In Peru, empanadas are a vehicle for almost every savory Peruvian dish, but if this is your first time making empanadas, you need to start with the classic — ground beef with olives and hard boiled eggs. And though empanadas can be baked or fried, nothing compares to baked empanadas just out of the oven. All you need to do is sauté a savory filling, shape and roll a little dough, put one inside of the other, and let them do their magic at 375°F. What are you waiting for?
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Monthly Archives: October 2011
Gazpacho
Gazpacho is my favorite Summer soup, and I had the pleasure of making some over the weekend to celebrate the warm weather in San Francisco with friends. After all, it’s only October and tomatoes are in season all month long. If you’ve never made gazpacho before, this simple recipe is a wonderful introduction to the flavors of Spain — and… Read more →
Semana Numero 39
A collage of coffee bag labels and logos I’ve been saving from my morning cafe con leche… Read more →