Seven Fires, Grilling the Argentine Way is an enticing collection of recipes from the famous South American chef Francis Mallmann. I have been browsing through it for the better part of a year, wondering what dish to make first.  The recipe for Una Vaca Entera, although fascinating, was just not going to happen. A partial list of the ingredients and equipment for that one:

1 medium cow, about 1400 pounds
1 heavy duty block-and-tackle attached to a steel stanchion set in concrete
2 cords hardwood logs!!

So, what to make? Pork Tenderloin with Orange Confit? Salt-Crust Chicken? As luck would have it, my garden gave me my cue – I had dozens of delicious moschato-type pumpkins that had voluntarily appeared, and Mallmann’s book had a recipe for Carbonada in a Pumpkin, a dish that is typically served in Argentina on July 9, its Independence Day, which happens to fall in the dead of winter in that hemisphere. I am not sure how out-of-season peaches and corn made their way into this stew, but they are phenomenal additions.

This dish did not bowl me over upon first tasting – it was good, but it lacked the wow-factor.  However, on day 2 it was sensational, so I have adapted the recipe to be made over one long day or two, so you can enjoy it at its best.

For the stew:
2 tablespoons extra virgin olive oil
4 ounces pancetta cut into ½ inch dice
2 bay leaves
1 fresh rosemary sprig
1 pound tender stewing beef, cut into ½ inch pieces
4 garlic cloves, peeled and smashed
Freshly ground black pepper
1 tablespoon red wine vinegar
1 cup finely chopped onion
½ teaspoon sugar
2 carrots, peeled and cut into ½ inch dice
1 cup dry red wine
1 large red potato, cut into ½ inch dice
1 sweet potatoes, peeled and cut into ½ inch dice
2/3 cup of chopped tomatoes with their juice (fresh or canned)
1 2/3 cup beef stock
1 ear of corn, husked and cut into 6 pieces
2 ripe peaches, pitted and quartered

Cooking the pumpkin:
1 medium pumpkin, approximately 4 pounds
Coarse salt
1 tablespoon unsalted butter
2 bay leaves
3 thyme sprigs
2 garlic cloves, smashed
6 black peppercorns
1/2 cup of beef broth

Garnish (optional):
2 tablespoons chopped green onions or parlsey

1.    In a large pot or dutch oven, heat olive oil over medium-high heat.  Add pancetta, 2 bay leaves, and rosemary and cook until the pancetta becomes translucent and renders it fat.
2.    Raise heat to high and add beef and 4 garlic cloves. Sprinkle with salt and pepper, then sauté until browned on all sides. Add the red wine vinegar and boil until liquid evaporates.
3.    Add onions, sugar and carrots, then pour in the red wine, bring to a boil for about 5 minutes, until the alcohol has cooked off.
4.    Add potato, sweet potato, tomatoes and beef stock and bring to a boil.  Lower heat to a simmer.  Add corn and peaches, cover pan and simmer until meat and vegetables are tender, about 15 minutes.  Remove bay leaves and rosemary and season to taste.
5.    Let cool, then refrigerate for 8 to 24 hours.
6.    3 hours before serving, remove the stew from the refrigerator and prepare the pumpkin: Preheat oven to 375°F. Slice off the top and remove seeds from cavity, creating a large bowl. Sprinkle interior with salt and stand the bottom in a roasting pan.
7.    Place the 2 bay leaves, thyme sprigs, 2 garlic cloves and the peppercorns in the pumpkin, then pour in the ½ cup beef broth. Cover with pumpkin top and place in oven.
8.    Roast for approximately one hour, until pumpkin is tender (test with skewer or fork through the side). Remove from oven and allow to cool a bit.
9.    Meanwhile, slowly heat the stew until bubbling.
10.    Empty out the pumpkin and set in upright in a deep platter (juices may leak, so you need a dish with sides). Spoon the stew into the pumpkin, sprinkle with garnish if desired, then place top on pumpkin and bring to the table.  Spoon into soup bowls, scooping a bit of the pumpkin flesh into each serving.

A nice rustic bread and an Argentinian wine, such as LaMadrid Bonarda or Norton Malbec Reserva, are the perfect accompaniments.

