sel et sucre

Tag: garlic

  • Spinach and Three Cheese Empanadas

    spinach and three cheese empanadas

    Everyone talks about how popular carne (meat) is over here in Argentina, but no one prepared me for how much the Argentines love their queso (cheese). While the variety isn’t quite the same as back home, there are still plenty of cheeses in the supermarket, and ham and cheese sandwiches are everywhere. And it seems like any empanada that doesn’t have meat in it has cheese instead. These spinach and three cheese empanadas are heavy on the cheese, but maybe the spinach in there can help you feel a little healthier about making these. But the taste should really be justification enough. You may have leftover filling – and that’s perfectly okay because it also makes a delicious dip. I’ve only been here a short while, but, as a longtime cheese lover, I think I’m going to like it here.

    (more…)

    Related Posts:

  • Anchovy Chimichurri

    anchovy chimichurri

    Today, I have an exciting announcement. I’m moving to Buenos Aires, Argentina! While I’m certainly going to be sad to leave my hometown of DC, it was time for a little change of scenery. Last week was my last one at my full-time job (yes, I do more than just write this blog), and a week from now, I’ll be on a plane heading to South America. I’m looking forward to new culinary experiences (in between learning Spanish and taking online classes towards my masters) and have big plans for improving and expanding this very blog, so the next year or so should be an exciting time!

    In honor of the occasion, here’s a recipe for the classic Argentinean sauce, chimichurri. A pureed combination of herbs and spices, chimichurri is usually used to top grilled meats in traditional Argentinean asado (barbecue). But, although I’ve shown it over a pan seared rib eye here (made with this Alton Brown recipe, by the by), it’s also well-matched to roasted or grilled vegetables or as a spread on sandwiches. Of course, in my usual way, I couldn’t just make a typical chimichurri recipe. So this one has a twist – the inclusion of anchovies. The flavor isn’t overtly fishy, but the anchovies provide extra umami for an intensely savory and rich version of this sauce. Of course, any anchovy haters (probably the group I’m least likely to convert on here) can feel free to simply omit the anchovies.

    (more…)

    Related Posts:

  • Antipasto Salad

    antipasto salad

    I know I’ve been posting a lot of salads, but this one is different. No greens, for one, which is a nice change of pace. And unlike most salads, these ingredients stand up really well to storage in the refrigerator, with the flavors melding and the vegetables pickling slightly to actually improve the dish. The mix of vegetables (which can be easily swapped out for whatever crisp fresh vegetables you have around) and spices is reminiscent of giardiniera, an Italian pickled relish usually served as an antipasto, but with the addition of chickpeas which means that this can easily serve as a meal. Of course, this salad is equally at place as a side (and would be amazing at a picnic or potluck).

    (more…)

    Related Posts:

  • Summer Fajita Bowls

    summer fajita bowls

    When I was a kid, I remember feeling annoyed when my parents would proclaim some fresh vegetable to be “as sweet as candy!” It seemed like such a blatant falsehood that I couldn’t believe these people who had so impressed on me the importance of being honest could dare to utter it. But maybe my taste buds have changed because I could’ve sworn this sweet corn I roasted tasted just like candy. Alongside other fresh summer produce – squash, bell peppers, onion, and jalapenos – also roasted until caramelized, it added a wonderfully savory sweet touch to these fajita bowls, rounded out by black beans and chorizo. Of course, you can also grill all the vegetables, if you’d like. Either way, this recipe is perfect for all that overflowing summer produce that’s currently at its peak!

    (more…)

    Related Posts:

  • Mushroom Bourguignon

    mushroom bourguignon

    I think mushrooms are one of those ingredients that can be pretty polarizing. Some people love mushrooms, and others can’t stand them. Personally, I’m a big mushroom fan – they’re just packed with umami! For any other fungi aficionados out there, here’s a great recipe that showcases the meaty, earthy flavor of mushrooms as the main star of a French-inspired stew. As I’m not a vegetarian, I used bacon fat and beef stock to add extra meatiness, but you’ll be just fine with olive oil and mushroom or vegetable stock. I found this bourguignon very satisfying on a rainy day, and it’s sure to make for great comfort food for other mushroom lovers out there.

