Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

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Chilean Zucchini Casserole

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Versión en español

Chilean Zucchini CasseroleA traditional Chilean recipe: Zucchini Casserole, which I always liked a LOT. Here, in Houston, we are in full zucchini season, and I need all the help that I can get to cook them in new creative ways. What’s your favorite way to prepare zucchinis?
Remember always to taste the raw zucchini and discard if they are bitter; there is nothing worse than cooking a dish and just before serving it discover that you had a bad one and all is ruined. The zucchinis turn bitter when the plant was under stress, usually for a lack of regular watering.

Visit our collection of Chilean recipes here.

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Chilean Zucchini Casserole

Chilean Zucchini Casserole

★★★★ 3.5 from 2 reviews
  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Casserole
  • Method: Oven-baked
  • Cuisine: Chilean
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Description

An easy and delicious way to eat zucchini.

Ingredients

Scale
  • 3 zucchinis
  • 1 large onion, diced
  • 2 cloves garlic, optional
  • 1 tablespoon oil
  • 3 slices of bread soaked in milk
  • 3 eggs, separated yolks and whites
  • 4 slices of cheese

Instructions

  1. You can use a skillet or pot that can go in the oven and save some washing.
  2. In a skillet heat the oil over medium-high heat and fry the onion until it is translucent about 5 minutes, add garlic finely chopped or passed through the press, cook for 1 more minute.
  3. Add the chopped zucchini thinly sliced. Cook until zucchini is tender and just cooked through, about 8-10 minutes, season and taste. Turn off the heat.
  4. Preheat oven to 180C or 350F.
  5. Drain any milk left on the soaked bread, add the egg yolks and combine. It should resemble a paste.
  6. Beat the egg whites to soft peaks. Add the egg yolks and bread mixture to the zucchini, and mix well. Add the egg whites, fold carefully.
  7. Cover with slices of cheese and bake for 35-40 minutes or until golden and cheese is melted.
  8. Serve hot.

Keywords: zucchini cheese casserole


Chilean Zucchini Casserole

Chilean Zucchini Casserole

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Easy Pisco Sour

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Versión en español

Easy Pisco SourPisco sour is THE drink in Chile; it is the drink of choice both in restaurants and at family gatherings. This is the recipe we prepare at home: easy and delicious.

Pisco Sour was invented in Lima, Peru. And became popular in Chile many decades ago.

Here in the USA, it is increasingly easy to find pisco at liquor stores, and if you live in Texas, I recommend going to Spec’s. I love the variety of spirits and wines they offer. If you see Catan Pisco, get it, it’s my current favorite, delicious flavor, you will love it. It’s the brainchild of Catalina, a Chilean women entrepreneur.

This recipe is a batch version of the traditional drink. It’s essential for all the ingredients to be chill in advance, except the egg white. You can use pasteurized egg whites if that is a health concern, or leave it out. You will be missing the frothy top, but the flavor is still excellent.

Instead of doing my own boring simple syrup, I used one of the delightful Bar-Tisan syrups, available in Houston at Local Foods (Rice Village and The Heights) they have so many amazing flavors, but I like my pisco sours on the herbal side so I went with rosemary. But have fun trying different combinations.

Bar-tisan syrups

If you want to learn the traditional version watch this video
This time we shared it with American friends who had never tried it and oh, boy, did they like it, remember to drink in moderation.

Besides Pisco Sour, other traditional drinks in Chile are:

  • Borgoña, red wine with fruits
  • Clery, white wine with fruits
  • Terremoto, fizzy white wine with pineapple sorbet and grenadine
  • Ponche a la Romana, champagne with pineapple sorbet
  • Cola de mono, coffee eggnog for the Holidays

 

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Easy Pisco Sour

  • Author: Pilar Hernandez
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Category: Drinks
  • Method: Blended
  • Cuisine: Chilean
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Description

Quick and amazing.

Ingredients

Scale
  • 1 cup of lemon juice or lime juice
  • 1 cup of pisco
  • 1 cup simple syrup (1 cup sugar + 1 cup water, cook until sugar dissolves and cool after)
  • 1 cup ice
  • 1 egg white
  • bitter Angostura to serve

Instructions

  1. Put it all together in the blender. Mix until everything comes together and is frothy.
  2. Serve immediately with a few drops of bitter.

Keywords: pisco sour, cocktails

Easy Pisco Sour

Easy Pisco Sour

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Chilean Carbonada

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Versión en español

Chilean CarbonadaThis year we are having a long and wet winter in Houston, which I do not appreciate at all. So I try to fight it with hot soups like this Chilean Carbonada.

