Snack Recipe: Beef & Potato Empanadas Recipes from The Kitchn

You know what you want at 10pm? Heck, do you know what you want at 10am? Empanadas! They're good at almost any time of the day, and that's exactly their appeal. Tasty little pouches. And when those little pouches are filled with soft potato, sweet tomatoes, and a bit of beef, they surely are superbly tasty.

Admittedly, I am a total sucker for self-contained food. Burritos and empanadas are at the top of the list. There are thousands of different ways to make either of those items, but here is my go-to recipe for the latter. It's not too spicy but can be dressed up depending on what you have lying around in your pantry.

Have a pepper or two? Throw them in! Have a bit of leftover squash? Dice it up! Have a well stocked spice cabinet? Toss in a few of your favorites. It's really that simple and although any recipe with a handmade dough sounds daunting, this dough comes together in under three minutes and takes seconds to roll out. In fact, it takes longer to cook the potatoes than anything! Want to give it a shot? Here's my favorite empanada snack recipe.

Prepare ingredients.

Beef & Potato Empanadas

Makes 12 to 14 empanadas

For the dough:
1/2 cup unsalted butter, frozen
2 1/4 cups all purpose flour
2 teaspoons salt
1 large egg
1/3 cup cold water
1 1/2 tablespoons white vinegar

For the filling:
1 tablespoon olive oil
1/2 large baking potato, diced into 1/4-inch cubes
1/2 small white onion, diced
1/2 red pepper, cored and diced
Salt and pepper to taste
1 pound ground beef
15 cherry tomatoes, halved
1 clove garlic, diced
1/2 small bunch cilantro, minced

To bake:
1 large egg
2 tablespoons milk

Dough
Note: This dough can be made with or without a food processor. Without one, simply use a box grater to shred the butter and knead the dough for a few minutes.

Using the shredding blade on your food processor, shred 1/2 cup frozen butter. Quickly add in flour and salt and toss with your fingers until butter is coated. Switch blade to your traditional chopping blade and mince ingredients for 5 pulses.

In a small bowl whisk together egg, water, and vinegar and whisk with a fork to combine. Add to food processor and blend just until dough comes together. Remove dough and press into a tight ball. Cover with plastic wrap and let rest at room temperature for 2 hours.

Filling
Heat a saut pan over medium high heat and add olive oil. Add potato, onion, diced pepper, and a pinch of salt. Cook on medium high for 10 to 15 minutes or until potato is cooked through but not mushy, and peppers and onions have softened. Add meat, tomatoes, garlic, and cilantro and continue cooking until meat is browned. Taste and add additional salt and pepper as needed. Turn off heat and set filling aside.

Assembly
Heat oven to 400F. Roll out dough about 1/4-inch thick on a floured surface. Cut out circles of dough 5 inches in diameter (a small bowl works well for this). Fill each circle with 1 tablespoon filling and fold the extra dough over the top. Crimp the edge with a fork and place on a baking sheet lined with parchment paper.

Whisk together 1 egg and two tablespoons milk. Brush tops of finished empanadas with this mixture. Salt lightly and bake for 25 minutes. Remove from oven and cool slightly before eating.

More Empanadas: Appetizer Recipe: Empanadas with Corn

(Images: Sarah Rae Trover)

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Happy Labor Day from The Kitchn!

Happy Labor Day from The Kitchn! This is a holiday that has been around since 1882, when the Central Labor Union of New York City decided it would be good to create "a day off for the working citizens." So, with the exception of a few goodies (two new recipes for you, coming right up!) we working citizens are taking a day off are you?

As upstanding working citizens we do appreciate the extra time to, well, get some more work done! Are you doing any cooking on your Labor Day off?

See you Tuesday!

(Image: Hulling strawberries from Library of Congress' Flickr stream)

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Recipe: Baked Eggs With Creamy Polenta, Spinach & Garlic Recipes from The Kitchn

I had my first experience of the Nickel Diner in downtown Los Angeles a few weeks ago, and you can bet I zeroed right in on the "Eggs Baked on Polenta with Spinach." My decision did not go unrewarded. In fact, I couldn't stop thinking about this dish and its divine trifecta of savory breakfast treats, even after I'd boarded my plane and flew home.

