Bringing Argentina Home

So I recently went to Argentina. (Surely you know that, but it's always fun to say it again.) Whenever I travel, I like to come home and prepare a big meal to share with friends that reflects the cuisine of the places I've visited. Argentina was certainly no exception - I was just waiting for the right opportunity to do it up right.

That opportunity came a few weekends back when I was able to reciprocate my friend Jeff's hospitality (if you recall, he and his family had us over and he cooked up an amazing feast). The stars aligned for a weekend when everyone was available, and I got to work.

I have to say, I am very proud of the meal. It was completely over the top - more food than I care to admit, but that completely synchs with the Argentine way of over indulgence. Had to be true to form, right?

The tough part was narrowing down the menu (yes - what follows is the abbreviated version of what I originally had down on paper). Grilling steaks - no brainer. No Argentine meal would be complete or authentic without it. But the rest of it - do I pick from the Spanish influence? Or go with the Italian influence? Hard to choose, so I tried to incorporate a little of everything.

What follows is a blow-by-blow of the evening's menu, including wine pairings (which for the most part I had hand-carried back with me from Mendoza). I've also included some of the recipes so you can recreate my favorites if your little heart so desires. It's written in my version of Spanish (what little I know helped along by Google translate), so apologies to all of you who actually speak and read the language... I'm sure there's some silly "lost in translation" segments in there, but obviously, I wouldn't know. Grin.


Picadas: Salumis (Lomo, Bresaola, Secchi, Prosciutto), Olives y Más Provoleto

Cóctel Desnudo Perro

(Antipasti of meat meat and more meat! Plus olives, peppers, hearts of palm. Grilled provolone with crackers. Naked Dog Pisco Cocktail, a simple, super good recipe from The Pisco Book, which was photographed by my talented friend, Shelley, who just so happens to own a pisco import biz, ClearGrape.)

Empanadas Acelga y Salad Mixto con Vinagreta de Torrontes

(Swiss chard empanadas - the empanadas were basically the only thing I didn't make from scratch. Mixed greed salad with Torrontes vinaigrette.)

2009 Crios de Susana Balbo Torrentes (Salta)

Ravioles de Calabaza con Pesto de Sorrel

(Homemade butternut squash ravioli with sorrel almond pesto)

2008 Zolo Torrentes (Lujan de Cuyo)

Tortilla Espanola con Sofrito

(Potato tort with fried tomato sauce - recipes below.)

2006 Occhioverde Merlot (Valle de Uco)

Mollejas de Ternera Chorizo Tres Maneras

(Veal sweetbreads; a trio of sausages)

A note about sweetbreads: I was ecstatic that I made sweetbreads from scratch, and they turned out to be succulent and delicious. It's ironically the one dish that I failed to get a photo of - so sad! (The one above I nabbed from Gastronomical Me, which had been nabbed from somewhere else, but the URL doesn't work.) But I am a sweetbread convert and will make them again. It is a multi-step, multi-day process, but so very worth it in the end. When I make them again, I'll post the directions and recipe.

Bife de Costilla con Chimichurri, Frijoles Verde y Zanahoria

(Wood-grilled T-bone steaks - cooked them over wine barrel staves, no less - with chimichurri, steamed green beans and carrots. Chimichurri recipe below.)

2008 Bramare Viña Cobos Malbec (Lujan de Cuyo) 2007 Bramare Viña Cobos Malbec (Marchiori Vineyard, Lujan de Cuyo)

Dulce Vigilante (Quesillo y Membrillo)
Helados con Dulce de Leche y Salsa de Cabernet al Chocolat
Mate

("Vigilante Dessert" of manchego cheese and quince paste; coffee ice cream with dulce de leche and chocolate cabernet sauce - I guess I don't have a picture of that either, duh. Mate tea.)

Tortilla Espanola
(Adapted from About.com)

• 6-7 medium potatoes, peeled
• 1 whole yellow onion
• 5-6 large eggs
• 2-3 cups of olive oil for pan frying
• Salt to taste

Cut the peeled potatoes in half lengthwise. With the flat side on the cutting surface, slice the potato in 1/8 inch-thick slices. Make sure to separate the pieces that stick together. It is not necessary to slice the potatoes paper thin and it is best not to use a food processor or mandolin because most will slice the potatoes too thin. If you slice them a bit thick, don’t worry – it will simply take a bit longer for them to cook.

