Tag Archives: brazil

Fresh Cod and Potatoes in Coconut Milk

Posted
Filed under Main Dishes, Seafood Entrees, Soups and Stews
Bacalhau Fresco com Batatas e Leite de Côco

This is a wonderful dish full of flavor. The original recipe is made with salted cod but salted cod is a little difficult to find in Arizona so I developed a variation of the recipe using fresh cod. Salted cod has a richer cod flavor and fresh cod is more subtle but still gives a good taste of what this delicious meal is like. I actually prefer the subtle lighter taste of fresh cod. This is a very elegant meal, perfect served with white rice and any side salad.

Serves 6

Fresh Cod and Potatoes in Coconut Milk, served over white rice.

Ingredients:

8 small baby potatoes thinly sliced

1 yellow sweet pepper thinly sliced

2 lb fresh cod cut into about 4 inch pieces

4 tablespoons olive oil

2 shallots finely chopped or 1 medium yellow onion

4 garlic cloves finely chopped

6 ripe tomatoes cut in edges or 1 16 oz can of stewed tomatoes

1 lemon

1 tablespoon tomato paste

1 can coconut milk

Hot water

Salt and pepper

1/2 teaspoon red pepper flakes

4 tablespoons chopped fresh parsley

4 tablespoons chopped fresh chives

Directions:

1. Squeeze lemon over cod pieces, sprinkle with salt and pepper and set aside.

2. Heat olive oil in a large pot like a Dutch oven, add shallots or onions and garlic and sauté for about 2 minutes.

3. Add tomatoes, cover and let cook until tomatoes start to soften and juices come to a light boil.

3. Add potato slices and enough hot water to cover them. Add tomato paste, salt, pepper to taste, cover and let it cook over medium heat until potatoes are softer.

4. Add coconut milk, red pepper flakes, cod pieces and sweet peppers and let it cook uncovered until sauce comes to a boil and cod is cooked and flaky (don’t overcook cod! it will get tougher).

5. Add parsley and chives and serve over white rice.

Enjoy!

Orange cake with chocolate frosting.

Posted
Filed under Cakes, Desserts
Orange cake with Chocolate Frosting and Orange Slices.

Orange cake is very popular in Brazil and there are endless recipes in the Brazilian kitchen. This recipe is for a basic orange cake. I like to frost it with a simple chocolate ganache and decorate it with orange slices or sprinkle chunks of chocolate over the frost.

I like to use Cara Cara oranges because they have a beautiful and vibrant color. The chocolate and the orange flavors really complement each other.

Orange Cake with Chocolate Frosting and Chocolate Chunks.

Ingredients for the cake:

3/4 cup vegetable oil or olive oil

2 tablespoons soft unsalted butter

1 1/2 cups of sugar

2 tablespoons orange liqueur like Cointreau or Grand Marnier

3 eggs

Zest of 2 oranges

Juice of 2 oranges

2 cups of flour

1 tablespoon baking powder

Ingredients for chocolate frosting:

4 oz semi sweet chocolate pieces

1/3 cup heavy cream

2 oranges or 1 cup chocolate chunks. If you can’t find chocolate chunks, use chocolate chips chopped in a food processor. Keep the bag of chocolate chips in freezer, it makes for an easier time chopping them in food processor.

Directions:

1. Pre-heat oven to 350F. Oil a round cake pan with a hole in the middle or a Bundt pan and set aside.

2. In a large bowl, mix flour and baking powder and set aside.

3. In a food processor, beat oil, butter and sugar. Add orange zest and orange liqueur, then beat. Add eggs one at a time and then orange juice.

4. Pour the liquid mixture over flour mixture and whisk until nicely blended. Pour batter in cake pan. Set cake pan in the middle of the oven and bake for 45 to 50 minutes or until fork comes out clean.

5. Let cake rest for 30 minutes before flipping onto a platter.

6. While cake is baking, make the ganache.

7. Melt chocolate pieces in a small pot. Once it’s melted, turn heat to low and add heavy cream. Stir constantly until well mixed. Remove from heat and set aside.

8. To assemble the cake, flip it over onto a serving platter and spread ganache on top and sides. If ganache is a little hard, add 1 tablespoon of cream and warm it over medium heat until easy to handle.

9. Slice oranges into thin slices and arrange them around the cake or sprinkle the top with chocolate chunks.

Enjoy!

Brazilian Corn Cake with Guava

Posted
Filed under Breads, Cakes, Desserts

IMG_20200623_170133_365.jpg

Bolo de Fubá com Goiabada

Minas Gerais is a Brazilian State known for delicious homemade guava marmalades and jams. It is also known for corn cakes, so adding the two together just makes sense.

