March 17, 2009

Flan de Queso

Posted by Chef Victoria under Catering by Victoria, Chef Notes, Food + Wine = Art, Recipes, Wine Pairing | Tags: , , , , , , |
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Flan de Queso, an authentic South American dulce.

Flan de Queso, an authentic South American dulce.

Un Favorito!!  Flan de Queso is a traditional dessert in South America.  This particular custard recipe is especially easy, and some have commented to me that it is “the best flan they have ever tasted.”  That being said, the recipe was found in a blog online at Seattle Bon Vivant.   I modified slightly to make individual servings for our event guests.  We also served the flan with fresh, ripe diced mango and tangy kiwi slices.  But what really made this dessert was the wine that was paired so perfectly with it.

Wine Suggestion: 2005 La Yunta Torrontes Tardio, La Rioja, Argentina

Flan de Queso (Cheese Flan)

Makes about 8-10 individual desserts.

For the custard:

1 can of evaporated milk
1 can of sweetened condensed milk
5  large eggs
8 oz softened cream cheese
1 teaspoon vanilla extract
1 Tablespoon orange liqueur or Grand  Marnier

For the caramel:

1 cup  sugar

Mix all the ingredients in a food processor until smooth. Set aside in the refrigerator while you prepare the caramel.

Slowly and very carefully melt one cup of sugar into a heavy bottomed stainless pan at medium high heat to get it started.  Lower heat to medium, slowly stirring sugar using a wooden spoon or whisk to incorporate small amounts of the sugar, making sure it is fully dissolved before adding a bit more.

Lower the temperature and cook until the sugar turns to a beautiful golden brown color but does not burn or gets too dark. Carefully but swiftly, as caramel hardens quickly, tip the pan around to coat the sides (away from you).

Pour the flan mixture in the caramel into lightly buttered or sprayed 6 ounce ramekins. Bake using the Bain Marie (water bath) Method in a 375F oven for about 20 minutes or until wooden skewer inserted near center comes out clean. Test doneness about every 3-5 minutes. It should be set but still a  little giggly.  Avoid over-baking the custard as they may crack.

Plated Flan de Queso.

Plated Flan de Queso.

Remove flan from oven and let cool slightly. Chill before serving.   Use a thin metal spatula and run it once around the inside rim before inverting the ramekin on to a serving dish.   The custard will have absorbed much of the caramel, but some may still run out and over the top.

 

March 9, 2009

Empanadas

Posted by Chef Victoria under Catering by Victoria, Chef Notes, Food + Wine = Art, Recipes | Tags: , , , , , |
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Empanadas de Argentina served at our most recent Food + Wine = Art Event.

Empanadas de Argentina served at our most recent Food + Wine = Art Event.

Empanadas are common in South America with the fillings varying by region.  Here is a recipe for the empanadas tipicas which I made for the Food + Wine = Art event in March, 2009.   These are the type of empanadas you might have if you visit Argentina.  These were an unexpected hit at our food and wine pairing event.  I think you will find them worth the effort and a surprise to your palate.

Empanada Dough

CHEF NOTE:  If you want to skip this step, you can purchase empanada dough disks at a local Latino market, if you are fortunate to have one near by.  If not, no problem.  This dough recipe is easy and delicious.  For main course, use 6″ disks, for appetizers, we made 3″ disks.

Makes about 10 (6” disks) or 20 (3” disks)

Dough Ingredients:

  • 1 egg + 1 egg white
  • 1 teaspoon vinegar
  • 3/8  to 1/2 cup cold water
  • 3 tablespoons shortening
  • 3 cups flour (plus a little more for kneading)
  • 1 teaspoon salt

CHEF NOTE:  If you have a food processor, this recipe is ideal for that.  It can also be made simply in two bowls and with your hands.

Process:

In a small bowl, whisk egg, egg white, vinegar, and 3/8 cup water.  Set aside.

In a second, larger bowl, combine salt and flour.  Cut shortening into flour until it resembles coarse meal.  Begin adding liquid mixture to flour mixture.  If you use the food processor here, have the machine on and pour liquid through feed tube.  Continue adding additional water until dough comes together into a ball.  Wrap dough tightly in plastic wrap and refrigerate  for 1 hour, before rolling out to allow the glutens to relax.