Peel and chop the onion into 1/4 inch pieces. Put potatoes and onions into a bowl and mix them together. Salt the mixture.

In a large, heavy, non-stick frying pan, heat the olive oil on medium high heat. Drop a single piece of potato into the oil to ensure it is hot enough to fry. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. You may need to turn down the heat slightly, so the potatoes do not burn.

Leave in pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan with a slotted spoon or spatula; place in a colander to drain excess oil.

Crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the potato/onion mixture and combine with a large spoon.

Heat 1-2 tablespoons of olive oil in a small, non-stick frying pan (approx. 9-10”) and heat on medium. When hot, pour in the potato/onion mixture and spread evenly. Allow the egg to cook around the edges. Carefully lift up one side of the omelet to check if the egg has slightly browned. The center of the omelet should not be completely cooked and the egg will still be runny.

When the omelet has browned on the bottom, it is ready to be turned to cook the other side. Place a large dinner plate (12”) upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will fall onto the plate. Place the pan back on the stove and put just enough oil to cover the bottom and sides; let warm for 30 seconds or so. Slide the omelet (which is probably still a bit runny) from the plate into the frying pan, using a spatula to catch any egg mixture that runs out. Use the spatula to shape the sides of the omelet. Cook for 3-4 minutes, or until the center is completely cooked through. Turn off the heat and allow the omelet to set for a minimum of 30 minutes before removing from the frying pan. Serve sliced like a pie; top with sofrito (recipe below).

Sofrito
(Adapted from About.com)

• 1 can crushed tomatoes (28-29 oz)
• 1 long green pepper (Anaheim or other type that is not “hot”)
• 1 yellow onion
• 1 clove garlic
• Olive oil
• 1 teaspoon sweet paprika
• Salt and pepper to taste

Finely chop the onion and garlic. Chop the pepper into 1/4" (or smaller) pieces. Heat a large frying pan with a heavy bottom over medium heat. Pour in enough olive oil to coat the bottom of the pan. Put the onions into the pan and sauté them until they are transparent, reducing the heat if necessary so as not to burn them. Add the green pepper and continue to cook for 5 minutes, adding olive oil if necessary. Be sure to stir often so vegetables do not burn. Add the minced garlic and sauté for 1 minute more. Pour the crushed tomatoes and paprika into the pan and mix well. Continue to cook for about 10-15 minutes.

Chimichurri
(Adapted from Asado Argentina. This is the absolute best approximation of the very best chimichurris I had in Argentina; it is scrumptious!)

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1/4 cup water
• 1 small bunch flat leaf-parsley; chopped (should equal about 1/2 cup)
• 1 medium onion; finely chopped
• 4 cloves garlic; finely minced
• 1/2 of a red bell pepper; seeded and finely diced
• 1 tomato; peeled, seeded, finely chopped
• 1 tablespoon dried oregano
• 1 tablespoon paprika
• 1 teaspoon bay leaf; very small flakes
• 1 tablespoon coarse salt
• 1 teaspoon ground black pepper
• hot chili flakes to taste (Aji Molido if you can find it)

Add all of the ingredients except the oil and vinegar into a large bowl and toss well to make sure that the salt is spread evenly around the ingredients. Next add the vinegar and water. Mix well. Finally, add the oil and mix well. Make sure that the liquids cover the rest of the ingredients. If not, add equal parts of oil, water, and vinegar until they are covered at least by a quarter of an inch. Transfer to a non-reactive clean bowl or jar and cover well. Place in the refrigerator to allow the flavors to blend overnight. For better results prepare at least 2 or 3 days ahead of time. If refrigerated, allow sauce to sit at room temperature for at least an hour or until the oil, if congealed, thins out before serving.

