Recipe File: Rosca de Pascua | Easter Bread Ring

No Easter celebration in Argentina can be considered complete without a rosca de Pascua and some colorful chocolate Easter eggs. Easily the most popular baked good at Easter, the rosca de Pascua, a decorated, ring-shaped loaf of bread, appears in bakeries and corner stores all over the country during Semana Santa (Holy Week).


Meant to symbolize eternal life, Easter bread rings form part of the baking tradition of many countries, but the classic toppings of pastry cream, candied cherries and pearl sugar set the Argentine version apart from the rest. Lightly sweet and scented with vanilla, this tender yeast bread pairs perfectly with mate or a cup of coffee.

If the rosca de Pascua strikes a familiar chord with you, I can explain why. The bread ring prepared during Holy Week is virtually identical to the rosca de Reyes that is eaten during the celebration of the Epiphany, just after Christmas. The two breads occasionally differ in terms of their presentation (some bakers insert eggs—either chocolate or the real thing— in the rosca de Pascua), but for the most part, the recipes are one and the same.

Click here for the recipe for Rosca de Pascua | Easter Bread Ring.

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Recipe File: Empanadas de Roquefort, Apio y Nuez | Roquefort Cheese, Celery and Walnut Empanadas

I remember the first time I walked into my small-town, neighborhood bakery here in Argentina during the days leading up to Easter. In addition to the usual array of breads, cookies and pastries, there, piled high on a tray on the counter, stood a mound of flaky, golden empanadas topped with a shimmering layer of sugar. "Empanadas de vigilia" read the small, hand-lettered sign, and I was immediately intrigued. The baker's wife explained that she had three varieties of empanadas for sale—all meatless—that they'd prepared especially for Lent.


In Argentina, where Catholicism holds sway as the dominant religion, many people continue to observe the traditional restrictions on eating meat during the season of Lent. As I later discovered, empanadas de vigilia may include any number of fish, vegetable or cheese fillings with flavors such as tuna, hake (a type of flaky white fish), corn, Swiss chard and cheese making frequent appearances. These empanadas usually feature a flaky style of dough reminiscent of puff pastry, and they're often topped with a sprinkle of sugar, just like the ones I saw at the bakery.

Of course, these empanadas can be enjoyed at any time of year (irrespective of your religious affiliation!), and the Roquefort, celery and walnut empanadas that I'm featuring here top my list of year-round favorites.

If you're a fan of blue cheese, don't hesitate to try these empanadas de roquefort, apio y nuez. The tang of the Roquefort cheese along with the crunchiness of the walnuts and the unmistakable flavor of celery makes for a flavor-packed empanada that you won’t be able to stop eating!


Empanadas de Roquefort, Apio y Nuez | Roquefort Cheese, Celery and Walnut Empanadas
Yields 16 empanadas

Ingredients
1 Tbsp. butter
¾ c. peeled and chopped celery
pinch of salt
pinch of freshly ground black pepper
1 ½ c. coarsely shredded mozzarella cheese
1 ½ c. crumbled Roquefort cheese (or your favorite blue cheese)
1/3 c. roughly chopped walnuts, toasted
16 empanada shells, puff pastry type (tipo hojaldre) or homemade empanada dough

For assembly:
a glass of water
1 egg yolk
granulated sugar for sprinkling (optional)

Directions
In a medium skillet, melt the butter over medium heat. Add the celery, salt and pepper, and cook the celery until it’s completely soft but not brown. Remove the celery from the heat and allow it to cool.

In a medium bowl, add the mozzarella cheese, Roquefort cheese, walnuts and the celery. Mix thoroughly to combine.

Assembling the empanadas:
Preheat the oven to 425ºF.

Place a heaping tablespoonful of the cheese mixture in the center of the empanada dough. Resist the urge to overfill the empanadas, as they will be difficult to work with and will likely explode in the oven if you do so. Dip your finger in the glass of water and lightly wet the edge of the dough. Bring the edges of the dough together and press firmly.

There are several methods used to seal the empanadas (the repulgue). The simplest way involves pressing the tines of a fork around the edge of the empanada, but if you're interested in trying your hand at a fancier repulgue, here's a video that demonstrates a traditional twisted edge. 

Place the empanadas on a lightly greased cookie sheet, and brush them with egg yolk. Sprinkle them lightly with sugar, if desired. Poke holes in the top of the empanadas with a fork to vent the steam (cheese empanadas have a greater tendency to explode). Bake until golden brown, about 12-15 minutes.

This recipe was originally published by me on the website Hispanic Kitchen. Read More......

Recipe File: Tarta Pascualina | Savory Easter Pie

Tarta pascualina, a savory spinach pie, enjoys popularity in both Argentina and Uruguay. Italian immigrants who voyaged to South America to gamble on a new life brought with them the recipe for this tasty and filling pie. The tarta pascualina’s origins lie specifically in the region of Liguria, Italy, where the dish can be traced back to the 16th century.


Traditionally eaten during Lent, this meatless dish contains a number of eggs, a Christian symbol of the resurrection of Jesus Christ. The eggs are cracked directly into the flavorful filling of spinach and ricotta cheese, and after a stint in the oven, they emerge as hard-boiled eggs baked into the pie. Although the pie was originally associated with the period leading up to Easter, tarta pascualina is enjoyed year-round in Argentina.

Note: The tarta pascualina is frequently made with Swiss chard instead of spinach, so feel free to substitute one for the other.

Tarta Pascualina | Savory Easter Pie

Ingredients
1 medium onion, chopped
4-5 cloves garlic, minced
1 Tbsp. olive oil
2 (14 oz.) bags frozen chopped spinach, defrosted and drained or 2 bunches fresh spinach, lightly steamed, drained and chopped (roughly 1 ½ packed cups of cooked spinach)
1 lb. ricotta cheese
1/2 c. shredded mozzarella cheese
1/4 c. grated parmesan cheese
6 eggs (4 for the top of the pie, one for the filling, and one for the egg wash)
3 roasted red peppers, chopped
1/4 tsp. freshly ground nutmeg
1 tsp. ají molido [substitute crushed red pepper]
salt and freshly ground black pepper to taste
1 (2-count) package pascualina shells or 2 pie crusts, either homemade or store-bought

Directions
Preheat the oven to 350ºF. Lightly grease a deep tart pan or springform pan with baking spray.

In a medium skillet, heat the olive oil over medium heat. Sweat the onion and garlic together in the skillet until translucent. Remove from the heat, and allow the onion and garlic to cool.

In a large bowl, stir together the onion, garlic, spinach (make sure it is thoroughly drained), ricotta, mozzarella cheese, parmesan cheese, roasted peppers, nutmeg, ají molido, salt, and pepper. Taste the mixture and adjust the seasoning as needed. Add 1 egg to the mixture and mix well. Carefully line the bottom of the pan with one of the pascualina shells. Spoon the filling into the tart pan.

Smooth the top of the filling, and make four deep, evenly spaced depressions in the filling. Crack an egg into each hole (hold back a bit of the white if it looks like it will overflow). Cover the filling with the second pascualina shell, and seal the crust using a fork or by making a decorative edge. Vent the crust with a sharp knife, and then brush the crust with a beaten egg for color and shine. Bake for approximately 45 minutes, or until the pie is golden brown and the filling has set. Allow the pie to cool to room temperature (or just slightly warm) before serving.

This recipe was originally published by me on the website Hispanic Kitchen.

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Recipe File: Pollo al Disco de Arado

Fearless in the kitchen, my father-in-law Tomás knows a thing or two about good food; however, he—and many other Argentines—favors a freewheeling approach to cooking. Like garlic to a vampire, anything that can be even remotely construed as a recipe repels Tomás. So, I knew that if I wanted the secret behind his flavorful version of pollo al disco, the only way to extract the details was to be his shadow as he prepared the dish for our Sunday family lunch.


What Does "Al Disco" Mean?

