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V. Chile
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Chapter 14: Talcahuano
Etchegoyen School
Teacher: Jania Bastis Delgado
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Student: Alex C.
EMPANADAS DE PINO (Meat Turnover)
Ingredients for DOUGH
1 and 1/4 kilograms of flour
60 grams of baking powder
25 grams of salt (one teaspoon)
1/4 pound of butter
1 cup of milk
Ingredients for FILLINGS
4 onions
1/2 cup of oil
1/2 kilo of meat
Salt, pepper, raisin, olives
3 eggs
Recipe for Dough
Put the flour in a bowl, adding the baking powder and the salt. Then add the butter (melted) and mix well. Add the hot milk. Then mix well and knead the dough. Wait 20 minutes. Make dough into a base of 2-3 cm of thickness. Cut circles in the dough, with diameters of approximately 20cm. Fill the empanadas (meat turnover) with 1 teaspoon of the filling, one olive, two raisins and a small piece of hard-boiled egg. Moisten the edges of the dough with some water, using the tip of your finger. Fold the circle joining the edges. Bake in the oven for about 40 minutes. (Serves 10 people)
Recipe for Filling
Cut onions into small pieces and fry them in hot oil. Add the pepper and the meat, then add the broth and a little of warm water. When everything is ready let it cool.
Essay
I chose empanadas which is a good dish to celebrate our Independence Day. In my country las empanadas is a very special dish, because on the 18th of September we eat it as one of our typical national dishes. When I was four I first ate empanadas. Since that day I have eaten them every September. I love empanadas. There are different kinds of empanadas; you can make fillings with cheese, meat and seafood. Empanadas with meat are very yummy because they have a lot of ingredients like onions, salt, olives, eggs and raisins. Cheese empanadas are simple and yummy because they have only cheese, but you have to fry them. You can eat them at any time, especially good for dinner.
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Student: Orietta G.
AJIACO (A Delicious Soup)
Ingredients
1 carrot
1 onion
2 eggs
A quarter of meat (beef)
5 potatoes
2 clovers of garlic
Salt, origanum
Oil
Recipe
Grate the carrot, cut the onion into small pieces and then cut the meat into long strips. Mash the garlic. Fry everything together in a saucepan, with some oil. Add boiling water and cook for ten minutes. Cut the potatoes in small half moons and put them into the saucepan. Let them cook for fifteen minutes. Add salt and, if you like, some origanum. When everything is cooked, turn down the heat and add the two eggs. Serve hot. (Serves 4 people)
Essay
This dish is specially prepared when Chilean families prepare a barbecue and some meat is left over. You can use the meat to prepare this soup.
I like this soup because we live in a very rainy region, and it is nice to get home and find that your mom has prepared this yummy soup. You get warm and the flavor is really great! Some people prepare this soup after having a party. If you drank too much and you feel your head is bigger than normal, you drink this soup to get well.
In the countryside it is very common to have this soup because the farmers grow all these vegetables. When we went to the country my brothers and I used to play. What I liked most was the sensation of being free and my brothers and I ran and ran and ran.
Now that I'm older I don't go to the country; I prefer going to the Mall with my friends but I still like this soup. My Mom likes to prepare it because she says it's easy to make. Besides, it contains a lot of proteins and vitamins.
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Student: Macarena M.
ARROZ CON LECHE (Rice and Milk)
Ingredients
1 cup of white rice
(not the instant kind)
5 cups of milk
4 or 5 spoons of sugar
A little bit of salt
One slice of lemon
(do not squeeze)
Some cinnamon
Recipe
Put all the ingredients, except for cinnamon, in a medium saucepan and cook it together at low heat for about 2 hours, in a covered saucepan. Be careful with the mixture so that it doesnt get too thick. Add more milk, to prevent sticking. When the rice grains are tender, remove from heat and let the pudding get cold. Remove the slice of lemon. You can eat it hot or cold, sprinkled with cinnamon if desired. Keep the rice pudding in a covered container in the refrigerator for up to a week.
Essay
When there were rainy days in winter - and in this region rainy days are very common my mom sometimes used to prepare rice pudding. We used to eat it while reading a book.