Brazilian corn cakes are usually sweet and there are endless recipes with all sorts of variations and additions. They can be made with coconut milk, orange juice, caramel, guava, other marmalades and even cheese.

Here is a recipe for a family favorite made with guava marmalade — which can be found in many Asian markets at the Latin American, Hawaiian and the Philippines sections. It is also very easy to find online.

Corn Cake with Guava is a wonderful treat with a cup of coffee or tea anytime of the day.

Ingredients:

  •  1 cup of sugar
  •  1 cup milk
  •  1/2 cup vegetable oil
  •  1 egg
  •  1 cup very fine corn meal (not coarse)
  •  1 cup flour
  •  1 table spoon corn starch
  •  1 table spoon fennel seeds
  •  1 table spoon baking powder
  •  approximately 12  pieces of guava marmalade about 1 inch sizes
  •  1/2 cup guava jelly or jam
  •  1 table spoon unsalted butter

Directions:

  1. Heat oven to 350F. Line medium-size rectangular cake pan with parchment paper, leaving a small edge on the sides to pull the cake when ready and grease it. Set aside.
  2. Beat sugar, oil, egg and milk in a food processor or blender.
  3. Mix corn meal, flour, corn starch in a large bowl. Add liquid mixture and gently mix with a whisker until well blended. Add baking powder, fennel seeds and fold in well.
  4. Pour batter in cake pan spreading evenly. place the guava pieces inside batter and bake for 35 to 40 minutes.
  5. While cake is baking, place guava jam or jelly in a sauce pan at a medium heat and stir constantly until it melts. turn off heat and stir in the butter.
  6. When cake is ready spread the melted guava over the top. If guava hardened, heat it up again on a low heat. Let cake rest and cool. Pull it out of the pan by the parchment paper.
  7. Cut cake in squares and place on serving platter.

Enjoy!

 

 

 

Milk Caramel Fudge Roll Cake

Posted
Filed under Cakes, Desserts

IMG_20200503_184957_664.jpg

“Rocambole de Doce de Leite”

Rocambole is a Brazilian version of the Swiss roll. Brazilians like to make this rolled up sponge cake filled with milk caramel or guava marmalade. Soft milk caramel and guava marmalade can be easily found at the Latin foods isle of most grocery stores. You can also make your own milk caramel by cooking a can of condensed milk*

It is a delicious treat!

Ingredients:

  • 3 eggs
  • 1/3 cup skim milk
  • tea spoon vanilla
  • 3/4 cup all purpose flour
  • 1/4 tea spoon salt
  • 1 can dulce de leche ( nestle) or 1 can condensed milk
  •  powdered sugar and cinnamon.

Directions:

*To cook a can of condensed milk, place the can inside an instant pot, cover the can with water, and press the canning function. Remove the can once all pressure is out. Open it and pour caramel into a bowl and stir with a fork to smooth it.

* If you don’t have an instant pot, place the can of condensed milk in a pot, cover it with water and cook it in a water bath over medium heat for 1 hour and a half. Keep hot water handy to fill in water bath and pot as water levels reduce with heat. Do not let waters dry completely or can will explode. The can of condensed milk has to be covered with water and the water bath has to have about 2 inches of water at all times. This process is easy but requires constantly watching the water levels. Once cooked, remove the pot from the water, open the can and pour the caramel in a bowl. Stir with a fork to smooth it.

  1. Heat oven to 375 F. Line a cookie sheet with parchment paper, leaving a border and grease it with butter or oil.
  2. Sprinkle a cloth towel with about 1/2 cup powdered sugar and set aside.
  3. Using a food processor or electrical mixer, beat the eggs until thick and creamy. Gradually, add sugar, then milk, and vanilla. Next, add flour, baking powder and salt, and beat until smooth. Pour batter into cookie sheet and make sure it is spread all over.
  4. Bake for 12 minutes or until fork comes out clean. When cake is ready,  turn it over immediately into the towel with sugar, remove the paper and carefully roll it. Set aside on a rack to cool for about 30 minutes.
  5. Unroll the cake and remove the towel. Spread milk caramel all over the top and gently roll it back up. Place it on a serving platter and sprinkle powdered sugar and cinnamon.

Tasty!

Roasted Tomato Soup with Ricotta and Gorgonzola cheeses.

