tag:blogger.com,1999:blog-33072561058429221162024-02-22T17:02:10.259-06:00Authentic Brazilian CuisineTHIS BLOG IS AN ATTEMPT TO SHARE RELIABLE INFORMATION ABOUT AUTHENTIC BRAZILIAN CUISINE, WITH RECIPES, INGREDIENTS, PRACTICAL AND CULTURAL INFORMATION ABOUT THE FOOD OF MY WONDERFUL COUNTRY.Elisa D. Teixeirahttp://www.blogger.com/profile/16712435379849739808noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-3307256105842922116.post-89705735631060570252014-05-03T17:54:00.004-05:002014-05-03T17:56:51.570-05:00Doce de Banana com Creme e Suspiro <br />
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This delicious dessert consisting of layers of ripe, caramelized bananas, vanilla pastry cream and crispy meringue was a family favorite when I was growing up, prepared often both by my grandmother and mother, as we always had dozens of bananas and plenty of fresh milk and eggs regularly coming from my grandfather's farm. And because these ingredients are fairly available all over Brazil, this dessert is popular in many places.<br />
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As simple as it may seem, there are a few things that can go wrong with this dessert: bananas have to be really ripe, and cooked enough with the caramelized sugar to prevent oozing liquid while being baked. The pastry cream has to be thick enough to hold shape when cut, but not excessively, or it becomes rubbery. The meringue should be baked in a very low heat oven, otherwise the center remains humid and chewy when the surface is already baked and golden brown.<br />
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This versatile desert combines several textures and flavors. It is eye-catching, especially when served in individual clear bowls or dessert glasses, and yet cheap and simple to make. I hope it also becomes a favorite with your family!<br />
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<b>Doce de banana com creme e suspiro</b><br />
(Caramelized banana with pastry cream and meringue)</h3>
<b>Ingredients:</b><br />
<b><br />
</b> <i>Caramelized bananas</i><br />
1 lb (500 g) peeled ripe bananas (aprox. 5 units)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi47jICrZSB_KsU21Sc8dgyJKQEanuEtV4rEZWfRmL187OXHdJKprbYNQyRaY2WkS2fQuPntZQfKVQ1DogRvgNq1Rt5xOwZgzJmnlFlDdOigsL4zautiZTg4Nk9v2tDErySfM0y4rugj80/s1600/DSC00509.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi47jICrZSB_KsU21Sc8dgyJKQEanuEtV4rEZWfRmL187OXHdJKprbYNQyRaY2WkS2fQuPntZQfKVQ1DogRvgNq1Rt5xOwZgzJmnlFlDdOigsL4zautiZTg4Nk9v2tDErySfM0y4rugj80/s1600/DSC00509.JPG" height="200" width="150" /></a>1/2 lb (250 g) granulated sugar<br />
1/4 cup orange juice<br />
2 cinnamon sticks<br />
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</i> <i>Pastry Cream</i><br />
2 1/8 cups (500 ml) whole milk<br />
1/2 vanilla bean<br />
1/2 cup granulated sugar<br />
1 generous pinch salt<br />
32 g cornstarch<br />
3 egg yolks<br />
2 oz (60 g) butter, diced<br />
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<i><br />
</i> <i>Meringue</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanvQzNUPoh1EbK7w2_YhPL50PPLTKr5TgT83_LbF8SXpYxQuSsvkZvYnnYkrlkDDc3wNniOJVSlff4BJfzEqIuJtrjaFBId1cniY4R6hz-jMRET-V0frYIouACVdEN_rKoP8cOxbBiNE/s1600/DSC00513.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanvQzNUPoh1EbK7w2_YhPL50PPLTKr5TgT83_LbF8SXpYxQuSsvkZvYnnYkrlkDDc3wNniOJVSlff4BJfzEqIuJtrjaFBId1cniY4R6hz-jMRET-V0frYIouACVdEN_rKoP8cOxbBiNE/s1600/DSC00513.JPG" height="150" width="200" /></a>4 egg whites (150 ml)<br />
1-3 drops lemon juice<br />
300 g sugar<br />
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<b>Method:</b></div>
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1. For the caramelized bananas, cut bananas into thick rounds. Melt the sugar in a heavy-based saucepan until a light caramel forms. Add banana rounds, orange juice and cinnamon stick and cook for about 30 minutes, stirring occasionally, until thickened. Discard the cinnamon and spread the compote on a 8 x 8 in (20x20 cm) flameproof dish.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjr_S2iH1pCoHnaHghSz8j_4CaK6zhW9wTMO6EfBmiZd_oGfiDwrpE0tuOmhXjbjvhBFMQVKV4tGQTLQX_AK6z_3tu3bejkbh591nBk0YPO1YBcTGyKCEeN8u72RCbjH63TRA9W8noaXg/s1600/DSC00514.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjr_S2iH1pCoHnaHghSz8j_4CaK6zhW9wTMO6EfBmiZd_oGfiDwrpE0tuOmhXjbjvhBFMQVKV4tGQTLQX_AK6z_3tu3bejkbh591nBk0YPO1YBcTGyKCEeN8u72RCbjH63TRA9W8noaXg/s1600/DSC00514.JPG" height="150" width="200" /></a>2. Meanwhile, prepare the pastry cream. Cut the vanilla pod in half lengthwise and scrape the seeds with the tip of a knife. Combine pod and seeds with the milk in a saucepan and heat until just below boiling. Combine dry ingredients and egg yolks in a bowl to form a paste. Add one third of the scalded milk to the bowl, stirring constantly, until well combined. Pour this mixture back into the pan and cook, over medium heat and stirring constantly, until thickened. Remove from heat, discard the vanilla bean pod and add the butter, stirring well to combine. Pour over the banana compote layer spreading evenly, being careful not to mix the two layers. Let cool.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGR49jPh8G2Ew4XW2mnYQSKijUzCgLY-vnwE3IaZZJSc-FvsG9lxnQZDfNzD7v-aWZSs1XbVV8MiRr6hz83uIF_tRUnqExCey1kNvZWZYHeZjzOd5Wzb6Av0syxua74z0Nn_x62aGdGVI/s1600/DSC00516.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGR49jPh8G2Ew4XW2mnYQSKijUzCgLY-vnwE3IaZZJSc-FvsG9lxnQZDfNzD7v-aWZSs1XbVV8MiRr6hz83uIF_tRUnqExCey1kNvZWZYHeZjzOd5Wzb6Av0syxua74z0Nn_x62aGdGVI/s1600/DSC00516.JPG" height="150" width="200" /></a></div>
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3. Preheat the oven to 200oF (90oC).<br />
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4. For the meringue, whisk egg whites and lemon juice in a stand mixer, on medium speed, until the volume is four times the original volume (about 2 minutes). Add the sugar slowly, increase the speed to high and whisk for about 3 more minutes, until it holds firm peaks. Spread over the pastry cream, or use a pastry bag with the tip of your choice to pipe it artistically.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIFkN89Nt1QH4HvALwlw6Yb2hCrN038kow0_3xX6eObUC4mJCc0DSLk3b8zJFEuPWLiALcB20fZzQ4ZwtYRHxi_tltRqusYY2ylTxACpca9x4Swc_avFNcmUeBUfW2U6TOYqxLnupkio4/s1600/DSC00517.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIFkN89Nt1QH4HvALwlw6Yb2hCrN038kow0_3xX6eObUC4mJCc0DSLk3b8zJFEuPWLiALcB20fZzQ4ZwtYRHxi_tltRqusYY2ylTxACpca9x4Swc_avFNcmUeBUfW2U6TOYqxLnupkio4/s1600/DSC00517.JPG" height="150" width="200" /></a>4. Bake for about 1 hour, until the meringue is set and dry in the center. Serve cold.<br />
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<i>Optional:</i> use a blow torch to turn the meringue tips dark brown. </div>
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<b><i>Chef''s tip:</i></b> this dessert doesn't hold very well in the fridge (1-2 days), because the meringue absorbs the moisture from the other layers and becomes mushy. Good thing is it never lasts that long!<br />
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Elisa D. Teixeirahttp://www.blogger.com/profile/16712435379849739808noreply@blogger.com6tag:blogger.com,1999:blog-3307256105842922116.post-89392938842172679762014-03-20T16:13:00.000-05:002014-04-21T13:23:20.565-05:00Brigadeiro - easy to make, delicious and authentic Brazilian<div class="separator" style="clear: both; text-align: center;"></div><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;">Growing up, I'd never been a big fan of chocolate, maybe because it was an expensive delicacy for a family as big as ours (four kids!), or maybe just because we used to have so many delicious fruit compotes and other home-made desserts to choose from that chocolate could be almost forgotten, at least when we were in the comfort of our home. But over time, and especially after I moved to the U.S., I started to appreciate chocolate more and more, both as an ingredient and <i>per se - </i>the more cocoa content, the more I like it!</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;"><i>Brigadeiros</i> are "the" chocolate confection of Brazil, and lately they were so in fashion that one could find "brigaderias" everywhere in Brazil, selling all kinds of variations of this national favorite. But the authentic <i>brigadeiro</i> has only one simple and authentic recipe, which is inexpensive, ridiculously easy to make and, the best of all, you can find the ingredients for it almost anywhere in the globe. There's one thing, though, you probably won't be able to find, at least in the U. S.: the cute, tiny little paper cups they are traditionally served on.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;">Brigadeiros became popular in the 1940, and are named after a president candidate at that time, Brigadeiro (Brigadier) Eduardo Gomes. In some parts of Brazil, it is also know as "negrinho" (literally, little black boy). It is a mandatory item in birthday parties, especially kids' parties. Mind you <i>brigadeiros</i> are rich and extremely sweet, that's why they are usually made the size of a truffle - roughly 1 in. in diameter. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;"><br />
</span></div><h4 style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;"><b><span lang="EN-GB">Authentic Brigadeiro</span></b></span></h4><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Ch4cROyChlkD08GYsM-KflMJ48Wf5shL1KAZk37rKaEShNQS3OHI0TkfHkCDdDu-VNuTjw4Ij0_Vl85aOXuVokJhG37jIgl2Zi_7d2nRXgKhy-o8vblU83vgl9NCP6eDigkBfzE85bU/s1600/DSC00499.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Ch4cROyChlkD08GYsM-KflMJ48Wf5shL1KAZk37rKaEShNQS3OHI0TkfHkCDdDu-VNuTjw4Ij0_Vl85aOXuVokJhG37jIgl2Zi_7d2nRXgKhy-o8vblU83vgl9NCP6eDigkBfzE85bU/s1600/DSC00499.JPG" height="150" width="200" /></a></div><div class="MsoNormal" style="margin-bottom: 6pt;"><span style="font-family: inherit;"><i><span lang="EN-GB">Ingredients:</span></i><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;">1 can sweetened condensed milk (I always buy La Lechera or Carnation)<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;"><span lang="EN-GB">3 Tbsp good quality cocoa powder</span><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;"><span lang="EN-GB">1 Tbsp butter</span><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;">1 cup chocolate sprinkles (jimmies), approximately<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;">butter to grease the plate and hands<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYRHGy2L5HQu9H43sHn25DKhOsp6hlSS4OEz6lq3b-g1nUXgMUgh6AmVewM7ljnH4myPAMlxx2Y5qkiV8AuSHZztTqn4aobcqNcEoMGW85VG2wc_V04fZFszO7ClnfpA2f1gqi2YvVXdw/s1600/DSC00498.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYRHGy2L5HQu9H43sHn25DKhOsp6hlSS4OEz6lq3b-g1nUXgMUgh6AmVewM7ljnH4myPAMlxx2Y5qkiV8AuSHZztTqn4aobcqNcEoMGW85VG2wc_V04fZFszO7ClnfpA2f1gqi2YvVXdw/s1600/DSC00498.JPG" height="150" width="200" /></a></div><div class="MsoNormal" style="margin-bottom: 6pt;"><span style="font-family: inherit;"><i><span lang="EN-GB">Method:</span></i><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;"><span lang="EN-GB">1. Grease a dinner plate with butter.</span><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;"><span lang="EN-GB">2. Combine sweetened condensed milk, cocoa powder and butter in a saucepan.</span><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;"><span lang="EN-GB">3. Cook on medium-low heat, stirring constantly with a wooden spoon, for approximately 10 minutes, or until the spoon leaves a track on the bottom of the pan (see picture).</span><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;"><span lang="EN-GB">4. Pour onto buttered plate. Let cool completely.</span><o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga-VUzjzCFJ4rV1OoP0TaLHBvWI1MQofT8fN6gzcC7GWbnU4uAnlw-fw94sXHIDe56zI140xwjrvEYnwJ-xfiiLNKkO_VR2yUM8E7uzjdjyctxR5Mfk4qehptEAiM4msSPt4VkdOUZvR8/s1600/DSCN4736.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga-VUzjzCFJ4rV1OoP0TaLHBvWI1MQofT8fN6gzcC7GWbnU4uAnlw-fw94sXHIDe56zI140xwjrvEYnwJ-xfiiLNKkO_VR2yUM8E7uzjdjyctxR5Mfk4qehptEAiM4msSPt4VkdOUZvR8/s1600/DSCN4736.JPG" height="150" width="200" /></a></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;"><span lang="EN-GB">5. Place the chocolate sprinkles in a bowl. Arrange the paper cups (if using) on a tray or plate.</span><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;"><span lang="EN-GB">6. Grease your clean hands lightly with butter and roll the dough into 1 in balls (about 1 tsp).</span><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;"><span lang="EN-GB">7. Roll each ball immediately in the chocolate sprinkles (if you wait, sprinkles won't stick to it) and place on prepared paper cups. </span><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
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</div><div class="MsoNormal" style="margin-bottom: 6pt;"><span style="font-family: inherit;"><i><span lang="EN-GB">Chef's Tips:</span></i><o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhUdRFg6N0bfQBa3lJqyLuTlPLxoPia_ArBEYLXpQh5bwyX7iFCYJkOZDroKD1w0cC-XrsgOv4Pux_r9tMy-sf1DMKjsS2zN0eMIwxPoG2mFOi52BCzAHmhyphenhyphenWwW3tqvM70c8YWUR50x5g/s1600/DSC00526.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhUdRFg6N0bfQBa3lJqyLuTlPLxoPia_ArBEYLXpQh5bwyX7iFCYJkOZDroKD1w0cC-XrsgOv4Pux_r9tMy-sf1DMKjsS2zN0eMIwxPoG2mFOi52BCzAHmhyphenhyphenWwW3tqvM70c8YWUR50x5g/s1600/DSC00526.JPG" height="150" width="200" /></a></div><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;">- To make <i>brigadeiros</i> even more delicious, I add 1/8 tsp instant coffee and a pinch of salt to 1/4 tsp vanilla, stir well and add to the pan, together with all the other ingredients.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;">- If the dough is too soft to roll, place it in the fridge for a few minutes to make your job easier. You may also want to wash your hands every now and them to keep them clean. Don't forget to butter them before rolling the <i>brigadeiros</i>.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;">- You can improvise with the paper cups, or used the smallest one you can find lined with a square or round of cellophane wrap. They look wonderful when displayed on a tray or table.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;"><i>- Brigadeiros</i> don’t need refrigeration and can be kept for up to one week in a sealed container. Or maybe more -- mine never survived that much!<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="separator" style="clear: both;"></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;"><span style="font-size: small;">Coma com moderação! </span>;o)</span><span style="font-size: small;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: inherit;"><br />
</span></div>Elisa D. Teixeirahttp://www.blogger.com/profile/16712435379849739808noreply@blogger.com1tag:blogger.com,1999:blog-3307256105842922116.post-21924956867383445302013-10-27T20:14:00.001-05:002013-10-30T07:26:28.406-05:00Baião de dois - flavorful rice and beans dancing on your palate<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirWAPPaM2fMGaiLzWrvj0Hy4NdzlhnygSyvBONLi6_Qp-X3XcxF6CaaGIWqE-_NmaBNtlFh0RYJ8uZJO6wtgwaQduKCjnU-r4Rr3lkNEwrT9wrZ-jdgturRkqBx55hdIZVMPiGL0s_Q9o/s1600/DSC00124.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="334" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirWAPPaM2fMGaiLzWrvj0Hy4NdzlhnygSyvBONLi6_Qp-X3XcxF6CaaGIWqE-_NmaBNtlFh0RYJ8uZJO6wtgwaQduKCjnU-r4Rr3lkNEwrT9wrZ-jdgturRkqBx55hdIZVMPiGL0s_Q9o/s400/DSC00124.JPG" width="400" /></a></div>
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More than twenty years
ago, when I was living in Campinas, a city of Sao Paulo state, I used to sing
in a Chorus called COCA - Coral Campinas - with my dear friend Ana Paula Gomes.
