Aperitivos y Bebidas

Cola De Mono - Chilean Eggnog

Serves 10

1 Gallon milk
1 Cup sugar
1 Vanilla bean
1 Cup whole coffee beans
6 Large egg yolks
2 1/2 cups pisco, aguardiente

Bring the milk to a boil with the sugar, vanilla and coffee. Let it simmer slowly, stirring occasionally until the milk turns a light brown. Remove it form the heat, strain, and return to low heat. Add a couple of tablespoons of hot milk to the egg yolks to dilute and warm them. Stir the yolks back into the hot milk and cook the mixture for a few minutes. Let it cool completely. Add the pisco to taste and serve cold. White rum can be substituted for pisco. For a short-cut use the 1/2 cup instant coffee instead of coffee beans.

Sánguches

Churrasco - Steak Sandwich

Serves 2

½ pound beefsteak meat
2 tablespoons red wine vinegar
2 cloves garlic, minced
1 teaspoon cumin
1 small fresh aji or jalapeno pepper, deseeded and finely chopped
4 large slices of Pullman or firm sandwich loaf bread
1 tablespoon olive oil salt, to taste
freshly ground pepper, to taste

Slice the meat very thin (1/8 thick). Mix the vinegar, garlic, cumin, and pepper and marinate the meat in the mixture for at least 1 hour. Remove the crusts from the bread slices. Spread the oil on a very hot griddle, and toast the bread on both sides. Then saute the meat on the hot griddle for just a min. or two, adding the remaining marinating juices at the end. Do not overcook the meat; it will be done quickly because its sliced so thin. Assemble the sandwich, picking up all the juices from the griddle. Cut the sandwich into six bite-sized morsels and serve immediately.

Postres y Onces - Desserts & Teatime Treats

Mote con Huesillos - Hominy with dried peaches

Serves 6

8 Ounces dried peaches
1 Cup sugar
2 Cups white hominy, precooked

Boil the peaches in 4 cups of water with the sugar for 30 minutes; let them cool to room temperature. Add the mote, stir, and refrigerate. Serve cold in glasses, as a dessert or a refreshing snack in the summer.

Espuma De Frambuesas - Raspberry foam

Serves 8

1 Cup salsa de frambuesas (raspberry sauces)
1 Cup sugar
1 Teaspoon corn syrup
1 Package unflavored gelatin (¼ ounce)
4 Large egg whites
1 Pinch cream of tartar
1 Cup fresh raspberries

Prepare the salsa de frambuesas. Dissolve the sugar and corn syrup in 5 tablespoons of water and bring to a boil. Simmer until the sugar mixture becomes a syrup and forms a hair when poured from a spoon. Dissolve the gelatin according to the package instructions. Whip the egg whites with the cream of tartar into stiff peaks. When whipping the egg whites, it is recommended that you use a copper bowl to increase the volume and stability of the meringue. Slowly add hot syrup to the whites and continue to whip until cold. Fold in the gelatin and fruit sauce. Pour into a mold or individual glasses and store in the refrigerator for at least 4 hours until set. To unmold, warm the outside of the mold for a few seconds in hot water.

Salsa de Frambuesas - Raspberry sauce

2 Cups fresh or frozen raspberries
1/2 Cup sugar
1/2 Cup grand marnier

Put the raspberries through a strainer to remove the seeds; make sure you recover all the pulp and juices. Blend the raspberry puree with the sugar and Grand Marnier. Adjust the sugar to taste, this depends on the ripeness of the fruits. Store in the freezer.

Arroz con Leche - Rice pudding

Serves 10

1 Cup converted rice
5 Cups milk
½ Cup sugar
1 Tablespoon vanilla extract
1 Tablespoon lemon rind
1 Cup raisins
½ Cup whipping cream
1 Cup honey or syrup

Simmer the rice with the milk, sugar, vanilla, and lemon rind for about 40 min. Add the raisins and let the rice cool to room temperature. Whip the cream to double in volume and fold it into the cooled rice.

