Thursday, January 13, 2005


Chilean Corn and Onions

There is a traditional Chilean dish named pastel de choclo which is a corn and meat pie. While I did not get to sample that in its entirety, I did sample the corn part at our friends Jose and Anita's home, and would love to share the recipe. It was so delicious as a side dish served with roast beef and pork loin. Since the seasons are opposite in South America (it is the middle of summer there…my tan is outrageous.) this dish would be best served in July when corn is fresh, but frozen works just as well.

2 large brown onions, minced
3 tablespoons corn oil
3 cups fresh or frozen corn kernels
½ cup whole milk
¼ teaspoon ground cumin
salt and pepper to taste
finely minced basil leaves

In sauté pan over medium high heat, cook the onion in the corn oil until soft and slightly browned. In a blender or food processor puree the onion and corn with the milk and cumin until smooth. Add salt and pepper and serve with basil.

During my trip to Barriloche in the Patagonia region of Argentina, we stayed at

the incredible Llao Llao Hotel, where my grandparents had stayed some 36 years prior.

We had a fantastic luncheon of local foods, including wild boar, venison prosciutto,
locally caught and cured salmon and trout (the area has hundreds of lakes and the
fish is incredible) smoked cheese and smoked trout mousse. The other pictures are a
Mediterranean Salad, Patagonian Lamb on Crispy Mushrooms with Buchon Potato
and Thyme and Bean Sauce (Cordero Patagonica en crocante de champignones a la
Provezal, con papas bouchon en salsa de tomillos y habas) and an delicious mixed
berry mousse.

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