The country of the month for October

[sneezles]

Found a website but most of the recipes are in Spanish. There are about 5 or 6 with English translations. It's www.eden.com/~carlos/recetas.html (http://www.eden.com/~carlos/recetas.html)

[Gail]

Yes, Natasha. Please post!

Susann, I already snooped these two web sites. Please be aware they will both bring to to the same list of recipes.

[This message has been edited by Gail (edited 09-05-2000).]

[KristaMB]

If you don't read Spanish you should be able to cut and paste the text in the translation area of Alta Vista. (It's on the left side bar at the bottom)

Good luck!
Krista

[Susann]

First of all, I have to say that I have been going through BB withdrawal for the last several days. I am glad everything is up and running!

And now for the country of the month (drumroll please)...Chile.

Any suggestions? This one is somewhat of a challenge for me because I will try to do a search and it will pull up recipes containing chiles! Thanks, everyone. I will keep you posted.

[Gail]

More than twelve hours removed from my original message:
Boy, I was even more drugged than I thought this morning when I re-read Susann's message. For those who read my original dumb statement, forget I said anything. Too many antihistamines for me... http://www.cookinglight.com/bbs/redface.gif

Recipes follow.

[This message has been edited by Gail (edited 09-06-2000).]

[Natasha]

Well, unfortunately I have no great ideas for food off the cuff, but if you like good wine you will have no shortage with Chile ... http://www.cookinglight.com/bbs/biggrin.gif

[later]
Okay, I forgot that I have this cookbook with these recipes from Chile: Stuffed Potato Croquettes (Patatas Rellenos) and Marinated Chicken (Escabeche de Gallina) that are supposedly from Chile. If you would like either or both posted, just ask and I can do it tonight.

Also, if you go to http://yahoo.com and go to the bottom of the home page, you will see options for various other yahoo sites, including one for Spanish (yahoo en espanol). Click on that. Once you are in yahoo en espanol, you will find separate categories for different countries, including Chile. If you select Chile and type in recetas in the keyword search box, you should get at least three websites with Chilean recipes (just type in recetas in the keyword search box). I saw a recipe for sopaipillas which looks good ... should mention that all sites appear to be in Spanish, so I hope you read Spanish!

Gee, really helpful, huh?! http://www.cookinglight.com/bbs/wink.gif

[This message has been edited by Natasha (edited 09-05-2000).]

[Gail]

Hi Susann,

It's your friendly, neighborhood international recipe service, scraping up a few from South America. http://www.cookinglight.com/bbs/biggrin.gif

The first two recipes, the Pastel de Choclo and Chupe de Mariscos are considered to be fairly traditional Chilean recipes, both in the casserole tradition. The first one uses Chile's variation on picadillo, kind of a ground beef hash-like concoction which shows up again and again in various hispanic cuisines. You'll also note that they use a lot of sub-recipes for spices, soups, etc. You'll excuse me if I didn't go on with these sub-recipes ad infinitum. Instead, I only typed up those which I considered "different" than the usual seasoning or broth. Recipes for tamales and empanadas were also available, as well as less unusual dishes such as Carne a la Cacerola, which is a braised beef in wine sauce; Estofado, a stew in port; numerous stuffed zucchini or stuffed eggplant recipes or salmon with capers. If you'd like me to copy any of these, let me know. All are from the same book. You might check your local library and see if it's available.

PASTEL DE CHOCLO
Corn and beef casserole

2 cups Pino (see below)
2 tablespoons olive oil
8 tablespoons butter, unsalted
1 whole chicken, cut into pieces
16 ears fresh yellow corn, grated
3 large eggs
1/4 cup milk
salt, to taste
1 pinch cream of tartar
3 whole hard-boiled eggs, peeled and cut into wedges
salt to taste
1/3 cup confectioners sugar

1. Prepare pino the night before
2. The following day, preheat the oven to 400 degrees.
3. Heat the oil and 2 tablespoons of butter, add the chicken, and brown it on both sides.
4. In a separate pan, slowly cook the grated corn with 6 tablespoons of butter, stirring constantly until the mixture boils and thickens(about 5 minutes after boiling.)
5. Remove from the stove, and mix the egg yolks with the milk, and stir in. Add more milk if the mixture is too thick. Set aside.
6. Beat the egg whites with the cream of tartar to form stiff peaks and fold them into the corn mixture. Set aside.
7. Spread the pino in an oiled baking dish. Arrange the hard boiled eggs and the chicken over the pino. Cover all of it with the corn mixture. Sprinkle the corn mixture with confectioners sugar.
8. Bake until the top is golden brown,about 25 minutes. Serve hot.

