Mushrooms are like the zombies of the non-sentient kingdom. Fungi aren't really plants, they don't undergo photosynthesis and they basically survive via symbiotic or not-so symbiotic relationships and gnawing about on dead things.
Yum!
I discovered dried mushrooms at the Casas Pedro a few shopping trips back, and I came home with two bags full. A little dousing and soaking in hot water and they're fat, juicy and ready for use in stews, egg dishes, etc.
Tonight, we're having steaks, and the vegetable in the fridge that looked the saddest was a lonely zucchini. Sliced into half-moons and paired with some mushrooms, this makes a great side dish or vegetarian main.
Recipe:
1 onion, thinly sliced
1 zucchini, in rounds
a handful of fresh mushrooms, or dried and rehydrated
2 cloves of garlic, smashed/chopped
fresh rosemary or other herbs
olive oil/butter
salt and pepper
Parmesan cheese
Caramelize the onions in butter and olive oil. Go slow, it's worth it! Remove the onions and use the same pan to brown the garlic. Sprinkle with salt and add in zucchini and mushrooms, using more oil or butter as needed. When zucchini is browned, toss in the herbs and salt and pepper to taste. Melt a little Parmesan over the whole thing and serve hot with the onions piled on top.
Wednesday, September 21, 2011
Friday, September 16, 2011
Demystifying Batata Baroa
The batata baroa scared me for a long time. I saw it in the supermarket, didn't have a place for it in my cooking lexicon, and promptly stayed away.
Foolish me.
Lest you make the same mistake, read on.
To my American palate, this twisty root vegetable tastes like butter, roasted nuts and the creamiest potato I've ever encountered. They seem to get bad spots quickly, but I just scrub them well under running water until I reach hard flesh again before cutting and tossing into a pot. No need to peel unless you insist; the wrinkles make peeling difficult anyhow.
Try these as described below, in a twist on mashed potatoes, or puree with chicken stock (and shredded cooked meat, if you'd like) for a hearty soup. It's almost sinful if you pair mashed batata baroa and steak, in my opinion...which is why CT Boucherie is so popular, I suppose!
Batata Baroa Mashed Potato Casserole
3 large potatoes, cleaned and chopped into smallish chunks
2 medium batata baroa, similar sized pieces
chives and parsley, chopped
salt
butter
cream cheese
milk
Put potatoes in a stock pot with enough water to cover, toss in a couple teaspoonfuls of salt and allow to come to a boil. When both kinds of veggies are soft, remove from heat, drain and return to the pot. Mash with a nice knob of butter (1 T minimum, people!) until the desired consistency, then add 1/2 to 1 container of cream cheese and 2-4 tablespoons of milk. Stir to mix, then taste for salt and add if needed, sprinkle with herbs. Pour into a dish and bake in the oven for a crunchy top (or to reheat), but it can be served as is if you can't wait. Extra calories and delectableness can be added with a handful of cheese sprinkled over top...
Foolish me.
Lest you make the same mistake, read on.
To my American palate, this twisty root vegetable tastes like butter, roasted nuts and the creamiest potato I've ever encountered. They seem to get bad spots quickly, but I just scrub them well under running water until I reach hard flesh again before cutting and tossing into a pot. No need to peel unless you insist; the wrinkles make peeling difficult anyhow.
Try these as described below, in a twist on mashed potatoes, or puree with chicken stock (and shredded cooked meat, if you'd like) for a hearty soup. It's almost sinful if you pair mashed batata baroa and steak, in my opinion...which is why CT Boucherie is so popular, I suppose!
Batata Baroa Mashed Potato Casserole
3 large potatoes, cleaned and chopped into smallish chunks
2 medium batata baroa, similar sized pieces
chives and parsley, chopped
salt
butter
cream cheese
milk
Put potatoes in a stock pot with enough water to cover, toss in a couple teaspoonfuls of salt and allow to come to a boil. When both kinds of veggies are soft, remove from heat, drain and return to the pot. Mash with a nice knob of butter (1 T minimum, people!) until the desired consistency, then add 1/2 to 1 container of cream cheese and 2-4 tablespoons of milk. Stir to mix, then taste for salt and add if needed, sprinkle with herbs. Pour into a dish and bake in the oven for a crunchy top (or to reheat), but it can be served as is if you can't wait. Extra calories and delectableness can be added with a handful of cheese sprinkled over top...
Sunday, August 21, 2011
Bestest Chocolate Chip Cookies
I can't believe I haven't posted this recipe yet. My Brazilian friends are always asking for it and I have it nearly memorized in both languages!
The key to this cookie is two-fold. Rest and salt.
You CANNOT get good results if you skimp on either of these.
The cookie dough needs to rest at least overnight. Forget the salt and your husband will sigh a little, in the bad way. Just don't worry about hypertension. These are cookies. They're bad for you to begin with, so just give in to the occasional indulgence!