I also remember times when I was sick and the only thing that I could eat was rice pudding... hehehe! It reminds me of when I was a little girl. I was 5 years old, and I remember that my friends and I had some fun. We used to play a game. We also sang a song that went like this:
"Arroz con le-che, me quiero ca-sar con u-na señori-ta de la ca-pi-tal, que sepa te-jer, que sepa bor-dar, que se-pa abrir la puer-ta para ir a pa-sear, Con és-ta sí, con és-ta no, con es-ta señorita me ca-so yo, Ca-sa-te con-mi-go que yo te da-ré, za-pa-tos y me-dias co-lor ca-fé
."
All the children held hands, forming a circle, and then there was a child in the middle of the circle. This game is almost like a game that children play in America, which is called "Duck, Duck, Goose". A girl runs into the circle, while the other kids walk; then she chooses a boy and both sing "con está si". Later, the girl points to someone else and sings "Con ésta no". Both children hold their hands and dance inside the circle, while the other people sing. Then, the first child stays inside the group, and the second child runs into the circle and chooses another child.
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FOOD FACTS: ORIGINS OF CINNAMON
Wild cinnamon trees first appeared in south-eastern Asia; in the eastern Himalayas, Assam and northern Vietnam.
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Student: Valentina P.
COLA DE MONO (Chilean drink, "Monkey's Tail")
Ingredients
2 Liters of milk
Half a cup of sugar
Half a liter of Aguardiente (a strong liquor)
4 spoonfuls of coffee (powder)
Cinnamon
Recipe
Boil the milk. When it is ready, let it cool down. Add the coffee, sugar, cinnamon and the aguardiente. Add the cinnamon too. Put the drink in a bottle and keep the bottle in the cupboard.
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Student: Javiera P.
SMALL PIECES OF CREAM
Ingredients
375 grams of dough
1 egg (in light milk shake)
1 _ cups (300 ml) of cream
Marmalade
Recipe
It is necessary for you to divide the dough in halves, then form into squares of 25 centimeters. Cut 14 ribbons of 2 centimeters each. Put the butter in a special conical mold. Then paint the ribbons of dough lightly with the egg.
Place the pieces in the oven, with butter. Cook in an oven at a high temperature for 5 minutes, then reduce the heat to half and cook for another 10 minutes, until those pieces are golden and crispy. Cool the pieces on a grill. Beat the cream until stiff. Place _ spoonful of marmalade and beaten cream on squares, to decorate.
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Student: Marianela S.
PICARONES
Ingredients for DOUGH
1 kilo of flour
Half a teaspoon of salt
A quarter of pumpkin (or squash)
3 eggs
3 spoons of oil
3 spoons of baking powder
Ingredients for JUICE
Brown sugar
Orange peels
Maize
Recipe
Cook the squash with salt. When it is boiled, mash the squash. Put the flour in a bowl. Add the squash, the eggs and the baking powder. Mix everything. When it is ready take a little bit of dough and form a ring; the same shape as a doughnut. Put this into a frying pan, with hot oil, and fry it. Continue doing this until there is no dough left. Take another big saucepan to make the juice. Boil two liters of water. When its boiling, add sugar, the orange peels and the maize. When you are done frying the picarones put them in a saucepan. Leave them for 15 minutes. Put three picarones into a plate, with the juice. Serve it hot.
Essay
The origin of this recipe started when my great grandmother taught my grandmother, and then my mother, how to prepare these delicious picarones. She used to explain the instructions very carefully to make sure they would have the right flavor. Winter is a special season for my family. The most important meal is lunch because my mom always has a surprise for us when we arrive home from school. To eat picarones on a rainy day makes me feel very comfortable. Though my mom tries to teach me how to prepare them I must say that I'm really bad at cooking. I still prefer eating to cooking, since I'm not skillful at cooking. I remember my mom cooking, gathering all the ingredients and having her apron full of flour.
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Student: Natalie V.
"LITTLE BIRDS" Chilean sweet bread
Ingredients
A kilo of flour
Two cups of sugar
Yeast
Four egg yolks
White egg (for the milk shake)
One lemon, grated
Half a cup of milk
250 grams of margarine (melted)
Recipe for DOUGH
Pour flour into a bowl; add the egg yolks, one cup of sugar, the yeast and the grated lemon. Mix all the above-mentioned ingredients. Add milk. Finally, add the melted margarine. Make ribbons of about 20 centimeters each. Make the form of a letter e and put into the oven. You should heat the oven about 20 minutes before. After taking out the little birds from the oven add the milk shake.
