Alvear Palace Hotel: Tea Time!
Posted on | November 26, 2009 | No Comments
- Alvear Palace Hotel in Buenos Aires
At the luxury Alvear Palace Hotel in the heart of Recoleta, no detail is overlooked. If you can’t afford a room here – at least check out their afternoon tea for a delicious taste of indulgence in Buenos Aires. The old fashioned servers wait on you hand and foot, and they start off by offering a wide selection of tea blends. I chose the Alvear blend to get a feel for their specialty, which is a mixture of black tea leaves, almonds, Mediterranean citrus, and rose petals. I could smell the aroma of each flavor separately, but they all blended together smoothly.
Alvear Palace Hotel in Argentina
The afternoon tea also offers an assortment of finger foods. There were multilayer sandwiches layered with cucumber, smoked salmon, and cream cheese accompanying the three-tiered stand with even more goodies. The lowest level had small flaky pastries filled with cheeses and jams. The middle tier boasted chocolate cakes and fruit tarts, and at the top were sweet scones. Of course there was orange marmalade, tangy lemon curd, and berry jam to top everything off.
Who would have thought you could get full from finger foods? Well, just when we thought we were finished, the red-coated, white-gloved waiters brought around a tray of desserts to choose from. We opted for the creamy cheesecake, drizzled with chocolate and raspberry sauce, as well as a chocolate coffee cake—both of which melted in your mouth.
We left the Alvear Palace Hotel in Buenos Aires with feelings of full stomachs and high sophistication!
Address Where You Have To Go:
Alvear Palace Hotel
Av. Alvear 1891
Limoncello in Argentina
Posted on | November 21, 2009 | No Comments
Limoncello in Argentina
Argentines are known for their love of Italian food, but it doesn’t stop there. Limoncello, an Italian lemon liqueur, is becoming increasingly popular in Argentina as a post-dinner drink and a key ingredient in cocktails. You now can begun to notice it on dessert menus at Italian restaurants in Buenos Aires as an alternative to port wine and other dessert liqueurs. Due to its strong flavor, only a small amount of limoncello is needed in cocktails or as an after-dinner digestivo.
Limoncello is predominantly produced in Southern Italy, but it is popular in many countries around the world. Made from just lemon zest, alcohol, water, and sugar, it is a simple drink and easy to prepare (even at home). Since the liqueur is not at all bitter due to the use of lemon zest over lemon juice, it is both crisp and refreshing. When you take your first small sip of limoncello, you taste a sweet and velvety smooth lemon flavor and the feeling of the cool liqueur gliding down your throat is lovely. Said to aid in digestion, it is a very pleasant way to end a heavy Italian meal, or any heavy meal for that matter. So in the future, after indulging in a large bowl of homemade gnocchi, consider sipping on a limoncello afterwards. It is not only traditional, but quite tasty as well.
Alfajores: The Classic Argentine Cookie
Posted on | November 20, 2009 | No Comments
- Recipe for Alfajores from Argentina
If you haven’t tried an alfajor yet (pronounced alpha-hor – for English Speakers) stop reading this now (seriously) and try one immediately if you can find one =). It really doesn’t matter where you buy one. Yes the mmm-factor varies widely, but if you have never had an alfajor, now is the time to go out on a quest.
An alfajor, in its simplest form, is two cookies with dulce de leche sandwiched between. There are many different variations (coated in chocolate or meringue, different fillings, etc), but I prefer to keep it simple with an alfajor de maicena (cornstarch). Cornstarch in a cookie, one might ask? Most certainly, I would answer. It’s what gives the cookies that melt-in-your-mouth effect. The cornstarch, in combination with the dulce de leche center, means that when you take a bite of an alfajor it crumbles on your tongue and slowly melts away, leaving you wondering why every cookie recipe doesn’t call for some cornstarch.
I finally made an attempt at homemade alfajores and the result was delicious (again, I firmly believe there are no bad alfajores). Here is a basic recipe that is bound to have you cooking your own in no time. This set of proportions will leave you with a crumbly cookie, which I prefer, but there are plenty of other recipes out there that will give you a more cake-like consistency.
