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Definition: Empanada

partysugar — Thu, 03 May 2007 09:56:19 -0700

Empanada, pronounced m-pah-nah-dah
A small, single serving, half moon shaped pastry with savory filling (although sometimes sweet - have you tried the new Starbucks mango and pineapple one?). The filling can be seasoned many ways and can contain meat, seafood, and vegetables. Empanadas are typically in Spain and South America, especially Argentina where they are consumed in quantities similar to that of sandwiches in the United States. Empanadas range in size from the entire pies of Galicia to the ravioli sized empanaditas of Buenos Aires.

Definition: Malbec

partysugar — Wed, 07 Feb 2007 00:11:12 -0800

Malbec
A red grape variety used for making wine. In the Bordeaux region of France, in California, and in other parts of the world, the Malbec grape variety is usually used as a blending component with Cabernet-based wines. In Cahors, a southwestern region in France, it is blended with Merlot. In Argentina, on the other hand, it is widely planted and frequently bottled solo.

Malbecs tend to be fairly deep in color with dark berry flavors and a fair amount of tannin. A rustic, mid-bodied wine that is great with pork, veal, and spicy foods.

Definition: Chimichurri

partysugar — Thu, 01 Feb 2007 07:58:33 -0800

Chimichurri
A thick herb sauce that consists of olive oil, vinegar and finely chopped parsley, oregano, onion and garlic, all seasoned with salt, cayenne, and black pepper. It's most commonly used as a salsa or marinade with grilled meat. Chimichurri comes from Argentina where it parallels ketchup in America as being a widely popular condiment.

An Afternoon at Argentina's Flichman Vineyards

partysugar — Mon, 23 Nov 2009 07:50:48 -0800

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.

Although there were some I preferred more than others, I enjoyed all of them. All the others, with the exception of an interesting and delightful champagne (for about $8!!) were red. In fact, even the champagne was made in part from Malbec also! The biggest surprise of the afternoon was how much I enjoyed Malbec.

Several years ago a friend tried to tell me how great the Argentinian (and Chilean) Malbecs were, but I wouldn't even taste them. However, the grape I knew from living in Bordeaux was a far cry from the one I finally tasted in South America: Malbecs from Argentina are rich, jammy, and luscious with some surprising complexity. Malbec thrives in Argentina, Luis explained, because of the low humidity. This explains their ability to get the delightful jammy qualities which I thoroughly enjoy.

One I liked is called Gestos (2007) (gestures in English) and it was made from Malbec at two different elevations. You have to be careful because there are several varieties of Gestos, including one with Cabernet. The first thing one notices was the lovely aromas, like blackberries and maybe blueberries. The taste was even richer with jammy qualities mixed with the French oak and the earthy background.

Luis was kind enough to explain to me at length that he uses two different elevations of Malbec in order to achieve an extremely well-rounded wine. It is somewhat interesting that Argentina seems one of the few places where this combination can be exploited, although to a lesser degree, California winemakers have been touting mountain grown fruit for years. I rated this wine at least 88 points and perhaps even 89 out of 100. It was $12 or 13 and worth every penny.

Another wine I liked and purchased was the 2007 Expresiones reserve which was 60% Malbec and 40% Cabernet. I would rate this slightly better, perhaps 89-90 points as it had a lingering finish. The complexity reminded me greatly of a Bordeaux style wine and it had the great structure of the Cabernet with the luscious sweet berry qualities of the Malbec. Personally I think this will do better with a few years of patience, although it is delightful now.

The last one I tasted was called Dedicado (2004) and it was clearly the top of the line. At almost $20 it was hitting my price point, but rarely have I had a wine this good for this money...so I bought two. The bottle weighs a ton and it is a mixture of Cabernet, Syrah, and Malbec (30%,10% and 60%). It spends 12 months in new French french oak and 12 months in the bottle according to the label, but I thought Luis told me this one spent 2 years in wood. In short, I thought the result was stunning, perhaps even 91-92 points. The deep intensity and aroma of the berries and black pepper is wonderful and its opulence is nothing short of amazing with a lovely lingering finish. It will benefit from a year or two more in my estimation but it's fantastic just the way it is, at least with an hour or two of breathing.

Because of the high inflation in Argentina and the fact that they are tied to the Euro which is strong (the owners are a Portuguese group) the wines get the benefit of great prices on oak barrels. As far as price point is concerned, I thought each of these wines was wonderful and they certainly impressed me a great deal. Luis wasn't all that bad either!

Have you been to an amazing winery? Join the Wine Cellar group, upload your photos and a description of the experience, and it could be featured on YumSugar! If you are new to the YumSugar Community, here's a detailed guide to posting to groups.

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Say Cheese: Marinated Feta Stuffed Cherry Tomatoes

partysugar — Thu, 23 Jul 2009 09:45:56 -0700

Whenever I browse the selection of cheeses at my local market, there's one thing I always think, "gosh cheese is expensive." Sometimes I'll indulge on a pricey artisanal cheese, but the majority of the time I'm that girl looking at the weight-to-price ratio, searching for the cheapest chunk of cheese. Upon the suggestion of a very friendly cheese monger, I've started purchasing cheese from regions that aren't known for cheese production - like Parmesan from Argentina or in the case of this recipe, feta from Bulgaria. It's a more affordable way to try a wide variety of cheese. Although the Greeks take claim of feta cheese, it's also produced and consumed in Bulgaria where it's known as sirene. The flavor is similar to Greek feta, but the Bulgarian version is saltier with a more pungent smell. To find out how I turned the cheese into a quick and easy appetizer, read more.

