4 Brazilian Dishes to Eat as You Watch the Olympics

With most of the world’s attention focused on the Olympics in Rio, it is a perfect time to discover some delicious Brazilian dishes.

So when was the last time you enjoyed a meal composed of Brazilian dishes? I am willing to bet it has been quite a while, if ever. Luckily I have sourced 4 Brazilian recipes from CulturEatz’s archives for you to try in honor of the 2016 Olympics in Rio. They are are mix of traditional recipes with a twist, a vegan version of a classic dish, a sandwich made with a tapioca crepe, and a refeshing drink made with Coca Cola.

Brazilian Dishes

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Ketchup and Beans Salad with Spinach for Popeye

Making your own homemade ketchup is so rewarding, and a millions times healthier than the bottled crap.  Find below one of the original recipes from 1906.

It’s Food ‘n Flix time again! In this monthly group a host picks a movie of their choice that pertains to food. Everyone watches the movie and then makes a recipe which the film inspired. It can be any recipe you want. This month’s pick is hosted by Elizabeth at The Lawyer’s Cookbook and she picked a really original movie: Popeye! No, spinach was not the main inspiration for my recipe but there is some in there. I was actually inspired by a book I was reading and by ketchup, the condiment. That turned into a Ketchup and Beans Salad with Spinach!

Ketchup-and-Beans-with-Spinach-closeup

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Bean Vegan Lately? Brazilian Vegan Feijoada & Red Bean Ice Cream

More beans are good for you! Here are two great recipes to add to your recipe rotation: Vegan Feijoada and Japanese Red Bean Ice Cream.

For as long as I can remember my mom has been on the hunt for good recipes with beans and legumes. This has influenced me a bit too as I may not search for such recipes as actively but if they fall in my lap my curiosity will be piqued. When I was offered the Vegan Beans from Around the World cookbook for review I could hardly say no. The ‘around the world’ part obviously increased my interest. Would it love up to my high expectation? Let’s find out with the two recipes I prepared from this cookbook: the Brazilian Vegan Feijoada and the Japanese Red Bean Ice Cream.

vegan feijoada

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SRC Black Bean and Sweet Potato Quesadilla

I have the name in hand of the winner of the An Edible Mosaic cookbook contest! Chosen by random.org, the winning number is 37. I hope you enjoy your prize.

Congratulations to Victoria of Flavors of the Sun

Today is my group’s reveal day for the Secret Recipe Club. What is the SRC? Basically you are assigned a fellow participant’s blog by the organizer and then you pick a recipe of your choice from that blog and make your version of it. But it is a secret, you cannot reveal whom you picked and what you made until the established posting date and time.

This month I got a great blog called Everyday Mom which is authored by Kim. Like me, Kim began cooking at a very young age after she received her first cookbook.  She does not mention the cookbook, I remember mine was Disney character based but printed in France so it was all metric. Kim and I also share a dangerous bond: a sweet tooth, oh the hips! Kim is quite the baker and she enjoys the help of her 3 little assistants.

Lots of great family recipes here. I ultimately settled on the Black Bean Sweet Potato Quesadilla recipe. I really enjoyed them a lot and the sweet potato really made them unique. I used Havarti cheese.

I am proud to say this post will be part of this week’s Wednesday Fresh Foods Link Up #18 over at Gastronomical Sovereignty, a link-up to encourage fresh food production, consumption, activism, and awareness.

 

Black Bean and Sweet Potato Quesadilla

A great twist on the Quesadilla vegetarian style

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Ingredients

  • 2 large sweet potatoes
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 large can black beans
  • 1 clove garlic, finely chopped
  • 1 Tbsp taco seasoning mix
  • 1/2 cup salsa
  • Tortillas
  • Monterey cheese, shredded

Instructions

  1. Peel and cut sweet potatoes into thin rounds. Place in bowl drizzle with olive oil and add seasoning. Cook on high in microwave for 4 minutes. Mix halfway through cooking.
  2. Drain and rinse beans. In a skillet add a drizzle of olive oil and garlic, cook for 3-5 minutes. Add beans, seasoning mix and salsa cook until warm.
  3. Over a medium heat, in a skillet lightly coated with oil, warm both sides of one tortilla, just until light golden brown. Remove from pan and add second tortilla, again lightly browning both sides. When browning second side add a spoonful of each filling, salsa and a handful of cheese. Top with the first tortilla, cover with a lid that will press the tortilla down. Cook until cheese begins to melt.
  4. Keep warm in 200° oven, while assembling additional quesadillas.
  5. Serve with salsa, avocado or sour cream
Cuisine: Mexican | Recipe Type: Main Course
7.6.4
209
http://cultureatz.com/src-black-bean-and-sweet-potato-quesadilla/

Daring Cooks: 3-day Cassoulet in 2 days

Our January 2011 Challenge comes from Jenni of The Gingered Whisk and Lisa from Parsley, Sage, Desserts and Line Drives. They have challenged the Daring Cooks to learn how to make a confit and use it within the traditional French dish of Cassoulet. They have chosen a traditional recipe from Anthony Bourdain and Michael Ruhlman. Click here for their full version, and for a 30 min and veggie version.

Cassoulet is one of my all time favorite classic French dish. I have enjoyed this dish a few times before, in France as well. To me it represents decadence: meats galore, rich rare fats and flavor.

