tag:blogger.com,1999:blog-3307256105842922116.comments2024-02-22T16:38:33.584-06:00Authentic Brazilian CuisineElisa D. Teixeirahttp://www.blogger.com/profile/16712435379849739808noreply@blogger.comBlogger226125tag:blogger.com,1999:blog-3307256105842922116.post-60672673911305074742017-05-15T15:20:11.982-05:002017-05-15T15:20:11.982-05:00I went to a Brazilian restaurant and had the most ...I went to a Brazilian restaurant and had the most amazing food experience there! my papa is from Jamaica, my mama English and we have our own fusions of food �� I thoroughly enjoyed the Brazilian food and I've been searching for a rice recipe to use! Here in the U.K. most South American rice dishes are named as "dirty rice " which is really a Cajun rice!!! However, I am pleased to have found your blog and will be using some of your help and recipes very soon! ��Thank you so much, Tracey Anonymoushttps://www.blogger.com/profile/07126227267457160599noreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-26602822155083116342016-09-24T22:15:51.852-05:002016-09-24T22:15:51.852-05:00Hi pschang,
You're right - try reducing the a...Hi pschang,<br /><br />You're right - try reducing the amount of milk - you should have a better consistency without compromising the structure of the pão de queijo. Now, I can tell you it's worth buying "sour" manioc starch (povilho azedo) online and trying the authentic recipe - the texture and flavor are SO MUCH better ;)<br />Nossa, escrevi em inglês, nem me dei conta!...Elisa D. Teixeirahttps://www.blogger.com/profile/16712435379849739808noreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-51098216333417024922016-09-24T22:11:31.212-05:002016-09-24T22:11:31.212-05:00Hi Claire,
I'm glad the Olympics in Rio brough...Hi Claire,<br />I'm glad the Olympics in Rio brought you back those tasty memories! I'm certain it was doce de banana - we do doces (compotes) out of many fruits, such as guava, figs, orange peel, etc., and they are all delicious. I don't do a lot of canning, so I can't answer your question about how long doce de banana would last in a jar... But I can tell you any compote / jam / preserve with a 50% or more ratio of sugar will last for a very long time if stored in a cool, dry, and dark place ;)Elisa D. Teixeirahttps://www.blogger.com/profile/16712435379849739808noreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-45019637665797319442016-09-23T15:42:44.312-05:002016-09-23T15:42:44.312-05:00Oi Elisa, eu fiz com o Tapioca Starch que e' f...Oi Elisa, eu fiz com o Tapioca Starch que e' facil de encontrar em supermercados asiaticos. E tambem uso queijo mexicano que tem consitencia e gosto de queijo minas. Tem dado certo, mas a massa e' um pouco liquido demais para rolar na mao. Tenho que usar colher para colocar a massa na bandeja. Sera' que a solucao e' usar mais starch e menos leite? Nao faco questao que saia redondinho, mas ajuda na aparencia.pschanghttps://www.blogger.com/profile/00326917468237374660noreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-88351512078591332362016-08-18T15:41:22.897-05:002016-08-18T15:41:22.897-05:00The Olympics have got my family remembering a jam ...The Olympics have got my family remembering a jam / spread type of thing I brought back from Brazil some years ago. I am 95% sure it was doco de banana. This recipe has my mouth watering. If I put the banana 'jam' into sterilised jars, how long do you think it might last? I could then make a Brazilian inspired Queen of Puddings. What do ya' think?Anonymoushttps://www.blogger.com/profile/04852968744847150402noreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-86453819629410666442016-08-03T04:44:32.376-05:002016-08-03T04:44:32.376-05:00Very good!Very good!Anonymoushttps://www.blogger.com/profile/06726466942345073786noreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-25159076436587668322016-06-28T18:59:30.984-05:002016-06-28T18:59:30.984-05:00Oi Elza, desculpe pela demora. Não, não vai fermen...Oi Elza, desculpe pela demora. Não, não vai fermento - são os ovos que deixam a massa aerada e leve! Elisa D. Teixeirahttps://www.blogger.com/profile/16712435379849739808noreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-8911003863194173742016-06-23T16:02:19.513-05:002016-06-23T16:02:19.513-05:00Não vai fermento?
