From Argentina With Love

Ensalada Rusa--'Russian' Potato Salad

As its name suggests, Ensalada Rusa, Russian Salad, has its origins in Russia.  Over generations, it inched its way west to Spain, Portugal and Italy, and then made the jump to South America with waves of European and Russian immigrants.

At its most simple, it consists of boiled potatoes, peas, and carrots swathed in a generous helping of mayonnaise.  Served as a main dish, one can add  sliced hard-boiled eggs,  baby shrimp, cubed chicken or ham.  Some people add beets or asparagus; it's all a matter of taste. 

Pan Dulce--Panettone

 

Pan Dulce, the cylindrical bread studded with raisins and candied fruit is known here in the US by its Italian name, Panettone.  This Milanese bread is eaten on Christmas in not just Italy and the US, but in Argentina, Chile, Brazil, Peru, Bolivia, Uruguay and Paraguay.  Though its etymology and history are murky at best,  I'll recount my favorite legend from the myriad that claim ownership.

Lechon and more Argentinean Holiday Favorites

 Christmas came early for us this year (at least the dinner part, anyway!)  We invited friends Kazia, Carina and Julio, Ruth and Brit, and Larry to join us in celebrating an Argentinean Christmastime feast.  The dinner:  all of the traditional holiday favorites, Argentina style.  The menu included:

Shrimp Cocktail

Onion and Roquefort Empanadas

Pionono with Tuna, Roasted Red Peppers and Olives

Rice-Stuffed Tomatoes

Waldorf Salad

Ensalada Rusa

Lechon (Roast Suckling Pig)

Pionono with Dulce de Leche

Fernet and Coke

Plenty of Malbec
 

Milanesa--Schnitzel

 

Milanesa, as its known in Argentina, is the gastronomic version of Madonna (bear with me here): immensely popular around the world and constantly being reinvented.  While in Argentina it's called Milanesa, in Austria it's known as Wiener Schnitzel, and in the Southern United States it's called Chicken Fried Steak.  The same dish is known in Chile as Milanesa Kaiser or simply as Escalope.

And Milanesa has just as many costume changes as the aforementioned pop diva. Milanesa appears as Milanesa a la Napolitana (when covered in ham, tomato sauce and Mozzarella cheese) as Milanesa a Caballo (Milanesa with fried egg on top) and even in chicken and veal versions (Milanesa de Pollo and Milanesa de Ternera).  It's served as a sandwich (Sandwich de Milanesa) or can be stuffed (Milanesa Rellena).

Varenikis--Ricotta and Potato Dumplings

 
  
Varenikis, Varenykys, Pelmeni or варе́ники are what we in the US call Perogis--they're known by their Polish moniker here.  Whatever you call them, these dumplings will find a way into your heart and onto your favorites list at first taste.