March 30, 2008
Maria's Cookbook, Maria-Brazil.org
For the crust:
4 cups flour
1 tablespoon butter, at room temperature
1 cup shortening (Crisco)
2 eggs
2 teaspoons salt
1-1/2 cup cold water
For the filling:
1 pound shrimp
1 tablespoon oil
1 small onion, finely chopped (about 1/4 cup)
1 clove garlic, minced
1 bay leaf
2 tablespoons tomato paste
salt and pepper
3 tablespoons flour
1/4 cup cooked peas
8 pitted green olives, chopped
cayenne pepper
1 egg beaten with a pinch of salt for glaze
50 small tartlet molds
Preparation:
1. Make the dough. Place the flour in a large mixing bowl and make a well in the center. Place the butter, shortening, eggs, salt, and 1 cup water in the well. Using one hand to mix, squeeze these ingredients through your fingers to make a paste. Gradually work in the flour, squeezing the dough between your fingers to mix it. Add water as necessary: the dough should be quite soft. Let the dough rest for 30 minutes.
2. Prepare the filling. Peel and devein the shrimp (my favorite yucky part...). Heat the oil in a large saucepan. Sauté the onion and garlic over medium heat for 2-3 minutes, or until soft but not brown. Add the shrimp, bay leaf, tomato paste, salt, and pepper, plus water to cover. Bring to a boil, reduce heat, and simmer for 10 minutes, or until the shrimp is cooked. Strain the shrimp, reserving the broth.
3. Finely chop the shrimp by hand or in the food processor. Stir in the flour, peas, and olives. Stir in 3-4 tablespoons of the reserved broth: the filling should be moist but not runny. Add enough cayenne to give the shrimp mixture a little bite.
4. Pinch off cherry-sized pieces of dough and use them to line the tartlet molds. Push the dough in with your thumb. The dough should just reach over the top of the mold. Place a spoonful of filling in each crust.
5. Roll out the remaining dough and cut out tops for the empadinhas. Try to capture an air bubble when you place the top over the filling: this is what makes the pie light. Seal the tartlets by pinching together the top and bottom crust. Note: the empadinhas can be prepared ahead to this stage and frozen.
6. Preheat the oven to 375° F. Brush the tops of the empadinhas with egg glaze. Bake for 30 minutes, or until golden brown. Unmold and serve.
Food Down Under.com
Ingredients:
¼ cup olive oil
1 large onion, thinly sliced
3 cups raw long- grain rice
3 cups chicken stock, heated to the boil
3 cups water, heated to the boil
2 medium tomatoes, peeled, seeded, and coarsely chopped
1 teaspoon salt
Preparation:
In a heavy 3-quart saucepan over medium heat, warn the olive oil for about a minute, tipping the pan to coat the bottom evenly. Add the onion and sauté, stirring constantly, for about 5 minutes, or until the onion is soft and transparent, but not yet brown.
Pour in the rice and stir for about 3 minutes, until all the grains are coated with the oil. Do not let the rice brown.
Add the boiling chicken stock and water to the rice. Add the tomatoes and salt, and return the mixture to the boil, making sure to stir occasionally.
Cover the saucepan and reduce the heat to a simmer.
Cook for 20 minutes or until the rice has absorbed all the liquid. Serve warm.
Feijoada (Black Bean Stew)
48 oz black beans
1 medium white onion, chopped
2 slices of bacon, cooked and crumbled
1 pound of spicy sausage, cut 3/4-inch thick
12 oz can of tomatoes, diced
Salt and pepper to taste
White and yellow cheese, shredded, optional
Pico de Gallo, optional
Preparation:
Soak beans overnight, rinse and put in medium pot. Cover with water.
Cook bacon and sausage, set aside. Use grease from meat to sauté onions and tomatoes.
Add meats and vegetables to beans. Add salt and pepper.
Simmer for 4 – 5 hours stirring occasionally.
Garnish with shredded white and yellow cheeses and Pico de Gallo.
I still can't believe I said pizza. Friggin' cravings.
sonia-portuguese.com
8-10 tomatoes
finely chopped onion, parsley and spring onion
olive oil, vinegar, salt and black pepper to taste
Preparation:
Rinse the tomatoes. Cut the tomatoes into small pieces. Add finely chopped onion, parsley and spring onion. Season the tomato salad with oil, vinegar, salt and pepper to taste.
