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I know that I promised you quail. Stuffed quail to be exact. But due to a glitch with our butcher’s bird supplier, the quail won’t be coming until Sunday. Apparently, when he ordered caille (French for quail) that some how translated to canard (duck) and the delivery last Saturday included two ducks instead of two quail. I love duck, but I didn’t need two of them. This weekend, he promised us, he’d go pick up the quail personally. We’ll see. I think he knew I was so disappointed.
In the meantime, I give you a Français-Sud Américain blend for lunch. Red Bean Plantain Empanadas with Tomato Mozzarella Salad.
I’d been thinking about empanadas for some time. They just sounded fun. Simple – only a few ingredients are in the filling. Hot – baked in the oven. With a crust. I love crunchy crusts. I’m a pie-without-the-pie-filling kind of girl. It’s weird.
Why red beans you ask? Well, I have looked EVERYWHERE – in fact in every market and grocery I go to, I still look – and I cannot find black beans anywhere. If you live in Provence and know of a place that sells black beans let me know. Or, if you’re feeling generous and live in the States, I haven’t lost anything in the mail yet.
There are many different recipes out there for empanada dough. But I was feeling lazy and simply bought two pâte brisée, which are close enough. That’s the French twist to these I guess.
Red Bean Plantain Empanadas
(Makes 8 LARGE Empanadas)
- 1 can red beans – drained
- 1 plantain
- 1/3 red onion finely chopped
- 1 – 2 cloves of garlic
- ½ tsp of chili powder or to taste (I have super hot chili powder so I have to scale it back a lot)
- ½ tomato finely chopped.
Slice up your plantain. In a heated frying pan with a little bit of oil, sautée your onion, garlic, and plantain until softish – about 8 minutes. Lower heat. Add beans, tomato, and chili powder. Cook until heated, then remove from heat immediately. Mix and mash up the plantains a bit. This is really just a texture thing and to get a good blend of plantain-bean in your filling. It’s entirely unnecessary.
Roll out your dough.
Here’s where I decided to forget the half-moon shape and just go for ease in presentation. I scooped a generous portion of the bean-plantain mixture onto one of the dough circles in about 7 portions.
Then I laid the other dough on top of it. Used a big coffee mug to mark out my empanadas. Cut the excess away and used it to make one final empanada.
Bake in the oven for 15-20 minutes at 180°C or until golden brown.
You might want to add a little more oil to your filling before making your empanadas for some extra moisture. Or add cream or cheese if you’re like the husband and can’t imagine having something that doesn’t have meat and cheese in it:
“Mexican food has cheese!” He cried. Apparently, he’s the authority despite never having eaten Mexican food until he met me.
“They’re not Mexican,” I told him. “They’re from South America. Some say Peru, some say Argentina.” Actually, I looked it up and they’re originally from Moorish Spain and Portugal.
“Oh,” he said. But I could still hear the unspoken cries of “CHEESE!!!” going around in his head.
Serve your Empanads with something light. Because these babies are deceptively heavy. Tomato salad is a good choice. Simple, fresh, and so colorful.
- 2 tomatoes
- 1/3 red onion
- 1 avocado
- 1/2 can corn
- 1/2 ball of mozzarella
- Salsa verde or dressing of choice (lemon, olive oil, balsamic vinegar, mustard)
Chop all ingredients. Put into a bowl. Mix. Season with salt and pepper. Add a little salsa verde. Mix. Serve.
What is so fabulous about this lunch is that it’s so few ingredients and easy to prepare. Other than putting the empanadas together, it takes little time (around 30 minutes) and there was no stress involved, the way stuffing a quail might be stressful.
Definitely Thursday lunch comfort food. The type of thing you eat on a day off and then lie on the couch after with a cup of coffee trying not to fall asleep, so you type up a blog entry about your lunch that includes a myriad of run-on sentences because you’re so excited about how well your empanadas and tomato salad worked out and how the textures and flavors binded so wonderfully together and yet it was so SIMPLE.
I need more simplicity in my life. But that’s something for another day. Sorry about the run-on sentences and the quail. Here’s hoping Sunday won’t disappoint!