Aji de gallina or chicken in a spicy sauce, a peruvian recipe

I love aji de gallina (in the picture on the right side of the rice), is a rich, creamy and full of flavor dish. I dare uninitiated guests with this classic Peruvian dish and generally everyone likes it. Living in Chile is something easy to find on many restaurants and as it is comfort food you can find many different recipes with slightly different ingredients.

Aji de gallina
for 6 persons
Ingredients:

• 6 half chicken breasts or 3 whole chicken breasts
• 8 slices of whit bread without crust
• 1 cup chicken broth, you can use the one left after cooking the chicken
• 2 large onions, diced and sauteed
• 1 cup evaporated milk
• 2 tablespoons cream cheese
• 2/3 cup of walnuts
• 1/2 teaspoon turmeric
• 1/2 green chili (thai) or jalapeno, seeded
• 1/3 cup Parmesan cheese
• salt and pepper

 Directions:

1. The day before, cook the chicken in cold water with salt, pepper and celery or parsley for 25 minutes. Cool and saved about 2 cups of broth. When chicken is cool sheared into small pieces of 3x1 cm or 1". Saute the onions in the pan with 1 teaspoon oil, no salt.
2. In the blender put bread, chicken broth, turmeric, cream cheese, Parmesan cheese, evaporated milk, sauteed onions, walnuts, green chili, salt and pepper. Blend until a creamy, taste and adjust salt and pepper. Transfer the sauce to a pot.
3. Mix the chicken with the sauce and heat, adjust the consistency of the sauce with evaporated milk or leftover chicken broth, it should be like a thick chili. Serve.

Recipe adapted from Peruvian cookbook by Emilio Peschiera and my mother in law recipe.

Chilean empanadas de pino

Empanadas is one of the dishes that they exist in all Central and South America, there is versions fried and baked, and the filling are endless. This are the more traditional in Chile, a lot of families they have empanadas for lunch every Sunday. I learned to make mines with my grandmother a long, long time and always try to make them at least once a year.
They are easier to do if the pino (ground meat filling) is made the day before. Once baked they keep really well for 2-3 days on the fridge.

Chilean  empanadas de pino
For 20 empanadas 
Ingredients:For pino,

• 1 kilo or 2 pounds of ground beef
• 1 cup beef broth
• 3 large or 4 medium onions chopped into small cubes
• 2 tablespoons all purpose flour
• 2 tablespoons red pepper or paprika or merken (chilean smoked chili)
• 1/2 teaspoon ground cumin
• salt and pepper
• 4 tablespoons oil

Optional,

• 20 black olives
• 40 raisins
• 4 hard boiled eggs

For the dough,

• 1 cup milk
• 1 cup warm water
• 1 tablespoon salt
• 1 kilo or 2 pounds of all purpose flour
• 4 egg yolks
• 180 grams/ 6,5 oz of warm melted shortening

Directions:

1. For the pino, tried to always do it the day before. On large saucepan heat the oil and fry the meat until lightly browned, about 8 minutes, add the paprika, salt, pepper and cumin, saute a few minutes. Add the broth and simmer 30 minutes over low heat. Add the onion and mixed well and cook over medium heat until onion is tender, about 30 minutes. Add the flour and stir well and adjust seasoning if necessary, cook 2 more minutes. Cool and refrigerate.
2. For the dough, make a brine with the milk, water and salt, stir to dissolve the salt completely. In a large bowl or on a stand mixer with the paddle attachment mix the flour and egg yolks, mix for a minute to incorporated. Add the melted shortening and work a little more, at this point you will see only crumbs. To form the dough star adding the brine with the mixer running on low speed until the dough is soft and flexible. If you need more moisture keep adding water. Separate dough into 20 portions and cover with a moist cloth. Work each piece individually, rolling until thin, cut in a circle about 7" and fill with 2 tablespoons of pino, a quarter of hard boiled egg, olives and raisins if desired. Close smearing the edge, press firmly and make the folds. Brush with an egg wash before baking.,
3. Preheated the oven to 350 F or 180 C. Bake for 30-35 minutes until golden.
4. Serve hot. To reheat, do it in the oven at the same temperature for 15 minutes.

