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Salmon with Mango Sauce and Coconut Rice

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Mango, limes and coconut are some of the most traditional ingredients used in Brazilian cuisine. In this recipe, they were split among main course and side dish in a very harmonic combination of flavors with the salmon and rice. Greek yogurt adds a creamy texture to this fresh, healthy and flavorful meal. I hope you enjoy!

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Shrimp in Red Sauce, Cream Cheese and Roasted Rosemary Potatoes

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The cream cheese adds richness to this shrimp dish. I used Catupiry (the Brazilian style cream cheese) and I made this recipe while spending time with my family in the beach town of Camboriú, Brazil.

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Cod Stew with Vegetables, Red Palm Oil and Herbs

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Fish stew is a favorite in Brazil! This recipe has cod, coconut milk, vegetables and herbs and it is perfect over jasmine rice. The red palm oil adds a distinct, very Brazilian flavor. So I hope you enjoy!

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Pumpkin with Shrimp (Camarão na Moranga)

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This meal is perfect for fall, but we eat this dish year round in Brazil!

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Chicken Pot Pie, Brazilian Style (Empadão de Frango)

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This savory chicken pie is a staple in my country, and this particular recipe was passed over to me by my mom and I am proudly passing it down to you. I hope you enjoy this delicious and comforting Brazilian style chicken pot pie. 

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Salmon with Passion Fruit Sauce

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This recipe is fresh and healthy! The combination of salmon and passion fruit can be very unusual in the US but is very well known in Brazil.

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Halibut with Shrimp Sauce and Catupiry

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Catupiry is the most traditional creamy cheese from Brazil and it is somewhat hard to find in the US. Mascarpone is a great replacement in case you cannot find it. The name Catupiry means “excellent” in the native Tupi-Guarani language. Excellent is the perfect word to describe this recipe!

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Shrimp, Beans and Acorn Squash with Cilantro Oil

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This dish was inspired in the traditional “Feijoada” and has some of the most delicious flavors of my home country, Brazil!

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Chicken Fricassee (Brazilian Style)

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This is a very easy dish that everyone will love! So keep this recipe in mind when you are throwing a party because it can be made in advance; all you have to do after your guests arrive is top it with the cheese and bake for a few minutes. Easy and delicious! Can it get any better then that? In fact, I know something that can make this recipe even better: it is very low in carbs!!!

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Salmon with Coconut Milk and Cashews

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I wanted to create a salmon recipe using some of my favorite Brazilian ingredients. The result is absolutely delicious! The flavors in this dish are really bold and the "Yuca Purée" is the perfect side for this authentic Brazilian meal. Enjoy!

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Chicken Bobó (Brazilian Chicken Stew)

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Chicken Bobó is a traditional stew especially popular on the Northeast part of Brazil.

This delight might have an exotic name, but the method is quite simple. The secret to make this recipe so flavorfull and creamy is to cook the yuca in chicken broth, then process it in blender or food processor to use as the thickening agent.

Coconut milk and red palm oil add richness and a beautiful color to this gluten-free recipe. 

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Chimichurri

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Chimichurri is a flavorful sauce, with lots of fresh herbs, garlic and olive oil. Especially delicious over steak, Chimichurri is originally from Argentina, but it is also popular in Uruguay and in the South of Brazil. I became obsessed with this sauce after I went to Argentina in 2011, so when I came back home to the US I developed my own Chimichurri sauce. My recipe has the additional flavors of aged balsamic vinegar, which gives a touch of sweetness; and smoked paprika, which obviously gives a touch of smokiness. I love it drizzled over any cut of steak, and even over dark meat chicken and salmon, but my favorite cuts to serve with chimichurri are tri-tip and rib-eye. It sure elevates the flavors of any steak. Enjoy!

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Brazilian Stroganoff (Estrogonofe de Carne)

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Believe me or not, this recipe is comfort food in Brazil! Down there, it is served with white rice on the side, instead of pasta. This traditional Brazilian recipe is fairly easy and quick to make and everyone has it's own version. My recipe has some great flavors from rosemary, cognac (or brandy), brown sugar, and fresh mushrooms. The use of good quality, tender steak is important; since the meat is seared and then cooked for just a few minutes into sauce. I hope my friends from all over the world (including Brazil) enjoy this easy dish!

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Shrimp Moqueca (Brazilian Shrimp Stew)

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This dish has the most authentic Brazilian taste!

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Fish Casserole - Brazilian Style

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Layers of fish and vegetables slow-cooked in coconut milk. Tastes so good you have to try it!