Panes

Pan Amasado

Serves 8

3 ½ cups all purpose flour

1 Teaspoon salt

½ Cup shortening, softened

2 Packages yeast

1. Preheat the oven to 375 degrees.

2. In the electric mixer bowl with a dough hook, mix the flour and salt for 15 seconds and scrape the walls of the bowl.

3. Add the softened shortening and knead slowly for on minute.

4. Dissolve the yeast in ¾ cup of warm water (110 F) and add it to the bowl.

5. Knead for another two minutes until the dough is soft and smooth. Adjust the water of flour as neccessary.

6. Allow the dought to rest and rise in a oiled bowl, covered with plastic wrap, for 1 to 3 hours in a warm place (about 85 F) until it doubles in volume.

7. Punch down and knead the dough until soft and smooth.

8. Form small rolls about 3 inches in diameter and ½ inch tall, with a very smooth top surface. Place on a non-stick baking sheet, prick the tops with a fork, and allow to rest for 30 min.

9. Bake the rolls for about 20 min. or until lightly browned.

Carnes

Asado Jugoso - Marinated juicy roast beef

Serves 12

1 whole eye of round
1 cup adobo pra asado (roast marinade)

Remove the silver skin and fat from the roast. Spread the marinade over the roast and place it in a large plastic bag: close the bag and stir the marinade around. Marinate the beef for at least 2 hours, preferably overnight. Preheat the oven to 500 degrees. Place the meat in a roasting pan and roast for 7 minutes. Lower the heat to 325 degrees and continue roasting for 30 to 40 minutes, depending on the thickness of the roast. Remove the meat from the oven and allow it to rest for 10 minutes before slicing. In the meantime, simmer the remaining marinade to reduce by half and serve it over the roast slices.

Adobo Para Asado- Roast marinade

3 tablespoons honey
2 tablespoon Mostaza (mustard sauce check sauces)
6 cloves garlic, peeled and crushed
1 tablespoon Pasta de Albahaca (basil past check sauces)
1 tablespoon Pasta de Aji (Aji paste check sauces)
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1/2 cup Vinagre Aromatico (flavored vinegar check sauces)
1/2 cup port, sherry, or cabernet savignon

Mix the ingredients thoroughly and cover the meat with it. For the best results, put the meant in a large plastic bag, pour in the marinade, and close the bag leaving in as little air as possible. Marinate the meat for at least 1 hour, preferably overnight, turning the bag over occasionally.

Bistec a la Pobre - Chilean style beefsteak

Serves 2

5 ½ tablespoons olive oil
1 large onion, peeled and julienned
salt, to taste
black pepper, freshly ground to taste
2 sarge potatoes
½ cup frying vegetable oil
2 10 ounce New York strip steaks, about 1 inch thick
2 cloves garlic, peeled and minced
4 whole eggs
1 pinch Fresh, flat-leaf parsley, chopped

1. In a frying pan heat 3 tablespoons of oil and slowly saute the onions, stirring occasionally, until they caramelize; this can take a good 30 min.
2. Add salt and pepper to taste. remove the onions to a dish and keep them warm.
3. Peel the potatoes and keep them submerged in a bowl of water to avoid oxidation.
4. Just before frying, slice the potatoes french fry style, dry them carefully, and fry them in at least 1 inch of frying oil until golden; do not crowd them.
5. Remove the potatoes and drain over paper towels; add salt to taste and keep them warm.
6. Rub the steaks with minced garlic and fry them in a very hot oiled pan or griddle. Brown on side first until juice droplets start to appear on top, then turn the meat and fry it for just 1 more minute.
7. Add salt and pepper to taste and keep the steaks warm.
8. Fry the eggs, sunny side up, in the same pan or griddle as the steaks and add salt and pepper to taste.
9. Arrange the food on the serving plate like this: the steak in the middle with the eggs on top, the fried potatoes on the side and the onions on the other.
10. Garnish the parsley.

Empanadas Chilenas

Empanadas Chilenas - Chilean Meat Turnovers

Serves 10

2 cups Pino (beef and onion filling - recipe below)
5 cups bread flour, approx.
1 cup vegetable shortening
2 large egg yolks
1 tablespoon white vinegar
1 teaspoon salt
1 1/4 cup water, approx.
3 large hard boiled eggs, peeled and cut in wedges
1 small egg white

