@mayan - the names of some of the Brazilian peppers are malagueta, cumari and dedo-de-moca.
You can make a hot sauce to go with the feijoada with chopped up chile pepper (if you don't have malaguetas and dedo-de-moca), you can use fresh scotch bonnets and/or jalapenos to taste), 4 chopped cloves of garlic, one medium chopped onion, a cup and half of lemon or lime juice, and a bunch of chopped cilantro. You can blend all the ingredients in a blender or simply combine them. Some people make this sauce with a cup of olive oil. I like it without for feijoada because it needs the acidity to cut all the fat in the meats. Bom apetite!
I checked out the yelp thread, but I wondered if anyone had any solid recommendations for CFS in NYC.
I've been "dared" by a Texas friend to eat a CFS dinner, complete with cream gravy, mashed potatoes, and a side. I don't have to wash it down with a beer or eat a dessert afterwards, but I can if I want to!
Acme? Delta Grill? Chat n Chew? Live Bait? Duke's Place?
We had something called hamburger sundae that other kids loved. I didn't. Chunks of ground beef in beef gravy over mashed potatoes.
We got lazy pierogi with our kielbasa - egg noodles mixed with sauteed onions and cabbage or sauerkraut. Lazy pierogi was and is awesome!!!
I loved the way the rice was so sticky they served it with an ice cream scoop. We always ate very fluffy rice with every grain separate in my house, so the sticky rice was a cool change of pace!
Whoopie pies are popular in New England where I grew up and we used to get those for dessert fairly often. Two chocolate cookies filled with marshmallow cream. Quick, get two before the lunch lady sees you!
I made alfajores [filled shortbread cookies] recently using a recipe from Leite's Culinaria. The recipe called for 4 egg yolks. The cookies were SO good that the recipe could and should be increased by 50% (i.e., 6 egg yolks)!
Chez Sophie is very good, a nice French bistro. The Adelphi Hotel is lovely.
You can make brigadeiros, Brazilian chocolate caramels, yum yum yum. Empty a can of condensed milk into a saucepan over low heat and stir in a tablespoonful of butter and 3 tablespoonsful of cocoa. Cook until thickened. Let cool until cool enough to handle. Butter your hands, roll into small balls, and then roll caramels in sprinkles, chocolate shot, or sweetened flaked coconut.
You can also dip your churros in sweetened condensed milk, too!
We grew up eating caldo verde, but never made with carrots or celery or cabbage, always 2 potatoes, 2 onions, a bunch of collards or kale cut in chiffonade strips, and chourico, and often with broa de fuba (cornbread) on the side. I agree with kmporter - water is better than stock. I've tried both and the stock covers the sausage's flavor.
Leite's Culinaria is great, all due respect to David, but I think I'll stick to our family recipe, which is Brazilian-American (Brazilian-Portuguese part of Massachusetts).
Many of my Israeli friends make babaganoush with mayonnaise. If you use a good quality mayo, it's delicious!
I hope they have the bacon sandwich and the tofu sandwich there. I love the num pang at Kampuchea.
Blondies are the cousins of brownies, or maybe spouses, the way Mrs. Salt is married to Mr. Pepper, or the way the Knife, Fork and Spoon are part of a family, or the way that Ketchup and Mustard are rivals, but sometimes get along.
Yes, dbcurrie, you ARE thinking too hard about it, but it made me laugh!!!
Buddha Bodhai and Vegetarian Dim Sum House in Chinatown.
There was a stand-off between the cops and a man in my neighborhood recently. The cops were standing on the street and the man was screaming obscenities at the cops from his second storey window. He was holding something in his hand to throw at the cops. It was a can of collards. I kept on walking. Later on I saw the can of collards on its side in the gutter.
Really good garnished with chopped onion and a little squeeze of lemon. Great with rice, as you noted, as well as pooris and chapatis. I don't make poori at home anymore because I don't like the lingering smell of fried food, but chapatis are very easy to make at home.
There was a salad that was popular when I was very young that I liked that was made with green peas, square chunks of orange cheese (Cheddar?), and occasionally, square chunks of ham that were ideally the same size as the cheese, all tossed together in some kind of mayonnaise dressing. Thankfully, like "Fluffy Mackerel Pudding," you hardly ever see this salad anymore. I saw it a few years ago at a salad bar and I felt repulsed.
"Very simple, very easy, very good." He was great.
You can make a vegan french toast by dipping bread in chickpea flour-watter batter, to be fried in good quality vegan butter substitute. Serve with fruit salad and syrup.
Kedgeree is the British adaptation of Indian kichari, a rice and lentil porridge that doesn't typically contain fish. Starting the day with kichari is +1, especially if you don't always like starting the day with sweets. And it's also very good for a light evening meal, what we used to call "tiffin" in India. Many good recipes for different kinds of kedgeree. I'd be happy to send you some, if you like.
I recently made a compote in the slow cooker with some sour clementines and black olives that turned out very well. If I remember right, I sliced up about 5 clementines into 1/4" slices and mixed them with 1/2 cup of sugar and 12 chopped pitted oil cured black olives and I cooked them on low for about 5 hours. When it was finished, I stirred about a TBSP of Grand Marnier into the compote. Delicious.
I used the rest of my sour clementines to make a Caribbean-style marinade for pork shoulder. I usually use sour oranges (naranja agria, I think they're called) and mix their juice and rind with garlic, cumin, oregano, salt, pepper and olive oil.
Coffee is made this way in South India as well, but instead of condensed milk, it's hot frothed milk, tossed back and forth between two stainless steel tumblers, a process which mixes and cools. I never saw any kaapi-wallah lose a drop, it's fun to watch, and so good to drink!
Yes, I second JungMan's comments. European cuisine doesn't have a monopoly on the use of dairy products. Indian cuisine, which in and of itself is extremely varied region to region, has many dishes that utilize milk, butter, cream, yogurt, etc., not to mention Indian cheeses like panir and chenna, which were not the result of European influence in India.
I thought Chef Tell was Swiss. He often ended his segments with the catchphrase, "very simple, very easy, very good."
Wasn't it "save the giblets?"
My ex-boyfriend used to make this for me for breakfast, plus he would add a teaspoon of tahini. YUM!
Julie Sahni has two great recipes for yogurt cheese spreads in "Classic Indian Vegetarian and Grain Cooking" that unfortunately I don't have in front of me, but if you google "khadi dahi" (that's Hindi for yogurt cheese) you should be able to find them.
Yes, Sagatiba is a brand.
Many Hindus who do not eat onions or garlic use a pinch (very small one at that) of asafetida powder, which has an onion/garlic flavor, in their cooking. I've used "hing" in Indian and non-Indian dishes that I've made for my allium-allergic sister-in-law, and they've come out well.
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