So far, I've prepped pasta with gorgonzola cheese which I've found in need of a saucy cover up as this cheese is not a favorite, chopped salad, stir-fried some vegetables and added sweet and sour accompaniment to have with spring rolls and used up all of my beautiful yellow courgette in the pasta sauce. I also discovered a jarred korma sauce I'm planning to use with a large bag of mixed vegetables and some basmati rice later in the week.
For awhile now, I've wanted some baked rather than fried empanadas like the ones my mother made when I was a kid and thanks to a friend who pointed me in the direction of an Argentinian restaurant, I've finally found some. Growing up in Central America, these were a common food but one my mother baked particularly for parties. In this area, some restaurants fry them which I do not appreciate. My mother's were small, and basted with an egg wash which browned them nicely. The filling was usually a mince of beef, spices and peppers and the edges were crimped. Think savory turn-over and you're close.
It is fascinating to me how large a role food can play in one's childhood and how quickly one's memories and desires for certain tastes or smells can be re-ignited. I have no idea what pushed me toward this food after so many years. Interestingly, empanadas vary slightly from region to region. Those found here are generally fried and offer several different fillings including guava. The empanadas of Basque origin often contain a beef stew mixture and the ones I ate most frequently, whether out or at home were minced beef with an aroma that still makes me smile. Even the resident felines approve.
Image courtesy of Wikimedia
Until Next Time...
