Lobster Mac and Cheese
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- Written by Cynthia Presser
Lobster Macaroni & Cheese is one of my top 3 favorite American dishes, and for a while I had been thinking about creating my own version. But despite of what most people think of a mac’ n cheese recipe, I consider it one of those that either turns out fantastic or it is a complete disaster. So when I came across my friend Alejandra Ramos’ tutorial of an extra creamy Stovetop Mac & Cheese, I finally found the perfect basic recipe to dress up. My version also got a touch of luxury from black truffle oil and a Brazilian twist with the farofa topping. Enjoy this rich and delightful dish in a cold night, with good company and a glass of wine. Cheers!
Add a commentFarofa - Brazilian Crunchy Topping or Stuffing
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- Written by Cynthia Presser
Don’t be fooled by the “dirty sand” look of this typical Brazilian side dish! Farofa is a delicious, crunchy side dish (or stuffing) that is eaten at a daily basis all over Brazil. Given the fact that Brazil is a HUGE country with a large variety of dishes from region to region, achieving that level of popularity is pretty impressive… It certainly does NOT taste like dirty sand. Farofa is crunchy and full of intense flavors that enhance the texture and add an interesting taste to the main course. It is almost like a crunchy hot sauce, but without the heat. It is extremely simple to make, but exotic at the same time. I hope you are curious enough to try.
Add a commentLime Meringue Flan (Pudim de Claras)
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- Written by Cynthia Presser
I grew up eating this delightful dessert: my mom used to make it a lot when I was a little girl growing up in Brazil. For me, this dessert tastes just like my childhood: sweet, with a hint of lime zest (to make it more exciting), and extremely light in texture! One more awesome thing: it has only 4 ingredients (and they can all be found at your regular grocery store - yeah!!! This time, I am not sending you to international markets to find ingredients). I made this family recipe for a small gathering with friends at my house, and they sure enjoyed it! I hope you enjoy it too!
Add a commentCream of Mushroom with Orzo, Couscous and Red Quinoa
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- Written by Cynthia Presser
Orzo, couscous and red quinoa add an unexpected texture to this creamy soup. The Portabella mushroom is so meaty and delicious and it goes very well with the sage and fresh scallions. Finish with Parmigiano-Reggiano for a nutty bite. This a great "Meatless Monday" dinner!
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Risotto Cakes with Tomato Compote
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- Written by Cynthia Presser
Risotto Cakes are the best way to use up risotto leftovers, but there are a lot of people who like to make risotto and keep in the fridge for the next day just to make these delicious patties! They are also versatile: serve as an appetizer, or as a side for steak, fish, chicken, veal or pork. My recipe is topped with an easy, tangy Tomato Compote, for extra moist. Tomato Compote is also quite versatile and can be served as a topping for chicken and fish too. I hope you enjoy!
Add a commentPumpkin Crostini
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- Written by Cynthia Presser
My Pumpkin Crostini is creamy with a hint of sweetness. It is an appetizer that almost tastes like a dessert. The pumpkin is seasoned with dark brown sugar and spiced rum before roasted. The syrup that is formed in the baking pan is drizzled over the bread, but it is so tasty that it could even be used over pancakes. I hope you enjoy this easy fall appetizer!
Add a commentPumpkin 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 commentMore Articles...
- 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
- Chocolate Cheesecake with Passion Fruit Sauce
- Quinoa with Sausage, Pine Nuts and Spinach
- Fish Roulade with Hearts-of-Palm and Mascarpone, over Olive-Apricot Tapenade
- Figs, Hearts-of-Palm and Arugula Salad
- Shrimp in Red Sauce, Cream Cheese and Roasted Rosemary Potatoes
- Fig and Prosciutto Risotto
- Beef Tenderloin with Dried Porcini and Fresh Mushrooms (Mignon ao Molho de Cogumelos Frescos e Secos)
- Valentine’s Day Chocolate and Coconut Layer Cake (Bolo Prestigío para o Dia dos Namorados)
- Flounder and Shrimp with Spicy Coconut-Lemon Sauce
- Sweet Red Peppers Stuffed with Lagostino Tails