*Prepare Pino filling a day in advance.*

Preheat oven to 400 degrees. Heap the flour on a pastry table. Make a depression in the center and add the shortening, egg yolks and vinegar. Mix well using your fingers. Dissolve the salt in the water. Sprinkle some of the water over the flour mixture and rub the dough between your hands until it is smooth and fairly stiff. Gather the dough in a ball and knead it until it is no longer sticky, adding the water and flour as needed (these last three steps can be done in an electric mixer). Allow the dough to rest for 30 minutes. Then roll the dough to about 1/8 inch thick or thinner. The dough will be stiff, elastic and difficult to roll at first. Cut circles about 9 inches in diameter. Place about 2 tablespoons if Pino in the center of each pastry circle, making sure there is at least one olive and egg wedge in each empanada. Dip your fingers in the filling juices and run them around the pastry's edge. Fold the dough to make a semicircular turnover. Press around the filling removing the trapped air and sealing the turnover. Use a fork to make a decorative edge. Paint the top with egg white. Bake 20 to 30 minutes or until golden brown. Serve hot.

Pino - Beef and Onion Filling

Serves 10

Pino is the juicy and spicy meat filling used in several of the classic Chilean criolla recipes such as Empanadas, Pastel de Choclo, Pastel de Papas and Pastel Rellenas. Pino is what makes Empanadas Chilenas so different from the empanadas made in Spain and other Latin American countries.

3 tablespoons butter, unsalted
2 tablespoons olive oil
2 large onions, peeled and finely chopped
3 cloves garlic, peeled and chopped
1 tablespoon Ají de Color or Spanish paprika
1 teaspoon cumin powder
1 tablespoon dried oregano, crushed
freshly ground black pepper to taste
1 teaspoon Pasta de Ají (see recipe in the Aliños post)
1 pound lean ground beef
1 tablespoon flour
2/3 cup Caldo (see recipe in Sopas post)
1/2 cup golden raisins
24 pitted black olives
salt to taste

In large frying pan, melt half the butter with the oil and saute the onions and garlic until translucent. Add the paprika, cumin,oregano, black pepper and Pasta de Ají; set aside. In another pan, saute the beef in the remaining butter and oil; do not brown or overcook. Combine the onion and beef mixture in the larger pan. Dissolve the flour in the Caldo and add it to the mixture. Cook the mixture over low heat, stirring until thickened; the end result should be juicy. Add the raisins, olives and salt to taste. Cover and store overnight in the refrigerator.

Aliños, Salsas Adobos Y Betunes

Aliño para Ensalada - Lemon herb dressing

1 Tablespoon lemon juice, freshly squeezed
3 Tablespoons of extra virgin olive oil
freshly ground black pepper, to taste
1 Pinch fresh, flat-leaf parsley or cilantro, chopped, salt to taste

In a bowl, use a whisk to mix all the ingredients and beat well to form an emulsion.

Mayonesa - Homemade Mayonnaise

2 large egg yolks
3/4 cup olive oil
1 medium lemon
3 cloves garlic, peeled and crushed
salt to taste

freshly ground pepper to taste

In a small deep glass or ceramic bowl, mix the 2 yolks with one beater of an electric hand mixer at slow speed. Very slowly, add the oil and continue to mix at a slow speed. After all the oil is added, the mixture should be thick and a light yellow color. Add the lemon juice, garlic, salt and pepper and stir. Store in the refrigerator in a glass or ceramic container.

Pasta de Ají - Aji Paste

12 whole ají peppers
1 cup of olive oil

Open up the peppers and remove the seeds very carefully (they are very hot so use gloves). You can also remove the whitish vein where the seeds attach to the shell. Chop the peppers coarsely. Transfer to the food processor, add the oil and chop to form the paste. A smooth consistency is not necessary. Store in glass jars in the freezer.

Salsa Blanca - White Sauce

This sauce is used like a roux to thicken other sauces. Chilean cooks use it in many dishes, especially those including chicken or fish.

1/2 cup butter
1/2 cup flour
1 cup milk
ground white pepper to taste
1 pinch of nutmeg to taste
salt to taste
1 pinch fresh parsley, chopped

Melt the butter in a sauce pan. Add the flour and stir; cook for 5 minutes over low heat. Slowly add the milk, stirring with a whisk. Bring to a boil, add the pepper, nutmeg, salt and parsley. You can store the sauce in the refrigerator for a few days until ready to use.

