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.

Beef is the national dish of Argentina. There are huge cattle ranches in Argentina, and the gaucho, or Argentine cowboy, is a well-known symbol of Argentine individualism. Many dishes contain meat, but prepared in different ways. A favorite main course is parrillada, a mixed grill of steak and other cuts of beef. Grilled steak is called churrasco , a beef roast cooked over an open fire is called asado , and beef that is dipped in eggs, crumbs, and then fried is called milanesa . Carbonada is a stew that contains meat, potatoes, sweet potatoes, and chunks of corn on the cob. 

I decided to make Empanadas for dinner. The filling was delicious, but the pastry was a little too dry. I followed the recipe to the letter, but was somewhat disappointed by doughyness of the dough. I think I'll make them again and use a different dough recipe, or I may try this one again and reduce the amount of flour by a 1/4 of a cup.

                                                                                                    

                                                               Frying in the pan

    Cooling on the cutting board

Here's the link to the recipes - http://www.popular-traditional-argentina-food.com/chicken_empanada.html