December. Again. This year, the months passed as if they were weeks, but it has been awesome. Busy. Productive. Fun.

I´m always in favor of New Year’s resolutions and defining my yearly goals to achieve, but before setting off on that exercise, I take a moment to reflect on the year that I have just lived. Save those memories and highlights.

This post is a ranking of what most impacted and inspired me in flavors, wines, meals, places, trips, books, and experiences. It was not easy to choose. Honestly, I feel so grateful every day to be able to make a living from my passion, work with my husband, and share that with with the world. There are so many options. However, after thinking about this for a while, of course, I came up with the finalists.

Three memorable meals in the US: 1) Rasika in Washington DC is by far the best contemporary Indian food that has tantalized my palate as of late. Best. Chaat. Ever. 2) Spoon Thai in Chicago. My brother took me here, and although they speak very broken English, I quickly learned that what’s spicy for Thai, is something I cannot hack (call the fire department my taste buds are ablaze…). I did have an epiphany though with their Tom Kha soup. 3) Hugo’s in Houston. If I lived in Houston, you’d have to peel me away from this place which serves authentic Oaxacan cuisine at brunch, from chilaquiles to mole. Two lethal margaritas on the rocks lead to a fuzzy afternoon and siesta.

Three memorable meals in South America: 1) Last year I celebrated my 34th birthday at Osaka in the W Santiago. It was a parade of one sexy sushi fusion roll after another, and tiraditos that melted in my mouth. Heaven. 2) One freezing cold June afternoon in Buenos Aires at Brasserie Petanque in San Telmo, I ate the best steak tartar in my life. This dish is why I will never be vegetarian in this lifetime. 3) Gardenia in Montevideo, Uruguay is a nuevo resto by a young chef couple from Spain & Brazil. Its fun, edgy gastronomy that rewrites the rules and pushes the envelope with its traditional yet innovative flavores and textures.

Best road trip: Crossing from Awasi in San Pedro de Atacama over the altiplano (by vehicle) to Purmamarca, in Northwestern Argentina. On our vuelta, we went through Salta and its stunning canyons and charming adobe towns of Cafayate, Colomé and Cachi. This landscape bewitched me and made me fall madly in love again with South America and it’s amazing diversity.

Best surprises: 1) My birthday present #34 from my husband. 2) Business trips to the States that coincided with seeing my entire family in Chicago, Pennsylvania, and Florida. At times, I miss having everybody so spread out and far away.

Biggest challenge: At the Epcot Food & Wine Festival, among the events, I had to prep and serve food  for 1,000  people at the famous “Party of the Senses.” This was in huge scale not only in food, but in navigating the mammoth industrial kitchen and managing a team of willing interns. I didn’t think too much, I just crushed it.

Favorite new cuisine discovered: Korean food is driving me crazy. I am addicted to it. Kimchi. Bulgogi. Kimbap. Ddeokbukki. Fortunately, Little Korea is only three blocks away in Patronato.

Best new cookbook: Only one? Darn, that’s hard. Ok… Alice Waters, The Art of Simple Food. The queen of the organic/fresh food movement shares her easy techniques to transmute ingredients and respect their noble origin. I love it because Chile has the most amazing produce (like California) which needs little to no doctoring. AND, I just got a huge mortero, mortar-and-pestle made from volcanic rock for Christmas. Forget the food processor, now I can grind it all up in the Stone, which Waters suggests. Yay!

Three words to describe 2011: Growth. Believe. Enjoy.

Three words to describe the culinary scene in Chile: Effervescent. Blossoming. Diversifying.

Three most memorable wines consumed in 2011: This was pure agony…but I did it. Chateau Haut-Bailly 2005; Chateau Cos D’Estournel  2000; Polkura G + i 2008.

Best new discovery in Chilean wine: Miguel Torres Santa Digna Estelado made with the País grape.

Favorite new ingredient: Mapuche pepper from the Canelo, cinnamon, tree.

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I have been hard at work on holiday season gift for you all (no Santa nor magic elves involved though). In fact, you’ll find a couple goodies in this post.

Let’s start with the one that is most time sensitive

Eat Wine Santiago 2012 is LIVE

That’s right, Eat Wine Santiago’s latest annual edition is now on sale. Woohoo!

It’s been a while in coming but it’s ready to roll. Here are the specs on the update of Santiago’s premier English-language guide to food, drink & travel:

• Dozens of new restaurants: the culinary scene is seeing boom times and we have updated from new Korean barbeque joints to Peruvian Chifa and the hottest bars

• New neighborhoods: There’s a renaissance happening in the barrios of the city and this guide is a low down to navigating these areas like Yungay and Italia

• Primers on where to eat: Only in town a few days? Look at my personal recs on setting up your restaurants, thematically. Dive into a lesson on Chilean colloquial eats, Ethnic haunts, or farm-to-table.