Pescados Y Mariscos

Albacora con Salsa de Palta - Albacore With Avocado Sauce

Serves 4

1 cup Salsa con Palta (recipe below)

4 1-inch thick center cut albacore steaks

4 cloves garlic, peeled and finely chopped
freshly ground black pepper to taste

4 tablespoons olive oil

salt to taste

4 teaspoons fresh cilantro, finely chopped

Rub the albacore steaks with garlic, pepper and olive oil. Grill the steaks over hot coals or under the broiler about 3 to 4 minutes per side being careful not to overcook. Add salt to taste. Serve hot with Salsa con Palta and garnish with cilantro.

Salsa de Palta - Avocado Sauce

High temperatures increase the avocado's oxidation which causes them to turn gray so be careful not to overcook this sauce and avoid aluminum or cast iron containers.

3 tablespoons Salsa Blanca (see recipe in Aliños post)

1 cup milk

1 medium ripe avocado

1 small lemon

salt to taste

Dissolve the Salsa Blanca in the milk and bring the mixture to a boil. Reduce heat but keep warm. Peel and puree the avocado in a blender or by hand with a fork and add lemon juice. Add the avocado puree to the warm milk mixture just before serving. Salt to taste and serve immediately.

Croquetas de Jaibas - Spicy Crab Cakes

Serves 2

Croquetas are made in Chile with precooked fish, shellfish, chicken, leftover beef, spinach, artichokes and other vegetables. The ají paste and Chilean paprika impart their unique flavor to these cakes making them quite different from the more common North American version.

1/2 pound crab meat, precooked

1/2 small white onion, peeled, finely chopped and sauteed

1 large egg, beaten

1/2 small lemon, juiced

freshly ground black pepper to taste

1 pinch of Ají de Color or Spanish paprika

Pasta de Ají to taste

1/2 cup flour

1 tablespoon unsalted butter, melted

1 1/2 cups fine bread crumbs

1/2 cup corn oil

2 tablespoons Mayonesa

In a glass or ceramic bowl, combine crab meat, sauteed onion, beaten egg, lemon juice, pepper, paprika, Pasta de Ají, flour (add through a sieve to prevent lumps) and melted butter, mix well. Form cakes about 2 inches in diameter and place on individual wax paper squares for easy handling. Refrigerate for at least 1 hour. Coat the cakes with break crumbs and fry in hot oil until brown on both sides. Serve hot with a dollop of Mayonesa on top.

Legumbres Y Verduras Guisadas

Porotos Granados - Summer Bean Stew

Serves 8

Porotos Granados is the most celebrated summer stew of the Chilean criolla cuisine. In the United States, fresh beans may be hard to find so dried, medium sized white beans may substitute, though the flavor is not as authentic.

4 cups fresh, ripe pod beans

1 cup pumpkin or squash, diced

1 whole fresh green ají

1 medium onion, peeled and chopped

1 tablespoon Ají de Color or Spanish paprika

3 tablespoons olive oil

4 whole plum tomatoes, peeled, seeded and diced

freshly ground pepper to taste

1 tablespoon fresh basil, chopped

2 ears fresh yellow corn, cut in 1 1/2 inch slices

salt to taste

Shell the beans and place them in a large saucepan with enough water to cover. Add the pumpkin and ají and simmer for about 30 minutes. Saute the onion and paprika in the olive oil. Add the onion mixture, tomatoes pepper, basil and corn to the beans; simmer for another 15 minutes. Before serving, taste and add salt is necessary. Serve hot.

Porotos de Invierno - Beans in Winter

Serves 8

1 cup dried white beans

2 cups Consomé de Ave or Caldo (Caldo recipe in Sopa post)

1 can stewed tomatoes

1 can green or red sweet peppers

1 bay leaf

1 pinch Aliño (recipe in Sopa post)

1 tablespoon freshly ground black pepper

1 pound lean pork shoulder or loin, cubed

2 tablespoons olive oil

1 medium onion, peeled and diced

1 medium carrot grated

1 stalk celery, diced

3 cloves garlic, peeled and chopped

1 tablespoon Ají de Color or Spanish Paprika

1 tablespoon Pasta de Ají

1/2 teaspoon ground cumin

1/3 cup sherry

*Soak the beans in 4 cups water overnight. *

Discard water an rinse beans before simmering in stock with tomatoes, peppers, bay leaf, Aliño and black pepper for about 2 hours. In the meantime, in a frying pan, brown the pork in the oil and add it to the beans. In the same pan, saute the onion, carrot, celery and garlic until soft; add the paprika, Pasta de Ají and cumin and mix well. Add this mixture to the beans. Deglaze the saute pan with sherry and add it to the beans. Serve hot. This stew tastes even better the next day!

