Skip to main content

Empanadas a la Criolla, Uruguayan Wines, and Upcoming #TannatDay #EattheWorld

By


It's hard to believe that it's April. This year has flown by so quickly. And, yet, it doesn't really feel as if we've turned a corner on this corona pandemic. Not yet anyway. But, at least in my county here in California, the restrictions are loosening and we're looking at getting more shots in arms. So that, hopefully, the world will actually open back up and we can dust off our passports for some real travel.

Till then, I'm happy to travel by tabletop. Here we are in April for the fourth 2021 installment of our #EattheWorld project, being spearheaded by Evelyne of CulturEatz. Here's her challenge. 

This month, we are sharing recipes from Uruguay. Here's the #EattheWorld line-up...

About Uruguay...
from worldatlas.com

Here are some interesting facts we learned about the country that is the second smallest in all of South America.
  • 'Uruguay', in the Guarani language, refers to the Uruguay River and means ‘river of the painted birds’. The river starts in Brazil and ends in the Rio de la Plata Basin which forms the water border between Uruguay and Argentina.
  • In Uruguay, cows outnumber people four to one. There are only 3 million people while there are 12 million cattle.
  • In 2009, Uruguay became the first country to provide every school-aged child with a free laptop and wifi access.
  • Uruguay has one of the highest literacy rates in the world with 98.1% for adults.

Empanadas a la Criolla

Empanada simply means 'wrapped in dough.' And it appears that this is a classic in both Argentinian and Uruguayan cuisines. There are so many empanadas recipes and a diversity of flavors. But a little reading showed that the most well-known Uruguayan version is the Empanada a la Criolla whose main ingredient is spiced meat, onions, and boiled eggs.

Since Jake and I just posted a video on the #CulinaryCam YouTube channel for Empanada Day which was April 8th, I'm going to share that as my recipe for today's event.


For that video, we did an array of empanadas - both sweet and savory - with the same dough. You can get creative with your fillings.  

The Empanada a la Criolla is the same dough and the same filling as the 'carne' without the green olives!

Uruguayan Wines + Upcoming #TannatDay

I was a little sad that this posting comes before the event for Tannat Day in which I'll be writing about three new-to-me wines from Uruguay...along with food pairings. But I will share a few wines that I've poured in the past. Uruguay certainly isn't a country that comes to mind when you first think of wine.  However, the wines that I have tried from there have been spectacular!


Back in 2019, for February 2019's #WinePW event, I poured the Bouza 2016 "B6" Tannat with brined grilled quail. Read that post: here.


And I also poured the Bouza 2017 Albariño with linguine alle vongole. Read that post: here.

As I  mentioned, this post comes ahead of our #TannatDay celebration. But, if you're inclined, you can follow along with a live Twitter chat on Wednesday, April 14th at 2pm Pacific time. Just follow the hashtag #TannatDay and be sure to add that to anything you tweet so we can see it. Cheers!

Well, that's a wrap for the #EattheWorld exploration of Uruguay. Stay tuned for our focus feature for May. I can't wait to find out where we are headed by tabletop.

Labels:

Comments

  1. Margaret@Kitchen FrauApril 10, 2021 at 1:10 PM

    Your empanadas look wonderful - you've really got me curious to try making some for the first time! And your descriptions of the Uruguayan wines now really have me interested to try them, too. I'm not sure I've ever had one before. A whole new world of wines awaits!

    ReplyDelete
  2. A Day in the Life on the FarmApril 10, 2021 at 3:09 PM

    Great post Cam...tied in a lot of information. I love your videos, they just keep getting better.

    ReplyDelete
  3. Amy's Cookings AdventuresApril 10, 2021 at 8:31 PM

    These look amazing! I will have to try them sometime soon!

    ReplyDelete
  4. RebekahApril 11, 2021 at 5:27 PM

    Your empanadas are just beautiful!!

    ReplyDelete
  5. RadhaApril 13, 2021 at 4:05 PM

    The empanadas look amazing and loved to read the facts about Uruguay too. Thanks!

    ReplyDelete

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t
5 comments
Read more

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

By
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir
15 comments
Read more

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more