Versión en Español Chilean coligüe shoot salad, or ensalada de brotes de coligüe, is tender shoots of native Chilean bamboo, peeled and boiled until soft, sliced, and tossed with cherry tomatoes, olives, and spinach in a balsamic vinaigrette, finished with pea shoots and seeds. It takes 20 minutes of preparation and about 30 minutes of cooking, and serves 6. Coligüe is a native bamboo of southern Chile once considered a pest in the forests, and…
Versión en Español Chilean rhubarb compote, or compota de ruibarbo, is fresh rhubarb gently poached in a red wine syrup with sugar and orange and lemon peel until tender but whole, then covered with the reduced syrup and served cold. It takes 20 minutes of preparation and about 30 minutes of cooking, and serves 6. It is one of those seasonal desserts you look forward to all year, since the rhubarb harvest in southern Chile…
Versión en Español Homemade cream cheese, or queso crema casero, is made by heating whole milk to 90°C (194°F), curdling it with lemon juice, straining the curds through a cloth, and blending them with a little of the whey and salt until smooth and spreadable. It takes 40 minutes of preparation and 10 minutes of cooking, and serves 6. Inexpensive, simple, and free of preservatives, it is a homemade alternative to commercial spreads such as…
Versión en Español Crispy homemade onion rings are thick slices of onion dredged in seasoned flour, dipped in a batter of milk, egg, and baking powder, coated in breadcrumbs or panko, and deep fried until golden. They take 30 minutes of preparation and about 15 minutes of frying, and serve 4. Born in the United States and loved around the world, they are a favorite snack and side at Chilean burger joints and home gatherings,…
Versión en Español Homemade chocolate brownies are made by melting 70% dark chocolate with butter, mixing it into eggs, sugar, flour, baking soda, and vanilla, folding in walnuts and chocolate chips, and baking in a 20 cm square pan. They take 20 minutes of preparation and 30 minutes in the oven, and make 10 servings. Dense, fudgy, and intensely chocolatey, they melt in your mouth and are a favorite with the whole family. How to…
Versión en Español Mapuche yuyo soup, or sopa de yuyo, is a simple country soup of chopped yuyo, a wild mustard green, with diced potatoes, onion, shallot, carrot, and parsley, simmered in water with thyme and served with cilantro and crushed green chili or merkén. It takes 20 minutes of preparation and about 30 minutes of cooking, and serves 4. The Mapuche often made it because yuyo grows wild everywhere without being cultivated, making it…
Versión en Español Chilean Swiss chard gratin, or acelgas gratinadas, is blanched chard leaves rolled around a sofrito of garlic, onion, red bell pepper, and grated carrot bound with white sauce, covered with more sauce and parmesan, and baked until golden. It takes 30 minutes of preparation and 30 minutes of cooking, and serves 6. It is a healthy, delicious, and easy dish, and the filling is very versatile, so you can add chicken or…
Versión en Español Homemade barbecue sauce is ketchup simmered with apple cider vinegar and brown sugar, seasoned with paprika, cumin, cinnamon, salt, and optional cayenne and liquid smoke, cooked until thick and glossy. It takes 10 minutes of preparation and about 15 minutes of cooking, and serves 6. Born in the United States and loved worldwide, it is a classic partner for pork, beef, and chicken. How to Make Barbecue Sauce? It is a simple,…
Versión en Español Stuffed roast turkey breast is turkey breast butterflied, marinated with oil, sugar, oregano, coriander, and onion powder, filled with a cooked mixture of apples, ham, garlic, onion, rum, and broth, rolled, roasted under foil, and served with a sauce made from its juices. It takes 60 minutes of preparation and about 50 minutes of cooking, and serves 4. It is a traditional Christmas dish in Chile and a perfect alternative to a…
Versión en Español Chilean wild mushroom risotto is creamy arborio rice cooked with white wine, chicken broth, and the soaking liquid of morels, then finished with native mushrooms, morels, digüeñes, and gargales, sautéed in butter with merkén and cream, and topped with grated cheese and parsley. It takes 30 minutes of preparation and about 30 minutes of cooking, and serves 4. It is an original gourmet recipe built on endemic Chilean mushrooms, which can be…