With the combination of commercials hyping the 2016 Rio Olympics already in heavy rotation and sweater weather, it’s no wonder we have begun craving the salty satisfaction of a Brazilian-inflected meal.
With the combination of commercials hyping the 2016 Rio Olympics already in heavy rotation and sweater weather, it’s no wonder we have begun craving the salty satisfaction of a Brazilian-inflected meal. For true South American style on the table, try out these recipes.
All recipes and photos courtesy of joyofkosher.com and Joy of Kosher With Jamie Geller.
1 lb. codfish
2 tsps. minced garlic
½ tsp. ground white pepper
1 Tbsp. tomato paste
2 cups of soy milk
½ Tbsp. dried parsley
5 Yukon Gold potatoes
Oil for frying
salt (as needed)
1 cup breadcrumbs
4 large eggs (2 hard-boiled,
¼ cup black olives
Cover the cod with water in a Tupperware container and seal. Place in the fridge for 12-24 hours depending on the quantity and size of pieces.
Place the cod in a large pot with water and bring to a boil. Once boiling, allow it to simmer for 20 minutes.
Once the cod is cooked, shred it using two forks and set aside.
Cut and dice onion. Sauté the onion on medium heat in a large skillet for 4-5 minutes until translucent. Add the garlic, pepper and tomato paste. Add the soy milk and parsley. When the milk gets hot, add the shredded cod and let it cook for 15 minutes on medium heat, allowing the mixture to thicken.
Meanwhile, peel and slice the potatoes into thin circles. Fry the potatoes in a single layer, in a prepared skillet sprinkling with salt.
Using margarine, grease a 9-inch glass-baking dish. Sprinkle breadcrumbs over the prepared dish until it is completely coated.
Now you’re ready to assemble the dish, just like you would a lasagna! Start by creating a single layer of the fried potatoes, overlapping them to ensure the surface of the dish is covered. Next add the cod mixture spreading it evenly over the potatoes. Repeat this process, ending with a layer of potatoes.
In a small saucepan, hard-boil 2 eggs.
Preheat the oven to 375˚.
On the top layer of the
Bacalhau, arrange slices of the hard-boiled egg as well as a handful of olives. In a small cup, beat two eggs and pour over the Bacalhau. Cook for 40 minutes.
This flavorful rice gets its amber color from red palm oil, also known as dende oil, which is a staple of the Brazilian kitchen, but the flavor punch comes from their version of garlicky sofrito. Enjoy it with someone you love.
1 cup medium-grain
10 cloves garlic, peeled and cut in half, any green centers discarded
1 medium white onion, peeled and roughly chopped
¼ cup red palm oil, divided
½ tsp. salt
1 ½ cups water
2 (15-ounce) cans black eyed peas, drained, well rinsed
¼ cup cilantro leaves
1 Tbsp. dried marjoram leaves or 2 tablespoons fresh
Line a rimmed baking sheet with paper towels. Place the rice in a fine-mesh strainer and rinse well under running water until the water runs clear. Spread the wet rice on the prepared baking sheet and allow to dry before cooking.
Combine the garlic cloves, onions, 2 tablespoons of the oil and ½ teaspoon of the salt in a food processor and pulse for 1-2 minutes, until the mixture turns into a smooth paste.
Remove from food processor and set aside.
Set a medium-large saucepan over high heat. Add the remaining oil and heat until it is melted and hot. Add the onion and garlic mixture and cook for 4-5 minutes, until it begins to exude liquid and become translucent. Add the rice and the remaining salt and cook, stirring, for 5-6 minutes, until the rice is pale brown. Add the water. Lower the heat to a simmer, stir well, cover, and cook for 15-20 minutes. The rice should be soft, but still a bit firm to the bite, and not mushy.
Stir in the black-eyed peas, cover, and cook for 1 or 2 minutes, or until heated through. Add the cilantro and marjoram, stir well and serve immediately.
Greens have a lot going for them — they’re cheap, widely available and tasty. They are good for you heart — full of fiber and vitamins galore. They also happen to be easy to make. This version uses my twist on refogato — a mixture of finely processed onions, garlic and peppers, Brazil’s version of the sofrito paste that is the hallmark of other Latino and Mediterranean cuisines, and in this dish, it’s truly yummy. This is what layering flavors is all about. Great served with a stew, any grilled protein or even mixed into eggs for a frittata the next day, it’s a sure-fire hit.
2 small onions, peeled and cut in half
6 cloves garlic, peeled and cut in half, any green centers discarded
1 red bell pepper, ribs and seeds removed and cut in half
1 orange bell pepper, ribs and seeds removed and cut in half
1 yellow bell bell pepper, halved, ribs and seeds removed
1 jalapeno pepper, halved, ribs and seeds removed, optional
2 tablespoons red palm oil or olive oil
1 teaspoon salt
1 teaspoon ground black pepper
12 cups roughly cut or torn collard greens, stems removed
¼ cup water
12 cups roughly cut or torn curly kale, stems removed
6 cup roughly cut or torn spinach leaves, stems removed
Place the onions, garlic and peppers in the bowl of a food processor and process for about 1 minute, until smooth with small chunks. It will be a bit slushy, but not mush. In a large saucepan or small stockpot set over high heat, heat the red palm oil until it is clear and shimmers. Add the pepper mixture and cook, stirring gently, about 8-10 minutes, until the liquid is
almost gone. It will be very
fragrant and a bit mushy. Add the salt and pepper and stir.
With tongs, add the collard greens, turning gently to coat them with the oil and pepper mixture. Add the water and stir to incorporate. Add the kale and turn to coat; and add the spinach, turning to coat and stirring to incorporate. The greens may well exceed the height of the pan, but don’t fret — they will collapse as they cook by about 75 percent. Cover the pot, reduce to a simmer, and cook for 45 minutes to 1 hour, stirring occasionally, or until the collard greens are completely soft (they are the least tender green in this bunch) and the collards have turned a green khaki color.
Serve immediately or refrigerate, covered, for up to 3 days. Just reheat to serve.
These macaroon cookies are made with just six ingredients. They may even be slightly good for you. Be sure to use unsweetened shredded coconut. But if you can only find the sweetened stuff, use less sugar by about half, or to taste. Keep an eye on them while baking because they go from golden to well done in a flash.
2 extra large egg whites
¾ cup sugar
3 cup unsweetened shredded coconut
½ tsp. almond extract
¼ tsp. kosher salt
1 cup bittersweet or semisweet chocolate chips
Preheat the oven to 350°. Line two baking sheets with parchment paper.
In a large bowl, stir all of the ingredients except the chocolate chips until fully mixed. Let the mixture sit for 3 minutes. Stir again. Add the chocolate chips and stir to mix well. Using a 1∕3-cup ice-cream scoop, place eight or nine mounds on each prepared baking sheet. Flatten each macaroon, using clean, damp fingers.
Bake for 15 minutes and
rotate the pans for even baking. Bake for 6 minutes more for a deep golden toasted color, or 8 minutes more for a darker, crunchy macaroon.
Let cool on the parchment. You will have to peel the cookies from the parchment when they are cooled, but they will come off. Transfer to a rack to cool completely. Store in an airtight tin with parchment between the layers.
Makes 16-18 macaroons
This recipe is from Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen, copyright © Lisa Stander-Horel and Tim Horel, 2013. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. l