Andes Style Papas Rellenas - translates to stuffed potatoes

Serves 8

Ingredients:

2 1/4 lbs potatoes

salt & freshly ground black pepper

1 fresh egg

3 hard-boiled eggs, chopped (optional)

6 tablespoons oil

1 lb ground beef

1 cup onion, chopped

2 garlic cloves, minced

1 tablespoon paprika

6 stuffed green olives, cut in 4

1/2 cup tomato, peeled, seeded and diced

1 teaspoon fresh parsley, minced

1 teaspoon cilantro, minced

Directions:

1
Boil potatoes in a large pot of salted water until soft, about 20 minutes. Let cool slightly and remove peel. Mash and let come to near room temperature. Add one egg and knead until smooth and soft, it should be like a dough that you can handle without sticking to your hands.

2
Heat 2 or 3 tablespoons of oil in a large skillet over medium heat and cook onions and garlic until they begin to carmelize and are golden, about 5 to 7 minutes. Add ground beef and tomatoes and cook 5 minutes, while breaking up with a wooden spoon. Add parsley, cilantro, olives, and hard boiled eggs. Season with salt, pepper and paprika keeping in mind that the olives will also be salty.

3
Take a handful of the potato mixture (about 3/4 cup) and flatten in your hand. Place about 2 tablespoons of the meat filling in the center. Carefully fold over and pinch closed while forming an oval shape. Coat with flour and set aside. Repeat until you have used all the mixtures. Refrigerate about 20 minutes to rest.

4
Heat remaining oil in the skillet (or use a deep fryer) and fry rellena on all sides until golden brown. Drain on paper toweling. Serve hot with Sarza Criolla (Peruvian-type salsa).

Apple Cake with Brown Butter Pecan Icing

Cake

1 1/2 cups flour

1/2 cup white sugar

1/2 cup light brown sugar, packed

1/2 tsp baking soda

1/2 tsp salt

1 1/2 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp cloves

2 eggs

1/2 cup canola oil

2 cups chopped gala apples (approximately 2-3 medium apples)

Pecans

3/4 cup pecan halves

1 1/2 tsp canola oil

1/2 tsp sugar

1/8 tsp salt

Icing

1/2 cup unsalted butter

2 cups icing sugar

1 1/2 tsp vanilla

3 tbsp whipping cream

Method

Preheat the oven to 350 F, grease and flour a round or square 8-inch pan.

In a medium bowl, whisk together the flour, sugars, baking soda, salt, cinnamon, nutmeg and cloves.

In a separate bowl, whisk the two eggs until light yellow and foamy. Next, whisk in the oil until it’s combined completely.

Stir the oil mixture into the flour mixture, then fold in the chopped apple. The cake batter will be very thick, almost the consistency of cookie dough. Stir until there is no dry flour left and then press the batter evenly into the prepared cake pan.

Bake at 350 F for 35 to 40 minutes or until a toothpick inserted into the middle of the cake comes out clean.

While the cake is baking, prepare the pecans.

Heat the 1 1/2 tsp of oil in a frying pan over medium-high heat. Place the pecans in a plastic bag and press on them a few times to break them into slightly smaller pieces. Add the pecans to the frying pan and sprinkle with the sugar and salt. Flip and stir the pecans until the sugar has dissolved and the pecans are toasted. Be careful not to burn them. Remove from heat and set aside.

When the cake is done baking, set it aside in its pan on a wire cooling rack while you make the icing.

Melt the butter in a small saucepan over medium-low heat. Stir and swirl the butter continuously until it begins to turn a light golden brown and it smells toasted.

Remove the pan from heat and immediately stir in the icing sugar. Whisk in the whipping cream and vanilla until smooth. If the icing is not the right consistency to pour, whisk in additional whipping cream one teaspoon at a time.

The icing can be poured over the cake while still in the pan, or with the cake on a serving platter. Before adding the icing, use a toothpick to poke holes over the surface of the cake, then pour the warm icing over the warm cake. Allow the icing to set before serving.

