ABanana's Profile

Beef empanadas!

The puff pastry could be substituted for pizza dough (which is always lurking in my fridge/freezer) and lighter in terms of fat. Also, how did diced tomatoes end up in the bottom photo?

I've grown up in Toronto, and now live in the burbs but I've always found the prices high. Kensington Market is where it's at!

I find it so odd that so many East Asians dislike cilantro when it is such a common inrgedient in their dishes. I wonder how many Latin Americans have this aversion, since it's very popular ingredient in their cuisine as well.

I'd add chickpeas. I add them to salads and curries. Make hummus.

I have a well stocked bar cart, but I always keep my vodka in the freezer :-)

Empanada dough is essentially a pie crust, so you can use a handheld pastry cutter. I don't have a food processor, and I coarsely grate my butter (like cheese) and you my fingers to pinch the butter and flour togeher until the texture is like coarse sand. Use a large fork to combine the other ingredients.

I would also suggest that you add a teaspoon of white vinegar to the dough as this is the secret to the most tender, flaky crust!

croquemadame - I do the same thing! I always thought it was because I was naturally left handed (before my superstitious Chinese parents converted me) or that I was just too lazy and swtich utensils around the American style!

This is an intermediate level scotch cocktail - Vieux Carré. It's from New Orleans. It's a strong drink, but with very little "burn". In an old fashioned glass with ice, mix 1 oz rye whiskey, 1 oz Cognac, 1 oz sweet vermouth, 1/2 oz Benedictine and a dash Angostura bitters . Garnish with lemon twist or a cherry. Cheers

Love scotch, and I would suggest brandy or cognac. I also keep vodka in my freezer :-)