Morrones Rellenos

Morrones Rellenos

Eat Like an Argentinian

Recipe by Alejandra De Miguel.

Pairing: Serve with Colomé Torrontes, Calchaqui Valley – Salta, Argentina.

 

INGREDIENTS:

6 red peppers

12 tbsp parmesan cheese (2 tbsp / pepper)

12 tbsp butter (2 tbsp / pepper)

6 large eggs (1 / pepper)

6 tbsp olive oil (1 tbsp / pepper)

Salt and pepper to taste

 

INSTRUCTIONS:

Cut the peppers in half. Remove and discard the stems (optional), seeds, and membranes of the peppers.

Prepare the peppers by placing them face up and putting butter, cheese and oil into each one.

Place the peppers on the grill and crack an egg in each one. Allow them to cook slowly on the grill.

Remove the peppers from the grill once the egg is cooked and golden on the top.

Serves 6

Argentinian Empanadas

Empanadas

Eat Like an Argentinian

Recipe by Alejandra De Miguel.

Pairing: Serve with Domain St. Diego Brut Xero, Lulunta Valley-Mendoza, Argentina.

 

INGREDIENTS:

Dough

5 cups all-purpose flour

1/4 lb butter

1 tsp salt

1 cup warm water

Filling

1 lb ground beef

2 lbs onions

1-1/2 cups butter

1/2 tsp salt

Pepper to taste

1 tsp oregano

3 hardboiled eggs

Optional

5 green onions

3/4 cup black olives

 

INSTRUCTIONS:

Chop the onions finely and place them in a pan with a little butter at medium heat. Add salt and cover while cooking. Cook onions until translucent. Add ground beef, oregano and pepper. Add the olives and the green onions once the meat starts to cook.

Refrigerate the filling overnight.

In a large bowl, combine water and salt. Add flour and mix together. Add butter then knead until smooth.

Stretch out the dough to approximately 1/8″ thick and cut 24 circles (approximately 5″ diameter). Use a dough cutter or an aluminum can if you don’t have one.

Spread the dough disks, and add a tablespoon of the filling and an eighth of a hardboiled egg (small piece of white and yolk).

Wet your finger tip and wet the edges of the disk. Fold over and press the edges together or use the end of a fork by pressing it down over the edges.

Cook at 400F for 20 minutes or until golden brown.

Makes 24 empanadas.

Traditional Chimichurri

Chimichurri

Eat Like an Argentinian

Recipe by Alejandra De Miguel.

Traditionally served with grilled steak, this fragrant green sauce is an essential part of Argentinian barbecue or asado.

 

INGREDIENTS:

3-6 cloves of garlic

2 cups fresh parsley, firmly packed

1/4 cup fresh oregano leaves

2 tbsp red wine vinegar

1/2 cup olive oil

Salt to taste

 

INSTRUCTIONS:

Finely chop garlic, parsley and oregano leaves. Add the oil, vinegar, salt and mix well together.

Store in the refrigerator until ready to serve.

Andean Villages of Northern Argentina

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This beautifully written post by guest blogger, Nellie Huang of WildJunket.com, is the perfect example of why everyone should dabble in travel. Nellie was Dabble’s featured blogger in Issue 5‘s I Dabble In… profile.

Nestled by the pre-Andean Sierras (mountain range), the immeasurable beauty of the landscape and quaint little villages make Northern Argentina my favorite part of the country. Heading further north from the colonial city of Salta, we found ourselves entering a different world — from modern cities to wild nature and cobblestoned towns lined with bright Andean colors.

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Paseo a las Nubes

Following the route of the famous ‘tren a las nubes’ , our guide Pablo brought us through the meandering paths of the Sierra Castille, past streams, rolling mountains and snow-capped peaks. The train is well-known as the highest altitude train route in the world. The landscape consisted of steep peaks dotted with cactus, ruins of ancient civilizations and llamas grazing on the endless fields.

As we climbed to altitudes as high as 4200m, we chewed on coca leaves (the plant from which cocaine is extracted from) to prevent altitude sickness, which can cause quite severe headache and short of breathe. Cruising through breathtaking views and climbing up peaks, it was definitely one of the best ways to see Argentina’s nature.

San Antonio a los Cobres

The ‘tren a las nubes’ route ends at this mining town where copper ( ‘cobre ‘ in Spanish) is found abundantly. We sought refuge from the cold at a restaurant where we tried llama meat for the first time. The indigenous animal is not only reared for their wool but also for their tender meat.

