Tag: summer

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Cocktail

Cherry Blossom Cocktail

one and a half slices the cherry blossom cocktail mocktail recipe local washington dc
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

The Cherry Blossom Cocktail/Mocktail

This spring I’ve been pretty clean (you know, #equalpartsdisciplineandindulgence). When I’ve been indulging I’ve been making new friends; namely, Bo & Ivy Distillers who recently opened their tasting room and released their first bourbons out of Ivy City. After quickly snagging a bottle of the Distiller’s Reserve bourbon, I was gifted a bottle of their Spring Gin which has undertones of cherry, rose, and bergamot. Hmm… what to do with that?! The answer came easily enough since I had recently mastered a new go-to spring mocktail leveraging one of my all-time favorite cocktail ingredients: Damask Rose Water. The result is that this indulgence comes in two forms: cocktail and mocktail. This, my friends, is springtime in a glass. If you need to freshen up, leave the gin. If you’re down, 1oz of Bo & Ivy has you covered.

what you need

1 oz fresh squeezed lime juice

1 teaspoon fresh rose water (lately I am in love with all things Erbology)

2 oz plain tart cherry juice (no juice blends please)

1 demerara sugar cube or a teaspoon of unrefined sugar 

6 oz sparkling water (I use Perrier)

(optional) 1 oz Bo & Ivy Spring Gin (or floral gin of choice)

how to make it

[ mix ] stir lime juice, rose water, cherry juice, and sugar together in a stemmed glass

[ top ] add several 1/2 inch ice cubes and then the sparkling water, and then mix until just combined

[ garnish ] with a lime wedge

[ enjoy ] fresh

🍒🍒🍒
Other Cocktail Options
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Veggie

Vegetable Tian

one and a half slices vegetable tian ratatouille french authentic recipe
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Vegetable Tian (aka Ratatouille)

one and a half slices vegetable tian ratatouille french authentic recipe

This dish is one of those you love to make simply because everyone goes crazy over how beautiful it is. Perfect for potlucks, Friendsgivings, and the like, this can also just majorly dress up a weeknight dinner table. You could actually make it an entire meal by adding some cooked loose sausage to the bottom along with the onion, but I’ll leave that variation up to you.

Vegetable Tian is another name for the dish we all may know as Ratatouille. You’ve seen the Disney movie with the adorable little mouse chef. Traditional ratatouille has everything from tomatoes to eggplant and, like most exquisite French cooking, is a peasant dish. It is typically made by dicing and sautéing the vegetables — super simple — served over rice or polenta. Ever since I saw the Disney movie, of course, I wanted to learn how to make the neat little vegetable stacks. But in the interim, this rendition will suffice. You can make it in a square or a round pan though, of course, I am going to recommend cast iron.

Pro tip: try to slice everything evenly. A mandoline helps… but I don’t have one. Also…when selecting your vegetables, try to pick vegetables that look more or less the same size and shape. This will help you in the stacking process.

 

🐭

🍅🥔🍆

 

🍅🥔🍆

🐭

what you need

1-2 small zucchini

1-2 medium yellow squash

2-3 roma tomatoes

3-4 small white or red potatoes

1 yellow onion, coarsely diced

2 cloves garlic, minced

1 cup parmesan cheese

thyme, salt, and black pepper for garnish

olive oil

how to make it

Preheat oven to 350 and then set to diligent work washing and slicing your vegetables. I hate to tell you this but the more thinly you slice them, the better this dish will look. Once you’ve got all your veggies sliced, drizzle some olive oil in the bottom of a cast iron skillet and sauté your onion and garlic for just a few minutes until they soften.

Remove from the heat and spread the onions out so they cover the bottom of the skillet. Then set to work alternating your vegetables in a spiral pattern or however you see fit. Once complete, drizzle with olive oil; garnish generously with thyme, salt, and pepper; and top with about 1/4 of the parmesan cheese. 

Bake the Tian for one hour. At the one hour mark, remove from the oven and add the remaining 3/4 cup of parmesan cheese. Return to the oven for just a few minutes or put it under the broiler for a minute to crisp it up. Let stand 10 minutes and serve.

