Chilean
Cooking
by
Erika Pine Weinman
The
country of Chile’s
name comes from Natachel Indian a word meaning “land at the end of the
world.”
Stretching along the southwest end of South America, Chile’s
environs range from the world’s driest desert to the frigid South Pole.
Bordered by the Pacific Ocean on one side and the Andes on the other, Chile’s
width
is rarely more than 100 miles. The people of Chile
went through a very difficult
and dangerous time while under the rule of the dictator Pinochet. Now
peaceful
and under democratic rule, Chile
is trying to develop itself as a tourist destination. Their salmon
farms and
vineyards are producing important exports, and the environmental
treasures and
affordable travel packages, (about $480 roundtrip with amenities) may
help Chile
reconstruct its image. Two features of Chile
are Easter Island National Park, with ancient statues known as
the
Western Hemisphere’s Stonehenge, to Robinson Curosoe
Island,
the true location of a ship wreck survivor that was the basis for the
book by
Robert Louis Stevenson. The following recipes can be used to replicate
a
Chilean tradition of a large, early afternoon meal known as el
almuerzo.
Croquetas
de Jaibus (spicy
crab cakes)
Serves
2.
½
lb. crab meat, precooked
½
small white onion, peeled, finely chopped and sautéed
1
large egg, beaten
½
small lemon, juiced
black
pepper
Spanish
paprika
ground
hot pepper, to taste
½
cup flour, sifted
1
TBS unsalted butter, melted
1½
cups fine bread crumbs
½
cup cornmeal
2
TBS mayonnaise (for topping)
Mix
crabmeat with onion, egg, lemon juice, pepper, paprika hot pepper and
flour.
Mix well, then form into 2-in. cakes and place separately onto wax
paper
squares. Refrigerate for at least and hour, then coat cakes with bread
crumbs
and fry in hot oil until golden brown on both sides. Serve with a
dollop of
mayonnaise on top.
Seafood
Seviche
This
dish features seafood “cooked” overnight in lime juice.
1
lb. very fresh bay scallops or peeled raw shrimp
1
cup fresh squeezed lime juice
1
or 2 jalapenos or Serano chilis, seeded and finely minced
salt
to taste
½
red onion, diced into ¼ in. cubes
1
TBS finely minced cilantro
1
diced bell pepper
2
ripe avocados
Place
seafood in a glass cooking dish. Add lime juice, chile peppers and
salt.
Refrigerate overnight. Stir in onions, bell pepper and cilantro.
Refrigerate 30
minutes more, then serve arranged with slices of avocado on lettuce
Leaves.
Guiso
de Acelgas (Swiss
chard stew)
6
cups Swiss chard leaves
2
TBS olive oil
1
medium onion, peeled and finely copped
3
cloves garlic
1
cup carrot, grated
1
pinch parsley
black
pepper, to taste
¼
cup Parmesan cheese
Wash
chard Leaves thoroughly in cold water and remove stems. Plunge into hot
water 1
min. to wilt and soften leaves. Remove and immediately rinse with cold
water,
squeeze dry and chop coarsely; set aside. In a large pot, heat oil and
sauté
onions garlic and carrot. Add chard and parsley, mix well. Cook over
low heat 5
min., stirring occasionally. Serve hot topped with cheese.
Fried
Calabaza Bread (sopaipillas)
7
oz. butternut squash, boiled until soft, mashed and puréed
6½
cups flour
1½
tsp yeast
3
cup vegetable shortening
2½
tsp salt
2
cups oil for frying
Put
flour in large bowl; shape like a volcano. Mix in slowly squash, yeast,
vegetable shortening and salt. Mix slowly and add enough water to form
dough.
With hands, combine until thoroughly mixed and dough comes together.
Knead
dough for about 15 min., place on floured board and flatten with
rolling pin to
¼ in. thick. Let rest for 30 min. Cut dough into 5 in. rounds,
making two
indentations on surface. Fry in hot oil for 2–3 min. or until golden
brown.
References
Chile
& Easter Island.
2004. Ian Wright,
host. DVD. EscapiMedia. Joelson, Daniel. 2004. Tasting Chile:
A
Celebration of Authentic Chilean Foods & Wines. New York:
Hippocrene Books.
“Chile
— History
& Culture.” Online at www.geographia.com/chile.
Umana Murray, Martha. 1996. Three Generations of Chilean Cuisine.
Chicago:
Contemporary
Books.
Van
Waerebeck-Gonzales. 1999. The Chilean Kitchen: Authentic Homestyle
Foods,
Regional Wines & Culinary Traditions of Chile.
New York:
HP Books.
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