World-Bites (26) / Empanadas de Pino
Empanadas are the most favorite of Chile snacks. There is a food vendor on just about every street corner in South America, selling Chilean Empanadas. In Chile, the most traditional empanada filling is called "pino". Pino is a seasoned mixture of ground meat, onions, raisins, black olives, and hard boiled eggs. The empananda dough1 is quick and easy to make, and can be made ahead and stored in the refrigerator. The pino tastes best if made the day before and allowed to rest overnight before filling the empanandas.
Ingredients:
* Empanada dough (see recipe below)
* 3 large onions, chopped
* 1 pound ground meat
* 2 teaspoons cumin
* 1 teaspoon chile powder
* 1 tablespoon paprika
* 2 tablespoons flour
* 1/2 cup raisins
* 1/2 cup chopped olives
* 2 hard boiled eggs, sliced
* 1 egg yolk
* 2 tablespoons milk
Preparation:
1. Prepare empanada dough2 and chill.
2. Cook the onions and garlic in the vegetable oil and butter until softened. Add the ground meat, cumin, chile powder, paprika and salt and pepper to taste.
3. Cook the meat, stirring and crumbling the meat, until browned. Add the flour and continue to cook for 5 or 10 minutes more.
4. Remove the meat mixture and let cool. The meat mixture will keep up to 2 days in the refrigerator.
5. Shape the empanadas: Separate the dough into golf ball size pieces, and roll into smooth balls. Let rest for 5 minutes. On a floured surface, roll each ball of dough into a 6 inch diameter circle, about 1/4 inch thick. Add 1 tablespoon of the meat filling, a few raisins and some chopped olives, and a slice of hard boiled egg to the middle of the circle.
6. Brush the edges with water and fold the pastry in half over the filling, to make a semi-circle.
7. Seal the edges by pressing down with your fingers. Brush the sealed edge lightly with water, then turn the edge toward the middle and press with your fingers to seal.
8. Mix the egg yolk with 2 tablespoons milk, and brush the empanadas with the mixture.
9.Bake at 350 for 25-30 minutes, or until golden brown.
Empanada Dough
This recipe produces a sweet dough that contrasts perfectly with savory fillings. Empanada dough is less flaky than pie crust (although you can substitute frozen pie crust dough in a pinch) - it has a tender texture that soaks up the filling.
This dough can be used for baked or fried empanandas. If you are going to fry the empanadas, omit the egg yolk and roll the dough out slightly thinner (less than 1/4" thickness).
Ingredients:
* 4 cups flour
* 1-2 teaspoons salt
* 2-3 tablespoons sugar
* 2 tablespoons butter, softened
* 12 tablespoons lard or vegetable shortening, at room temperature
* 3/4 cup cup water
* 2 egg yolks
Preparation:
1. Sift the flour into a bowl. Stir in the salt and the sugar.
2. Work the butter and shortening or lard into the flour mixture with your fingers until well blended.
3. Whisk the egg yolks into the water. Stir in the 1/2 cup of water/egg mixture, a little at a time until the dough comes together smoothly. Keep kneading the dough, adding more water/egg a little bit at a time as necessary (you made need more than 1 cup), until the dough is very smooth, about 5-10 minutes. You can knead the dough with a standing mixer and a dough hook attachment.
4. Cover the dough with saran wrap and let rest on the counter for about an hour. (Dough can also be kept overnight in the refrigerator, then brought to room temperature before using.) Dough should be soft and smooth, and not elastic - if you poke a hole in it with your finger, the indentation should remain.
5. Turn dough out onto a floured surface, and roll into desired thickness.
6. Makes enough dough for 8 large empanadas.
Wednesday, January 27, 2010
Sunday, January 24, 2010
Croquetas de Batata (Cuba)
World-Bites (26) / Croquetas de Batata
On the Spanish speaking islands appetizers are called aperitivos and snacks are called bocados. In the Caribbean they have their own sweet potato called a batata or boniato1. This sweet potato fritter (croquetas de batata )is an easy recipe for beginners and a hit with anyone who likes sweet potatoes. Make these small fried sweet potato rolls for an appetizer, party snack, or side dish.
