tag:blogger.com,1999:blog-22783412793562784202024-03-28T08:51:31.653-03:00Eating like a BrazilianBrazilian Recipes, cooking techniques, and cooking terms presented in an easy to follow guide, in English, using pictures, videos, and other helpful sources to make it possible to create delicious Brazilian food in your own home, using easy to find ingredients.Anonymoushttp://www.blogger.com/profile/03159150772556093458noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-2278341279356278420.post-19443383584070126882012-10-10T18:47:00.003-03:002012-10-10T18:48:40.324-03:00Did Someone Say "Toasted Coconut Pudim"?<h2>
<u> Toasted Coconut Pudim</u></h2>
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Oh yeah, it's as good as it sounds. If you don't know what Pudim is, take a look at a previous post I made on <a href="http://brazilianfoodie.blogspot.com.br/2012/06/pudim.html" target="_blank">Traditional Pudim</a>. As I have explained before, Pudim (poo-gene) is kind of a mix between baked custard and Spanish Flan. Very much its own thing though. Adding toasted coconut is just taking it to the next level of deliciousness.<br />
I didn't find this recipe in any book or on the back of a condensed milk can, I came up with this bad boy all by myself. I notice a lot of people love adding shredded coconut to their pudim, so while grocery shopping one day the toasted coconut screamed at me. It said "Add ME to the pudim, I will make it awesome." That's exactly what I did. The result was amazing. It tastes like something you might eat at a fancy restaraunt. It's soooo creamy. I'm not even all that big on coconut in my food either, so for me to endorse this one, it must be good. Follow the recipe below to understand what I mean.</div>
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<b><u>You Will Need:</u></b></div>
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<ul>
<li><b>Pudim pan (bundt cake pan will do, too)</b></li>
<li><b>Big spoon for stirring</b></li>
<li><b>Foil</b></li>
<li><b>Blender</b></li>
<li><b>Pan big enough to create a water bath for the pudim while baking</b></li>
<li><b>plate for turning finished pudim onto</b></li>
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<b><u>Ingredients:</u></b></div>
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<li><b>1 can of condensed milk (If in Brazil, get the kind in a box, which is sem soro, and this kind is optimal for pudim making)</b></li>
<li><b>1 can of (creme de leite) milk cream + 1/4 cup milk (or just 1 cup of whole milk)</b></li>
<li><b>3 eggs</b></li>
<li><b>1 cup of sugar</b></li>
<li><b>1/4 cup water</b></li>
<li><b>about 3/4 cup to 1 cup of toasted coconut flakes (coco queimado) The kind I use is shown in the picture above inside of the pudim pan.<br />(You can probably find this at any international food market in the states.)</b></li>
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<b><u>Here is what you do:</u></b></div>
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1. Add the sugar to your pan and place it over the oven. It is easiest and less messy to just heat it up inside of the pan you're going to use. Just make sure each time you have to hold onto the pan after turning on the fire you use some protection over your hand... it gets hot! </div>
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Also, preheat your oven to 190 C or 375 F. Place a larger pan 1/2 filled with water into the oven as well. This is mandatory. Your pudim will burn on the bottom if you do not have this to place the pan in while it bakes.</div>
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2. Turn the heat on medium let it start to heat the sugar up. You don't need to start messing with it until you see a slight brown beginning to form inside of the sugar like shown.<br />
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3. Once you begin stirring, stor constantly until all of the white is gone and the crystals have mostly dissolved. Just don't leave it for too long or it will start to burn. You want the white totally gone and MOST of the crystals dissolved... TURN OFF THE HEAT at this point.<br />
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4. Add the water. About 1/4 cup to 1/2 cup should do. Do this with extreme caution as it may jump up at you. Stand back a little as you SLOWLY pour in the water. Stir thoroughly until it is soupy in texture.<br />
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5. Now you add the toasted coconut flakes. Add more if you want a thicker topping on your pudim. Keep in mind though that the more you add, the more water you will need to add. The flakes will soak that water up as it bakes. Mix them into a soupy texture.<br />
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6. Once you have stirred it well, turn the heat of the stove back on and let it cook for just a few more minutes, until it looks about like this. Make sure you bring some of the soup up onto the sides of the pan as you can see in the above picture. As soon as you can start to see it begin to bubble up, turn off the heat and let it sit while you prepare the second half.<br />
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7. Get your blender out and add the condensed milk, cream, milk, and eggs. Blend for 5 minutes. The condensed milk needs time to blend into the milk.<br />
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8. Slowly and carefully add the mixture to the pan. You don't WANT them to mix together quite yet, however if it does a little it's okay.<br />
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9. Cover the pudim with foil and place into the bath inside of the oven.<br />
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Bake with foil on for one hour.<br />
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After one hour, remove the foil but keep it in the oven baking without foil for 40 more minutes. When a toothpick or whatever comes out clean, it's done. Some people like to take it out a few minutes before though. Depends on how you like it.... experiment to find out which you like the most.<br />
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10. This is what it should look like when you take it out of the oven, more or less.<br />
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Cover with a plate or foil and place in the fridge for at LEAST 3 hours. I leave mine in overnight because it tastes the absolute best that way. Completely chilled is best.<br />
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After removing from the fridge, run a knife around the sides and middle to break it away from the pan. Place the dish you are going to keep it in over the top of the pan and flip over quickly. Tap the bottom of the pan a little until you feel it fall into the dish.<br />
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11. Serve<br />
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<b>12. ENJOY!</b></div>
Anonymoushttp://www.blogger.com/profile/03159150772556093458noreply@blogger.com5tag:blogger.com,1999:blog-2278341279356278420.post-34285535090206164762012-08-19T18:06:00.002-03:002012-08-19T18:06:49.786-03:00It's All Portuguese to Me! Part 5 - Condiments/Cooking Terms<br />
<h2>
Brazilian Cooking Terms and Ingredients Made Easy</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrUzX55Hadac1CFTVdkyVCXi2fiEUBddsylvtfWLi5EUf_3nq1fg1z3byhqVx2jL5PVxbMU1fvv9meV0kzMR8xUOwadM9qg80UrwI41H6-Sx2Ln7OFr6oFG4kBe-WOFitwXjN_6O9LTRZv/s1600/condiments.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrUzX55Hadac1CFTVdkyVCXi2fiEUBddsylvtfWLi5EUf_3nq1fg1z3byhqVx2jL5PVxbMU1fvv9meV0kzMR8xUOwadM9qg80UrwI41H6-Sx2Ln7OFr6oFG4kBe-WOFitwXjN_6O9LTRZv/s1600/condiments.jpg" /></a></div>
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<br />
<h3>
Part 5 - Condiments/Cooking Terms</h3>
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<br />
<br />
So either in you live in Brazil, and are having trouble figuring out what flour is called here, or you are outside of Brazil trying to make a Brazilian recipe, and can't figure out what the heck "farinha de trigo" is! This section is here to help those in situations like these. Check back often because I will update this particular entry everytime I think of something else. It is important to know what ingredients translate into, and what cooking terms mean. Once you master this part of it, you'll be able to breeze through any Brazilian recipe. If I'm missing anything, feel free to <a href="mailto:ltjchicklet@gmail.com" target="_blank">send me an email!</a><br />
<br />
<b><u>Condiments</u></b><br />
<br />
<b>ketchup - </b>ketchup<br />
<span style="font-weight: bold;">mostarda - </span>mustard<br />
<span style="font-weight: bold;">maionese - </span>mayonnaise<br />
<span style="font-weight: bold;">molho de pimenta - </span>pepper sauce/hot sauce<br />
<span style="font-weight: bold;">molho de churrasco - </span>barbeque sauce<br />
<span style="font-weight: bold;">molho inglês - </span>worcestershire sauce<br />
<span style="font-weight: bold;">molho de soja/shoyu - </span>soy sauce<br />
<span style="font-weight: bold;">molho de alho - </span>garlic sauce<br />
<span style="font-weight: bold;">vinagre - </span>vinegar<br />
<span style="font-weight: bold;">molho para salada - </span>salad dressing<b> </b><br />
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<b><u>Cooking Terms</u></b><br />
<br />
<div style="background-color: white; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 16px; line-height: 25px; padding: 0px 0px 10px;">
<strong>cozinhar</strong> - to cook<br /><strong>grelhar</strong> – to grill<br /><strong>torrar</strong> – to toast<br /><strong>assar</strong> – to bake, roast, broil<br /><strong>fritar</strong> – to fry<br /><strong>regar</strong> – to baste<br /><strong>ferver -</strong> to boil, simmer<br /><strong>corar </strong>- to brown<br /><strong>desfiar </strong>- to strip (as in chicken)<br /><strong>ralar</strong> – to grate<br /><strong>descascar</strong> – to peel<br /><strong>medir</strong> – to measure<br /><strong>agitar/mexer</strong> – to stir<br /><strong>temperar</strong> – to season<br /><strong>cortar</strong> – to cut<br /><strong>misturar</strong> – to mix<br /><strong>crú </strong>- raw<br /><strong>macio </strong>- tender<br /><strong>mal passado </strong>- rare (meat)<br /><strong>bem passado – </strong>well done (meat)<br /><strong>puré</strong> – puree (as in "mashed potatoes")<br /><strong>congelado</strong> - frozen<br /><strong>a lata</strong> <em>-</em> can<br /><strong>lavar a louça / lavar a vasilia -</strong> to wash/do the dishes<br /><strong>pôr a mesa</strong> - to set the table<br /><strong>tirar a mesa</strong> - to clear the table</div>
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<br />Anonymoushttp://www.blogger.com/profile/03159150772556093458noreply@blogger.com2tag:blogger.com,1999:blog-2278341279356278420.post-38029251238693719332012-08-15T09:00:00.000-03:002012-08-15T09:00:11.479-03:00It's All Portuguese to Me! Part 4. Dairy/Meats/Seafood<br />
<h2>
Brazilian Cooking Terms and Ingredients Made Easy</h2>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9D7Q5EY-etDw_3opPeZbQw1hLWDvPX_AL09DHxf7Fpjz19EJF0Zn8JzNZWkx8iyma2qNW8BMdikYSxGGgle98jYGrv1FiZFj7Jv4NeZSiK3SZ9WKp3qxxDtNPryGlSZeQrdauWmJV-2F4/s1600/images.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9D7Q5EY-etDw_3opPeZbQw1hLWDvPX_AL09DHxf7Fpjz19EJF0Zn8JzNZWkx8iyma2qNW8BMdikYSxGGgle98jYGrv1FiZFj7Jv4NeZSiK3SZ9WKp3qxxDtNPryGlSZeQrdauWmJV-2F4/s1600/images.jpg" /></a></div>
<div>
<br /></div>
<br />
<br />
<br />
<h3>
Part 3 - Dairy/Meats/Seafood</h3>
<br />
<br />
So either in you live in Brazil, and are having trouble figuring out what flour is called here, or you are outside of Brazil trying to make a Brazilian recipe, and can't figure out what the heck "farinha de trigo" is! This section is here to help those in situations like these. Check back often because I will update this particular entry everytime I think of something else. It is important to know what ingredients translate into, and what cooking terms mean. Once you master this part of it, you'll be able to breeze through any Brazilian recipe. If I'm missing anything, feel free to <a href="mailto:ltjchicklet@gmail.com" target="_blank">send me an email!</a><br />
<br />
<b><u>Dairy</u></b><br />
<br />
<b>Leite Integral - </b>Whole Milk<br />
<span style="font-weight: bold;">Leite 2% - </span>2% Milk<br />
<span style="font-weight: bold;">leite desnatado - </span>Skim Milk<br />
<span style="font-weight: bold;">Leite com Chocolate - </span>Chocolate Milk<br />
<span style="font-weight: bold;">Leite de Soja - </span>Soy Milk (non dairy, but I found it best put in here)<br />
<span style="font-weight: bold;">Leite de Cabra - </span>Goat's Milk<br />
<span style="font-weight: bold;">Leite sem Lactose - </span>Lactose Free Milk<br />
<span style="font-weight: bold;">Leite de Amêndoas -</span>Almond Milk<br />
<span style="font-weight: bold;">Leite de Arroz - </span>Rice Milk<br />
<span style="font-weight: bold;">Leite Cru - </span>Raw Milk (Straight from the cow)<br />
<span style="font-weight: bold;">iogurte - </span>yogurt<br />
<span style="font-weight: bold;">creme - </span>cream<br />
<span style="font-weight: bold;">creme de leite - </span>heavy cream<b> </b><br />
<span style="font-weight: bold;">Queijo Fresco - </span>Fresh Cheese a.k.a - Fresh Minas Cheese<br />
<span style="font-weight: bold;">Queijo Mussarela - </span>Mozzarella Cheese<br />
<span style="font-weight: bold;">Queijo Gorgonzola - </span>Gorgonzola Cheese<br />
<span style="font-weight: bold;">Queijo Cheddar - </span>Cheddar Cheese<br />
<span style="font-weight: bold;">Queijo Gouda - </span>Gouda Cheese<br />
<span style="font-weight: bold;">requeijão - </span>A unique-to-Brazil cheese spread. Very much like cream cheese only totally creamy<br />
<span style="font-weight: bold;">queijo cremoso - </span>a possible use for Cream Cheese<br />
<b>queijo tipo cottage - </b>Cottage Cheese<br />
<span style="font-weight: bold;">Queijo Parmesão - </span>Parmesan Cheese<br />
<span style="font-weight: bold;">nata - </span>Sour Cream (but really... real sour cream does not exist in Brazil)<br />
<span style="font-weight: bold;">maionese - </span>mayonnaise<br />
<span style="font-weight: bold;">manteiga - </span>butter<br />
<span style="font-weight: bold;">Cream Cheese - </span>Mainly you will find actual cream cheese called that in English<br />
<b>chantilly - </b>whip cream<br />
<br />
<b>ovo - </b>egg<br />
<b>ovo de codorna - </b>quail egg<br />
<br />
<b><u>Meats/Seafood</u></b><br />
<br />
<b>carne - </b>meat (yet a lot of Brazilians refer to beef as carne and call everything else by it's name)<br />
<span style="font-weight: bold;">carne de porco - </span>Pork<br />
<span style="font-weight: bold;">bife - </span>the real word for beef<b> </b><br />
<span style="font-weight: bold;">frango - </span>chicken<br />
<span style="font-weight: bold;">codorna - </span>quail<br />
<span style="font-weight: bold;">pato - </span>duck<br />
<span style="font-weight: bold;">carneiro - </span>lamb<span style="font-weight: bold;"> </span><br />
<span style="font-weight: bold;">Peru - </span>Turkey<br />
<span style="font-weight: bold;">sapo - </span>frog<br />
<span style="font-weight: bold;">peixe - </span>fish<br />
<span style="font-weight: bold;">salsicha - </span>sausage<br />
<span style="font-weight: bold;">calabresa - </span>pepperoni<br />
<span style="font-weight: bold;">presunto - </span>ham<br />
<span style="font-weight: bold;">salame - </span>salami<br />
<br />
<b>camarão - </b>shrimp<br />
<b>lagosta - </b>lobster<br />
<b>caranguejo - </b>crab<br />
<b>frutos do mar - </b>seafood<br />
<b>vieiras - </b>scallops<br />
<b>lagostins - </b>crawfish<br />
<b>atum - </b>tuna<br />
<b>salmão - </b>salmon<br />
<b>bacalhau - </b>cod<br />
<b>anchova - </b>anchovy<br />
<b>sardinhas - </b>sardines<br />
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<b>ostra - </b>oyster<br />
<span style="font-weight: bold;">molusco - </span>clam<br />
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<div style="font-weight: bold; text-decoration: underline;">
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Anonymoushttp://www.blogger.com/profile/03159150772556093458noreply@blogger.com4tag:blogger.com,1999:blog-2278341279356278420.post-3900310428313523702012-08-14T11:23:00.000-03:002012-08-14T12:02:32.509-03:00It's All Portuguese to Me! Part 3. Sugars/Oils/Fats<h2>
