Pao de Queijo (Brazilian Cheese Bread)

These mini cheese  breads  are  so  incredibly  tasty  that  when  you  have  them  for  the  first  time  you  will  wonder  where  these  treasures  have  been  hiding  and  how  incredibly  easy they  are  to  make.  They  are   best served  hot and  are  a  great thing  to nibble  on at  anytime, as  an  appetiser  or  a  snack.  Sometimes I  like to  make  them  in  larger  sizes so  they  can be tossed  in the  microwave  for  a quick  breakfast on the  go.  I  had  these  as  a  child  growing  up  but  never  ate  them  again until I  was  in  college, and fell in love again.   Served alongside yucca fries, ham croquettes and a heart of palm salad,  these are great  for  entertaining  at  a  diner party or  a  summer  time picnic  (well  you  can  picnic any time  of  the  year).  Yucca,  the  main  component, also known as  manioc or cassava.  It is  a  long  root that is  ground  into  powder  to make  this  dish.  It  is  also what tapioca is made of.   Originally  from  the  tropics of  Brazil  it  has  been transplanted  to  many  regions  of Africa  where,  like  the potato  ( same  family  of root  vegetable)  has  become  a  staple in the regional  diet.  Medicinally  it  is very  good  for  any  digestion  problems and  economically  can  be  transformed  into  a  bio  fuel.

1 cup milk

1 stick butter

2 cups  yucca flour 

2 eggs

1 tsp salt

2/3 cup parmesan cheese

Preheat  oven  to 400

Melt butter and  add  milk get  to  just underneath boiling  temp

Remove from heat add salt and flour and  mix

add  eggs  and parmesan  and  kneed  into  soft dough 

roll out 1  inch  balls

place  on  greased baking  tray

cook  15-20 minutes and  serve  hot

Word  of  caution,  these  are  incredibly  addictive,  make  sure  you make  enough or  are  prepared  to  run  as  you  decide  to  hoard  them  from  your  guests

Feijuada Saturdys, Brazilian Black Bean Stew

 Being  born in Brazil I have  this  dish  running  through the blood in my  veins.  It  is  one  of  the most  satisfying  dishes to your belly and soul.  Even though I was born in the Amazon, not in the Angola region, where  it has its origins,  It was one of the first things I ever ate.  The "National Dish" extends to every region of Brazil, and to Brazilians all over the globe.  The most commonly widespread story of the origins on the dish was that it is slave food, made from discarded pieces of meat from wealthy land owners to the slaves, the smoked  tails, snouts, hocks and feet of a pig bobbling around in a cauldron of black beans.  These days to get a Feijuada Completa it still  has these components but people tend to use more accepted meats and tend to go with the less grotty bits or omit them completely.  It is  an  incredibly heavy meal that takes a long time to make so it is  traditionally eaten on Saturdays and Wednesdays.  The meal is served  with white rice(Arroz Blanco),  toasted powdered yucca (farofa),  garlicky collard greens( covie) and orange slices.  I always make a heart of palm and avocado salad, yucca fries, tomato vinaigrette and of course tons of Guarana,  a Brazilian soda that has more caffeine than coffee.  If there is room for desert,  coconut flan and /or Acai compote over tapioca ice cream.  This dish  is  great for a late Saturday lunch party, there  are many versions of it but for simplification reasons I will give you the standard version,  for  the vegetarian, version simply omit the meat,  it  still  tastes  great.

Feijuada

1 lb  black turtle beans soaked overnight, water discarded

2 large onions chopped

4 cloves garlic

salt

black pepper

2 bay leaves

1 bunch cilantro

1 lb Linguica

1/2 lb salt pork cut into cubes

1 lb beef chuck cut into cubes

Add all ingredients into a large pot and slowly simmer over low heat 6 hours constantly  adding  water  to  maintain as a stew,  stir but make sure beans don't turn to mush

Sides

Steamed white rice

Covie

Thinly sliced collard  greens  flash fried with garlic oil and salt

Farofa

Pan toasted yucca flour with scallions

Salsa

Tomatoes, red onions , green peepers and cilantro in light garlic vinegrette

Sliced oranges

Fried yucca

Hearts of palm