World Yums

March 20, 2013 12:09 am

Turkish Recipe: Homemade Pasta with Arugula, Walnuts and Herbs

Ingredients:

Eriste Pasta
2 eggs, lightly beaten
7 fl oz. whole milk
2 2/3 c. all-purpose flour, plus extra for dusting
1 ½ tsp. sea salt
½ c. fine semolina

½ c. extra virgin olive oil
3 garlic cloves, finely chopped
1 c. chopped walnuts
1 bunch arugula, rinsed and coarsely chopped
1 bunch Italian parsley, chopped
1 bunch fresh dill, chopped
1 1/3 c. crumbled feta cheese

Directions:

Whisk the eggs and milk in a bowl until well combined. Sift the flour and sea salt into a large bowl, stir in the semolina and make a well in the center. Add the egg and milk mixture and stir with a fork to form a soft dough.Turn out onto a lightly floured surface and knead for 5 minutes, or until the dough is smooth and elastic. Roll the dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap and set aside.
Turn the dough out onto a lightly floured surface and divide into two even-sized pieces. Working with one piece at a time, roll into a 24-x-16-inch rectangle, using a rolling pin. Cut each rectangle into thirds lengthwise. Arrange the pasta sheets between layers of lightly floured dish towels and set aside at room temperature for 8 hours to dry slightly. Transfer to a board and cut each strip lengthwise into 1/2-inch-wide strips and dust lightly with flour.
Bring a large saucepan of salted water to a boil. Add the pasta and cook for 5-6 minutes, or until al dente. Drain well and set aside, reserving about 1/2 cup of the cooking water.
Meanwhile, heat the olive oil in a large, deep frying pan or saucepan over medium heat. Add the garlic and walnuts and cook for 3 minutes, or until the garlic is fragrant. Add the arugula, parsley and dill and stir for 1-2 minutes, or until wilted. Add the cooked pasta and enough of the reserved cooking liquid to moisten the pasta. Add the feta and toss gently to combine. Divide the pasta among serving plates and serve immediately.

Serves 4.

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February 16, 2013 11:12 pm

Turkish Recipe: Stuffed Eggplant, or Swooning Imam (Imam Bayildi)

Adapted from the cookbook, The Sultan’s Kitchen, by Özcan Ozan. As the book describes, “The story is that when an imam came home from the mosque, his wife had prepared this dish for his lunch. On tasting it, he fainted. Some think it was because he was so delighted with the dish; others think that his reaction was more due to the high cost of one of its main ingredients: olive oil”. These were so cool to make, reminding me of the Greek “little shoes” stuffed zucchini and eggplant recipe. There’s something about recipes like this that are such pleasant dishes full of surprises inside. Also, it’s so convenient to assemble everything, and just leave it in the oven to cook together for a long period of time. Eggplant is one of the main ingredients of Turkish cuisine, along with the plentiful garlic, onions, and olive oil.

Ingredients:

6 Italian eggplants (about 2 pounds), each about 6 in. long
¾ c. virgin olive oil, divided
4 medium Spanish onions, thinly sliced (2 c.)
12 garlic cloves, finely chopped
2 large tomatoes, peeled and chopped (1 ½ c.)
1 bunch fresh Italian parsley, trimmed and coarsely chopped
2 tsp. sugar
Salt and freshly ground black pepper
1 c. light olive oil or vegetable oil
3 small Italian green peppers, seeded and cut in half

Directions:

Heat the oven to 350 degrees Fahrenheit.
Peel off half the eggplant skin on each eggplant in alternating lengthwise strips to create a striped effect – but leave the stems intact. Make a deep slit lengthwise along the center of each eggplant; do not cut all the way through or all the way to the ends. Place the eggplants in a bowl, sprinkle them generously with salt, and cover them with cold water. Let the eggplants soak for about 30 minutes.
Heat ½ c. of the virgin olive oil in a deep skillet over medium heat. Using a wooden spoon, stir in the onion, garlic, tomatoes, parsley, and sugar. Season with salt and pepper. Add ¼ c. cold water and stir the mixture well. Lower the heat, cover the skillet, and simmer for about 12 minutes, stirring occasionally, until the onions are softened but not brown. Uncover the skillet and let the mixture cool.
Rinse the eggplants under cold running water. Gently squeeze out the excess water and pat the eggplants dry with paper towels.
Heat 1 c. light olive oil or vegetable oil in another deep skillet. Fry the eggplants until they’ve lightly browned on both sides, and then remove them from the skillet with a slotted spoon. Add the green peppers to the pan and fry them for about 2 minutes.
Place the eggplants side by side in a baking dish, open-side up. Sprinkle the insides of each eggplant with salt, and stuff each one with the onion mixture. Lay half a green pepper on top of each eggplant. Pour over ½ c .cold water and the remaining virgin olive oil. Cover the eggplant and peppers with parchment paper and bake for about 40 minutes. Let the dish cool, and serve at room temperature.

Serves 6.

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February 16, 2013 10:57 pm

Turkish Recipe: Rice Pilaf with Currants and Chickpeas (Siyah Kuş Üzümü ve Nohut Pilav)

Adapted from the cookbook, The Sultan’s Kitchen, by Özcan Ozan. As the book describes, “Rice is used extensively in Turkish cuisine… Pilafs are those exotic rice dishes flavored with spice, nuts, and fruits – others made with meat, fish, and vegetables”. This dish was loosely based on the recipe for the most popular Turkish pilaf, Iç Pilavi, which has “currants, pine nuts, and calves’ liver, [and] is served all over Turkey, especially on special occasions”. Serving this tonight for a roommate reunion, and accompanying to nut allergies in omitting the pine nuts and a vegetarian friend in omitting the optional meat, I am happy that this was so well-received by my friends! One said that it’s the black currants that really make the dish. It’s true that the pops of sweetness, along with the cinnamon, create a sweet and savory, unique and exotic taste to the Western palate.

Ingredients:

¼ c. dried black currants
4 tbs. unsalted clarified butter
1/3 c. pine nuts
1 small Spanish onion, diced (1/2 c.)
1 green bell pepper, chopped
1 ½ c. white long-grain rice, washed, soaked and drained
1 tsp. ground cinnamon
1 tsp. sugar
Salt and freshly ground black pepper
2 ½ c. chicken stock or water
2 tbs. finely chopped fresh Italian parsley leaves
¼ c. finely chopped fresh dill

Directions:

Soak the currants in warm water for 20 minutes. Drain them and set them aside.
In a heavy, medium-size saucepan, heat the butter over medium heat and caramelize the onions by sautéing for a few minutes.
Add the green peppers and stir. Cook for a few more minutes, then add the rice, currants, cinnamon, and sugar. Season with salt and pepper.
Pour in the stock and bring the mixture to a boil; then lower the heat, cover the saucepan, and cook gently for about 15 minutes until all the liquid has been absorbed and the rice is tender.
Stir in the parsley and dill. Let the pilaf stand, covered, for about 5 minutes, then serve.

Serves 4-6.

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Regional Distinctions of Turkish Cuisine

February 16, 2013 2:57 pm

Eastern Turkey and Anatolia is known for having robust and a kind of “pungent and complex” spiciness foods. Molasses, un-ripened grape juice, dried fruits, loquats, beans, and yogurt are ingredients characteristic of the region. A particular dish of this Turkish region is slowly grilled young lamb cooked in a dirt pit.

The Western, Mediterranean-bordered areas of Turkey embody a great deal of olive oil in the cooking. Many dishes include small amounts of meat cooked together with vegetables. Popular dishes of dolmalar (dolmas) and sarmalar (sarmas) are stuffed or rolled leafy vegetables with rice, black currants, and pine nuts inside.

The Aegean and Mediterranean regions yield fresh figs, grapes, an orange and spotted Kırkağaç melon, and peaches. Fruits – fresh, dried, or cooked – are enjoyed at all times of day and before, during, and after meals. Olive trees are also everywhere, producing a variety of different kinds of olives like black, green, reddish green, beige, and pink kinds.