It was my preferred activity of the week! One of the songs of our repertoire
was this <i>Baião de ninar</i>, by Gerson:<o:p></o:p></div>
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<br /></div>
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“Este baião, eu inventei pra ninar<o:p></o:p></div>
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o meu amor num berço feito de raio de luar<o:p></o:p></div>
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baião, oi, de ninar, baião, oi, de ninar”<o:p></o:p></div>
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(Here’s a version by another Brazilian chorus: <span lang="EN-GB"><a href="https://www.youtube.com/watch?v=DiT6mspIX74">https://www.youtube.com/watch?v=DiT6mspIX74</a>)<o:p></o:p></span></div>
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<br /></div>
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<i><span lang="EN-GB">Baião</span></i><span lang="EN-GB"> is both the name of a traditional Brazilian dance and the music
that is played to rock the dancing couples, that hold each other very closely
and move to the 2-bars beat all night long.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">The name of this dish is an allusion to
this engaging dance, but here, instead of a loving couple, the two
quintessential ingredients of the Brazilian diet - rice and beans, cooked
together and enhanced with a few or several delicious ingredients, such as bacon, cheese, sausage, scrambled
eggs and fresh cilantro (there are many variations throughout Brazil). But beware
- very, very hard to stop eating! <br /><br /><o:p></o:p></span></div>
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<span lang="EN-GB">The beans of choice for this recipe are the
black eyed beans / peas. I found them fresh in my local supermarket, but you
can also use canned, or cook your own at home. The difference is that when you
use the beans cooking liquid to prepare the rice, the flavor of the finished
dish is superior (and that gooey thing surrounding canned beans won’t do it. By
the way, rinse them very well before adding to the pan.)<o:p></o:p></span></div>
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<br /></div>
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<b><span lang="EN-GB"><br /></span></b></div>
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<b><span lang="EN-GB">Baião de dois<o:p></o:p></span></b></div>
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<span lang="EN-GB">(Dish of rice and beans cooked together)<o:p></o:p></span></div>
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<br /></div>
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<i><span lang="EN-GB">Ingredients:<o:p></o:p></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI5FGPB_d2eb2x0C8428Rd4TXsa1-hpQ9q3U6plu0yS8vwBkAXb1ECSvi-6V6T3bX-gylA2fL3ym2A6B0DgtYANEFIE_L5otX5JyvPcv0fwkKI47WPYrG13xuk_39cp7ihyrishJooII0/s1600/DSC00090.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI5FGPB_d2eb2x0C8428Rd4TXsa1-hpQ9q3U6plu0yS8vwBkAXb1ECSvi-6V6T3bX-gylA2fL3ym2A6B0DgtYANEFIE_L5otX5JyvPcv0fwkKI47WPYrG13xuk_39cp7ihyrishJooII0/s200/DSC00090.JPG" width="200" /></a></div>
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<span lang="EN-GB">1 lb (500 g)<i> carne de sol /
charque</i> (Brazilian jerked beef)<o:p></o:p></span></div>
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<span lang="EN-GB">12 oz (340 g / 2 cups) fresh (quick cooking) black eyed peas<o:p></o:p></span></div>
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<span lang="EN-GB">3.5 oz (100 g / 3/4 cup) diced slab bacon<o:p></o:p></span></div>
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<span lang="EN-GB">1 Tbsp (3 cloves) garlic, minced<o:p></o:p></span></div>
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<span lang="EN-GB">7 oz (200 g / 1 cup) diced onion<o:p></o:p></span></div>
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<span lang="EN-GB">2 cups white rice, uncooked<o:p></o:p></span></div>
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<span lang="EN-GB">1/2 cup freshly chopped herbs (flat-leaf parsley, cilantro, chives)<o:p></o:p></span></div>
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<span lang="EN-GB">1/2 cup diced <i>queijo de coalho</i> (or Finish-style baked cheese)<o:p></o:p></span></div>
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<span lang="EN-GB">chili oil, to taste<o:p></o:p></span></div>
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<i><span lang="EN-GB">Method:</span></i></div>
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<i><o:p></o:p></i><br />
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<span lang="EN-GB">1. Rinse the <i>carne seca</i>, cut into 0.5 in. cubes and
soak in cold water for about 4 hours, changing the water every one hour. Cook
in cold water, in a pressure cooker for about 30 minutes, or in a regular pan
until tender (about 2 hours). Remove from the pan, reserving the liquid. Set
aside.</span></div>
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</div>
2. Cook the
beans in cold water for about 20 minutes, until tender, but firm to the bite. Drain, saving the
cooking liquid, and set aside.<br />
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<span lang="EN-GB">3. Heat a large
saucepan and add the bacon. Cook until golden brown. Remove from the pan with a
slotted spoon, leaving the fat in the pan. Set aside. <o:p></o:p></span></div>
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<span lang="EN-GB">4. Saute the
onion in the hot bacon fat until light golden brown. Add the garlic and sauté
until golden brown. Add the cooked <i>carne
seca</i> and the beans to the pan. Stir in the rice and approximately 3 1/2
cups of cooking liquid, starting with the beans liquid and complementing with
the meat liquid. Stir well to combine and bring to a boil. Lower the heat,
partially cover the pan and cook until the rice is al dente, adding more liquid
as needed. Turn off the heat, cover the pan and let rest for at least 5 mintues.<o:p></o:p></span></div>
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<span lang="EN-GB">5. Fluff the
rice with a fork, add chili oil to taste and stir in the chopped herbs and the
diced cheese, being careful to not over stir it. Serve with <a href="http://authenticbraziliancuisine.blogspot.com/2010/02/refogar-quintessential-technique-in.html" target="_blank">sauteed collard greens</a>, farinha de mandioca torrada (toasted manioc flour) and more hot pepper
on the side.<o:p></o:p></span></div>
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Elisa D. Teixeirahttp://www.blogger.com/profile/16712435379849739808noreply@blogger.com3tag:blogger.com,1999:blog-3307256105842922116.post-65658217572308475132013-09-07T15:56:00.000-05:002013-09-09T08:41:01.190-05:00Bife rolê (Brazilian-Style Beef Rolls)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgCCX6PG7KXN_oXJDXmi5RRaGbQP6sbU6ZwO6leNNG1Ni8YSbL-5VcVJ4ixRs6jizwXAgXOZ-FiyD8qzmdgZZaNNTJ3Fe2awCwZypUu3kd_GvA39OeF6-JCRQFUVWubOM4acWvs6mNx9o/s1600/DSCN1302.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgCCX6PG7KXN_oXJDXmi5RRaGbQP6sbU6ZwO6leNNG1Ni8YSbL-5VcVJ4ixRs6jizwXAgXOZ-FiyD8qzmdgZZaNNTJ3Fe2awCwZypUu3kd_GvA39OeF6-JCRQFUVWubOM4acWvs6mNx9o/s400/DSCN1302.JPG" width="400" /></a></div>
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This week, my dear friend KJ Mohr, her twins, and parents stopped to visit
us and I cooked <i>bife rolê</i> for them.
When I opened the bubbling pot on the table, Kristin said: “<i>Rouladen</i> is my mom’s specialty!”. I did
not know Germans had their version of beef rolls - with mustard, bacon and
sometimes pickles, “but no tomato sauce”, as KJ’s mom explained to me. Fortunately,
they all seemed to like the Brazilian version, especially the twins!<o:p></o:p></div>
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My mom used to make <i>bife rolê</i> for us very often, and I remember well untying them at the table and picking up
every last bit of meat attached to the twine. Although they can be a little
time consuming, it’s an easy way of transforming an inexpensive cut of meat in
a delightful meal. I hope you also enjoy this Brazilian version of <i>rouladen</i>, that has also been published in Portuguese, in 2011, at the wonderful <a href="http://www.mapadacachaca.com.br/receitas/bife-a-role/" target="_blank">Mapa da Cachaça</a> website.<o:p></o:p></div>
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<b><br /></b></div>
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<b>Bife rolê </b></div>
<div class="MsoNormal" style="line-height: 116%;">
(Brazilian-Style Beef
Rolls)<span lang="EN-GB" style="font-weight: bold;"><o:p></o:p></span></div>
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<i><br /></i></div>
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<i>Ingredients:<span lang="EN-GB"><o:p></o:p></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs1j_ApFETmBFjztPvYD2it7C285VlpcMJg4UqL-hGd2Qjn1GzNxD8zqAslbm1BkT4eZnts_H9_q4in6_zOaZgcApTd3FNGZWSVHVobxs_nHgqq_cQ8s8kKMHNfSpS5bmyjEnvw0AlMhk/s1600/DSCN1290.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs1j_ApFETmBFjztPvYD2it7C285VlpcMJg4UqL-hGd2Qjn1GzNxD8zqAslbm1BkT4eZnts_H9_q4in6_zOaZgcApTd3FNGZWSVHVobxs_nHgqq_cQ8s8kKMHNfSpS5bmyjEnvw0AlMhk/s200/DSCN1290.JPG" width="200" /></a>1 lb thinly sliced (1/4 in) beef
round cutlets<span lang="EN-GB"><o:p></o:p></span></div>
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3 slices bacon<span lang="EN-GB"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 116%; margin-bottom: .0001pt; margin-bottom: 0in;">
2 medium carrots<span lang="EN-GB"><o:p></o:p></span></div>
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2 green onions<span lang="EN-GB"><o:p></o:p></span></div>
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<br /></div>
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1 tsp salt<span lang="EN-GB"><o:p></o:p></span></div>
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ground black pepper, to taste<span lang="EN-GB"><o:p></o:p></span></div>
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1 garlic clove, minced<span lang="EN-GB"><o:p></o:p></span></div>
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1/2 tsp red or white wine vinegar<span lang="EN-GB"><o:p></o:p></span></div>
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1/2 tsp vegetable oil<span lang="EN-GB"><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkTJKWU78bmg4WM6dI7vTctIzIug5bwfqLb5_u1OSBWj2THpG5VU2c2EEwyoN9__qBUjuvhg6wNpaT9jEY4BkzfZT-Il7VSsnXVb-jYGM09iY9ecI_u2UmGEllQbFBG9ff8Kca_8zQ0Nc/s1600/DSCN1291.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkTJKWU78bmg4WM6dI7vTctIzIug5bwfqLb5_u1OSBWj2THpG5VU2c2EEwyoN9__qBUjuvhg6wNpaT9jEY4BkzfZT-Il7VSsnXVb-jYGM09iY9ecI_u2UmGEllQbFBG9ff8Kca_8zQ0Nc/s200/DSCN1291.JPG" width="200" /></a>toothpicks or kitchen twine to
secure the rolls<span lang="EN-GB"><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: 116%; margin-bottom: .0001pt; margin-bottom: 0in;">
1 tbsp vegetable oil<span lang="EN-GB"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 116%; margin-bottom: .0001pt; margin-bottom: 0in;">
1/4 cup chopped onion<span lang="EN-GB"><o:p></o:p></span></div>
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1 tbsp tomato paste<span lang="EN-GB"><o:p></o:p></span></div>
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1-2 ripe tomatoes, finely chopped<span lang="EN-GB"><o:p></o:p></span></div>
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1 cup beef stock<span lang="EN-GB"><o:p></o:p></span></div>
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<br /></div>
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1 tbsp chopped flat parsley, to
garnish<span lang="EN-GB"><o:p></o:p></span></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRM7PVruGoZNeZjJiBa2HjDU8vRbet5cqFH5yzM04B9zuv9rmhEg9pgC1hOImfNtSoQrXXmh9qd7Iq-GZ4QOZCxE6a771R5bLGFXU0WFY0J2E5GHNmC6xFWNl4aVfXrkUYiaa875Nm9QI/s1600/DSCN1293.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRM7PVruGoZNeZjJiBa2HjDU8vRbet5cqFH5yzM04B9zuv9rmhEg9pgC1hOImfNtSoQrXXmh9qd7Iq-GZ4QOZCxE6a771R5bLGFXU0WFY0J2E5GHNmC6xFWNl4aVfXrkUYiaa875Nm9QI/s200/DSCN1293.JPG" width="200" /></a><span lang="EN-GB"> </span></div>
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<i>Method:<span lang="EN-GB"><o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: 116%; margin-bottom: 3.0pt;">
1. Pound the cutlets with a beef mallet, being carefully
not to tear the meat. Cut into
strips approximately 4 in wide. Cut
the carrots and spring onions into sticks about 4 in long. Cut each bacon slice into 3 segments. <o:p></o:p></div>
<div class="MsoNormal" style="line-height: 116%; margin-bottom: 3.0pt;">
2. Rub the garlic, salt, and black pepper
together to form a paste. Mix in the vinegar and the 1 tsp oil. Season the
cutlets with this paste. <span lang="EN-GB"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 116%; margin-bottom: 3.0pt;">
3. To roll each cutlet, place a piece of bacon,
a stick of carrot and a piece of green onion at one end of the strip. Roll up tightly and secure the end with one or
two toothpicks, or use a piece of kitchen twine to tie it. <span lang="EN-GB"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 116%; margin-bottom: 3.0pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUb_9G68pgfqTEGAPf4nSVL53SK8JuNqXhAdESiiBpYcHCNp4idOGUWuAC6ObWLpM5XXw8pzlr8_fVI92u3no5T49ScwLDMeWbv71AsPY0RJbri-jYDqwuWN2B5DOzi4kvEePTFzyu-dk/s1600/DSCN1295.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUb_9G68pgfqTEGAPf4nSVL53SK8JuNqXhAdESiiBpYcHCNp4idOGUWuAC6ObWLpM5XXw8pzlr8_fVI92u3no5T49ScwLDMeWbv71AsPY0RJbri-jYDqwuWN2B5DOzi4kvEePTFzyu-dk/s200/DSCN1295.JPG" width="200" /></a>4. Heat the oil in a heavy-based saucepan.
Brown the beef rolls on all sides.
Add the onion and cook, stirring, until
wilted. Stir in the tomato paste
and cook for another minute, being careful not to let it burn. Add the chopped tomato and cook until it starts
to form a sauce.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: 116%; margin-bottom: 3.0pt;">