Alfajores Made of Cornstarch
Alfajores de Maicena
Recipe courtesy of Rebecca Caro at FromArgentinaWithLove.com
These cookies are delicious with coffee or tea, dipped in chocolate or covered in powdered sugar, but they are also lovely just on their own. They will last for several days in a container in the fridge with a tight-fitting lid. The dough may also be frozen for future use.
2 sticks of butter at room temperature
1/2 cup sugar
1 egg plus 1 yolk
1 teaspoon vanilla
2 cups flour
1 cup cornstarch
1 teaspoon baking powder
1-2 cups dulce de leche (homemade or store-bought, either works)
powdered sugar (optional)
coconut (optional)
Using a stand mixer, cream the butter and the sugar. Add in the egg plus yolk and vanilla and beat over medium speed until incorporated. In a separate bowl, mix the flour, cornstarch and baking powder together. Add the flour mixture to the butter mixture and continue mixing until it forms a consistent dough. Remove the dough from the mixer and divide it into two balls. Wrap the balls in plastic wrap and refrigerate for at least half an hour or overnight.
Preheat the oven to 350 degrees Fahrenheit. Unwrap the dough and roll it out (it will be cold and stiff at first) onto a floured surface. Roll the dough out to about 1/4 inch thickness, then cut with a small round cutter (or a juice glass). Repeat the rolling and cutting until you have used all the dough. Place the cookies on a parchment-paper lined cookie sheet, and bake for 15 minutes, just until the edges start to brown.
Let the cookies cool completely, then place a generous dollop of dulce de leche on one cookie, topping with another cookie to make a sandwich. Press gently together. Cover in sifted powdered sugar or roll the edges in coconut, if desired.
The Argentine Asado – The Argentine BBQ
Posted on | November 19, 2009 | No Comments
Argentine BBQ - Grilling in Argentina
In Argentina the best known and key ingredient to our meals is cow meat or red meat. It’s also well known that Argentine meat tastes and looks different then in the rest of the world since cows here are grass fed and allowed to graze the land for at least 4 – 5 years.
History goes that in 1556 the brothers Goes brought down a bull and seven cows from the southern tip of what is now Brazil and left these animals alone to run free in the Pampa (this word actually means roam free with no disturbance) and then these began to reproduce extraordinarily. These cows were not owned by anyone and any citizen passing by, which in all fairness weren’t many, could grab as many as they wanted as long as they kept it under a 12,000 cow per person quota.
It’s calculated that by the 18th century there were an estimated 40 million cattle roaming the fields.
Gauchos preparing Argentine BBQ
By then the Argentine Gaucho (a nomadic Pampa resident) would carry around a sharp native knife (facon) to cut up and roast a cow. Creating, without their knowledge, the legendary Argentine Asado (social technique for cooking cow meat in a Parilla or Barbecue).
And yes, the Asado is a very social gathering for Argentines! An average person in Argentina eats 2 asados a month!!! Groups of family and friends are usually called to gather on Saturday or Sunday night to eat an asado at someones home. Also, there are restaurants all over the city of Buenos Aires and the rest of the provinces in Argentina that offer this legendary meal.
The meat is not marinated, just salted with Sal Parrillera (a special salt for asados, very much like sea salt) and it is slow cooked for around two hours, using burning hot coals below the meat and different distances throughout the process.
A typical asado consists of the parts Asado de Tira, Vacio, Chinchulines, Mollejas, Chorizo and Morcilla and they are accompanied by a couple different sauces…one of them called Salsa Criolla which is a sauce of onion, tomato and vinegar and another called Chimichurri which is chopped parsley, oregano, salt, garlic, pepper, paprika and onion with olive oil (we gave you other recipes in our blog as well).
Argentine Brisket Prepared at Cooking With Teresita
In Argentina the traditional asado is often made with Achuras (offal or entrails) like the above mentioned chinchulines and tripa gorda (chitterlings), mollejas (sweetbreads), morcilla (blood sausage) and chorizo (large barbecue sausage).
Everyone has their favorite. Most of our friends love vacio since it is a vender tender and juicy type of red meat, while others prefer asado de tira which is the prime rib of the cow. Either type cut is very unlikely anywhere else in the world and make the asado a different meat eating experience.
