Argentinian Style Shabbat

Last week (Japanese-style Shabbat), one of our guests, Marcella, told us her mother was from Argentina. She said she went there to visit family and the food was great.
I prepared all the meals for thirteen people. Our family ( we were six), six girls who are learning here  for the year at Midrashot in Jerusalem, and another guest, Mark, who is here from England on a B'nai Akiva program. Knowing how my sons Eitan, Eli, and Bentzi, and Mark can eat, I think I really prepared for about seventeen or eighteen people.

Jewish Life and History

Today there are approximately 195,000 to 250,000 Jews living in Argentina. It has the largest Jewish population of any Latin American country. Most of the Jews live in Buenos Aires and most are Ashkenazi. There is a kosher MacDonald's in Buenos Aires.
The first Jews arrived in Argentina during the 16th century and were conversos (secret) Jews from the Spanish empire evading the Spanish Inquisition. After Argentina gained Independence in 1816, more Jews arrived from France, England, and Germany. In the 1880s Jewish immigration rose, with many Jews arriving from Eastern Europe.


For more information:
http://wander-argentina.com/jewish-argentina/
http://www.jewishvirtuallibrary.org/jsource/vjw/Argentina.html.

Food

Friday Night Dinner

Cazuela Gaucho Chicken Soup
Salad
Artichokes
Chimichurri Chicken Strips
Rice


Prepared for 18

Cazuela Gaucho Chicken Soup

This soup is a meal in itself. The recipe called for so many ingredients I could not fit them all in my soup pot. I ended up taking out some of the chicken pieces while I added other ingredients. I heated it up again on Friday night in two pots. Even thought the portions were large and filling, I served seconds and not much was left at the end.

My Cazuela Gaucho Chicken Soup recipe

Ingredients

• 2 whole chickens, cut into pieces
• Flour
• Olive oil
• 3 large carrots, peeled and chopped
• 6 potatoes, peeled and chopped
• 1 lb pumpkin or similar squash
• 3 sliced onions
• 2 grated cloves of garlic
• 1 tsp Hungarian paprika
• 1 bay leaf
• ½ cup red or white wine
• Chicken broth, several cups
• ½ cup uncooked barley
• 2 fresh ears of corn, cut into quarters
• 10 ounces frozen peas
• ½ lb frozen green beans
• 1 beaten egg

Preparation

1. Cut chicken into pieces. Set aside thighs, legs, and wings for the soup.
2. Remove most of the meat from the breast and use when preparing Chinmichurri Chicken Strips.
3. Use the remaining bones and necks to prepare a broth. Place in pot, add water, salt, and pepper. Bring to a boil and simmer for at least one hour.
4. Roll chicken pieces in flour to coat.
5. Add oil to a stock pot and brown the pieces. As you finish browning, remove the pieces from the pot and set aside.
6. Add more oil and brown carrots, potatoes, and squash.
7. Remove vegetables and add onions and brown for two minutes.
8. Add garlic and paprika and brown for two more minutes.
9. Add the chicken back in to the pot.
10. Add the bay leaf, chicken, broth, and wine. The liquid should cover the chicken and vegetables.
11. Cover and bring to a boil.
12. Simmer for at least 30 minutes until the chicken is cooked.
13. Add the remaining ingredients (barley, corn, green beans, and peas). You may have to remove some of the chicken pieces. You will add them back later.
14. Beat the egg in a separate bowl, then add to soup.
15. Allow to simmer at least 20 minutes.

(If you plan to serve the soup right away, add the pieces back or separate into two pots if needed.

I let the soup cool, then stored everything until I was ready to reheat for Shabbat. I reheated in two pots.)

Chimichurri Chicken Strips

 Although, beef is a staple in Argentinean cooking, it was not in my budget in Israel. I found this recipe. There were several recipes for chimichurri sauce, which is used on meat, so this seems to be the chicken version. 

On Thursday when I started cooking, our grill was already hot from our Yom Ha'Atzmaut  (Independence Day) cooking. Eitan cooked these chicken strips for us as well. When I served them Friday night, they were still good.

Original recipe 

http://www.food.com/recipe/chimichurri-chicken-strips-923541

My Chimichurri Chicken Strip Recipe

Ingredients

• 5 boneless chicken breasts cut into strips
• 1 cup parsley
• 3 cloves garlic
• 1/3 cup olive oil
• 1 cup water
• 1.4 cup red wine
• 2 tablespoons lemon juice
• salt and pepper
• 2 tablespoon fresh oregano
• 6 scallions

Preparation

1. Cut chicken breasts into strips and place in pan.
2. Combine all other ingredients in the food processor.
3. Pour over chicken.
4. Allow chicken to marinate in refrigerator at least four hours.
5. Grill chicken.

Artichokes 

Argentina is one of the world's largest artichoke producers. I ran out of time and just steamed ours. I found several grilled artichoke recipe.s 

Shabbat Lunch

Tomates Rellenos con Arroz--Rice Stuffed Tomatoes

Marinated Eggplant Receta por Berenjenas en Escabache
Argentinean Potato Salad
Puchero
Argentinean Garlic Chicken With Corn, Tomato and Parsley Sauce
Rice


Prepared for 18 

Marinated Eggplant Receta por Berenjenas en Escabache

I made this the Thursday night and it was fine on Saturday.
Original recipe:
http://fromargentinawithlove.typepad.com/from_argentina_with_love/2008/02/the-truck-drive.html

My  Marinated Eggplant Receta por Berenjenas en Escabache  Recipe

Ingredients

• 3 medium sized eggplants, washed
• coarse salt
• 1 cup vinegar (red wine or white)
• 1/2 cup water
• 1/4 cup olive oil
• 1/4 cup vegetable or canola oil
• 2 tbsp fresh parsley
• 2 tbsp fresh oregano
• 2 cloves grated garlic
• salt and  pepper to taste
• salt to taste

Preparation

(I just followed the actual directions!)

