sel et sucre

Tag: vegetarian

  • 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.

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  • Empanada Dough

    empanada dough

    Today, I’m going to start this post with an apology. Anyone who follows this blog knows that I’ve been very good from the beginning about posting every single Monday, Wednesday, and Friday. In fact, up until last week, I had not yet missed a post (in over a year). So, I’m sorry for letting Sel et Sucre go dark last Wednesday and Friday. As I’d mentioned previously, I moved to Buenos Aires this past Wednesday, and despite my (in retrospect, delusional) hopes of keeping up my posting, I was far too overwhelmed to do so. This week, I’ll be doing something extra special to make up for it though – posting every weekday!

    Before leaving, in honor of the trip, I cooked up four different varieties of empanadas, stuffed pastries (typically savory) that are very popular in Argentina, eaten as an appetizer or full meal. I’ll be posting all week about these empanadas, starting with today’s recipe for the dough. Similar to a pie dough, it’s quite easy to throw together, with the most important thing being not to overwork it. The flaky result is the perfect base for all sorts of different fillings. I actually ended up making three times this dough recipe for a total of 96 mini empanadas. I think I would have preferred larger empanadas though, so that each would have more filling (which would also mean less work filling and closing the empanadas). Whether you make small (appetizer-sized) or large (entree-sized) empanadas, this dough recipe is worth trying out, for not much more effort than heading to the store and buying frozen dough, but a lot more flavor!

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  • Mushroom Apple Gouda Hash

    mushroom apple gouda hash

    Apples are starting to crop up at the farmers markets and grocery stores now that we’re transitioning into fall, in gorgeous shades of mottled reds, yellows, and greens. Since I’ll be missing out on fall (as it is currently spring in Buenos Aires and my move is fast approaching), I wanted to take advantage of these apples while I still can. This great simple hash recipe contrasts crisp diced apples (I used tart apples but sweet ones should also work, if that’s your preference) with sauteed cabbage and mushrooms while gouda cheese also plays an important role, adding richness to the dish. The mix of textures feels perfect for the transitional nature of the season. This hash can be served as a side, as a main dish, or inside a sandwich or wrap.

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  • The Perfect Brownies

    the perfect brownies

    Okay, okay, these brownies might not be perfect for everyone. But I’ve been searching for a basic brownie recipe to be my go-to, and this is the one. If, like me, you want your brownies to be rich, dense, super chocolate-y, and so fudgy that they’re best stored in the refrigerator, then these are the brownies for you. Of course, you can easily tweak the recipe to your liking. Because there’s only a little bit of flour in these, I think it could be swapped for cocoa powder for a gluten-free dessert with even more intense chocolate flavor. These brownies would also do well with mix-ins, and although I know this is sacrilegious to many brownie lovers, I think nuts would actually provide a great contrast to the richness of the brownies. Personally, I put my twist on the recipe by adding a sprinkle of fleur de sel on top – I find it adds extra depth to the chocolate.

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  • Black Bean Dip

    black bean dip

    After realizing how easy it is to make hummus, I’ve been experimenting with other bean dips, too. They’re quick and simple to prepare, usually a big hit at parties, and great to have around for snacking if you’re like me and sometimes find yourself suddenly hungry and in need of immediate food. This classic black bean dip is packed with Mexican flavors from paprika, cumin, lime juice, and a chipotle pepper. Well-matched with corn chips, but I actually prefer using fresh carrots, bell peppers, and cucumbers for dipping – healthier and, in my opinion, tastier, too.

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  • Orange Almond Cake

    orange almond cake

    This cake is not for everyone. Rich, dense, and decidedly tart from oranges that have been pureed whole in the batter. I could see the intense citrus flavor being overpowering for some, but I love it. Not overly sweet but still decadent. Almond flour also lends a pleasantly nutty taste with the added health bonus of fiber, calcium, and iron. I found this cake got progressively moister and nearly creamy in texture after sitting (covered, of course) for a few days – and any powdered sugar on top was mysteriously absorbed (so I recommend topping slices as you cut them). You could also top this cake with whipped cream, of course, or serve it with fresh berries. If you like unique and intense flavors in your desserts (as I do), then this cake should be your next project.

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  • 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).

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  • Colorful Mediterranean Salad with Hummus and Harissa

    colorful mediterranean salad with hummus and harissa

    Recently, I found my stomach rumbling in the middle of the afternoon after having accidentally skipped lunch. I was finishing up an errand and needed food fast, so I stopped by the newly opened location of a local chain that serves Mediterranean food assembly line style. I wanted to eat something healthy (one of my main motivations for cooking) so I ordered a salad. It was amazing – large enough to fill me up (often not the case with salads) and with great variety and flavor. The best part? The inclusion of harissa and hummus as toppings! I’ve been adding them to my salads ever since, and the extra flavor and creaminess they add is unbeatable. It inspired me to later throw together this quick recreation, chock full of healthy and tasty ingredients, including multiple different greens, red cabbage, tomato, and cucumber. Easily customizable with whatever fresh vegetables you might have around (and even better topped with lamb, chicken, or beans), this recipe is definitely worth trying out.

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  • Harissa

    harissa

    This recipe for harissa, a Tunisian chile sauce, is seriously spicy. Okay, I’ll admit, my spice tolerance is not quite unbeatable, but it’s pretty high, certainly higher than most people I’ve met. I lap up the spiciest Indian and Thai curries like nobody’s business, toss chili peppers in everything, and liberally sprinkle my food with hot sauce. I’ve never once used gloves when chopping hot peppers. Jalapenos (barely spicy to my palate!), bird’s eye chiles, habaneros, I’ve practically rubbed them all over my hands with no ill effect (okay, the occasional burning eye, admittedly).

    Well, that all changed when chopping up the rehydrated chiles for this particular recipe. Despite washing my hands after doing so, I was soon struck by an intense and slowly worsening burning on the sensitive skin between my fingers – repeated washings, lime juice, and painkillers provided only momentary relief. In the end, I was left to wait for that solver of most problems – time. By the next day, my hands were (mostly) back to normal. But consider yourself warned. The resulting spice paste, however, is amazing. Perfect in small doses as a meat rub, on sandwiches, stirred into soups, or even added to salads. For those less spice inclined, cut back on (or omit) the arbol chiles, and use more guajillos and anchos instead. And I’ll certainly be wearing gloves the next time I make this.

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  • Mushroom Black Bean Patties

    mushroom black bean patties

    I remember when I had my first homemade bean burger; I was shocked at the amazing flavor and texture. Those frozen patties are, I’m sorry to say, a poor imitation. Perhaps the mistake is trying to mimic meat as closely as possible when, in actuality, you can get much more creative with bean burgers. This version, while a little more time consuming than most (which often only involve blending together a variety of ingredients), uses caramelized onions and mushrooms to add extra depth of flavor, alongside cumin, paprika, and chipotle pepper. This versatile mix can be used not only to make burgers, but also for “meat”balls or even to replicate ground beef (cook loose in a pan, letting sit until browned and then stirring). These can also be formed into patties of whatever size you want and eaten plain, over salads, or on sandwiches. As you can see in my photo, I chose a simple preparation, topping the patties with alfafa sprouts and serving with a couple different salsas (including avocado salsa verde) and sour cream to go along with the light Mexican spicing in the patties themselves. Of course, you can easily change the spices to suit your taste and intended purpose. All in all, this is a great recipe that’s really worth adding to your repertoire.

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