WHEN THREE IS BETTER THAN TWO

Posted in General by sallybr

Last October we brought young Oscar to our home in L.A. From a scared, insecure dog, he slowly changed into an amazing companion, sweet, playful, obedient, and with more energy than the Energizer Bunny on caffeine. That energy poses a small problem: Chief, our aging Jack Russell, simply cannot keep up with him. We discussed the possibility of getting a third, young dog to be playmate with Oscar. It happened a little sooner than we thought. Meet Bucky, a 4 year old Jack Russell with a lot of personality, but quite a bit of sweetness mixed in.

Buck is another rescue dog, who was living under pretty bad conditions, kept outside without much human contact or affection. We thought he was a different type of Jack Russel, with a tan color, but after his first bath, we discovered he is in fact snowy white, and the previous “color” was just Oklahoman dirt ingrained in his fur for years! Because he had never been inside a home, he was afraid of everything: doors, appliances noises, TV, but got better each day. We’ve had him for almost 3 months now, but unfortunately the journey has not been bump-free. Chief won’t accept the newcomer, and we’ve had to deal with some intense fighting, some quite scary.
Do you think I look like my brother Chief? Well, that’s because we are half brothers, same Mom, different Dad!

We are committed to keeping this family together, and hope that with time they will learn to co-exist. Buck (aka Bucky) is a very calm Jack Russel, and the only dog we’ve been able to take with us golfing. He sits in the cart, patiently waiting while we are on the green, and rides along with us through great shots and bad shots (those, for the most part, are mine… ;-))

But, bring on a hose into the equation, and off he goes!

How could we possibly let this dog find another loving home? No way!

ONE YEAR AGO: Grating Tomatoes (and loving it!)

TWO YEARS AGO: Peach Pie

1Sep2011

FEIJOADA, THE ULTIMATE BRAZILIAN FEAST

Posted in Brazilian cooking, Weekend Dinners by sallybr

The day was September 28th. The year was 2009. On that day I posted a recipe for Brazilian black beans, and promised a subsequent recipe for feijoada. It took me almost 2 years, but here it is! Be aware that any recipe for this great Brazilian dish will be controversial, just as a Bolognese sauce is for Italian cooks. Every family has their own favorite, and noses will twist at any deviations from their norm. It’s also tricky to find the authentic ingredients in the US, which my recipe takes into account by adapting to what’s available here. For instance, “carne seca” (dry meat, a delicacy NOT to be confused with the American beef jerky), and some parts of the pig that are sold salted and/or smoked (pig’s feet, ears, tail) are basic components of the Brazilian dish, but I can’t find them at American markets. Because they are so salty and some are also quite fatty, most recipes ask to soak these meats overnight (discarding the water) and cooking them separately from the beans until almost tender. I am substituting corned beef and other types of pork, easily available. I also omitted using a pressure cooker, to make the recipe feasible for those who do not own one. By the way, feijoada is a dish to be enjoyed at lunchtime, traditionally on Wednesdays or Saturdays. It’s such hearty dish that enjoying a plate of feijoada at dinner could be risky… 😉

FEIJOADA
(a family recipe)

2 pounds black beans
4 quarts water
2 pounds pork shoulder, cut in large cubes
1 cup orange juice
2 bay leaves
1 pound fresh spicy sausage (linguica)
3/4 pound corned beef
1 pound smoked pork chops
1/2 pound chorizo
2 Tbs vegetable oil
1/2 pound slab bacon, diced
2 onions, diced
2 garlic cloves, minced
2 Serrano peppers, minced
salt and pepper to taste

Cover the black beans with water and let them soaking overnight. Next day, discard all the water, place them in a very large pan, add water to cover them by an inch, bring to a boil and simmer for 45 minutes, without any salt.

Meanwhile, prepare the pork butt by placing the cubed meat in a large pan with 1 cup of orange juice, water to almost cover the meat, seasoning lightly with salt and pepper. Bring to a boil, simmer for 45 minutes, covered. Discard the cooking liquid, reserve the meat, and add it to the black beans after they simmered for 45 minutes. Add the brisket in one piece and the bay leaves. Simmer everything together for 1 hour.

Add the smoked pork chops and both types of sausage, continue simmering for another 2 hours, keeping an eye on the water level, adding more if necessary. At this point, the meats should be tender enough to cut into pieces. Remove them, cut the brisket, the sausages, and add them back to the pan.

