From Argentina With Love

Heart-shaped Alfajores for Valentine's Day--Alfajores en forma de Corazon por el Dia de San Valentin

2012-02-13T10:41:09-07:00

Valentine's Day--you can love it or hate it. We've all gone through Valentine's Days alone or heart-broken, Valentine's Day days head-over-heels, Valentine's Days spent with girlfriends on the couch watching a weeper or out to dinner ignoring the holiday. Even earlier, most of us suffered the unforgettable heady yet awkward exchange of Valentines in class. (The one when you're hoping that your crush returns your feelings as you slip your Strawberry Shortcake/StarWars card into the paper bag decorated in class).

In our household, Valentine's Day is always a mixed bag. One year it was celebrated with a heart-shaped diamond necklace (before marriage and kids), the next it was forgotten altogether. It's been quasi-celebrated with a quick dinner out while leaving the (then) baby with a sitter, and spent apart while one of us was on a business trip. And it has also been celebrated with kids--not an over-done, romantic dinner, mind you, but a fun, family celebration, demonstrating as we do in a thousand small ways daily, our love for each other. We light candles and use little Valentine's napkins, and eat these for dessert. Esteban loves any occasion to celebrate!

This heart-shaped alfajor is just perfect for that type of casual dinner, whether your sweetheart is 4 or 40 (or 4 months old, as it were).

I made these to share this weekend with friends for dinner (actually, in a romantic and uncharacteristic moment, the men did the assembly. It was made with a jar of homemade dulce de leche from our hosts, another American/Argentinean couple, the van Halls.) Esteban's pre-school teachers are also getting a couple, in a decorative bag tied with a red bow.

So whether you are celebrating the day of 'Amor y Amistad' in grand style, or at home with the family, we wish you the best the day can bring!

Alfajores

This recipe for alfajores is adapted from the book, Argentina Cooks! by Shirley Lomax Brooks

1 3/4 cups flour

1/8 teaspoon salt

1/2 cup sugar

1 teaspoon baking soda

1/4 pound butter (1 stick) at room temperature

1 teaspoon lemon zest (optional)

4 egg yolks, lightly beaten

1 egg, lightly beaten

1 teaspoon vanilla

1 recipe for dulce de leche (or one jar of it)

1 cup grated and sweetened coconut (optional)

Combine flour, salt, sugar and baking soda in a bowl. Cut the butter in with two knives, then mix by hand until well incorporated. Work in the lemon zest and then mix in the egg yolks, egg and vanilla. (Alternatively, you can do this in a food processor, fitted with the dough blade.) The dough will be soft and slightly sticky. Shape the dough into 2 balls, wrap in plastic, and chill for 2 hours.

Preheat the oven to 325 degrees Fahrenheit. On a floured work surface, roll out each ball of dough to a thickness of 1/4 inch. ( I used lots of extra flour to get the dough to be pliable, not too sticky, and easy to cut.) Cut into 2-inch rounds (or use a heart-shaped cutter) and transfer to a baking sheet lined with parchment paper. Bake for 12-15 minutes or until done. The cookies will be dry but not brown.

When the cookies are cool, spread a generous spoonful of dulce de leche in one cookie and top it with another. Press together gently and smooth any squished-out dulce de leche with a pastry knife, or add a bit of extra so the coconut will have a good smooth surface to adhere to. Roll the seam of each sandwiched cookie in shredded coconut. (I used Bob's Red Mill shredded unsweetened coconut, purchased from Whole Foods.)

Candied Squash--Zapallo en Almíbar

2012-02-10T09:06:31-07:00

A couple of weeks ago, there was a recipe request from Amy for Zapallo en Almíbar that sparked some interesting conversation on the From Argentina With Love facebook page. Katie of the wonderful blog Seashells and Sunflowers provided lots of great information.

Zapallo en Almíbar is a typical Argentinean treat--cubed firm squash jarred in sweet syrup. It has a crunchy texture outside and a soft texture inside. Traditionally, Katie explained, Zapallo en Almíbar is prepared using cal viva, or calcium oxide, which gives it that crunchy/smooth texture.

I did some research on calcium oxide, the caustic solution more commonly known as quicklime. It's combustible and is used in producing cement and whitewash. It can be used as a weapon and has a phosphorus glow when reacting. That illumination was used in theatrical productions prior to electricity, hence the term 'limelight'. I decided against ingestion.