Variations:
Frozen corn kernels (not canned corn) can be substituted for the fresh corn. To prepare, grind 8 cups of corn kernels in a food processor and then pass them through a vegetable strainer to remove most of the skins.

PINO
Beef and onion filling

3 tablesppons butter, unsalted
2 tablespoons olive oil
2 large onions, peeled andfinely chopped
3 cloves garlic, peeled and chopped
1 tablespoon Ají de Color or Spanish paprika
1 teaspoon cumin powder
1 tablespoon dried oregano, crushed
black pepper, freshly ground, to taste
1 teaspoon Pasta de Ají (ají paste, optional) see below
1 pound lean ground beef
1 tablespoon flour
2/3 cup Caldo (beef stock) see below
1/2 cup golden raisins
24 pitted black olives
salt, to taste

In a large frying pan melt half the butter with the oil and sauté the onions and garlic until translucent. Add the paprika, cumin, oregano, black pepper, and Pasta de Ají. Set aside. In another pan, sauté the beef in the remaining butter and oil; do not brown or overcook. Combine the onion and beef mixture in the larger pan. Dissolve the flour in the caldo and add it to the mixture. Cook the mixture over low heat, stirring until thickened; the end result should be juicy. Add the raisins and olives and salt to taste. COver and store overnight in the refrigerator.

PASTA DE AJÍ
Aji paste

12 whole ají peppers
1cup olive oil

Open up the peppers and remove the seeds very carefully (they are very hot, so use gloves). You can also remove the whitish vein where the seeds are attached to the shell. Chop the peppers coarsely. Transfer to the food processor, add the oil and chop to form the paste. A smooth consistency is not necessary. Store
in glass jars in the freezer.

ALIÑO
Mixed dried herbs

1 tablespoon dried thyme leaves
1 tablespoon dried rosemary leaves
1 tablespoon dried oregano leaves
1 tablespoon dried sage
1 tablespoon dried mint leaves (optional)
1 tablespoon dried lemon balm leaves (optional)
1 tablespoon dried marjoram leaves (optional)
1 tablespoon dried tarragon leaves (optional)

Mix and crush the herbs. Store them in an airtight, dry container in the dark.

CALDO
Beef stock

1 pound beef bones
4 tablespoons vegetable oil
1 cup onions, peeled and chopped
6 cloves garlic, unpeeled and whole
1 cup carrots, chopped
1 cup celery, chopped
1 cup plum tomatoes, chopped
1 tablespoon aliño
12 whole black peppercorns
2 bay leaves

Preheat the oven to 450 degrees.
In a roasting pan brown the bones for 20 minutes. In a stock pot with 2 tablespoons of oil, brown the vegetables. Add the bones, approximately 8 cups of water, aliño, peppercorns, and the bay leaves and bring to a slow simmer. Deglaze the roasting pan (dissolve the caramel formed around the pan with water), and add the juices to the pot. Simmer for at least 6 hours. Strain the stock and discard the vegetables and bones. Store the stock in the refrigerator or freezer without removing the fat. Remove the fat before using the stock.

CHUPE DE MARISCOS
Shellfish, Bread, and Cheese Casserole

Serves 8

12 ounces crustless white bread
2 cups milk
1/2 tablespoon Ají de Color or Spanish paprika
1 teaspoon Pasta de Ají
black peper, freshly ground, to taste
1/2 cup olive oil
1 bay leaf
1 medium onion, peeled and chopped
1 stalk celery, chopped
1 teaspoon dried oregano, crushed
1 pound fresh bay scallops
2 cups Caldillo (fish stock) or water
1 pound fresh medium shrimp
1/2 pound precooked crab meat
1 pound mozzarella cheese, grated
1 tablespoon unsalted butter
salt, to taste
2 large hard-boiled eggs, peeled and cut into wedges
1/2 cup Parmesan cheese, grated