CHEF NOTE:  Dough can be refrigerated up to 24 hours, or frozen for up to 1 week. If freezing, allow to thaw completely before rolling.

Argentinean Empanada Filling

Make your filling ahead and cool for easy handling.

Ingredients:

  • 1 tablespoon caul fat or any other type of fat
  • 1 pound ground chuck or sirloin
  • 5 to 6 scallions, thinly sliced, white and green parts separated
  • 1/2 cup seedless raisins
  • 2 tablespoons dry oregano
  • 1 tablespoon crushed red pepper
  • 1 tablespoon ground cumin
  • 2 tablespoons Spanish sweet paprika
  • Salt and pepper
  • 2 roasted peppers, diced
  • Empanada dough discs
  • 10 green olives, pitted
  • 3 eggs, hard boiled and sliced
  • Oil, for frying – optional
  • 2-3 tablespoons milk, for sealing dough

Process:

Brown meat in cast iron pan with a few teaspoons of oil.  Add white scallion slices, and sautè until slightly browned. Add raisins and spices and cook until meat is cooked through. Stir in green scallion slices and roasted peppers. Let mixture cool.

Lightly flour your work table. Roll dough out and using a 2 1/2″ biscuit cutter, cut as many rounds as possible.  Before filling, give each a slight roll with the rolling pin.  Disk should measurely roughly 3″ in diameter.

Brush one half of each disk, along the outer edge with salted milk.  Scoop about 2 tablespoons filling into the center of each disk.  Add one egg slice and one olive in the center of the filling.  Fold over dough and crimp with a fork to seal.  Place on a greased baking sheet.

Chill empanadas for 15-20 minutes prior to baking in a preheated 400 degree F. oven.  Bake about 15 minutes or until pastry is golden brown.  Empanadas can also be deep fried for 3 minutes with the oil heated to 375 degrees F.

Serve immediately.


 

March 9, 2009

Arepas (cornmeal cakes)

Posted by Chef Victoria under Caffè Victoria, Catering by Victoria, Chef Notes, Food + Wine = Art, Recipes, restaurant | Tags: , , , , , |
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Arepas de Venezuela with Argentinean Beef a favorite item at our South American food and wine pairing event.

Arepas de Venezuela with Argentinean Beef a favorite item at our South American food and wine pairing event.

Arepas are a staple food in both Venezuela and Colombia. They are corn cakes, made from a special precooked corn flour. You can find this flour at most major grocery stores, labeled masa al instante. The brand I used is MA SECA  imagesThese simple, satisfying corn cakes are delicious with butter or cream cheese for breakfast, or as an accompaniment to any meal. Colombian arepas tend to be thinner than Venezuelan ones. The thicker ones are perfect for splitting and filling with cheese or meat. Arepas can also be grilled or deep-fried.

Ingredients:

  • 2 cups instant corn masa flour (maseca)
  • 1 tsp.  salt
  • 2+ 3/4 cups hot water
  • 2 Tbsp. melted butter
  • 1 Tbsp. Vegetable oil

Preparation:

Stir salt into flour, top with oil and butter.  Pour hot water over flour and mix as it thickens with a wooden spoon.  Dough should be covered and allowed to rest for 10  minutes.

Divide dough into 12 equal pieces.   Shape each piece into a smooth ball.  Flatten each ball between wax paper sheets or with the palms of your hands.  Disks should be about 1  inch thick and 3 inches in diameter.  Place shaped arepas on a baking sheet, covered with plastic wrap.

Heat up a cast iron skillet over medium heat. Place 3-4 arepas on the skillet and allow to cook 5-6 minutes, until gold brown.  Flip and cook another 5-6 minutes.  They should resemble an English muffin.

Place arepas on baking sheet and place in preheated 350 degree F. oven for 10-15 minutes.  Serve immediately.  Split horizontally and fill with shredded beef, black beans, and cojito cheese.

