Instead of making a more traditional gingerbread, sugar or butter cookie to leave for Santa Claus, this year, I made alfajores. With an outside of delicate melt-in-your mouth vanilla cookie and an inside of creamy dulce de leche, these Argentine sandwich cookies are wonderfully delicious. The cookies have to be completely cooled before spreading on the dulce de leche, so get started on them right away. In Argentina, they are three to four inches in diameter, but I prefer smaller cookies and made mine with a two-and-a-half inch biscuit cutter; feel free to adjust the size to suit your preferences. These buttery cookies pair perfectly with coffee, sparkling wine, or in the case of Old Saint Nick, a glass of milk! Read more for the recipe.
Growing up, I ate a lot of grilled tri-tip. It was my dad's preferred cut of meat because it's affordable, simple to cook, and serves a crowd. It also pairs well with twice-baked potatoes. After we traveled to Argentina back in 2005, we started enjoying grilled tri-tip with chimichurri. The pairing of smoky grilled steak and fresh herb sauce is still one of my favorite entrees. Although you could marinate the meat for more flavor, I think it tastes great with just a liberal sprinkling of salt and ground pepper. It's a rustic dish that's perfect for enjoying in the open air. To get my recipe, keep reading.
While Argentina's not exactly a place known for its beer, it should be known for one beer in particular, the superbly smooth, easy drinking BarbaRoja barrel-aged red ale. Although this beer comes in a Champagne-like bottle with a cartoon pirate label, it's not feminine or cheap-tasting. Rather it's a rich, frothy ale with light body and malty, slight caramel flavor. The red color means it's not nearly as dark and heavy as an Irish stout, but nor is it too light and characterless like an American lager. It's a successful balance of both these worlds. This pleasant brew is the best, most complex beer I've tasted in a long time.
Have you ever tried it? Do you drink Argentine beer?
This story was written by member Eleuthera and comes from the Wine Cellar group in the YumSugar Community.I recently had a chance to attend a wine tasting for Flichman from Argentina. I especially enjoyed the experience because I had a chance to chat with the winemaker, Luis Cabral de Almeida. From my standpoint, it didn't hurt that he was pretty hot also. We began with a bottle of their Chardonnay for $8. Frankly, I didn't want to taste a bottle of $8 Chardonnay as I hate that overly oaked buttery flavor of vanilla predominating, but I was pleasantly surprised. It was delightful and easily equal to wines I have enjoyed at twice the price. In fact everyone of the wines' price points was spectacular.
To learn more about these amazingly priced Argentine wines read more
When envisioning steak for dinner, cuts such as ribeye and tenderloin might be the first to come to mind. But don't forget skirt steak, a thin cut that's supreme when it comes to outdoor grilling.
This type of meat has more fat than a hanger steak or flank steak, meaning even the most mildly seasoned skirt steak will have out-of-this world flavor and juiciness.
Highlight the rich taste of the meat with this Mark Bittman recipe. The steak is served with an elemental chimichurri sauce of garlic, parsley, lemon juice, and olive oil. See it when you read more
A whole cow's milk cheese native to Southern Italy, provolone is now produced in other regions of the world. It has a mild flavor and semifirm texture. The cheese comes in various forms, ranging from a long salami-like shape to a squat-pear formation ideal for hanging. Provolone has a cream-colored rind and white to light-yellow interior. Most of it's aged two to three months, but some is aged up to a year. The older cheese has a deeper yellow color and more pronounced flavor. Provolone is a versatile cooking cheese because it is great for both melting and grating. To find out how I recently enjoyed it, hot off the grill, read more
Last week I went to an Argentine wine tasting where I tried Colomé's 2008 Torrontés ($10.87). One of Argentina's most popular white grapes, the Torrontés grape was originally from Spain. Generally speaking Torrontés are similar to a Muscat or Gewürtztraminer.
From the Salta region of Argentina, the Bodega Colomé estate is one of the world's highest (over 7,500 feet) vineyards. Their Torrontés is an exceptional white with fruity aromas and a zingy finish. Crisp and clean, this delightful, light white is perfect chilled. It's highly drinkable and would be an excellent start to dinner. Pair with cured meats, cheese, and seafood.
Have you tried a Torrontés or any other wine from Argentina?
Last weekend I hosted an Argentine asado. South America's version of the barbecue, an asado is basically a big grill-fest with a wide selection of grilled dishes.
If you plan on entertaining a crowd this Summer, consider hosting an asado. The preparation is minimal, leaving plenty of time to visit with guests. Since my sister and her best friend lived in Argentina, we tried to make our version of the asado as authentic as possible. To learn more about the tradition, click on the "Start" button.
When I went to South America, I made it my mission to find an amazing chimichurri recipe. The green paste-like sauce is Argentina's most popular condiment. An essential topping for grilled meat, the sauce is incredibly easy to make and much more delicious than anything that comes out of a bottle.
Since Memorial Day is this weekend, I thought you might be interested in experimenting with my recipe. After tasting chimichurri at countless restaurants, I came across this variation at a packed parilla. I begged the waiter for the recipe and wrote it down on a napkin that I still have. To experiment with this scrumptious sauce — it's delicious on grilled fish, chicken, or even vegetables — read more