5. Add the stock, stir well and cover the pan.
Lower the heat and cook, stirring every
now and then, until the rolls are tender and the sauce has thickened and
reduced (30 minute to 1 hour, depending on the tenderness of the meat). <span lang="EN-GB"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 116%; margin-bottom: 3.0pt;">
6. Adjust the seasoning, sprinkle with chopped
parsley and serve, with rice or mashed potato.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: 116%; margin-bottom: 3.0pt;">
<br /></div>
<div class="MsoNormal" style="line-height: 116%; margin-bottom: 3.0pt;">
<i>Tips:<o:p></o:p></i></div>
<div class="MsoNormal" style="line-height: 116%; margin-bottom: 3.0pt;">
- If you are in a hurry, cook in a pressure
cooker, for 15 minutes. If you have plenty of time, use a slow cooker, after
browning the meat. In either case, use less stock. Reduce the sauce in the stove before serving,
if necessary.</div>
<div class="MsoNormal" style="line-height: 116%; margin-bottom: 3.0pt;">
<span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 115%;">- You
can make these rolls with pork, turkey and chicken cutlets, and using other
stuffing ingredients, for example: sliced ham, zucchini sticks, dried plums or
apricots, leaf vegetables such as collard greens and spinach, sausage, etc.)</span></div>
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirXJbWKtYNIGFu6C92hNZDAf6W45yrArcr87Yw4vcjj4Pn4oCubtz8XeOSKyrUhNCpntE-0ScxeQH8YMpgLaXNCQyRwQtpsLZTtIQ9aEd04fvwDRKFBUzAw9TblVOSlqg_d2aqWzj9a3g/s1600/DSCN1296.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirXJbWKtYNIGFu6C92hNZDAf6W45yrArcr87Yw4vcjj4Pn4oCubtz8XeOSKyrUhNCpntE-0ScxeQH8YMpgLaXNCQyRwQtpsLZTtIQ9aEd04fvwDRKFBUzAw9TblVOSlqg_d2aqWzj9a3g/s320/DSCN1296.JPG" width="320" /></a></div>
<br />
<br />
<br />Elisa D. Teixeirahttp://www.blogger.com/profile/16712435379849739808noreply@blogger.com2tag:blogger.com,1999:blog-3307256105842922116.post-57489286900813631852013-08-28T18:07:00.001-05:002013-08-28T18:09:45.133-05:00<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
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</div>
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCkJj-CahJwc8pkKAL3quQtx_TcWpwdzDh6YA-wbmBbqxCxHLoyHsiVtVf0C8OwKwUlvNF_YpvSQcIGAyWHMg2IVTTTGuqiqblmcNotY9O56HnFeHz0sGHd-8C-iNtjQMqmtJ2_D5Eou4/s1600/DSCN4747.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCkJj-CahJwc8pkKAL3quQtx_TcWpwdzDh6YA-wbmBbqxCxHLoyHsiVtVf0C8OwKwUlvNF_YpvSQcIGAyWHMg2IVTTTGuqiqblmcNotY9O56HnFeHz0sGHd-8C-iNtjQMqmtJ2_D5Eou4/s320/DSCN4747.JPG" width="320" /></a></div>
<br />
<div style="text-align: center;">
<span style="color: #274e13; font-family: inherit; font-size: large;"><i>Empadinha</i></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<i>Empada</i>, or <i>empadinha </i>(the diminutive of the word), is
another traditional Brazilian <i>salgadinh</i>o
– the same category of savory bite-size treats that also includes the <u><span style="color: blue;"><a href="http://authenticbraziliancuisine.blogspot.com/search?updated-min=2010-01-01T00:00:00-06:00&updated-max=2011-01-01T00:00:00-06:00&max-results=6" target="_blank">Coxinha</a></span></u>. They look like tiny little two-crust
pies, but they are savory. The empadinha’s dough can be mealy and somewhat dry
(“empada de massa podre”), or thin and elastic (“empada de massa
fina”, picture below), but the latter is a less common. <i>Empadão</i>, which is the augmentative of the word, are large savory
pies sold in padarias and lanchonetes that Brazilians eat by the slice for a
fast meal, usually sided by a small salad, and seasoned with some hot pepper
sauce.<o:p></o:p></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEm0N3nlbj4HBvQCGJrFVEH1bmsxNq6AR_kSlu0sFbykE7gGcDcKi9oLmntN3CfCJIA5qlvN6Ws4eZMQDV08Z7B4A7nHSxhvlpPV2viKIofG8NvCbLOq3UOIGohq718wYwIdVFJonQrNA/s1600/DSCN4752.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEm0N3nlbj4HBvQCGJrFVEH1bmsxNq6AR_kSlu0sFbykE7gGcDcKi9oLmntN3CfCJIA5qlvN6Ws4eZMQDV08Z7B4A7nHSxhvlpPV2viKIofG8NvCbLOq3UOIGohq718wYwIdVFJonQrNA/s320/DSCN4752.JPG" width="320" /></a></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
The most
traditional <i>empada</i> fillings are
chicken (same as the one used for <u><span style="color: #274e13;"><a href="http://authenticbraziliancuisine.blogspot.com/search?updated-min=2010-01-01T00:00:00-06:00&updated-max=2011-01-01T00:00:00-06:00&max-results=6" target="_blank">Coxinha</a></span></u>!), hearts of palm and shrimp, and all of them can
include Catupiry® or <i>requeijão</i>
(Brazilian creamy cheeses). But there are several other fillings. In large
urban areas, such as Sao Paulo and Rio de Janeiro, there are even places
dedicated only to selling <i>empadas</i>,
where they offer dozens of varieties. <o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
The secret to a good<i> empadinha </i>is to have a moist filling and just the right amount of
dough. Prepare the filling in advance, as it should be at room temperature or
cold before it can be placed inside the dough shells. Baked <i>empadas</i> can be frozen and then reheated
in the oven before serving. I hope you’ll end up enjoying these savory, tiny
treats as much as I do.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>Empadinha
de massa podre</b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeku8a8C7iUg9TpxPNdEDDmOv95qEqWCao2DFxOoj99LURVFGLGeUDSOXswo8rkNYtt7sce3X3qJgqMBLTjLr2f5ogYRcWS4P_0qfYgRrtkLZlk_7ox0XNBvjHdLgjSLi9Hzto__hEARg/s1600/DSCN4732.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeku8a8C7iUg9TpxPNdEDDmOv95qEqWCao2DFxOoj99LURVFGLGeUDSOXswo8rkNYtt7sce3X3qJgqMBLTjLr2f5ogYRcWS4P_0qfYgRrtkLZlk_7ox0XNBvjHdLgjSLi9Hzto__hEARg/s200/DSCN4732.JPG" width="200" /></a>(mealy dough empadinha)<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<i>Hearts
of palm filling<o:p></o:p></i></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 tbsp olive oil<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1/4 cup small dice onion<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 skinless, seedless, fresh tomatoes, finely
chopped</div>
<o:p></o:p><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
400g (2x14oz cans) hearts of palm, diced (Roland® is a good brand)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1/2 cup frozen peas<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
7 small green olives, finely chopped<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 cup whole milk<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 tbsp cornstarch<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
salt, pepper and finely chopped Italian parsley
to taste<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1. Heat the oil in a medium saucepan and sauté
the onion over high heat until golden brown.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2. Add the tomato and cook, stirring, for 3-5
minutes.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
3. Add the hearts of palm, season with salt and
pepper to taste. Lower the heat to medium and let cook, partially covered, for
5 minutes. Add a little water, if too dry.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
4. Add the peas and the olives to the pan and
stir to combine. <o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwuNjOchui8lYBu_KwYlOv4mBn_TLkrMzmN6DPF0XFlzngcIfJre3A-Z6Dh5vT0vjA9FOwJ5NPLToVgHxH7uRLjASTmFRlH2fkkMW97mv9SxVaB8zAhJQBzx025HdyoreUHSdgP8ftKo4/s1600/DSCN4740.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwuNjOchui8lYBu_KwYlOv4mBn_TLkrMzmN6DPF0XFlzngcIfJre3A-Z6Dh5vT0vjA9FOwJ5NPLToVgHxH7uRLjASTmFRlH2fkkMW97mv9SxVaB8zAhJQBzx025HdyoreUHSdgP8ftKo4/s200/DSCN4740.JPG" width="200" /></a>5. Dissolve the cornstarch in 1tbsp of the
milk, then add this mixture to the remaining milk and stir well to combine. Pour
the milk into the pan, stirring constantly, and cook until thickened.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
6. Turn off the heat. Add the parsley, adjust
the seasoning and let cool before using.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<i>Mealy Dough
for Empada<o:p></o:p></i></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
450g (1 lb) all-purpose flour + 50g (2 oz) to
dust<o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
150g (5 oz) vegetable shortening<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQtXjaO3YslMQ2ltyLzMxylPp-ZA3EFh8fuVntOm5fMIOI4vaBpKDtIBeJI8beKL41ZIo36-DqiZKVNOB8XRl26eAudXQusxa6dJhMdr953-pJJl-zP1W_ggFBdChDsJ6jA83fXlDid7Y/s1600/DSCN4741.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQtXjaO3YslMQ2ltyLzMxylPp-ZA3EFh8fuVntOm5fMIOI4vaBpKDtIBeJI8beKL41ZIo36-DqiZKVNOB8XRl26eAudXQusxa6dJhMdr953-pJJl-zP1W_ggFBdChDsJ6jA83fXlDid7Y/s200/DSCN4741.JPG" width="200" /></a>75g (2.5 oz) unsalted butter<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 eggs + 1 egg yolk for brushing<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 tsp salt<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
25ml (1 fl oz) cold water<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1. Cut the butter and shortening into the flour
until the mixture resembles fine breadcrumbs.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2. Add eggs, salt and water and knead to
combine. Let rest for 30 minutes.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<i>Assembling</i></div>
<div class="separator" style="clear: both; text-align: center;">
<i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVCAtk_CV3SmV32SZu5kcqqkyxaHzK4kkddsRiz_DwKugA6iMqKXx5eVqcnraCkwBkmXe7GO2RFXfc2k_R_lYQ-BYFWA0c87yrsEOYRiOaz4gKP46M6oqpJFYtaeWNPRx0AMqylelm3Rg/s1600/DSCN4745.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVCAtk_CV3SmV32SZu5kcqqkyxaHzK4kkddsRiz_DwKugA6iMqKXx5eVqcnraCkwBkmXe7GO2RFXfc2k_R_lYQ-BYFWA0c87yrsEOYRiOaz4gKP46M6oqpJFYtaeWNPRx0AMqylelm3Rg/s200/DSCN4745.JPG" width="200" /></a></i></div>
<i><o:p></o:p></i><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1. To make <i>empadinha</i>,
take small portions of the dough (roughly 1 tbsp) and use it to line the bottom and sides of an <i>empadinha</i>
mold (or mini cupcake mold), using the tips of your thumbs.</div>
2. Add the filling, being careful not to let it touch the rim.<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
3. Roll out a smaller circle of dough and cover
the filling, pressing against the sides to seal and to trim the excess dough.<o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
4. Preheat the oven to 350<sup>o</sup>F / 180<sup>o</sup>C.
Brush the tops with egg yolk beaten with 1 tsp water and bake until golden
brown. Serve warm or cold.<o:p></o:p></div>
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<br /></div>
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<br /></div>
Elisa D. Teixeirahttp://www.blogger.com/profile/16712435379849739808noreply@blogger.com5tag:blogger.com,1999:blog-3307256105842922116.post-8231339705619590182012-09-05T22:00:00.001-05:002012-09-05T22:00:58.441-05:00<div class="separator" style="clear: both; text-align: center;">
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZyoOkMlxg3-ZJOiwFF7npH7okVK_rdLdfSTATB9h5zEFJvu78XWexzJjqr-6-3tNTbA_Kbfi7v5k2w_FwIR80FGhig5XSrtFgB4VHSbEOmRAtOnZaODaZwaB7JdUC0Cs4PJ39V4ySPYI/s1600/DSCN1512.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZyoOkMlxg3-ZJOiwFF7npH7okVK_rdLdfSTATB9h5zEFJvu78XWexzJjqr-6-3tNTbA_Kbfi7v5k2w_FwIR80FGhig5XSrtFgB4VHSbEOmRAtOnZaODaZwaB7JdUC0Cs4PJ39V4ySPYI/s400/DSCN1512.JPG" width="400" /></a></div>
<span style="font-size: large;"><br /></span>
<div style="text-align: center;">
<span style="font-size: large;"><span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><i style="font-style: italic;">Casquinha de siri</i><i>,</i> a creamy crab cake on a shell</span></span></div>
<br />
<div class="MsoNormal">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">When I was a teenager growing up in
Guaranésia, this tiny little town lost in the mountains of Minas Gerais State,
there was only one restaurant in the city: Churrascaria do Régis. Régis was
also the owner of the city’s main Hotel (there were only two), and the father
of one of my classmates. My friends and I use to gather outside the
Churrascaria on the weekends to chat, sing along, watch the other teens
pass by and all. Every now and then, one of us would go inside and buy an ice
cream, or a bottle of soda. But my dream was to go sit there, like a grown up, and
order a<i> casquinha de siri</i>, this fancy
looking appetizer served on a real shell and made with an ingredient I’d never
had before: crab (there’s no ocean in Minas, salt water fish and shellfish were thus a
rarity there).</span></span></div>
<div class="MsoNormal">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
<div class="MsoNormal">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">When I finally tried it out for the first time,
I was so excited about the occasion, about just being there, sitting inside the
place and being able to pay for it that I basically ignored the fact that the<i> casquinha</i> barely had any crab in it. It
was a gluey mix of tomato sauce and lots of bread and <i>farinha de mandioca</i>, and parmesan cheese on top (which, I think, is
a crime against the crab!). These faults I observed in many<i> casquinhas</i> I had afterwards. But once you have a good one, you
keep dreaming about when you’re going to have the next one! So, here’s a recipe
that is as “crabby” (in a good sense) as it can be! I hope you enjoy
eating it and maybe reviving that magic moment I had when I first had it.</span></span></div>
<div class="MsoNormal">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
<div class="MsoNormal">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Bom apetite! </span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
<div class="MsoNormal">
<b><span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Casquinha
de siri<br /><br /><o:p></o:p></span></span></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVtdcV6QsGmlhTTE6nNid7sXaIVn5JmQ8l14D2Zs6DvfwhSpEMWMUuatW6dLqUeJeFKSOwRi9lHmKsVQwpnJIJ5qeJ8GR_2Wf3rmKmTHN4KLOx8hOLz9zcROKL_nygOmzWMJ7GqBqvZRw/s1600/P2120024.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVtdcV6QsGmlhTTE6nNid7sXaIVn5JmQ8l14D2Zs6DvfwhSpEMWMUuatW6dLqUeJeFKSOwRi9lHmKsVQwpnJIJ5qeJ8GR_2Wf3rmKmTHN4KLOx8hOLz9zcROKL_nygOmzWMJ7GqBqvZRw/s200/P2120024.JPG" width="200" /></a></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><b><span lang="EN-US">Yield</span></b><span lang="EN-US">: about 12 <i>casquinhas </i>(aprox. 3,5 in diameter shells)</span></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><span lang="EN-US"><br /><b><o:p></o:p></b></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">8 oz crab meat, picked over for shells</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">1 slice (~1 oz) white bread, no crust</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">1 cup coconut milk</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">1 tsp minced green bell pepper, or jalapeño</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">1/2 cup seeded, finely chopped tomato</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNhS80qEalmLMDC7PVJ0ozh_DVu2dudrRG2Irdlmg6OLAmOLweo8NdWJa9h1T5Mm1utxxPDXJ7MQRDtATEgX7iJnHXQihMcFT5S7GpjKAVDnvoOqotdYTDa5sxHuv5_WwFXwmnvbIaZGc/s1600/P2120023.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNhS80qEalmLMDC7PVJ0ozh_DVu2dudrRG2Irdlmg6OLAmOLweo8NdWJa9h1T5Mm1utxxPDXJ7MQRDtATEgX7iJnHXQihMcFT5S7GpjKAVDnvoOqotdYTDa5sxHuv5_WwFXwmnvbIaZGc/s200/P2120023.JPG" width="200" /></a><span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">1/3 cup finely chopped onion</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;">1/2 Tbsp <i>dendê</i> oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;">1/3 cup<i>
farinha de mandioca</i> (manioc / yucca flour - <span style="background-color: white; background-position: initial initial; background-repeat: initial initial;">see picture</span>)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">1 green onion, finely sliced</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp chopped cilantro</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp chopped Italian (flat leaf) parsley</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">salt and pepper to taste</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">hot pepper sauce to taste</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">lemon wedges to serve</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">lettuce cups or shredded lettuce to serve</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfNaHflWnzB_ziADiRrpkXJHLvW-QarHbPsbpDIukKXu-6fE6uO4or8V2c5zgmdw13Z2_ESanjR49Mzb8YbIZMU0nWO4kRvVcwW2QAQ8sgVamrwhh4hyphenhyphen9Vhd-7x7MeWbtfO3nV6tft6Uw/s1600/DSCN1504.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfNaHflWnzB_ziADiRrpkXJHLvW-QarHbPsbpDIukKXu-6fE6uO4or8V2c5zgmdw13Z2_ESanjR49Mzb8YbIZMU0nWO4kRvVcwW2QAQ8sgVamrwhh4hyphenhyphen9Vhd-7x7MeWbtfO3nV6tft6Uw/s200/DSCN1504.JPG" width="200" /></a></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">- Soak torn bread in coconut milk for about 1 hour.</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">- Sauté onion and bell pepper or jalapeño in <i>dendê</i> oil until soft. </span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">- Add tomato and sauté until it begins to release liquid and form a
sauce. Add crab meat.</span></span><span style="font-family: 'Trebuchet MS', sans-serif;">- Stir in soaked bread with coconut milk and about 1 Tbsp of </span><i style="font-family: 'Trebuchet MS', sans-serif;">farinha de mandioca</i><span style="font-family: 'Trebuchet MS', sans-serif;">. </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">- Cook over medium
heat, stirring constantly but slowly, until thickened. Add more<i> farinha</i>, if needed (mixture should be
thick enough to hold its shape when mounded into shells, but not too firm!). </span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">- Add herbs. Season to taste with salt and pepper.</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHy94202FnjGx62qJ0Cwkc3QU3HpW7eb7QSJ3r2THhuaRzft7LXN4R7XrdZZ34JUiEOb9vmdGgCxR_M-9SDkgPi4UMTHYNFqqhwVOmlPF2yy0wmdaGh7I1FHre45HrNbcJsUSQM9B053k/s1600/DSCN1507.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHy94202FnjGx62qJ0Cwkc3QU3HpW7eb7QSJ3r2THhuaRzft7LXN4R7XrdZZ34JUiEOb9vmdGgCxR_M-9SDkgPi4UMTHYNFqqhwVOmlPF2yy0wmdaGh7I1FHre45HrNbcJsUSQM9B053k/s200/DSCN1507.JPG" width="200" /></a></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">- Spoon mixture into 12 medium-sized shells (aprox. 3.5 in diameter),
mounding it a little above the rim. </span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">- Sprinkle top generously with remaining <i>farinha de mandioca</i> and bake at 375<sup>o</sup>F until golden
