{"id":10901,"date":"2021-07-02T04:40:05","date_gmt":"2021-07-02T08:40:05","guid":{"rendered":"https:\/\/wine365.com\/?p=10901"},"modified":"2021-07-02T12:53:57","modified_gmt":"2021-07-02T16:53:57","slug":"sobramesa-argentinian-food-tips","status":"publish","type":"post","link":"https:\/\/wine365.com\/stage\/sobramesa-argentinian-food-tips\/","title":{"rendered":"Sobramesa and Top 5 Argentinian Food Tips"},"content":{"rendered":"

Linger at the table a little longer with this vegetarian menu inspired by a food memoir with indispensable tips on Argentinian cuisine.<\/p>\n

When you decide to dish out your entire family for public consumption, there are only two things that could make it better: 1) Oprah 2) Recipes. Sobramesa<\/em>\u00a0<\/a>succeeds\u00a0by delivering an Argentinian memoir of food and love in 13 courses with heirloom family recipes.<\/p>\n

Linger At The Table A Little Longer<\/h1>\n

Sobramesa<\/em>\u00a0is the Spanish noun for \u201ctime spent being present at the table, lingering over a meal in conversation well after the food is gone.\u201d<\/p>\n

There is no English language equivalent for this shared time. But you are probably familiar with waiting for a check at a restaurant long after the dishes have been cleared and continuing the dinner conversation.<\/p>\n

The author,\u00a0Josephine Caminos Oria<\/a>, immigrated to the US as a child and settled in Pittsburgh, PA. Despite the long distance from their homeland, their family maintained their Argentinian culture through food and strong family bonds.<\/p>\n

Top 5 Argentinian Food Tips<\/h1>\n

While the focus of the memoir is on familial and romantic love, the tidbits I found most tantalizing were the indispensable tips on making authentic Argentinian food, which deepened my understanding of the cuisine.<\/p>\n

\"Argentinian<\/p>\n

#1 Eggs Are Not For Breakfast<\/h2>\n

Her: \u201cEggs for breakfast is utterly American. Most Argentines would be appalled.\u201d<\/p>\n

Her Hubby: \u201cYou know, when an Argentine makes you eggs before noon, it means they really love you.\u201d<\/p>\n

#2 Chimichurri Do\u2019s And Don\u2019ts<\/h2>\n
    \n
  • An authentic Argentinian chimichurri sauce must have: 1) water boiled with salt, 2) red wine vinegar, 3) extra virgin olive oil, 4) garlic cloves, 5) crushed red pepper flakes, and 6) loads of oregano and parsley<\/li>\n
  • DO NOT serve the chimichurri directly on the grilled meat.<\/li>\n
  • DO serve chimichurri on the side in a bowl.<\/li>\n<\/ul>\n

    Gaton always said you could judge someone\u2019s character by the chimichurri they served at an asado.\u00a0 In Argentina, each family had their own tried and true recipe, usually passed down from previous generations.\u00a0 To be considered authentic,\u00a0chimichurri\u00a0<\/em>had to include the basics\u2014salmuera<\/em>\u00a0(a fancy word for water boiled with salt), red wine vinegar, extra-virgin olive oil, garlic cloves, crushed red pepper flakes and loads of oregano and parsley.\u00a0 The rest was up to the asador\u2019s preferences and closely guarded family traditions.\u00a0 God forbid you bought it in the supermarket, or even worse-served chimichurri smeared over the just-grilled meat!\u00a0 That was sacrilegious.\u00a0 Each person, by the grace of God, had a right to dress his steak any way he wanted.\u00a0 Chimichurri belonged in a bowl with a spoon, and should be passed around for each person to do as they pleased.\u201d<\/p>\n

    Sobramesa<\/em>\u00a0by Josephina Caminos Ora<\/cite><\/p><\/blockquote>\n

    #3 Milanesas Are An Argentinian Food Staple<\/h2>\n

    Growing up, milanesas \u2013 breaded, thin slices of prim beef from the colita de cuadril sirloin roast \u2013 were always served at our family table when there was no one around to impress.\u00a0 If red meat wasn\u2019t your thing, chicken, soy or sliced eggplant milanesas took its place.\u00a0 This was the default dinner when mom and Dorita were too tired for ideas, but that didn\u2019t mean they worked any less.\u00a0 It took love, time and bloody knuckles to make one really good milanesa, nonetheless three dozen at a time \u2013 especially when your husband and sons could each down five in one sitting.\u00a0 Mom likened them to culinary food soldiers.\u201d<\/p>\n