Its cousin, calcium hydroxide (aka slaked lime), is used in tortilla-making during the process called 'nixtamalization'. Dried corn kernels are soaked in a mixture of slaked lime and water, softening the kernels so that the hulls can be removed and used to make the masa for corn tortillas, tamales, etc. Slaked lime is available at Home Depot, and is used in making plaster, in hair-removal products like Nair (cue 'Who Wears Short Shorts' music now) and in petroleum refining. This could be an alternative to cal viva, but still, I thought I'd skip it.

Katie suggested another alternative, that of using 190-proof alcohol, known as Everclear here in the U.S., to give the squash the desired crunchy texture. She also posted a recipe, which in its wonderful Argentinean fashion, lacks measurements and very specific instructions.

Here's what we ended up doing: We used Rum. We didn't get that crunchy texture, but the results were nonetheless delicious. But the crunchy texture is kind of the point of this treat, so I'd still like to try a version using slaked lime and one using Everclear, just to see the difference. I'm on the case, then.

For now, enjoy this homespun version of Zapallo en Almíbar. Another little side note: We taste-tested two versions against eachother. One was a jar of Zapallo en Almíbar we transported back from a roadside vendor in Bowen, and the other our homemade version. The Bowen version was made by Marta Zacchigna de Molina, but the label provides no ingredient information, so I'm not sure of the type of squash she used, or whether she used cal viva or alcohol. See the photos below. I am amazed at the color difference, though I'm not sure the type of squash or the process used in the Bowense version.

Zapallo en Almíbar

Candied Squash

Serve with a tray of meats, cheeses and olives in the late afternoon as a snack, as part of a pre-dinner appetizer, or as a dessert course with fruit, nuts and cheeses.

3 cups firm squash, such as butternut (you can also use kabocha, acorn or hubbard)

600 ML (about 3 cups) light rum

1 teaspoon vanilla

4 cups water

4 cups sugar

Peel and seed the squash. Cut into medium-large cubes, about 1 1/2 inch in size. In a medium bowl, combine the squash and the rum. Let soak for 24 hours, stirring occasionally to make sure all the cubes are covered.

Drain the squash, discarding the rum (unless you want to make squashtinis, hee hee). In a medium non-reactive stock pot, heat the water and the sugar over medium-high heat. Stir frequntly, and when the sugar is completely dissolved, add in the squash and the vanilla. Heat to a boil, and then reduce heat but maintain the mixture at a simmer until the squash becomes translucent, about an hour.

Remove the mixture from the heat and let cool completely. Place the squash in a jar and cover with the syrup and a lid. Refrigerate for up to 2 weeks, or alternatively, can for storage following the instructions with your canning kit.

Classes At Colorado Free University!

2012-02-02T06:32:20-07:00

I'm so thrilled to announce that I'll be teaching a couple of new classes at Colorado Free University!

The Empanadas at Home Workshop, is an "everything you ever wanted to know about empanadas" class, where participants will learn to prepare Empanadas Mendocinas (spiced beef and onion with olive and hard-boiled egg), Empanadas Margaritas (tomato, basil and mozzarella), Ham and Cheese Empanadas and Tuna and Roasted Red Pepper Empanadas. The three-hour long Empanadas at Home Workshop will provide detailed information (all compiled in a packet for you to take home) on the history of the empanada and its regional variations, making dough from scratch (and different types of dough) plus hands-on basic and advanced sealing (repulgue) techniques. After participants take part in preparing the recipes, you'll sit back and enjoy the fruits of your labor with some wine and music, plus a chat on the yerba mate tradition, Argentina travel, and an Empanadas tips and troubleshooting Q & A. This will be a wonderful workshop you won't want to miss!

There's still time to register for this Saturday's class February 4, 2012 from 9:00am to 12:00pm, but there are just a few spots left! Additional class times are on March 24, 2012 from 1:00pm to 4:00pm and May 5, 2012 from 1:00pm to 4:00pm. The cost of the class is $56 for non-members and $44 for members, with a $20 materials fee payable in class.

The Spanish and Argentinean Tapas Class will be another fun and wonderful culinary experience you'll want to add to your calendar! In this hands-on workshop, we'll talk about what tapas are, and why these small plates are the perfect answer for simple entertaining. These simple, flavorful dishes are a tradition across Spain, where they make a great small meal or snack alongside a cold beer or glass of wine. We'll prepare Tortilla de Papa, stuffed mushrooms, eggplant caviar, pork and beef meatballs, and breaded fried cod and garlic shrimp.

The first class will be held on Saturday, February 11, 2012 from 1:00pm to 4:00pm (only a couple of spots left in this class!) with additional classes on March 31st from 1:00pm to 4:00pm and on May 19th from 1:00pm to 4:00pm. The cost of the class is $56 for non-members and $44 for members, with a $20 materials fee payable in class.