Heat the olive oil in a large saute pan, add the bacon cut in pieces, the onion, garlic, season with salt and pepper, and cook until the onion starts to get golden brown. Add the serrano pepper, saute for a minute, add the whole mixture to the black beans, holding back some of the fat in case the bacon released too much oil. Remove 1/2 cup beans with a slotted spoon (draining the liquid), add them to a small bowl and mash gently with a fork, forming a puree. Return the mashed beans to the pan.

Simmer everything for another 30 minutes or until the meats are completely tender. Adjust seasoning with salt and pepper, remove bay leaves. Serve over white rice, with fresh oranges, cut in large chunks.

ENJOY!

to print the recipe, click here

These photos were taken at my youngest niece’s home, she and her husband hosted an unforgettable Saturday lunch for the whole family. The table was beautifully set, with the green/yellow colors of Brazil, fitting the menu to a T.

Feijoada is always served with fresh chunks of oranges, sauteed and shredded “couve” (similar to collard greens), farofa, and white rice. The best way to serve it is to assemble all the goodies in a buffet type setting, so that each guest can make their own plate. In my family, we also provide an assortment of salads, especially now that we have two vegetarians in our crowd.

It is easy to understand why this meal suits lunchtime a lot better than dinner! 😉

What to drink with feijoada? If you want to remain authentic, go for capirinhas: either the traditional drink made with limes, or some of the many new departures on this classic. At any rate, my brother–in-law Celso is a pro at making capirinhas, one glass and one huge smile at a time…

and once the feijoada is over, only a good hammock will do!

ONE YEAR AGO: Vegetable Milhojas

TWO YEARS AGO: A Peachy Salad for a Sunny day!

28Aug2011

IN MY KITCHEN – AUGUST 2011

Posted in General, In My Kitchen by sallybr

…. a Brazilian extravaganza!

Celia, from Fig Jam and Lime Cordial, is the inspiration behind “In My Kitchen”, as she started this type of post in her blog many moons ago, and now many bloggers are doing the same. 😉

These are just some of the goodies we brought home with us from our trip, and most of it brings back memories of my childhood. You ‘ll notice that I definitely had more appreciation for sweets then.

To start off… Bombons Sonho de Valsa (A Dreamy Waltz). These (in the pink wrappers) are by far the most popular chocolate concoction in Brazil. They were created in 1938 by Lacta, and the label hasn’t changed much since then. Kraft Foods later acquired Lacta, and the new company came up with a few variations, but none as popular as the original. It has a center of cashew nut cream, surrounded by a thin layer of waffle crust, and the whole thing covered in milk chocolate. I grew up savoring these, and my favorite part was the creamy center, so if no one was around I’d carefully nibble the chocolate and the waffle, to enjoy the cashew nut filling all by itself!

Later, much much later, the same company created “Ouro Branco” (White Gold), the exact opposite of Sonho de Valsa, in that white chocolate forms the outside layer, with a dark chocolate/nutty cream lays inside. Ouro Branco arose in the mid 70’s, and die-hard fans of Sonho de Valsa (me included) would not touch one. But, one day I happened to try it, and concluded that they have their well-deserved spot on Earth! With their older brother they make a great yin-yang pair… 😉

Ovinhos de Amendoim (little peanut eggs). You can’t give these little delicacies enough praise. It’s impossible to eat just one. They are addictive and incredibly delicious! But don’t just take my word for it, here’s what an American traveling for the first time in Brazil had to say about them… 😉

They were a mandatory snack at my parents’ home to nibble before a Sunday lunch, or when friends came to visit. Japanese immigrants deserve all the credit for these little jewels. The outside layer is made of manioc (cassava) flour, which crumbles in your mouth and dissolves with a salty/sweet taste that’s perfect for the roasted peanut inside. They bring me memories of my Dad, because we’d sit down to watch TV and share a bag, fighting hard for the last ones. 😉

BANANA-PASSA (Raisin Banana) – Or, as Phil calls them “bananinhas.” Don’t hold their look against them. Ugly? …maybe, but sooooo tasty! Each one is a full grown banana, dried down (with or without additional sugar, depending on the brand), until they are about 1/5 of their size, and each packs a ton of banana flavor. They’re perfect for a hiking trip, but don’t forget each one you wolf down is an entire piece of fruit. Imagine what will happen if you eat 6 bananas! So, pace yourself, and stay with a maximum of two of these.

