Passion Fruit Mousse (Mousse de Maracujá)

I cannot think of any simpler and easier dessert than Passion Fruit Mousse. This recipe was one of the first desserts I ever made - I was probably around 15 years-old. It really cannot get any easier than gathering ingredients, blending, refrigerating, serving. Can it? 

The flavors of this mousse are fresh and sweet, with a touch of tartness. For those unfamiliar with passion fruit, it is a very tart fruit - which makes it a great ingredient for desserts and sauces, and it is widely utilized in Brazilian cuisine. 

This 3-ingredient dessert is very popular in Brazil. It is often served in shot glasses at parties for just a "taste" - as part of those big dessert tables that us, Brazilians, love to display at birthday parties and weddings. 

If you were looking for a super easy, delicate, and delicious dessert to serve at your summer gatherings with friends, look no further... Passion Fruit Mousse will make everyone happy!

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Brazilian Jerky Beef and Yuca Bowl (Escondidinho de Carne-Seca)

Do not be fooled by the rustic look of this traditional Brazilian recipe – this simple dish has an incredible amount of flavor!

Originally from the North Eastern region of Brazil, this delicious meal can be served as a full entrée or as an appetizer – sometimes prepared in individual small casseroles, which makes for a really cute presentation. These days, you can find it in restaurants and homes at all corners of Brazil.

Carne-seca is the equivalent of a very high quality jerky beef (take a look at the Cook’s Notes to learn more). It is basically a kind of dried and salted meat that has been used for centuries in Brazilian cuisine.

The real name of the dish is “Escondidinho de Carne-Seca”, which literally translates to “Jerky Beef Little Hidden One” – the carne-seca is “hidden” in between the two layers of velvety yuca purée. I thought that the literal translation would be a little crazy, so I am calling this recipe “Brazilian Jerky Beef and Yuca Bowl” – long name, but more comprehensive ;) I also have a version of this same meal with shrimp. If you are a fan of seafood, you should check this link for the recipe.

My husband says that this dish is like crack – extremely addictive! Sometimes the most rustic, simple meals have some of the most surprisingly incredible flavors. I hope you take a look and enjoy!

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Chocolate Fudge Flan Cake (Brigadeirão)

It is so wonderful how much lately I have been coming across more and more people that have already tried (and loved) Brigadeiros! It really warms my heart to know that our traditional Brazilian desserts are conquering fans all over the globe :) Well, our sweets are really delicious and so many of them are pretty easy to make. It is the case of this Brazilian Chocolate Fudge Flan Cake – a decadent mousse-like dessert that was inspired in those little Brazilian fudge balls.

In Brazil, we call it Brigadeirão – pronounced with that very heavy intonation towards the end that only Portuguese speaking people can say… Despite the crazy name, this gluten-free flan cake is the perfect dessert for chocolate lovers. It’s simple to make, but it requires a little bit of planning ahead since it has to be chilled for at least 6 hours before it is unmolded. Take a look…

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Brazilian Cuscuz (Cuscuz Paulista)

My Goodness! How much have I missed working on my recipes and, especially, sharing them?! Life with two boys – one being a two-year-old that is not yet at school - and our move to Tampa, “forced” me to take a step back on my cooking activities.

Well, one thing is for sure: I HAVE NO REGRETS!

In fact, spending the last year focusing on the needs of the boys and helping our family to adjust into our new hometown have been a great experience. I feel incredibly grateful to have being able to do that.
That said, I am ready to push the restart button and go back to the kitchen!

I believe that a great come back calls for a super traditional dish – for that reason, I am sharing with you a recipe for Brazilian Cuscuz (Cuscuz Paulista).

I know what some might be thinking: “I had no idea that Brazilians had a couscous recipe!”. Yes, we do! And the version I am sharing here is delicious and it is spelled Cuscuz.
Couscous has its origins in the Northern part of Africa – mainly Tunisia, Algeria, and Morocco. The geographic proximity to Portugal made the recipe make its ways into the Portuguese table – and in the 1500’s it was a very popular dish (not anymore these days).

When the Portuguese arrived in Brazil, they found out the indigenous people had a very similar dish. But instead of using semolina flour, the natives used maize flour and/or yuca flour to prepare it.
So the Portuguese incorporated some of the ingredients that they were using already - such as seafood, green olives, and eggs - into this new found flour mixture. Boom! The Brazilian Cuscuz was born.

The version I am sharing here was inspired by the traditional recipe found on the book “Viagem Gastronomica Atraves do Brasil”, by Caloca Fernandes. I made some adaptations on the method and ingredients. I also added a spicy sauce to serve on the side to suit the American palate ;)

This specific version is very popular in the state of São Paulo – that’s why it’s called Cuscuz Paulista. There are different versions around Brazil, especially on the Northern and Northeastern parts of the country. Those versions are more basic, with less ingredients; and often served as side dishes.

