The Chilean Kitchen: 75 Seasonal Recipes for Stews, Breads, Salads, Cocktails, Desserts, and More
(as of Dec 30,2020 13:23:37 UTC – Details)
The Spanish phrase quédate un poquito, or “stay a while,” is the essence of Chilean hospitality—one does not “stop by for a quick bite” in Chile. Comprised of more than seventy authentic Chilean recipes, organized seasonally for maximum freshness, and tweaked ever-so-slightly to fit neatly into the US market, this book creates an accessible, authentic, and uniquely Chilean cooking experience. It marries Pilar’s family recipes and Eileen’s astute writings, which make even those who have never visited Chile feel like they have found home.
Seasonality is the backbone of the Chilean table—each of the four seasonal sections will include a short opening essay to prepare the reader for the bounty of the season. A unique fifth section is included for La Once, or tea time, which transcends the seasons but is quintessentially and irrevocably Chilean.
Mouthwatering recipes include:
- Caramelized onion empanadas
- Double crusted spinach pie
- Grilled steak soup
- Pickled chicken thighs
- Spicy pork ribs
- Tomato shrimp stew
- Dulce de leche thousand layer cake
- Chilean white sangria
- So many more!
From the Publisher
Chacarero / Farmer’s Steak Sandwich
Semola con Leche / Semolina Pudding
Crema de Berros / Watercress Soup
Dobladitas / Folded Bread
Pebre / Chilean Salsa Fresca
Clery / Chilean White Sangria
Dulce de Alcayota / Spaghetti Squash Preserve
Alfajores / Dulce de Leche-Filled Sandwich Cookies
Salmon Cancato / Salmon Stuffed with Sausage, Tomato, and Cheese
This recipe comes to us from the south of Chile, tracing its etymology to Mapundungún, the language of the indigenous Mapuche people. Cancay means to grill or to toast. Originally, cancato was made with róbalo (similar to branzino) or sierra (mackerel is a close substitute), and cooked on a spit, or secured with baling wire and grilled. Nowadays we make it with salmon, and this oven-based version is much more common.
Eating salmon together with tomatoes, sausage, and cheese may sound curious, but the sausage lends a smoky taste, and the creamy cheese blends those two flavors. The tomatoes soften and their juices help keep everything moist. And the salmon is there to soak up all the flavors of these three ingredients. The combination is delectable. We show it here with a half salmon, because in Chile we use the whole fish, but we have reworked the recipe for a weeknight dinner using fillets.