BALAS DE LEITE KOPENHAGEN. I have very few addictions. Nutella, Haagen Dazs Dulce de Leche ice cream, and Balas de Leite (milk candy) from Kopenhagen. When I was young all the products from Kopenhagen were too expensive, and not a good match for my allowance. But when I had a little bit of extra cash, I’d indulge myself and buy a small bag of these candies, which put me in personal heaven for a while. Every time we now land in Brazil my sister gives me several bags to bring home!
The outer shell is hard; you can either bite it right away or let it slowly dissolve in your mouth until it breaks and releases its treasure: sweetened, condensed milk! I’m partial to the second protocol, but sometimes I’ll devour one just to get that mixture of crunchy shell with the condensed milk… aaahhh the simple pleasures…

CHA’ de CAMOMILA & ERVA DOCE. My Mom’s evening tea is a new found love. When I tried it I thought it was the best I’d ever had, but I could not figure out what kind it was. She finally told me her “secret recipe” – a mix of two herbal teas, chamomile and fennel, brewed together. Their flavors combine into something else, something soothing and smooth, a perfect way to end the day. I’ve been making it before going to bed, so me and my Mom share a similar routine, only a few thousand miles apart from each other…

and, finally, also in our kitchen, precious gifts from loved ones….
A painting of a Brazilian flag, which was a gift from my niece and her daughter. The center of the flag shows a flowering tree called “quaresmeira“, typical of Brazil, that is thought to bring everlasting happiness…

A beautiful tablecloth made by our friend Alice….

A nice kitchen towel made by my Aunt….

Wooden items, salad servers, lime mashers for caipirinhas, drink stirrers, all sitting on a beautiful wooden tray, a gift from my sister.

I hope you enjoyed the glimpse into our kitchen this month…

ONE YEAR AGO: A Journey to a New Home

TWO YEARS AGO: Pork medallions in mustard-caper sauce

26Aug2011

CHOCOLATE GELATO

Posted in Desserts, Sweets by sallybr

Maybe it’s the alignment of the planets, or the record-breaking heat this summer in Oklahoma. But, the fact is I’m posting another sweet production from our kitchen. This time it’s a second attempt at “something chocolate” with our ice cream maker. I haven’t given up on chocolate sorbet, but this recipe from one of my favorite blogs moved all the others to a secondary position in line. Use the best chocolate you can find and you’ll make a gelato that stands up shoulder to shoulder with those sold in Italy… 😉

CHOCOLATE GELATO
(from The Italian Dish, original recipe from A16)

1 quart whole milk
1 tablespoon + 1.5 teaspoons cornstarch
1/2 cup light corn syrup
1/3 cup sugar
1/2 teaspoon kosher salt
8 ounces bittersweet chocolate (70% cocoa)
1 teaspoon vanilla extract

Place 2 tablespoons of the milk in a small bowl, whisk in the cornstarch to make a slurry and set aside.

Add the remaining milk into a heavy saucepan and bring to a boil over medium heat. Pour in the slurry, corn syrup, sugar and salt, stirring gently. Return the mixture to a boil and whisk in the chocolate until completely smooth. Transfer into a bowl and let cool to room temperature. Once cooled, mix in the vanilla extract. Cover and refrigerate for at least 3 hours or preferably overnight to make sure it is completely chilled.

Whisk the base and then pour it into your ice cream maker and churn. The gelato should be the consistency of soft-serve ice cream, so don’t churn it as long as you would to make a regular type ice cream. Store in the freezer, with plastic wrap pressed onto the top, and let it be at room temperature for 10 minutes before serving, to make scooping out easier.

ENJOY!

to print the recipe, click here

Comments: If you are a chocolate lover, you’ll love this recipe! It feels rich in your mouth, even though it contains no heavy cream in the base. The proper way to indulge it is with eyes closed, paying attention to the many changes in taste and texture as the gelato melts in your mouth, and brings happiness to your soul.

Have you ordered your ice cream maker yet? 😉

ONE YEAR AGO: Au Revoir, My Bewitching Kitchen

TWO YEARS AGO: Teriyaki Chicken Thighs

23Aug2011

CRACKED-WHEAT SANDWICH BREAD

Posted in Breads by sallybr

My original idea was to do a sourdough cracked-wheat bread, I had the recipe printed out, and my starter going. Woke up on Saturday bright and early, in great spirits to attack the preparation. Surprise number 1: recipe called for a whole-wheat starter. Mine wasn’t. Surprise number 2: recipe suggested an overnight fermentation in the fridge before baking, but I absolutely had to start and finish the bread on the same day. Not sure how many times in my life I’ve made the mistake of NOT reading a recipe carefully enough before baking day, and/or before shopping for ingredients (sigh). Plan B had to be set in place, and quickly. I found a recipe for cracked-wheat bread with a very interesting technique: spreading a dry mixture of flour, sugar and yeast over a fermenting “sponge”, forming a sort of a protective blanket over it. All of a sudden my Saturday was bright again, and the best was that the bread turned out fantastic!