<u><b>Brazilian Cooking Terms and Ingredients Made Easy</b></u></h2>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg95PN5Su9_hS9lX1GazMsNwfRnE1VHPPjhiv-JhI5oZeAFIBgOT26EbSykdpeWMgu9_Vgq6FLSU5WBiqfVz49geRbt9rE5sLoE3vlsPp6EUEPfbXpkXvhqJafNPG3rR6wFcBlGfQzvf-Zf/s1600/oils.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg95PN5Su9_hS9lX1GazMsNwfRnE1VHPPjhiv-JhI5oZeAFIBgOT26EbSykdpeWMgu9_Vgq6FLSU5WBiqfVz49geRbt9rE5sLoE3vlsPp6EUEPfbXpkXvhqJafNPG3rR6wFcBlGfQzvf-Zf/s1600/oils.jpg" /></a></div>
<div>
<u><b><br /></b></u></div>
<h3>
</h3>
<h3>
Part 3 - Sugars/Oils/Fats</h3>
<br />
So either in you live in Brazil, and are having trouble figuring out what flour is called here, or you are outside of Brazil trying to make a Brazilian recipe, and can't figure out what the heck "farinha de trigo" is! This section is here to help those in situations like these. Check back often because I will update this particular entry everytime I think of something else. It is important to know what ingredients translate into, and what cooking terms mean. Once you master this part of it, you'll be able to breeze through any Brazilian recipe. If I'm missing anything, feel free to <a href="mailto:ltjchicklet@gmail.com" target="_blank">send me an email!</a><br />
<br />
<b><u>Sugars</u></b><br />
<b>açúcar granulado (or just açúcar) - </b>granulated sugar * fine ground sugar will have "fino" written on it.<br />
<b>açúcar cristalizado - </b>also granulated sugar<br />
<b>açúcar mascavo - </b>brown sugar<br />
<b>açúcar de confeiteiro (usually as a brand called "Glaçúcar") - </b>powdered/confectioner's sugar<br />
<b>adoçante - </b>usually what any non calorie sweetener is referred to, but it does cover all sweetener in general<br />
<b>açúcar de cana - </b>sugar cane.. can come in both a powdered or liquid form<br />
<br />
<b><u><br /></u></b>
<b><u>Oils</u></b><br />
<b>Oleo - </b>Oil<br />
<b>azeite - </b>Olive<b> </b>Oil<br />
<span style="font-weight: bold;">dendê - </span>Palm Oil<br />
<span style="font-weight: bold;">óleo de gergelim - </span>Sesame Oil<br />
<span style="font-weight: bold;">óleo de linhaça - </span>Flax seed Oil<br />
<span style="font-weight: bold;">óleo vegetal - </span>Vegetable oil<br />
<span style="font-weight: bold;">óleo de soja - </span>Soy oil (most popular--- used for almost everything)<br />
<span style="font-weight: bold;">óleo de girassol - </span>Sunflower oil<br />
<span style="font-weight: bold;">óleo de coco - </span>Coconut Oil<br />
<b>óleo de amendoim - </b>Peanut Oil<br />
<br />
<b><u><br /></u></b>
<b><u>Fats</u></b><br />
<br />
<b>gordura vegetal - </b>Vegetable Fat/Shortening<br />
<span style="font-weight: bold;">banha de porco (or just Banha) - </span>Lard<b> </b><br />
<span style="font-weight: bold;">manteiga - </span>butter<br />
<span style="font-weight: bold;">Manteiga de coco - </span>Coconut butter<b> (very healthy!)</b><br />
<span style="font-weight: bold;">margarina - </span>margarine<br />
<span style="font-weight: bold;">creme de leite - </span>heavy cream (not necessarily the same thing needed for making whipped cream!)<br />
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<br />Anonymoushttp://www.blogger.com/profile/03159150772556093458noreply@blogger.com3tag:blogger.com,1999:blog-2278341279356278420.post-68575063314156727572012-08-09T08:00:00.000-03:002012-08-09T08:00:11.620-03:00It's All Portuguese to Me! Part 2 - Starches<h2>
<u> Brazilian Cooking Terms and Ingredients Made Easy</u></h2>
<div>
<u><br /></u></div>
<h3>
<u>Part 2 - Starches (And other powder type things)</u></h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLkzUbijwLjyOKJ0h52ZHFGtiTkPxEbnifC31EZ1d7Fiemzu4unygIzxeoK6FrplFMKSe0vU9njSeNN5GmYDl_CH2e3LMG_rkQO59rXn0AIHy3cC6Y0F40Uh2c6Rb5K5-_rF9hrCMTyh0K/s1600/flours.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLkzUbijwLjyOKJ0h52ZHFGtiTkPxEbnifC31EZ1d7Fiemzu4unygIzxeoK6FrplFMKSe0vU9njSeNN5GmYDl_CH2e3LMG_rkQO59rXn0AIHy3cC6Y0F40Uh2c6Rb5K5-_rF9hrCMTyh0K/s1600/flours.jpg" /></a></div>
<div>
<u><br /></u></div>
<h3>
<span style="font-weight: normal;">So either in you live in Brazil, and are having trouble figuring out what flour is called here, or you are outside of Brazil trying to make a Brazilian recipe, and can't figure out what the heck "farinha de trigo" is! This section is here to help those in situations like these. Check back often because I will update this particular entry everytime I think of something else. It is important to know what ingredients translate into, and what cooking terms mean. Once you master this part of it, you'll be able to breeze through any Brazilian recipe. If I'm missing anything, feel free to <a href="mailto:ltjchicklet@gmail.com" target="_blank">send me an email!</a></span></h3>
<h3>
<u>Starches</u></h3>
<h3>
<ul>
<li>Farinha de Milho - Cornmeal</li>
<li>Farinha de Arroz - Rice Flour</li>
<li>Germe de Trigo - Wheat Germ</li>
<li>Farinha Integral - Whole Wheat Flour</li>
<li>Cremo de Tártaro - Cream of Tartar</li>
<li>Bicarbinato de Sodio - Baking Soda</li>
<li>Fermento em po Quimico - Baking Powder</li>
<li>Fermento Biologico - Baking Yeast</li>
<li>Farinha de Milho - Corn Flour</li>
<li>Farinha de Rosca - Bread Flour used for coating (such as coxinhas)</li>
<li>Farinha de Mandioca - Yucca/Cassava/Mandioca Flour (used for Farofa)</li>
<li>Polvilho avedo - Flour made from Mandioca juice</li>
<li>Polvilhol doce - also flour from Mandioca juice (used for Pão de Queijo)</li>
<li>Aveia - Oatmeal</li>
<li>Farinha de Aveia - Oatmeal Flour</li>
</ul>
</h3>
Anonymoushttp://www.blogger.com/profile/03159150772556093458noreply@blogger.com0tag:blogger.com,1999:blog-2278341279356278420.post-47728431587146592012012-08-08T15:38:00.000-03:002012-08-19T17:44:41.773-03:00It's All Portuguese to Me! Part 1 - Seasonings/Herbs<h2>
<u> Brazilian Cooking Terms and Ingredients Made Easy</u></h2>
<h3>
<u>Part 1 - Seasonings/Herbs</u></h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiBk4iTRhxhQMhg1svA4ZmZPRaYg1z-xKRZ_Qe2IJ9nT4S2ktzt8aSDQHullCwDJ00SpkIclV_EfpEbdOQd_krZ8DDwQouiBIQBuwk6YLJ4GyLuhmgDnkTMESz7dca36MjbqGdjXrCWj36/s1600/herbs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiBk4iTRhxhQMhg1svA4ZmZPRaYg1z-xKRZ_Qe2IJ9nT4S2ktzt8aSDQHullCwDJ00SpkIclV_EfpEbdOQd_krZ8DDwQouiBIQBuwk6YLJ4GyLuhmgDnkTMESz7dca36MjbqGdjXrCWj36/s1600/herbs.jpg" /></a></div>
<div>
<u><br /></u></div>
<div>
<u><br /></u></div>
<div>
So either in you live in Brazil, and are having trouble figuring out what flour is called here, or you are outside of Brazil trying to make a Brazilian recipe, and can't figure out what the heck "farinha de trigo" is! This section is here to help those in situations like these. Check back often because I will update this particular entry everytime I think of something else. It is important to know what ingredients translate into, and what cooking terms mean. Once you master this part of it, you'll be able to breeze through any Brazilian recipe.</div>
<div>
<br /></div>
<h4>
<u>Seasonings/Herbs</u></h4>
<div>
<ul>
<li><b>Cominho - </b>Cumin</li>
<li><b>Sal - </b>Salt</li>
<li><b>Pimento de Reino - </b>Black Pepper</li>
<li><b>Oregano - </b>Oregano</li>
<li><b>Cravo - </b>Clove</li>
<li><b>Pimenta - </b>Pepper (also hot sauce)</li>
<li><b>Alecrim - </b>Rosemary</li>
<li><b>Pimenta de Jamaica - </b>Allspice</li>
<li><b>Erva-doce - </b>Anise or Fennel (sometimes both)</li>
<li><b>Manjericão - </b>Basil</li>
<li><b>Louro - </b>Bay Leaf</li>
<li><b>Coentro - </b>Coriander</li>
<li><b>Caril or Curry - </b>Curry</li>
<li><b>Endro - </b>Dill</li>
<li><b>Salsa - </b>Parsely</li>
<li><b>Salva - </b>Sage</li>
<li><b>Tomilho - </b>Thyme</li>
<li><b>Noz Moscada - </b>Nutmeg</li>
<li><b>Canela - </b>Cinnamon</li>
<li><b>Colorau - </b>Paprika</li>
</ul>
</div>
Anonymoushttp://www.blogger.com/profile/03159150772556093458noreply@blogger.com8tag:blogger.com,1999:blog-2278341279356278420.post-35322746904254871872012-07-20T18:43:00.001-03:002012-07-20T18:43:28.449-03:00Pavê-ing Around.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Fbw55h26HY4789rbiMIn_BAZHHOex0HRMq1zhg_S4f526UgpMe9ajyGlScg_-IQcrUXkGK3jrR4SNb3a7pNZpIdXgjyvV_ovc73puJJ-HW7SucPrKB1MdN6F1zSrtEpMqhS8Mz0SrDmi/s1600/pave.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Fbw55h26HY4789rbiMIn_BAZHHOex0HRMq1zhg_S4f526UgpMe9ajyGlScg_-IQcrUXkGK3jrR4SNb3a7pNZpIdXgjyvV_ovc73puJJ-HW7SucPrKB1MdN6F1zSrtEpMqhS8Mz0SrDmi/s1600/pave.jpg" /></a></div>
<br />
I wonder how many of you get the same kick out of my titles as I do. Unless you speak Portuguese, or any of the languages that share the use of this word, you probably just have absolutely no idea what that is relating to.. AT ALL. Which is why I found it comical to make a play on the word in the first place. My inside joke I guess. ANYWAY. Let's learn about Pavê.<br />
Pavê is pronouced (pah-vay) and best translates into the word parfait. Parfait basically means "perfect" in French, and generally describes those yummy frozen layered desserts you know and love. In Brazil, though, Pavê is not frozen. I mean some people may freeze it depending on its variation, but for the most part it is only necessary to serve cold. Not only is it necessary, it is vital. Though most of the recipes I see here say to keep it in the fridge for at least 3 hours, I found that keeping it in overnight made for a "parfait" result. Get it?<br />
This dessert is a traditional dessert item in Brazil and each household has their own variation of it. People make Pavê with pretty much anything they can think of to add, but the main ingredients which remain crucial are eggs,milk, cream, and condensed milk. Without these items you cannot make a proper Pavê. Everything else you add is at your own discretion. I made this dessert for the first time the other day. I must say, it takes a little work, but is WORTH every bit of it in the end. This dessert is so delicious. You know the filling inside of a custard donut or eclair? Yeah it's got that stuff as a layer. Amazing. So, if you are looking to wow everyone with something different and delicious, try this recipe out. When you're done putting it together you can decorate it and make it super pretty. It might even go over well as a birthday cake alternative. It's good stuff. So let's get started.<br />
<br />
What you will need:<br />
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* For this recipe you will need a sauce pan/pot for cooking the cream. You will also need either a wire whisk or a mixer. We have neither right now in my case, so I used my husband's handy hands to beat my whites. ;)</div>
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* The dish for this dessert can be really anything that's deep. Most people use a fluted bowl or deep pie/casserole dish. As long as it's about 2-3 inches deep you should be good. You also don't want something really huge either... because you won't have enough cream to spread around everything. Unless you double the ingredients... which in my opinion, you can't have too much of!</div>
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FOR CREAM: (Parenthesis contain Portuguese word for ingredient)</div>
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</div>
<ul>
<li>1 can condensed milk (leite condensado)</li>
<li>1 cup milk (leite)</li>
<li>4 egg yolks (gemas)</li>
<li>1 tsp corn starch (amido)</li>
<li>1 tsp vanilla (baunilla)</li>
</ul>
<div>
FOR COVERING:</div>
<div>
<ul>
<li>4 egg whites (claros)</li>
<li>4 Tbsp sugar (acucar)</li>
<li>1 cup heavy cream (creme de leite sem soro- meaning the kind in the box not can- Brazil only)</li>
</ul>
<div>
FOR BASE:</div>
</div>
<div>
<ul>
<li>1 package lady fingers (Biscoito Champagne)</li>
<li>other type of cookie that does well when absorbed with liquids... such as kit kats (in Brazil, Bis)</li>
<li>optional - if you like it fruity, use peaches, pineapple, strawberries, or other fruits that taste good when used in desserts heavy in dairy. I didn't use any this time, but I will next time.</li>
<li>1 cup milk (leite)</li>
<li>2 Tbsp chocolate powder (chocolate em po)</li>
</ul>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6FnhO75vaZiUp_53c8b-HOmqMpZHDaCKLaKd-kX8zbPyyT8eUq7ZyZLyEh2S19Cbrh9ZFfNBWMO5rq-vcVLIXIsFZ-nKhMO66VtfjSVA6PMAIMvIvgbI5fRKZck-ynliUiuadhirTHpqd/s1600/DSCI2729.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6FnhO75vaZiUp_53c8b-HOmqMpZHDaCKLaKd-kX8zbPyyT8eUq7ZyZLyEh2S19Cbrh9ZFfNBWMO5rq-vcVLIXIsFZ-nKhMO66VtfjSVA6PMAIMvIvgbI5fRKZck-ynliUiuadhirTHpqd/s320/DSCI2729.JPG" width="320" /></a></div>
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1. Separate your eggs first and foremost. Yellows in one bowl, whites in the other. Set the whites aside we'll get to those.</div>
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<span style="background-color: white; text-align: left;">2. Dump condensed milk, milk, yolks, and corn starch into sauce pan and stir together. Turn heat on low to medium and stir continually. </span><br />
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3. Once the goop has thickened you can add your vanilla. Keep the heat on though and keep stirring. You will stir this stuff for about 10-15 minutes depending on the amount of heat you have it on. It need to be so thick that it doesn't fall off of the spoon as soon as you take it out.</div>
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4. When the consistency is more like the filling you see in a custard donut, you can turn the heat off. You don't want it to be too runny because it won't set when you cool it, and if you cook it too long it won't taste good when it cools. So just make sure it's like a very thick custard before you turn off the heat. Set it aside and allow it to cook and thicken while you do the rest of the steps.</div>
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5. Take your eggs whites and put them in a large mixing bowl. Begin to whip them with a wire whisk or mixer on medium speed until they start to foam up and turn white like the pic above. At this point, you can add your sugar.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjqEhluUOAuTfBkQe5fLFejzv8etr4BRkLIfYZIH84n_26Oq7bOh_wAK5l2VngTQy0NL6fVJJQhb1hrIMtuT824P0wtnl82EinsqQOnt40IjNUKAL2tjB3Q2PzVErGlJEkbLnWN9Qv56Vf/s1600/DSCI2736.JPG" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjqEhluUOAuTfBkQe5fLFejzv8etr4BRkLIfYZIH84n_26Oq7bOh_wAK5l2VngTQy0NL6fVJJQhb1hrIMtuT824P0wtnl82EinsqQOnt40IjNUKAL2tjB3Q2PzVErGlJEkbLnWN9Qv56Vf/s320/DSCI2736.JPG" width="320" /></a></div>
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6. Continue whipping/mixing your whites until they resemble fluffy clouds. They should be what is called "peaked" meaning you can literally see peaks rising off the tops of the whites like mountains. It should be very stiff.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoYhJp2iFx87cFEICTT60YDuQbsrp00Y1TCfi50O16MMw-lBWXsCdkV9RzjtdS3Ej-qkZ_UVtBUExroAjnpQf03UInrlopjnZDxA1IUkCOR8N4tx2ekrmAxiHAFg5O_O4FFDBAfDXl-Z5r/s1600/DSCI2737.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoYhJp2iFx87cFEICTT60YDuQbsrp00Y1TCfi50O16MMw-lBWXsCdkV9RzjtdS3Ej-qkZ_UVtBUExroAjnpQf03UInrlopjnZDxA1IUkCOR8N4tx2ekrmAxiHAFg5O_O4FFDBAfDXl-Z5r/s320/DSCI2737.JPG" width="320" /></a></div>
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7. Add your cream little by little, continually whipping/mixing it in with whatever method you are using. Be careful not to put your mixing speed too high as it will lose it's "puff". </div>
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8. Mix well. Set aside.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFnuMIMFKS7hb9rWkFivWcpUCxfPc26sF9YEqOYJJfZjrmKEz5EZPTO9mtWxLKN0WsXkWB3iHLfQsn8Tuaphh7v4lcN3aZIQOL3WVpOyep8vZp5Wl8ykVuKpoe921NlR6xhBYSgsEvb_fK/s1600/DSCI2740.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFnuMIMFKS7hb9rWkFivWcpUCxfPc26sF9YEqOYJJfZjrmKEz5EZPTO9mtWxLKN0WsXkWB3iHLfQsn8Tuaphh7v4lcN3aZIQOL3WVpOyep8vZp5Wl8ykVuKpoe921NlR6xhBYSgsEvb_fK/s320/DSCI2740.JPG" width="320" /></a></div>
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9. Take your lady fingers and line them up in a shallow dish. Mix your milk and chocolate powder together and pour, little by little, over the cookies. </div>
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10. Let them sit for just a couple minutes to absorb the liquid. You don't want them to sit too long though because you won't be able to pick them up to put them in the desired dish.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoTOvm2merfUvn1j8tg-bumugAnInjaXOyibPWjttsExoOYwgHTu89ZI3_T4d_gu43nci85wMYhk7ZQ9NTZVgN8eb4BXEZnQylPpuIFyWclFrf3Dp7dHeNy_KFZWfoc6cJUUu3TJ8pYbI8/s1600/DSCI2742.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoTOvm2merfUvn1j8tg-bumugAnInjaXOyibPWjttsExoOYwgHTu89ZI3_T4d_gu43nci85wMYhk7ZQ9NTZVgN8eb4BXEZnQylPpuIFyWclFrf3Dp7dHeNy_KFZWfoc6cJUUu3TJ8pYbI8/s320/DSCI2742.JPG" width="320" /></a></div>
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11. Add your other cookie or fruit choices on top of that. You can also add another layer of lady fingers.</div>
