May 062013
 

Salt Brined Cod Fish (1) ~ Simple Recipes Dot Me

In Brazil, where I grew up it is very common to find “bacalhau”, which is a salted dried cod fish. So in order to mimic the saltiness of bacalhau, which needs to be soaked in water in order to remove the salt before cooking, I decided to “play” with fresh cod fish. Why not brine cod? So I brined the cod and then use it like some of the dishes that I used to make back in Brazil…it turned out delicious, moist and very flavorful. The potatoes are tender and loaded of flavor.

Ingredients:

Approximately 1 lb cod fish
1 tablespoon rock salt
2 ½ to 3 cups of cold water

3 to 4 Roma tomatoes, sliced
1 large onion, sliced
3 to 4 potatoes, peeled and sliced,
¼ cup of olives, cut into half
Fresh ground pepper
2 to 3 tablespoon of olive oil

Salt Brined Cod Fish (2) ~ Simple Recipes Dot Me

Salt Brined Cod Fish (3) ~ Simple Recipes Dot Me

Salt Brined Cod Fish (4) ~ Simple Recipes Dot Me

Salt Brined Cod Fish (5) ~ Simple Recipes Dot Me

Method:

Dissolve the salt in the cold water, cut the cod in approximately 1 ½ to 2 inch and place them in the salty water. Make sure that all the pieces of the cod fish are covered with the salty water. Cover the bowl and place in the refrigerator overnight.

Remove the cod fish from the salty water, rinse under cold water and drain thoroughly.

In a casserole pan place the olive oil, and alternate layers of potato, onion, olives, cod fish, and tomatoes, sprinkle in between layers fresh ground pepper to taste. Make as many layers as necessary until all the ingredients are used up.

Cover the pot and turn the heat to medium low. Cook for approximately 40 to 45 minutes. Uncover and cook under medium for another 5 minutes, until most of the liquid has been evaporated.

Serve hot.

Salt Brined Cod Fish (6) ~ Simple Recipes Dot Me

Salt Brined Cod Fish (7) ~ Simple Recipes Dot Me

Salt Brined Cod Fish (8) ~ Simple Recipes Dot Me

Curiosity Corner Jan 2013
Bacalhau or salted dried cod was produced in order to preserve the cod before the refrigeration was available. Moreover, the process of salting and drying like in many foods, makes the cod tastier.

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Jan 302012
 

Slices of chicken with caramelized garlic

I am sharing this recipe of “frango à passarinho” which is very popular in Brazil at Chandani’s site…

I have been following Chandani via her Travel Through Food for a while, so when she asked me post as a guest on her site, I was very honored and thought that this was a great opportunity to introduce myself to her readers and share this simple recipe which somehow illustrates the aspiration of my site…simple and with a touch of my mixed background.

Chandani is from Nepal, which means moonlight in Nepali. She is a very fun and lively girl. She started to realize the beauty and art of cooking after leaving her mom’s cooking to pursue her studies. Throughout her travels, she learned to appreciate food and also incorporate them into her mom’s recipes to make them unique. In spite of reading a lot of recipes, she does not like to follow them, she just follows her heart when it comes to creating dishes. She loves to cook for her friends and family and her greatest motivations are the smiles that she gets from them after tasting her food.

Now that I am done with introducing Chandani, please take a moment to visit her site, Travel Through Food, and finish reading the remaining of my post. I hope you all enjoy Chandani’s site as much as I do.

I hope you enjoy this healthier version of this very popular dish from Brazilian and Chandani’s site.

Curiosity Corner Jan 2013
Did you know that “frango à passarinho” in Portuguese means chicken like little birds? It is because this dish is usually done by deep frying small pieces of chicken.

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Sep 132010
 

Corn pudding

This is a very simple dessert made with corn. In Brazil this kind of dessert is mainly served in the month of June in parties called “Festa Juninas”, which celebrates popular saints like Saint John, Peter and so on. These celebrations are also important in North Europe country, such as Denmark, Finland, Sweden and in some extent in Ireland, Britain, France, Italy, Portugal, Spain. Since it is corn season…here we are!

Ingredients:

4 ear of corn
1 ½ cup milk
4 tablespoon sugar
½ tablespoon butter
Ground cinnamon

Method:

Remove the kernel of the corn. Place ½ of the kernels in the blender with half of the milk and blend for approximately 3 minutes.

Strain the corn mixture in a pan. Do the same thing with the other half of the corn kernels and milk.

Place the corn milk in a medium heat, add the sugar and the butter. Stir constantly, until bubbling. The corn milk will be of a creamy consistency. Pour into small ramekins, and sprinkle with cinnamon.

Serve warm or cold.

Curiosity Corner Jan 2013
Did you know that corn is used to produce fuel alcohol? The fuel alcohol or biofuel is added to gasoline as additive, so the gasoline burns cleaner, reducing air pollution.

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May 172010
 

Asian pao de queijo

I posted a while ago, the recipe for “pao de queijo” , which uses tapioca flour as a base for this cheese bread. After researching different versions of these savory cheese bread/balls, I decided to make some change to add an Asian flavor to it. Instead of solely using tapioca flour, I added glutinous rice flour, known as mochi flour. Well, the consistency of this bread is slightly softer and slightly less chewy. If you like mochi you will enjoy this version. This version of cheese balls can be stored at the freezer the same way as the previous one. Whenever you want to enjoy a tasty snack or complement a meal, just pop the frozen cheese balls in a pre-heated oven for about 25 ~ 30 minutes at 300F and voila…you have a yummie and tasty cheese bread.

