Ocharley's Cherry Lime Margarita Recipe

Chile, foods: past and future

Chile, foods: past and future

Recipes: Artichokes in a crowd, Eel, Octopus Rapa-Nui, oysters au gratin, apple apricots with toasted flour (Dessert Mapuche).

osobuco Casserole, Rio Hurtado 2009. Anabella Photo

In this day and age is not uncommon to talk about asset quality meals. There are countries that began some time ago to make the work declared intangible heritage of humanity meals "typical." In much of the world there is growing interest rescue and distribution of products and preparations that distinguish also spoken increasingly designations of origin. Moreover there are a growing influence in the kitchens of all nations, products and recipes by globalization are at hand.

In Chile, for some time have been adding various players to recover and revalue our kitchen complex and interesting task that gradually come together researchers, cooks, people and institutions linked to production and tourism , agencies working with women, indigenous and peasant producers.

needs to be done and especially me appears the need for greater dissemination of what has been done.

If we stand at the country level that gastronomy is a strength, not only for the reactivation of the economy and tourism, there are other edges that have a lot to do with the daily life of the inhabitants of our country and what we're eating. With the health problems caused by the change in the type of food we are eating, with traditional products that are being left to grow. While I think it is time to go clearing some ideas about what we understood to Chilean cuisine and what we want to promote and project the future.

Chile has strengthened the export item, our climate and other production related factors affecting agricultural silvo to obtain products of excellent quality that are exported to the world.

Chilean small and medium producers have been released and, following current trends are "innovating", some exporting. But we are aware that neither the Chileans themselves are well aware that occurs throughout the country, it is not easy to find many domestic products at any fair or supermarket across from Chile.

figs stuffed with walnuts and raisins. Culinary competition. Rio Hurtado 2009 Photo Anabella

Chilean Cuisine

Our kitchen until a few years ago was basically relegated almost alone to be prepared at home and getting into "bites" and few restaurants offered in its menu of traditional dishes our kitchen except for a pair. As well the thing some time ago, I read that someone described as the poor relation of an emerging country and now (read about Chilean food) "seems avant-garde art."

says this change of perception directly related to the work of some chefs, who "reinvented" the merquén, rediscovered the quinoa, potatoes and even the Jerusalem artichoke chilotas northern Altiplano. He joined the push from some agencies.

also has to do with that little by little there are preparations and domestic products have been incorporated in some letters from places that are far from being bitten.

is undeniable that there is progress, even the national culture fund is now possible to apply traditional food item (bottom of intangible heritage). In regions there is also a growing workload of collecting, and disseminating traditional recipes and preparations. As I wrote earlier, we're getting ready to countless events, exhibitions and activities related to the topic.
From my perspective, there is still a long way to go ... and we can all help shape the identity of our kitchen.

Contributions from old recipes and recent collections.

Luckily we still find products that have been used in our kitchens since ancient times, with this we can re-engage our daily menu and festive preparations were made long ago. As in these times of concern about calories and fat intake is more aware that in those times, it is not no sin to make some substitutions in the ingredients, ie instead of butter or margarine, oil or animal fat, sucralose instead of sugar. I see no problem to use more refined techniques or presentation of the dishes more suited to the times, the only objection that I have said regarding the names, I hope to be in Castilian. A

take advantage of the products of our land and our sea!

Artichokes in the pot, Anabella Photo 2009.

mess Artichokes
practical Chef Chilean 1916


12 artichokes 2 tablespoons butter 50 grams of fat

stock ¼ liter

1 bay leaf 1 teaspoon salt and pepper

choose twelve artichokes are tender, the I removed the outer leaves from the center i lint, then wash well i mui left distilled. In a skillet, heat two tablespoons of butter and put in them the artichoke hearts until i take excurran color, is placed in a pan of bacon slices with broth, bay leaf and oregano, salt, pepper i was left to cook simmer. I is reduced sauce is served whole.

Anguilla pescaypique.blogspot.com/2009_07_01_archive.html

Anguilla
Galdámez
Master Recipe Food and beverages for Chile 1972 Mayor Alfonso


Pass the background eel warm and you peel with a knife until it is white, washed several times. Casings are removed and washed with fresh water. Cut into 30 to 40 centimeters.

Make soup, snacks such as potato girls, onions, add pepper, cumin and garlic, oregano and pepper. It gets pot with boiling water and drop pieces of eel, while s will add some chopped rice or bread.

Octopus, Coquimbo 2009 Photo Anabella market

Rapa-Nui Octopus
Indian Culture and Food in Chile
FAO - 2005 FUCOA
medium
1 octopus
cooked and chopped 1 banana or plantain is not very mature
4 raw clams or some brandy Pisco

1 red onion 4 slices pineapple

4 oysters

raw, cooked octopus, prepare a skillet and heat until hot to the max, add vegetable oil and add onion, cut into julienne (careful, it can turn on the satin but this will give in smoky required.)

Then add the chopped octopus, diced 1 ½ cm. thick, seafood and saute quickly, turning off with a little brandy (note: this term is related to lower boiling and not to put out the fire).

now Add banana and pineapple, continue to cook for two minutes and extinguish the fire. Serve with white rice mold.

Oysters, Photo Anabella

Oysters au gratin
practical Chef Chilean 1916
3 dozen oysters

Lemon (juice)

flour 1 tablespoon salt i
pepper 2 tablespoons butter, bread crumbs i

parsley
large oysters are picked fresh, open i peel off the shell, is stored in a juice cup that bounce. Placed back in the shell (washed), put them i salt pepper, lemon juice i whipped butter with lemon. With the juice of the oyster, which is strained, makes a clear sauce with butter i teaspoon of flour each oyster will put a little of this sauce, sprinkled with bread crumbs i is given a bit of butter lemon i worked with parsley on top, is put in the oven for five minutes. Served on a napkin.

apple apricots www.ventus-aliance.cz/es_va03_grub03.htm

apple apricots with toasted flour
Dessert
Mapuche Indian Culture and Food FAO in Chile
- 2005
FUCOA

apple apricots Roasted Sugar Flour


Cook the apricots in water and sugar, let cool and then serve with toasted flour.

NOTE: The recipe does not indicate quantities, which should combine the ingredients to taste.