Another Peanut Sauce

Yes, I'm still trying to get it right...but I think it's been so long since I tried the Smitten Kitchen one, I've forgotten. It's probably better, this was very watery when mixed with cooked veggies. Maybe better with pasta and raw veggies.

1 tsp canola oil
2 tsp minced fresh ginger
2 cloves garlic, peeled and minced
1 tbsp soy sauce
4 tsp vinegar
1/4 tsp sriracha
1/3 cup smooth peanut butter
1/2 cup hot vegetable broth
1/2 tsp salt

Blend ingredients well.

Pasta with Let-My-Eggplant-Go-Free! Puree

I loved the idea of Francis Lam's eggplant sauce for pasta, however this didn't come out quite as I imagined. It was thick and rich--not bad, but not addictively good, and had the unfortunate eggplant appearance rendering it unfit for company. If I make it again, I will try fresh oregano, as the original recipe called for and omit the basil and tomatoes, as I didn't feel the basil added anything and the sun dried tomatoes went unnoticed.

Serves 4 as a main course, 6 as a starter

2 medium eggplants, cut into ½ inch slices
1/3 cup extra virgin olive oil
3 cloves garlic, lightly smashed (I mean just flatten them, don’t take out your aggression on them)
2 T oregano
1 cup stock
2 tablespoons sun dried dried tomatoes, minced
6 leaves basil, chiffonaded
Salt and pepper
1 pound long pasta – spaghetti, linguini, whatever floats your boat

• Lightly salt the slices of eggplant, stack them back together and let it all hang out for about 20 minutes. This will season it and water will drip out, allegedly removing the bitterness, if it’s there. They also say to choose eggplants that are dense and heavy for their size to make sure it’s not bitter.

• Dry off the eggplant, cut it into chunks. Meanwhile, put the olive oil in a wide, heavy saucepan, add the garlic cloves, and set over low heat. You’re just trying to get them friendly with one another, so don’t worry if nothing happens for a while. When you start hearing the garlic sizzle a little and can smell it, drop in your eggplant and stir to coat it all with oil. Turn up the heat a little bit to medium high and add your oregano and stir. When the eggplant is turning translucent and softening, add the liquid, let it come to a boil, and turn it back down to medium-low. Let it bubble for a bit and cover it, leaving a crack for steam to escape. Stir once in a while so that the bottom doesn’t stick.

• Meanwhile, bring water to boil, salt it, and cook your pasta.

• Check on your eggplant. Is the liquid mostly absorbed or reduced? It should be after about 20 minutes or so. Does it look good and mashable? Great. Mash it up with a spoon, and adjust the seasoning to taste. Isn’t it great? Silky smooth and garlicky and eggplanty and humming with oil? And totally stress-free! Amazing.

• Drain your perfect al dente pasta and toss with the eggplant puree. Stir in your minced tomatoes and basil and gild the lily with some more oil. Celebrate your new friendship.

Sweet Potato Salad with Spicy Peanut Dressing

I filed this epicurious recipe away ages ago, and just found it again. Maybe it was a mistake to try it with a cold? It just didn't seem that flavorful, and I don't think it was my adaptations--although I did substitute a bit of raw white onion, for green, and that was a mistake!

• 
  
• Ingredients:
• 1/4 cup vinegar
• 1/4 cup soy sauce
• 3 T. mayonnaise
• 4 t. minced fresh ginger
• 4 t. toasted sesame oil
• 4 garlic cloves, minced
• 1 T. peanut butter
• 2 t. chili-garlic sauce
• 1 1/2 t.golden brown sugar

• 2 pounds red-skinned sweet potatoes, peeled, cut into 1/2-inch cubes
• 1 red bell pepper, chopped

• 1 cup thinly sliced green onions
• 1/3 cup coarsely chopped dry-roasted peanuts
• 
  

Preparation:

1. Whisk first 9 ingredients in medium bowl to blend.

2. Add enough water to large saucepan to reach depth of 1/2 inch. Bring to boil; add sweet potatoes and cook until just tender, about 5 minutes. Drain; cool.

3. Mix sweet potatoes, dressing, peas, and green onions in large bowl. Season salad with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.) Sprinkle salad with peanuts and serve.

Don't be fooled by the appearance...it probaby looked as it should, it just lacked zing. I have to make it again, sans cold, before writing it off.

Hard Boiling Eggs--Julia Child

Julia Child reportedly found the best method for hard boiling eggs. Given her legacy, I felt it was worth a shot. Here's the rundown:

1.Lay the eggs in the pan and add enough cold water to cover by one inch. Set over high heat and bring just to the boil; remove from heat, cover the pan, and let sit exactly 12 minutes.