Food prepared "al disco" or "al disco de arado" doesn’t refer so much to a particular recipe but rather a cooking method using a huge iron disc heated outdoors over a wood fire. Recipes with chicken tend to be the most popular choice for the disco, although other meats or fish occasionally make an appearance. Since discos provide a large surface area for cooking while remaining eminently portable, they are particularly useful for preparing meals when camping or spending the day outside with a group of friends.

[Daniel's cousin prepares a lunch of pollo al disco after a morning of horseback riding.]

The Origin of the Disco

Given Argentina’s long agricultural tradition, there's no shortage of farming equipment in these parts. Farmers typically use a piece of machinery known as a disc plough to till the earth and prepare the land for planting. Never short on ingenuity, those same farmers discovered that once the plough's iron discs (discos de arado) had outlived their usefulness as a farming tool, they could be transformed into a cooking implement. Most plough discs that have been modified into cooking discs come with two handles, foldable or removable legs, and, sometimes, a lid.

*    *    *    *    *

The following recipe for pollo al disco offers a starting point; feel free to omit or add ingredients as you see fit or according to what you've got in the pantry. Trust your instincts and your taste buds—that's what most Argentine cooks do!

Note: If you don’t own a disco, you can still prepare this dish in a large, deep skillet or dutch oven on the stovetop.


Pollo al Disco
Serves 5-6 people

Ingredients
1 (5 lb.) whole chicken, cut up or equivalent in bone-in, skin-on chicken parts
2 Tbsp. vegetable oil
2 lbs. potatoes, peeled and sliced in thick rounds
4 stalks scallion, chopped
3 medium red bell peppers, julienned
2 medium onions, julienned
1-2 Tbsp. red wine vinegar [substitute with up to 1 c. wine or beer, if desired—dish will be saucier]
2 vegetable bouillon cubes
3 tsp. capers
2 c. sliced mushrooms
freshly ground black pepper to taste
½ tsp. ají molido [substitute crushed red pepper]
1 c. cream
½ c. fresh parsley, roughly chopped

Directions
Prepare the fire and preheat the disc over a moderately high flame. Heat the vegetable oil in the disc. Wash and pat the chicken parts dry. Add the chicken to the disc, skin side down—the pieces should not touch. Cook the chicken, turning as necessary, until brown on all sides.

Meanwhile, bring a pot of lightly salted water to a boil. Add the potatoes and boil until just cooked through. Reserve a cup of the cooking water from the potatoes. Drain the potatoes and set aside.

Reduce the flame under the disc. Move the chicken to the outer edge of the disc, creating a space in the center for the vegetables. Add the scallions, bell peppers and onions followed by the vinegar and bouillon cubes. Stirring occasionally, cook until the vegetables soften and the onion turns translucent.

Add the mushrooms and capers. Stir to distribute all of the vegetables among the chicken. After about 5 minutes, add the black pepper, ají molido and cream.

Add the boiled potatoes. Feel free to add some of the reserved cooking liquid from the potatoes if the dish looks dry. Sprinkle the chicken and vegetables with parsley. Stir gently and allow the potatoes to absorb the flavors, approximately 5 to 10 minutes.

Serve with crusty bread and a green salad.

This recipe was originally published by me on the website Hispanic Kitchen. Read More......

Recipe File: Buñuelos de Acelga | Swiss Chard Fritters

Before I lived in Argentina, Swiss chard fell into the category of leafy green vegetables I had heard of but never sampled. I vaguely recall once seeing a wilted bunch of greens at the supermarket next to an enormous pile of the perennial favorite, spinach. However, here in Argentina—where Swiss chard enjoys widespread availability at markets and lower prices than spinach—chard takes center stage. Swiss chard can be used in any dish that calls for spinach, as it has a very similar flavor (although I find chard to be less bitter and more delicate than spinach).

Buñuelos or fritters form part of the cuisine of many different cultures. In Argentina, buñuelos may be savory or sweet. Savory buñuelos like the ones in the following recipe, which incorporate Swiss chard, are usually included as part of lunch or dinner, while sweet buñuelos are often enjoyed with mate. Argentines also prepare a smaller version of these fritters known as bocadillos.


Feel free to substitute spinach for Swiss chard in this recipe if it’s not available in your area.

Buñuelos de Acelga | Swiss Chard Fritters

Ingredients
1 large bunch fresh Swiss chard, lightly steamed, drained and chopped (roughly 1 packed cup of cooked Swiss chard)
1 stalk green onion, finely chopped
salt and freshly ground pepper to taste
¼ tsp. freshly grated nutmeg
1 tsp. sugar
½ c. grated parmesan cheese
4 eggs, lightly beaten
1/3 c. milk
1 ½ c. self-rising flour
1 tsp. baking powder
vegetable oil for frying

Directions
In a large bowl, mix the chard, green onion, salt, pepper, nutmeg and sugar. Add the cheese, eggs, and milk, and stir to incorporate. Lastly, add the flour and baking powder. Mix well to form a thick batter (adjust thickness by adding more flour or milk, as needed).

In a medium-sized pot, heat the vegetable oil (medium-medium high temperature). Avoid frying at a very high temperature; otherwise, the exterior of the fritter will brown before the interior is fully cooked. Using either a small cookie scoop or two spoons, drop the batter by tablespoonfuls into the hot oil. Fry until deep golden brown, flipping the buñuelos over to ensure even cooking. Drain on paper towels and serve immediately.

This recipe was originally published by me on the website Hispanic Kitchen.

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Recipe File: Tortas Fritas

While roaming the vast Argentine pampa, the gauchos of yore maintained a nomadic way of life that afforded limited access to foodstuffs. Many a gaucho subsisted on a diet restricted to grilled beef and mate. On occasion, the gauchos would fry up tortas fritas, a simple dough that consisted of ingredients that were readily on hand: flour, lard, water and salt. Although very traditional recipes stick to these most basic of ingredients, many modern versions of tortas fritas often substitute butter for lard and/or include eggs, milk or a leavening agent like baking powder.

As one of Argentina’s comidas criollas—traditional foods that evolved from the union of European cuisine with native ingredients and influences—tortas fritas boast a long tradition derived from the simple lifestyle lead by the Argentine cowboys. Today, tortas fritas and mate are regarded as an unbeatable combination, particularly on a drizzly, chilly day that demands a simple, comforting treat that’s quick to prepare. It’s said that the custom of drinking mate with tortas fritas on a rainy day can be traced back to the gauchos who, when camped together out on the pampa, would gather rainwater to prepare the dough.


I recall that shortly after I first moved to Argentina, we experienced three consecutive days of driving wind and rain from a fierce storm. Housebound one afternoon as a result of the nasty weather, my fiancé’s grandmother announced that we were going to prepare tortas fritas and mate to combat our growing sense of cabin fever. In no time flat, the tortas fritas emerged golden and puffy from the oil, and I was charged with sprinkling some sugar over the tops. After a few rounds of mate and quite possibly one too many tortas fritas, the matriarch good-naturedly declared my conversion from yanqui (American) to Argentine complete.


Even if you don’t have an Argentine grandmother to help you out, try your hand at making tortas fritas one soggy afternoon. Rest assured that coffee or hot chocolate makes a great accompaniment if there’s no yerba in the cupboard for mate.

Tortas Fritas
Yields 12 servings

Ingredients
2 c. all-purpose flour
1 ½ tsp. baking powder
1 tsp. salt
5 Tbsp. butter, melted
approx. 2/3 c. warm water
vegetable oil for frying
granulated sugar to sprinkle on top

Directions
In a large bowl, mix the flour, baking powder and salt with a wooden spoon. Form a well in the center and add the melted butter; mix to combine. Slowly add the warm water and mix until the dough comes together (you may not need to use the entire amount of water—the dough should be moist but not mushy).

Turn out the dough onto a lightly floured work surface, and knead for a few minutes until the dough feels smooth and uniform. Divide the dough into 12 pieces, and form the dough into balls about the size of a large walnut. Allow the balls of dough to rest on a lightly floured surface, covered, for 15 minutes.