    (more…)

    Related Posts:

  • Homemade Oregano Butter

    homemade oregano butter

    Sometimes I cook for very practical reasons – to stay healthy or save money, or just because I’m hungry. But sometimes I cook simply for fun, to help myself relax and get my mind off my usual worries. At those times, there’s nothing like the feeling of accomplishment at making something especially complicated, unusual, or delicious. Or, as in the case of this homemade butter recipe, making a basic ingredient from scratch. Watching cream transform into butter feels almost magical, and using the resulting spread on bread, fresh veggies, chicken, or steak makes me feel nearly giddy. I’ve been trying to find some good uses for the oregano in my garden, so I added it in here, but you can use any herb (or combination of herbs) you want, or leave out all the seasonings all together (although I recommend keeping the salt – it will help the butter stay good for longer).

    (more…)

    Related Posts:

  • Beet, Mushroom, and Blue Cheese Salad

    beet mushroom and blue cheese salad

    I’ve documented a couple different attempts at recreating restaurant recipes on here. But more frequently, instead of trying to make the exact same dish, I’m simply inspired by my favorite restaurant dishes. Like with this beet, mushroom, and blue cheese salad. See, there’s a place just down the street from me that has an amazing burger topped with beets and blue cheese. So I thought I’d take that combination and make it a salad, subbing in some deeply caramelized mushrooms for the burger itself – I know it might seem blasphemous to some, but I’m not always up for a burger. This salad is surprisingly complex and full of intense flavors, with earthy, sweet, and tangy notes. Something I never could have thought of without some inspiration.

    (more…)

    Related Posts:

  • Mulligatawny Soup

    mulligatawny soup

    A while back, I posted a recipe for a Japanese adaptation of Indian curry. But by far the most well-known adaptations of Indian cuisine come from the British. These fusions have become so widespread that it’s not unlikely that you’re already quite familiar with some of them – such as chicken tikka masala and vindaloo – from your favorite Indian restaurants (and in fact, they are now prevalent in India itself). Mulligatawny soup is a great example, the name itself a British take on an Indian phrase meaning “pepper water.” There are many variations, but they’re usually a rich yellow or orange color from the spices (if you’re using a curry powder without turmeric, make sure to add some) and often contain meat. This particular version, however, is vegetarian, with red lentils and carrots providing the bulk of the soup, and coconut milk (very popular in Anglo-Indian cuisine) stirred in for extra richness.

    (more…)

    Related Posts:

  • Crispy Tilapia with Spicy Thai Basil Sauce

    crispy tilapia with spicy thai basil sauce

    Usually when I go out to eat, I love sharing. It makes the meal delightfully communal and also means that I get to try a variety of different dishes. But every once in a while, I encounter a dish so spectacularly tasty that I need to have it all to myself. The crispy tilapia with spicy basil sauce at my neighborhood Thai restaurant, Beau Thai, is one such dish. When it first showed up on their rotating specials, my boyfriend and I thought we’d give it a try. We were amazed by the perfectly cooked fish, crunchy fried crust, and fragrant and flavorful sauce. Luckily, it has since been moved onto their regular menu. These days, we’ll stop by for dinner, take a look at their menu (as though we might order something else), and then each get an order of this. So finally I decided I had to try my hand at recreating the dish. I did a simple panko-crusted and fried preparation for the fish itself and modeled the sauce off of my Thai basil stir fry. The end result was like hitting jackpot – now I can get my fill of this dish at home! And maybe I’ll finally try some new dishes the next time I’m at Beau Thai.

    (more…)

    Related Posts:

  • Korean Cold Noodles and Vegetables

    korean cold noodles and vegetables

    I haven’t even finished posting recipes for food I cooked during the last heatwave, and DC is already in the grip of a new one. Yesterday, it reached 100 degrees for the sixth time this year, and we may very well have the seventh time today. This, after only having five 100-degree days in 2011 and four in 2010 – and 17 total in the entirety of 1993 to 2009. Weather, like food, is something I feel passionately nerdy about. And they go all so well together. Even in this time of air conditioning, I find myself gravitating towards weather-appropriate recipes. Although this recipe does involve using (a single burner on) the stove for the noodles, these refreshing cold noodles and vegetables, tossed in an amazingly flavorful sauce is another perfect dish for hot days. And in addition to being delicious, this plate packs a powerful visual punch. The vegetables are easily adaptable to whatever you happen to have around, and you can even omit the noodles, if you want – I had a simple meal of broccoli in this sauce one night, and it was still delicious. The original recipe calls for the Korean herb perilla, but I wasn’t able to find any (and admittedly, in this heat, I didn’t feel like exerting myself much in searching), and it was just fine without it. If you can find it, feel free to add it in. Hopefully, this recipe can help you stay nice and cool, however you decide to adapt it.

    (more…)

    Related Posts: