Empanadas de Zapallo y Queso de Cabra–Butternut Squash and Goat Cheese Empanadas

  For the last week or so, like most Americans, I've been talking turkey. (gobble, gobble) It's because of Thanksgiving, of course!  Whether you like to cook or just like to eat, food is at the center of the day.  It's either a day one looks forward to (those who are eating) or dreads (those who […]

Dulce de Batata–Sweet Potato Paste

  The smells outside my in-laws home in Bowen are a rustic melange of the countryside.  In fall, it's the tangy, tannic quaff of the bodega across the street, La Bowense, making their brew–their strong damajuana (jug) wine stings a bit in the nose.  In early mornings, a whiff of woodsmoke from someone's hearth fire, burning […]

Humitas en Chala con Queso de Cabra–Corn Pudding Tamales with Goat Cheese

  Today you get a tidbit of Argentinean history along with your tidbit of food: In 1879, the forces of Tucuman-born future oligarch of Argentina General Roca wiped out most of the indigenous peoples that inhabited the Pampa.  Such was the nature of conquest–'new' lands being colonized by to extend land expansion meant death or […]

Milanesa a la Napolitana–‘Neopolitan-Style’ Schnitzel

  Months ago, I wrote about how the iconic Milanesa got it's name–and while the dish was pilfered by an Austrian Count during a stay in Italy and  adopted by the Austrians as Wiener Schnitzel, those in Spanish-speaking countries use the name that's a nod to the city it came from. In Argentina, they are so Italian that […]

Medialunas–Sweet Crescent Rolls

   I know I've been away for awhile.  A loooong while.  Will you forgive me?  I won't bore you with the details, but to make up for it, I'm giving you a long-awaited, quintessentially Argentinean recipe–medialunas.  The medialuna is the Croissant's cousin from the south–a little smaller and a little sweeter, and the tastiest to wake up to.  Puff pastry is not as […]