Monday, June 15, 2009
We had some people over to swim yesterday. We ate:
Ribs smoked by Lawson
Hummus made by Lawson, with whole wheat pita bread
Carrot salad, your recipe
Spiced spinach-zucchini empanadas
For the empanada dough I used your recipe (you inspired me quite a bit this weekend, I see). Here is how I made the filling. It was inspired by Mexican and New Mexican dishes I've had but didn't follow any recipe.
Spinach-Zucchini Empanada Filling
This wasn't quite enough for all the empanadas (I made them smaller than your recipe calls for -- there were 10 in all). For the other three I had some longaniza in the freezer that I hadn't put in casings, so I used that. Those three are like British pasties, except Central American. Very good.
Here's the filling.
Saute in order:
one small onion, diced
one zucchini, diced
one teaspoon garlic, minced
a bag of spinach, torn up
Add and simmer:
small handful currants
1/8 cup walnuts or pecans
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
salt to taste
a bunch of black pepper
Remove from heat, let cool slightly, and add:
several handfuls grated Parmesan
I filled the empanadas and baked them as instructed in your dough recipe. I served them with Herdez salsa verde.
It was a lot of food, but the watermelon and carrots offset the heavy ribs and empanadas well, so nobody felt too stuffed.