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Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

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Chilean Pasta, Rice & Potatoes

Lasagna with White Sauce and Bolognese

September 4, 2020 by Pilar Hernandez 10 Comments

Versión en español

Lasagna with White Sauce and BologneseOne of the things that it’s hard to find in the U.S. is lasagna like we do it in Chile a Lasagna with White Sauce and Bolognese. My family and from what I have heard from many other Chilean families, they always make lasagna with white sauce and not ricotta.

We booked a Sunday with my husband to make a lasagna, Chilean style. It was worth the effort.

Visit our collection of Chilean recipes here.

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Lasagna with White Sauce and Bolognesa

Lasagna with White Sauce and Bolognesa

  • Author: Pilar Hernandez
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour, 15 minutes
  • Yield: 4-6 1x
  • Category: Savory
  • Method: Baked
  • Cuisine: Chilean
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Description

For Chileans, the right lasagna is with white sauce. Try it!


Scale

Ingredients

meat sauce,

  • 1 pound of ground beef
  • 1 can (8 oz.) tomato sauce
  • 1 can (14.5 oz) diced tomatoes
  • 1 medium yellow onion diced small
  • 1 carrot, peeled, diced small

white sauce,

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 3 cups whole milk
  • salt, pepper, nutmeg

to build,

  • 1 package of lasagna noodles
  • 1 cup grated mozzarella or similar cheese
  • cheese slices to cover or more grated cheese

Instructions

  1. Put water in a large pot and cook the lasagna noodles according to package directions.
  2. Make the meat sauce, in a large skillet over medium-high heat. Heat 1 tablespoon of vegetable oil.
  3. Add the finely chopped onion, carrots, and cook occasionally stirring for 5-8 minutes until golden. Place ground beef in one layer, let brown 3-4 minutes without stirring, turn and brown the other side. Add tomato sauce and diced tomatoes, mix and season with salt and pepper. Let reduce over low heat while you cook the white sauce.
  4. For the white sauce, in a medium-size saucepan, melt butter over medium heat, add the flour and cook for 1 minute stirring all the time. Add the milk in a continuous thread, always stirring. Let boil and thicken, season with salt, pepper, and nutmeg.
  5. Preheat the oven 375F or 190C.
  6. To assemble the lasagna: grease the baking pan slightly. Place a layer of meat sauce, a layer of noodles overlapping so there are no gaps, a layer of white sauce, sprinkle with grated cheese, another layer of noodles, a layer of meat sauce, repeat. Finish with a layer of noodles, white sauce and cover with laminated cheese.
  7. Bake at 375F or 190C for 25-35 minutes until golden and bubbling.
  8. Remove from oven and let stand 10-15 minutes before serving.

Keywords: White sauce lasagna, chilean cuisine

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Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

Lasa?a con salsa blanca

Lasagna with White Sauce and Bolognese SauceLasagna with white sauce

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Filed Under: Beef, Chilean Meat, Chilean Pasta, Rice & Potatoes, Chilean recipes, Entrees, Home Page - Highlight, Pasta, Savory things

Fried Mashed Potatoes Puffs

July 17, 2020 by Pilar Hernandez 1 Comment

Versión en español

Fried Mashed Potatoes Puffs

These seriously delicious Fried Mashed Potatoes Puffs are known as Papas Duquesas in Chile, yes Duchess Potatoes, but not what they are in the USA. They are a lot more humble, just fried mashed potatoes, but in Chile are consider a special celebratory food.
I grew up in Chile in the ’80s, and anything pre-packaged and different was an indulgence. These Papas Duquesas were sold frozen and ready to be re-heat, and most likely, thanks to a well-run ad campaign; they end up as a classic side dish for the Christmas dinner next to a roasted turkey. The only time on the whole year, we ate roasted turkey.
Christmas traditions in Chile are heavily influenced by USA pop-culture. We dream of having snow and Santas’ dress as you would expect here, but in Chile is Summer, and these poor guys used to suffer on the street corners or at the plazas. Nowadays malls are everywhere and they can at least be there on the air-conditioned.
Believe me; this homemade recipe is a lot better than the industrial version. I made them at the request of my husband to celebrate Father’s Day.