CHEF’S NOTE:  At home, we prepared these Columbian style (thinner) and cooked them 5-6 minutes on each side.  (Did not bake.)  We sliced them horizontally and filled them with fresh mashed avocado (seasoned with salt, pepper and a little garlic powder), fresh minced jalapeno with seeds removed, fresh cilantro, thinly slice grilled flank steak and grated cheddar.  Everyone agreed they were fantastic!  Plan on 2-3 per person, depending on how much you fill them with, and what you might serve with them.

 

February 27, 2009

Street Food is Neat Food!

Posted by Chef Victoria under Caffè Victoria, Catering by Victoria, Chef Notes, Food + Wine = Art | Tags: , , , |
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In South America, where the weather is agreeable, street food is common.  But just because it is plentiful and accessible, does not depreciate its deliciousness!  Touring about in Venezuela, Columbia, Argentina and Ecuador, you might stop into some of these street side carts.  In Ensenada, BC Mexico, many years ago, we had fresh fish tacos from a street vendor.  I’ve never had their equal since…and I have been looking.

Street food is economical, fresh and made from locally accessible ingredients.  Whatever is produced in abundance in the region, this is logically what they serve as “fast food” on the busy pedestrian venues. It’s a great way to get a “taste” of the local cuisine.  Since most folks are eating this food on-the-run, these morsels are typically packaged in a neat-to-eat way.

Street food vendors at night in Rio de Janeiro.

Street food vendors at night in Rio de Janeiro.

At the next Food + Wine = Art event on March 6th, we will be sampling some of this street fare.  One of the menu items is Arepas, from Venezuela.  These are the most common type of food found there from street vendors.  I didn’t quite realize this fact when I decided to put them on our menu.  But last night we made some, and I absolutely understand why.  They were beyond delicious!

We will have empanadas, another street food, which are common in Columbia.  Our dessert is a regional favorite, so it also promises to please us.  Our Argentinean Beef is tender and flavorful, and the barb-b-qued sausages are both items you might find from a street vendor in Buenos Aires.

You can probably tell that I am a bit excited for this menu and this event.  I know the wines (hearty reds and crystal whites)  will be memorable and I expect the food will pair so nicely with it, that it will be remembered also, not to mention craved!

If you have not yet signed up, there are a handful of spots remaining.  We hope that you can join us!  To make your reservation you can click HERE to be forwarded.  Scroll down.

When your chef is excited about the food he’ll be cooking, you can expect that he has passion about what he’ll be preparing.  A chef with passion creates delicious wonders!

~ Annonymous

 

February 24, 2009

Evening of South American Food and Wine, March 6, 2009

Posted by scooter4j under Catering by Victoria, Food + Wine = Art | Tags: , , , , , , , , |
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Lamb Kebabs with Rosemary Chimichurri.

Lamb Kebabs with Rosemary Chimichurri.

Another Update!

Here is the list of wines we had on Friday night:

with the Empanada de Carne Argentina

  • 2005 Santa Rita Reserva Chardonnay, Casablanca Valley, Chile

with the Ensalada  de Chile

  • 2007 Santa Rita Reserva Sauvignon Blanc, Casablanca Valley, Chile (was in bottle cooler)
  • 2008 Veramonte Reserva Sauvignon Blanc, Casablanca Valley, Chile

with the Grilled Chorizo

  • 2007 TaraPaca Carmenere, Maipo Valley, Chile (in the decanter)
  • 2007 MontGras Reserva Carmenere, Colchagua Valley, Chile

with the Argentinean Beef

  • 2006 Durigutti Malbec Mendoza, Argentina (in the decanter)
  • 2006 Trapiche Broquel Malbec, Mendoza, Argentina

with the Chilean Cazuela de Mariscos

  • 2007 Crios de Susana Balbo Torrontes, Salta, Argentina (in the bottle cooler)
  • 2007 Don Rodolfo Torrontes, Cafayate Valley, Argentina (with the black and yellow label)

with the Roasted Lamb Kebobs

  • 2007 Santa Rita Reserva Merlot, Maipo Valley, Chile

with the Flan de Queso

  • 2005 La Yunta Torrontes Tardio, La Rioja, Argentina (in the bottle cooler)
  • 2007 Elderton Botrytis Semillon, Australia

Special Wine

  • 2008 Crios de Susan Balbo, Rose of Malbec, Mendoza, Argentina

Update

Registration is now closed for this event.