Colorado Free University offers gift cards (Valentine's Day is right around the corner!) and also makes the perfect date night or girl's night out. I also loved what Sandra Gutierrez has to say in her essay, 12 Great Reasons to Take a Cooking Class. See you there!

Empanada Workshop at Whole Foods next Thursday!

2012-01-24T12:11:48-07:00

Join me next Thursday, February 2nd, for a free workshop at Whole Foods Tamarac! In this FREE class, we'll prepare Mendoza-style empanadas, (aka Empanadas Mendocinas, made with beef and onion) and Butternut Squash with Goat Cheese empanadas (pictured above).

Pre-register by calling 303-488-2000. Visit Whole Foods Market's website for more details.

Whole Foods Tamarac is located at 7400 E. Hampden Ave., Denver, CO 80231

Hope to see you there!

Candied Orange and Lemon Peel--Cáscara de Naranja y Limón Azucarada

2011-12-23T13:26:00-07:00

Every family has its own special holiday traditions. Those rituals that bind us together during this festive season, whether trimming the tree with a collection of special ornaments gathered over the years, reading holiday stories while nestled in flannel sheets, or cooking cherished family specialties to share with family and friends. Maybe it's the excitement children feel putting out their shoes for Los Reyes, or the family 'asador' putting on an unbeatable grill-fest.

Whether in the sizzling heat of the southern hemisphere's summer or the bone cold frost of the northern winter, the season brings us closer together, and wherever and whenever we gather, we are bound to break bread.

This is the first holiday season that our son, Esteban, almost five, is really 'into' Christmas. So as we get into the rhythm of having a new addition to the family, I've been trying to solidify those favorite traditions from last year, to create the holiday memories that will be with them a lifetime.

Eating Pan Dulce (aka Panettone) is one of the traditions we most enjoy and hope to pass on--nothing says holiday to me like the smell of fresh pan dulce in the oven, its yeasty, sweet smell mingling with the orange and lemon peel studding the bread. Cutting into one on Christmas morning is a special treat, a gift of its own. The first piece is eaten with a cup of coffee, as we sit bleary-eyed, around the tree opening gifts.

This year, I decided to make my own candied orange and lemon peel for the pan dulce--a simple recipe that can be made up to two months in advance if you're one of those uber-organized folks, or the day before you make the pan dulce if you're not. The flavor is much better in the DIY peel than the store-bought version, plus free of the preservatives and what have you that we would rather avoid.

Candied peel makes a wonderful homemade holiday gift, and can be dipped in dark chocolate, too. It would be a great hostess gift, along with a tag attached with the recipe for pan dulce on it. Pan Dulce is sure to become one of your family's treasured holiday favorites, and even more so with the addition of your own handmade candied peel!

Candied Orange and Lemon Peel

Cáscara de Naranja y Limón Azucarada

This recipe makes enough for 2 panettone, about a cup each of orange and lemon rind, but this recipe is easily doubled or halved as needed. I combined lemon and orange for convenience sake, but they can be made separately if that is your preference. The peel can be made up to 2 months in advance and stored in the freezer, or can be made one week in advance and stored in the refrigerator. For the pan dulce, simply chop the strips of candied rind into small pieces.

5 lemons

5 oranges

3 cups water

4 cups sugar

Using a sharp knife, cut off the ends of each lemon and orange. Score the rind of the fruit in quarters, slicing just through the rind and not into the fruit. Peel off the quarters of rind carefully, then slice into strips about 1/4 inch wide. Put all the peel into a medium sized saucepan and cover with water. Bring to a boil over medium-high heat, and boil for about 10 minutes, stirring occasionally. Drain the water and replace it with fresh water, and bring to a boil again. Repeat this blanching process two more times to remove any bitterness from the peel. (A total of 3 times.) Drain the water and reserve the peel.

In the same saucepan, combine the water and 3 cups of the sugar and heat over medium heat, stirring until the sugar has dissolved. Add in the rind into the sugar and water mixture and bring to a boil. Reduce the heat and let simmer until the rind is translucent, about 45 minutes. Drain the rind, reserving the simple syrup, if desired, as a citrus simple syrup for cocktails and such.

Remove the rind and spread out evenly on baking sheets lined with parchment paper. Sprinkle with 1/2 cup of the remaining sugar. Turn the rind over and sprinkle with the other 1/2 cup of sugar. To dry, either leave the rind in a cool, dry place in the kitchen overnight or bake for one to two hours in a 200 degree oven (checking frequently to be sure that the rind is not cooking, but just drying out).