Recipe for MILK SHAKE
Beat the egg whites, adding one cup of sugar till it is thick.
Essay
I am a teenager in the southern country of Chile, which is located near the Antarctic. In my country, where you can eat all kinds of food, we have varied customs that are shown in the celebration of our Independence Day, which has taken place on September 18th since 1810. For Independence Day many people prepare this kind of sweet bread. Different families prepare this recipe in different ways in Chile. This sweet bread is childrens favorite. The little birds are typical of our region (in the center and south of the country) because they are a flavorful memory of our ancestors, who passed on this recipe from generation to generation.
You may ask why I chose to prepare little birds. I will answer that question. It is because since I was small my moms family used to get together at my grandmothers house where we were all united. We worked in a team. I always remember that I helped my mom to mix the ingredients. By the way, my moms name is Doraliza.
Although I was very small I remember grandmothers face when she realized that she had left me alone in the kitchen. When she came back I was covered in flour! After her frightened scream they all saw me, and they began to laugh. My mom was still laughing when she took me to the yard and she shook me. This year I did not visit my relatives, but in my house we made something else; something better.
Guess what it was... we competed to see who of the five in my family ate the most little birds in three minutes! I lost because my brother is bigger and he was the quickest in eating them; he ate twice as much as my smaller sister! He ate eleven little birds.
The name little birds is due to their shape. It is similar to a bird because it has two wings that make it look as if they will fly. I hope that if you come to visit our country that you will have a chance to taste this sweet bread.
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Student: Javier W.
CHARQUICAN
Ingredients
1 onion
2 carrots
2 clovers of garlic
Some leaves of chard
1/4 Kilogram of squash
6 big potatoes
3/4 meat (lamb, pork or beef)
Salt and pepper
Recipe
Peel the potatoes and boil them in a big saucepan. Add salt. When the potatoes are almost ready add the squash and the leaves of chard. Place the meat, onion, carrots and some garlic (grated or cut into small pieces) in a saucepan, and then add salt and pepper.
Fry everything. Mash the potatoes and the squash. Pour the mixture you have just fried into the saucepan. Mix well. Break the two eggs into the saucepan and mix again. Serve it hot.
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Student: Marcia A.
POROTOS GRANADOS
Ingredients
2 Pounds of Beans
2 Corns
1/2 Pound of Pumpkin
1 Tomato
1 Small White Onion
A little bit of Origanum
1/2 a Pepper (the vegetable)
A little bit of Salt and Pepper
3 Teaspoons of Oil
Recipe
Cut the onion in small square pieces and then add 3 teaspoons of oil. Fry it all in a saucepan. Add the beans (which you should have washed), a little bit of salt and pepper and origanum. Cut the pepper into slices and cut the pumpkin into squares; finally cut the tomato into small pieces, just like the onion. Put all of this in the Saucepan which 1-and-a-1/2 liters of hot water and boil for 20 to 30 minutes at 250 degrees Celsius. When it's ready, add the corn (the grains of one and the other corn grated) and then cook for 10 minutes, without the top. Cook 30 minutes more. Serve with "Chilean Salad"(tomatoes which onion slices and sprinkled coriander).(Serves 6 Persons)
Essay
I chose this recipe because this food reminds me of a lot of memories about my childhood in Valparaiso (the 5th region of my country) and my family (they live in Valparaiso and I live in the 8th region, in the South), especially my grandmother.
The origin of this recipe is in Chile, somewhere from the 6th region in the south of the country. In my country a recipe passes from one generation to another. For instance, my grandmother taught this recipe to my mother, and my mom is teaching me this dish, and other kinds of dishes. Now I can cook for my family.