Não vai fermento?<br />elza novaeshttps://www.blogger.com/profile/16799476525411911004noreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-6206368846382948262016-01-15T07:26:16.988-06:002016-01-15T07:26:16.988-06:00I'm glad you liked the recipes for rice and be...I'm glad you liked the recipes for rice and beans. I do believe they are a delicious dish on their own - so easy to prepare, and so nutritious!Elisa D. Teixeirahttps://www.blogger.com/profile/16712435379849739808noreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-73389838348963245972016-01-12T16:55:18.029-06:002016-01-12T16:55:18.029-06:00Thank YOU, Elisa, for sharing this wonderful recip...Thank YOU, Elisa, for sharing this wonderful recipe. I am so happy that I finally found a red beans and rice recipe that is authentic and delicious! I made it tonight and we were amazed that so few ingredients packed so much flavor. peggiohttps://www.blogger.com/profile/05494106358966624019noreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-30433431823588486952016-01-07T08:30:14.400-06:002016-01-07T08:30:14.400-06:00Hi Edléia,
I'm glad you liked my blog! Good lu...Hi Edléia,<br />I'm glad you liked my blog! Good luck with your English learning - cooking terms are certainly tricky, especially those related to regional dishes. Abraço!Elisa D. Teixeirahttps://www.blogger.com/profile/16712435379849739808noreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-62215347442628707352016-01-06T20:41:58.380-06:002016-01-06T20:41:58.380-06:00I am brazilian, learning english, i was looking fo...I am brazilian, learning english, i was looking for translation to "feijão carioquinha" (pinto beans) and I saw your blog! I love what you wrote! A big hug from Brazil.Edléia Magrassi de Lima Ferrazhttps://www.blogger.com/profile/17391924722180023766noreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-63899262910363405092015-11-16T18:25:01.756-06:002015-11-16T18:25:01.756-06:00Hi Karen,
Thanks for stopping by and for the ques...Hi Karen,<br /><br />Thanks for stopping by and for the question. Th best would be prepare the beans right before serving. You can certainly cook it in advance (in plain water, in case you are using dried beans), but do the oil and garlic part right before serving. If you really don't have time to prepare it right before serving, prepare it in advance and, when ready to reheat, heat some water in a pan (about 1/4 cup for every cup of prepared beans) and, once it boils, add the prepared beans. Stir well and let it cook, over low heat, until the broth has thickened up again.Elisa D. Teixeirahttps://www.blogger.com/profile/16712435379849739808noreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-53944681117354968932015-11-16T16:34:32.599-06:002015-11-16T16:34:32.599-06:00Hi Elisa,
Can the beans be make ahead of time and ...Hi Elisa,<br />Can the beans be make ahead of time and reheated? I am having guests from Brazil for Thanksgiving and wanted to serve them something more native. Thanks, KarenKarenhttps://www.blogger.com/profile/02760064875380361452noreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-34875679425804919162015-07-19T17:23:16.960-05:002015-07-19T17:23:16.960-05:00I lived in Brazil (Curitiba, Campinas e Gramado) ...I lived in Brazil (Curitiba, Campinas e Gramado) for about 15 years. One of the things I miss the most (along with good faijoada) is pao de qeijo mineiro. I can get mixes but they don't puff up like the real thing. I hope to try your recipes to "matar a saudades." <br />LarryAnonymoushttps://www.blogger.com/profile/14224490776662392583noreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-24486289759570179272015-06-02T07:10:20.828-05:002015-06-02T07:10:20.828-05:00Hi Andrea!