2. When the time is up, transfer the eggs to the bowl of ice cubes and water. Chill for 2 minutes while bringing the cooking water to the boil again. (This 2 minute chilling shrinks the body of the egg from the shell.)

3. Transfer the eggs (6 at a time only) to the boiling water, bring to the boil again, and let boil for 10 seconds - this expands the shell from the egg. Remove eggs, and place back into the ice water.

Chilling the eggs promptly after each step prevents that dark line from forming, and if time allows, leave the eggs in the ice water after the last step for 15 to 20 minutes. Chilled eggs are easier to peel, as well.


Well...I guess I never had a problem with my eggs developing a dark line (I only leave them for 12 minutes, and left these for 12 minutes as well, although 17 was stated in the recipe).

This recipe didn't merit the extra work, as my eggs stuck worse than usual. I don't think that had to do with the recipe, but...it didn't help it! Back to the tried-and-true.

Green Soup with Ginger

I made this tasty soup after catching a cold. It was light and simple, yet comforting. A little strong on the ginger, next time I'll cut back. The bites of sweet potato were delicious, so next time I'll double the amount. The onions and vegetables were both done early, probably after 20 minutes each. It needs some bread and protein to make a meal, maybe garbanzos or white beans mixed in? The water didn't look like enough, but it was perfect. Here's the recipe with my changes:

1 large yellow onion (250g)
2 tablespoons (30 ml.) olive oil
1 1/2 teaspoons sea salt, plus more to taste
2 large sweet potatos (1 1/2 pounds; 700 g)
1 large leek, white and light green parts (5 ounces; 140 g)
1 bunch spinach (8 ounces; 225 g)
1 large bunch green chard (12 ounces; 350 g)
3 tablespoons (30 g) chopped fresh ginger, plus more to taste
2 cups (500 ml) good-tasting vegetable broth
2-4 teaspoons fresh lemon juice
freshly ground black pepper

Chop the onion and cook it slowly in the olive oil with a sprinkle of salt, stirring now and then, over low heat until it is soft and golden, about half an hour.

Meanwhile, peel and dice the sweet potato and put it in a large soup pot with 4 cups (1 liter) water and a teaspoon of sea salt. Thoroughly wash the leek, spinach, and chard, chop them coarsely, and add them to the pot, along with the chopped ginger.

Bring the water to a boil, then lower the heat and simmer the soup, covered, for 20 minutes, or until the vegetables are completely tender. Add the caramelized onions when they are ready. When the vegetables are soft, add the vegetable broth (you can add less if you like a thicker soup) and decide whether you want your soup chunky, like this, or smooth. If the latter, puree the soup in a blender, in batches, or with an immersion blender until it is smooth.

Stir in 2 teaspoons of the lemon juice and a few grinds of black pepper. Taste, and correct the seasoning with additional salt or lemon juice.

Serves 5-6.

Swiss Chard Tart: Pasticcio di Bietole al Forno

I was all set to make an Argentina tarta de verduras, with a Spanish recipe and all...when I laid eyes on this, which didn't require making a crust, and I was sold.

It was tasty, but I'd like to try this version next time, which is a bit more complex, and requires some dough.

Here's my adaptation:

· 1 large bunch Swiss chard, washed

· 4 tablespoons extra-virgin olive oil

· 1 small onion, thinly sliced

· 2 garlic cloves, thinly sliced

· 1 t. nutmeg

· 1 t. red pepper flakes

· 2 eggs + 1 white

· Salt and freshly ground black pepper

· 1 cup freshly grated gruyere

· 2T. grated Reggiano cheese

· 1 cup bread crumbs

Preheat the oven to 350 degrees F.

Bring 8 quarts water to a rolling boil and add 2 tablespoons salt.

Remove stems from chard, and slice finely. Add to boiling water. After two minutes, add leaves. Add the Swiss chard to the boiling water and cook until tender, about 15 minutes. Drain thoroughly, chop and set aside.

In a 12-inch saucepan, heat 3 tablespoons olive oil over a medium flame until hot but not smoking. Add the onion and garlic, and cook until soft and golden brown, about 5 minutes. Add the Swiss chard, nutmeg, and red pepper flakes. Let cook over medium heat for about 10 minutes, stirring occasionally. Remove from the heat and let cool.

Meanwhile, break the eggs into a small bowl and beat until blended. Season, to taste, with salt and pepper. Add Gruyere and mix until the ingredients are well-blended. Add the egg mixture to the cooled Swiss chard and toss to combine.

Using the remaining olive oil to lightly grease a shallow 9-inch round or oval baking dish. Dust the bottom of the baking dish with 1/2 cup bread crumbs. Carefully place the Swiss chard and egg mixture into the pan. Dust with the Parmigiano and then the remaining bread crumbs.