1. Preheat the oven to 400 degrees.
2. Cut the bread into small pieces and soak in the milk for about 1 hour.
3. To the bread mixture add the paprika, Pasta de Ají, pepper, and oil; mix well and set aside.
4. Tie the bay leaf, onion, celery, and oregano in a cheesecloth bag.
5. Boil the scallops in the Caldillo with the cheesecloth bag for 1 minute. Remove the scallops and set aside.
6. In the same water boil the shrimp for 2 minutes. Remove and set aside.
7. Add 1 cup of the fish stock to the bread mixture.
8. Peel the shrimp and add all the seafood and mozzarella cheese to the bread mixture.
9. Check for salt and then pour the mixture into a buttered baking dish.
10. Distribute the egg wedges evenly over the mixture and gently push them down into the mixture to cover, being careful not to crumble them. Sprinkle with Parmesan cheese.
11. Bake about 30 minutes or until golden brown. Serve hot.


PATO CON NARANJAS
Duck with oranges

1 5 to 6 pound duck, plucked and cleaned
1 cup white wine vinegar
1 tablespoon Aliño
2 medium onions
2 large carrots
1 stalks celery, diced
3 cloves garlic
2 large Valencia oranges
6 whole peppercorns
1 bay leaf
1 cup white wine
1 teaspoon honey
4 whole cloves
black pepper, freshly ground, to taste
salt, to taste

1. Preheat oven to 450 degrees.
2. Carve the duck to separate the breast and legs; save the rest of the bird for the stock.
3. Remove most of the fat and save it for stock. Discard the tail where the bird's oil gland is located; this gland is bitter tasting.
4. In a glass or ceramic container, prepare the marinade with the vinegar and Aliño. Marinate the duck breasts and legs overnight; add enough water to the marinade to cover bird.
5. Prepare the stock by first browning the bones and extra duck parts in the oven for 30 minutes.
6. Coarsely chop 1 onion, 1 carrot, the celery and garlic, and 1 orange.
7. Transfer the browned bones to a stock pot and add the chopped vegetables, peppercorns, bay leaf, and enough water to cover.
8. Simmer for about 2 hours.
9. Strain the stock and discard all bones and vegetables. Separate the fat from the stock and reduce the stock by about half; save the rendered fat.
10. Add salt to taste.
11. The next day, ***** the duck's skin with a knife to allow the fat to drain while cooking.
12. In a saucepan heat and melt the duck fat you save drom the stock, and brown the duck pieces.
13. Remove the breasts; keep them warm.
14. Removed and discard all excess fat.
15. Finely chop 1 onion, and grate 1 carrot; add to the pan and sauté until soft.
16. Peel, julienne, and blanch the orange rind; save the orange juice.
17. Add the reduced stock, the wine, honey, cloves, pepper, and orange juice. Simmer over low heat for about 1/2 hour.
18. Add the reserved breasts and warm up for about 10 minutes. Serve hot with strained juices and julienned orange rind on top.

Serving suggestion:

Serve with Arroz Graneado

ARROZ GRANEADO
Pilaf

Serves 6

1 tablespoon olive oil
1 medium onion, peeled and chopped
1 large carrot, sliced
1 stalk celery, sliced
1 medium sweet red pepper, chopped
1 medium sweet green pepper, chopped
6 cloves garlic, peeled and chopped
1/2 cup mushrooms, chopped
1 cup rice
2 cups Caldo (beef stock) or Consomé de Ave (chicken stock) boiling
1 pinch Aliño
freshly ground black pepper, to taste
1 bay leaf fresh or dried
salt, to taste

In a saucepan, heat the oil and sauté the vegetables. Add the rice and sauté until it changes color. Add the boiling Caldo and the rest of the ingredients. Bring to a boil, lower the heat to a slow simmer, cover and cook 20 minutes or until dry. Check for needed salt and serve hot.


(From Three Generations of Chilean Cuisine)

[Vanessa]

Chilean Fish Stew
Source: Burt Wolf's Menu Cookbook
Makes 4 servings
2 tablespoons vegetable oil
1 clove garlic, chopped
1 red bell pepper, seeded, cored, and sliced into thin strips
1 green bell pepper, seeded, cored, and sliced into thin strips
1 small carrot, grated
1 medium onion, sliced
2 cups cubed tomatoes
1 1/2 pounds monkfish or Chilean sea bass fillets
1 bay leaf
1 teaspoon ground cumin
2 tablespoons chopped fresh parsley
1/2 cup white wine
1 cup water or vegetable, fish, or chicken broth
1 teaspoon salt
2 potatoes, peeled and sliced 1-inch thick

