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27 March 2006 @ 12:45 pm
 
Ok I just need some help if any of you can offer it!! :)

I need to get some info about Brazilian food (i.e. types of food, how to cook it, popular dishes, etc ... dinners, lunches, desserts, drinks, anything), so if you know anyone who has been on a mission there, if you've served there, or know anyone who lives/lived/has been there that could maybe tell you some stuff, could you please share???

The reason is this: My husband served his mission there '01-03. His 25th birthday is coming up and I have some ideas to throw a cool Brazil-themed sort of party for him. He LOVED his mission and wants to go back SOOOO badly. Since that won't be any time soon, I want to try and bring Brazil to him!!

Any food/decor/party ideas would be greatly appreciated if anyone can oblige. :) THANKS!!
 
 
 
Aliciax0x_hearts on March 27th, 2006 10:39 pm (UTC)
Well, I unfortunately have no recipes or anything to give you, but it sounds really fun, so good luck! ;]
Heathersing4th on May 6th, 2006 04:03 am (UTC)
Too late?
Has the birthday already come and gone? If not, respond and I will get some recepies for ya. My husband served in Brazil, and so did my dad. We have some brazilian friends here that really have perfected their recipies.

Black beans slow-cooked with sausage type meat mixed in, rice, collard greens, like kale, etc. Good food :o) Hot shiskabob style pineapple is the best!
Erin Anne Usagi-chanerinanne on May 8th, 2006 04:26 pm (UTC)
Re: Too late?
Sweet, someone actually answered - HAHA! His birthday is in July so it is definitely not too late. I would love some recipes... that would be awesome!! Thanks a bunch!!
themormonview on August 13th, 2008 09:34 pm (UTC)
I Guess I'm really late... LOL
My husband served in Brazil also. I guess this post is a couple of years late... But you may still like to surprise him one day with some dishes.

My husband speaks about Feijoada which is a stew of beef and pork and beans. I found something (recipes) through Google for you:

Reputedly introduced in Brazil by black slaves as early as the sixteenth century, "feijoada" -- a bean potpourri type dish -- is roughly the Brazilian equivalent of our American "soul food". It is without a doubt the country's national dish. It is in fact so popular throughout Brazil that most restaurants, from the humblest inner-city " lanchonete" to the sophisticated hotels lining the Bahia and Rio shores, designate specific days in which "feijoada" is served at lunch time as "o prato do dia" -- the day's special. Other eateries pride themselves in the fact that they serve it every day and advertise it in the yellow pages and/or in conspicuous blackboards outside their premises.

Since "feijoada" is in general a particularly "heavy" dish, it is only served at noon. The recommended post-feijoada activity is a nap.

In a real feijoada, or as the Brazilians say, "uma feijoada leg¡tima," every part of the pig is thrown into the pan. It is also a known fact that the sight of the pig's ear, tail or snout floating in the feijoada will upset the gringos. So feijoada is often made -- to the dismay of the traditionalists -- with only the noble parts of the pig. This reduces the fat content and makes it visually less offensive to gringos.

Rice is the main staple of Brazilian cuisine. As such, it is only too logical that it be the ideal companion for the "feijoada." This main dish is customarily presented with "farofa" (mandioca meal fried with a variety of ingredients that include bacon, garlic, onion and boiled eggs). Another side dish is "couve mineira" (collard or mustard greens cut in very thin strips and fried at the last minute in oil, garlic, and bacon). In addition, the presentation features "fatias de laranja" or orange slices. The citric acid in the oranges is also supposed to counteract the fat in the pork. The meal is then topped off with what is lovingly referred to as "Romeu e Julieta," a side dish made up of "queijo mineiro" (a special soft cheese from the state of Minas Gerais, vaguely resembling our Monterey jack) and a slice of "goiabada" a dark sweet paste made with the guava fruit.

RECIPE INGREDIENTS (serves ten-fifteen)
1 lb. black beans
1 lb. smoked ham hocks
1 of each: pork foot, ear, tail, tongue (optional)
1 lb. Mexican "chorizo," "pepperoni" or Brazilian "lingi‡a"
1/2 lb. Chunk of lean Canadian bacon or Brazilian "carne seca"
1/2 lb. Smoked pork or beef ribs
3-4 strips of smoked bacon
1/2 lb. lean pork
1/2 lb. lean beef
1 large onion
4 garlic cloves
2 tablespoons of olive or vegetable oil
1 tablespoon vinegar
salt to taste
black pepper
hot sauce (optional)
short prayer (in Portuguese or English) that your "feijoada" will be edible.

