Chacarero, an easy steak, green beans, tomato sandwich

Whoever happened to think that green beans belongs in a sandwich deserves our gratitude. Even my husband who is Chilean had forgotten how good is this sandwich and was not excited with this diner, then obviously wanted more. In Chile, is made in marraqueta, but you can replace it with French bread.
This sandwich has no mayonnaise or ketchup, if you like heat you can slice a light green chile, I usually use the thai chile.

Chacarero, an easy steak, green beans, tomato sandwich
for 2 people

Ingredients:

•      1 marraqueta or French bread slices lightly toasted
•      1 sirloin steak tenderized or cube steak
•      green beans
•      tomato
•      butter

Preparation:

1. Wash the green beans, cut the ends, and cut them lengthwise with a knife. Place them in a bowl and add a splash of water and sprinkle of salt, cook in the microwave 6 minutes, taste and cook until tender but still crisp. In my microwave they take 8 minutes. Allow to cool.
2. Add salt and pepper to the meat. In a medium skillet over high heat heat 1 teaspoon oil and cook the steak 1 minute per side. Cut into strips if desired.
3. Cut the tomatoes into slices and season with salt.
4. Cut and smear the bread with butter, place the meat, then tomatoes and chile if using, and finally the green beans. Serve immediately.

Truffle cake, truffle torte

This cake is very popular in Chile, is not your usual pancake, their are very thin layers of cake, much like tradicional European pastries. It is a labor of love, but the taste is amazing.

Truffle cake pancake
for a 24cm or 8' diameter cake, about 30 people

for the ganache,

     450 grams of chopped couverture chocolate, I use one with 60% cocoa, Callebaut brand
     2 1/4 cups of heavy whipping cream cold
      4 tablespoons butter at room temperature

Place the chopped chocolate in a medium bowl.
Place the cream in a small saucepan or in a Pyrex glass, heat over medium heat or microwave until it boils gently and you can see bubbles around the edges. Pour the hot cream over the chopped chocolate and let stand 1 minute. With a spatula or wooden spoon stir, in circles starting from the center out, the mixture to obtain a shiny chocolate cream, this takes some time, it is important to stir gently to keep it shiny, do not beat. Add the butter and stir until completely dissolved with the same gentle and circular movements.
Cool the ganache over the counter, will solidified to have a consistency like mayonnaise, this is the time to use it to fill and decorate.

for pancakes,

     500 grams of flour all purpose
     2 teaspoons of baking powder
     400 grams of granulated sugar
     12 eggs
     375 grams of butter at room temperature

preparation:
Preheat oven to 350F or 180C.
Prepare 15 circles of 24cm-8' diameter of silicone paper, leaving an ear to handle them.
Separate the whites from the yolks. Combine the flour with the baking powder.
In a bowl beat the egg whites until foamy with mixer on high speed, about 3 minutes.
In a bowl working with a mixer cream the butter with the sugar. With the mixer on low speed now start adding the yolks to the butter mixture wait to be incorporated before adding the next egg yolk, in total about 5 minutes. Then add 1/3 of the mixture of flour and baking powder, beat at low speed to incorporate, add half of the egg whites, then the other 1/3 of the flour mixture, the remaining whites and the latest addition to the flour mixture. Beat on low speed until it forms a homogeneous batter.Place 1/2 cup of batter in each prepared paper and spread with a spatula or knife, leaving an even layer, work on top of a half sheet pan.Bake in preheated oven for 10-12 minutes, do not let it brown because they have more tendency to break and stick. Peel the paper of and start filling the cake immediately, putting a thin layer of ganache between each pancake. You will have some 15-16 pancakes.Covered the whole cake in ganache and then put a layer of chocolate glaze.For glaze,Reserve 1/2 cup of ganache in a pyrex jar, heat 10 seconds in the microwave, add 1 tablespoon or honey, mix and drop into the center of the cake, then gently tip over the cake, refrigerate for 5 minutes to solidify.
This cake does not need to be refrigerated, leave it rest the whole night. Enjoy the next day.
For more pictures you can visit my Spanish blog

Honey cake

Here are not very popular, but I grown up eating honey cakes and I love so. This recipe came from a dear friend, is a family recipe, obviously you have to use a honey like because the cake will have that flavor, the other important thing is that grows a lot in the oven, so do not fill the mold beyond half or they overflow.
Honey cake
12 muffins or 1 pound cake


