Recetas de Chile by Lynn Hasday

Recetas de Chile Chilean Recipes in English David Costa

Recetas de Chile

Recetas de Chile Chilean Recipes in English David Costa

Recetas de Chile

Contents

Contents Preface Introduction

5 7

Appetizers EntrĂŠes Snacks Desserts Drinks

11 41 73 101 129

Basic Preparation Methods Index Bibliography

161 175 183

Recetas de Chile

introduction

“I believe that the world’s best lucuma desserts are made in Chile.” Ruperto de Nola

Introduction by Beatriz García-Huidobro

Where does your interest for gastronomy come from?

Ruperto de Nola The Most Chilean of Palettes Ruperto de Nola is a professor, lawyer and sociologist. He is also President of Chile's Gastronomical

We used to eat really well at my grandfather’s house. My mother had two sisters who were nuns, and one of them lived at our house. In Carrera street, there used to be a Family Education Institute where girls could study cooking, and these two aunts taught there. That’s why we had splendid cooking at my house, and since I lived at my grandfather’s house for a long time, so I got the interest. Later I went to study to England, and while my wife was at work I was at home, cooking. There, I had all the imaginable ingredients that one can find in such a cosmopolitan place.

Chronicler Circle. To listen to him speaking passionately about our gastronomy makes one want to know and taste several entrées, to get their smells, remember its

So you have a privileged memory? Yes, I never forget what I eat. I like relating food and literature. So did Proust, a French novelist who wrote during the early twentieth century. He wrote a book with the detail of his favorite recipes. In English literature you always

shapes and colors and re-create traditions associated with them.

Recetas de Chile

“A baked ‘sierra’ or ‘cojinova’ can be fantastic, just add a little butter, white wine and herbs.” Ruperto de Nola

read about what the characters eat. Chilean literature is completely food—free. Characters go through everything, but they never seem to eat. How important is for you gastronomical criticism? Criticism of any cultural work, such as literature, music or food, has a solid and undestroyable subjective component: you liked it or you did not. Then you start rationalizing, giving reasons about why yes or why not. There are some objective factors such as the food’s temperature, the speed and correctness of the service, cleanliness, decoration.

Your comments associate several contents. Which are your favorite consult sources? The truth is I never consult a thing. When you start getting older and with everything you have ever read, you start relating things. When tasting an entrée, you may remember some other you tasted somewhere else.

Culinary Identity Do you think gastronomy is related to cultural identity? In Chile, we’ve had a culinary culture that is not completely ours, but from a south zone of America: Argentina’s north west, Peruvian south (in what’s sweet), the south of Bolivia, Chile and Paraguay. We have some recipes at distinguish us,

“We have some recipes that distinguish us, like the Chilean ‘empanadas’—that are different to the rest: they’re all delicious, but different from one another” Ruperto de Nola

like the Chilean “empanadas”— that are different to the rest: they’re all delicious, but different one from the other. But this association between Chile and our food is now being lost, because of two main reasons: globalization and the lost of those housemaids that used to work in middle–class

homes. Cookers meant a bridge between the city and the country: they used to bring to the urban houses the traditions, and maintain a line which is now cut. Most young people have grown in houses where there was no country woman cooking, so they barely know those traditional recipes. Most of the young chefs, no matter how talented, have never eaten a true “charquicán” nor a good “carbonada”. So do you feel that globalization harms local gastronomies? It’s an attack, but one that produces a very healthy reaction. With the imperialism coming from abroad, people have started to look and value what’s their own.

people eat very little fish, and now rarely use cochayuyo or luche. The presence of the sea in our table is very poor and in that we are similar to the English, who also have a large coast.

“The best way to cook them [fish and seafood] is to barely touch them, so to enhance its natural flavor” Ruperto de Nola

Are you optimistic about the cappacity of our gastronomy to define and project itself to the new generations? As a reaction to globalization, a lot of people and chefs are rescuing typical products: seeds, potatoes, cochayuyos, quinoa, corn mote, charqui. Unfortunately, there is still no recipe recovery, and it is the recipes that contain tradition and where our collective identity is revealed. And that is a work which is long due, because older women are dying and, with them, our recipes.

