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Posts tagged ‘Seven Fires: Grilling the Argentinian Way’

Chimichurri

ChimichurriI’ve never been one for meat and potatoes. I rarely go for the steak frites on frenchified Smith Street and I’m as interested in the sides as the slabs of beef served at steakhouses. While I believe hamburger cravings should always be heeded because absolutely nothing else will satisfy, my own burger attacks are few and far between. Still there are exceptions when I really do love red meat: 1) when my mother who is a genius with a Costco steak and open flame grills for us at home (post to come later) and 2) Argentinian-style churrasco drizzled with chimichurri sauce. Read more

Tarta Pascualina

I hadn’t planned on a traditional Good Friday.  I was supposed to meet my friend Carolina, who was visiting, at the Met but was falling behind.  I’d spent the day making a tarta Pascualina or Easter pie to write about this weekend when the day got away from me when another friend who was moving to Chicago stopped by in the afternoon to say goodbye.  For the past few weeks, Aaron and I had done a lot of before-you-go things in the neighborhood but helping me finish the pie was the absolute last.  The pascualina done, I changed to plan to a low-key night at home with Carol and my sister Cami – the better to catch-up on the bear of a week we’d all had.  We were about to sit down when we heard the procession outside the window. Read more

Panqueques Celestinos

It’s hard not to be drawn to a recipe by a beautiful photograph.  Thomas Keller’s Ad Hoc at Home, Jeffrey Alford and Naomi Duguid’s Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent, and Francis Mallman’s Seven Fires: Grilling the Argentine Way have all escaped from my kitchen shelves to my coffee table (where both the books and I feel they belong).  Not surprisingly, Santiago Soto Monllor won this year’s James Beard award for Best Photography for Seven Fires. Read more

Autumn Stewing

Buried in a cookbook from the 1960s, I first read about the Argentinian carbonada earlier this summer.  Made to celebrate Argentinian Independence Day on July 9, during their winter season, stew weather seemed a long way off then.  A mixture of beef, corn, peaches and pears, it seemed perfect for early fall, when the heartier fruits and vegetables come in just as the sweeter fruits of summer are fading out.  Wishing I’d taken pictures of the market’s golds, purples, and reds, I felt like bit of a witch at her cauldron when they reappeared in the pot.  Traditionally, the carbonada is served in a large pumpkin-like gourd called a zapallo.  Hollowed out, baked, then filled with the stew, each serving includes a spoonful of pumpkin.  With no fairy godmother to turn my northeastern squash into an Andean zapallo, I turned the small acorn and colorful delicata squashes into soup bowls instead. Read more