Month: October 2018

Canape is a type of hors d’œuvre, a small, prepared and usually decorative food, consisting of a small piece of bread (sometimes toasted), puff pastry, or a cracker topped with some savory food, held in the fingers and often eaten in one bite.

Because they are often served during cocktail hours, it is often desired that a canape be either salty or spicy, in order to encourage guests to drink more.

A canapé may also be referred to as finger food, although not all finger foods are canapes.

Crackers or small slices of bread or toast or puff pastry, cut into various shapes, serve as the base for savory butter or pastes, often topped with a “canopy” of savory foods as meat, cheese, fish, caviar, foie gras, purées or relish.

Traditionally, canape is built on stale bread cut in thin slices and then shaped with a cutter or knife.

Shapes might include circles, rings, squares, strips or triangles.

These pieces of bread are then prepared by deep-frying, sautéing, or toasting. The foods are sometimes highly processed and decoratively applied (e.g., piped) to the base with a pastry bag.

Decorative garnishes are then applied.

The canapes are usually served on a canapé salver and eaten from small canapé plates. The technical composition of a canape consists of a base (e.g., the bread or pancake), a spread, the main item, and a garnish.

The spread is traditionally either a compound butter or a flavored cream cheese. Common garnishes can range from finely chopped vegetables, scallions, and herbs to caviar or truffle oil.

Source; Wikipedia

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Empanadas (Spanish pronunciation: [empaˈnaða]) is a type of pasty baked or fried in many countries of the Americas and in Spain.

The name comes from the Spanish verb empanar, meaning to wrap or coat in bread. Empanadas are made by folding dough over a stuffing, which may consist of meat, cheese, corn, or other ingredients.

The dough is made with wheat flour and beef drippings for the fillings which differ from province to province. Some places use chicken, and some places beef (cubed or ground depending on the region) spiced with cumin and paprika.

Some other fillings are onion, boiled egg, olives, or raisins. Empanadas can be baked or fried. It also can contain ham, fish, humita (sweetcorn with white sauce), or spinach; a fruit filling is used to create a dessert empanada.

For the interior regions, they can be spiced with peppers.

In those places (usually take-out shops) where several types are served, a Repulgue, or pattern, is added to the pastry fold to distinguish the varieties (although it is more common nowadays to burn a letter – an abbreviated indication of the filling – into the dough). In larger cities, empanadas are eaten more as takeaway food, sourced from restaurants specializing in this dish.

They usually carry dozens of different varieties, which is not the case in the northern provinces, where are usually made at home, with more traditional recipes.

During Lent and Easter, empanada de Cuaresma fillings with fish (usually dogfish or tuna) are popular.[6]

Source: Wikipedia

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Sandwiches de Miga are popular Finger Food items, in Argentina, Chile, and Uruguay, where they are consumed mainly at parties.^[1]

The Sandwiches de Miga are similar to the English cucumber sandwich, which is a typical tea-time food and resembles the Italian tramezzino.

The Academia Argentina de Gastronomia suggests that the sandwiches may have been introduced into Argentina by immigrants from Northern Italy.^[2]

In contrast to that story, the Buenos Aires newspaper Clarín suggests that the sandwich was actually invented by local bakers at the Confitería Ideal who had made a sandwich with a recreated English-style bread to satisfy a group of home-sick British engineers who used to frequent their establishment during the early part of the twentieth century.^[3][4]

The sandwiches are single, double or triples layered and are made from a thin white bread without crust, i.e. the part of the bread called “Miga” (i.e., crumb).

They are filled with thinly sliced meat, especially ham, eggs, cheese, tomatoes, green peppers, tuna, lettuce, and sometimes other vegetables, such as asparagus.^[5][6][7]

Butter is another important ingredient. They can be toasted or untoasted.

Instead of making them from scratch, Argentines usually buy them at a local bakery.

Source: Wikipedia

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