Cornstarch sandwich cookies filled with dulce de leche

I love these cookies and I sincerely believe that this recipe is perfect, I have done it many times and the cookies have a delicate texture that melts in your mouth, not too sweet to complement the dulce de leche and the crunch of the nuts, mhmmm
This recipe is adapted from our family recipe. These cookies keep their shape very well, so others can try cutting them with simple molds.
You can find this cookies in Chile, Peru and Argentina, most people think they were "born" in Peru, probably in a convent and from there when to Chile and Argentina.
 
Cornstarch sandwich cookies filled with dulce de leche
Approximately 35 sandwich
Ingredients:
for the cookies,

• 225 grams/ 8 oz unsalted butter at room temperature
• 1 cup powdered sugar
• 4 egg yolks at room temperature
• 1 teaspoon vanilla extract
• 2 1/2 cup cornstarch
• 1 1/2 cup plain all purpose flour 

to assemble the cookies,

• Powdered sugar for dusting
• Chopped or ground walnuts to cover the edge
• Dulce de leche to fill, I use La Lechera brand sell in a can on Latin markets

Directions:

1. Working with stand mixer with the paddle attachment. Beat softened the butter with the sugar until a creamy white and fluffy, about 3 minutes, add the yolks one at a time, beating to incorporated completely, about 2 minutes. Add the vanilla and mix well. Add all the flour and cornstarch and beat until crumbs are formed, continue working with your hands to form a soft dough. Wrap it with plastic and refrigerate at least 30 minutes or leave the whole night.
2. Preheat oven to 350F or 180C.
3. Divide dough into 2 equal portions. Take one half and rolled over a silpat or a floured counter until it's 1/2 cm or 1/4" thickness, not less because they are very fragile. Cut circles with a cookie cutter (I use a 2 cm/1" diameter) and bake on a baking sheet over silicone paper or Silpat in preheated oven for 13-15 minutes until lightly browned underneath. They can be close together as almost do not grow.
4. Cool completely. Filled with the dulce de leche and also apply a thin layer around the edge, then roll the edges on the ground nuts. Finally sprinkle through a sieve with powdered sugar.
5. Let stand 2 hours before serving, also can be assembled the day before. They last well 3 days in a air tight box at room temperature.

Lucuma meringue cake

This cake is so traditional in Chile, usually is bought at the family favorite bakery, actually I don't remember my mother ever doing it at home, is so easy to come by. But after moving to the USA, I didn't have another option than learning to do it by myself, and soon I was doing this cake for other Chilean families living here, is always welcome with cheers and sweet memories. 
Lucuma is a fruit native from Peru very well balance not to sweet, with a subtle floral flavor and grainy on the tongue, but pleasant. You can do the same cake with raspberry another favorite in my country or if you want a more tropical cake use passion fruit.


Lucuma meringue cake
for 20 people

Ingredients:
for the meringue,

• 6 large egg whites
• 1 cup plus 5 tablespoons of fine granulated sugar
• a pinch of salt

Directions:

1. Draw 4 circles of 20-22 cm/9" in diameter on parchment paper, leaving one ear on each circle, placed the parchment on a 2 baking sheets.
2. Preheat oven to 200F or 100 C.
3. Place egg whites and salt in a large bowl of a stand mixer set with the whipping attachment. Whip at medium speed until the whites form soft peaks and hold when lift (without gliding down). Add the sugar slowly while continuing beating on medium speed, then whip on high speed for 8-10 minutes, until it looks silky and if you rub the meringue between your fingers do not feel any grains of sugar.
4. Spoon the meringue into a piping bag with a round tip of about half inch diameter or a Ziploc bag and cut one end. Fill on the pre-draw circles in a concentric motion starting from the outside in with the meringue. Spread with a knife to level or leave like that.
5. Bake for 1 ½ hours, the discs should feel dry to the touch but do not brown. Allow to cool in the oven. Once cooled wrapped without removing the parchment paper with plastic wrap and stored for up to 2-3 days. The meringue is fragile, treat it gently.

