Recipe: Argentine recipes (4)

Argentine recipes assembled by SueA
You were right Argentine recipes were hard to find in the usual places...hope these help :o)

Fruit Carbonade
(Meat, Vegetable, and Fruit Stew)
Serves 6
Buenos Aires-Sheraton Hotel Buenos Aires, Argentina
from The Sheraton World Cookbook

All the colors of a Latin market are present in this unusual peasant stew. It is not too sweet and not too spicy, allowing the separate flavors of the fruits and vegetables to be appreciated alone and yet together. Though the list of ingredients seems to go on and on, a closer look will reveal that the dishe is easily assembled and prepared

3 cups boiling water
11/4 pounds ground beef
2 tablespoons lard or uegetable shortening
1 cup chopped onion
1 green bell pepper, seeded and diced into 1/2-inch pieces
1 red bell pepper, seeded and diced into 1/2-inch pieces
1 small sweet potato, peeled and diced into 1/2-inch pieces
1 large cloue garlic, peeled and minced
1 tablespoon chopped fresh parsley
1/2 teaspoon paprika
1/2 teaspoon sugar
1/8 teaspoon cumin
1 teaspoon salt
1/8 to l/4 teaspoon freshly ground black pepper, to taste
3 cups Beef Stock (recipe, page 278)
1/2 pound zucchini, diced into 1/2-inch pieces; or 1/2 pound summer squash, diced into l/2-inch pieces
1 cup whole kernel com
2 tablespoons dark raisins
1 small firm but ripe peach, peeled and diced into 1-inch pieces
1 small firm but ripe pear, diced into 1-inch pieces
6 cups boiled white rice

Boil water in a large saucepan. Take pan off the heat. Add the ground beef, stirring to break the meat into little pieces. Let sit 5 minutes, stirring once or twice, until most of the pink disappears from the meat. Drain meat well, discarding the water.

Melt the lard (or shortening) in a large skillet over medium-high heat. Add the onions and fry 4 to 5 minutes, stirring constantly, until onions are limp and slightly brown. Mix in the blanched beef. Continue to fry, stirring constantly, until all liquid has evaporated from the pan and the meat is lightly browned, about 10 minutes. Scrape the pan frequently as you stir.

Lower the heat slightly; add the diced bell peppers, sweet potato, and garlic. Scraping and stirring continue cooking the mixture 5 or 6 minutes longer, until peppers and potatoes are somewhat tender. Add the parsley, paprika, sugar, cumin, salt, and pepper. Stir and fry 1 minute longer to enliven the flavors.

Pour hot beef stock into the pan. Add the zucchini (or summer squash ), whole kernel corn, and raisins. Simmer carbonade gently do not boil for 10 minutes. Add the diced peach and pear. Simmer 5 to 10 minutes longer or until all vegetables and fruits are just tender. Correct the seasoning to taste.

Put 1 cup hot boiled rice into each of 6 dinner bowls. Ladle the carbonade over the rice. Serve hot.

Zucchini and Tomato Egg Scramble
Buenos Aires-Sheraton Hotel Buenos Aires, Argentina
from The Sheraton World Cookbook
Serves 4

1/2 cup olive oil
1 small onion, chopped
2 cups diced zucchini
1/2 cup chopped tomatoes
4 eggs, beaten
Salt and pepper to taste
1/8 teaspoon oregano

Heat the oil and fry the chopped onions until tender and transparent. Add the diced zucchini and brown; the edges must show some color. Add the tomatoes, stirring, to blend well and help tomatoes dissolve a bit. Pour in eggs, beaten with seasoning, stirring until eggs are firmly set.
Serve immediately as a delicious accompaniment to beef, meat, or poultry dishes.
Ambrosia
Buenos Aires-Sheraton Hotel Buenos Aires, Argentina
from The Sheraton World Cookbook

Serves 6

1 cup sugar
1 well-rounded tablespoon comstarch
2 cups boiling water
2 whole eggs beaten with 2 egg yolks
4 tablespoons freshly made orange juice, strained
Pinch of grated nutmeg or uanilla, to taste
Optional: 2 tablespoons Grand Mamier
Garnish: Chopped nuts

Mix sugar and cornstarch in a small saucepan, stirring to make sure that ingredients are well blended to avoid lumps. Pour boiling water over mixture; continue stirring and slowly bring to a boil. Cook 3 minutes, and remove from the heat .
Beat together eggs with egg yolks, freshly pressed orange juice, and a pinch of nutmeg (or a little vanilla).
Stirring vigorously, pour the beaten egg mixture gradually into cornstarch preparation. Return pan to the heat and simmer gently 2 minutes. If desired, add the Grand Marnier just before taking Ambrosia off the heat.
Serve cold, in stemmed glasses and sprinkled with chopped nuts. Honey biscuits are a delicious accompaniment.

Argentinian Stew in a Pumpkin Shell
From LA Times California Cookbook

2 pounds beef stew meat, cut in 1 1/2-inch cubes
1 1arge onion, chopped
2 cloves garlic, minced
3 tablespoons oil
2 large tomatoes, chopped
1 large green pepper, chopped
Salt, pepper
1 teaspoon sugar
1 cup dried apricots
3 white potatoes, peeled and diced
3 sweet potatoes, peeled and diced
2 cups beef broth
1 medium pumpkin
Melted butter or margarine
1/4 cup dry sherry
1 (1-pound) can whole kernel corn, drained

Trim any excess fat from beef and cook with onion and garlic in oil until meat is browned. Add tomatoes, green pepper, 1 tablespoon salt, 1/2 teaspoon pepper, sugar, apricots, white potatoes, sweet potatoes, and broth. Cover and simmer 1 hour. Meanwhile, cut top off pumpkin and discard. Scoop out seeds and stringy membrane. Brush inside of pumpkin with butter and sprinkle lightly with salt and pepper. Stir sherry and corn into stew and spoon into pumpkin shell. Place shell in a shallow pan and bake at 325 degrees 1 hour, or until pumpkin meat is tender. Place pumpkin in large bowl and ladle out stew, scooping out some of the pumpkin with each stew serving.

Makes 6 servings.