Thursday, October 28, 2010

Minxeats in Baltimore Magazine

One page from the article, featuring photos
of my empanadas and bruschetta.
I'm excited to announce that Minxeats is in the November issue of Baltimore Magazine, as one of three local bloggers (along with Kit of Mango & Ginger and Dara of Dining Dish) who contributed dishes for a feature on Potluck Dinners.

In the article, which starts on page 226, you can find photos of my Chocolate Linzer Tart, BLT Bruschetta with Bacon Jam, arugula, and cherry tomatoes, and Sweet Potato Empanadas, which are based on a casserole recipe I concocted last Thanksgiving. The tart and bacon jam recipes are linked above, and here's the recipe for my sweet potato empanadas, which I thought were nice and Fall-ish. To make them even more appropriate for the coming season, one could add some chopped cooked turkey meat and perhaps a cranberry-based dipping sauce.

Sweet Potato Empanadas

2 large sweet potatoes
2 tablespoons diced onion*
olive oil

1/4 heavy cream
1 teaspoon chipotle powder
2 tablespoons brown sugar
1/8 teaspoon cinnamon
1 tablespoon chopped scallion
2 slices of bacon, crumbled*
2 packages Goya empanada shells "discos"
1 egg

Scrub sweet potatoes and prick all over with a knife or fork. Place on microwave safe plate and microwave on high for 15 minutes until the potatoes are very soft. Remove from microwave and set aside to cool.

Sauté onion in olive oil until softened.

When potatoes are cool enough to handle, scoop flesh into a bowl. Add cream, chipotle, brown sugar, and cinnamon, stirring well to combine. Stir in scallions, cooked onion, and bacon. Refrigerate until ready to use.

Preheat oven to 350F. Remove discos from packaging. Place a scant tablespoon of sweet potato filling in the center of each. Fold ends over to form a half-moon, and crimp closed with the tines of a fork. Place empanadas on a nonstick cookie sheet.

Beat egg with a teaspoon of water and brush onto tops of pastries.

Bake for 25 minutes, or until golden brown. Makes 20.

* 2 tablespoons of bacon jam may be substituted for the onion and bacon


Wendi @ Bon Appetit Hon said...

Congrats on the feature.

Nakiya @ Taste of Baltimore said...

Yes!!! I saw that and got so excited for you! Your Linzer tart looked INCREDIBLE. Are those your own recipe cards featured? I loved them too!

theminx said...

Thanks, ladies!

Nakiya - I've made that tart dozens of times and not only does it look good, it's easy and delicious! Those are not my recipe cards - I had to send my recipe in early so they could make those up. :)

Kristine said...

Congrats! I've made the bacon jam. Yum.

David Dust said...

Congrats on being "published"!


LauraK said...

Congratulations, Minx!

Kate said...

I have tasted all of those dishes (although the BLT was in a slightly different form) and can declare them all to be fantastically delicious. Congratulations, Kathy, it's recognition well-deserved and long overdue!

MoHub said...

Well done, Minx! Guess that takes you from mere blogger (per Zac) to legit journalist!

theminx said...

Not exactly, MoHub. I didn't write anything - just provided food. However, I have had two small pieces published in Baltimore Mag earlier in the year, so I'm still "legit." :)

Unknown said...

WOW I need to go pick up a copy! Congrats!!!!!!

Sharon Rudd said...

Congrats! And the recipes looks great too!

Nanc Twop said...

Congrats! After all the work you did on that jam, etc. you deserve it!

Dara Bunjon said...

I was thrilled to be in your and Kit's company in the article. You've been legit for a long time. Wish I could have stayed for the meal.

The empanadas look wonderful.

Rich said...

First of all, congratulations. That sounds like a really cool deal - I am in Dallas, though, so I don't think I'm going to get to read the article (unless, of course, it gets posted)

Secondly, those empanadas look outstanding. I've never thought of a sweet potato filling, but I certainly will in the future!