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More Food from Cinema!
one and a half slices harry potter recipe butterbeer hogwarts winter grog

Butterbeer (hot)

Whether you like your butterbeer hot, iced, boozy, or clean, I’ve finally got the recipe for you. Personally, I see no way to drink it other than hot and boozy. #youreawizardharry 🪄

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October 1, 2024 1 Comment
chocolate recipe on one and a half slices

WFD Bars

Willy Wonka and the Chocolate Factory was never my favorite movie but the final stint of an exceptionally long road trip left the Piemaker and I arguing full tilt over the identity of Willy Wonka’s Whipplescrumptious Fudegmallow Delight Bar. What was it? What did “whipplescrumptious” mean? “Fudgemallow” was simple enough to unpack but what innovation, what variation on the theme of a Milky Way or a chocolate-covered graham, did “whipplescrumptious” imply? After two failed batches of Sponge Candy – a candy with which I am intimately familiar given my two year residence in Erie, Pennsylvania – I arrived at a decent interpretation of the Whipplescrumptious Fudgemallow Delight Bar. You don’t have to have experience with candies to make this work (I didn’t!).

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September 25, 2021 2 Comments
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Veggie

Salsa

one and a half slices mexican salsa recipe food
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Easy Chopper Salsa

I’ve got a couple salsa recipes but this one came to me by way of my CSA, Potomac Vegetable Farms. They have “salsa boxes” all summer long which basically equate to put-all-of-these-things-in-a-chopper-and-hit-GO. And there you have it. Salsa. This recipe makes a fine, juicy salsa where I sometimes prefer a more pico de gallo style chunky salsa. The flavor is definitely better in this one, though. If you want a little added chunkiness and crunch, that is what the optional cucumber is for!

what you need

1 shallot

1 hot pepper

2 small sweet peppers

3-4 small-medium tomatoes (yellow ones, green ones, red ones, cherry ones, literally whatever)

2 glugs olive oil

1 bunch cilantro, finely chopped

Salt and Pepper to taste

Juice from 1 lime

(optional) 1 small cucumber, finely diced

how to make it

Place shallot, hot pepper, sweet peppers, and tomatoes in a small chopper and chop until just fine enough. You may need to do this in two or three batches. 

Add the olive oil, cilantro, salt, pepper, and lime juice, and stir until blended. 

Stir in the cucumber, if using.

 

Enjoy with chips and vibey summer cocktails!

🥗

🌶️🍅🥑

More Simple Appetizers
oneandahalfslices recipes healthy local clean green eating eats

Asparagus Lentil Soup

This is the third soup recipe in the March Festival of Soups! This one is the most elaborate but it also may be the most worth it if you’re into a wicked interesting flavor profile and a little meat on your bones (figuratively speaking – the protein in this soup is lentils). With some unique flavors and a burst of freshness that screams spicy, hearty chimichurri, this is just what the late Spring chill ordered to nudge the vibe towards summer and keep out the late-seeping cold. 

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April 10, 2023 No Comments
one and a half slices healthy vegetarian recipes sprouts

Brussels Sprouts Salad

For those who think you don’t like Brussels Sprouts, pause… let’s see what happens to them when we add a decent flavor profile. This healthy, clean salad is crunchy, flavorful, and interesting all in one bite. It’s fresh like summer, crisp like springtime, and full of fall and winter flavors. A perfect snack, app, or dinner if eating light. Makes me think that maybe some Instagram Reels are worth watching…

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January 16, 2022 2 Comments
one and a half slices ham and melon cantaloupe recipe summer

Jamon con Melon

This is the simplest of appetizers. Elegant and perfectly balanced. Sweet and Salty. aka Melon Carpaccio. #summervibes

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September 17, 2022 No Comments
one and a half slices shishito peppers recipe local

Shishito Peppers

This is my new favorite summer appetizer. I cannot believe my CSA has had fresh, local shishito peppers almost every spring/summer week for two years and I did not know how to prepare them! This really is the simplest party appetizer you could possible make. And SO salty and delicious, with excellent flavor. They aren’t spicy unless you want them to be! The natural shishito is sweet and earthy with very delicate flesh.  

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October 15, 2021 No Comments
one and a half slices green kitchen stories garlic almond soup recipe

Warm Garlic Almond Soup

This is the second soup from The Great March Festival of Soups. This soup is by far the coziest. The olive oil, pistachios, and grapes really do something special. And I do not recommend skipping the cayenne. This truly is a cure for the common cold and chilly weather. It’s a hug in a mug. It’s like fleece-lined mittens. It’s early spring. 

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March 24, 2023 1 Comment
argentinian empanada recipe authentic argentine oneandahalfslices

Empanadas

There are many varieties but a recipe for specifically Argentinian empanadas is difficult to find – especially in English and out of the metric system. Often served as an appetizer, empanadas are hearty little handpies that can suffice as a meal alone and their flexible filling options (savory or sweet) make them perfect for just about any occasion. Argentina will always be a special place for me. So here is the elusive no-one-writes-this-shit-down family recipe.

