Good one

By Lynn Kuehner

Eat your way out of the post-defeat blues! We collected our Top 10 Argentinean recipes to get our boys in green over the disappointment of Sunday’s quarter-final defeat ;

1. Argentinian Grilled Provolone Cheese

(serves 6-8, takes about 20 minutes)

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What you need:

  • 4 ¾ -inch thick slices of provolone cheese
  • 8 thick slices of bread
  • ¼ cup olive oil
  • 1 teaspoon oregano
  • 1 teaspoon of salt
  • ¼ teaspoon red pepper flakes (optional)

What to do:

1.Place the cheese slices in a shallow dish, and drizzle the olive oil over them. Turn the slices so that each side is coated with the oil. Sprinkle the cheese with the salt and the oregano (and red pepper flakes if desired). Place the cheese in the freezer while you prepare the grill.

2. The cheese should be cooked quickly over fairly high heat so that the outside browns before the inside melts too much and starts oozing down into the coals. Brush the grill with a generous amount of olive oil to help prevent sticking.

3. When the grill is ready, place the cheese slices directly on the grill, and cook for about 2 minutes on each side, or until cheese is hot, slightly browned, but still holding its shape.

4. Remove cheese to a plate. Brush bread slices with any remaining olive oil left in the dish that had the cheese. Grill the bread slices until slightly toasted.

 


 

2. Chipa (Argentinean cheese bread)

(serves 20, takes about 30 minutes)

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What you need:

  • 1 kilo ofTapioca flour
  • 750g of Fontina (cheese)
  • 250g of Cheese, soft
  • 30g of Table salt
  • 200g of Butter
  • 8 Eggs
  • 100ml of whole milk

What to do:

1.Grate the semi hard cheese into very little pieces (for the soft cheese you can freeze it and then grate it). Mix the grated cheese with the tapioca flour and form a ring in the table.

2. In the center of the ring place butter, eggs, milk and salt. Knead everything until all ingredients are well mix.

3. Form a sausage with the dough, about 5cm thick. Cut it into portions, and roll them the size of a golf ball.

4. Put in on baking paper and bake in a preheated high oven for 7 – 8 minutes. The bread should be white, but very puffy and with the cheese pieces golden.

5. Let them cool a little and eat right ahead. You can freeze the unbaked balls and bake them any time you want fresh cheese bread.

 


 

3. Berenjena en Escabeche (Marinated Eggplant)

(serves 6, takes about 45 minutes. Let marinate for at least two days in the refrigerator for best results)

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What you need:

  • 2 medium eggplants, peeled
  • 3 tbsp of salt
  • 2 cups of white wine vinegar
  • 2 cups of water
  • 3 bay leaves
  • 3 cloves garlic, crushed
  • 4 tbsp of dried oregano
  • 1 tbsp crushed red pepper
  • 1 cup Olive Oil

What to do:

1.Slice peeled eggplants into thick slices of approximately 1/2 inch.

2. Put one layer of eggplant slices in a colander, sprinkle with kosher salt. Layer and repeat until all the salt and eggplant has been used. The eggplant will drain, so put it in the sink or over a plate. Wait 30 minutes, press down on the eggplant to drain off some more liquid, then shake off salt.

3. Quickly rinse the eggplant in running water to remove more of the salt, and pat dry with paper towels.

4. Bring the water and vinegar to a boil in a sauce pan, along with the bay leaves.

5. Place the eggplant in the sauce pan, and cook at a slow boil over medium heat until it is fork-tender, about 4 minutes. Drain the eggplant.

6. Whisk the remaining ingredients together: garlic, oil, oregano and hot pepper.

7. Pour a tablespoon of dressing at the bottom of a ceramic or glass dish, or clean glass jar. Place a layer of eggplant on top of the dressing, spoon more dressing over the top. Repeat layers of dressing and eggplant. Pour additional oil on top if necessary.


 

4. Argentinean Corn Empanadas

(serves 10-12, takes about 80 minutes)

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What you need:

  • 1 tablespoon corn oil
  • 1 medium yellow onion, peeled and sliced
  • 1 cup frozen corn
  • 1 egg
    ¼ cup roasted red peppers, thinly sliced
  • Pinch sugar
  • Salt and freshly ground black pepper
  • ½ cup shredded Mozzarella cheese
  • ¼ cup heavy whipping cream
  • 1 package 5-inch frozen empanada shells
  • 1 tablespoon water
  • Cooking spray

What to do:

1.Preheat your oven to 375 degrees F.

