When my April issue of Cooking Light came I was surprised and delighted to see one of the articles was about an Empanada Bash by Sandra Gutierrez. I’ve never tried making my own but we have always enjoyed them when eating them out and my grown children made some for us once.
I really thought they’d be hard to make but Sandra guides you through making the filling and the dough. The dough was a surprise as is uses white wine to give it a yeasty flavor and is made a bit more healthy by using a mixture of all-purpose and whole wheat flour.You can make the dough and cut your disks, then keep in the fridge till ready to fill and form your empanadas. You can also make the filling the day before as it needs to rest in the fridge for at least two hours and up to over night. There are two recipes for the filling Zucchini, which I hope to make later, and Ropa Vieja, that I made this time. Sandra includes tips for freezing and baking later and how to form the empanadas. Both are very useful tips and made it easy to make these at home.
Also included in the article is a drink recipe Rum-Spiced Horchata which sounds delicious and was a staff fave of the magazine. Maybe I’ll try this at a later date as well as the Chipotle Yogurt Dressing which sounds perfect for a salad dressing to accompany a Latin inspired meal . I did made the Sweet and Sour Vegetable Escabeche which was pretty good especially with the empanadas, but we thought it had a bit much olive oil for our tastes. I decided to make some Mexican Rice as well as some re-fried beans to go with our meal. The rice recipe is from Paula Deen and found on the Food Network Site. It called for cheese, but we wanted our rice without it. This was a tasty dish but we thought it needed a bit more spice and maybe some more tomatoes.
The Empanada Bash recipes would make for a great entertaining menu, as it says in the magazine most of the recipes can be made ahead, so you can spend more time with your guests.
On a side note Sandra Gutierrez is going to be the June author featured on Cook the Book with Denise and Jenni on Facebook and Blab. I’m so looking forward to cooking along with all of them as these cook alongs are so much fun. Chef Dennis is the moderator at these events on Blab and keeps things running smoothly. If you watch live you can ask questions and make comments. There is even an open spot if you’d live to pop in live to ask your question or show your dish. If you like to try new recipes and want a chance to win a copy of one of Sandra’s wonderful cookbooks come join us. All you have to do is make the featured recipe, (recipe is always provided a little ahead of time), then post a picture of your finished dish on the Facebook page.
April’s Cook the Book has also been announced and will be a fun event with the Sweet Potato Restaurant in Winston-Salem’s, co-owners, Chef Stephanie Tyson and Vivian Joiner. We will be cooking from Stephanie’s newest book Soul Food Odyssey. More about the Sweet Potato ladies in another post. Be sure to check out the link to find out more information about Cook the Book and you can even find links to past events which you can watch on Blab to see what fun you’ve been missing.