    Sobramesa<\/em>\u00a0by Josephina Caminos Ora<\/cite><\/p><\/blockquote>\n

    They also pair with Malbec wine as her romance with her future husband was \u201cforged over milanesas, Malbec, and under the table rompings at sobramesa.\u201d<\/p>\n

    #4 The Secret To Spanish Tortillas (Egg Frittatas)<\/h2>\n

    Per abuela Dorita, the secret to tortilla \u201cis in the flip.\u00a0 If you time it correctly you\u2019ll get that soft, custardy center that keeps you coming back for more.\u201d<\/p>\n

    Second to mom\u2019s mushroom sandwiches, tortilla was comfort food par excellence.\u00a0 As a child, I\u2019d often find myself watching Dorita as she prepared it, first frying the potatoes and then the onions.\u00a0 I was always amazed how a couple of humble ingredients could transform into a nuanced and soul satisfying dish fit for a queen.\u201d<\/p>\n

    Sobramesa<\/em>\u00a0by Josephina Caminos Ora<\/cite><\/p><\/blockquote>\n

    #5 Do\u2019s And Dont\u2019s For Empanadas<\/h2>\n
      \n
    • \u201cStart the filling at least a day head of time, so the mixture can fully cool and congeal. This mixture is refrigerated at least 3 hours or overnight before adding the hard-boiled eggs.\u201d<\/li>\n
    • \u201cStore-bough tapas (pastry discs) makes equally just as good empanadas as those made with homemade dough.\u201d Try the La Saltena brand of\u00a0criollas<\/em>\u00a0or\u00a0sequitas<\/em>.<\/li>\n
    • \u201cThe empanada filling in itself is juicy, and the dried dough consistency soaks up the juices, creating a crisper finish.\u201d<\/li>\n
    • Adding raisins is as debatable as adding them to the carrot cake.<\/li>\n
    • \u201cA leak-proof seal is essential to mastering the empanada. Dorita always said a perfect\u00a0repulgue<\/em>\u00a0should have 16 to 19 crimps to make the perfect crescent shape.\u201d<\/li>\n
    • You MUST eat them with your hands. No knives and forks allowed!<\/li>\n<\/ul>\n

      A Vegetarian Argentinian Inspired Menu<\/h1>\n

      The book is divided into 13 chapters (courses) with 13 recipes from which I drew inspiration for a vegetarian menu:<\/p>\n

        \n
      1. Sopa pastina (Chicken soup with Pastina pasta noodles)<\/li>\n
      2. Mom\u2019s Thanksgiving Stuffing<\/li>\n
      3. Ensalada de palmitos con salsa golf (Hearts of Palm Salad)<\/li>\n
      4. Mom\u2019s Mushroom Sandwich<\/li>\n
      5. Tortilla Espagnola (Potato and Egg Frittata)<\/li>\n
      6. Milanesas (Beef Milanese)<\/li>\n
      7. Berenjenas al escabeche (Pickled Eggplant)<\/li>\n
      8. Empanadas al cuchillo (Knife-Cut Beef Handheld Turnovers)<\/li>\n
      9. Tarta pascualina (Spinach and Egg Easter Pie)<\/li>\n
      10. Lentejas (Lentils)<\/li>\n
      11. Ham and Cheese Sorrentinos (Bowler Hat Ravioli)<\/li>\n
      12. Vitel tone (Sliced Eye of Round in Tuna Sauce)<\/li>\n
      13. Noqui de ricota (Ricotta Gnocchi)<\/li>\n<\/ol>\n

        An Organic Vegetarian Inspired Menu<\/h2>\n

        Since there is no way I\u2019m making 13 courses, I settled for these 5 vegetarian dishes inspired by the book:<\/p>\n

