Authentic Brazilian Home Cooking

BARQUINHOS DE BANANA DA TERRA (PLANTAIN BOATS WITH CHEESE) YIELD: 4 SERVINGS 4 plantains, peeled 1 tbsp (15 ml) melted unsalted butter 4 oz (113 g) shredded mozzarella cheese Cinnamon sugar (optional) These cheese-stuffed plantains are my current favorite snack! I’ve eaten this for lunch more times than I can count. Sweet, tender plantains filled with ooey-gooey cheese—what’s not to love? In Brazil, these are usually served as an afternoon snack, dusted with cinnamon sugar. However, I find that they also make a great side dish or even vegetarian main, similar to the Cuban plátanos maduros, pairing great with rice and beans. If you’re in the mood for something heartier, these also pair well with pork. Preheat the oven to 400°F (200°C). Place the plantains in a baking sheet and brush them generously with the butter. Bake for 15 minutes, and then, using tongs, flip them and bake for another 15 minutes, or until browned on both sides. With a paring knife, cut a long slit in the center of each plantain, forming the “boats.” Be careful not to cut all the way through the bottoms, or the cheese will leak. Fill each plantain with the mozzarella. Return the boats to the oven and bake for 10 minutes, or until the cheese has melted. If desired, sprinkle with cinnamon sugar before serving!

PÃO DE BATATA (POTATO ROLLS STUFFED WITH CREAM CHEESE) YIELD: 12 SERVINGS 1 large Yukon Gold potato, peeled ¾ cup (180 ml) lukewarm whole milk 1 ½ tbsp (23 g) granulated sugar 1 ½ tsp (6 g) active dry yeast 3¼ cups (406 g) all-purpose flour 1 ½ tsp (7 g) kosher salt 1 large egg 3 tbsp (42 g) unsalted butter, softened 1 (8.8-oz [250 g]) container catupiry cheese or cream cheese Egg wash (1 egg beaten with 1 tbsp [15 ml] water) Place the potato in a saucepan and cover with water. Cook over medium-high heat until it comes to a boil, then lower the heat to medium-low and cook for 15 to 20 minutes, or until fork tender. Drain and let it dry for a couple of minutes so the excess water can evaporate. Then, mash it with a fork or potato ricer. Reserve. In a small bowl, combine the milk, sugar and yeast. Cover with a kitchen towel and let it rest for 10 minutes, or until foamy. Reserve. In the bowl of a stand mixer, whisk together the flour and salt. With the mixer fitted with the dough hook attachment and running on low, add the yeast mixture, the mashed potato, the egg and the butter. Mix until combined, and then increase the speed to medium-high and let the machine knead the dough for 5 to 10 minutes, or until smooth. Transfer the dough to an oiled bowl, cover with a towel and let it proof for 1 hour at room temperature. You can also cold proof it in the fridge overnight. Punch the dough and divide it into 12 equal parts. Form each part into a ball, and then flatten them into circles. Place a dollop of the catupiry in the center of each dough, and then gather the edges up to seal. Roll the stuffed dough on the counter to shape it into a ball, and then place on a baking sheet lined with parchment paper, arranging the balls with 2 inches (5 cm) of space between them. Cover with a damp towel and let them proof for 45 minutes to 1 hour, or until puffed and almost doubled in size again. Preheat the oven to 350°F (180°C). Brush the rolls with the egg wash and bake for 30 to 35 minutes, or until golden brown. Remove from the oven and let them cool before serving.

