Shrimp Bobó (Bobó de Camarão)
- Details
- Written by Cynthia Presser
Shrimp Bobó is a Brazilian traditional recipe from the state of Bahia. Yuca, coconut milk and red palm oil give this delicious stew its rich color and flavor. Everything about this dish might sound exotic for most people, but Bobó is one of the most beloved dishes from Bahia, along with Moqueca, Acarajé and Vatapá (sorry about the crazy names). Everytime I throw a dinner party where I want to show off some of the best authentic flavors from my country, I include this recipe in the menu. Fairly simple to make, it is perfect over a bed of jasmine rice (some like it with Farofa on the side). This dish will awaken your palate and transpor you to Bahia, Brazil. Be ready for a party of flavors in your month!
Add a commentPastel with Meat and Cheese Filling (Pastelzinho de Carne com Queijo)
- Details
- Written by Cynthia Presser
Pastel is one of the most loved bar foods in Brazil. This small savory pastry is usually served inside small baskets and it is ordered by the dozen or half dozen; so friends gather around the bar table to munch on the Pastelzinhos (small Pastel) while chatting, drinking a cold beer, and having a good time.
The variety of fillings is endless, but one of the most popular is ground beef and cheese. Crunchy on the outside with a creamy, meaty filling, this typical Brazilian appetizer is often called “Empanada” in the US. Empanadas are usually baked, instead of fried; and the dough is different. But… I am "cheating" on this recipe and using store-bough empanada dough!!! Store-bought dough is faster and easier to use (and it tastes great too, because if it didn’t I wouldn’t tell you to use it). Make sure you check my Hearts-of-Palm Pastel recipe if you want to make the authentic version with home-made dough. Enjoy this delightful appetizer with a cold beer!
Add a commentRead more: Pastel with Meat and Cheese Filling (Pastelzinho de Carne com Queijo)
The Book is Ready!!
- Details
- Written by Cynthia Presser
I am so excited to announce that my book is ready. It was a lot of work, a lot of fun, and I know you'll enjoy the end result!! Click on the link below to order the book. I will sign and send the books purchased on my website myself!
Add a commentShrimp and Yuca Bowl (Escondidinho de Camarão)
- Details
- Written by Cynthia Presser
When I participated in the ABC show “The Taste” I had the honor to serve this traditional Brazilian recipe to four amazing culinary talents: Anthony Bourdain, Nigella Lawson, Ludo Lafebvre and Brian Malarkey. After trying the “bite” I served, they gave me great intake on ways to improve the flavors and texture of my recipe (especially Ludo). I was very appreciative and certainly took their advice seriously. So this is my ultimate version of this classic Brazilian appetizer, to which I added some extra spices and crunchy textures. Enjoy with a caipirinha, just like the Brazilians!
Add a commentPassion Fruit Pie (Torta Mousse de Maracujá)
- Details
- Written by Cynthia Presser
Light in texture, with a nice balance between sweetness and tartness, Passion Fruit Pie is a traditional Brazilian recipe, popular all over the country. In Brazil, the word “mousse” is frequently added to the dessert title because the texture of the filling is just as light as a mousse. The dough is very simple to make and it adds a nice crunchy bite to the combination. Sweet, tart, light, fluffy and crunchy, this pie has it all! If you haven’t tried passion fruit in desserts yet, I highly recommend this one. This is passion fruit at its best. Enjoy!
Add a commentBrazilian Black Beans
- Details
- Written by Cynthia Presser
I grew up eating the combination of black beans, rice, meat and a simple salad five times a week. Only on the weekends we would eat something “more special” (sodas were also only allowed on Sundays). For me, beans are part of the simplest and most comforting of all meals. When prepared with the added flavors of onions, garlic, bay leaves and bacon, black beans are delicious and often become more then “only” a side dish, shadowing the main dish, usually meat, chicken or fish. They are also nutritious, especially when cooked from scratch. When I was having a conversation with two of my sister-in-laws (both good cooks) that I finally realized that black beans are not as nearly as popular in the United States, and that most people don’t know how to add the “right” flavors when preparing; so I decided to share this recipe. If I close my eyes I can still hear the loud sound of the pressure cooker, and smell the scents that would come from the large pot of beans that was prepared in my house when I was a little girl. This post is a little piece of Mom’s everyday kitchen. Welcome!