Hashing it Out with Spaghetti Squash

I love spaghetti squash with all my heart, don't you? I seriously can tuck into a huge bowl of spaghetti squash - sprinkling of olive oil, dash of salt & peppa - and call it dinner. Of course I love it all dressed up with marinara or pesto or alfredo sauce as well - all of those tricks intended to show off its pasta imitating abilities. My latest love, however, is spaghetti squash hash browns. Never had them? Well let me introduce you to your next favorite weekend brunch item, people!

It couldn't be more simple:

• Nuke the spaghetti squash until it's soft - about 1 minute per pound. Microwaving spaghetti squash is really the easiest and quickest way to prepare it - what's easier than pushing a button and walking away? Make sure to pierce the squash with a knife kind of all over to allow vents for the steam to escape, but other than that, just throw the whole thing in and let it do its thing.
• Once it's cooked, slice the squash in half lengthwise and pull the strands out with a fork. Give the whole squash some time to cool before cutting into it - and even so, be aware that the inside will be scorching hot and steam will burst forth. Don't get burned, in other words.
• Spread a pile of the squash into a skillet or atop a griddle that has been heated with olive oil (or butter - your fat of choice), and fry it up just as you would hash browns. Just as with regular old potato hash browns, a thin layer is best so you can get them evenly browned. Crisp them up to your preference, using a little extra oil if necessary.
• Making them as plain as the day is long is fantastic - just sprinkle with salt and pepper. Or, do a loaded version (sorta like in the photo above): chopped scallion and Parmesan cheese being my go-to ingredients.

And there you have it. Yumm-o breakfast goodie that's oh-so-good for you. Mangia!

Rockin Ramen

Ok, raise your hand if you love ramen noodle soup. (You'll notice that my hand is held high, even waving frantically with enthusiasm.) That's right - the pre-packaged ramen soup - made up of a brick of dry noodles and a mystery spice packet (just add water), loaded with sodium and calories, and a staple of college students' diets everywhere - I am a fan.

It's such a guilty pleasure. In the last couple of weeks when I've been down with a nasty cold, it's pretty much all I've wanted to eat. Or slurp, as the case may be. It's an odd thing that I find myself loving ramen, but I know exactly from where this love stems. When I was a kid, before I was old enough to get a "real" job, I had the opportunity to seasonally work on my grandparents' ranch to make a little pocket money. The tasks were varied and mundane, but I distinctly remember the highlight of my day would be lunch. I would take a break with my cousin (who was my same age and also roped into ranch duty), and he and I would sit at grandma's kitchen table gleefully slurping up Top Ramen, making sure we each got our own full package. It was a real treat, since such packaged fare wasn't served at my house, presumably due to my siblings' allergies and hopefully thanks to my mom's healthier food sensibilities (it couldn't have been because it was too expensive - my single mom of three would have surely jumped all over it otherwise). But at grandma's house, boy oh boy, ramen was the shizz. (Let's just note that my grandma - who loved to eat and reveled in dining out - wasn't much of a day-to-day cook. Maybe that is obvious.) At any rate, it's a comfort food to me, and I crave it quite a bit.

And there's the dilemma. It's quick and comforting - but not exactly the type of whole and wholesome food I generally prefer to feed myself. So in these past weeks of nursing a cold, I did indulge once, but quickly wanted to come up with a better solution to satisfy my craving. So, I made my own.

I devised a simple but rich Asian-inspired broth and cooked a big batch that would last for days. At the same time, I steamed vegetables so that I could add them to the broth (again, enough to last several days - goodies like broccoli, shiitake mushrooms and carrots), and instead of using traditional ramen noodles (or any of my other favorite substitutes like soba or rice noodles), I used tofu noodles. Do you even know about tofu noodles? If not, learn now! You can get tofu noodles in the refrigerated tofu section of a good grocery store (like Whole Foods). They are extremely low in calories, contain zero carbs, and have ample protein. The caveat is that unless you can find fresh tofu noodles (my local Whole Foods has them - lucky me!), the packaged noodles come stored in a liquid that has a bit of an off-putting odor when you first open them. But no worries - simply rinse the noodles under some hot water, and voila - a perfect pasta substitute.

