Sunday, April 25, 2010

Oatmeal Craisin Cookies

Yep, I'm still here - I bet you thought I'd punked out and left Argentina. Nah, I'm just hiding in my little apartment...working away. But today I stopped to make a taste of home and use up the rest of my craisin stash. My mom mentioned a similar recipe and said that she'd send it but I couldn't wait - so I just modified the Quaker recipe and gobbled these up! This recipe is for only half of a batch - 18 cookies.

Oatmeal Craisin Cookies
  • 3/4 c. flour (I used wheat flour from Coto but it's not whole wheat so use your best judgement if you incorporate wheat flour. Also, if you're using Argentine flour you'll need to add 2 T. more)
  • 1/4 t. baking soda
  • 1/4 t. baking powder
  • 1/2 t. cinnamon
  • 1/4 t. salt
  • 1 1/2 c. quick oats
  • 1/2 c. brown sugar
  • 1/4 c. sugar
  • 113 grams butter, softened
  • 1 egg
  • 1/2 t. vanilla
  • 1/2 c. dried cranberries
Whisk together flour, bs, bp, cinnamon, salt and oats - set aside. Cream butter and sugars, add egg and vanilla. Slowly add dry ingredients until incorporated (batter will be slightly dry), mix in craisins. Drop spoonfuls onto non-stick cookie sheet and bake 12 minutes at 180C (350F).

Monday, April 5, 2010

Lupines and Popcorn!

A while back, Katie of Seashells & Sunflowers, wrote a post about Argentine street snacks. One of my favorites, lupines, was missing and no one seemed to know what they were. Well, finally I managed to snap a photo before devouring a package. It seems, though, that I may be one of a very few number of people who actually like these - many of Guille's friends had never even seen them. It's a seed that's been soaked and salted, quite similar to edamame. You have to bite the casing and pop the seed out. Here, Guille demonstrates the proper way to bite:

Here are some casings separate from the inner seed:

I imagine that lupines are totally good for you so grab some from a street vendor - most popcorn vendors sell them but you'll probably have to ask - they'll likely be kept in a cooler. And help me start the lupines revolution!

Eating popcorn in Argentina means eating a sweet, sugary snack. Pochoclo or pororo (not sure why there are two words) is made and sold by street vendors, and is impossible to ignore once you've smelled that delicious melting sugar. And you can make it at home using the old shake-it-over-the-stove method. I vaguely remember my mother making popcorn this way in the early 80s before an air-popper, and later microwave popcorn, took over.

Sweet Popcorn
  • Vegetable Oil (enough to coat the bottom of your pot, about 2-3 T.)
  • 1/2 cup popcorn kernels
  • 1-2 cups sugar
Heat oil over med-high heat in a large pot, add a few kernels and wait until they pop. Add all of the kernels and cover the pot. Once you hear popping, start shaking the pot across the burner, but allow it to rest on the burner for a few seconds at a time. Occasionally let out some steam. Once most of the kernels have popped add half a cup of sugar, cover and shake.

Once the popping has slowed to one or two seconds between pops add more sugar (to your taste), lower the heat to medium, and stir continuously with a wooden spoon - allowing the sugar to melt onto the popped corn. You may need to remove from the heat, cover, and allow the sugar to melt before stirring again.

Also, Diego invites you to light his fire.