Bake until the top is golden brown, about 25 minutes. Serve hot or room temperature.

Chole

I found some decent curry at Carrefour, and decided to attempt Chole, adapted from this recipe. It came out decent, however it was missing something...cinnamon? The curry powder didn't have a list of ingredients, so it's hard to say.

Chole

Ingredients:

1. Chana (Kabuli chana) – 3/4 cup
2. Onion, 1 small
3. Tomato – 1/4th cup chopped
4. Ginger – 2tsp
5. Garlic – 1 large clove
6. Cumin Powder – 2tsp
7. Curry Powder – 2 pinchs
8. Aji picante – 1, finely chopped, without seeds
9. Salt – To taste
10. Oil – 3tsp

Soak chana in water about 6-8hrs.
Cook the chana.
Heat oil. Add onion and cumin and fry it on medium flame.

After one minute, add garlic and hot pepper. Cook.
Put Ginger, and curry powder and fry till it begin to golden colour on medium flame.
Add tomato and fry it, now put boiled chana ,1 cup water, and salt and boil it for 5-8 minutes.

Bowtie Pasta with Yellow Squash and Tomatoes Recipe (No Meat Athelete)

I made this for dinner. I halved the recipe, however it seemed too heavy on noodles and lacking veggies. The basil was unnoticeable, so next time I'd double it (at least) as well as the squash. I think some sun dried tomatoes in addition (or instead of) the cherry tomatoes would help out, as well as some garbanzos for protein. Cheese was essential.

Bowtie Pasta with Yellow Squash and Tomatoes Recipe (No Meat Athelete)

Ingredients (for 4 huge servings):

1 lb whole wheat bowtie pasta (I used Barilla Plus)

1 pint grape tomatoes, halved

3-4 small yellow squash, halved lengthwise and cut into half-inch chunks

1 large clove garlic, minced (I used the elephant garlic I got from the farmers market)

1/2 cup fresh basil leaves, roughly chopped

kosher salt

3 Tbsp canola oil

2 Tbsp balsamic vinegar

1/4 tsp crushed red pepper flakes

grated parmesan cheese, optional

Toss the squash with a tablespoon of kosher salt, then set in a colander over a large bowl for 30 minutes so that some water will be released into the bowl. Once the time is up, dry the squash with paper towels and brush off excess salt.

Boil water for the pasta, add salt until it tastes like sea water. Add the pasta and cook until al dente.

While the pasta cooks, heat 1 Tbsp of the oil in a large skillet over medium-high heat. Once it's shimmering, add the squash and saute for about 5 minutes. The goal is to get some nice color on the squash, so just move it around often enough to keep it from burning. Move the squash to a large plate.

Add another 1 Tbsp of oil to the pan, add the garlic and red pepper flakes and saute for a few seconds, until aromatic. Don't let it burn! Add the squash back in and stir it in with the garlic and red pepper over medium-low heat to keep it warm while the pasta finishes.

Drain the pasta, combine with the squash mixture, balsamic vinegar, remaining 1 Tbsp oil, tomatoes, and basil. Mix well, adjust seasoning, and serve topped with cheese.

Butternut Squash Soup

This is one of my favorite recipes at home, and I made it for the special occasion of splurging on cream cheese. However, it just didn't turn out the same. I subbed rosemary for marjoram and hot pepper flakes for cayenne, however, I think the bigger problem was my lack of a blender. I used a submersion tool that just didn't do it. I'll try blending the leftovers a bit more, and see if it improves with time and further blending.

Butternut Squash Soup (adapted from AllRecipes)

INGREDIENTS

• 1 small chopped onion
• 4 tablespoons butter
• 6 cups peeled and cubed butternut squash
• 3 cups water
• 4 cups bouillon
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cayenne pepper
• 4 oz cream cheese

DIRECTIONS

1. In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
2. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

Golden-Crusted Brussels Sprouts Recipe

I made these brussels sprouts from 101 Cookbooks a couple times...they're rich with the cheese, but yummy.

Use brussels sprouts that are on the small size and tightly closed. You can finish these with many different types of cheese but I tend to go for Parmesan when the weather is good. I trade that in for heavier cheeses like gruyere or Gouda in colder weather. I finished them off with some toasted hazelnuts the other night - delicious!

24 small brussels sprouts
1 tablespoon extra-virgin olive oil, plus more for rubbing
fine-grain sea salt and freshly ground black pepper
1/4 cup grated cheese of your choice

Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves.

Cut in half from stem to top and gently rub each half with olive oil, keeping it intact (or if you are lazy just toss them in a bowl with a glug of olive oil).

Heat 1 tablespoon of olive oil in your largest skillet over medium heat. Don't overheat the skillet, or the outsides of the brussels sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they're tender throughout. If not, cover and cook for a few more minutes.

Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side. Season with more salt, a few grinds of pepper, and a dusting of grated cheese. While you might be able to get away with keeping a platter of these warm in the oven for a few minutes, they are exponentially tastier if popped in your mouth immediately.

Serves 4.

Oven Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice

I just made this tasty dish but without the chives...definitely up for a repeat!

Ingredients

5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)

1/4 cup extra-virgin olive oil

1 tablespoon sliced garlic

2 tablespoons lemon juice

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons grated Parmesan

Chopped chives, for garnish

Directions

Preheat the oven to 500 degrees F.

Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.

Baingan Bharta

I made Baingan Bharta the other night, as I recently got a cheap packet of curry powder. Unfortunately, I should have sprung for the $3 can as opposed to the $0.50 packet. This was disappointing. I also forgot to get a pepper, and used Sriracha instead...

I've made it at home and it was better. I'll give it another try with better ingredients, as it'd be a great dish to break up the monotony here...

Syrian Lentil and Chard Soup--Adas bi Haamud

I modified this with an aji picante (hot pepper)...although the spice was nice, it overwhelmed the lemon after the second day. (The first day it just tasted weird.) Still, it was a good soup.

1 1/2 cups of lentils

3 T olive oil

1 large bunch chard, any kind is fine

1 large onion, chopped

1 rib celery

4 cloves garlic

1/2 cup fresh squeezed lemon juice

1 t flour

salt and pepper to taste

Cook the lentils in plenty of water (more than enough to cover) until done, approximately 40 minutes. Add chard leaves which have been chopped and one cup water, reserve the stems. Meanwhile saute the onions, chopped chard stems and celery in the olive oil. Crush garlic with salt and add to onions, continue to saute until vegetables are softened and golden. Add with the vegetables to the chard and lentil mixture. Stir. Add lemon juice mixed with one teaspoon flour to flavor the soup. Let simmer until it thickens. Add salt and pepper to taste.

(Best of Craigslist)

Tulio's Pizza, La Plata

6 y 49

I had good memories of this place, from when we first arrived in La Plata and ate here. Unfortunately, on the second go-round, nearly 11 months later, it wasn't as impressive.

We did share a salad that was tasty--made up of beets, hard-boiled egg, shredded carrots, and corn.

I tried three of the pizzas--spinach, roquefort, and the mozzarella with cheese. All were okay. Still sticking with Vizio's.

ASIAN BROCCOLI

Adapted from A Veggie Venture

1 pound broccoli
1 teaspoon sesame oil
1 clove minced garlic
1 teaspoon powdered ginger
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
Few turns of salt and pepper

Add 1/2 inch water to a pan with a cover. Add broccoli, cover and boil until broccoli is nearly cooked. While broccoli cooks, assemble remaining ingredients. Pour over the broccoli, cover and let rest for 5 minutes.

Simple, Nutritious and Delicious! Fried egg with swiss chard

http://munchmonster.com/main/recipe/recipe-fried-egg-boiled-swiss-chard.html

Garbanzo Bean Soup

I made this recipe, from AllRecipes. Despite the positive reviews, I found it bland and uninteresting. I used a clove of garlic (blended with the garbanzos), dried rosemary, and omitted the pasta as I didn’t have anything appropriate on hand. I don’t think any of these changes made an important difference. I’ll probably use the rest as a pasta sauce, maybe adding some olives, or something to give it a stronger flavor.


INGREDIENTS (Nutrition)
• 1 (14.5 ounce) can peeled and diced tomatoes
• 1 teaspoon olive oil
• 2 (15.5 ounce) cans garbanzo beans
• salt and pepper to taste
• 2 sprigs fresh rosemary
• 1 cup acini di pepe pasta

DIRECTIONS
1. Combine the tomatoes, olive oil and 1 1/2 cans of the beans in a large saucepan. Bring to a boil. Puree the remaining 1/2 can of garbanzo beans using a blender or food processor, and stir into the saucepan. Place the sprigs of rosemary into the pan without breaking off the leaves. The sprigs will be removed before serving.
2. Add acini de pepe pasta and simmer until pasta is soft, stirring gently to prevent sticking. Remove rosemary, and season with salt and pepper.

Butternut Squash Gnocchi

Ugh, disaster!  Cecilia assured me it was a simple process, so I went about it in a simple way.  I thought I was following the following recipe, more or less, but after reading it through more carefully, I realize I hadn’t read it through once to begin with.