The Flavour of the Sea Would you say the low consumption of fishes, seaweeds and seafood is a contemporary or an ancestral problem? The “huasa” cooking is what we understand as “traditional” and, along with the one developed in the city, it is mainly from the plains: a lot of pork, beef, “empanadas.” In Chile

Any recipes you suggest with sea products? I really like fish and seafood. The best way to cook them is to barely touch them, so to enhace its natural flavours. A baked “sierra” or “cojinova”, can be fantastic, just add a little butter, white wine and herbs. Fried fish is even better, but you must Recetas de Chile

chapter one

“Alfajores... I can’t resist them” Chef Bremer

Desserts Chilean Dessert Recipes are mouthwatering and ideal for any occasion. Chileans love to indulge themselves in yummy sweet dishes. Chilean cake is mostly made on any special occasion. Everyone likes to eat Chilean cake. Eggs, flour, baking powder, sugar frozen fruits, sugar and whipped cream are required to make this delicious cake. All the ingredients are mixed well before baking it. Chilean Alfajores are a very famous sweet dessert and snack, and liked by all food lovers and Chileans. Butter, sugar, eggs, flour and condensed milk are required to make alfajores. Butter and sugar are mixed well before adding egg and flour. The mixture is then poured onto cookie sheets. The filling is sprinkled with flour and then baked. After the cookies turn brown, two are sandwiched together and cooked in condensed milk. Chile Chocolate Brownie is a very tasty sweet dish made of ancho, chipotle Chile pepper, vanilla extract and Saigon cinnamon. Making them is very easy and they taste wonderful with caramel sauce and whipped cream. A batch of Chile Chocolate brownies is very popular, especially with children. Recetas de Chile

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Brazo de la Reina

4 eggs ¾ teaspoon baking powder ½ teaspoon salt ¾ cups regular sugar (crystal) 1 teaspoon vanilla essence ¾ cups flour confectionary sugar Manjar Preheat the oven to 400F. Beat the eggs, salt, and baking powder. Gradually, add the crystal sugar and vanilla essence. Beat until the mixture has a pale lemon color. Once achieved, stop mixing and slowly fold in the flour. It is important not to disturb the air in the beaten eggs, or our base will not rise. When the flour is fully mixed with the eggs, transfer batter to a 15x10 – inch baking tray, lined with greased wax paper. Bake for 8 –12 minutes, or until it has a light golden color.In the meantime, sprinkle a tea towel with confectionary’s sugar. When the sponge base is done, turn it upside down on top of the tea towel, peel off the wax paper and cut the hard edges off. Roll the sponge base using the tea towel; don’t worry if the towel is caught inside the roll. Cool down the roll in the refrigerator. Make Manjar then unroll the sponge base and spread manjar generously. Roll back again and sprinkle with confectionary’s sugar. Cut into slices and give each person two. Serve with whipped cream or ice cream on dessert plates. Sprinkle with powdered sugar as desired while serving.

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Recetas de Chile

Manjar/Dulce de Leche

2 quarts each goat’s milk or cow’s milk 2 cups sugar 1 cinnamon stick or 1 vanilla bean ½ teaspoon baking soda 1 tablespoon water In a heavy bottomed saucepan (not a thin pan, combine milk, sugar, cinnamon stick or vanilla bean and bring slowly to a simmer, stirring constantly. Dissolve the baking soda in 1 tablespoon of water. Remove saucepan from heat, stir in the baking soda, then return to heat. Continue simmering and stirring occasionally until the mixture begins to take on a caramel brown color and thickens to a syrupy consistency and the quantity has reduced to around ¼ of the original volume. This will take 1 to 1½ hours. Store refrigerated and use for topping ice cream, filling cakes, or to spread on toast. Makes about 3 cups.