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January 3, 2021 4 Comments
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Veggie

Maroulosalata

one and a half slices greek greek salata salad recipe
one and a half slices recipes local delicious food

Maroulosalata

one and a half slices greek greek salata salad recipe

Most people think of Greek salad as tomatoes, cucumbers, feta cheese, and plenty of olive oil. Maroulosalata, however, is a salad frequently served in Greek homes. It is a simple salad. An every day salad. An everybody salad. And it is here to stay in my kitchen. 

what you need

1/2 head romaine lettuce, sliced into strips

1 small cucumber, diced

1/3 block fresh feta cheese, crumbled

4 green onions, diced

1 bunch of dill, coarsely chopped

juice from half a lemon 

1/3 cup good olive oil

Salt and Pepper to taste

how to make it

Add your romaine lettuce, diced cucumber, feta cheese, green onions, and dill to a large solid bowl.

Mix lemon juice, olive oil, salt, and pepper together together well.

Pour over vegetables, toss to combine, and enjoy fresh!

 

🥗🥒🥬
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Veggie

Black Bean Bowls

oneandahalfslices black bean bowls homemade grilled corn mexican
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Homemade Black Beans & Bowls

oneandahalfslices black bean bowls homemade grilled corn mexican

Man, I gotta say, bowls have to be the biggest culinary hack for weeknight dinner. They are so easy there is a whole line of mainstream, not-quite-fast-food restaurants built around their creation: Cava, Chipotle, Sweet Green… the list goes on. If they are simple enough for mainstream restaurants to churn out at the core of their business model, they are certainly simple enough for you to make at home on a weeknight. These Mexicali bowls are one of my standbys. The recipe I’m going to give you is for homemade black beans which, after you make them once, you’ll never buy another can of black beans again. The format is similar to the Anson Mills Red Island Sea Peas recipe. Then I’ll leave a few bowl assembly hints for you at the bottom.

Pro tip: get a grill.

#summervibes

🌽🥑🌶️

what you need

For the black beans:

5 cups raw black beans, soaked in water overnight

2 jalapenos or other hot peppers, minced

1 yellow onion or two shallots, minced

half an orange

salt and pepper to taste

1 vegetable bouillon cube

3 cloves of garlic, minced

Suggestions for the bowls:

1 cup of brown rice, cooked according to package

1 cup of homemade black beans, cooked according to this recipe

half an avocado, sliced

one cob of grilled corn, cut off the cob

one bell pepper, raw or grilled

half a roma tomato, or, use some homemade salsa and/or guacamole

half a jalapeno pepper, sliced thinly

fresh cilantro and/or parsley

(optional) protein of choice, chicken or steak, done your way on the grill

(optional) cotija cheese

how to make it

Beans. Soak your black beans overnight in water. The next day, drain them, strain them, and prepare them for cooking.

Heat a tablespoon of olive oil in a large saucepan over medium heat. Add the onion, peppers, and garlic, and sauté a minute or two until soft. 

Add the beans to the sauce pan along with 5 cups of water, the vegetable bouillon cube, and salt and pepper to taste. Squeeze the half orange into the beans then place the expressed half orange face down in the beans, cover, and simmer for two to three hours or until beans are tender. If the liquid is not evaporating, you can simmer the beans uncovered for the final hour.

Bowls.  Bowls are more assembly than anything else which is what makes them so fantastic. Start with your cup of rice, then your cup of beans, then the world – or in this case, the bowl – is your oyster. Add your protein, your pepper –  grilled or raw, your tomato or salsa, your avocado or guac, your grilled corn, and garnish with fresh herb and cheese of choice. You’ve got yourself a weeknight dinner. You’re welcome.

Oh, don’t forget the lime wedge!

Like these bowls? Try the Turkish Kebab bowls next (coming soon!)

