30 November 2010
Happy 40th, Lance!
Lance's birthday was November 20, and he turned 40 years old! Here he is with his cake, a homemade carrot with cream cheese frosting.
Feliz Dia de los Noquis!
Yesterday was the Dia de los Noquis, which falls on the 29th of each month. Luckily, I had some frozen, homemade gnocchis from last month, when my friend Laura came over (twice!) and taught me how to make potato noquis by hand, sight, and heart. We also enjoyed some nice Argentine wine with our noquis and served them with a simple, braised beef rib, tomato, and onion slow-cooked sauce.
Hi, Laura!!! Hope you are enjoying Peru! La Magy turned 2 months old yesterday, and she misses you.
22 November 2010
Guisado (Guiso) de Lentejas Argentino
Takes about: 3 hours, start to finish,
Makes about: 4 servings
Level: easy, mostly chopping and sitting around
You need:
500 g. dry lentils
200 g. ground beef
200 g. uncooked chorizo sausage (or other coarse grain, uncooked pork or pork/beef sausage)
100 g. chorizo colorado (dried, highly spiced with paprika, etc., Argentine sausage snack or Mexican chorizo)
2 Tbsp. unflavored oil (Canola, Sunflower, Vegetable)
1 onion, diced
1 carrot or 1/2 small butternut squash, cubed
1 large potato, cubed
comino (cumin)
paprika
dried oregano
salt
ground black pepper
chili powder (maybe)
curry powder (maybe)
lemons
Parmesan-Regiano or Reggianito cheese
Go:
Soak the lentils overnight as per package directions. The next day, drain them. Chop veggies into 1/2 inch cubes and slice chorizos (if in casing) into 1 inch chunks. In a large, heavy bottomed pot, saute the onions in the oil. Next add and brown the ground beef and the uncooked chorizo. Add the carrot or squash and saute a bit.
Add species according to your taste. The most authentic, Argentine flavors are simple and added in the following proportions, greatest to least: oregano, salt, paprika, comino, and a dash of black pepper. But to mix things up a bit and add more of an International (Mexican) flavor, include chili powder. Adding curry powder instead of Chili powder gives the dish an Indian flavor. Saute species along with the meat and veggies in the pot.
Add the drained lentils and enough water to cover them completely. Turn the heat to low and cook lentil stew until lentils are tender. (Follow package direction, about 2 hours, depending on how high your fire is and how fast you want the stew to be ready! Slow cooking is best). But first . . .
About 30 minutes in, add the Chorizo Colorado. Note: you might not be able to find Argentine chorizos in your grocery, but as noted any nice, basic, rough-grain and not usually spiced (like with Rosemary or Sage) raw sausage is a good substitute for the raw chorizo. However, the chorizo colorado is like a dried sausage or salami but the closest flavor approximation would be raw Mexican chorizo (red in color from the paprika, etc.), whether in casing or in crumbles. If using Mexican chorizo, add it at the same time you saute the other meats because it is raw and needs to cook! Don't be intimidated by the sausages: if you don't have them or don't want to use them, just add more ground meat or pork, or even make the dish vegetarian and it will still be good--although not very Argentine because Argentines love meat!
About 30 minutes before you want the stew to be done, add the cubed potatoes. When the potatoes are tender and the lentils are done, you are finished!
Serving suggestions: dish into big bowls and squeeze fresh lemon over the top of the stew. Finally grate a nice Parmesan or Reggianito cheese.
Guau!!! Que rico esta el guiso!!!
Takes about: 3 hours, start to finish,
Makes about: 4 servings
Level: easy, mostly chopping and sitting around
You need:
500 g. dry lentils
200 g. ground beef
200 g. uncooked chorizo sausage (or other coarse grain, uncooked pork or pork/beef sausage)
100 g. chorizo colorado (dried, highly spiced with paprika, etc., Argentine sausage snack or Mexican chorizo)
2 Tbsp. unflavored oil (Canola, Sunflower, Vegetable)
1 onion, diced
1 carrot or 1/2 small butternut squash, cubed
1 large potato, cubed
comino (cumin)
paprika
dried oregano
salt
ground black pepper
chili powder (maybe)
curry powder (maybe)
lemons
Parmesan-Regiano or Reggianito cheese
Go:
Soak the lentils overnight as per package directions. The next day, drain them. Chop veggies into 1/2 inch cubes and slice chorizos (if in casing) into 1 inch chunks. In a large, heavy bottomed pot, saute the onions in the oil. Next add and brown the ground beef and the uncooked chorizo. Add the carrot or squash and saute a bit.
Add species according to your taste. The most authentic, Argentine flavors are simple and added in the following proportions, greatest to least: oregano, salt, paprika, comino, and a dash of black pepper. But to mix things up a bit and add more of an International (Mexican) flavor, include chili powder. Adding curry powder instead of Chili powder gives the dish an Indian flavor. Saute species along with the meat and veggies in the pot.
Add the drained lentils and enough water to cover them completely. Turn the heat to low and cook lentil stew until lentils are tender. (Follow package direction, about 2 hours, depending on how high your fire is and how fast you want the stew to be ready! Slow cooking is best). But first . . .
About 30 minutes in, add the Chorizo Colorado. Note: you might not be able to find Argentine chorizos in your grocery, but as noted any nice, basic, rough-grain and not usually spiced (like with Rosemary or Sage) raw sausage is a good substitute for the raw chorizo. However, the chorizo colorado is like a dried sausage or salami but the closest flavor approximation would be raw Mexican chorizo (red in color from the paprika, etc.), whether in casing or in crumbles. If using Mexican chorizo, add it at the same time you saute the other meats because it is raw and needs to cook! Don't be intimidated by the sausages: if you don't have them or don't want to use them, just add more ground meat or pork, or even make the dish vegetarian and it will still be good--although not very Argentine because Argentines love meat!
About 30 minutes before you want the stew to be done, add the cubed potatoes. When the potatoes are tender and the lentils are done, you are finished!
Serving suggestions: dish into big bowls and squeeze fresh lemon over the top of the stew. Finally grate a nice Parmesan or Reggianito cheese.
Guau!!! Que rico esta el guiso!!!
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The ubiquitous Argentine soap wad. I love it!
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Le Petit Gourmand at Chili in Puerto Madero
Crepes with ham, cheese, tomatoes . . . and a fried egg on top. They dug in!
Cathy, Preston, and Cadie when they came to visit us in Neuquen!
This is how we cover the trails and recorrer la barda.
How many Bostons can you spot in this backyard?
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