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
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).
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