CRACKED-WHEAT SANDWICH BREAD
(adapted from The Bread Bible, by Rose Levy Beranbaum)

To make the sponge:
1/2 cup bread flour (78 g)
1/2 cup whole wheat flour (72 g)
3/4 tsp instant yeast (2.4 g)
1/2 tbsp sugar (6.2 g)
1 tbsp nonfat dry milk (8 g)
1 tbsp agave nectar (20 g)
1 cup plus 2 tbsp water at around 80F (266 g)

Flour mixture for topping the sponge:
2 cups bread flour (312 g)
1/2 tbsp sugar (6.2 g)
1/4 tsp instant yeast (0.8 g)

For the final dough:
1/2 cup cracked-wheat
1/2 cup boiling water
1 tbsp vegetable oil
1 + 3/4 tsp salt
1 tbsp melted butter

In a medium bowl combine the sponge ingredients and whisk until very smooth, about 2 minutes, trying to incorporate as much air as possible as you stir.

In another medium bowl, whisk together the flour mixture ingredients. Sprinkle on top of the sponge to cover it completely. DO NOT MIX TOGETHER. Cover tightly with plastic wrap and allow it to ferment for 1-4 hours at room temperature. The longer you allow it to ferment, the better. I fermented mine for 2 hours.

Place the cracked-wheat in a small bowl and pour the boiling water over it. Cover with plastic wrap and allow to sit in the water until all the water is absorbed, about 1 hour.

With your stand mixer, add the bulghur and the oil to the bowl and then add the dough and starter. Mix with the dough hook on low speed for a couple of minutes, until no dry bits remain, but do not overmix. Cover with plastic wrap and allow the dough to rest for 20 minutes. Sprinkle on the salt and knead the dough on medium speed for 12 minutes. The dough should be very elastic but still slightly moist.

Scrape the dough into a greased container. Lightly spray or oil the top of the dough. Cover with lid or plastic wrap and let it rise until doubled in size, 1 to 2 hours (mine took 90 minutes). Scrape the dough onto a floured surface and press down very gently to form a rectangle, don’t try to get all the air out of it. Give it a business letter fold, turn it 90 degrees and do another business letter type fold. Smooth the edges and return the folded dough to the bowl. Cover, and rise until doubled, 1 to 1.5 hours (mine took only 45 minutes).

Turn the dough onto a lightly floured surface and shape it as a loaf. Place into oiled loaf pan. Cover loosely with oiled plastic wrap and let it rise until the center is about 1 inch higher than the rim of the pan.

Preheat the oven to 350 degrees for 30 minutes before baking. Place oven rack at the lowest shelf and place baking stone on top. Place a sheet pan on the floor of the oven and have some ice cubes handy.

Once the dough has risen, brush the top with the melted butter, then cut a 1/2″ deep slash down the middle of the dough. Quickly set the load pan on the baking stone. Take a 1/2 cup of ice cubes and quickly throw them onto the sheet pan. Bake for 45-55 minutes, until golden brown and the internal temperature is 200 F. Remove pan from oven, remove bread from pan and set on wire rack. Brush with remaining melted butter. Let it cool completely (yeah, right… 😉 before eating.

ENJOY!

to print the recipe, click here

Comments: Cracked-wheat (an ingredient similar, but not exactly the same as bulghur, for a nice explanation click here), gives this bread a perfect texture, and just the right amount of ‘grain-feel’. You can substitute bulghur if you have trouble finding cracked wheat.

It is a very easy dough to handle, as most of the kneading is done with a mixer. It would be possible to knead by hand, but it would take a lot longer and you must develop the gluten fully to get the right texture – go for the Kitchen Aid, is my advice. It is fun to make, the photos below show the sipping of the fermenting sponge after 1.5 hours, the addition of cracked-wheat, and the amazing first rise, probably due to the temperature in our home these days.

If you make this bread during warm weather, as soon as you shape the dough start heating your oven, because mine took only 35 minutes to fully rise. You don’t want to risk overproofing, so that the bread will still rise during baking. Catch it around this stage, brush it with butter, slash the top and place it in the oven.