Bean Prep
Fall Cocktail - Lost Plane
Grilled Things
Finished Bowl
Endless Weeknight Dinner Ideas
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Veggie

Spaghetti Squash

one and a half slices spaghetti squash recipe
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Spaghetti Squash

one and a half slices spaghetti squash recipe

Okay, I know what you must be thinking. Like, how does this even merit a post. But hear me out. You all know I like vegetables (#eatfoodnottoomuchmostlyplants) and am on some strange culinary crusade to feature more plants as the centerpiece for breakfast, lunch, or dinner (see Sticky Whipped Feta Carrots, coming soon). Yes, I frequently steam up the florets from a head of broccoli and coat them in cheddar cheese and call it dinner (eaten with chopsticks, of course). And yes, I am a sucker for a simple, humble vegetable soup. But this vegetable… this simple, elegant, yellow, rotund little squash… is amazing. We get spaghetti squash at the CSA almost every week late summer and through the fall (thanks Potomac Vegetable Farms). And people keep doing weird shit with it. Like trying to make actual spaghetti or using it in pizza crust. No thank you. This squash is not a substitute for some other simple carbohydrate. It stands all on its own… as brunch, as the world’s most delicious snack, or just because. There is one very important trick to cooking spaghetti squash to elicit maximum spaghetti-like texture and quality. I will dispense this advice… now (hat tip, Baz Luhrmann). 

what you need

1 squash

a brief moment to giggle quietly to yourself about how funny the word squash is

how to make it

  1. Preheat oven to 350
  2. Line a rimmed baking pan with tinfoil
  3. Cut squash in half not lengthwise (whatever the opposite of lengthwise is)
  4. Spoon out some of the seeds but don’t get obsessive about cleaning it out well
  5. Fill the rimmed baking pan with some water and place each half of the squash face down in the water
  6. Bake for 45-60 minutes depending on the size of your squash (the top will get pretty brown and that’s usually a good time to take it out)
  7. Let squash cool for a few minutes so you can handle it
  8. Taking one half of the squash in your left hand, take a fork and start to peel away the meat preserving as much of the spaghetti lengths as possible and removing any seeds that remain
  9. Place a pat of butter on the squash in the bowl, toss lightly, and sprinkle with cracked black pepper and salt
  10. Enjoy the most heavenly of all possible vegetables (sorry brussels, carrots, and shishito peppers…)
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Signature Salad

one and a half slices signature arugula salad recipe
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

OneandahalfSlices Signature Salad

one and a half slices signature arugula salad recipe

There is a lot of salad in the OneandahalfSlices universe. You know, #eatfoodnottoomuchmostlyplants. That said, this is easily the favorite. It is green, zesty, and light. It works as a side salad, say, to Spaghetti al Limone, Fettuccine Alfredo, or Chicken Korma, or stands on its own with a hard boiled egg and some extra avo. Trust me. Make it once and it will quickly become your favorite, your go-to, and just like that avocado and arugula will permanently live in your fridge. 

🥑

what you need

1 package baby arugula

1 avocado

1/2 cup parmesan cheese, grated very finely

juice from 1 lemon

1 teaspoon cayenne pepper

2 glugs good olive oil

salt and pepper to taste

(optional) 3 tablespoons pepitas

(optional) 3 tablespoons dried cranberries or golden raisins

(optional) 1 hard boiled egg

how to make it

Toss arugula in a mixing bowl with olive oil, salt, cracked black pepper, cayenne pepper, and lemon juice. Toss well to coat.

Add the parmesan cheese and toss some more!

Thinly slice the avocado and add to the top of the salad.

Top with pepitas, cranberries, thinly sliced hard boiled egg, if using, and a little more black pepper and parmesan cheese.

🥑

 

More Summer Salads
caesar salad sauce recipe one and a half slices

Caesar Salad

Your classic, tried and true, foolproof, Caesar Salad Dressing Recipe. Side salad or main course, this is really all you need. Add grilled chicken, avocado, hard boiled or fried egg, or red onion and you’re good to go.

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June 9, 2021 1 Comment
one and a half slices healthy vegetarian recipes sprouts

Brussels Sprouts Salad

For those who think you don’t like Brussels Sprouts, pause… let’s see what happens to them when we add a decent flavor profile. This healthy, clean salad is crunchy, flavorful, and interesting all in one bite. It’s fresh like summer, crisp like springtime, and full of fall and winter flavors. A perfect snack, app, or dinner if eating light. Makes me think that maybe some Instagram Reels are worth watching…

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January 16, 2022 2 Comments

Peach Caprese

This is a continuation of my summer eats glorified snack dinners (see Watermelon Feta Salad). For when the summer months take hold, the cicadas ring true, and the humidity is as thick and sticky as fresh Florida honey against a sunset sky, you need something super fresh! During these months, my CSA tends to have all-you-can-take tomatoes, which the Piemaker and I willingly turn into tomato-soup-and-grilled-cheese-movie-marathons (see Roasted Tomato Soup and Grilled Cheese recipes – forthcoming). All you need for this recipe is one of those tomatoes and a handful of garden basil. I fancy it up a bit here with a sweet nectarine and some unnecessary accoutrement, but it does not disappoint as an appetizer, snack, or full summertime dinner plate.   