Ingredients:

• 1 cup honey
• 125 grams of butter unsalted
• 2 eggs at room temperature
• 1/2 cup warm milk (20 seconds in the microwave on high)
• 1/2 teaspoon apple cider vinegar or white
• a pinch of salt or 1/4 teaspoon
• 2 1/2 cup sifted all purpose flour
• 1 tablespoon baking powder

Directions:

1. Preheat oven to 180C or 350F.
2. Pour the honey in a glass pyrex bowl add butter and heat in microwave on high for 30 seconds, stir well (for 1 minute), this should melt all the butter and mix with honey, if it is necessary,  heat 20 seconds more.
3. With a mixer, beat eggs on medium speed until frothy, about 2 minutes, add the honey and melted butter, milk, salt and vinegar, beat on low speed until incorporated everything. Sift the flour with baking powder and pour over the batter, beat at medium speed for 1 minute, at first the dough will look lumpy, must beat until it is homogenous and look like a batter. Pour into buttered pan covered with paper or silicone, may use a long cake pan or a round or make 12 cupcakes, just remember not to fill a lot of the molds.
4. Bake 45-50 minutes for large cakes or cupcakes for 25-28 minutes, test with a stick should come out dry. Cool in pan 5-10 minutes, then unmold and let cool completely.
5. You can save it in a bag for up to 3 days or freeze up to 3 months.

Roasted milk with apples

In Chile the dessert based on milk are really popular, I grow up having roasted milk (very similar to flan), rice pudding and semolina pudding.

Roasted milk with apples
for 6 persons
Ingredients:

•      1 can condensed milk
•      3 eggs
•      2 cups milk, I use skim milk which is usually what I have at home
•      1 teaspoon vanilla extract 

For the caramel:

•      1 cup sugar
•      1/2 cup water
•      1 apple, peeled and sliced  

Preparation: 

1. Cook the caramel in a small saucepan, put together the sugar and water over medium heat and bring to boil. Let it boil until it looks medium amber, about 10 minutes, do not left alone it can burn in seconds.
2.  Meanwhile choose a pan that can go in the oven on a bain marie. Peel and chop the apple and put it in a layer at the pan. 
3. Preheat oven to 350F or 180C. Boil water for the bath. 
4. In a bowl with a whisk or in the blender mix the condensed milk, milk, vanilla and eggs. 
5. Once the caramel is ready, pour over the apples, if juices release do not worry. Add the milk mixture and put together the bath. Bake until set and firm and golden on top, about 50-60 minutes. 

1. Let cool, refrigerate and serve.

Stout with condensed milk

It used to be in my country at least, that you were allow to taste and drink some beverage when you were growing up, I remember drinking this when I was 15, I always love it and made it last week to celebrate our country independence day.


Stout with condensed milk
4 people

Ingredients:

•      1 bottle (550 ml) of Stout
•      1/2 cup condensed milk 

Directions:     

1. Put everything on the blender and blend until it well mixed, add more condensed milk to taste if you wish. 
2. Serve immediately with ice if you want.

Seafood casserole with corn

 This recipe is another classic from my country Chile, I lived on the Central Valley where usually is made without corn, but on the South of the country Patagonia is the usual way of doing it. Now I'm a converted because I loved the way the seafood complement the corn and viceversa.

Seafood casserole with corn
8 people

Ingredients:

•      1 onion, peeled, cut into small cubes
•      4 (50 grams) tablespoons butter
•      4 tablespoons vegetable oil
•      1/2 cup all-purpose flour 
•      3 cups seafood broth (I used 1 cup of clam juice and 2 of water)
•      1 cup milk, I used skim
•      1/4 cup white wine
•      salt and pepper, paprika to season
•      200 grams of crab meat
•      1 can of clams
•      1 can of other seafood you like
•      1 cup shrimp without tails, cooked and cleaned
•      500 grams or a bag of frozen corn

Topping,

•      1/3 cup bread crumbs, panko
•      3 slices of cheese 

Directions:

1. In a medium saucepan over medium-high heat melt the butter with the oil, add the finely chopped onion and cook until translucent, stirring occasionally, about 5-8 minutes. Add the flour and stir over medium heat for 2 minutes, add seafood broth and stir all very well and let it cook over medium heat 5 minutes, stirring, you will notice that it thickens, add milk and wine and frozen corn, continue cooking over medium heat until boils and thickens. Taste and season to taste with salt, pepper and paprika.
2. In oven dish make a bed with the crab meat​​, clams and shrimp. Pour over corn sauce when cooked. I like to do so for the shellfish are well distributed and everyone gets all kind of seafood everything.
3. Sprinkle with half the bread crumbs, place the slices of cheese and sprinkle with remaining bread crumbs. Broil in oven until golden. Serve hot.

