Milk, Leche Asada, semolina pudding, rice pudding and Macho Russian.
manologo.files.wordpress.com/2009/05/leche_co ...
In recent times in which they proliferate new places to eat and drink in our country hand in hand with more media coverage both in print and on television and various Internet sites devoted to food and beverage offerings in our country, I emerged with greater force the thought that is a shame that we have not even as a strong country cuisine "Chile", something is moving but lack ...
"Gastronomy is a discipline that requires a touch of illustration and critical bit of incentive. Suffer inflation of cookbooks and cooking shows, and it seems that suffered the curious viewer or reader to process such information, however, is necessary to recover the written page and think where we came from and where we gastronomically speaking. "
Quote from: Critique of gastronomy, Javier Pérez Escohotado. Tan
I found it interesting that I had no more to pursue the book to know your thoughts and opinions. The author a English, writer, professor and doctor of philology. In a series of short essays on food try to open a space for curiosity, taking her hand with history, the history of thought and culture, to collaborate with the present regain its gastronomic memory. These readings
halfway and, after an acquaintance asked to provide some old dessert recipes in our country, it occurs to me revisit the issue of Chilean sweets and desserts.
Previously on this site Chilean Desserts (1) and Chilean Desserts (2) .
http://www.indap.gob.cl/observatorio/images/stories/azucar% 5B1% 5D.jpg
Something that I have "in mind" it is almost impossible to think that today there is a pure local cuisine, neither here nor in the stream of hot pepper.
A blogger famous gourmet English-provincial daily ... - awarded this year, states that: "when we talk about indigenous kitchens kitchens are not talking about pure, uncontaminated by other influences outsiders, but rather of kitchens are able to add these influences and make them part of something that is still distinguishable. " And though he speaks from the native English cooking, it is perfectly transferable to the cuisines of the world and of course our own.
There goes the thread of our meals and course of our desserts and pastries. Just remember that sugar was not an ingredient used in these lands, before it was introduced by the colonizers. The natural sweetener that could be found before it was, honey.
Desserts were introduced in Chile by the English through the pastry, in "True History of the Conquest of New Spain" cited by Pereira Salas, the author mentions the "nun's sighs," the gingerbread Moor, the cream and polvorones, but especially the blancmange. Review consumption of rice-pudding dessert that comes from the colony, and lets us know it was food in the afternoon, with biscuits and fruit dessert after the station, in the chapter of the kitchen in the Old Nation and in the new country. In the manufacturing of the meal in our country, which is used in desserts and savory recipes, this goes back to 1779, in the manufacture of pasta and semolina Antonio Morgado. Finally Pereira Salas describes as a sort of porridge of maize meal porridge with sugar or honey, being too cookie broken and / or party and cooked corn.
If the desserts are sweet, where do get the sugar?
little is known of it over 5000 years. It has a long history that goes hand in hand with achievements, and travel in Persia as it was spoken as "reed that gives honey without bees." Then a great traveler Alexander takes her to Europe from Asia, the Greeks are the inherited the Roman Empire, who called "Salt of India."
Long after the seventh century BC. and invasions by, spreads the consumption of sugar by the Arabs, fans sweet and since then, we discover its many possibilities and gradually introduce them wherever they go. Much later and the Crusades, this product is known in the Christian world.
not until the Middle Ages come to Spain where it's implemented as a special food, like salt or pepper and is used to "perfuming dishes." Bruno
Laurioux-in National Identities, lingo of regional and European cuisine of the Middle Ages, that the influence new practices and Iberian origin recipes on Italian cuisine for centuries, highlighting particularly the custom of sprinkling the dishes after cooking with sugar and cinnamon mixture.
pharmacists in Spain this in their recipes, preparing potions and medicines recommended to its clients for the cure of various ailments, including the "broken heart."
sugar mill usuarios.lycos.es / MIRD / images / Table% 20Ingeni ...
Sugar continues to travel through time and the world, with the discovery of America, traveling hands English conquistadors to Santo Domingo, then to Cuba and Mexico. With the Portuguese sugar cane arrives in Brazil, by the French to their colonies in the Indian Ocean and the Dutch Antilles. So it goes in the late seventeenth century sugar production and consumption was already crowded almost throughout the world, but only in 1705 a French chemist discovered the properties of beet sugar and a couple of years later a German extracted and solidifies sugar of the plant giving rise to the first beet sugar factories.