PREPARATION
Soak beans overnight in large container. Next morning, cook beans for 4-5 hours at low heat. Place ham hocks, chorizo, ribs and Canadian bacon in deep pan with plenty of water and bring to a boil. Change water and bring to a new boil, repeating the procedure at least three times to tenderize cured meats and remove excess fat. In a large frying pan saut‚ onion and garlic using either vegetable or olive oil (smoked bacon strips optional) for two or three minutes. Toss in cubed pork and beef. Saut‚ an additional two-three minutes.
Mash 5-l0 tablespoons of beans and add to large pot. The resulting paste will thicken sauce. Add two tablespoons of olive oil, three garlic cloves all chopped-up or mashed, along with a tablespoon of white vinegar and a teaspoon of red-hot pepper. Stir, heat over medium fire for two-three minutes, then transfer to contents of frying pan. (You may use two frying pans, if necessary) Let simmer for l0-l5 minutes. Add contents of frying pan(s) to the beans and let boil at medium heat for 1-2 hours.

Serve over rice, with additional red-hot sauce, if desired.

APROVEITEM A FEIJOADA! ENJOY!

themormonview on August 13th, 2008 09:38 pm (UTC)
Farofa Brazillian Recipe
Farofa

Farofa is a Brazilian (side) dish made of toasted cassava flour. The flavour varies between regions and between families. It is either used as an accompaniment in its own right or sprinkled to accentuate the taste of meat, especially barbequed and stewed meat.

Cassava flour is a cheap ingredient. In history, it was an important stable food for slaves. In addition, the slaves had access to the leftovers of their owners. This combination of ingredients gave rise to a rich dish of different kinds of baked ingredients in toasted manioc flour.

I'll present some recipes of farofa. Choose one of these recipes if you are making farofa for the first time. The next times, you create the farofa according to your own taste. It is important to use fine cassava flour. Use a sieve if your cassava flour is coarse.

Recipe 1

Ingredients:

fine cassava flour (1 cup per person)
eggs (1 egg per person)
salt
pepper
oil or butter
some water
Wisk the eggs with some salt, some pepper and a few spoons of water. Melt the butter in a heavy pan or use oil. Bake the wisked eggs while stirring. When the eggs are set, keep stirring and add gradually your cassava flour. If it becomes to dry, add a few spoons of water. Stirr until golden. It will resemble toasted bread crumbs when ready. Serve in a small bowl.

Recipe 2
Start by sauting an onion in butter until soft (Do not allow the onion to brown as it still has to stay a while on the fire!). Continue with recipe 1.

Recipe 3
Start by sauting an onion in butter until soft (Do not allow the onion to brown as it still has to styay a while on the fire!). Cut a number of olives in small pieces. Continue with recipe 1. Add the olives with the cassava flour.
themormonview on August 13th, 2008 09:38 pm (UTC)
Couve Mineira Brazil Recipe
Couve Mineira

The accompaniments to the national dish feijoada differ per region, but Couve Mineira (Kale or Collard Greens in the style of Minas Gerais) have become popular all over Brazil.

Ingredients

500 gr (1 pound) of collard greens, kale or Savoy cabbage
2 tablespoons of sunflower oil or olive oil
garlic to taste
salt to taste
pepper to taste
Preparation
Wash and drain the kale or the collard greens. Remove the hard stems of the kale. Roll the leaves tightly together and slice into very thin shreds. As the shreds have to be very thin, the knife has to be sharp.

Sauté the garlic, the salt and the pepper in the oil (some people add a small union at this step). Stir-fry the shredded leaves quickly at high heat. It is important that you stop in time: the leaves have to wilt slightly but should keep their bright colour.
themormonview on August 13th, 2008 09:40 pm (UTC)
Romeu e Julieta Recipe
Romeu e Julieta

Queijo branco (white cheese, firm, very mild flavor ~ In USA like Monterey Jack Cheese) is always served with goiabada (guava paste). In Brazil the two are considered so inseparable that the dish is called Romeu e Julieta. The white cheese can also be served with sweet potato paste or dulce de leche (doce de leite).