140 grams butter, softened
1 cup + 2 T packed brown sugar
1 egg at room temperature
1 t vanilla
2 cups flour
1/2 t baking soda
3/4 t baking powder
3/4 t sea salt
10 oz chocolate in chunks or discs or chips
Cream butter and sugar, add egg and vanilla. Mix dry ingredients and add to the butter mixture. Stir in the chocolate (and nuts, if desired). Cover dough with plastic wrap and place in refrigerator overnight. Bring back to room temperature, form into balls and sprinkle with coarse sea salt or fleur de sel. Bake on an ungreased cookie sheet until just browned on the bottom and still a little soft on top, about 8-10 minutes in a 350 degree oven. Pull off and place on racks to cool.
Rocky Road Ice Cream
Rocky Road Ice Cream:
-1 carton ice cream (chocolate; we used Nestle Alpino but really, the most expensive dark chocolate you can afford would be ideal. Unless you can make your own. The fluffy, super-sweet stuff is a bust!)
-1/2 package peanuts, salted and roasted (found in the beans aisle)
-1 batch chocolate sauce (see below)
-mini marshmallows
Roast your peanuts by shaking them onto a cookie sheet, spraying lightly with olive oil, sprinkling with salt and stick in oven until lightly browned. (Or buy pre-roasted!) Let cool.
Prepare your chocolate sauce. Let cool.
Allow ice cream to get somewhat soft. Then, in an empty ice cream tub, layer in this order:
ice cream, chocolate sauce, peanuts, marshmallows, ice cream.
Press down with a spoon to pack the layers together, then freeze.
AMISH COCOLATE FUDGE SAUCE, via Mom Bugigangas
30 grams chocolate chips or chocolate meio amargo
2 T SALTED butter
1 cup cofectioner's sugar (açucar de confeiteiro or impalpável)
1/4 cup + 1 T evaporated milk (make your own by using powdered milk and water; should have a thick consistency)
1/4 t vanilla
In a double boiler, melt chocolate and butter over simmering water. Add sugar and milk, alternately, blending with a whisk. Cook, uncovered, for about 15 minutes, whisking often. It will become thick. Remove from heat, transfer to a mixer bowl, and beat for 5 minutes (or throw in a blender). DO NOT OMIT THIS STEP. Stir in vanilla and salt.
Serve immediately or refrigerate/freeze. To reheat, place jar in a pan of simmering water or back into a double boiler.
Monday, June 13, 2011
Slow Cooker Black Bean Soup with Sour Cream
Smitten Kitchen has a great, great recipe for a no-fuss black bean soup. There's no need to mess with perfection, so here it is! (For those of you who don't have a slow cooker, you can make the soup without too much fuss in a pressure cooker.)
But because it you're not in the US, finding sour cream can sometimes be an issue, so I'm going to pass on my little tip. Use citric acid, which in Rio can be found at bulk retailers such as Casas Pedro. It is a white powder that looks like granulated sugar. I used about a half teaspoon for a half box of creme de leite (plus salt and toasted coriander seeds), and started stirring. And it just got thicker...and thicker...
But because it you're not in the US, finding sour cream can sometimes be an issue, so I'm going to pass on my little tip. Use citric acid, which in Rio can be found at bulk retailers such as Casas Pedro. It is a white powder that looks like granulated sugar. I used about a half teaspoon for a half box of creme de leite (plus salt and toasted coriander seeds), and started stirring. And it just got thicker...and thicker...
Sunday, March 27, 2011
Two Kinds of Meatballs
Basic meatball recipe:
1 pound ground beef or chicken
1/2 cup bread crumbs
1 egg
salt and pepper to taste
For chimichurri meatballs:
1. Use beef.
2. Stir in the egg and as much of the bread crumbs as necessary to get a slightly damp mixture.
3. Add several chopped cloves of garlic, a good handful of washed, chopped fresh parsley and red pepper flakes to suit your desired level of heat.
4. Roll into small balls. Bake on an oiled sheet until done, about 8-10 minutes in a 350 oven.
5. Serve with chimichurri sauce.
For taco meatballs:
Use chicken and 1/2 a packet of commercial taco seasoning. Follow above directions, ignoring steps 3 and 5. Serve alone or with salsa.
1 pound ground beef or chicken
1/2 cup bread crumbs
1 egg
salt and pepper to taste
For chimichurri meatballs:
1. Use beef.
2. Stir in the egg and as much of the bread crumbs as necessary to get a slightly damp mixture.
3. Add several chopped cloves of garlic, a good handful of washed, chopped fresh parsley and red pepper flakes to suit your desired level of heat.
4. Roll into small balls. Bake on an oiled sheet until done, about 8-10 minutes in a 350 oven.
5. Serve with chimichurri sauce.
For taco meatballs:
Use chicken and 1/2 a packet of commercial taco seasoning. Follow above directions, ignoring steps 3 and 5. Serve alone or with salsa.
Huancaína Sauce (Peruvian Cheese Sauce)
I dumped, but my recipe is similar to this one. I used about 4 cloves of garlic, some cream cheese AND boxed cream AND queijo minas and plenty of black pepper. I also used lemon juice and should have used lime. Oh well. Aji is traditional and gives the best flavor. If you substitute, try to use a pepper with heat and a bit of heft like a jalepeño. Cayenne would work in a pinch too.
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