• Expanded wine list: need I say more? Every year I rack my brain and put my liver in danger to taste hundreds of wines. This is my short list of what you should be drinking in Chile.

• New hotels and travel suggestions: Boutique hotels are on everybody lips and tourism is on fire in these latitudes. We’ll keep you plugged into that juice.

• Sync to your device: As an e-book in PDF format, keep it on your iPad, Kindle, iPhone, or smart device to have it with you wherever you go.

For a limited time to celebrate the announcement, you can pre-order Eat Wine Santiago 2012 for 50% off the normal price. Instead of US$27, you pay US$13. The offer expires on December 31, 2011 at 11:59pm. You have read it. No exceptions. So pre-order your copy now or you’ll have to deal with paying full price. Your decision.

To celebrate the arrival of 2012, we’ll be sending out Eat Wine Santiago on New Year’s Day, that is, January 1, 2012 for all those pre-orders.

You can cancel anytime up to the ship date so there is no downside, only locked-in savings—and lots of yummy meals and wines in your very near future.

Why buy the new edition of Eat Wine Santiago? Four reasons:

• You’re sick of getting stuck in mediocre restaurants: For less than one main course or bad bottle of wine, here’s your ticket to foodie bliss.

• You actually want to cook at home: Where to get the goods? Though. Here you’ll find just about anything and everything—that’s not illegal.

• You’re visiting Santiago: Cannot bare the thought of sacrificing a meal to a bad recommendation from a colleague? Now you know where to go. We are your local source.

• You’re a wine buff abroad: You’re so over the big brands dominating everything and think Parker’s ratings are for the birds. Here’s your chance for comprehensive on-the-ground wine recs on the best Chilean juice out there.

So want your free copy of Eat Wine Santiago? We’re having a holiday contest to give away three free copies in honor of the announcement. Here’s what you need to do to be entered:

1)   Get in the Holiday Spirit and Spread the word in next 72 hours: Send people to this blog post and get the word out. Facebook like, Facebook sharing, retweets, Tweets, e-mail everybody you know, e-mail signature. Get creative.

2)   By 5pm EST on December 24th, leave a comment on this post telling me what you did. Please quantify the impact (clicks, page views, tweets, etc.) and follow these rules to be considered:

• Tell me why you want Eat Wine Santiago and how it would be of use to you.
• Entire comment of 200 words or less.

We’ll consider all the submissions and be choosing the folks who did the best job.

Happy Holidays to all!

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Editor’s Note: I am so honored to have my colleague, Robin Asbell, based in Minneapolis, joining us to share a delectable vegan recipe with y’all “Eat Winers” this week. Robin is a chef, cookbook writer and master of natural foods: grains, vegetarian meals, and now her latest book is Big Vegan, which came out this fall with Chronicle Books and has now made many a top list. 

As many of you know, while I am far from ever being a true vegetarian, I am totally obsessed with vegetables and health food. I try to eat vegan 70% of the day. For me, it’s about kicking up the amount of vegetables, nutrients, and variety in my diet. Don’t look at this book as just a “vegetarian” cookbook. Robin, who is also a culinary instructor giving classes across the US, will share tons of tips on how to utilize whole grains, beans, tofu, and even make delicious cheese out of nuts –delicious as cheese and healthier– with a Global perspective (Asian, Indian, American classic, French, etc.) Honestly, this is a great addition to any cookbook collection, especially if your New Year’s resolution is losing those extra pounds, upping your vitality (eat veggies!), or getting in the best shape of your life in 2012. Big Vegan HAS to be part of that strategy. Thank you Robin for sharing your passion with us!

I’ve been knocking around the whole-foods cooking world for my entire adult life, and have cooked in restaurants and delis where we catered to vegetarians and vegans most of that time. I also cook omnivorous food, and I now work as a private chef, while writing books, and I really believe that it makes me a better vegan chef, as odd as that sounds. People often hire me to cook special diets, which run the gamut from gluten free to Paleo, and I develop recipes for magazines of all sorts. I know how to cook, work with flavors, and make things work. It’s all food.

These quesadillas feature a really fun transformation, and that is a nut-based cheese. For folks avoiding dairy, most of the alternatives are very processed and not all that great. Homemade nut cheese is a far better alternative, made from a nutritious, natural whole food that tastes great. When working without cheese, I look for other ways to get the same qualities-richness, creaminess, tanginess and saltiness, with a touch of umami. Toward that end, raw nuts are a perfect and simple solution.

