All posts filed under: South America

Watch Brazil’s Food Safari

Take a Brazilian Food Safari and learn about many popular ingredients and foods including feijoada:

Brazilians “Heart” Cow Tongue (with poll and video)

Honeybees fight cavities? Brazilian honeybees make a sticky substance called propolis to patch up their hives. This mixture of beeswax and local tree secretions has the potential to reduce cavities in humans up to 60%. A sweet invention… The sweet, seedless navel orange was first recorded in the mid-1800’s on a sour orange tree in a Brazilian monastery (according to National Geographic). This happy accident was then developed and bred into the sweet navel orange we enjoy today. The “navel” on the orange is actually a second, underdeveloped orange (pictured bottom right). World-class diversity Brazil claims the greatest diversity of primates, amphibians and plants in the world. Additionally, Brazil is in the top five in the world for birds and reptile species. Incredible biodiversity of plants means great things for the juice and wine world. Road side juice bars are bursting with all sorts of fresh squeezed tropical fruit such as pineapple, guava, soursop, papaya, passionfruit, mango, and cupuaçu. In the south, wine is the “next big thing.” According to the New York Times, 300 days …

Brazilian Black Bean Feijoada with pork

Feijoada is Brazil’s stew of choice for lazy Saturdays and potluck Sundays. At it’s absolute best, Feijoada is a massive pool of black beans piled high with a glorious assortment of meat. One plateful will provide enough slow-burning energy for a marathon, although you won’t be able to run after eating it! This is definitely a meal for elastic pants. Originally, Feijoada was made with pig ears, tails, and feet. Today, this hearty dish is typically made with dried beef (carne seca) and pork meats – usually sausages, like paio, and ribs. According to my Brazilian classmate from high school, “cow tongue is also super popular (and yummy).” Like chili in the USA or Beef Bourguignon in France, there are as many recipes as there are mammas (and papas) cooking. Serve Feijoada with farofa (manioc flour pan-toasted in butter), sweet orange slices, and white rice. Sauteed kale is a popular side dish too. Although this green is bitter, you’ll be glad you made it because feijoada sends diners begging for veggies to balance out the beans …

Menu: Brazil

Brazilians are a beautiful, proud, and fun-loving people who would rather have sand beneath their feet than snow any day of the week. Our first two Global Table dishes capture the spirit of Brazil – wholesome and strong. The second two dishes reflect the heart of Brazil – sweet and smooth. Make one of these dishes, shut your eyes, and pretend you’re in the Brazilian sunshine! Black Beans with Assorted Meats (feijoada completa) [Recipe] Black beans simmered slowly with tender ribs, tangy chorizo, and smoked pork shank. Variations on feijoada abound and, in this recipe, we make several suggestions for authentic versions. Sauteed Red Kale [Recipe] Bitter kale cooked in a little olive oil, with a splash of vinegar. Brazilian Iced Mocha-Cola [Recipe] Cool down with a jolt of chocolate milk, double-strength coffee, and cola. Romeo and Juliet (Romeu e Julieta) [Recipe] Slices of sweet guava paste layered with soft, creamy white cheese – hauntingly romantic.

About Brazilian Food

From the towering rain forest, to the coastal plains, we could spend a lifetime sampling food in Brazil. Almost as big as the U.S.A, to say that Brazil brings a lot to our Global Table is quite the understatement. I’m willing to bet you’ve had some of the local specialties. Take Brazil nuts, for example. These giants are always the biggest nut in a tin of mixed nuts. Grown wild, high in the canopies of the Amazon, locals stir them into all manner of tasty cakes and sinful confections. Until about five years ago I always avoided the Brazil nut. The flavor seemed so unusual – so earthy – and the texture could be… squeaky. It’s true. But, through the years, I’ve made friends with the Brazil nut (as I have with other strange tasting items, like blue cheese and brie). Give ’em a try! Coffee is another local specialty. Brazil produces more coffee than any other country in the world. If you’ve ever used coffee to lift the cottony fog of sleep from your brain, …

Monday Meal Review: Bolivia

This is meal #21/195 as we cook and eat our way around the world. Our Bolivian Global Table used in-season produce and simple, home-style cooking. My biggest challenge this week was getting what I needed from the store. I went 4 times and still had to borrow a half cup of frozen peas from my neighbor and friend. Thankfully she had some or I’d have to load Ava back into the car for yet another trip to the store. I don’t know for sure, but I’m willing to bet it was a full moon because on my walk home the bag of peas split open and I lost about half them. Thankfully, there were still enough for the recipe. Despite the shopping and cooking crazies, I eventually got the meal together. My taste buds were glad. My stomach was even gladder. Bolivian Avocado & Tomato Salad [Recipe] What I like most about this dish Tender, buttery avocado is one of my all-time favorites; fill one with juicy tomatoes and I don’t stand a chance. This …

Bolivian Peanut Soup (La Sopa de Mani)

