Brazilian Black Beans
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- 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 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 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 commentCreamy 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 commentSopa Paraguaya – Paraguayan Corn Bread
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- Written by Cynthia Presser
This delicious South American corn bread recipe has slowly cooked onions and mozarella cheese. Serve as a side dish for stews (that's how the Paraguayans enjoy it) or grill and serve as an appetizer with salsa fresca.
Add a commentEggplant, Zucchini and Yellow Squash Lasagna
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- Written by Cynthia Presser
There are no noodles is this lasagna, but delicious layers of healthy vegetables! Serve with ciabatta bread on the side, or turn it into a side dish for chicken or steak. This is also one of my favorite low-carb dishes. Enjoy with a glass of Chianti!
Add a commentFour Cheese Risotto
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- Written by Cynthia Presser
I love making risotto especially for small groups of friends because everyone gathers around the stove to watch the process (and to have some wine and a good time!)
Add a commentGrilled Heirloom Tomato Pizza
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- Written by Cynthia Presser
This is the tomatoes lover pizza! Yes, I love tomatoes especially heirloom tomatoes that are so juicy and flavorful!
Add a commentMoroccan Couscous with Dried Fruits and Nuts
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- Written by Cynthia Presser
After you plate it, you can drizzle with honey. It will be a little sweeter, and a little more divine!
Add a commentRustic Porcini Risotto
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- Written by Cynthia Presser
Don't be fooled by the rustic appearence of this dish. This risotto is very elegant and fragrant. It's perfect for a small gathering around the stove.
Add a commentWhite Lasagna with Mixed Mushrooms
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- Written by Cynthia Presser
I love making this lasagna recipe when I throw large parties because it can be made in advance, so I can enjoy the festivities! The other reason why it is a great recipe to serve at large gatherings is that it is a vegetarian dish with a meaty and fullfilling texture (thanks to mushrooms and rich flavored cheeses). This is an old recipe that I have been making for about 18 years. Enjoy with great friends and good wine!
Add a commentCynthia’s Special White Sauce
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- Written by Cynthia Presser
This is my classic, gluten-free white sauce recipe! I like to add this amazing white sauce to some classic dishes and when a recipe calls for béchamel, I usually substitute for my own white sauce which I consider way tastier. It takes more time to cook if compared to a béchamel, but the wait is very much worth it! It is perfect over vegetables, especially cauliflower, potatoes, and asparagus; and over other dishes like lasagna noodles, sautéed chicken, baked fish and so many more. Try adding fresh herbs, like scallions and parsley. It is a simple, versatile recipe with just 5 ingredients, but the secret is to slow cook the half and half to develop the flavors. So you might be thinking : "What is it so special about this white sauce?" I guess you will find out after you try ;)
Add a commentRoasted Cauliflower with White Sauce
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- Written by Cynthia Presser
Delicious and rich, my decadent and simple Roasted Cauliflower with White Sauce is so good you might "promote" it to main course. Enjoy!
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