Posted
Filed under Soups and Stews, Vegetarian

 

 

IMG_20191226_203904_323.jpg

“Sopa Cremosa de Tomate e queijos”

 

When I was growing up, soups were always served regularly before dinner (as a first course), but later, big dinners were abolished. Instead, people started eating lighter meals for dinner,  just soups, or something small. Lunch was the main meal, that was when everyone came home from school and work. With everyone’s busy schedules, it didn’t work to have two big meals and besides there was always an afternoon coffee snack.

This is one of my favorite soups to make and a great way to use up all the ripe and sweet tomatoes.

Ingredients:

  • 3 pounds very ripe Roma tomatoes cut into quarters.
  • 2 garlic cloves– minced
  • 1 shallot finely chopped
  • 1 carrot cut into small pieces
  • 4 tablespoons olive oil
  • 1 tablespoon of butter
  • 4 cups vegetable broth
  • 1/2 cup water
  • 1 tablespoon tomato paste
  • 1/3 cup ricotta cheese
  • 1/4 cup whipping cream
  • Salt and pepper to taste
  • 1/4 cup crumbled Gorgonzola or Blue cheese.
  • 1 bunch of fresh Basil–chopped

Directions:

  1. Preheat oven to 400 F. Place tomatoes in a cookie sheet and drizzle 2 tablespoons of olive oil. Add salt and pepper, and roast for 30 minutes.
  2. While tomatoes are in the oven, heat butter and olive oil in a pot. Add shallots, garlic, carrots, salt, and pepper, and sauté for about 5 minutes. Then add vegetable stock, tomato paste, and cover. Let it cook over medium heat until carrots are very soft. Turn heat to low and keep it at low heat until tomatoes are done.
  3. When tomatoes are done, add them to pot; cover and let it simmer for 5 minutes. Then, smooth the soup with an immersion blender, and add ricotta and cream. Gently stir over medium heat until bubbly. Turn heat to low add and the bunch of fresh basil saving some for garnish.
  4. Garnish soup bowls with fresh basil and crumbled Gorgonzola.

Enjoy with slices of sourdough bread!

Brazilian Shrimp Curry

Posted
Filed under Main Dishes, Seafood Entrees, Soups and Stews

Shrimp cooked in coconut sauce is very popular in the Brazilian kitchen. Brazilian shrimp curry is a fusion of Asian and Brazilian flavors and cooking styles. Some Brazilian shrimp curry recipes actually have no curry. They will use a blend of cumin, turmeric and coriander. I have a bag of a wonderful curry my youngest son brought me as a gift from his travels to Asia and I have been using this wonderful gift in my cooking whenever it’s called for. For this recipe, I used wild caught Argentinian shrimp, which has a mild and sweet flavor. It is my favorite. Brazilian curry can be served as a soup, but it is commonly served over white rice and a side of sautéed spinach on butter.

Ingredients:

  • 2 lb. raw shrimp
  • 1 can coconut milk
  • 4 cups vegetable broth
  • olive oil
  • 2 limes
  • 1 shallot finely chopped
  • 4 garlic cloves finely chopped
  • 5 ripe Roma tomatoes chopped
  • 2 cups butternut cut into small cubes
  • 1 large potato cut into small cubes
  • 2 large carrots thinly sliced
  • 1 red bell pepper cut into small pieces
  • 1 finely chopped piri piri pepper with the seeds removed. (piri piri is above average in heat and kind of hard to find, so you can use a chilli pepper)
  • 1 cup frozen petit peas
  • 1 tbsp. tomato paste
  • 1 tbsp. ketchup
  • 1 tbsp. curry
  • bunch fresh basil chopped or sautéed spinach
  • salt and black pepper to taste

Directions:

  1. Cook shrimp in boiling water for 5 minutes until nice and pink. Drain. Set aside to cool for a few minutes, remove shell and devein. Then, squeeze lime juice, sprinkle salt/pepper and drizzle olive oil. Mix it all together for even flavor. Set aside.
  2. Put the sauté shallots, garlic, and tomatoes with a generous amount of olive oil, in a big pot. When the tomatoes start to burst add carrots, butternut, potatoes and peppers. Stir to coat all vegetables and add vegetable broth. Cover and let it cook until carrots, butternut and potato are softer.
  3. Add tomato paste and ketchup. Stir. Then, add coconut milk, curry and salt to taste. Bring to a boil and reduce heat to medium, letting it cook for about 10 minutes, stirring ocasionaly until the sauce has thickened a little. This happens when the cooked potato and butternut release their starch.
  4. Wash ice off the peas and add them to the curry.
  5. Add shrimp and let it cook for 5 minutes. Turn off the heat and garnish the shrimp with basil or add sauteed spinach on butter. Why not add both?

Bon Appetit!

