Baked Empanadas

In nearly every culture, there is a recipe for savory filling wrapped in dough.  There's ravioli in Italy, dim sum in Hong Kong, pasties in Great Britain (and Michigan), and empanadas in Spain. Traditionally deep fried, we have experimented with a baked empanada for years.  This is our fine-tuned recipe.  The crust is tender and tasty.  It could be filled with any manner of filling including sausage, spinach, or crab.  The mushroom walnut combination below is particularly tasty.  The process is the same no matter what you choose to encase in an empanada:

Make the yeast dough and set it aside to rise.  Meanwhile, make the filling and allow it to cool.

When dough is double in bulk, punch down and divide into eight parts for lunch-sized empanadas.

Roll the dough into a very thin, about 1/8 inch, circle.

Pile filling and grated cheese on the lower half of the dough.  Pull the dough over top so edges meet.

Pinch and twist the dough all around the edges to seal.

Add an egg wash if desired.  Bake on a cookie sheet until browned on top.  Allow to cool slightly before eating.

[print_this] Baked Empanada Recipe, in Alex's words makes 8 servings 1 hour active cooking time, 2 hours rise.

The dough -

1 cup water

4 TBSP Butter

2 TBSP Olive oil

3 cloves garlic minced and sauteed lightly in olive oil

1/4 cup milk

1 TBSP Yeast

2 TSP Sugar

1.5 TSP Salt

3 - 3.5 cups flour (an equal mix of all purpose, white whole wheat, and bread flours is ideal)

1. Melt butter in water.  Heat the water and butter so that the final liquid mixture is nice and warm, about 110 degrees F.

2. Stir in oil, milk and yeast.  The warmth makes the yeast amorous and puts it in a reproductive mood.  Add sugar.  Stir thoroughly, an let the yeast get its groove on for 5 minutes.

3. Add the sauteed garlic.

4. Next stir in the flour and salt.  Add extra flour if the dough is still sticky.

5. Knead the dough for 10 minutes in a kitchen aid or by hand until smooth, elastic and as stretchy as Liberace's unitard.

6. Allow to rise in a warm place until double in bulk, approximately 1 1/2 hours.

The filling -

1 pound crimini mushrooms - diced small

1/2 large red onion

4 large cloves garlic minced

1/2 cup finely chopped walnuts

2 TSP Paprika

1/4 TSP Cayenne Pepper

1/3 cup red wine, split into two equal portions

salt

pepper

1.Saute the garlic and onions lightly in butter, olive oil or bacon lard.

2. Add the walnuts and then the mushrooms.  Add paprika, cayenne and salt/pepper to taste.

3. When the mushrooms start releasing juices, add half the wine.  Let cook down, stirring occasionally.

4. After 15 minutes, add other half of wine.  Cook for 2 more minutes and then let cool.

The pies -

risen dough

filling

2 cups shredded queso blanco

1. Punch down down and let rest for five minutes.

2. Divide dough into eight pieces, then roll flat and round.

3. Spoon approximately 1/2 cup cooled filling onto bottom half of each dough circle.

4. Sprinkle liberally with the cheese, then fold dough over to make a pocket around the filling.

5. Crimp or fold edges to seal.  Brush with an egg wash if desired.

6. Bake on a cookie sheet for 15 minutes at 350 degrees F, or until the pies are browned and done.  Don't bite right into them unless you want oral third degree burns.

Note: Empanadas can be filled, wrapped, and frozen on a cookie sheet before baking.  When ready to bake, thaw completely and bake as directed.

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Added to Hearth And Soul blog hop Vol. 27

Snow Days in the Winter Edible Columbus

Are you wondering how to keep your family interested in local foods this winter? Read my Young Palates article, Snow Days, in the most recent Edible Columbus! Pick up a free paper copy of this beautiful magazine at select advertisers listed on the Edible Columbus website.

Happy Turkey Day!

Here's the only turkey we cooked this year:

It's an eggy buttery bread shaped like a turkey, entirely Lil's idea.

Thinking about thanks, read Teacher Tom's As Big As That Perfect Everything.  He eloquently describes how rote 'thanks' is meaningless compared to the childlike understanding that we're all in this world together, all thankful for all being.

What Food Says About Class In America is another good read for this day of feasting.

May your meals be delicious and fulfilling today!