The equivalent or translation for most of the Argentine cuts are difficult but there are some similarities….for example:
The typical meat cuts in Argentina are:
Cow meat cuts in Argentin
- Costillar
- Marucha o Paleta
- Azotillo
- Bife de costilla
- Lomo
- Cuadril
- Nalga
- Vacío
- Matambre
While the typical USA American cuts are:
America (USA) meat cuts for barbecue
A Chuck
B Ribs
C Loin
D Sirloin
E Rump
F Round
G Brisket
H Foreshank
I Plate
J Flank
K Hind shank
The international cuts in both English and Spanish are:
- Aguja: Chuck, Chuck roast
- Asado: Short ribs, Roast prime ribs
- Bifes de chorizos: Rump steak
- Bifes de costilla: T-bone steaks
- Bola de lomo: Shin of beef
- Carnaza: Stewing beef
- Cogote: Neck
- Colita de cuadril: Tail of rump
- Cuadrada: Bottom round, Stewing beef
- Cuadril: Rump roast, Rump steaks
- Entraña: Thin skirt
- Falda: Skirt steak
- Falda con hueso: Skirt steak with bone
- Lomo: Tenderloin
- Matambre: Flank steak
- Nalga: Standing rump
- Ossobuco: Shin
- Paleta: Blade steak
- Palomita: Butterfly cut
- Peceto: Round steaks, Roast eye of round
- Tortuguita: Flat
- Vacío: Flank steak
So there you have it. Really a must in Argentine (and latin american) cuisine.
Bon appetit!
Buenos Aires Restaurant – Mosoq – New Peruvian Cuisine
Posted on | November 18, 2009 | No Comments
I’ve come to love fusion food. From Asian to Latin American fusion, when done well it is original and very pleasing. Take the restaurant Mosoq in Palermo, for example. In Quechua, mosoq means “something new,” and the menu makes it clear what the owners are going for–a fusion of traditional Peruvian flavors and Andean cuisine with a modern twist. Slightly more expensive than the average restaurant in Palermo, Mosoq is worth every extra peso. Upon walking in you are greeted by a well designed interior that is both modern and
Mosoq restaurant - El Salvador 5800, Tel: 4775-7974
The bar is definitely a centerpiece with the soft multi-colored back-lighting.
Having dined on a Monday night I cannot attest to how crowded it gets on the weekend, but I would definitely put my name on a waiting list for a restaurant like Mosoq.
From Monday to Wednesday martinis are two-for-one, and they were one of the highlights of the meal. I sipped on a passion fruit martini and it was beautifully concocted–not too sweet with a light and crisp flavor and a nice ratio of fruit juice to alcohol. I highly recommend trying one of Mosoq’s divine cocktails. They’re worth the splurge.
I began my meal with a classic ceviche and, being picky when it comes to ceviche marinades, I must admit that I was delighted. The fish was fresh and cut into ideal-sized pieces and the lime-pepper combination in the marinade didn’t overwhelm the other flavors involved (as it so often does). There was what I like to call “smooth tang” to the ceviche, something that most lack. It was definitely the best I’ve sampled in Buenos Aires thus far.
My main dish was extremely hard to decide on: fish, beef, pork, lamb? The options were plentiful. Having had so much plain ‘ol steak in Buenos Aires, I wanted to see what the Mosoq chef, Jovanna Caceres Brendrell, could do with some filet mignon. So I went with the “medallones de lomo,” filet mignon medallions. When my dish arrived at the table, I was surprised at the presentation.
There was time and care spent in making sure the food looked as good as it was going to taste. This was the first truly “plated” meal I’ve had in the city. The filet mignon was cooked exactly as I requested, medium rare, which was a delight since most of my steaks have been over-done in the past. The Andinean herb pesto was a lovely compliment to the tender and juicy meat and something I wouldn’t normally imagine coupling with beef. Finally, the four cheese quinoa risotto. Oh, it was as heavenly as it sounds! They used a cheese with a sharp but creamy flavor and the grains were cooked aldente with a little bite to them. I’m a huge fan of all of the individual elements of this dish so my expectations were high, and wow, did Mosoq deliver. Not only did I refuse to share my dish with others at the table, I finished the entire thing and wished I still had bread left to wipe my plate clean. It was delightful.