For the lucuma cream,

• 3 cups fresh liquid cream
• 1/2 cup of lucuma powder (available at Amazon or healthy stores)
• 9 tablespoon of granulated sugar

Directions:

1. Use a chilled bowl. Put the cream in the bowl and whip on high speed until it double in volume and form soft peaks. Add the lucuma powder and beat for 1 minute to fully incorporate in high speed.
2. Assemble the cake alternating merengue disc (remember to remove the parchment paper) and lucuma cream, cover with cream all over and decorate with sliced ​​almonds browned in the oven or pan (the classic decoration in Chile) or be creative with the lucuma cream. Storage the cake frozen, remove to the refrigerator 2 hours before serving, serve cold.
3. If you want to do the decoration of the photo must first cover the entire cake with a thin layer of cream especially on the edge. Place the remaining cream in a pastry bag fitted with a star tip (can be open or closed), I use a closed star tip (Ateco # 846) and make the roses starting at center and making 2 concentric circles and a half, fill the small spaces with garlands going in the same direction of roses nearby.

Decoration idea adapted  from I am baker.

Lucuma-dulce de leche Napoleon

 Lucuma is a fruit very popular in Chile and Peru, is originally from Peru. Is always eaten cooked, as is very astringent raw. I grow up eating lucuma ice cream and one of my favorite cakes lucuma-meringue cake. Another favorite ingredients for us in Chile is manjar or dulce de leche as is call in Argentina.
Dulce de leche and lucuma is a very popular paring, neither of the flavors overpowers the other and the creamy texture of the dulce de leche is a nice complement to the grainy texture of the lucuma.
Lucuma powder is available at healthy stores and at Amazon
This Napoleon is quick and easy because I used puff pastry dough.


Lucuma-dulce de leche Napoleon

Ingredients:

• 1/2 package (1 sheet) of puff pastry dough thawed
• 2 cups heavy whipping cream
• 6 tablespoons of granulated sugar 
• 1/3 cup lucuma powder or more as desired
• 1 can of dulce de leche, I use La Lechera brand available at Latin markets

Directions:

1. Preheat oven to temperature specified by the manufacturer of the puff pastry 375F or 190C usually.
2. Place dough on a baking sheet lined with parchment paper or a silpat, and bake according to directions or until golden. Do not pierce or roll the dough before baking. The dough will grow up in the oven (puff). Let it cool completely on wire rack.
3. To make the lucuma cream: Whip the cold cream with a stand mixer on high speed using the whip attachment until is soft peaks, add the lucuma powder and sugar and whip until fully incorporated, taste and add more lucuma powder if desired. Keep refrigerated.
4. To assemble the pastry: cut the dough with a sharp knife (not sawing) separating the dough into 3 layers, it hasn't to be perfect.
5. Place the bottom layer of puff pastry over a plate, then spread a thin layer of dulce de leche, a layer of lucuma cream, the middle layer of puff pastry, another thin layer of dulce de leche, then lucuma cream and the top layer of puff pastry. Flatten slightly with the palm of hand and refrigerate. If desired cover the pastry with a little dulce de leche warmed in the microwave to make it runny. Before serving cut with a sharp serrated knife into squares or rectangles or as desired.
6. Serve.

Recipe inspired by Diana's Dessert

Pasta frola or jam pie

 This pie is the Argentinian version of the Italian crostatta, there is a huge Italian descendant population in Argentina. My mother in law family are from Argentina and we still have family there, is a great country with friendly people, I have been to Mendoza and Buenos Aires, both very touristic cities.
This pie is delicious and great for when we have no desire to cook fillings, traditionally filled with peach jam or quince paste, you can use your favorite, I use cranberries jam and quince jelly mixed. 
The dough should be left to stand for 1 hour in the refrigerator before rolled, to make it easier to handle, it can also be made the day before and take out of the refrigerator about 20 minutes before roll.


Pasta Frola

Ingredients:

• 2 1/3 cup all purpose flour
• 1 teaspoon baking powder
• generous pinch of salt
• 125 grams/ 4 oz of unsalted butter (if using salt, removed the pinch of salt)
• 1/2 cup granulated sugar
• grated lemon, orange or 1 teaspoon vanilla extract
• 1 egg
• 1 egg yolk
• 1 jar of jam (500 grams) any flavor

Directions:

