Versión en Español Chilote black garlic sauce is a creamy dip made by blending 8 peeled black garlic cloves with olive oil, lemon juice, salt, and pepper into a paste, then beating in 3/4 cup of plain yogurt and chilling it until serving. It takes 10 minutes to prepare and serves 6 people. It is ideal with fish and white meats or as a dip for appetizers, with the sweet, balsamic flavor of black garlic.…
Versión en Español Homemade triple sec is an orange liqueur made by hanging an organic orange above 400 ml of vodka in a sealed jar for at least 21 days so its aroma infuses the spirit, then mixing the vodka with an equal amount of sugar syrup and resting the liqueur for another 7 days. It takes 30 minutes of preparation plus about 30 days of resting and makes 8 servings. Triple sec is a…
Versión en Español Gelatina con yogurt is a creamy two-ingredient dessert made by dissolving 50 g of strawberry gelatin in 150 ml of boiling water, adding 150 ml of cold water, letting it cool until warm, blending it with 350 g of plain yogurt, and chilling it in molds for 2 hours, served with fresh strawberries. It takes 10 minutes of preparation plus 2 hours of chilling and serves 6 people. It is quick, light,…
Versión en Español Chilean tártaro de vacuno is a beef tartare made by finely chopping very lean, fresh beef and mixing it with olive oil, mustard, Worcestershire sauce, hot sauce, chives, salt, and pepper, shaping it on plates, surrounding it with red onion, pickles, parsley, and capers, and crowning it with a raw egg yolk. It takes 30 minutes to prepare and serves 4 people. Because it is eaten raw, use very fresh, lean beef…
Versión en Español Chilean guiso de garbanzos is a hearty chickpea stew made by soaking dried chickpeas overnight, cooking them twice until tender, and simmering them for 40 minutes with a sofrito of onion, shallot, tomato, winter squash, and thyme, vegetable stock, and their own cooking liquid. It takes 12 hours of soaking plus about 3 hours of cooking and serves 4 people. One of its great advantages is that, once cooked, the stew freezes…
Versión en Español Chilean carne al horno con verduras is a 1.5 kg beef rump (asiento) rubbed with olive oil, butter, mustard, salt, and pepper, seared on all sides, sprinkled with thyme and oregano, and roasted at 180 C (356 F) with potatoes, onions, carrots, and red bell pepper, then basted with vegetable stock and rested before slicing. It takes 20 minutes of preparation plus about an hour of roasting and serves 4 people. It…
Versión en Español Gluten-free empanada dough is made by sifting 500 g of rice flour, 300 g of cornstarch, and 200 g of chuño starch, adding an egg and 180 g of melted lard, kneading with a warm brine of milk, water, and salt, resting 30 minutes, and rolling it 2 to 3 mm thick for baked or fried empanadas. It takes 30 minutes of preparation plus 30 minutes of cooking and serves 6 people.…
Versión en Español Chilean escalopa kaiser, a beef cordon bleu, is made by pounding beef cutlets very thin, folding them over a slice of ham and cheese, dredging them in flour, dipping them in egg beaten with garlic and parsley, coating them in breadcrumbs, chilling for 30 minutes, and frying at 160 C (320 F) until golden. It takes 50 minutes of preparation plus 20 minutes of cooking and serves 4 people. It is a…
Versión en Español Chilean tortilla de coliflor is a fluffy omelette made by boiling cauliflower florets for 10 minutes, sautéing them briefly with garlic in olive oil, mixing them with 6 beaten eggs and chopped parsley, and cooking the mixture in a skillet for a couple of minutes per side. It takes 15 minutes of preparation plus 30 minutes of cooking and serves 2 people. It is a simple, healthy lunch that combines the texture…
Versión en Español Chilean picante de guatitas y charqui is a thick Andean stew of tender beef tripe strips, soaked and shredded llama or alpaca charqui, and gelatinous meat from a boiled beef foot, cooked in a sofrito of garlic, onion, ají de color, and rocoto, and thickened with crumbled boiled potatoes, finished with cilantro. It takes 4 hours of soaking plus about 2 hours of cooking and serves 8 people. It is a hearty…