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Baked Shrimp with Savory Meringue (Camarão à Marta Rocha)

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Savory meringue tops this traditonal Brazilian shrimp dish, created and named after Marta Rocha, Brazillian Miss Universe runner-up. Popular on the menu of sophisticated restaurants on the 50's, 60's and 70's (it was a time when the Brazilian cooks would try to mimic the French Chefs), this retro dish is now hard to find anywhere, since Brazilian cuisine is highlighting more its own resources, thankfully! But when I was a little girl growing up in Curitiba, my parents would take us to a restaurant called Restaurante Iguacu (only in very special ocassions). We used to feel very special eating such "sophisticated" meal. I hope you enjoy!

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Brazilian Chocolate Fudge Cup (Brigadeiro de Copinho)

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In the past few years, our beloved Brazilian chocolate fudge balls, the famous Brigadeiro, has gotten a new version! This has happened recently, and I got to know about it during one of my visits there, and honestly, this is quite a genius!

Brigadeiro is an extremely popular Brazilian bonbon. Delicious, creamy, irresistible, decadent – I could keep going with more adjectives here – this famed dessert is also very easy to make! But there is a trick: rolling the mixture into little balls can take a long time. So, I guess to make the process faster – and possibly to jazz up the presentation – somebody had the idea of pouring the mixture into small dessert cups and serve it with a spoon. It looks like a mousse and it has the texture of soft fudge. And it is just as irresistible as the original version.

Cover the top with chocolate sprinkles (I like to buy the real chocolate sprinkles, not the fake sugary versions), or sprinkle with other delicious things: nuts, coconut flakes, or anything that you like to combine with chocolate (bacon?). Adults and kids will love it!

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Strawberry Mousse Pie (Torta Mousse de Morango)

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We are having an unusually colder beginning of Spring down here in Florida and, as I notice plenty of people praising this weird weather, I find myself on the opposite side: all I am craving are those regular warmer days! Guess what gives me hope? Florida strawberries! And yes, I am having a lot of fun with our early strawberry season. 

Last week, I made those scrumptious Strawberry Bonbons and they were rich, creamy, and so delightful… Just like the flavors of my childhood in Brazil. So, this week, I wanted to have a lighter dessert, and my Strawberry Mousse Pie sounded like the perfect choice!

This pie has an incredible fluffy filling with a very good balance of sweetness and tartness. The sauce on top is like a strawberry explosion, with just the right amount of chunkiness. The crust is right up my alley: a ridiculously easy Graham cracker base that gives the perfect crunchy texture that this pie needs. 

All that I can think of at the moment are warmer Spring days spent by the pool. A slice of my Strawberry Mousse Pie and a glass of Prosecco to bring the word perfection to my daydream. I hope you enjoy!

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Strawberry Bonbon (Bombom de Morango)

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Strawberry season is upon us, and to celebrate one of the most beloved fruits in the culinary world, I want to share one of my favorite sweet recipes of all times.

Strawberry Bonbon (or Bombom de Morango, in Portuguese) is the Brazilian “improved” version of a simple chocolate dipped strawberry. In Brazil, especially in the southern part of Brazil, where strawberries can be more easily found than in the North, we have these bonbons commonly sold at bakeries and pastry shops (called confeitarias, in Portuguese).

So, our “improved” version, receives an extra coat of sweetened condensed milk-based cream around the strawberry, before getting dipped in the chocolate bath. That extra layer adds richness and creaminess to the dessert, which makes it taste sweeter and even more decadent. Therefore, it does get improved!

I love this so much! I grew up eating this bonbon at birthday parties (but they would be served only at fancy parties, due to the price of the fruit that could get expensive), and at pastry shops. It was a widely available treat. Well, not in the US… And, once again, I was craving something that I had never tried to make.
I looked over several recipes, and the method is simple. The only tricky part was to find out the best way to do the chocolate covering. If I used real chocolate, which would have the best taste, I would have to temper the chocolate… I was not quite sure if I was willing to endure such a fussy method. So, I skipped that. After doing some tests, I chose Baker’s dark chocolate dipping as the winning method – it was easy to use, it tasted great, and the bonbons looked smooth and glossy!

This Brazilian strawberry dessert proves that the extra sweet cream coat takes this traditional treat to the next level! I wish everyone a delicious strawberry season!!

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Coconut Frapê Cake (Bolo Frapê da Tia Dorian)

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Fall has just started and, although it barely feels like fall in Florida, our brains have that shift of mood and we begin to crave comfort foods. This is the season to get cozy with family and friends, and everything remind us of that feeling of togetherness. It is so nice!

I learned to love fall once I moved to the US, since in Brazil we don’t truly have all the four seasons. For me, fall sometimes makes me miss my family in Brazil even more. It also makes me crave the sensations and flavors that I experienced with them growing up.

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