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August 11, 2021 2 Comments
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Omni

Crab Avocado Toast

one and a half slices crab avocado toast healthy recipe eggs breakfast
one and a half slices local simple recipes food

Maryland Crab Avocado Toast

one and a half slices crab avocado toast healthy recipe eggs breakfast

2022 was supposed to be the year of risotto. And here we are midway through the Fall and I have yet to make or attempt risotto. Instead 2022 has been the year of Aperol (Aperol Spritz, Paper Plane), the year of putting chimichurri on everything, the year I learned to make authentic tiramisu, and the year of Crab. (and, yes, for all you Chinese Zodiak fans out there, I realize that 2022 is actually the year of the Tiger). 

🦀🐯

New people, big love, and good life have found me tucked away in corners of Saint Michaels, Maryland and the like splitting crabs open down the middle and pulling out that sweet meat for hours on end under hot sun with an orange crush to keep me company. I entered a raffle for a baby blue Mustang and it was worth the entry price for the dream of winning. Someone almost pushed me into murky canal water and crab meat has saved many an idle Thursday afternoon when the work day was just a little more oppressive than the August heat. I’ve grown accustomed to the smell of Old Bay – even come to love it – and relish the tiny plastic containers of leftover picked crab we diligently carry home with an eye towards another meal. While crab and scrambled eggs has been a favorite, nothing compares to finding yourself with leftover crab meat and leftover chimichurri on the same day. On that day – on that very special day – the scrambled egg, crab meat, avocado toast with chimichurri is ripe for the making and there is no resisting the most elegant of all possible brunches. Local Chesapeake crab meat, vibrantly green chimi, scramble, avo, and oil atop a slightly crisped sour dough. Nothing says summer brunching like this. So even if you aren’t from Virginia or Maryland, find a bit of crab meat and let this one change your morning. 

🥑

what you need

2 slices of sourdough or bread of choice

Good olive oil

3 eggs, scrambled with a splash of milk, salt, and paprika

1 avocado, cut in half and thinly sliced

5-6oz fresh crab meat

(optional) leftover chimichurri

how to make it

Toast sourdough lightly on both sides (I typically do this in the broiler in the oven). 

Drizzle lightly with olive oil and add a layer of chimichurri, if using.  

Layer on the egg, the avocado, then the crab meat. 

Sprinkle with salt, cracked black pepper, and a dash of paprika or cayenne. 

Serve warm. 
More Brunchy Things
one and a half slices borek cigara boragi recipe

Borek

Borek [boh-rek] (plural Böreği) is a delicious Turkish/Eastern European street food that I added to the OneandahalfSlices repertoire in college when a Turkish friend took the time to teach me a little of his home

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May 28, 2022 3 Comments
One and a Half Slices breakfast brunch thin pancake recipe

Silver Dollar Pancakes

Growing up my dad – like everyone’s dads – made pancakes for breakfast. Left to my own devices, I would always select crispy waffles or French toast, but we all know that, of the three,

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April 17, 2022 No Comments
one and a half slices sweet potato biscuit recipe

Sweet Potato Biscuits

As if the OneandahalfSlices flaky biscuits weren’t delicious enough, this variation on the theme is the perfect spring, summer, or fall use for that extra large, earthy sweet potato you ‘ll get all season long.

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June 11, 2022 No Comments
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Omni

Jamon con Melon

one and a half slices ham and melon cantaloupe recipe summer
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Jamón con Melón

- aka Melon Carpaccio -

one and a half slices ham and melon cantaloupe recipe summer

This is the simplest of appetizers. Elegant and perfectly balanced. Sweet and Salty. aka Melon Carpaccio.

#summervibes

what you need

1 small, sweet, fresh cantaloupe melon

1 package good, Italian prosciutto

how to make it

Thinly slice melon. Layer on a plate with slices of prosciutto. Serve immediately. 

French 75
Paper Plane
Cocktails to Serve it With
one and a half slices green kitchen stories soup recipe collaboration

Green Pea Mint Soup

It’s cold. And it’s the time of year when everyone in Northern Virginia wishes they did not live in Northern Virginia. March drags on forever, and just when you think you’ve made it to spring, Easter is chilly and there is sleet on Mother’s Day. This is the all-star springtime soup. This green pea minty soup basically has a salad on top and the crema can get really creative. So break out the wasabi, the green vibes, and the blender. Best part is this thing takes all of 20 minutes to make. It is bright and vibrant; perfect for Easter, perfect for Spring. You’re welcome.