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Delighting in Turkish Cuisine

February 16, 2013 2:51 pm

This country’s cuisine truly is quite a (Turkish) delight! I know you’re chuckling…admit it. So punny, right? In case you were wondering, Turkish delights are candy confections, often rose or lemon flavored, and sometimes having mix-ins of dates or pistachio nuts. If there’s one exposure to Turkish delights for Westerners, it’s probably from the book/film, Chronicles of Narnia, originally written by C.S. Lewis.

The ingredients most often used in Turkish cuisine include grains such as bulgur (cracked wheat) and semolina, clarified butter, eggplant, beans and seeds like fava beans, dairy including feta cheese and yogurt, fish, grape leaves, filo dough, lamb, mint, olive oil, pine nuts and black caraway seeds, rose water, sumac (dried, crushed red berries with tangy flavor), and tahini.

And so what are typical meals like in Turkey?

Often, a typical breakfast entails fresh baked bread, tomatoes, olives, cheese, jams, Turkish tea, soft-boiled eggs, and böreks, or stuffed savory pastries. Soup is very popular at lunch or dinner time, so much so that there are myriad specialized soup shops called corbaçi.

Lunch and dinner usually begin with a soup, then follow with an entrée of grilled meat, chicken or fish served atop pilaf and salad, and end with a fruit compote, pudding, or fresh fruit for dessert.

Throughout the day, snacks consist of more böreks consumed with ayran, a tangy yogurt drink, or Turkish tea. The eating style of having numerous small plates or appetizers called meze is popular for special occasion dining.

These meze plates are often seasonal vegetables cooked with olive oil, pureed or stuffed vegetables, seafood, or böreks. Pita, sourdough, and flat breads are the popular choices of bread.

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Week 11: Turkey

February 16, 2013 2:30 pm

Quoting Adele’s Skyfall lyrics, this week’s focus on Turkey is certainly “where worlds collide” (this theme song of the latest James Bond film’s opening scene is in Istanbul as well - could not be more fitting!).

The modern-day state of Turkey has a long, fascinating, and rich history. Nevertheless, let’s look back in history for a bit. Originally the Turks were composed of migrants from central Asia who settled in the Asia Minor peninsula, and since many great civilizations have influenced or integrated with the region, including the Hittites, Byzantines, Greeks, Romans, Selçuks, and Ottomans.

The most recent of these, the Ottomans, were a tribe who conquered Constantinople, or what is now modern-day Istanbul, in the year 1453. The Ottoman Empire reigned over the medieval world and shaped much of the Turkish cuisine that we recognize today. For example, open-air cafés are an Ottoman tradition.

It’s no wonder that Ottoman cuisine had dissipated to and influenced many cuisines of the Middle East, the Balkans, parts of Russia and Europe, and North Africa. Turkey neighbors eight different countries: Greece, Bulgaria, Georgia, Armenia, Azerbaijan, Iran, Iraq, and Syria. It also has a long coastline, touching the Mediterranean Sea in the south, the Black Sea in the north, and the Aegean Sea in the west. Geographically, Turkey is located at a junction between Europe and Asia.

Fun fact: Turkish cuisine, alongside French and Chinese cuisine, is also one of the three great world cuisines! The culture of food is important in Turkey, with an emphasis on having evening meals together as a family. Tea shops and outdoor cafés are very popular, dotting the streets with beautiful backdrops of Ottoman and classical architecture. I also appreciate the beautiful architecture (and very much so the name) of the Hagia Sophia, a 180 feet tall “great architectural beauty and an important monument both for Byzantine and for Ottoman Empires” created in 537 AD during the Byzantine Empire, later becoming a mosque, and now a museum.

The international relations-major in me also needs to express itself and inform you that Turkey is uniquely the only Muslim state that is democratic! I am so excited to learn more about this fascinating culture and cuisine. Get ready to dive into this historical and geographical melting pot that is Turkey!