This gorgeous and delicious version I am presenting is definitely the center of attention at the dinner table! Enjoy!

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Salmon with Passion Fruit Sauce (Salmão ao Molho de Maracujá)

It was such an honor to be a guest at the TODAY Show once more! Receiving such an invite is so exciting, but the most exciting part is not about being on national television in such a high profile show - like all those movie stars we see on the TODAY show ;) What really gets me excited is to be able to share my Brazilian background through my recipes with a much wider audience!

Being invited to run their cooking segment has allowed me to reach people on four corners of the United States to present them with something that would be new for most. Of course I can reach anyone through my website, but people would have to have the interest on such things to research online. So having that kind of opportunity is like knocking on everyone’s door and saying: “Here is a Brazilian recipe for Salmon with Passion Fruit and Coconut Rice. The hosts of the TODAY show ate and approve it. Why don’t you give it try?” And that is awesome!

So I was delighted to be part of the TODAY’s Valentine’s Day segment and share a delicious, fresh, healthy, and romantic recipe. The whole idea was to present a recipe “to set the mood” and they all agreed that my Salmon with Passion Fruit Sauce and Coconut Rice fitted the bill perfectly – the combination of salmon and passion fruit might sound unusual for some, but it is very well known (and loved) in Brazil. In this easy recipe, I use brown sugar to break the acidity of the passion fruit, and table cream (or crème fraiche) to add a velvety texture to the sauce. Top with fresh herbs and serve over Coconut Rice. 

Photos - Samantha Okazaki/NBC

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Beautiful Brazilian desserts face-off in TODAY's culinary finals

Brazilian chefs face off with steak, seafood in 'culinary Olympics

Fish Moqueca (Moqueca de Peixe)

Greetings from… Florida! If you often follow my recipes, chances are that you noticed that I haven’t posted anything new in a little while. Well, it was all for a very good reason: we were in the middle of a move! Selling the house, packing all our belongings, finding a place to move in, finding a new school, etc. has kept my hands completely full for a few months – and doing it all in the middle of summer while taking care of my two crazy boys certainly did not make the process any easier… But what really matters is that we are all moved in and well-adjusted to Tampa! We absolutely love it here!!

So to celebrate my first post in long time, I want to share one of my BEST recipes! In fact, I cannot believe I haven’t posted my Fish Moqueca here earlier (I just had a recipe for Shrimp Moqueca).

Fish Moqueca is a traditional stew from the Northeastern part of Brazil – especially from Bahia, which is a culinary paradise! It is made with delicious ingredients, such as coconut milk, red palm oil, and cilantro. It has a beautiful yellow/orange color – due to the red palm oil – and a delicate, unique flavor. I often make this recipe in my events because it is such a crowd pleaser! It is so simple to make and it is, in my opinion, one of the recipes that best showcase the delicious food from Brazil. I hope you enjoy!

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Pineapple-Mint Caipirinha (Caipirinha de Abacaxi com Hortelã)

Pineapple and mint is one of my favorite combinations. Caipirinha is my favorite drink. So why not join forces in one delicious beverage?! Pineapple-Mint Cairpirinha is a very refreshing drink. I would say it is a perfect summer drink, to enjoy by the pool or at the beach.

It certainly isn’t summer right now here in Indiana, but just a few days ago – when we were out celebrating my birthday – I had a pineapple and mint martini at a local restaurant. It was great! It took me back to summer for a few minutes… And I take that feeling any day! So if you are also missing summer already, try this refreshing drink and dream of summer days ahead!

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Pumpkin-Coconut Balls (Beijinho de Abóbora com Coco)

I love to live in the US, but I especially love to be here at this time of year! It’s so wonderful to experience the preparations for Thanksgiving, to watch the beautiful change of fall colors, and to eat all sorts of pumpkin recipes!!

Pumpkin is an ingredient that I really enjoy, and it is great to be able to share some new uses of it based on my Brazilian cooking background.

Pumpkin and coconut is a very popular (and super delicious!) combination of ingredients in Brazilian cuisine. We make cakes, pies, ice cream, compotes and so on using this mixture.

So my Pumpkin-Coconut Balls are inspired in another Brazilian dessert: the “Beijinho” (translates to “Little Kisses”) which is a Coconut Ball. These kinds of sweets - rolled small balls - are commonly served at birthday parties in Brazil and everyone loves them! I think that the greatest advantage of serving these for large groups is the clean-up: no plates, serving utensils, forks or spoons are necessary – and that makes it a very practical idea for Thanksgiving. I think that the traditional pies have to be at the Thanksgiving table, but these could be a fun add-on to the dessert table. I guarantee it will be a hit!

Read more: Pumpkin-Coconut Balls (Beijinho de Abóbora com Coco)