PS.  Don't forget to save the turkey bones and make stock.  You can even offer to take it off the hands of your hosts and share the bone broth with them.

Be Thankful for the Whole Bird: Make Turkey Stock

We at Hounds in the Kitchen have many things to be thankful for this year: family and friends, a garden that filled our pantry with home canned goods, a dog finally healed, and new projects like cider pressing.

On Thanksgiving, especially, we are thankful for animals that give their life to feed us.

In turn, we use every bit of the nutritious goodness in each animal we cook. When we buy, brine, cook, and carve a turkey, we first enjoy the meal.

Afterward, we consider the gift left in the carcass: turkey stock makings.

To release the final delicious tastes and nutrients from the bones, use a cleaver or kitchen shears to chop the bones into manageable pieces. Break the breastbone, and un-joint all previously joined bones. (If you aren't ready to make stock, bag all the bones in a ziploc and store in the freezer until you want to proceed.)

Brown them in a large stock pot (or roasting pan or deep skillet) over medium heat with a little olive oil for fifteen to twenty minutes.

Add water to cover, one to two roughly chopped onions, a few bay leaves, and a tablespoon of salt. (If your bird was heavily or lightly salted to begin with, adjust salt here.) Bring to a simmer.

Move the pan to the oven and cover it. Cook at 200 deg F for six to ten hours or overnight. The oven is preferable to the stove top because it keeps the water just at simmering.

Cool and strain the bones, herbs, and onions from the bone broth This stock method releases the gelatin from the bones, creating a stock with creamy smooth mouth feel and rich deep flavor.

Keep broth refrigerated and use within a week or freeze for an indefinite time period. We freeze stock in two to four cup portions to always have a ready source for soup and braising recipes.

Homemade turkey stock is not only useful and delicious, it is the best way to show thanks for the whole bird.

From our family to yours, Have a very happy Thanksgiving

A Homespun Pomegranate Party

The Invitation:a dairy-free family party featuring pomegranates in made by hand decor and menu items

Click on pictures to enlarge for more detail and visit the Flickr set for outtakes.

The Decor:

fresh pomegranate holders for hand rolled beeswax candles

hand cut pomegranate paper place mats

Stevens family silver, set by Lillian

The Lesson: Lillian, age five, tells how to open a pomegranate

Lil showed her aunts how to open a pom too, with some interference from the big hound Devie.  Watch those videos on our youtube channel.

The Meal: home-hunted squirrel rillette, pomegranate cranberry compote and danish goat cheese on homemade bread points

citrus marinated local tatsoi salad with pomegranate arils

pomegranate glazed Red’s pork shoulder over pan fried polenta squares

rustic Ohio apple pomegranate pie

The Drinks: harvest sunset (tequila, nectarine pomegranate juice, homemade grenadine)

pomegranate mulled wine

homemade pomegranate cordial

The Take Aways: Fresh California pomegranate season is October through January. Use the fresh arils during the winter to brighten up winter meals.

Choose pomegranates based on weight, as heavier poms have more juicy arils.

Pomegranate arils are packed with healthy benefits including polyphenol antioxidants, iron, and fiber.

Store pomegranates at room temperature for up to one month or in the refrigerator for up to two months.  Because poms can be stored at room temperature, they are useful as a unique edible decorations on a table-scape.

Excess fresh pomegranate arils can be frozen or made into delicious pomegranate cider if you happen to have a cider press.

Hand made dishes featuring pomegranates are a seasonal treat best enjoyed with family and homespun beauty.

Disclosure: POM Wonderful provided pomegranates, juice, apron, and POM logo materials for myself and my guests.  POM is awarding prizes to ten party hosts.  All non-pomegranate ingredients were purchased by me and all recipes are my own.

Represent Columbus in the James Beard Nominations

Central Ohio is home to many fantastic restaurants.  Those of us who live here know it is as difficult to choose a spot for a date night from the many great options as it is to name a favorite child.  Well, except for those of us who only have one child...I guess that isn't a great simile...

Outside of our happy heartland,  Columbus restaurants get little love.  It took six months of badgering after the airing of a No Reservations episode about the heartland for Cleveland based food writer Michael Ruhlman to visit our fair city.  When he did, he declared that "Columbus exceeds Cleveland as a worthy food destination.  And what that means is that Ohio itself has become an awesome food state."