Thanks for your question! Yes, you can ...Hi Andrea!<br />Thanks for your question! Yes, you can definitely use a stand mixer for kneading the dough - I use it myself all the time. Elisa D. Teixeirahttps://www.blogger.com/profile/16712435379849739808noreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-35642307841135840582015-06-01T17:53:55.331-05:002015-06-01T17:53:55.331-05:00Hi Elisa, can a stand up kitchen aid mixer be used...Hi Elisa, can a stand up kitchen aid mixer be used for kneading the dough?Anonymoushttps://www.blogger.com/profile/01688947992693537021noreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-32112780615627604432015-05-26T20:26:06.054-05:002015-05-26T20:26:06.054-05:00Hi there, I found that your recipe for the dough i...Hi there, I found that your recipe for the dough is off a bit. Mine was still liquidy and was not solidifying with those listed ingredients. Any suggestions for that?<br /><br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-7029298136361306162015-03-08T20:53:01.926-05:002015-03-08T20:53:01.926-05:00Oi Vera,
Obrigada pelo comentário, e por prestigia...Oi Vera,<br />Obrigada pelo comentário, e por prestigiar o blog! Acabei de ver no mapa e Clarkston é "um tirindispingarda" daqui! Se vier pra Ann Arbor, vamos tomar um café ;)<br />Tomara que goste da receita! Me conta depois como ficou.<br />Abraço,Elisa D. Teixeirahttps://www.blogger.com/profile/16712435379849739808noreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-32507179081537477652015-03-08T20:06:36.128-05:002015-03-08T20:06:36.128-05:00Oi Elisa, achei sei blog quando procurava uma rece...Oi Elisa, achei sei blog quando procurava uma receita de pao de queijo e vou tentar com o five italian cheese. Aaaaa verifiquei que somos quase vizinhas (aquelo...logo ali de mineiro, sabe!!) estou em Clarkston. :) parabens pelo blog. VeraAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-44709181602580594682014-07-28T08:49:29.618-05:002014-07-28T08:49:29.618-05:00Olá,
Muito obrigada por seu comentário! Eu concord...Olá,<br />Muito obrigada por seu comentário! Eu concordo com você em gênero e grau: não tem nada melhor do que um arroz-com-feijão feito na hora. Nunca vou abrir mão dessa tradição na minha casa. Espero que tenha provado e aprovado as receitas, e que volte sempre, embora as atualizações demorem tanto a sair do forno!..<br />Abraço,Elisa D. Teixeirahttps://www.blogger.com/profile/16712435379849739808noreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-85441439759892279632014-07-24T17:47:15.906-05:002014-07-24T17:47:15.906-05:00Oi Elisa,
Gostei muito de seu blog.
Nao existe n...Oi Elisa,<br /><br />Gostei muito de seu blog.<br /><br />Nao existe nada melhor que feijao e arroz nao e? Moro em Toronto mas nasci em SP e tenho muitas muitas saudades da comida tipica brasileira. <br /><br />Abracos Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-75655552504206916332014-07-21T18:01:59.941-05:002014-07-21T18:01:59.941-05:00Hi,
The oil temperatura should be around 350oF. Wh...Hi,<br />The oil temperatura should be around 350oF. What makes them explode is the moist inside - when it turns into vapor, it has to have somewhere to go. Thinking of that, you may not want your filling to be too moist, and your oil too cold, otherwise the filling will generate more vapor before the exterior is golden brown. After all, everything is cooked in the coxinha, except for the raw egg used to bread it.<br />Some people say leaving the ready-to-fry coxinhas in the fride for a few hours and taking them out to get to room temprature before frying prevents it - I've never tried, but it's an idea. <br />Let me know if any of these work ;o)<br />And thanks for your question!Elisa D. Teixeirahttps://www.blogger.com/profile/16712435379849739808noreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-70219445000962449182014-07-21T17:58:03.800-05:002014-07-21T17:58:03.800-05:00Hi, I'm sorry I missed your comment! My mom us...Hi, I'm sorry I missed your comment! My mom used to cover toothpicks in foil and use as the "bone" on party days!<br />Thanks for stopping by.<br />Elisa D. Teixeirahttps://www.blogger.com/profile/16712435379849739808noreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-77990249173208646122014-07-20T10:32:20.533-05:002014-07-20T10:32:20.533-05:00Hi,
I really like the recipe. I've tried makin...Hi,<br />I really like the recipe. I've tried making coxinhas, but couple of then kind of exploded while frying. Changing oil temperature did not resolve the issue. Thicker dough did not help either. Help!!!<br />Anonymousnoreply@blogger.com