<$BlogRSDUrl$>

Thursday, October 30, 2003

This week, I worked on my school's Cultural Diversity Newsletter. The focus this month is on Brazil. I am including some excerpts from that newsletter here. Here are two recipes I found to publish:

FEIJOADA (Black beans and pork stew)

The slaves in the colonial Brazil created the feijoada. They started cooking the pork meats that farmland owners discarded such as the ears, tails, tongue, kidneys, and feet in a big pot with black beans. This dish became a traditional dish enjoyed all over the country. Since then, the dish has been augmented with pork sirloin and sausages that transform this famous entrée.

The following recipe is an easy-to-do version of feijoada made only with pork tenderloin and sausages. This recipe is preferred by busy people that don't want to handle the salted pork ears, tails and feet found in the traditional version. It can be prepared with canned beans, or with beans made from scratch!

Ingredients:
1 lb of varied pork sausages (preferably smoked), sliced
1 lb of pork tenderloin, cubed
some slices of bacon
1 can of black beans (15.5 oz.)
2 tbsp. vegetable oil
salt, garlic, chopped onions and bay leaves (bay leaves give a special taste to feijoada)

Preparation:
1. Add black beans to a medium-sized pot with 2 tbsp. oil, salt, garlic, chopped onions, and about 6 bay leaves.
2. Cook for about 15 minutes on medium heat and then set aside.
3. In a separate pan, cook cubes of pork tenderloin and slices of bacon with salt and garlic.
4. Add all the sliced sausages and stir over medium heat until all the liquid cooks off.
5. Add the cooked meat to the pan with the black beans cook for 10 minutes to let the meat flavor soak into the black beans. You can add some pepper sauce (to your taste) at this point.

Hint: to make the feijoada creamy, liquefy 1/2 cup of black beans in the blender and add to the whole beans and meat.

Makes 6 servings.

Feijoada is a main dish frequently served with white rice, collard greens and seasoned manioc flour (farofa).

To follow the feijoada, Brazilians often serve orange segments as a dessert.

SALPICÃO SALAD (Shoestrings salad)

Salpicão is a popular salad in Brazil. You can use as a side dish for meats. Salpicão is great for parties, Brazilians fill pastry shells (barquettes) with it to make party snacks.

Ingredients:
1 lb chicken breast
4 thin slices of ham
½ cup drained green peas
1 cup heart of palms chopped
2 large raw carrots
3 cups canned shoestring potatoes
1 green apple
1 cup mayonnaise

Preparation:
1. Cook chicken breast with salt, then drain it and cut into ¼-inch cubes.
2. Coarsely grate raw carrots.
3. Cut ham slices into fine strips.
4. Peel apple, remove core and cut into ¼-inch cubes.
5. In a large bowl, combine the chicken, ham strips, drained peas, chopped hearts of palm, grated carrots and diced apple.
6. Mix all ingredients while adding the cup of mayonnaise.
7. Finally, stir in the shoestring potatoes.

Hint: To have a crispy salad, stir in the shoestring potatoes just before you will serve the salad.

Makes 6 servings.

Of course, all of this goes down better with Guarana or a caipirinha!

I also wrote about Brazilian restaurants in the Atlanta area. Here it is:

Brazilian cuisine is big in Atlanta!

While it is true that Marietta City Schools does not have a large number of Brazilian students, there is an important population moving to the Atlanta area. Brazilian food has many influences, including Italian and Western African cuisines.
The most popular new Brazilian restaurants in the area are called churrascarias. These restaurants are a meat-lover’s heaven on earth. There is usually a large salad bar, and waiters dressed in gaucho costume serve grilled meats from long swords or skewers. Generally, you pay one price, and eat all of the meat you want.

Try these restaurants for a fun dining experience: Fogo de Chão, Carro de Boi, Sal Grosso, Fire of Brazil, Sal e Brasa.
For a different taste of Brazil, head on over to Delk Road. Sabor do Brasil is a cafeteria-style café that serves dishes like Brazilian lasagna, salads composed of pasta or potatoes with mayonnaise, and other simple fare will please most people. Try a Guarana, the official soda of Brazil! Across the street is the Copacabana Grill, which serves both churrascaria and other Brazilian dishes, depending on the night’s specials.

