Argentina - Buenos Aires Far and Near (Part II)

What is the first thing you think of when you hear Argentina? Steak ... Chimichurri ... empanadas ... pastries ... wine. Well, in our first attempt to celebrate Argentina we had to stick to the basics. However, despite the constant nagging from my husband we did not opt for a traditional Argentinian steak, I had to try something a bit unique.

Menu

Appetizer

• Homemade Empanadas (chicken and potato) - I feel it's best to not stray too far from potatoes when trying to please an Irishman ;-)

Main Course

• Matambre (traditional stuffed flank steak)

• Chimichurri

• Potatoes (of course)

Dessert

• Dulce de Leche cakes

I will say this was not our first attempt at frying our food at home so I was very happy to have our large Hexclad Wok...heat consistency across the wok and large enough to ensure we could execute our new challenge safely.

Man did we have fun with these...yes...it did take a few "mistakes" at the beginning to figure out the techniques to ensure a smooth cornmeal dough surface, placing just the right amount of filling to not 'burst' out the sides (no...that never happened haha), and finally the artistic touch of the fork press to not only add a nice flare to the finished product, but also to ensure your filling doesn't fall out. I must say...one of my favorite dishes thus far. No wonder they say empanadas are made with love (sweat and tears).

On to the main course.

It was very fortunate that for Christmas my husband wanted a traditional mortal and pestle (Amazon.com: ChefSofi Mortar and Pestle Set - 6 Inch - 2 Cup Capacity - Unpolished Heavy Granite for Enhanced Performance and Organic Appearance - Included: Anti-Scratch Protector: Home & Kitchen). We christened this new appliance with a nice garlic paste...enough garlic to keep away any vampires and teenage boys at bay haha.

While the Chimichurri (Chimichurri Recipe - NYT Cooking (nytimes.com)) was being prepared, I started on the meat...the start of the dish. One thing I did need to ensure I had was twine to secure the meat roll. I also had my husband assist with 'butterflying' the flank steak. I must say this was a challenging recipe for my first meat roll, but it sure had a beautiful finish. Matambre (Stuffed Flank Steak (Matambre) Recipe - NYT Cooking (nytimes.com)). Of course, to accompany our beautiful feast, we had to ensure to include a nice Argentinian wine, HD Malbec from Paraje Altamira - Mendoza.

There is one thing I love about new / challenging recipes, it's a chance for us to have fun learning, failing, and improvising in the kitchen...and always having fun.

Quite a feast! I for one loved the combination of carrots and olives as a nice twist offered in the NY Times Recipe. Next time I will opt to cook the carrots in advance so that they soften, but overall the meal was very fresh and flavorful. One I would do again...plus how can you resist the beautiful colors. They do say that you eat with your eyes first :-).

Ok, the part you have all been waiting for, dessert. No meal is complete without a sweet finish. This one was such a hit that my husband requested it again the following week. While it's a bit of a 'labor of love' I must say, it was quite delicious.

The key, however, is the homemade Dulce de Leche. Sure I found a recipe that you can make with canned condensed milk, but let me ask you, if you're going to spend all this time with the main, why wouldn't you put the same care and love into the dessert. It also surprised me how seemingly easy it truly is to make dulce de leche in your own home...some would even venture to say 'dangerous' hahaha.

Dulce de Leche recipe (Homemade Dulce de Leche Recipe | Epicurious)

Dulce de Leche cake recipe (Dulce de Leche Lava Cakes Recipe | Ree Drummond | Food Network)

I truly hoped that you enjoyed exploring these dishes as much as we did, but more importantly I hope that you try out a few of these in your own kitchen. While we can't travel to Argentina every day, we can welcome the culture and culinary favorites into our home at any time. Take a chance, try something new, you might surprise yourself...and more importantly you can enjoy the journey with those around you.