Alfajores

¼ cup plus 2 tbsp. butter 1 cup plus 3 tbsp. sugar 1 egg, beaten ¾ cup plus 2 tbsp. flour Cream together butter and sugar; add egg and flour and mix well. Drop by teaspoonfuls onto cookie sheet. Pat with a floured finger into very thin little circles (quarter to half dollar size). Bake at 325 degrees for 10 –12 minutes, until just starting to brown around edges.Sandwich two cookies together with manjar/dulce de leche for more details). Dip in chocolate or powdered sugar if desired.

Recetas de Chile

Flan de Lúcuma

Custard 1 cup sugar 5 egg whites ½ cup lúcuma purée Vanilla cream (1 cup): 3 egg yolks ¼ cup sugar 1 cup milk Vanilla extract Put the sugar and ½ cup of cold water in a small saucepan. Stir over medium heat until sugar dissolves, increase heat and boil without stirring, to hard-ball stage. Bear the egg whites in a bowl until stiff and gradually pour in the hot syrup whisking constantly until the meringue is cold and shiny. Fold in the lúcuma purée. Pour the mixture into a buttered mould and bake in an oven at medium heat for 15 minutes or until puffed and golden. Remove from the oven, allow to cool and unmold on to a serving platter. While the custard is baking, prepare the vanilla cream. Beat the egg yolk and the sugar in a bowl until the mixture is pale and frothy. Boil the milk in saucepan, remove from the heat and slowly stir in egg yolk, mixing constantly. Return the custard to the pan and heat gently. Stir constantly with a wooden spoon without letting it boil until the custard thicken slightly and coats the spoon with a light film. Remove from the heat and add the vanilla; allow to cool. Serve in a sauce boat together with the custard. Serves 6 – 8.

Recetas de Chile

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chapter two

“Chilean cuisine is about cooking local for local flavors” David Greve, Chilean Food Expert

Entrées There are many meat dishes in the Chilean cuisine. Chileans love seafood, which is very popular in Chile likely due to its proximity to the sea. Therefore you will find a lot of the recipes in the cuisine of Chile filled with seafood dishes. Fish meat, chicken meat and lamb meat are also favorites among the people in Chile. Many popular meat dishes include lamb or chicken meat. Some of these dishes are anticucho, asado charquicán (mashed potatoes mixed with zapallo, ground beef, porotos, and corn), empanadas—traditional turnover pie de horno, baked, frito-fried, de pino, de queso, cheese, de mariscos, fiambre, parilladas, pastel de choclo, pino and pollo a lo spiedo. This cookbook highlights some of the most popular Chilean seafood dishes. Fish meat that Chilean people love includes albacora, caldillo congrio, onions, and potatoes, cojinova–Spanish hake, congrio, corvinar, lenguado, pejerreyes, salmón, and trucha. There are many traditional made meat dishes from the cuisine of Chile, each of them being extremely delicious and tasty. If you have the knack for seafood, then there is no doubt in the fact that you will love most of the seafood dishes in the Chilean meat dishes category. Recetas de Chile

Empanadas con Pino

Ingredients for the Pino Prepare the day before 100 gr. shortening (approx. 4 tablespoons) 1 tablespoon dry ground paprika ½ kg ground or chopped beef 4 regular size chopped onions salt pepper cummin aji (Chili pepper) 1½ cups meat broth 1 tablespoon flour 2 to 3 boiled eggs (sliced) 1 black olive per empanada (i.e, 18 to 24 olives) 3 raisins per empanada a pinch of sugar

Ingredients for the dough 1 Kg sifted flour (9 to 10 cups) 4 teaspoons baking powder 180 gr. shortening 1½ cups hot water with 1 flat tablespoon salt ½ cup white wine 2 yolks 1 additional yolk to be mixed with 2 tablespoons of milk to paint the empanadas (that gives them a gold color)

Preparation of the Pino: Melt the shortening, add the paprika and mix well. Use half of the previous mix to fry the beef and the other half to fry the onions until they acquire a cristaline appearance. Mix the fried onions and beef. Add salt, pepper and the hot meat broth, as well as the flour dissolved in a bit of cold water and mix well. Let this preparation cookon medium fire for 10 minutes and store once it has cooled down.