To shape the tortas fritas, flatten the ball of dough with your palm, and create a disc about 1/8 inch thick using the heel of your hand. Cut a small x in the center of the dough with a sharp knife.

Heat the oil in a deep skillet or pot. The oil must be very hot to ensure quick frying and minimal absorption of grease. If the oil isn’t hot enough, the tortas fritas will turn out greasy and heavy.

Drop two to three pieces of dough into the hot oil (depending on the size of the skillet), and fry on one side until golden brown (approximately 45 to 60 seconds). With a pair of tongs, flip the tortas fritas over and continue frying on the other side until golden brown (roughly the same amount of time).

Remove the tortas fritas from the oil and drain on paper towels. Sprinkle with sugar and serve hot.

This recipe was originally published by me on the website Hispanic Kitchen.


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Recipe File: Humita en Olla

Thick, creamy and subtly sweet with just a hint of spice, humita, a traditional dish from Northwest Argentina, definitely qualifies as comfort food. Made with grated corn, onion, tomato and red bell pepper, humita may be prepared in one of two ways: en olla (stewed) or en chala (wrapped in corn husks and boiled). Unlike many of the Argentine recipes that I have featured previously, which can be traced to contributions by the nation’s Spanish and Italian immigrants, the origins of humita are rooted in the indigenous cuisine of the northern provinces.

As with many traditional dishes, numerous variations abound for the recipe for humita en olla. One of the classic versions from the provinces of Tucumán and Catamarca tends to incorporate grated squash. The catamarqueños (residents of Catamarca) typically prepare humita along with other traditional specialties during Holy Week (Semana Santa) festivities. The recipe presented here leans toward the version prepared in the provinces of Salta and Jujuy.

A simple yet satisfying dish, humita en olla doesn’t contain much in the way of exotic ingredients, but it does require patience to make, as the preparation is somewhat labor intensive. Shucking and grating 15 ears of corn is no small task! So, invite some friends over to help, and reap the rewards together as you sit down to a hearty bowl of humita en olla.


Humita en Olla | Creamy Stewed Corn

Ingredients
2 Tbsp. vegetable oil
1 Tbsp. butter
1 large onion, chopped
1 medium red bell pepper, chopped
1 Tbsp. paprika
1 Tbsp. ají molido (or substitute crushed red pepper but use a smaller quantity)
2 medium tomatoes, peeled and chopped
15 ears of corn with large kernels
1 tsp. sugar
salt and pepper to taste
7 oz. queso cremoso (or substitute mozzarella cheese), cubed
6 fresh basil leaves

Directions
Select 15 ears of corn. For the best results, use the freshest corn possible with large, plump kernels. Shuck the corn and carefully remove all the silks. On the largest holes of a box grater, grate the corn into a large bowl. Scrape the corncobs with a butter knife to remove the remaining milky liquid from the kernels.

Heat the vegetable oil and butter in a large Dutch oven or heavy pot. Sauté the onion and bell pepper until soft and lightly browned. Add the paprika, ají molido and tomato, lightly sautéing the ingredients. Add the corn, sugar, salt and pepper.

Cook the corn mixture over low heat for thirty minutes, stirring constantly with a wooden spoon and scraping the bottom of the pot (every 5 to 10 minutes). The humita will stick and burn if not watched carefully. Add the basil and cheese and readjust the seasoning as needed. Cook for approximately thirty more minutes, continuing to stir every few minutes. The humita is finished cooking when it is thick and creamy (the consistency will be similar to that of thick oatmeal).

Serve piping hot with crusty bread and a simple salad. The humita tastes even better the next day!

This recipe was originally published by me on the website Hispanic Kitchen. Read More......

Recipe File: Torta de Ricota | Ricotta Pie

When perusing the case filled with assorted tarts and cakes at the neighborhood bakery just around the corner, the torta de ricota, with its snow-white layer of powdered sugar and enticing fluted crust, never fails to attract my attention. The Argentine dessert torta de ricota, known as ricotta pie in English, features a sweet, rich filling of ricotta cheese flavored with lemon and vanilla between two layers of crumbly shortcrust dough. The Argentine version of this pie, an import originally hailing from Italy, invariably calls for a double crust, unlike Italian-American versions that I have seen that bear more of a resemblance to a cheesecake or single-crust pie.

Although I adore dulce de leche, its recurring role in Argentine pastries and cakes can grow tiresome (believe it or not!). When my taste buds are suffering from dulce de leche overload, torta de ricota makes for a particularly attractive option, especially during the summer months when I tend to gravitate toward desserts with a hint of citrus.

Ricotta Pie | Torta de Ricota

Ingredients
Dough:
3 1/3 c. all-purpose flour
1 Tbsp. baking powder
1 tsp. salt
1 3/4 sticks butter, cubed
2 whole eggs
1 c. powdered sugar, plus additional for dusting finished tart
1 tsp. vanilla extract
zest of 1 lemon

Filling:
2 1/2 c. ricotta cheese
3 egg yolks
1 Tbsp. vanilla extract
1 Tbsp. lemon zest
1 tsp. lemon juice
1 Tbsp. cornstarch
1 scant c. sugar

Equipment:
Deep tart pan with removable bottom

Directions
Place the flour, baking powder and salt in a large bowl. Add the butter, and using a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse meal. Add the eggs, powdered sugar, vanilla extract and lemon zest, and mix to form the dough. Turn the dough out onto a lightly floured surface and knead until just combined. Shape the dough into a ball, and cover in plastic wrap. Refrigerate the dough for about 30 minutes.

For the filling, in a medium bowl, place the ricotta, egg yolks, vanilla extract, lemon zest, lemon juice, cornstarch and sugar. Mix well to incorporate the ingredients.

Preheat the oven to 350ºF. Lightly grease the bottom and sides of the tart pan.

Remove the dough from the refrigerator, and divide it in two. Lightly flour both the rolling pin and work surface, and roll out each piece of dough into a disc just slightly larger than the tart pan. To transfer the dough to the tart pan, carefully roll the dough around the rolling pin, and unroll it onto the top of the tart pan. Gently press the dough into the bottom and up the sides of the pan.

Pour the filling into the prepared tart pan. Carefully place the second disc of dough over the filling. Press the edges of the dough into the rim of the tart pan, removing any excess.

Place the tart pan on a baking sheet. Bake until the top of the pie is light golden brown, about 40 minutes. Remove from the oven, and allow the pie to cool for 5 to 10 minutes before removing it from the pan. Let the pie continue to cool at room temperature, and then place it in the refrigerator for at least two hours (tastes best when served chilled). Dust the pie with powdered sugar just before serving.

This recipe was originally published by me on the website Hispanic Kitchen.

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Recipe File: Rosca de Reyes | Three Kings’ Cake

The rosca de reyes, the food most closely associated with El Día de los Tres Reyes Magos, begins to crop up in Argentine bakeries just after New Year's. A sweetened yeast bread formed into the shape of a ring, the rosca de reyes symbolizes both the crowns of the Three Kings and God's unending love. The Argentine version of the rosca is usually topped with pastry cream, candied cherries (and/or other candied fruits) and pearl sugar.


Three Kings’ Cake | Rosca de Reyes
Yields 1 large ring or 2 small ones

Ingredients

Sponge:
1/4 c. bread flour
1 Tbsp. honey
2 1/4 tsp. active dry yeast
1/3 c. warm milk [100ºF to 110ºF]

Dough:
3 c. bread flour plus up to 1 c. bench flour
3 tsp. active dry yeast
1/3 c. warm milk
1/2 c. sugar
1 Tbsp. lemon zest
1 Tbsp. vanilla extract
1 Tbsp. malt extract [optional]
2 eggs
7 Tbsp. butter, softened [just under 1 stick]

Pastry Cream:
2 c. milk
1 whole egg
3 egg yolks
1/2 c. sugar
1/2 c. all-purpose flour
1 tsp. vanilla extract

Other:
1 beaten egg
red candied cherries
pearl sugar
apricot jelly [optional]

Directions

To make the sponge, in a medium bowl, dissolve the honey in the warm milk, and then add the yeast and flour, stirring to create a paste. Leave the mixture, covered, to rise and bubble for 2 hours.