You can give vegan a try, and you don’t have to commit to anything. Just enjoy some delicious plant-based cuisine, and see how you feel. Every vegan meal is better for you and better for the planet, so if you find something that you like, enjoy it.

Three-Nut “Cheese” Quesadillas with Fresh Mango Salsa

Ingredients:

• Nut “Cheese”:
  1/3 cup/40 g macadamia nuts
  1/3 cup/40 g raw cashews
  1/3 cup/40 g slivered/flaked almonds
  1 acidophilus capsule (make sure it´s dairy free)
  1 tbsp cold-press corn oil
  1 tsp freshly squeezed lemon juice
  1/2 tsp salt
• Salsa:
  1 large mango, diced
  1 large jalapeño, chopped
  3 tbsp chopped red onion
  3 tbsp freshly squeezed lime juice
  2 tbsp chopped fresh mint or cilantro/fresh coriander
  1/4 tsp salt
• Others:
  2 scallions/spring onions, chopped
  1/4 cup/7 g cilantro/fresh coriander
  1/2 tsp chili powder
  Eight 6-in/15-cm whole-wheat/wholemeal tortillas

SERVES 4

1. TO MAKE THE NUT “CHEESE”: Put the nuts in a bowl, cover them with cold water, and refrigerate overnight. The next day, drain the nuts, then puree them with 1/2 cup/120 ml fresh water in a blender or food processor. It may take some scraping down and repeating to get it smooth. Add the contents of the acidophilus capsule and puree to mix. Transfer the mixture to a glass or ceramic bowl, cover loosely with plastic wrap/cling film, and let stand at room temperature for 24 hours. It should form some bubbles and smell cheese-like.
2. The next day, stir in the oil, lemon juice, and salt, then refrigerate.
3. TO MAKE THE SALSA: Put the mango in a medium bowl and add the jalapeño, onion, lime juice, mint, and salt. Toss to mix and refrigerate until needed.
4. When the nut “cheese” is cold, mix in the scallions/spring onions, cilantro/fresh coriander, and chili powder. Divide the mixture among four of the tortillas and top them with the remaining tortillas.
5. To cook, preheat a large cast-iron frying pan on high heat. When it is hot, put one quesadilla in the pan, and cook it for about 2 minutes per side, until it is dappled with brown spots and the “cheese” is heated through. Transfer it to a cutting board and slice the quesadilla into six wedges. Repeat with the other quesadillas. Serve hot with the mango salsa.

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Rice, beans, and chili come together to form a one-dish comfort meal

Tacu Tacu is my current food obsession. It drives me crazy as it combines my two favorite carbs (beans and rice) into one chili-laden savory “tamale”. I used to only order it when we went out for Peruvian since my perception was that it was difficult to recreate at home. Wrong! When researching, testing, and writing our cookbook, Knack South American Cooking, this was one of the recipes that was an immediate home run.

Of humble origins in Lima, it was molded and mashed together from leftovers and primarily eaten by the African population. It is savory, earthy Peruvian comfort food hailing from the coastal region. On a plate, its appearance is similar to a gigantic tamale-shaped mound of rice and beans.

Tacu Tacu’s exterior should be toasty and golden, and have a slight crispness to it. The inside should be tender and piquant. Be sure to use day-old rice and beans with their broth. In the absence of broth, use chicken stock to flavor the legumes as they are cooked and mashed. The sofrito, frying, of the shallots and garlic with chili sauce infuse this dish. Focus on technique, like a Spanish tortilla, it is simple but takes patience to master.

Tacu Tacu is served alone or with savory seafood sauces or and served as a side to fried fish, and in a very common version, served a lo pobre, with seared streak, fried egg, and plantain. Other toppings can range from ají de gallina to sauteeed shrimp, seared corvina with sauce or on its own it is delicious. Don’t want to make it at home? Places like La Mar or any bonified Peruvian restaurant will serve this up.  Yield: 4 servings

Ingredients:

1 red onion, finely chopped

2 tablespoons oil

4 cloves garlic, finely minced

2 cups cooked pinto beans

1⁄2 cup water or chicken stock

2 cups cooked white rice

1 tablespoon Peruvian yellow chili paste (ají amarillo)

salt/pepper to taste

Method:

• Caramelize onion in hot oil for 3 minutes. Add garlic and fry 30 seconds. Incor- porate cooked beans with stock; cook 3 minutes.

• Mash beans in pan with a masher to form a paste. Fold in yellow chili paste. In a separate bowl, add rice. Fold mashed beans to rice. Mix until uniform.

• Sautee rice-bean mixture. Add oil to pan. Begin to work mixture into an oval form using a spoon. The sides should be lightly browned.