2. Heat 1 tablespoon corn oil in a medium skillet over medium-high heat. Sauté onions for 3 minutes, until translucent. Add corn and roasted red peppers; sauté for 5 minutes or until the corn is fully cooked. Season with sugar, salt and pepper. Transfer mixture to medium bowl, stir in cheese and heavy whipping cream. Let cool.

3. On a cutting board, place 6 empanada shells side by side. Place a spoonful of the corn-cheese filling on 1 side of the circle. Moisten the tip of your finger with a small amount of water and moisten the edges of the circle with your finger. Fold the dough over the filling to make a half circle. Press the edges with a fork to seal.

4. Spray a baking sheet with cooking spray. Place the empanadas on prepared baking sheet.

5. In a small bowl, whisk together the egg and water to make egg wash. Brush the top of the empanadas with the egg wash and bake for 20 minutes or until top is browned. Let them cool down and serve.

 


5. Argentinean Steak with Parsley Sauce (Carne y Chimichurri)

(serves 4, takes about 20 minutes)

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What you need:

  • 1 (1 1/2 to 2-pound) flank steak
  • 1/4 cup distilled white vinegar
  • 2 jalapenos, roughly chopped
  • 4 cloves garlic
  • 4 bay leaves
  • 1/2 cup freshly chopped Italian parsley
  • 1/2 cup freshly chopped cilantro
  • 1/2 cup freshly chopped oregano
  • 1/3 cup extra-virgin olive oil
  • Salt and pepper

What to do:

1.Preheat a grill or broiler to high.

2. In a blender, combine vinegar, jalapeno, garlic, and bay leaves puree until smooth. Transfer to a bowl and add the herbs. Whisk in the olive oil and season with salt and pepper. Mix well and set aside.

3. Season the flank steak with olive oil, salt, and pepper and grill/broil the steak for 2 to 3 minutes per side for medium rare. Slice the steak thinly, across the grain on the bias and serve with the chimichurri sauce.


 

6. Locro (Argentine Hominy Stew)

(serves 6, takes about 30 minutes plus 2 hours cooking)

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What you need:

  • 1/4 cup olive oil
  • 2 medium onions, finely chopped
  • 3 large cloves garlic, finely chopped
  • 2 medium butternut squash (about 3 ½ pounds), peeled, seeded, and cut into 1 inch chunks
  • 2 large tomatoes, peeled, seeded, and chopped
  • ½ small bunch fresh oregano, leaves only, coarsely chopped
  • 1 tbsp coarse sea salt
  • ½ teaspoon ground white pepper
  • ½ cup water
  • 1 whole ear corn, cut crosswise into ½ inch slices
  • 2 tbsp unsalted butter
  • 1 teaspoon cayenne
  • Juice of ½ lime
  • 1 ¼ cups corn kernels (from about 2 ears corn)
  • 1 cup fresh or thawed frozen peas

What to do:

1.In a large skillet, heat the olive oil over medium heat. Add the onions and saute, stirring occasionally, for 7 to 8 minutes, or until slightly golden.

2. Add the garlic and cook for 1 minute more, until it has released its aroma. Add the squash, tomatoes, oregano, salt, pepper, and water. Stir to mix and cook, stirring occasionally, for about 25 minutes, or until the squash is almost but not quite tender.

3. While the stew is cooking, prepare the sliced corn for the garnish. Bring a large skillet of lightly salted water to a boil. Add the sliced corn and bring back to the boil, then remove from the heat and let sit in the water for 2 minutes, then drain well.

4. In a medium skillet, heat the butter over medium high heat. Add the cayenne, stir to mix and add the corn slices. Cook for about 2 minutes on each side, until slightly crisped and colored by the cayenne. Add the lime juice and turn the disks so that they are evenly coated.

5. Remove from the heat and set aside. Stir the corn kernels and peas into the stew, cover the pan and cook for 5 minutes more. Taste for seasoning and serve, garnished with the sauteed corn slices.


