Tuesday, October 23, 2007

Guisos De Verduras Al Horno

Pastel de Choclo - Corn and Beef Casserole

Serves 8

Pastel de Choclo is one of the most classic examples of the Chilean Criolla cuisine, combining a native product like corn with European meat. Choclo is the Mapuche name for corn.

2 cups Pino (see recipe in Empanada post)
2 tablespoons olive oil
8 tablespoons butter, unsalted
1 whole chicken, cut into pieces
16 ears of fresh yellow corn, grated
3 large eggs, separated
1/4 cup milk
salt to taste
1 pinch cream of tartar
3 whole hard-boiled eggs, peeled and cut into wedges
1/3 cup confectioners sugar

*Prepare the Pino the day before.*

Preheat the oven to 400 degrees.

Heat the oil and 2 tablespoons of butter, add the chicken and brown on both sides. In a separate pan, slowly cook the grated corn with 6 tablespoons of butter, stirring constantly until the mixture boils and thickens (about 5 minutes after boiling). Remove from the stove and mix the egg yolks with the milk and stir in. Add more milk if the mixture is too thick. Add salt to taste. Beat the egg whites with the cream of tartar to form stiff peaks and fold them into the corn mixture ans set aside. Spread the Pino in an oiled baking dish. Arrange the hard-boiled eggs and the chicken over the Pino. Cover all of it with the corn mixture. Sprinkle the corn mixture with confectioners sugar. Bake until the top is golden brown, about 25 minutes. Serve hot.

Pastel de Papas - Potato and Beef Casserole

Serves 8

This dish can be prepared in the winter when the fresh corn for Pastel de Choclo is not available

2 cups Pino
10 medium yellow potatoes, peeled and cut into quarters
1/2 cup of cream, approx.
2 large eggs, separated
1 pinch cream of tartar
salt to taste
freshly ground black pepper, to taste
4 whole hard-boiled eggs, peeled and cut into wedges
1 tablespoon olive oil
1/3 confectioners sugar

*Prepare Pino a day ahead. *

Preheat oven to 400 degrees. Put the potatoes in enough cold water to cover then and simmer for 20 minutes or until tender. Drain and puree the potatoes, add the cream and egg yolks. Add more cream if the puree is too stiff (this depends on the type of potato used). Beat the egg whites with the cream of tartar to form stiff peaks and fold them into the potato mixture. Add salt and pepper to taste. Spread the Pino in an oiled baling dish. Arrange the hard-boiled egg wedges over the Pino. Cover the casserole with the potato mixture. Sprinkle the top with sugar. Bake about 25 minutes, until golden brown. Serve hot.

Zapallitos Italianos Rellenos - Stuffed Zucchini

Serves 8

This recipe can be prepared with zucchini, summer squash or eggplant. Some variations include the use of shrimp or ham but this recipe is a vegetarian main course.

8 medium zucchini or summer squash
1 large onion, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
3 tablespoons olive oil
1 cup mushrooms finely chopped
16 tablespoons bread crumbs
1 tablespoon soy sauce
1 tablespoon Worchestershire sauce
1 pinch Aliño (see recipe in Sopas post)
1 tablespoon mustard
1/2 cup Parmesan cheese, grated
1/2 cup bread crumbs grated

Preheat oven to 400 degrees.

Cut the zucchini in half, lengthwise and blanch them in boiling water for 3 minutes. Allow to cool. To prepare the stuffing, remove center part of the zucchini where the seeds are and puree the pulp in the food processor or blender. Save the zucchini shells to stuff later. Saute the onions and garlic in oil until transparent. Add the mushrooms and saute. Add the zucchini pulp, 16 tablespoons bread crumbs, soy sauce, Worchestershire sauce, Aliño and mustard and mix well. Place the zucchini shells on a baking sheet or pan and spoon the stuffing into the shells. Sprinkle the tops with the cheese and bread crumbs. Bake for 30 minutes until golden brown on top. Serve hot.