Brazil
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Brazilian Cuisine: Pao de Queijo
Pao de Queijo from scratch: mixing the dough. Working with this dough was such fun — because it’s made from starch, the feel that’s most similar is working homemade playdough — have you ever made some? It’s made with flour… Continue reading
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Brazilian Cuisine: Canja
Canja, the Brazilian chicken soup with rice, simple but satisfying. My recipe is based on one in The South American Table by Maria Baez Kijac. 2 tablespoons vegetable oilOne 3-4 pound chicken, cut up into serving pieces1 cup chopped onion1… Continue reading
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Brazil Exploration: Mungunza
This recipe is a slightly-modified version of Margarette de Andrade’s. Mungunza 2 cups cooked hominy, drained 4 cups milk 3 whole cloves 1 cinnamon stick 1 teaspoon salt 1 cup sugar, or less (I only used 1/2 cup) 1 tablespoon… Continue reading
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Brazil Exploration: Basic Rice and Sopa de Mariscos
Like most of you know, I’m a rice gal — we have rice most days and we usually feel a meal isn’t a meal unless there’s rice somewhere. So I’m naturally curious about all the different rice preparations that other… Continue reading
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Brazil Exploration: Empadinhas de Bacalhau
This recipe comes from Margarette de Andrade’s Brazilian Cookery (an excellent book, and the one to buy if you only can have one book on Brazilian food). She lived in Brazil for over 40 years, and the book is very… Continue reading
