Happy Monday

Posted by Lisa on May 22nd, 2006 — Posted in Activities

Tonight, book club is coming to my house, though, instead of reading a book this time, we are all bringing different chilean dishes. Some of us ordered a great chilean cookbook, Tasting Chile, while other’s are using their own chilean cookbook’s. I decided to make Chicken Braised in Wine and Cumin. Thought you might all like the recipe…

1 chicken (4lbs) cut into 6 or 8 pieces
salt and freshly ground black pepper
2 T extra virgin olive oil
1 medium onion, coarsely chopped
3 medium tomatoes (14 oz), peeled and coarsely chopped
2 carrots, peeled and sliced
2 large cloves garlic, finely chopped
3 bay leaves
3/4 t ground cumin
1 c dry white wine
1/4 c chopped fresh parsley

1. Wash the chicken pieces, and sprinkle salt and pepper on both sides
2. Heat the oil in a large pot over medium heat. When the oil is hot but not smoking, add the chicken pieces. Lightly brown the chicken on both sides and set the pieces aside. You may have to do this in batches.
3.Add the onion to the pot and saute until translucent. Remove any excess fat from the pot.
4. Return the chicken to the pot, along with the tomatoes, carrots, garlic, bay leaves, and cumin. Cover reduce heat to medium low and continue cooking. After 10 min, add the wine. Continue to cook covered, for about 30 min over med low heat, or until the chicken is cooke and the carrots are tender. Stir frequently.
5. When the chicken is cooked, mix in the parsley. Add salt and pepper to taste.

The other recipe I’m making is from Leonor. It’s in spanish, so you all can practice your tanslating 🙂 It’s a dessert, similar to flan (I think)

Postre Juan Manuel

1 tarro de leche condensada (1 can of condensed milk)
1 litre de leche ( 1 L of milk)
5 huevos (eggs)
1 cucharada de miacena (1 T cornstarch)
3/4 tazas de azucar granulada (3/4 c granulated sugar)
2 cucharaditas de extracto de vainilla (2 t vanilla extract)

En un bol, bata los huevos clara y yema juntas, agregue el azucar, la vainilla, la leche condensada alternado con la leche liquida. (IN bowl, whisk together eggs. Add sugar, vanilla, and alternate between adding condensed milk and regular milk)

Diuelva la maicen en un poco de leche y anadala a la preparacion (dissolve the cornstarch in a small amount of milk and add to the egg mixture)

Acarmele un molde o lanera y vierta la preparacion (Over med heat carmelize some sugar in pyrex 9×13 dish until it forms a light brown liquid, and then cover the bottom of the dish with liquid, I used about 1/2 c granulated sugar, once that’s finished and pan is covered, pour egg mixture over carmel)

Cocine a banomaria durante 30 minutos (cook at 350 for 30 min)

Deje enfriar y desmolde (cool, then put in fridge until sets)

Hopefully my translation is right, and the dessert will be delish!! Enjoy the recipes!!

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