Thursday, February 28, 2013

Feijoada (Meat Stew) - Brazil

Ingredients

  • 3 strips of raw bacon
  • 2 onions
  • 3 cloves garlic (or 1 teaspoon garlic powder)
  • 1 pound smoked sausage
  • 1 pound boneless beef (any cut of meat)
  • 1 can (14-ounce) stewed tomatoes
  • 1 cup hot water
  • 1 Tablespoon yellow mustard
  • 4 cups canned black beans
  • Salt and pepper

Procedure

  1. Cut the bacon strips into big pieces. Fry them in a large pot over medium-high heat for about 3 minutes, stirring often.
  2. Turn the heat down to medium.
  3. Cut the onion in half. Peel off the skin and outer layer. Chop both halves into small pieces.
  4. Peel the cloves of garlic. Chop them into small pieces.
  5. Add the onions and garlic to the bacon in the pot. Stir until the onions are soft, about 3 minutes.
  6. Cut the sausage and beef into 1-inch pieces. Add them to the onions and garlic.
  7. Cook until the meat is brown on all sides.
  8. Add the stewed tomatoes (with juice), hot water, yellow mustard, and some salt and pepper. Turn the heat down to simmer. Cover the pot.
  9. Cook for about 45 minutes, stirring often. If it looks too thick, add more water, ¼ cup at a time. Add the black beans (with liquid).
  10. Cover the pot, and cook for 10 more minutes.
Serves 10 to 12.

Ambrosia - Brazil

Ingredients

  • 4 cups milk
  • 2 cups sugar
  • 9 large egg yolks
  • 1 Tablespoon lemon juice
  • 4 whole cloves

Procedure

  1. Place the milk in a large saucepan and bring to a boil over medium-high heat.
  2. Remove it from the heat, and add the sugar and the egg yolks, one at a time, mixing well with a wire whisk after each addition. Add the cloves and the lemon juice.
  3. Cook over medium heat for about an hour, stirring occasionally, until the mixture becomes golden and grainy.
  4. Chill and serve cold.
Serves 8.

Wednesday, February 27, 2013

Grated Carrot, Apple, and Raisin Salad - Australia

Ingredients

  • 1 head of lettuce
  • 1 medium carrot, grated
  • 1 medium red apple, chopped fine
  • ¼ cup raisins
  • 1 Tablespoon coconut, flaked
  • Juice of lemon

Procedure

  1. Carefully remove several firm leaves from the head of lettuce, and arrange in a bowl.
  2. Mix the remaining ingredients in a bowl.
  3. Mound mixture in the lettuce "cup." Serve with cottage cheese, chicken, or lean cold meat.
Serves 6.

Carbonada Criolla (Stew with Meat, Vegetables, and Fruit) - Argentina

Ingredients

  • 3 Tablespoons olive oil
  • 2 pounds of stewing beef, cut into 1-inch chunks
  • 4 large tomatoes, chopped thick
  • 1 green pepper, chopped thick
  • 1 large onion
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon oregano
  • 2 cups canned chicken stock
  • 3 potatoes, diced into 1-inch cubes
  • 3 sweet potatoes, diced into 1-inch cubes
  • 2 ears of corn, cut into 1-inch widths (or use 2 cups of frozen corn)
  • 2 zucchini, diced into ½-inch pieces
  • 2 peaches in ½-inch pieces
  • 2 pears in ½-inch pieces

Procedure

  1. Heat oil in heavy pot.
  2. Brown beef in separate batches so that all of it gets cooked. Remove from the pot and set aside.
  3. In that same pot, cook tomatoes, pepper, onion, and garlic until soft.
  4. Add bay leaves, oregano, and chicken stock, and bring to a boil.
  5. Return beef to the pot, and add potatoes and sweet potatoes. Cover and simmer 15 minutes.
  6. Stir in zucchini and corn. Simmer 10 more minutes, or until vegetables are almost soft, then add the peaches and pears.
  7. Cook 5 more minutes.
  8. Serve hot.
Makes 6 to 8 servings.

Saffron and Raisin Couscous with Fresh Mint - Algeria

Ingredients

  • 2 cups water
  • ½ teaspoon saffron
  • 1 teaspoon extra virgin olive oil
  • ½ teaspoon salt
  • 2 cups couscous
  • ¼ cup raisins
  • 3 Tablespoons fresh mint, chopped

Procedure

  1. In a saucepan, bring the 2 cups of water to a boil and add the saffron.
  2. Remove from the heat, cover, and let stand for 30 minutes.
  3. Return the pan to the heat, return to a boil, and mix in the olive oil, salt, couscous, and raisins.
  4. Remove from the heat, cover, and let stand for 30 minutes.
  5. Top with the fresh mint.
Makes 8 servings.