The Carbonada, a traditional Chilean dish, can be a soup or an entree, I like both versions. It’s the same dish with the same ingredients. This recipe allows you to use a leftover roast.
As in all these family recipes, there are many variations. I put Swiss chard in mine because we always have in my family, but it is a choice.

Visit our collection of Chilean recipes here.

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Chilean Carbonada

★★★★★ 5 from 2 reviews
  • Author: Pilar Hernandez
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Soups
  • Method: Stove-cooked
  • Cuisine: Chilean
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Description

Serve as a soup or a main dish, always delicious.

Ingredients

Scale
  • 2 pounds of minced top sirloin (or eye of round steak)
  • 1 medium yellow onion
  • 3 medium carrots
  • 2 stalks celery
  • 1/2 bell pepper (red or green)
  • 3 large red potatoes
  • 6 handfuls or 1/2 cups of white rice, short grain, raw
  • spinach or chard
  • peas
  • 1/2 teaspoon of paprika, Mexican oregano, comino
  • 2 bay leaves
  • salt, pepper, parsley, oil

Instructions

  1. Cut meat into cubes, onion into small cubes, same with carrots, pepper, and celery.
  2. In a large pot, heat one tablespoon of oil and brown the meat 2 minutes per side over medium-high heat. Add the onion and season with salt, seasonings, and pepper. Let sauté for about 5 minutes.
  3. Add carrots and celery, sauté for 3 minutes, stirring occasionally.
  4. Add water until it is all covered, 1.5 to 2 liters. Add the bay leaves.
  5. Add potatoes and rice, stir well and add more salt and pepper if necessary.
  6. Cook for 20 minutes over medium heat covered.
  7. Test, adjust the seasoning. Add the chopped chard or spinach and peas, cook 3 minutes more. Serve hot.

Keywords: chilean carbonada


Chilean Carbonada

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Cookie Truffles with Dulce de leche

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Versión en español

Cookie Truffles with Dulce de leche

An absolute classic for children’s birthdays and very easy to make, these Chilean Cocadas or Cookie Truffles with Dulce de leche and ground cookies are delicious. I like them the most when they are drier and with a delicious tea or coffee.

I leave you the more traditional version and an alternative with condensed milk and rolled in cocoa powder.

Both versions can be rolled in colored beads, sheered coconut or cocoa powder, chocolate beads, etc. They are generally served on trays or plates as part of a birthday or Christmas, accompanied by other cookies and Easter bread.

Visit our collection of Chilean recipes here.

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Cookie Truffles with Dulce de leche

Cookie Truffles with Dulce de leche

  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 40 1x
  • Category: Cookies
  • Cuisine: Chilean
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Description

Easy and delicious.

Ingredients

Scale
  • 450 grams Maria cookies or/and digestive cookies
  • 100 grams of walnuts
  • 400–450 grams of Dulce de leche
  • 1/2 cup of unsweet shredded coconut

Instructions

  1. In the food processor, grind the cookies very fine, about two minutes. You can also put the cookies in a bag and crush them with a rolling pin.
  2. Grind the walnuts. Not as fine as crackers.
  3. Put the ground cookies with the walnuts in a bowl, add the Dulce de leche, and mix well with a fork and then with your hands until you get a smooth dough.
  4. Scoop out portions and roll between hands to form balls.
  5. Pass each ball through the shredded coconut. If the surface has dried, you can pass each ball through the water quickly for a few seconds and then roll it in the coconut.
  6. Serve or store in an airtight container for up to 5 days.

Keywords: Chilean Cookie Truffles,

Another version

40 balls of diameter ~ 2cm
Ingredients:
  • 500 grams of plain cookies, like Marias (on Latino markets) or plain butter cookies
  • 1 can condensed milk
  • 1/4 cup cocoa powder
Preparation:
  1. Grind the cookies very finely using a food processor or put them in a bag and crush using the rolling pin. My grandmother has a manual grinder that we use for this.
  2. Place crushed cookies in a large bowl and add 3/4 of the can of condensed milk, mix with a spoon, then by hand, add more condensed milk if necessary the idea is to be able to form a sticky dough, use more than you think you need because they dry out a little after being form. Take spoonfuls and form balls working with your hands, roll in cocoa powder, and place in paper cups.
  3. Serve. Stored in an airtight container up to 3 days last.