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12. Spoon all of the cream over the cookies. Make sure you cover it as much as possible. </div>
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13. It should look something like this. At this point you can add another layer of cookies or whatever you think will taste good. Some people like to make several layers. I kept it simple for teaching purposes, though. It tastes awesome with the basic layers anyway.</div>
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14. Now pour on your covering. (Egg white mix). Smooth it over and make sure everything is well covered. </div>
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15. This is the fun part. Decorate it with whatever you want! The most popular toppings in Brazil are shaved chocolate, crushed cookies, and strawberries. You can also throw the leftover lady fingers on top. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhxtHius-Xl8dStF7DCBkdwvHTkObLr4t3KfK3w-7QjjXuPT4sRw_Kwm63TfO8TsOXJo2Ua5ucbVKNAOSkSU9siZWl1VA7B_FHPP4maUT-i2EbkYrxiidy-9AdN8dtTt7K00S0uKF2dWrc/s1600/DSCI2747.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhxtHius-Xl8dStF7DCBkdwvHTkObLr4t3KfK3w-7QjjXuPT4sRw_Kwm63TfO8TsOXJo2Ua5ucbVKNAOSkSU9siZWl1VA7B_FHPP4maUT-i2EbkYrxiidy-9AdN8dtTt7K00S0uKF2dWrc/s320/DSCI2747.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is what it looks like from the side - note the layering.</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnWs116hSohZn-U4Mtwe4BZc7VrWXHS_48vATLIZfADNhpG4EHAua98IqXY_QzZbDmKgn3ufKFlFA0cItdTC5x6K-0p1hVXHktw6_THbnl0V6cdXVaoHgIcPtNEnQojQNHL86Z8aQaFbfk/s1600/DSCI2748.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnWs116hSohZn-U4Mtwe4BZc7VrWXHS_48vATLIZfADNhpG4EHAua98IqXY_QzZbDmKgn3ufKFlFA0cItdTC5x6K-0p1hVXHktw6_THbnl0V6cdXVaoHgIcPtNEnQojQNHL86Z8aQaFbfk/s320/DSCI2748.JPG" width="320" /></a></div>
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16. Place finished product into the fridge for at LEAST 3-5 hours. However I feel that you will have the best experience with this if you let it sit overnight. I wasn't very impressed with what I tried after the 3 hours mark. The next morning, however, it was AMAZING! Everything had set perfectly and the cookies had gotten super soft and mixed in better with everything. It really is the most important part of this recipe in my opinion. If you try to eat it too early, it's going to be more like a pudding. If you leave it long enough, it will be more like a really soft cake!</div>
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* I have seen a lot of people here actually use those tube pans with the fall out bottoms to make decorative. tasty birthday cakes. I def. recommend trying that!</div>
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ENJOY!</div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/03159150772556093458noreply@blogger.com4tag:blogger.com,1999:blog-2278341279356278420.post-90812732832289108652012-07-18T18:15:00.001-03:002012-07-18T18:19:09.201-03:00Hey, Get off my Strogonoff! <br />
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<u>It's Strogonoff Time!</u></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuq4XFSMfRNeBEtHQ7y8TlKKecOsViWb8EkTU_gAcdopbSBDzwWbx73aQlG3HJxUB0mD7BwVNa-WGpMKyRy8qJG_oCfCT3zs0dhij6WKuyFrjF9m40c5_xz018sASiOFyhLLBt4TQRy7as/s1600/strogonoff.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuq4XFSMfRNeBEtHQ7y8TlKKecOsViWb8EkTU_gAcdopbSBDzwWbx73aQlG3HJxUB0mD7BwVNa-WGpMKyRy8qJG_oCfCT3zs0dhij6WKuyFrjF9m40c5_xz018sASiOFyhLLBt4TQRy7as/s320/strogonoff.jpg" width="320" /></a></div>
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Stroganoff is basically the same word in Portuguese, only it is spelled "strogonoff." It is not eaten with egg noodles, and really is made totally different from the stroganoff you are probably familiar with. If you live in Brazil, you have most likely tried this dish, as it is extremely popular.<br />
Because it is rare or impossible to find a can of cream of mushroom soup in Brazil, or pretty much most of what goes into a typical stroganoff recipe,the same taste has to be created using different ingredients. In the states, for example, my mother always uses cream of mushroom soup, ranch dressing mix (not ranch dressing!), mushrooms, and sour cream... among a few other things. Well in Brazil you really can't find any of those things! Most mushrooms you can find are these weird little mushy conserved mushrooms. They are squeaky when you eat them, and they really taste nothing like a mushroom. I mean they're basically pickled!<br />
Brazilians use some very interesting ingredients to make this dish, and though it wouldn't seem like, they end up creating a taste very similar to what I knew back in the states. This strogonoff is not eaten over egg noodles, but is instead served with/over <a href="http://www.brazilianfoodie.blogspot.com.br/2012/07/rice-and-beans-or-brazilian-staple.html" target="_blank">white rice</a> and potato stix. Interesting isn't it? Whether you live in Brazil or elsewhere, this recipe is not tricky or difficult, and it uses ingredients that most of you probably already have in your house.... especially if you live in Brazil. Also, if you live in Brazil and do not like the mushrooms here, you can sub chunks of heart of palm. Still just as yummy. The recipe I am about to share does not use onions because my husband HATES onions, so I always leave onions out of my recipes. Intead of onions I am using minced garlic and chives. Sooooo yum. So without further ado.....<br />
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What you will need:<br />
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<ul>
<li>large skillet for frying beef</li>
<li>cooking utensils</li>
<li>1 kilo or 2 pounds of cubed beef - a soft cut is best (chicken and shrimp can sub meat,too)</li>
<li>4 tbsp butter</li>
<li>1-2 garlic cloves, minced</li>
<li>1/4 cup chopped green onions/chives (or 1-2 diced onion)</li>
<li>salt and pepper to taste</li>
<li>3 tomatoes - peeled/deseeded/diced</li>
<li>1 tbsp "molho ingles" or Worcestershire sauce</li>
<li>1 tbsp mustard</li>
<li>2 tbsp ketchup</li>
<li>1 cup mushrooms or heart of palm chunks</li>
<li>1 can of milk cream aka creme de leite</li>
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1. Melt butter in large skillet.</div>
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2. Brown meat to your desire. I like mine not totally cooked all the way through... ends up being softer in the end. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0QxAZSxQW0jUWBZOZjZ6k-W5aCx-vZ15MfDg6DEYYcTlyKY6-oB87_9XH_UbJG-Ao7iaWsKbbdVf1dNCfmE0RmtoAQKi0zOKxNcqC3ZYH_jiEXiAXU3KdjMLwOHhf9YvZIjDGntCd9JQK/s1600/DSCI2716.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0QxAZSxQW0jUWBZOZjZ6k-W5aCx-vZ15MfDg6DEYYcTlyKY6-oB87_9XH_UbJG-Ao7iaWsKbbdVf1dNCfmE0RmtoAQKi0zOKxNcqC3ZYH_jiEXiAXU3KdjMLwOHhf9YvZIjDGntCd9JQK/s320/DSCI2716.JPG" width="320" /></a></div>
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3. Remove the meat and set it aside (keeping all the remaining juices and butter inside the skillet. Add you onions and sautee them. Here I omited onions and subbed green onion and garlic.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFGPLnbX3iIHuptu0D50FufAQTtwrHzzGwS_2rkd5qLPSf98dtvpEYB92edxSZZWM0ZqXgzq3zwlFbjvB3dCcD5-mM0qnB1KWHsmqFosiFhm6L0MdRV3KFicTP92ZvLDuTYzGsvRrhuxt0/s1600/DSCI2717.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFGPLnbX3iIHuptu0D50FufAQTtwrHzzGwS_2rkd5qLPSf98dtvpEYB92edxSZZWM0ZqXgzq3zwlFbjvB3dCcD5-mM0qnB1KWHsmqFosiFhm6L0MdRV3KFicTP92ZvLDuTYzGsvRrhuxt0/s320/DSCI2717.JPG" width="320" /></a></div>
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4. Return the meat and stir it into everything.</div>
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5. Add Worcestershire sauce and mushrooms. Keep everything simmering do not turn off heat. </div>
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6. Stir everything together.</div>
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7. Add diced tomatoes, ketchup, and mustard. Mix together well.</div>
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8. Turn heat down to low and place lid on top. Leave it to simmer for 5 minutes. A good amount of juice should start to collect.</div>
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9. Remove lid and turn off heat. Once it stops simmering, add the cream little by little. Stirring it in really well before adding more. Until you have a nice, rich cream sauce.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivf9AQgbhfbdarB3Rkk0s3YRFmycDLJWfRAkbg0MxZ_8Jr3EVRkaJdzpGt893BDboabk6XOMJtYSFpYoSEuc8nFRI9Z96EgLTf_ixNg4phtbBRgHmP0rhhXH1SZx3d_77bLFIIlnHBrRiX/s1600/DSCI2723.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivf9AQgbhfbdarB3Rkk0s3YRFmycDLJWfRAkbg0MxZ_8Jr3EVRkaJdzpGt893BDboabk6XOMJtYSFpYoSEuc8nFRI9Z96EgLTf_ixNg4phtbBRgHmP0rhhXH1SZx3d_77bLFIIlnHBrRiX/s320/DSCI2723.JPG" width="320" /></a></div>
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10. Like this!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0w4nBw6fDr3TnMP1-ArjF4fHg2x097Jty-0XCmSfX3oj8c3iWS6Q-nDDKreftC3usTkzwjFBtqNG6x5YEqNvObIs_Dw_8CYiU4pQTV1gfx3jGQdVTFO3eqCOvCX_BumWJbDeF58MHA0O0/s1600/DSCI2724.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0w4nBw6fDr3TnMP1-ArjF4fHg2x097Jty-0XCmSfX3oj8c3iWS6Q-nDDKreftC3usTkzwjFBtqNG6x5YEqNvObIs_Dw_8CYiU4pQTV1gfx3jGQdVTFO3eqCOvCX_BumWJbDeF58MHA0O0/s320/DSCI2724.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Check out the "helping hands" would ya!</td></tr>
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11. It should look like this after the cream has cooled a little and settled. Serve this over white rice and you got yourself a delicious new way to eat Stroganoff! Throw some potato stix on the plate as a side and you have a complete traditional Brazilian dish! Good Luck!</div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/03159150772556093458noreply@blogger.com2tag:blogger.com,1999:blog-2278341279356278420.post-66392575827126946722012-07-14T17:34:00.001-03:002012-07-15T11:56:37.619-03:00Torta Happy!<div class="separator" style="clear: both; text-align: center;">
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If you are Spanish-literate at all, you may or may not be aware of the fact that there are two meanings for the word torta. In Mexico, it is a sandwich. In Argentina, it is a cake.<br />
In Brazilian Portuguese, it is nothing close to either of these; it is a breaded pie. By breaded pie I mean something along the lines of what you know as a "pot pie" in the states, only the breading is something rather simple thrown together in a blender. It is categorized in a group of food items known as "salgados". This translates into "salties" more or less in english. Salgados are more known as being small baked or fried foods that are served in between meals as a snack, and Brazil thrives off of them. They are a solid part of Brazilian culture. Salgados are often found served by street vendors, at farmer's markets, and in any bakery or deli. Most of the time you can find people eating salgados for breakfast or in between breakfast and lunch. They're also eaten from street vendors at night as a nice little night time snack. Tortas are usually served at delis and bakeries. They're really filling, so a lof of people will actually just have a slice for lunch. Generally people eat tortas with ketchup, mustard, mayo, or hot sauce. Or all of the above. There are several different kinds of tortas, but the most popular tortas are made with either beef (shredded or ground), chicken, sardines, or cheese. My favorites are both chicken and beef, but my boys love beef the most so I am constantly making beef. And this is what I will be showing you how to make.<br />
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What you will need:<br />
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<ul>
<li>Frying Pan for beef.</li>
<li>large deep dish pie pan or medium to large deep rectangular pan</li>
<li>spoon, fork, knife, serving utensils</li>
<li>large mixing bowl</li>
<li>blender<br /><b><u>Filling</u></b></li>
<li>1 lb. or 1/2 kilo of ground beef</li>
<li>4 tbsp vegetable oil</li>
<li>2 tsp. crushed garlic</li>
<li>1/2 cup shredded carrots</li>
<li>salt and pepper to taste</li>
<li>6-8 slices mozzarella cheese-- or whatever cheese covering you prefer (traditionally here either mozzarella or catupiry is used)</li>
<li>-optional- diced onions, chopped green onions, olives, corn, diced tomatoes (really anything you like inside of cooked ground beef. I generally utilize whatever I have handy in the fridge at the moment.)<br /><b><u>Breading</u></b></li>
<li>1 1/2 cups milk</li>
<li>2 eggs</li>
<li>3/4 cup vegetable oil</li>
<li>1 1/2 cups flour</li>
<li>1 tsp salt</li>
<li>1 tbsp baking powder</li>
<li>1 whipped egg white (for topping finished raw pie with)</li>
<li>-optional- 1/4 cup parmesan cheese and/or 1/4 cup mayonnaise</li>
</ul>
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Ok, here we go:</div>
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1. Put the raw ground beef into frying pan with the 4 tbsp. of oil and start cooking on medium to high heat.</div>
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2. Add all of your additions that you want for your ground beef along with minced garlic, salt, and pepper to your liking. For this instance I used shredded carrots, and green olives. </div>
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3. Stir it all together and leave the meat to brown. While that is cooking, start your breading. Keep an eye on your meat as it is cooking. When it has completely browned, turn off the oven. The ground beef should not have much juice or moisture left in it. If it does, it's not done.</div>
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4. First put the milk, eggs, and oil into the blender on medium to high speed and leave to blend for a good 3 or 4 minutes. Don't turn it off yet. If you are adding parmesan cheese or mayo, add that now.</div>
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5. With the blender still going, slowly add your 1 1/2 cups of flour until you have used it all up, then add your baking powder and salt. Blend until it's all combined and stop.</div>
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6. If throughout the blending process the dough starts to get too stiff or hard to blend, add a little milk. </div>
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7. Preheat oven to about 190 C or 375 F.</div>
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8. Take your deep dish or large rectangular baking pan and coat with margarine or butter. Coat that with flour.</div>
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9. First pour half of the contents in the blender into the baking dish. </div>
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10. Next, layer on the cooked ground beef mix.</div>
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11. After that, spread mozzarella cheese over beef.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKX-AEcTW9pdkzihgR9vC-ebF8913wJnqGx2-ZLyGahd6quZzlx0hZLynZnY853dKXFfRnQdDQVXaBIEqSO_ulIV9WYlg5pciqFRFP15-WrplM99HR_k3TNVl0jWxTHMYn4RqBGOxsjoXk/s1600/DSCI2695+%2528800x599%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKX-AEcTW9pdkzihgR9vC-ebF8913wJnqGx2-ZLyGahd6quZzlx0hZLynZnY853dKXFfRnQdDQVXaBIEqSO_ulIV9WYlg5pciqFRFP15-WrplM99HR_k3TNVl0jWxTHMYn4RqBGOxsjoXk/s320/DSCI2695+%2528800x599%2529.jpg" width="320" /></a></div>
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12. Top that with the leftover dough mix from blender. Smooth over with a spoon.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKWrUPX0iIzP8UIQp-WWZAkNSWPK288Am2mC893sEpY0evsbszkWVWAR_Dd1__aW5uQcJKnx-QDL5vo63wt7L4m6WtwRYAjRbC0s6nJyLaT8F7vsegUD_k8EanPvMNz4ZP538UekAEvpDz/s1600/DSCI2696+%2528800x599%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKWrUPX0iIzP8UIQp-WWZAkNSWPK288Am2mC893sEpY0evsbszkWVWAR_Dd1__aW5uQcJKnx-QDL5vo63wt7L4m6WtwRYAjRbC0s6nJyLaT8F7vsegUD_k8EanPvMNz4ZP538UekAEvpDz/s320/DSCI2696+%2528800x599%2529.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Note the small face resting on the counter, watching my every move. He's in training!</td></tr>
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13. Separate the egg white from an egg and whip the egg white up until frothy. </div>
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Top the torta with the egg white and gently spread it over the top.</div>
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14. Bake for about 30 to 40 minutes, or until the top is golden brown and bubbly looking.</div>