brown.</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">- Serve on a lettuce cup or over shredded lettuce, garnished with a lime wedge and provide extra hot pepper sauce at the table.</span></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><b>Tips:</b></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">1) You can freeze the<i>
casquinhas</i> before baking them. When ready to use, transfer them to the
fridge one day ahead to thaw. Bake until golden brown and heated through
right before serving.</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">2) If you cannot find <i>farinha
de mandioca</i>, use plain bread crumbs.</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">3) If you don't have the shells, or if you want to serve them as a party snack, place the baked mixture on squares of banana
leaf and decorate with a <i>pimenta-biquinho</i> (kiss pepper), if available (see picture).</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyCNOfA9-scKFnjpFn-OWvztdovaLqm7hhihvhD7vvELi-zboJwOXSDoFu4RrufYlAV_PaBM8GXUOEXgHgmidRjzHhwxgElJu1u39efmGdFsGyR7SnWWPi8aO2bXDfxwQasFv_KHYBlW0/s1600/casquinha_siri_bananeira.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyCNOfA9-scKFnjpFn-OWvztdovaLqm7hhihvhD7vvELi-zboJwOXSDoFu4RrufYlAV_PaBM8GXUOEXgHgmidRjzHhwxgElJu1u39efmGdFsGyR7SnWWPi8aO2bXDfxwQasFv_KHYBlW0/s320/casquinha_siri_bananeira.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn4UWlFUxPbLfSr7FyhIk95l5xlofN-QdluQsnY8DasRnQTBmgHXEYB-M5RSdgE0bGcego811KMNRgsNHghUIH6OKkFoCMbcj0JKfG5fYecLY5QE2l03tHMZIrSMCWOylpyOex3suMrjE/s1600/PB250002.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn4UWlFUxPbLfSr7FyhIk95l5xlofN-QdluQsnY8DasRnQTBmgHXEYB-M5RSdgE0bGcego811KMNRgsNHghUIH6OKkFoCMbcj0JKfG5fYecLY5QE2l03tHMZIrSMCWOylpyOex3suMrjE/s200/PB250002.JPG" width="200" /></a></div>
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
Elisa D. Teixeirahttp://www.blogger.com/profile/16712435379849739808noreply@blogger.com11tag:blogger.com,1999:blog-3307256105842922116.post-1090093625792349782012-01-12T09:58:00.000-06:002012-01-12T09:58:54.619-06:00Working on a list of useful linksAs a translator and researcher in the area of Culinary Arts, I collected a series of websites links on various subjects in the area over the years (and I do this for over 10 years now!). Most of them are in Portuguese, since the majority of my work is in the English-Portuguese direction, but there are some in English too. Not all the information in the websites is accurate or well written, but it proved to be very useful in many cases, especially as a visual guidance and from the terminological stand point.<br />
<br />
Today I started working on this <a href="http://authenticbraziliancuisine.blogspot.com/p/links-i-like.html">list</a> to publish here in my blog, and the first items I found were mostly related to baking (from when I translated the book Professional Baking, recently published by Manole as <a href="http://www.manole.com.br/loja/produto-183996-5069-panificacao_e_confeitaria_profissionais__5_edicao">Panificação e Confeitaria Profissionais</a>).<br />
<br />
With time, I hope to work on all other areas (I have several hundreds links, some of them need updating...). I hope you also find this list useful - I think you will, especially if you are a translator.<br />
<br />
Please, send me any questions, suggestions and/or updates for the links. Thanks!Elisa D. Teixeirahttp://www.blogger.com/profile/16712435379849739808noreply@blogger.com1tag:blogger.com,1999:blog-3307256105842922116.post-68801480237387180582011-11-26T00:18:00.002-06:002011-11-27T10:41:40.570-06:00<div style="text-align: center;"><span class="Apple-style-span" style="color: #274e13;"><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;">Bobó de Camarão - a velvety Afro-Brazilian stew</span><br />
<span class="Apple-style-span" style="font-size: x-small;"><br />
</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBnUptmDFMEkt8II27WTJnB8vGsqm2jlHhKO17cW8y23jKnmNszfS7uOGvjs17I2Kl_86ieswPtuy1PYsjM3nuxofdr-BCO5nrxg942tYEl5sgJkYP2tfNRXLmDJR8dtt11YDd1iSh1t8/s1600/DSCN1881.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBnUptmDFMEkt8II27WTJnB8vGsqm2jlHhKO17cW8y23jKnmNszfS7uOGvjs17I2Kl_86ieswPtuy1PYsjM3nuxofdr-BCO5nrxg942tYEl5sgJkYP2tfNRXLmDJR8dtt11YDd1iSh1t8/s400/DSCN1881.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Training for my upcoming buffet meal at school the other day, I cooked my first Bobó de Camarão - a velvety shrimp, yucca and coconut stew-like concoction typical of the Northeast region of Brazil, especially the Bahia state, where the presence of African gastronomic traditions are more strongly felt. <br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I had eaten a few Bobós before, and had a very definite idea of how it should taste. After researching several recipes on the internet, which differed quite drastically, I came out with my own. The Brazilian audience that savored the final result - including a friend from Northeastern region who was visiting us - approved it enthusiastically. <br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">My instructor, on the other hand, told me that the texture may not be very pleasant to the North American palate, as it is reminiscent of porridge, for its thickness and starchiness. But the texture, as well and the coconut, yucca and dendê oil flavor combination, is what pleases me the most. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I hope you feel tempted to try it too, so you can give me your opinion!<br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Bobó de Camarão</span></b><br />
<div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">(Shrimp, Yucca and Coconut Stew)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Yield:</b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> 60 oz (6-8 portions)</span></span></div><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingredients:</span></b><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">18 oz frozen, peeled yucca</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup yucca cooking liquid (plus more, to adjust consistency)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 can (14 fl. oz) coconut milk</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp salt</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 Tbsp dendê oil</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 Tbsp olive oil</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 oz (1 cup) finely diced onion</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 oz (2 Tbsp) minced green bell pepper</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp seeded, minced jalapeño</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 garlic clove, minced</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">0.5 oz cilantro stems (from approx. 1/2 bunch)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 scallion, finely sliced</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 ripe tomato, seeded and finely diced</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">12 oz (14.5 oz frozen) peeled and deveined 51/60 (or smaller) shrimp</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 oz whole 36/41 shrimp, to garnish</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup chopped cilantro leaves (from approx. 1/2 bunch)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">- Cook yucca in plain water (no salt) until fork tender. Drain, saving the cooking liquid. Working in batches, purée yucca while still hot in a food processor with the salt, coconut milk and 1 cup reserved liquid (save remaining liquid for thinning the stew later, if necessary).<br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8SXg5hGA1AxUOTUCoFafvB8frmICY7sWVQ5a7eWssx9ES3IMsg-G-LHg8OGpOMndgqnxcl6TCqQ61lbdX0fB9mzR4NMqA_BIAWAGDxW9Dib1l_UyTjbvggk6O_rEP42zO84I2H0pBhnw/s1600/DSCN1876.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8SXg5hGA1AxUOTUCoFafvB8frmICY7sWVQ5a7eWssx9ES3IMsg-G-LHg8OGpOMndgqnxcl6TCqQ61lbdX0fB9mzR4NMqA_BIAWAGDxW9Dib1l_UyTjbvggk6O_rEP42zO84I2H0pBhnw/s200/DSCN1876.JPG" width="200" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">- Heat dendê and olive oil in a large pan. Add onion, sauté until translucent. Add green pepper, jalapeño, garlic, cilantro stems and scallions and sauté until light golden brown. Add tomato and cook, stirring, until it starts to dissolve. Add shrimp and sauté until pinkish. <br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">- Add prepared yucca cream and stir well to combine. Adjust salt and consistency adding more of the cooking liquid, if necessary.<br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">- On a separate pan and working in batches, sauté whole shrimps in olive oil and a very thin drizzle of dendê oil. Season to taste with salt and black pepper. <br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdmUODlvbWNoQHNuR1T4ZiKoCEFfYlsl7dSeY4UEzejNDWuGGykCeLxGqIDI89mexQzYz52WgfbG8-3VfIEs_apF2U_d4euPhrqD0DlSc-0oY7AJhn0mKbuO77seyvwUv8eMKLqUDI7kM/s1600/DSCN1877.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdmUODlvbWNoQHNuR1T4ZiKoCEFfYlsl7dSeY4UEzejNDWuGGykCeLxGqIDI89mexQzYz52WgfbG8-3VfIEs_apF2U_d4euPhrqD0DlSc-0oY7AJhn0mKbuO77seyvwUv8eMKLqUDI7kM/s200/DSCN1877.JPG" width="200" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">- Right before serving, add chopped cilantro to stew, saving some to decorate. Top serving dish or individual portions with sautéed shrimps and a sprinkle of chopped cilantro. Serve with white rice.</span>Elisa D. Teixeirahttp://www.blogger.com/profile/16712435379849739808noreply@blogger.com7tag:blogger.com,1999:blog-3307256105842922116.post-91330659149004182292011-07-09T15:09:00.003-05:002014-03-20T17:37:52.709-05:00<div align="center" class="MsoNormal" style="text-align: center;">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><i><span lang="EN-US"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Cuscuz</span></span></i></b><b><span lang="EN-US"><span class="Apple-style-span" style="color: #274e13; font-size: large;"> - Brazilian interpretation(s) of couscous</span></span></b></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-US">I finally made some time to add another recipe to this blog. I’m sorry for being away for so long, but life has been hectic - cooking classes, academic research, cookbook translation review and now I became a regular contributor to a Brazilian cooking magazine (Sabores do Interior </span><a href="http://www.saboresdointerior.com.br/"><span lang="EN-US">http://www.saboresdointerior.com.br/</span></a><span lang="EN-US">) and to a blog about Brazilian food culture hosted by Mapa da Cachaça (<a href="http://mapadacachaca.com.br/blog">http://mapadacachaca.com.br/blog</a>), a website about<i> </i>the emblematic Brazilian hard liquor used to make <i>caipirinha</i>.<br />
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<span lang="EN-US"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The term <i>Cuscuz</i>, also spelled <i>cuscus</i> and <i>cuzcuz</i> in Portuguese,<i> </i>refers to several preparations in different regions of the country. The origin of the plate is certainly the Middle Eastern couscous, but once it was introduced to the new tropical culture, several versions using local ingredients began to develop.</span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><span lang="EN-US">Cuscuz</span></i><span lang="EN-US"> can be a plain, steamed, cake-like cereal made with<i> flocos de milho pré-cozidos</i> (yellow, precooked corn meal - “Milharina”, by Quaker, is a very well known brand). Usually served for breakfast, it’s made in the <i>cuscuzeira</i>, or <i>cuscuzeiro</i> (see picture), a steaming pan that has a perforated metal disc with a handle that seats on top of simmering water where you place the corn meal, previously moistened with salt water. This preparation is sometimes called <i>cuscuz nordestino</i>, especially by people that are not from <i>nordeste</i>, that is, the Northeast region of Brazil. It can be served with <i>manteiga de garrafa</i> (a type of clarified butter), <i>queijo coalho </i>(typical cheese from Northeast region), coconut milk, etc.<br />
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<span lang="EN-US"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Then, there’s the <i>cuscuz de tapioca</i>, a sweet, flan-like version of the dish made with manioc/yucca tapioca pearls, coconut and condensed milk - I’ve never tried this one, but the pictures I saw are mouthwatering! And there is the <i>cuscuz paulista</i> (<i>paulista</i> means from São Paulo state), which is also traditionally steamed, but it is a savory dish that uses both <i>farinha de milho</i> (see picture) and <i>farinha de mandioca</i> (manioc / yucca flour). <br />
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<span lang="EN-US"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The recipe I am going to post today is a simplified, more Minas-Gerais-style version of the later. A flavorful broth made with sautéed onion, garlic, tomatoes and your choice of shredded chicken, sardines, other fish and shrimp or vegetables is thickened with <i>farinha de milho</i>. It is then poured into a mold, usually a tube pan decorated with sliced boiled eggs, tomato and other vegetables such as hearts of palm and green peas. Once cooled and unmolded, it looks pretty, on top of being a complete, delicious meal.<o:p></o:p></span></span><br />
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Cuscuz de frango com farinha de milho</i> </span></b></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">(Chicken Brazilian Couscous)</span><b><o:p></o:p></b></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-US">2 Tbsp olive oil<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-US">1 small onion, finely chopped (1/2 - 3/4 cup)<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-US">2-3 garlic cloves, finely chopped<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-US">2 Tbsp tomato paste<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-US">3-4 ripe tomatoes, peeled, seeded and chopped<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-US">4 cups chicken stock or water, or a mix of both<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-US">1 chicken breast (approx. 8 oz), cooked and shredded (see the recipe for <i><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><a href="http://authenticbraziliancuisine.blogspot.com/2010_06_01_archive.html">Coxinha</a></span></i> filling)<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-US">1/2 cup corn kernels, frozen or canned (drained)<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-US">1/2 cup green peas, frozen or canned (drained)<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-US">1/2 cup hearts of palm, drained and chopped<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-US">1/2 cup chopped parsley and scallions or chives<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-US">6 oz. (aprox.) <i>farinha de milho</i> (flaked corn meal - see picture)<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><span lang="EN-US">To garnish:<o:p></o:p></span></i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-US">2 hard boiled eggs, sliced<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-US">1 ripe tomato, thinly sliced<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-US">sliced hearts of palm<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-US">sprigs of parsley<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-US">olives or green peas<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-US">lettuce leaves<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><span lang="EN-US">Method:<o:p></o:p></span></i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-US">1. Heat oil in a large saucepan. Sauté onion until translucent. Add garlic and sauté until both are light golden brown. Add tomato paste and sauté for another minute, stirring constantly. Add chopped tomato and cook, on high heat, for five to ten minutes, stirring every now and then, until tomato starts to melt and release its juices. <o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-US">2. Stir in stock, shredded chicken, corn, peas, and hearts of palm. Season with salt, black pepper and/or Brazilian preserved chili oil. It should be a little over-seasoned, because you’re going to add the <i>farinha de milho</i> later. Bring to a boil.<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-US">3. Meanwhile, lightly oil a tube mold and decorate with sliced boiled eggs, tomato, green olives, hearts of palm slices, peas and parsley sprigs, or any other ingredient you’re using to make the cuscuz or that goes well with the chosen ingredients (such as shrimps and sardine fillets, etc.).<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4. Once the liquid is boiling and all flavors are all well combined, lower the heat and slowly add the <i>farinha de milho</i>, stirring constantly with a long handled wooden spoon. Watch out for the bubbles, as cuscuz spatters like polenta - use protective gloves to stir it until the flour is well blended with liquid and the mixture gets thick (it should be thicker than polenta). Then, cook for another 5 to 10 minutes, stirring every now and then, until mixture is creamy and thoroughly cooked. Remove from heat, add chopped herbs and mix well to combine.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5. Adjust seasoning and pour the mixture immediately onto prepared mold, being careful not to displace the decoration. Hit the bottom of the pan lightly against the counter to eliminate air bubbles and smooth the surface with a spatula. Set aside and let cool almost to room temperature before unmolding.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-US">6. To serve, give the mold a brisk shake, place a platter on top and turn upside down. Decorate all around it with lettuce leaves.<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><span lang="EN-US">Variations:<o:p></o:p></span></i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-US">- Substitute 2 cans of sardines (drained), or 2 cans of tuna (drained), or 1 cup chopped shrimp and/or white fish fillets for the shredded chicken. Use water or fish stock instead. Garnish the mold accordingly.<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-US">- Make a vegetarian version by substituting extra corn, green peas, tomato, shredded carrots, shredded zucchini, sliced green beans, chopped green olives, and/or hearts of palm for the chicken.<b><o:p></o:p></b></span></span></div>