Music in the kitchen – Os Mutantes

Find this recipe, and hundreds more, at foodiekitchen.com

Blessed with an abundance of delicious Carmello tomatoes and a basket of colorful mini bell peppers, my thoughts turn to Basque Chicken, a satisfying fusion of French technique with Spanish flavors. The tomatoes and peppers melt into a delicious sauce accented by the smoky Spanish paprika.

I serve this with rice and a simple salad, paired with a Rioja such as Marques de Riscal, which I find at my local Trader Joe’s.

Poulet Basquaise (Basque Chicken)

2 tablespoons olive oil
4 ounces pancetta or serrano ham, cut in 1/4 inch dice
1 3 to 4 pound chicken, cut into serving pieces
Salt and freshly ground pepper
1 large onion, chopped
3 cups of chopped bell peppers, any color but green (quartered mini bells are perfect)
6 large cloves garlic, sliced
2 cups chopped tomatoes (can use one 15-ounce can diced tomatoes)
3 teaspoons Spanish (smoked) paprika, divided use
1/2 cup dry white wine
1/2 teaspoon crushed red pepper flakes
1/4 cup chopped parsley

1.    Heat oil in large skillet over medium-high heat. Add pancetta and sauté until browned.  Remove from pan and set aside.
2.      Sprinkle chicken pieces liberally with salt and pepper.  Brown chicken in same pan until golden, about 5 minutes per side.  Work in batches so as to not crowd the pan.  Remove and set aside with pancetta.
3.    Add onions, peppers, and garlic to pan, and sauté over medium heat until peppers are soft.  Add tomatoes (with their juice), wine, 2 teaspoons paprika and red pepper flakes and cook for 2 minutes.  Add back the chicken and the pancetta, then cover and cook over low heat for 20 minutes. The sauce should taste rich and melded.  Adjust seasoning with salt and freshly ground pepper, if desired.
4.    Sprinkle the remaining 1 teaspoon paprika over the chicken pieces.  Garnish with the chopped parsley.

Music in the kitchen – Groove Armada, Just for Tonight

BTW, my favorite Spanish paprika is Chiquilin Bittersweet Paprika, which is widely available in stores and online.Find this recipe, and hundreds more, at foodiekitchen.com

Previously posted:

Today I became obsessed with eggs, especially poached ones.

I had just taken a picture of the fresh eggs I get locally, planning on writing a post about the bounty in your own backyard, but before I uploaded the picture, I decided to check my Facebook.  Lo and behold, there is a post from my friend Michelle, chef extraordinaire, that says simply, “Need to remember to top more dishes with a poached or fried egg”. That one really set me off, and I couldn’t stop thinking about it (actually, it seemed to set a lot of people off – many comments were offered about how to best top with an egg). I love almost anything with an egg chapeau, will go right for that item on any restaurant menu, yet I so rarely do this at home.  Why, I don’t know.  So, perhaps to inspire myself, I list my memorable experiences of this treatment, along with some of today’s Facebook suggestions:

One of my favorite salads in the world is of French origin, consisting of Belgian endive, frisee, and duck confit, dressed with a vinaigrette and topped with a poached egg.  Bistro La Bastide in the Scripps Ranch area of San Diego makes one of the best I’ve had.

Eggs with Tomato Panzanella as served at Boulettes’s Larder in San Francisco. Blogger ouichefcook has a post about this dish here with a picture.   I have tried to recreate this masterpiece (doesn’t look too hard, does it?), and while I make something good, it does not compare to Boulette’s version. I dream about this one.

How about on top of pizza? Make a lovely pizza with some peppers and sausage, then top with some arugula and a sunny-side-up egg. Heavenly.

Michelle recommends “on a nice pasta with sausage and wilted greens, topped with parm reggiano”. Her rendition would be divine, but since we are a plane ride away from each other, I am not going to taste her version any time soon. I am going to have to work on my own recipe for this one (and of course, I’ll post the recipe).

Eggs dropped in soups got a few mentions on Facebook, from chicken soup to udon. All great ideas – drop it in right as you serve it.

