Versión en Español Homemade Irish cream is a Baileys-style liqueur made by blending 250 ml of cream, 400 ml of condensed milk, instant coffee, chocolate sauce, and vanilla at low speed, then adding 400 ml of Irish whiskey for a few more seconds, bottling it, and keeping it refrigerated for up to 2 months. It takes 5 minutes to prepare and makes 8 servings. It is a quick, economical version of the famous cream liqueur,…
Versión en Español The Chilean diplomático is a hearty sandwich of thinly sliced pork loin cooked with onion, oregano, salt, and pepper, topped with melted chanco cheese, and served in warm pan frica. It takes 4 hours of preparation, mostly chilling the meat for easy slicing, plus 30 minutes of cooking and serves 2 people. Just as churrasco has the Barros Luco and ham has the Barros Jarpa, pork loin with melted cheese has the…
Versión en Español Chilean puyes salteados al merkén are tiny translucent river fish quickly sautéed for about two minutes in olive oil perfumed with a crushed unpeeled garlic clove, seasoned with sea salt, pepper, and merkén, and served with crackers or toast. They take 10 minutes of preparation plus 5 minutes of cooking and serve 4 people. Puyes are small, scaleless fish caught with nets in southern Chilean river mouths, traditionally cooked right after the…
Versión en Español Homemade ciabatta, called pan chapata in Chile, is a very wet Italian bread made from a 12-hour starter of bread flour, water, milk, yeast, and honey, mixed with more flour, water, salt, olive oil, and yeast, beaten until elastic, left to triple for 3 hours, shaped gently into two loaves, and baked at 220 C (428 F) for 30 minutes. It takes 15 hours of preparation, mostly fermentation, plus 30 minutes of…
Versión en Español Chilean ensalada de piures y ulte is a cold seafood salad of cooked piures (red sea squirts) marinated in lemon juice and mixed with boiled ulte, the stem of the cochayuyo seaweed, plus onion, green chili, cilantro, oil, salt, and pepper. It takes 20 minutes of preparation plus 30 minutes of cooking and serves 4 people. It is a classic expression of Chilean coastal cooking, where the freshness of the seafood makes…
Versión en Español Chilean charquicán de cochayuyo is a vegetarian take on charquicán made by roasting potatoes, winter squash, and cochayuyo seaweed at 200 C (392 F), grinding the crisp seaweed, and mixing the scooped-out potato and squash with a blended sofrito of onion, garlic, celery, merkén, ají de color, oregano, and vegetable stock, plus peas, bell pepper, parsley, and cilantro, served with a fried egg. It takes 20 minutes of preparation plus 30 minutes…
Versión en Español Chilean pancutras con piures is a coastal soup of homemade flour and water dumplings cut into small squares and cooked for about 10 minutes in a broth of piures (red sea squirts), mussels, onion, bell pepper, grated carrot, cumin, ají de color, and parsley. It takes 45 minutes of preparation plus 20 minutes of cooking and serves 4 people. It blends native and criollo cooking and is one of the many ways…
Versión en Español Chilean arrollados primavera are fried spring rolls made with thin homemade wrappers of flour, water, and oil, filled with ground beef, cabbage, carrot, ginger, and garlic cooked with soy sauce and sesame oil, chilled for 2 hours, and fried at 180 C (356 F) for about 5 minutes. They take 150 minutes of preparation plus 20 minutes of cooking and serve 4 people. They are one of the most traditional appetizers in…
Versión en Español Chilean cold canapés are 5 cm rounds of sandwich bread topped with three simple spreads, mashed artichoke hearts with mayonnaise, cream cheese with chives, and hard-boiled egg blended with cilantro and butter, finished with ham, cheese, hearts of palm, smoked salmon, or baby corn. They take 30 minutes of preparation and serve 8 people. They are simple and versatile, ideal for cocktail parties and year-end celebrations, and need almost no cooking. How…
Versión en Español Chilean babarua is a quick strawberry mousse made by dissolving strawberry gelatin in hot water, whipping chilled evaporated milk until it triples in volume, folding in the warm gelatin, and refrigerating it in individual cups for at least an hour, served with whipped cream, fresh strawberries, and chocolate sauce or manjar. It takes 15 minutes of preparation plus 60 minutes of chilling and serves 4 people. It is a simple, reliable dessert…