You may also be interested on the recipe: Chilean Shepherd’s Pie.

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Fried Mashed Potatoes Puffs

★★★★★ 5 from 1 reviews
  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 24 1x
  • Category: Side dish
  • Method: Fried
  • Cuisine: Chilean
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Description

Also known as Noisette Potatoes or Chilean Papas Duquesas.


Scale

Ingredients

  • 650 grams of cooked potatoes (7 medium potatoes of the yellow ones, about 10 of the red ones)
  • 2 egg yolks
  • Flour to roll potatoes
  • Oil for frying
  • Salt

Instructions

  1. Peel the potatoes and cut into slices. Place in a pot with cold water and plenty of salt. The water should cover the potatoes completely. Cook over medium-high heat. When it comes to a boil lower the heat, let continue to simmer for 15 minutes or until the potatoes are cooked. Drain. Return the potatoes to the pot and let them steam for a couple of minutes to dry.
  2. Heat the oil , you need, at least, two fingers of oil in the pot. The oil must reach a temperature of 180 degrees or 350F. If the oil is colder, the potatoes will break down and become hollow. Keep an eye on the flame to keep the oil between 180-190C (350-365F).
  3. Mash the potatoes. Transfer to a bowl and season with salt, pepper, or/and nutmeg to taste. Add the two yolks mixing vigorously until homogeneous. Scoop and form balls the size of a walnut or golf ball. Roll in the flour.
  4. Pre-heat oven to 100C or 200F to keep warm until served.
  5. Fry about eight at a time, it is not necessary to turn them over, fry for about 3 minutes until golden. Immediately remove to a plate with absorbent paper, then place them in a pan and keep warm in the oven.
  6. Fry until finished with the balls.
  7. Serve hot.

Keywords: noisette potatoes, chilean papas duquesas, fried mashed potato balls

Did you make this recipe?

Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

Fried Mashed Potatoes Puffs
Noisette Potatoes 
Chilean Papas Duquesas
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Polenta and Potatoes “Papas con chuchoca”

May 22, 2020 by Pilar Hernandez Leave a Comment

Versión en español

Polenta & Potatoes, Chilean recipePolenta and Potatoes is an old Chilean recipe called “Papas con chuchoca.” I remember like it was yesterday, sometimes my grandmother made us go to see her friends in the countryside where we spent the summer vacations every year, and I always fear that they would have this dish: Polenta & Potatoes for lunch. I used to hate it.

Now, I enjoy it. I’m surprised how these old Chilean traditional dishes are so healthy, and many are vegetarian and full of fiber. I serve it with salad and pork chops. You may leave it more or less thick according to the amount of water or broth you add at the end. You can add grated Parmesan cheese when serving.

I used “chuchoca” brought from Chile, but in the USA you can use polenta or stone-ground coarse cornmeal.

Originally published in September 2014.

Visit our collection of Chilean recipes here.

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Polenta and Potatoes

  • Author: Pilar Hernandez
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Stove-cooked
  • Cuisine: Chilean
  • Diet: Vegetarian
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Description

A quick and comforting traditional Chilean dish.


Scale

Ingredients

  • 1 onion, chopped into small cubes
  • 300 grams of yellow squash (butternut or winter squash), diced
  • 4–5 potatoes, peeled and diced
  • 1 cup polenta
  • salt, pepper, sweet smoked paprika or Merquén

Instructions

  1. In a big skillet heat 2 tablespoons butter or 2 tablespoons of oil.
  2. Add chopped onion and paprika or Merkén. Cook for 5-8 minutes, stirring occasionally.
  3. Add the chopped potatoes and squash, add salt. Cover with hot water, about 3 cups. Use the photo as a reference.
  4. Cook covered for 20 minutes, add the polenta, let it fall like rain, stirring to avoid lumps.
  5. Cook 5 minutes more.
  6. Crush some of the potatoes and squash.
  7. Taste, adjust the seasoning and serve hot.