Tips: Sauté the Beans

• For a quick shortcut, use cooked or canned beans that are creamy, like can- nelini or pinto varieties.

• Let the beans absorb the stock to become very moist and easily mash into a paste.

• Taste the mixture for salt once mashed.

• As you cook, keep the heat on medium-low so that the beans slowly absorb the water and don’t lose liquid to evaporation.

Tips: Form & Flip the Cake

• Slowly pat the mixture into an oval shape. Do not move it immediately; let it brown for a few minutes.

• Carefully flip bean cake using a spatula, or with a quick shaking of the pan to loosen the crust.

• You can also split the mixture and make smaller cakes for individual por- tions or to serve as a side dish.

• Try substituting cooked lentils for the beans.

Green Light:  To avoid headaches with food sticking to pans, purchase nonstick pans that are large enough for whole meals or can be used to make an omelet. A good nonstick pan has a baked-in enamel that makes it hard to chip or scratch. This will greatly reduce the amount of oil used, making it ideal for low-fat cooking. Be sure to discard pans with a chipped coating.

Recipe Variation:  Make a heartier meal with this variation called a lo pobre, or Poor Man’s Tacu Tacu. Follow the recipe below for the Tacu Tacu base. In a skillet, heat 1 tablespoon oil. When hot, add a 1/4-inch-thick steak, seasoned with salt and pepper; sear 2 to 3 minutes per side. Reserve. In the same skillet, add 1 tablespoon oil and 1 egg. Fry egg until egg whites set; season. To serve, place Tacu Tacu on a plate and cover with steak, then egg.

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Coconut milk and fragrant veggies make this one-pot dish a breeze

A traditional Brazilian fish stew common in the northeastern state of Bahia, this dish has its roots steeped in the country’s colonial history. The flavorful, savory recipe combines fresh fish, onions, garlic, tomatoes, cilantro, coconut milk, and chilies and is slowly cooked, traditionally in earthen pots or vessels made of black clay.

The predominant African influence in the cuisine of Bahia comes from the three million slaves brought to Brazil under Portuguese rule starting in the 1500s who left their print on the regional style of food.

Moqueca is a revered dish not only in Bahia, but throughout Brazil. Besides fish, it can be made with crab or shrimp, seafood commonly found on Bahia’s shores. Yield: 4–6 servings

Ingredients

1 1/2 pounds grouper, snapper, or monkfish, cut into bite-sized pieces

Juice of 2 limes

1 teaspoon salt

2 cloves garlic, minced

2 tablespoons vegetable oil

1 large yellow onion, finely chopped

1 red bell pepper, finely chopped

1 green bell pepper, finely chopped

2 tomatoes, thinly sliced

2 1/2 cups coconut milk

2 malagueta peppers, or 1/4 teaspoon cayenne

3 tablespoons dende oil

4-5 green onions, white and green parts, finely chopped

1 bunch cilantro, washed and roughly chopped

Place fish in a plastic bag. Add marinade of lime juice, salt, malagueta pepper[EMC4] , and minced garlic. Marinate 4 hours in refrigerator.

Heat vegetable oil in a large pan. Sauté yellow onions and bell peppers until soft. Add tomatoes ; cook for 5 minutes.

Nest fish among vegetables. Top with some onions, peppers, and tomatoes. Whisk coconut milk with malagueta chili pepper ; pour over fish. Add dende oil and half the green onions and cilantro.

Simmer 15 minutes covered. Remove lid, cook another 20  minutes. Add green onions and cilantro.

Cooking Tips

Prepare Vegetable Base

• Sweat the vegetables rather than brown them. The onions should be transparent and the peppers soft.
• You can slice the peppers and onions instead of chopping them if you prefer.
• Keep the heat on medium to avoid burning the vegetables and to slowly cook them.
• As the vegetables cook, they will render their juices.

Poach Fish Fillets

• Gently place the fish fillets in the pan to avoid breaking.
• Place the fish on top of the soft vegetables and tomatoes to form a protective bed from the heat. Spoon some of vegetable mixture over the top.
• The addition of the coconut milk will poach the fish.
• If you find dende oil too heavy, cut back to 1 or 2 tablespoons for the nutty flavor.

Green Light

Modern health proponents consider coconut milk a miracle food that helps cure and protect our bodies. Additionally, coconut has many electrolytes and nutrients, and it has been proven that its short-chain saturated fat can help the body burn fat. It is also dairy free and an alternative for the lactose intolerant. Coconut can also help relieve rashes, sore throats, and ulcers, and improve the functioning of all major systems.

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White rice is a fundamental component of many South American cuisines, particularly Brazilian and Peruvian. Short-grain white rice is simply steamed until fluffy and served as a side. It is not unusual to see “double carbs” like rice and potatoes, or rice and bean. A large percentage  of the population gets most of its daily calories from wholesome carbs like rice.