For dessert I indulged in a “Cheesecake de Maracuyá,” passion fruit cheesecake, and although it was nothing special (cheesecakes don’t generally stand out for their originality), it was quite tasty. I find myself wanting to point out again that Chef Brendrell has flavor proportions down. The passion fruit did not take over the dessert, allowing me to relish the flavor of the cream cheese and the sweet and crispy crust simultaneously. It was the perfect way to round out the meal. I will certainly be back to Mosoq many times in the future and I highly recommend that if you have the time, you add it to your itinerary.
What is Quínoa
Posted on | November 17, 2009 | No Comments
For thousands of years, quinoa grain also known as quinua or as Spanish people call it quinoa, has been cultivated by native Andean population. Quinoa is often eaten as a supplement diet to corn and potatoes by the Incans.
As quinoa blossom mostly at higher elevation, they are well-matched and embellish the renowned terraced fields which originated in the primeval South American cities of Machu Picchu.
Quinoa is well suited for people living at higher-elevation and oxygen deficient regions of the Andes as it has medicinal properties and is rich in iron content.
Because quinoa does not contain gluten it can be easily digested just like wheat. Earlier when European settlers came to South America, quinoa cuisine was alien to them; it is only recently they have discovered this unknown treasure. The cuisine is now a rage in most elegant restaurants in South America and can be found in their menus without fail. Chefs are also busy in founding various novel ways to include quinoa into newly discovered recipes.
Where Quinoa can be found?
Quinoa is mostly available in health food stores, but now-a-days regular grocery stores have also started keeping the same. In all probability quinoa can be found along with rice and couscous or in the sections of cereal or bulk foods or else in the Latin speciality food category.
How Quinoa is cooked?
Quinoa is prepared just like rice is prepared: boil them in water until they become softer and fibrous and when they absorb the water. (The idyllic measure is 2 parts liquid to 1 part quinoa). To make it tasty chicken broth or other seasonings can be flavoured in the water. Just like rice pudding, a number of sweetened versions of cooked quinoa can be found. Quinoa seeds are often rinsed in an effort to eliminate the bitter coating which preserves it from being eaten by birds. No doubt a majority of quinoa available today has already been rinsed, but it will be in fitness of things to rinse the uncooked grains as well in water by rubbing it for a minute or two in between your fingers, till the water runs clear.
Chimichurri – Basic Ingredients, Intense Flavor
Posted on | November 17, 2009 | 1 Comment
Chimichurri Marinade
When it comes to spices, some of us, Argentines will be the first to admit that the bulk of our traditional dishes lack intense flavors. Chimichurri is certainly an exception.
Argentine Chimichurri
Since the 1800s it has been the official steak accompaniment at Argentine asados (barbeques) from marinade to dipping sauce. Place a few spoonfuls of the spicy creation on a tasty Argentine steak and you’ll quickly realize why it’s so popular. As with all recipes there are variations, but most people stick with the same basic ingredients.
A dear friend of mine makes chimichurri wonderfully. She adds olive oil, red wine vinegar, parsley, onion, garlic, oregano, paprika, salt, pepper, and hot chili flakes. The tang of the vinegar along with the garlic and combination of spices are the perfect compliment to a truly superior steak.
Argentina and Uruguay are the countries where chimichurri is used as a national condiment and it has hundred of versions or flavours. The sauce can also be used on vegetables particularly with grilled or fried tomatoes and it tastes wonderful.
Another Friend’s Recipe of the Chimichurri Marinade:
- ½ cup containing large pieces of fresh flat-leaf parsley
- 1/3 cup extra-virgin olive oil
- ¼ cup fresh lemon juice
- 2 tablespoons small pieces of shallots (almost 2 medium size)
- 1 teaspoon crushed garlic
- 1 teaspoon dried warm red-pepper flakes
- ¼ teaspoon salt to taste
- Blend simultaneously all ingredients in a bowl and enjoy!
Chimichurri Spice
So for all of you visitors to Argentina who miss your spicy dishes back home, ask for chimichurri on the side next time you indulge in a steak or choripan (sausage sandwich). Trust me, you’ll find yourself craving it once you leave. For a culture that generally steers away from strongly spiced dishes, favoring milder options, chimichurri proves that deep down, we, Argentines appreciate spice as much as the rest of the world.