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January 11, 2013 9:24 pm

Brazilian Recipe: Little Cheese Custards (Queijadinhas)

Adapted from the cookbook, Café Brazil, by Michael Bateman. As the book describes, “Mixtures of sweet and savory are typical of Brazil. These little mouthfuls of a sweet-savory custard are baked in tiny wax-paper cases such as are used for petit-fours. They will keep for a few days in an airtight tin or in a plastic container in the refrigerator.” These little coconut-cheese custards were as easy to make as they were delicious (answer to both: extremely). These are equally welcomed by Brazilians as an appetizer, dessert, and snack at any time during the day. I used a 12-muffin pan to make these, and baked them at a slightly lower temperature 375 degrees F for the same amount of time, or until lightly golden brown on the top’s edges, due to the modification of these larger queijadinhas. I also omitted the hot water in the pan technique with this preparation.

Ingredients:

1 x 15-oz. can condensed milk
2 free-range egg yolks
1 c. freshly grated coconut (or use shredded dried coconut)
2 tsp. freshly grated Parmesan cheese

Directions:

Preheat the oven to 400 degrees F.
In a bowl, beat together the condensed milk, egg yolks, coconut, and Parmesan with a wooden spoon.
Fill 24 wax-paper petit-four cases with the mixture. Lay a sheet of foil in a wide baking pan and set the cases on the foil. Fold up the sides of the foil all around and pinch at the corners to make a waterproof boat for the paper cases.
Place the pan on the oven rack and pour boiling water in the pan, to half fill the space around the foil boat. Bake for 30 minutes. Leave to cool before serving.

Serves 6 (makes about 24).

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January 11, 2013 9:18 pm

Brazilian Recipe: Coconut Bread (Pão de Côco)

Adapted from the cookbook, Café Brazil, by Michael Bateman. As the book describes, “Another tasty breakfast bread, but quite dense, this has the appearance of a flat cake.” Here’s a tip on using dried coconut flakes, which are far more accessible and convenient for non-native users of coconuts, since I’m a noob myself! :] And most times in baked goods recipes such as this yummy coconut bread, it’s more realistic to use store-bought shredded coconut rather than break open a fresh coconut, remove the insides, strain the flesh from the milk/juice, etc.) The easy tip is that you can soak the shredded coconut in warm water until it becomes soft; just strain the excess liquid before you use them as usual in the recipe! Also, since my shredded coconut came sweetened already, and I used condensed milk on hand instead of evaporated milk, I did not need to add the sugar. I also made them in 9-inch diameter circular cake pans instead of loaf pans, which required about half the cooking time as well.

Ingredients:

2 1/3 c. all-purpose flour
1 tbs. baking powder
1 tsp. salt
3 c. freshly grated coconut
6 tbs. evaporated milk
1 free-range egg, beaten
1 c. (1 stick) + 1 tbs. butter, melted and cooled
½ c. + 2 tbs. sugar
½ tsp. pure vanilla extract

Directions:

reheat the oven to 350 degrees F.
Put the flour, baking powder, and salt into a large bowl and mix in the grated coconut.
Whisk the evaporated milk with the egg, melted butter, sugar, and vanilla extract until evenly mixed.
Scoop out a well in the center of the flour and coconut mixture, and pour in the liquid. Beat well together to make a soft batter.
Divide the batter between 2 buttered loaf pans, each measuring 9 by 5 inches, filling them halfway. Bake for 50 minutes to 1 hour. Test if the bread is cooked by inserting a metal skewer into the center: It should not be sticky when you draw it out.
Remove from the oven and leave to cool in the pan for 10 minutes. Then unmold onto a wire rack to finish cooling.

Makes 2 loaves.

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January 7, 2013 12:56 pm

Brazilian Recipe: Shrimp Pastries (Empadinhas de Camarão)

Adapted from the cookbook, Café Brazil, by Michael Bateman. As the book describes, “Empadinhas (or empadas) are the quintessential street food of Brazil, with various stuffings – spicy ground chicken, ham, cheese, egetables, potato, and especially, shrimp. Made with a short pastry they are both appetizing and filling.”

