June 28, 2010

6/28: Netherlands v Slovakia, Brazil v Chile

Feeling as though I've exhausted the existing selection of traditional Slovak dishes that appeal to me, I'm happy to bid fairwell to the team as we proceed into the next round. Chile, on the other hand, is a country I wish I'd spent more time on. I recommend the recipes at Canela Kitchen, which posts straight from the source in Santiago, Chile. Her recipes include a variety of empanadas and puddings, which come in endless creative flavors in Chile such as corn and prawn, and are listed in both English and Spanish. We're posting two Chilean recipes today to bid adieu and cannot encourage you enough to take this opportunity to enjoy an awesome Carmenere.
Slovaks are shocked when they arrive in the US to find people pouring syrup and whipped cream on their French Toast - they eat it salty! Dutch Uitsmijter is a hearty open-faced sandwich of ham, eggs and cheese, often served for breakfast. Uitsmijter' means 'bouncer' in Dutch, telling the story of a late night snack served just before getting kicked out of the bar. I can think of few foods more perfect for a World Cup match.
If they aren't already serving it on French Toast, they certainly will be now. 
I sincerely doubt we'll ever see the Dutch slathering a cilantro salsa upon their Uitsmijters, but for those of us in places like Texas where breakfast doesn't count if it's not served with salsa, a traditional Chilean Pebre ties this dish together perfectly. Similar but in many ways superior to pico de gallo, pebre is served on everything from grilled meat to sandwiches.  If you cannot find aji chiles, a jalepeno will do, but firey flavors are not characteristic of Chilean cuisine. 
Uitsmijter on Chlieb vo vajci (Dutch sandwich on Slovak French Toast)
Whisk 3 eggs (vajcia), salt liberally, and coat bread (chlieb) in the egg (typically, rye bread is used) then fry on a hot greased pan.
For the Uitsmijter:
Top the Chileb slices with ham and Gouda. Fry 2 eggs, sunny side up, then top the bread. Add Pebre to taste.

Chilean Pebre
1 onion chopped finely
1  green ají chopped
1 tablespoon of oil
1 tablespoon of cilantro chopped
1 tablespoon of lemon juice
Combine in a food processor - consistency should be chunky.
Chile v Brazil
An elegant red wine meringue traditionally served with crema inglesa, or clotted cream, this is the equivalent of a Chilean zabaglione. Brazilians are also fond of meringue and use it in almost every popular dessert from banana pie to the layered pavê desserts
They also prepare a red wine pudding called Sagu de vinho whose flavors may be reminiscent in this turron, although certainly not the textures. Taking inspiration from the Italian pairing of zabaglione and fruit, we pair the Turrón with the national dessert of Brazil- a simple yet heavenly passion fruit mouse. The combination of egg whites and condensed milk-based desserts calls on two cultural legacies that characterize modern Latin American cuisine - the legacy of the monks and the Nestlé market penetration that brought its canned milks to the South before fresh milk become widely distributed. Today, Brazilians still call Nestlé the "Leite Moça" or milkmaid.
Turrón de vino con Mousse de Maracujá
Prepare the Mousse:
1 C creme de leite (Brazilian evaporated milk) or cream
1 C sweetened-condensed milk
1/2 C frozen passion fruit or juice if you cannot find the pulp
(optional) one fresh passion fruit
Pureé in a blender until fluffy then chill for a few hours.

Prepare the Turrón:
1/2 C Chilean red merlot or cabernet
3/4 C sugar
3 egg whites
1 cinnamon stick
pinch of salt
In a pot heat the red wine with the cinnamon stick and sugar ~8 minutes until a heavy syrup. Remove cinnamon.
Beat egg whites with pinch of salt until soft peaks, then slowly drizzle in the wine syrup while beating the whites until meringue is cool.
To serve: Divide the chilled mousse into glasses and top with a dollop of turrón.

HEY! We've seen that cuisine before! Cook the foods of today's competing countries using our other recipes: Enjoy a Danish/Dutch Stampot of Burning Love along with Slovak goulash and bryndzové halušky. Slovakia's Bublanina is a clear winner, though we doubt they'll prove so successful in the game as opposed to the kitchen.

Brazil has dominated our menus when compared to Chile, as it will likely dominate the game. It would be difficult for anything to stand up to Feijoada and Caipirinhas

although the Chilean seafood included in our Paella provides ample competition.

Prefer to eat out instead? Our Dining Guide tells you where and why.

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