October 11, 2012
Aren't these emapnadas just mouth-watering? They came from a pizzeria in Buenos Aires on our last trip there, and we ate them in one sitting, while admiring the 'repulgue' code indicating what different fillings awaited us inside. Pretty clever if you ask me. No mysteries, just different seals, along with a small flyer of hand-drawn models to classify each empanada.
Last month, The Oregonian ran a great article by Susan G. Hauser about her empanada obsession. In it, she describes how her love for the stuffed pastry pocket began on a trip to Argentina and returned with her to Portland, where she sought out the best empanada joints in the Northwest and had a lovely chat with Laura Catena. Pretty interesting stuff!
The article includes recipes for several types of empanadas (including my Humita–corn and roasted red pepper empanada), plus information on dough (store-bought or homemade) and even a link to the original 'replugue' video by yours truly. Nice!
The article is a great introduction to one of Argentina's national foods. If you happen to be in Denver, you can check my schedule page and book a private empanada-making workshop with me or attend one of my classes at the Seasoned Chef (Empanada Workshop is next Tuesday, Oct. 16th!) or at Colorado Free University.