World Cup recipes from Brazil
These recipes and more available at justapinch.com.
Posted: June 20, 2014 at 6 a.m.
Pao de Queijo, or Brazilian cheese bread, is like a chewy cheese puff made with tapioca flour. Bob's Red Mill makes it, and it is gluten-free. Mini muffin pans are necessary for this recipe.
1 egg, room temperature
⅓ cup olive oil
⅔ cup milk
1½ cup tapioca flour (level)
½ cup grated cheese (queso fresco)
1 tsp. salt
It helps when baking with eggs to start with eggs at room temperature. If the egg is chilled, rest in a bowl of warm water for a few minutes.
Preheat oven to 400 degrees. Grease a mini-muffin tin.
Put all of the ingredients into a blender and pulse until smooth, using a spatula to scrape down the sides of the blender so that everything gets blended well. The batter can be stored in the refrigerator for up to a week.
Pour batter into greased muffin pan, filling each cup ⅔ full.
Bake in the oven for 15-20 minutes, until all puffy and just lightly browned.
Remove from oven and let cool on a rack for a few minutes. Eat while warm or save to reheat later.
-- courtesy of Donna Farley
Brazilian Coconut Fish Stew
This typical Brazilian dish is flavored with lime, chile, cilantro and coconut milk. Serve over rice and top with dende (Brazilian palm oil) for an authentic experience.
3 lb. fillet of sole or other firm-fleshed white fish
2 tsp. salt
½ tsp. fresh-ground black pepper
6 tbsp. fresh lime or lemon juice
2 tomatoes, coarsely chopped
1 medium white onion, coarsely chopped
1 red bell pepper, coarsely chopped
6 sprigs cilantro coarsely chopped
2 tbsp. finely chopped fresh chile pepper (or ¼ teaspoon chili powder)
4 tbsp. dende, peanut or vegetable oil
1 cup coconut milk or cream
Rinse the fish fillets and drain well. Cut each into 3-4 lengthwise strips and place in a bowl.
Combine the salt, black pepper and 2 tablespoons lime or lemon juice. Rub the fillet strips with the mixture and set aside to marinate, unrefrigerated, for 20 minutes.
In a food processor or blender, combine tomato, onion, bell pepper, cilantro and chile pepper. Process for several seconds to make a coarse paste.
In a large skillet, heat the oil over medium-high heat.
Add half the paste mixture and all the fish strips and cook for 5 minutes. Use a spatula to turn over each fish piece carefully, for minimal breakage.
Top with remaining paste mixture and the coconut milk. Continue to cook for 5 minutes.
Serve over rice.
-- courtesy of Raven Higheagle
Brigadeiro (Brazilian chocolate bonbon)
This filling can be rolled into balls and decorated or used as a cake filling.
1 can sweetened condensed milk
3 tbsp. cocoa powder
1 tbsp. butter
½ tsp. vanilla extract
various things to roll them in (toasted coconut, sprinkles, nuts)
Put all ingredients except for the toppings into a pot. Cook over medium heat, stirring often until thickened, about 10 minutes.
Put in the fridge until cool enough to touch. Roll into balls and sprinkle with toppings.
-- courtesy of Amber
Bolinhos de Bacalhau
(Fried Salt Cod Cakes)
A popular savory appetizer and snack food in Brazil, they are simple to prepare at home for a party of 2 or 200.
2 lb. salt cod or fresh cod
4 tbsp. extra virgin olive oil
2 small white onions, finely chopped
6 large egg yolks
4 lb. yellow potatoes, cooked and mashed
kosher salt and freshly ground black pepper
finely chopped fresh parsley
vegetable oil, for frying
Cover the salt cod with cool water. Soak for 36 hours, changing the water every 8 hours. Note: If using fresh cod, skip this step.
Rinse cod and pat dry. Heat 1 tablespoon olive oil in a skillet over medium heat.
Add cod and cook until warmed through and softened. Cool and then shred. Set aside.
Heat remaining olive oil in a skillet set over medium heat. Add onions and saute until tender. Remove from the heat and cool.
Put egg yolks in a bowl and lightly beat. Add cooled onions, shredded cod, potatoes, salt, pepper and parsley. Mix thoroughly.
Mold into bite-sized portions in your preferred shape -- typically served as a round orb or football-like with pinched edges on either side.
Heat a pot of vegetable oil to 350 degrees. Fry bolinhos until browned and crispy. Note: Do not stir bolinhos while frying until slightly browned or they can fall apart.
-- courtesy of Raven Higheagle
This Brazilian version of beef stroganoff can be made with chicken, beef or shrimp.
2-4 lb. chicken, beef or shrimp
1-2 garlic cloves, minced
1 medium onion, finally chopped
1 can table cream or creme fraiche
3-4 tbsp. ketchup
1 can mushrooms, drained
½ cup Spanish olives
1 can potato sticks
Cut up meat into pieces. Put into a bowl and mix with garlic, half of the onion, salt and pepper. Cook until done.
If it is a bit dry, add a few tablespoons of water and cook a little while longer.
Add mushrooms and olives. Stir, then add ketchup.
When ready to eat, add cream and let cook for one minute.
Top it off with potato sticks.
-- courtesy of Roberta PipitoNAN Dining Guide Kitchen Talk on 06/20/2014