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Chilean Soup for the cold I

Chilean for cold soups I
Some of our history.

Ajiaco-Freaky-Broth Ajiaco Chore-poor-Broth Broth Egg-The scraping the pan-bread soup.

Beef casserole with crushed wheat, Ovalle 2008 Anabella.

Now that the cold start, produces great temptation to think of soups and irresistible emerge as casseroles, soups pantrucas, those with or purport to Concon, the carbon, the melting pot, the Valdivia or "broth "including the classic soup with egg.

time ago and let at least log on "Boiled" in Chile, a name often given in the field (northern Chile) to what is defined as a soup kitchen, pot, pot, stew, stew, etc. . According to the Notes for the History of Chilean Cuisine, all these words are still the same. " (See Chile: soup and a sweet tradition April 2008. and repeat the plate, the Chilean food. May 2008.)

I decided to dig a little More on the search for Chilean wines and soups for two reasons: a climate that calls soup and two, inspired by an article about the "new wave" in haute cuisine in Spain (wave in Europe in general). It is, writes Jorge Guitar - an entertaining and interesting blog-evolution Gourmet of haute cuisine to the incorporation of organic and local products.

"A couple of years has consolidated a way to haute cuisine based on respect for extreme, almost maniacal, the product, its origin and its method of manufacture / production. It is not new to the great chefs seek quality, and in that sense, many people opt for certain products or organic origin traceability. " (In NEXT STEP: HIGH ORGANIC AND LOCAL CUISINE ).

remembered reading about the search for local products and recipes, some of Chilean chef clusters, that intersects with the growing momentum of possessions our country as a producer and exporter of agricultural products. As in Europe, here is growing among some commitment to local, but also an ethical and responsible commitment to the environment, not just organic, but also with what is produced in this country along with what you eat here since ... ever, valuing our culinary traditions, I hope the momentum of a kitchen-pass ethically committed only be a minority in haute cuisine, "to something more than all of us.

If true, that the growing trend is to use domestic or regional use traditional recipes, see what some of the stories and recipes for preparations of soups in our country. By the way we test and prepare to spend another winter "warm."

Consommé http://www.elmercadorestaurant.cl/platos_mercado_cremas.htm

The first mention I found for wines in Chile, corresponds to a description (approximate) what was the lunch among the rural people - in the kitchen chapter in the old country and new country, E. Pereira Salas. We do know that at the time, after the prayers of the Blessed and praised those for children, was served a bowl of very hearty beef broth, seasoned with pepper and thickened with corn chuchoca and after that come other dishes. As a counterpoint described in stately homes, children were given broth with toast on silver scrapie and then continued to other dishes.

Scrapie Curious that silver was a wide glass, silver, gold or glass, round in shape, with two handles on the sides and a small base. Sizes could vary, but being made of very thin sheets seemed to tremble. Must have been the first models of bowls soup that we know today. Later

Republican in the kitchen, is included again the issue of the wines, but this time related to the typical head soup, which is neither more nor less than that resulting from the cooking times pork head until prepare today after the killing of a pig in the field, especially for the "sope" with homemade bread, tortillas or embers pebre steaks ... and tired.

While in the "belle époque" and certainly from the manor houses in the fields is sent to the nearest town to seek beef to the soup some days a week.

Broth Special conger Todogar Latin American cuisine.

We are seeing some recipes in this first part of the Chilean soup for the cold. Starting with some reviews in the old cookbooks, 1925.

Ajiaco

is put to roast a piece of steak or tenderloin, cut into thin slices and then is reduced to pieces of a finger thickness of three meters long.

potatoes are boiled, ground and passed through a sieve. Fry a tiny bit of onions color, add the potatoes and rinse with the stock necessary to regulate leaving thick. He gets

pepper, oregano and all the juice squeezed the flesh. The meat is attached to the broth just before serving and season with boiled egg and parsley, finely chopped both.

crazy Ajiaco

is prepared in the same way (as the previous recipe) by changing the meat crazy.



Broth of mussels

yellow mussels are chosen, are removed from the shell, cleaned well and gut them out, put a pan with chopped onion fine, and all necessary broth, pepper, oregano and parsley. The soup

have sliced \u200b\u200bboiled egg.

And finally for now, some soup kitchens and for times of scarcity. Broth

the poor:
Mayor Alfonso Food & Beverage
Chile.