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Purmamarca

Further north in the Jujuy province is the tranquil mountainous town of Purmamarca, famed for the ‘Sierra de los siete colores’ (Mountain of 7 colors). Naturally formed by layers of different minerals (copper, iron etc), the mountains display beautiful strands of colors, as though God had decided to paint it this way.

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The main plaza of the Purmamarca is littered with artisan shops and stalls that are decorated with brightly colored llama carpets and jumpers. Unlike other towns, Purmamarca is distinct with its boutique artisan shops that are modern yet thick with local flavors.

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With locals dressed in authentic Andean ponchos and bright llama skirts, threading the alleys of Humahuaca, I found myself dreamily lost in this mountain daze, totally enchanted by their culture and traditions.

For the complete story of Nellie’s time in Northern Argentina, visit Wild Junket, where adventure lives.

Eating Argentina

Heather Greenwood Davis takes a year to travel with her husband and two sons. Her adventure continues here in Argentina.

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I came for the culture. I figured I would learn to tango, marvel at the theatre and spend hours examining the art. My husband Ish wanted to wander the streets and attend the futbol (soccer) games.

And the kids? Well, they wanted to be in the hotel pool.

Ours is a family trip, which means that my vote is only one of four. And when you’re travelling with two kids under the age of 10, any adult split decision is deadly. The only place we could find true consensus: Meals.

And so we ate. Continuously. We’d wake with it on our mind at breakfast, wander aimlessly in search of lunch and be back in time for dinner. We knew limited Spanish— baños, gracias, amigo—but when it came to food the words we learned rolled off our tongues begging to be understood.

Dos chocolates caliente, gracias! Alfajores señora? Asado por favor? Café con leche? Every time we said it right we were rewarded with flavours. Who were we to ask them to stop?

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For me the culinary love affair started with the meat. Argentinean beef is among the best in the world. The beef is raised naturally. It is not grass-fed, it is grass raised. There’s a difference. Cattle wander at their leisure and avoid the force-fed grain and hormones of some North American products. The result: A happier steer and in turn a tastier steak.

I am a carnivore by nature. And if you enjoy meat like I do, this is your country. ‘Asado’ translates to barbecue but you should vanquish any images you have of hot dogs and burgers. This is a celebration of the animal with a feast to salute it. There are about seven courses to a meal and almost all of them involve meat. The animal is eaten almost tip to tail in a very specific progression. It is a serious affair. The cooking of it is precision-like and there are stalls in the market that sell personal sets comprised of a wooden plate, fork, steak knife and tin cup so that should you happen upon a barbecue you’ll be ready.

In restaurants, the menu can be three-quarters meat; it can also be four quarters Spanish but one whiff of a sizzling platter going past in the restaurant and you can speak the language.

“I’ll have what he’s having,” I say continuously in my best Spanish, which includes jabbing my finger discreetly in the direction of the table next door.

And the chefs and waitresses we encounter seem equally pleased by my enthusiasm even if my waistline is increasingly less impressive. It’s the one oxymoron of this place.

The food is delicious; the people are healthy and gorgeous.

Clad in high heels that click-clack down the cobblestone streets and trendy jackets and purses in gorgeous shades, they are almost always beautiful and they aren’t always 20.

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The couple performing the Tango in the square in San Telmo are a prime example. Dancing in the middle of the square surrounded by tourists and locals alike, they seem — once the music is on — completely unaware of our presence.

It’s part of what makes Buenos Aires such a sexy city. Unlike New York City, for example, the sexiness isn’t aimed at the young or even the young at heart. Age seems to be accepted and ignored. Women in their 60s exude as much radiance as those in their 20s—sometimes more.

I have a theory that this age acceptance is attributed to the good food they’re eating, but it could also be the clo thing. Almost everyone is wearing leather.

When I comment to my friend Maria that there are a lot of leather products on the women in the market of El Tigre, she doesn’t bat a lash, “We eat a lot of steak.” Touché.

The Adventure:
Globetrotting Mama, Heather Greenwood Davis, and her globetrotting family (husband Ish and sons Ethan, 9, and Cameron,6) are on a one-year adventure that will take them to more than 20 countries around the world.

Their stops in South America will also include Ecuador (Quito and the Galapagos Islands) and Colombia before they head on to hit spots in Asia, Australia, Africa and Europe.

Along the way Heather will be sharing insights from the world tour with Dabble Readers.

Follow Heather on her journey at: www.globetrottingmama.com