1. In a bowl or plate combine flour, baking powder and salt if you will use. In another big bowl with a fork or in a stand mixer with the paddle attachment cream the butter and sugar until fluffy and pale, about 3 minutes at medium-high speed. Add lemon or orange zest or vanilla extract and incorporate. Add the egg and yolk and mixed until fully incorporated. With the machine at low speed add flour mixture and work until dough is smooth and together. 
2. Make 2 disks: one with 1/3 of the dough and another with about the 2/3 left. Refrigerate for 1 hour both discs. 
3. Preheat oven to 350F or 180C. Flour the counter. Remove the largest disk fromthe fridge and using a rolling pin, roll the dough until you have the proper diameter to cover the pie pan to be used (I use a 23 cm/9" in diameter with removable bottom), cover the bottom and edges of the pan with the dough, dont worry, it doesn't need to be perfect. Pour the jam and cover the dough bottom completily. Roll the remaining disk of dough and cut small strips to make the interlacing. Bake for 30-40 minutes or until the edges are golden brown like the photo. 
4. Serve room temperature, the pie can be stored cover for 2-3 days at room temperature.  

Receta adaptada de Flavia's Flavors

Stuffed tomatoes with salmon/tuna

Tomatoes are cheap and plentiful during the summer in Chile and Argentina. We eat them in salads mainly, but this dish is a classic first course. Is fresh and a colorful, making for a happy star for a meal.
If tomatoes are not in season, use beets, so I do at my house in winter.

Tomatoes stuffed with smoked salmon or tuna
recipe for 4 people

Ingredients:

•      3 medium tomatoes, ripe
•      115 grams/ 4 oz cream cheese philadelphia type at room temperature
•      10 washed and chopped green onions thinly sliced​​, including some of the green part
•      180 grams/ 6 oz of smoked salmon or leftover grilled salmon or a tuna can drained
•      3 tablespoons of pesto or 1/4 cup of fresh herbs chopped
•      basil for garnish, optional

Preparation:

1.       Combine the softened cream cheese, pesto and chopped green onions, mix well, add the rough fully chopped smoked salmon or tuna and mix well. Taste and season with salt and pepper if necessary.
2.      Wash and dry the tomatoes, cut into slices discarding the ends. Place all the slices on a plate or cutting board and sprinkle with a dash of table salt, this is really going to enhance the flavor of tomatoes. Only do one side.
3.      Assemble the stuffed tomatoes on the plate where they will serve beginning with a slice of tomato, then about 2 tablespoons of salmon mixture, continue until having 3 tomato slices per person.
4.      Serve at room temperature and pronto!

One thousand layers cake with dulce de leche

This is a classic Chilean cake, this actual recipe is from my great aunt, she used to bake this cake for my birthday as a present. She usually makes this cake at least a day in advance and it taste great for 3-4 days. 

One thousand layers cake with dulce de leche


Ingredients: 
for the dough,

• 3 cups sifted flour
• 250 grams/ 8 oz unsalted butter, room temperature
• 3 egg yolk, room temperature
• ¾ cup milk
• 1 tablespoon rum or pisco
• 1 pinch of salt

for the filling,

• 3 cups of dulce de leche or caramel (available in Latin supermarkets, I like La Lechera brand sold in cans, usually right next to the condensed milk)
• 2 1/2 cup chopped walnuts
• ¼ cup powdered sugar 

Directions:

1. Combine the flour and salt  in a big bowl. Add butter in chunks, egg yolks, milk and liquor, work to form a dough of medium consistency. Do not work with your hands, use a fork or 2 knives or a stand mixer with the paddle attachment, the important thing is to not use your hands because the body heat will melt the butter and bits of butter remaining in the dough is what gives the crispness to the dough. Wrap in plastic wrap and let stand in the fridge overnight or at least 6 hours.
2. Preheat oven to 350F or 180C.
3. Divide the dough into 14 equal portions. Roll each piece on a floured counter until very thin, using a paring knife cut circles of 9" of diameter, I usually use a cake pan as a guide, pierced the circle of dough with a fork in almost the entire surface and bake for 5-7 minutes until just golden, let cool.
4. Assemble the cake filling in between each layer with dulce de leche, every 3 layers add ground walnuts also, saved 1 cup for decoration purpose. Cover the whole cake with a thin layer of dulce de leche and sprinkle with a mixture of walnuts and powered sugar. 
5. Let it rest well cover in the fridge and serve at room temperature.