I roasted the squash, and let it cool, but failed to drain it.  I then had to add a lot of flour to get it to a workable consistency, and in the process kneaded the dough for a long time.  I also forgot salt.  The resulting gnocchi was very tough and chewy.  It also made a lot, for the small amount of squash I started with.  I’m not sure if I’ll be making this again any time soon, due to the quantity, and being uncertain how it will turn out, if I decide to make it for guests.  Another good reference site I found (after the fact) is here.

 

I N G R E D I E N T S

·         1 butternut squash (about 1-1/2pounds)

·         2 large eggs, lightly beaten

·         1 1/4 teaspoons salt

·         1 1/2 cups all-purpose flour

 

I N S T R U C T I O N S 

1. Position a rack in the lower third of the oven and preheat to 350 F.
2. Cut the squash in half lengthwise, through the stem end, and place on a greased cookie sheet. Roast until tender, about 35 minutes.
3. When cool enough to handle, scoop out and discard the seeds. Remove squash flesh (pulp) and place in a sieve. Set the sieve over a bowl to catch liquid and allow squash to drain in a refrigerator overnight.
4. The next day, puree the squash in a food processor. Transfer puree to a bowl and add the eggs and salt, stirring to combine. Add the flour and blend thoroughly.  The dough should feel sticky and soft.
5. Bring a large pot of water to a boil. Using a teaspoon, form walnut-sized pieces of dough and push them off the spoon and into the water with your fingers.  Alternately, use a pastry bag and a small knife.
6. Cook the gnocchi in small batches, 10 to 15 pieces. Once the gnocchi have risen to the surface, poach for exactly 2 minutes. Remove gnocchi with a slotted spoon and set aside to drain. Repeat until all the dough is used up.

Bambu, La Plata

6 y 49

I always tell myself I need to come here more often, but the combination of it being just enough out-of-the-way, having awkward hours (it closes at 8p.m.), and being closed on Saturday make it an option I rarely enjoy.

Still, they have wonderful Asian (Chinese) dishes, ranging from spring rolls and empanada type snacks to stir fries and hot plates. Everything is to-go and vegetarian. Unsuspectingly elicious.

Grilled cheese sandwich with Butternut Squash

I just had to mention this creation, as it was surprisingly good. The squash was roasted/baked in the oven, and I cut it into slices about ½” thick, which I put on bread with mustard and cheese. All of it was grilled and warm and filling.

What I'm drinking

"Miniature" soft pretzels

Well, these weren't mini by any definition I've seen, although I guess if you make them half-size, they'd be cute.  I made the mistake of following Martha's recipe for the first half, and Smitten Kitchen definitely made some improvements.  

Soft Pretzels (Smitten Kitchen)

Adapted from Martha Stewart

Makes 16 full-sized or 32 miniature

2 cups warm water (100°F to 110°F)
1 tablespoon + 2 tablespoons sugar
1 packet active dry yeast
5 to 6 cups all-purpose flour, plus more for dusting
1 tablespoon salt
2 teaspoons canola or other neutral oil
1/4 cup baking soda
1 large egg
Coarse or pretzel salt

Vegetable-oil cooking spray

1. Pour warm water into bowl of electric mixer fitted with a dough hook*. In a small bowl, combine water and 1 tablespoon sugar, and stir to dissolve sugar. Sprinkle with yeast, and let sit 10 minutes; yeast should be foamy. 

2. Add 1 cup flour to yeast, and mix on low until combined. Add salt and 4 cups flour, and mix until combined, about 30 seconds. Beat on medium-low until dough pulls away from sides of bowl, about 1 1/2 minutes. Add 1/2 cup flour, and knead on low 1 minute more. If dough is still wet and sticky, add 1/2 cup more flour (this will depend on weather conditions); knead until combined, about 30 seconds. Transfer to a lightly floured board, and knead about ten times, or until smooth.

3. Pour oil into a large bowl; swirl to coat sides. Transfer dough to bowl, turning dough to completely cover all sides. Cover with a kitchen towel, and leave in a warm spot for 1 hour, or until dough has doubled in size.

4. Heat oven to 450°F. Lightly spray two baking sheets with cooking spray (parchment paper, ungreased, also works). Set aside. Punch down dough to remove bubbles. Transfer to a lightly floured board. Knead once or twice, divide into 16 pieces (about 2 1/2 ounces each) or 32 if making miniature pretzels, and wrap in plastic.

5. Roll one piece of dough at a time into an 18-inch-long strip. [I find the pretzels much easier to roll on an unfloured board, oddly enough, but see what works for you.] Twist into pretzel shape; transfer to prepared baking sheet. Cover with a kitchen towel. Continue to form pretzels; eight will fit on each sheet (you may need a third sheet if making miniatures). Let pretzels rest until they rise slightly, about 15 minutes.