Ingredients:

For the Pastry:

3 1/3 c. all-purpose flour
½ tsp. salt
1 c. (2 sticks) + 2 tbs. butter or lard, softened but not melted
2 free-range egg yolks

For the Marinade:

Juice of 1 lime
1 garlic clove, crushed, then chopped
Sea salt and freshly ground black pepper

For the Filling:

6 oz. peeled shrimp, preferably raw, chopped if large
Olive oil for frying
1 ½ c. minced onions
1 green bell pepper, seeded and chopped
8 oz. fresh ripe tomatoes, skinned and seeded, or 1 x 16-oz. can whole tomatoes, drained and seeded
1 tsp. tomato paste
Sprig of fresh cilantro, minced
1 tsp. cornstarch
12 black olives, pitted and chopped

Directions:

To make the pastry, sift the flour and salt into a bowl and rub in the fat with your fingertips until the mixture is crumb-like. Add one of the egg yolks and about 3 tablespoons water to bind to a stiff but kneadable dough. Roll into a ball, cover with plastic wrap, and chill for 1 hour.
Meanwhile, put the shrimp in a bowl with the lime juice, garlic and some salt and pepper, and leave to marinate for 30 minutes.
Heat a little olive oil in a frying pan and cook the minced onions and bell pepper until softened. Add the tomatoes, tomato paste, and cilantro, and cook for a few more minutes to blend the flavors. Add the shrimp and their marinade to the frying pan and pour in enough water (up to half a wineglass) to moisten. Simmer for 10 minutes. Mix the cornstarch with 2 teaspoons cold water, add to the shrimp mixture, and stir until thickened. Add the olives, check the seasoning, and let cool.
Preheat the oven to 400 degrees F. Meanwhile, roll out the pastry on a floured board to about 1/8-in. thickness. Using a 1 ½ - 2-in. pastry cutter, or the rim of a suitable glass, cut out 24-40 rounds. Place a heaping teaspoonful of the shrimp mixture on half of the pastry rounds, without overfilling them. Using a pastry brush, moisten the edges with water, then set another pastry round on top of each and pinch the edges with your thumb to seal. Beat the remaining egg yolk and brush over each pastry to glaze. Arrange on baking sheets and bake for about 20 minutes, or until golden brown. Serve hot.

Makes 12-20.

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January 7, 2013 12:50 pm

Brazilian Recipe: Fish in Coconut Milk (Peixe ao Leite de Côco)
Adapted from the cookbook, Café Brazil, by Michael Bateman. As the book describes, “This is one of the most typical ways of cooking fish in Brazil, and is used with almost every variety. The fish is usually marinated in this fashion.” This recipe had a lot of the typical flavors of Brazilian cuisine: onions, bell peppers, tomatoes, coconut, and lime.

Ingredients:

4 steaks of white fish such as cod, about 9 oz. each
1 onion, diced small
2 green bell peppers, seeded and diced
2 tomatoes, skinned, seeded, and diced
2/3 c. coconut milk
1 tbs. tomato paste
1 tbs. olive oil

Marinade:

Juice of 2 limes
2 garlic cloves
2 sprigs fresh cilantro, chopped
Sea salt

Directions:

Put the fish steaks in a bowl and add the ingredients for the marinade. Mix, then leave to marinate for 30 minutes.
Transfer the fish steaks and the marinade to a large pan, arranging them in one layer, and cover with the onion, green bell peppers, and tomatoes. Mix the coconut milk with the tomato paste and pour over the fish. Sprinkle with the olive oil and leave to sit for 5 minutes to allow the fish to absorb the flavors.
Set the pan over low heat and simmer for 25 minutes. Brazilians do not mind the fact that the fish becomes very firm when cooked in this way. If more tender fish is preferred, remove the fish from the pan after it has been sitting for 5 minutes and simmer the other ingredients for 15 minutes. Then put the fish back into the coconut-milk mixture to cook for 10-15 minutes.

Serves 4.

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January 7, 2013 12:47 pm

Brazilian Recipe: Shrimp Stew (Moqueca de Camarão)

Adapted from the cookbook, Café Brazil, by Michael Bateman. As the book describes, “Moqueca (pronounced mok-ekka) is the simple stew of the north, in which fresh sliced vegetables are stewed slowly in oil for 20 minutes before shrimp, fish, or other ingredients are added. The most authentic versions contain too much rich dendê oil for non-Brazilian palates, so this recipe substitutes vegetable oil (use sunflower or peanut oil, or even olive oil) with a little dendê oil to finish, thus supplying both the typical orange color and distinctive flavor”.