In Chile, we have three ways of eating beans: green beans, beans and dried beans. This dish is usually prepared during summer time because you can find all the ingredients fresh and recently harvested: corns, beans and tomatoes. We have plenty of food, so it's very common to find Chilean people eating this dish during the months of January and February. I like this dish because I like to eat vegetables. Corn, beans and tomatoes really are delicious and if you eat a delicious piece of watermelon (why not the whole watermelon?) as dessert... mmm! Really yummy! You have to test it. I think that summer time is really fun for young people like me because of the sun, the beach and vacations. If you eat things you havent eaten since you were a baby, and if your granny prepared it especially for you, well, I guess you'll always love to eat that kind of food!
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FOOD FACTS: LATIN AMERICA MAIZE HERITAGE
...The Mother of Maize changed her dove appearance to a human one; She introduced to the young man her 5 daughters, who symbolize the five maize sacred colors: white, red, yellow, spotted and blue. As the young man was hungry The Mother of Maize gave him a kettle filled with tortillas and a pot filled with atole; he didn't belive that those could satiate his hunger, but the tortillas and atole were renewed magicaly, in a way that he couldn't finish them. The Mother of Maize asked him to choose one of her daughters and he took the Girl of Blue Maize, the most beauty and sacred of them all...
[From the book "Mitos y arte huicoles," published by Sep/Setentas and written by Peter T. Furst and Salomón Nahmad.]
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Student: Cristina F.
CORN PUDDING
Ingredients
12 big corns (big and thick, with white grains beginning to yellow)
2 Kilograms of onions, cubed
1 Roasted chicken
2 Spoons of oil
3 Spoons of sugar
1 liter of milk
4 Boiled eggs
1-and-a-1/2 teaspoons of salt
Recipe
Peel the corn and then mash it (without its core). Put it in a pot, with butter with warm oil. Add the corn and cook it slowly. Add the milk while the mixture thickens; then add the salt, sugar and basil. When the mixture is thick, stir the stew. Oil individual pots of clay. Then place 4 spoons of onion and chili, a piece of chicken and slices of boiled eggs inside. Cover with a mixture of corn.
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Student: Roberto C.
MEAT PUDDING
Ingredients
Half a kilo of beef meat (preferably the stomach),
2 cups of bread thats been soaked in water,
Grated cheese
2 spoons of onions
2 boiled eggs
Chopped parsley and Pepper
Recipe
Clean the meat and then cook it for 30 minutes in boiling water. Add salt. When the meat is cooked, cut it into small pieces, preferably smaller squares. Grate the onion, or cut it in small pieces and then fry it all. Add salt and pepper. Mix the wet bread and meat, and then add the grated cheese. If the mixture is too thick, you can add some milk or cream. Put this mixture in clay dishes, if you have them, and then put them in the oven for 10 minutes. Finally, sprinkle the remainder of the cheese and serve it hot.
Essay
I wrote this recipe because my mom always made it. This meat pudding is for cold days. My granny taught my mom how to make it, and it is really delicious. This dish reminds me of my dear granny. She cooked wonderfully. This pudding has a lot of vitamins and proteins. It is very easy to prepare and it's tasty. When I was a little girl I didn't want to eat it, so my mom prepared a dessert that she knew I liked, so I ate the meat pudding quickly to get to dessert!
After eating the meat pudding I realized that it was good. Granny used to make it with potatoes. This meal is from the South of Chile. It has a lot of meaning for my family because it is a tradition. It has passed from generation to generation; Id like to continue this tradition. Our families always get together at my grandmother's house: the two grandparents, my uncles, six brothers and sisters and the twelve grandchildren get together to share experiences, their feelings and their memories.
To listen to my grandfather, as my mom and uncle play guitar and everybody sings, is a very special moment. In the kitchen my grandmother used to give my mom directions about how to make the meat pudding. My mother and her sisters followed her instructions carefully. I will always associate this meal with my grandfathers farm because being there was so relaxing and I enjoyed all the moments with my family.
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Student: Anyela R.
CURANTO CHILOTE
Ingredients
18 mussels
Half a kilo of sausages
24 clams
10 crabs
4 fish
2 pieces of chicken
Half a kilo of green peas
15 potatoes
Cabbage
Navajuelas
Locos
Chapaleles
Half a kilo of pork meat
Recipe
This typical meal is very special because it is prepared on the ground. Make a hole in the ground that is about 1 meter in diameter. Then, put some clean round stones in the hole and make a fire. When the stones are red with heat remove the ashes and the fire. Place a pot, with the clams, mussels and crabs inside, on the stones. Then place another layer of chicken, meat and the rest of the shellfish on top. Follow with another layer, which should have the boiled potatoes and green peas. Finally, put the fish on top. Cover it all with cabbage leaves. When everything is cooked, remove the cabbage leaves and serve this delicious dish.
