PIMP YOUR VEG, A GUEST POST!

Posted in Guest Posts, Veggies by sallybr

Today I have a very exciting post to share! Do you know the blog Foodbod hosted by Elaine? Great site for vegetarian recipes with an upscale gourmet flair. I’ve been following her blog for a while, and I can tell you that pretty much everything she blogs about makes me dream about being a guest in her dining room. She lives far away from me, we have half a continent and a huge ocean separating us, but the fun thing of the food blog world is that we can have virtual events that join us. Recently Elaine started a series on her blog entitled “Pimp your veg.” Her goal is to come up with ways to make veggie dishes more interesting and fun, and she does that like nobody’s business! I was thrilled when she invited me to contribute with a post for this series using the spiralizer, which is one of my favorite gadgets these days. So, if you’d like to see what I came up to pimp my veggies, stop by Foodbod, and…. ENJOY!

This is the spiralizer I love…. Paderno, 4 blades…

Cucumber Carrot Salad2

Elaine, I had a lot of fun composing the post for your blog!
Thank you so much for the invitation….

13Nov2015

BRIGADEIROS DE MORANGO

Posted in Brazilian cooking, Desserts by sallybr

Say it like a native: repeat after me….

I grew up enjoying brigadeiros, probably the most popular food item in Brazilian birthdays and wedding celebrations. They are pretty much mandatory in such occasions. Then, last month we were at my niece Raquel’s home and when it was time for dessert she marched into the dining room with a humongous batch of brigadeiros sent by one of my cousins who could not join us that day. Brigadeiros, home-made with love! Most were the normal, chocolate type, but some were pretty wild, with a bright neon-pink color. “What are these?” The answer puzzled me: “These are bicho de pé.” A literal translation produces something definitely unappetizing. Bicho de pé is a type of flea-like creature that lives in tropical swamps. Walking barefoot in those places carries a high risk of having those creatures set territory in the delicate flesh between your toes. They happen to look a lot like strawberry seeds, therefore the name. With this explanation, I just proved to you that Brazilians have a twisted sense of humor… At any rate, I rather go with “strawberry brigadeiros.” They are addictive. It’s hard for me to decide if they are better than the traditional ones, but… they put up a decent fight for first prize. Easy to make and even easier to wolf down. You’ve been warned!

STRAWBERRY BRIGADEIROS
(from the Bewitching Kitchen)

makes about 35 brigadeiros

2 cans of sweetened, condensed milk
2 tablespoons butter
1 package of strawberry gelatin
1 tablespoon of strawberry liquor (optional)
pink granulated sugar, or other coating of your choice

Add the condensed milk and butter to a saucepan, preferably non-stick. Cook over medium-low heat until the butter melts. Add the strawberry gelatin and the strawberry liquor, if using.

Cook, stirring constantly, until the mixture thickens and starts to release from the bottom of the pan. Keep it in low to medium-low heat, and stir often so that it doesn’t burn at the bottom of the pan. When it is thick, remove from heat and dump it over a half-sheet pan to cool faster. You can also simply transfer to a bowl and stick it in the fridge.

Pour about half a cup of granulated sugar on a small bowl. Reserve. When the brigadeiro mixture is cool, form little balls with a teaspoon, and roll on the palm of your hand. If you wet your hands with cold water it is easier to roll, and also helps the granulated sugar to adhere. Roll each ball on granulated sugar, and place in little paper cups.

Set the brigadeiros on a platter, and…

ENJOY!

to print the recipe, click here

Comments: Wanna try to guess how to say Bicho de Pe’? Hint: the “CH” in Portuguese has a sound of “SH.” (try it then click on the sound file below to see how well you did)

Bicho de pé is actually a registered trademark for these adorable candies. They were first made in a patisserie called “Amor aos Pedaços” (Love by the Slice) that opened in São Paulo back in 1982. The person behind the store, Ivani Calarezi, made beautiful gourmet cakes and pies, and her customers could choose one, grab a slice (or several), and go. It was a huge hit. Today Amor aos Pedaços is a chain with 50 stores all over the country. From what I’m told, the quality is not compromised. Apparently Bicho de Pé was available since its opening, so it’s a bit surprising that I had never seen one until now. Better late than never! I got the recipe from my cousin Yvone and made it right away after coming back home. A Halloween party was the perfect occasion… Everyone loved them!