The cake is good fresh, but even better the next day served at room temperature or briefly warmed in the microwave (10 to 15 seconds).

FRESH CORN AND CHEESE CHOWDER

INGREDIENTS

4 tablespoons (1/2 stick) butter
1 whole onion, chopped
3 slices bacon, cut into pieces
3 whole bell peppers, finely diced (red, yellow, orange)
5 ears corn, kernels sliced off
1/4 cup all-purpose flour
3 cups chicken stock or broth
2 cups half-and-half
1 heaping cup grated Monterey Jack
1 heaping cup grated pepper Jack
1/3 cup sliced green onions
Salt and freshly ground black pepper
12 bread bowls, hollowed out

DIRECTIONS

In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute.

Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so.

Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into the bread bowls and serve immediately.

Summer Foods Checklist & Perfect Your Picnic Prowess

Summer Foods Checklist

When it comes to preparing summer picnics, road food or beach snacks, keep two words in mind: simple and good. Using the best ingredients while keeping things easy is key for any recipe to take on the go. And with summer fruits and vegetables juicy, fragrant and bountiful, making deliciously portable meals couldn’t be simpler.

So first things first: Just like when you’re cooking at home, a little common sense planning before you head out the door helps ensure stress-free dining on down the road. Think ahead about where and when hunger will strike:

• Hitting the road? Pack healthy snacks, like fresh-cut veggies and whole fruits. Make sure at least some of them don't need to be in the cooler to avoid frequent opening and closing.
• Going camping or to the beach where you can cook out? Pre-marinate fish, chicken or tempeh to cook on your first night out. Pack frozen items that will thaw for the second night, or bring canned goods that open and heat up easily. (Don’t forget the can opener!)
• Don’t forget refreshing drinks and cold water –it’s easy to get dehydrated on the road.
• Try out new recipes at home first to make sure you like the dish before packing it along on a trip. The road’s no place to find out that you don’t like that pasta salad.
• Transporting food in summer heat and consuming it outdoors has its own set of hazards. Not to worry, however. Pack lots of ice and reusable cold packs, and check on cold food often to make sure it’s in good shape. A rule of thumb for food safety is two hours outside of a refrigerated environment, but the weather and how you store the food can affect the quality and safety. When in doubt, throw it out!

Perfect Your Picnic Prowess

If you're anticipating a summer of picnics and roadside dining—and we hope you are—here are some suggestions to make the whole process easier and a heck of a lot more fun:

1. Invest in a good quality cooler for perishables. Look for air-tight gasket seals around the lid and, on larger coolers, a leak-proof spigot for draining melted ice. (Consider the size: coolers filled with food and ice can be heavy, so you may want to buy two coolers of manageable size rather than one large one you can't lift easily.)
2. Look for watertight containers for storing foods. Is there anything more disappointing on a picnic than discovering that your sandwiches are water logged from melted ice? Heavy-duty, reusable ones are best. Mason jars are a great solution for salads, chilled soups and cut fruit or veggies – they’re reusable, resealable, and come in a wide range of sizes.
3. Try reusable dishes and flatware on the road. Heavy-duty plastic or melamine plates and cups are perfect for picnics, along with metal flatware. And they lend a little elegance to your al fresco dining, too.
4. Keep a small wooden cutting board and sharp paring or pocketknife on hand for last-minute food preparation. Be sure to wash the board with extra hot and soapy water after cutting meats and before packing it back up to avoid bacterial growth.
5. During the summer, keep a light, over-sized blanket or sheet in the back of your car for impromptu dining on the ground. A plastic ground sheet is also a good idea to protect the blanket — and your backside, for that matter — from ground moisture.
6. Two kitchen towels, one damp and one dry, sealed in plastic bags, will ensure you're prepared for almost any picnic mess. A roll of paper towels is handy, too.
7. If you have the room, folding camp stools or other outdoor chairs are always handy for outdoor meals.
8. Don’t be bugged! Thwart hungry ants by drawing circles around your plate with chalk. Talcum powder works equally well if dining on the ground. Ants can't stand the smell and texture of either. Deter bees with sprigs of fresh mint, and choose a spot with a light breeze to help keep mosquitos away.
9. Garbage bags take up very little space and are essential. Be a responsible picnicker!