Essay
A "mingo" party is common in the South of Chile. It's a good reason for people and neighbors to get together; usually they do so when theyre helping someone to move to another neighborhood. When someone moves, he takes his personal belongings and goes to another house or apartment. In this case, people move the house. How? Well, they use cars and trucks to move the house.
Usually its near where the movers used to live. Incredible, but true. All the people have to move the house. While men are moving the house, women are the ones in charge of cooking the curanto, a dish thats easy to prepare because most of the people who live there are fishermen. The Pacific Ocean surrounds Chiloe Island so its easy for them to get the ingredients
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Student: Claudia S.
NAVEGADO (Hot Red Wine)
Ingredients
2 Liters of red wine
Cinnamon
2 Cups of sugar
4 Oranges
Recipe
Boil the wine in a big saucepan. Add the sugar, the cinnamon and the orange juice. Put some orange peels in the saucepan. Let everything boil till the alcohol is evaporated. Serve hot and decorate the cup or glass with a slice of orange.
Essay
Hot red wine is a typical drink in my country, especially in the south. The Navegado is made from red wine, oranges cinnamon and sugar. If you prepare this drink very carefully you will enjoy its exquisite flavor. The hot red wine is served very hot because it has to make people warm in winter since this area is cold and it rains a lot. This wine is served with a kind of bread called "sapodillas" and some chili peppers. It is normal to enjoy this drink when families are together. It's also common to find this drink at all the social events that happen during the winter, like mate criollo and bingo parties. You don't drink hot red wine in summer time.
I love hot red wine because it has a very special flavor due to the mixture of wine and oranges. Although it's a delicious drink my parents do not agree with the idea of drinking it too much. I have tasted it only a few times because it contains alcohol and it can make me feel bad, but at the same time it can be used as a cure of some illnesses like colds. If I could give advice to teenagers it would be to not drink too much of this red wine. Don't forget - it's still alcohol.
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Student: Ana W.
HUMITAS (Little Bow Ties)
Ingredients
10 big corns
1 onion
10 spoons of butter
1 green chili pepper
Salt
Recipe
Remove the leaves carefully because you will need them later. Clean the corn before grating it. Put all the grated corn in a pot. If it is very thick, add a cup of milk.
Chop up the onion and put it in butter. Mix the onions and the corn very slowly and add salt, depending on how much you like. Open up and extend the leaves and put the mixture (about 3 or 4 spoonful) in the middle of the leaves. Fold the leaves closed so that it looks likes a parcel.
Then, put two leaves on the table, one over the other. Tie it together with thin white thread. Give it the shape of a bow tie. Then put the parcel in a saucepan with boiling water. The parcels are ready when the leaves become yellow. Remove them from the saucepan and serve hot!
Essay
In my country the Humitas are very popular during the months of December, January and February, which are the summer holidays. People cook Humitas with their relatives, and its very nice to see sisters and cousins getting together to cook this dish. Men in Chile dont cook; well most of them dont cook. They just eat.
The Humitas are a tradition in my family. My grandmother has a bakery and she has made this dish for years. Humitas are very popular and everybody says that they are delicious. Humitas have grated corn, onion and salt. They are not too difficult to prepare, but not everyone has the patience to prepare this dish because it does take some time.
My grandmother told me that when she was young, she always ate Humitas. She usually stayed at her grandmothers house where she cooked them for all the members of her family. After they ate the Humitas they used to go to the living room and then they talked until the evening. Then it was time to have dinner and can you guess what they ate? Humitas! Again!! You can eat Humitas for breakfast, lunch or dinner. The corn comes from Spain, but the recipes origin is Chile.
The Indian people learnt this from Spanish conquerors. The recipe was very popular, but now the tradition is getting lost. People say to save time they prefer to buy Humitas at the supermarket, in stead of having the family getting together over the weekend and preparing these delicious Humitas.
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