They are a little tangy, a little sweet, plenty delicious… You can use different gelatin flavors, raspberry, blueberry, to have a slightly different color and taste. You can coat with chocolate sprinkles or make a mixed batch with different coatings, whatever you decide to do, I know these will be a huge success. Kids will go crazy for them, adults will try to act with restraint. HA! Wish them luck with that… Everyone turns into a kid around a batch of brigadeiros…

😉

We freeze well too! Make a big batch, stick us in the freezer,
and we’ll be ready to party whenever you are…

ONE YEAR AGO: Pan-charred Veggies from Cooking Light

TWO YEARS AGO: Artichoke-Saffron Souffle

THREE YEARS AGO: Cinnamon-Wreath

FOUR YEARS AGO: Yeastspotting 11.11.11

FIVE YEARS AGO: Oven-baked Risotto

SIX YEARS AGO: Potato-Roquefort Cakes with Ripe Pears

9Nov2015

BLACK PEPPER CHICKEN CURRY

Posted in Poultry by sallybr

This recipe was published in Food and Wine magazine back in February 1999. Yes, you read that right, over 16 years ago, when I was only a teenager (in my heart, that is). But someone recently raved so much about it in a cooking forum that other members decided to make it, and next thing I knew, they were raving about it too. I had to join the party and try the recipe myself. However, I modified it a bit, incorporating some tips from our graduate student Aritri (born and raised in India so she knows a thing or two about curries). I also opted by making it in a pressure cooker. No need to run away screaming. If you don’t have one, I’ll share instructions to make it in a regular pan. I am nothing if not accommodating. You are very welcome.

BLACK PEPPER CHICKEN CURRY
(adapted from Food and Wine magazine)

2 teaspoons ground coriander
2 teaspoons ground cumin
1 1/2 teaspoons coarsely crushed black peppercorns
1/2 teaspoon turmeric
1 teaspoon salt
1 3/4 pounds skinless, boneless chicken thighs
1/4 cup plus 2 tablespoons vegetable oil
1 shallot, diced
1 1/2 teaspoons minced fresh ginger
1 teaspoon minced Serrano chile
1/2 cup canned unsweetened coconut milk
1/4 cup water
1/2 cup raw cashews, divided
juice from 1/2 lemon
fresh parsley, minced

In a bowl, combine the coriander with the cumin, peppercorns, turmeric and 1/4 teaspoon of the salt. Add the chicken and rub with the spices to coat. Cover with plastic wrap and let stand at room temperature for 20 to 30 minutes. Meanwhile, place 1/4 cup of cashews in a small food processor and process, not too fine. Reserve.

In a large deep nonstick skillet, heat 1/4 cup of the oil. Add the shallots and saute’ for a few minutes until translucent. Add the chicken, ginger, Serrano chile and the remaining 3/4 teaspoon of salt and cook, stirring occasionally, until the chicken is golden, about 8 minutes. No need to cook through.

Stir in 1/4 cup of the coconut milk, the water, and the processed cashews, then transfer to a pressure cooker and cook under pressure for 15 minutes. Quickly release the steam (or place the closed pan under running cold water in the sink), and when the pressure equalizes open the pan. If using a normal pan, simply cover the pan and simmer until cooked to your liking (at least 30 minutes).

Meanwhile, in a small skillet, heat the remaining 2 tablespoons of oil. Add the remaining 1/4 cup of cashews and cook over moderate heat, stirring constantly, until golden brown. Drain on paper towels. Add the remaining 1/4 cup of coconut milk, the lemon juice and the fresh parsley to the chicken and simmer, stirring. Transfer to a bowl, sprinkle with the cashews; serve immediately.

ENJOY!

to print the recipe, click here

Seems familiar? The same photo was in my previous post…

Comments: After so many years of blogging, it’s hard not to repeat statements from previous posts. For those who follow my blog for a while it will be old news that I like to cook chicken thighs longer than most recipes specify. Super tender is what I shoot for. Exactly the same goes for pork ribs. Some people prefer to have a firmer texture in both types of meat, so if you are part of that team, reduce the cooking time. For instance, in a pressure cooker, you could get by with 10 minutes, in a regular pan, 20 minutes (which is what Food and Wine magazine recommends in the original recipe).

Pressure cooking is fantastic for recipes such as curries, stews, soups, and chili (made one recently in 20 minutes that was absolutely spectacular). Until a couple of months ago I made the mistake of keeping my pressure cooker in the basement, bringing it to the kitchen only when I needed to make a batch of black beans, or maybe cook some artichokes in a hurry (pressure cooker works wonders on artichokes). Out of sight, out of mind. Not anymore. It is now sitting in our appliance rack and I am always finding ways to use it. It makes life so much easier, many recipes that are not feasible on a weeknight because they would take too long become a breeze to prepare.