For the dough, sift the flour and place it in a large mixing bowl, making a well in the center. Dissolve the yeast in the milk. Add the sugar, lemon zest, vanilla extract, malt extract, eggs, butter and the sponge to the well. Slowly add the milk and yeast mixture to the well while incorporating the flour into the wet ingredients with a wooden spoon. Once the dough comes together into a ball, turn it out onto a well floured work surface and knead by hand (the dough will be very sticky). Use up to 1 cup of additional bench flour to knead the dough until it is smooth and elastic and no longer sticks to your hands, about 15 minutes. Shape dough into one large ball (or two smaller ones), and place in a greased bowl, covered with a kitchen towel. Allow dough to rise in a warm place, until it doubles in volume.

While the dough is rising, make the pastry cream. Scald the milk in a heavy saucepan (milk should foam but not boil). In a large mixing bowl, whisk together the whole egg along with the egg yolks, sugar and flour until smooth. Slowly incorporate the hot milk into the egg mixture, whisking constantly to avoid curdling the eggs. Return the mixture to the saucepan, and whisking constantly, cook over medium heat until it just comes to a boil and thickens. Remove from the heat and stir in the vanilla extract. Transfer the pastry cream to a clean bowl (pass it through a fine-mesh strainer if you spot small pieces of curdled egg), and cool the pastry cream to room temperature.

Punch down the dough and form it into a ball. Place the dough ball on a baking sheet lined with greased parchment or a silicone mat, and make a hole in the center of the ball. Carefully stretch and shape the dough into a ring. Insert a lightly crumpled ball of aluminum foil or an empty tin can in the hole.
Allow the dough to rise in a warm place for about one hour or until doubled in volume.

Preheat the oven to 350ºF.

Using a pastry bag with a star tip, decorate the ring with pastry cream. Brush the ring with beaten egg, avoiding areas with pastry cream. Place the candied cherries on top and sprinkle with pearl sugar.

Bake the ring for about 35 minutes or until golden brown. Transfer to a wire rack to cool.

Optional step: While the rosca cools, prepare the apricot jelly. Bring the jelly to a simmer in a small saucepan over low heat, stirring occasionally. Let the jelly reduce until it has thickened slightly, about five minutes. Lightly brush the rosca with jelly to enhance its appearance and give it shine.

This recipe was originally published by me on the website Hispanic Kitchen. Read More......

Recipe File: Torre de Panqueques

An Argentine dish traditionally served at Christmas Eve or New Year’s Eve dinners as part of a cold buffet, the torre de panqueques (also known as fiambre alemán or torre primavera) always proves to be a crowd-pleaser. At its most basic, the torre de panqueques consists of alternating layers of ham, cheese, lettuce and tomato sandwiched between thin, lacy panqueques (crepes). To add a little pizzazz—in terms of both flavor and presentation—many home cooks include roasted red pepper, hard-boiled egg, green olives or hearts of palm.

Although the dish makes a perfect appetizer in warmer weather, with the fresh veggies keeping things on the lighter side, don’t let that stop you from preparing it at any time of year. Hosts find the torre de panqueques particularly appealing for a large get-together or holiday gathering because it can be made in advance and refrigerated until your guests arrive.

Torre de Panqueques
Yields 8 portions

Ingredients
For the crepes:
1 c. all-purpose flour
2/3 c. cold whole milk
2/3 c. cold water
3 eggs, lightly beaten
¼ tsp. salt
3 Tbsp. butter, melted [plus 1 Tbsp. to grease the pan]

For the filling:
1 small head Romaine lettuce
5 small tomatoes, sliced thin
8 oz. sliced boiled deli ham
8 oz. sliced deli cheese such as American
mayonnaise
salt and pepper

Optional [any combination of the following]:
strips of roasted red pepper
chopped or sliced hard-boiled egg
chopped or sliced green olives
chopped or sliced hearts of palm

Directions
Preparing the panqueques:
Combine the first five ingredients and beat the mixture until smooth using a blender or whisk. Add the melted butter and blend just until smooth. Don’t overbeat the batter, as the panqueques will turn out rubbery. Strain the batter if it looks lumpy. Refrigerate the batter, covered, for a minimum of 1 hour.

Heat an 8-inch non-stick frying pan [or crepe pan, if you happen to have one] over medium heat. Lightly brush the pan with melted butter.

Pour ¼ cup of batter into the center of the pan, and then tilt the pan to evenly cover the bottom. Cook about 1 minute, or until lightly browned and lacy on the bottom. Flip the panqueque with a spatula, and cook briefly on the other side [it will look speckled]. Remove the panqueque to a wire rack or plate to cool as you continue making the rest, stacking successive panqueques one on top of the other. Don’t get discouraged if the first panqueque turns out badly—this is common.

This recipe yields 10 panqueques. Once cooled, the panqueques can be stored in the refrigerator in a ziptop plastic storage bag for several days if you’re not ready to assemble the torre de panqueques.

Assembly:
If you have a springform pan, you can use it as a guide to help keep the panqueques and other ingredients from sliding around. Otherwise, just assemble the torre de panqueques on a serving dish.

Spread a thin layer of mayonnaise over a panqueque, and place it in the bottom of the springform pan (mayonnaise side up). Top the panqueque with a single layer of lettuce leaves and then a layer of sliced tomato. Season with salt and pepper. Spread a thin layer of mayonnaise over the next panqueque, and place it in the pan. Top the panqueque with a single layer of boiled ham and then cheese. Alternate layers of lettuce and tomato and ham and cheese until you run out of panqueques. If you choose to add some of the optional ingredients to the torre de panqueques, intersperse a couple layers of those items or use them as garnish for the top. Cover with plastic wrap and refrigerate for at least one hour before serving (can be made up to one day in advance).

Remove the torre de panqueques from the refrigerator. Spread a final layer of mayonnaise on the top panqueque and decorate the torre de panqueques with chopped vegetables and/or hard-boiled egg. Remove the springform pan ring and slice the torre de panqueques into portions with a serrated knife.

This recipe was originally published by me on the website Hispanic Kitchen.

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Recipe File: Panettone | Pan Dulce

Like clockwork, the holiday staples begin appearing on the shelves of Argentine markets around the first week of December: blue and red foil-wrapped pan dulce, packets of cavity-inducing turrón and Mantecol, and bottles of bubbly sidra. When it comes to baked goods, nothing else says Christmas in Argentina like pan dulce, a sweet yeast bread known to most Americans as panettone. Popularized by Italian immigrants, pan dulce has become an indispensable part of holiday celebrations in Argentina.

To be sincere, I could never get that worked up about pan dulce. The ubiquitous, commercially made version generally suffers from one or more of the following defects: dry, tasteless dough; an excess of unappetizing candied fruits (cherries should never be green in my opinion); and a dearth of the ingredients that I really enjoy, such as walnuts and almonds. The pan dulce available at local bakeries generally raises the bar, but if you’re after customizability, homemade pan dulce simply can’t be beat.

This recipe yields a rich, flavorful dough chock full of nuts, along with homemade candied orange peel and chunks of chocolate. The dough, perfumed with orange blossom water, will make your kitchen smell divine as the bread bakes. Though the recipe is a bit time consuming, I assure you that you’ll never go back to store-bought pan dulce after sampling the homemade version. Feel free to tailor the recipe to your taste. If you love those green cherries, go ahead and add them.


