Beet Pickled Egg and Chard Empanadas with Black Sesame.
A few weeks ago I shared a perfect day with a friend.
Early one Saturday morning and three cups of coffee in, we were everywhere. Making stops for the market, friends, a hike, lunch, shopping. It was a jam-packed seven hours, but there was something that hit home. After our hike in Del Mar, we arrived at this Peruvian cafe. I ordered one of their empanadas, and I believe all of my emotions summoned upon a first bite.
We were enjoying each other, the food, and our time outside. It was like this external balance with the right amount of doing, living, and being perfectly satiated in a moment. I love when feelings like this sneak in over a nice meal. They’ve become noticed, special, and embraced, only if you let them. Your heart gets to skip a few beats, that whole bit.
It was awesome, and the empanada tasted surreal.
Turns out, I’ve been baking some precious pockets of dough lately with that special day and sweet friend in thought, filling them with leafy produce from the market.
Here I’ve pickled and beet stained some soft-boiled eggs until their color is deep of fuchsia. Each beet pickled egg is evenly surrounded by a chopped filling of sautéed swiss chard, beet greens, onions, and seasoning. The mixture is then rolled and wrapped in steamed leaves of red chard to secure the filling, and to show off the beautifully red-veined hues of the wilted green. Each wrap is encased in a slightly sweet shell of dough, brushed with an egg wash, generously sprinkled with black sesame, and baked until golden with the best yet to come: to slice, to let all that steam escape, and to admire that egg.
These empanadas were given an interesting looking process, so I thought I’d follow suit in a name.
After editing some photos I decided that I’d call them my dragon eggs. I make dragon eggs now, have you heard? Game of Thrones, anyone? :) For now, I’ll just pretend these eggs are as cool as the petrified ones throughout the first season of that series.
So, with four bunches of swiss chard, beets, some vinegar, and a dozen eggs later, there was a fleeting inspiration prevented from vanishing forever. These empanadas are wholesome and tangy with a distinct earthy flavor from the greens, dipping them in a garlic chili sauce wasn’t a bad move either. Sriracha, you have me.
A quick mention, last weekend I had a special opportunity of meeting some ladies in food. It was such a pleasure seeing you again Nicole, and to have met Kimberley Kathryne, Kasey, Laura, Yossy, Elizabeth, Kristin, Diana, Sarah, Barbie, and Cathy. Thank you for being a fabulous host Veronica. It was a beautiful evening, and everyone brought something lovely to the table. I had a great time, thank you all.
In the meantime, a friend is coming to visit me here in New York this weekend, we’ll have some fun days together. Excited :)
Until I return,