Recetas de Chile

Preparation of the dough and the final empanada Place the sifted flour & baking powder on a pastry board or kitchen table, forming a volcano. Pour the hot melted shortening inside the crater and mix with both hands until you obtain a sandy mixture. Add the wine, yolks and hot-salted water gradually, kneeding until there is a homogeneus dough. Cover the dough with a kitchen cloth for15 minutes. Take enough dough (about the size of a tennis ball) for just one empanada at a time, and keep the rest of the dough covered. Kneed each portion and form a ball. Use a rolling pin to extend the dough to a 20 cm diameter and ½ cm thick disk. Place two spoons of Pino in the center of the disk and add 1 olive, 1 slice boiled egg and 2 to 3 raisins. Fold the disk in such way the top is 2 cm shorter than the bottom part of the dough. Moisten with water and fold twice, gently applying some pressure for the two layers to stick together. Make two or three small punctures close to the folds. Paint the empanada with the yolk/milk mixture and place the empanada on a clean, dry oven-tray. Bake for approximately 30 minutes at medium+ heat. Best if eaten hot.Recipe makes 18 – 24 servings of empanadas.

Pastel de Choclo

6 large ears of corn, grate the kernels 8 leaves of fresh basil, finely chopped 1 tsp. salt 3 tbsp. butter ½ –1 cup milk 4 large onions, chopped 3 tbsp. oil 1 lb. (½ kg) finely ground lean beef Salt and pepper to taste 1 tsp. ground cumin 4 hard-boiled eggs, sliced 1 cup black olives 1 cup raisins 12 pieces of chicken, browned in hot oil seasoned with salt pepper and cumin 2 tbsps. confectioners sugar

Heat the grated corn, chopped basil, salt and butter in a large pot. Add the milk little by little, stirring constantly until the mixture thickens. Cook over low heat for 5 minutes. Leave to one side while you prepare the meat filling. Fry the onions in oil until transparent, add the ground meat and stir to brown. Season with salt, pepper and ground cumin. To prepare the pie use an oven-proof dish that you can take to the table. Spread over the bottom of the dish the onion-ground meat mixture. Arrange over this the hard boiled egg slices, olives and raisins. Put the chicken pieces on top, bone the chicken if you like. Cover the filling with the corn mixture. Sprinkle the confectioners’ sugar over the top. Bake in a hot oven 400 Deg. F (205 Deg. C) for 30 – 35 minutes until the crust is golden brown. Serve at once. In Chile more sugar is served to sprinkle over the “pastel” as it is eaten. Serve with “Ensalada Chilena.”Serves 12.

Recetas de Chile

Carbonada

1 Pound Beef — Cubed 1 Medium Onion — Chopped 2 Tablespoons Butter Tablespoon Paprika 3 Medium Potato — Cubed 3 Tablespoons Rice 1/2 Cup Peas 1 Small Butternut Squash — Cubed 1/2 Cup Corn Salt And Pepper — To Taste 1 Medium Egg — Beaten 4 Cups Beef Stock Directions Saute beef and onion in butter until well browned. Add paprika and saute for 5 minutes. Add potatoes and saute for 10 minutes. Cover with stock, add rice, peas, squash and corn, simmer for 30 minutes. Season with salt and pepper. and whisk in the egg, forming threads. Serve with tortillas. Serves 8.

