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Chile

Chilean writer Isabelle Allende says “read Neruda” to see Chile “from the heart.” Poetry alone captures Chile, isolated by the Andes and the Pacific, with desert to the north and Antarctica to the south. In between, the fertile central valley produces apples and grapes for the table and for wine, and the beans, corn, and squashes native to the Americas. Chile is rich and remote almost beyond imagination. Chilean food is simple, and simply seasoned. Breakfast is fresh bread and coffee. Lunch is the big meal of the day, with cazuela (stew) and pastel de choclo, a savory meat and corn pie. Corn and beans are typical, and empanadas are in every small cafe. In the late afternoon, Once (own-say) is time for tea (or something stronger-aquardiente or Pisco) and small sandwiches; Dinner is late and somewhat lighter than lunch. Wine, tomatoes, lemon, artichoke, chestnut, a large tuna, maize, and salt -- is this a recipe for authentic conger chowder? No, all these (and the chowder) are subjects of Pablo Neruda’s poems. To taste Chile, you must read Neruda.

Featured Cook SarahSmile Home Town: Santiago, Santiago Metropolitan Region, Chile Living In: Atlanta, Georgia, USA

About me: I got married on July 28, 2007 in Duck NC, I have four cats named Sonia, Jade,Tony, and Nico. I went to Savannah Collage of Art and Design and my major was in furniture design and photography. I am currently working at the East Cobb YMCA in Marietta GA as a Aquatics Director. All my life I have been a very hands on person and loved working with all types of tools from it being a camera to table saw or a sharp knife. In my spare time I love to bake and cook and design jewelry, I really enjoy to watch people enjoy whatever I make. My favor stores are Williams-Sonoma and Create & Barrel. I LOVE KITCHEN GADGETS! My Profile | Cooks I Like | Reviews | Photos Recipes | Blog Create your own Cook's Profile | MORE Cooks »