 

7. Argentinian Beef Stew – Carbonada Criolla

(serves 6-8, takes about 40 minutes)

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What you need:

  • 1 large onion, chopped
  • 2 cloves of garlic, minced
  • 1 green pepper, chopped
  • 1/3 cup olive oil
  • 5 pounds stewing beef, cut into 1 inch pieces
  • 1 can stewed tomatoes
  • 2 cups beef broth
  • 3 sweet potatoes, peeled and cubed
  • 2 white potatoes, peeled and cubed
  • 2 tbsp sugar
  • 1 large winter squash, peeled and cubed
  • 7 ounces dried apricots, roughly chopped (about 1 cup)
  • 1 cup frozen corn
  • salt and pepper to taste

 What to do:

 1. In a large pot, sauté the onions, green pepper, and garlic in the olive oil until golden and soft.

2. Add the beef and cook on medium-high heat, turning to brown all sides.

3. Add the stewed tomatoes, beef broth, potatoes, sugar, squash, and apricots, and lower heat to a simmer.

4. Cover and simmer over low heat for one hour. Taste for seasoning, and season with salt and pepper. Add more beef broth if stew seems too thick.

5. Cook for about a half hour longer, until beef is tender. Stir in the frozen corn, and simmer for 5 to 10 minutes more.

 


 

8. Argentinian– Ravioli Pasta with Ham and Mozzarella Cheese

(serves 4, takes about 25 minutes)

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All rights reserved

What you need:

  • 1 package frozen large round ravioli pasta, filled with ricotta cheese
  • 4 tbsp butter, divided
  • 2 tbsp flour
  • 1 cup milk
  • ½ cup cream
  • ¼ cup grated parmesan cheese
  • 1 cup grated mozzarella cheese
  • 5 ounces smoked deli ham, diced
  • Salt and pepper to taste
  • Red pepper flakes for garnish

 

What to do:

1.Bring a large pot of salted water to a boil.

2. Melt 3 tablespoons butter in a saucepan, then whisk in 2 tablespoons flour. Cook, stirring, until mixture is just bubbly.

3. Whisk in milk and cream, and continue to cook over medium heat until sauce just comes to a boil and thickens.

4. Stir Parmesan and mozzarella cheeses into sauce and remove from heat. Stir until cheese are well melted.

5. In a small skillet, melt remaining 2 tablespoons of butter. Sauté the diced ham until it browns slightly and becomes a little crispy. Add most of the ham to the sauce, setting a couple of tablespoons of ham aside for a garnish. Keep sauce warm over very low heat while pasta cooks.

6. Cook pasta according to package directions. Drain well and serve warm, topped with the ham and cheese sauce. Garnish each serving with some of the cooked ham and a sprinkle of red pepper flakes.

 


 

9. Traditional Alfajores – Caramel Sandwich Cookies

(serves 25, takes about 30 minutes)

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What you need:

  • 1 ¾ cups cornstarch
  • 1 cup flour
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup butter
  • ½ cup powdered sugar
  • 1-2 tablespoons Pisco or Brandy
  • 1 teaspoon vanilla
  • 1 cup dulce de leche
  • 1/2 cup toasted coconut, finely chopped

What to do:

1.Preheat the oven to 350 degrees.

2.Place the cornstarch, flour, baking powder, and salt in a bowl and mix briefly.
Cut the butter into small pieces and add to the flour mixture, blending with your fingers until the mixture is smooth.

3. Add the powdered sugar, vanilla, and Pisco, and mix with your hands until the dough is homogeneous and smooth (add another tablespoon or two of Pisco if dough is too crumbly to form a ball). Let the dough rest in the refrigerator for 30 minutes.

4. Roll out dough to 1cm thickness, and cut into 2 inch circles. Place cookies on baking sheet lined with parchment paper.

5. Bake cookies for 10-15 minutes, until they are barely golden brown. Let cookies cook 5 minutes, and then transfer to rack to cool completely.

6. To fill the cookies, spread one cookie with dulce de leche and top with second cookie. Roll the edges in the coconut.

 


 

10. Cynar Julep Cocktail

(serves 2, takes about 30 minutes)

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What you need:

  • 12 leaves of Mint
  • 120 ml Cynar
  • 30 ml simple syrup
  • a dash of lemon juice
  • a dash club soda or sparkling mineral water
  • cracked ice
  • one sprig mint, for garnish
  • grapefruit juice, to top

What to do:

1.In a tall glass, gently muddle the mint with the syrup and lemon juice. Fill the glass with cracked ice.

2. Add the Cynar and stir to combine.

3. Top up with the grapefruit juice and add a dash of club soda or sparkling mineral water. Garnish with a sprig of mint.

 

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