Serves 4 Bolivian peanut soup is a delightful way to serve up good old fashioned meat and potatoes. Cook this soup gentle and slow. If you do, the beef will be moist and tender and the potatoes will bursting with the flavor of their juices. The most unusual part of this soup is biting into the occasional crunchy peanut. Serve with Bolivian Hot Sauce. Ingredients: olive oil (or peanut oil) 1 large onion, chopped 3 garlic cloves, crushed 1 tsp oregano 1 tsp cumin 1 lb beef, cubed 1 quart stock (beef, or chicken, depending on the meat you chose – even water works in a pinch) 4 medium potatoes 1/2 cup unsalted peanuts 1/4 cup white rice 1/2 cup frozen peas 1 cup milk parsley, to taste salt pepper Method: 1. Add some oil to a large pot and heat over medium. Cook onion and garlic with oregano and cumin. When onions are softened, add beef, stock, potato, and peanuts. Simmer gently until potatoes are just tender. I cooked this soup on super low …

Baked Milk Custard | Leche Asada

Serves 6-8 Leche Asada is super easy and quick to put together. This recipe fills 6-8 small ramekins or one large (1 1/2 quart) for family-style eating. You may want to set the custard in a water bath to make the cooking process more gentle. This will produce a very creamy, flan-like texture. Even without this step, this makes a great – dare I say – weeknight dessert. Ingredients: 6 eggs 3/4 cup sugar 2 cups milk Method: Preheat oven to 350F Crack 6 eggs into a large mixing bowl. Add sugar and milk. Whisk to combine. Strain all the icky egg stuff out. Much better! Now, pour into individual ramekins or one 1 1/2 quart ramekin. Bake for 30-40 minutes in the small ramekins or for 1 hour in the large. (Setting them in a water bath will make them creamier). Sprinkle with a dash of cinnamon if desired… and serve chilled, with a warm smile. Baked Milk Custard | Leche Asada Votes: 2 Rating: 1 You: Rate this recipe! Print Recipe Leche Asada is super easy …

Bolivian Avocado and Tomato Salad

Serves 4 Even my husband ate this vegan salad up. Perhaps because it was a lot like a fresh salsa in an avocado bowl, instead of the “rabbit food” salad he is used to. Serve slightly chilled (cold takes away from the flavors – you won’t be able to taste the buttery avocado as well.) Make the tomato mixture several hours ahead if you want. Ingredients: 2 avocados, halved and pitted minced red onion, to taste 2 small tomatoes 2 sprigs fresh parsley, minced 1 Tbsp olive oil 2 tsp vinegar salt pepper Method: 1. Mince up your onion – I chose this red darling because she’s sweet. White onion is also popular in the salsa-like salad. 2. Tomatoes are in season so get you some! Can’t you hear them? They’re singing “Eat me!” 3. Fresh parsley brings this simple appetizer alive. I used some from my garden. After I took this picture I realized I wanted more but it was over 100 degrees in my garden and I refused to go back outside. I …

Corn on the cob with fried cheese

Makes 1 serving Kids and adults will love this fun side dish. Even after frying, Queso Blanco holds its shape; if you would prefer the cheese to melt down the sides of the corn try mozarella. This dish was inspired by the Bolivian Plato Paceño. Ingredients: 1 ear of corn 1 slice of queso blanco Method: 1. Set a pot of water to boil and cook husked corn until done. 2. Meanwhile, fry cheese in a skillet over medium heat until both sides are golden brown (or darker, depending on your preferences) Serve cheese with corn immediately. I like how this cheese looks like a giant tab of butter. I kind of wish it was. Corn on the cob with fried cheese Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Kids and adults will love this fun side dish. Even after frying, Queso Blanco holds its shape; if you would prefer the cheese to melt down the sides of the corn try mozarella. This dish was inspired by the Bolivian Plato Paceño. CourseSides & …

See Bolivia’s (nearly) indestructible potato

Learn about Bolivian Chuños, freeze dried potatoes that have a shelf life of ten years. These things are incredible. And I’m not sure if I mean that in a good or a bad way. What do you think?

Potatoes in Bolivia (with Poll)

The highs and lows of Bolivian cuisine In the highlands the people enjoy potato, corn, cheese, and spicy hot food. In the lowlands, they navigate towards bananas, maize, rice, and cassava. Mama Spud… The domestic potato, known to the Incans as Mama Jatha (“Mother of Growth”), was first cultivated high in the Andes mountains near Lake Titicaca about 7,000 years ago. Today this area straddles Bolivia and Peru. It’s Potato O’clock! The ancient Inca used the potato to measure time. Boy: How long does it take to walk to the post office? Girl: 1/2 as long as boiling a potato. Boy: Great! I’ll be there in no time 🙂 Homemade beverages If you see a white flag outside a home in Bolivia, its beckoning wave means there is chicha for sale. Chica is a South American home brew that can be made from a number of ingredients, but fermented cassava and maize are most common in Bolivia. The flavor has been compared to hard cider, although this varies greatly depending on the main ingredient and brewing process. Flatter than a …