. Wine Magazine .
Ingredients (Serves 2) 40 g goat cheese 40 g Gruyere cheese 40 g blue cheese 40 g brie cheese 40 g quince paste 100 g assorted dried fruits Preparation This cheese board is ideal with sweet late harvest wine. Arrange all of the ingredients on a plate or board. Garnish with watercress and edible flowers [...]
Riesling, with its characteristic versatility and complex aromas, it is simply excellent to match with many different recipes. Chefs and sommeliers say it is one of the most food friendly wine varieties. By Ania Smolec (@asmolec_vct).
With ricotta-basil with cornmeal buñuelos and chimichurri salsa. This recipe’s ideal paring is Casillero del Diablo Merlot.
Peruvian cuisine captures precisely the tradition and diversity of the country. It varies with the regions and ethnic influences. Since the nineteenth century it is called the cuisine of the four continents. By Ania Smolec (@asmolec_vct).
After the phylloxera plague in the late 19th century, when the epidemic destroyed most of the vineyards for wine grapes in Europe, especially in France, wine world did not hear about Carmenere for many decades. Before that, Carmenere was one of the classic varieties of the Bordeaux blend. And absolutely nobody ever thought that this old variety could be found in Chile.
Chardonnay is one of the most cultivated white varieties in the world. The strain comes from France. It’s one of the main varieties in Champagne and in Burgundy. You can find it planted almost everywhere in the wine world in many different styles. Por Ania Smolec (@asmolec_vct).
Malbec comes from the southern France, where the variety names used to be “black wine from Cahors”. Malbec was popular there before the phylloxera, and in the middle of XIX century came to South America. Today Malbec is widely cultivated in Argentina, but also adapted to Chilean conditions. By Ania Smolec (@asmolec_vct)
Whenever you want to bring out the touch of summer on your table, Gran Reserva Serie Riberas Sauvignon Blanc is the wine for you. By Ania Smolec (@asmolec_vct).
Casillero del Diablo Pinot Grigio 2013 has very characteristic aromas for the variety. In its fresh bouquet you can find: green apple, pear, nectarine, citrus. In the mouth this Pinot Grigio is soft, round and crispy and also full of fruit flavors. It is a medium bodied wine. This versatile wine pairs with several summer dishes.
By Ania Smolec (@asmolec_vct)
Approaching Halloween reminds us about various recipes and products which by their appearance or texture can be described as terrifying, such as crispy-fried spiders eaten in Cambodia, Mexican ant egg tacos, Chinese century eggs prepared for weeks or months, or Sardinian Maggot cheese with the insects inside.
Ingredients (6 servings) Filling: 1 (3-pound) chicken, rinsed, patted dry, and cut into 8 serving pieces 1 celery rib, 3 parsley sprigs, and 3 oregano sprigs tied together with kitchen string 3 tablespoon vegetable oil 3 cups finely chopped onions (about 4 large onions) 1 ½ pounds ground beef 3 cloves garlic, finely minced 1 [...]
Ingredients (Makes 16 empanadas) Meat and onion filling (pino): 3 tablespoons vegetable oil 6 cups finely chopped onions (about 4 large) 2 cloves garlic, finely minced 1 tablespoons sweet paprika 2 ½ teaspoon ground cumin 2 ½ teaspoon dried oregano ½ teaspoon cayenne pepper, or to taste ¾ pound beef for stewing, cut into ¼-inch [...]
What makes a great hamburger? First you bought juicy, delicious beef. Then you invited your friends, third is your grill. And finally all the side condiments and garnishes which you like: homemade bread, fine mustard, pickle cucumbers, sweet onion…
Winter time in Chile is a Squash time! The creamy soup made from that vegetable or traditional sopaipillas are the basic menu for cold Chilean days.
Ostrich loin crusted with pepper and Cabernet Sauce with red fruits from the native forest in South America
By Ruth Van Waerebeek (Serves 4) Ingredients: 2 tbsp olive oil 4 (180 g each) 2cm thick ostrich medallions or 4 duck breasts. 1 tbsp mix of black, white and pink pepper, coarsely ground. Salt. 3 tbsp butter ¼ cup onion, finely chopped. ¼ cup carrot, finely chopped. ¼ cup celery, finely chopped. 1 tbsp [...]
1 kilo of clean squid rings, fresh or frozen 1 cup of dehydrated tomatoes 1/2 cup of green olives 200 gr of grated bread 1 clove of garlic 1 spoonful of red chili sauce 1/2 cup of olive oil 1/2 tea-spoonful of coriander seeds 1 spoonful of oregano Salt and recently-ground pepper Oil for frying [...]
The sea urchin is a classic luxury of these latitudes. It belongs to the starfish family, the echinodermata, and has five cavities in which are inserted the sea urchin flesh, more commonly called “sea urchin tongues”. They should be eaten very fresh, better still if recently extracted from their shell as contact with oxygen oxidizes [...]
The “reineta” fish is found throughout the whole coast of Chile making it one of the most accessible in the country. Because of its delicate and attractive white flesh and its almost sweet taste, the best preparation of fresh reineta is in cebiche. This recipe can also be followed using other firm-bodied fish like sierra (sawfish) [...]
6 people 1 fillet of salmon of 1 kilo 1 lemon (its juice) Salt For the crunchy coating: 4 to 5 strips of white sliced bread without crust 1 sprig of parsley 3 spoonfuls of oregano 2 spoonfuls of butter 2 spoonfuls of ciboulette 1 tea-spoonful of dill leaves 2 spoonfuls of chopped red [...]
This is a very traditional dish and can be prepared with many different shellfish. 6 people 250 gr of Chilean prawn tails 400 gr of filleted and skinned salmon cut into small cubes 2 cloves of garlic, finely chopped and peeled 1 dry “cacho de cabra” chili without seeds and cut in thin rings 5 [...]