Monday, October 3, 2011

Cooking in Argentina - easier said than done

Argentina is famous for a couple of types of food and drink - parrilla (grilled meat), chimichurri (garlic, herbs and vinegar sauce), milanesa (breaded meat, chicken or veggies), empanadas, dulce de leche, alfajores, wine and mate. However, beyond these specialties and to an American palate, the food can be quite bland. Argentina has no conception of spicy, or spices in general for that matter. They don't seem to be huge fans of vegetables; the main food groups are meat, cheese, potatoes and bread. So for the sake of variety, (and not to mention my weight and general health) I cook at home quite often. Nearly every recipe requires an adaptation, but ahh, that's Argentina.
(eggplant Parmesan)
 
(back in season! tomatoes and mozzarella with basil)
 (chicken tomato basil grilled cheese)
 
(fried rice with brussel sprouts, carrots, onions, red pepper and eggs)
 
(picada)
(roast chicken with lemon and herbs de provence)
(notice the tiny oven with one shelf!)
(eggplant Parmesan)
(lime cilantro chicken nachos and homemade guacamole)
 (butternut squash and corn chowder)

(spinach mac & cheese)
(orange roasted chicken)
(raspberry blueberry vanilla cake with lemon cream cheese icing)
(baked zucchini sticks)
(eggplant, zucchini & tomato casserole)
(cheesecake with fresh strawberries)
(fresh squeezed OJ)


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