1 kg of potatoes, ½ kg
. thin noodles,
2 eggs, salt, pepper,
1 piece of chili and some color.

Collect all and let it boil. Broth


egg cooking Manual 1925.

Chop onion fine, put s ele broth and boil a little, add parsley, pepper, oregano, fresh eggs are broken and cooked in the broth, remaining clear.

scraping the pot Mayor Alfonso

Chile Food & Beverage.

This preparation is suggested to have lunch with the scrapings of the pot.
have to make a hash of potatoes, onion, ½ kg. toasted flour, a tablet (concentrate) broth, garlic, pepper and cumin.

Bread Soup
Mayor Alfonso Food & Beverage
Chile.

This is a suggestion for the winter and poverty has the face of heresy ....

The story says that prepares a hash of stale bread.
have to boil hot water in a pot, you add seasonings such as pepper, pepper, salt 2 beaten eggs, and secured with this dish away the cold of the stomach.

With this recipe, which is still prepared in some Chilean households-now have to finish by Chilean soups, surely aware that there are many preparations that have been left out, the intention was to acknowledge that there are dishes that are prepared to date, but not those who find in cookbooks (although these are of long standing).

How To Make A Chili Costume

El Quijote, Garcilaso and the ballads. Curiosities


- Don Quixote -

Recalling read Quixote , we find a chapter that understanding of many scholars, is key to understanding the intent of the work of Cervantes, it would be nothing less than chapter 49.

Those who have read the book will recall that back to the village, when the poor gentleman was caged happens interesting conversation between Don Quixote and the canon of novels of chivalry. With a lucid and artistic discourse Canon tries to convince the gentleman of falsity containing the romances, the pair that recommends reading other novels that celebrate the brave deeds of men in history.

... And if you do, taken from his natural inclination, trying to read books of achievements and of chivalry, read the Sacred Scripture that of the Judges, there you will find great truths and facts as true and brave. A Viriato had Lusitania, a Caesar, Rome, a Hannibal, Carthage, an Alexander, Greece; a Count Fernan González, Castilla, a Cid, Valencia, a Gonzalo Fernandez, Andalusia, a Diego Garcia de Paredes, Estremadura, a Garci Perez de Vargas, Jerez, a Garcilaso, Toledo, a Don Manuel de Leon, Seville, whose lesson of their valiant deeds can entertain, teach, delight and admire the highest wits to read them ... Don Quijote

responds to the canon with a speech defending the authenticity of fictional heroes like Amadis or Tristan, while the equated with historical, like Don Juan de Merlo or Suero de Quinones.

The canon was amazed to hear that Don Quixote was mixed truths and lies, and watch the news I had all those things relates and the facts of his errant knight

At this point we must pay special attention to the character of the canon, which appears as a "discrete opinionated" in literary matters, and most likely be used by Cervantes to put in your mouth the views I had of this genre. M. Cervantes himself Riquer even states in his study of Quijote, in the speech delivered by Canon can hear the words of Cervantes noting the key point in the intention of his work. Cervantes heroic attempt to lift the English tradition, true to history and reality to a greater or lesser extent, compared to the wild and exotic novels of knights-errant. And is that Cervantes, a former and distinguished soldier in his youth, he throws his contemporaries a message which advises learning the examples of heroism of the true gentlemen in front of the exploits of great heroes.

Don Quixote speaks on the books of chivalry. Edic. 1765, Madrid.

- Garcilaso -

One of the characters previously mentioned in the discourse of the canon and as an example of real gentleman in front of the fabulous was to Garcilaso.

... "a Garcilaso, Toledo" ...

Now let's unravel who was this character:

The Garcilaso mentioned that the canon should not be confused with the famous poet Toledo: Garcilaso de la Vega. And in the case that concerns us speak of a hero of the War Garcilaso de Granada and therefore a generation before the poet.

This character Garcilaso is active in many romances that follow the trails of old romances border, despite its creation rather late, probably second half of the XVI. The romance of Garcilaso de la Vega has the duel in which a young gentleman named Garcilaso faces a huge Muslim who has sullied the legend the wake of "Ave Maria"

Aquest dog, with mockery, - in line Horse
The Holy Hail Mary - led by scorn.