6. Meanwhile, fill large, shallow pot with 2 inches of water. Bring to a boil. Add baking soda (and step back, it foams up quickly) and remaining 2 tablespoons sugar. Reduce to a simmer; transfer three to four pretzels to water. Poach 1 minute on each side. Use slotted spoon to transfer pretzels to baking sheet. Continue until all pretzels are poached.

7. Beat egg with 1 tablespoon water. Brush pretzels with egg glaze. Sprinkle with salt. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack, or eat warm. Pretzels are best when eaten the same day, but will keep at room temperature, uncovered, for two days. Do not store in covered container or they will become soggy.

* These days, I mix all of my bread doughs by hand, with a wooden spoon. I find it a fantastically easy process, and not very hard to stir by hand. No need to mix for several minutes, just a minute or so after it looks combined. To save even more dishes, I rinse out the bowl, oil it and use it for proofing the dough. And you thought making bread wasn’t simple!

The only change is that the salt needs to be adjusted for Argentina.

Kemp's Black Beans

I made this epicurious recipe for black beans.  I had the beans cooked, and couldn't find sherry at the downstairs grocery, so I subbed port.  I had to reduce the liquid, as my 3 cups water to one cup beans was too much.  Here's what I did...

• 1 cup dried black beans
• 3 cups water
  
• 1 medium onion, finely chopped
• 3 tablespoons olive oil
• 1 1/2 teaspoons salt
• 1/4 cup port
• 1 to 2 tablespoons soy sauce
• 1 to 2 tablespoons balsamic vinegar

1. Soak the beans overnight.
2. Cook in soaking water for 45 minutes-1 hour.
3. Saute the onion in olive oil.  Add beans and salt when the onion is soft.  Add port, soy sauce, and balsamic vinegar, to taste.  Simmer, uncovered, about five minutes.

The beans were tastier the next day, as reviewers had noted.  They weren't spectacular, however they were nice, and a good healthy meal for myself.

Melt-in-your-mouth Chocolate Cake

I made this cake to try and get the most bang for a small amount of cannabutter I had. Unfortunately, the cannabutter failed to come through (i.e. it wasn’t strong enough for the two servings we divided the half cake into), however the cake was chocolately, rich goodness, a bit like a giant brownie. As I only made a half-recipe, it ended up a bit burnt—or maybe that was due to the lack of a temperature gauge on the oven? Either way, I’d probably stop the half recipe after 15 minutes next time.

- 200g (2 sticks minus 1 Tbsp) butter
- 200g (7 oz) dark chocolate
- 200g (1 C) sugar
- 4 eggs
- a rounded tablespoon of flour

Note: like all dark chocolate cakes, this cake is best made a day ahead (or at least in the morning if you serve it for dinner).

Pre-heat your oven to 180°C (350°F). Line an 8-inch round cake pan with parchment paper (no need to if you're using a non-stick pan).

Melt together the butter with the chocolate (in a double-boiler or in the microwave slowly and for just a few seconds at a time, blending with a spoon between each pass). Transfer into a medium mixing-bowl. Add in the sugar, stir with a wooden spoon and let cool a little. Add in the eggs one by one, mixing well after each addition. Finally, add in the flour and mix well.

Pour the dough into the pan, and put into the oven to bake for 30 minutes. Turn the oven off but leave the cake inside for another ten minutes, then put the pan on a cooling rack on the counter to cool completely. Cover with plastic wrap, refrigerate, and take it out about an hour before serving.

Update 4/24/09:  I made this again, exactly as specified.  I'm not sure if it was my memory that betrayed me, or the changes, but while it was delicious, it wasn't quite as addictive as the last time.  I think part of this was due to leaving it in the fridge overnight, it was very cold, as opposed to straight-from-the-oven melty.

Burrito Night! Rice and beans

On Saturday we had a burrito party at Jen’s, and I made black beans and rice for the event. Both turned out well, the black beans went like crazy (or perhaps a double recipe wasn’t enough for 15 people). I had to sub a crazy kick-ass southwestern blend of spices for the chili powder, but otherwise it was great. (I didn’t use the chiles, as they weren’t on-hand.) The rice also turned out well, adapted from a recipe on All Recipes. It was a bit wetter than I like the first day—next time I’ll use tomato paste, or reduce the broth a bit, however everything had absorbed by the time I got to the leftovers the next day, and it was good. Also could have benefited from the addition of chiles/picante.

