Argentine Cooking Class
May 16th, 2010If you have the opportunity to take a cooking class at Central Market, do it. We attended COUPLES: STEAKS ON THE GRILL, during their Passport Argentina celebration. Naturally, everything was Argentine themed.
Besides learning to make specific dishes, we also learned cooking techniques such as the proper way to hold a knife, core a bell pepper, crack and chop fresh garlic, season a grill, know by touch how well-done a steak is, etc., etc. The little tips and tricks alone made the class worth it.
Our appetizer was Crudites with Romesco Dip. The dip included toasted almonds, garlic, cayenne pepper, red wine vinegar, and a couple other seasonings. We then had zucchini, tomatoes, cauliflower, and mushrooms to dip and eat as we made the rest of the meal.
Then we prepared the burnt tomatoes, which are exactly what they sound like. Tomato halves, olive oil, black peppercorns, salt, and fresh oregano leaves. The tomatoes were seasond and placed in a pan until the cut side started to burn. Then they were taken off the heat and drizzled with freshly chopped oregano. Yum. We then made our Chimichurri sauce and Crillo salsa to put on the steaks.
The steaks were thick-cut ribeyes. But this wasn’t just any ribeye. These were imported from Argentina. Argentina eats a LOT of beef! Because they are highly self-sustaining, they don’t export much of what they grow and raise, so this beef is a rare treat in the US, as are many Argentine products. You could tell the difference in the meat just by the dark, rich color. And, man was it ever tender!
For desert we made Orange Flan, with whipped cream (it took 3 of us to finally get it thick enough…use an electric mixer next time!), and orange supremes (how the orange was cut…interesting). The whip cream was awesome because we added vanilla. Our instructor did give us an interesting bit of information about vanilla and using it in recipes. It seems vanilla is about 35% alcohol by volume. Bourbon and several other liquors are about 40%, so you can substitute it in a 1:1 ratio in any recipe that calls for vanilla.. I might have to try that some time.
Not only did we have some great food and wine, but we learned a lot. Because Central market is having Passport Argentina, they have a lot of items that will only be available for a limited time. One is the Alfajor, the favorite cookie of Argentina. Double yum! The one we had was coated in chocolate with dulce de leche in the middle. I may move to South America. We bought a couple of boxes of the cookies (last ones) and a big ‘ol jar of the dulce de leche that we can put on all kinds of stuff. We also picked up a bottle of the red wine, Tapiz Malbec, as it is one of the best I’ve had.




I read a post tonight on
Marriage is not always easy. It is not a ride you get on and expect it to operate on it’s own course. Being married means work. Stop right there! I know what you are thinking. “He called marriage work! Work is bad! He doesn’t like being married.” Wrong! I absolutely LOVE being married and wouldn’t trade it for anything in the world. But the marriage ride needs constant maintenance, just as a ride at Six Flags does.
I am currently reading The Tipping Point by Malcolm and one section deals with memory in an interesting way. Gladwell states that “An awful lot of what we remember is actually stored outside our brains.” He says we don’t memorize all the phone numbers we need because we memorize where to look them up. But he then goes on to describe how we use other people, such as our spouse, to extend the power of our memory.