In this romance published in the second half of the sixteenth century are mixed stories of two characters named the same name but differ in time: on the one hand we have the feat and Gonzalo Ruiz Garcilaso de la Vega at the Battle of Salado (1340 ) and another episode of Garcilaso knight who slew in single combat a major Moor under the reign of Henry IV.

Romance ends with the recognition of Garcilaso young gentleman who, after killing the Moors who had underestimated just getting it wrong "- the name of the Vega, to wage the battle in this field.

Garcilaso de la Vega - since there has been entitled, because the plain
did - that pagan field.

The History of the civil wars of Granada author: Ginés Perez de Hita, said the king after recognizing the name to Garcilaso sent in their weapons to the words "Ave Maria" "for good reason aversela removed "

Finally, we should talk about the historical Garcilaso who fought in the War Granada and the father of the famous poet Toledo, actually called Pedro Suarez de Figueroa changed its name to Garcilaso de la Vega, but not starred in any heroic episode, if that excelled in English diplomacy, serving as ambassador to Rome for the Kings Catholic.

Coat of Arms Vega. For more

- The Ballads -

Let us go back to Chapter 49 of the first part of Don Quixote. We recall here the intention that Cervantes sought to put into the mouth of the canon a speech on the novels of chivalry: Waterfront literary knight, Cervantes opposed the real gentleman.

But at this point one might ask a question: what is the key element that makes our protagonist does not know how to distinguish the real from the fictitious novels?. However, the fundamental question is found in the Castilian own vocabulary, and at that time did not exist in our language a term to differentiate fiction from history books, because the term novel in the sense there was no long narrative.

This failure would come back in time, the term "roman" in French was used to describe these novels, Castilla had served to describe a type of oral tradition of narrative poetry which described episodes more or less fantastic epic "romance."

This led to our language to call some of the great romances as "stories" or "chronic", as it did with biographies of real people. Thus we find the History invincible knight Don Olivante Laura or Lepolemo Chronicle, shell them, and History of Emperor Charles V or Chronicle of the Great Captain , narrating actual events. Ultimately Cervantes

denounce here, and wise, some naive or something deranged minds could confuse certain fictional epic event, with other real. Not long after, with the publication of Exemplary Novels, the writer himself will be the first to say "... I am the first I have novels in English, that the many novels that go print it , are all translated from foreign languages, and these are my own, not imitated and stolen " ie Cervantes is the first novel in Castilian attending the modern sense of the word.


Cover 1 st ed. of the Exemplary Novels




------------------------------ Information from:

- To read Cervantes, edit the Cliff 2003, Martín de Riquer.
- The Moors and Christians in the Peru, Fondo Editorial, 2005, Milena Caceres Valderrama

To read the romance of history Garcilaso in the civil wars of Granada :

www.cervantesvirtual.com , pp. 620-624

To learn more about border romances:

www.parnaseo.uv.es

Curiosity: The ethnographer Castilian

Joaquin Diaz rescues the romance of Garcilaso de la Vega in his musical cd "Romance de la Reina Isabel"

Bellypunch My Husband

Chilean Cuisine: color, flavor and identity:

Chilean Cuisine: color, flavor and identity:

red pepper or paprika "?

Color

Neither dogs or cats can see colors, the lack of color are deprived of an effective dimension of discrimination. Yet now we see them food pigments.

Humans if we perceive colors, but do not know if all we see exactly the same. At school we were taught that colors are "cold" and other "warm", which is about the primary (pure) and secondary (mixed). Since we know all their names here have a tendency to put them names, such as yellow duck, red wine dregs, etc..

As this is food and not on color theory, let the point. In Chile, many dishes are added "color", a preparation based on oil or hot fat and pepper color, some would add any other seasoning.

At lunch, the colors help to visually appreciate it, because first the meal we "enter" by sight. In every culture the assessment of color is different, I mean, for example the color for mourning in some parts of the world is white other black, and so are more examples of how varied is the valuation of them.

and Japanese cuisine in China, the colors are an important part of the preparations, there is great concern about the aesthetic theme. In Western cultures from antiquity are some descriptions of the colors in plates, in the Middle Ages in the food color was also valued, so much so that there are recipes that have a color name included, such as white sauce or green sauce the blancmange-known to us in Notes for the History of Chilean Cuisine, "says corresponds to a preparation called in other parts sweet milk jam, dulce de leche, caramel, menjar blanc.