In a large Dutch oven or saucepan over medium heat, heat the oil. Add the garlic, bell peppers, carrot, and onion. Cook for 2 minutes. Then stir in the tomatoes and cook for another minute.
Add the fish to the vegetables along with the bay leaf, cumin, and parsley. Pour in the wine and water or broth and season with salt. Stir the ingredients together, cover the pan, and bring the liquid to a boil. Add the potatoes, cover the pan again, and cook for 15 minutes, or until the potatoes and fish are cooked thoroughly. Remove the bay leaf and discard.
Spoon the solid ingredients into serving bowls, then top with a little of the liquid

Chilean Salsa
Source: Burt Wolf's Menu Cookbook
Makes 3 cups (Serves 24)
1 cup minced onion
2 cups peeled, chopped fresh ripe tomatoes with their juices
1/2 cup minced fresh Italian parsley
1 hot green chili pepper, seeded and minced
2 tablespoons olive oil
Salt and freshly ground black pepper
In a bowl, mix all of the ingredients together.
Let the salsa stand for 15 minutes before serving.
Serving Size = 2 tablespoons

Chilean Beef Soup
Source: Burt Wolf's Menu Cookbook
Makes 6 servings
2 tablespoons olive oil
1 pound lean beef, cut into bite-sized strips
2 cloves garlic, minced
1 hot chili pepper, chopped
2 teaspoons dried oregano
Salt and freshly ground black pepper
1 cup sliced onions
1 cup potato (suitable for boiling), cut into bite-sized pieces
1/2 cup white wine
6 cups beef stock
4 egg whites
1 teaspoon dried parsley
In a sauté pan over medium heat, heat the oil. Add the beef, garlic, and chili pepper, and sauté for 5 minutes. Add 1 teaspoon of the oregano, salt and pepper and onion, and sauté for 5 minutes more. Add the potato and the wine, and simmer until all the moisture has evaporated. Transfer the ingredients to a saucepan.
Add the beef stock and simmer for 20 minutes. While the soup is still simmering, whisk in the egg whites.
Divide the soup into the servings bowls and sprinkle a little of the remaining oregano and the parsley on each.

[Gail]

Originally posted by Gail:
11. The next day, ***** the duck's skin with a knife to allow the fat to drain while cooking.


Oh, how funny! Apparently, I've posted the first-ever recipe to be censored! What the instruction was saying was to poke at the duck skin with the tip of the knife.

At least we know the censor feature works! http://www.cookinglight.com/bbs/tongue.gif

[Gail]

I just can't seem to stay away from these foreign recipe sites...

Okay, so I decided to throw in the salmon whether you asked or not...

SALMÓN CON ALCAPARRAS
(Salmon with capers)

4 sliced salmon filets
1 cup white wine
1/2 cup lemon juice
2 tablespoons olive oil
black pepper, freshly ground, to taste
1/2 cup capers

In a glass or ceramic container, marinate the salmon in the white wine and lemon juice for at least 1 hour. Remove the salmon and boil the marinade to reduce by half. Sauté the salmon in the olive oil until both sides are lightly brown, sprinkle on the pepper. Pour the reduced marinade over the salmon, cover and cook at low heat for 8 to 10 minutes. During the last minute of cooking, add the capers. Serve immediately.

Why, you'll need some desserts:

TURRÓN DE VINO
(Wine Merengue)

1 cup sugar
1 1/2 cups red wine, such as cabernet
6 large egg whites
1 pinch cream of tartar
2 teaspoons vanilla extract
1 cup walnuts or almonds, chopped

Dissolve the sugar in the wine, bring to a boil and simmer until you obtain a syrupy consistency and the volume is reduced by about half. Beat the egg whites with the cream of tartar to form stiff peaks. Put the beaten egg whites over a bain-marie. Slowly add the hot wine syrup, beating constantly until it is fully incorporated and the egg whites are cooked. Add the vanilla. Remove from the heat and continue to beat over ice until cool. Add the chopped nuts and serve cool in wine glasses.

Note: When whipping egg whites, author recommends using a copper bowl. as this will increase the volume and stability of the merengue.

