Feijoada: Traditional Brasilian Stew

1 pound black beans, dried - not from a tin
1 pound salted pork ribs
1 pound salted bacon
8 tablespoons olive oil
2 onions, peeled and finely chopped
6 cloves garlic, peeled, finely chopped
2 large smoked sausages, cut into big chunks
1 pound smoked pork ribs, cut into pieces
1 pound smoked bacon, cut into chunks
1 tablespoon freshly ground black pepper
5 bay leaves
Cooked rice, orange slices, spring greens, as accompaniment

Soak the beans in cold water overnight, making sure they are completely covered. Also soak the salted ribs and bacon in cold water overnight.

Drain the beans and put them into a large saucepan of cold water. Bring to the boil over medium heat, then simmer for 30 minutes until tender.

Rinse the soaked salted ribs and bacon well, add to the beans and cook for 30 minutes over a medium heat. Heat a very large saucepan and pour in the olive oil so it covers the bottom. Add the onions and garlic and cook until softened. Add the sausages, smoked ribs and bacon, pepper and bay leaves. Pour in the cooked beans and meat and top up with water. Simmer for about 1 hour, until the meat falls off the bone.

Serve the Feijoada with boiled white rice, slices of orange, and very finely sliced spring greens fried in olive oil with finely chopped onion and garlic.

half chicken (3-4 lb)

1 onion, chopped

4 tomatoes, peeled, seedes, coarsely chopped

1 celery stalk, chopped (with leaves)

fresh parsley, minced

10 cups water

3 carrots, sliced

1/2 cup white rice (uncooked)

salt and pepper to taste

Place the chicken, onion, tomatoes, celery, parsley and 8 cups of water in a large stockpot. Bring to a boil. Cook for one hour in low heat. Remove the chicken and strip the meat from the bones. Discard the bones. Force the cooking liquid through a colander. Return the liquid to the stockpot. Add the chicken meat, carrots, rice and remaining water. Bring to a boil. Cook for half hour in low heat. Season to taste. Serve hot.

 

Salada de Tomate (Tomato Salad)

4 ripe tomatoes

2 onions, thinly sliced

salt and pepper to taste

1 clove garlic, minced

1 cup basil vinaigrete sauce

Arrange the tomatoes and onions on a plate. Season to taste. Mix together the garlic and vinaigrete and drizzle over the tomatoes and onions. Serve immediately.

GNOCCHI (Potatoes pasta)

 

INGREDIENTS:

2 lb white potatoes

1 egg

1 tablespoon margarine

1 tablespoon salt

3 tablespoon grated Parmesan cheese

6 tablespoon all-purpose flour

 

PREPARE:

Place potatoes in a pressure cooker with enough water to cover.

Close pressure cooker and put in medium heat.

Cook for 5 minutes after the regulator starts to blow steam or until tender.

Peel potatoes and rice them using a potato ricer.

Place riced potatoes in a large bowl and refrigerated for at least 3 hours (better if refrigerated overnight).

 

Combine into the refrigerated riced potatoes the egg, margarine, salt, grated cheese and mix well while adding the flour just enough to keep mixture from sticking.

 

Roll the dough on a lightly floured surface into a rope ¾-inch thick and cut into 1-inch long pieces.

Press each piece with a fork to create a pattern and  slight indentation that will hold the sauce when served.

 

Boil the gnocchi in batches in plenty of salted water.

The gnocchi are done about 2 minutes after they float  to the surface, remove with a slotted spoon, and serve.

 

Hint: If the gnocchi start to feather and fall apart in  boiling water, you need more flour. If the gnocchi  do not float after 2 minutes and are hard, you used  too much flour.

 

SERVE: Place cooked gnocchi in a ceramic casserole. Serve hot with your favorite tomato sauce.

 

8 servings

 

STORAGE: If not cooking immediately, place the gnocchi in a single layer on a baking pan dusted with flour. Cover with plastic wrap and refrigerate for up to 12 hours. Do not freeze.

Brigadeiro

1 can condensed milk

1 tablespoon butter

3 tablespoons cocoa powder

Mix the condensed milk, butter and cocoa in a pan. Cook in medium heat, mixing vigorously, until the mixture thickens. Let the mixture cool and form small balls (grease your hands with butter in order to form the balls). Roll the balls on granulated chocolate.

Orange Brazil Nut Tart

3 eggs, separated
3/4 cup granulated sugar
Grated zest of 1 orange
1 teaspoon vanilla extract
2 cups finely ground Brazil nuts
1 1/2 tablespoons all-purpose flour
1/4 teaspoon salt
Garnish:
2 grapefruits
2 oranges
4 large egg whites
1 1/4 cup granulated sugar

In a mixing bowl, whip together the egg yolks and sugar until pale yellow. Add the orange zest and vanilla, whip until light and fluffy and set aside.

In a small bowl, combine 1 cup of the Brazil nuts with the flour and set aside. Reserve the remaining nuts for the garnish.

In another bowl, beat the egg whites until foamy. Sprinkle in the salt and continue beating until soft peaks form. Alternate folding in the nut and flour mixture, and the beaten yolk mixture, until combined. Pour into the prepared pan.

Bake 25 to 30 minutes, or until lightly browned. Set on a rack to cool, about 10 minutes. Run a knife along the edge to loosen and invert onto a platter. Remove the parchment let cool completely.

Meanwhile, preheat the oven to 300 degrees. Place cake on a baking sheet lined with parchment paper.

Working over a bowl to catch the juices, peel the grapefruits and oranges and cut between the membranes to remove the sections. Remove the seeds. Arrange the sections over the cake. Pour the juice through a strainer and drizzle over the cake.

In mixing bowl, whisk the egg whites until foamy. Gradually add the sugar, whisking until stiff peaks form, about 10 minutes. Gently fold in the reserved 1 cup of ground Brazil nuts.

Spread the meringue evenly over the cake and bake 1/2 hour. Cool on a rack and serve.