This curry turned out wonderful! It is interesting how the humble black pepper offers a heat different from any other type. Aritri also suggested that we add ground chili to the curry, but I was afraid it would be too hot for our taste, so I went without it. Keep her suggestion in mind if you make it, I think a little extra heat would not hurt the outcome. I hope you try this recipe, make sure to have some rice to fully enjoy the delicious sauce, or if you prefer to keep the carb content low, a cauli-rice or a cauli-mash will work just fine…

ONE YEAR AGO: Feta-Stuffed Turkey Meatloaf

TWO YEARS AGO: Thai-Style Pesto with Brown Rice Pasta

THREE YEARS AGO: Shrimp with Spicy Orange Sauce

FOUR YEARS AGO: A Simple Appetizer (Baked Ricotta)

FIVE YEARS AGO: Sour Cream Sandwich Bread

SIX YEARS AGO: Pasta with Zucchini Strands and Shrimp

5Nov2015

IN MY KITCHEN: NOVEMBER 2015

Posted in In My Kitchen by sallybr

In My Kitchen is a fun virtual event conceived by Celia, the hostess of Fig Jam and Lime Cordial, a great food blog that goes beyond food and recipes. Way beyond. I’ve been a follower for a long time… So what’s it all about? Bloggers from all over the world compose a post about what’s going on in their kitchens. It is a monthly event, but I usually participate every 2 or 3 months. I like to start talking about gifts, and here they are…

From a sweet couple, Virginia and Karl…. the sweetest of gifts!

I have a special project in my mind for this dulce de leche… a little involved and challenging, but maybe I can Zen myself into it.

From our friends from California, Deb and Jeff….

A beautifully wrapped gift, that once opened, revealed a gourmet item they bought in a recent trip to Portugal, home of my ancestors. Quite often sardines are packed in oil, these come with a perfectly smooth and delicious tomato base.

From our niece Carla…

brrazilianpeppers

Two tiny cute bottles of very special pepper, produced by Xingu indians from the North of Brazil. Red and white pepper, not too hot, but intensely flavored. I was afraid the bottles would break in the plane, but they arrived in perfect condition…

From our niece Raquel…

A perfect little wooden board for our kitchen! I am sure it will help me during times of cake-baking…

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In our kitchen….

Green tomatoes harvested before the first frost (sad couple of words), now waiting in the kitchen, some might end up nicely red, but all will find their way into our meals one way or another…

In our kitchen….

Our latest addiction… mint tea! This addiction started with a tip from our dear friend Denise who lives in England. If you feel any type of digestive discomfort after a meal, sip a cup of mint tea. It is almost magical, quite amazing how soothing it is… Thank you, Denise!

In our kitchen…

A set of pinch bowls… I’ve always flirted with this type of small bowls that are often lined up in cooking shows and fancy cookbooks photos. They were on sale at Bed Bath and Beyond, and I brought them home. Take a look at how cute they look “in action.” Ingredients for a black pepper chicken curry, to be blogged about in the very near future. I promise.

In our kitchen…

A bottle of shockingly pink sprinkles… for a special recipe that was part of our Halloween party. Stay tuned…

In our kitchen…

Melting wafers to use for coating candy type concoctions. Also used in a recipe for our Halloween party. It was scary good…

In our kitchen….

Something very special brought by a friend from India to our Halloween party. These are banana chips, slightly salty and absolutely addictive! Unfortunately they are not available in the US, they brought them from India just two days prior to our get together. Sad to inform that they are gone… (sigh)

In our kitchen….

A coffee cup with my favorite actress of the past, Audrey Hepburn. If that doesn’t take your cappuccino to Tiffany’s level, nothing will…

In our kitchen…

Several bottles of Brazilian pinga (sugar cane distillate) brought from Brazil during our recent trip. Actually the second bottle to the left (Nega Fulô) we’ve had since the trip in 2014. We could not find it this time, but brought a few bottles from different regions of the country. Caipirinhas, anyone?

In our kitchen…

Phil is always finding interesting jams and preserves to pump up his lunch. Sour Cherry Preserves from Casa Giulia are on top of his favorites list right now. He loves to take a Wasa bread or a nice cracker, spread peanut butter on top, add a smear of sour cherry preserves, and top it all with peanuts. Keeps him satisfied until dinner time.