"Menjar blanc, which in medieval and Renaissance was a dish of cooked chicken breasts, broken and mixed with sugar, milk, rice flour. A savory stew of Arab origin, color stew white-beige, called tafaya. The closest to blancmange sweet candy is another Arab-Andalusian called "candy cane" blancmange-like molded or caramel. "Eugenio Pereira Salas.

addition to the historical evolution of color plates, is the visual assessment. The colors, even in the kitchen, are subject to fashions and styles are kitchens and other pastel colors where the color is vivid (eg India and Indonesia food). Like all fashion, it evolves and can come back, for something is so retro trend, mixed with innovation.

Colors in the valley. Anabella

What determines the color of our food is usually the color of the raw materials we have on hand, and increasingly we are in our country have access to more colors due to the influx of products from outside , places with more exuberance of colors. Each station gives access to products and colors that vary in chile now, autumn appear temptations that at one time is difficult to obtain, although today with cold techniques, conservation, food imports and other stuff ... we have access all or virtually any other product even if station, that if fresh produce is always more appetizing, with scent and natural color.

Another aspect that influences color get in the preparations is the technique used to prepare, I remember that girl "I entered the green beans" were so unattractive to the average color brown, but now that the idea of \u200b\u200bletting them "al dente" deep green color makes them far more palatable, of course my mom would have said they are medium rare!

eggplant, lettuce and spinach. Anabella

innovations in agriculture and the incorporation of seeds, also has made our table something more colorful, by our courage and ability to make salads "cheerful and tasty" was much more restricted now look at the variety of lettuce and its color and texture or appearance on our markets or yellow peppers almost black. We must seize to say that the pair have been disappearing varieties of seeds, we changed the tomatoes and the corn of yesteryear and that talk of strawberries (this is the nostalgic memory of scents, colors and flavors of childhood.)

Luckily there are places where women chile have organized and are "guardians of seeds."

food colors often give us the impetus to want to eat something, but there are also other factors being one of the important.

The colors and textures also differentiate us

goat cheese, tomatoes, peppers and olives. Anabella

Interesting read Sonia Montecino is in question at the ceviche, which as an anthropologist so from the point of view identities, emphasizing, as she says the similarities and differences of others and ourselves, with what emerges as a preparation to excellence creates distinctions (that in relation to the Peruvian and Chilean ceviche).

As early as January 2008 in the Chilean Cocktail III Some recipes with seafood and fish. wrote about the history of ceviche, this time I'll go on the other side ...
Montecino Following in the ceviche, says that the language of national culinary identity makes it readable in a space that has a common cultural history.

Write the first competitions (differences) between the two we "throw the universe of color "white fish here versus the other with dark meat, white onion on this side v / s red onion on the other side Continue your analysis by entering the world of forms, fish meat, diced ( or further south near ground or scraped), while there is diced.

spatiality also mentioned, ie the location in space on the plate of ingredients, in Chile the onion, pepper and mixed meat, while in Peru the onion and peppers down, the meat up. Enter

carving then another property, she mentioned the senses, from the fine arts I speak of the textures smooth / rough. She ends this analysis from cultural anthropology at the mention of mixtures of sweet and balance that make Peru (sweet fish), while here the ceviche usually go alone and is sometimes accompanied by potatoes and mayonnaise.

Mote with dried peaches, dessert or traditional summer drink. Anabella

Our dishes have their own identity

Not only can we know when we have a recipe for Chilean food, (even if our preparations have influences from other parts of the world at different times) by colors, shapes, products, characteristic smells, this identity has been shaped according to available items on hand, to national tastes and have been adapting our ideosicracia.

reading a Sunday newspaper El Mercurio, I found an interview in Spain with Ferran Adria, whose restaurant was again awarded as the best in the world is one that has "tax" in cooking techniques such as deconstruction , sferification, lyophilization, gelatinization, almidonación. The interview was conducted against various Chilean dishes. Here I write some of his opinions about our food:

... "It takes a lot of respect because I see cooking as a language.
So if you do not know German and Germany, you learn four words and can use and make it funny. But to know well the Chilean cuisine, you should go there, working, for the same three months. We pies: how many kinds there are, how they are. The cuisine of a country is very serious, many years of culture and as to get anyone to trivialize her, however much it Ferran Adria. "
... ..." I think that Chilean food is very close to a part of English cuisine, which is quite logical. "