Cookies Truffles

Cookie Truffles with Dulce de Leche

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Stone Crab Chilean Casserole

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Versión en español

Stone crab chilean casserole Pastel de Jaiba

This stone crab Chilean casserole or Pastel de Jaiba or Chupe de Jaiba is a traditional and delicious Chilean recipe, and many restaurants offer it on their menu along the coast and in Santiago, the capital.
It was not so common in my family; my grandmother preferred the seafood casserole or Chupe de Mariscos. While spending the summer in Duao and Lipimávida, the seafood offer was immense, and the crabs were more expensive and laborious.
In the US, Jaiba is sold as stone crab and sold fresh only in certain months of the year. Crab or crab meat is easy to find frozen and can be used in this recipe thawed and drained. Or you can use Kanikama (fake crab made from fish).

This is a main dish and quite filling so plan on serving it with a green salad and a fruit-based dessert.

You may also be interested in the recipe: Chilean Ceviche.

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Stone Crab Chilean Casserole

Stone Crab Chilean Casserole

  • Author: Pilar Hernandez
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 4 1x
  • Category: Seafood
  • Method: Oven baked
  • Cuisine: Chilean
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Description

Pastel or Chupe de Jaiba is a popular Chilean dish, easy to find in restaurants and at home.

Ingredients

Scale
  • 1 yellow onion 
  • 1 tablespoon of vegetable oil 
  • 2 garlic cloves, finely chopped 
  • 1/2 teaspoon of sweet paprika 
  • 1/4 teaspoon cumin 
  • 450 grams of shredded crab meat or chopped assorted seafood 
  • 1/2 cup white wine (Sauvignon Blanc) or seafood broth 
  • 150 grams of soft bread soaked 
  • 1/2 – 1 cup of milk to soak the bread 
  • 1/2 cup of heavy cream 
  • 2 tablespoons of breadcrumbs 

Instructions

  1. In a bowl, tear apart the bread and soak in milk, mash with a fork to obtain a paste. 
  2. Peel and chop the onion into small cubes. 
  3. Preheat the oven to 200C or 400F. 
  4. In a medium saucepan, heat a tablespoon of oil, add the onion, cook stirring over medium-high heat for 5 minutes until golden brown, add the garlic, paprika, cook, salt, and pepper. Cook for 1 minute, stirring. 
  5. Add the crab meat, stir. Add the wine and cook until evaporated, a couple of minutes. Lower the heat to medium, add the soaked bread, discard the unabsorbed milk. 
  6. Mix well and add the heavy cream, taste and adjust the seasoning. Let thicken if necessary. 
  7. Place in a baking dish spread well. Sprinkle with breadcrumbs and lay the cheese slices. 
  8. Bake for 20 minutes or until golden and bubbly. Serve hot. 

Keywords: stone crab casserole, pastel de jaiba

Stone Crab Chilean Casserole Pastel de Jaiba Chupe de Jaiba
Stone crab chilean casserole Pastel de Jaiba Chupe de Jaiba
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Chilean Salpicón salad

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Versión en español

Chilean Salpicón saladThis Chilean Salpicón salad is a classic Monday dish during the summer in Chile; we used the Sunday BBQ leftover, grilled NY strip. You can also use leftover potatoes and roasted corn in this Salpicón salad.

It’s a fresh and colorful salad, traditionally it is all mixed, and the veggies look like sprinkles on top of the lettuce. This was one of my favorite lunches grown up. Sometimes my grandmother will add a little mayonnaise to the whole salad; you can also add corn or avocado. It doesn’t keep well, so try to make what you will be eating. 

There is some flexibility on the add ons. I can see myself adding some okra here in Texas.

This recipe was originally published in July 2011.

Visit our collection of Chilean recipes here.

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Chilean Salpicón salad

Chilean Salpicón salad

  • Author: Pilar Hernandez
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Salad
  • Cuisine: Chilean
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Ingredients

Scale
  • 1 lettuce, preferably romaine, washed and chopped into strips
  • 2 tomatoes, diced
  • 2 diced cooked carrots
  • 2 medium potatoes, cooked, peeled, and diced
  • 4 hard-boiled eggs
  • 1 piece of meat (400 grams) grilled and diced or sliced
  • roasted corn, optional
  • salt, pepper, lemon juice, and oil to taste

Instructions

  1. In a bowl, make a vinaigrette and add the warm potatoes, carrots, mix.
  2. Add the tomato, 2 eggs chopped, and meat. Mix. Add the lettuce.
  3. Taste and adjust seasoning to taste with salt, pepper, lemon, and vegetable oil.
  4. Decorate with the 2 eggs left.

Keywords: chilean salpicón salad

Chilean Salpicón salad

Salpicón Salad

Salpicón Salad

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