Fresh

Thanks to Just Jared again, for this image

Camilla likes guys who hunt Mammoths and Brazilian food: feijoada (typical plate made with pork and beans), pão-de-queijo (typical bread made with cheese) and brigadeiro (sweet made with chocolate) . I like food!

feijoada

Thanks Maria-Brazil for this recipe and food reference for this image

Recipe:

8 cups dried black beans

3 pounds carne seca (Brazilian salted cured beef) You can use corned beef if you can’t get the carne seca

2 pounds sweet sausage (I use Portuguese choriço 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.

Pao de Queijo

Thanks to suite 101 for this recipe and A Consuming Passion for the image

Ingredients:

1 kg fine sour cassava flour (Povilho Azedo). Also known as tapioca starch. (This can be bought at an Asian Grocery Store or Market.

2 cups of milk

1 ¼ tablespoon salt

1 cup of vegetable oil or butter

2 cup grated cheddar cheese and ½ cup Parmesan cheese

5 medium sized eggs

Preparation:

Sift flour into bowl. Mix in cheese. Warm up milk in a pot, with oil and salt. Bring to a simmer. Pour warm milk into the bowl with the cheese and flour mix. Pour small amount of milk at a time and until the flour becomes very lumpy. Let it sit for a few minutes. Add the eggs, one or two at a time, mixing well by hand, until a smooth texture is achieved. Add milk if the dough is not soft enough. Let dough sit for ½ hour. Shape the dough into little balls by rolling in your hands. Place on a well greased baking sheet (or on baking sheet with parchment paper). Top balls with some grated cheddar cheese to add a golden colour once baked. Bake in oven preheated to 350 degrees until slightly golden.

Tips:

• Let dough rest after mixing by hand.
• Place balls at least ¼ inch apart on baking sheet. They will grow to twice their original size.
• The size of the eggs matters. If you use large eggs you can likely use less eggs- check for smooth dough consistency and adjust accordingly.
• Preheat oven to 350 degrees. Time of baking is approximately 12 – 15 minutes.

Brigadeiro Recipe

Thanks to suite 101 for this recipe and make life sweeter for the image

Ingredients:

• 1 tin sweetened condensed milk
• 2-3 Tablespoons Nestle Quick (or other chocolate powder)
• 2 Tablespoons butter
• Chocolate sprinkles
• Tiny paper candy cups

Method:

Combine ingredients in a heavy pot and stir constantly over medium heat, bringing to a boil. Continue stirring two minutes - or until mixture becomes so thick, you can’t see the bottom of the pan. Remove from heat and carefully scoop hot mixture out of pot into a separate bowl to cool.

Cool completely.

Coat hands with butter and scoop out a teaspoon sized amount into the palm of your hand. Roll into a small ball, roll the ball in sprinkles and let rest in paper cup.

Makes about 40.

*Sinful secret. Brazilians also like to eat Brigadeiro right out of the pot. Let it cool enough so you don’t get scorched, pass around a few teaspoons and dig in!

Posted on March 11th, 2008 by Ruth
Filed under: Grains and Seeds, Meat, Soups and Stews, Sweets