Ingredients:

2 large tomatoes, skinned, seeded, and sliced
2 bell peppers (1 red and 1 green), seeded and thinly sliced
1 large mild onion, thinly sliced lengthwise
7 tbs. olive oil
Sea salt and freshly ground black pepper
1 ½ lbs. peeled raw shrimp
4 tbs. dendê oil.

Directions:

Simmer the vegetables in the olive oil over low heat until they soften and release their juices, about 20 minutes. Season to taste.
Add the shrimp and simmer for a further 5 minutes, shaking to ensure even cooking. Avoid overcooking. Add the dendê oil and stir.
Serve hot with plain white rice, and a bowl each of Chili Salsa and malagueta chili.

Serves 4.

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January 7, 2013 12:44 pm

Brazilian Recipe: Cheese Bread, or Cheese Croquettes (Pão de Queijo, ou Croquettes de Queijo)

Adapted from the cookbook, Café Brazil, by Michael Bateman. As the book describes, cheese croquettes are “Among the most common snacks in Brazil, served at any time of the day, from breakfast to supper”. They are also usually served with a side of chili salsa. They kind of remind me of mozzarella sticks and marina sauce, except Brazilian, and the cheese in the cheese croquette is the grated Parmesan cheese part of the dough rather than a cheese filling. These were also super easy to make!

Ingredients:

4 tbs. butter, diced
1 c. all-purpose flour
1 free-range egg, separated
½ c. fine dry white bread crumbs
½ c. freshly grated Parmesan or other hard cheese
Sea salt and freshly ground black pepper

Directions:

Preheat the oven to 350 degrees F.
In a bowl, rub the butter into the flour, then mxi in the egg yolk followed by the bread crumbs, cheese, and a seasoning of salt and pepper. If the mixture is too dry, add a spoonful of water to help bind it together. Shape the mixture into balls slightly smaller than the size of an egg.
Oil or butter a baking sheet. Whisk the egg white lightly in a bowl, dip each croquette into it, and place on the sheet. Bake for 25-30 minutes or until brown and crisp, checking if the croquettes are cooked after 20 minutes. Serve hot with Chili Salsa.

Makes about 12.

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Rio Carnival

January 7, 2013 12:31 pm

Carnival

Brazil is home to the wildly rambunctious and largest carnival in the world in Rio de Janeiro. The four-day long festivities begin 40 days before Easter during the hottest month of February in Brazil. It is a celebration ending in time for Ash Wednesday, saying farewell to bodily pleasures and excesses. It is representative of Brazilian culture: vivaciously full of life, dance, singing, partying, fun, and music. The typical music and dance of Rio Carnival is the samba.

Samba Dance

The Carnival itself practically stops the entire country, as most or all people join in celebrations and festivities. Parades of gaudy, colorful, and extravagant floats and costumed participants walk the streets, and the large majority of the country’s beer consumption and tourist visitors peak during this celebration.

Rio Carnival

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Regional Cuisines of Brazil

January 6, 2013 9:04 pm

Amazonas

The least-known and most difficult for foreign reproduction of food in Brazil comes from the Amazon region, where the food is closest to its indigenous roots. This region includes the states of Pará, Roraima, Amapá, Acre, Rondônia, and Amazonas. The cuisine utilizes local leaves and herbs, corn and cassava, and fresh local fish, especially the pirarucú, or “bacalhau of the Amazon” (and bacalhau is the Portuguese word for cod fish!). Local fruits include star fruit, mangoes, and cashew fruit, and these are prepared in desserts such as sorbets and compotes. Brazil nuts are ground up and added to sauces, sprinkled atop dishes, or roasted to eat alone as an appetizer, called castanha-do-Pará.

Amazonas

Northeast

The Northeast of Brazil was the first area settled by the Portuguese and home of the country’s first capital, Salvador da Bahia do Todos os Santos. This region is also where Brazilian culture was born, with the first mix of African influence with the Portuguese culture and native people. The cuisine is also most typical of what most of the world sees as Brazil: sugar, coconut, chile, dendê oil, a West African red-hued palm oil, and cachaça, a fermented sugar cane juice.

