Argentinian Empanadas and Chimichurri; Cooking Up Culture, Bolinas After School Program

May 21, 2019 3:30 pm
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Ger-Nis Culinary & Herb Center
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271 Poplar Rd., Bolinas, CA, United States, 94924

This year with the Bolinas after school program we embark on the discovery and celebration of global cuisines. Learning flavors, ingredients and techniques of the world while we try to understand how culture, access to ingredients and even politics can shape the foods we eat.

Argentine cuisine certainly sticks out from the Latin American pack due to the enormous European influence over and immigration to the area. Foods there strongly resemble that of the Spanish, Italian, and French meshed with an Argentine approach to cooking and life—heartiness and fullness make the world go round. Remarkably different from most other Latin American foods, Argentines shy away from spice, despise it actually, but satisfaction is found in their chimichurries- usually a green sauce but sometimes red, chimichurri is composed of freshly chopped herbs, garlic, a little oil, and pepper and found slathered over meats (of which there are many enjoyed in Argentina) and empanadas.  Beef production here shines brightly and its role in Argentine cuisine is highlighted throughout the class. There are so many versions of an empanada which is essentially just another of the worlds dumplings and in this case a pie pocket, filled with meats or vegetables and either fried or baked.  We bake them here and fill them with a traditional and simple ground beef mixture. We will also make some Yerba Matte, the traditional Argentinian tea, in cold brew style.

Recipes:Beef Empanadas, Fresh Herb Chimichurri, Cold Brew Yerbe Matte

Class Type: Bolinas After School Program, middle school, hands-on cooking class

Class Notes: Perfect the Argentnian empanada and it’s boldest condiment- chimichurri!

Founder of  Ger-Nis  Culinary & Herb Center, Nissa Pierson has a tenacity and penchant for culinary finesse and the utilization of fresh herbs in her cooking and life. A lover of fusion married to her love of fresh herbs, Nissa found chimichurri at an early year and hasn’t looked back. In addition to managing all things Ger-Nis, traveling the world seeking organic and fair-trade conversation for her business, she is a noted cooking instructor focusing on fresh herbs as well as an extremist in proving that the art of eating and cooking well is a relatively simple process and just takes enthusiasm and some tidbits of knowledge. Contact Nissa