Seeing as it's "bicentennial week" in Chile, I thought I'd try my hand at cooking a few traditional dishes. First, "pate" (turkey - not my first choice for white meat, but it's really good.) The recipe itself was easy enough to translate and follow, but the largest food processor I could find is no bigger than a teacup. I spent more time with the processor than actually cooking, and I made enough pate to feed the Chilean army.
This morning, I am attempting to make "mote con huesillos," a sort of tea with dried peaches and wheat. I soaked the peaches overnight; now they are boiling and looking oddly like something you'd find sunk in formaldehyde in a science lab. The caramel I made to add to the tea was cooking just fine until it took on a mind of it's own and burned (sigh.) Now I know why the stores sell huge containers of pre-made caramel - which I had on hand and added to the brewing "tea" - although now the peaches have a funny film on top (sigh again.) At least I had the foresight to buy the pre-soaked wheat.
I found a fantastic recipe for a "salade to tomate con congrio" that I wanted to try, thinking that congrio was conch. Wrong. It's eel. But it sounds so good I may just have to try it and tell the kids they're eating chicken (everything tastes like chicken!) And I'll pair it with a side of "erizos con salsa verde" (sea urchins with green salsa). Then again, there is a McDonald's right down the street.
No comments:
Post a Comment