Panettone | Pan Dulce

Ingredients

For the sponge:

5 tsp. active dry yeast or 2 packed Tbsp. fresh yeast [also called compressed or cake yeast]

1/2 c. warm milk [100ºF to 110ºF]

1 Tbsp. sugar         

1/2 c. all-purpose flour

        

For the dough:  

5 eggs

2 tsp. lemon zest

1 Tbsp. vanilla extract

a few drops of almond extract

1 1/2 Tbsp. orange flower water

1 Tbsp. malt extract [substitute molasses if unavailable]

5 c. all-purpose flour

1 3/4 sticks of butter, softened

1 pinch salt

3/4 c. sugar

For the filling:

1 c. chopped almonds, toasted

1 c. chopped walnuts, toasted

1 c. chopped hazelnuts, toasted

1 c. chopped candied orange peel [see recipe here]

1 c. chocolate chunks

Other

melted butter

1 beaten egg yolk

powdered sugar for dusting

1 large, 2 medium, and 1 small paper panettone molds

 
Directions

Combine the ingredients for the sponge, and leave the mixture to rise and bubble in a warm place until it has doubled in volume, roughly 30 minutes. Place the eggs, lemon zest, vanilla extract, almond extract, orange flower water, and malt extract in a medium bowl and mix well. In a food processor or in a large mixing bowl, mix the flour, butter, salt and sugar. Add the egg mixture to the flour mixture and mix. Add the sponge to the mixture, and stir to incorporate. Turn out the dough onto a lightly floured work surface and knead with your hands. Use up to 1 cup of additional bench flour to knead the dough until it is smooth and elastic and no longer sticks to your hands, about 15 minutes. Shape dough into a ball, and place in a greased bowl, covered with a kitchen towel. Allow dough to rise in a warm, humid place, until it doubles in volume.

Note: The richness of the pan dulce dough (high sugar and fat content) as well as the large quantity of nuts, chocolate, etc. results in long proofing times. Be prepared for the dough to take several hours to proof, especially in the case of the first rise.

Punch down the dough, and place it on a lightly floured work surface. Using your hand, flatten the dough into a large rectangle. Sprinkle the dough with the nuts, candied orange peel and chocolate, and knead the dough briefly to evenly distribute the add-ins. Form balls and place them in paper panettone molds that have been brushed with butter. The dough should fill half the mold. Cover with a kitchen towel, and let the dough rise in a warm, humid place until it doubles in volume.

Preheat oven to 350ºF.

Cut an ‘x’ in the top of the dough with a very sharp knife. Brush the dough with melted butter and beaten egg yolk. Bake the large pan dulce for about 1 hour, the medium one for 45 minutes, and the small one for 30 minutes. If the top starts to brown too much, cover loosely with aluminum foil. The pan dulce is done when it is brown on the outside and sounds hollow when you tap the bottom. Allow pan dulce to completely cool on a wire rack. Sprinkle with powdered sugar, if desired.

This recipe was originally published by me on the website Hispanic Kitchen. 

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Recipe File: Vitel Toné

Vitel toné (also spelled vitel thoné or vitel tonné), a classic element of holiday spreads at Christmas and New Year’s celebrations in Argentina, fulfills the Argentines’ craving for meat with a dish that manages to be flavorful, yet on the lighter side, when the mercury rises during the southern hemisphere summer.

A massive wave of Italian immigration at the end of the 19^th century and beginning of the 20^th century made a profound impact on Argentina’s culture, language and, of course, cuisine. Immigrants from “The Boot” brought this dish, known as vitello tonnato in Italian, with them from their homeland. The dish originated in the Lombardy and Piedmont regions of northern Italy in the 19th century. Today, vitel toné enjoys widespread acceptance throughout Argentina.

Usually served as a cold appetizer, vitel toné consists of slices of veal in a tuna sauce. It’s generally garnished with capers, but some like to dress up the dish further with chopped hard-boiled eggs, finely chopped pickles, and/or olives. While veal and tuna may seem like an odd pairing, I assure you that the creamy and slightly tangy sauce really does complement the meat, and the assertive flavors of tuna and anchovy are mellowed by the cream and the mayonnaise. Give vitel toné a try, and savor some of Argentina’s Italian heritage in every bite.

Vitel Toné

Serves 8-10 as appetizer

Ingredients

For meat:

1 (2- to 3 lb.-) veal eye of round roast [known as peceto in Argentina]

1 medium onion, peeled and quartered

1 carrot, roughly chopped

3 stalks of celery, roughly chopped

1 scallion (green part only)

1 small bunch of flat-leaf parsley

4 cloves garlic, peeled

2 bay leaves

1 tsp. whole black peppercorns

1 Tbsp. kosher salt

For sauce:

1 (5 oz.) can of tuna, packed in water

6 anchovy fillets

3 Tbsp. white vinegar

freshly ground black pepper, to taste

1 c. mayonnaise

1 Tbsp. Dijon mustard

1/2 cup cream

reserved poaching liquid, as necessary

For garnish:

1 Tbsp. flat-leaf parsley, chopped

2 Tbsp. capers

Directions

For poaching the meat:

Trim fat and silver skin from meat. In a deep, heavy pot, add onion, carrot, celery, scallion, parsley, garlic, bay leaf, black pepper and salt along with enough water to cover the meat. Cover pot, bring water to a boil, then add meat. Return to a boil, cover, reduce heat, and gently simmer for about 1 1/2 hours. Remove from heat, set aside, and allow meat to completely cool in the poaching liquid. Strain and reserve the poaching liquid. Wrap the meat tightly in plastic wrap, and refrigerate until well chilled (overnight is best).

For the tuna sauce:

Drain tuna and put into a food processor with anchovies and vinegar. Season with freshly ground black pepper. Add the mayonnaise and Dijon mustard. Process until it becomes a creamy, beige-colored sauce. Add the cream, and pulse lightly to incorporate it into the sauce. Add a few tablespoons of poaching liquid from meat if you need to thin the sauce a bit.

Carefully cut the meat into uniformly thin slices. Spread some of the tuna sauce on the bottom of a serving platter, and then layer the meat, slightly overlapping the slices. Cover the meat with sauce, and continue layering meat slices and sauce. Repeat until all the meat is used. Leave enough sauce to cover top layer. Garnish with capers and chopped parsley. Refrigerate, tightly covered, for at least 2 hours to allow flavors to develop. Remove from the refrigerator at least 15 minutes prior to serving to take a bit of the chill off the dish.

This recipe was originally published by me on the website Hispanic Kitchen.

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Recipe File: Clericot

Holiday parties in the northern climes typically feature belly-warming tipples such as warm, fragrant mulled wine or rich, creamy eggnog; however, as I mentioned in my previous post about arrollado primavera, many here in Argentina prefer to celebrate Christmas and New Year’s with lighter food and drink given the hot and humid temperatures at this time of year. To that end, one of the most popular beverages here around the holidays is a light and refreshing drink known as clericot (sometimes spelled clericó).

Clericot was popularized in Argentina and Uruguay by the British (read more about the British influence in Argentina). Originally known as “claret cup,” this summertime drink featured claret (red) wine, sugar, lemon juice and carbonated water. Recipes were then personalized to include liqueurs, fruits, spices, etc. The story goes that the drink was invented by British expats living in the Punjab region of India during the mid-nineteenth century. Looking for a beverage to tame the heat, the British whipped up this sweet and fruity concoction, and thus the claret cup was born. When the British arrived in Argentina with their refreshing drink, Spanish speakers modified the pronunciation of claret cup to clericot.

These days, the Argentine version of clericot generally contains white wine instead of red. Similar to white sangria, a basic clericot features chunks of in-season fruits, a nice white wine, and a touch of sugar. I like to use a Torrontés, as this is the signature white grape of Argentina. The beauty of a recipe like this is that you can feel free to play around with the ingredients and make it your own. Choose whichever fruits look best at the market and adjust the recipe to your preferences.