Now is your chance, our chance, to shine the light on outstanding Columbus restaurants: the James Beard Awards are accepting open nominations through December 31.  Here is my voting slate -

Outstanding Restaurateur: Liz Lessner, Betty's, Columbus Ohio

Best Chef (Great Lakes): Alana Shock, Alana's, Columbus Ohio / David MacLennan, Latitude 41, Columbus Ohio

Outstanding Pastry Chef: Spencer Budros, Pistachia Vera, Columbus Ohio /Jeni Britton-Bauer, Jeni's Ice Creams, Columbus Ohio

Outstanding Wine Service: Kamal Boulos, The Refectory, Columbus Ohio

Outstanding Wine & Spirits Professional: Chris Dillman, Sage Bistro, Columbus Ohio / Brady Konya, Middle West Spirits, Columbus Ohio

Do you agree with my picks?  Will you please take a few minutes to vote for your favorites?

Friday Link Love

Inspired by Andy Soell's link list this morning, I'm sharing some awesome blogs I read and think you might like too:

Snapdragon Ink - http://www.snapdragonink.com

A recent immigrant to the US from Canada, Joanne writes with ease about parenting and living in our part of North America.  She recently visited Haiti with a group from Ohio State University and her writings about that experience are incredibly moving.

Recommended reading:

A Tent City Tour in Haiti

Notes on the First Meeting of the ACRC

Simple Mom - http://simplemom.net/

I met Tsh Oxenreider, the mastermind behind the Simple Mom blogs, at Blissdom last winter.  Simple Mom features tips and articles about slowing down and enjoying the little things in this crazy chaotic world.  I love reading not only for the content but also to dream about someday writing a similarly beautiful professional blog.

Recommending Reading:

Plan Your Peaceful Christmas

How to Live A Better Story

for bloggers, Tsh has a stellar Advertising Page and Media Kit that can serve as examples for making your own.

Teacher Tom - http://teachertomsblog.blogspot.com

Teacher Tom's blog about teaching and learning from young children is a great big mess.  He writes about the best kind of messes, the ones from which children and adults learn.  Nature, mistakes, reconstruction and paint messes are the topics of blog posts inspired by and about the cooperative preschool Tom runs.  If you have young children or work with them, this blog is chock full of inspirational ideas and experiences to empower children.

Recommended Reading:

Pretending to Not Know especially timely in the season of  'do you believe in Santa?'

Without Talking There Are No Solutions

Persephone's Kitchen - http://persephoneskitchen.com

Debra is a newbie to the Columbus food blogging scene but she has a clear voice that is sure to stick around.  She shares recipes with local whole foods and wine pairings.  I love that a music selection is also included with nearly every recipe.

Recommended Reading:

Sunday Dinner, Porch to Table | Roasted Pumpkin with Italian Sausage

Kitchen Magic: Local Squash Souffle and a Steak

Thanksgivings

I am thankful for so many people who love me. I am thankful for so many people to love.

This will be my mantra for the next week.

Thanksgiving starts Saturday for us with a daytime meal with Alex's parents, brother, and brother's fiancee and family.  We are bringing cranberry bread, roasted brussel sprouts with almonds, and buffie wellies, Alex's buffalo wellington creation (recipe coming soon).

I am thankful for so many people who love me. I am thankful for so many people to love.

Thursday noontime will find us at my great aunt's house for the lovingly named the 'short lady lunch', after my grandfather's nine vertically challenged sisters.  This gathering will have fifty or more people sharing a meal on my great aunt's pig farm.  I will proudly bring our home-pressed cider, replacing the cider that used to be provided by my apple farmer uncle Gene who died a few years ago.

I am thankful for so many people who love me. I am thankful for so many people to love.

On Thursday evening we will travel to Napoleon to eat a soup dinner with my mother's family.  We will bring a soup Lil likes and a loaf of homemade bread.  We'll stay the night with my aunt, two of my sisters, parents, cousins, and several dogs.

I am thankful for so many people who love me. I am thankful for so many people to love.

Finally, on Sunday evening, my sisters, Alex, Lil and I will gather at my parents house for a final family meal.

We are not cooking the turkey for any of these thanksgivings but those of you who are cooking might be interested in turkey the hound way.

I am thankful for so many people who love me.

I am thankful for so many people to love.

What are your plans for Thanksgiving?