There is a fun history behind the foods that we all know and love, I’m having a great time finding these facts and being able to share them with you, enjoy!
History
There are various fanciful etymologies for the word. One story claims that it comes from 'Jimmy McCurry', an Irishman who is said to have first prepared the sauce. He was marching with the troops of General Belgrano in the 19th century, sympathetic to the cause of Argentine independence. The sauce was popular and the recipe was passed on. However, 'Jimmy McCurry' was difficult for the native people to say. Some sources claim Jimmy's sauce's name was corrupted to 'chimichurri', while others say it was changed in his honor.
I also like this story!
The argentinian gourmet Miguel Brascó claims that the word chimichurri originated when the British were captured after England tried to invade the Spanish colony of Argentina. The prisoners asked for condiment for their food mixing English, aboriginal and Spanish (castilian) words. Che-mi-curry stands for "che mi salsa" (dame condimento) or "give me curry". Later "che-mi-curry" corrupted to chimichurri.
http://en.wikipedia.org/wiki/Chimichurri
The Chimichurri sauce is delicious on any meat. The combination of grilled beef and Chimichurri is absolutely delicious! But you can also use it as a condiment for milanesas, as an appetizer served with bread that can be dipped into the sauce. Also makes for a great marinade for fish, poultry, and chicken.
Here is one of my favorite recipes:
Ingredients:
1/2 cup Oil
1 cup warm water
1 cup vinegar
1 tsp salt
2 cloves of garlic, minced
2 tbsp parsley, finely chopped
1 green onion, chopped
1 small tomato, peeled and seeded, chopped
1 small sweet pepper, finely chopped
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp ground pepper or chili powder
1/2 tsp ground oregano leaves
All these ingredients should be finely chopped and mixed together in a jar.
Shake the mixture few times during the period of at least 12 hours before using.
There are also many variations on this sauce. There are some that like to use lemon juice instead of the vinegar and with this combination they use thyme. Others prefer to use white onions, or you can use in this recipe 1/2 cup of vinegar and 1/2 cup of wine. The vinegar is also about your taste, you can use white wine vinegar or red wine vinegar (this is the one I use).
Tuesday, September 20, 2011
Monday, September 12, 2011
Dulce de Leche
Dulce de leche
Like many Argentineans living in this country, I tried to make dulce de leche many times but it was never good enough. After many searches on the internet I found plenty different ways to do our famous Dulce de Leche, easier and better!
Of course you will need patience, but just think about all the things you are going to do with it… spread on a toast, on waffles, for alfajores, filling or topping for cupcakes or cakes, bread pudding, on top of a flan, or just a spoonful! YUMMIE! CAN'T WAIT TO FINISH
…and why not apple and dulce de leche empanadas!
History of Dulce de Leche:
It is said that Dulce de Leche originated in Argentina in 1829 in Cañuelas, province of Buenos Aires. Two opposing forces were on the brink of ending a war. General Lavalle and General Manuel de Rosas came together in order to make a treaty. General Lavalle arrived very tired at the camp of General Manuel de Rosas. Manuel de Rosas wasn’t in the camp at the moment so General Lavalle entered into his tent and took a nap.
While General Lavalle was napping a serving woman was preparing “la lechada” for the camp. “La lechada” is prepared by heating sugar and milk. The woman went to speak with General Manuel de Rosas in his tent, but when she entered she discovered the enemy. She didn’t know about the treaty the two generals were about to make, so she ran to find soldiers.
General Manuel de Rosas arrived moments before the soldiers, and stopped them from waking the sleeping General Lavalle. In the chaos, the woman forgot about “la lechada.”
When she remembered and checked on “la lechada,” she noticed that it had become a dark brown jelly substance. It is said that a very brave and hungry soldier tried the jelly and then dulce de leche was born. Source: http://www.popular-traditional-argentina-food.com/dulce_de_leche/history.html
There are many stories on its origin and it is almost impossible to determine whether Dulce de Leche is an Uruguayan dessert, an Argentinean dessert or from another country. Some years ago, in 2003, Argentina claimed before the UN that the dulce de leche be proclaimed an Argentinean product and Uruguay asked it to be proclaimed a Rio de la Plata product, thus making it clear that the origin is really unknown.
Recipes:
On the stove
• Slowly simmer milk and sugar, stirring constantly.
• Other ingredients such us vanilla extract, may be included.
• Much of the water in the milk evaporates and thickens resulting in dulce de leche.
In the Oven
• Preheat the oven to 425° F.
• Pour one can of sweetened condensed milk (not evaporated milk) into a glass pie plate or shallow baking dish. Stir in a few flecks of sea salt.
• Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate.
• Cover the pie plate snugly with aluminum foil and bake for 1 to 1¼ hours. (Check a few times during baking and add more water to the roasting pan as necessary, make sure the water is as high as the dulce de leche, otherwise the surface may burn).
• Once the Dulce de Leche is browned and caramelized, remove from the oven and let cool.
• Once cool, whisk until smooth
Double boiler:
• Fill the bottom of a double boiler halfway with water.
• Bring to a boil, then reduce heat to medium for an active simmer.
• Pour a 14-oz. can of sweetened condensed milk in the top of the double boiler and set it over the simmering water. Don't cover.
• Every 45 minutes, check the water level and give the milk a stir. Replenish the simmering water with hot water as needed.
• When the milk is as thick as pudding and is a rich, dark caramel color, 2 1/2 to 2 hours, remove from heat, cool thoroughly, cover, and refrigerate or use immediately.
