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In a place ... Aragon

In this new approach to the work of Don Quixote we track down some of the places that our fun couple followed the old kingdom of Aragon, places them that although they are identified in the work flatly, certainly the largest academic consensus Cervantes, wisdom, and a little imagination on our part, will help us in a crucial part of our business traveler.

And it is well known that Don Quixote and Sancho made their entry by Aragon from the south, most likely by Albarracín, after being arrested in a mall, where both spent the night. From there, two days later without incident came to the banks of the Ebro, needless to say, never entered the illustrious city of Zaragoza for reasons too well known by everyone.

On her footsteps and have counted two days after they left Mall of Don Quixote and Sancho reached the river Ebro, and was very happy to see Don Quixote because he looked and looked on the amenity of its banks, the clarity of its waters, the calm of its course and the abundance of its liquid crystals, whose cheerful sight in her memory renewed thousand loving thoughts.

know that Cervantes must have known the land of Zaragoza and tradition attributes who wrote several chapters for an alleged long stay he spent in the palace of the Dukes of Villahermosa (Pedrola). As told in the play, shortly after Don Quixote found a small boat that would mark the beginning of the first adventure Ebro lands

Going, then, in this way, he was offered it a small boat without oars or some other gear, which was tied to the shore to a tree trunk on the bank was. Don Quixote looked everywhere and did not see anyone

Following the success of the enchanted boat which ended with this waste, and Don Quixote paying the costs to some fishermen who were the owners. The couple turned away from the river and entered what looked like a jungle.

so happened that the next day, at sunset and out of a wood, tended the hearing by Don Quijote a green meadow, and saw the last of the people and approaching closer, learned that falconers were

Alameda near the Ebro Could it be the remains of the black forest well are cited in Don Quixote?


Regarding falconers proved to be the Dukes and some subjects, which were hunting and after a showy presentation with the Dukes, who by then had already recognized that of the Sorrowful Countenance by reading the adventures of The first part, decided to invite her home, palace or castle for more cheerfully enjoy the madness and ingenuity of both.

I say, let Sir Knight of the Lions to a castle of mine near here, where the hospitality that will make you so high a person must be just, and I usually do and Duchess all knights-errant that he come .

House-palace of the Dukes

Crest
entry
Inner Garden



staircase on this building
might say that dates from the middle XVI century and was built on a former castle. On the façade we can admire the Moorish brick type and spacious walnut door, also has two plants, which show railings and iron balconies palace type. Inside - which could not currently access for various reasons - there are several tapestries, rich furnishings and works of art, stands here a beautiful garden and a Renaissance-style staircase.
But especially with regard to what interests us, it should be noted that the palace is a constant presence of objects that rescue the figure of Don Quixote and Sancho with the Dukes of the novel: books, prints and even a beautiful 400 piece dinnerware motif the Quixote are some of the pieces alusorias that can be found in such illustrious abode .
On the other hand the tradition of Don Quixote is something noble house itself has been able to collect very well, and that they maintain the belief that Cervantes was in the palace at the invitation of Maria Luisa de Aragon seventh Duchess of Villahermosa, in fact still have a seat where reportedly a Don Miguel inspired, write some of the chapters about Aragon.

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Spoken and leave the palace and the Dukes Pedrola now and we will find the famous island of Barataria, where our good Sancho was appointed governor and served as judge to various and disparate cases.

are many who identify with the Alcala de Ebro island of Barataria, and is that in this part of the river bends in such a way that leaves people nearly forming a peninsula which, when the river overflows closely entire village.

View of town with the river Ebro

Look
Sancho, "replied the duke, I can give I give, which is an island, compact, well proportioned, and uncommonly fertile and abounds, where, if you know how to give skill, you can with riches of the earth gain those of heaven

................

Now I say that with all his attendants arrived at a place Sancho thousand inhabitants, which was the best that the Duke had. They gave him to understand that the island called Barataria, or both because the place was called Barataria, or the cheap and that he had given the government. Upon reaching the gates of the villa, which was fenced, the regiment left the town to receive him, the bells and all the neighbors showed signs of general joy and pomp took him to church to give thanks to God, and then with some ridiculous ceremonies handed the keys the people and he was admitted as perpetual governor of the island of Barataria .. According

tells the story, once Sancho took possession of the government of an island in the local church, he was taken to the seat of the court where he presided over numerous trials and sentences handed down wisdom to the great merriment of the audience .

Governor Sancho Panza took up residence in a palace with his retinue of pages, and a more formal and intrusive physical, which, we continuously review the food to be eating or not eating.
from history and remains of the palace or castle is little we can tell, is that until now have only arrived a few remnants of stone are not homogeneous. With respect to its original function, most likely serve to monitor the passage of the boats which was then hauled salt and grain from nearby towns to Zaragoza. Later in the particular time in the War of Succession, Philip V ordered the demolition of the castle, which is why today we can not recognize the plant and size, and that their place is occupied by houses.

back to work to remember that we had a governor Sancho serving his seventh night since he took office as governor.

tired ... no bread or wine, but to judge and giving opinions and making laws and pragmatic ...

a huge roar when he woke again it was another farcical misadventure where he was to lead and facing a full-scale invasion of the island.

- Gun, gun, Mr. Governor, gun, countless enemies who have entered the island, and are lost if not your industry and value to our aid!

When he finished the practical joke that was about to recovered his health, this, watching the sun forgotten armed his old ass and taking leave of his butler, secretary, and his beloved master room Doctor Pedro Recio, gone forever from the place for a week and delivered justice ruled showing great wisdom. - How great governor lost the Dukes!

"Make way, gentlemen, and let me return to my old freedom: let me go find the past life, that I resurrect this present death. I was not born to be a governor or protect islands or cities for the enemy to attack them they please. I better understand myself plowing and digging, pruning and ensarmentar the vineyards that make laws and to defend provinces or kingdoms. But

some good memories had to leave shortly Sancho Panza as governor four years later the inhabitants of the once Barataria, now called Alcalá de Ebro, decided to build a beautiful monument to the glory of its governor.

sculpture Sancho in Alcala de Ebro

The work in question shows a reflective Sancho with his wand in his left hand. The statue was inaugurated in the old century, specifically the May 8, 1995, its authorship is due to physician and sculptor Carlos Pérez de Albéniz, is made of bronze, weighs about four kilos, and cost about three million pesetas the time.

below and complete our journey leave a video Aragon where all your worships will enjoy the charm of some of the more quixotic above.




---------------- Information from
;
Aragon Don Quixote / Alonso Zapater .-- 1st ed .-- Zaragoza : Edit Ibercaja, 2005 .-- 180p: il. al., 12.5 x 18 cm .-- ISBN 84-8324-197-8

Along the roads of Quijote / José Guerrero Martin .-- 1st ed .-- Salamanca: Junta de Castilla y León, 2004 .-- 350P : il. al., 29x21 cm .-- ISBN 13-978-84-9718-167-9

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Chile, kitchen of a fertile province

Chile kitchen of a fertile province

Recipes: Perol Seafood, Lobster Perol, Pehuén Corvina, Cake Catalana.

Much time has passed since Alonso de Ercilla y Zúñiga wrote "Chile, fertile province and reported in the Antarctic region famous," ... while others barest described our country as a "long and narrow strip of land."

This long country as diverse landscapes and climates is from arid desert to glaciers, extending from sea to mountains. Diversity along with the characteristics of each area, enabling the production of a wide variety of products that have been used to weave through the cooking time in history that have been combining diverse cultural contributions.

Day to day, or rather in the field work I usually do, linked to working with peasant organizations I have the luck to share with women and men is strongly linked to land and their communities. These enriching experiences provide firsthand knowledge: therefore able to collect ancient traditions in the performance of productive field, traditions and customs in food preparation, along with elements of popular culture.

Hence they come up a number of preparations are not well known elsewhere in the country, prescription procedures and products that are "not being registered, on the verge of extinction. Which would be a shame.

Today, one of the possibilities of getting to know some history of Chilean cuisine is using either book stories of travelers, anthropologists have been devoted to the subject, some historians and other social science professionals . There are few existing records of other sources, in this minute come into my heart several letters of Oreste Plath and Mayor Alfonso.

Even knowing the lack of written sources in order to learn more about our culinary traditions, it must be remembered that a milestone is the historian Eugenio Pereira Salas.

I keep reviewing old recipes and other writings about of our food and customs, these readings'm trying to find some references to preparations which I will now find it difficult sometimes to find data to support the origin or mode of preparation of several of the "curiosities" to you may encounter. Yet I keep reading and searching.

Nancagua Photo Expo, a dish of "Machito." Anabella

In "Taste and know of Chilean cuisine," written by Hernán Eyzaguirre, illustrated by Renzo Pecchenino (Lukas) I stopped with the secret hope of finding any of the information some of the foods that I have met in recent months for the IV and VI regions of Chile.