1. Trim the ends off the eggplant, cut in in half lengthwise, and then lay it flat side down and cut into 1/4  to 1/2 inch slices.  Put the slices layer upon layer in a roasting pan.  Salt each layer with coarse salt and let sit for 2 hours.  
2. Drain and rinse the eggplant.
3. Put the eggplant, the vinegar and the water in a  stock pot and bring to a boil.  
4. Lower the heat to a simmer and cook the eggplant until it takes on a translucent look, about 35 minutes. 
5. Meanwhile, combine the remaining ingredients in a bowl.  
6. When the eggplant has cooked through, drain off half of the vinegar/water and put the rest, along with the eggplant, in the bowl with the oil mixture.  
7. Mix well.  
8. Refrigerate.  

Tomates Rellenos con Arroz--Rice Stuffed Tomatoes

I prepared the stuffing on Thursday and then placed it in the tomato Saturday. It looked (and tasted great). The kids said I should save one so I could take a picture for the blog. 

Original recipe
http://www.fromargentinawithlove.typepad.com/from_argentina_with_love/2010/01/tomates-rellenos-con-arrozrice-stuffed-tomatoes.html

My Tomates Rellenos con Arroz--Rice Stuffed Tomatoes

Ingredients

• 2 cups white rice
• salt, to taste
• 1 cup fresh or frozen peas
• 2 tablespoons mayonnaise
• 2 eggs, hard-boiled and chopped
• 2 tablespoon fresh parsley
• juice of one lemon
• 13 tomatoes, tops and insides removed
• 13 green olives, for garnish

Preparation

1. On Thursday I prepared the rice, peas, and  parsley. I stored the ingredients in the refrigerator until Saturday morning. I also boiled the eggs and stored them in the refrigerator.
2. Saturday I added mayonnaise, salt, pepper, hard boiled eggs, and lemon to the rice. I prepared the tomatoes and then stuffed each one. I added the olive for garnish.

Argentinean Potato Salad

Original recipe

http://www.food.com/recipe/argentinean-potato-salad-306864

My Argentinean Potato Salad

 I am not sure they have asparagus in Argentina but this was an excuse to use mine since I did not want to add canned vegetables.

• Ingredients

  
  6 potatoes, peeled, boiled, and cubed
  4 hard-boiled eggs
  1 cups asparagus steamed and chopped
  1/4 cup mayonnaise
  2 tablespoon mustard
  chopped red pepper
  salt and pepper to taste

• Preparation

  Just mix all ingredients together.

Puchero

This is really a soup. Since I wanted more of a stew, I used less liquid than suggested in the original recipe. Since there were so many ingredients, I made this in two pots. There was a lot of food, and very good.

Original recipe

http://www.whats4eats.com/soups/puchero-recipe

My Puchero Recipe

This recipe includes Spanish chorizo. To make my own, I use ground beef and add spices.

Ingredients 

These are the ingredients I put in each pot.  So this recipe is probably enough for ten people.

• Oil for sauteing
• 1/2 onion chopped
• 3 gloves garlic
• 1 cup chopped tomatoes
• 1/2 cup chicken broth
• 1/2 cup water
• 8 chicken pieces (I used thighs and legs)
• half of the chorizo balls (see recipe below)
• 1 1/2 cups chickpeas (cooked)
• 1 potato cut into chunks
• 2 carrots
• 1 cup cabbage leaves 
• salt and pepper

Preparation

1. Saute the onion and garlic, 4 to 5 minutes.
2. Add tomatoes and cook, 4 to 5 minutes
3. Add broth, chicken, and chorizo balls. Bring to boil, then lower hear and simmer for about 1 1/2 hours or until meat is cooked and tender.
4. Add chickpeas, carrots, potatoes. and cabbage. Season with salt and pepper.
5. Bring to a boil again and then simmer about 1/2 hour more.

Spanish Chorizo Recipe

This is a good recipe for giving ground meat a sausage-like taste/

Ingredients

• 3/4 kilo ground beef
• 2 tbsp vinegar
• 1 tbsp hot paprika
• 1 tbsp cumin
• 1 tbsp chili

Preparation

1. Add spices and vinegar to meat. Let stand about 1 hour.
2. Roll into balls and add to soup or stew.

Argentinean Garlic Chicken With Corn, Tomato and Parsley Sauce

With the grill still hot and ready, Eitan grilled theses as well. I was afraid they would be dry after two days but with the sauce they were very good.

Original recipe
http://www.food.com/recipe/argentinean-garlic-chicken-with-corn-tomato-and-parsley-sauce-375465

My Argentinean Garlic Chicken With Corn, Tomato and Parsley Sauce Recipe

Ingredients 

Sauce

2 cups fresh parsley leaves 

6 scallions

8 garlic cloves, grated

1/3 cup white vinegar

2 tbsp fresh oregano

2/3 cup olive oil

3 tomatoes, seeded and diced

2 cups canned sweet corn

salt and pepper

Chicken

• 1 tsp salt
• 1 tsp pepper
• 2 tbsp fresh oregano
• 1 tsp cumin
• 4 gloves grated garlic 
• 6 boneless skinless chicken breasts cut into strips

Preparation

1. Sauce: Place parsley, scallion, onion, and garlic, with salt and pepper in food processor and process until finely chopped. With the motor running add the oil and vinegar. Pour into a bowl and add the tomatoes and carrots.
   
2. Chicken: Sprinkle chicken with spices. Grill.

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