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Hi guys,

I want to apologize for my disappearance from the bloggosphere these past two weeks. I have been on the road in Chile with clients and later in Mendoza, Argentina scouting what’s new, and tasting wines, of course. I normally try to stay up to date but I was overwhelmed and honestly, sitting at the feet of the Andes, at some point, I realized how delicious it is to not turn on my laptop. Just feel the sun on my face, the cool breeze, the rustling of cottonwood trees, and hearing birds sing.

So now I am back and in action. Woohoo!

While in Argentina, I remembered how much they l-o-v-e milanesas, breaded, pan fried steaks for lunch or dinner. You can get them at nearly ever market, butcher shop, supermarket, or the best, make them at home. I thought I would share this recipe with you from our new cookbook. Pop open up a juicy Malbec and you have all the fixings for an easy, weeknight dinner. Cheers and see you soon. Les prometo.

Here goes the recipe…

A crisp crust and flavorful coating make these steaks a favorite throughout the region

Milanesa is a wildly popular meat dish throughout South America, particularly in Argentina, Brazil, Chile, Peru, and Uruguay. Beef fillet is breaded with a flavorful coating and pan-fried till golden. It was brought to the continent by central European immigrants and is very similar to the Austrian Wiener schnitzel.

Milanesas can be made with steak, veal, chicken, or even vegetarian with soy. The protein is dipped into eggs and then patted with the bread crumb crust and shallow-fried. Milanesas are often served with mashed potatoes, buttered noodles, or salad as accompaniments and make for quick, healthy lunches.

Particularly in Argentina and Uruguay, milanesas are such staples that you can buy them already made at any neighborhood butcher. Yield: 6 servings

Ingredients

1 pound rump roast, thinly sliced

3 eggs, beaten

1 cup flour

1 cup bread crumbs

1 teaspoon oregano

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/8 teaspoon pepper

1/2–1 cup oil, for frying

Pound the steaks out to desired width, about 1/4 inch.

Place the flour on a plate, the beaten eggs in a shallow bowl, and the bread crumbs on another plate. Combine the bread crumbs with, garlic, salt, and pepper.

To assemble, season steaks with salt and pepper and dredge them in flour. Pass through eggs and cover with bread crumbs, patting so they stick. Shake to remove excess.

Heat oil in skillet and sear on both sides until golden, about 4 minutes.

Cooking Tips

Bread the Steak

• Use fine dried bread crumbs for best results.
• For a healthier option, try whole-wheat bread crumbs.
• Play with the herbs if you like. You can add dried chives, marjoram, basil, or other spices to kick up the flavor.

Pan–Fry the Steak

• Use a large enough pan for 3 or 4 steaks. Be sure it is completely coated with oil.
• Add new oil between batches.
• Keep heat on medium-high to sear but not overcook and dry out the thin meat.
• Serve immediately to maintain crisp texture.

Make it Easy: Milanesas freeze well and are a terrific quick dish to prepare in minutes. Make a large batch and freeze between wax paper sheets. When frozen solid, wrap in aluminum foil and keep up to two months. To cook, simply heat the oil and cook them frozen.

Variation

Neapolitan Style: Dip 4 thinly sliced steak fillets in 2 beaten eggs. Dredge in bread crumbs and shake. Heat 2 tablespoons oil and pan-fry until golden on both sides. Remove from pan. Spoon 2 tablespoons pizza or tomato sauce onto the milanesa and cover with 1/4 cup mozzarella cheese. Sprinkle with oregano and broil for 5 minutes until bubbling.

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Buttery layers and sinful milk caramel create a dynamic duo in the Southern Cone’s favorite sweet treat

A traditional confection found primarily in the Southern Cone (Argentina, Uruguay, and Chile) and Peru, the alfajor arrived in South America by way of the Spanish. Though hailing from the Iberian peninsula, its roots reach back to the Arab culture, which infiltrated Spain many centuries ago.

In South America alfajores are a favorite sweet treat consumed for dessert and as a snack. The fillings and toppings can vary, with the base recipe being two cookies sandwiching a generous spoonful of milk caramel. Inside, they may include marzipan, jams, and chocolate in addition to the caramel. On the top, sifted powdered sugar, chocolate coating, grated coconut, and even meringue are options.

Easy and fun to make, these cookies can be frozen to enjoy at any time. Yield: 2 dozen

Ingredients

1/2 cup butter, at room temperature

3/4 cup sugar

2 teaspoons vanilla

1 whole egg

1 egg yolk

1 cup flour

1 teaspoons baking powder

1 cup cornstarch

1 1/2 cups dulce de leche

1 cup grated coconut

In a bowl, beat butter and sugar until creamy; incorporate vanilla, egg, and egg yolk. Add flour, baking powder, and cornstarch in batches. Let dough rest at least 5 hours.

