From Argentina With Love

Flan--Flan

 

The only thing that keeps me going on the 21-hour flight(s) from Denver to Mendoza is the promise of flan.  Seriously.  Not the warm embrace of my husband's family, nor even a generous pour of Malbec (though that's a close second); it's knowing that when we get to Mendoza, we will have flan.

Empanadas 101--Pre-madeTapas and FAQ

 

I wanted to write a simple and hands-on post about how to make Empanadas.  Here is the basic set-up for any type of empanada, though the ones shown here are Empanadas Mendocinas (This video shows the sealing technique called repulgue).   

Foodbuzz Blog Awards

We food bloggers are media's unsung heroes! Cooking a recipe, taking the delectable photos that make you, the reader, want to cook that recipe, and of course, writing about the recipe in a way that makes you come back time and again. Most of us maintain our blogs week after week because we love what we do--unless you are one of a select few, blogging pays very little, if anything.

But blogging provides a blog community--people reading and blogging connecting from around the world! One site that gives foodies and food bloggers a place to connect is Foodbuzz. More than just an advertising network, they combine blogging and social networking. This year is the first year that Foodbuzz (whose ads you see here on this blog) is holding blog awards!
The top five blogs with the most nominations in a given category will then be nominated to win. My friend (and occasional taste tester/partner in crime) Ruth at www.denveater.com nominated me for "Best Overall Blog".

Will you do the same? I encourage you to go to www.foodbuzz.com and nominate the blogs you read and enjoy for the foodbuzz awards!

For food bloggers, it's these things that are, well, the icing on the cake! Thanks for your support and for continuing to read!

Alfajores de Maicena--Dulce de Leche Cornstarch Shortbread Cookies

Today I want to take you to Mendoza's Peotonal--the cafe-lined pedestrian mall near the Plaza Independencia; to sample the Alfajores at Havanna.  Havanna is Argentina's oldest and best-known producer of alfajores, the shortbread-like sandwich cookie filled with gooey, sweet dulce de leche.  At the Havanna cafe, visitors spend long afternoon hours sipping cortitos con leche with a seltzer on the side, smoking, laughing, talking politics--and eating the company's famed cookies.  The cafe tables are lined up in rows on the wide sidewalk, shaded by trees and blooming red umbrellas that look like poppies.  Like a trip to the glamorous era of Fellini films, guests sit in director chairs with 'HAVANNA' written across the canvas back.

Pizza de Palmitas con Salsa Golf--Hearts of Palm Pizza with Salsa Golf

After all the time travel we've been doing, you must be starving! 

This pizza should take care of that--today's recipe is a simple, straight-forward Argentinean classic,  always accompanied by Salsa Golf.   Salsa Golf is either drizzled over the top or is used with each slice for dipping.  I made my version of this pizza vegetarian, but using a layer of ham slices under the cheese is also common. 

Other toppings are typically rounds of hard-boiled egg, green olives, strips of roasted red pepper, and hearts of palm.  The hearts of palm can be strips, rounds or chunks, whatever is available or is your preference.  The other toppings can be omitted, too, according to your taste.

The crust recipe I used is my mother-in-law, Florencia's--a good, doughy, deep-dish crust.  But you can use your favorite.  This is a great, hearty dinner recipe that doesn't take much work (just waiting for the crust to rise) and makes great leftovers the next day (if you have any left!)

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Pizza con Palmitos y Salsa Golf

Hearts of Palm Pizza with Salsa Golf

 

Pizza Crust and Tomato (Pizza) Sauce

2 cups Mozzerella cheese, shredded

10 large green olives

about 10 roasted red pepper strips (a jar, or about one pepper)

2 hard-boiled eggs, peeled and sliced

1/8 th pound sliced ham (optional)

1 can hearts of palm

salsa golf

Make the pizza crust of your choice.  Preheat the oven to 350 degrees Fahrenheit.  Place the crust in a well-oiled pizza pan, and pre-bake for 5-8 minutes.  Top liberally with pizza sauce, a layer of ham slices if desired, and the mozzerella cheese.  Arrange the pepper strips to create a wheel pattern, and decoratively add the hard-boiled eggs, olives and hearts of palm.

Bake at 350 degrees for about 25 to 30 minutes, or until the crust is golden and the cheese is hot and bubbling.

Serve with Salsa Golf.