Ingredients:
* 3 cups sweet potatoes (cooked and mashed)
* 2 tablespoons butter
* 1 teaspoon salt
* 2 eggs
* 1/4 teaspoon cinnamon
* 1/4 cup sugar
* 3 eggs (beaten for egg wash)
* 1 1/2 cups bread crumbs
* oil for frying
Preparation:
1. Heat oil on a deep frying pan or deep fryer to about 360 ferenheit.
2. In a large bowl thoroughly mix together the sweet potatoes, butter, salt, 2 eggs, cinnamon and sugar.
3. Shape the mixture into croquettes (small rolls).
4. Roll the croquettes in the bread crumbs, then the egg wash, and then in bread crumbs again.
5. Fry the croquettes in oil until golden (a couple minutes per side). Be careful not to burn.
6. Remove from the oil and drain on paper towels.
7.Serve warm.
On the Spanish speaking islands appetizers are called aperitivos and snacks are called bocados. In the Caribbean they have their own sweet potato called a batata or boniato1. This sweet potato fritter (croquetas de batata )is an easy recipe for beginners and a hit with anyone who likes sweet potatoes. Make these small fried sweet potato rolls for an appetizer, party snack, or side dish.
Ingredients:
* 3 cups sweet potatoes (cooked and mashed)
* 2 tablespoons butter
* 1 teaspoon salt
* 2 eggs
* 1/4 teaspoon cinnamon
* 1/4 cup sugar
* 3 eggs (beaten for egg wash)
* 1 1/2 cups bread crumbs
* oil for frying
Preparation:
1. Heat oil on a deep frying pan or deep fryer to about 360 ferenheit.
2. In a large bowl thoroughly mix together the sweet potatoes, butter, salt, 2 eggs, cinnamon and sugar.
3. Shape the mixture into croquettes (small rolls).
4. Roll the croquettes in the bread crumbs, then the egg wash, and then in bread crumbs again.
5. Fry the croquettes in oil until golden (a couple minutes per side). Be careful not to burn.
6. Remove from the oil and drain on paper towels.
7.Serve warm.
Saturday, January 23, 2010
Bolo Salgado (Brazil)
World-Bites (25) / Bolo Solgado
Brazil is a large country that is made up of many different cultures. Each region has a different food specialty. During Carnival, colorful parades are held on the streets, and children and adults dress in costumes, dancing and celebrating in the streets all day and all night. People eat and drink continuously during Carnival, enjoying Brazilian snacks that are mostly light and easy to prepare, such as Bolo Solgado (Brazilian Casserole).
□ 2 cups flour
□ 1 tbsp. baking powder
□ 1 1/2 tsp. salt
□ 2 cups milk
□ 1 egg
□ 1/4 cup grated cheese
Mix well. In another bowl, mix together 1 cup of the following vegetables, chopped (tomato, onion, green pepper, green onion, garlic clove). Mix with 1 tablespoon vinegar and 1/2 teaspoon salt. Pour into greased 9 x 13 inch pan. Bake in 350 degree oven about 25 to 30 minutes until browned and somewhat firm on top (will be softer inside when you serve it).
Brazil is a large country that is made up of many different cultures. Each region has a different food specialty. During Carnival, colorful parades are held on the streets, and children and adults dress in costumes, dancing and celebrating in the streets all day and all night. People eat and drink continuously during Carnival, enjoying Brazilian snacks that are mostly light and easy to prepare, such as Bolo Solgado (Brazilian Casserole).
□ 2 cups flour
□ 1 tbsp. baking powder
□ 1 1/2 tsp. salt
□ 2 cups milk
□ 1 egg
□ 1/4 cup grated cheese
Mix well. In another bowl, mix together 1 cup of the following vegetables, chopped (tomato, onion, green pepper, green onion, garlic clove). Mix with 1 tablespoon vinegar and 1/2 teaspoon salt. Pour into greased 9 x 13 inch pan. Bake in 350 degree oven about 25 to 30 minutes until browned and somewhat firm on top (will be softer inside when you serve it).
Wednesday, January 13, 2010
Dolma (Iran)
World-Bites (24) / Dolma
Iranian cuisine is often referred to as "Persian." This is because, until 1934, Iran was known as Persia. Curry (a spice) was adapted from the people of India and incorporated into the Persian (now Iranian) cuisine. Modern spicy curry stews demonstrate India's influence. The Indians also adapted foods from the Persians. A northern Indian cuisine called mughulai is modeled after what the Persians commonly ate. Dishes such as kofta (KOFtah, meatballs) and pilau (POO-lau) are now common to both Iranians and northern Indians. The idea of stuffing leaves, vines, fruits, and vegetables with various fillings was reinforced by the Turks. Dolma (Stuffed Grape Leaves) have become very popular throughout the Middle Eastern countries.