Keywords: papas con chuchoca, polenta and potatoes

Did you make this recipe?

Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

Polenta & Potatoes, Chilean recipe

Potatoes and Polenta recipe

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Chilean Langoustine Pasta

November 23, 2017 by Pilar Hernandez 3 Comments

Versión en español

Langoustine Pasta, Chilean RecipeOne of the flavor combinations I find most attractive is garlic with langoustine. I grew up eating langoustines on special occasions. Langoustines are caught in the southern part of Chile, and they are sweet, plump, and delicious. Although I usually do not use garlic in the kitchen. This Langoustine Pasta satisfies the craving very well.
“Langostinos al pilpil” or with garlic are a classic appetizer; there is nothing like soakings a warm bread in the juices. Or combined with noodles or other short pasta, in a few minutes you have an elegant and straightforward to prepare dinner.
If you are short of time, you can cook the pasta the day before and present it as a casserole, put cheese on top,  bake, and serve.

Langoustines are sold at Costco and Trader’s Joe.

You may also be interested in the recipe: Chicken Mushroom Pasta Bake.

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Langoustine Pasta, Chilean Recipe

Langoustine Pasta, Chilean Recipe

★★★★★ 5 from 1 reviews
  • Author: Pilar Hernandez
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 1x
  • Category: Pasta
  • Method: Stove-cooked
  • Cuisine: Chilean
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Description

A quick dish.


Scale

Ingredients

  • 1 packet of spaghetti or fettuccine normal or whole
  • 1 1/2 cups cooked langoustine
  • 1 – 2 garlic cloves, finely chopped
  • chicken broth or white wine, optional
  • a handful of chopped parsley or chives
  • olive oil

Instructions

  1. Cook the noodles according to package instructions. Strain. Return the noodles to the pot and add olive oil and mix well.
  2. Heat a large skillet over medium-high heat. Place 1 tablespoon of olive oil or butter and add the garlic cook 1 minute. Add the langoustines.
  3. Add the desired amount of noodles (for 4 people half the package) and the parsley or chives, stir, and serve with grated Parmesan.

Did you make this recipe?

Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

Langoustine Pasta, Chilean Recipe

Langoustine Pasta

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Filed Under: Chilean Pasta, Rice & Potatoes, Chilean recipes, Chilean Seafood, Entrees, Pasta, Savory things, Shellfish

Pearl Barley or Farro Risotto

February 23, 2017 by Pilar Hernandez Leave a Comment

Versión en español

Pearl Barley or Farro RisottoPotatoes with Pearl Barley is one of the very traditional dishes on the countryside in Chile. I love introducing American friends to this grain and thinking of new ways to serve it. I decided to make this Pearl Barley or Farro Risotto with a risotto technique but using pearl barley and spring vegetables. Delicious and also highly recommended with Fall/Winter vegetables such as pumpkin, mushrooms, Brussel sprouts, broccoli.

(Recipe reviewed and new photos added, February 2017 – originally posted May 2013)

As you can see, I’ve been trying this recipe with other combination of vegetables. Last week we had a Chilean friend for dinner which we had not seen in 7 years, and therefore he almost had not seen me in my blogger/cook version. I could feel the pressure… I made this pearl barley, artichoke, and corn stew and it was a big success. I served it with sauteed pork chops. For dessert, we had homemade Meyer lemon chess pie.