Food Down Under.com
1 medium ripe pineapple, peeled, cored and cut into 1/2” pieces
1 medium ripe mango, peeled, pitted, and cut into 1/2” pieces
1 medium ripe papaya, peeled, seeded, and cut into 1/2" pieces
1 seedless orange, peeled, and cut into 1/2" pieces
1 banana peeled and cut into 1/2” pieces
1 medium apple peeled and cut into 1/2" chunks
Sweetened condensed milk, to taste
Preparation:
In a medium bowl, toss to combine fruit. Drizzle with sweetened condensed milk.
Bon Appetit- December 1991
Ingredients:
Crust
3 cups walnuts (about 12 ounces)
1 cup whole almonds
1/3 cup firmly packed dark brown sugar
1/4 cup (1/2 stick) unsalted butter, melted, cooled
Ice Cream
3 cups whipping cream
1 cup half and half
3/4 cup sugar
4 large egg yolks
8 ounces imported white chocolate, chopped
1 1/2 pounds very ripe bananas
3 tablespoons fresh lemon juice
Sauce
3/4 cup whipping cream
1/4 cup light corn syrup
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Garnish
Large ripe bananas, sliced
Strawberries, whole or sliced
Preparation:
For crust- Preheat oven to 350 degrees. Finely chop all nuts with sugar in processor. Add butter and blend until well combined. Press mixture firmly onto sides, then bottom of 9-inch diameter spring form pan with 2 3/4-inch high sides. Freeze 10 minutes. Bake until light brown, about 20 minutes. Cool on rack.
For ice cream- Bring 1 cup cream, half and half, and sugar to simmer in heavy, medium sized saucepan, stirring occasionally.
Whisk yolks in medium bowl. Whisk in hot cream mixture.
Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes; do not boil. Strain into bowl. Add white chocolate; whisk until melted. Mix in remaining 2 cups cream. Chill until cold.
Peel and slice 1 1/2 pounds bananas.
Puree bananas with lemon juice in processor. Mix puree into custard. Transfer custard to ice cream maker and process according to manufacturer's instructions. Spoon into prepared crust; smooth top. Cover and freeze overnight. (Can be made 1 week ahead; keep frozen.)
For sauce- Bring cream and syrup to simmer in medium saucepan. Reduce heat to low. Add chocolate; whisk until smooth. Cool to lukewarm. (Can be made 1 day ahead.) Cover and chill. Rewarm over low heat before using; do not boil.
Remove pan sides from torte. Arrange bananas and strawberries in rows atop ice cream. Serve with sauce.
Recipezarr.com
1 (14 ounce) can sweetened condensed milk
1 tablespoon butter
3 tablespoons unsweetened cocoa powder
2 tablespoons sugar
chocolate sprinkles, sugar sprinkles, chopped nuts, to garnish
Preparation:
In a heavy saucepan, over medium-low heat, combine all ingredients, stir constantly. Cook until mixture thickens enough to show bottom of pan while stirring. (Spoon leaves a path in the mixture when stirring.) Pour in to greased dish and cool to room temperature.
Take a small amount with a teaspoon and roll into ball shape. Roll in sprinkles or nuts to garnish.
*Grease hands to prevent mixture from sticking to fingers.
If balls do not hold shape, return to saucepan and cook an additional 5 minutes.
3 c. granulated sugar
1 ts. Vanilla extract
5 eggs
3 c. plus 3 Tbls. All purpose flour
½ ts. Cayenne
1 Tbls. Cornstarch
½ tsp. salt
¼ tsp. baking soda
1 c. sour cream
1 orange, zested
½ c. fresh pureed mango
2 Tbls. Tequila
2 Tbls. Rum
1 tsp. orange extract
Preparation: Beat butter until smooth. Slowly add sugar and vanilla; beat until pale and fluffy. Add eggs one at a time; set aside. In 2 other bowls combine and mix all wet ingredients and all dry ingredients. Alternate blending these in with the butter (in 3 to 5 additions). When done, beat on high 20-30 seconds. Grease a 9 c. bundt pan (or equivalent loaf pans). Batter should reach ¾ way up pan. Bake 1 hour 15 min. at 350 degrees and test for doneness. Turn cake onto cooling rack.
