Versión en Español Chilean torta de galletas de vino is a no-bake cake made by dipping 600 g of galletas de vino (Chilean wine biscuits) briefly in cold milk and layering them brick-style with manjar, then covering the whole cake with more manjar and grated coconut and chilling it for at least 2 hours. It takes 30 minutes of preparation plus 2 hours of chilling and serves 6 people. It is so easy you barely…
Versión en Español Homemade apple cider vinegar is made by covering apple wedges with filtered water and a little sugar in a jar, fermenting it under a cloth for 2 to 3 weeks until a mother forms, straining out the apples, and fermenting the liquid 3 to 4 weeks more until it reaches the acidity you want. It takes about 2 to 3 months in total and makes 12 servings. Apple cider vinegar is a…
Versión en Español Chilean torta de galletas Tritón is a no-bake icebox cake made by layering 600 g of Tritón chocolate sandwich cookies soaked in warm milk with sweetened whipped cream in a lined springform pan, then freezing it for about 3 hours until set. It takes 3 hours of preparation, mostly freezing, and serves 8 people. Tritón are classic Chilean chocolate sandwich cookies similar to Oreos, and this quick cake is a favorite at…
Versión en Español Galletas lengua de gato, or cat tongue cookies, are thin, crisp butter cookies made by creaming butter with powdered sugar, adding egg whites, a yolk, and vanilla, folding in flour and salt, piping 8 cm strips, and baking at 200 C (392 F) for about 10 minutes, then dipping one end in dark chocolate. They take 20 minutes of preparation plus 10 minutes of baking and serve 6 people. They practically melt…
Versión en Español Chilean caldillo de pejeperro is a northern fish soup made by simmering the head and backbone of a pejeperro (Chilean sheepshead) into a stock, then cooking potatoes, carrots, tomato, onion, and garlic with ají de color, cumin, and oregano in that stock with white wine, and finishing with the fish pieces, milk, an optional egg yolk, and parsley. It takes 45 minutes of preparation plus about an hour of cooking and serves…
Versión en Español Chilean caldillo de mariscos is a light seafood broth made by sautéing onion, garlic, and red bell pepper, deglazing with white wine, simmering in fish stock with bay leaf and oregano, and then steaming clams, mussels, shrimp, and scallops in it for about 5 minutes, finished with parsley. It takes 15 minutes of preparation plus 30 minutes of cooking and serves 4 people. It celebrates the freshness of the Chilean sea and…
Versión en Español Chilean riñones a la crema is beef kidney cut into thin strips, soaked overnight in water with vinegar and salt, browned in butter and oil, cooked with onion, garlic, and green bell pepper, seasoned with cumin and oregano, and finished in a milk and flour sauce until creamy. It takes 10 hours of soaking plus 30 minutes of cooking and serves 4 people. It is a traditional Chilean country dish that makes…
Versión en Español Chilean salpicón is a cold salad of diced boiled beef (or leftover roast) mixed with cubed boiled potatoes and carrots, shredded lettuce, chopped hard-boiled eggs, and chives, dressed with mayonnaise and chilled for 10 minutes before serving. It takes 30 minutes of preparation plus 20 minutes of cooking and serves 4 people. It is a classic of Chilean and Latin American cooking, ideal for hot days and for using up meat left…
Versión en Español Chilean mermelada de lleuque is a translucent green jam made by blanching lleuques (mountain grapes), pressing them through a fine sieve to extract the pulp, and cooking the pulp with lemon juice, sugar mixed with pectin, and grated ginger, then jarring and sterilizing it. It takes 30 minutes of preparation plus 20 minutes of cooking and makes 12 servings. The lleuque, also called uva de la cordillera, is an endemic Chilean fruit…
Versión en Español Chilean ensalada de copihues is an unusual salad of thinly sliced copihue petals, the national flower of Chile, with vinagrillo leaves (wood sorrel), sliced mushrooms, halved cherry tomatoes, and toasted pumpkin seeds, dressed with olive oil and lleuque vinegar. It takes 20 minutes to prepare and serves 4 people. The copihue, kodkülla in Mapudungun, is endemic to Chile, and few people know its petals are edible; use only flowers from authorized growers,…