Uruguay (7.2.18)
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Recipes contributed by Isolda Crockett.
Starting in the 1500s and 1600s, Uruguay was inhabited and influenced by a series of European countries and lost its indigenous population to genocide and disease. Today, it displays a diverse conglomeration of backgrounds, primarily French, Italian, Portuguese, and Spanish (our presenter has a grandmother from each of these categories!), as well as Maccabean and Swedish populations. This diversity is reflected in the cuisine, as you can tell from the mouthwatering menu we enjoyed at this program. Click here to download these recipes. Want to try more Uruguayan recipes? Click here for the archive from the program in 2017. Click here for the archive from the program in 2022. Click here for the archive from the program in 2024. |
Spaghetti Pasta
2 cups flour
2 large eggs (keep refrigerated until ready to use)
1⁄4 cup olive oil
3 Tb. Water
Measure the flour into the bowl of a food processor. Process for a few seconds to blend and aerate.
Add the eggs, one at the time. Add the oil and water.
Run processor for 1⁄2 minute.
Stretch and roll the dough very thin, then cut.
Cook in boiling water 2-3 minutes.
2 large eggs (keep refrigerated until ready to use)
1⁄4 cup olive oil
3 Tb. Water
Measure the flour into the bowl of a food processor. Process for a few seconds to blend and aerate.
Add the eggs, one at the time. Add the oil and water.
Run processor for 1⁄2 minute.
Stretch and roll the dough very thin, then cut.
Cook in boiling water 2-3 minutes.
Salsa Caruso
1 cup milk
3 Tb. cornstarch
2 cups heavy whipping cream
1 cup ham or prosciutto, cut very small
1 lb. mushrooms, cut very small (1/2”)
Seasonings: 1 tsp. salt, 1 tsp. pepper, 1⁄4 tsp. nutmeg
1⁄2 cup Parmesan cheese
Combine milk, cornstarch, and cream in a pot and mix well. Heat mixture gently, stirring constantly. When it thickens, add prosciutto or ham, mushrooms, seasonings, and cheese.
Serve over pasta.
3 Tb. cornstarch
2 cups heavy whipping cream
1 cup ham or prosciutto, cut very small
1 lb. mushrooms, cut very small (1/2”)
Seasonings: 1 tsp. salt, 1 tsp. pepper, 1⁄4 tsp. nutmeg
1⁄2 cup Parmesan cheese
Combine milk, cornstarch, and cream in a pot and mix well. Heat mixture gently, stirring constantly. When it thickens, add prosciutto or ham, mushrooms, seasonings, and cheese.
Serve over pasta.
Terrina of Carrots and Beets
3 beets
5 carrots
3 eggs
1 cup heavy whipping cream
1⁄3 cup cream cheese
1 cup parmesan cheese
Salt and pepper (to taste)
In separate pots, boil and mash the beets and the carrots.
To the bowl of mashed beets add 1 egg, 1⁄2 cup of the whipping cream, 1Tb. of the cream cheese and 1⁄3 cup of the parmesan cheese.
To the bowl of mashed carrots add the rest of the ingredients.
Oil a bread mold and pour in the mashed carrot mixture. Cover with the mashed beet mixture.
Bake at 350° F for 40 to 60 minutes.
5 carrots
3 eggs
1 cup heavy whipping cream
1⁄3 cup cream cheese
1 cup parmesan cheese
Salt and pepper (to taste)
In separate pots, boil and mash the beets and the carrots.
To the bowl of mashed beets add 1 egg, 1⁄2 cup of the whipping cream, 1Tb. of the cream cheese and 1⁄3 cup of the parmesan cheese.
To the bowl of mashed carrots add the rest of the ingredients.
Oil a bread mold and pour in the mashed carrot mixture. Cover with the mashed beet mixture.
Bake at 350° F for 40 to 60 minutes.
Postre Chaja
PIONONO
A very light vanilla cake.
3 eggs
½ cup sugar
1 tsp vanilla
½ cup flour
Beat eggs and sugar until creamy.
Add vanilla and flour; mix well and pour into a greased sheet cake pan (12”x16”x3”).
Bake for 10 minutes at 350° F.
Let cool completely.
POSTRE CHAJA
1 pionono (recipe above)
2 cups dulce de leche
Fresh peaches, cut into ½ inch pieces
2 cups heavy whipping cream
½ cup sugar
1 tsp. vanilla
Cover the pionono with dulce de leche. Spread the peaches evenly on top.
Beat the whipping cream with the sugar and vanilla, and spread it on top of the cake, or fill a decorating bag and do a decorative design over the peaches.
Serve cold.
A very light vanilla cake.
3 eggs
½ cup sugar
1 tsp vanilla
½ cup flour
Beat eggs and sugar until creamy.
Add vanilla and flour; mix well and pour into a greased sheet cake pan (12”x16”x3”).
Bake for 10 minutes at 350° F.
Let cool completely.
POSTRE CHAJA
1 pionono (recipe above)
2 cups dulce de leche
Fresh peaches, cut into ½ inch pieces
2 cups heavy whipping cream
½ cup sugar
1 tsp. vanilla
Cover the pionono with dulce de leche. Spread the peaches evenly on top.
Beat the whipping cream with the sugar and vanilla, and spread it on top of the cake, or fill a decorating bag and do a decorative design over the peaches.
Serve cold.