Waldorf Salad is such a part of our culinary vernacular that it finds a home on holiday tables around the world.
It all began in March of 1893, on 5th and 33rd Streets in New York City--the location of the original Waldorf Hotel. Alva Vanderbilt threw a charity ball to fete the hotel's opening, drawing society A-listers from New York, Philadelphia, Boston, Baltimore and everywhere in between.
Another holiday favorite in Argentina and it's easy to know why--in the heat of a South American summer, nothing is as precious to the palate as a fresh tomato, picked at its peak. If you think that phrase is a mouthful, consider biting into one of these lovely, vine-ripened treats, stuffed with perfectly seasoned rice studded with bits of hard-boiled egg.
When it's summer and the appetite wanes from the heat, these tomatoes are the perfect small lunch or dinner, served with a bit of crusty bread, some cheese and a glass of chilled Torrontes. Alongside a holiday meal, it's a wonderful addition to heavier foodstuffs like Lechon, roast turkey, ham, and all the other side dishes; the stuffed tomatoes aren't overly filling.
Continue reading "Tomates Rellenos con Arroz--Rice Stuffed Tomatoes" »
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.
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
Continue reading "Lechon and more Argentinean Holiday Favorites" »
To use the old adage 'A picture's worth a thousand words' would be trite, but in this case, there's not much I can say beyond what you see in the photo above to convince you to get up from your computer, jump in your car, race to the closest deli and ask for a one-inch thick slice of Provolone cheese so you can make Provoleta as soon as possible.