Recetas de Chile

Cazuela de Vacuno

1½ pounds beef roast 1 (32 ounce) carton beef broth 2 cups water ¼ cup polenta (coarse or fine) 8 red potatoes, cut in half 1 onion, quartered 1½ pounds slice of pumpkin (calabaza) 2 ears corn, cut into thirds 1 carrot, cut into ½ inch slices 1 small red bell pepper, seeded and cut into 1 inch pieces 1 stalk celery, cut into chunks 1 leek, split in half, then cut into ½ inch pieces 1 teaspoon minced fresh oregano ¼ teaspoon mild paprika salt and pepper to taste ½ cup coarsely chopped cilantro leaves (lightly packed)

Cut the piece of beef into 6 large chunks (one per serving). Place the beef into a large saucepan; pour in the beef broth and water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until nearly tender, 1 to 1½ hours. Stir the polenta into the stew along with the potatoes and onion. Cover and simmer for 15 minutes. Cut the pumpkin into 6, serving-sized pieces, and add to the stew along with the corn, carrot, bell pepper, celery, and leek; simmer until the vegetables are tender, adding more water if needed to barely cover. Stir in the oregano and paprika during the last 5 minutes. Season to taste with salt and pepper. Ladle into serving bowls, wand sprinkle with chopped cilantro. Recipe yields 6 servings.

Recetas de Chile

Index

“Cazuela de Ave... my favorite dish” David Costa

Index Alfajores De manejar Idulce de leche), 12 De azucar (powdered sugar), 14 Aguardiente Apiado (celery leaf shooter), 236 Canelita (cinnamon shooter), 225 Colar de mono (irish coffee), 228 Enguindado (cherry shooter), 227 Ajiaco (pepper and beef soup), 80 Aliño completo (mixed herbs), 28 Almuerzo (lunch), 2 Anca de rana (frog’s legs), 144 Apiado (celery leaf shooter), 236 apiado con mantequilla maní (with peanut butter), 246

Apple Chuletas con repollo y manzanas (pork chops with cabbage and stewed apples), 179 Kuchen de manzana (cake), 207 Arrollado huaso (herbed pork), 173 Arroz chileno (chilean rice pilaf), 46 con cholgas (muscles), 140 con frijoles (beans), 144 Arvejas partidas con longanzas (split pea and saussage stew), 112 Avocado Barros Luco (serloin sandwich with avocado and cheese), 56 Palta reina (stuffed avocado), 39

Bacon Corvina papillón (croaker in ham, bacon and mushroom sauce), 127 Lentejas con tocino (lentils), 114 Medallon de lomo (bacon wrapped beef medallions), 174 Banana(s) La Primavera (bananas and papaya twist), 23 Leche con platáno (milkshake), 230 Plátanos en almibar (bananas in caramel), 216 Barros Luco (serloin sandwich with avocado and melted cheese), 56 Beans Chacarero (spicy beef and green bean sandwich), 55

Recetas de Chile

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“David Costa’s book shares not only traditional Chilean recipes, but insight into a rich variety of the climates, landscapes, Chilean cultures and traditions.” Chef Correa

“Chef Costa’s adaptation of Chilean recipes for American kitchens is superb.” Carlos Salas

“Chilean cuisine is about cooking local for local flavors…and so is this book!” David Greve Despite the growing popularity of Latin American food, little is known about Chilean cuisine. Recetas de Chile is a comprehensive guide to the culinary treasures of this South American nation. More than 2,500 miles of coastline yield a diverse selection of fish preparations. Fertile valleys produce a wide range of fruits and vegetables and have spawned a booming wine industry. This book presents Chilean cuisine along with cultural information, a chapter on Chilean drinks, and a Spanish–English dictionary of Chilean cooking terms along with a completely color coded index for easy accessibility. Recetas de Chile contains more than 140 traditional recipes from this fascinating South American nation, spanning a variety of dishes that range from spicy salsas and hearty soups to the ubiquitous empanada and manjar–based (caramel cream) desserts. This book includes simple, everyday recipes, such as roast chicken and beef stew, as well as more complex and exotic fare, including blood sausage, fried frogs’ legs, and rhubarb mousse. Recetas de Chile puts the native cuisine into context by describing staple ingredients and the influences other countries and cultures have had upon it. These exotic ingredients care described and substitutes are provided so that every recipe may be prepared in an American kitchen. Finally, the book includes a section on Chilean drinks.