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.

Sopas

Caldo - Beef Stock

Serves 8

This is a light brown stock so it is more suitable as the base for hearty beef soups and sauces.

1 pound beef bones

4 tablespoons vegetable oil

1 cup onions, peeled and chopped

6 cloves garlic, unpeeled and whole

1 cup carrots, chopped

1 cup celery, chopped

1 cup plum tomatoes, chopped

1 tablespoon Aliño (recipe below)

12 whole black peppercorns

2 bay leaves

Preheat oven to 450 degrees

In a roasting pan, brown the bones for 20 minutes. In a stock pot with 2 tablespoons of oil, brown the vegetables. Add the bones, approx. 8 cups of water, Aliño, peppercorns and bay leaves and bring to a slow simmer. Deglaze the roasting pan (dissolve the caramel formed around the pan with water) and add the juices to the pot. Simmer for at least 6 hours. Strain the stock and discard the vegetables and bones. Store the stock in the refrigerator or freezer without removing the fat. Remove the fat before using the stock.

Aliño - Mixed Dried Herbs

1 tablespoon dried thyme (tomillo) leaves

1 tablespoon dried rosemary (romero) leaves

1 tablespoon dried oregano leaves

1 tablespoon sage (salvia) leaves

1 tablespoon dried mint (menta) leaves (optional)

1 tablespoon dried lemon balm (toronjil) leaves (optional)

1 tablespoon dried marjoram (mejorana) leaves (optional)

1 tablespoon tarragon (estragón) leaves (optional)

Mix and crush the herbs. Store in an airtight, dry container in the dark.

Ajiaco - Beef and Potato Soup

Serves 8

2 pounds eye of round beef, lean

3 tablespoons olive oil

2 medium onions, sliced

1 tablespoon Ají de Color (Chilean Sweet Paprika) or Spanish Paprika

1 tablespoon dry thyme, crushed or ground

1 tablespoon dry oregano, crushed or ground

freshly ground pepper to taste

8 cups Caldo (see recipe above)

1 whole fresh or dried ají (optional)

1 pound of potatoes, peeled

1 medium Sevillana (tart) orange, juiced

salt to taste

1 pinch of fresh parsley, chopped

2 large hard-boiled eggs, cut into wedges

Preheat the oven to 375 degrees.

Rub the beef with oil and bake for 30 minutes. Cut the meat into strips, return it to its juices and set aside. Saute the onions with paprika, thyme, oregano and pepper until transparent. Add the Caldo to the onions and bring to a boil, add the ají. Add the meat with its juices to the soup and simmer for 30 minutes. Cut the potatoes into length wise wedges or the shape of country-style french fries and add to the soup, simmer for 15 minutes.

Add the orange juice, check for salt and let it rest, off the heat for 10 minutes. (Sevillana oranges can be replaced by half a Valencia orange and half a lemon.)

Serve in soup bowls garnished with parsley and eggs.

Entradas - A Comer

Alcachofas - Artichokes with Lemon Herb Dressing

Serves 6

6 large artichokes

½ medium lemon

6 tablespoons Aliño Para Ensaladas (see recipe in Aliños post)

Remove lower artichoke leaves and cut off the stem. Place artichokes standing up in a pot of boiling water and add the lemon half it helps to keep the artichokes green. Simmer the artichokes for 30 minutes in enough water to almost cover them. Then remove the artichokes from the water and allow them to drain and cool to room temperature. To serve, place the whole artichoke on a salad plate. In a separate small bowl, put about 2 tablespoons of Aliño de Ensaladas.

Tomates Rellenos con Choclo - Corn stuffed tomatoes

Serves 4

4 large ripe tomatoes

1 ½ cup of corn kernels, precooked

½ cup of chopped ham

½ cup of onions, peeled, chopped and washed in hot water

4 tablespoons Mayonesa (see recipe in the Aliños post)

2 cups lettuce, shredded

Cut off the top of the tomatoes and remove the inner pulp with a spoon; remove and discard the seeds and chop the pulp. Mix the tomato pulp with the corn, ham, onions and 2 tablespoons mayonesa. Fill the hollowed out tomatoes with the mixture and top with a dollop of mayonesa. Serve cold on a bed of shredded lettuce.