Roll dough to 1/4 inch thickness and stamp out 2-inch-rounds. Bake at 350ºF on greased tray until golden. Let cool.

Evenly spread 1 tablespoon caramel on a cookie. Top with another cookie. Press gently to join. Use your index finger to spread caramel on edges. Press sides in grated coconut.

Cooking Tips

Make Cookie Dough

• Use a standing mixer or a bowl and a wooden spoon to make the dough.
• Jog the machine to slowly incorporate the ingredients.
• If the dough is slightly sticky, add a little more flour, by the 1/4 cup, until it is soft and elastic.
• Let dough rest refrigerated, wrapped with plastic.

Fill with Dulce de Leche

• Use a knife to evenly spread the milk caramel. Leave a little room around the edges to press down.
• Press firmly to spread the caramel evenly.
• Instead of grated coconut, you can cover the cookies with melted dark or milk chocolate. Let cool on a tray.
• Freeze the alfajores for up to a month.

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Milk caramel is consumed throughout South America. IThe basic recipe consists of milk boiled down with sugar to create a creamy, sweet paste. Many cakes, cookies, and desserts incorporate the caramel. In Argentina and Uruguay, it is known as dulce de leche and aromatized with vanilla. Chileans consume manjar, varying from a tan color and thin consistency to traditional white vain the south. Order Dulce de leche online or at well-stocked grocers.

Variation

Dark Chocolate Covered Alfajores: Beat 1/2 cup butter, 3/4 cup sugar until creamy; incorporate 2 teaspoons vanilla, 1 whole egg, and 1 egg yolk. Add 1 cup flour and 1 cup cornstarch. Knead until smooth; rest overnight. Roll cookies to 1/4 inch thick; stamp out 2-inch rounds. Bake at 350ºF on greased tray until golden; cool.  Spread 1 tablespoon caramel on cookie, top with another. Press gently to join. In a bain-marie, melt 1/2 pound dark chocolate. Place cookies on a wire rack cover with chocolate. Let cool.

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Sweet peas are a garden-fresh addition to juicy free-range chicken

Sweet peas in the springtime are a delectable treat. Shucked fresh, they bring vibrancy to a dish. Chilean cooks inherited this traditional recipe from Galicia in the north of Spain, marrying a tender young chicken with white wine, tomatoes, and peas.

For best results, buy a free-range chicken no larger than 3 pounds and brine it for several hours. Fresh peas also make a huge difference versus the frozen variety. Fresh peas should be round, tiny, and able to be eaten raw, with a delicious sweet aftertaste.

Serve this recipe with a side of steamed white rice, or for a heartier meal, incorporate two peeled and cubed potatoes in the braising. Yield: 4–6 servings

Ingredients:

2 tablespoons oil

1 3-pound chicken, cut into 8 pieces

1 teaspoon salt

1 onion, chopped

3 cloves garlic, minced

1/2 red bell pepper, finely chopped

2 teaspoons paprika

2 teaspoons red wine vinegar

1 can chopped tomatoes

1 cup sweet peas, fresh or frozen

1 cup fresh Roma tomatoes, chopped

Black pepper, to taste

2 tablespoons minced chives, for garnish

In a deep pan, heat oil. Sprinkle chicken with 1/2 teaspoon salt  and brown evenly on all sides. Remove and reserve. In same pan, sauté onion, garlic, and red bell pepper until onion is transparent. Add paprika, red wine vinegar, canned tomatoes, and rest of salt; return chicken. Braise on low for 25 minutes. Add peas, Roma tomatoes, and black pepper; cook another 10 minutes. Garnish with chives, and serve with white rice.

Cooking Tips

Slowly Cook Chicken

• Use chicken thighs and legs rather than breasts. They have more fat and connective tissue, which makes them juicier and more succulent with this technique.
• Using a little wine as the braising liquid actually helps to tenderize the meat as it cooks.
• Cook on a medium-low setting rather than boiling. This gentle cooking will yield tender meat.
• Top the pan with a lid to seal in moisture and aid the cooking process.

Add the Peas

• Fresh peas should be soft. Mushy or hard peas can be the sign of unripe or rotten vegetables.
• Only cook the peas for a couple minutes. Overcooking them will make them bland and less sweet.
• If using frozen peas, add to the pot frozen. Do not defrost.

