24 , 24 24 . Is a amazing world wide live blogging event organized by Foodbuzz, a food blogger’s community , for their official launch. I am so proud to be one of the chosen for participate in this wonderful event among 24 others world food bloggers .
First of all, let me tell you something, for most Argentine people the best food is home- made among friends and relatives. But, don’t misunderstand me .They like going out and eating in good restaurants because here there are very good ones. Anyway, home is the best choice. If you are thinking about having a great feast for argentines you have two usual options: The first one is asado (Barbecue), which is more than a simple meal, it is mostly a social meeting.
Many Argentine families have in their own grill in the backyard of their homes (called parrillas), where they meet on the weekends for a meal together with friends and relatives to have a good moment , chatting drinking beer or wine and enjoy the sun ; or a great lunch or dinner in an old fashion way style. There is a huge table where everybody sits around it, talking, eating, drinking, sharing personal experiences and having fun. To have dinner in an old fashion way with close friends and relatives was my choice
The key to have a good dinner party is always a good conversation, drinks, and try the guests be as comfortable as possible. You should cook something that gives you time to talk with your guests and enjoy yourself. Pasta is a good choice, because all you need is a good salad, bread, and good wine. But in a country mostly meat-eating, beef is an integral part of the culture.
Million of Argentine people enjoy it nearly every day. So, I added a meat dish too. As the ever-popular empanadas, and cheese for hors d'oeuvres Argentine’s cheeses are great. Many cheeses are made in here based upon European style such as Cheddar, Gruyere, Parmesan, and Emmenthal, among others. Some of the best Argentine cheeses I've heard about include: Reggianito (similar to Italian Parmigiano Reggiano), Sardo (made from cow's milk instead of sheep's milk), and Goat Feta I always prepare my dinner parties the day before, visiting the grocery and butchers. Fresh flowers and candles are welcome and checked, as well, table linen, glasses and wine.
To host my friends and relatives I set the table and prepare a good cheese selection, I like to present it on a large wooden cutting board; all cheeses must be in room temperature. I also served Empanadas in medium wooden bowls. There are many ways to make empanadas, baked, fried, “criollas” (The word criollo usually means native-born, as in the sons of the Europeans in that case means native cuisine) or in puff pastry. The favorite ones in our home are baked crusty-puff pastry.
You can fill empanadas with almost anything I chose Roquefort (blue cheese) celery and walnuts, because everybody loves them. I let you know our best favorite recipe.
12 puff pastry circles approximately 5 inches in diameter. Or use this: “Criolla” dough recipe
- 500 g flour
- 1 large egg,
- 125 g. "grasa de pella" (Sort of veal fat)
- ½ cup Water
- 150 g blue cheese
- 150 g cheese (I used mozzarella or Argentine Port salut )
- 50 g celery cute in dice
- 100g coarsely chopped walnuts
Matambre, is another typical dish and another favorite meal among Argentine people, that I include in my dinner If you have never heard about it,
Matambre is a meat roll stuffed with eggs, herbs and vegetables, that is then boiled or oven-roasted and pressed for hours. The literally translation of this word is “Hunger killer”.
Only in Argentina you’ll find that all butchers know how to get the right and delicate cut from the cow. Matambre is one of the muscles of the abdomen; it's underneath the skin of the belly. You can use flank steak, but really, it is not the same thing. Matambre is served cold and in thin and delicate slices .It was my choice to starter
For this particular dinner I chose to serve wine, water and soft drinks .We launched with a simple sparkling wine.for the salad We also chose only red young Argentine Malbec as the perfect option for the meat (Chakana 2006) with hints of sweet vanilla, milk chocolate, and toast, was the perfect combination also forr the pasta dish. But as I love white wine, we opened my favourite Chardonnay too. .
Lindaflor ,from Monteviejo winery. Incredible buttery nose with fresh subtle exotic fruits. Smooth with touch of oak, not too overwhelming, is a full bodied chard. My advice is decanted for one hour before serve and half hour hours for the red one.
After the matambre we started our dinner with a fresh smoked salmon, avocato, icing lettuce salad. That I served in verrines with vibrant colors plastic forks. Garnish with salt, pepper, olive oil, and balsamic vinegar. The next dish was my famous rolled filet mignon (of course) stuffed with ham, bondiola (pork shoulder) and Roquefort (blue cheese).
The real Roquefort cheese is made with only Lacaune ewe (a kind of sheep) milk and blue cheese here are made with identical techniques, but made with cow milk. Argentine people refuse calling it blue cheese, they prefer the name Roquefort. I participated in many discussions about this topic. Back to the theme Previously, the meat was overnight marinated in white wine, shallots, salt, pepper, parsley and powdered red pepper.
The next and last dish was squash green ravioli in cream, sage, white wine and cheese sauce. The dessert was a simple orange flan (custard) with dulce de leche sauce (known in USA as caramel). Orange Flan with dulce de leche Ingredients
- 1 cup sugar caramelized
- 4 eggs
- 1 can condensed milk
- Same can measure orange juice
with dulce de leche and serve
Coffee, petit fours and a pleasant conversation at the end of the meal. I enjoyed a lot this dinner; it was lovely, full of joy and funny things. And this is one of the ways Argentine families enjoy themselves and have a good time.