Saturday, May 1, 2010

Day 8 - Argentina!



Like so many of the countries I've cooked from these past two weeks, Argentina has a rich and diverse history which has been greatly shaped and impacted by European settlers who invaded the country, introduced disease and exploited the indigenous people.

Argentina's climate and rich, lowland regions combine to make it one of the world's greatest food-producing nations. More than 4 percent of the world's cattle are raised by Argentine cattle ranchers. Argentina is also South America's largest producer of honey, an ingredient that makes its way into many delicious Argentine desserts.

4 comments:

witchywoman said...

I am going through and reading all of the countries. It's interesting that we did completely different meals for Argentina. I did a BBQ steak with a homemade chimichurri sauce, and a potato salad...I admire you for going for the empanadas, I passed them by because of my space restrictions in here!

sadie said...

I really wish we lived closer so we could sample each others' choices! Yours sounds wonderful!

Gaviota said...

Hi
I'm from Argentina and I just wanted to let you know, I hope you don't mind...
Normally, chicken empanadas are not fried, they are baked in the oven. The ones that are mostly fried are the cheese empanadas, sometimes the mince meat ones but never chicken. When they are fried, they are deep-fried and we do something called repulgue which is meant to enclose the filling. It is done by hand although if you are not confident, it can be done with a fork pressing well the border. I hope it has helped!

sadie said...

Hi Gaviota! Thank you so much for your expert advice. I count on the kindness of readers like you to tell me what's authentic. I really appreciate your kindness and can't wait to try making these the TRUE Argentinian way! Best Regards, Sarah