0 Bewertungen0% fanden dieses Dokument nützlich (0 Abstimmungen)
9 Ansichten5 Seiten
These are nine tried and true, authentically Brazilian recipes. From Lunch to dinner to desert, these culinary expressions of Latin America will tickle your tastebuds!
These are nine tried and true, authentically Brazilian recipes. From Lunch to dinner to desert, these culinary expressions of Latin America will tickle your tastebuds!
These are nine tried and true, authentically Brazilian recipes. From Lunch to dinner to desert, these culinary expressions of Latin America will tickle your tastebuds!
Serves 4 Brazil is possibly the only cuisine that sweetens avocado and serves it as a dessert, rather than salted as in guacamole or salads. 2 medium Avocados 2 tablespoon Lime juice 4 tablespoon Granulated sugar 1/4 cup Ice water Peel and slice the avocado, discarding the seed. Place fruit, lime juice and sugar in a food processor or blender. Puree at high speed until completely smooth. Add a little water if the puree is very stiff (some prefer white wine). It should be absolutely smooth and creamy. If lumpy, force through a wire strainer. Serve in a clear glass.
Feijoada (Brazilian Black Beans)
This is the national dish of Brazil. It is traditionally served on a Saturday and it is a festive meal to share with family and friends. There are as many recipes as there are cooks in Brazil and some regional variations too. I learned to make feijoada from my aunt in Rio and have adapted the recipe to use the ingredients that I can find in the US. We always start with caipirinhas and end with the Brazilian Style Flan for dessert. Plan to spend the morning in the kitchen and the afternoon around the table (all to the sounds of Brazilian music...
This is the recipe featured in National Geographic Traveler magazine, July/August 1999 issue and on the Peace Corps website in 2004. Yummy and now famous too! Recipe: 8 cups dried black beans 3 pounds carne seca (Brazilian salted cured beef) 2 pounds sweet sausage (I use Portuguese chorio when available) 2 pounds baby back spareribs 2 bay leaves 1 large onion 2 cloves garlic 3 tablespoons olive oil The night before, soak the beans in a large bowl with water to cover at least 3-4 inches. Soak the carne seca in water to cover. The next morning, drain the beans and place in a large pot with water to cover by at least 3 inches. Bring the beans to a boil in medium heat. Meanwhile, cut the carne seca into 1-inch pieces. Cut the sausage into 1-inch pieces. (When I use the Portuguese sausage I usually prick it with a fork and simmer it for ten minutes in enough water to cover; then I cut it.) Cut the ribs into 2-rib sections. Add the carne seca, sausage, ribs and bay leaves to the beans. Simmer for about 2 hours or until soft (Goya brand black beans usually take about 2 hours) , stirring from time to time, adding water as necessary to keep beans covered. Keep an eye on the beans so they don't burn at the bottom! Chop the onion and garlic. Heat the olive oil in a cast iron skillet over medium heat. Add the onion and garlic and cook until golden brown. Add two ladlefuls of beans and mash them. Put this back into the pot. It will thicken and season the beans. Continue to simmer gently for at least another hour, adding water as necessary. A good feijoada should have a creamy consistency when done. Remove the bay leaves. Some people take the meats out at this point and serve them separately on a platter. I like to leave them in with the beans, it keeps them hot. Serve the feijoada and garnishes in ceramic bowls and platters, it will add a touch of authenticity! To serve feijoada, put a mound or rice on your plate and place a ladleful or two of feijoada on top. Arrange oranges and couve around the sides. Sprinkle the beans and couve with farofa and add a spoonful of sauce to the side.
Couve a mineira (Brazilian Style Collard Greens)
4 to 5 bunches of collard greens (or kale) butter (use 1/2 tablespoon for every cup of shredded collards) Wash the collard greens. Remove the stems and roll the leaves tightly together. Slice into very thin strips with a sharp knife. Just before serving, melt the butter and add collard greens. Cook over high heat stirring constantly until collard greens just start to wilt. Sprinkle with salt and serve. Note: This is the recipe I prefer as a garnish for feijoada. Otherwise, mince 1 small onion and 2 cloves garlic and cook in butter until lightly brown. Add the collard greens and cook as above.
Bife Parmigiana (Beef steak Parmigiana) Serves 6 My wife, Marcia, prepares and fries steaks in the same manner and then serves it without the toppings or sauce. When prepared in this simpler, and even more popular style, is called Bife Milanesa. 6 pieces Round steak or sirloin, 1/4" thick slices to taste Salt & pepper 1 small Onion, cut in thin slices 2 large Eggs Flour Olive oil 6 slices Mozzarella cheese 6 slices Boiled ham 1-1/2 cups Crushed tomato 1/2 cup Beef stock to taste Fresh oregano Flatten the steaks slightly, season with salt, pepper and onion. Set aside to allow seasonings to penetrate a little. Beat the eggs, add a little salt. Dip the beef in flour then egg then again in flour. Heat about an inch of oil to 365 degree in a large saute pan. Fry steaks until evenly browned and crisp on both sides. Remove from the pan and arrange in an oven proof serving dish. Top each steak with a slice of ham then cheese. In a small saucepan bring the tomato to a boil, add beef stock and oregano then simmer for a few minutes. Pour over steaks, place the pan in the oven and heat for about 8 minutes, until hot and the cheese is melted. Serve with thin cut french fries.