EMPADINHAS DE FRANGO (MINI CHICKEN PIES) YIELD: 8 EMPADINHAS FOR THE CRUST 2 cups (480 g) all-purpose flour 1 tsp kosher salt ¾ cup (170 g) unsalted butter, softened 1 large egg 1 egg yolk Cold water (optional) Egg wash for brushing the empadinhas FOR THE FILING 1 lb (454 g) chicken breast Kosher salt, as desired 1 tbsp (15 ml) olive oil 1 tbsp (14 g) butter 1 small onion, finely chopped 1 Roma tomato, finely diced 3 cloves garlic, finely minced ½ cup (90 g) chopped pitted green olives Hot sauce, as desired ⅓ cup (80 ml) tomato sauce ½ cup (120 ml) chicken broth ⅓ cup (80 ml) whole milk 1 tbsp (8 g) flour Freshly ground black pepper, as desired 4 oz (113 g) catupiry cheese or cream cheese ¼ cup (15 g) chopped parsley NOTES If you don’t own egg tart molds, you can use a cupcake pan instead. Sizes and number of empadinhas will vary. Empadinhas are small hand pies with origins in the Portuguese pastelões, which were large, savory pies. They are often served as appetizers, snacks or finger food at parties. The melt-in-your-mouth buttery pastry envelops a creamy, savory chicken filling that is jeweled with plump olives for bursts of flavor in every bite. You can serve your empadinhas while they are still warm or at room temperature. They can also be reheated, so it’s okay to make them ahead and refrigerate until you are ready to serve them! To make the crust, in a large bowl, combine the flour and salt. Add the butter and, using your fingertips or a pastry cutter, work it into the flour until the mixture resembles coarse sand. Add the egg and egg yolk and mix just until a smooth dough comes together. If necessary, transfer to the counter and knead gently so it’s smooth. You shouldn’t need any water, but if absolutely necessary, you can add a little bit of cold water, 1 teaspoon at a time. Wrap the dough in plastic and refrigerate for 40 minutes. To make the filling, place the chicken breast in an Instant Pot and cover with water. Season with a pinch of salt. Cook on high pressure for 15 minutes, with a 10-minute natural release. Drain, shred and reserve. Turn your Instant Pot to sauté mode. Once hot, heat the oil and butter until the butter has melted. Sauté the onion for 3 minutes, or until translucent. Add the tomato and cook for 3 to 5 minutes, or until softened. Stir in the garlic and cook for 30 seconds, or until fragrant and no longer raw. Add the shredded chicken and cook 2 to 3 minutes, or until the flavors meld. Stir in the olives, hot sauce (a couple of dashes should do), if using, tomato sauce and chicken broth. Cook for 5 to 8 minutes, or until the liquid is almost all evaporated. In a bowl, whisk together the milk and flour. Pour the mixture into the Instant Pot and cook for 5 minutes, or until it thickens. Season with salt and pepper, and then stir in the catupiry and parsley. Remove from the pot and reserve so it cools to room temperature. Preheat the oven to 350°F (180°C). Grab a 2-tablespoon (30-g) portion of dough and press it into the bottom of an egg tart mold (see Notes), making sure there is a little extra hanging over the edges. Fill the pastries with as much filling as possible, then grab another portion of dough, flattening it out into a disc using your hands and place it on top of the pie, pinching to seal the edges together. You can then run your fingers across the circumference of the mold to “cut” the excess dough. Repeat with the remaining dough and filling, forming 8 small empadinhas. Place the molds on a baking sheet, brush the pies with egg wash, and bake for 45 to 50 minutes, or until golden brown. Let the empadinhas cool slightly before serving.

PIZZA DE FRANGO COM CATUPIRY (CREAMY CHICKEN PIZZA) YIELD: 2-4 SERVINGS 8 oz (226 g) chicken breast Kosher salt, as desired 1 tbsp (15 ml) olive oil, divided, plus more for drizzling 1 tbsp (14 g) unsalted butter 1 small onion, finely chopped 3 cloves garlic, finely minced ½ cup (120 ml) tomato passata or tomato sauce Freshly ground pepper, as desired 1 lb (454 g) pizza dough ⅔ cup (160 ml) pizza sauce 1 ½ cups (168 g) shredded mozzarella cheese ½ tsp dried oregano ¼ cup (45 g) sliced pitted green olives 1 (8.8-oz [250 g]) pouch catupiry cheese (see Notes) Place the chicken breast in an Instant Pot and cover with water. Season generously with salt and cook on high pressure for 10 minutes, letting the pressure release naturally for another 10 minutes. Drain, shred the chicken and reserve. Heat 1 teaspoon of the oil and the butter in a large skillet over medium heat. Sauté the onion for 2 to 3 minutes, or until translucent. Add the garlic and cook for 1 minute, or until fragrant and no longer raw. Stir in the shredded chicken, mixing well and letting it cook with the other ingredients for 2 to 3 minutes so the flavors meld. Pour in the tomato passata and season with salt and pepper. Lower the heat to low and simmer for 15 to 20 minutes, uncovered. Taste and adjust seasoning as needed. Reserve. Preheat the oven to as high as it will go (usually around 500°F [260°C]) and place a pizza stone in the bottom third of your oven (see Notes). Stretch the pizza dough to a circle that is 12 to 14 inches (30 to 36 cm) in diameter. You can use a rolling pin if your pizza stretching skills are not pizzaiolo material! Transfer the dough to a pizza peel, a rimless cookie sheet or upside-down rimmed baking sheet that has been thoroughly dusted with flour. Brush the top of the dough all over with the remaining olive oil. Spread the pizza sauce in an even layer, leaving a ½-inch (1.3-cm) border all around. Top with the mozzarella cheese, followed by the shredded chicken. Sprinkle the oregano and scatter the olives. Season with salt and pepper, and pipe the catupiry cheese, making a large spiral, checkered pattern (like the photo), or just add dollops of creamy cheese all around. Drizzle the pizza with more olive oil, and then transfer to the pizza stone. Bake for 8 to 15 minutes, or until the bottom of the pizza is golden brown and the cheese is nice and bubbly and beginning to brown in some spots. Remove the pizza from the oven and place it onto a cooling rack to cool slightly before slicing and serving! NOTES • If you don’t own a pizza stone, place a baking sheet or pizza pan that has been lightly coated in oil in the oven while you assemble your pizza. That will help the bottom cook and crisp up to perfection! • The pizza can also be cooked in an outdoor pizza oven if you own one! • Catupiry is a Brazilian soft, creamy cheese, similar to cream cheese. You can find it at Brazilian stores or online. You can also make it homemade, and I have a recipe for that on the blog!