Stay hydrated. Have plenty of liquids on hand and remind everyone to drink often, especially kiddos and the elderly. Water is always best, but 100% fruit juices or juices mixed with natural sparkling water are great, too.

Chocolate Cookie Ice Cream Sandwiches

The cookies are chewy and thick, making them perfect for ice cream sandwiches. They are are a simplified version of our double chocolate cookies recipe. When you take a bite, they buckle gently instead of breaking and are completely delicious once frozen — almost brownie-like.

Simple to make, too.

If you’re planning on enjoying immediately, use warm cookies — you won’t regret it. If you’re making them for later, use completely cooled cookies.

Then, scoop your favorite ice cream flavor (we went with mint-chocolate chip) and smoosh it between two cookies.

You could just throw the scoop in the middle of two cookies and press together. Or, do what we do and gently flatten the scoop before adding to the cookies. Both will work, but the smoosh first then sandwich method protects the cookies from bending too much.

Go ahead and munch on the sandwich right away or wrap in plastic or parchment and freeze for later. (Make sure you wrap them well, otherwise the ice cream picks up extra flavor from the freezer -yuck).

You Will Need

1/2 cup unsalted butter at room temperature (1 stick)
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups all-purpose flour 
6 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
2 cups ice cream

Directions

Heat oven to 350 degrees F. Then, line two baking sheets with parchment paper.

Add butter and sugars to a large bowl, turn a hand mixer to medium speed and beat until creamy, light and fluffy; 3 to 5 minutes.

Add the egg, vanilla extract and salt then turn mixer to medium and beat until well incorporated.

In a separate bowl, combine the flour, cocoa powder and baking soda with a whisk. Whisk at least 6 to 10 times.

With the hand mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. The cookie batter will become very thick. You only need to mix until everything has combined.

Drop cookie dough by rounded tablespoonfulls onto baking sheets (or use a medium cookie scoop). Bake 9 to 12 minutes or until the cookies have puffed a little and the tops are dry. Cool on baking sheets for 5 minutes then transfer to a cooling rack and cool completely.

In the meantime, line a baking sheet or pan with parchment paper or aluminum foil. Scoop ice cream into 10 balls - about 3 tablespoons per scoop. 

Immediately place baking sheet with ice cream scoops into the freezer.

Once the cookies are cool, remove ice cream from freezer and gently push the ice cream balls down to fit the width of the cookies. We like to place a sheet of parchment paper on top then use the palm of our hand to do this.

Sandwich one pressed ice cream ball between two cookies. Enjoy immediately or wrap with plastic, foil or parchment paper then freeze.

VEGETABLE FRITTATA

• INGREDIENTS
• 1 1/2 tablespoons olive oil
• 1 cup diced zucchini
• 1/2 cup chopped red bell pepper
• 1/3 cup chopped onion
• 1 tablespoon chopped fresh thyme

• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 2 garlic cloves, minced
• 1/2 cup chopped seeded tomato
• 9 large eggs
• 
  
• PREPARATION
• 1. Heat olive oil in a 10-inch nonstick broiler-proof skillet over medium heat. Add zucchini, bell pepper, onion, thyme, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and garlic. Cover and cook 7 minutes or until vegetables are tender, stirring occasionally. Stir in tomato. Cook, uncovered, for 5 minutes or until liquid evaporates.
• 2. Combine eggs, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in a medium bowl; stir with a whisk until frothy. Pour egg mixture into pan over vegetables, stirring gently. Cover, reduce heat, and cook 15 minutes or until almost set in the center.
• 3. Preheat broiler.
• 4. Broil frittata 3 minutes or until set. Invert onto a serving platter; cut into 8 wedges.