Uruguay (3.21.24)
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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. Livestock include cattle, sheep, pigs, and fish. Uruguayans tend to be very family-oriented, and enjoy cooking and eating together. 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. Click here for the archive from the program in 2022. |
Feijoada Uruguaya (black bean soup)
This is a Spanish/Portuguese recipe from the border with Brazil.
Ingredients
1 white onion
4 garlic cloves
5 slices of bacon or pancetta
1 lb pork loin
2 lb black beans, soaked overnight
3 Tbsp vegetable oil
1 tsp salt
Beef broth
Directions:
Chop the onion and garlic, set aside.
Cut the bacon or pancetta and pork loin into cubes, set aside.
Rinse the soaked beans and set aside.
In a cast iron pot over medium heat, pour 3 tablespoons of oil. When warm, add the onion and garlic. When it starts to turn light brown add the salt. Add the bacon and pork. Stirring constantly, cook until the meat is light brown. Add the beans and broth, making sure the beans are completely submerged.
Turn the heat to low, and cook for about 1 hr. Can thicken further with cornstarch, if desired.
Serve hot.
Ingredients
1 white onion
4 garlic cloves
5 slices of bacon or pancetta
1 lb pork loin
2 lb black beans, soaked overnight
3 Tbsp vegetable oil
1 tsp salt
Beef broth
Directions:
Chop the onion and garlic, set aside.
Cut the bacon or pancetta and pork loin into cubes, set aside.
Rinse the soaked beans and set aside.
In a cast iron pot over medium heat, pour 3 tablespoons of oil. When warm, add the onion and garlic. When it starts to turn light brown add the salt. Add the bacon and pork. Stirring constantly, cook until the meat is light brown. Add the beans and broth, making sure the beans are completely submerged.
Turn the heat to low, and cook for about 1 hr. Can thicken further with cornstarch, if desired.
Serve hot.
Rice
Ingredients:
1 cup rice
2 cups vegetable broth
3 Tbsp olive oil
Instructions:
In a medium size pan over low heat, pour 3 Tbsp of olive oil. Add the rice, cooking until the edges of the rice are a darker yellow. Add the broth. When the broth starts to boil, cook for 4 more minutes. Set aside.
1 cup rice
2 cups vegetable broth
3 Tbsp olive oil
Instructions:
In a medium size pan over low heat, pour 3 Tbsp of olive oil. Add the rice, cooking until the edges of the rice are a darker yellow. Add the broth. When the broth starts to boil, cook for 4 more minutes. Set aside.
Ojitos
Duce de leche is a favorite product used in many things, including cookies, cakes, and turnovers (pastelitos). These ojitos (“little eyes”) are nice with mate, an energizing herbal tea.
Ingredients:
½ cup butter
¾ cup powdered sugar
Zest of 1 lemon
1 tsp vanilla
1 egg
1 tsp baking powder
1 ½ cup flour
¾ cup dulce de leche
Instructions:
In a medium size bowl, let the butter soften at room temperature.
Add the powdered sugar and mix until creamy. Add the lemon zest, vanilla, add egg, and mix well. Add the baking powder and flour, and make sure everything is well mixed. Cover with plastic wrap and let rest in the refrigerator for 30 minutes.
Preheat the oven to 325°.
Cover a baking sheet with parchment paper.
Divide the dough into small balls and place on the baking sheet, leaving about one inch between them. Use your thumb to make an indentation in the center of the ball.
Using two small spoons, in the center of each cookie drop the dulce de leche.
Bake at 325° for 8 to 12 minutes.
Enjoy.
Ingredients:
½ cup butter
¾ cup powdered sugar
Zest of 1 lemon
1 tsp vanilla
1 egg
1 tsp baking powder
1 ½ cup flour
¾ cup dulce de leche
Instructions:
In a medium size bowl, let the butter soften at room temperature.
Add the powdered sugar and mix until creamy. Add the lemon zest, vanilla, add egg, and mix well. Add the baking powder and flour, and make sure everything is well mixed. Cover with plastic wrap and let rest in the refrigerator for 30 minutes.
Preheat the oven to 325°.
Cover a baking sheet with parchment paper.
Divide the dough into small balls and place on the baking sheet, leaving about one inch between them. Use your thumb to make an indentation in the center of the ball.
Using two small spoons, in the center of each cookie drop the dulce de leche.
Bake at 325° for 8 to 12 minutes.
Enjoy.