The social network that celebrates Latin food
By Liz Caskey, cookbook author, wine expert and author of Eat Wine
Make Shrimp Stock
* Let liquid thoroughly cool before blending. The steam can cause the top of the blender to explode.
* Strain mixture through a fine-mesh strainer into a bowl; solids can be discarded.
* Measure enough stock for 4 cups. If needed, add water to reach 4 cups.
* Panca chili paste gives richness to stock. If unavailable, substitute tomato paste and a pinch of cayenne pepper.
Add Milk and Eggs
* Once you add the evaporated milk, keep the heat on low to avoid scalding.
* Add eggs in a steady stream. Do not break them directly into the pot.
* To make shreds, rapidly stir the egg clockwise for 1 minute. To form ribbons, gently stir clockwise for 1 minute.
* Turn off the heat once the eggs have been added to avoid overcooking or curdling.
Note: Evaporated milk is made by putting milk under a vacuum and removing half its water content. It is then sterilized, homogenized, and sealed in cans. Evaporated milk is used primarily in cooking to impart creaminess and richness. Often used in areas where refrigeration and fresh milk are unavailable, its shelf life can extend up to a couple years. Once opened, it has the same duration as fresh milk.
Crab and Yuca Soup: Poach 4 whole crabs in 1 gallon salted water with 1 chopped onion, 1 chopped leek, and 1 chopped celery stalk for 15 minutes. Strain; reserve crab stock. Clean crabs; save claws and meat. Cook 1 pound yucca in salted water; drain and reserve. In a pot, heat 2 tablespoons olive oil and sauté 1 chopped onion, ½ teaspoon minced garlic, and 1 teaspoon yellow chili paste; add 4 cups crab stock. When simmering, add crabmeat, 1 tablespoon huacatay (or basil) leaves, ½ cup evaporated milk, and yuca; cook on low for 5 minutes. Serve with 1 tablespoon minced chives for garnish.
Editor’s note: This recipe is from Liz’s book Knack South American Cooking, by Globe Pequot Press. To learn more about Liz’s culinary and wine tours in Chile, Argentina and Uruguay, visit Caskey Culinary & Wine Experiences at www.lizcaskey.com.