My husband made passion fruit Pisco sour. We had a great time remembering old times.
Pearl Barley or Farro Risotto

Pearl Barley or Farro Risotto

for 6 people
ingredients:

  • 1 onion, finely chopped
  • 2 cups of pearl barley or farro
  • 1 cup white wine or beer
  • 1-liter vegetable broth
  • 1 bunch asparagus, cut the hard ends and chop the rest 1 inch long
  • 1 small zucchini, cut into slices
  • 1 cup frozen peas
  • 1 cup shredded Swiss cheese
  • 2 tablespoons butter
  • oil, salt, pepper, cayenne pepper

Preparation:

  1. In a large pot with a thick bottom, heat 1 tablespoon butter with 1 tablespoon of vegetable oil over medium-high heat. Add the onion and cook for 5-8 minutes, stirring occasionally.
  2. Add the barley and cook for 3 minutes, stirring.
  3. Add wine or beer and cook, stirring until it evaporates completely. Lower the heat to medium.
  4. Add the broth and set the alarm for 25 minutes. Continue cooking and stir occasionally.
  5. After 25 minutes, taste it, should be almost done “al dente,” add the chopped asparagus and zucchini and peas. Add cheese, butter, and 1/2 cup of broth,  cook for 5 minutes, let it sit for 3 minutes. Taste and adjust seasoning. Serve.

receta con mote
receta guiso
Pearl Barley or Farro Risotto

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Filed Under: Chilean Pasta, Rice & Potatoes, Chilean recipes, Entrees, Savory things, Vegetables, Vegetarian

Scalloped Potatoes in White Sauce

February 25, 2016 by Pilar Hernandez 1 Comment

Versión en español

Scalloped Potatoes in White SauceAs you know I love potatoes and scalloped potatoes in white sauce are Heaven to me. I grew up eating this dish and I truly love it. Such humble ingredients and such a rich result.

While cooking these potatoes I reflected on the difference practice and confidence in the kitchen makes, and if you think about it, in all areas of life. I remember doing this same recipe 10 years ago when I was just learning to cook after having come to live in the US and I was stressed out and felt they it was too much work. They were delicious but too fussy, so they were relegated to very special dishes that I do only if I have guests.

Now I cooked them without sweating, and my daughters, who are also potato lovers, they love the dish too so I’ve been doing it at least once a month … My mood has been reflective lately because in a week I will be in Los Angeles, California at a Bloggers conference and I’ll be on a panel called “An Inside Look into the World of Food Content Creators” where we will share the secret of our success, so I’ve been thinking how this blog has grown and has become my work, as I have created real-world connections that have become cookbooks and have traveled through beautiful places in the US and the Caribbean. And what excites me the most is I have achieved this without losing my Chilean roots.

Visit our collection of Chilean recipes here.

Scalloped Potatoes in White Sauce

Scalloped Potatoes in White Sauce

For 6 people
Ingredients:

  • 2 pounds of yellow potatoes
  • 3 tablespoons flour
  • 2 tablespoons butter
  • 3 cups whole milk warm
  • 4 slices of cheese (Havarti, Muenster)
  • 1 teaspoon salt
  • ground pepper and ground nutmeg

Preparation:

  1. Peel and cut potatoes into slices 1/4″ thick. Place them in a pot with enough water to cover them completely.
  2. Add a generous pinch of salt. Cook over high heat with the lid on. Bring to the boil, lower the heat to medium and simmer for 12-15 minutes.
  3. In the meantime, prepare the white sauce. In a medium saucepan over medium heat, melt the butter, add the flour and cook for 1 minute stirring with a whisk.
  4. Add the warm milk slowly and always stirring, let a smooth paste form and continue adding the milk. Always stirring, turn on the heat to medium-high and wait until star boiling, cook for 1 minute more. Season with salt, nutmeg, and pepper to taste.
  5. Preheat oven to 180C – 350F.
  6. Strain the potatoes and place in a buttered baking dish. Alternate each layer of potatoes with the white sauce and cover with more sauce. Place the slices of cheese on top.
  7. Bake for 45 minutes or until golden and bubbling.
  8. Serve hot.

Scalloped Potatoes in White SauceScalloped Potatoes in White Sauce Scalloped Potatoes in White Sauce Scalloped Potatoes in White Sauce. A classic Chilean side dish.

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