Greetings!

On March 6 we continue our series of events bringing the foods and wines of specific wine-producing regions to our neck of the woods (since, given the economy, we can’t go *there*). This time we’ll be enjoying the cuisine and viticulture of South America.

South America produces a lot of very good wines, particularly Torrontés, Carmenère, and Malbec from Argentinan and Sauvignon Blanc and Merlot from Chile.  To go with these wonderful wines, Chef Victoria has found some inviting recipes – those of you who have previously attended know that she will amaze us as usual with her ability to produce great food regardless of the region.  It’s shaping up to be a quite pleasing evening :)

The menu and other bits of info are detailed below but there are some changes I want to highlight:

  • Payment must accompany an RSVP to reserve spots.
  • Because we are offering more beef, lamb, and, particularly, seafood with this South American menu the price per person is $5/person more than normal.

Cost/Registration

Registration is now closed.

When and Where

March 6, 2009, 7pm – 9pm
Caffè Victoria 1296-A Main Street, Windsor, Colorado

Menu

  • Empanadas de Carne Argentina (Pastry Pouches with onions, peppers and meat, garlic & cumin) - Chardonnay
  • Ensalada Chilean (Fresh tomato, onion, olive oil, lemon juice, salt & cilantro) – Chilean Sauvignon Blanc
  • Chilean Cazuela de Mariscos (seafood stew, tomato base, a little spicy) – Torrontés
  • Grilled Chorizo – Carmenère
  • Arepas de Venezuela (Cornmeal Cakes/Bread) – no specific wine as these will be eaten with other menu items
  • Cordero de la Barbacoa con Chimichurri (Roasted Lamb Kebabs with Potatos and Rosemary Chimichuri) – Merlot
  • Argentinean Beef (Flank Steak with garlic & red pepper flakes, cilantro & lime) – Malbec
  • Flan de Queso (cheese custard – similar to cheesecake with caramel sauce) – Late-harvest Sauvignon Blanc or late-harvest Semillon

For those of you who are new to our events let me provide a little explanation about how things work.

At the beginning of the event (which is informal, by the way), Victoria and I go through each of the menu items on the menu – Victoria describes the food, ingredients, and cooking details, and I explain why I recommended the wines I did and specific things to look for in the pairing. After that, we all get to eat great food and drink good wine and see how good food and wine can be together…. in other words, experience art.

A couple more things:

  • Space is limited to 24 people.
  • I’ll “assign” wines to people as they RSVP – one bottle per couple. I generally only assign the varietal, allowing guests to choose the specific bottling so that they can purchase a wine in their comfort zone – we don’t mandate that everyone brings an $80 bottle! – though if you want to, we won’t argue ;) That said, I’d say that guests typically spend between $20 and $25 per bottle.

If you have any questions or comments, please contact me at scott@foodpluswineequalsart.com.

NOTE: you must be 21 years of age or older to participate.

 

February 23, 2009

Chimichurri

Posted by Chef Victoria under Catering by Victoria, Chef Notes, Food + Wine = Art, Recipes | Tags: , , , , |
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Chimichurri is traditionally served over grilled meats in Argentina.  It also works quite nicely as a marinade.

Traditional Chimichurri served along side empanadas to give them a kick.

Traditional Chimichurri served along side empanadas to give them a kick.

Ingredients:

  • 1/4 cup coarsely chopped parsley
  • 3 tablespoons red wine vinegar or fresh lemon juice
  • 4 large garlic cloves, minced (2 1/2 tablespoons)
  • 2 tablespoons oregano leaves
  • 2 teaspoons crushed red pepper
  • Kosher salt and freshly ground pepper
  • 1/2 cup extra-virgin olive oil

In a food processor, combine the parsley, garlic, oregano and crushed red pepper. Plus, leaving some texture. Add vinegar.  Season with salt and pepper to taste.   Transfer the sauce to a bowl with a lid, and pour the olive oil over the mixture. Let stand for at least 20 minutes.  Stir before serving.

The chimichurri can be covered tightly and refrigerated up to 3 days. Bring to room temperature before serving.