Clericot

Ingredients
1 Granny Smith apple, diced
1 peach, diced 1 kiwi, peeled and diced
1 pear, diced 1 tangerine, peeled and sliced in half moons
a large handful of strawberries, hulled and sliced
2 Tbsp. sugar
100mL club soda/seltzer water
50mL triple sec or Cointreau liqueur
750mL bottle of chilled white wine (preferably a Torrontés)
ice cubes

Directions
In a large pitcher, add the fruit and then sprinkle it with the sugar. Allow the fruit to macerate for at least 10 minutes before adding the remaining ingredients. Serve in a highball glass with ice.

This recipe was originally published by me on the website Hispanic Kitchen. Read More......

Recipe File: Pionono or Arrollado Primavera

For most of those celebrating the holiday season in the northern hemisphere, decorations and traditions directly reflect the harsh weather outside. Children and adults alike hold out hope for a white Christmas, and warm, comfy sweaters are normally the order of the day. Families customarily gather and sit down to an elaborate holiday meal featuring rich, heavy foods designed to ward off the chill of winter.

In contrast, below the equator, the holidays fall smack-dab in the southern hemisphere’s summer. It routinely reaches 85ºF or more in Argentina at the end of December, so as you can imagine, a calorie-laden, gut-busting meal is not as welcome here on Christmas. Most Argentines can claim roots in Italy or Spain, and some folks do indeed succumb to the pull of European tradition, with its more substantial holiday spreads; however, the majority of merrymakers opt for lighter fare at Christmas dinner.

Arrollado primavera—made with a thin, lightly sweetened sponge cake typically known as a pionono in Argentina—is filled with ham, cheese, tomato, lettuce, roasted red peppers and mayonnaise and rolled up jelly roll-style. As a dish that incorporates ingredients that go down a bit easier in the heat and humidity of late December, pionono or arrollado primavera is frequently found on holiday tables in Argentina.

Piononos, both savory and sweet, are common here, so it’s easy to find pre-made sponge cakes at the supermarket or a local bakery. If ready-made piononos aren’t available where you live, follow the link below for a simple sponge cake recipe.


Pionono or Arrollado Primavera

Ingredients
1 store-bought pionono or 1 recipe for jelly roll/sponge cake
mayonnaise, as needed
½ lb. sliced boiled ham
½ lb. sliced deli cheese
1 tomato, cubed
½ of a small head of lettuce, finely shredded
1 large red pepper, roasted and chopped
a pinch of freshly ground pepper
Optional: chopped green olives, chopped hard-boiled eggs

Directions
Unroll the pionono and spread an even layer of mayonnaise over the top. Layer the ham, cheese, tomato, lettuce and red pepper over the cake. Sprinkle with a pinch of freshly ground pepper. Carefully roll the pionono into a tight spiral, and slice off the ends with a serrated knife. If desired, spread another layer of mayonnaise on the outside of the pionono and decorate it with pieces of red pepper, olives or other vegetables. Using a serrated knife, slice the pionono into 1-inch thick pieces to reveal the “pinwheel” design and colorful ingredients inside.

This recipe was originally published by me on the website Hispanic Kitchen. Read More......

Toast the New Year with Lemon Champ

With New Year's Eve only a day away, I've been working to finalize our special dinner menu. We typically ring in the holidays here with a glass of sidra (a sweet sparkling alcoholic apple cider) or champagne; however, it's nice to switch things up a bit now and again. So, this New Year's we're going to toast with a delicious and refreshing champagne cocktail known as Lemon Champ. 

The first time I ever tried this tasty beverage was at a restaurant here in Necochea called the Taberna Española, where it was listed on the menu as Limonchamp; however, Mr. Google says the more popular spelling is Lemon Champ. Regardless of how you spell it, this drink is a simple, elegant and festive way to ring in the New Year (or any other special occasion).

Along with the typical menu and drinks prepared by Argentines for Christmas and New Year's, a few other traditions are observed as the year draws to an end. In Buenos Aires, some individuals and businesses shred old calendars, magazines and documents from the past year and toss them out the window like confetti. Out with the old and in with the new, I suppose.

Also, many Argentine women uphold the tradition of wearing a brand new pair of pink panties (or red, according to some) on New Year's Eve to bring luck, money, or a boyfriend, in the case of single ladies. These undies must be received as a gift on Christmas, preferably from a female friend or family member, in order to function as a good luck charm.

So, put on your pink knickers, grab a glass of Lemon Champ, and toast to a New Year filled with love, health, happiness and success. ¡Feliz Año Nuevo!

Lemon Champ | Champagne Cocktail with Lemon Sorbet
Serves 6

Ingredients

1 pint lemon sorbet
750 mL bottle brut champagne, chilled
twists of lemon zest or fresh strawberries, for garnish [optional]

Directions

Remove sorbet from freezer and let soften for about 10 minutes. Scoop sorbet into a large pitcher. Pour half the bottle of champagne over the sorbet, and stir briskly to blend. Pour into champagne flutes, filling each glass halfway. Top off each flute with champagne from the bottle. Garnish each glass with a twist of lemon zest or a strawberry, if desired. Serve immediately.

[Image credit: evalottchen]

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Recipe File: Pionono de Pollo y Palmitos | Chicken Salad Roll with Hearts of Palm

The pionono, a thin sponge cake filled with either sweet or savory ingredients and rolled up jelly roll-style, constitutes an Argentine classic. Piononos (also called arrollados) frequently appear with a healthy dose of dulce de leche inside, but savory jelly rolls or roulades have their place here too, particularly around the holidays when scorching summer temperatures beg for cold items to be served at dinner. In fact, with a high temperature of 86ºF here on the coast on Christmas Eve (and no air conditioning to cut through the heat and humidity), I was reminded of the idiocy of preparing roasted meats in summertime as my turkey sizzled and browned in the oven. Score one point for a northern-hemisphere Navidad.

Here in Argentina, piononos are so popular year-round that the pre-made sponge cakes can be easily found at any supermarket, ready to be filled and rolled. If you can get your hands on a store-bought pionono, you'll save yourself a few extra steps, but honestly, the sponge cake isn't that difficult to make and the taste of homemade is vastly superior.

I served a chicken salad pionono with hearts of palm for my Argentine family on Nochebuena, and it was a big hit. The hearts of palm and celery provide textural contrast and the chives and pimentos offer up a bit of color and extra flavor. With the light sweetness of the sponge cake and the chicken salad, I think this pionono would make an excellent brunch item as well.

Pionono de pollo y palmitos | Chicken Salad Roll with Hearts of Palm
Serves 8 to 10 as appetizer

Ingredients

For the pionono:

4 large eggs
4 tablespoons sugar
1 tablespoon honey
1 teaspoon salt
4 tablespoons all-purpose flour, sifted
butter, to grease the pan
powdered sugar, for dusting

equipment: 15" x 11" x 1" jelly roll pan

For the chicken salad filling:

3 split chicken breasts (bone-in, skin-on)
poaching liquid: 1 stalk celery, 1 carrot, ½ onion, 1 sprig of tarragon, a few sprigs of parsley, 1 bay leaf, ¼ teaspoon whole peppercorns, and 1 ½ teaspoons kosher salt

1 cup (most of a 14-oz. can) chopped hearts of palm
½ cup chopped celery
1 (4-0z.) jar pimento peppers, drained and chopped
2 tablespoons chopped fresh chives
mayonnaise, as needed
salt and freshly ground black pepper, to taste

optional garnish: sliced hearts of palm, chopped pimento peppers, parsley leaves and mayonnaise

Directions

For the pionono:

Preheat oven to 400ºF. Grease the jelly roll pan with butter. Line with parchment paper; grease the parchment with butter.

Using a mixer, beat the eggs, sugar, honey and salt on high speed until you obtain a thick, pale yellow mixture, about 8 to 10 minutes. Carefully fold in the flour until just incorporated. Pour the batter into the prepared pan, and spread gently and evenly with a spatula. Bake for 8 to 10 minutes, until golden brown and springy to the touch.