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15. Remove from oven and allow to cool for at least 20 minutes before serving. </div>
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16. ENJOY!</div>
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This is super yummy with ketchup and mustard (I think it tastes like a cheeseburger pie). It is also good with flavored mayo or hot sauce. I loooove mine with hot sauce! It's also super filling so it's a great meal idea for a family of 4-6 with a side salad or something like that.</div>Anonymoushttp://www.blogger.com/profile/03159150772556093458noreply@blogger.com1tag:blogger.com,1999:blog-2278341279356278420.post-40590266159281845552012-07-12T19:01:00.001-03:002012-07-12T19:02:54.528-03:00New Yummy Discoveries!<h2>
THIS JUST IN!!!!!!!!!!!!</h2>
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Ok so today, I had ingredients in my fridge to make <a href="http://www.brazilianfoodie.blogspot.com.br/2012/07/brigadeiro-truffle-or-fudge-you-be.html" target="_blank">Brigadeiro</a>. However, no sprinkles to roll them into fun bite-sized balls. Normally in this situation, you just go ahead and make the Brigadeiro and let everyone eat it with a spoon... or put it on fruit or what have you. I had already made a batch of <a href="http://www.brazilianfoodie.blogspot.com.br/2012/07/cheese-bread-gluten-friendly-fun.html" target="_blank">Cheese Bread</a> though so after the Brigadeiro cooled, I cut a piece of cheese bread in half and slathered brigadeiro onto both halves. Let me tell you. WOW. I already knew <a href="http://www.brazilianfoodie.blogspot.com.br/2012/07/caramel-brazilian-style.html" target="_blank">Doce de Leite</a> was good on Pao de Queijo, but I had NO idea how yummy chocolate was. </div>
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This is a must try. If you would like to make both of these recipes... follow the links I have in this post to direct you to the right recipes. Make the cheese bread and brigadeiro, and eat them TOGETHER. You will discover a new taste you've never had before... and it will be your new favorite snack. WOW!</div>
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And amidst all of the enjoyment of my new found delicacy, I forgot to take a picture. :(</div>Anonymoushttp://www.blogger.com/profile/03159150772556093458noreply@blogger.com0tag:blogger.com,1999:blog-2278341279356278420.post-17504387615931920242012-07-12T16:29:00.001-03:002012-07-12T16:30:02.272-03:00And Now to Teach You, About the Cashew!<h2>
Whatchu Know About Caju?!?!?!</h2>
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Brazil is a land of many wonderous and delicious fruits. To try and introduce even a fourth of them to you, I would need about a month's worth of blog time. Maybe in the future I'll follow up on that actually, but for now, no. I want to reintroduce something to you that you are already aware of, but might not know everything about. The cashew fruit.<br />
Called Caju (kah-joo) in Portuguese, it is made of more than you might realize. Yes, cashew is not just a nut. It also consists of a fruit! When I lived in the United States and my husband first tried to explain to me that a cashew nut came from a fruit, I refused to believe him. He kept googling it as Caju and showing me pictures of it, but I thought there had to be some kind of language barrier going on and that he was mistaking it for something else. But alas, within the first few months of living in Brazil I discovered that he had been right all along! Sure enough, while driving on the highway Northeast through the state of Goias, we passed tree after tree containing yellow, orange, and red cashew fruits. We stopped at a few points and got out of the car to pick some. One of the things I love most about Brazil is the fact that you can eat the best fruits mother nature has to offer, completely free! Thousands of different fruit tress are growing at any given time all over the city and they are as easy to consume as picking them off the tree and rinsing them off.<br />
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Caju, or Cashew fruit comes in tiny to jumbo sizes, depending on the sub species, and it is extremely delicate. I always try to describe it's texture and taste to my friends and family, but there is no taste or texture of anything in the world I can compare it to, so it's difficult. The skin is waxy, yet so delicate and soft that if it falls to the ground from the tree, it's ruined. If you don't handle it with the gentlest of care, it tears and tons of juice comes out. Yet at the same time, it is so fibrous, that you cannot take a clean bite out of it without smashing it as you try to remove the piece you bit into. The best way to eat them without destroying your clothing is to cut it into little slices first, then eat that way. The juice is a cloudy white to yellow color and if it gets onto your clothes, it most likely will leave a dark stain that does not come out. The juice is kind of a citrus, as it is has 300 times more vitamin C than an orange. Super healthy. It also has less calories than an orange. Just about 40 calories a fruit. While an orange has at least 75 calories. The taste of the just is almost like a sweeter, milkier version of grapefruit, maybe mixed with orange juice. It's got a bite to it also. I love it.<br />
The actual cashew nut is what the fruit starts off as. We now have a Caju tree in the back yard so I have been able to watch the growing process. They start as a bud. The bud grows into a teeny tiny green cashew nut,and then the fruit itself begins to form as a bulbous hat on top of the nut. The fruit starts off green then turns either orange, yellow, or red as it fills up with water.<br />
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<span style="background-color: white;">There are tons of different sub species of this fruit so sometimes you can find tiny little mini cashew fruits and nuts, while other times, HUGE juicy ones. The nuts are NOT to be eaten fresh off the tree. They actually contain a toxin which will make you extremely sick, though your experience tasting it would be so horrid that I'm pretty sure you would spit it out before swallowing it. The fresh nuts off of a cashew tree must undergo a lot of preparation before they can even be considered a "raw" nut, so you get the idea. My husband and I tried to save up the nuts from our fruits last year and roast them according to instructions we found online. Yeah, didn't work out for us. I will leave that to the professionals. It was a messy, nasty, and stinky experience. If you ever wonder what makes cashews so expensive, just know that you are better off just paying the high price for them yourself already prepared than if you were to attempt it on your own.</span><br />
If you live in Brazil, then I demand you try these immediately if you have not already. Well, actually, you can only try them when they are in season. Unless you're getting them from a greenhouse. They generally are available June through September, and I don't think they even grow in most regions of Brazil. I think you can only find them in the mid eastern areas of Brazil. They are extremely hard to ship as they are so delicate. They also do not last very long once you pick them because of their extremely high water content. Keeping them in the fridge can help, though. If you live in Brazil, try asking around to find out about who you could get these from if they are not a local option. If you can't eat one, you can always drink one!<br />
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<tr><td class="tr-caption" style="text-align: center;">This Collared Lizard was napping on a full belly after engorging himself on a Caju fruit that had gotten trapped in our tree in the backyard. </td></tr>
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No matter where you live in the world, you can still find cashew fruit or fruit pulp. If you don't live in Brazil and are fortunate enough to have a Brazilian store nearby, excellent! You can drop inn and ask them for Cashew juice or nectar! They probably even have the pulp. With pulp you can make the delicious <a href="http://brazilianfoodie.blogspot.com.br/2012/07/drink-your-vitamins.html" target="_blank">cremes</a> which use condensed milk for a yummy smoothie treat. If you don't have a Brazilian store nearby, which most of you do not, try a Mexican store or International market. Even Whole Foods might carry it. If you are looking for it in English it will be called Cashew juice/nectar. I see it mostly sold in small individual serving size juice boxes. The juice is delicious, good for you, and super low in calories in comparison to other fruits of it's type. If you don't feel like venturing out for it, I found a link to a site <a href="http://www.alibaba.com/showroom/cashew-juice.html" target="_blank">here</a> that you can order online from and get your cashew juice sent to your front door. So if you really want to try it, you can! It is an excellent choice for smoothies, and is really excellent for your health. Among some of the things this fruit can do is prevent colds, aid in dental health, and fight acne. It's also a nice change for those who are faithful orange juice drinkers.<br />
My father in law enjoys using cashew fruit slices or caju juice as a "chaser" when he's enjoying a glass of Brandy. Not my cup o tea, but I guess it's got something for everyone.Anonymoushttp://www.blogger.com/profile/03159150772556093458noreply@blogger.com1tag:blogger.com,1999:blog-2278341279356278420.post-24547170215339983882012-07-10T20:14:00.003-03:002012-07-10T20:21:02.919-03:00Drink Your Vitamins!Vitaminas! (Vee-tuh-meen-uhs)<br />
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My favorite way to take in those much needed vitamins is to drink them in some yummy form. This is a compilation of a few of my favorite ways to take them in, Brazilian style! Vitaminas, which obviously means Vitamins in English, is a word used to describe a wide variety of juices and smoothies. Some use fruits, or fruits mixed with veggies. There are vitaminas that exist for the brave and hungover that contain key ingredients such as dark beer or raw quail eggs. I have never tried a vitamina with raw quail eggs, nor do I ever plan to. I'm sure it is lovely though.</div>
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If you live in Brazil, you can usually cruise on over to the nearest place with a blender and ask them to concoct whatever they might have on stock, usually always fresh orange juice. There is also something called a "creme" which is more of a desert than a healthy juice smoothie. It consists of a choice of frozen fruit pulp, sugar, milk, ice, and (mmmmm) condensed milk. It is blended into a creme and it is delicious! Very very high in calories though I'm sure. </div>
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Below are a few simple recipes for some of my favorite ways to cool off and vitamin up! I have limited the recipes to things that I know can be found both in Brazil and in the states. If you do live in Brazil and have a vitamina vendor nearby, I suggest you pay them a visit and start trying the vast array of delicious ways to consume your fruit and veggies. One of the most popular vitaminas I saw consumed at a place I frequented in Goiania contained beet juice as a main ingredient. It was yummy!</div>
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Abacaxi com Hortelã/ Pineapple with Mint.</h3>
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<u><b>Blend</b> - 1 cup pineapple juice - 3 ice cubes - 1-3 small mint leaves</u></div>
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You can strain out the crushed mint, but most people like to leave it in. It's really good!</div>
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This is by far my favorite vitamin drink in Brazil. Definitely try this one!</div>
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Vitamina de Abacate/ Avocado Smoothie</h3>
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<u><b>Blend</b> - 1 cup fresh avocado - 1-2 tbsp honey or sugar (or desired amount of artificial sweetener) - 6-8 ice cubes - 1/2 cup milk or soy milk (add a little more milk if you are having trouble blending, but it should be thick) - squirt of lime (this is optional. If you don't have lime, don't worry about it!)</u></div>
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This is very popular here, and despite what you might think it tastes like, it is SO YUMMY!</div>
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If you cannot stomach the idea of avocado and refuse to try it, please at least sub the avocado with a cup of papaya. It is amazing it really is.</div>
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Shake de Goiabada/ Guava Paste Shake</h3>
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<u><b>Blend</b> - 1 cup milk - 3 ice cubes - 1/2 cup goiabada/guava paste</u> (guava paste can be found at any international market in the South/Latin American section. </div>
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Heaven in a cup!</div>
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Creme de (insert favorite fruit pulp) - Fruit cream smoothie</h3>
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<u><b>Blend</b> - 1/2 cup favorite frozen fruit pulp (in Brazil you can find these at really any grocery store's frozen section and there are many, MANY flavors to choose from) (In other countries you will have the best luck going to a Mexican store or international market and searching for Goya brand frozen fruit pulp of your liking) - 1/4 cup milk or soy milk, 1/4 to 1/2 cup condensed milk - 4 ice cubes (more if you want more thickness) - 1 tbsp sugar (depending on how sour the pulp is)</u></div>
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My favorite flavor for a creme here in Brazil is Caju (Cashew Fruit). It is, amazing. For those not in Brazil, you most likely won't be able to find this unless you live somewhere that has a Brazilian market. I highly recommend trying to get a hold of pineapple,papaya or acai pulp if you can. Those make for phenomenal cremes as well. If you are vegan and live somewhere that has soy condensed milk, you can make a creme totally dairy free by subbing soy milk and soy condensed milk-- and <a href="http://www.bakespace.com/recipes/detail/Sweetened-Condensed-Soy-Milk/14325/" target="_blank">here is a recipe I found online to make your own soy condensed milk.</a></div>
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This drink is delicious --- but be forewarned, it is not easy on the hips!</div>
</div>Anonymoushttp://www.blogger.com/profile/03159150772556093458noreply@blogger.com4tag:blogger.com,1999:blog-2278341279356278420.post-28936056597785558772012-07-09T15:11:00.003-03:002012-07-09T15:14:03.392-03:00Cheese Bread - Gluten Friendly Fun!<h3>
Pão de Queijo ("poun" "dgee" "kay-dgoh")</h3>
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Meaning cheese bread in English, pão de queijo is the staple starch of Brazil. Well, french bread is actually THE staple starch of Brazil, but cheese bread is a very close second. This yummy little bread is mainly eaten as breakfast and as a late afternoon snack, but can be found practically anywhere at any time of the day. They range in size, and can be very soft or crunchy on the outside. Inside reveals a delicious cheesy, chewy texture. Most prefer their cheese bread to be every warm to steaming hot; fresh out of the oven. Cheese bread is mostly consumed alone with coffee. The two compliment each other very well. I often see cheese bread cut in half and filled with things such as cheese, butter, or <a href="http://brazilianfoodie.blogspot.com.br/2012/07/caramel-brazilian-style.html" target="_blank">doce de leite</a>. Cheese bread can be eaten with pretty much anything, as it is good with salty or sweet additions. For a quick lunch, I sometimes make mini sandwiches with them... and they are delicious. No matter where you are staying in Brazil, always expect to see cheese bread on the table in the morning or late afternoon, as these are the times of the day when cheese bread is traditionally consumed. A lot of people will enjoy a tiny cup of Brazilian coffee with cheese bread at about 3-4pm in the afternoon, in addition to their morning routine.</div>
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Though gluten free, each individual cheese bread can contain 80 calories and upwards depending on it's size and ingredients. This is a great option for people who are sensitive to gluten or are just trying to cut down on carbs. </div>
