Uruguay (12.8.22)
|
Recipes contributed by Isolda Crockett.
As Isolda has noted in previous sessions, Uruguay is a conglomeration of Italian, Spanish, Portuguese, and French influences, along with Maccabean Jewish, Arab, and Swedish -- and more! In spite of a fraught history of colonization and genocide of its indigenous people, Uruguay is now one of the most peaceful countries in South America. Located on the southeast edge of the continent, it enjoys a beautiful coastline and four distinct seasons: a cold, snowy winter and a pleasant spring, summer, and autumn. As we're approaching the holidays, Isolda described how Christmas is often celebrated in Uruguay. December is hot, so most people celebrate late at night, with a meal of roasted lamb or pork, shared with family and friends. Ice cream has a starring role in the festivities, as well! At midnight, people enjoy the tolling of the church bells and a fireworks display, teens and adults go to dances, and children open gifts (one from Papa Noel, the rest from family and friends). 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 2018. |
Focaccia con Pancetta y Romero
Feeling adventurous? Try cooking this on the grill!
Ingredients
Dough:
4 c flour
1 tsp salt
1 tsp garlic powder
1 tsp oregano
1 Tbsp rosemary
½ tsp thyme
1 Tbsp yeast
1 ½ c warm water
1 Tbsp honey
1 Tbsp olive oil
Toppings:
½ pound pancetta
½ pound Gruyere cheese
½ pound dried tomatoes
Instructions
Mix the dry ingredients for the dough in a bowl. Then add the warm water, honey, and olive oil, and mix well. When the dough is smooth, cover and let it rest for 1/2 hr in a warm place.
When ready to assemble, oil a rectangular or round pan, stretch the dough evenly, and let it rest a few minutes.
Cook the pancetta until it is cooked but not dry. Layer on top of the dough and bake at 375° for 20 minutes.
Immediately cover with the cheese and dried tomatoes. Serve.
Ingredients
Dough:
4 c flour
1 tsp salt
1 tsp garlic powder
1 tsp oregano
1 Tbsp rosemary
½ tsp thyme
1 Tbsp yeast
1 ½ c warm water
1 Tbsp honey
1 Tbsp olive oil
Toppings:
½ pound pancetta
½ pound Gruyere cheese
½ pound dried tomatoes
Instructions
Mix the dry ingredients for the dough in a bowl. Then add the warm water, honey, and olive oil, and mix well. When the dough is smooth, cover and let it rest for 1/2 hr in a warm place.
When ready to assemble, oil a rectangular or round pan, stretch the dough evenly, and let it rest a few minutes.
Cook the pancetta until it is cooked but not dry. Layer on top of the dough and bake at 375° for 20 minutes.
Immediately cover with the cheese and dried tomatoes. Serve.
Sopa de Lentejas (Lentil Soup)
Uruguay has a large cattle industry, and people tend to eat a lot of meat. This cozy, wholesome soup has its roots in Spanish Muslim culture, but you can see the Catholic influence in the addition of prosciutto. However, it can be easily adapted to be vegetarian; just leave out the prosciutto. If you like, try adding yams, cubed small.
Ingredients:
2 c large brown or green lentils
5 c water
1⁄4 c olive oil
1 large onion, chopped
1 large carrot, chopped
3 garlic cloves, finely chopped
3 ounces prosciutto, chopped
1 large tomato, chopped
1 tsp paprika
1 tsp salt
1⁄2 tsp pepper
4 c vegetable stock
3 bay leaves
1⁄2 c sherry
2 Tbsp red wine vinegar
Instructions:
Put the lentils in a medium pot with 5 cups of water and bring to a boil. Remove any foam and simmer for 15 minutes.
Meanwhile, heat the oil in a large skillet, then add the onions and carrots and cook over low heat until the onion is soft and golden.
Add the garlic and prosciutto and stir well, then add the tomatoes, paprika and salt and pepper.
Pour into the pan with the lentils and add the vegetable stock, bay leaves, and sherry.
Cover and cook for 20 to 30 minutes.
When the vegetables are tender. Add the vinegar just before serving.
Ingredients:
2 c large brown or green lentils
5 c water
1⁄4 c olive oil
1 large onion, chopped
1 large carrot, chopped
3 garlic cloves, finely chopped
3 ounces prosciutto, chopped
1 large tomato, chopped
1 tsp paprika
1 tsp salt
1⁄2 tsp pepper
4 c vegetable stock
3 bay leaves
1⁄2 c sherry
2 Tbsp red wine vinegar
Instructions:
Put the lentils in a medium pot with 5 cups of water and bring to a boil. Remove any foam and simmer for 15 minutes.
Meanwhile, heat the oil in a large skillet, then add the onions and carrots and cook over low heat until the onion is soft and golden.
Add the garlic and prosciutto and stir well, then add the tomatoes, paprika and salt and pepper.
Pour into the pan with the lentils and add the vegetable stock, bay leaves, and sherry.
Cover and cook for 20 to 30 minutes.
When the vegetables are tender. Add the vinegar just before serving.
Budin de Pan a la Uruguaya (Uruguayan Bread Pudding)
Isolda's grandmother's recipe. Enjoy it with a dollop of Uruguayan Conaprole dulce de leche.
Ingredients:
4 c cubed bread
3 c warm milk
2 eggs
1 1⁄2 c sugar, divided
1⁄2 tsp salt
1 Tbsp vanilla
Instructions:
In a bowl place the cubed bread, add the warm milk, and let it soak.
Beat eggs with 1/2 c sugar and salt. Add egg mixture to the milk and bread mixture and add vanilla.
Using a small stovetop pan, make a caramel with 1 c sugar and 1 Tbsp water. Melt the sugar until it is like a sauce, capable of coating the side of the pot. Then remove from heat.
Pour caramel so as to cover the bottom of an oven safe pan. (8” round pie pan is ideal. However other oven safe dishes work as well; just make sure that the pudding is between an inch and a inch and a half deep.)
Put the pudding mixture made in steps 1-3 on top of the caramelized sugar.
Bake at 325° F for 40 minutes. Serve warm.
Ingredients:
4 c cubed bread
3 c warm milk
2 eggs
1 1⁄2 c sugar, divided
1⁄2 tsp salt
1 Tbsp vanilla
Instructions:
In a bowl place the cubed bread, add the warm milk, and let it soak.
Beat eggs with 1/2 c sugar and salt. Add egg mixture to the milk and bread mixture and add vanilla.
Using a small stovetop pan, make a caramel with 1 c sugar and 1 Tbsp water. Melt the sugar until it is like a sauce, capable of coating the side of the pot. Then remove from heat.
Pour caramel so as to cover the bottom of an oven safe pan. (8” round pie pan is ideal. However other oven safe dishes work as well; just make sure that the pudding is between an inch and a inch and a half deep.)
Put the pudding mixture made in steps 1-3 on top of the caramelized sugar.
Bake at 325° F for 40 minutes. Serve warm.