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March 19, 2023 No Comments
one and a half slices paper plane cocktail recipe

Paper Plane

This cocktail has quickly become a favorite this summer after we ODed on Aperol Spritz’s early on thanks to my beautiful nephew and niece-in-law. The paper plane would be all too sweet if it weren’t for the bitterness added by, well, the bitters. As it stands, it’s a fresh, zesty, lemony, foamy, beautiful cocktail that will rival your summertime cosmo or G&T any day of the week. It is definitely here to stay. 

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August 27, 2022 2 Comments
one and a half slices aperol spritz cocktail recipe

Aperol Spritz

I am interrupting your regularly-scheduled programming here on this Easter weekend to declare Spring officially arrived here in Northern Virginia. And what better way to welcome and celebrate it than with a quintessentially-summer cocktail? (I know, wishful thinking at it’s best). So in honor of my lovely niece-in-law and nephew, I give you the Aperol Spritz, which I am now fully convinced is only complete alongside homemade pizza. Still working on the pizza but, for now, enjoy the drink!

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April 16, 2022 4 Comments
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Veggie

Humita

one and a half slices corn baked humita recipe
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Humita

one and a half slices corn baked humita recipe

It’s summertime. Which means it is time for Humita. Humita is a quintessential summertime dish that is dear to my heart for many reasons:

  1. In the summer, my Community Supported Agriculture (CSA) provider, Potomac Vegetable Farms, has corn in ample supply! Thanks, PVF! (I have professed OneandahalfSlices’ commitment to local, sustainable agriculture and farming in another post)
  2. It is a highly versatile Argentinian dish that comes in many, many forms. For those that know me well, you know that I consider Argentina part of my cultural heritage despite the fact that I’ve got no official Argentinian blood in my veins. Humita appears throughout the Argentinian culinary atmosphere as a soup, steamed in the husk, baked (shown here), and as an Empanada filler (one of my favorites!).  
  3. Corn is that beautiful, golden color – the color of sunshine, the color of pure joy, and the color of the recently-reimagined Merigold Analytics, my full-time employment as of this Fall!
  4. The corn emoji (🌽) has a secret meaning for my sister and I… 😊
one and a half slices oneandahalfslices argentina

what you need

8 ears of fresh, yellow corn, cut off the cob

2 tablespoons butter

1 sweet red pepper, finely diced 

1 bunch of parsley, finely chopped

1 yellow onion, finely diced

1 cup of whole milk

3 eggs

1 small block of soft white cheese, like gouda, cut into small squares

Salt, pepper, paprika, and cayenne to taste

how to make it

Preheat oven to 350 and lightly butter a cast iron skillet or baking pan. 

On the stovetop, melt the butter in a large saucepan. Add the corn, onion, red pepper, and parsley, and sauté over medium-high heat until fragrant, ~4-5 minutes.

Transfer the corn mixture into a cast iron skillet. In a separate container, beat the eggs together with the milk, adding salt, pepper, and paprika to taste. Pour the egg mixture over the corn mixture and sprinkle the gouda squares over top (if they are larger, you may wish to push them down a bit into the corn). 

Top with a dash of cayenne pepper and bake for ~45-55 minutes until the top is golden.  
More Argentinian Food
one and a half slices ham and melon cantaloupe recipe summer

Jamon con Melon

This is the simplest of appetizers. Elegant and perfectly balanced. Sweet and Salty. aka Melon Carpaccio. #summervibes

Go To Post »
September 17, 2022 No Comments
argentinian empanada recipe authentic argentine oneandahalfslices

Empanadas

There are many varieties but a recipe for specifically Argentinian empanadas is difficult to find – especially in English and out of the metric system. Often served as an appetizer, empanadas are hearty little handpies that can suffice as a meal alone and their flexible filling options (savory or sweet) make them perfect for just about any occasion. Argentina will always be a special place for me. So here is the elusive no-one-writes-this-shit-down family recipe.

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January 3, 2021 4 Comments
one and a half slices

Salt

“I have two lovers in life that I have never slept with. The city of Paris and potatoes.” – Francis Mallmann. The taste of empanadas, parrillada, and red wine came to flavor my adolescence, calibrating my tastes – both for food and experience – for something deeper.

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January 28, 2023 5 Comments
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