          \n
        1. Pickled Eggplant<\/strong>\u00a0\u2013 apple cider vinegar, fresh garlic, dried oregano, avocado oil. The original recipe uses fresh parsley, but I still loved this dish and will be making it again.\u00a0 I have never had pickled eggplant, but the eggplant delivered a lovely crunch\u00a0akin to a cucumber pickle and a great alternative way to serve this vegetable.<\/li>\n
        2. Mom\u2019s Mushrooms\u00a0<\/strong>\u2013 on sweet potato \u201ctoast\u201d with thyme and olive oil. Yum!\u00a0 The baby portabellas I used had so much flavor, and the sweet potatoes too were out of this world.<\/li>\n
        3. Vegan Empanadas<\/strong>\u00a0\u2013 vegan puff pastry, rainbow swiss chard, green olives, onion, golden raisins, cumin, paprika, red chili flakes. I\u2019m patting myself on the back for this for not using beef because puff pastry can seriously make anything taste good.<\/li>\n
        4. Potato Tortilla<\/strong>\u00a0\u2013 eggs, russet potato, onion, black pepper. Hooray as I did get my tortilla to flip properly but my center could have been more custardy.<\/li>\n
        5. Ensalada\u00a0Mixta<\/strong>\u00a0\u2013 spring mix, navel oranges, avocado, lime juice, orange juice, avocado oil. I loved the the fresh citrus dressing instead of using a sharper vinegar.<\/li>\n<\/ol>\n

          \"Argentinian<\/p>\n

          I sourced organic ingredients for most of the items, and it made the whole meal just feel extra nourishing.<\/p>\n

          Now, how did this all taste with the Argentinian wines?<\/p>\n

          Wine Pairing With Bodega Norton Wines<\/h1>\n

          2019 Bodega Norton Chardonnay Reserve<\/h2>\n

          13.5% alcohol; $15<\/p>\n

          Sourced from vines that are 30-50 years old. Aged in French Oak followed by 3 months of bottle ageing.<\/p>\n

          Visual:<\/strong>\u00a0Pale yellow, subtle green hue, slightly hazy<\/p>\n

          Aroma:\u00a0<\/strong>Honeysuckle, apricot, talcum, baby powder, Sprite<\/p>\n

          Taste:\u00a0<\/strong>Kiwi, bee pollen bite, lemon peel. Would not have guessed it has 13.5% alcohol.<\/p>\n

          Pairing:<\/strong>\u00a0Particularly nice with the avocado\/citrus salad and sharpened the acid notes in the wine. Lovely with the egg tortilla for more lemon brightness. Handled the spice in the empanada and tempered the vinegar in the pickled eggplant.<\/p>\n

          2016 Bodega Norton Privada Family Blend<\/h2>\n

          40% Malbec, 30% Cabernet Sauvignon, 30% Merlot; 14.5% alcohol, $25<\/p>\n

          Sourced from 50-90 year old vineyards located in Lujun de Cayo.<\/p>\n

          Visual:<\/strong>\u00a0deep garnet red, pink rim, non-distinctive legs<\/p>\n

          Aroma:<\/strong>\u00a0leather, must, blackberry<\/p>\n

          Taste:\u00a0<\/strong>Cherry juice, concentrated, tastes much lighter and brighter than it looks<\/p>\n

          Pairing:<\/strong> With the mushroom toasts, it made the wine more perfumed and tart. Did not do so well with the sweetness of the sweet potato. Really nice with the Swiss chard empanadas; the little bit of spice tempered nicely with the wine.<\/p>\n

          \"White<\/h2>\n

          Now Go Make Love<\/h1>\n

          As the book emphasizes, food is a shared experience where relationships with family and lovers are forged. In the author\u2019s words:<\/p>\n

          Food, after all, has been the language of lovers since Eve offered Adam her forbidden fruit.<\/p><\/blockquote>\n

          So grab some vegetables from the Garden of Eden, and go love on your Adam or Eve over a home cooked meal.<\/p>\n","protected":false},"excerpt":{"rendered":"

          Linger at the table a little longer with this vegetarian menu inspired by a food memoir with indispensable tips on Argentinian cuisine. When you decide to dish out your entire family for public consumption, there are only two things that could make it better: 1) Oprah 2) Recipes. Sobramesa\u00a0succeeds\u00a0by delivering an Argentinian memoir of food<\/p>\n","protected":false},"author":48,"featured_media":10902,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[53,4],"tags":[12,370,371],"class_list":{"0":"post-10901","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-fresh-pressed","8":"category-wine-and-food","9":"tag-argentina","10":"tag-food-traditions","11":"tag-sobramesa"},"yoast_head":"\nSobramesa and Top 5 Argentinian Food Tips - Wine 365<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sobramesa and Top 5 Argentinian Food Tips - Wine 365\" \/>\n<meta property=\"og:description\" content=\"Linger at the table a little longer with this vegetarian menu inspired by a food memoir with indispensable tips on Argentinian cuisine. 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