Speaking of lunch: apparently, I am not always as lucky with my own preparations… Allow me to share. Apologies in advance…

A culinary disaster of epic proportions… The monstrosity above was intended to be a spaghetti squash fritter nesting a sunny-side egg. The recipe is from a very reputable food blog, but the photo and description of its deliciousness on that site have little to do with my outcome. Granted, I made it at lunch time in a complete hurry, but… don’t try this at home, folks. It was probably one of the worst things I’ve ever made, tasted almost as funky as it looked. I posted it on my Facebook page and one of my friends remarked that it looked like a bird getting ready to fly. Too bad it did not fly away for real. Oh, well… Keep calm, and go on cooking…

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And now, it’s time to let our furry friends say hello.

Chief will be exactly 16 years and 9 months old when this post goes live. He still sleeps a lot, perhaps most of the time, either on his comfy soft bed or sometimes outside in some type of improvised bed designed by his brothers. He used to dig tunnels underneath fences and show up yards away on the other side, but cannot dig anymore with his weak arthritic legs. Clearly, his instinct to get comfy is unchanged by aging.

Hi, my name is Osky, and I made my Mom late for work because after five minutes outside I came back covered in burrs. Mom says I am a big whiner and a sissy because of my crying as she cleaned me. She also said the neighbors would call the police thinking someone was being murdered in our home. I agree with my Dad, Mom is the real Drama Queen around here.

What do you mean, GET OFF THE COUCH???? I am not sure I get it… wanna play fetch?

Osky would never leave his brother sin by himself… the moment Dad went to the lab on a Saturday morning, he found his way into his favorite armchair… Obviously, Mom made him jump off after she took the picture. “No dogs on furniture” is a tightly enforced rule. Obviously.

Before I say goodbye, here is a video showing the pure joy of Oscar and Buck when we finally picked them up from the kennel, after 16 long days away… Chief can be heard furiously barking in the background, as he knew we were there and wanted to come out too…

That’s all for now, folks! Until next time,

ONE YEAR AGO: Helen Fletcher’s Oatmeal Cookies

TWO YEARS AGO: In My Kitchen, November 2013

THREE YEARS AGO: The Lab Move and New Beginnings

FOUR YEARS AGO: Honey-Oat Pain de Mie

FIVE YEARS AGO: Carrot and Leek Soup

SIX YEARS AGO: Chicken Parmigiana 101

2Nov2015

CHEDDAR CHEESE CRACKERS

Posted in Appetizers by sallybr

Today I finally share a recipe made for a very special reception hosted at our home a few months ago. These are simple to make in the food processor and have great texture. You know when you bite into a cracker and it feels kind of hard, but in 2.5 seconds it dissolves in your mouth releasing all sorts of enticing flavors? These are exactly it. The recipe I used was inspired by two sources, Fine Cooking and America’s Test Kitchen, you can certainly adapt it to your own taste. They are a bit spicy, so if you prefer to take the crackers into a different path, omit the cayenne, go for cumin or even some curry, that could be wonderful too. Most important thing is to use good quality Cheddar and Parmigiano cheeses because their flavors will be quite prominent in the crackers. I guarantee you will have no leftovers at the end of your party…

CHEDDAR CHEESE CRACKERS
(inspired by ATK & Fine Cooking magazine)

1 cup extra-sharp Cheddar cheese, shredded
1 cup shredded Parmigiano-Reggiano cheese
1 + 1/2 cups all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
8 tablespoons butter, cut in pieces and kept cold
3 tablespoons water

Process cheddar, flour, cornstarch, salt, cayenne, and paprika in food processor until combined, about 30 seconds. Add butter and process until mixture resembles wet sand, about 20 seconds. Add water and process until dough ball forms, about 10 seconds. Transfer dough to counter and divide in half. Roll each half into 10-inch log, wrap in plastic wrap, and refrigerate until firm, at least 1 hour.

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Unwrap logs and slice into ¼-inch-thick coins. Place coins on prepared sheets, ½ inch apart. Bake until light golden around edges, 22 to 28 minutes, switching and rotating sheets halfway through baking. Let coins cool completely on sheets before serving.

ENJOY!

to print the recipe, click here

Comments: It is easy to open several boxes of crackers to serve alongside cheeses and spreads. But nothing takes a cocktail party to another level like homemade crackers. And homemade bread, of course. These keep very well at room temperature inside a can, so you could prepare them in advance and impress that special group of friends stress-free. Wait for the question “What brand of crackers are these? They are so good!”. To that you follow with a short pause… and say as nonchalantly as possible… “These? Oh, these I made myself…” A little bit of Hollywood never hurt a cocktail party, trust me on that…
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I shared these photos before, but I must say it gives me some pleasure to look at them again, thinking about the marathon of preparation I went through before the party…