Pumpkin Risotto
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- Written by Cynthia Presser
The idea of making pumpkin risotto might raise some eye browns, but I can guarantee this is a must-try recipe during pumpkin season! The pumpkin is used in two different ways in this recipe: cubed and sautéed, and also puréed, after roasted with a touch of brown sugar. Extra creamy and pleasantly rich, this risotto also gets a nutty bite from the Parmigiano-Reggiano. You will not regret trying. Enjoy with a glass of Chardonnay.
Add a commentSpinach Salad with Caramelized Pumpkin and Goat Cheese
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- Written by Cynthia Presser
Pumpkin is such a wonderful, nutritious ingredient that can be added to sweet and savory dishes. In this spinach salad, the pumpkin is caramelized in the oven and paired with goat cheese, for a touch of tartness. Lightly caramelized almonds compliment this rich salad and add a crunchy bite. This salad is all about enjoying holiday flavors with healthy greens!
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Pulled-Pork Sandwiches with Chimichurri and Onions Sauté
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- Written by Cynthia Presser
My guests put together their own pulled-pork sandwiches, since I arranged the ingredients in a “pulled-pork sandwich bar” (sorry, no pictures of the buffet table). I wanted to make things easier for the hostess (me!) and more fun for the guests – who could pick and choose sauces for their own sandwiches. Everything was easy and perfect for entertaining! The pork was tender and moist (thanks to Chef Andrés Dangon method). The sides were delicious and complimented the pulled-pork very well! Check it out.
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Dulce de Leche and Coconut Layer Cake
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- Written by Cynthia Presser
This “white canvas” cake has decadent layers of dulce de leche and coconut custard. The meringue that gives it an all white look is flavored with fresh lime and it breaks the richness of the fillings beautifully. The other great thing about it is that it can be decorated to fit any party theme! Check out the pictures of the cute party for my son’s third birthday and how easily this cake became a “construction site” cake! It was so much fun!
Add a commentVatapá – Coconut Milk and Dried Shrimp Stew from Bahia, Brazil
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- Written by Cynthia Presser
Vatapá can be served as a main dish over rice or as a filling in the also famous and exotic acarajé. This delight is typical from the Northern region of Brazil, especially popular in the state of Bahia. The unique flavors in this stew come from coconut milk, red palm oil, dried and fresh shrimp, cashews, peanuts, herbs and ginger. It might sound really different but it is actually pretty simple to make.
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Acarajé – Black-Eyed Pea Fritters from Bahia, Brazil
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- Written by Cynthia Presser
Acarajé is a traditional street food in Brazil, it is especially popular in the state of Bahia. This fritter is light in texture and bold in flavor: the red palm oil (where it is deep-fried) and the unique ingredients in the filling make the acarajé extremely distinctive. This is a little piece of some of the best things that Brazil has to offer! If you have been to Bahia, you know exactly what I am talking about. Enjoy!
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Creamy Saffron Risotto with Mixed Mushrooms
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- Written by Cynthia Presser
I am not Italian but I just love to make (and eat) risotto! This recipe was inspired in the traditional Risotto Milanese – which is a risotto infused with lots of saffron. I added mixed mushrooms, some earthy scented herbs and my Special White Sauce to this Italian classic. The result is an extra creamy, perfumed and rich risotto. If you are a vegetarian, use vegetable broth as a substitute for the beef broth. I recommend enjoying with a glass of Chianti and very good company!
Add a commentTraditional Brazilian Cheese Balls (Pao-de-Queijo Mineiro)
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- Written by Cynthia Presser
This is the traditional recipe for Brazilian cheese bread (or cheese ball). It is a staple from the state of Minas Gerais and, just like my other cheese bread recipe, it is a favorite among kids (and adults)! Great for breakfast, as a snack or with any main course. Eat warm, just right off the oven. Cheesy, fluffy and delicious!
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Seared Tuna with Roasted Avocado-Pepper and Wasabi Sauce
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- Written by Cynthia Presser
Searing tuna is not a difficult task. The marinade seasons the steak really well, but the biggest “secret” for achieving great flavor is purchasing super fresh tuna steaks. The real twist on this recipe comes from the sauce: grill the vegetables prior to making the sauce for a delicious smoky taste. Healthy and so good!
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Cheesecake with Guava Sauce
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- Written by Cynthia Presser
Guava and cheese is a traditional combination in Brazilian desserts, and cheesecake is an American staple. So this “marriage” of flavors works, again, very well for this American-Brazilian recipe! The slightly tangy flavor of the sauce compliments the richness of the cake. I hope you enjoy!
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