Recipe inspired by the YA magazine, especial edition on Chilean food 2011.

Dulce de leche mousse

This is such a classic in my country, Chile, they sell it at the supermarket right next to the yogurts, is something that our mothers would send in the lunch box, this a homemade version, delicious.


Dulce de leche mousse
5 cups of mousse,  I did 10 ramekins with 1/2 cup each
Ingredients:

• 1 can evaporated milk chilled all night
• 1 pound of dulce de leche, I used the canned dulce de leche caramel, La Lechera brand available at Latin markets
• 1/2 cup whipping cream
• 1 envelope unflavored gelatin
• 1 cup bittersweet chocolate chopped

Directions:

1. In a large bowl put the evaporated milk and beat with a hand or stand mixer on high speed until thickened, about 4-6 minutes depending on the power of the mixer, volume should increase at least twice.
2. Add the dulce de leche and beat on low speed for 1 minute until fully incorporated, add cream and beat on high speed for 2 minutes. Watch out for splashes.
3. In a bowl put the unflavored gelatin and cover with cold water, stir to wet all the gelatin and let stand for 1 minute, add half a cup of boiling water and stir 1 minute until the gelatin is completely dissolved. Add the dissolved gelatin (can use a strainer if you are not sure) to the mixture and beat for 1 minute.
4. Spoon mixture into individual ramekins and refrigerate for at least 1 hour.
5. Melt the chopped chocolate in microwave for 45 seconds, remove and stir for 1 minute, if not already melted, continue heating in 20 seconds and stir for 1 minutes each time, when this all melted spoon on top of each well ramekin to cover the mouse. Refrigerate 10 minutes and serve.
6. Delicious!

Recipe adapted from Sansabor

Raspberry brown butter financiers

 Today I'm proudly participating with a sweet recipe in Frosting for the cause.

Banana, dulce de leche one thousand layers cake

This a cake at is famous in my hometown, it was everyone favorite, always present on any celebration. Is a modification of the traditional One thousand layers with the addition of whipped cream and a flavor, most of the time it was banana, but you could order it with an almond flavor too. Is a great cake and I made it to celebrate my birthday!


Banana one thousand layers
Ingredients:12-15 servings
For the dough,

•     2 eggs
•     8 egg yolks
•     50 grams soft unsalted butter (if using salted, not add more salt)
•     2 cups sifted flour
•     1/3 teaspoon baking powder
•     Pinch of salt
•     3-5 tablespoon of orange juice

for the filling,

•     500 grams of dulce de leche
•     2 cups whipping or heavy cream
•     2 tablespoons sugar
•     banana or vanilla extract

Directions:

1.     Two days before serving the cake make the dought and bake it. Preheat oven to 180C or 350F. Sift flour with baking powder and salt.
2.     If using a stand mixer, use the paddle attachment, add butter and beat until incorporated into the flour, add 1 egg, beat until incorporated, add another egg and repeat, do the same for each egg yolk, let mixed for 2 minutos to form a dough,  if after adding all the ingredients is still very dry, keep adding the orange juice one tablespoon at the time, keep mixing until a soft and very elastic dough form, knead about 5 minutes more.
3.     If doing by hand: make a volcano with the flour and add to center the butter, eggs and yolks and incorporate, at first I usually work with 2 forks and when everything is more mixed start to knead with my hands, work the dough until smooth and elastic.
4.     Form a ball with the dough wrapped it in  plastic film and let stand at least 1/2 hour in the refrigerator.
5.     Divide dough into 12 equal pieces, generously flour the counter and roll the dough until very thin, cut using a plate about 23 cm (9') in diameter. Repeat with the other pieces. 
6.     Bake on baking sheet for 5-7 minutes until just begin to brown, remove and cool on wire rack.
7.     The next day make the whipped cream: beat the cream until it forms soft waves, add the sugar, beating until sugar dissolves and stiff peaksform. Add the banana extract (I use 2 teaspoons) and stir to incorporate, test and adjust the flavor and sweetness to taste.
8.     The dulce de leche needs to be at room temperature and be lightweight, not like jelly, but as a mayonnaise, add milk or cream to thin it, stirring until incorporated. I add 4 tablespoons of milk.
9.     Fill the first layer with dulce de leche, continue with alternating thin layers with whipped cream, gently pressing each layer to be form a compacted cake.
10.     Top with whipped cream, then I mixed the dulce de leche with the remaining whipped cream to decorate with a star-shaped tip.
11.     I use a transfer cake to decorate the cake up, are easy to use, but should be placed on the day you will serve the cake, I did it the day before and cracked a little.
12.     Leave the cake in the refrigerator overnight, serve.

Iced Coffee Chilean style (Tavelli)

When I lived in Santiago, Tavelli coffee store was a beloved stop for me. I loved having iced coffee during the summer, it is the perfect treat to have before going to the movies or with friends. Since besides the iced coffee included whipped cream and ice cream is a full meal.
Iced coffee is so simple that you need to used the best ingredients to make it, brew an espresso, buy or make a good vanilla ice cream (not diet) and use sugar and heavy cream.

Homemade iced coffee, Chilean style
2 people

Ingredients:

•      2 espressos (1/2 cup)


•      1 1/2 cup cold milk, I use skim


•      2 teaspoons granulated sugar (for milk)


•      vanilla ice cream


•      1 cup whipping or  heavy cream


•      1 tablespoon granulated sugar (for whipped cream)

Directions:

1.      First, make the espresso and mix with cold milk and sugar, stir and taste, if you like it sweeter add more sugar, let it cool.


2.      Remove ice cream from the freezer for easy serving.


3.      Whip the cream by hand or with a hand mixer, when star showing soft peaks about 2 minutes, add a tablespoon of granulated sugar and continue beating until the cream is whipped and hard peaks.


4.      In tall glasses or cups to serve ice cream, serve scope of vanilla ice cream until 1/3 of the glass is fill, add cold milk with coffee almost to the rim of the glass, leaving 1' free and add the whipped cream.


5.      Serve immediately.

Sprinkles salad "salpicón"

 

This salad is a classic Monday dish during the summer in Chile, we used the left over from the Sunday BBQ, we usually grilled NY strip. You can also used the left over potatoes and grilled corn.

Is fresh and colorful, traditionally is all mixed and the veggies look like sprinkles on top of the lettuce.

Sprinkles salad

for 4 people

Ingredients:

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

Directions:

1.      In a bowl place the lettuce as a bed on the bottom, on top place the remaining ingredients with the meat in the center.
2.      Dressing to taste with salt, pepper, lemon and vegetable oil.

Chilean corn pie (pastel de choclos)

Corn pie is a classic during the summer time in Chile. In my family, on January 1st we make corn pie, if living in the country the pie es usually cook on a clay dish inside a wood burning oven, if living in the city a normal oven and a baking dish is enough.
Finally, we ate a perfect corn pie made with frozen corn, I had already tried a couple of times but had never been happy with the taste or texture. In the end I think cornstarch is what works best to thicken the corn and give it a similar texture to the Chilean dish.


Corn pie
for 4-6 persons

for the corn mixture,

• 2 tablespoons butter
• 4 bags of frozen corn or 10 cups or so (I buy sweet corn HEB)
• 1/2 cup whole milk
• 1 tablespoon cornstarch dissolved in 1/4 cup cold milk or water
• 1 bunch basil, about 10 leaves, sweet basil if find
• salt, pepper and merquén or paprika

for the meat,

• 2 tablespoon of vegetable oil
• 1 kilo/2 pounds ground beef
• 1 cup water or beef broth
•  3 onions, diced small
• Merquén or 1 tablespoon chili powder or paprika
• 1/2 teaspoon ground cumin
• salt, pepper
• 2 tablespoons flour

Preparations: 
For the meat, always do it the day before,

1. Heat the oil in a large pot, saute the meat until lightly browned, about 8 minutes, stirring occasionally, add the paprika, salt, pepper and cumin, saute 2 minutes more. 
2.  Add the broth and simmer 30 minutes over low heat.  
3. Add the onion and mixed well and cook over medium heat until the onion is tender, about 30 minutes, stirring occasionally. 
4. Turn off heat and add the flour and stir well, adjust seasoning if necessary. Cool and refrigerate.

