Versión en Español Stuffed eggs, or huevos rellenos, are hard boiled eggs halved and filled with their yolks mashed with mayonnaise, yogurt, mustard, thyme, salt, and pepper, or in the tuna version with drained canned tuna, mayonnaise, and tomato sauce, garnished with black olives and chives. They take 30 minutes of preparation and 10 minutes of cooking, and serve 4. A classic, family favorite appetizer that is easy to make and endlessly versatile. How to…
Versión en Español Smoked salmon roulade is slices of smoked salmon laid in a rectangle on plastic wrap, spread with a blended filling of cream cheese, scallions, and green pepper with capers, rolled into a tight spiral, frozen for at least 4 hours, and sliced into rounds served with a lemon sour cream sauce. It takes 30 minutes of preparation plus 4 hours of freezing, and serves 6. A fresh, elegant appetizer inspired by the…
Versión en Español Chilean arrollado de malaya sandwich is pork flank marinated for 4 hours with wine vinegar, oregano, garlic, ají de color, and chili sauce, rolled tight, tied, boiled in salted water for about 2 hours, cooled in its broth, sliced, and served cold in marraqueta or hallulla with lettuce, tomato, and pickled green chili. It takes 45 minutes of preparation plus marinating and 2 hours of cooking, and serves 4. A hidden treasure…
Versión en Español Chilean lentils with quinoa is a stew of lentils cooked for about 20 minutes over a sofrito of onion, tomato, green pepper, carrot, and garlic seasoned with cumin, a pinch of cinnamon, ají de color, and bay leaf, then finished with rinsed quinoa for 15 minutes and topped with parsley. It takes 30 minutes of preparation and 30 minutes of cooking, and serves 6. A healthy, hearty stew and a great way…
Versión en Español Chilean salmon en papillote is salmon portions set on a bed of red onion rings, julienned carrot and leek, diced tomato, and sliced mushrooms, topped with butter, fresh herbs, fish stock, and an orange segment, sealed in parchment, and baked at 200°C (392°F) for 15 to 20 minutes. It takes 20 minutes of preparation and 30 minutes of cooking, and serves 4. Cooking en papillote, almost airtight in the oven, steams the…
Versión en Español Mapuche toasted peas with mote, or alfish iyagel, is dried peas toasted in a cast iron skillet for about 20 minutes, boiled for 40 to 50 minutes until tender, and mixed with cooked wheat mote, seasoned with sea salt and sprinkled with merkén. It takes 45 minutes of preparation and 60 minutes of cooking, and serves 2. An ancestral Mapuche dish that combines simplicity and nutrition and shows the importance of legumes…
Versión en Español Roast pork loin with apples is a pork loin rubbed with salt, pepper, nutmeg, and cinnamon, rested for an hour, slow roasted at 150°C (302°F) for 90 minutes, and served sliced with green apple halves poached in chancaca syrup with lemon and spices. It takes 30 minutes of preparation and 120 minutes of cooking, and serves 4. A simple, tender roast where meat and fruit come together in a sweet and savory…
Versión en Español Chilean meatball sandwich, or sándwich de albóndigas, is beef and pork meatballs mixed with a sautéed sofrito of onion, garlic, celery, red pepper, oregano, cumin, and ají de color, bound with egg and bread crumbs, browned, simmered in a red wine tomato sauce, and served in toasted marraqueta or frica bread. It takes 30 minutes of preparation and 45 minutes of cooking, and serves 6. A classic full of flavor and texture,…
Versión en Español Chilean style spaghetti bolognese is spaghetti topped with a sauce of ground beef browned with onion, grated carrot, celery, and peeled tomatoes, simmered for 30 minutes with garlic, oregano, parsley, and white wine, and finished with grated parmesan. It takes 20 minutes of preparation and 50 minutes of cooking, and serves 4. A home cooking classic around the world and a favorite of children, made with whatever fresh vegetables are in season.…
Versión en Español Chilean salt roasted chicken, or pollo a la sal, is a whole chicken stuffed with onion and half a lemon, trussed, and roasted on a 1 cm bed of coarse salt at 180°C (356°F), turned halfway and browned at the end, for about 70 to 90 minutes in total. It takes 30 minutes of preparation and 90 minutes of cooking, and serves 6. A simple roasting method that keeps the meat juicy…