... - Any special flavor that is left in memory? "The one that struck me was the crazy, is not here. It is a strange product. But what I remember most is the picoroco Chile. I love seafood and you guys have very interesting species. Alga also showed me, what do you call a weed so long? - Cochayuyo? - Cochayuyo! How good is the seaweed!
-A curiosity: could deconstruct a pine pie? "Yes, of course, everything can be done. Now we do very little deconstruction, but in the nineties the use because, as we were creating a new language, broke dishes to older that people identify and capture what we wanted to convey. Deconstruction, however, does not make sense unless you know the original dish. For example, tell me a Chilean dish ...- .-... charquicán charquicán, very well. If you give me to try a deconstruction of charquicán, because I do not care because I know neither the old nor the new version. For me the two will be new ...

Copying Mercury April 10, 2009.

I could not resist the temptation to share part of the interview, I think the same thing said by any of us would most unnoticed. They desire that many of our students in food or current chef cooks or attack without shame the deconstruction of our dishes, have a stronger background in the roots of our cuisine. So I'll keep trying to go in sharing more about our traditional Chilean cuisine, with history, ideas and recipes.

clay pot, quite used in our kitchens. Anabella

Chilean Recipes color:

rice with tomato
1916 The Practical Cook

4 ounces of rice

2 ounces butter 1 ounce grated cheese ½ onion

2 shallots 2 tablespoons tomato sauce 3 tomatoes

1 clove 1 bunch assortment
smell, salt, chili pepper i.

Soak the rice in boiling salted water. Destílese i get in a saucepan with the onion, cloves, the bouquet assortment, tomato sauce and a pint of broth, let boil i put it more broth if too dry. Friese finely chopped shallot in one ounce of butter and Add rice. I will take it off the field onion season with range i salt, chili pepper i, i agréguesele cheese.
Tomatoes sliced \u200b\u200bi cut and fried in oil. The rice is poured into the source i is decorated with fried tomato slices. Conger

the gardener
1916 The Practical Cook

1 conger

1 tablespoon oil ½ cup white wine 1 sprig of parsley

½ onion

4 carrots ½ cucumber 1 cup oil

2 eggs ½

cauliflower green beans, salt, pepper vegetables i.

Clean the fish, place in roasting pan, add salt, pepper i need, oil, wine, a sprig of parsley, carrot i quartered onion, add water to cover the fish i is set to simmer for twenty minutes.

e is removed from heat allow to cool in the broth, carrots, green beans I cooked separately, the same thing is done with cauliflower.

mayonnaise is made with raw egg yolk cooked i other, oil, salt, pepper, lemon juice i.

fish is arranged on the serving tray i is covered with mayonnaise, vegetables, dressing on the side i was placed in piles around the serving tray porotitos alternating groups, with other finely chopped carrot and cauliflower and alternating.

fish is placed on strips of cucumber i parsley, chopped egg finite.


jerky sauce noodles and shrimp tails
Bugueño Hilda del Carmen, Ovalle IV Region
first book contest in traditional Chilean cuisine School Women
Prodemu 1999

1 package of 250 grams of noodles
1 kilo of ripe tomatoes 1 sprig of basil

¼ ¼
goat cheese goat jerky
20 shrimp tails in the area (river)
1 / 8
olive oil ¼ large bitter olives 2 cloves garlic

Browse

Sal peeled tomatoes in a medium saucepan.

Chop the tomatoes into large pieces with the garlic cloves into four, add the basil leaves to taste, cook this over low heat until sauce is formed. Five minutes before adding the beef jerky off in pieces, put the olives in cuts, fart, put salt to taste.

Wait 10 minutes and put out the fire. Pour olive oil to taste.

In separate pan cook the noodles and cook the shrimp about.

Then put the noodles into a source, then add the sauce over the noodles without stirring. Grate the cheese

and drop it gently on top of the sauce without stirring, then add the shrimp tails adorning the dish.

Quince
cuisine
home practice Cook the quince
shell, Peel and stop by the hottest screen as possible. Catch fire with a quarter more sugar than quince, when heavy crude. Stir constantly, add a little water, wash in which the waste is cooked pulp or seed, before cooling.

quince puree dessert
This is a free adaptation

Once you have cooked the quince, peel and put the pulp in a blender with some juice and grind, add sugar or sweetener to taste. You get a nice yellow mash, to serve for dessert, if you want to sprinkle with cinnamon dust.