Run a knife around the sides of the cake. Invert onto a dish towel dusted with powdered sugar, and slowly remove the parchment. Roll the cake up in the towel, starting at a short side. Let cool for 1 hour, seam side down, on a wire rack.

For the chicken salad filling:

Add water, celery, carrot, onion, tarragon, parsley, bay leaf, peppercorns, and salt to a large pot, and bring to a boil. Add the chicken breasts, and lower heat to a bare simmer. Skim off any foam that rises. Simmer for about 25 to 30 minutes, or until chicken is cooked through (cut a breast in half to check for doneness.) Once cool, discard the skin and bones, and finely shred the chicken with two forks or using your hands.

In a large bowl, add the shredded chicken, hearts of palm, celery, pimentos, chives and enough mayonnaise to bind the ingredients together. Add salt and pepper to taste.

Assembly:

Unroll the cooled pionono, and spread with filling, leaving about a ½-inch border on the sides. Beginning on a short side, carefully roll up the pionono and place it seam side down on a platter. Slice off the end pieces with a serrated knife to neaten up the appearance. Garnish as desired and refrigerate until ready to serve.

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Are you looking for more Argentine recipes? Click here to browse the entire Recipe File, or try out the visual recipe index. 

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Panqueques con Dulce de Leche | Crepes with Dulce de Leche

In celebration of World Dulce de Leche Day 2012, I was invited to contribute a recipe featuring this rich caramel spread. Visit the World Dulce de Leche Day blog for more delicious links to recipes from bloggers around the globe.

One of the country's best-loved desserts and a standard on the menu at many an Argentine restaurant, panqueques de dulce de leche positively ooze with thick, luscious caramel. Only those with exceptional willpower can pass up a tender crepe filled with the smooth, sweet spread.

My mother-in-law would be the first to admit that baked goods (and well, desserts in general) aren't her forte, but she can turn out a mean batch of panqueques in no time flat. This dessert makes a great option for those wary of the oven, and it's perfect for entertaining since the crepes can be prepared in advance.

Of course, to make this recipe, you'll need to get your hands on the star ingredient: dulce de leche! Check out my previous posts about how to make homemade dulce de leche [stovetop methods] and crockpot dulce de leche. Of course, if you're pressed for time, just order dulce de leche online. I promise that your secret is safe with me.

Panqueques de Dulce de Leche | Crepes with Dulce de Leche
Yields approx. 10 8-inch panqueques

Ingredients

1 cup all-purpose flour
2/3 cup cold whole milk
2/3 cup cold water
3 eggs, lightly beaten
¼ teaspoon salt
3 tablespoons butter, melted [plus 1 tablespoon to grease the pan]

dulce de leche
powdered sugar [optional]

Directions

Combine the first five ingredients and beat the mixture until smooth using a blender or whisk. Add the melted butter and blend just until smooth. Don't overbeat the batter, as the panqueques will turn out rubbery. Refrigerate the batter, covered, for a minimum of 1 hour. Strain the batter if it looks lumpy.

Heat an 8-inch non-stick frying pan [or crepe pan, if you happen to have one] over medium heat. Lightly brush the pan with melted butter.

Pour ¼ cup of batter into the center of the pan, and then tilt the pan to evenly coat with batter. Cook about 1 minute, or until lightly browned and lacy on the bottom. Flip the panqueque with a spatula, and cook briefly on the other side [it will look speckled]. Remove the panqueque to a wire rack or plate to cool as you continue making the rest, stacking successive panqueques one on top of the other. Don't get discouraged if the first [or second!] panqueque turns out badly—this is common.

Once cooled, the panqueques can be stored in the refrigerator in a ziptop plastic storage bag for several days if you're not ready to use them.

Spread an even layer of dulce de leche over the panqueque. Use room temperature dulce de leche, or warm it in the microwave for a few seconds to make it easier to spread. Fold the panqueque in quarters [or roll it up] and then sprinkle it with powdered sugar, if desired. Serve warmed or at room temperature.

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Check out my other recipes containing dulce de leche:
Tarta de Coco y Dulce de Leche | Coconut and Dulce de Leche Tart
Alfajores Marplatenses | Chocolate-covered Sandwich Cookies with Dulce de Leche

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La famosa tarta pascualina de mi amiga Marta | Marta's Famous Spinach Pie

The fourth and final entry in the 2012 Seashells and Sunflowers Argentine Recipe Contest comes from Norma Torres of New York, New York, USA. Norma, a Latina blogger with ties to Spain, Venezuela and Puerto Rico, offers up her take on Latin cuisine at her blog Platanos, Mangoes and Me!

Before I present Norma's recipe, I'd like to say a few words about Norma herself. I first connected with her in May 2010, thanks to our mutual blog friend Joan of Foodalogue. Despite our frequent online contact, with the significant distance separating us, the opportunity to meet in person had never presented itself. Last year, when Norma learned that I would be visiting my hometown of Philadelphia at the holidays, she very graciously extended an invitation for me to stay at her home in New York City for a couple of days. With the Big Apple merely a hop, skip and a jump away from Philly, I just couldn't refuse.

Norma struck me as your stereotypical New Yorker; she's a bit brash and in your face. She drinks. She smokes. She curses. She's funny and self-assured. And I quickly confirmed what I'd already surmised from the mouthwatering posts on her blog: Damn, this woman knows her way around the kitchen.

I eventually came to the conclusion that Norma is the Latina version of Anthony Bourdain.

Yet it's apparent that, like me, Norma's love of food, family and friends lies at her core. She's got a heart of gold, and she treated me like a queen during my visit. I was wined, dined and sent home with a goodie bag filled to bursting, and more importantly, I left with tons of great memories and the joy of having turned an online friend into a real-life one. If you'd like to check out photos from my Manhattan foodie adventures with Norma, take a look here.

If you're a long-time follower of the blog, you may remember that Norma participated in last year's recipe contest with her delicious version of matambre arrollado. This time, she offered up a recipe for tarta pascualina, a hefty spinach pie packed with vegetables, ricotta cheese and eggs.

Tarta pascualina enjoys popularity in both Argentina and Uruguay. Italian immigrants who voyaged to South America to gamble on a new life brought with them the recipe for this tasty and filling pie. The tarta pascualina's origins lie specifically in the region of Liguria, Italy, where the dish can be traced back to the 16^th century.

Most recipes for tarta pascualina call for the ricotta to be combined with the spinach, but in this recipe, the ricotta stands as a separate layer. The recipe also incorporates carrots, which I had never seen included in this dish. I must say that the results were quite pleasing, and I could barely keep Daniel away from the spinach pie while I was photographing it! He had two large helpings at lunch, and he seriously thought about a third. The leeks and garlic really boosted the flavor, and the carrot provided a little pop of color to break up all that green and white.

Here's what Norma had to say about her recipe:

A very dear friend used to make this tarta pascualina for me many years ago. I have been meaning to make this but never had a chance until you decided to do this contest again. I lost my friend to cancer, and it's a way to remember her.

La famosa tarta pascualina de mi amiga Marta | Marta's Famous Spinach Pie

Ingredients

2 leeks (white and light green parts only), cut into thin rounds
6 cloves garlic, chopped
a few tablespoons of olive oil
2 lb fresh spinach
2 carrots, peeled into ribbons [I used 1 large carrot.]
2 lb ricotta cheese, drained in a fine-mesh sieve
2 packages puff pastry or 1 package tapas de hojaldre para tarta
8 eggs (6 for the pie, 1 to mix with the cheese filling, and 1 for the egg wash)
salt and pepper to taste

Directions

In a large pot, heat the olive oil over medium heat. Sauté the leeks and garlic until soft and translucent. Add the spinach, season with salt and pepper, and cook until wilted. Allow the spinach mixture to cool, and then remove as much liquid as possible by draining in a fine-mesh sieve or cheesecloth. Add the raw carrot ribbons to the spinach mixture, and set aside.

