September 11, 2008
Since starting this blog in February, I've had the absolute joy of meeting some of the most wonderful people ever, who share an interest in food and travel. I have been so lucky to find these people, who not only have interesting ideas and experiences to share, but are also very receptive to what I'm doing here at From Argentina With Love. Peter Bronski is one of these.
Peter Bronski is a Colorado-based adventurer, photographer, and freelance writer (he's written books like Powder Ghost Towns,a guide to Colorado's back-country ski areas), but when he's not off adventuring, he's cooking. Peter has celiac disease, which means he can't have gluten, and so he and his wife Kelli have worked hard to adapt their own favorite recipes without sacrificing the food they most love to eat.
Peter and I met at a mediabistro cocktail party, and have been sharing ideas and travels stories, and of course–recipes! Peter told me that he wanted to try his hand at making empanadas, but that the challenge would be making a gluten- free dough. But he did it! (Those are his Gluten-free Empanadas Margaritas, above) He and Kelli adapted a crust recipe from Gourmet magazine, and it's up on their blog, No Gluten, No Problem–featuring other gluten-free delights, like Zucchini cake with Fresh Fruit and Cream Cheese Frosting or from-scratch Fudge Brownies. Makes those of us who thought living GF meant giving up the things you love think twice!
The empanada recipe on No Gluten, No Problem is one that is simple and common in Argentina–and vegetarian–it's for Empanadas Margaritas. I made them at my Whole Foods Empanada Workshop last month. (Thanks to all of you who attended, and all of you well-wishers who couldn't be there in person–thanks!! It was a great success! This month, I'll be teaching participants how to make Ñoquis Argentina style–just in time for ñoqui day on the 29th. If you'd like to attend, and are in the Denver area, the workshop will be held on THURSDAY, SEPTEMBER 25th at 6:00pm at the Whole Foods (Wild Oats) at University and Orchard, call 303-798-9699, or email Janet.Fiorenzo@wholefoods.com to register. Hope to see you there!)
So without further ado, Empanadas Margaritas–filled with fresh basil, mozzarella, and chopped fresh tomato–a delicious end-of-summer Italian treat! Enjoy!
1 bunch fresh basil, torn
1 8 oz. package of mozzarella cheese, shredded
1-2 fresh tomatoes, seeded and chopped
1 egg, lightly beaten
cup of water for wetting edges
Roll out dough according to dough recipe, or use pre-made shells. Lightly grease and flour a cookie sheet. Pre-heat the oven to 350 degrees Fahrenheit. Lightly flour work surface, and lay out empanada shells, assembly-line style. On each empanada shell put a few torn basil leaves, a few bits of chopped tomato, and a hunk of mozzarella.
Using your finger, moisten the edges of the top half of the empanada shell with a little water. Bring up the bottom half, and press along the edges, creating a half-moon shape. Seal firmly, cupping hands so no filling leaks out during baking. Seal edges by folding repeatedly, or with a fork, making a pattern. Repeat until the empanadas are finished. Place each empanada on the floured cookie sheet, and brush with beaten egg.
Bake at 350 degrees for 20-25 minutes, or until golden brown.