Baked Eggplant Bolognese

Posted
Filed under Main Dishes

“Beringela assada ao molho Bolognese”

20190626_110832

Eggplant with Bolognese sauce is not typical Brazilian food but became part of everyday Brazilian diet. Italian Immigration to Brazil started in the 16th century but it was in the 19th Century that large numbers of immigrants, facing the industrial revolution in Europe, went to Brazil. Brazilian government and land owners offered land to farm as they were facing the suppression of the slavery system.

According to Brazilian government today, there are 31 million Brazilians of Italian descent. Brazilians of Italian descent have duo nationalities.  Italian identity and culture shaped much of the Brazilian culture after the Portuguese colonization.

This recipe celebrates the fusion of three nations. A popular Brazilian dish influenced by Italian cuisine and once again adapted to ingredients easy to find in the USA.

Enjoy!

 

Ingredients:

  • 2 large eggplants
  • 3 large red peppers
  • 2 celery sticks
  • 2 lbs. ground turkey
  • fresh mozzarella
  •  shredded asiago cheese
  • 3 shallots
  • 1/2 onion
  • 6 garlic cloves
  • 3/4 cup rose wine
  • fennel seeds
  • dried basil
  • fresh basil
  • 1 can 20 oz.  San Marzano crushed tomatoes
  • Olive oil
  • salt and pepper
  • agave nectar

Directions:

  1. Preheat oven to 350F
  2. Cut eggplant lengthwise in thin slices and let it soak in water for 15 min, it helps cut the bitterness of the eggplant. Cut red pepper in large strips and set aside.
  3. Chop celery, half onion, 3 garlic cloves and fresh basil.
  4. In a sauce pan, add olive oil, the can of tomatoes, celery, onion, garlic  and stir until tomatoes start bubbling. Add salt and pepper and smooth it with an immersion blender. Add fennel seeds, dry basil,  fresh basil ( leave some for garnish), a drizzle of agave nectar and let the flavors incorporate at low heat. Cover and leave at low heat while preparing the meat.
  5. Chop shallots and the rest of garlic.
  6. In a sauce pan, add olive oil, ground turkey, shallots and garlic. Cover and let cook; stirring occasionally until meat is browned and water and liquids dried. Add wine, salt, pepper. more fennel seeds. Cover and let cook over medium heat until meat is completely cooked. Add meat to tomato sauce. Remove from heat.
  7. Drain the eggplant water.
  8. Drizzle olive oil all over a rectangular baking dish, approximately 13×9.
  9. Arrange the dish by making a layer of eggplant. Put enough Bolognese sauce over, then a layer of red peppers (it should take all the red peppers). Then put some more Bolognese sauce over the peppers and another layer of eggplant (should use the rest of the eggplant). Cover with the rest of the Bolognese sauce.
  10. Add slices of fresh mozzarella until completely covered. Drizzle olive oil, sprinkle salt, pepper and dried basil. Top with shredded asiago cheese.
  11. Bake for 30 min.  Garnish with fresh basil.

Bom apetite!

Caramel and Chocolate Torte

Posted
Filed under Desserts

 

 

                     ( Torta  de Doce de Leite e Chocolate)

It’s oozing with goodness!

This is a very rich dessert. It is cold, smooth, and silky. Absolutely divine! It is very easy to make but requires a few steps. I recommend to start a day before serving.

Originally, this dessert was made with “Biscoito Maria”, a type of corn starch, and sugar  cookies or “Biscoito Champagne” ( lady finger cookies), but both can be difficult to find,  so I substituted them for chocolate graham crackers, which are widely available at all grocery stores.

 

20190528_133830

Ingredients:

  • 1 box chocolate Graham Crackers
  • 1 can condensed milk
  • 1/2 cup half and half
  • 4 oz semi-sweet dark chocolate
  • 1 pint heavy cream
  • 4 tbsp butter
  • 4 tbsp sugar

Directions:

  1. To  make milk caramel, place condensed milk inside a digital pressure cooker, cover the can with water, and close the top. Set it for canning and let it cook until the pressure is completely out. If using a regular pressure cooker, let pressure build at high heat. Once the pressure builds, turn heat to low and let it cook for 15 minutes, then turn off the heat and let it cook until the pressure is completely out. If you do not have a pressure cooker, fill a pot with water and let the can cook for 30 minutes. Keep hot water handy in case you need to add hot water. Do not let the water dry out because the can will explode; stay close to the pot. In all the cases, make sure there is enough water to cover the can. Once cooked, remove the can from the hot water and let it cool.
  2. While the can is cooking, pre-heat the oven to 350F. Place one and a half packets of chocolate crackers in a food processor to make crumbles. Place the crumbles in a bowl and add melted butter; mix them with a fork. Press this mixture inside a removable tart ring with the help of a spoon and bake for 10 minutes. Set aside to cool.
  3. Meanwhile, whip heavy cream and set it in the refrigerator.
  4. Melt chocolate in a water bath. Once melted, add half and half and stir until a silky chocolate cream is formed. Set aside.
  5. Remove cream from the refrigerator and divide it in half. Place one half back in fridge and add the sugar to the other half by folding it gently with a fork to preserve the air pockets. Add melted chocolate to the cream and gently  mix to preserve air pockets. Place it in fridge.
  6. When the can of condensed milk is cooled, open and fold the milk caramel with the other whipped cream and sugar that was resting in fridge. Whisk gently until a creamy silky mixture is formed. Place this mixture back in the fridge.
  7. Both the chocolate cream and the milk caramel cream should be left in fridge for at least 2 hours to firm.
  8. Once both creams are firm, spread the milk caramel over the crust of chocolate crackers. Break the rest of the chocolate crackers into small pieces and cover the caramel mixture with the broken pieces. Then, spread the chocolate cream on top.
  9. Place the tart mold on a plate, and cover it with another plate. Place in the freezer for at least 2 hours.
  10.  Before serving, remove the torte from the freezer and let it stand for 5 minutes. Turn the plates over to remove the tart ring and …voila! It is ready! Wait another 5 minutes before cutting.

*Store in refrigerator. The freezer was only to help remove dessert from tart ring.

Pita Bread

Posted
Filed under Breads, Sides and Appetizers, Vegan, Vegetarian

20180202_200416

Pao Arabe

Pita Bread is so easy to make, the perfect pair for Hummus! The warm and rich flavor of the Arab cuisine that reached Portugal and Brazil.

Ingredients:

  • 2 cups unbleached white flour
  • 1 tea-spoon salt
  • 2/3 cup lukewarm water
  • 1 table-spoon olive oil
  • 1/2 tea-spoon dry yeast

Directions:

  1. Mix flour and salt in a bowl.
  2. Dissolve yeast in water and add olive oil.
  3. Make a hole in center of flour and add yeast mixture, then slowly knead mixture to make a soft dough.
  4. Turn dough on to a lightly floured surface and knead until smooth and elastic.
  5. Place it back in the bowl, brush top with a little extra olive oil, cover with a plastic wrap and set aside, in a warm place to rise for about 1 hour.
  6. Punch dough, place it on a lightly floured surface and divide it in 6 balls.
  7. Roll each ball in to a circle or oval shape about 1/3 inch thick. Brush each one with a little more olive oil, cover them back and let them rest for 30 minutes.
  8. Meanwhile, pre heat oven to 400F. Place 3 pita circles on a pizza pan or cookie sheet. You will need to pans or bake in batches.
  9. Bake for 6 minutes or until they puff up and are golden brown.

So Yummy!

Hummus

Posted
Filed under Sides and Appetizers, Vegetarian

Hummus comes from the Arabic word meaning “chickpeas”

Believe it or not but Brazil is home of one of the best hummus you can find. The History of Brazil and Syrian/Lebanese immigration go as far as the Ottoman Empire when Arabs conquered Portugal and became new Christians “Moors”. During the colonization of Brazil many of the colonists were the new christians and they brought with them to Brazil, their culture. The influence of the Moorish in Brazilian food is rich. Moorish cuisine has been fully integrated as Brazilian food. Today there are approximately 7 million Brazilians of Syrian/Lebanese descent. You will find Arab Restaurants everywhere and Middle Eastern food as part of the main Brazilian menu.

Ingredients:

  • 2 cups cooked Garbanzo beans or 2 cans drained
  • 1 tablespoon tahini *
  • juice of half a Lemmon or lime
  • 2 garlic cloves sliced
  • 1/3 cup olive oil
  • 1/2 tea spoon ground cummin
  • salt to taste
  • 2 table spoons Tahini (optional)*
  • mint leaves to garnish

Directions:

  • Place all ingredients in a food processor except for mint leaves and process until creamy and smooth.*
  • Place hummus in a serving dish, drizzle some extra olive oil and garnish with chopped mint leaves. Refrigerate for 1 hour.

*If you remove the skins off the garbanzo beans you will have a silkier puree.

* It can be difficult to find Tahini. When Tahini is added then you have a Hummus bi Tahini, but it is not necessary for just making garbanzo bean dip “hummus”.