So, I've included my recipe for the broth below, and believe me, it's delicious. Way better than what comes of the mystery spice packet in the Top Ramen package. It's quick too - it honestly doesn't take much more effort to make homemade than to boil up the packaged brick of ramen. I know I've been a happy camper all week long, with just a little minimal effort at the start. Get slurping!

Ramen broth

• 1 tablespoon oil (I use sesame, but any cooking oil will do)
  
• 6 scallions, chopped (include the green tops)
  
• 4 cloves garlic, minced or crushed
  
• 1 tablespoon fresh ginger, chopped
• 1/4 cup soy sauce
• 1 teaspoon dried red-pepper flakes (optional)
• 2 cups water
• 2 cups low-sodium chicken broth or homemade stock
• Salt, to taste
• Zest of 1 lemon, grated
• 2 tablespoons lemon juice
• 2 teaspoons sesame oil
• 2 tablespoons fish sauce

In a large stock pot, heat the cooking oil over moderately low heat. Add the scallions, garlic and ginger and cook, stirring occasionally, until fragrant, about 1 minute. Add the chicken and cook until well-browned, about 5 minutes. Add the soy sauce, red-pepper flakes, water and broth and bring to a boil. Reduce to a simmer and add in the lemon zest, lemon juice, sesame oil and fish sauce. Simmer for 5 minutes. Ladle over noodles and veggies.

Good Eats at Goodies Getaway

Boy, am I a sad sight to behold. I've been down with a nasty cold all week, but lucky for me - misery does love company. Ran has the crud too, so we've been sniffling, coughing, sneezing and napping together. But lest you feel too bad for us, we came down with this ickiness at the tail end of a long weekend getaway that couldn't have been more vibrant!

We packed the car with gear and the dog and headed North for President's Day weekend. Destination: Lake Shastina, to "Goodies Getaway" - a treasure of a lakeside cabin owned by family friends who graciously tossed us the keys. (Kirk, Robbie - thanks again!) It's a nearly five-hour drive, terminating a bit past the town of Weed, CA, which is just shy of the Oregon border. (True story: what song pops up on our playlist en route to Weed? Ray Charles' "Let's Go Get Stoned." I had a chuckle.) We were joined by our good friend John and his new gal, Maya, and the four of us spent three days laughing, lounging and living the good life. The commanding silhouette of Mt. Shasta dominated our views (that photo above? Taken from the deck), good wine filled our glasses, and of course, it wouldn't be a Fare to Remember post if some amazing food didn't grace our table.

Maya and John pulled out all the stops one night and made a full-on Korean BBQ meal (Maya is Korean). For starters, Maya whipped up a simple but popular Korean appetizer of thinly-sliced beef and raw green onion. She didn't know the name of the dish, but it's apparently a take on bulgogi, as far as I can discern from trying to find something similar online. (Bulgogi: thinly sliced or shredded beef marinated in soy sauce, sesame oil, garlic, sugar, scallions, and black pepper. Bulgogi literally means "fire meat.") Maya seared the super-thin beef quickly in a hot pan, dipped the pieces into a mixture of sesame oil, salt and pepper, then used it to wrap up the sliced scallion. Mmm mmm good - a quick, simple and super delicious start to our meal.

The main attraction, however, was the barbecued ribs - or galbi. We had beef ribs, prepped traditionally (marinade recipes abound online - this one is probably very close to what we had), and cooked over a charcoal fire. The ribs were served with a couple of sides: kimchee, platycodon banchan (the root of a flower - doraji - slathered in a sweet/spicy cause), and white rice. But not just any white rice. Maya mixed in a bit of barley as well, giving the finished product not only a nice, toothy bite, but more healthy fiber as well. She also made a fabulous spinach, kale and garlic dish that I lapped up like it was going out of style. She normally makes the dish with mustard greens and spinach, but the boom town that is Weed (population 2,978), doesn't stock mustard greens. Lucky to find kale, I assured her it would make a good substitute, and I dare say I was right. It was delicious.