In the foreword to the book, Enrique Lafourcade reminds us know Chilean cuisine English cuisine, making a call to have this pre-Columbian contributions "of at least half of the raw materials used in our kitchen, without ignoring the procedures of the great nineteenth-century French cuisine related to the preparation of many of our dishes. His special sense these make me food when I think of these two regions have been more often in the past year.

added that like most things in Chile, "it is of a mixture of a partnership and sum of Old and New World "I dare to add, that now have joined: other items, ingredients and methods of preparation have come from distant borders and other nearest merge together or adding to our kitchen. Have proliferated dishes such as risotto of quinoa, deconstruction and other herbs, but that in the long tablecloth tables, as in everyday field does not keep pace.

Choclos wound cooked in broth. Anabella

culinary Our past tells us of two major features of Chilean cuisine: a series of dishes which is corn based (American) and other casseroles party whose base is the pig (English).

The book also brings us up to date with the late nineteenth century, citing the mining and stock market wealth, the middle class and Chilean aristocracy "refined" and importing French chefs, winemakers and wines produced. The growing middle class and the people become "the good food" at this time. Then the kitchen during the Popular Front proletarianization and appear in Santiago cook a string called "The large cache, and clubs were the radicals and the Democrats who ate plenty of good quality. Entertaining and fast

book this "Taste and know of Chilean cuisine" runs through our history of the kitchen from the writers until the beginning of last century, including the centennial. Chilean Cuisine covers discoverers and conquerors, kitchen miserable colonial captaincy general of Patria Vieja Patria Nueva, the Republic of migrants-with contributions from German, French, Swiss, Jews, Italians who were coming to our country 1850 and to this day.

The Chilean Kitchen which records are written by many, tells of a English peasant cuisine that combines turn of the century, with millionaires travelers importing from habits to "chef" and so many elements that are permeating our way eating.

Cooking with sun rolled cooked in solar cooker. Anabella

So far as almost all countries, Chile has been a strong counterpoint rural exodus and a huge urban growth, the market economy has displaced the livelihoods of the hand with a rapid development of trade and International transport events also affect what and how we are eating. That is why I believe it is essential now to take leave for the future track of what still can be found on tables and stoves away from large cities, there is live much of our history and our culture.

An important contribution to our historical memory in the book referred to is the end, a recipe recipes divided into 37 "traditional Chilean" and 15 of a prestigious, ancient and extinct restaurant capital the "Harlequin." I'll share recipes gradually.

It is worth saying that in "Flavor and knowledge of Chilean cuisine" as grouped in traditional recipes, going beyond the peasant dishes known today as the pork rolled, the charquicán, pomegranates and other beans. This list also adds the Hungarian Goulash, Montparnasse and Ham Risotto alla Milanese that are clearly introduction of hand preparations arrivals of immigrants.

I have to continue to review other books and cookbooks to see if I can find some reference to preparations that I found in my way. Continue my conversations and notes of the "findings" of former Chilean dishes and continue to learn from women who generously share their knowledge.


The
Perol

coquimbo Seafood Market 2009. Anabella

Although the RAE dictionary, Perol is described as "shaped metal container with two handles hemispherical used to cook food," my memories are of a regular plate in which the spatial locations was seafood, and is currently almost everywhere they offer are quarterbacks or gardens of seafood, to guide me in the preparation of a pot I pulled out this recipe that is not exactly what I keep in my memory, brings back memories of the north coast. Before I mention that the share Perol also prepared other latitudes and in our country specifically in Juan Fernandez is the 'Locust Perol. " Perol

Seafood Kitchen
practice
Chilean Miguel Subercaseaux

3 crazy cooked piures
1 bag (3 / 3 cup) 4 to
6 oysters
4 urchins
1 kg. as clams mussels
1 kg 1 kg clams

1 cup cooked shrimp tails (or frozen) ¼ cup oil

3 or 4 tablespoons lemon juice 2 teaspoons
gravy
Salt, pepper , chili paste to taste
1 or 2 chopped onions to taste and cushioned
2 or 3 tablespoons finely chopped parsley Cook

crazy (already cleaned) in boiling water for 45 minutes in pressure cooker.

languages \u200b\u200b Remove and clean the sea urchins. Wash the clams, place them paraditas on a plate and bathe it with boiling water to cover. When cool, remove the shells sacándole stains and clean the black parts. Cook

steamed mussels, that is, well washed and placed with little water, over medium heat 5 to 7 minutes.

oysters are cleaned and left only the medallions.