Pizza de Brigadeiro
A dessert pizza with a common sweet on top. You can also make brigadeiro by itself and roll it in cocoa to serve in little paper candy cups.

DOUGH: A conventional pizza crust or bread dough (to taste) can be used. The recipe below is approximate. Mix 1 package yeast with about 1/4 cup water, let sit for 5 minutes. Add 2 cups flour, 1/2 cup oil, and about 2 tbsp. water. Adjust as necessary to get a dough that holds together but is neither too sticky nor too dry. Let rise for 20-30 minutes. Roll flat to about 1/4" thickness and bake on a baking sheet until firm and starting to brown on edges at around 350F.

BRIGADEIRO: Combine 1 can sweetened condensed milk, 2 Tbsp unsweetened cocoa, and 1 Tbsp butter in a pan. Over medium heat, move it around the pan with a spatula to prevent a crust forming on the edges. The brigadeiro is done when it starts to pull itself away from the edges of the pan, instead of wetting the sides.

Spread brigadeiro over pizza and top with thinly sliced apples or bananas. Bake together for another 5 minutes or so. Sprinkle with cinnamon or chocolate sprinkles.

themormonview on August 13th, 2008 09:41 pm (UTC)
Brazil Dessert Recipes
caky: Bolo diferente

1 stick of butter/margarine
2 cups sugar
4 eggs, separated
1 can coconut milk
2 1/2 cups manioc flour (farinha de mandioca)
1 tsp salt
1 package yeast

Mix the butter/margarine with the sugar and egg yolks to form a cream. Combine the coconut milk, farinha de mandioca, egg whites, salt, and yeast in another bowl. Grease and flour a pan (for class I made 2 9" round cakes, this would probably also fit a 9x13" cake pan). Stir together the butter-sugar-egg cream and the coconut milk-arinha-etc until well blended. Bake at around 350F for about 30 minutes, until top is firm and knife comes out clean when inserted in the center.

fruity, maybe a little messy: Passion Fruit Mousse
200 g passion fruit pulp (maracujá)
1 can sweetened condensed milk
2 pints whipping cream

Blend frozen pulp and whipping cream, increase mixer speed until cream is, well, whipped. Add sweetened condensed milk. Let set overnight in refrigerator. Should work with other fruits, too, but why bother?

Not dessert, but too delicious to omit: Pão de Queijo
Little cheese bread rolls. You can make them from scratch or buy them frozen in a Brazilian supermarket.

themormonview on August 13th, 2008 09:42 pm (UTC)
Cheese rolls (Pão de Queijo)
Cheese rolls (Pão de Queijo)

Cheese rolls (Pão de Queijo) are eaten all over Brazil at breakfast or as a snack. Traditionally, these are made of cassava flour instead of wheat flour. Except for that, these cheese rolls consist of eggs and cheese. If served warm, these rolls are crispy from the outside with soft dough on the inside.

Ingredients

500 gr (1.1 lb) of fine cassava flour
1 large cup of milk
4 tablespoons of sunflower oil or soya oil
generous pinch of salt
4 eggs
200 gr (7 oz) of grated hard cheese (like Parmesan)
Preparation
Preheat oven at 180˚C (gas 4-5 or 350°F).

Sieve your cassavaflour if it is not fine. Bring the milk with the oil and the salt to a boil in a pan. Add the cassava flour while mixing. Allow to cool after it is mixed well. Next, stir in the eggs one by one and then the cheese. Mix well.

Grease your hands with some sunflower oil and form the dough into small balls. Put these in the oven on a non-sticking baking sheet. Bake for 25-30 minutes. The rolls smell nice when ready. To be sure, test for doneness with a fork: if it comes out clean the cheese rolls are ready. Allow to cool sufficiently but serve warm.
themormonview on August 13th, 2008 09:44 pm (UTC)
Pasteis de nata
Pasteis de nata

Makes 10

The problem: puff pastry requires high heat for 10-20 minutes. Custard curdles at high heat after a few minutes. The solution: use very thin puff pastry and custard stabilised with flour.

If you are familiar with making puff pastry, then use the ingredients listed, following your preferred method.

But you can also use high-quality purchased butter puff, although the final result isn't as good.

