Download Cooking the Brazilian Way by Alison Behnke PDF
By Alison Behnke
Brazillian Cookbook! Yum!
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Additional resources for Cooking the Brazilian Way
Fine or stone-ground cornmeal 3 c. water 3 tbsp. butter 1 tsp. salt 1. In a small bowl, whisk together cornmeal and 1 c. of the water. Set aside. 2. Use about ¥ tbsp. of butter to grease a 9-inch round pie plate. Set aside. 3. In a medium saucepan, bring remaining 2 c. water to a boil and add salt. 4. Add cornmeal mixture to the saucepan. Lower heat to medium and cook, stirring constantly, for 15 to 25 minutes, or until the mixture thickens and holds its shape. Stir in remaining 2¥ tbsp. butter.
Local cooks often serve this simple dish, lightly fla vored with onion and garlic, in place of plain white rice. Serve as an accompaniment to seafood dishes such as moqueca de peixe (fish stew) or xinxim (chicken, shrimp, and peanut stew). (Recipes on pages 48 and 50). 2 c. long-grain white rice 2 tbsp. olive oil 1 medium onion, chopped 2 cloves garlic, peeled and minced 4 c. water 1 tsp. salt 1. In a fine mesh strainer, wash rice in cold water until water draining through rice runs almost clear.
Farofa, a toasted manioc flour that has been popular since the time of Brazil’s first settlers, is a condiment that Brazilians sprinkle on many dishes, including feijoada and xinxim. Cooks sometimes dress up manioc flour with other ingredients to create flavorful farofas. Rice, another ever-present dish on Brazilian menus, was intro duced by Portuguese colonists and quickly became an important part of most meals. It is prepared in a variety of ways, such as lightly sweetened with coconut milk or flavored with onions and tomatoes, and is often combined with favorites such as black beans.