With condensed milk:
• Put the can of condensed milk in a deep heavy pot
• Fill the pot with enough water to cover the can by a couple of inches, and let the water simmer for 2 to 3 hours (or 30 to 45 minutes in a pressure cooker)
• Once the can had cooled enough to handle, opened it
Note: It is dangerous to do this on a stove: if the pot is allowed to boil dry, the can will overheat and explode, so be careful and check on it at all times!
In the Microwave
• Empty the sweetened condensed milk into a large microwave safe bowl
• Microwave on medium power for two minutes
• Remove from microwave and stir with a wire whisk. Be careful; the mixture and bowl will get very hot and remain that way throughout the process
• Microwave on medium power for another two minutes
• Remove and stir again
• Microwave on medium-low power for 16 to 24 minutes or until milk turns thick and caramel color, stirring every few minutes
Have fun and tried some of these recipes!
Like many Argentineans living in this country, I tried to make dulce de leche many times but it was never good enough. After many searches on the internet I found plenty different ways to do our famous Dulce de Leche, easier and better!
Of course you will need patience, but just think about all the things you are going to do with it… spread on a toast, on waffles, for alfajores, filling or topping for cupcakes or cakes, bread pudding, on top of a flan, or just a spoonful! YUMMIE! CAN'T WAIT TO FINISH
…and why not apple and dulce de leche empanadas!
History of Dulce de Leche:
It is said that Dulce de Leche originated in Argentina in 1829 in Cañuelas, province of Buenos Aires. Two opposing forces were on the brink of ending a war. General Lavalle and General Manuel de Rosas came together in order to make a treaty. General Lavalle arrived very tired at the camp of General Manuel de Rosas. Manuel de Rosas wasn’t in the camp at the moment so General Lavalle entered into his tent and took a nap.
While General Lavalle was napping a serving woman was preparing “la lechada” for the camp. “La lechada” is prepared by heating sugar and milk. The woman went to speak with General Manuel de Rosas in his tent, but when she entered she discovered the enemy. She didn’t know about the treaty the two generals were about to make, so she ran to find soldiers.
General Manuel de Rosas arrived moments before the soldiers, and stopped them from waking the sleeping General Lavalle. In the chaos, the woman forgot about “la lechada.”
When she remembered and checked on “la lechada,” she noticed that it had become a dark brown jelly substance. It is said that a very brave and hungry soldier tried the jelly and then dulce de leche was born. Source: http://www.popular-traditional-argentina-food.com/dulce_de_leche/history.html
There are many stories on its origin and it is almost impossible to determine whether Dulce de Leche is an Uruguayan dessert, an Argentinean dessert or from another country. Some years ago, in 2003, Argentina claimed before the UN that the dulce de leche be proclaimed an Argentinean product and Uruguay asked it to be proclaimed a Rio de la Plata product, thus making it clear that the origin is really unknown.
Recipes:
On the stove
• Slowly simmer milk and sugar, stirring constantly.
• Other ingredients such us vanilla extract, may be included.
• Much of the water in the milk evaporates and thickens resulting in dulce de leche.
In the Oven
• Preheat the oven to 425° F.
• Pour one can of sweetened condensed milk (not evaporated milk) into a glass pie plate or shallow baking dish. Stir in a few flecks of sea salt.
• Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate.
• Cover the pie plate snugly with aluminum foil and bake for 1 to 1¼ hours. (Check a few times during baking and add more water to the roasting pan as necessary, make sure the water is as high as the dulce de leche, otherwise the surface may burn).
• Once the Dulce de Leche is browned and caramelized, remove from the oven and let cool.
• Once cool, whisk until smooth
Double boiler:
• Fill the bottom of a double boiler halfway with water.
• Bring to a boil, then reduce heat to medium for an active simmer.
• Pour a 14-oz. can of sweetened condensed milk in the top of the double boiler and set it over the simmering water. Don't cover.
• Every 45 minutes, check the water level and give the milk a stir. Replenish the simmering water with hot water as needed.
• When the milk is as thick as pudding and is a rich, dark caramel color, 2 1/2 to 2 hours, remove from heat, cool thoroughly, cover, and refrigerate or use immediately.
With condensed milk:
• Put the can of condensed milk in a deep heavy pot
• Fill the pot with enough water to cover the can by a couple of inches, and let the water simmer for 2 to 3 hours (or 30 to 45 minutes in a pressure cooker)
• Once the can had cooled enough to handle, opened it
Note: It is dangerous to do this on a stove: if the pot is allowed to boil dry, the can will overheat and explode, so be careful and check on it at all times!
In the Microwave
• Empty the sweetened condensed milk into a large microwave safe bowl
• Microwave on medium power for two minutes
• Remove from microwave and stir with a wire whisk. Be careful; the mixture and bowl will get very hot and remain that way throughout the process
• Microwave on medium power for another two minutes
• Remove and stir again
• Microwave on medium-low power for 16 to 24 minutes or until milk turns thick and caramel color, stirring every few minutes
Have fun and tried some of these recipes!
Monday, September 5, 2011
Can I freeze empanadas?
Questions that I been ask often:
Can I freeze empanadas?
No problem. The best thing you can do is to lay the empanadas on a parchment paper or large pan, without touching, and freeze solid. When the empanada is complete frozen you can put them into plastic bags or a plastic container.
To cook the empanadas, please do not unfreeze them, just place it in a cooking pan, without touching, and cook in a 400F for 15’.
Any frozen Quiche or empanadas will keep up to 3 months.
One more thing, if you are freezing the beef empanadas do not use hardboiled egg, this will become tough and gummy, making them unpleasant in both taste and appearance.
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