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Elisa D. Teixeirahttp://www.blogger.com/profile/16712435379849739808noreply@blogger.com19tag:blogger.com,1999:blog-3307256105842922116.post-8106512828912269992011-02-02T17:59:00.000-06:002011-02-02T17:59:08.970-06:00<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS', sans-serif; font-size: xx-small;"><b><i><br />
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</b></span><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSWiaBbULE3bmiyqubw_QPXfiyw50KjiCJWTD2kiRiD8OSYBP5aC8pNi5HRIfNS6nfFeVVtL4_edTCSYEmPTwI6mGvea9X5fh0YduiPIBMj_PUq-hMGvAI_zydC-o5EgbpKbqykAQse9c/s400/DSCN0423.JPG" width="400" /></a></div><br />
<div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">After all this time (last post was May 2010!), here I come with yet another Minas Gerais specialty - the <i>broa de fubá</i>, or <i>broinha</i>. I prepared some at my mom’s house during my recent 40-day trip to Brazil, and they were delicious!</span></div><div class="MsoNormal"><span lang="EN-US"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
<o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i><span lang="EN-US">Fubá</span></i><span lang="EN-US">, from Kimbundu <i>fuba</i>,<i> </i>is<i> </i>the word in Portuguese for cornmeal, or corn flour (not to be confused with the white powder British English speakers call “conflour”, Americans “corn starch”, and Brazilians <i>amido de milho</i>). There are two main types of <i>fubá </i>in Brazil - the <i>fubá mimoso</i>, very finely ground (like corn flour), which imparts a finer texture to foods such as porridges and cakes, and the <i>fubá grosso</i>, coarser and sometimes simply referred to as <i>fubá</i> (in terms of texture similarity, somewhere between medium to fine ground cornmeal). There are several other kinds of corn flours and meals available, and most of them have a precooked version. Together with manioc (or cassava, or yuca) flours and starches, these are the second choice of starch in Brazil (after rice), and they are also widely used in baking goods both savory and sweet.<br />
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<o:p></o:p></span></span></div><div class="MsoNormal"><span lang="EN-US"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The word <i>broa</i> (<i>broinha</i> is the diminutive) is also used in European Portuguese and in some regions of Brazil to name a type of corn bread, large and round, that used to be more popular in the past. I remember being a child and going with my mom or dad buy <i>broa de milho </i>at the tiny <i>armazém</i> near our house in Guaxupé - I was so small I could not see the wood counter top, but I could see and smell the <i>broas</i> <i>de milho</i>, fresh and beautiful, laying behind the counter glass.<br />
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<o:p></o:p></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR4SNdtXWMn6bsSI5OHTPFs4dnNGhFZZ1_ecoqUBI91KL21lqulTFz4HSg_7wI2cg9Q7lpPGByBM3sger_gt3yGsdpecl4Pz7wCZ5Irg6L1Jl_MNr6c_QkSIVz6jzFh86jUqQRnTw-Xfo/s1600/DSCN0138.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="161" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR4SNdtXWMn6bsSI5OHTPFs4dnNGhFZZ1_ecoqUBI91KL21lqulTFz4HSg_7wI2cg9Q7lpPGByBM3sger_gt3yGsdpecl4Pz7wCZ5Irg6L1Jl_MNr6c_QkSIVz6jzFh86jUqQRnTw-Xfo/s200/DSCN0138.JPG" width="200" /></a></div><div class="MsoNormal"><span lang="EN-US"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It’s hard to make an outstanding <i>broinha</i> like those you buy in some<i> <span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">padarias</span></i> in Brazil (on the left) in a noncommercial oven, as they require high and constant heat to rapidly puff before the steam cracks open the shell and escapes. But it’s worth a try, especially if you don’t know the other version of the treat.<br />
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<o:p></o:p></span></span></div><div class="MsoNormal"><span lang="EN-US"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Some decades ago, <i>broinhas</i> were often made with pork lard (some people still use lard), which imparts a nice flavor, aroma and texture to the product. The smell and taste of the aniseeds, though, is what characterizes both <i>broas</i> and <i>broinhas</i>. There are also the ones made with toasted, ground peanuts - DELICIOUS! But I’m still working on that recipe. For now, try this one and let me know how they come up!<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US"><o:p><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></o:p></span></div><div class="MsoNormal"><span lang="EN-US"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Broinhas de fubá </b></span></span></div><div class="MsoNormal"><span lang="EN-US"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b></b>(Brazilian Cornmeal Puffs)<b><o:p></o:p></b></span></span></div><div class="MsoNormal"><b><span lang="EN-US"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></span></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup filtered water<o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup whole milk<o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup unsalted butter (or unflavored pork lard, if you have access to a good one)<o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup finely ground cornmeal (corn flour)<o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup all-purpose flour (plus extra to roll the <i>broinhas</i>)<o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup sugar<o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp aniseed<o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">pinch of salt<o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5 large eggs<o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkVTk4Eg4jhTzeuwmM8vX_bM4lydTaLIQY3YiO4FXWULfTzaCvn4S3SPC8Bgekx3RRANTmikZEgVsYOueZs7m968d53qbS0MBl34CzKvTiwewoxOW4XIVDGsOFx39cuWK1nQH0AT_-6DY/s1600/DSCN0472.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkVTk4Eg4jhTzeuwmM8vX_bM4lydTaLIQY3YiO4FXWULfTzaCvn4S3SPC8Bgekx3RRANTmikZEgVsYOueZs7m968d53qbS0MBl34CzKvTiwewoxOW4XIVDGsOFx39cuWK1nQH0AT_-6DY/s200/DSCN0472.JPG" width="200" /></span></a><span lang="EN-US"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1) Combine corn and all-purpose flour, sugar, aniseed and salt in a bowl.<o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2) Combine water, milk and butter in a saucepan and bring to a boil. <o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3) Add corn and flour mix at once and cook, stirring constantly with a wooden spoon, until it forms a uniform ball and pulls off the sides of the pan (see picture). Let cool until warm.<o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4) Add eggs, one at a time, beating well after each addition to incorporate air in the batter.</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5) Preheat the oven to 400oF.</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US" style="font-family: 'Trebuchet MS', sans-serif;"></span></div><div style="text-align: left;">6) Oil the inside of a small bowl or rounded cup with oil. Add 1/2 tsp flour and shake to coat the sides well (do not shake off excess - this flour prevents the dough from sticking to the bowl). Using a cookie scoop or a tablespoon, drop spoonfuls of the dough inside the floured bowl and, working fast and continuously, twirl the bowl so the dough is coated in flour and forms a ball. Immediately turn the bowl upside down onto an oiled baking sheet, placing the <i>broinha</i> at least 2 inches apart from the sides of the pan and the other <i>broinhas </i>(<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">see video - I'm working on a better one, though</span>). Add another 1/2 tsp flour into the bowl for each unit you make.</div><div style="text-align: left;">7) Bake immediately until deep golden brown. The inside will seem raw, but it’s not - it should be humid and hollow, like puff pastry. Serve warm or cold, plain or with butter, sided by a good cup of piping hot, strong coffee.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/Y46c-Go-Fqo?feature=player_embedded' frameborder='0'></iframe></div><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><i><span lang="EN-US">TIP: </span></i></b></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i><span lang="EN-US">if the </span></i></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i><span lang="EN-US">dough is too loose to apply this method, or if it starts sticking to the sides of the bowl, use the cookie scoop to place the portions of dough onto baking sheet and, using a small strainer, dust their tops liberally with flour.</span></i></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><br />
</span></div>Elisa D. Teixeirahttp://www.blogger.com/profile/16712435379849739808noreply@blogger.com20tag:blogger.com,1999:blog-3307256105842922116.post-20566431343418424502010-06-03T22:31:00.004-05:002010-06-04T08:47:38.885-05:00Coxinha: the beloved queen of Brazilian salgadinhos<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD4QBrnqXfUmfS_FDq7uitm0MjyIvXD1KIt2b70if4z2aWSmnb495gw8Lx672YQwjcLZU6-VGIEZV0QQX3nqYaF040uRFqI4tvCjpcmRXcXYNeZd-EgE_s2MRUoDUhH6DmIBRdbRC7Apg/s1600/P1010024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD4QBrnqXfUmfS_FDq7uitm0MjyIvXD1KIt2b70if4z2aWSmnb495gw8Lx672YQwjcLZU6-VGIEZV0QQX3nqYaF040uRFqI4tvCjpcmRXcXYNeZd-EgE_s2MRUoDUhH6DmIBRdbRC7Apg/s400/P1010024.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><span lang="EN-US"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">Brazilian </span></span><span class="Apple-style-span" style="line-height: 18px;"><i><span class="Apple-style-span" style="font-family: inherit;">salgados</span></i></span><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;"> or </span></span><span class="Apple-style-span" style="line-height: 18px;"><i><span class="Apple-style-span" style="font-family: inherit;">salgadinhos</span></i></span><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;"> - savory little snacks you can eat at any time of the day you are not hungry enough for a complete meal - comprise dozens of categories, such as </span></span><span class="Apple-style-span" style="line-height: 18px;"><i><span class="Apple-style-span" style="font-family: inherit;">empada</span></i></span><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;"> (also called </span></span><span class="Apple-style-span" style="line-height: 18px;"><i><span class="Apple-style-span" style="font-family: inherit;">empadinha</span></i></span><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">), </span></span><span class="Apple-style-span" style="line-height: 18px;"><i><span class="Apple-style-span" style="font-family: inherit;">risoles, pastel, quibe, esfiha, croquete, bolinha de queijo, enrolado, folhado, pão de batata,</span></i></span><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;"> and their several variations (i.e., most of them can be prepared with different fillings). But </span></span><span class="Apple-style-span" style="line-height: 18px;"><i><span class="Apple-style-span" style="font-family: inherit;">coxinhas</span></i></span><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;"> are among the favorite ones. They can be found in nearly all </span></span><span class="Apple-style-span" style="line-height: 18px;"><i><span class="Apple-style-span" style="font-family: inherit;">lanchonetes</span></i></span><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;"> and </span></span><span class="Apple-style-span" style="line-height: 18px;"><i><span class="Apple-style-span" style="font-family: inherit;">padarias</span></i></span><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;"> in Brazil and were very popular at birthday parties some time ago.</span></span><span class="Apple-style-span" style="font-family: inherit;"> <o:p></o:p></span></span></div><div class="MsoNormal"><span lang="EN-US"><o:p><span class="Apple-style-span" style="font-family: inherit;"><br />
</span> </o:p></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">The name </span><i><span class="Apple-style-span" style="font-family: inherit;">coxinha</span></i><span class="Apple-style-span" style="font-family: inherit;"> derives from the snack’s peculiar drop shape, mocking a chicken drumstick (which, in Portuguese, is curiously called “coxa” [= thigh] only when referring to chickens; the chicken thigh is called </span><i><span class="Apple-style-span" style="font-family: inherit;">sobrecoxa</span></i><span class="Apple-style-span" style="font-family: inherit;">...). The golden, crispy exterior of this </span><i><span class="Apple-style-span" style="font-family: inherit;">salgadinho</span></i><span class="Apple-style-span" style="font-family: inherit;"> surrounds a layer of soft dough filled with lightly seasoned, moist shredded chicken. Some people love to eat them dotting each bite with some good hot red pepper sauce.</span></div><div class="MsoNormal"><div class="MsoNormal"><span lang="EN-US"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></div><div class="MsoNormal"><span lang="EN-US"><span class="Apple-style-span" style="font-family: inherit;">The major “secret” to prepare </span><i><span class="Apple-style-span" style="font-family: inherit;">coxinhas</span></i><span class="Apple-style-span" style="font-family: inherit;"> is patience. It takes a while to mold them, especially if it’s your first time. Be careful not to let the filling touch the edges of the dough disc, and make sure it is well sealed around the filling, or it will crack open when fried. </span><i><span class="Apple-style-span" style="font-family: inherit;">Coxinhas</span></i><span class="Apple-style-span" style="font-family: inherit;"> can be molded as big, individual pieces (virtually a meal), or bite-sized. <o:p></o:p></span></span></div><div class="MsoNormal"><span lang="EN-US"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></div><div class="MsoNormal"></div><div class="MsoNormal"><span lang="EN-US"><span class="Apple-style-span" style="font-family: inherit;">The cooked dough is very easy to prepare, as well as the filling. The dough can also be used to make other </span><i><span class="Apple-style-span" style="font-family: inherit;">salgadinhos</span></i><span class="Apple-style-span" style="font-family: inherit;">, such as </span><i><span class="Apple-style-span" style="font-family: inherit;">risoles</span></i><span class="Apple-style-span" style="font-family: inherit;"> (half-moon shapped) and </span><i><span class="Apple-style-span" style="font-family: inherit;">bolinhas de queijo</span></i><span class="Apple-style-span" style="font-family: inherit;"> (cheese balls)</span><i><span class="Apple-style-span" style="font-family: inherit;">. </span></i><span class="Apple-style-span" style="font-family: inherit;">Use fine bread crumbs (grind some panko in the processor, if you wish) to bread them and, instead of dropping them in the egg white, dip your hand in it and use it spread a layer of egg white on the surface of </span><i><span class="Apple-style-span" style="font-family: inherit;">coxinhas</span></i><span class="Apple-style-span" style="font-family: inherit;"> before tossing them in the breadcrumbs. <o:p></o:p></span></span></div><div class="MsoNormal"><span lang="EN-US"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></div><div class="MsoNormal"><span lang="EN-US"><span class="Apple-style-span" style="font-family: inherit;">I hope you enjoy them as much as I do!</span><o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9AiIQp8VvikLnIsGoibl_jAE1sA1_8MU8wvZhOqGkCxSMG_-1j9xWhp0Nb5LgyhE_AohMp-srN6pIRhtm3ml2LKWd1bZzsxex7pc0RNRNYYuk0wx9jQ4_QhnrK_pBofPgr11OIaEbB1g/s1600/P1010007.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9AiIQp8VvikLnIsGoibl_jAE1sA1_8MU8wvZhOqGkCxSMG_-1j9xWhp0Nb5LgyhE_AohMp-srN6pIRhtm3ml2LKWd1bZzsxex7pc0RNRNYYuk0wx9jQ4_QhnrK_pBofPgr11OIaEbB1g/s200/P1010007.JPG" width="200" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US">Coxinha de frango<o:p></o:p></span></b></div><div class="MsoNormal"><span lang="EN-US">(mock chicken drumsticks)<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US"><br />
</span></b><br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US">Dough<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US">2 cups chicken stock <o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US">2 1/8 cups all-purpose flour<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US">2 Tbsp powdered milk<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US">2 Tbsp butter (room temperature)<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US">1 tsp salt<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEbQeWo_8od3jyCKTOM1QwDdLeKa5pKOhE4Hkw5V0aim4UHVuKsnoBiUesnVe6xvHkE4XC6ctv80_v7ozYSdmQeHlRNOYTm-82xEyn_Ra8WKPmIOYJIzVHB38n7o9Xl0TJCpQ8jq3XCHs/s1600/P1010011.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEbQeWo_8od3jyCKTOM1QwDdLeKa5pKOhE4Hkw5V0aim4UHVuKsnoBiUesnVe6xvHkE4XC6ctv80_v7ozYSdmQeHlRNOYTm-82xEyn_Ra8WKPmIOYJIzVHB38n7o9Xl0TJCpQ8jq3XCHs/s200/P1010011.JPG" width="200" /></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US">1. Process all ingredients in a blender until smooth. <o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US">2. Cook in a heavy pan, over medium heat, stirring constantly until the dough forms a ball that pulls away from the sides of the pan (make sure there are not wet spots in the dough). <o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US">3. Let it cool and use to mold the <i style="mso-bidi-font-style: normal;">coxinhas</i>. <o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US">Filling<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US">1 Tbsp vegetable oil<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US">1 Tbsp grated onion<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMa-SFLbr9tHZStbTT4Zo-uEiHOQlFmE_1RkZwI6seurfB3jMnxebWREtvDey584SDCmOycROZIrvnDX_rdgrGobqV-ECh0hC4Ci_sROdwpohY5rje0J4tmOXCVJh5cFbl1XdzZgZNnPs/s1600/P1010012.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMa-SFLbr9tHZStbTT4Zo-uEiHOQlFmE_1RkZwI6seurfB3jMnxebWREtvDey584SDCmOycROZIrvnDX_rdgrGobqV-ECh0hC4Ci_sROdwpohY5rje0J4tmOXCVJh5cFbl1XdzZgZNnPs/s200/P1010012.JPG" width="200" /></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US">1 small garlic clove, minced</span><br />