Ingredients
* 1 jar grape leaves (available at most Greek, Middle Eastern, and Italian markets)
* 1½ cups uncooked rice
* 1 medium onion, diced
* ¼ cup olive oil
* 2 cups water
* ½ cup fresh parsley, chopped
* 2 Tablespoons fresh dill, chopped
* 1 teaspoon fresh mint, chopped
* ¼ cup feta cheese, crumbled
* ½ cup pine nuts
* ½ cup raisins
* ½ cup lemon juice
* Salt and pepper, to taste
Procedure
1. In a saucepan, sauté the onion in olive oil until light brown.
2. Add rice and brown lightly.
3. Add the water, salt, and pepper.
4. Bring the water to a boil and simmer for 5 to 7 minutes, or until water is absorbed but rice is only partially cooked.
5. Make certain rice does not stick or burn.
6. Add all the ingredients except the lemon juice and mix well.
7. Drain the grape leaves and place 1 Tablespoon of filling in the center of each leaf.
8. Fold the sides in and roll the leaf up.
9. Place stuffed leaves in a pot in even and tight rows covering the bottom of the pan. When the bottom layer is complete, start another layer. Continue rolling dolmas until all of the filling is used.
10. Add ½ of the lemon juice and enough water to cover half of the rolled leaves.
11. Place a plate on the top layer to hold the stuffed leaves down and to prevent them from unrolling while cooking.
12. Simmer over low heat until most of the liquid is absorbed, about 45 minutes.
13. Remove the plate and dolmas from the pan, drizzle with olive oil and lemon juice, and serve. May be served warm or at room temperature. Serve with Yogurt and Mint Sauce
Iranian cuisine is often referred to as "Persian." This is because, until 1934, Iran was known as Persia. Curry (a spice) was adapted from the people of India and incorporated into the Persian (now Iranian) cuisine. Modern spicy curry stews demonstrate India's influence. The Indians also adapted foods from the Persians. A northern Indian cuisine called mughulai is modeled after what the Persians commonly ate. Dishes such as kofta (KOFtah, meatballs) and pilau (POO-lau) are now common to both Iranians and northern Indians. The idea of stuffing leaves, vines, fruits, and vegetables with various fillings was reinforced by the Turks. Dolma (Stuffed Grape Leaves) have become very popular throughout the Middle Eastern countries.
Ingredients
* 1 jar grape leaves (available at most Greek, Middle Eastern, and Italian markets)
* 1½ cups uncooked rice
* 1 medium onion, diced
* ¼ cup olive oil
* 2 cups water
* ½ cup fresh parsley, chopped
* 2 Tablespoons fresh dill, chopped
* 1 teaspoon fresh mint, chopped
* ¼ cup feta cheese, crumbled
* ½ cup pine nuts
* ½ cup raisins
* ½ cup lemon juice
* Salt and pepper, to taste
Procedure
1. In a saucepan, sauté the onion in olive oil until light brown.
2. Add rice and brown lightly.
3. Add the water, salt, and pepper.
4. Bring the water to a boil and simmer for 5 to 7 minutes, or until water is absorbed but rice is only partially cooked.
5. Make certain rice does not stick or burn.
6. Add all the ingredients except the lemon juice and mix well.
7. Drain the grape leaves and place 1 Tablespoon of filling in the center of each leaf.
8. Fold the sides in and roll the leaf up.
9. Place stuffed leaves in a pot in even and tight rows covering the bottom of the pan. When the bottom layer is complete, start another layer. Continue rolling dolmas until all of the filling is used.
10. Add ½ of the lemon juice and enough water to cover half of the rolled leaves.
11. Place a plate on the top layer to hold the stuffed leaves down and to prevent them from unrolling while cooking.
12. Simmer over low heat until most of the liquid is absorbed, about 45 minutes.
13. Remove the plate and dolmas from the pan, drizzle with olive oil and lemon juice, and serve. May be served warm or at room temperature. Serve with Yogurt and Mint Sauce
Saturday, January 9, 2010
Tali Machchi (Pakistan)
World-Bites (23) / Tali Machchali
Tali Machchi (fried fesh) is one of the most popular snacks in Pakistan. It is a popular street snack which is available in plenty with the street corner venders in Pakistan. The snack is also popular in India as an evening snack, more popularly known as fish-pakoras.