The creamy polenta was the first piece of the puzzle. I love Marcella Hazen's no-stir polenta: it makes creamy and tender polenta every time. I swapped my everyday cornmeal with a finer grind and added a generous helping of parmesan at the end with a splash of milk for extra creaminess. Perfect.

The spinach got thrown in a hot pan with some sauted garlic and chile flakes. In less than five minutes, the spinach was wilted, bright green, and infused with garlic. This is actually one of my favorite ways to prepare spinach any night of the week, and I like using baby spinach for its tenderness and quick-cooking character.

I've made baked eggs en cocotte many times before, so I thought this part would be a snap. Crack and bake, baby. But, alas, the eggs proved the most challenging thing to get right. No matter what I did, the yolks dried out and hardened long before I felt like the whites were even close to being set.

Finally (and rather desperate), I remembered our trick for getting whites to set when frying eggs sunny side up: covering the egg in the last few minutes of cooking. Sure enough, this did the trick. I cooked the ramekins of egg, polenta, and spinach for 15 minutes and then tented the pan loosely with foil in the last 5 to set the whites before the yolks could over cook.

Finally! I sat down, dove my spoon through the soft yolk into the polenta below, and took my first bite. Just like how I remembered it. Nickel Diner, I salute you.

Nickel Diner, 524 S. Main Street, Los Angeles, CA 90013 // 213 623-8301

Baked Eggs with Creamy Polenta, Spinach & Garlic

Serves 8

Polenta recipe is adapted from Marcella Hazen. Recipe can be halved to make four servings.

1 cup polenta or fine-ground cornmeal
1 teaspoon salt
1 loosely-packed parmesan cheese, plus extra for topping
1/2 cup whole milk
2 teaspoons olive oil
4 cloves garlic, minced
Pinch red pepper flakes
10 ounces baby spinach
8 large eggs

Special equipment: 8 1-cup ramekins (See below for casserole version)

Bring 4 cups of water to a boil in a small saucepan over high heat. Whisk in the polenta and salt. Reduce heat to low, cover the pan, and simmer for 40-45 minutes. Stir the polenta vigorously every 10 minutes, being sure to scrape the bottom and sides of the pan and thoroughly mix the polenta.

When the polenta is done cooking, stir the parmesan and milk until the cheese is completely melted and the polenta is creamy. Cover the pan and set aside until needed.

Heat the oven to 375F.

Warm the olive oil in a skillet over medium-high heat. Add the garlic and pepper flakes, and saut until the garlic is golden and fragrant, about 1 minute. Stir in handfuls of the spinach, letting each handful wilt slightly before adding the next. Continue cooking the spinach until all the leaves have wilted and turned bright green. Remove the pan from heat.

To assemble the dishes, fill each ramekin half-full with polenta (roughly 1/2 cup polenta per ramekin; you may have some polenta left over). Divide the spinach evenly between the ramekins. Break one egg into each ramekin. Line a roasting pan or other oven-safe pan with a clean dishtowel and arrange the ramekins on top. Pour very hot water into the pan (tap water is fine), filling it to about halfway up the sides of the ramekins. The cloth will prevent the ramekins from sliding.

Bake for 15 minutes, then cover with aluminum foil and bake for another 5 minutes for runny yolks or 10 minutes for set yolks.

Carefully remove the ramekins from the water with oven mitts. Top each ramekin with extra parmesan cheese, and serve immediately.

Notes:

Do Ahead: Ramekins can be filled with polenta and spinach the day ahead. Cover and refrigerate until ready to bake. Crack the eggs over top just before baking and bake as usual.

Casserole Version: You can also make this dish in an 8x8 square baking pan. Add enough polenta to come halfway up the sides of the pan and spread the spinach on top. Make eight wells in the spinach and crack one egg into each. Bake as directed. If the eggs on the outside are finished before the eggs in the center are set, cover with foil until all eggs are finished baking.

Related: Making Hard Cooked Eggs? Don't Boil Them. Bake Them!