Lombo com Farofa (Roast Loin of Pork accompanied by toasted manioc) Serves 8 6 pounds Boneless pork loin 2 Limes Salt to taste 1 large onion, cut in thin slices 1/4 cup Soybean oil 2 tablespoons Parsley 2 tablespoons Green onions or scallions, sliced 2 tablespoons Margarine 1 quart milk, warm Farofa: 2 cups Manioc flour 1 tablespoon Margarine 1 tablespoon Soybean oil 1 medium Onion, grated 2 Tomatoes, peeled, seeded and chopped 2 tablespoons Parsley, chopped 2 tablespoons Green onions, chopped 1 Hard boiled egg, chopped 1/4 cup Raisins 1/4 cup Dried prunes, chopped 1/4 cup Walnuts The day before roasting, cut some shallow slashes in the top of the loin and season with salt and lime juice. Top meat with onion, oil, and scallions. Cover with plastic film and refrigerate. The next day, rub the margarine on the loin and brown-off on all sides in a hot pan. Add warm milk, cover and continue cooking until soft. Transfer the meat to a roast pan. Strain juices from the overnight marination and pour over the loin. Place in a pre-heated 325 degree oven to roast until done. To prepare farofa, place manioc flour in a bowl, add a little water and stir until evenly moistened. In a saute pan, heat the margarine and oil. Add onion and tomato, sauteing until the onion is translucent. Add manioc and combine well. Remove from heat and stir in the remaining ingredients. Slice the pork, reassemble and arrange on a platter with the farofa alongside the meat.
Doce de Leite (Milk Dessert) This is one of my favorite desserts and probably one of the first ones I tried as a child. I usually make it for parties, because it looks great, and since it's not too sweet, a lot of people enjoy it. It may seem a bit tricky to make, but it really isn't! 1/2 gallon of milk 2 cups of sugar fresh juice of 2-3 limes about 8 whole cloves Pour milk into large saucepan, add the two cups of sugar and cook over low flame, stirring constantly with a wooden spoon until the milk boils. When it starts to boil, pour in the lime juice. The milk will curdle almost instantaneously and you should use the spoon to break large curds into smaller ones. Add the cloves and let the mixture simmer slowly, until you have very little liquid left and the curds turn a golden color. Let cool and refrigerate. Serve it in a beautiful glass bowl!
Curau or Canjica, Canjiquinha (Brazilian Fresh Corn Pudding) 10 medium size ears, cleaned and washed 2 quarts of milk 1 1/2 cups of sugar 1 pinch of salt 1 cup of coconut milk 2 tbsp of margarine cinnamon to taste Grate the corn ears inside a large glass bowl, using a cheese grater. Make sure you get as much as you can out of each ear and put them aside. Mix the milk with the grated corn. Dip each ear into the milk and use a paring knife to squeeze out as much of the corn starch as you can from them. Use a strainer or a cheese cloth to separate the liquid from the grated corn. (In Brazil, the solids are then used to make bread, but I wouldn't know how!) In a large, heavy saucepan add the sugar to the liquid and start cooking over medium heat, stirring constantly until it starts to thicken. Add the coconut milk. Continue to cook, stirring, and test the cream by dropping a 1/2 teaspoonful onto a plate. When it cools it should have the consistency of Jello, firm but not solid. OK, I promise. Next time I make it I'll time it. Brazilian recipes are generously shared by everyone, but they are a bit vague sometimes...Stir in the margarine, mix well. Pour onto a pirex or a more decorative pie server. Sprinkle with cinnamon. Let it cool and serve or refrigerate to serve later. Fabulous stuff!
Banana Frita com Canela e Acar (Fried Bananas with Cinnamon Sugar)
In Brazil you can have fried bananas with your food or as a dessert. I'll eat them either way; it's comfort food for me: one of the reasons I love eating in Cuban restaurants in Miami is I can always have bananas with my meal. Peel bananas and cut them in half lengthwise (you'll notice the ones in the photo were left whole, though). Fry them in one tablespoon of butter or margarine, first on one side, then the other, until they're - hopefully - beautifully golden brown. Sprinkle with cinnamon sugar and serve hot.
Quindins de Iai
Whether you spell it Iai or the old-fashioned way Yay, this superb Brazilian coconut and egg dessert is tops on my list of sweets. Iai, by the way, is a diminutive of sinh, which is an alteration of senhora. Those of you who know Brazilian music will recognize the title of a famous Ary Barroso song, "Os Quindins de Iai." This is my grandmother's recipe. It's unusual in that it includes a teaspoon of corn starch. If you try this recipe, let me know how they turn out. Use the leftover egg whites for meringue. You'll need about 20 mini-muffin tins and a large roasting pan to fill with an inch of hot water or so for the bain-marie. 15 egg yolks 2 egg whites 11/4 lb sugar 1 grated coconut (2 cups) 1 tsp corn starch 1 tsp milk Preheat oven to 325 F. Mix the egg yolks, egg whites, milk and corn starch well with a spoon and pass mixture through a strainer. Add sugar, then coconut. Let mixture rest for a few minutes to melt sugar well. Butter mini-muffin tins well and add quindim mixture to each one. Place tins in a shallow roasting pan and add enough hot water to come about two-thirds up the sides of the tins. Bake in the center of the oven until top turns golden brown. Make sure your water doesn't dry out, though! Cool for 15 minutes, invert and unmold into pretty paper cups. There you have them!