From Argentina With Love

Tomates Rellenos con Arroz--Rice Stuffed Tomatoes

Another holiday favorite in Argentina and it's easy to know why--in the heat of a South American summer, nothing is as precious to the palate as a fresh tomato, picked at its peak.  If you think that phrase is a mouthful, consider biting into one of these lovely, vine-ripened treats, stuffed with perfectly seasoned rice studded with bits of hard-boiled egg. 

When it's summer and the appetite wanes from the heat, these tomatoes are the perfect small lunch or dinner, served with a bit of crusty bread, some cheese and a glass of chilled Torrontes.  Alongside a holiday meal, it's a wonderful addition to heavier foodstuffs like Lechon, roast turkey, ham, and all the other side dishes; the stuffed tomatoes aren't overly filling.

Ensalada Rusa--'Russian' Potato Salad

As its name suggests, Ensalada Rusa, Russian Salad, has its origins in Russia.  Over generations, it inched its way west to Spain, Portugal and Italy, and then made the jump to South America with waves of European and Russian immigrants.

At its most simple, it consists of boiled potatoes, peas, and carrots swathed in a generous helping of mayonnaise.  Served as a main dish, one can add  sliced hard-boiled eggs,  baby shrimp, cubed chicken or ham.  Some people add beets or asparagus; it's all a matter of taste. 

Lechon and more Argentinean Holiday Favorites

 Christmas came early for us this year (at least the dinner part, anyway!)  We invited friends Kazia, Carina and Julio, Ruth and Brit, and Larry to join us in celebrating an Argentinean Christmastime feast.  The dinner:  all of the traditional holiday favorites, Argentina style.  The menu included:

Shrimp Cocktail

Onion and Roquefort Empanadas

Pionono with Tuna, Roasted Red Peppers and Olives

Rice-Stuffed Tomatoes

Waldorf Salad

Ensalada Rusa

Lechon (Roast Suckling Pig)

Pionono with Dulce de Leche

Fernet and Coke

Plenty of Malbec
 

Salsa Criolla--Creole-Style Relish

'Fusion' is a hip term these days, as the globe seems to be getting smaller and information is constantly shared, creating nonstop connectivity.  Cultures are blending and melding at an amazing speed.  In cuisine, that has translated into a lot of 'East meets West'--merging Asian flavors with European techniques, or Fusion.

But just for just a moment, I'd like you to step into my time-machine and join me about 350 years ago.  The world was much bigger then.  Forget the internet, heck, cars and telephones aren't even down the pike for another 200 years or so.  Horse and cart, if you can afford it, that's more like it.  A voyage on a ship from Spain (if you survive) to the New World may take a year.  The letter telling your mother that you arrived and are alive (assuming either one of you can read or write) will take another year.

Tuna Stuffed Tomatoes--Tomates Rellenos

 

Earlier this week, I listened to Spanish Chef Jose Andres wax poetic about his favorite end-of-the-month meal as a child; Garbanzos con Espinacas.  (Guess what my favorite is!) The recipe is part of a series on NPR entitled "How Low Can You Go," where notable chefs feed a family of four for under $10. The recipes must  also be easy, healthy, and delicious--a challenging combination.  Listeners of the show were also invited to submit their own budget-conscious recipes. 

As I listened, I thought--Argentineans are pros at creating simple, wholesome meals for very little money.  With their own economic ups and downs, so many of the dishes they serve are delicious and, well, cheap.  I logged onto NPR and submitted this recipe, which is one of my mother-in-law, Florencia's recipes. 

It couldn't be easier, faster, or less expensive, and also fits the bill of being healthy and delicious.  Now, it may not be something I would serve, if , say,  Jose Andres were coming to my house for dinner.  But for a weeknight meal, it's perfect--it embraces everything I love about Argentinean eating--not overdone, fussy, or complicated, this recipe lets the eater eat, with humble ingredients yet delicious flavors.

Tomates Rellenos

Stuffed Tomatoes

There are a number of fillings for the stuffing, you may change things  according to your taste (I think salmon instead of tuna would be interesting).  Feel free to omit the egg if that doesn't appeal, or add chives or dill instead of the parsley.  I think this would be amazing with fresh late summer tomatoes from the farmer's market.

2 hard-boiled eggs, shelled and chopped

2 cans tuna

mayonnaise to taste

4 cloves garlic, minced

1/2 cup chopped fresh parsley

salt, to taste

fresh ground pepper, to taste

8 tomatoes, tops cut off, cored and seeded

Head of lettuce, for serving, optional

Wash tomatoes, cut tops off using a serrated knife, and core and seed them.  Set them aside.  Open the tuna cans and drain.  In a medium bowl, combine the tuna, mayonnaise, garlic, parsley, and chopped hard-boiled egg.  Stuff the tomatoes with the tuna mixture, and garnish with a sprig of parsley.  Serve on a bed of lettuce if desired.

More photos on my flickr photostream, From Argentina With Love

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Relevant posts:  End Of The Month Gnocchi, Tuna and Roasted Red Pepper Empanadas