Humans
The Roaring Twenties were quite the time to be alive. We partied, we danced, we were carefree. As we find ourselves in a new set of 20s I'd like to make a call to bring back the rollicking spirit of those days.
Prioritize fun. Let your fur down, shake your fanny. You work hard, you deserve it. We don't know what the future holds, so let's enjoy our time now. Come see me for a Cow by Bear dinner and I'll get you started down the right trail. Limited seating is available for our Food by Bear: Argentina series now through February.
Here's to you, the party animal, in the new Roaring Twenties.
Pride of Perón
I never got to cook for Evita, but I know she would have loved this dish. The combination of Italian, Spanish and German influences make it all-the-way Argentinian. Give it a try for yourself, or come taste it on the current Food by Bear: Argentina menu.
serves 8
for the pionono:
1/4 c roasted garlic puree*
zest of 2 lemons
5 eggs (room temp)
3 tbsp sugar
1.5 tbsp honey
1 c + 3 tbsp all-purpose flour
1/2 tsp salt
pinch black pepper
for the filling:
12 oz cream cheese
1/3 c roasted garlic puree*
1 tsp celery seed
salt & pepper
1 c roasted pepper strips, dried
*for the roasted garlic puree:
5 cloves garlic
2 tbsp olive oil
1/4 tsp salt
pinch black pepper
for the olive & artichoke tapenade:
1 c pitted kalamata olives, chopped
1 c artichoke hearts, sliced
1/2 c capers, chopped
3/4 c shallot, minced
1 c olive oil
salt & pepper, to taste
red pepper flakes, to taste
for the cheese crisp:
1.5 c parmesano-reggiano cheese, shredded
for the roasted garlic puree:
1. Preheat oven to 325. Line a baking sheet with parchment paper.
2. Cut the top quarter of each garlic head and place on baking sheet, cut side up. Drizzle olive oil over the tops and sprinkle with salt and pepper. Turn garlic cut side down and roast until cloves are soft and golden brown, about 45 minutes to an hour.
4. Remove from oven and let sit until cool. Remove cloves and place in a bowl. Stir with rubber spatula until blended.
for the pionono:
1. Heat oven to 360. Line a half baking sheet with parchment paper and coat with butter. Set aside.
2. In a stand mixer bowl add eggs, sugar, garlic, lemon zest and honey. Using a wire whip attachment, mix to incorporate slowly. Switch to high speed and whisk for an additional 10 minutes.
3. Add sifted flour and salt to the mixture in three batches. Use the mixer to gently fold in and combine after each addition. Pour batter into baking sheet and gently spread evenly.
4. Bake using middle rack for 8-10 minutes, or until golden brown and the sides detach from baking sheet. Remove from the oven and let cool completely in the tray. Once cooled, roll (starting from short end) and set aside.
for the filling:
1. Combine cream cheese, 1/3 cup of the garlic puree, celery seed, salt and pepper in a mixer and whip until smooth. Fold in roasted peppers.
for the olive & artichoke tapenade:
1. In a medium bowl mix all ingredients - olives, artichoke hearts, capers, shallot, olive oil, salt and pepper, red pepper flakes - until incorporated. Set aside.
for the cheese crisp:
1. Heat oven to 375. On a parchment lined baking pan, sprinkle 1.5 cups of shredded parmesano-reggiano cheese. Bake until cheese is melted and starts to bubble and slightly brown, about 10-15 minutes. Remove from oven and allow to cool.
to serve:
1. Heat a large skillet with olive oil.
2. Unroll pionono and, with an offset spatula, spread cream cheese filling over the surface. Roll the pionono again (starting from the short end). Cut off ends for uniform edges. Slice into eight pieces.
3. Once skillet is hot, brown off each piece of pinono for a crispy brown crust.
4. Top the pionono with olive & artichoke tapenade and garnish with cheese crisp and mixed greens. Enjoy!