Brazilian grocery stores in the area, such as Rosa Brasil, also have take-out specialties to sample. Take something home to try!

Carro de Boi - 8612 Roswell Rd. (770) 650-0039

Fogo de Chão - 3101 Piedmont Road (404) 266-9988

Sal e Brasa -1995 Windy Hill Rd SE (770) 333-0731

Copacabana Grill - 2555 Delk Road (770) 984-0057

Fire of Brazil -118 Perimeter Center West (770) 551-4367

Sabor do Brasil - 2800 Delk Road, Ste. E (770) 541-2625

Delicias do Brasil -1360 Powers Ferry Rd. (770) 984-1779

Pão & Companhia Bakery -2359 Windy Hill rd. SE # 340 (770) 690-9393

Thursday, October 23, 2003

Last night, I visited Star Provisions with my mother and my aunt. While I was there, my mother pointed out that they had flageolets, which are small white or light green beans that are grown in France. I have has some memorable flageolet dishes in France, but was disappointed to find that the flageolets that I purchased through Williams-Sonoma turned out hard. Perhaps it was the fault of the recipe, which included the late addition of tomatoes. But, I think that I just had old or bad beans.

Last year, in the Cooking Light issue that prompted me to buy a slow cooker, there was a recipe that included flageolets. Unable to find them at the time, I used some unusual canary beans that I had found at the farmer's market. It turned out fine, but I am looking forward to trying it with flageolets! I also purchased some home-made fennel sausage at Star Provisions, and think I will use that in the beans, instead of smoked turkey sausage...

I was lucky enough to find someone who published that recipe on their website, so I am saved the typing myself!

Tiny French Beans with Smoked Sausage
Lora Brody
Cooking Light March 2003

2 lb smoked turkey sausage, cut into 1 1/2" pieces
1 Tb vegetable oil
1/3 c minced shallots
3 garlic cloves, minced
2 c dried flagolets or other dried white beans (about 1 lb)
2 c water
1/4 c minced fresh (or 1 Tb dried) thyme
1 tsp celery seeds
1/4 tsp freshly ground black pepper
2 14.5 oz cans fat-free, low-sodium chicken broth

Heat a large, nonstick skillet over medium heat. Add Sausage and saute 5 min or
until browned. Remove from pan and place in slow cooker. Heat oil in the same
skillet over medium heat. Add shallots and garlic, cook 1 min, stirring
constantly.

Sort and wash beans. Add beans, shallot mixture, water, and remaining
ingredients to slow cooker. Cover and cook on HIGH 8 hours or until beans are
tender.

8 1 1/4 c servings
Per serving: Calories 397 (30% from fat); fat 13.1g (sat 3.7g, mono 4.3g, poly
3.7g); protein 29.7g, carb 41.4g; fiber 8.6g; chol. 75 mg; iron 5.2mg; sodium
1,105mg; calc 143 mg

NOTE: Find flagolets - tiny French kidney beans - in specialty food stores or
online at http://www.indianharvest.com For a
nice presentation, garnish with thyme sprigs.

I think I will make them on Sunday!

Here is another recipe that I did try from that article. I still have a lot of tamarind paste left over!

Tamarind Sweet Potato Bisque
Lora Brody
Cooking Light March 2003

3 1/4 c peeled cubed (1 inch) sweet potatoes
3 c vegetable broth
1 c water
1/2 c chopped onion
1/2 c orange juice
2 Tb plum vinegar
2 Tb low sodium soy sauce
1 1/2 tsp minced, peeled fresh ginger
1 1/2 tsp dark sesame oil
1 tsp tamarind paste
1/4 tsp black pepper
1 fresh lemongrass stalk, halved lengthwise

Place all ingredients in slow cooker. Cover and cook on HIGH 5 hours. Discard
lemongrass. Place half potato mixture in a blender, and process until smooth.
Pour the pureed potato mixture into a large bowl. Repeat with remaining potato
mixture.

