Patagonian Chutney

This recipe is published with permission of Tierra Negra Gourmet, Buenos Aires, Argentina.

I made this chutney very recently as part of Tierra Negra’s online preserves class. It’s a wonderful combination of berries, ginger, red onion, and spices. You can use a mix of berries or other fruit, for example blackberries, raspberries, cherries. Calafate berries would be very authentic, but as there’s no chance of getting those in my part of the US, I opted for a handful of blueberries instead. (Maybe I should try growing calafate?)

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Tierra Negra Gourmet

Cooking class in 2014

In 2014, on a trip to Argentina, we enjoyed a cooking class with Tierra Negra Gourmet in the Palermo Hollywood area of Buenos Aires. It was a great day; we shopped for ingredients with Verónica at a local organic market, then cooked up a wonderful meal with chef Manuel that included arugula and ricotta malfatti (kind of like gnocchi, but no potato), prawns with a carrot dip and homemade sesame crackers, dulce de leche cheesecake, and wonderful gin&tonics with Los Apóstoles gin, grapefruit, and rosemary. So I was quite happy to hear that they were offering online classes in this time of COVID-19!

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Eating Across Chile and Argentina (2020)

In January 2020 we returned to Chile, to escape winter and to do some birding and cycling. We also had a few days at the end in Mendoza, Argentina, for some wine tasting. The “escape winter” part of the trip was negated by the fact that it rained the whole first week in the lakes district around Puerto Varas, and then we went to southern Patagonia (Tierra del Fuego, Torres del Paine) – Mark Twain’s old line “the coldest winter I ever spent was summer in San Francisco” was definitely adaptable to that locale. But that didn’t keep us from eating and drinking well!

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Empanadas Sanjuaninas

In Nov 2014 we found ourselves in Buenos Aires, Argentina.  One thing we’d heard quite often was, “don’t miss the empanadas!”.  Empanadas are a stuffed pastry, baked or fried, with a variety of fillings; they are popular in Latin America, Latin Europe, the southwestern United States, and I’m told parts of southeast Asia.

Argentina, though, seems to take it to a new level.    Continue reading