I always wanted to make one but knowing it was a long ordeal I never got around to it. But this was a ‘now or never’ opportunity. I did condense the 3 days recipe into 2 days since I had a diner guest coming over. See my recipe and schedule below. It was intense in labor and I also found it exceedingly salty for me, but still is was just awesome. I used chicken legs instead of duck for budget reasons and I used canned beans.

Ingredients for Duck Confit

4 whole duck legs (leg and thigh), size does not matter
sea salt, for the overnight (at least 6-8 hours) dry rub (the amount varies depending on the size of your legs, so just know that you need to have enough on hand for a good coating.)
3cups/480 ml/450 gm/16 oz duck fat
a healthy pinch or grind of black pepper
4 sprigs of fresh thyme
1 sprig of fresh rosemary
1 garlic clove

Day One morning

1.Rub the duck legs fairly generously with sea salt, place in the shallow dish, cover with plastic and refrigerate for 6 to 8 hours.

Day One evening
1.Preheat the oven to moderately hot 375ºF/190ºC/gas mark 5.
2.Render (melt) the duck fat in the saucepan until clear.
3.After seasoning with the black pepper, place the duck legs in the clean, ovenproof casserole.
4.Nestle the thyme, rosemary and garlic in with the duck legs, and pour the melted duck fat over the legs to just cover.
5. Cover the dish with foil and put in the oven. Cook for about an hour, or until the skin at the “ankle” of each leg pulls away from the “knuckle.” The meat should be tender.
6. Allow to cool and then store as is in the refrigerator, sealed under the fat. When you need the confit, you can either warm the whole dish, in which case removing the legs will be easy, or dig them out of the cold fat and scrape off the excess. I highly recommend the former. A nice touch at this point is to twist out the thighbone from the cold confit. Just place one hand on the drumstick, pinioning the leg to the table, and with the other hand, twist out the thighbone, plucking it from the flesh without mangling the thigh meat. Think of someone you hate when you do it.

 

Ingredients for Cassoulet

10 cups white beans such as Great Northern or Cannelini, canned beans
2 pounds/900 gm fresh pork belly
1 onion, cut into 4 pieces
1 pound/450 gm pork rind
1 bouquet garni (tie together two sprigs parsley, 2 sprigs thyme and one bay leaf)
pepper
1/4 cup/60 ml/55 gm duck fat
6 pork sausages
3 onions, thinly sliced
1 garlic clove, thinly sliced
4 confit duck legs

Day One

1. Drain the juice of 3 cans of bean into the large pot.
2. Add the pork belly, the quartered onion, 1/4 pound/115 gm of the pork rind, and the bouquet garni.
3. Cover with water, and bring to a boil. Reduce to a simmer and cook for about 30 minutes. Season with pepper
4. Let cool for 20 minutes, then discard the onion and the bouquet garni.
5. Remove the pork belly, cut it into 2-inch/5-cm squares, and set aside. (If you plan to wait another day before finishing the dish, wait to cut the pork belly until then.)
6. Strain the the rind and set aside, reserving the cooking liquid separately.

Day Two morning
1. In the sauté pan, heat all but 1 tablespoon/15 ml/15 gm of the duck fat over medium-high heat until it shimmers and becomes transparent.
2. Carefully add the sausages and brown on all sides.
3. Remove sausages and set aside, draining on paper towels.
4. In the same pan, over medium-high heat, brown the sliced onions, the garlic and the reserved squares of pork rind from the beans (not the unused pork rind; you’ll need that later).
5. Once browned, remove from the heat and transfer to the blender. Add 1 tablespoon//15 ml/15 gm of the remaining duck fat and purée until smooth. Set aside.
6. Preheat the oven to moderate 350ºF/180ºC/gas mark 4.
7.Place the uncooked pork rind in the bottom of a deep ovenproof non-reactive dish. You’re looking to line the inside, almost like a pie crust. Arrange all your ingredients in alternating layers, beginning with a layer of beans, then sausages, then more beans, then pork belly, beans, duck confit and finally more beans, adding a dab of the onion and pork rind purée between each layer.
8. Add enough of the bean cooking liquid to just cover the beans, reserving 1 cup/240 ml in the refrigerator for later use.
9. Cook the cassoulet in the oven for 1 hour, then reduce the heat to very slow 250ºF/130ºC/gas mark ½ and cook for another hour.
10. Remove from the oven and allow to cool. Refrigerate.

Day Two dinnertime
1. Preheat the oven to moderate 350ºF/180ºC/gas mark 4 again.
2. Cook the cassoulet for an hour.
3. Break the crust on the top with the spoon and add 1/4 cup/60 ml of the reserved cooking liquid. (Don’t get fancy. Just pile, dab, stack and pile. It doesn’t have to be pretty.)
4. Reduce the heat to very slow 250ºF/130ºC/gas mark ½ and continue cooking another 15 minutes, or until screamingly hot through and through. Then serve.

I would not have been able to do this dish without a wonderful gift my date purchased for me a few days before: a 5.5 quart sauté pan with glass lid like I have been wanting for years! My date also chose the perfect wine, a Apothic Red wine from California. I asked him to bring a light red wine not to strong in tannins as my research suggested because a strong red will overpower the dish. Apothic Red is a lovely mix of Syrah, Zinfandel and Merlot.