Make It Easy

For a quick, wholesome meal during the week, braised chicken dishes can easily be frozen and thawed. Once prepared, let the food thoroughly cool. Place cooled chicken in resealable plastic bags. Press to remove the air from the bag and seal. Lay the bag flat in the freezer to occupy less space. To defrost, leave in the refrigerator overnight or in cool water until thawed.

Recipe Variation

“Drowned” Chicken: Brown 8 pieces of chicken in. 3 tablespoons  oil; reserve. Add 1 sliced red onion, 2 sliced carrots, 1 clove minced garlic, 2 teaspoons paprika, 1 teaspoon oregano, and 1 teaspoon black pepper; cook 7 minutes. Return chicken; add 1 cup water, 1/2 cup white wine, 1 tablespoon white wine vinegar, 2 tablespoons minced parsley, 1 sprig thyme, and 1/2 teaspoon salt. Cook 20 minutes. Add 3 cups cubed potatoes; cook until tender. Dissolve 1 teaspoon cornstarch in 1 tablespoon water; stir into sauce.

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Make this delicious ancestral soup part of your healthy recipe repertoire

One of Peru’s most emblematic dishes, this homey chowder is a flavorful main course in any season. Its roots are steeped in the southern city of Arequipa, where fresh shrimp are gathered from the Majes and Ocoña Rivers and crustaceans feed on algae.

The dish goes back to Incan times and is characteristic of the cooking in this part of the country, known for its love of chilies and spices. This rustic soup’s flavor explodes because of its seasoning with chili pastes and a rich shrimp stock, tamed by the creaminess of the potatoes and evaporated milk.

There are numerous variations of the base recipe, ranging from adding pieces of corn cobs and huacatay leaves (a wild Andean mint) to fava beans and tomato paste. However, the base of shrimp, chili, stock, and dairy never changes. Be sure to use meaty shrimp for the best flavor and yellow potatoes if available. The chili pastes can be found at Latin grocers or ordered online. Yield: 4 servings

Ingredients

2 pounds cleaned raw shrimp, shells reserved

6 cups water

2 tablespoons olive oil

1 large onion, finely chopped

1 garlic clove, thinly sliced

1 tablespoon panca chili paste (substitute: tomato paste)

1 teaspoon yellow chili paste

1 cup fresh or frozen, peas

1 pound potatoes, peeled and cut into 1-inch cubes

1 tablespoon sea salt

1 cup evaporated milk

1 teaspoon oregano

2 eggs, lightly beaten

1/2 cup crumbled queso fresco, or farmer’s cheese, for garnish

1 tablespoon cilantro, for garnish

Cover shells with water in saucepan. Bring to boil; Simmer 15 minutes. Puree shells with cooking liquid; strain. Reserve 4 cups.

Heat oil in large pot over medium heat. Add onion and garlic; stir 2 minutes. Incorporate chili pastes. Reduce heat; stir until onion softens. Add shrimp stock to mixture; simmer. Cook peas, potato chunks, till tender. Add salt.

Stir in milk, oregano, and shrimp over low heat,5 minutes. In a slow stream, add eggs to form ribbons. Garnish with queso fresco and cilantro; serve.

Cooking Tips

Make Shrimp Stock

• Let liquid thoroughly cool before blending. The steam can cause the top of the blender to explode.
• Strain mixture through a fine-mesh strainer into a bowl; solids can be discarded.
• Measure enough stock for 4 cups. If needed, add water to reach 4 cups.
• Panca chili paste gives richness to stock. If unavailable, substitute tomato paste and a pinch of cayenne pepper.

Add Milk and Eggs

• Once you add the evaporated milk, keep the heat on low to avoid scalding.
• Add eggs in a steady stream. Do not break them directly into the pot.
• To make shreds, rapidly stir the egg clockwise for 1 minute. To form ribbons, gently stir clockwise for 1 minute.
• Turn off the heat once the eggs have been added to avoid overcooking or curdling.

Zoom

Evaporated milk is made by putting milk under a vacuum and removing half its water content. It is then sterilized, homogenized, and sealed in cans. Evaporated milk is used primarily in cooking to impart creaminess and richness. Often used in areas where refrigeration and fresh milk are unavailable, its shelf life can extend up to a couple years. Once opened, it has the same duration as fresh milk.

Variation

Crab and Yucca Soup: Poach 4 whole crabs in 1 gallon salted water with 1 chopped onion, 1 chopped leek, and 1 chopped celery stalk for 15 minutes. Strain; reserve crab stock. Clean crabs; save claws and meat. Cook 1 pound yucca in salted water; drain and reserve. In a pot, heat 2 tablespoons olive oil and sauté 1 chopped onion, 1/2 teaspoon minced garlic, and 1 teaspoon yellow chili paste; add 4 cups crab stock. When simmering, add crabmeat, 1 tablespoon huacatay (or basil) leaves, 1/2 cup evaporated milk, and yucca; cook on low for 5 minutes. Serve with 1 tablespoon minced chives for garnish.

