Thursday, December 6, 2012

Mousse de Maracujá


Mousse de maracujá

Mousse de maracujá is yet another creamy, soft, moist, delicious Brazilian desert. As the name implies, it is simply a delicious Mousse made from the fruit Maracujá, passion fruit.

Legend tells that there was an extraordinarily beautiful sixteen-year-old girl, native of a tribe in the Amazon. Her name was Mara. Although desired by all the men in the tribe, she was promised to Mamangava, son of the chief. His sincere love for her was limitless and she loved him equally. Still, they had never even kissed, for that was the tradition of the tribe until marriage.

The other man who desired her the most was the tribe’s wizard. Still, so great was her love for Mamangava that the wizard’s spells didn’t work on her. As his last attempt to obtain her, he took her out into the woods far away from the tribe. But when she would not give into his undying desire, he killed her.

She was buried in the most beautiful of the tribe’s gardens. In that very spot grew a gorgeous set of flowers with an exuberant aroma. Daily bees would come from far away attempting to pollinate her, but they weren’t able to. Just as no man could posses her, neither could any bee.

Mamangava spent his days admiring the beauty of the flowers. He kissed them with the same love and tenderness as he would have kissed Mara’s lips had they gotten married. Every time he watched a petal fall, he would cry, just as he cried when he heard of Mara’s death. Over the passing years, Mamangava would languish at the feet of Mara’s plant.

Mother nature, glorifying that immortal love, transformed him into a bee. Each kiss he gave to to each of the flowers pollinated them. A fruit, sweet was Mara’s lips was grew out of the plant. That fruit was Maracujá, the fruit of the passion of Mara and Mamangava. 

Acarajé


Acarajé

Acarajé is the specialty of the state of Bahia and the culmination of Afro-Brazilian cooking. It is made of a dough composed of black-eyed-beans, onions, and salt. That dough is deep fried in palm oil and it makes an extravagant sandwich as it is served with peppers, shrimp, vatapá, or caruru (other typical foods from Bahia).

It traveled a long ways to become Bahia’s state food. The Arabs first took it to Africa in the 7th century, and the Portuguese took it from Africa to Bahia during the late colonization periods. Its original cooks in Brazil would grind their own corn, rice, and beans to make the dough. Now it’s much more easily accessible. It is a known fact in Brazil that everyone who goes through Bahia absolutely has to try Acarajé. Unfortunately I haven’t gone through there yet, but, I’ll let you know when I do…

Barreado


Barreado

Barreado is a plate typical to the southeast of Brazil. It’s made of cooked meat, served with rice, cassava flour, and often bananas. Its secret lies in the preparation. It must be cooked in a clay pot for about 20 hours and the pot must be sealed with a lid made of a flour-and-water dough.  That causes all of the meat to shred and the fibers to be released resulting a really thick and flavorful broth.

Its origins go back to 300 year old rituals of the Azorian Islands. The Azorian Islands are in the Northeast Atlantic and they’re owned by Portugal. They were the ones who later took the traditional plate to Paraná, Brazil. What’s interesting is that some of the culture was carried along with food.

Some of that culture that influenced Paraná is fandango dancing, a dança dos tamancos (the dance of the sandals), and the playing of the rabeca. Fandango is a very lively couple’s dance from the Baroque period. It’s more commonly known in Spain and Portugal. Rabeca is a wooden musical instrument originally known as Rebab. It comes from Norte Africa and some think it might have been a precursor to the violin.

                

Beijinho


Beijinhos

                So remember my post about brigadeiros? There’s actually a white, coconutty, condensed milk version of it called beijinhos. In English, beijinhos simply means little kisses. They can be considered brigadeiro’s younger sibling as they were inspired after the brigadeiros made for Eduardo Gomes’ election campaign.

                Growing up I liked these a lot better than brigadeiros, but now that I’m becoming continually more of a chocolate fanatic, they both put up a pretty good fight…

                Do you want a beijinho? 




Bananas Empanada


Bananas Empanada

                There are no stories specific to bananas empanadas, or fried bananas, but the Brazilian bananas are still a bit unique on their own. Although tradition says banana trees started in Malaysia and from there they spread to the rest of the world, when the colonizers got to Brazil they found banana trees already there. Many different types of trees which grew kinds of bananas they had never before seen.

 Tradition says that the bananeira, a banana tree, when it sprouts the bananas, it cries like a woman giving birth. Thus some of the Catholic priest that first started catechizing in Brazil even began to think that the forbidden fruit was actually not an apple, but a banana…

Bananas are great in so many ways, but my favorite is the Brazilian banana empanada.



Tubaína – a tribute to a good friend

                Many here in the United States have heard of guaraná, a brazilian soda which comes from the actual fruit called guaraná. But there’s another Brazilian drink very similar to it that has a place just a little more special in me. It’s called Tubaína. I’ll be honest, it was most common during my parents generation, but once in a while I still had it as a kid. It tastes very similar to Guarana but something about the fact that it’s still only found in glass bottles and that I’ve only had it around those who are close to me makes it unique for me.