Ingredients:

1 ½ cup tapioca flour
1 ½ cup glutinous rice flour
4 eggs
1 cup water
½ cup vegetable oil
1 ½ teaspoon salt
1 cup Parmesan cheese

Method:

In a small pan add water, oil and salt, bring to boil and carefully add to the tapioca and glutinous rice flour.

Mix gently until you can manage with your hands (be careful it is very hot).

Alternatively add the eggs and the Parmesan cheese until a dough is formed. The trick is to add Parmesan cheese to form a big ball of dough. Make small balls (freeze at this point if you desire), bake for 20 to 25 minutes at 300F.

Serve warm.

Makes approximately 50 to 60 cheese balls.

Curiosity Corner Jan 2013
Did you know that glutinous rice is also called sticky rice, sweet rice? In spite of the being called “glutinous” does not contain gluten. Rice contains two types of starch: amylose and amylopectin. Glutinous rice contains high amounts of amylopectin and negligible amounts of amylose, therefore is very sticky.

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Oct 122009
 

Flan…who does not like flan? This is a very popular dessert in Brazil, there are hundreds and hundreds of version for flan, but you will not find anything so yummie like this one. It is true that this particular recipe may contain a little more calorie due to the condensed milk instead of only milk, but you will not regret…it is worth the calories. This is very rich and tasty, therefore a small portion is very satisfying.

Ingredients:

1 can condensed milk
3 can milk (measured by the condensed milk can)
5 eggs
1 teaspoon vanilla extract
4oz cream cheese

½ cup sugar
¼ cup water

flan-1

flan-2

flan-3

Method:

In a small pan place the water and the sugar, let it boil until the water is totally evaporated and the sugar is thick and brown.

Carefully pour the caramelized sugar into a pyrex, spread it and let is cool.

In a blender add all the other ingredients, make sure that is well mixed.

Pour into the pyrex where the brown sugar is hard, the mixture is liquid.

Bake it in a pan with water (banho-maria) for approximately 2 hours at 275F. Do not worry, it will be firm after the cooking. Let it cool completely and refrigerated for approximately 2 hour or more. To serve place a large plate on top of the pyrex and quickly flip, so the flan will be on the plate, carefully with the caramel sauce.

Pudim de leite

Curiosity Corner Jan 2013
Did you know that condensed milk is sugar added to evaporated milk? In many places, condensed milk is added to coffee and tea.

Thank you for stopping by Simple Recipes and have a great week!

Sep 282009
 

These cheese balls are called “pao de queijo” in Portuguese, which can be translated to cheese bread. They are very popular in Brazil and you even see this bread selling at the malls in small kiosks. The interesting thing about this bread is the texture which is not the conventional bread texture therefore you need to acquire the taste. When I first introduced this bread to my American friends I need to admit that I was a little reluctant since I was not sure of the acceptance of it, but interestingly most of them liked it and even asked for the recipe.
The good thing about this recipe is that you can make the balls and freeze, so when you have guest the cheese balls can go from the freezer to the oven and be served in less than 25 minutes. I always make them in advance, as a matter of fact I always have them in my freezer.

Ingredients:

1 lb tapioca powder
4 eggs
1 cup water
½ cup vegetable oil
1 ½ teaspoon salt
Parmesan cheese

Method:

In a small pan add water, oil and salt, bring to boil and carefully add to the tapioca powder.

Mix gently until you can manage with your hands (be careful it is very hot).

Alternatively add the eggs and the Parmesan cheese until a dough is formed.

The trick is to add Parmesan cheese to form a big ball of dough.

Make small balls (freeze at this point if you desire), bake for 20 to 25 minutes at 300F.

Serve warm. Makes approximately 50 to 60 cheese balls.

cheese-balls-1

cheese-balls-2

Curiosity Corner Jan 2013
Did you know that tapioca powder is a starch from yuca? Therefore is gluten free? Yuca is known as “cassava”, “mandioca” and “aipim”. Yuca is native of Brazil (Amazon) and now is cultivated worldwide. Tapioca is well known commercially as pearl tapioca, where is commonly used in Southeast Asia in sweet drinks.

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Jul 282009
 

As you might know, Brazil is well known for its BBQ. The meat is usually served with vinagrete sauce. This sauce is very simple and tasty, is kind of similar to the salsa, without the jalapeno. In this recipe I adapted from the original ones which use regular vinegar with balsamic vinegar. I prefer the balsamic vinegar due to its sweetness and less acidity. The vinagrete sauce can be served with not only steak but with chicken and sausage or even as a salad dressing.
Many of the meat cut is only lightly sprinkled with rock salt before grilling. By using only rock salt the taste of the meat is not overshadow by other flavors. Moreover, you will find that different cut of meats have different flavors.

Ingredients:

1 onion chopped
2 tomatoes chopped
½ bunch Italian parsley
½ cup balsamic vinegar
1 teaspoon olive oil

Method:

Soak the onion in water and drain, a few times, to release the acid.

Mix all the ingredients and let it sit approximately 2 hours in the refrigerator.

brazilian-bbq-1

brazilian-bbq-2

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