Recipes
United Evangelical Lutheran Church (Argentina)
The food of
Argentina reflects two things: one is that the majority of the population (85% according to the 1998
Encarta Encyclopedia) is of European heritage, many with strong ties to their ethnic groups and customs; the second is that Argentina is a major agricultural producer in the world economy, especially in beef, wheat, wine and soybeans. The availability of many types of food and a rich ethnic mix result in a varied cuisine, especially for those with adequate income.
Sweet Layered Pastries
Alfajores Danubio (al-fah-HOR-ays dah-nu-BEE-oh)
In Spanish, an alfajor is a cookie sandwich, and the word danubio means "Danube," which demonstrates a German/Austrian connection in baking!
1-1/3 c. butter
1-3/4 c. powdered sugar (10x), sifted
rind of 1 lemon
1 tsp. vanilla extract and 1 tsp. almond extract
3 eggs
1 c. finely ground toasted almonds (grind in a food processor, but be careful not to make almond butter)
1-3/4 c. flour
With a mixer, cream the butter, sugar and vanilla and almond extracts. Add eggs one at a time. Add flour and ground almonds slowly, kneading lightly into a ball of dough. Place in the refrigerator for about 1/2 hour. When ready to bake, preheat oven to 325F. Remove dough from refrigerator and roll out to 1/4 inch thick on a lightly floured surface. Cut out in 2-inch rounds and place on lightly greased and floured baking sheets. Bake 15 to 20 minutes until golden brown. Carefully move to wire racks to cool. When cool, make sandwich cookies, with either orange marmalade, melted semi-sweet chocolate or dulce de leche (caramelized sweetened condensed milk) between the layers. You can roll the edges in finely grated coconut. |
Beef is a major food in Argentina, and our image of Argentina often includes the gaucho herding cattle in the Pampas region, although in reality nearly 90% of Argentinians live in an urban area.
Vegetable Beef Stew
Carbonada Criolla (car-boh-NAH-dah cree -OH-yah)
Heat in large saucepan:
3 T. oil
Brown in oil and discard:
1 large clove of garlic
Add to oil & sauté:
1-1/2 c. onion, finely chopped
2 tomatoes, chopped
2 green peppers, chopped
Add:
salt and pepper to taste
1 tablespoon fresh parsley, finely chopped
Remove vegetables from saucepan and set aside to be added later.
Add and brown:
1 pound of cubed stew beef
Add:
6 cobs corn cut in one-inch slices, or 1-17-ounce can of corn, drained
1/2 pound of pumpkin or butternut squash, cubed (do not use canned)
1/2 pound of white potatoes (1-2 medium), peeled and chopped
Return sautéed vegetables to saucepan.
Add:
beef, vegetable stock or water to cover
1 cup uncooked rice (not minute rice)
Cover and bring to a boil. Reduce heat and simmer 30 minutes or until vegetables are tender and meat is thoroughly cooked. Add ore liquid during cooking if necessary. This can be eaten alone or served over additional rice. This stew is often made with veal in place of beef, and cooks might substitute cassava (manioc) for the potato. |