BUDÍN DE MANZANAS
(Apple pudding)

1 cup sugar
3 large eggs
14 ounces sweetened condensed milk
12 ounces evaporated skim milk
1 pinch orange peel, grated
1 teaspoon vanilla extract
9 slices white bread
1/2 cup golden raisins
2 large apples, peeled, cored, and sliced

1. Preheat the oven to 350 degrees.
2. Prepare a caramel by placing the granulated sugar in a small shallow metal pan; some cooks add water to the pan, but author does not. Heat the pan until the sugar melts, stir a little to melt evenly. The melted sugar will begin changing color and caramelize very quickly. Be careful not to burn it.
3. Pour the caramel into a tall baking or pudding mold; set aside and let the caramel cool and solidify.
4. In the blender, mixthe eggs, milks, orange peel and vanilla.
5. Cut the bread into triangles and arrange one layer of bread over the caramel, overlapping the slices to create a decorative pattern. Floow with a layer of apples, sprinkle on some raisins,and pour in some of the egg mixture. Continue layering and finish with a layer of bread. Press down with your hands to eliminate air.
6. Bake in a bain-marie for 45 minutes or until golden on top. Allow to cool; unmold, and serve cold.


TOMATOES A LA CHILENA
(Chilean tomato and onion salad)

Serves 6

This is the most common summer salad served in Chile, sometimes called Ensalada Chilena.

3 large ripe tomatoes, peeled
1 medium onion, peeled and julienned
1/2 cup extra virgin olive oil
1 medium lemon
1 small fresh ají, seeded and finely chopped (you may use jalapeño)
1 teaspoon frsh parsley, chopped
1 teaspoon finely chopped fresh cilantro
salt, to taste
freshly ground black pepper, to taste

Plunge the tomatoes into boiling water for 10 seconds. Remove them from the boiling water and immediately immerse them in cold water; then peel them. Slice the tomatoes into 1/4 inch slices, and place them in a glass or ceramic serving plate. Wash the onion slices first in hot water and then in cold water; dry and place them over the tomato slices. Drizzle the oil and lemon juice and sprinkle the ají, herbs, salt and pepper over the salad. If the tomatoes are too tart, eliminate the lemon juice. Marinate the salad for 15 minutes and serve at room temperature.

[lorilei]

Dare I post a very delicious, but COOKED ceviche recipe?

Here are my contributions. It's been an interesting search -- so I thank you for that! Keep us posted on your meal choices!

CEVICHE
1 pound scallops
1/2 pound medium shrimp, peeled
2 medium tomatoes, diced finely
1 medium yellow bell pepper, diced finely
1 medium mild red onion, diced finely
1 medium carrot, grated
1 small jalapeno, seeded and minced
1/4 cup chopped fresh cilantro
Juice of one lemon
Juice of one-half lime
2 T olive oil
1 tsp minced fresh garlic 1 large avocado, diced

Bring a large saucepan of water to a boil over medium-high heat. Gently lower the scallops into the water and then remove immediately. Place on a plate to cool. Bring the water back to a boil. Drop the shrimp into the water and turn off the heat. Let sit about 5 minutes. Transfer to a plate to cool.

Mix together the tomatoes, bell pepper, onion, carrot, jalapeno and cilantro. Add the scallops and shrimp to the vegetables. Whisk together the lemon juice, lime juice, olive oil and garlic in a small bowl. Pour over the vegetable and fish mixture and toss to mix evenly.

Gently stir in the avocado and chill at least 2 hours before serving. Serves 4 as a main course, 6 as an appetizer or light meal.

______________________________

BLACK-EYED PEAS AND WINTER SQUASH

1 lb dried black-eyed peas
2 lb winter squash, peeled, cut into 1 inch chunks (acorn, butternut, etc.)
2 onions, chopped
5 cloves garlic,minced
1 T dried oregano
1 T paprika
1 tsp chili powder
1/2 tsp cumin seeds
1/2 tsp coriander seeds
3 bay leaves
1/4 tsp black peppercorns
1/2 fresh chile, minced (but not peeled)
2 large tomatoes, chopped
salt to taste
2 cups (fresh or frozen)corn kernels

Soak the black-eyed peas overnight. Put all ingredients except the salt and the corn in the crock pot, and stir to mix well. Cook on low for 8 hours. Add corn and salt, heat through, and serve alone, with corn bread or with a loaf of crusty french bread, or over rice.
_________________________

PASTEL DE CHOCLO
(CORN PIE)

2 Onions
Sweet basil, sumin seed and sugar to taste
2 Tablespoons shortening
2 lbs. Hamburger meat or chuck meat, chopped in small pieces
½ cup meat stock
1 cup milk
2 eggs
½ can black olives
2 hard boiled eggs
8 ears of corn, grated or ground up
2 tablespoons butter
Pieces of cooked chicken (1 piece for each person to be served)

Place the chopped meat or hamburger meat and brown in a frying pan in the shortening. Add stock, salt, pepper and spices. Simmer for 30 minutes.

