This week's Gutsy Cooks made empanadas and white bean soup. Both were a first for me.
The soup came together easily, especially since I took a shortcut with canned cannelloni beans, only because I forgot to soak them overnight. I'll make it again with dried beans and maybe not puree it so much with an immersion blender. The texture was ultra silky. Being a vegetarian, I left out the pancetta. It had a nice mild flavor.
I've always wanted to give empanadas a try. The dough didn't look promising at all after I pummeled it but surprisingly rolled out quite easily. I opted for spiced potatoes. I'll try this recipe again using a recipe for samosa filling, which is a favorite thing to order at Indian restaurants. I think it will work well with this dough.
So this was a fun challenge for me working with dough!
Good job! I'm not sure how this comes across in a picture, but the empanada dough looks very soft and flaky.
ReplyDeleteCongratulations, Vicki! I had a terrible time with this dough. Did you add more water than the 2 T. the recipe calls for?
ReplyDeleteMarie
Vicki.. what did you do? Because Marie and I had a total meltdown with the dough! Share!!!!
ReplyDeleteBoth the soup and empanadas look great. A spicy potato filling would work really well too. I love samosas too. I finally found a recipe for samosa dough that works great when baked. Here's the link for it in case you'd like to try it: http://www.aartipaarti.com/2009/11/04/aarti-paarti-ep-30-baked-samosas/
ReplyDeleteI used my own (made up) vegetarian samosa filling with that recipe but I followed the dough recipe to a T. I think buttermilk is the secret ingredient.
Both the soup and empanadas look great. A spicy potato filling would work really well too. I love samosas too. I finally found a recipe for samosa dough that works great when baked. Here's the link for it in case you'd like to try it: http://www.aartipaarti.com/2009/11/04/aarti-paarti-ep-30-baked-samosas/
ReplyDeleteI used my own (made up) vegetarian samosa filling with that recipe but I followed the dough recipe to a T. I think buttermilk is the secret ingredient.
Google ate my post, like I wish I ate that soup and empanadas.
ReplyDeleteSummarising - these look great and are convincing me I need to get that book. I had a look at it, but the format really put me off. I need to get over my cookbook snobbery.
Spicy potato empanadas sounds wonderful. I will have to try these soon. Yum!
ReplyDeleteVicki, they both looked good! Great photos too!
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