FRANGO COM QUIABO (CHICKEN WITH OKRA) YIELD: 4 SERVINGS 2 lb (907 g) boneless, skinless chicken thighs Juice of 1 lime Kosher salt and freshly ground black pepper, as desired 2 tsp (5 g) sweet paprika 1 lb (454 g) okra (see Notes) 2 tbsp (28 g) unsalted butter 2 tbsp (30 ml) vegetable oil 1 large onion, chopped 1 tomato, cored, seeded and chopped 6 cloves garlic, minced 1 tbsp (16 g) tomato paste 2 cups (480 ml) chicken broth ¼ cup (15 g) chopped parsley Rice, for serving A version of chicken with okra can be found in several different cuisines, including Turkish, Greek, Indian and Creole. This is the Brazilian version, which originates from the state of Minas Gerais and is often served with Angu de Milho. What makes our version different are the extra steps we take to make sure the okra isn’t slimy. Other cuisines might love okra’s viscosity, but Brazilians usually can’t stand it. If that’s you too, don’t worry! Just follow my instructions and you can rest assured that you will be rewarded with a delicious, slime-free meal! In a large bowl, combine the chicken, lime juice, salt, pepper and paprika. Give it a good massage with your hands so all the chicken thighs are thoroughly coated. Reserve, letting it marinate for 20 minutes while you prepare the other ingredients. Rinse and dry the okra very well to get rid of any slime. With a sharp knife, remove the edges and cut them into 1-inch (2.5-cm) pieces. Heat the butter in a large braiser or sauté pan over medium-high heat, until melted. Add the okra and cook, stirring constantly for 10 minutes, or until any remaining slime cooks out. Be careful not to overcrowd your pan, otherwise the okra will steam and that will create more slime! Remove from the pan and reserve. Wipe the pan well with paper towels before continuing. Return the pan to medium-high heat, and add the vegetable oil. Once hot, add the chicken and brown on all sides for 2 to 3 minutes per side. Work in batches if needed so you don’t overcrowd the pan. Remove the chicken onto a plate and reserve. Add more oil to the pan if needed, and then sauté the onion for 3 minutes, or until translucent. Stir in the tomato and cook for 2 minutes, or until softened. Add the garlic and cook for 30 seconds, or until fragrant. Stir in the tomato paste, letting it sauté for 1 to 2 minutes to bring forward its sweetness. Pour in the chicken broth and add a pinch of salt and pepper. Bring to a boil, and then return the chicken to the pan. Lower the heat to a simmer, cover and cook for 20 minutes, or until the chicken is cooked through and a thermometer inserted into the thickest part of the thighs reads at least 165°F (75°C). Add the reserved okra, cover and cook for 2 to 3 minutes. Taste for seasoning and adjust as needed. Stir in the parsley and serve with rice or Angu de Milho. NOTES The sliminess in okra is caused by something called mucilage, which is also present in aloe vera. To get rid of it, and therefore end up with a slime-free okra, it is important to dry the okra really well before cutting and cooking, as water intensifies the effects of the mucilage.

FRANGO XADREZ (CHICKEN STIR-FRY WITH PEANUTS) YIELD: 4-6 SERVINGS FOR THE MARINADE 2 lb (907 g) chicken breast, thinly sliced (see Notes) 1 tbsp (15 ml) low-sodium soy sauce 1 tsp cornstarch 1 tsp sesame oil FOR THE SAUCE ⅓ cup (80 ml) low-sodium soy sauce 1 cup (240 ml) water 1 tbsp (15 ml) sesame oil 1 tbsp (8 g) cornstarch FOR THE STIR-FRY 2 tbsp (30 ml) vegetable oil, plus more as needed 2 large onions, cut into petals (see Notes) 1 red bell pepper, cored and diced (see Notes) 1 yellow bell pepper, cored and diced 1 orange bell pepper, cored and diced 2 cloves garlic, finely minced ⅓ cup (49 g) roasted peanuts Sliced green onions, for garnishing Rice, for serving To make the marinade for the chicken, combine the chicken, soy sauce, cornstarch and sesame oil in a large bowl. Use your hands to thoroughly massage the chicken with the marinade so every piece is coated. Let it sit for at least 15 minutes at room temperature or up to overnight in the fridge. To make the sauce, whisk together the soy sauce, water, sesame oil and cornstarch in a medium bowl. Reserve. To make the stir-fry, in a large wok or skillet over medium-high heat, heat the vegetable oil. When shimmering, brown the chicken on all sides for 2 to 3 minutes per side, working in batches if necessary to not overcrowd the pan. Remove the chicken to a plate. Add more oil if needed. Stir in the onions and the three types of bell peppers and cook for 8 to 10 minutes, or until tender and beginning to brown on the edges. Stir in the garlic and cook for 30 seconds, or until fragrant. Pour in the reserved sauce and cook for 5 minutes, or until thickened. Return the chicken to the pan, cooking just until warm. Stir in the peanuts, garnish with the green onions and serve with rice. NOTES The chicken slices, onion petals and diced bell peppers should be roughly the same size.