For the corn mixture,

1. In a large pot with a thick bottom, I use my cast iron, melt the butter over medium-high heat, add the frozen corn and stir occasionally, about 8 minutes.
2. Add milk, basil, salt, pepper and merquén or paprika and continue to cook stirring occasionally for about 10 minutes longer.  
3. With a hand blender, blend the corn trying to not to go uniform, leave some chunky parts, when happy with the consistency, add the dissolved cornstarch and continue cooking over medium heat 5 minutes, taste and adjust seasoning, it will thicken slightly.

To assemble the pie, 

1. On a clay or baking dish, put one layer of cooked meat, add grilled chicken if you like it too on top of the meat, and raisins. 
2.  Cover with the corn mixture, sprinkle with granulated sugar and bake at 400F or 200C on a preheat oven for 45-60 minutes until bubbling and golden on top. Let stand 10 minutes before serving.

Corn, tomato, and beef sauteed dish (tomatican)

A classic in my home in Chile during the summer, and sometimes in winter also with frozen corn and tomatoes from jar. Served with boiled potatoes or white rice.
Potatoes (pictured) are new potatoes, washed them well and cook in the microwave with a little water, it takes some 5-8 minutes at HIGH, then let stand 5 minutes and crush with a fork.

Corn, tomato and beef sauteed dish
2 persons

Ingredients:

•      1 (200 grams) lean steak, 1/2 inch thick or so, such top sirlion
•      1 onion cut in thin half moons
•      2 raw shelled ear of corn or 1 cup frozen
•      2 medium tomatoes, diced
•      salt, pepper, oil

Directions:

1.      In a medium skillet heat 1 tablespoon oil over medium-high, pat dry with a paper towel and season the steak with salt and pepper, browned the steak on both sides for 2 minutes each side, move to a plate and let cool.
2.      In the same skillet without adding more oil cook the onion, stirring occasionally for 5-8 minutes, until cooked and beginning to brown, add the corn and chopped tomatoes with their juice, cook over medium heat 5 minutes stirring occasionally.
3.      Cut the steak on long pieces and add the meat and the meat juices to the skillet, stir and heat all, taste and adjust the seasoning, serve immediately with boiled potatoes or white rice.

Lucuma ice cream

Probably one of my favorite flavors of ice cream, and now that  the heat is oppressive in Houston I have to do it. I adapted from the recipe for vanilla ice cream from David Lebovitz, who is an authority on ice cream.The lucuma has certain properties that emulsify and theoretically make possible to do raw ice cream without a custard base. This time I went the traditional way that often results in more complex flavored ice cream and nice creaminess.
This ice cream so good, even my picky 6 year old daughter fell in love and declared it the best ice cream she have ever tried.
 
Lucuma Ice Cream 
for 1 liter of ice cream
Ingredients:

•     1 cup (250 ml) milk, I used 1%
•     Pinch of salt
•     3/4 cup granulated sugar (150 grams)
•     2 cups whipping heavy cream
•     1/4 cup powdered lucuma, I buy it from Amazon
•     2 egg yolks
•     1/4 teaspoon vanilla extract
•     2 tablespoons dulce de leche, optional

Preparation:

1.     In a large bowl mix the heavy cream and lucuma powder, stir to incorporate.
2.     In a small saucepan combine sugar, salt and milk, place over medium heat. In another medium bowl place the 2 yolks and whisk for 20 seconds. Stir the milk with a spatula to make sure the sugar is dissolved, when the milk is warm, and the first bubbles form on the edge (do not wait for it boil), begin to mix the milk with the yolks always whisking, do it in a thin trickle, this is done to temper the yolks and not end up with scrambled eggs. When all the milk has been mixed with the yolks, return mixture to the saucepan and cook over medium heat stirring constantly until the custard cover the back of a spoon. Remove from heat immediately.
3.     Stir a few times the mixture of cream and lucuma and start adding the custard while whisking, refrigerated overnight, next day make the ice cream following manufacturer's instructions and add the dulce de leche in the last 3 minutes.