Combine all seafood, alíñelos to batting with oil, lemon juice, salsa, chili pepper and salt. Serve with onion and parsley. Perol


fernandeziana lobster (for 4)
De http://www.jumboblog.cl/masdetallereceta.asp?id=114&cat=4

2 live lobsters 1 / 2 kilos of potatoes ( 4 app)

1 carrot 1 / 4 squash sweetpotato
Garlic, red pepper and green onions (to make a sauce)

toffee 1 bouillon salt to taste cilantro oil a sauce is prepared in a large pot, cut the lobster into pieces and take out the coral and placed in a cup part. The lobster pieces were poured over the sauce and stir, then add the cut potatoes as for carbon, along with the equally zucchinis, diced carrots, stir well and adds plenty of water until cover everything, add salt to taste. Cook it all for 30 minutes. While cooking the coral that is in the cup begins to stir vigorously with a spoon for 2 minutes and pour over the pot, stir the pot until everything is incorporated and cook another 5 minutes and removed. Dishes are served in abundant clay placing pieces of lobster and garnished with cilantro or cibulette to taste Serve with white wine.

Corvinas Valdivia river market. Manuel Pinto

Pehuén Corvina (or sprocket). (6)
Yanet Fernandez
Cañete
Region VIII First competition in Chilean Traditional Kitchen
Prodemu

1 kg.
corvina fillet 1 medium onion, sliced \u200b\u200b1 medium carrot pen

grated 1 ½ cup apple cider 2 cloves garlic
milled Stone
1 teaspoon finely chopped thyme
Salt and pepper to taste For sauce
Pehuén


pine nuts ½ kilo boiled, peeled and cut into slices ¼ kg
Changle
cooked shredded 1 cup whipping cream ½
teaspoon grated nutmeg 3 tablespoons rum


merquén 1 pinch 1 tablespoon of raw flour, dissolved in a little milk Salt to taste
.

Make a dressing with apple cider, garlic powder, thyme, salt and pepper and let marinate the fillet of sea bass in the mix for an hour approx. Then Grease a tray of clay medium and cover with grated onion and carrot pen; available on this marinated sea bass and the excess of the mixture. Take the preheated oven, for 25 minutes, check a couple of times and if you notice that the marinade is too dry, sprinkle with more cider mixed with water.

While fish is cooking place in a small saucepan, prepare the sauce, cream, nutmeg and merquén simmer for 3 minutes. Then add the pine nuts, sliced, shredded the changle, rum and flour dissolved in milk. Let thicken if the sauce is too thick corrected milk.

To serve, in a large, shallow dish put juice leftover from cooking the onions and carrots. About this has a bit of bass and bathe pehuén care with the sauce cover the fish with the greatest amount of pine nuts and changle. Serve with sauteed potatoes and sprinkled with finely chopped celery.

The monkey puzzle tree is sacred to the Mapuche and the Canelo it is for the Machi. The nature itself is sacred to native peoples who see it as the reason for their existence. Without the nature there would be no life on this earth and without the diversity of species would not exist man.

Aboriginal peoples from very early and with few exceptions have been trying to replenish what you have borrowed from it as true and innate naturalists. The Pehuén has always been the protector of the Pehuenches tree which has granted keep offering fruit in the form of edible seeds rich in carbohydrates, minerals and proteins, this seed is the pinion. The

Pehuenches pinion feed consumed cooked or roasted, in the form of flour or bread, as a basis for stews and also in the form of wine. Its taste can be associated with goodwill and chestnuts.

Catalan Cake recipe
Antigua serenense provided courtesy of Dona Raquel Herreros de Herrera.
In Taste and Know Chilean Cuisine. Hernán De Eyzaguirre
Lyon.

Preparation
Joining purpose flour ½ pound and ½ pound of flour durum (one pound up to 453,592 grams semolina flour is the name given in the north to the wheat farmer.)

Stir well and then they break 12 eggs. It makes a good mass and soba. There is a hole in the center and you put 4 tablespoons melted butter hot, but not boiling.

are added 3 tablespoons of melted lard fat. (The butter and the fat is melted separately). It binds everything and soba enough. It uslerea. Round leaves are cut. Do not puncture.

hot oven is carried. If the mass is included, gets off with a trowel. The cake is assembled with three leaves.

Preparing the filling: Boil
½ pounds of brown sugar in three cups water with orange peel, cloves and cinnamon. After boiling enough strain and point to him again until thick.

Take half a pound of durum flour and stone ground Masita and prepared with 1 egg, 1 egg yolk and a pound of flour. With all this becomes a mass, adding milk, cut into strips and put in the oven. Then ground well and add the molasses.

nuts are roasted, cleaned and shredded and added to the molasses, which should look like delicacy. Just fill mass of leaves a little to bring the sides once assembled the cake.