Add chopped onions and when cooked, thicken the gravy with 1 tablespoon flour dissolved in a little water.

Place the cooked mixture including pieces of cooked chicken in pan or individual servers.

Scatter raisins, olives and sliced hard boiled eggs over it.

Cover with the following mixture: Cook the corn with the butter and milk stirring constantly. Add a little sweet basil, salt and sugar to taste. Fold in the beaten egg yolks and whites beaten stiff. Pour over the meat.

Sprinkle sugar and brown in oven at about 375°F.



[This message has been edited by lorilei (edited 09-06-2000).]

[Natasha]

These are two of the three sites I found on yahoo en espanol. I have not included the third one, as it requires that you order the recipes, and does not mention right up front whether there is a charge. I was not impressed. The first site is the one mentioned by sneezles. The second site seems pretty interesting too. Go to the Nuestra Cocina section for recipes (although not all the recipes are Chilean). I look forward to exploring that site a bit! http://www.cookinglight.com/bbs/smile.gif
http://www.eden.com/~carlos/recetas.html http://www.nuestracasa.cl

And Gail -

Here are those recipes I mentioned. Sorry for the delay. Please note that I have not tried either one. They come from a book called Best of International Cooking (originally published in German) that was given to me as a prize in a high school Spanish course - quite a few years ago now http://www.cookinglight.com/bbs/biggrin.gif - and that I very rarely use but have hung on to all this time for some inexplicable reason ... just a sentimental girl, I guess!! Anyway, if anyone does try them, please let us know what you thought. The pictures look appetizing, anyway!

Patatas rellenas
Stuffed Potato Croquettes

3 medium potatoes, peeled, cut in quarters
water
1 tsp salt
1 tbsp butter
1 onion, finely chopped
1 tsp finely chopped parsley
1/4 tsp dried leaf thyme
1 tbsp chicken stock or broth
1 hard-chopped egg, finely chopped
3 cups finely chopped, cooked chicken
1 tsp raisins
1 egg yolk
vegetable oil for deep frying
2 to 3 tbsp cornstarch

In a large saucepan, cover potatoes with water; add salt. Cook 15 to 30 mins. or until tender. Melt butter in a medium saucepan. Add onion; saute until transparent. Add parsley, thyme and stock or broth. Simmer 3 to 5 minutes, stirring constantly. Stir in hard-cooked egg, chicken and raisins. Remove from heat; cool slightly. Drain and mash potatoes; quickly beat in egg yolk. Set aside to cool. In medium saucepan, heat oil to 375F (190C) or until a 1-in. cube of bread turns golden brown in 50 seconds. Dust hands with flour. With floured hands, shape chicken mixture into walnut-size balls. Cover each with potato puree. Roll potato croquettes in cornstarch. Carefully fry 2-3 at a time in hot oil until golden brown. Keep hot until ready to serve. Makes 4 servings.

Escabeche de gallina
Marinated Chicken

1 cup celery leaves
2 parsley sprigs
2 whole cloves
1/4 tsp dried leaf thyme
1/3 cup olive oil
1 (2 1/2 - lb.) chicken, cut in pieces
1 cup dry white wine
1/2 cup wine vinegar
1 tsp salt
1 cup hot water
2 onions, cut in rings
1 carrot, sliced
1 leek, sliced
1 lemon, cut in 8 wedges

Reserve a few celery leaves for garnish. Chop remaining celery leaves. Tie chopped celery leaves, parsley, cloves and thyme in a small piece of cheesecloth; set aside. Heat oil in a large saucepan. Fry chicken in oil, a few pieces at a time, until golden brown. Discard oil after frying chicken pieces; wipe pan with paper towels. Return browned chicken to saucepan. In a small bowl, combine wine, vinegar, salt and wtaer. Pour oven chicken; add onion rings, carrot, leek and bag of herbs. Cover and simmer 30 minutes; discard bag of herbs. Place cooked chicken pieces in a large bowl. Spoon off fat from cooking liquid. Stir cooking liquid, vegetables and lemon wedges into chicken. Cool to room temperature. Cover and refrigerate 4 hours. Serve cold, garnished with reserved celery leaves. Makes 4 servings.