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There are TONS of recipes out there for cheese bread. If you live in Brazil, it seems the easiest option is to just go to your nearest deli and buy them already made; as they are quite cheap. Cheese bread mixes are also pretty easy to find in Brazil, and usually just a few ingredients need to be added in order to make them yourself. In Brazil there are also many stores that actually sell the cheesebread already made, and frozen. You just need to bring them home and pop them in the oven when you want them. But if you live in Brazil, you know these quick options don't make for the best cheese bread. It's all about making them fresh. I have found that preparing an entire batch of it is most economical, as I have the option on using only how much I need at the moment, and can freeze the leftover batch until I need it again. I can make a batch of cheese bread dough last for about 5 days, if I make about 8 a day. I make them in the morning, and there are usually leftovers which are eaten as snacks later on. There are only 3 people in my family, though. A batch of Pão de queijo usually runs me about 6 reais give or take depending on what ingredients I may or may not already have at home. This is cheaper than going to the padaria everyday and buying them already made. </div>
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For those who live outside of Brazil, there are still options available to you if you have an international market. When I lived in the states, I found both the complete mixes AND pre-made frozen versions at a number of international markets and Mexican markets. Rare that you will find them at Mexican markets, but sometimes the mexican markets sort of serve as a link to the central and south american world for their community, so it's important to check them out. If you are looking in an international market, check for the brand Yoki for your complete mix. You will only need to add milk,oil, and eggs, then follow the directions as listed on the package. I bought the pre-made frozen kind from an international market in St. Louis, once for Thanksgiving, and they turned out horrible. I don't recommend using those if you are not in Brazil. They are probably pretty old and they don't seem to react pleasantly when baking. The ones I bought barely rose, and ended up being super hard. Not how they're supposed to turn out! For those who are interested in making their own cheese bread, you will need to make a trip to either an international market, or speciality store, to buy what is called manioc starch. This is the flour derived from <a href="http://brazilianfoodie.blogspot.com.br/2012/07/root-that-keeps-on-giving.html" target="_blank">Mandioca.</a> I know you can also find this at Whole Foods Market if you have one. </div>
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If buying flour in Brazil, you will see a lot of option before you in the store regarding mandioca flour. This is because they use mandioca for every kind of starch imaginable. If you try to look to much into it, you will confuse yourself. I have seen cheese bread recipes using all kinds of things from fecula de mandioca, polvilho doce, polvilho doce azedo, and polvilho doce granulado (usually caseiro). I usually end up buying the polvilho doce granulado caseiro because it was the first kind I ever bought when trying to make it on my own and it had an easy to follow recipe on the back. What you use is up to you, but I will tell you that most people use polvilho doce and when you use this kind, you add less ingredients. The recipe I am going to give on here will be for polvilho doce granulado caseiro, so if you want to follow my recipe exactly, get that kind.</div>
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So enough of my ramblings. Here is the recipe.</div>
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What you will need:</div>
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<li>medium sauce pan</li>
<li>large bowl</li>
<li>large spoon, preferably wooden</li>
<li>6 cups of polvilho doce(granulado caseiro is what I'm using) or if not in Brazil, Manioc Starch or Tapioca Flour/Starch.</li>
<li>1 1/2 cups vegetable oil</li>
<li>2 1/2 cups milk</li>
<li>1 tsp salt</li>
<li>3-5 eggs (depending on initial texture and your preference)</li>
<li>2 cups grated Parmesan cheese</li>
<li>baking sheet</li>
<li>oil for coating hands</li>
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To make cheese bread:</div>
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1. Heat oil, milk, and salt in medium pan over medium heat (stir occasionally).</div>
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Bring to a boil. Remove from heat.</div>
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2. Add polvilho doce/tapioca flour to large bowl. As soon as you remove the milk/oil/salt from the heat, add to the bowl of flour and mix well until totally blended into each other.</div>
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It may be coarse to clumpy:</div>
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Leave to sit until it is has cooled enough to touch it. (You will be sticking your hands into it in a minute)</div>
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3. Preheat oven to 180-200 Celsius (about 400 Fahrenheit)</div>
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4. Once the mix is cool enough to touch, you can add 3 eggs and your parmesan cheese.</div>
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Start off mixing it into the mix with a large spoon, but once it is too hard to move the spoon around, you'll need to get in there with your hands and mix it well with your hands.</div>
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<span style="background-color: white;"> It is going to stick to your hands and it is going to be messy. Don't think it's not right if it starts sticking to your hands, because this is how it should act. The final result needs to resemble mashed potatoes. It should not be too firm that it resembles raw bread or pastry dough, but it should not be so runny that you cannot form a ball with it.</span></div>
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5. If it not resembling what it should, add another egg, and/or splash in a little more milk and oil. If it seems too runny, add in a little extra polvilho/tapioca flour. Once it is too wet to be a firm dough, yet not too wet to pick up and form a clump with oiled hands; it's ready.</div>
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6. Get out your baking sheet.No need to coat or line your baking sheet. </div>
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7. Coat hands well with oil first. Keep it handy as you will need to reapply often depending on how sticky your batch is. This should not be like rolling bread rolls. This should not feel anything like raw bread dough. Like I said, it should look and feel more like mashed potatoes. Sometimes, when I'm not trying to be pretty about it, I just take the mix out by spoonfuls and plop it onto the baking sheet. It stills finds a way to form a ball when it cooks!</div>
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8. Take out a small clump and try to see if you can roll it into a ball. If you can't it's ok, clump it as best you can together and place on baking sheet. Allow at least 1/4 to 1/2 inches between your cheese breads. They will rise but if they do touch one another they will easily come apart individually. Once you have what you want on your baking sheet, place in the oven on middle rack.</div>
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<tr><td class="tr-caption" style="text-align: center;">These, for example, did not want to form perfect balls so I just ended up plopping them onto a tray. But depending on how you made your mix, they may form perfect balls when you take them out of the bowl and roll them.</td></tr>
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9. Let cook for about 20-30 minutes. You will smell them when they're ready. To me they smell like cheez-its when they're ready. They should start to puff up and most of the time they will crack open... this is normal. They should look a little golden and crispy on the outside when they're ready. I usually take one out and open it before I take them all out, just to make sure it's done in the middle.</div>
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10. Let them cool, but not too long, they're absolutely delicious when they're hot.</div>
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11. If there is remaining mix leftover, you can seal it up and keep it stored in the freezer until you want to make them again, then just let them thaw until pliable and throw however much you want into the oven.</div>
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13. Enjoy!</div>
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* You can also fill them with just about anything you like either before or after you bake them. A lot of people like to put their favorite cheese inside of the raw cheese breads. You need to make sure that whatever you are putting into the middle is totally covered by the dough. You can also stick a caramel candy or chocolate chips in the middle. Jelly is another really good one. Basically anything like I said. </div>
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* After they come out of the oven, you can slather on butter, cheese spread, jelly, doce de leite, caramel, nutella, etc. It's all really delicious. It's very popular in Brazil for people to eat their cheese bread with doce de leite as a snack. SO GOOD! You can even bring something different to a party and make finger sandwiches out of them..</div>
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Wow all this talk of cheese bread has made me hungry, I'm going to go grab a leftover from breakfast right now!</div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/03159150772556093458noreply@blogger.com2Minaçu - GO, Brasil-13.5636326 -48.2221183-13.5790686 -48.2418593 -13.5481966 -48.202377299999995tag:blogger.com,1999:blog-2278341279356278420.post-43095533958457774192012-07-07T16:39:00.001-03:002012-07-08T16:40:04.927-03:00The Root that Keeps on Giving <a href="http://www.bloglovin.com/blog/3854904/eating-like-a-brazilian?claim=btjd9uctv78">Follow my blog with Bloglovin</a> <br />
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<tr><td class="tr-caption" style="text-align: center;">This is what Mandioca will look like at a grocery store in the United States or other country of export.</td></tr>
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I would like to take this time to discuss a root that is very dear to the country of Brazil: Mandioca. Pronounced "Mon-dgee-oka". In the United States it can be found in your grocer's produce section labeled as "Yucca Root." This root goes by 3 names that I know of: Mandioca in Brazil, Yucca in other Central/South American and American countries, and Cassava in Africa. I was unaware of this marvelous root before I met my husband in the states. I found that most of the grocery stores I shopped at carried it, but you MUST check them well before purchasing them. The reason being that most of the Yucca Root I've seen in the states is imported from Central and Latin American countires, and can be quite old by the time you see it. Since it is a root, it lasts quite a while after picked, however it does still have a shelf life. When being exported to the USA, it is usually covered in a wax covering for preservation. While this is helpful, it does make it harder for the buyer to be able to tell how old it is when deciding which pieces are best to buy. So here is a tip for those in the USA and other countries where Mandioca is not a natural product: Break it open! Don't be afraid to break it open and have a look inside. This is the only way you will be able to tell if it is any good or not.<br />
A healthy, proper to eat Mandioca root should be white to opaque inside.<br />
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In Brazil there are yellow and white varieties, but I only ever witness the white variety in the states. It's ok if there are very few tiny light brown to purple streaks running through the whiteness of it, but if the streaks are numerous and dark brown to black in color; no good. If the inside is brown or grey, NO GOOD. If you touch the inside and it is soft, put it down! It should be very firm to the touch. It is important that your Mandioca root be as fresh as possible because grocery stores charge a LOT for them, and most workers probably have no idea what's good or not, so it is entirely up to you to figure it out if you want your Mandioca experience to be pleasant. Buying about 3-4 roots will be a suitable amoung for feeding 3-5 people.<br />
With all of this said, you may also be able to buy Mandioca already peeled and washed from your local International market. Ask them if they sell frozen Yucca Root/Mandioca/Cassava. A lot of Mexican Stores will have it, too. It will always be foind in the frozen section because once the roots are peeled, they must stay refrigerated/frozen. They will mostly likely be in an air tight pack, which is the best way to buy them anyway.<br />
So now that you know what Mandioca is, I will describe what it tastes like, and will tell you the easiest way to experience it for the first time. It is extremely similar to a potato, except it is more fiberous. And that is really it. Mandioca does not taste as starchy. Mandioca is a food all in itself in the sense that you can make a million things with it. In Brazil people will grate the mandioca then submerge it in water, then squeeze the water from the mandioca to produce a natural watery paste, which is dried and used as flour in baking. Amazing stuff. Brazil is HUGE in <u>gluten free</u> foods because of their ability to use mandioca flour in almost anything that would normally call for flour. This is how they are able to make the infamous "pao de queijo" or cheese bread. They go on to make biscuits, cakes, puddings, candies, and just, tons of other delicious recipes using mandioca. But the easiest way to enjoy Mandioca, is just to simply boil it. It is served with salt. People also like to add lime or butter to it. I love to put salt homemade hot sauce on mine. Leftover mandioca can be cut up and fried as a side dish or appetizer... it is DEE-LISH! (Popular at bars because it is awesome with beer), and a must for BBQ. Eat a bite of mandioca with a bite of meat... MMMMMMhhmmm!<br />
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How to enjoy Mandioca in its simplest form:<br />
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<ul>
<li><span style="background-color: white;">Buy the mandioca (yucca root, cassava)</span></li>
<li>Peel wax and hard covering off of reveal white to yellow colored flesh</li>
<li>Rinse well</li>
<li>Cut, into 2-3 inch chunks</li>
<li>Place into a pot, completely submerged in water</li>
<li>Place on high heat and boil for close to an hour or until color darkens and it is very easy to stick a fork inside of it. The softer the better. If you have a pressure cooker, use that... it will cut cooking time in half.</li>
<li>There is a hard chord that runs through the center of each root, be mindful of it. It's not really edible.</li>
<li>Serve alongside meat and salad, or anything really. Sprinkle salt on your mandioca and enjoy!</li>
<li>Try it also with a squirt of lime or a dab of butter.</li>
</ul>
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If you want to try having fried mandioca (very similar to french fries only with more substance), try this:</div>
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<ul>
<li>After having properly prepared and boiled the mandioca, cut it into bite size pieces and coat the pieces in a beaten egg. (This is optional... you don't really have to)</li>
<li>Put oil to fry until hot, then add the mandioca pieces and fry until golden and crispy on all sides.</li>
<li>serve with a dash of salt and lime (the lime is soooo good with fried mandioca)</li>
<li>Makes a great compliment to beer</li>
</ul>
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<br />Anonymoushttp://www.blogger.com/profile/03159150772556093458noreply@blogger.com8tag:blogger.com,1999:blog-2278341279356278420.post-79433783247961740842012-07-05T19:12:00.001-03:002012-07-05T22:03:55.142-03:00Savory Saffron Chicken...<div class="separator" style="clear: both; text-align: center;">
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Before I moved to Brazil, the only experiences I ever had with saffron were in a few Indian dishes I've tried here and there. I never knew just how easy I could prepare a delicious dish with saffron as the main ingredient until I tried my mother in law's Saffron Chicken. Wow.<br />