Recipe adapted from Ready for Dessert, by David Lebovitz

Alfajor cake, Argentinian style

This cake is delicious, moist and rich. This recipe is from En guete! Kako's blog.  I did double the recipe suggested by Kako and assemble a cake of 23 cm (9") in diameter, I think it's for 16 people with generous chunks. All that would do differently next time is to coat the cake with a ganache (chocolate cream) instead of solid chocolate because it is quite difficult to cut the chocolate and it breaks.
The alfajores argentinos are very famous and they really deserve it, very popular en Chile also, I really like better doing this cake version is a lot of less work and with stunning results.
 
Alfajor cake
for 16 portions


Ingredients:

• 170 grams/6 oz of unsalted butter at room temperature
• 130 grams/ 4 oz of light brown sugar
• 2 large eggs at room temperature
• 20 grams/1oz of honey
• 340 grams/12 oz of all purpose flour 2 teaspoons vanilla extract
• 4 tablespoons cocoa powder, unsweetened
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/8 teaspoon fine salt

for the filling:

• 1 1/2 can of dulce de leche

for frosting:

• 200 grams semisweet chocolate  (60% cocoa)
• 1 tablespoon vegetable oil

Directions:

1. To make the dough, beat the butter until creamy and pale with the paddle attachment on the stand mixer, add sugar and beat again until creamy, add eggs one at a time, beating until incorporated. Add honey and vanilla, beat until incorporated. Sift flour, cocoa, baking soda and salt and mixed, then add to the previous batter and mix until a dough forms. Cover with plastic wrap and refrigerate for 2 hours.
2. Preheat oven to 350F/180C.
3. Divide dough into 4 portions and make 4 balls. Rolled the dough on top of the sheet of parchment paper, cut using a plate or springform pan (9') as a guide. Repeat with remaining dough pieces.
4. Bake each "cookie" for 5 minutes, the dough will grow slightly in the oven. Remove from the oven and let it cool on top of a rack.
5. Assemble the cake alternating the "cookies" with the dulce de leche. Wrap with plastic wrap and refrigerate overnight.
6. The next day chop the chocolate into small pieces and add the vegetable oil, melted in the microwave, 30 seconds, remove, stir for 1 minute, continue with 15 seconds intervals, stirring in between, until all chocolate is melted. Cover the cake, keep refrigerate and let it get solid (about 2 hours) before serving.

Carrot tortilla

This is such a classic dish in Chile that when I asked my Facebook friends how long have been without eating one? A lot were like why do you ask that? I have one just the other day.
In my house, as my 5 year old daughter is "allergic" to the green bits in meals, I made it very simple and sprinkle with chives to serve, but you can mixed it on the batter. We enjoyed it a lot and brought us many memories. 
The sweetness of the carrot really shines in this dish.

Carrot tortilla
4 people
Ingredients:

• 1 onion (can be 1 / 2 as well) cut into small cubes
• 4 medium carrots, washed, peeled and grated
• 2 eggs
• 2 tablespoons cream or whole milk
• 2 tablespoons vegetable oil
• salt and pepper to taste
• chopped parsley or chives

Directions:

1. Heat over medium-high heat 1 tablespoon of oil in a medium nonstick skillet (9"), add the onion and let sauteed for 5-8 minutes until starting to change color. Combine the grated carrot and the onions on a bowl and stir, mixing well.  
2. In a small bowl mix the eggs with the cream, parsley if desired, salt and pepper, wisk for 30 second with a fork until foamy. 
   
3. Using the same pan, just whip cleaned with a paper towel, heat the other 1 tablespoon oil over medium heat, add the carrot and onion mixture and flatten it so as to cover the entire skillet evenly, adding at once the egg mixture and allow to drain, shaking the pan a little. Cook the tortilla over medium heat for about 15-20 minutes, shaking the skillet occasionally to prevent sticking. When the center is cooked (no longer wet) turn the tortilla, I do it with the help of a plate and let it brown on the other side about 3 minutes more, or finish of with the broiler of your oven. Serve warm or at room temperature, sprinkled with chives if desired.