Salvador da Bahia do Todos os Santos Bahian Food

Rio and São Paulo

As the most cosmopolitan cities of all of Brazil, these cities have embodied imported foods like pizza, stroganoff, and sushi, but also feature more of Brazil’s traditional foods.

The attitude, culture, and attire of Rio are casual, where a shirt and tie is the standard for serious business or even attending a funeral. Represented in the food is the Saturday feijoada national meal, a beef, pork, and black bean stew.

In contrast, Sao Paulo has a more formal sophistication and is the fastest growing and most prosperous city to the south. The city also features the widest variety of restaurants.

Rio Sao Paulo

Central Heartland

The central region of Brazil, including the states of Goiás and Minas Gerais, and Espirito Santo, are best characterized by beans. It is also not uncommon for people eat as many as five meals a day. The country is considered the heart of Brazil, as it is home to many of its famed and historical monuments.

Brazilian Rice and Bean Brazilian Monument

Far West

This sparsely populated, last frontier sort of region of Brazil is one of the fastest growing in Brazil. The two states in this area are Mato Grosso and Mato Grosso do Sul, or Big Country and Southern Big Country. This area is also adventuresome with a meat-based diet and hunting local game.

Mato Grosso

Deep South

Being in this region almost feels as though one is actually in Europe, as many of the people find their roots in Germany and Italy, with very limited native Brazilian and African influence on the region’s architecture, festivals, and foods. The region is best characterized by its German and Italian immigrant heritage, as well as the cattle-raising, “cowboy”-like gauchos.

Here in Santa Catarina is the largest Oktoberfest in South America, while Rio Grande do Sul produces an astounding 90% of the entire country’s wine. Another state in the region, Paraná, is full of coffee plantations. These states of European heritage are the breadbasket of Brazil.

Oktoberfest in Santa Catarina Brazilian Gauchos

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Week 10: Brazil

January 5, 2013 11:50 am

Tudo bem? After a semester-long hiatus, World Yums is coming back with va va voom in the form of some Brasil love! Brazil – images of tropical rain forests a long coast of endless beaches, brilliant and vivid colors, and a mix of peoples and foods come to mind. Just say the word Rio and it exudes pure exotic vivacity and adventure.

Brazil Map

The largest country in Latin America, Brazil is sizable to the United States in terms of population and geographic size. It is also unique in Latin America in that its official language is Portuguese, spoken by 99% of the population, whereas its neighbors are all Spanish-speaking countries. It is a melting pot stretching back in its history to embody the native Indians in Brazil, Portuguese colonizers, African slaves, Italian and Spanish waves of immigrants, then Poles and Lebanese, and most recently, the Japanese. São Paulo, one of the largest cities in the world, hosts the largest population of Japanese outside of Japan.

Brazil Flag

The diversity of Brazil is apparent in its climate, geography, culture, and as a result, its food as well. In the southern part of the country, steak is most often eaten grilled over charcoal fires, called churrascaria. In the northern areas, beef is salted and dried in the sun, called carne de sol or carne seco. The north is also home to a cornucopia of fresh Amazon fish, wild forest game, and many tropical fruits and vegetables. A “big bang” of the eclectic mix of indigenous Indian, Portuguese, and West African food cultures resulted in Cozinha Baiana, or Bahaian cuisine. This cuisine is based heavily on seafood and shellfish seasoned with strong flavors like coconut milk, lime, cilantro, and hot chilies.

Brazil Brazilian Fruits

A staple in all of Brazil’s diet are beans, of which it is the world’s largest producer and consumer. Beans and rice are essential accompaniments to meals. Sweet dishes are also popular, using ingredients like egg yolks, coconut flakes, or tapioca flour from the popular cassava meal. Street food is also extremely popular and features a mix of sweet and savory fried snacks.

Rio

Going to be punny for a moment, please excuse the cheesiness…but this will be an Amazon ride of a culinary journey!

P.S. It is with utmost pleasure that I let you all know that I will be traveling to Rio de Janeiro, Brazil for Spring Break with some of my good friends from college! We’ll see if my cooking efforts hold up to the real deal then :)

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