Inspired by a recipe in Bon Appétit, I marinated the feta in a mixture of olive oil, shallots, basil, and lemon thyme and let it sit in the fridge for two days, until the cheese was infused with the herbs. While I was worried it marinaded for too long, the resulting cheese was creamy and herby with a light lemony zing. The final stuffed cherry tomato bite is absolutely divine.

Cherry Tomatoes Stuffed with Marinated Feta
Modified from Bon Appétit

Ingredients

1 7-to 8-ounce package Bulgarian feta cheese, cut into 1/2-inch cubes
1 tablespoon minced shallot
1 small handful lemon thyme
6-8 fresh basil leaves
pinch of red pepper flakes (optional)
1/4 cup or more extra-virgin olive oil
1 pound large cherry tomatoes*
12 pitted Kalamata olives, halved lengthwise
salt
freshly ground pepper

Directions

Toss cubed feta, shallot, herbs, and red pepper flakes (if using) in resealable jar or container. Season with salt and pepper.
Fill with enough olive oil to submerge the cheese, herbs, and shallot. Close the lid tightly and place in the refrigerator. Marinate for 1-2 days.
Cut 12 tomatoes crosswise in half. Scoop out tomato pulp with melon baller or small spoon. Place tomatoes, cut side up, on serving plate.
Stuff hollowed cherry tomatoes with marinated feta. Slide in olive half alongside cheese. Sprinkle with salt and pepper. Can be made 6 hours ahead. Cover and chill.

Serves 8-10.

*I could only find small cherry tomatoes, so I made do with those.

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Say Cheese! Parmesan Fricos

partysugar — Thu, 11 Jun 2009 10:15:08 -0700

Parmesan cheese is quite possibly Italy's most popular cheese. The hard, dry cheese has clearly won its way into the hearts of America. It's made from skimmed (or partially skimmed) cow's milk and has a pale golden rind and light-straw interior. Although Parmesan is made in the US, Argentina, and Australia, for it to be authentically Italian it must be called Parmigiano-Reggiano. On average Parmesan is aged for two years. It has a granular texture that's sometimes characterized by crystals.

The flavor of Parmesan is salty, complex, and nutty. Parmesan is insanely versatile: it's obviously delicious in pasta, makes a wonderful addition to any cheese plate, is great shaved on salads or crisped on pizzas, and makes an exceptional frico. What exactly is a frico? Find out when you read more.

Frico, quite simply a crispy disk made of grated cheese, are native to Italy's Friuli region. Traditionally fricos consist of montasio cheese, but authentic Parmigiano-Reggiano is a nice substitute. Fricos can be used in salads, but paired with a glass of Prosecco, they make a light, luxurious appetizer.

Parmesan Fricos
Modified from Food & Wine

Ingredients

4 cups Parmigiano-Reggiano cheese, coarsely grated

Directions

Preheat the oven to 350°. In the corner of a large nonstick baking sheet, sprinkle 1/4 cup of the grated cheese in a 4-inch round. Repeat to make 3 more rounds on the baking sheet, leaving about 2 inches between the rounds.
Bake the frico in the oven for about 5 minutes, or until the cheese is slightly melted and golden brown. Let the frico cool on the sheet for 2 minutes to firm up.
Using a metal spatula, transfer the frico to a platter to cool completely; they’ll crisp as they cool. Repeat with the remaining cheese. Arrange the frico on a platter and serve.

Serves 8.

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Happy Hour: 2008 Colomé Torrontés

partysugar — Wed, 05 Nov 2008 16:15:36 -0800

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?

How to Host an Argentine Asado

partysugar — Thu, 31 Jul 2008 05:30:41 -0700

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.

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What's Yummy This Week - YumSugar Weekly Recap

partysugar — Sat, 24 May 2008 09:32:54 -0700

This week we introduced our fabulous new recipe search!
Celebrate Memorial Day weekend by experimenting with an exciting new burger recipe.
Be on the lookout: dining and drinking in outrageous locations is all the rage.
Learn how to make Argentina's most popular condiment: chimichurri.
Struggling to open the lid of that roasted red pepper jar? Use a spoon to get it off.
An open faced balsamic egg sandwich is delicious for breakfast, lunch, or dinner!
Love oysters? Why not try shucking your own?
Finally, if you need a creative, alternative dessert consider making chocolate bruschetta.

A Condiment Worth Making: Chimichurri

partysugar — Mon, 19 May 2008 09:07:36 -0700

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.

Chimichurri
Original recipe by PartySugar

This recipe should be used as a guide and can easily be adapted to your liking and taste.

Ingredients

1 cup fresh oregano, finely minced
1 tablespoon garlic, finely minced
1 tablespoon red pepper, finely minced
1 tablespoon Spanish Pimenton Picante (or smoky Spanish Paprika)
1/4-1/2 cup extra virgin olive oil
salt
pepper

Directions
Combine first five ingredients in a small bowl. Season to taste with salt and pepper.

Makes about 3/4 cup of sauce.

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