Comments on: Empanadas with Swiss Chard, Ricotta and Bell Pepper http://hecooksshecooks.net/2009/11/empanadas-chard-ricotta-pepper/ cooking without fear Tue, 24 Jan 2012 00:34:21 +0000 hourly 1 http://wordpress.org/?v=3.0.3 By: Brittany (He Cooks She Cooks) http://hecooksshecooks.net/2009/11/empanadas-chard-ricotta-pepper/comment-page-1/#comment-1272 Brittany (He Cooks She Cooks) Tue, 01 Dec 2009 22:38:48 +0000 http://hecooksshecooks.net/?p=1830#comment-1272 <strong>Graciela</strong> — Ah yes, I have heard of your mother's class. I'm not in Buenos Aires anymore, but thanks for telling me about her recipe. I'm in Los Angeles now, which has many Latino markets that I'm sure carry lard :) Graciela — Ah yes, I have heard of your mother’s class. I’m not in Buenos Aires anymore, but thanks for telling me about her recipe. I’m in Los Angeles now, which has many Latino markets that I’m sure carry lard :)

]]> By: graciela bella http://hecooksshecooks.net/2009/11/empanadas-chard-ricotta-pepper/comment-page-1/#comment-1266 graciela bella Tue, 01 Dec 2009 02:02:19 +0000 http://hecooksshecooks.net/?p=1830#comment-1266 My mother teaches traditional empanadas Argentinas (in Adrogue, Buenos Aires), baked and fried, the type that are made in the north of Argentina are the fried ones and are so good! She came to visit me last week (in Miami), and for the first time I made her empanada dough! super easy and oh so tasty! In fact, it was a little hard to find the main ingredient in the supermarket, but we found it! it is called lard. In Miami is easy to find this element as supermarkets carry a lot of latin ingredients. If you want to read her recipe, we posted on the blog: http://try2cook.com/blog/2009/11/empandas-cooking-class-in-buenos-aires Her beef filing is very tasty. Saludos! Graciela My mother teaches traditional empanadas Argentinas (in Adrogue, Buenos Aires), baked and fried, the type that are made in the north of Argentina are the fried ones and are so good!
She came to visit me last week (in Miami), and for the first time I made her empanada dough! super easy and oh so tasty! In fact, it was a little hard to find the main ingredient in the supermarket, but we found it! it is called lard. In Miami is easy to find this element as supermarkets carry a lot of latin ingredients. If you want to read her recipe, we posted on the blog: http://try2cook.com/blog/2009/11/empandas-cooking-class-in-buenos-aires
Her beef filing is very tasty.
Saludos!
Graciela

]]> By: Lyndsey http://hecooksshecooks.net/2009/11/empanadas-chard-ricotta-pepper/comment-page-1/#comment-1221 Lyndsey Mon, 23 Nov 2009 18:59:47 +0000 http://hecooksshecooks.net/?p=1830#comment-1221 I love getting new empanada filling ideas. I live in Florida and we can get several brands of premade empanada dough. Usually in the freezer section. Your photos are good! I love getting new empanada filling ideas. I live in Florida and we can get several brands of premade empanada dough. Usually in the freezer section. Your photos are good!

]]> By: Brittany (He Cooks She Cooks) http://hecooksshecooks.net/2009/11/empanadas-chard-ricotta-pepper/comment-page-1/#comment-1107 Brittany (He Cooks She Cooks) Tue, 10 Nov 2009 15:44:09 +0000 http://hecooksshecooks.net/?p=1830#comment-1107 <strong>SarahKate</strong> — I'm in Buenos Aires right now, so I have several options of store-bought empanada dough. If you have an Latin market near you, they would likely have some chilled packages. I've never made it from scratch, so I can't recommend a particular recipe, but they abound online. Another option would be to experiment with other store-bought doughs. As I wrote in the post, the fun is finding new filling ideas and then wrapping it all up. Perhaps see what you can do with samosa dough or egg roll sheets (which would be a lot thinner...maybe double up?). Puff pastry dough is much flakier, but I can envision this filling with it. Good luck! SarahKate — I’m in Buenos Aires right now, so I have several options of store-bought empanada dough. If you have an Latin market near you, they would likely have some chilled packages. I’ve never made it from scratch, so I can’t recommend a particular recipe, but they abound online. Another option would be to experiment with other store-bought doughs. As I wrote in the post, the fun is finding new filling ideas and then wrapping it all up. Perhaps see what you can do with samosa dough or egg roll sheets (which would be a lot thinner…maybe double up?). Puff pastry dough is much flakier, but I can envision this filling with it. Good luck!

]]> By: SarahKate http://hecooksshecooks.net/2009/11/empanadas-chard-ricotta-pepper/comment-page-1/#comment-1106 SarahKate Tue, 10 Nov 2009 10:59:53 +0000 http://hecooksshecooks.net/?p=1830#comment-1106 Those look lovely. Where do you get the empanada dough? I wonder if there's any other type of dough I could substitute? Those look lovely. Where do you get the empanada dough? I wonder if there’s any other type of dough I could substitute?

]]> By: Brittany (He Cooks She Cooks) http://hecooksshecooks.net/2009/11/empanadas-chard-ricotta-pepper/comment-page-1/#comment-1083 Brittany (He Cooks She Cooks) Tue, 03 Nov 2009 05:10:43 +0000 http://hecooksshecooks.net/?p=1830#comment-1083 <strong>Olga</strong> — One of these things travels better than the other... ;-) But yes, these are on the healthier side, which is good since I live on my own and ate all 12 over the course of a few days. Still, next time, some get shipped to DC... Olga — One of these things travels better than the other… ;-)

But yes, these are on the healthier side, which is good since I live on my own and ate all 12 over the course of a few days. Still, next time, some get shipped to DC…

]]> By: Olga http://hecooksshecooks.net/2009/11/empanadas-chard-ricotta-pepper/comment-page-1/#comment-1082 Olga Tue, 03 Nov 2009 04:48:46 +0000 http://hecooksshecooks.net/?p=1830#comment-1082 ooh, those look so great! and healthy :) I'll make you a deal: you send me a few of these empanadas, and I'll share with you the salt I got from Marx foods! ooh, those look so great! and healthy :)
I’ll make you a deal: you send me a few of these empanadas, and I’ll share with you the salt I got from Marx foods!

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