Short and sweet rings true for these little tarts. The shortbread crust is quick and easy to make, and the tartness of the lemon curd pairs well with the sweetness of the meringue, making it a tangy and distinctly palate pleasing treat. Ingredients For 12 mini tarts For the crust: Optional: Berries such as smallContinue reading “Mini Lemon Meringue Tarts”
Author Archives: Eugenia George
Lomo Relleno
Stuffed Beef Tenderloin Lomo relleno is a stuffed beef or pork tenderloin. We prefer to make a beef tenderloin for special occasions because it is a pricey cut of meat. Pork is a more economical option, but also very tasty. It is a very special dish that requires a little bit of time and love.Continue reading “Lomo Relleno”
Pupusas Gourmet
A new generation of Salvi food… La Margarita Salvadorians have definitely made their mark in the gastronomic history of the world. Food is comforting and brings people together, no matter what your background is. Sharing a plate of food made with love transcends international barriers and heals broken hearts. Pupuserias have been popping up allContinue reading “Pupusas Gourmet”
Pastelitos
Pastelito means little pie and it’s the Salvadorian version of empanadas. Empanadas are well known all over Latin America. Greeks, Italians, and other Europeans make meat pies, too. There is something really comforting about a crusty piece of dough filled with meat or veggies. I don‘t know anyone who would turn down the opportunity toContinue reading “Pastelitos”
Choripanes con escabeche
The humble hot dog gets a new make-over. Evidently, every region and country has its own version of a sausage and a bun. Sometimes I crave a hot dog with just mayo, ketchup and mustard. I respect that kind of simplicity. Other times, I want something with a little more bite and acidity that cutsContinue reading “Choripanes con escabeche”
Salvadorian Quesadilla
Authentic Salvadorian quesadilla is warm afternoon treat traditionally paired with a good cup of coffee. It should have a subtle cheesy/creamy taste and the texture is sort of like cornbread, slightly grainy from the rice flour and sweetened with sugar, but not like a cake. The cheese used in my recipe is queso fresco whichContinue reading “Salvadorian Quesadilla”
Egg Crêpes
I was recently contemplating the idea of having some chickens in our small backyard to get some fresh eggs, and after some research, I came to the conclusion that our yard is too small and that it is easier just to buy them. It seemed like a worthwhile endeavor at first because I love eggsContinue reading “Egg Crêpes”
Tortellini Soup
I love soups. Right now it’s early spring in California, but it feels a bit wintery with some rainy days here and there and 60 degree weather. I know what you’re thinking if you live in some frigid state somewhere up north. But here, 60s means it’s soup weather. Here’s a soup that is easyContinue reading “Tortellini Soup”
Pork Chops With Fresh Garden Herbs
Growing your own cooking herbs is no easy feat depending on what types of herbs you use. We are not gardening pros and we are still trying to acquire a green thumb. Cilantro is by far the most delicate of all herbs I have ever tried to cultivate so I still rely on store-bought bundlesContinue reading “Pork Chops With Fresh Garden Herbs”
Semita
Out of all types of pan dulce that exist in the Salvadorian repertoire of pastries, this is by far one of my favorites. There are essentially two types of semitas that are popular in El Salvador: semita pacha and semita alta. Flat semita and tall semita. I prefer the flat semita since it’s less breadyContinue reading “Semita”
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