The ideal cooking temperature is 300-350C. Many ovens set to their maximum temperature will come close to this on the top shelf.

Convection (fan-forced) ovens generally cook hotter than standard ovens, but the evenness of heat means you lose the "hotspot" needed for this recipe.

Cook without the fan, if possible. If you have a baking stone or oven tile, this should increase the heat (follow the supplier's instructions).

Preheat your oven for at least 30 minutes, preferably longer.

You need standard-size muffin pans (or slightly larger). Non-stick pans are probably unsuitable, because most coatings only tolerate temperatures up to 230-250C.

If you want to get the hang of the cooking time in your oven, start with two or three tarts.

Taste them once they've cooled. If the custard texture is granular, not smooth, they have curdled (cooked too long).

The flavour will still be good, but more reminiscent of bread and butter pudding than custard tart.

INGREDIENTS

PASTRY
90g plain flour
45-70ml cold water
1/4 tsp salt
70g unsalted butter

METHOD

Make the puff pastry.

• When finished, roll out the pastry to a 20cm x 10cm rectangle, 1cm thick. (If using bought pastry, on a lightly floured board, fold a sheet of thawed puff pastry in thirds so you have a long, narrow strip with three layers. Press the edges together lightly with a rolling pin, then roll outwards from the centre to increase the pastry's length a little).

• Roll up into a log shape, like a Swiss roll, with the long edges forming the log's ends. The log will be 4-5cm in diameter. Cover in plastic wrap and refrigerate for 30 minutes. While it is chilling, make the custard (see next section).

• Remove the pastry from the fridge and with a sharp knife, cut 1cm thick discs from the log. Gently flatten the disc with a rolling pin to increase its diameter. Press the disc into its pan, starting in the middle of the base and, working outwards, up the sides. The pastry will be thin. Cover the pans with plastic wrap and refrigerate.

• Preheat the oven to 300C (or its maximum).

CUSTARD
22g plain flour
160g sugar
3 egg yolks
1 egg
300ml milk
approx 2cm x 6cm shaving of lemon rind
pure icing sugar and ground cinnamon, for sprinkling

METHOD

• Sift flour and sugar into a bowl.

• Lightly beat together the egg yolks and whole egg.

• Put the milk and lemon rind in a saucepan and gradually bring to the boil. Remove rind.

• Pour half the boiling milk over the flour and sugar and stir until the sugar has melted and the mixture is smooth. Add this to the remaining milk in the saucepan and stir over low heat for a minute.

• Pour a few spoonfuls of the hot mixture onto the beaten egg and stir well. Then pour the egg into the flour and sugar mixture, stirring constantly until mixed.

• Remove from heat and let the custard cool for a good while.

• Put either individual muffin pans or muffin tray on to a baking sheet to catch any drips.

• Pour the custard into the pastry cases, leaving about half a centimetre below the rim of the pastry.

• Put the tray in the oven, on the top shelf, with the tarts at the back.

• Bake for 6-10 minutes. Check the tarts after six minutes. Don't be worried if the custard mushrooms a little during cooking. If the pastry edges are browning well and the custard has even a few spots of brown, then the tarts are ready. You can pop them under a griller if you want more brown spots on top, but only for 10-20 seconds.

If the pastry edges are only golden, or the custard is still runny, you will need to leave the tarts in the oven for another minute or two. It is better to have slightly undercooked pastry than to curdle the custard. Allow the tarts to cool for a few minutes before removing from the pans. Place on a rack to cool. They are at their best when just warm.
themormonview on August 13th, 2008 09:45 pm (UTC)
Portuguese Custard Tarts (More Simple Recipe)
Portuguese Custard Tarts - makes 16 (More Simple Recipe)

Preparation - 20 minutes, Cooking time - 20 minutes

3/8 cup sugar
2 tbsp cornstarch
1 1/2 cups milk
2 egg yolks
1 tsp vanilla extract
12 oz package ready-made puff pastry
flour for rolling

Place the sugar in a pan with 5 tbsp of water and gently bring to a boil, stirring until the sugar dissolves.

Dissolve the cornstarch in a little of the milk. Whisk the remaining milk, egg yolks, vanilla extract, and cornstarch mixture into the sugar syrup. Gently bring to a boil, stirring until smooth and thickened. Cover the custard and allow to cool.