If I remember correctly, in northern Argentina, Tucumán, there were a number of sugar mills where processed sugar cane (but I stand on dates). While in Chile was developed much later from the sugar beet.
Ambrosio O'Higgins in Chile strove to introduce the cultivation of sugar cane, rice and cotton. Cited by Barros Arana in his General History of Chile.
In "What is eaten in Chile" by Ismael Espinosa, commented that in colonial times Ligua the region had much to do with sweets, because sugar was those lands during the seventeenth century Quintrala cultivated the cane at his ranch in El Ingenio.
To obtain supplies of sugar, before that necessarily had to bring it from Peru and yet begin to install on the tables of our country to the English style desserts, combining including milk and sugar.
These include several that are still working until today, the English meringue milk gave way to snow, English fried milk is somehow remotely akin to roasted milk, rice milk is similar bill in both parties.
We also have the meal with milk, the origin of the word is Italian meal, from the Latin 'similar' and its meaning fine flour or meal better. Finally mention the Russian male, dessert that is prepared to this day in the field of Region IV, not if made in other parts of our country.
Rice pudding
Mariana Bravo Kitchen W
Popular
1 cup soaked rice from the previous day
4 cups milk 1 cup sugar
Vanilla or lemon zest or cinnamon
everything and is coupled simmer about 1 ½ hours. Serve alone or topped with fruit in applesauce or pineapple slices around.
Note: Generally, this dessert is only served sprinkled with cinnamon. There are versions in which current is added when cooking something anise and eventually caramelize the sugar and cinnamon dessert.
Mariana Bravo Kitchen W
Popular
1 liter of milk (5 cups)
2 tablespoons flour or cornstarch 3 eggs
sugar 1 cup vanilla or lemon or orange peel
Beat the egg whites to meringue, is serving the lock is boiling milk poured down tablespoons egg whites, so that they cook in milk. Cooked, carefully removed and placed in a bowl.
In a saucepan, whisk the yolks with the sugar and he is throwing a little flour, mix well and pour the milk trickle, making sure no lumps. Stir all the time, until cooked flour (or cornstarch).
This cream milk gets warm in a tray or compotera and it manages over the snow made with egg whites.
http://images.miarroba.com/?e=868248&a=193293223
Leche asada
Miguel Subercaseaux
Chilean Kitchen
Practice
3 ½ cups
milk 5 eggs 1 stick of vanilla
7 tablespoons granulated sugar 2 tablespoons plus
sugar (for caramel).
Place two tablespoons of sugar in a Pailitas with water and bring to heat until melted taking blond color. Empty the pan turning it over so it is completely covered.
Boil milk with sugar and vanilla in 5 minutes, remove and let cool. Beat together eggs, white and yolk, add the warm milk and wash and drain the pan. Bake for ¾ of an hour, let cool before removing from pan.
Monica Alfaro Monica
Cooking
1 liter of milk 3 eggs 1 cup semolina
vanilla ½ teaspoon lemon peel
fire is put milk with vanilla, lemon peel and sugar. Once it boils add the semolina in the form of rain. And all done is removed, leaving warm and add the yolks and beaten egg whites. Pour into caramelized pan and let brown.
Note: Generally, when preparing this dessert is usually made without eggs listed in this recipe, and once cooked milk with some sugar and thickened with semolina, this is poured in a dish or individual molds previously caramel The other is to change the classic candy made with sugar syrup and red wine.
Russian honey Macho, 2009. Anabella Margot González
Pichasca
Region IV Milk
raw white flour Cinnamon
dried orange peel
A little bit of cornstarch
Boil the milk with cinnamon and orange peel , then dilute the raw flour in cold water and cornstarch if you want to put, be sure to dilute it and straining to keep smooth.
Boil the milk, once boiled add the flour and cornstarch diluted, stirring until boiling again and flour is cooked.
Take a pudding basin and wet, it should be moist with no trace of water and pours the entire contents of the pot. Let it cool the air and then taken to the refrigerator, not frozen. Cut into pieces and serve as dessert with honey or grape syrup.
Note: This dessert also came served with syrup or jam.
Map 