Ingredients
1-1/2 lb fish steaks
2 cloves garlic
1-1/2 teaspoon salt
1 teaspoon freshly grated ginger
½ teaspoon ground turmeric
½ teaspoon ground black pepper
¼ teaspoon chili powder
Lemon juice
Oil for frying
Fresh coriander leaves to garnish
Lemon wedges to garnish
Method
Wash fish and dry on paper towels
Crush garlic with salt, mix with ginger, turmeric, pepper, chili powder and enough lemon juice to make a paste. Rub the paste well over the fish on both sides, cover and leave fot 20 minutes.
In a large frying pan heat just enough oil to cover base of pan and when hot, put in the fish steaks. Fry on medium heat until cooked, then turn slices carefully and fry other side.
Serve on platter garnished with coriander lesves and lemon wedges.
World-Bites (23) / Tali Machchali
Tali Machchi (fried fesh) is one of the most popular snacks in Pakistan. It is a popular street snack which is available in plenty with the street corner venders in Pakistan. The snack is also popular in India as an evening snack, more popularly known as fish-pakoras.
Ingredients
1-1/2 lb fish steaks
2 cloves garlic
1-1/2 teaspoon salt
1 teaspoon freshly grated ginger
½ teaspoon ground turmeric
½ teaspoon ground black pepper
¼ teaspoon chili powder
Lemon juice
Oil for frying
Fresh coriander leaves to garnish
Lemon wedges to garnish
Method
Wash fish and dry on paper towels
Crush garlic with salt, mix with ginger, turmeric, pepper, chili powder and enough lemon juice to make a paste. Rub the paste well over the fish on both sides, cover and leave fot 20 minutes.
In a large frying pan heat just enough oil to cover base of pan and when hot, put in the fish steaks. Fry on medium heat until cooked, then turn slices carefully and fry other side.
Serve on platter garnished with coriander lesves and lemon wedges.
Pa Jun (Korea)
World-Bites (22)/ Pa Jun
This Korean scallion pancake recipe is easy to make and is always a big crowd-pleaser. It works as a hearty snack, an appetizer, or a side dish to a Korean or Asian meal. As with most Korean recipes and dishes, you can tweak it to your own tastes. Carrots, zucchini, mushrooms, and kimchi are also popular fillings for Korean scallion pancakes.
Ingredients:
* 2 cups flour
* 2 eggs, beaten
* 1.5 cups water
* 1 bunch of scallions, halved and cut into 2-3 inch lengths
* 1 tsp salt
* Oil for cooking
Preparation:
1. Mix all ingredients together and let sit for about 10 minutes. Check consistency before cooking – batter should be a little bit runnier than American pancake batter, so that the Pa Jun cooks quickly and evenly.
2. Heat a saute pan over medium heat and coat with a thin layer of oil.
3. Pour batter to fill pan in a thin layer (about 1/3 of your batter should fill a regular saute pan).
4. Cook for 3-4 minutes until set and golden brown on bottom.
5. Turn over with help of spatula or plate (or flip it in the air if you are good at that) and finish by cooking 1-2 more minutes, adding more oil if necessary.
6. Serve with soy or spicy dipping sauce1.
(Serves 4 as an appetizer or a side dish)
This Korean scallion pancake recipe is easy to make and is always a big crowd-pleaser. It works as a hearty snack, an appetizer, or a side dish to a Korean or Asian meal. As with most Korean recipes and dishes, you can tweak it to your own tastes. Carrots, zucchini, mushrooms, and kimchi are also popular fillings for Korean scallion pancakes.
Ingredients:
* 2 cups flour
* 2 eggs, beaten
* 1.5 cups water
* 1 bunch of scallions, halved and cut into 2-3 inch lengths
* 1 tsp salt
* Oil for cooking
Preparation:
1. Mix all ingredients together and let sit for about 10 minutes. Check consistency before cooking – batter should be a little bit runnier than American pancake batter, so that the Pa Jun cooks quickly and evenly.
2. Heat a saute pan over medium heat and coat with a thin layer of oil.
3. Pour batter to fill pan in a thin layer (about 1/3 of your batter should fill a regular saute pan).
4. Cook for 3-4 minutes until set and golden brown on bottom.
5. Turn over with help of spatula or plate (or flip it in the air if you are good at that) and finish by cooking 1-2 more minutes, adding more oil if necessary.