(Image: Emma Christensen)

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15 Fresh Ways to Eat an Egg Recipe Roundup

Korean-Style Steamed Eggs (Gyeran Jjim)

Happy Labor Day from all of us here at The Kitchn! We're mostly taking the day off, but we also wanted to bring you a peek at our theme this coming week: Eggs! Yes, we're taking a whole week to explore and celebrate the incredible little package of deliciousness found in every egg. To kick things off, here are 15 of our favorite egg-centric recipes, from silky Korean steamed eggs, to a red pepper frittata, to homemade egg drop soup, and a cheesy potato and bacon egg bake for the morning. There are creamy, smoky deviled eggs, and a recipe for making the perfect quiche, every time. Take a look, and tell us: What's your favorite way to eat an egg?

Get the eggy basics:

How To Cook an Egg: 22 Egg Tips & Tutorials

TOP ROW
1 Korean-Style Steamed Eggs (Gyeran Jjim)
2 How to Make Egg Drop Soup
3 Cheesy Potato Breakfast Casserole with Cheddar & Sun-Dried Tomatoes
4 Miso Soup with Rice & Poached Egg
5 How To Make Creamy, Luscious Scrambled Eggs

MIDDLE ROW
6 Sweet Potato Hash with Caramelized Onions, Sausage & Eggs
7 Eight-Ball Zucchini With Eggs Baked Inside
8 Beet-Pickle Deviled Eggs
9 Smoky Deviled Eggs with Greek Yogurt
10 3-Egg Omelet with Quinoa, Sun-Dried Tomatoes, Spinach, and Goat Cheese

BOTTOM ROW
11 Simple Thai-Style Omelet
12 Basic Oven Omelet
13 Kale and Goat Cheese Fritatta Cups
14 Potato, Red Pepper, and Feta Frittata
15 How to Make a Foolproof Quiche

What's your favorite way to eat an egg?

(Images: See linked recipes for full image credits)

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Celebrating Those Who Labor: 15 Artisans & Farmers

Bob's Red Mill

Today is Labor Day, and in honor of this holiday, we would like to take a moment to revisit and celebrate the American workers who labor to put good food on our tables.. Who are these people? They are the farmers, the manufacturers, and the artisans grow and cook good things. They also teach us how to get the most out of our food, whether they are educating us about the glories of salt or the artistic qualities of butterfat.

Here is a look back at 15 farm visits and expert interviews with people who are passionately committed to bringing good food into our lives.

Bringing us whole grains, gluten-free mixes and more: Bob's Red Mill
Some of the best milk you can drink: A Visit to Snowville Creamery
An Oregon berry farm in action: Berry Farm & Cannery Tour
Mark Bitterman is crazy about salt: 5 Simple Truths about Salt
Geeking out over coffee: A Visit With Coava

See 10 more below...

Steven Smith demonstrates the art of tea: On Brewing a Perfect Cup of Tea
Talking cheese with Gorden Edgar: Cheese Buyer of Rainbow Grocery
Kitchen tour and more with Jeni: Jeni's Splendid Ice Creams
Behind the scenes at Taza: How Chocolate is Made
Coffee roastery tour: Equator Coffees and Teas

Hard-working Wisconsin farm: A Visit To Otter Creek Organic Farm
A very unusualy family farm, growing microgreens and more: The Chef's Garden
A farm off the PCH: Vital Zuman Sustainable Farm
A peek into a working goat farm: Catapano Dairy
Looking at how cheese is made: Valley View Farm - The Creamery Tour

(Images: See linked posts for full image credits)

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"Innumerable Labors Brought Us This Food" Weekend Meditation

It's Labor Day weekend and you're about to cut into a humble red onion, maybe to slice it up for the burgers that are on the grill, or to chop it up for a sauce, or sliver it for your salad. You're probably in a rush to get it done, but take a few seconds and consider the rather astonishing number people who have labored in order for your onion to sit there on your cutting board, whole and unblemished and ready for your knife. It truly is astonishing.