                The name Tubaína was made up by the Italian Pedro Pattini. It was first for his candy, but once he began to also produce sodas he simply used the same name. Eventually the candy ran out of business but the sodas carried on.

I thought Tubaína was long gone, but in my trip to Brazil this last summer, my good friend Ana Lúcia surprised me with a six-pack of glass-bottled Tubaína! I was blown away and here they are…


Pavê


Pavê
The Brazilian pavê is a delicious desert layered in chocolate, champagne cookies, coconut, and condensed milk. Although these may vary and others may be included depending on the type of pavê. Pavê actually originated in France. The word “pavê” in French means the rocks used in the paving the streets. Since the recipe for pavê calls for nothing more than the careful construction of its layers, it is indeed a very fitting name.

I had it in my most recent trip to Brazil. The pavê was placed in the middle of the table the entire time. That was a terrible idea! Needless to say I could not stop thinking about it during the entire dinner… And I might have eaten a lot less “real food” than usual to leave just a little more room for desert…


Pão de Queijo

Pão de Queijo

The famous Brazilian cheese bread are little crunchy balls on the outside with a soft inside of melting cheese intertwined with the bread. Studies indicate that it was started during the times of slavery. The areas near Minas Gerais in Brazil are abundant in milk and known for their delicious cheeses. Since eggs are also very easy to come across, these were the typical cheap components of the slaves’ meals in that area.

One day, polvilho, known in America as cassava flour, was thrown in the mixture and pão de queijo was the end result. The polvilho gives pão de queijo its distinct texture which makes it very different from the common cheese bread here in the United States.

 It seems like there is a very common trend among many of the typical Brazilian foods. They seem to have started as cheap commoner or slave meals and over the years they developed to become delicacies. 

Brigadeiro


A brigadeiro is a little ball of pure, creamy, rich, chocolate goodness with chocolate in sprinkles all over it! Is your mouth watering yet? In an ever-changing world, the brigadeiro is the one thing you can absolutely count on to be present in every Brazilian birthday party.

Its actual origin is unknown. Yet, folk tale says it gets its name from brigadeiro Eduardo Gomes. The name brigadeiro actually means the title of the commander of a brigade. Eduardo Gomes was known by the ladies in the 1950s to be a brigadeiro with quite the physique… at that time he ran for the office of president of Brazil. During his first presidential campaign, bakers, then mostly women, started making the famous sweet in his name… 

Paeja


Paeja today is a beautifully colorful mix of rice and an abundance of sea food, vegetables, and acafrao. Its origin comes from 15th century Spain. The field workers would go out with nothing but rice, olive oil and salt. They would cook with a shallow round pan with two handles that was first called a paella pan.
Eventually more ingredients typical to the fields were added like vegetables and small hunt such as rabbit. The unique ingredient that came to give the rice in paeja its characteristic color and altered the overall aroma and flavor is acafrao, a flower derivative. Finally, an assortment of sea foods was added and it went from the feast of low class laborers to a feast met for a king.

 

Feijoada


Feijoada is a deliciously rich black bean stew. It’s consistency and unique flavor occurs because every part of pig can be found within it. This may include everything from the ear to the tail. Feijoada is commonly served with rice and farofa, a toatest yucca root flour mixture.
 There’s a long question of true origins of feijoada. Common folklore tells that the owners of coffee farms, of gold mines, and sugar cane growers would feed the slaves the remainders of the pigs when they were butchered. The idea of adding water and beans was simply to be able to feed more of them. After slavery was abolished, many tried the meal that was making such a fuss and love it. Soon it became every man’s food. It was in the table of the poorest of field workers because it gave him sustenance and in the table of a rich man’s feast symbolizing his abundance.
As always, the argument goes back to Portugal. Some will say the its creation goes back to the regions of Estremadura and the borders of Tras-os-Montes and Alto Douro, where they also had bean stew mixed with pig parts. The only difference is they had a mix of many kinds of beans with one exception, no black beans…

Monday, September 24, 2012

Pudim de Leite Condensado


The Pudim de Leite Condensado (Condensed Milk Pudding) is among the most classic of Brazilian deserts.  It will be presents year-round anywhere in Brazil where an important celebration is at hand. It is so deliciously moist with just the right amount of sweet. Perfectly smooth inside and always covered with a porous layer of caramelized sugar that gives it just the right amount of crisp in the mouth. 

 A couple interesting historical facts are that condensed milk in Brazil is famously known as Leite Moça (The Young Lady Milk). This happened because when Nestle first sent it from Sweden,  the Brazilian moms who would go to buy it couldn’t really say or translate the English title on the so desired little cans. But the distinguished factor by which they were recognized was the pretty young lady in the front. Thus they would simply ask for the can with the young lady and even ‘til today the name and the picture have stuck.

The recipe itself came from a Portuguese abbot, the head of a monastery. It was his own secret recipe never to be shared with anyone! He even held a famous contest to see anyone could come with the recipe to match his perfect custard but none were successful. Only after his death was his recipe divulged and as the Portuguese culture spread throughout Brazil, so did this Heavenly desert. 

I attempted to make it last Saturday but it I burned it. Nothing more needs to be said about that…