I delighted in the entire meal, and Maya delighted in my delight. She was astounded that I ate the kimchee and platycodon with such relish - how does a white girl learn to like such foreign and spicy dishes? I assured her that this wasn't my first time at the rodeo.

At any rate, the weekend was lovely all around, and it re-awakened my desire to eat more Korean food. I'm craving it right now actually, even though the only thing I can stomach with this cold is chicken soup. So if anyone wants to join me for bibimbap once my taste buds return, you've got a date! In the meantime, enjoy a few photos from our weekend.

Mt. Shasta, Weed, Goodies Getaway....

Views of Lake Shastina

Sunsets over the lake

Views of the nearby Castle Crags...
I hope to climb there some day.

Casa Hunsaker

Words really can't describe the meal I shared this past weekend with some very dear friends. I won't even try, actually. But I gotta say, when someone will stay up multiple nights in a row until 3 a.m. prepping exquisite ingredients to exacting standards and then present you with a meal consisting of three different appetizers, four stunning, multi-layered courses, two loaves of fresh-baked brioche, and wine pairings throughout, you know there is love in the house. That someone would be my friend Jeff, and yep: major love. For an intimate crowd of six, Jeff really outdid himself by flexing his culinary muscle and creating an evening of food and memories that I will treasure for all my days. He followed recipes from Thomas Keller's The French Laundry Cookbook, and I swear, it was even better than being at the real restaurant. You see, not only was the food divine, but Jeff and his wife Shannon's kids were on hand (whom I adore), dashing in and out and providing the lively spirit that only kids can bring to the table. We laughed, we we got loud, we played (literally - Wii kicks ass!), and we all stayed up way past our bedtimes. Jeff had a blast cooking - he's like me in that regard, it brings him joy! - and we all reaped the copious rewards. So Jeff and Shannon, Linda, Mik and Ran - thank you for an evening I didn't even know I needed. Another Fare to Remember iconic meal in the company of the ones I love.

Appetizers: Poached shrimp and avocado sliders; leek tart; Parmesan crisps.

Parsley oil, step 1 of the amazing first course...

...of tomato tartar, haricot verts in a cream vinaigrette with frisee and tomato powder. OMG. My fave course, hands down. I will be making this dish for certain. Stay tuned.

Beef bourguignon... need I say more?

Yep, that's a 2000 Joseph Phelps Insignia. Perfect.

Cheese/salad course. The salad had pears poached in verjus. And you know how much I love cheese....

Berry crème brûlée in a tuille cup with three homemade sauces: crème anglaise, raspberry and caramel.

The goodness continued even the next day....

French toast with the leftover brioche (courtesy of Randall). Really? I am so spoiled.

I'm Back! The Lowdown on Argentina

It's been a while, eh? My apologies for being absent for so long from Fare to Remember, but I've been having fun! I spent three weeks in Argentina, and upon my return, all of my free time went to blogging about that experience. So Fare to Remember has been a bit neglected, but certainly not forgotten! You see, over at that new, one-time Argentina blog, I have a whole lot of delicious adventures to share with you. So, sorry to be a tease, but if you want to know all about my food and wine experiences while in Buenos Aires and Mendoza, click on over to here:

Picture This: Argentina

A couple of the food/wine-related highlights include (see - I'm thinking of you!):

• So What Did I Eat?
• Beef It Up - all about the famous asado (barbecue)
• Noodling Around - pasta, pasta everywhere
• Café Culture
• Mate: Argentina's Tea Ceremony
• To Market, To Market
• The Secret Behind the Closed Door: Casa Saltshaker
• If You Go to Argentina, Eat Here
• Argentine Wine: It's Divine
• Wine and Food Pairing
• Bodega Visits

If you're interested things other than Argentine food and wine, here's a few of my other favorite sections:

• Tango, the Dance
• Graffiti
  
• Altitude Adjustment: The Andes and Mt. Aconcagua

There's a lot over there to pore through, look at and peruse at your leisure, but I sure do hope you take a few minutes and check it out, send me your feedback, and get inspired to hit the road! In return, I promise to bring Fare to Remember back to its regularly scheduled programming. Whatever that is!

Photo sneak peeks....