[This message has been edited by Natasha (edited 09-09-2000).]

[Gail]

Thanks, Natasha! I'm always happy to pick up new international recipes! http://www.cookinglight.com/bbs/smile.gif

[Susann]

Thanks guys for all the fantastic recipes. As always, I appreciate all the sharing that you do!

I am running a little slow this month, so I think we may not get to Chile until the week after next. I will, however, definitely let you know how it goes and what I make!

[tammy/MN]

just curious susann, do you end up having alot of left over spices/ingredients that you will never use again? i haven't had alot of time these past few months to go online, so i have missed alot of great discussions, but i think what you do every month is so great, & intriguing, i would love to do that as well, maybe when life slows down a bit!

thank you for taking us along on your culinary trips! tammy

[Susann]

Tammi-some months I do indeed end up with leftover spices and products. We did Japan several months back and I still have leftover dashi in my pantry. Of course, now that I know that dashi is stock (err, I think), I will use it. I try to find recipes that use up any spices I have acquired in that given month. I also am known to pass on spices to my sister and friends (still waiting for sharing on the internet!!). Also, some months I really get into it, some months I probably could improve upon. Last month was Greece and I was on summer vacation, so we really did eat a lot of Greek food. As I said earlier, though, this month is a little slow getting started. I think I will make my first Chilean meal this Sunday. What it will be is still anyones guess!

We really have enjoyed these trips around the world. Even when it is a busy month, I make at least one recipe from that country. This bulletin board has been a lifesaver for me. Everyone is so eager to help and share recipes and suggestions.

[Ohioan]

Susann, I hope I'm not too late with this, but today I spotted a recent issue of Epicurean magazine that had a whole article on Chilean cuisine, including a selection of recipes. I didn't buy the magazine, but I thought you might want to check it out if you can find it at your local newsstand.

Phoebe

[Susann]

Hi everyone-I just wanted to give you an update. I have spent 2 hours online searching for recipes. For some reason, I am having a really difficult time. We are limited because my hubby won't eat any seafood except for shrimp. I did find a Chilean squash casserole recipe in a Moosewood cookbook. I think I am going to make Lorelei's ceviche recipe and let hubby pick out the scallops (or maybe I will tell him they are a new kind of shrimp http://www.cookinglight.com/bbs/smile.gif!!). Looks like I will also be purchasing this months Epicurian mag. Thanks Phoebe!

[Susann]

Could I be any slower posting this? Gee, it isn't like it is the last day of the month or anything http://www.cookinglight.com/bbs/smile.gif!

This week, we tried Gail's Chilean tomato salad, which is wonderful (thanks, Gail!). I also made a pastel de choclo from a Moosewood cookbook..
2 m onions, finely chopped
1 garlic clove, pressed
1 tbs. paprika
2-3 tsp black pepper
1 tbs cumin seed
2 tsp salt (I used less)
2 tbs olive oil (I used less)
3 cakes pressed tofu, grated or crumbled
1 cup chopped tomatoes
1/4 tsp. dried oregano

2 hard boiled eggs, peeled and thinly sliced
1/4 cup pitted whole black olives
1/2 c raisins

2 16 oz cans corn, drained or 2 10 oz. package frozen corn, defrosted and drained
2 eggs (I used one egg and 2 whites)
1/4 c chopped fresh basil or 1 tbs dried
1/4 tsp salt

Saute the onions and garlic with the spices and seasonings in the olive oil. When the onions are trnaslucent, add the tofu, tomatoes, and oregano and con tinue to cook, covered, for 15-20 minutes. Stir occasionally.

Spread the mixture smoothly into an oiled 8x12 baking dish. Top with the egg slices, evenly distribute the olives in rows pressing them gently into the mixture, and sprinkle with the raisins.
In a blender or food processor, puree the corn with the raw eggs basil, and salt. Plur this evenly over the top of the mixturei n the baking dish.
Bake uncovered at 350 for 45 minutes. The pastel should bake like a frittata and be lightly brownded on top but still moist.

Thanks again, everyone! I can't wait to make more of these recipes!!


[This message has been edited by Susann (edited 09-30-2000).]