Versión en Español Fried camembert with sweet and sour sauce is chilled camembert cut into wedges, breaded in flour, egg, and bread crumbs, fried at 170 to 180°C (338 to 356°F) for 2 to 3 minutes per side until golden, and served with a sauce of apple cider vinegar, soy sauce, brown sugar, ketchup, and tomato sauce thickened with cornstarch. It takes 25 minutes of preparation and 15 minutes of cooking, and serves 4. A…
Versión en Español Beef tongue in mushroom sauce, or lengua de vacuno en salsa de champiñones, is beef tongue simmered for 2 to 3 hours with onion, carrots, celery, bay leaf, and peppercorns, peeled and sliced, then warmed in a creamy sauce of mushrooms, onion, garlic, white wine, cream, and mustard. It takes 30 minutes of preparation and 3 hours of cooking, and serves 6. A dish of humble origins that has earned a place…
Versión en Español Chicken livers in mustard sauce, or panitas de pollo en salsa de mostaza, are chicken livers browned in olive oil and simmered with onion, garlic, mushrooms, chicken broth, cream, Dijon and whole grain mustard, and fresh herbs until the sauce thickens. It takes 15 minutes of preparation and 25 minutes of cooking, and serves 4. An affordable, nutritious home dish with a deep flavor and smooth texture. How to Make Chicken Livers…
Versión en Español Chilean manjar flan, or flan de manjar, is a custard of milk, manjar (Chilean dulce de leche), eggs, sugar, and vanilla poured over a layer of amber caramel and baked in a water bath at 170°C (338°F) for about 60 minutes, then chilled and unmolded. It takes 20 minutes of preparation and 60 minutes of baking, plus chilling, and serves 8. A classic dessert with a smooth, creamy texture and a comforting…
Versión en Español Homemade grenadine syrup is fresh pomegranate juice simmered with sugar and water over medium low heat for about 15 minutes until it coats the back of a spoon, finished with lemon juice, strained, and stored in a sterilized bottle. It takes 10 minutes of preparation and 20 minutes of cooking, and makes about 20 servings of 30 ml. A key ingredient of the terremoto, Chile’s popular Fiestas Patrias cocktail, and fresher and…
Versión en Español Asian style marinated tofu is pressed firm tofu cut into cubes or slices, marinated for 30 minutes to 2 hours in soy sauce, sesame oil, rice vinegar, garlic, ginger, and honey, then pan fried with a light cornstarch coating or baked until golden and topped with scallions and sesame seeds. It takes 40 minutes of preparation and 15 minutes of cooking, and serves 4. A great way to add plant protein to…
Versión en Español Homemade vegetable bouillon cubes are a concentrated paste of garlic, onion, scallions, leek, celery, carrots, cilantro, turmeric, black pepper, and salt sautéed in oil, cooked down, blended, frozen, and cut into cubes. They take 15 minutes of preparation and 20 minutes of cooking, plus 6 hours of freezing, and make 30 cubes. A natural alternative to store bought bouillon full of sodium, MSG, and preservatives, that adds body and a subtle umami…
Versión en Español Chilean potato mayonnaise, or mayonesa de papa del Portal Bahamondes, is an eggless spread made by blending a boiled floury potato with milk, mustard, garlic powder, and salt, then slowly drizzling in vegetable oil until creamy and finishing with lemon juice. It takes 10 minutes of preparation and 15 minutes of cooking, and makes 6 servings. It is tied to the Portal Bahamondes in downtown Santiago, linked to the origins of the…
Versión en Español No bake passion fruit cheesecake, or cheesecake de maracuyá sin horno, is a crust of crushed vanilla cookies and butter topped with a filling of cream cheese, condensed milk, whipped cream, and gelatin, set in the fridge and finished with a passion fruit topping lightly thickened with cornstarch. It takes 30 minutes of preparation and about 4 hours of chilling, and serves 8. One of the most refreshing, tropical versions of this…
Versión en Español Chilean venison stew, or guiso de carne de ciervo, is venison chunks soaked in milk for 12 hours, rinsed, rubbed with garlic paste and dried rosemary, seared in olive oil, and braised covered in red wine with carrot, pearl onions, and bay leaf for about 60 minutes until tender. It takes 12 hours of preparation and 60 minutes of cooking, and serves 6. Venison is a game meat with a flavor similar…