Open out the sheet of pastry and roll out a little more to a thickness of 1/8 inch. Cut the pastry into 4 inch circles and use them to line a small bun pan. Refrigerate until the custard is cool.

Preheat the oven to 400 F. Spoon the cooled custard into the tart cases and bake for 20 minutes until the tarts are golden brown.

Serve warm or at room temperature.
themormonview on August 13th, 2008 09:45 pm (UTC)
Pavês
Pavês

Pavês are wonderful layered desserts, usually made with a combination of cookies or biscuits and different creams and fruits.

1 can of sweetened condensed milk

1 package of Champagne Biscuits or Lady Fingers (7 oz., you may not need all of them; you can save the leftovers to have with your cup of cafezinho or espresso...)

1 can of Creme de Leite Nestlé or Parmalat or a pint of Crème Fraiche (or leave it out entirely, if you can't find either). Put it in the freezer for about 1/2 hour before you use it.

3 eggs, separated

4 cups of milk

A few drops of vanilla

4 Tbsp of NestléQuik or Hershey Cocoa or a mixture of both

4 Tbsp of sugar

First Layer:
The cream. In a heavy saucepan, mix condensed milk, 3 egg yolks, 2 cups of milk and a few drops of vanilla (to taste). Cook over low heat, stirring constantly until it simmers. Pour into 8 in. serving dish and let cool completely.

Second Layer:
The biscuits. Dip each biscuit into a mixture of 2 cups of milk and the chocolate. Put them on top of the cream.

Third Layer:
The meringue plus cream. Beat the eggs whites until they form peaks. Add the sugar by heaping spoonfuls and continue to beat until you have a shiny meringue. Add the cream and mix well. Put this mixture on top of the biscuits. Sprinkle chocolate on top, or use chocolate shavings to decorate it. If you can't find the cream where you live, then just leave it out entirely. Put the meringue on top of the biscuits and decorate the top. Refrigerate for several hours before serving. Serves 4-6, depending on whether you feel like a pig that day. One tends to eat more of this than of tiramisú, because it really is much lighter. Bom apetite!
themormonview on August 13th, 2008 09:46 pm (UTC)
Brigadeiros
Brigadeiros (Brigadiers) (Also known as Negrinhos in Rio Grande do Sul)

These sweets made with condensed milk and chocolate belong to that marvelous category of Brazilian "docinhos." They are perpetual favorites with children and adults alike. I don't think I've ever seen a Brazilian birthday party without them and they are a huge success with Americans, too. Now, the name. Don't ask me why, but they were named after Brigadeiro Eduardo Gomes, a very famous Air Force commander from the forties. Actually, a considerable number of Brazilian desserts are named after a famous personality; one that comes to mind is Martha Rocha Torte, named after the beauty from Bahia who was Miss Brazil sometime in the fifties.

1 can sweetened condensed milk

1/2 stick of butter or margarine (you can use only 1 Tbsp and it will still work out)

2 heaping Tbsp of Nestlé Quick or 1 Tbsp of Quick and 1 of Hershey's Cocoa. I actually even use Suchard breakfast chocolate when I can get it from Switzerland.

In a heavy saucepan mix chocolate with condensed milk and add the margarine. Cook in low heat stirring constantly until you can see the bottom of the pan. Continue to stir for another two minutes. Pour onto a plate and let cool completely before you form the little balls (I usually leave it in the cupboard until next day). Butter your hands slightly to form the little balls. Roll the balls in chocolate powder or jimmies and put them in small paper cups.

If you make them really small, you can serve them with coffee, right on the saucer next to the cup. It looks very chic! If you cook the mixture a little less, you can serve "Spooned Brigadeiros" in small, decorative cups with tiny spoons. These two new ways of serving brigadeiros are all the rage in Rio right now.

A little cultural note: Have you noticed how many Brazilian recipes are made with condensed milk? It came to Brazil from Switzerland over a hundred years ago. It's made by Nestlé and because the label featured the picture of a milkmaid, the cans became known as the "maid milk' and that's what condensed milk is called to this day (Leite Moça).

(Anonymous) on July 13th, 2011 07:15 pm (UTC)
good blog
What do you mean?
Erin Anne Usagi-chanerinanne on July 27th, 2011 05:51 pm (UTC)
Re: good blog
This post is from 5 years ago.