<span lang="EN-US"></span>1/2 tsp <i style="mso-bidi-font-style: normal;">colorau</i> or anatto powder</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US">2 boneless chicken breast halves<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US">1 Tbsp finely chopped parsley<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US">1 Tbsp finely chopped scallion<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US">salt and freshly ground black pepper to taste<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUtJLFmj2IzhNxdnyl9Xf3tzECwvCRgTT4KGrDDJSHEtvltf87oXQ4MEVboAkYQapfW9mGkG0lOEQerFe79T2KijRbPsph2JVnD11IEH3Hk5FrHBgUuP9r0XkX8UvnkA_qYADPWu-MH8A/s1600/P1010016.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUtJLFmj2IzhNxdnyl9Xf3tzECwvCRgTT4KGrDDJSHEtvltf87oXQ4MEVboAkYQapfW9mGkG0lOEQerFe79T2KijRbPsph2JVnD11IEH3Hk5FrHBgUuP9r0XkX8UvnkA_qYADPWu-MH8A/s200/P1010016.JPG" width="200" /></a></div><span lang="EN-US">1. Cook chicken in about 3 cups water. Reserve 2 cups of the cooking liquid to prepare the dough. <o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US">2. Finely shred chicken. <o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ymZWIBLzh54Qxp69wh8uHhzvq3aLg7wBQTwWHwb1x-VdnGmni7B5_sEILApwZrN6e5B_b5ZZo1e1N4h0wqsQppNwj9E99hTJCAXFL39xDrxNeRqMtKzFpxX3L-g7jnrJt77h2H0xTuE/s1600/P1010018.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ymZWIBLzh54Qxp69wh8uHhzvq3aLg7wBQTwWHwb1x-VdnGmni7B5_sEILApwZrN6e5B_b5ZZo1e1N4h0wqsQppNwj9E99hTJCAXFL39xDrxNeRqMtKzFpxX3L-g7jnrJt77h2H0xTuE/s200/P1010018.JPG" width="200" /></a></div><span lang="EN-US">3. Heat oil in a saucepan, add onion, then garlic and then <i style="mso-bidi-font-style: normal;">colorau</i>. Fry until golden brown. <o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US">4. Add shredded chicken and about 3 Tbsp cooking liquid - the chicken should be moist, but not runny. <o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US">5. Turn off the heat and add chopped herbs. Season to taste with salt and pepper.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US">Molding and frying<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US">1 egg white<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMQb4aFI-hdRwBJbTPreoQuACqvlw1-AqDHmTgXJmyxfx8L2OS52_3FxCV79I6LhbjQwBdGsVj55vKxAmhPTedjAbZ2eKTCXwIAu9t-niBxvk4rR7pg188Ai7o7w1IHfvumT27103sKO4/s1600/P1010020.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMQb4aFI-hdRwBJbTPreoQuACqvlw1-AqDHmTgXJmyxfx8L2OS52_3FxCV79I6LhbjQwBdGsVj55vKxAmhPTedjAbZ2eKTCXwIAu9t-niBxvk4rR7pg188Ai7o7w1IHfvumT27103sKO4/s200/P1010020.JPG" width="200" /></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US">1 cup plain panko, finely ground, or fine breadcrumbs<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US">2-3 cups vegetable oil, for frying<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US">1. Take a portion of dough about the size of a golf ball and roll it out manually or with a rolling pin into a disk about 1/4 in. thick. <o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US">2. Place a teaspoonful of filling at the center - be careful not to let the filling touch the edges of the dough. Carefully mold the dough around the filling forming a bundle. <o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnEGoxa7tSE76BwqN0x639LTe-QgiBDrMWSeu2QaNPyOPoOgVpQEpXgwGS98CcxHJH697KfyXv3skwZdJ09Dx2KXBrPQFdy0B2AJDA9GSz6oMBzJKAHDzPUK0PDGWNnFH0MZwd3DNP9oQ/s1600/P1010021.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnEGoxa7tSE76BwqN0x639LTe-QgiBDrMWSeu2QaNPyOPoOgVpQEpXgwGS98CcxHJH697KfyXv3skwZdJ09Dx2KXBrPQFdy0B2AJDA9GSz6oMBzJKAHDzPUK0PDGWNnFH0MZwd3DNP9oQ/s200/P1010021.JPG" width="200" /></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US">3. Twist the excess dough on top and remove it to obtain a drop shape. <o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US">4. Smooth the surface, if necessary, to correct any imperfections. Make sure the filling is well sealed into the dough. <o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US">5. Wet your hand in the egg white and spread a thin layer on the <i style="mso-bidi-font-style: normal;">coxinha</i> surface and dip in breadcrumbs.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US">6. Fry in hot oil until golden brown. Let drain on paper towels.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><br />
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<br />
</div>Elisa D. Teixeirahttp://www.blogger.com/profile/16712435379849739808noreply@blogger.com18tag:blogger.com,1999:blog-3307256105842922116.post-61340110797700508062010-03-30T17:26:00.009-05:002010-04-02T09:50:28.663-05:00Panquecas: the name sounds familiar... but it is another matter entirely<div class="MsoNormal" style="margin-bottom: 12.0pt; text-align: justify;"><br />
Upon request, this post is about <i style="mso-bidi-font-style: normal;">Panquecas</i>. Yes, the word should sound very familiar to you, recalling those stacked, warm, fluffy concoctions topped with a good dab of butter and a drizzle of maple syrup you sometimes have for breakfast. But, apart from the fact that the batter uses similar ingredients - such as eggs, milk, and flour - the analogies between Brazilian <i style="mso-bidi-font-style: normal;">panquecas</i> and American pancakes stop there, as you can see from this picture:</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnJbjaGiI8A_LSqfCpTGONXjQPdUdxVcnOzyp6hbuPuCU4ZHlhoC90Emv2Gtlm_10sHBV_azvzulT9rzyEojxRPhgzX9XoxGYtPJVPcJozOwrXJ3IDz4recVWWJl9GF9NSHSbZtmVnU2E/s1600/P1010054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnJbjaGiI8A_LSqfCpTGONXjQPdUdxVcnOzyp6hbuPuCU4ZHlhoC90Emv2Gtlm_10sHBV_azvzulT9rzyEojxRPhgzX9XoxGYtPJVPcJozOwrXJ3IDz4recVWWJl9GF9NSHSbZtmVnU2E/s400/P1010054.JPG" width="400" /></a><br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">There are many good things about <i style="mso-bidi-font-style: normal;">panquecas</i>, although one might find the preparation of the dough a little tricky and time consuming. But once you master this stage, you are ready to prepare your own assortment of <i style="mso-bidi-font-style: normal;">panquecas</i>, because the filling is what really gives them a character. In this sense, they are a good way to use meat, chicken and/or vegetables leftovers. Another good thing is that <i style="mso-bidi-font-style: normal;">panquecas</i> can be prepared way in advance and just reheated before serving. They freeze very well too - just remember to transfer the dish to the fridge the night before. As a matter of fact, they can also be successfully reheated in the microwave oven, the only downside being the fact that the cheese will not be as golden brown and the dough won’t get crispy on the edges.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US"><br />
</span></div><div class="MsoNormal" style="margin-bottom: 12.0pt; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span lang="EN-US">Panquecas</span></i><span lang="EN-US"> are a stand-alone dish, but can also be served with rice (and beans) and salad. If you want them to look fancier, prepare the discs in a larger frying pan and, instead of rolling up with filling, make little bundles, tied with a green scallion leaf or parsley stem wilted in the stove flame. You can then spoon some tomato or other sauce or<i style="mso-bidi-font-style: normal;"> coulis</i> on a plate and place the <i style="mso-bidi-font-style: normal;">trouxinha</i> (Portuguese word for little bundle) in the center. Or use the dough as layers to build a savory cake with any filling you like. Another way to make them look different (and more nutritious) is to add herbs (such as parsley, basil and cilantro), cooked and squeezed spinach, powdered carrot and/or beet, paprika etc. to the batter. The only thing you will need to do, then, is to adjust the consistency. But you’ll have to do it anyway, as different flour batches and egg sizes will produce different batter consistencies.<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZ15uPMqUrH8EUU8A7kRu4msLbr7oyfG2_rVZepjPcTJKkHNmx0bMpPZ6JuX49BruyQGSCDQutJISIAzSr0QGGdGd9qmO8yclFX-r9YANLCnP8aGZ3yZRr_qDZZLOnTwMP4e9s-0xNF8/s1600/P1010021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZ15uPMqUrH8EUU8A7kRu4msLbr7oyfG2_rVZepjPcTJKkHNmx0bMpPZ6JuX49BruyQGSCDQutJISIAzSr0QGGdGd9qmO8yclFX-r9YANLCnP8aGZ3yZRr_qDZZLOnTwMP4e9s-0xNF8/s320/P1010021.JPG" width="294" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="margin-bottom: 12.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 12.0pt; text-align: justify;"><span lang="EN-US">The only way to adjust the consistency of the batter is by trial and error. The dough should be liquid enough to spread all over the frying pan as you twirl it before starting to set, but not so thin that you have big holes and/or a mushy, creamy final product that falls apart. Adjust it by adding more milk or flour to the batter, little by little. The next picture shows the first <i style="mso-bidi-font-style: normal;">panqueca</i> I prepared with my batter - you can see that there is a yellowish layer in the middle that started setting before I was able to spread it onto the pan, making the dough a little too thick. I added a tad more milk to the mixer cup and the next one turned out ok.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 12.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 12.0pt; text-align: justify;"><span lang="EN-US"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBpzc9xyOYXLgjIKMNehHX6YSBWarrxKG_vcSppHK33vB4lgaM3FUWohiLaRmGyR3w6zb1RwGYLNrgz4hu1eWLDFMmE-bYD7JW17gIbB2J9_WpHnnie3gHZrRgtavGQWLbk2JlVddT4us/s1600/P1010043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBpzc9xyOYXLgjIKMNehHX6YSBWarrxKG_vcSppHK33vB4lgaM3FUWohiLaRmGyR3w6zb1RwGYLNrgz4hu1eWLDFMmE-bYD7JW17gIbB2J9_WpHnnie3gHZrRgtavGQWLbk2JlVddT4us/s320/P1010043.JPG" width="320" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 12.0pt; text-align: justify;"><span lang="EN-US">Lastly, I have to say a word about the “authenticity” of <i style="mso-bidi-font-style: normal;">panquecas</i> as a Brazilian national dish. Most Brazilians would never remember to mention <i style="mso-bidi-font-style: normal;">panquecas</i> as a “Brazilian” dish; some would even strongly disagree with this “upgrade” I propose here. But, hey, although they sure are a French legacy, the way Brazilians got hold of them and developed all sorts of new manners to prepare them is, sure, unique! And, as far as I know, <i style="mso-bidi-font-style: normal;">panquecas</i> are served all over Brazil. </span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 12.0pt; text-align: justify;"><span lang="EN-US">I hope you too become a fan of them - as Nina and Kristin already are! After all, imagination is the only limitation to how you can prepare them.<br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US"><span class="Apple-style-span" style="font-weight: normal;"><br />
</span>Panquecas de frango<br />
<span class="Apple-style-span" style="font-weight: normal;">(Chicken <i style="mso-bidi-font-style: normal;">panquecas</i>)</span></span></b></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 12.0pt; text-align: justify;"><span lang="EN-US"> </span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span lang="EN-US">Filling:</span></i></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">2 boneless chicken breasts halves, or 2 leg quarters, or any combination of dark/white meat you like<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">1/2 tsp <i style="mso-bidi-font-style: normal;">colorau</i> or powdered annatto seed (optional)<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">1/2 tsp white wine or cider vinegar<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">1 Tbsp thinly sliced onion<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">1 tsp oil<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">salt and freshly ground black pepper to taste<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbfmmmBJWADyg6B-FZsWBLz7dYB5TC7o-Sxv1WBP6WEjwnYQEc_rzFfgKoeaowgwYyGiqJY_92rNePWgeRKKHXLKhwJqjxtfSCgIWP1tYQ27M2rRRi2Rcz2bFlqH-3slZ6-akigbmwyuM/s1600/P1010037.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbfmmmBJWADyg6B-FZsWBLz7dYB5TC7o-Sxv1WBP6WEjwnYQEc_rzFfgKoeaowgwYyGiqJY_92rNePWgeRKKHXLKhwJqjxtfSCgIWP1tYQ27M2rRRi2Rcz2bFlqH-3slZ6-akigbmwyuM/s200/P1010037.JPG" width="200" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">1 Tbsp vegetable oil<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">1/3 cup finely chopped onion<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">2 garlic cloves, minced<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">1 tsp tomato paste<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">1 cup shredded carrots (about 2 medium)<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">1/2 cup corn kernels, frozen or canned (drained)<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">1/2 cup green peas, fresh or frozen<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">3/4 cup shredded zucchini (1 small, optional)<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">1/2 cup chopped tomatoes<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">salt and freshly ground black pepper, to taste<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: 6.0pt; text-align: justify;"><span lang="EN-US">1. Season chicken with salt, pepper, annatto powder, vinegar, onion and 1/2 tsp oil. Let sit for at least 30 minutes, or overnight. (You can also season the chicken with salt and pepper only right before cooking, but you’ll need to season the <i style="mso-bidi-font-style: normal;">refogado</i> very well to compensate for that.)<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjSfE3MSfP3p8qbgjNEK8IOkCt_wd-qoqzkckDKkkAuY9G0MDWDi76tTZprlWMg4Y9V_10WtFZ5rUWOLf6H-IGfFknUWdfVi_6we0tS7e_W-9IkMgB-umMyH6kNBx_1Oblpil9vFj-yyc/s1600/P1010032.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjSfE3MSfP3p8qbgjNEK8IOkCt_wd-qoqzkckDKkkAuY9G0MDWDi76tTZprlWMg4Y9V_10WtFZ5rUWOLf6H-IGfFknUWdfVi_6we0tS7e_W-9IkMgB-umMyH6kNBx_1Oblpil9vFj-yyc/s200/P1010032.JPG" width="200" /></a></div><div class="MsoNormal" style="margin-bottom: 6.0pt; text-align: justify;"><span lang="EN-US">2. Heat remaining 1/2 tsp oil in a saucepan or pressure cooker and add chicken. Sear until golden brown on all sides.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 6.0pt; text-align: justify;"><span lang="EN-US">3. Add enough water to cover the meat and cook on low heat until very tender (15 minutes in the pressure cooker; about 35 minutes in a regular pan, partially covered). Add more water if necessary.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 6.0pt; text-align: justify;"><span lang="EN-US">4. Remove chicken from pan, reserving the broth, and shred the meat.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 6.0pt; text-align: justify;"><span lang="EN-US">5. Heat 1 Tbsp oil in a saucepan, add onion and fry until translucent. Add garlic and fry until golden brown. Add tomato paste and fry for a few seconds, just to mix it with well with the other ingredients in the pan.<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="margin-bottom: 6.0pt; text-align: justify;"><span lang="EN-US">6. Add carrots, corn, peas, and zucchini and <i style="mso-bidi-font-style: normal;">refogue</i> on high heat for about 5 minutes, stirring every now and then.<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="margin-bottom: 6.0pt; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTHNIYVt-UnFf11kRRm3N9cd2yLolv-YSqVbi0xnxZczA8hFUq19dpu9X5RpencqvA2sLkKlynyrpatWECFPeIWLYfkqQdzwUBUzk11eQ3voRTfyVY_PRDsc4mK4PIfhePSZ0wo1R10z8/s1600/P1010041.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTHNIYVt-UnFf11kRRm3N9cd2yLolv-YSqVbi0xnxZczA8hFUq19dpu9X5RpencqvA2sLkKlynyrpatWECFPeIWLYfkqQdzwUBUzk11eQ3voRTfyVY_PRDsc4mK4PIfhePSZ0wo1R10z8/s200/P1010041.JPG" width="200" /></a></div><span lang="EN-US">7. Add chopped tomatoes and shredded chicken and cook, on medium heat, partially covered, until vegetables are tender and tomato is almost dissolved (about 10 minutes). Add reserved chicken broth as needed - there should be plenty of moisture in the filling, but it should not be watery or runny.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><b><span lang="EN-US"><i>Batter:</i><o:p></o:p></span></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">1/2 cup whole milk<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">1 Tbsp butter, melted<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">2 large eggs<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">1/4 tsp salt<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">6-7 Tbsp all-purpose flour<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">vegetable oil for frying<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: 6.0pt; text-align: justify;"><span lang="EN-US">1. Combine all ingredients in a blender until well mixed. <o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi78cvC-5JjkyNZ9n6uCjyBWNLmTuuSbswEKuMpJge7bk4KlFHqdJf2sLLUkLxF2MnwVR0D239x-SH_hDJeVjMIFK-o-IgVi3-ufCS7o6k5w2FYhzcCJmzYQ2aEAMUNo89VVq8Kj1utWpA/s1600/P1010018+(2).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi78cvC-5JjkyNZ9n6uCjyBWNLmTuuSbswEKuMpJge7bk4KlFHqdJf2sLLUkLxF2MnwVR0D239x-SH_hDJeVjMIFK-o-IgVi3-ufCS7o6k5w2FYhzcCJmzYQ2aEAMUNo89VVq8Kj1utWpA/s200/P1010018+(2).JPG" width="200" /></a></div><div class="MsoNormal" style="margin-bottom: 6.0pt; text-align: justify;"><span lang="EN-US">2. Heat a drizzle of vegetable oil in a 8-10 inch non-stick frying pan over medium heat. Add about 1/8 of the batter to the hot pan (1/8 of a cup, approximately) in a steady stream, twirling the pan in the air as you pour to spread the batter evenly on the bottom of the pan.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 6.0pt; text-align: justify;"><span lang="EN-US">3. Cook until the sides begin to curl up and the bottom is golden brown. Flip over and cook the other side until golden brown.<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilgCwqkRidZvvqu0uZxR8nhBhWvM8JmAS25ueMIiFSBAuO6kRco-XTRDn_8NAXv-jLx8TEKjo2aDIQlVcPABL_djS-vFgUdhjy20BQN19q9WxKu2HPCbIwpb72P6_yBziDTjlMgqUVdzI/s1600/P1010048.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="123" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilgCwqkRidZvvqu0uZxR8nhBhWvM8JmAS25ueMIiFSBAuO6kRco-XTRDn_8NAXv-jLx8TEKjo2aDIQlVcPABL_djS-vFgUdhjy20BQN19q9WxKu2HPCbIwpb72P6_yBziDTjlMgqUVdzI/s200/P1010048.JPG" width="200" /></a></div><div class="MsoNormal" style="margin-bottom: 6.0pt; text-align: justify;"><span lang="EN-US">4. Repeat procedure, stacking the discs as you go, until all the batter has been used (you should have 6 to 8 <i style="mso-bidi-font-style: normal;">panquecas</i>, depending on the size of your frying pan).<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><b><span lang="EN-US"><i>Tomato sauce:</i><o:p></o:p></span></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">1 Tbsp olive oil<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">2 Tbsp finely chopped onion<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">2 garlic cloves, minced<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">1 16-oz can crushed tomatoes, or 4 ripe tomatoes, very finely chopped<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">1/3-1/2 cup chicken broth<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">2 Tbsp chopped flat-leaf parsley<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">salt and freshly ground black pepper to taste<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: 6.0pt; text-align: justify;"><span lang="EN-US">1. Heat olive oil in a saucepan. Add onion and fry until translucent. Add garlic and fry until golden brown. Add canned or chopped tomatoes, 1/3 cup chicken broth, salt and pepper to taste. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 6.0pt; text-align: justify;"><span lang="EN-US">2. Cover the pan and cook, on medium heat, for about 15 minutes, stirring every now and then. Add more chicken broth, if necessary - the sauce should be thick enough just to stay on top of <i style="mso-bidi-font-style: normal;">panquecas</i>, not more. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 6.0pt; text-align: justify;"><span lang="EN-US">3. Turn off heat and add chopped parsley.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><b><span lang="EN-US"><i>Assembling:</i><o:p></o:p></span></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">2 Tbsp grated parmesan cheese<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">- prepared <i style="mso-bidi-font-style: normal;">panqueca</i> dough<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">- prepared filling<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">- prepared sauce<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><br />
