Homemade Biscuits
Black Pepper Gravy
Biscuits:
Black Pepper Gravy:
Prep time, 30 min | Cooking time, 40 min | Serving size, 20 empanadas
Dough -
Béchamel - 2.5 oz unsalted butter, 2.5 oz plain all-purpose flour, 700 ml (24 fl oz) milk salt, black pepper, 1 pinch of nutmeg
Filling - 700 g (1lb 9 oz) baby spinach, olive oil, salt, black pepeer, 200 g (7 oz) mozzarella or feta cheese (diced), 100 g (3.5 oz) parmesan or Grana Padano cheese grated
Glaze - 3 egg yolks, beaten
Béchamel - melt the butter in a saucepan over low heat. Stir the flour and mix with a wooden spoon. Cook, stirring, for 4 minutes, then add the milk, stirring constantly to avoid lumps. Continue cooking for 10 minutes. Season with salt, pepper and nutmeg. Allow to cool.
Filling - Cook the spinach in a hot frying pan with a little oil until wilted. Drain thoroughly in a colander and roughly chop. Season with salt and pepper. Set aside to cool. Combine the mozzarella, parmesan, and spinach. Add the cold béchamel sauce and adjust the seasoning.
Assembly - Preheat the oven to 375. Sprinkle a little flour on the work surface. Roll out the dough to a thickness of 3 mm, and cut out circles with a 14 cm cutter. Using a 60 ml ice-cream scoop or measuring cup, form small balls of filling and place one on each round of dough. Lightly moisten the edge of the dough with a little water and fold over into a half-moon shape. Seal the edges and decorate them with an edging of your choice. Set aside in the refrigerator if not cooking immediately.
Cooking - Arrange the empanadas on a baking tray lined with baking paper. Brush with egg yolk and back for 20 minutes, or until golden and cooked. Allow to cool for a few minutes before serving.
Citation: Zanoni, Enrique, Gaston Stivelmaher, and Akiko Ida. Argentinian Street Food : Empanadas, Helados & Dulce de Leche, 50. Crows Nest, N.S.W: Murdoch Books, 2017.
This dish is good served hot, cold, or at room temperature. Actual amounts, even some ingredients, may be treated casually but it is important not to overcook the cabbage, which should be crisp and tender. Serves 4 to 6 as a vegetable.
Citation: Karoff, Barbara. South American Cooking : Foods and Feasts from the New World, 142. Reading, Mass: Aris Books, 1989.
Serves 6 as a side dish
Citation: Karoff, Barbara. South American Cooking : Foods and Feasts from the New World, 138. Reading, Mass: Aris Books, 1989.
These are an ideal low-carb breakfast cooked in cups of Canadian bacon, then topped with cheese and green onion.
Tunaco is a city on Colombia's Pacific coast just north of the border with Ecuador, and this soup is one of its specialties. Fish or chicken stock used in place of the water will yield a richer soup. Serves 6.
Citation: Karoff, Barbara. South American Cooking : Foods and Feasts from the New World, 84. Reading, Mass: Aris Books, 1989.
This is perfect dish for a Fall or Winter picnic or tailgate party. Serving size is 3 to 4 cups.
Citation: Karoff, Barbara. South American Cooking : Foods and Feasts from the New World, 49. Reading, Mass: Aris Books, 1989.
Serving Size: 24
Pastry
Filling
Pastry
Filling
Citation: Lalbachan, Pamela., Michelle. Garrett, and Liz. Trigg. The Complete Caribbean Cookbook, 16. Boston, MA: Charles E. Tuttle, 1994.
4 servings
Pork - 1 cup Adobo, 1/4 cup orange juice, 1 tbsp sherry-wine vinegar, 2 tsp honey, 1/4 tsp salt, 1/8 tsp black pepper, 1 pork tenderloin, fat trimmed and sheath removed
Garnish - 1 tsp canola oil, 1 cup diced fresh pineapple, 1 cup diced white onion, 1 tbsp fresh cilantro, 1 tbsp lemon juice
16 corn tortillas - store bought
Pork
Garnish
To serve
Citation: Sandovol, Richard., and David. Ricketts. Modern Mexican Flavors, 106. New York: Stewart, Tabori & Chang, 2002.
This soup is best when made from freshly picked corn. If that is not available, frozen corn kernels are a good substitute. Canned ones are not. This is unusual for a Peruvian soup because it contains no potatoes. Serves 6.
Citation: Karoff, Barbara. South American Cooking : Foods and Feasts from the New World, 73. Reading, Mass: Aris Books, 1989.
This is one version of a black bean dish that is highly regarded by the Venezuelans. They lovingly call it caviar crillo, "native caviar." It goes well with grilled meats or chicken.
Citation: Karoff, Barbara. South American Cooking : Foods and Feasts from the New World, 139. Reading, Mass: Aris Books, 1989.