Tortilla de Papas - Potato Omelet

Serves 6

8 medium potatoes, peeled, thinly sliced

6 tablespoons olive oil

1 medium onion, peeled and sliced

1 medium red bell pepper, sliced

3 cloves garlic, peeled and chopped

1 link chorizo, diced

4 large eggs separated

1 pinch of cream of tartar

Fry the potatoes in 2 tablespoons oil and drain the over absorbent paper towels. Saute the onion, bell pepper, garlic and chorizo. Beat the egg whites with cream of tartar to form soft peaks. Beat the egg yolks and fold into the egg whites; fold in all the other ingredients, trying not to deflate the whites. Heat 2 tablespoons of oil in a large omelet pan. Pour the egg mixture into the pan and cook until the lower part is brown. Invert the omelet by using a dish larger than the frying pan. Remove the pan from the heat, hold the dish upside down over the pan with one hand, hold pan the the other hand and flip the omelet over onto the dish. Slide the omelet back into the pan with the golden brown side up. Shake it into place and slowly cook other side until golden brown. Serve immediately or allow to cool and serve cold.

Bocadillos - Let's get the party started!

Palta Molida - Avocado Dip

Serves 4

1 Large ripe avocado
1 Small lemon
freshly ground black pepper, to taste
1 Tablespoon extra virgin olive oil
salt, to taste

Peel the avocado and in a bowl, mash with a fork. Quickly add the lemon juice to avoid browning. Season with pepper, oil, and salt to taste. The result should be a little lumpy. Serve immediately with crackers or toast.

Chancho en Piedra - Chilean Salsa

Serves 4

1 Large tomato, very ripe, peeled and chopped
3 Garlic Cloves, peeled and chopped
1 Tablespoon fresh cilantro, chopped
1 Small fresh ají, seeded and chopped
1 Tablespoon extra virgin olive oil
freshly ground black pepper, to taste
salt to taste
1 Small lemon. juiced

Chop the tomato into squares. Chop the garlic, cilantro and ají in a food processor. Season with olive oil, black pepper, salt, and lemon juice. Serve with a loaf of french bread that is cut into rough chunks.

Pancitos Dulces

Pan Rápido Dulce - Sweet Quick Bread

Serves 8

1 cup buttermilk

1/2 cup honey

1 teaspoon vanilla extract

1/2 cup corn oil

2 cups all purpose flour

2 tablespoons baking powder

1 cup raisins or chopped almonds

1 teaspoon lemon rind, grated

1 pinch nutmeg, freshly grated

Preheat oven to 450 degrees.

In a bowl, mix the buttermilk, honey, vanilla and oil, In a separate bowl, mix flour, baking powder, nuts or raisins, lemon rind and nutmeg. Stir the wet and dry ingredients together with a wooden spoon; do not over mix. The batter should be relatively thin. Pour the batter into a greased and floured loaf pan. Bake for 5 minutes, reduce heat to 325 degrees, and bake for another 35 minutes. Toothpick inserted into the middle should come out clean. Allow to cool on a rack before slicing.

Pancitos Ingleses - Chilean-Style Scones

Serves 10

2 medium eggs

3 tablespoons confectioners sugar

6 tablespoons butter, unsalted

2 cups all purpose flour

2 1/2 teaspoons baking powder

1/2 cup milk

Preheat oven to 425 degrees.

Mix the eggs and sugar. Add butter and mix well. Add one cup of flour, baking powder and half of the milk; mix well. Add flour and the rest of the milk and finish mixing. Pour the batter into buttered muffin tins. Bake for 12 minutes. Serve hot.

Dulces y Jaleas

Dulce de Alcayota - Spaghetti Squash Preserve

Alcayota is a member of the pumpkin family and is very popular in Chile. It is an oblong fruit about 12 inches long with green skin and whitish pulp. It is known in the United States as spaghetti squash due to the long fibers of the pulp.

1 large spaghetti squash (3 to 4 pounds)

3 pounds sugar (same weight as squash pulp)

1 tablespoon orange rind, julienned

6 whole cloves

1 cup walnuts, chopped

Bake whole squash in a 500 degree oven for 15 minutes to loosen the tough skin. Cut the squash lengthwise, discarding the seeds. Move all the pulp into a heavy saucepan and separate the strands of fibers. Pour sugar over the pulp and allow to marinate for 15 minutes so that the juices are released. Add orange rind and cloves, bring to a gentle boil and simmer for 30 minutes. Let sit overnight. The following day, simmer again for another 30 minutes, stirring constantly to keep the preserve from sticking to the bottom, add the chopped walnuts and serve cold.