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<div class="MsoNormal" style="margin-bottom: 6.0pt; text-align: justify;"><span lang="EN-US">1. Depending on the serving size you want (bigger for stand-alone entrées, smaller when served with side dishes and/or a salad), divide the filling among <i style="mso-bidi-font-style: normal;">panqueca</i> discs and roll them up. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 6.0pt; text-align: justify;"><span lang="EN-US">2. Place cylinders side by side on an oiled baking dish, or arrange them on serving plates (oven proof, if you’re going to reheat them) and pour some tomato sauce along the center, crosswise. <o:p></o:p></span></div>3. Sprinkle with parmesan cheese and bake on preheat oven (375<sup>o</sup>F) until cheese is melted and filling is heated through.</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US">Yield:</span></b><span lang="EN-US"> 6 large, thick to 8 medium, thinner <i style="mso-bidi-font-style: normal;">panquecas</i> (2 portions, if served straight, or up to 4 portions, if served with side dishes and salad)<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US">Other filling suggestions:</span></b><span lang="EN-US"> prepared ground or shredded beef or turkey; any combination of shredded, cooked vegetables (such as carrots, zucchini, yellow squash, corn, hearts of palm, peas); chopped / small shrimp cooked in tomato sauce; spinach and white sauce.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><br />
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</div>Elisa D. Teixeirahttp://www.blogger.com/profile/16712435379849739808noreply@blogger.com6tag:blogger.com,1999:blog-3307256105842922116.post-26453538493822771942010-03-10T19:05:00.024-06:002010-11-06T17:40:45.487-05:00Gluten-free, delicious “pão-de-queijo mineiro”<div class="separator" style="clear: both; text-align: center;"></div><br />
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<i style="mso-bidi-font-style: normal;"><span lang="EN-US">Pão-de-queijo</span></i><span lang="EN-US"> (literally cheese roll) is an irresistible, addicting Brazilian comfort food: a treat to be savored at any time of the day. It is a very popular item in <i style="mso-bidi-font-style: normal;">lanchonetes</i> (more later) and <i style="mso-bidi-font-style: normal;">padarias</i> (Brazilian-style bakeries) all over the country, especially in the Southeast region - painted red in the map below. People have <i style="mso-bidi-font-style: normal;">pães-de-queijo</i> (plural) for breakfast, with coffee, as an afternoon snack, sometimes filled with different kinds of cheese (or other fillings), or at any time of the day they feel hungry and cannot or are not in the mood for a whole meal.</span></div><div class="MsoNormal" style="text-align: left;"><span lang="EN-US"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuizhN9gPa8nt9RGEI9vCG0bkvLZGRBTMPaD2kHwbgTzFvU5cniPi4Qsxm4jDww0y-ztBmRxFs0lCWLK90S-fG_lB53JXRKWImaYs30e5VNnjnQPRUYruh2sXpnAgxWWTNiipwRwKR71c/s1600-h/mapa_brasil_regioes.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuizhN9gPa8nt9RGEI9vCG0bkvLZGRBTMPaD2kHwbgTzFvU5cniPi4Qsxm4jDww0y-ztBmRxFs0lCWLK90S-fG_lB53JXRKWImaYs30e5VNnjnQPRUYruh2sXpnAgxWWTNiipwRwKR71c/s320/mapa_brasil_regioes.gif" width="320" /></a></div><div class="MsoNormal" style="text-align: left;"><span lang="EN-US"><br />
</span></div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;"><span lang="EN-US">Pão-de-queijo</span></i><span lang="EN-US"> can even be served as an accompaniment to main meals. When I was a child growing up in the country-side of Minas Gerais state (YES!!! I am “mineira”), people used to serve them at wedding parties with thinly sliced <i style="mso-bidi-font-style: normal;">pernil</i> (roasted ham) and <i style="mso-bidi-font-style: normal;">maionese de legumes</i> (Brazilian-style potato salad) - very “caipira”, and so so yummy!!!</span></div><div class="MsoNormal"><span lang="EN-US"><br />
</span></div><div class="MsoNormal"><span lang="EN-US">“Caipira” (the same root found in the Brazilian national drink name, “caipirinha”) means “country person”, and/or “pertaining to the country-side”. People from Minas Gerais, or the <i style="mso-bidi-font-style: normal;">mineiros</i> (men) and <i style="mso-bidi-font-style: normal;">mineiras</i> (women), are known in Brazil as “the” prototypical country people, and there are many jokes and sayings about their proverbial cunning and shrewdness, as well as their cooking abilities.</span></div><div class="MsoNormal"><span lang="EN-US"><br />
</span></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVB_liZ7SFTT_vRAoPSNN28CPNW8oVGzsbG9Ek8OiHyGs4TfHxXqgjRinDf6oKxJZyn273QYYfTUGguCrV_eQjmwfNjXNtJAhqhRhxMhHiy9o277PvXOUqPpn1LAHx7TZVRji4c0taXaI/s1600-h/polvilho_inter.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVB_liZ7SFTT_vRAoPSNN28CPNW8oVGzsbG9Ek8OiHyGs4TfHxXqgjRinDf6oKxJZyn273QYYfTUGguCrV_eQjmwfNjXNtJAhqhRhxMhHiy9o277PvXOUqPpn1LAHx7TZVRji4c0taXaI/s200/polvilho_inter.jpg" vt="true" width="198" /></a></div><span lang="EN-US">Legend has it that the best and only authentic <i style="mso-bidi-font-style: normal;">pão-de-queijo</i> (the “mineiro” one) comes from the Minas Gerais state - the land of milk and cheese. The original recipe calls for <i style="mso-bidi-font-style: normal;">polvilho azedo</i> (“sour” manioc starch, sold in Latin markets as <i style="mso-bidi-font-style: normal;">almidón agrio</i> - see picture) and <i style="mso-bidi-font-style: normal;">queijo da canastra</i>, a tangy, flavorful, aged farmer’s cheese made with creamy milk from cows eating mainly grass and strolling freely in the pastures of this mountainous state (the picture below is from a farm in my home town, Guaranésia). Thus, to taste the authentic “pão-de-queijo mineiro”, you will have to visit Minas Gerais... (you won’t regret it, I promise!) But, for now, if you want a recipe to prepare a very similar one, here you are.</span></div><div class="MsoNormal"><span lang="EN-US"><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6b6hHY2tIrehMn0Ec3tmifU1UR876QBnsBLyMWETLLKaD7jChyphenhyphenUrfrLOYNBwY9-PGLHUAJkx4yyz1zs-olEpJxNpHlxtIm5LDiCM13ibwR7UBFvUnd8bb2ltrVh38cRgJCw32W61zh5o/s1600-h/gnesia+jun07+082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6b6hHY2tIrehMn0Ec3tmifU1UR876QBnsBLyMWETLLKaD7jChyphenhyphenUrfrLOYNBwY9-PGLHUAJkx4yyz1zs-olEpJxNpHlxtIm5LDiCM13ibwR7UBFvUnd8bb2ltrVh38cRgJCw32W61zh5o/s320/gnesia+jun07+082.JPG" width="320" /></a></div><span lang="EN-US"><br />
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Actually, I decided to post two recipes here: one is an attempt to get as close as possible to the traditional <i style="mso-bidi-font-style: normal;">pão-de-queijo mineiro</i> (or, let’s call it “<i style="mso-bidi-font-style: normal;">pão-de-queijo</i> the hard way”). The second one, as I see it, is a recipe for the lazy (or not too versed) cook that does not care much for the tradition and/or does not have enough time to prepare the traditional, handmade one. It uses a blender and a different type of starch, the “sweet” one - <i style="mso-bidi-font-style: normal;">polvilho doce</i> (sold as <i style="mso-bidi-font-style: normal;">almidón dulce</i> in Latin markets).</div><div class="MsoNormal"><br />
<span lang="EN-US">One very important note: never ever attempt to bake <i style="mso-bidi-font-style: normal;">pão-de-queijo</i> in the microwave oven (I did, with terrible results!). On the other hand, they reheat very well in sandwich / panini makers, specially if you fill them with cheese!</span></div><div class="MsoNormal"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEift1le8tuZpW3hOOaoJA52gCDfv0Jl7b8J8koF9HEcQSpuNE9WhHneXufCCKW9Rv_CqzJWqgT9KqAY6L5BXcXAhZFf4pnVgXivVpFpT34J6-iiupGK6S9NzUYT5g2iTmc1Ipa8I62DhmM/s1600-h/Dallas+ago_set_out+028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEift1le8tuZpW3hOOaoJA52gCDfv0Jl7b8J8koF9HEcQSpuNE9WhHneXufCCKW9Rv_CqzJWqgT9KqAY6L5BXcXAhZFf4pnVgXivVpFpT34J6-iiupGK6S9NzUYT5g2iTmc1Ipa8I62DhmM/s400/Dallas+ago_set_out+028.JPG" vt="true" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><b style="mso-bidi-font-weight: normal;">Pão-de-queijo mineiro</b></div><div class="separator" style="clear: both; text-align: center;"><b style="mso-bidi-font-weight: normal;"><br />
</b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">1/2 cup vegetable oil</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US">1 1/4 cups whole milk</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US">2 tsp salt (more or less, depending on the cheese mixture you're going to use)</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US">1 lb (500 g) <i style="mso-bidi-font-style: normal;">polvilho azedo</i> (Brazilian sour manioc starch)</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US">2 eggs, lightly beaten</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US">1 cup shredded <i style="mso-bidi-font-style: normal;">queijo da canastra</i> (or you can try a mix of 2 parts sharp cheddar cheese and 1 part mozzarella, or 1 part mozzarella and 2 parts parmesan cheese, or any other mix of melting, strong-flavored cheeses you like)</span></div><div class="MsoNormal" style="margin-bottom: 6pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 6pt;"><span lang="EN-US">1. Combine oil, milk and salt in a sauce pan. Heat to just below boiling point (watch closely - when the mixture starts to rise, remove immediately from heat and use mixture in step 3).</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 6pt;"><span lang="EN-US">2. Place the <i style="mso-bidi-font-style: normal;">polvilho azedo</i> in a large bowl.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 6pt;"><span lang="EN-US">3. Pour boiling mixture all over the <i style="mso-bidi-font-style: normal;">polvilho azedo </i>and, using a wooden spoon, start stirring the dough.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 6pt;"><span lang="EN-US">4. When the dough is cold enough to be kneaded by hand (but still hot), add eggs and cheese and knead until it is very sticky and elastic, about 15 minutes (you will need a spoon or scraper to get it off your hands).</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 6pt;"><span lang="EN-US">5. Let the dough rest while you preheat the oven to 450<sup>o</sup>F (it is very important that the oven is at high temperature when you bake the <i style="mso-bidi-font-style: normal;">pães-de-queijo</i>; if they start to get too brown on the bottom before getting golden brown on top, reduce the temperature a little bit).</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 6pt;"><span lang="EN-US">6. Oil two large baking pans. Oil your hands with vegetable oil and form golf-sized balls with the dough (40-45). Place them 2-3 in apart in the pan, as they grow considerably when baked. (You can, at this point, freeze the balls and then store them in zip lock bags to bake them straight from the freezer at your convenience - they will take a little longer to get ready, though.)</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 6pt;"><span lang="EN-US">7. Bake until puffed and golden brown (about 15 minutes). Serve hot.</span><br />
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</div><div class="separator" style="clear: both; margin-bottom: 6pt; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTo3E7P-XKjkVgKDAIvxpYfBjTtUFJ_ystVw9HnqVXv1riEliDErFJElxJB95sOVKKdgFqik2Wxk5IPBgAuVUVR-FyEa0pxR9zd-V8H08dgAvB6vxWqcLnYIUarGr0K9DjDWHmRAkuY8Q/s1600-h/P2120012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTo3E7P-XKjkVgKDAIvxpYfBjTtUFJ_ystVw9HnqVXv1riEliDErFJElxJB95sOVKKdgFqik2Wxk5IPBgAuVUVR-FyEa0pxR9zd-V8H08dgAvB6vxWqcLnYIUarGr0K9DjDWHmRAkuY8Q/s320/P2120012.JPG" vt="true" width="320" /></a></div><div style="text-align: center;"><b style="mso-bidi-font-weight: normal;">Lazy cook <i style="mso-bidi-font-style: normal;">pão-de-queijo</i></b></div><div style="text-align: center;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><br />
</i></b></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: normal; margin-bottom: 0cm;">2 eggs</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="EN-US">1/3 cup vegetable oil</span></div></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="EN-US">3/4 cup whole milk</span></div></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="EN-US">1 tsp salt</span></div></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="EN-US">1/2 cup mozzarella cheese, or a mix of mozzarella and parmesan cheese (or any other melting cheese you like, such as cheddar, gouda, etc)</span></div></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="EN-US">2 1/2 cups <i style="mso-bidi-font-style: normal;">polvilho doce</i> (Brazilian sweet manioc starch)</span></div></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US">1 tsp baking powder</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 6pt;"><span lang="EN-US">1. Oil two 6-muffin pans (medium size). Preheat oven to 435<sup>o</sup>F.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 6pt;"><span lang="EN-US">2. Beat eggs, oil, milk, salt and mozzarella together in a blender. </span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 6pt;"><span lang="EN-US">3. Add half cup of <i style="mso-bidi-font-style: normal;">polvilho doce</i> at a time and beat well after each addition. Use a rubber spatula to scrape the sides, if necessary. Add baking powder and pulse 2 or 3 times to mix well.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 6pt;"><span lang="EN-US">4. Divide mixture among muffin cups filling them about half way through (the dough expands a lot when baking).</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 6pt;"><span lang="EN-US">5. Bake until puffed and golden brown. Serve hot.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 6pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 6pt;"><i style="mso-bidi-font-style: normal;">Eita trem bão, sô!!!</i></div>Elisa D. Teixeirahttp://www.blogger.com/profile/16712435379849739808noreply@blogger.com72tag:blogger.com,1999:blog-3307256105842922116.post-18859410276671446452010-02-17T16:43:00.003-06:002010-02-17T17:03:32.476-06:00“Refogar” - a quintessential technique in Brazilian cooking<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US"><o:p> <span class="Apple-style-span" style="font-weight: normal;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US"><o:p> </o:p></span></b></span></o:p></span></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US"> Nearly all Brazilian dishes start with a “refogado”, that is, chopped onion and/or garlic (see variations below) sautéed in vegetable oil - or some other fat - until golden brown. To this, the ingredients to be cooked are added and briefly sautéed before the addition of liquids (if any). It is that simple, but it can make a huge difference in the final dish. For example: it is this initial step that sets Brazilian rice apart from other rice cooking methods, giving the grains a chewier and firmer texture, as well as a sautéed onion flavor.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US"> “Refogar” (the verb) can be the initial and, sometimes, the only cooking technique used to prepare a vegetable, as you will see from the recipes bellow. But most often it works as the “browning” step for </span><span lang="EN-US"><i>braising</i></span><span lang="EN-US"> (to cook food slowly in a small amount of liquid), a technique which is also widely used in Brazilian cuisine.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US"> The secret to a good “refogado” is: i) chop all the ingredients about the same size, so they will cook uniformly; ii) add garlic (if using) after onion, as it browns much faster; iii) sauté onion, garlic, etc. until golden brown, over moderate to high heat, without covering the pan - to </span><span lang="EN-US"><i>sweat</i></span><span lang="EN-US"> them (cook slowly in fat without browning) will not produce the desired taste and appearance.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US"> The fat of choice is, again, vegetable oil, although it was pork lard until a few decades ago, before vegetable oil became more readily available - very tasty, but not very healthy considering nowadays lifestyle. You can also use olive oil, butter (preferably clarified, so it will not get burned) and bacon drippings. Here are some other ingredients to include in your “refogado”:<o:p></o:p></span></div><ul style="margin-top: 0cm;" type="disc"><li class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-list: l0 level1 lfo1; text-align: justify;"><span lang="EN-US">chopped bacon (use less oil, add onion, etc. only after bacon is golden brown)<o:p></o:p></span></li>
