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