Versión en Español Chilean budin de coliflor is a baked cauliflower and cheese pudding made with a large cooked, mashed cauliflower mixed with egg yolks, beaten egg whites, grated Parmesan, breadcrumbs, and sauteed onion, topped with sliced mozzarella and gratinated at 200 C (392 F) for 25 minutes. It takes 40 minutes of preparation plus 40 minutes of cooking and serves 4 people. For a firm but light budin, the two essentials are removing excess…
Versión en Español Chilean torta de galletas de champana is a no bake layered cake of ladyfinger biscuits dipped in sweet coffee, stacked with a cooked condensed milk cream, and topped with meringue folded with cream. It takes 30 minutes of preparation plus 3 hours of chilling and serves 6 people. It is a simple but delicious cake for any occasion and a classic of children’s birthday parties in Chile. How to Make Chilean Ladyfinger…
Versión en Español Chilean empanadas de piure are fried turnovers filled with chopped piure, the red Chilean sea squirt, sauteed with onion, shallots, oregano, and aji de color, a traditional recipe from Isla Mocha. They take 45 minutes of preparation plus 30 minutes of cooking and serve 6 people. They are a must on Isla Mocha in September for the Fiestas Patrias, Chile’s national holidays, but they are just as good at any time of…
Versión en Español Chilean queque de zanahoria is a moist loaf cake made with grated carrot, oil, eggs, cinnamon, walnuts, and raisins, baked in a loaf tin and dusted with powdered sugar. It takes 60 minutes of preparation plus 45 minutes of baking and serves 6 people. It is an easy way to bring vitamin A into the family diet, simple enough to make even in a blender, and a favorite for afternoon once. How…
Versión en Español Chilean pinones en escabeche are boiled and peeled araucaria pine nuts preserved in jars with a mixture of red wine vinegar, olive oil, peppercorns, rosemary, and bay leaf, optionally with carrots, pearl onions, and gherkins. They take about 2 hours of cooking plus at least 7 days of pickling and make 12 servings. It is a gourmet preserve from southern Chile that seasons and preserves the seed of the araucaria tree, with…
Versión en Español Chilean calafate syrup is a deep purple sweetener made by simmering calafate berries with sugar, water, and a touch of lemon, then straining the liquid into bottles. It takes 15 minutes of preparation plus 30 minutes of cooking and makes 10 servings. It comes from Chilean Patagonia and is made from the berries of the calafate, a wild shrub known for its sweet and sour flavor and its antioxidant properties, ideal for…
Versión en Español Chilean arvejado de rollizo is a gentle fish stew of rollizo, the Chilean sandperch, cooked in white wine over green peas with a sofrito of carrot, red bell pepper, onion, and garlic. It takes 30 minutes of preparation plus 30 minutes of cooking and serves 4 people. The rollizo (Pinguipes chilensis) is a rocky reef fish found along the whole Chilean coast, from Arica to Magallanes. It is medium sized and elongated,…
Versión en Español Chilean guiso de zapallo italiano is a quick home stew of diced zucchini cooked with ground beef, onion, garlic, tomato, and basil, finished with lightly beaten eggs stirred through at the end. It takes 20 minutes of preparation plus 30 minutes of cooking and serves 4 people. It is a classic of everyday Chilean cooking, loved for being cheap, fast, and comforting, and for offering protein, fiber, and vitamins without many calories.…
Versión en Español Chilean charquican de pesca seca is a coastal version of charquican in which mashed potatoes and squash are mixed with shredded salt dried hake sauteed with onion and garlic, and finished with cilantro. It takes 30 minutes of preparation plus 30 minutes of cooking and serves 4 people. Pescada seca, or simply pesca seca, is an old way of preserving fish such as hake, conger eel, corvina, and tope shark by salting…
Versión en Español Chilean chicha de cera de abeja is a traditional drink made by boiling the honey soaked wax cappings left over from the honey harvest in water with grape vine leaves until the liquid reduces by half. It takes 45 minutes of preparation plus 2 hours of cooking and serves 10 people. It was traditionally prepared after the honey harvest in southern Chile, and it has long been made for family consumption by…