Eat your way around the world
Sugar on chicken casserole. Lard in yeast-risen rolls. Cookies that don't taste like cookies. Ice cream without an ice cream maker. This week's Chilean Global Table was a fascinating learning experience. And rich. So very, very rich. Without further ado, here's my review. Now, please excuse me while I ...ahem... change into my elastic pants. Chicken Pastel del Choclo [Recipe] What I liked most about this: This is hearty Chilean comfort food. The corn releases sweet … [Read more...]
Serves 2-4 Sweet, savory, briney, .... the flavors in Pastel de Choclo are varied and incredible. Special thanks to Linda Bladholm for sharing this authentic Chilean recipe with me. I adapted the version that can be found in Linda's book, Latin & Caribbean Grocery Stores Demystified. Ingredients: 2 lb rotisserie chicken, taken off the bone 2 onions, chopped 1 tsp paprika 1/4 tsp cumin pinch of cinnamon 5 olives with pimentos, quartered 1/4 cup raisins 2 hardboiled eggs, … [Read more...]
Serves 8 A cross between a yeast roll and a biscuit, pan amasado has a crispy exterior and slightly doughy interior. Ingredients: 2 tsp yeast 1 Tbsp sugar 3/4 cup warm water 3 ½ cups all purpose flour 1 1/2 teaspoon salt ½ Cup shortening, softened Method: Mix yeast, sugar and water together. Set aside. Add flour, salt, and shortening to the bowl of an electric mixer. Lard gives the dough rich fatty flavor, but shortening is okay too. Salt makes the flavor … [Read more...]
Serves 4 While Alfajores (cookie and dulce de leche "sandwiches") are made throughout South America, the Chilean version is unusual both in technique and presentation. They use an egg-based dough (in other countries shortbread is favored). In addition, Chileans only roll one side of the dough, which results in a curled leaf effect on the dough as it bakes. Ingredients 5 Egg yolks 1 cup sifted all purpose flour 1/4 cup cornstarch, plus 1/4 cup as needed ½ tspn. baking powder 1/4 … [Read more...]
Makes 14 oz Ingredients: 1 can Sweetened Condensed Milk Method: Remove label from can of sweetened condensed milk and pierce with two holes on the top. Note that my label is still on the can. This becomes a mess later and I wouldn't recommend it. Place can in a small pot and fill with water. Bring to a gentle simmer and maintain water level about 1″ below top of the can at all times. Simmer for about 3 hours. Let cool before handling, eating, or touching. Here is a light … [Read more...]
Happy Saturday! I hope your weekend is relaxing and fun. :) Here are a few Chilean food videos to check out... httpv://www.youtube.com/watch?v=aR_LncmNH5U&feature=related httpv://www.youtube.com/user/TravelChannelTV#p/search/0/r3bkCFzJkRk httpv://www.youtube.com/watch?v=7gY3iBotQ_Q&p=906F4D9474A731AB&playnext=1&index=16 … [Read more...]
The Chilean Miners Please join me in sending a basket of good vibes over to the 33 Chilean miners who've been trapped underground since August 5th. They could be freed anytime between next week and November. It just depends on how long the digging machines take to finish their jobs. Each miner will take three hours to lift out of the mine, in a very narrow, bullet looking contraption. Three hours, lifted through rock, a half mile tall, but nearly touching both shoulders. Just the … [Read more...]
I once bought an industrial ice cream maker at a church sale for $2.00. It had a built in freezer. It made a quart of ice cream at a time. It was dingy, off white, and from the eighties. It made the best "cookies and cream" ice cream ever. At the time, I had no idea what the value of a built in freezer on an ice cream maker is. (For those that don't know, they normally cost a couple hundred dollars) Well. In my blissful state of ignorance, I decided the ice cream maker was too heavy to … [Read more...]