5 1 c servings
Per serving: calories 133 (14% from fat); Fat 2.1g (sat .3g, mono .6g, poly
.7g); protein 3g; carb 27.2g; fiber 3.1g; chol 0mg; iron .8mg, sodium 627mg;
calc 27mg)

NOTE: The pods of the tamarind tree yield a sweet-sour pulp that flavors many
Dutch, Indonesian, and East Indian dishes. You can find tamarind paste in
specialty stores or online at http://www.spicesgalore1.com and http://www.quickspice.com A little goes a
long way, so measure carefully.

Here is one more that I tried - it was very good!

Guiness-Braised Beef Brisket
Lora Brody
Cooking Light March 2003

2 c water
1 c chopped onion
1 c chopped carrot
1 c chopped celery
1 c Guiness stout
2/3 c packed brown sugar
1/4 c tomato paste
1/4 c chopped fresh dill or 1 Tb dried
1 14.5 oz can low salt beef broth
6 black peppercorns
2 whole cloves
1 3 lb cured corned beef brisket, trimmed

Combine everything but the brisket in a large slow cooker, stirring until well
blended. Top with beef. Cover and cook on HIGH 8 hours or until beef is tender.
Remove beef, cut diagonally across the grain into 1/4 inch slices. Discard broth
mixture.

6 3 oz servings
Per serving: calories 226 (39% from fat); fat 9.7g (sat 3.2g, mono 4.7g, poly
.4g); protein 17.9g; carb 15.2g; fiber .9g; chol 87mg; iron 2.2 mg; sodium
1,105mg; calc 28mg)

NOTES: Tender from gentle cooking, this entree is a classic preparation made
without the visual pot watching. Serve it with grainy, coarse grained mustard.
Use the leftovers in a classic Ruben sandwich, sliced with thousand island
dressing, swiss cheese and sauerkraut on sourdough, rye or pumpernickel bread.

And, last, but not least, here is a recipe that was in the article that I haven't tried yet!

Stewed Dried Plums in Marsala
Lora Brody
Cooking Light March 2003

1 orange
1 lemon
3 c pitted dried plums (about 1 lb)
2 c orange juice
1 c sweet marsala wine
1 cinnamon stick about 3 inches long
Yoghurt cream (see recipe below)

Carefully peel rinds from orange and lemon with a vegetable peeler, making sure
to avoid the white pith. Discard fruit or use for other purpose. Place rinds,
plums, juice, wine, and cinnamon in slow cooker. Cover and cook on LOW 4 hours
or until plums are very tender. Discard rinds and cinnamon stick. Cover and
chill overnight. Serve at room temp with Yoghurt Cream
(below).

8 Servings, each comprised of 1/2 c plum mixture and 2 Tb yoghurt cream Each
serving (with yoghurt): calories 272 (5% from fat); Fat 1.4g (sat .6g, mono .5g,
poly .1g); protein 5.2g;carb 60.8g; fiber 4.7g; chol 3.5mg; iron 1.9mg; sodium
48mg; calc 151mg)

NOTE: Marsala is a deep, robust fortified wine from Sicily. It comes in both dry
and sweet varieties. For the best flavor, marinate the dried plums overnight in
the refrigerator, then let them come to room temp before serving.

Yoghurt Cream
1 16 oz carton plain low-fat yoghurt
1/3 c packed brown sugar

Place colander in a 2 qt glass measure or over a medium bowl. Line colander with
4 layers cheesecloth (Kim note - I do this for tzatziki using coffee filters
when I don't have cheesecloth), allowing cheesecloth to extend
over outside edges. Spoon yoghurt into colander. Cover loosely with plastic wrap
and refrigerate 12 hours to drain. Spoon drained, thickened yoghurt into a bowl
and discard drained out liquid. Stir in brown sugar. Cover and refrigerate.
Yield: 1 c (serving size = 2 Tb)

Yoghurt cream alone per serving: calories 58 (14% from fat); fat .9g (sat .6g,
mono .2g); protein 3g; carb 9.8g; fiber 0g; chol 3mg; iron .2mg; sodium 42mg;
calc 109mg)

NOTE: This is called yoghurt cheese when unsweetened

Monday, October 13, 2003

Much fun with the crockpot! I have a Rival 6 Quart Smart Pot - in white, and I hadn't used it in a while. I took it down last week, and my husband is now saying that I can't cook anything new for a while... It is true that the 6 quart does make a lot of food! That's what the freezer is for!

