, put the reserved peels and cores in a large saucepan, along with sugar. Pour in just enough water to cover and simmer, stirring occasionally so that sugar doesn’t burn, until syrup forms. This could take anywhere from 25 to 45 minutes, depending on your stovetop. The original recipe said 25, for me it’s 45.

Remove tart from oven and set on wire rack to cool. If free-form, slide off parchment paper and set directly onto cooling rack. Let cool at least 15 minutes.

Brush glaze over tart, slice, and serve.

Buenos Aires Underground Market

31 Thursday May 2012

Posted by in buenos aires, desserts

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Since our arrival in Buenos Aires last year, I’ve been a fan of The Argentina Independent due in large part to the fact that Adrian Bono’s Weekly News Roundup slays me. And because it’s in English, for quite a while it was my sole source of local news as it took me hours to decipher articles in castellano. In any case, those reasons aside I’m super grateful I found The Indy, because thanks to them I’m officially a vendor at the first ever Buenos Aires Underground Market! The Indy is organizing the event as both a fundraiser and a way for aspiring chefs, restauranteurs and artisanal culinary types to gain exposure to a large audience. The event is Saturday, June 9 at IMPA La Fábrica in Almagro. You can RSVP and get all the details on Facebook.

As soon as I heard about the Underground Market, I knew I was going to apply to be a vendor and exactly what I would be creating: Tres Leches.

Thanks to Lili Kocsis from My Amused Bouche for capturing this picture at the pre-tasting event.

For those who may not be familiar with it, Tres Leches is a cake of Latin American origins, though it doesn’t seem to have made its way very deep into South America. There are different variations, but it’s typically a sponge cake soaked in three types of milk; hence the name that even gringos can translate.

As much as I want to urge you to rush out and try it immediately, full disclosure: I’d never really cared for it much until this recipe came along. I’d tried a few different tres leches cakes, usually at Central American restaurants at the insistence of my father-in-law, who loves it. But I was unimpressed. It’s often too soggy, and the versions I tried were either cloyingly sweet or surprisingly bland. But a few years ago, Gaspar and I were spending Thanksgiving with his family and their friends in New Jersey. One of the guests baked a tres leches cake especially for my father-in-law, and I half-heartedly accepted a slice.

I died.

It was super moist yet somehow light, just sweet enough, had the perfect hint of vanilla and the topping practically floated on top. This was like no Tres Leches I’d ever pushed around my plate before. I had approximately three pieces (and perhaps a bit of wine) before not so tactfully demanding the recipe. I’ve closely guarded it ever since, though I’ve also made some modifications to suit my preferences and the availability of different ingredients.

But let the record show: Nubia Martinez, I bow down to your original Nicaraguan Tres Leches cake.

If you care to try it, get yourself to the Buenos Aires Underground Market on June 9 where you can also sample amazing breads, pickles, marmalades, cheeses and more. If that’s a transcontinental flight away, I may consider sharing the recipe in exchange for a pile of small, unmarked bills…or some advice on how to prepare hundreds of servings of tres leches cake in a small kitchen.

Recipe: Flourless Chocolate Cake

17 Thursday May 2012

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I’d long heard great things about flourless chocolate cake but somehow had never tasted one, let alone attempted to create one, until recently. Something about it just sounded intimidating…rich, decadent, made in a springform pan. (Springform pan = high level of difficulty, duh.)

Yeah, I don’t know.

But one day, on the hunt for something to bake for my friend Lisa’s gluten-free family that wouldn’t require obscure flours, I stumbled across this recipe and decided to give it a try. Sidenote: Whole Foods website has some great recipes. Who knew?

Wow. Yes, it’s rich, decadent, made in a springform pan…and actually pretty simple. Best of all, my friend’s family enjoyed it thoroughly, as you can read about on her blog. If gluten free’s your thing, she’s got some recipes you should check out as well.

Because it’s so indulgent and just plain beautiful, it’s perfect for a special occasion. Or if you’re just in the mood to eat half of a fudgy chocolate cake with a spoon. No judgement.

FLOURLESS CHOCOLATE CAKE

12 ounces bittersweet chocolate chips or bittersweet chocolate, roughly chopped 

1 cup (2 sticks) plus 3 tablespoons butter, cut into chunks 

1 1/4 cups sugar 

6 eggs 

1 cup unsweetened cocoa powder 

1 tablespoon milk 

1 tablespoon honey 

1/4 teaspoon vanilla extract

Raspberries, strawberries, or whatever you may like to garnish the cake with

Preheat oven to 375°F. Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray, too, then set the pan aside.

Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat. Stirring often, melt chocolate with butter until completely blended. Remove from heat and transfer to a large bowl. (If this sounds like too much trouble, you can use your microwave to melt the butter with the chocolate). Add sugar and mix well. Add eggs one at a time, whisking well after each addition. Sift cocoa into bowl and stir until just blended.

Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of springform pan. Remove and discard parchment paper and set cake aside to cool completely.

Meanwhile, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth. Remove from heat, then stir in milk, honey and vanilla. Set aside to cool slightly.

When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake. Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.

breakfast of champions

23 Tuesday Mar 2010

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i’ll never forget my first crepe encounter. with no fear of the notorious attitude and only a few short days to spend roaming around paris, i was quickly enticed by the smells coming from one of the many food carts dotting the street corners. that monster crepe set me back a mere €3, was stuffed with ham, cheese and mushrooms, and was handed to me wrapped in foil, burrito-style. it was bliss.

i continued to eagerly seek out crepes when i returned to the states, trying many restaurants in both philadelphia and miami beach before i finally decided to try my hand at them at home. i’m embarrassed that it took me so long! especially considering how simple they are to make.

CREPES

1 cup flour

2 eggs

1/2 cup milk

1/2 cup water

1/4 tsp salt

2 T. melted butter

sugar (couple Tablespoons, to taste)

cinnamon (a teaspoon or so, to taste)

1/2 tsp. vanilla

the original recipe I started using was sans sugar, cinnamon and vanilla but i find that a touch of sweetness adds a lot. i usually follow this recipe when i’m cooking for just the two of us (it’s one of my husband’s favorites, so though it makes a lot, he takes care of it) and i double or triple the recipe if we have guests or are hosting brunch. in a large mixing bowl, whisk together flour, eggs, milk & water. add salt, butter, sugar, cinnamon & vanilla. beat until smooth. heat a lightly oiled 10-inch frying pan over medium high heat. pour 1/4 cup of crepe batter into the pan, and roll it around to coat the bottom of the pan. wait a minute or so, until the crepe starts to bubble up a bit and the edges come up easily, and flip for about 10 – 30  seconds before removing to a plate.

i find, for some reason, the first two to three are not my best work. not sure if it’s me, the heat of the pan, or what. but just saying.

this past weekend, my friend and former roomie susannah was visiting, and i opted for a decadent, option-filled spread. in addition to the obligatory mimosas, we had sauteed mushrooms, cheddar, brie, goat cheese, pears, strawberries, blueberries, honey and nutella. we started out savory and ended sweet. the combinations were endless!

gaspar went for cheddar, sauteed mushrooms and some leftover pulled beef from his crockpot experiments, while sus and i opted for sauteed mushrooms and brie. goat cheese and pear, nutella and strawberries…i could do this all day.

sherbet vs. sherbert

22 Monday Mar 2010

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the debate rages on.

during a recent visit from my dear friend frani, i learned that somehow, she and my husband have been going around calling sherbet “sherbert” their whole lives. at first i was astounded. i thought my husband pronounced it that way as a joke, similar to how we pronounce the “t” in “sorbet” because it makes us laugh. (give it a try sometime). so i was doubly astounded when i looked up the pronunciation and while “sherbet” is technically correct, both are actually acceptable! (a piece of advice, don’t repeatedly listen to the audio pronunciations, or the odd recorded voice will be what you hear every time someone says the word. trust me on this). but more importantly, where does the second “r” come from?! that’s not how it’s spelled so why, why, why would that be okay? another reason the english language is so damn complicated.

but now, i’m curious. vote in the poll below and help me prove i am not the only person who says “sherbet” correctly…without a second “r”!

the best chocolate chip cookie EVER

01 Monday Mar 2010

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I call these Dawson cookies, because they were an ever-present delight in the home of my childhood friend Joy Dawson and I’ve been addicted ever since. Trust me, these will be the most delicious chocolate chip creations to pass your lips. And they’re painfully simple to make.

DAWSON COOKIES

2 eggs

1/2 cup oil

1 box Duncan Hines classic yellow cake mix

1 bag mini chocolate chips

For some reason, these just don’t turn out if you use a mix other than Duncan Hines. (I swear, I don’t work for them). And sometimes I only use half of the bag of mini morsels, it all depends on how…chippy?…you want them to be.

Mix all of the ingredients, and heat your cookie sheets in the oven for about 5 minutes before scooping out cookies. Bake them for ten minutes at 350 degrees.

A great gift for the firefighters who have to use the jaws of life to cut off your bike lock. Not that I would know…