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In Brazil, saffron is cheap and the most commonly used type is the kind that is a dark yellow-orange color. It has a very strong aroma, so it's not something you can just throw into any ol dish. In Portuguese, saffron is called "açafrão (ah-sah-frown)" and the dish I am about to show you is actually called "Frango ao molho de açafrão," or "Chicken in Saffron Sauce." I just call it Saffron Chicken.</div>
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The ingredients are very simple, and there are only a few important steps that must be followed to ensure it turns out right. There are 3 key ingredients that you cannot skimp out on: Saffron, Garlic, and Green Onion (chive). You can make this as more of a soup by cooking it with more water, or you can start with a little less water and let it cook down into it's own sauce. Up to you, but I highly recommend making this along with <a href="http://brazilianfoodie.blogspot.com.br/2012/07/rice-and-beans-or-brazilian-staple.html" target="_blank">Brazilian style rice and beans.</a> If nothing else, just the rice. Slice up some tomatoes to serve with it, and you are SET!</div>
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Your house will smell awesome. The food will taste like something you can buy in a restaurant, and you will make many bellies very happy. If you would like to give this one a go, here's how ya do it:</div>
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What you will need:</div>
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<ul>
<li>Whole bone in chicken breast or entire chicken cut into chunks - unseasoned at this point.</li>
<li>large frying pan</li>
<li>medium to large pressure cooker or soup pot (if you are not using a pressure cooker, fine, but this will take much longer.</li>
<li>Large cooking spoon</li>
<li>fork, spoon, knife</li>
<li>enough oil to submerge chicken 75%</li>
<li>2-3 cloves of garlic, minced</li>
<li>salt to taste about 1 tsp if you are not good at gauging how much salt to use... you can always add more at the end of it lacks saltiness</li>
<li>pepper to taste - or 1 tsp - just like the salt situation</li>
<li>1 cup of chopped green onion (chives)</li>
<li>1 1/2 TBSP saffron PLUS 1 tsp saffron</li>
<li>water</li>
</ul>
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How it's done"</div>
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1. Put about 1 to 1 1/2 inches of oil into the frying pan and place over high heat. Allow it about 5-8 minutes to get hot.</div>
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2. Put chicken bits into hot oil and make sure it is submerged at least 75%. Too little oil and the chicken will fry too much too fast and will probably stick to the pan. Messy.</div>
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3. Leave the chicken to fry, occasionally turning the pieces and making sure they fry evenly on all sides. </div>
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4. Once they have been frying for about 10 minutes, sprinkle your 1 tsp. of saffron over the top of the chicken and allow it to cook into the chicken as the chicken fries. </div>
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5. Take your pressure cooker, leaving the top off for now (or your soup pot) and fill it about 1/4 of the way at first. Place it over medium to high heat to get it heating up for your fried chicken pieces. </div>
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6. Go ahead and add the rest of you saffron, salt, pepper, garlic, and half of the chopped chives to the water and stir it until it looks to be mixed in. Leave it to start a boil.</div>
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7. Keep checking on your frying chicken. It needs to get to a dark golden brown color on the outside. It needs to look as if it is starting to get crispy, but isn't quite there yet. When it reaches that point (of not totally crunchy), they're ready to be removed. Our goal is not to let them get too crunchy, but a nice dark golden color on the outside to seal in all those yummy juices on the inside.</div>
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8. Remove the fried chicken from the oil and transfer into pot of water which should be starting to boil by now. If it's not yet, that's fine. Not a big deal really. Take an additional 3 or 4 TBSP of oil from the fried chicken oil and add it to the water.</div>
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9. If you are using a pressure cooker, now you may give everything one last stir and lock the top on. If you are not using a pressure cooker, just give it one last stir and place the top on. Make sure heat is set to high.</div>
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10. Pressure cooker cooking time is about 30 minutes. After 30 minutes you can carefully remove the top (if someone hasn't shown you how to remove the top, you need to know how to do that first without ending up in the ER) and if the chicken has taken on a yellow color and looks tender, it's good to go. If you are looking to allow it to sit in a soup, you're done. If you are wanting it to be more of a thickened sauce, you need to return it to the stovetop on high flame WITHOUT the lid. Let it cook until it looks saucy enough for you. </div>
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Then it's ready.</div>
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Normal pot cooking time is different. You will most likely need to leave it cooking with the top on for an hour. Occasionally you may need to throw more water in it when the water level starts to get too low. Once the chicken has taken on that golden color and looks tender, you're done. As said before, if you want more of a sauce consistency than soupy one, put it back on the fire with the lid off and let it cook down until it looks like what you want it to.</div>
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I prefer the soupier texture because I can pour that over rice or I can actually eat it like a soup. It's delicious!</div>
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11. Transfer your finished chicken with juices into a serving dish and sprinkle the remaining chopped green onion (chives) over the top of it.</div>
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12. Serve in a bowl or deep plate as a soup, add rice and pour soup over both for a chicken rice soup, or eat the chicken alone as is. </div>
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Anyway you eat it, it will be delicious. The first time I made this for my husband, he told me I had completely outdone myself and if he hadn't seen me making it he wouldn't have believed I didn't buy that from a restaurant. It is super savory!</div>
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13. Prepare for "happy belly" faces!</div>
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Boa sorte! Good Luck!</div>
</div>Anonymoushttp://www.blogger.com/profile/03159150772556093458noreply@blogger.com0tag:blogger.com,1999:blog-2278341279356278420.post-76849084901722661992012-07-04T19:58:00.003-03:002012-07-04T20:00:00.629-03:00Caramel - Brazilian Style!<br />
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I could not rightfully keep a food blog about Brazilian food without including what seems to be the "glue" of most Brazilian desserts; Condensed milk. I have never seen a people consume as much of it as they do here. In almost every dessert you will find it as an ingredient, and if not, you can probably add it to the dish somehow. Condensed milk is the only ingredient needed to make what I am going to now discuss the making of; Doce de Leite. Doce de Leite ("doh-see" "dgee" "lay-chee") basically means Milk Dessert or Candy in English. Technically it means "sweet of milk," but that wouldn't really make sense to say. It tastes very much like caramel.<br />
That is how it actually originates though. To make condensed milk, you heat powdered milk and sugar on a stove until it begins to turn into a yellow-ish goop.<br />
To make doce de leite from scratch, all you need is milk and sugar. You must be prepared to stand there stirring for a loooong time though. The end product is a very milk creamy almost pudding like dessert.<br />
This type of doce de leite is also not exactly the same as the kind made the way I am about to show you, which is more of a caramel/candy type texture. I prefer this way the most. And here is the incredibly simple recipe for that:<br />
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What you will need:<br />
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<ul>
<li><span style="background-color: white;">1-3 cans of sweetened condensed milk</span></li>
<li><span style="background-color: white;">1 very large soup pot (depending on how many cans you plan to put inside of it)</span></li>
<li><span style="background-color: white;">water</span></li>
<li><span style="background-color: white;">utensil to retrieve can from hot water</span></li>
<li><span style="background-color: white;">can opener</span></li>
<li><span style="background-color: white;">self control (it is REALLY delicious)</span></li>
</ul>
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Ready for the easiest recipe ever?<br />
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1. Place your UNOPENED can(s) of condensed milk into the pot and fill with enough water to completely submerge the cans. THEY MUST STAY COVERED WITH WATER! If you allow them to boil dry they can explode. Not good.<br />
2. Turn fire on medium to high flame.<br />
3. Once the water starts boiling, leave it for 2 1/2 hours. If you have a pressure cooker and can use that, it only has to cook for 40 minutes.<br />
4. Once time is up, remove the can(s) and allow them to completely cool off before attempting to open it. If you try to open it while it's hot, the contents may burst out into your eyes and cause blindness. Or something bad like that. So just please let it cool off first.<br />
5. Eat it out of the can or transfer into a bowl and store in the fridge. You can add pretty much anything to it, or add IT to pretty much anything.<br />
6. Enjoy and share with others.<br />
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<h2>
<b><u>ALTERNATE RECIPE:</u></b></h2>
For those who would prefer to try the completely homemade version, here is how you do it:<br />
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1. Place 8 1/2 cups of milk into a large pot with 4 cups of sugar.<br />
2. Stir the ingredients first without heat until the sugar is totally dissolved (to avoid clumping at the bottom of the pan when sugar begins to crystallize).<br />
3. Medium heat, stirring constantly with a wooden spoon. You are seriously going to be stirring for about 15 minutes before you start to see the mixture thickening and turning a golden color.<br />
Here is what it should resemble when ready:<br />
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4. Remove from heat and allow to slightly cool before transferring into a container of your choice. Store in the fridge.<br />
Note - In Brazil people often mix doce de leite with strawberries, prunes, coconut, and chocolate. I have also had it with candied figs.<br />
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There is really no end to what you can put in this stuff... and put it on. It makes any dessert more delicious. It is also wonderful on toast in inside of breads and donuts! Have fun and experiment, or just eat it right out of the can/container like I do!<br />
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<br /></div>Anonymoushttp://www.blogger.com/profile/03159150772556093458noreply@blogger.com2tag:blogger.com,1999:blog-2278341279356278420.post-51934474841179690252012-07-03T17:36:00.002-03:002012-07-03T17:38:12.711-03:00Bolinho de Chuva. Rain never tasted so good!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9b8GJFTRemwGyaMqeXYM6AbcEI5sIVT3rcUMFJ2y4DJnOdbrOct0KJYL1x0eqF3c79F_cTX65VQlORvw4uF2ccz3ra2TU_rRtp0hgrHKmY99CFhnRstev4ORY_CcAQSPArBcOUl9i3J-i/s1600/bolinhocomcafe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9b8GJFTRemwGyaMqeXYM6AbcEI5sIVT3rcUMFJ2y4DJnOdbrOct0KJYL1x0eqF3c79F_cTX65VQlORvw4uF2ccz3ra2TU_rRtp0hgrHKmY99CFhnRstev4ORY_CcAQSPArBcOUl9i3J-i/s1600/bolinhocomcafe.jpg" /></a></div>
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If you live in Brazil, I bet you really miss donuts. If you live elsewhere, I bet you would love to have a recipe which resembles donuts and requires half the work involved in making donuts from scratch. So here for your tasting pleasure, I introduce Bolinho de Chuva. (Bow-lean-yo) (dgee) (Shoe-vuh).<br />
This roughly translates into "little rain cakes," and there are 2 main reasons behind it's name. The first reason is because when the batter is dropped into hot oil, it quickly forms what resembles a rain drop. For beginners such as myself, the rain drops even end up with tasty little crunchy tails. I think I love these things just for their delicious tails. I love crunchy stuff.<br />
The second popular story with these cakes is that often times when it is rainy and chilly outside here in Brazil, parents and grandparents whip up a batter of this stuff and serve it warm to their kids, warming up their bellies and keeping them happy as they are trapped indoors staying warm and dry. So these treats just started getting referred to as rain cake. Pretty cute.<br />
If you plan to try these out I will say 2 things: The ingredients are super simple and easy to have handy in the house, BUT, plan on throwing away the first few that you make because they will most likely either burn or will resemble more of a fat funnel cake than anything else. You have to make sure the oil does not get too hot, and you have to work on a technique that will allow you to get ball shaped cakes, not snake like. This recipe makes a big batch of about a dozen or so though, so it's ok to play around a little. I would best describe the taste as a mix between funnel cake and donuts rolled in sugar. I personally like these without the sugar and cinnamon coating, but everyone likes different things. These are also FABULOUS when made with a filling, which I have not yet done.<br />
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On to the little cakes:<br />
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You will need:<br />
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<ul>
<li>1 1/4 cup granulated sugar</li>
<li>2 eggs</li>
<li>1 tbsp baking powder</li>
<li>2 1/2 cups flour</li>
<li>1 tsp cinnamon</li>
<li>1/2 tsp salt</li>
<li>1 cup milk</li>
<li>Oil for frying, about an inch and a half maybe of oil, more or less</li>
<li>extra sugar and cinnamon for rolling the cakes in</li>
<li>medium pot or iron skillet for frying</li>
<li>2 medium sized bowls for mixing ingredients</li>
<li>medium spoon</li>
<li>paper towels or some kind of towel to dry cakes on</li>
<li>A bunch of kids or hungry people to help you eat them</li>
</ul>
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Directions:</div>
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1. Beat eggs with sugar, one egg at a time, constantly beating until thick and dark yellow.</div>
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2. In separate bowl, mix flour, baking powder, cinnamon and salt.<br />
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3. Alternate adding flour mixture and milk to sugar mixture. You'll end up alternating 2-4 times, just stir after each time you add something and add the next, stir, etc. etc.<br />
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4. Mix well.<br />
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5. Pour your frying oil into the pan and put over medium heat. You want it to get pretty hot, but if you put it on high heat, you will definitely end up with burnt cakes that are gooey in the middle. If you see the oil start to smoke... you've gone to far!<br />
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6. This is the part that takes practice. With your medium spoon, take what would be about a tablespoon full and gently place the mix into the oil. Don't move your spoon at all while doing this. Try and get the majority of mix from the spoon into the oil at the same time, and any drizzles that comes afterwards need to be firmly held into the ball in the oil to keep it from drifting away from it and creating a lizard tail. Most likely you will end up with tiny little tails coming off of each ball, which is totally normal.<br />