I had originally wanted to make some sort of Indian curry with lamb. I have all sorts of spice packets that I have collected at foreign markets (here in Atlanta!) and haven't used them lately - except for my Indonesian gizzard adventure (not my best effort!

I made a stew with vegetables and chickpeas with spice packets from Parampara. The only mistake I made was not to have everything start at the same level of cookedness. I took red bell peppers, onions, potatoes, carrots, cauliflower, peas, and broccoli. I added a can of chick peas. What I'm talking about as far as cookedness is concerned, is that the bell peppers, onions, and potatoes were not cooked. The other ingredients were. I also mixed two spice packets - something I am sure that the Indian makers of the spice mixes would raise their eyebrows at! - Pav Bhaji and I think, Veg Jaipuri. After all, I had a lot of veggies, and I didn't think one packet would do it. After starting out on the stove, I ran out of patience and moved the mess to the slow cooker. I think it cooked in about 3-4 hours, but the frozen veggies were a bit soft! I also thickened the sauce with a couple of Tbsp. of corn starch.

Then, I had a hankering for - you guessed it - BEEF TONGUE! I got a nice 3 pound tongue, and cooked it for my new recipe:

Burritos de Lengua in Salsa Verde

Stage One - Preparing the beef tongue.

3 1/2 pounds beef tongue
2 quarts water
20 whole coriander
5 crushed garlic cloves
1/3 cup cilantro, chopped
20 whole black peppercorns
1 tsp. cumin
a pinch of salt
4 bay leaves

Combine all ingredients in slow-cooking pot. Cover and cook on low for 8 to 10 hours or until tender. Remove from pot; drain. Cool slightly; remove skin with sharp knife.

Stage Two - Stewing the beef in Salsa Verde

1 Tbsp. olive oil
2 medium-sized sweet white onions, chopped
1 - 15 oz. jar of Dona Maria Nopalitos
1 cooked beef tongue, chopped in 1/2 inch cubes (approximately)
1 - 7 oz. can of Herdez Salsa Verde
1 - 10 oz. can of Green Enchilada Sauce
1 cup chopped cilantro
2 cloves garlic, chopped or 2 tsp. dried garlic

Sautee onions in olive oil on high until soft, then add the nopalitos. Then, add the chopped beef tongue. Stir fry for a couple of minutes, then turn the heat to medium-high. Add the salsa verde and the enchilada sauce and stir to evenly coat tongue and onions. Add cilantro and garlic and stir again. Cook until heated through, then simmer on low heat for 5 minutes.

That's all I've done so far. I stored the tongue in the fridge, for consumption tomorrow. I patterned this recipe after my favorite tongue burritos at El Taco Veloz. They usually prepare them with chopped cilantro, raw white onions and a spicy green sauce. I thought that I would tame it a bit. Tomorrow, I will probably serve it in a burrito wrapper, with some chihuahua cheese. After heating, I will put some sour cream and chopped cilantro on top. Lime might be a good addition. Should be good.

I also made a bread pudding in my slow cooker. It's a recipe from another Lora Brody cookbook I have called Plugged In. To save typing, I was able to find the recipe on the internet:

RUM-CROISSANT BREAD PUDDING

2 Tablespoons Butter
2 cups whole milk
2 cups heavy cream
4 large eggs
1/2 cup firmly packed brown sugar
1/3 cup dark or light rum
1 1/2 teaspoons pure vanilla extract
1/2 cup pecan halves
5 large stale croissants cut into thirds -- horizontally

Grease the cookery insert of a slow cooker generously with the butter. Combine the milk, cream, eggs, sugar, rum, vanilla and pecans in a large bowl and stir well to combine. Divide the croissant slices evenly into four piles. Place one pile in an overlapping fashion in the bottom of the slow cooker. Pour in one third of the milk mixture. Add another layer of croissants, then another third of the liquid. Repeat one more time, finishing with a layer of croissants. Cover, set on high, and cook for 1 hour, then reduce the heat to low and cook until the custard is set and an instant read thermometer inserted in the center registers 190 degrees F. Serve hot or at room temperature.