Add a commentPork Tenderloin with Dried Apricots-Gouda-Mascarpone Filling, with Cashew Rice Pilaf and Farofa (Lombo Recheado com Damascos Secos, Queijo Gouda e Mascarpone, com Arroz de Castanha-de-Cajú e Farofa)
- Details
- Written by Cynthia Presser
Christmas in Brazil is celebrated on the evening of the 24th and dinner is served only after mid-night, on the 25th. It might sound kind of crazy for most people here in the US, but it is just how it is done down there... Since people wait for supper for a long time, it better give them some sustenance! This meal translates very well what a traditional Brazilian Christmas supper looks like. In this recipe, the pork tenderloin is moist and well seasoned, with a creamy and sweet filling, complimented with the richness of cashews from the rice and crunchiness from the farofa. This family recipe was passed over to me by a friend, and I am excited to present it to you. Enjoy!
Add a commentWhite Chocolate Flan with Peppermint Caramel Sauce (Pudim de Chocolate Branco com Calda de Caramelo e Hortelã)
- Details
- Written by Cynthia Presser
It is no secret that flan is my favorite dessert. I love all sorts of flavors and variations, and I really wanted to create a recipe using the traditional flavors of the holidays. So after a lot of thought I came up with a recipe for a White Chocolate Flan with Peppermint Sauce, and I am proud to say it turned out exactly how I had dreamed it would: rich, smooth, and with just a touch of peppermint flavor.
This dessert translates all the amazing sweet tastes of Christmas! In fact, it is even more special to me because I was able to add some flavors of the Holidays in the United States to a traditional dessert from my country: Brazil. Merry Christmas friends! Feliz Natal amigos! I hope a slice of my flan brings a smile to your face this holiday season!
Add a commentShrimp and Heart-of-Palm Pie (Empadão de Camarão e Palmito)
- Details
- Written by Cynthia Presser
This Shrimp and Heart-of-Palm Pie is a traditional Brazilian dish. It is super creamy in the inside, and the dough is so crumbly it melts in your month! In fact this dough recipe has a curious name: “rotten dough” (massa podre). Definitely a weird name for something that tastes so good. I think this pie is comparable to an American pot pie, but the dough is flakier and the filling is thicker. Also, it is a great recipe for large parties since it can be made up to 3 days in advance and kept in the fridge until it is time to bake. This pie will feature on the buffet table at my house this Christmas, and I am excited to present a Brazilian traditional dish to our family! I hope they enjoy as much as I do.
Add a commentRead more: Shrimp and Heart-of-Palm Pie (Empadão de Camarão e Palmito)
Fig and Prosciutto Phyllo Appetizer
- Details
- Written by Cynthia Presser
Sweet and savory at the same time, my flaky Fig and Prosciutto Phyllo bites have a touch of creamy mascarpone and a drizzle of honey. Its shape resembles ravioli and it is an easy-to-make finger food. Also, it can be made one day ahead, which makes it handy for the Holidays and large gatherings. I hope you and your friends enjoy!
Add a commentMore Articles...
- Lobster Mac and Cheese
- Farofa - Brazilian Crunchy Topping or Stuffing
- Lime Meringue Flan (Pudim de Claras)
- Cream of Mushroom with Orzo, Couscous and Red Quinoa
- Risotto Cakes with Tomato Compote
- Pumpkin Crostini
- Pumpkin Risotto
- Spinach Salad with Caramelized Pumpkin and Goat Cheese
- Pulled-Pork Sandwiches with Chimichurri and Onions Sauté
- Dulce de Leche and Coconut Layer Cake
- Vatapá – Coconut Milk and Dried Shrimp Stew from Bahia, Brazil
- Acarajé – Black-Eyed Pea Fritters from Bahia, Brazil
- Creamy Saffron Risotto with Mixed Mushrooms
- Traditional Brazilian Cheese Balls (Pao-de-Queijo Mineiro)
- Seared Tuna with Roasted Avocado-Pepper and Wasabi Sauce
- Cheesecake with Guava Sauce
- Creamy Hearts of Palm Soup
- Tres Leches Cake with Berries and Cream
- Sopa Paraguaya – Paraguayan Corn Bread
- Strawberry Shortcake – Brazilian Style (Torta Gelada de Morangos)
- Goat Cheese Roulade with Roasted Bell Peppers
- Hamburger with Chimichurri Sauce and Provolone
- Fettucini al Mare with Asparagus and Crème Fraiche
- Arugula Salad with Goat cheese and Red Pepper Dressing
- Coconut and Salmon Soup
- Chicken and Asparagus Mini-Pies (Empadinhas de Frango com Aspargos)
- Asparagus and Shrimp Risotto
- Banana-Caramel Meringue Pie
- Hummus Duo – Coconut Milk-Ginger, and Cilantro
- Coconut Flan