<li class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-list: l0 level1 lfo1; text-align: justify;"><span lang="EN-US">chopped scallion / green onions (add green parts after white ones, if using)<o:p></o:p></span></li>
<li class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-list: l0 level1 lfo1; text-align: justify;"><span lang="EN-US">celery (finely chopped)<o:p></o:p></span></li>
<li class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-list: l0 level1 lfo1; text-align: justify;"><span lang="EN-US">leek (sliced, white parts first)<o:p></o:p></span></li>
<li class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-list: l0 level1 lfo1; text-align: justify;"><span lang="EN-US">green bell pepper (finely chopped, in small quantities)</span></li>
</ul> Now, a couple of very simple recipes for you to try. They all pair well with <a href="http://authenticbraziliancuisine.blogspot.com/2010/02/rice-and-beans-of-brazilian-food.html">Brazilian rice and beans</a> and the protein of your choice (braised pork loin seasoned with salt, black pepper and lime juice, in this picture).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUWOBs5BISRAakZP9AZQxJFMe_xF3b6ExSNtdklcGyk9yCws774TCBgKd3tJKB2yNLIKtT3hdJMwqEO5QfE1055LwX4Fqxbx6Zgloyxx6bVoDGc8m09qVhEvIXadpxs17lcdaJqlhnsr8/s1600-h/IMG_6899.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUWOBs5BISRAakZP9AZQxJFMe_xF3b6ExSNtdklcGyk9yCws774TCBgKd3tJKB2yNLIKtT3hdJMwqEO5QfE1055LwX4Fqxbx6Zgloyxx6bVoDGc8m09qVhEvIXadpxs17lcdaJqlhnsr8/s400/IMG_6899.JPG" width="400" /></a></div><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US"><o:p><b style="mso-bidi-font-weight: normal;">Abóbora refogada</b></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">(Braised Squash / Pumpkin)</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">2 Tbsp vegetable oil<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">3 Tbsp thinly sliced onion<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">1 tsp finely chopped garlic<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">3 cups 1-in cubed peeled pumpkin, butternut or acorn squash<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">1/2 cup water, approximately<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">salt and pepper to taste<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">2-3 Tbsp chopped parsley and/or cilantro<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">1. In a heavy pan, heat oil over medium heat. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">2. Add onion and sauté for a few seconds. Add garlic and sauté until golden brown.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">3. Add squash and sauté for about 5 minutes, stirring constantly.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">4. Season to taste with salt and freshly ground black pepper. Add half the water, to start with, and stir well. </span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US"><span class="Apple-style-span" style="font-family: inherit;">5. Lower the heat and cook, covered, adding more water if necessary, for 15-20 minutes, or until most of the </span></span><span lang="EN-US"><span class="Apple-style-span" style="font-family: inherit;">water has evaporated and the squash is tender and begins to fall apart.</span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">6. Right before serving, sprinkle with chopped parsley and/or cilantro.</span></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><b><span class="Apple-style-span" style="font-weight: normal; line-height: 18px;"><br />
</span></b></div><span class="Apple-style-span" style="font-family: inherit;"><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><b><span lang="EN-US"><span class="Apple-style-span" style="font-family: inherit;">Verdura refogada</span><o:p></o:p></span></b></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis_7DbNl7rR3_PSJ8wtG_CiSqx7fL9_2V3-WDOT9ZFlDTMuK4tl60ihDml3Ivb3SJhYxkOvMmraYFQUpW98XaaP8CuXEbicPbj5x7u83NJPQvVAJs-yhAD_6U84rdeNbShN7Wq1zIX8zE/s1600-h/couve.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis_7DbNl7rR3_PSJ8wtG_CiSqx7fL9_2V3-WDOT9ZFlDTMuK4tl60ihDml3Ivb3SJhYxkOvMmraYFQUpW98XaaP8CuXEbicPbj5x7u83NJPQvVAJs-yhAD_6U84rdeNbShN7Wq1zIX8zE/s200/couve.jpeg" width="200" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><div style="text-align: left;"><span lang="EN-US">(Sautéed Green Leaf Vegetable)<o:p></o:p></span></div></div><div align="right" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: right;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">1 Tbsp vegetable oil<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">1 Tbsp finely chopped onion<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">1 tsp finely chopped garlic<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">4-5 cups finely shredded collard greens, or kale, or escarole, or mustard greens, or cabbage, or any other tough, green leaf vegetable<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">salt and pepper to taste<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">1. In a large, heavy pan, heat oil over medium-high heat. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">2. Add onion and sauté for a few seconds. Add garlic and sauté until golden brown.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">3. Add shredded vegetable and toss well so the onion and garlic are not in contact with the bottom of the pan anymore (or they will get too brown and become bitter).<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">4. Lower the heat, cover the pan and let cook for about 5-10 minutes, stirring occasionally (or to the doneness of your preference - I like mine al dente). Add a few drops of water, if necessary.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US">5. Season to taste with salt and freshly ground pepper (Brazilians would probably add pepper only to the cabbage) and serve. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US">Tip:</span></b><span lang="EN-US"> if you are preparing cabbage, add 1 ripe tomato cut into wedges or cubed to the pan before covering it.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="EN-US"><i>Bom apetite!</i></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><br />
</div></span>Elisa D. Teixeirahttp://www.blogger.com/profile/16712435379849739808noreply@blogger.com5tag:blogger.com,1999:blog-3307256105842922116.post-78907279491407579302010-02-08T20:00:00.009-06:002013-03-29T09:28:52.969-05:00The "rice-and-beans" of Brazilian food<div align="center" class="MsoNormal" style="text-align: center;">
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Rice and beans are so important for Brazilian cuisine that when we say something is “<i style="mso-bidi-font-style: normal;">o arroz com feijão</i>” (the rice and beans) of something else, we mean “the basics”, “the foundation”. So, let me try and explain some of the most basic, general differences between Brazilian and North American eating habits and their food staples to start with.</div>
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<span lang="EN-US">Brazilians usually have three main meals a day - a light breakfast right after waking up, a substantial lunch between noon and 2 pm, and dinner around 7 or 8 pm - in general, lighter than lunch (a full size soup with bread, or a salad, or some pasta, etc). </span><br />
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<span lang="EN-US">For breakfast, most people have coffee (strong coffee!), or coffee and milk (called “média”, when it's lighter, or “pingado”, when it's darker), and “pão francês” (similar to a baguette, but smaller and with a softer center - see picture; I’ll write more about it later) with butter. Some people make the meal more substantial by adding some cheese and ham to it, but bacon, sausage and even eggs are regarded as lunch / dinner (or maybe brunch) items, not breakfast. A variety of fresh fruit and their juices, sometimes mixed with milk instead of water, may be consumed as accompaniments. And there’s also the “pão de queijo” (a savory tapioca starch roll with cheese)... But this is worth a post itself, so I’ll leave it for later (<a href="http://authenticbraziliancuisine.blogspot.com/2010/03/gluten-free-delicious-pao-de-queijo.html" target="_blank">pão de queijo post here</a>).</span></div>
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<span lang="EN-US">For lunch, people usually have rice and beans, a small amount of protein (about 5 oz; beef, chicken and pork are the most popular meats), at least one cooked vegetable (frequently braised) - such as pumpkin, chayote, and broccoli, shown in the first picture of this post - and salad greens (lettuce, arugula, watercress), with tomatoes and/or other raw or cold additions, such as grated carrots or beets, hearts of palm, cucumber and sliced onion.</span><br />
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<span lang="EN-US">We</span><span lang="EN-US">ll, this is the basic “rule” - which means there are countless exceptions. My point here is just to state that: i) rice and beans are the base of Brazilian cooking, and the preferred accompaniment to everyday meals, as opposed to, say, mashed potatoes in the U.S.; ii) although meat is an important part of the meal, it is usually consumed in smaller amounts. In a country where hunger has been an issue for so long, the “rice-and-beans” diet may have saved many impoverished people from starvation and even malnutrition, as rice and beans, when eaten together, constitute a high-quality, or complete, protein - containing the 20 essential amino acids. </span></div>
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<span lang="EN-US">Brazilian rice is prepared more or less like a pilaf, but the fat of choice is vegetable oil (a plain, flavorless one, preferably) - as you can see in the recipe below. Beans are mostly cooked in a pressure cooker with water only and, after that, seasoned with garlic and salt, among other things (later I’ll post the recipe for cooking beans in a pressure cooker; for now, check the recipe with canned beans). </span><br />
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<span lang="EN-US">There are many types of beans in Brazil - the largest consumer and producer of the legume in the world, with approximately 3.5 million tons harvested every year. The most popular beans are “feijão carioca / carioquinha” (similar to pinto beans), with 85% of the market, followed by black beans, with 10% (more common in Rio de Janeiro state, but mandatory in the preparation of the Brazilian national dish, “feijoada” - more soon!). The remaining 5% of sales are specialty beans, such as “jalo”, “fradinho”, “rosinha”, “bolinha”, “branco”, “verde”, “azuki” and “roxinho”.</span><br />
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US">Brazilian white rice</span></b><br />
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<span lang="EN-US">2 tablespoons vegetable oil</span></div>
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<span lang="EN-US">1 tablespoon finely chopped onion</span></div>
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<span lang="EN-US">1 cup white rice (long grain)</span></div>
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<span lang="EN-US">2 cups cold water, approximately (preferably filtered)</span></div>
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<span lang="EN-US">1 tsp salt</span></div>
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<span lang="EN-US">- If rice is not pre-washed, rinse it until water is clear and let it dry in a colander before using. Beware that you’re probably going to use less water to prepare it in this case. </span></div>
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<span lang="EN-US">- Heat oil in a saucepan and add onion. Fry over medium heat until it is soft and translucent. </span></div>
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<span lang="EN-US">- Add rice. Fry, over medium heat, stirring constantly, until grains are whitish and chalky (grains start forming lumps). </span></div>
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<span lang="EN-US">- Add 1 1/2 cups of the water and the salt. Stir well. When it starts boiling, lower the heat and cook, partially covered, until water has almost completely evaporated. </span></div>
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<span lang="EN-US">- Add remaining water (less, if rice was rinsed) and continue cooking until all water has evaporated and the grains are cooked but slightly al dente (cooking will continue after you turn off the heat). </span></div>
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<span lang="EN-US">- Cover the pan, remove from heat and let stand for a few minutes. Fluff the rice with a fork before serving.</span></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US">Brazilian beans</span></b><br />
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<span lang="EN-US">1 tablespoon vegetable oil</span></div>
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<span lang="EN-US">1 tablespoon diced bacon (optional)</span></div>
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<span lang="EN-US">1 garlic clove, finely chopped</span></div>
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<span lang="EN-US">1 (16 oz) can pinto beans (or small black beans), cooked with salt only</span></div>
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<span lang="EN-US">1 cup water, approximately (preferably filtered)</span></div>
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<span lang="EN-US">salt to taste</span></div>
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<span lang="EN-US">1 tsp green onion or chives, finely chopped</span></div>
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<span lang="EN-US">- Place the beans in a colander and rinse in cold water until there’s no more frothing on top of the beans.</span></div>
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<span lang="EN-US">- Heat oil in a small saucepan over medium heat. Add bacon, if using, and fry until golden brown.</span></div>
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<span lang="EN-US">- Add chopped garlic and fry until golden brown. Lower the heat.</span></div>
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<span lang="EN-US">- Add beans and, using the back of a spoon or ladle, smash some of the beans into a paste.</span></div>
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<span lang="EN-US">- Add about 1 cup of filtered water. Bring to a slow boil and cook until the broth is thick (heavy cream consistency) and brown colored - you might need to add a little more water. Season to taste with salt. Add chopped green onions or chives before serving.</span></div>
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<span lang="EN-US">Bom apetite!</span></div>
Elisa D. Teixeirahttp://www.blogger.com/profile/16712435379849739808noreply@blogger.com40tag:blogger.com,1999:blog-3307256105842922116.post-80109346088958275222010-01-22T15:36:00.007-06:002010-02-17T16:50:34.820-06:00Why I created this blog<div class="MsoNormal" style="text-align: center;"><b><span class="Apple-style-span" style="color: purple;"><br />
</span></b></div><div class="MsoNormal"><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 11.8pt;"><span lang="EN-US" style="color: #333333;">Since I first came to the U.S., in 1997 - to study English, after finishing a Bachelor’s degree in Linguistics at the University of Sao Paulo - I felt the urge for more information in English about Brazilian food and its gastronomic culture. I remember trying to cook my favorite recipes in Boston, MA (which has one of the largest populations of Brazilian immigrants in the U.S.), and trying to translate the recipes into English for friends at school. It was hard to find the ingredients, and even more difficult to locate proper equivalents for them and for the recipe’s processes in bilingual dictionaries. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 11.8pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 11.8pt;"><span lang="EN-US" style="color: #333333;">From then on, I decided to dedicate myself to these two passions: languages and cooking. I became a translator of cookbooks and studied culinary translations and the terminology of recipes during my Master’s and PhD degrees in English. I’ve also published an English-Portuguese dictionary of culinary expressions with my academic advisor in 2008 (I’ll post more details about my professional and academic CV here soon). My love for food became so unavoidable that I am now a student of the Culinary Arts program at El Centro College, Dallas, TX. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 11.8pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 11.8pt;"><span lang="EN-US" style="color: #333333;">I’ve decided to create this blog because, after all these years, despite the massive North American and worldwide interest in gastronomy in the last decades, and all of the information available on the web, to date, there are only a few books and websites on <b>authentic</b> Brazilian cuisine. Besides, not all of them are reliable and specifically aimed at non-Brazilian readers and cooks. Apparently, the world has “discovered” Latin American cuisine, but because (I guess) Brazil is a non-Spanish speaking country right in the middle of South America, it’s usually left out - although every now and then we see a TV show about “exotic” Brazilian food to the sound of good Cuban (!) music, or some other non-Brazilian music. So, I hope I can shed some light on those subjects with my posts.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 11.8pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 11.8pt;"><span lang="EN-US" style="color: #333333;">Being a Brazilian myself, I may not be aware of some of the cultural and culinary differences between Brazil and the U.S. I beg you to ask me questions and to correct me if I don’t explain things adequately, or if my English sounds odd. And for the Brazilians that decide to follow this blog, please send me your comments and suggestions for themes to be addressed in future posts. Help me share the joy of our delicious food and culture with the English-speaking world.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 11.8pt;"><span lang="EN-US" style="color: #333333;">I hope you all enjoy. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 11.8pt;"><br />
</div><div class="MsoNormal"><i><span style="color: #333333; line-height: 115%;">Sejam bem-vindos!</span></i><span style="line-height: 115%;"><o:p></o:p></span></div><br />
</div>Elisa D. Teixeirahttp://www.blogger.com/profile/16712435379849739808noreply@blogger.com5