A poached egg on top of sautéed spinach or steamed asparagus is like instant hollandaise (maybe better?) and easy enough for every day:

In case you don’t know, here is how to perfectly poach eggs:
In a deep skillet, bring 2-3 inches of water to simmering. You want to see tiny bubbles on the bottom the pan, but you don’t want the water rolling. The bubbles will keep the eggs from sticking to the pan.

Crack your eggs into a shallow bowl that will allow you to easily slip it into the water. Cracking them into a bowl first guarantees intact yolks, and provides an opportunity to remove any pieces of shell.

Using a large spoon, gently stir the water in circles, creating a bit of a vortex in the center:

Remove the spoon and drop the eggs into this vortex. Notice how the whites curl nicely around the yolks:

Cook for 3-5 minutes, just until whites set. The yolks should be runny for the dishes described above. Remove with a slotted spoon and enjoy.

Oh yeah, you can have poached eggs for breakfast, too:

Music in the kitchen – Ting Tings, We Started Nothing

This recipe and hundreds more at foodiekitchen.com

Picked up some lemon-saffron fettucine at Assenti Pasta.  I’ll freeze it, then use it later to make Lemon Pasta with Shrimp.

Purchased and immediately started devouring Sangak at Balboa International Market.  Also bought some smoky roasted peppers and fresh lemon basil.

Visited Marukai, where I bought some vegetable brushes in their home goods store, then sampled amazing tofu (House Brand) in the delightful grocery store.

Had some Swedish meatballs at Ikea after resisting the urge to remodel my kitchen with their inventive cabinets and accessories.

Browsed the fresh fish tanks, bought some Thai eggplants, baby bok choy and several noodle variations (fresh and dried) from the incomparable 99 Ranch Market. Lo Mein is on the menu this week!

I can’t wait for the next tour!Where shall we go?

The eggplant dish is even better when made ahead, allowing several hours for the flavors to meld.

1 large eggplant (1 1/4 to 1 1/2 pounds), halved lengthwise then cut in 1/2-inch slices
Salt to taste
3 to 4 tablespoons extra virgin olive oil, as needed
2 large garlic cloves, minced
1 1/2 pounds tomatoes, grated or peeled, seeded and chopped (or substitute 2 14-ounce cans of diced tomatoes, drained)
1 teaspoon sugar
Freshly ground pepper
2 tablespoons pomegranate molasses
1 can chickpeas, drained and rinsed
1 tablespoon lemon juice (optional)
2 to 3 tablespoons chopped flat-leaf parsley, or a combination of mint and parsley

1. Preheat the oven to 450 degrees. Line a baking sheet with foil, and oil it with olive oil. Lay the eggplant slices on top. Salt lightly and brush with olive oil. Place in the oven for 30 minutes until the eggplant is lightly browned and soft to the touch (the surface will be dry). Remove from the heat, and fold over the foil to make a packet around the eggplant slices. Allow them to soften and steam inside the foil for 15 minutes while you proceed with Step 2.
2. Heat 2 tablespoons of the olive oil over medium heat in a large, heavy lidded casserole or skillet. Add the garlic. Cook just until fragrant, about 30 seconds. Stir in the tomatoes, salt to taste, sugar and pepper. Bring to a simmer, and simmer uncovered over medium heat for 10 to 15 minutes, stirring often, until the tomatoes have cooked down and smell very fragrant.
3. Add the eggplant, molasses and chickpeas. Cover and simmer for another 20 to 30 minutes, stirring from time to time. The mixture should be thick and the eggplant should be very tender, melting into the mixture. Taste and adjust seasoning. Add lemon juice, if desired. Sprinkle on the parsley and/or mint, and serve. Alternately, allow to cool and serve warm or at room temperature.
Yield: Serves four to six.

Cucumber-Mint Salad for 2

1 Persian cucumber, very thinly sliced
1 tablespoon finely minced onion
1 teaspoon chopped mint (or more, to taste)
Pinch of sugar
1 teaspoon mild vinegar, such as rice or champagne
Freshly ground black pepper

Combine all ingredients and allow to sit for 20-30 minutes before serving.

