Empanadas are made all over the Latin world, but with different and sometimes unique techniques and recipes. For example, in Venezuela and Colombia, empanadas are made with corn meal, salt, water and oil, and they’re fried. In the rest of the central and South American, they’re  made with flour, eggs, lard or butter and water, and they’re baked.

On a resent trip to my home town of Puerto La Cruz, Venezuela, my brother and sister took me to eat empanadas at the ferry terminal where empanaderos make them 24 hours a day and they’re so delicious. On this particular night, it was my birthday, so after a long night of partying, we got hungry and decided have to some.

Hot and ready to eat

The most famous empanadas are the Argentinian and Chilean versions of this beautiful savory or sweet pastry,  served with different sauces, salsas  and dips depending on where it’s made.

Here in Toronto you can get them in any Latin American food store, but my favorites are made by  Marina Queirolo, owner of Surkl Empanadas. She sells them at The Brickworks Market and the Cheese Boutique.

Here’s my version of a spinach, queso fresco and pine nut empanada, with salsa criolla [spicy-sweet peppers, tomatoes and aji] on Market Mondays on Taste T.O

Happy cooking!

Yours on making Empanadas

Carlos

And we’re not talking small potatoes. The garden grows 110 fruits and vegetables, including tomatillos, okra and 10 kinds of Latino beans. That’s fantastic in my books.

Last summer harvest

Grand forces of good have also recognized the garden. Last year, the garden won the “David Suzuki Digs my Garden” award, beating out nearly 600 gardens from across the country.

For the last four years, Jane, city staffers Robin Salt and Keely Forth, and devoted volunteers like, Michael Nevin and Frank Iacobucci, have all been lobbying the city for permission to build a teaching kitchen, because they don’t stop at planting, growing and harvesting. There’s a Youth Cooking Program for 11 to 16-year-olds in July, and in August and October the garden hosts a feast bounty from its garden, cooked at the Masaryk-Cowan Centre and then schlepped over to the park and served to the community.

Showing up some tomatillos

This is where the teaching kitchen comes in. Putting it right next to the garden will open up a lot of new opportunities for connecting kids to where their food comes from and what it’s like to grow from seed and what to do with it once it’s ready for picking. It would also help with hosting the community festivals where the food picked from the garden will be cooked and served.
It’s important to note here that extra food harvested in the garden is given to shelters and soup kitchens all over the city.

The building is going to be as eco-positive as possible, beginning with the structure itself, to be made of straw bales, which get plastered and become great insulators. Solar panels will provide heat for water and running energy- efficient appliances and lighting. Fall 2010 is the projected unveiling, but in the meantime, the garden is campaigning for community support with their Adopt a Bale program.

Beautiful spring asparagus

But don’t wait to introduce your kids to the garden. It’s a perfect time to bring them to the park to see the beginning of a magical experience.You cant also check their website for dates and activities.

For all the staff and volunteers it’s like a miracle after all these years. The kitchen is finally opening here!!

Yours from High Park
Carlos

I am going to celebrate with a class to showcase the Mexican influences on the regional flavours of California cuisine.

Our foodie-road trip and what we’re making…..

First stop: Gilroy, the garlic capital of the world and the southernmost city in Santa Clara County.

Sopa de colilfor con ajo y crema
Cauliflower-garlic soup with crema la vaquita

Second: Oxnard, a community also in south, which has been honouring its Latino heritage for the last 15 years with an annual festival.

Oxnard salsa picante, queso fresco y tortillas.
Spicy tomato salsa, fresh cheese and corn tortillas

Third: Guadalupe, in Santa Barbara County, with Mexican influences not only in food but in music and art as well.

Ensalada tibia de cordinez con chili y chocolate
Warn quail salad with organic greens and spicy chocolate sauce..

Last stop before returning home the Anderson Valley, is located along highway 128 in Northern California about 2 1/2 hours north of San Francisco. famous for its culinary and viniculture heritage.

Torta con Fresas y dulce the leche
Strawberry shortcakes with dulce de leche

The cherry on top:
Great wines to match each course.

For more info please call LCBO Summerhill, 416 922-0403

Join us.

Yours in good food and celebrating Mexican culture and cuisine
Carlos