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7. Allow the cakes to fry for about a minute.. maybe less, before you flip them over to the other side to fry. Once they have reached a golden to light brown color, they're ready.<br />
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8. Take each one out and place on a paper towel (I use old pillow cases because I think paper towels are such a waste of money). Let them dry there and cool off a little.<br />
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9. Roll them in a cinnamon/sugar mix and enjoy. You might want to make just half with sugar/cinnamon to see which you prefer. Some people find the cinnamon/sugar version to be way too sweet. You decide.<br />
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10. Let them stay uncovered as long as possible. Once you cover them they will begin to get soft and lose their crunch.<br />
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11. Serve with coffee or hot chocolate. Especially on a cold or rainy day!<br />
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Note: People often coat things with the batter before dropping it into the hot oil. Pieces of banana coated in the batter and fried are phenominal! I have also seen people coat chunks of chocolate, jelly, and caramels.<br />
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When mixing the batter, things like raisins, nuts, etc. can be added before frying for different flavors and textures. The options are endless!<br />
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Boa Sorte! Good luck!Anonymoushttp://www.blogger.com/profile/03159150772556093458noreply@blogger.com0tag:blogger.com,1999:blog-2278341279356278420.post-73619414507658701352012-07-02T18:43:00.005-03:002012-07-02T18:47:26.377-03:00Brigadeiro, Truffle or Fudge? You be the Judge.<div class="separator" style="clear: both; text-align: center;">
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I've heard people refer to Brigadeiro (Bree-guh-day-doh) both as Brazilian Fudge and/or Brazilian Truffle, but the truth is, it's technically neither. It's not really important either, because the point is, it's delicious. The method used to cook it does resemble making fudge somewhat, though.<br />
Brigadeiro translates into what would be a Military General in English, and this particular treat was named after Brigadeiro Eduardo Gomes, who was famous for defeating a communist coupe. This was actually created for him during his first campaign as president back in 1946-1950, and was first referred to as "docinho de brigadeiro" or "General's Little Sweets." Over time, Brigadeiro stuck as the official name for it.<br />
Today Brigadeiro can be found at any festive gathering, birthday party, deli, bakery, or any children's event. It is the most popular of sweet treats in Brazil, and there are actually quite a lot of variations of it. I will probably post a lot of these variations closer to Thanksgiving and Christmas, which would be a good time to share some of these newly learned treats with family. I once made Brigadeiro for everyone at my son's 3rd birthday party that we had in the United States, and that year it became a traditional staple in my US family's Christmas cookie platter. It really is that good. So easy to make!<br />
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<b><u>So here's what you will need:</u></b><br />
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<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJD4IVfW5LJZ3hRwWaJM44ke2oVqUrtiprBpsrARdiWlxs5giUu8_wMKhDnBHNDX0utq82FWgEwAmD289qL0GAcsGXQN8lKKJXHeN2RECuKiIKbhVrdRlzxh2d9qKIeybt8jRghAHGH-9l/s1600/images+(1).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/AVvXsEjJD4IVfW5LJZ3hRwWaJM44ke2oVqUrtiprBpsrARdiWlxs5giUu8_wMKhDnBHNDX0utq82FWgEwAmD289qL0GAcsGXQN8lKKJXHeN2RECuKiIKbhVrdRlzxh2d9qKIeybt8jRghAHGH-9l/s1600/images+(1).jpg" /></a>
<li>1 can of sweetened condensed milk (NOT evaporated!)</li>
<li>1 tbsp of butter or margarine preferably with no salt added (though honestly, I make it all the time here in Brazil with salt added margarine because it's cheaper than the no salt added, works just fine!)</li>
<li>4 tbsp of cocoa powder OR 7 tbsp of any chocolate drink mix powder</li>
<li>Tiny cupcake liners-- tiny. I found them at Schnucks while I was in the states, so I know you can get them at a normal grocery store. I found them around where they sell icing dispensers and sprinkles and such.</li>
<li>Wooden Spoon</li>
<li>Any pot.. non stick is good, but I don't use non stick here in brazil and I just let the pot soak in water for a bit after I use it.</li>
<li>1 cup of chocolate sprinkles</li>
<li>OPTIONAL - small fruits such as blueberries, strawberries, raisins, nuts, etc. you get the idea, that can be covered with the brigadeiro and rolled into a ball. Very yummy option indeed.</li>
</ul>
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<b><u>Directions:</u></b></div>
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1. Put condensed milk, butter, and chocolate powder into pan.</div>
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2. Place pan over medium heat.</div>
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3. As contents start to heat up and melt, begin stirring with the wooden spoon. Don't stop!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV4Eb8fRia3LziQK8hv7pO4LpZne-krH3A5Vu2JMhvrzE6xkIM2GasDwSRCXgaBUb6e3euwjFg1dp8cdYfuxpTi_kfK6KyEHwV2zhhyphenhyphenQsKsRbInJ0ftSSsMQKMg8aG4ZgL4HMHWro4WfWv/s1600/brigadeiro.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV4Eb8fRia3LziQK8hv7pO4LpZne-krH3A5Vu2JMhvrzE6xkIM2GasDwSRCXgaBUb6e3euwjFg1dp8cdYfuxpTi_kfK6KyEHwV2zhhyphenhyphenQsKsRbInJ0ftSSsMQKMg8aG4ZgL4HMHWro4WfWv/s1600/brigadeiro.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is not ready yet. See how it sticks to the sides? It should start pulling off of the pan when it is ready.</td></tr>
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4. Continue stirring with wooden spoon, slowly and steadily, and it will begin to take on a darker color. The texture will begin to thicken. </div>
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5. Don't stop stirring. You will be stirring for about 8-10 minutes when you will begin to notice that the mixture will start to bubble and boil. You will end up stirring for about 5-8 more minutes after this, and the color will be darker. The smell will get a lot stronger, but if it starts to smell at all like burning, it's time to stop. </div>
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6. Mixture is ready when you pick the spoon up and nothing falls off of it right away. It's a lot like fudge in the sense that if you don't cook it enough, it will not come together properly when you are ready to roll it into balls, and if you cook it too long... you will have more of a toffee when it cools off. So just try to pay attention to the consistency.</div>
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<tr><td class="tr-caption" style="text-align: center;">See how it has started to pull away from the pan? It's ready to take off the fire.</td></tr>
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7. Take the mixture off of the heat and let it cool down enough to put it into a heat safe bowl. You can either leave this in room temp. to cool for 3 hours, or put it in the fridge and let it cool for about 1.5-2 hours. </div>
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8. Once cooled, it should be thick, but pliable with the fingers. You will need to set up a little station.</div>
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9. Take a platter or serving dish and line it with your mini cupcake liners. Also take a deep plate or bowl and pour in the chocolate sprinkles. Bring the pot of cooled brigadeiro over to your station and lightly coat your fingers/hands with butter. You will need to do this from time to time throughout your sprinkle coating adventure, so keep it handy.</div>
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10. Take the mixture out with buttered fingers in small to medium pinches and roll into a ball. If you are embedding fruit or nuts into these balls, this is the time to get them into the middle of the ball and roll it up inside.</div>
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11. Roll the ball throughout the chocolate sprinkles and then place it in a mini cupcake liner. I have also seen people use a spoon to spoon sprinkles over the ball, but I find it's quicker if you just use your hands. Kids love this project by the way. </div>
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12. Keep repeating those steps until all of the mini cupcake liners are all full. Depending on how big your balls are... you will get anyway from 15-30 balls per recipe.</div>
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13. Keep in the fridge until time to serve, and try not to let them sit out in extreme heated temps. They'll melt! </div>
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Enjoy!</div>
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Note: Feel free to play with this one. You don't have to use chocolate sprinkles, you can use coconut, colored sprinkles, crushed nuts, etc. I've even seen someone use sesame seeds. </div>
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Also, you can make this a vegan version if you can find soy condensed milk and use margarine instead of butter.</div>
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A couple ideas:</div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/03159150772556093458noreply@blogger.com1Minaçu - GO, Brasil-13.5636326 -48.2221183-13.5790686 -48.2418593 -13.5481966 -48.202377299999995tag:blogger.com,1999:blog-2278341279356278420.post-10013579509822765562012-07-01T17:26:00.003-03:002012-07-01T17:28:27.505-03:00Rice and Beans.. or.. the Brazilian Staple<div class="separator" style="clear: both; text-align: center;">
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Arroz e Feijao, pronounced (ah-hose) ee (fay-jown), is THE staple of Brazilian food. Assuming this is due to the extreme poverty found in many areas of Brazil, rice and beans are a complete protein that for ages has fed those who cannot afford much more than that. Pay is monthly in Brazil, and the average person who works a full time job only makes about 600 Reais a month. That's equal to 300 US dollars a month... give or take depending on the value of the dollar. The government provides something called a cesta for those who either work government jobs or need assistance, and it generally consists of a bag with dry beans and rice, and things needed to cook it, such as oil and salt. There are other things they provide, but this post is about rice and beans so I'm going to stick to that.<br />
Though rice and beans seems like something that wouldn't have much of an emphasis in an everyday meal to you, to the average Brazilian, it is one of the most important things to think of when planning a meal. Rice and beans can generally be found on any traditional lunch or dinner plate. It is important that rice and beans be prepared the correct way, and seasoned to perfection, as Brazilians take this meal item seriously.I learned this the hard way, and it took me a few years to perfect it... but I finally have. There are many different variations of seasonings and add-ins but the basic method never changes.<br />
Generally, there are 2 popular beans eaten in a typical rice and beans plate; black beans and small red beans, otherwise known as Carioca beans (Carioca is the word for something or someone that is from Rio de Janeiro, so I guess it would be Rio de Janeiro style beans.) I always buy my beans dry in the bag, like most here, and cook them in the pressure cooker with water until they are soft, but you do have the option of buying them either in a can or frozen as well. If you are buying beans in a can, please make sure they have not already been seasoned, and don't have much salt added to them. While Brazilians love the use of salt in large amounts, it is not wise to add lots of salt to beans that have been soaking in salt in a can for who knows how long.<br />
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For the Rice you will need:<br />
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1. A medium size pot with lid.<br />
2. 1 1/4 cup of dry rice.. recommended long grain white rice for this recipe<br />
3. 1 tsp. salt<br />
4. 1 tsp black pepper<br />
5. 1 tbsp vegetable or olive oil<br />
6. 2 garlic cloves (minced)<br />
7. double amount of water as rice, so in this case, 2 1/2 cups of water<br />
8. optional - 1 tbsp or so of chopped green onion or chives<br />
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Directions:<br />
1. Put minced garlic, salt, pepper, and oil into pot. Mix around.<br />
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<span style="background-color: white; text-align: center;">2. Add rice.</span><br />
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3. Turn oven on.... medium to high flame and begin to stir the rice into everything.<br />
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4. Leave the rice on the oven for about a minute then continue stirring some more until you start to hear the rice sizzling in the pan. The trick is to fry the dry rice just a tiny bit before adding water, because this will prevent the rice from getting sticky after you add the water.<br />
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5. Once the dry rice is sizzling and cooking in the pan, and all of the rice is well coated with oil, add double the amount of water than the measurement of rice... so in this case since we put in 1 1/4 cups of rice, we will add 2 1/2 cups of water to the rice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglF6FkyT5q8NAjzFUQ13diYtKsDBHYVqz4NW3E28HfzCXIJbtn0aHe6DK9dEPzGIpc4E1Zww5VEkGoixic2DidwqQuW51e19_-4pkZdDxqV7TtedRiEaU6AjzW8GsajCYudbeErDjtjUTu/s1600/DSCI2573+(800x599).jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglF6FkyT5q8NAjzFUQ13diYtKsDBHYVqz4NW3E28HfzCXIJbtn0aHe6DK9dEPzGIpc4E1Zww5VEkGoixic2DidwqQuW51e19_-4pkZdDxqV7TtedRiEaU6AjzW8GsajCYudbeErDjtjUTu/s320/DSCI2573+(800x599).jpg" width="320" /></a>6. Do not mess with it much after this! You may now stir the rice just one whirl or two around the pot, but after that, leave it along and don't touch it! This is a very important part of making Brazilian rice. If you mess with it while it's boiling, it will get sticky. Leave it alone and don't even think about sticking anything into it.<br />
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7. Once the rice is near done, holes will begin to form in the rice and it is at this point that you should put a lid on it. Don't put a lid on until you can barely see any water in the pan.<br />
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<span style="background-color: white;">You can take a spoon and gently move a little rice out of the way to check the bottom to see if there is any water left. There should be just a tiny bit of moisture left at the bottom of the pot.</span><br />
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<span style="background-color: white;"> It is at this point you can sprinkle your chopped green onion over the top before putting the lid on.</span><br />
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8. Leave the stove on with the lid on top the pot for a minute or two... then turn the stove off without removing the lid. Leave the rice to sit with the lid on until you are ready to serve it.<br />
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9. When it is time to serve it, you may just leave it in the pot or pour the contents out into a serving dish. Gently run the tip of a fork over the rice to loosen it up and fluff it. Pronto!<br />
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And now for the second part of the dish, the beans!<br />
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What you will need for the beans:<br />
<br />
1. Small pot<br />
2. 1 - 1 1/2 cups Small red or brown beans, or black if preferred. If you are in Brazil, buy Carioca beans. Have these cooked in a pressure cooker or whatever method you have decided on, and set them aside.<br />
3. 2 cloves garlic, minced<br />
4. 1 tsp salt<br />
5. 1 tsp black pepper<br />
6. 1 1/2 tbsp vegetable oil<br />
7. <span style="background-color: white;">1/2 cup water or juice separated from beans</span><br />
8. optional 1 tbsp or more of chopped green onions<br />
<br />
Directions:<br />
<br />
This is done much like the white rice. Make sure you separate any water or juice from the beans. Set aside the juice because you will be returning it to the beans when needed.<br />
1. Put garlic, salt, pepper, and oil into the pot.<br />