I used almonds instead of pecans, 4 cups of half and half instead of 2 cups whole milk and 2 cups heavy cream, and kirsch instead of rum. I made a sauce of canned cherries, frozen peaches, 1/4 cup brown sugar, 1/3 cup kirsch, and 1 Tbsp. corn starch, heated on the stove. It was pretty good - we'll see if it has more flavor the second day.

Friday, October 03, 2003

More Burrito Fillings - I really enjoyed the burritos I made a couple of weeks ago, and am thinking of making more! I did a little web search for filling ideas, and here are some to try:

From 360 Degrees Signature Burritos:

Cajun Chicken Burrito - Flame broiled breast of chicken sautéed with red onion, bell peppers, and Cajun sauce wrapped with Spanish rice, black beans, fresh salsa, romaine lettuce in your choice of tortilla.

Chicken & Artichoke - Flame broiled marinated breast of chicken sautéed with artichoke heart, red onions, bell pepper and wrapped with Spanish rice, black beans, fresh salsa, romaine lettuce in your choice of tortilla.

Thai Chicken - Flame broiled marinated breast of chicken sautéed with bell peppers, red onions, sprouts, carrots, and Thai peanut sauce, wrapped with jasmine rice, fresh salsa, romaine lettuce in your choice of tortilla.

Curry Chicken - Flame broiled breast of chicken sautéed with raisins, red onions, bell pepper, carrots, and curry sauce wrapped with jasmine rice, fresh salsa, romaine lettuce in your choice of tortilla.

Roasted Leg of Lamb - Roasted with garlic & rosemary wrapped with Spanish rice, black beans, fresh salsa, romaine lettuce in your choice of tortilla.

Blacken Filet Of Fish - Fillet of Snapper blackened sautéed with bell pepper, red onion, and lemon garlic sauce wrapped with Spanish rice, black beans, fresh salsa, romaine lettuce in your choice of tortilla.

Prawns, Scallops & Salmon - Prawns, Scallops, ans Salmon sautéed with red onion, bell peppers and lemon garlic sauce wrapped with Spanish rice, black beans, fresh salsa, romaine lettuce in your choice of tortilla.

Mixed Vegetables and Goat Cheese - Spanish rice, black beans, goat cheese, sautéed vegetables in herbs and spices (zucchini, yellow squash, chayote, bell peppers, eggplants, tomatoes, onions), fresh salsa, romaine lettuce wrapped in your choice of tortilla.

I also have ideas about meats such as lengua (tongue!), chorizo (Mexican sausage) and picadillo (spicy ground beef or pork). Ideas for veggie stuffings have included a Thai or Indian theme. I was really happy to see the suggestions for veggie fillings above, but would possibly add nopales (cactus paddles) and corn. I would have to go easy on the squash, as my husband is not a fan of squash. Mediterranean and Indian burritos could include chick peas or hummus, and there are many legumes to choose from. I don't think I will do tofu, as I plan on freezing the burritos. I also do not plan on putting tomatoes, fresh salsa, sour cream, guacamole, or lettuce in for the same reason. I have no problem heating up my burrito and piling things on top!

I really prefer the idea of taking meats and/or veggies and cooking them in ethnic sauces, like the mole poblano sauce I used in my last burrito adventure (see Sept. 23 entry). I also will experiment with a variety of flavored wraps, although plain white flour tortillas are very nice. Mission Foods makes three flavors right now: Zesty Garlic Herb, Sundried Tomato Basil, and Garden Spinach Herb. I think that our local Publix carries a different brand.

And finally, I just found a site on How to Wrap a Burrito. Just to be all encompassing! Have fun! I'll share recipes as I come up with them!

This page is powered by Blogger. Isn't yours?