Mexican-style Black Beans

• 1 T oil
• ½ onion (about 4 ounces), finely chopped (should yield about ½ cup)
• 3 garlic cloves, minced
• ½ t. ground cumin
• ½ T chili powder
• ½ t. dried oregano
• 1 ½ cups cooked black beans
• ½ cup vegetable stock/water/bean cooking liquid/14.5 oz. can of chopped tomatoes
• salt and pepper (1/2 t and ¼ t)
• oz. can of chopped, green chiles (optional)

Heat 2 Tbs. vegetable oil in a large skillet over medium heat. Add the onion, and cook, stirring often until softened, about 5 minutes. Add the garlic and cook for one minute longer. Stir in the cumin and chili powder and cook for 1 minute. Add the beans, the liquid/tomatoes, and chiles, if using cover, and cook until the beans are very soft and the flavors have blended, about 5 minutes. Use a fork or potato masher to coarsely mash the beans. Season with salt and pepper. You should have about 4 cups.

Mexican Rice

• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1 clove garlic
• ½ t. salt
• ½ t. ground cumin
• ¼ c. chopped onion
• ½ c. tomato sauce
• 2 c. broth

Heat oil in a large saucepan over medium heat and sauté onion and garlic. Add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin. Stir in tomato sauce and broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Helados Ferruccio Soppelsa (Mendoza)

Various locations throughout the city.

Of course, what would a trip in Argentina be, without sampling the local ice cream craze? Ferruccio Soppelsa was the place here. They had a special Syrah gelato, which Dresden tried and let me sample--an odd taste combination, but she said it grew on you, and she loved it after a minute. I had a chocolate with brownie chunks and lemon ice cream. The lemon was great and VERY lemony, not what I was thinking, but still, they did it well. The chocolate was fabulous, as only chocolate can be. Two thumbs up.

El Palenque (Mendoza)

Arístides Villanueva 287

Another Mendoza hotspot, Dresden and I arrived here a bit early, but the patio was already packed. Their claim-to-fame is apparently the penguin-shaped pitchers which are used to serve sangria and other libations.

The prices were moderate. I went with a pizza with arugula and lemon juice, which was tasty (and very lemony). I got a kick out of the name of the pizza--El Gaucho, as it seems about as un-cowboy-friendly as possible. However, they had an American pizza, which was simply mozzarella and olives, and about as Argentine as I can imagine.

Dresden ordered a simple Caesar salad, which she said tasted overly-fishy. The sangria was tasty, but with no fruit and probably very little alcohol.

Mercado Central (Mendoza)

Las Heras and Patricias Mendocinas

While not exactly a restaurant, I ate a couple meals here, as it's a cheap place to grab quick food. I first bought a couple slices at the de un Rincón de La Boca stand, which reputedly has the best pizza in Mendoza. I found it rather average. There was a flavorful drizzle of oil on top of the pizza, however the crust was fairly basic, if not an odd mix between the thick crust, french-bready Argentine dough, and the regular wood-fired dough.


The next day, I was ravenous at that sticky 6-o'clock hour. Still hours before dinner, but enough past lunch that no one is eating a real meal, so I stopped by the mercado again, this time for empanadas. There was a good selection of basic vegetarian empanadas--I went for the choclo and olive and cheese options. Then, I sent the choclo back, as it appeared to have fish or chicken in it.

The girl at the counter promptly brought it back to me, promising it was only corn and seasonings. Dubiously, I gave it a try, and after all, I believe she was probably right. However, I can't explain what gave it the appearance. The filling was tasty.

However, with both pies, the pastry got in the way. It was too flakey--felt like it'd be better suited to a dessert pastry than the heavier, savory fillings it contained. It probably shouldn't have been so distracting, but it was. Yet, I left with my belly ready to withold the dinner-wait.

Montecatini (Mendoza)

General Paz 370

The Lonely Planet says, "For over 40 years Montecatini has been dishing out some of the city{s finest pasta, handmade by the same chefs for nearly as long. The dated but classic Godfather atmosphere and side-street location add to the appeal."

So...my friends went and recommended it. It looked a little classy for a lunch spot, but I was starving, having just gotten off a 17 hour bus ride from La Plata, and decided to do my thing there. Service was excellent. There were very few vegetarian choices, but I went with the Spinach fettucini with mushrooms. I had a choice of a white or red (tomato) sauce, and went with the red, because I felt like I needed something a bit lighter and healthier, although it seemed to be a bit oily (re: tasty), so I'm not sure I accomplished my mission. I'd say the combination definitely was meant for a cream sauce.

Given that, the pasta was excellent, as was the tomato sauce. I finished it, although I really didn't need to. Bread was served with butter--always a treat here! And I finished things off with an espresso, hoping to find drive to continue the afternoon, but the caffeine boost was unfortunately ineffective.

Runnies

On 10 and diag. 74, across from La Trattoria

We came here for the Last Supper--Mary Andrew's going away dinner, before I left for Mendoza, and she left for the US, forever.

The menu has a superficial American twist--like Fridays, or Appleby's, your eye is immediately drawn to the American Pizza, the nachos, or the American burger. However, closer inspection reveals that the nachos come with --, the American pizza has egg on it, and well...I probably should have ordered the Greek Pizza with a larger grain of salt.