Start, if you will, with the farmer and all the labor that goes into creating food. And by farmer I mean the guy or gal who owns the fields or the farm operation, but also the people who work for the farmer. Start with the soil, and the heath of the soil, and the plowing and then planting of the onion field, followed by months of tending, weeding, and watering until finally the harvesting, then the prepping, of your onion for the market. Included in this are the people who aren't farmers but maintain the water supply, create and build the farm equipment, and the uncountable labors of people who provide the farmers and workers with everything they need to be human and alive on the planet.

Move on to the people who drive the trucks that transport your onion from the farm to a market, or a warehouse or a factory. And all the labor that goes into the making of and maintaining the truck. And all the labor that produced the fuel for the truck. And everything that the truck driver needs to be a human and alive on the planet.

Consider the people who pay for and maintain roads and stop signs and lights that assure that your onion will arrive safely to the warehouse or the market. And at the market, the people who haul the boxes that your onion is in and the people who pull your onion from the box and place it on display and people who take your money at the register and maybe even the person (getting rarer but still possible) that packs your onion into your reusable tote bag and helps you haul it out to your car. The people who clean and maintain the market, and the people who work at the electrical plant that lights the market and cools the refrigerators, and the people who take the money at the bank so that the manager can pay the electricity bill.

You get the picture, right? That if you were to follow the concentric circles of people and their work out from your beautiful onion sitting on your beautiful cutting board, you will find a vast and complex system of people and their work, seen and unseen, acknowledged and unacknowledged, but without whom your life would be miserable, if not impossible. Innumerable labors bring us our food.

We are a people of individuals and individualism, and we have much to celebrate for that, for the ways in which our self-reliant culture has enabled amazing and important achievements. But on this labor day weekend consider also all the ways we are intwined and connected, how we are sustained and supported by each other, that the reason you have food on your table is deeply, profoundly and nobly linked to the lives and labors of innumerable, uncountable people. Hold and respect equally the twin truths of our self-sufficiency and our interdependence, and then pick up your knife and cut that onion.

"Innumerable labors brought us this food, may we know how it comes to us. Let us receive this as a blessing.Let us consider whether our life and efforts honor it.Let us aspire to a calm mind and heart and be free from greed, hate and delusion." --Buddhist Meal Blessing

Related: Weekend Meditation: Labor and Love

(Image: Grant Wood Storm Coming)

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A Produce Storing Guide, No-Bake Energy Bars, DIY Nut Milks, and 5 Empanada Recipes To Make and Freeze Most Popular Posts Published August 26 - September 1

Welcome to the holiday weekend! Popular posts this past week on The Kitchn include a smart tip that turns your $50 ice cream maker into a luxury model, a roundup of all things avocado, a look at creative storage solutions from our Kitchen Tours, and 20 delicious fillings and toppings for tacos, burritos, and enchiladas. Enjoy!

15. Broken Glass In Your Dishwasher? Use a Potato To Catch All the Shards!
14. What To Do When You're Served Something Unpalatable?
13. Recipe: Andean Potato & Cheese Soup (Locro de Papa)
12. Alina's Exotic Cooking Lair
11. DIY Nut Milks: 5 Easy Recipes
10. Tasty Empanadas: 5 Recipes to Make Now & Freeze For Later

9. Recipe: Herbed Panko Chicken

8. Use a Balloon To Make Custom Glassware

7. Smart Tip: Turn Your $50 Ice Cream Maker Into a Quick-Churning $300 Model

6. 30 Reasons to Buy an Avocado Tonight: Avocado Tips, Hints, and Recipes

5. Easy Back to School Snacks: 5 No-Bake Energy Bar Recipes

4. How to Make Po de Queijo (Brazilian Cheese Bread)

3. 15 Smart & Creative Storage Solutions from Our Kitchen Tours

2. Tacos, Burritos, & Enchiladas: 20 Recipes for Delicious Fillings & Toppings

1. A Guide to Storing Fruits and Vegetables

Previous Hot Posts: Homemade Snacks, a Cozy Cottage Kitchen, Lighter Summer Breakfasts, and the Best Trick Ever for Separating Eggs

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