Music in the kitchen – Gotan Project, Diferente

Find this recipe, and hundreds more, at foodiekitchen.com

I can’t help but be tempted by some of these foods (that’s one of my favorites pictured above-Shrimp Hacao from Fresh and Easy).  What do you think? From writer Anneli Rufus on HuffingtonPost.com:

“When TV dinners first entered American supermarkets in the mid-1950s, serving or eating them implied that one didn’t know how to cook” — full article here

I am in the enviable position of having a friend who doesn’t cook much and has the most amazingly productive lemon tree I have ever seen.  As the happy recipient of many of these lemons, I have taken up making marmalade, lemon curd, candied peels, and most recently, preserved lemons (so easy and so much better than store-bought).

Renee Shepherd got me interested in making tagines a few years back, and the preserved lemons are a key ingredient in many of those recipes.  However, one can only eat so many tagines, so I set out to find other ways to use preserved lemons.  I stumbled upon a Moroccan vinaigrette recipe that is fabulous and is especially good over our roasted mini-bell peppers.  This has become my go-to dish for potlucks and buffets. They are always a hit.

Roasted Baby Belles with Preserved Lemon Vinaigrette
Dressing recipe adapted from Cooking at the Kasbah by Kitty Morse

10-12 servings

You can make the peppers and the dressing up to 8 hours ahead, but don’t dress the peppers until ready to serve.  This is not a marinated dish; you want the contrast of the sweet peppers against the tangy dressing.

Leave the stems on the peppers so folks can just pick them up and pop them into their mouths.

2 pounds  mini bell peppers
4 cloves garlic, minced
1 tablespoon minced preserved lemon rind
1½  teaspoons ground cumin
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons minced fresh parsley
¼ cup olive oil
¼ cup fresh lemon juice

1.    Roast peppers: this can be done on a grill or under a broiler.  Spread peppers in single layer directly on a grill or on a baking sheet under a broiler, expose to heat source, and turn as skin begins to blacken and blister.  Place roasted peppers in a paper bag to sweat for 10 minutes.
2.    Peel peppers.  Since the mini bells have tender skins, it is not necessary to peel completely – just remove large blackened pieces of peel.
3.    Place on a serving platter in a single layer.
4.    Make dressing: whisk together remaining ingredients, or put in a jar and shake.
5.    Pour over peppers and serve at room temperature.

You have to love Super Bowl Sunday. Team rivalry, half-time entertainment, good company to watch the game with, and excellent food! Here are some recipes that are sure to kick off your day of sports with a bang. Click on any of the titles or pictures to take you directly to the recipe page on our website.

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Pork Spareribs with Rum Barbecue Sauce: No matter what, ribs will always be a hit at parties because they are fun, require no silver-ware, and taste down-right amazing.

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Savory Roasted Prime Rib : Perfect for those meat lovers out there. A nice smoky and savory flavor. This dish also makes great sandwiches and leftovers.

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Potato Salad is always a hit whether you are at home or tailgating before a game. We have two recipes for you. Old-Fashioned Potato Salad is a traditional potato salad like grandma used to make.  Picnic Perfect Potato Salad with Arugula Pesto puts a twist on the old and brings in some of the new.

Old-Fashioned Potato Salad

Picnic Perfect Potato Salad with Arugula Pesto

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Chicken and White Bean Chili: Simply put, this dish is a crowd pleaser. A great contrast to the traditional chilis out there. This recipe has a creamy texture and a slightly smoky flavor.

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Nectarine and Arugula Salad: Sweet nectarines work wonderfully with sharp arugula (baby spinach or mixed greens can be substituted for arugula).

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Cowboy Caviar is a fancy name for a great dip loaded with Indiana corn, whole black beans and avocado.  It will disappear quickly, so make plenty.

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Barbecued Chicken, Onion and Apple Pizza is exotic and like no other pizza, but still satisfies that pizza craving. Why call for delivery when you can have it this good?

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Dijon Crusted Chicken Wings can be served at room temperature, making them a great take-along dish.  These are again and again a favorite of Foodie Kitchen followers.

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Congo Bars are the perfect party sweet treat. Melt in your mouth goodness, easy to make, yet a bit unexpected – not quite a brownie, not quite a cookie.

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No matter who you are rooting for, or what your tastes, you are sure to find a recipe that strikes your fancy on foodiekitchen.com. Can’t find what you are looking for? Write to us, we”ll help.