Monday, May 24, 2010

Empanadas with Pineapple Vinegar, Roasted Broccoli

Dinner 5/24

Empanadas with Pineapple Vinegar

Roasted Broccoli

This is the second time we've made these -- a recipe is close, but we're still tweaking the process. The dough uses boiled cassava, flour, salt and annato oil (for color) and were filled with corn, potato and mushroom...

Part of the process we learned this time around is that it's better to break down the cassava with a old-fashioned food-mill rather than the vita-mix -- it makes for a fluffier dough with great texture.

The pineapple vinegar recipe is from Daisy Martinez, and was used a dipping sauce for he empanadas.

The broccoli was tossed with olive oil, salt, pepper and Mexican oregano and roasted in the oven at 450F for 15 minutes.

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