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Tip:
The
key to wine, as with life, is balance.
Balance the fruit, acidity, and tannin.
Acidity enlivens the fruit and the tannins
provide structure both without overwhelming
the other flavors, so you taste a mix of
complementary flavors rather than too much
fruit.
NOW
OPEN
in
WOODINVILLE
Wine Experience
14450 Woodinville Redmond Road
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Meritage
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"What
though youth gave love and roses, age still
leaves us friends and wine." Thomas
Moore
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Reading
Recommendation
The Help
Kathryn Stockett
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WHERE TO FIND
US
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Sharing our journey through Argentina ...
for more photos view our album on Facebook
February 2010 SHARE
After an exciting family vacation through Argentina,
we find our hearts back here at home. Ah, and
Valentine's Day is upon us. May love and adventure
be yours this season. Here is an Argentinean dish
rooted in Spanish & Italian cuisine. We wish you an
incredible journey through the flavors.
RECIPE
~ Empanadas Argentina
In a
medium-size frying pan, melt 2 tbsp vegetable
shortening (or butter). Dice 2 yellow onions and a
green bell pepper; add to the pan. Sauté over medium
heat until the onion starts to turn golden.
Add 1
pound diced meat (tenderloin or crumbled ground
beef). Season to taste with salt, red pepper, cumin,
and paprika. Sauté, stirring occasionally, until the
beef is browned.
Remove
the frying pan from the heat. Mix in 1 hard-boiled
egg, minced, 1/3 cup seedless raisins, 1/4 cup green
olives, finely chopped, and 1 bunch green onions,
minced. Allow to cool to room temperature
While
it cools, pour 4 cups flour on a smooth surface,
forming a mound. Using the back of a spoon, make a
depression in the center. Put 3 tbsp shortening (or
butter) in the depression. Mix and knead the
ingredients until fully blended.
Fill a
cup with warm water and dissolve 1/2 tbsp salt in
warm water. Gradually incorporate this liquid into
the dough, kneading 10-15 minutes until it becomes
smooth and elastic.
Pull
off bits of dough about the size of a golf ball. On
a floured surface, roll out each ball of dough into
a 5 inch diameter circle. Flour your hands. Hold the
dough circle in one hand and place1 tbsp of the
filling in the center. Press and crimp the edges
together to secure the filling within.
Preheat oven to 450 degrees. Lightly flour a baking
sheet. Arrange the empanadas on the sheet. Optional
- glaze mix 1 beaten egg with 1 tblsp milk and brush
on each. Bake approximately 10 minutes, until the pastry is golden brown.
Garnish with steamed carrot sticks and peas. Serve with
Cañon de Sol
Meritage.
ENJOY!
Victor & Kim Cruz
COMING EVENTS Call to plan your
holiday event 509.588.6311
MARCH:
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Executive Bowl pouring, West Richland
6 JDRF
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St. Patrick's Day
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2
Good Friday
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Easter
17 & 18 Passport
Weekend, Woodinville
AWAY FROM HOME
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Retreat Facilities ~ Casa Cañon
de Sol for your group of family,
friends, or colleagues.
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