Dulce de Membrillo - Quince Preserve

This preserve is very solid and can be molded into fancy and decorative shapes.

8 cups quince, peeled, diced, seeds separated

5 cups sugar, approx.

Quince should not be too ripe, slightly green and acidic is better. Peel and dice the fruit, put the seeds in a cheese cloth bag. Save peels for Jalea de Membrillo (recipe to follow). Simmer the quince and seeds in 8 cups of water until tender; about 10 minutes. Remove the fruit and seeds from the water, discard the seeds and save the cooking water (extract) for Jalea de Membrillo. Puree the fruit pulp by passing it through a sieve. Measure the volume of puree and add the same amount of sugar. Simmer the fruit pulp, stirring vigorously to avoid sticking. Boil for 15 to 20 minutes. The final color should be golden brown. Pour the preserve into molds. Keep covered for three to four days to form a crust on top. Then cover tightly and cover indefinitely. Serve as a spread for toast or as a dessert with a slice of soft cheese.

Jalea de Membrillo - Quince Jelly

6 cups quince extract from the preserve

5 cups sugar, approx.

Add the quince peels to the quince extract and boil for about 10 minutes. Strain and measure the volume, add the same amount of sugar. Bring back to boil and simmer for about 40 minutes, until a syrup of the desired consistency is formed. When ready, the jelly will have a ruby color. Store in sealed, sterile jars.

Desayuno - every beautiful day starts with a beautiful breakfast

Chuño - Potato Starch Breakfast

Serves 1

This is a pre-Columbian beverage of Andean origin, known in Peru and Bolivia as well as Chile. Chuño, or potato starch was manufactured high in the Andes by crushing potatoes and allowing them to freeze-dry during the cold, dry winter nights. It has the appearance of corn starch or arrowroot, very white and finely ground. When cooked, it thickens to the consistency of a light cream and is semitransparent. Without flavorings it is used as baby food or is served to sick people.

1 tablespoon of chuño or potato starch

1 teaspoon of granulated or caramelized sugar

1 cup of water or milk, boiling

1 pinch cinnamon powder (optional)

1 pinch orange rind, grated (optional)

In a coffee mug, mix chuño and sugar well to help dissolve the chuño. Pour in boiling water or milk and stir. Continue to stir until the mixture thickens to a light creamy texture. Add optional flavorings and drink hot.

Ulpo - Toasted Flour Beverage

Serves 1

Ulpo was the name given by the Mapuche to a beverage prepared with cornmeal and water. Later, the ingredients for ulpo changed to toasted wheat flour and milk. Until sometime during the last century, ulpo was the beverage of choice for breakfast. Today people in the big cities drink tea or coffee instead but in the provinces you can still find people who prefer ulpo.

1 tablespoon flour

1 teaspoon granulated or caramelized sugar

1 cup water or milk, boiling

In a nonstick pan, toast the flour until lightly golden. Put flour and sugar in a coffee mug and mix well to help dissolve the flour. Add boiling milk and stir vigorously, the mixture will thicken. Drink hot with cake or biscuits.

Paradise Found

Hola Familia!

After years of searching I finally got my hands on a comprehensive Chilean cook book. It is called Three Generations of Chilean Cuisine by Mirtha Umaña-Murray. In this book Mirtha shares the recipes handed down for generations through her family. The book is full of really great information about the country and interesting historical facts as well as cute little stories about her family. I bet many of these recipes will bring back warm memories for all of you.

Carley got so excited to see all of the De La Fuente family recipes represented in the pages. Now I've really got my work cut out for me....learning Spanish online and learning to cook the traditional Chilean recipes from this book.

As we combed the pages with our mouths watering, we started thinking how great it would be to share these recipes with family and friends and present it in a way that we can share feedback and alterations. This blog seems like a good place to start. If you can find a copy, I highly recommend it but until then, here are a few recipes hand picked by my resident Chilean cuisine expert...your Carlonchi.

I will be posting as many of the recipes as I can in the coming weeks. Stay tuned for more recipes...I can't wait to hear your feedback and hints for cooking all of this wonderful food.

With love,
Nina