But it said "goat cheese," and well...what more could I ask for? Pickles? Well, yeah, it also had pickles. Not the greek combination I was hoping for, and nothing to knock my socks off, but an interesting experience, for an okay price.

Sundried Tomato Stuffed Mushrooms

For the Despedida of Mary Andrews, I made a Spanish Tortilla and these stuffed mushrooms. Regarding the recipe--it made enough stuffing to fill over 25 mushrooms, and still have a lot leftover (I just ran out of stuffing).

The stuffing is tasty, although I'm not sure it blends well with the mushroom--it's a little light for the heavy, earthy mushroom. I may use the rest to stuff a zapallito, although I think the breadcrumbs may be better suited to tomatoes--with something to replace the sun-dried tomatoes...but then it really isn't the same recipe, is it?

Either way, they were eaten up, with no complaints. =)

Mushrooms Stuffed with Sun-Dried Tomatoes
Adapted from Gourmet, March 1996

1/2 ounce dried tomatoes (about 5, not packed in oil)
2 tablespoons olive oil
18 white mushrooms, stems pulled out and chopped fine and caps reserved
1/2 cup finely chopped shallots
2 garlic cloves, minced
1/3 cup fine dry bread crumbs
1 large egg yolk, beaten lightly
1/4 cup fresh parsley leaves, washed well, spun dry, and minced
1/2 teaspoon dried basil, crumbled
2 tablespoons freshly grated Parmesan

Preheat oven to 400°F.

In a small bowl soak tomatoes in hot water to cover 5 minutes. Reserving 1 tablespoon soaking liquid, drain tomatoes well and chop fine. (Skip this step if using oil-packed tomatoes.)

Lay mushroom caps, stems removed, face down on baking sheet either lightly sprayed with cooking spray or parchment paper. Bake them approximately 10 minutes, or until their liquid puddles underneath. Remove from the oven. Carefully pour off liquid that has gathered in the bottom of the pan, and then again, carefully, turn mushroom caps over so they are ready to be filled.

In a small skillet heat oil over moderate heat until hot but not smoking and cook chopped mushrooms stems, shallots and garlic, stirring until shallots are softened. In a bowl stir together mushrooms mixture, bread crumbs, tomatoes, reserved soaking liquid, yolk, parsley, basil, and salt and pepper to taste. Mound stuffing in reserved mushroom caps and arrange caps in a lightly greased shallow baking dish, or the same parchment-lined pan you’ve roasted your mushrooms in. Sprinkle mushrooms with Parmesan and bake in middle of oven 15 minutes.

Makes 18 hors d’oeuvres.

Based on the reviews, some ideas for next time: Cook in white wine, add more tomatoes.

Machu Picchu

Jessie was having a going away party, and chose the Peruvian restaurant in Plaza Italia. I had passed it before, and noted the range of pastas and pizzas offered--not particularly Peruvian by any means.

However, they did offer ceviche and a potato dish with cheese sauce that sounded familiar. Unfortunately, the potatoes were the only Peruvian vegetarian option, and I'd had something similar for lunch, so I went for the pizza and a pisco sour. I ordered the pisco sour shortly after arriving. Most of our party was VERY late, so 45 minutes later, when we were ready to order, I was still waiting for my drink. The waitress passed by several times to confirm I still wanted it (and to see if we were planning to order food). Finally, the drink came, and we waited for her to return to take our order.

And waited. She arrived, at last, and the food followed shortly after. Unfortunately, the rest of the group, who had ordered drinks with their food were left waiting. My pizza, while not inedible (can pizza be inedible?!) was the least impressive I can think of. Another cheese bread, with a very slight layer of cheese that seemed nothing like mozzarella, although that's what the menu had claimed. However, I can't say the food was bad, as all was eagerly eaten, with nearly nothing left over. Most of the drinks came about 10 minutes after the food; however some followed 20 minutes after we had finished eating. Each time, the waitress passed frequently, acknowledging that we had ordered a drink, and it was coming, with no acknowledgement of the ridiculous delay.

As far as the pisco sour, it was tasty, light on pisco and sweet. Perhaps a good summary of the restaurant? Short on substance, with a great, light attitude.

Zucchini Pasta Bake

I tried this recipe from AllRecipes.

I was looking for something that used zucchini and tomato, and had all the ingredients, minus the mozzarella. Unfortunately, it wasn't worth buying the mozzarella. It was bland. I added an extra tomato, as some suggested, and some tomato sauce. I also used bread crumbs in place of crackers and whole wheat noodles, but I don't think any of this accounted for the lack of flavor. Not a repeat.