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2. Turn on medium to high heat.<br />
3. Mix everything together, add beans.<br />
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4. Allow the beans to sort of fry with the oil. Keep an eye on them and stir them every couple minutes.<br />
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Once you can hear and see the beans frying on the bottom of the pan, stir it good.<br />
6. Add the water or juice that had been set aside, and stir again.<br />
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7. Let the beans cook for about 5 minutes, or until you see a thickness forming inside the pot. You want this thickness, but if it seems like the beans might be burning, it's ok to add a little more water. You want the beans to form a thick sauce within themselves, but not too much water because you also don't want them to be watery.<br />
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8. Once the beans have gotten a good thick consistency, stir it once more. If you are going to add green onion, sprinkle those over the top of the beans now, then put the lid on.<br />
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I always leave the fire on with the lid on for about a minute just to get a little steam built up inside before turning off the stove. Make sure the top stays on until ready to serve.<br />
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9. Before serving, stir the beans a couple times.<br />
10. Traditionally, beans are poured over the rice.<br />
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Now you know how to make the most important meal item in Brazil!<br />
<br />
Rice and beans are generally served at lunch and dinner, being a side item to really any meat you choose, homemade french fries, fried plantain, noodles with oil and salt, and some veggies like lettuce, beets, tomato, and cucumber.<br />
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Good luck!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYwOtu2xakF_DETR3XZjKwQcU5Lj69yoZS0j7hAJmmYjiiUhGetF8N7PqJXE13IiwX1inHv8VXqzByR2hXY61IWlY9F6z0721gmU2UUSIpJc49E6HjOwtgoMYcWaDWRdSejt92_Qih-NA2/s1600/DSCI2594+(800x599).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYwOtu2xakF_DETR3XZjKwQcU5Lj69yoZS0j7hAJmmYjiiUhGetF8N7PqJXE13IiwX1inHv8VXqzByR2hXY61IWlY9F6z0721gmU2UUSIpJc49E6HjOwtgoMYcWaDWRdSejt92_Qih-NA2/s320/DSCI2594+(800x599).jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is a picture of a finished plate of rice covered with beans, covered with farofa, alongside pressure cooker pork.</td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/03159150772556093458noreply@blogger.com13tag:blogger.com,1999:blog-2278341279356278420.post-76092447283994580512012-06-30T14:44:00.001-03:002012-06-30T15:12:02.557-03:00Feijao Tropeiro!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3DDBirjguxSxjpIRNLzgMarhCjSw_itDBlx-4e0j3RBkTzq9ruagKy3sKwolK9lH9RAEfIp50l-_qoMKkRGjQG5ZxJspaEOuYmUwGLXwmiIiYD3xmL3fe0lx276Tl_gO-xsAoFJNlZV1F/s1600/feijao_tropeiro3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3DDBirjguxSxjpIRNLzgMarhCjSw_itDBlx-4e0j3RBkTzq9ruagKy3sKwolK9lH9RAEfIp50l-_qoMKkRGjQG5ZxJspaEOuYmUwGLXwmiIiYD3xmL3fe0lx276Tl_gO-xsAoFJNlZV1F/s320/feijao_tropeiro3.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Picture shows finished product dressed with chopped chives, spinach, and topped with pieces of Pork Rinds.</td></tr>
</tbody></table>
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<br />
<b><u>Feijao Tropeiro</u></b> literally translates into "Cattle Driver's Beans". A Cattle or Sheep Driver is one who forces cattle/sheep to move where they need to go, usually to and from the market. So without looking up the actual background of this recipe I am going to assume that this was a popular recipe brought along by these kinds of people. I am thinking maybe due to it's extremely high fat and protein content, it kept them full and able to tend to the job at hand, which I'm sure required a lot of stamina and energy depending on how far the market was.<br />
For me though, this is my favorite bean meal here in Brazil. It uses several sources of protein along with flour made from mandioca (called Yucca Root at US grocery stores) and just a couple veggies, to make up a dish that can be eaten as a side dish or all by itself. It is very filling! Feijao Tropeiro is traditionally served alongside boiled mandioca (Yucca Root), white rice, and espetinhos (shish kabobs). Anytime you find a street vendor serving shish kabobs, they USUALLY also serve white rice, mandioca, and feijao tropeiro.<br />
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To make this recipe you will need to make a trip to the International Market to pick up a bag of Mandioca Flour.. here called Farinha de Mandioca or Farofa. Any type will do, and usually you will find it by a brand called Yoki. Mandioca also goes by the name of Yucca Root in other South American Countries, or Cassava Flour in African Countries.<br />
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So, here's the recipe...<br />
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<b><u>Ingredients Needed:</u></b><br />
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<b><u><br /></u></b><br />
<br />
1. 1 pound or about 4-5 cups of Beans (preferably a small brown bean type) Cooked, drained, and set aside to dry a little.<br />
2. 1 lb. bacon (preferably a slab that you can cube, otherwise normal pre-sliced bacon will do, just cut it up as best you can into cubes)<br />
3. 1 lb. smoked sausage (2 cans of Vienna sausage will also work) - cut into 1/2 in slices<br />
4. 2-3 eggs, depending on how much you like them<br />
5. 1/2 cup minced onions<br />
6. 1/2 cup chopped raw spinach<br />
7. 1/2 cup chopped green onion (chive)<br />
8. Vegetable oil for frying bacon and sausage<br />
9. 1 bag of Farofa aka Mandioca Flour aka Yucca or Cassava Flour. It should be appear as brown to yellowish crumbs. Any seasoning or flavor will do and you can usually find it by a brand called Yoki in the states. (Most Mexican Stores carry this as well.)<br />
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<br />
<b><u>Utensils Needed:</u></b><br />
1. Knife for Chopping and Cutting<br />
2. Spoon and fork for cooking.<br />
3. 1 pan to fry bacon and sausage and 1 pan for scrambling eggs.<br />
4. I large pan for Feijao Tropeiro.<br />
<br />
Directions:<br />
1. In Brazil, Carioca type beans are generally used for this dish, but you can use any bean you like. I have had Feijao Tropeiro also with White beans and kidney beans, but you want a bean that will not easily mush up when cooked. People here usually buy dry beans and soften them in a pressure cooker first, but if you do not want to go through the hassle, the best way to buy them would be in a frozen bag. Let them thaw and try to keep them as dry as possible. You want them to be cooked, but not mushy. If you MUST buy canned beans, do so, but try to drain them and let them sit out and dry a little as much as possible before cooking.<br />
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2. After you have figured out your bean situation, allow those to dry a little as you prep the rest of the ingredients, and set the beans aside. I usually just go ahead and put them into the big pan and leave them sitting on the stove as I do everything else.<br />
3. Put onion,cubed bacon, and sliced sausage into a frying pan and add a little vegetable oil. Fry until everything starts to get a little crispy.<br />
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You want there to be a good amount of grease leftover, as you will use it later. You can go ahead and remove the onion, bacon, and sausage and add it on top of the beans. Set the oil aside.<br />
4. Beat your eggs, throw a little butter or oil into a pan, and cook your eggs scrambled until they're medium to hard.<br />
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You can also go ahead and throw those in with your beans and meats as well. Don't stir anything together yet.<br />
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5. Add chopped raw spinach to bean mixture.<br />
6. Turn on the stove and begin to lightly stir everything in the pot together over a medium fire with a normal fork. Don't do it too rough or you'll smash the beans.<br />
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7. After a few minutes of mixing it together over the fire, turn the fire off.<br />
8. Drizzle the oil leftover from the bacon into the bean mixture, and lightly mix into the beans with a fork.<br />
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9. Add chopped green onions (chives) and begin slowly mixing in the Mandioca Flour. Mix in a little at a time with a fork, until the beans have been completely coated.<br />
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As soon as you begin to mix it large clumps will form, keep adding more and more mandioca flour and mix through gently with a fork until these large clumps have gotten much smaller, but there should still be lot's of small clumps, this is normal.<br />
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Once you feel like there is plenty of Mandioca flour, continue gently mixing through with fork until everything seems even. Done!<br />
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10. Ready to serve! Best served with BBQed meat and rice. Maybe some diced onion and tomatoes.<br />
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Note: The spinach and onion (not green onion) are both optional. I usually leave out the onion because my husband despises them, and it's still just as delicious. Sometimes when there is no spinach in the house, I leave it out as well, and it doesn't affect the overall taste either.<br />
I highly recommend buying some pork rinds and breaking them into little pieces over the finished Feijao Tropeiro, as this is something a lot of restaurants do here. They make pork rinds from scratch here though using bits of fat and deep fry until crunchy, called Torresmo. Feijao Tropeiro is excellent topped with this. Not the healthiest selection, but it is DELICIOUS!<br />
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<br />Anonymoushttp://www.blogger.com/profile/03159150772556093458noreply@blogger.com0Minaçu - GO, Brasil-13.5636326 -48.2221183-13.5790686 -48.2418593 -13.5481966 -48.202377299999995tag:blogger.com,1999:blog-2278341279356278420.post-24969855949524823612012-06-29T17:18:00.001-03:002012-06-29T21:22:53.476-03:00Pudim!<br />
I have decided to make my first posting about Pudim. This was one of the first Brazilian Food experiences I ever had and it was about 6 years ago while still living in the United States that I first tasted it. My husband attempted to make it, and while it didn't turn out correctly, I still thought it was absolutely delicious!<br />
Pudim, pronounced (poo-gene), is <b><u>not</u></b> pudding; despite what it might sound like. It can best be described as a Brazilian version of Flan. The difference is that Pudim does not use gelatin and it is much more like a stiff custard. Pudim is probably the most commonly eaten dessert after basic cakes and Brigadeiro (recipe soon to come) in Brazil, and it is inexpensive and quite simple to make. There are several varieties of it, from Chocolate or Brigadeiro flavored Pudim, to a cooking sheet baked type of Pudim called Pudim de Pao... or Bread Pudim... which is nothing like the Bread pudding it might make you think of. Anyway, to the recipe.<br />
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<b>The ingredients are basic and as follows</b>:<br />
<ul>
<li>1 can of condensed milk (<u>NOT EVAPORATED</u>.. big difference!)</li>
<li>Whole milk - just use the empty can of condensed milk and fill it once with milk. That's how much you need.</li>
<li>3 eggs</li>
<li><span style="background-color: white;">1 cup of granulated sugar</span></li>
</ul>
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<b>You will need the following utensils</b>:</div>
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<ul>
<li>Small to medium Bundt cake pan preferrably one that is flat on the bottom without all of those fancy ridges (the crystalized sugar will get stuck in them-- which is ok-- but you won't have as much delicious sugary syrup to eat with your Pudim), that holds about 2 liters. If you do not have these things... you can still make pudim, but you will need to use a pan that holds about 2 liters, and is not too deep or too shallow. You decide.</li>
<li>Pan larger in width that the bundt pan that can be used as a bath to submerge part of the pudim pan in.</li>
<li>Spoon</li>
<li>Foil</li>
<li>Blender</li>
</ul>
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<b>Let's get Started!</b><span style="background-color: white;">1. Preheat oven to 180 </span><span style="background-color: white;">Celsius</span><span style="background-color: white;"> or about 350 Fahrenheit. </span></div>
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2. Put Condensed Milk, Milk, and eggs into Blender and blend on normal speed for 5 minutes. Set aside.</div>
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<span style="background-color: white;">3. Dump sugar into Bundt pan... or any pan and place on oven over medium heat. Let it sit until you can smell it cooking, then occasionally stir with a spoon. The sugar will begin to first crystalize and turn a tannish color, then it should start to turn into a syrup. As you stir it, bring some of that syrup up around the sides of the pan and try to coat the pan with some of that sugar. The majority of the sugar should stay at the bottom though. When you see that it has become a rich golden brown color, turn off the heat and let it cool just for a minute or so. (Just until any bubbling has completely gone down). If you have been cooking the sugar in a separate pan than you plan to cook the Pudim in, go ahead and transfer the syrup into the pan of choice, and bring some of the syrup up onto the sides of that pan.</span></div>
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<span style="background-color: white;">4. Once there are no bubbles or frothiness in the carmelized sugar, pour the contents of the blender over the sugar.</span></div>
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<span style="background-color: white;">5.</span><span style="background-color: white;">Cover the Pudim with foil.</span></div>
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<span style="background-color: white;">6. Open the preheated oven, place bath pan (filled halfway with water) into the oven first, then place the Pudim pan into that. Close oven, and leave it there for an hour.</span></div>
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<span style="background-color: white;">7. After an hour, remove the foil, but leave it baking for another 40 minutes.</span></div>
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<span style="background-color: white;">8. </span><span style="background-color: white;">After the 40 minutes is up, take the Pudim out and let it sit in its pan for about 20 minutes.</span></div>
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<span style="background-color: white;">9. </span><span style="background-color: white;">Put in fridge for about 3 hours.</span></div>
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<span style="background-color: white;">10.</span><span style="background-color: white;">Place a plate or dish over the top of it, and while still holding the plate tightly against the pan, flip it over. Use a plate or dish that has a little depth in it because there will be lots of syrup coming out along with the Pudim. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtBmYDT4n96JPYquMzm0HCHKDadruMcHGv6fnTqjShKA3UHcvC9rzsG-BSVyGobNoEos0OXTuUA8i1PVqzNgDJ_Ct2FfzhOMOtZeiOE-8tMjxAyxvOF-fKD8A1yUQ49ZFX5HaqfMtHfF6F/s1600/pudim.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtBmYDT4n96JPYquMzm0HCHKDadruMcHGv6fnTqjShKA3UHcvC9rzsG-BSVyGobNoEos0OXTuUA8i1PVqzNgDJ_Ct2FfzhOMOtZeiOE-8tMjxAyxvOF-fKD8A1yUQ49ZFX5HaqfMtHfF6F/s320/pudim.jpg" width="320" /></a></div>
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<span style="background-color: white;">11. </span><span style="background-color: white;">Enjoy!</span></div>
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<span style="background-color: white;">12. </span><span style="background-color: white;">Keep covered in the fridge when you are not eating it.</span></div>Anonymoushttp://www.blogger.com/profile/03159150772556093458noreply@blogger.com1Minaçu - GO, Brasil-13.5636326 -48.2221183-13.5790686 -48.2418593 -13.5481966 -48.202377299999995