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I am super excited to announce to you all that our first print cookbook is officially out in the US market. On South American cooking, of course!

This project humbly came, unexpectedly, to me and my husband Francisco (the photographer) a little over a year ago. To be honest, it is a total thrill to see all those hours spent brainstorming, preparing and testing recipes, shooting photos, writing, and editing in their physical, printed form. Woohoo!

The motive behind this book is simple. To spread the culinary gospel on South American cuisine and get YOU cooking these dishes in your OWN kitchen. Can’t travel to South America right now? No problema. With this you can go on a virtual culinary tour of the region at home. The idea is share the region’s diverse flavors and culture with you. And yes, pair it with all the lush wines we love from Chile, Argentina, and Uruguay too.

So here’s the skinny on this book and how to go about getting. If you can’t wait to buy a copy, click this “add to cart” icon to your upper right and go.

Knack South American Cooking is part of the Knack Series, published by Globe Pequot Press. The premise of this entire series is to break cooking down and make it easy. Accessible. Quick, fresh, yet completely doable for modern life. Enter Knack South American Cooking.  This is a visually sumptuious step-by-step guide to recreate the authentic flavors of Peru, Chile, Argentina, Uruguay, and Brazil with 100 recipes and over 350 full-color photos.

What Francisco and I truly sought to bring you, the reader, are these old school tastes…but standardized and cleaned up for an international kitchen. After all, I have spent a combined total of over 12 years in all these countries, and Francisco a lifetime, so as we pulled the classic flavors and dishes we love to share with you guys.

As the author, I’ll show you when to substitute ingredients; how and where to procure the hard-to-find goods. I threw in lots of nutrition tips, cultural anecdotes on the regions and people; cooking “datos” for everything from how to work ahead for a party to freezing if you are in a cooking frenzy one weekend. Francisco beautifully captured each step of the process to make the recipes foolproof along with the typical final presentations.

Over the next 2 months on the Eat Wine Blog, we’ll be sharing excerpts of six recipes from all the represented countries. And if you’re wondering why I didn’t include Bolivia, Paraguay, Colombia, etc. I address this editorial selection in the introduction. There is a reason.

Expand your cooking repertoire, bring some spice into your life, and discover what the natives eat down here in the Southern Cone, Peru, and Brazil, the iconic cuisines of the region.

Need More Juice? Details, Details

Learn:

• How the immigrant and native cultures of South America along with the unique geography have shaped the varied cuisines
• Understand regional foodstuffs and traditions
• Learn how to barbeque the South American way—from building the fire to achieving perfectly grilled meat
• Get a handle on the beloved snack, empanadas, with a whole chapter dedicated to this passion
• Cook through ingredient genres from the plethora of seafood (shellfish and fish) to poultry, beef, and pork
• Master the iconic dishes from Peru, Chile, Argentina, Uruguay, and Brazil like feijoada, Hearty Black Bean stew, or Ají de Gallina, Creamy Yellow Chili Chicken.
• Savor a repertoire of vegetarian dishes with all the corn, grains, rice, and beans dominant in the region
• Chop up some tasty salsas from the original Chimichurri recipe to a huacatay dip made with Peruvian black mint
• Step-by-step information to pump out perfect alfajores (dulce de leche filled cookies), Rustic Chilean Flan, and Braziliana Chocoloate bonbons
• And much, much more!

What you get in the book:

• 100 recipes, spelled out every step of the way
• 250 recipe variations to spice it up
• 350 full-color photos to bring the dishes to life and leave nothing to imagination or lack of understanding. We want you to ace these classic flavors on your first go!
• Countless Tips in the “zoom”, “make it easy”, and “green/red light” sections
• Regional Insights: Each recipe has an introduction where I contextualize the why of the recipe.
• Travel and grocer resources in the index
• And when you click here to order, we’ll also send you my bonus PDF of what regional South American wines pair best with these recipes. Print it out and take it to your favorite wine depot to stock up.

Knack South American Cook comes in paperback with thick, glossy pages and easy spread to keep it on your counter while you work. Our price per copy is just US$19.95 plus US$ 5.00 shipping , or US$24.95 total (continental US only).

It will blow your mind—and tastebuds. I promise. Cheers amigos and thanks in advance for the support!

If you want multiple copies or need shipping to Alaska, Hawaii, Canada, or abroad, contact us directly for updated shipping rates. For larger orders, also write us for wholesale prices. Contact us at info@lizcaskey.com

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