In a large bowl, stir together the ricotta and 1 egg. Season with salt and pepper, and set aside.

Preheat the oven to 350ºF. Lightly grease a springform pan with baking spray.

Roll out the dough, joining together 2 sheets of puff pastry for the bottom crust [not necessary if using tapas para tarta]. Carefully line the springform pan with the dough, leaving about an inch overhang.

Spoon half of the spinach mixture into the pan, and then add all of the ricotta mixture. Smooth out the ricotta, and make 6 deep, evenly spaced depressions in the filling. Crack an egg into each hole [hold back a bit of the white if it looks like it will overflow]. Spoon the remainder of the spinach mixture over the cheese and eggs.

Roll out another sheet of dough, and cut it into a circle that fits into the top of the pan [not necessary if using tapas para tarta]. Cover the filling with the second piece of dough, and seal the crust by crimping it or making a decorative edge. Vent the crust with a sharp knife, and decorate the top with leftover pastry. Brush the crust with beaten egg.

Bake for approximately 45 minutes, or until the pie is golden brown [Note: My edges were browning faster than the rest of the dough, so I covered them with aluminum foil to keep them from burning.]. Allow the pie to cool for at least 20 minutes before serving, or enjoy it at room temperature.

Stay tuned for contest voting instructions—coming up in the next post!

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Previous Posts about the Recipe Contest:

2012 Argentine Recipe Contest
Happy 4th Birthday to Seashells and Sunflowers! [contains list of finalists]
Estofado de carne | Beef Ragu
Tarta de dulce de membrillo con mascarpone | Quince Paste and Mascarpone Tart
Pollo relleno de Inés | Inés' Stuffed Chicken Roll

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Pollo relleno de Inés | Inés' Stuffed Chicken Roll

Our third entry in the 2012 Seashells and Sunflowers Argentine Recipe Contest comes courtesy of Ana Astri-O'Reilly, author of the blog Ana Travels. Ana is a native of Buenos Aires, but she currently lives in Dallas, Texas, USA with her British hubby.

Ana sent in a recipe for pollo relleno or stuffed chicken roll, and here's what she had to say about this dish:

This is one of my mum's go-to recipes. She usually makes it for Christmas because it can be prepared in advance and is eaten at room temperature, which is great since it can get quite warm in December.

As Ana mentioned, pollo relleno (also called arrollado de pollo or matambre de pollo) is a popular option for cold buffets at the holidays. Like other southern hemisphere dwellers, Argentine families celebrate Christmas and New Year's in summertime, and so, many opt for dishes like salads and platters of cold meats at their parties and get-togethers at this time of year. I tried this dish both hot and cold, and I enjoyed it both ways. If you choose to serve it Argentine-style, take it out of the fridge a bit ahead of time so it's not stone cold.

I loved the simplicity of Ana's (or rather, Inés') recipe. It's perfect for entertaining because it doesn't take a lot of effort to prepare yet looks impressive. The prunes provide a touch of sweetness to balance out the saltiness of the ham, and if you like, you can use a sharp cheese to further boost the flavor.

Pollo relleno de Inés | Inés' Stuffed Chicken Roll
Serves 8 to 10 as an appetizer

Ingredients

1 (4-lb) whole deboned chicken, skin on
8 oz. sliced deli ham
8 oz. sliced cheese [I used a mild Argentine cheese, but provolone or Swiss would be nice.]
8 oz. pitted prunes
salt and pepper, to taste

Directions

Preheat the oven to 375ºF.

Place the chicken skin-side down on a clean work surface, and season with salt and pepper. Top each slice of ham with a slice of cheese and a prune, and roll up [Note: I put three prunes in each roll-up]. Line up the ham rolls down the center of the chicken, and fold over the sides to close. Truss the chicken roll with butcher's twine. Place in a large roasting pan, and season the outside of the chicken with salt and pepper.

Roast, uncovered, for approximately 1 hour 15 minutes (prick the thigh end and check that the juices run clear, or wait for chicken to reach an internal temperature of 160ºF). Allow chicken to cool, then place in the refrigerator. Carve into slices and serve.

Tip: Get your butcher to do the dirty work. Call in advance and ask the butcher to debone the chicken for you.

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Previous Posts about the Recipe Contest:

2012 Argentine Recipe Contest
Happy 4th Birthday to Seashells and Sunflowers! [contains list of finalists]
Estofado de carne | Beef Ragu
Tarta de dulce de membrillo con mascarpone | Quince Paste and Mascarpone Tart

Read More......

Tarta de dulce de membrillo con mascarpone | Quince Paste and Mascarpone Tart

Our next entry in the 2012 Seashells and Sunflowers Argentine Recipe Contest comes courtesy of Vivi Rathbon, author of the blog My Beautiful Air. Vivi is a native of Boise, Idaho, USA, but she's called Buenos Aires home for the last three years.

Vivi submitted a recipe for tarta de dulce de membrillo con mascarpone (quince paste and mascarpone tart). I was drawn to her recipe because I saw it as a novel twist on a staple offering at Argentine bakeries, pasta frola, a shortcrust tart featuring a filling of ruby-red dulce de membrillo or quince paste. Vivi talks about the inspiration for her recipe in a blog post:

Although I had always enjoyed dulce de membrillo, I had never considered cooking with it, until the enlightening discovery of David Lebovitz’s Easy Jam Tart recipe, which is also made with quince jam. 

I elected to attempt his jam tart using dulce de membrillo and add my own addition—mascarpone—a mild cream cheese to serve as a creamy complement and balance to the sugary jam. I was intrigued about Lebovitz's use of cornmeal in the crust and thought this recipe could make for a great cooking adventure and culinary union of French patisserie and Argentine simplicity.

The mascarpone added a pleasant creaminess, but the real star of this tart for me turned out to be the crust. I loved the light crunch and subtle corn flavor provided by the polenta. I would definitely consider using this dough again for pasta frola.

I also found that the filling firmed up a bit more by the next day, which made the tart easier to slice and serve, though something tells me that most won't be able to wait that long to take the first bite.

Tarta de dulce de membrillo con mascarpone | Quince Paste and Mascarpone Tart

Ingredients

1 stick plus 3 tablespoons butter, softened
¾ cup brown sugar
2 whole eggs plus 1 egg yolk
dash of vanilla extract
2 cups all-purpose flour
1 cup polenta or cornmeal
dash of salt
dash of baking powder [I added ¼ teaspoon.]
1 ½ lb quince paste [I didn't use the full amount.]
1 (8-oz.) container mascarpone cheese

Directions

In a mixing bowl, add the butter, sugar, eggs and vanilla, and mix thoroughly until you achieve a uniform consistency. [Note: I creamed together the butter and sugar first and then added the eggs and vanilla.]

In a separate bowl, combine the dry ingredients—the flour, cornmeal, salt and baking powder. Slowly add the dry ingredients to the wet ingredients, and mix thoroughly until you have a sticky dough. Roll the dough into a large ball, cover in plastic wrap, and refrigerate for an hour until the dough is firm.

Reserve a portion of the dough for the top layer [Note: roughly 1/3 of the dough]. Press the dough evenly into the bottom and sides of an ungreased tart pan with a removable bottom.

Using a fork, mash half of the quince paste to a spreadable consistency, and spread it over the dough for the bottom layer of the tart. Then spread the mascarpone over the quince paste. Cut the remainder of the block of quince paste into thin slices and arrange it on top for the final layer of filling.

Using the reserved portion of dough, roll out small balls and flatten them, and place them on top to form an upper crust. Sprinkle with sugar. [Note: I forgot this final step!]

Bake for 35 minutes in a preheated 350°F oven. [Note: I allowed the tart to cool to room temperature before serving.] 

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Previous Posts about the Recipe Contest:

2012 Argentine Recipe Contest
Happy 4th Birthday to Seashells and Sunflowers! [contains list of finalists]
Estofado de carne | Beef Ragu

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