6. Serve with soy or spicy dipping sauce1.
(Serves 4 as an appetizer or a side dish)
Sunday, December 6, 2009
Potato Croquetas (Spain)
World-Bites (21) / Potato Croquetas
Patato Croquetas are the most popular part of tapas in Spain. Popular throughout Spain, tapas are appetizers and Spain's tastiest treats. They can also form an entire meal and range from simple items such as olives and cheese to more elaborate preparations like garlic shrimp and little meatballs. If so inclined, you can stuff some of the croquetas with cooked red pepper and onion. Serve these tasty potato croquetas with any combination of olives, nuts, cheese and fruits you desire.
Ingredients
* 1 lb large potato (about 2)
* 3 large eggs
* 1 tablespoon chopped fresh flat-leaf parsley
* 1 tablespoon finely chopped fresh chives
* 1/4 teaspoon chopped fresh tarragon
* 2 tablespoons unsalted butter, softened
* 1/2 teaspoon salt
* 1/8 teaspoon black pepper
* 3/4 cup flour
* 3/4 cup fine dry breadcrumb
* about 4 cups regular olive oil (for frying)
Directions
Peel potatoes and cut into 1-inch pieces. Cover with salted cold water by 1 inch in a 2-quart saucepan, then boil until tender, about 8 minutes.
Drain in a colander. Mash or force potatoes through a ricer into a medium bowl and cool.
Lightly beat 1 egg in a small bowl with a fork.
Add to cooled potatoes along with herbs, butter, salt, and pepper and stir until just combined.
Spoon tablespoons of potato mixture onto a tray, then lightly roll each into a ball between palms of your hands and return to tray.
Lightly beat remaining 2 eggs in a small bowl and set aside.
Spread flour in a shallow bowl, then spread bread crumbs in another shallow bowl.
Working in batches, roll balls in flour to coat, gently shaking off excess.
Dip balls in egg, turning to coat and letting excess drip off, then roll in bread crumbs and return to tray. Chill, covered, for 30 minutes.
Preheat oven to 200°F.
Heat 1 1/2 inches oil in a pot.
Working in batches, fry croquetas, turning if necessary, until browned, about 1 1/2 minutes per batch.
Transfer with a slotted spoon to paper towels to drain, then transfer to a baking pan and keep warm in the oven while frying remaining croquetas.
Croquetas can be fried up to 3 hours ahead and kept at room temperature. Reheat in a preheated 400°F oven for 8 minutes.
Patato Croquetas are the most popular part of tapas in Spain. Popular throughout Spain, tapas are appetizers and Spain's tastiest treats. They can also form an entire meal and range from simple items such as olives and cheese to more elaborate preparations like garlic shrimp and little meatballs. If so inclined, you can stuff some of the croquetas with cooked red pepper and onion. Serve these tasty potato croquetas with any combination of olives, nuts, cheese and fruits you desire.
Ingredients
* 1 lb large potato (about 2)
* 3 large eggs
* 1 tablespoon chopped fresh flat-leaf parsley
* 1 tablespoon finely chopped fresh chives
* 1/4 teaspoon chopped fresh tarragon
* 2 tablespoons unsalted butter, softened
* 1/2 teaspoon salt
* 1/8 teaspoon black pepper
* 3/4 cup flour
* 3/4 cup fine dry breadcrumb
* about 4 cups regular olive oil (for frying)
Directions
Peel potatoes and cut into 1-inch pieces. Cover with salted cold water by 1 inch in a 2-quart saucepan, then boil until tender, about 8 minutes.
Drain in a colander. Mash or force potatoes through a ricer into a medium bowl and cool.
Lightly beat 1 egg in a small bowl with a fork.
Add to cooled potatoes along with herbs, butter, salt, and pepper and stir until just combined.
Spoon tablespoons of potato mixture onto a tray, then lightly roll each into a ball between palms of your hands and return to tray.
Lightly beat remaining 2 eggs in a small bowl and set aside.
Spread flour in a shallow bowl, then spread bread crumbs in another shallow bowl.
Working in batches, roll balls in flour to coat, gently shaking off excess.
Dip balls in egg, turning to coat and letting excess drip off, then roll in bread crumbs and return to tray. Chill, covered, for 30 minutes.
Preheat oven to 200°F.
Heat 1 1/2 inches oil in a pot.
Working in batches, fry croquetas, turning if necessary, until browned, about 1 1/2 minutes per batch.
Transfer with a slotted spoon to paper towels to drain, then transfer to a baking pan and keep warm in the oven while frying remaining croquetas.
Croquetas can be fried up to 3 hours ahead and kept at room temperature. Reheat in a preheated 400°F oven for 8 minutes.
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