Sorry for the error. I accidentally placed the following recipes here rather than critiques.
Sopa de Palmito
Hearts of Palm Soup (Brazil) serves 4
Hearts of Palm Soup (Brazil) serves 4
PROCEDURE
- 1 Heat butter over low to medium heat; sauté leeks 3 minutes; do not color.
- 2 Add flour, cornstarch, and white pepper; toss to coat.
- 3 Add hearts of palm and stock; bring to simmer and cook 25 minutes or until hearts of palm are tender.
- 4 Puree mixture until smooth.
- 5 Strain using a small-hole china cap and return to a clean pan.
- 6 Add milk and bring to boil; reduce to simmer and cook 3 minutes.
- 7 Correct seasoning and serve with a sprinkling of paprika or cayenne on top.
Ceviche de Champiñones
Mushroom Ceviche (Peru) serves 4
PROCEDURE
Mushroom Ceviche (Peru) serves 4
PROCEDURE
- 1 Blanch mushrooms in boiling water for 30 seconds and drain well.
- 2 Combine celery, onion, and blanched mushrooms.
- 3 Puree, garlic, salt, pepper, hot sauce, oregano, lime juice, and olive oil until well mixed.
- 4 Toss with mushroom mixture.
- 5 Adjust salt and pepper to taste. Refrigerate for 2 hours.
- 6 Drain well and toss with bell peppers and jalapeño.
- 7 Garnish with black olives.
Vatapá de Galinha
Chicken in Nut and Dried Shrimp Sauce (Brazil) serves 4
This classic Bahia dish is considered to be one of the best representations of Afro-Brazilian cuisine. The Portuguese thicken their soups and stews with bread, rice flour, or manioc meal. Groundnuts, dried shrimp, and dendê give the vatapá its characteristic taste and color. Vatapá can be made with fish, shrimp, dried cod, or chicken.
PROCEDURE
Chicken in Nut and Dried Shrimp Sauce (Brazil) serves 4
This classic Bahia dish is considered to be one of the best representations of Afro-Brazilian cuisine. The Portuguese thicken their soups and stews with bread, rice flour, or manioc meal. Groundnuts, dried shrimp, and dendê give the vatapá its characteristic taste and color. Vatapá can be made with fish, shrimp, dried cod, or chicken.
PROCEDURE
- 1 Puree first seven ingredients until smooth.
- 2 Heat dendê oil over medium heat, add puree and cook, stirring occasionally, 10 minutes.
- 3 Season chicken pieces with salt and pepper.
- 4 Add to sauce and toss to coat; bring to simmer.
- 5 Cover and cook, 15 to 20 minutes.
- 6 Remove chicken, cut meat into ½ inch (1.2 cm) wide by 1½ inch (3.8 cm) long boneless pieces.
- 7 Return to sauce with all remaining ingredients; simmer until sauce thickens.
- 8 Correct seasoning and serve with Pirão de Arroz (recipe follows).
Pirão de Arroz
Rice Flour Pudding (Brazil) serves 4–6
Pirãos are very thick, savory porridges or mushes, like polenta but of African origin. They may be served either hot or at room temperature.
PROCEDURE
Rice Flour Pudding (Brazil) serves 4–6
Pirãos are very thick, savory porridges or mushes, like polenta but of African origin. They may be served either hot or at room temperature.
PROCEDURE
- 1 Scald 3 cups (24 ounces, 720 ml) coconut milk over medium heat.
- 2 Mix remaining milk with the rice flour and salt.
- 3 Add flour mixture and stir until mixture is smooth, reduce heat to medium low and cook stirring often until mixture is very thick and smooth, 15 to 20 minutes.
- 4 Fill lightly oiled molds, let cool to room temperature.
- 5 Refrigerate until firm, 2 to 3 hours, unmold, and serve.
Couve à Mineira
Shredded Kale serves 4
PROCEDURE
Shredded Kale serves 4
PROCEDURE
- 1 Trim blemishes and tough stems from kale leaves. Rinse thoroughly under running water.
- 2 Layer leaves on top of each other, and slice crosswise into very thin strips.
- 3 Heat oil over medium high heat; add onion and garlic and cook 3 to 5 minutes until softened.
- 4 Add kale and cook about 5 to 7 minutes, stirring often, until kale is softened but not discolored or browned. Season to taste.
Ensalada de Tomate y Cebolla
Tomato and Onion Salad (Chile) serves 4
PROCEDURE
Tomato and Onion Salad (Chile) serves 4
PROCEDURE
- 1 Soak onion in cold water to cover 20 minutes; drain and rinse well.
- 2 Drain and rinse the onions, squeeze, and drain well again.
- 3 Combine all ingredients, toss, and correct seasoning.
Crepas con Salsa de Dulce de Leche Crepes with Dulce De Leche Sauce serves 4 PROCEDURE
- 1 Add heavy cream to sauce and return to simmer; stir in rum.
- 2 Place crepe brown-side down, spread 1 tablespoon (½ ounce, 15 ml) sauce over half, and sprinkle with 1 teaspoon pistachios.
- 3 Fold in half, then fold in half again; set aside. Repeat with remaining crepes.
- 4 Arrange crepes in a lightly buttered ovenproof pan and cover. Bake for 10 minutes in a 375°F (190°C) oven.
- 5 Serve two crepes; top with additional sauce and chopped nuts.
Dulce de Leche Sauce yield: 1 cup (8 ounces, 240 ml)
PROCEDURE
- 1 Over medium high heat, combine milk, sugar, and baking soda. Bring to a boil.
- 2 Reduce heat to low and simmer, stirring occasionally. As it begins to thicken, stir periodically and cook until caramel-colored and very thick (caramel sauce), about 1 hour.
- 3 Stir in vanilla extract.