Barreado na Panela de Pressão (Instant Pot Cumin Beef Stew) YIELD: 8–10 SERVINGS 3½ lb (1.6 kg) chuck roast, excess fat trimmed and cut into 1½–2” (4–5-cm) cubes Kosher salt and freshly ground black pepper, as desired 1–2 tsp (2–4 g) ground cumin, or as desired 2 tbsp (30 ml) red wine vinegar 2 large onions, sliced 4 Roma tomatoes, cored and sliced 10 cloves garlic, minced ½ cup (30 g) chopped parsley 3 green onions, thinly sliced 1 tsp vegetable oil 8 oz (226 g) thick bacon, finely diced 3 bay leaves 1 qt (960 ml) water Rice, for serving Farofa, for serving (see Notes) Sliced bananas, for serving In a large bowl, combine the chuck pieces with the salt, pepper, cumin and red wine vinegar. Mix well, using your hands, so all the beef pieces are coated with the seasoning. Reserve. In a second bowl, combine the onions, tomatoes, garlic, parsley and green onions. Give everything a good stir, and then reserve. Turn your Instant Pot on and set it to sauté. Do not wait for the pot to say it’s hot. Drizzle the oil on the bottom of the pot, and then add the bacon, forming the bottom layer. Add half of the beef on top of that, followed by a layer of the veggies, another layer of beef and a final layer of veggies. Add the bay leaves and pour in the water, making sure it’s enough to cover everything and that it doesn’t go past the max line. Close the pot and cook at high pressure for 2 hours, with a natural release of 10 minutes. Then, quickly release any remaining pressure and open the lid. The beef will be so tender that you can shred it just by stirring with a wooden spoon, or—my favorite method—by pressing everything with a potato masher. Barreado is a soupy stew, but, if desired, you can set the Instant Pot back to sauté mode and let the stew boil to reduce the liquid. Remove the bay leaves, then taste and adjust seasoning as needed. Serve immediately (or the day after, as it tastes even better after a night in the fridge), with rice, farofa and sliced bananas. NOTES Farofa is a popular Brazilian side dish that consists of toasted manioc/cassava flour (farinha de mandioca) that is cooked with aromatics and various ingredients.

MOQUECA VEGETARIANA (VEGETARIAN MOQUECA) YIELD: 4-6 SERVINGS 2 tbsp (30 ml) olive oil 4 cloves garlic, minced 1 red chile pepper, cored, seeded and finely chopped 2 large red onions, sliced 9 mini sweet red peppers, sliced (see Notes) 3 Roma tomatoes, sliced 1 (14.8-oz [420-g]) can hearts of palm, drained and sliced no less than ¼” (6-mm) thick (see Notes) 1 (15.5-oz [439-g]) can chickpeas, drained Kosher salt and freshly ground pink pepper, as desired (see Notes) 2 cups (480 ml) unsweetened coconut milk ¼ cup (60 ml) dendê (red palm) oil, or to taste ⅓ cup (5 g) chopped cilantro, or to taste Rice, for serving Farofa, for serving (see Notes) Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-low heat. Sauté the garlic and chile pepper for 1 minute, or until fragrant. Arrange half of the onions in the pot in a layer, followed by a layer of half of the sliced peppers, a layer of half of the tomatoes, a layer of half of the hearts of palm and a layer of half of the chickpeas. Season with a pinch of salt and pepper, and then pour in half of the coconut milk. Repeat the process by layering the remaining ingredients, finishing with the remaining coconut milk and the dendê (red palm) oil. Bring to a boil, and then lower the heat to a simmer and cook for 10 to 15 minutes, or until all the vegetables are tender. Turn the heat off and stir in the cilantro. Taste and adjust seasoning as needed. Serve immediately, with rice and farofa. NOTES • You can use 3 red bell peppers instead of the mini peppers. • Hearts of palm (palmitos) are the core of palm plants from South and Central America. They are rarely eaten fresh and usually boiled and processed before they are consumed. You’ll most likely find them canned or jarred, whole or pre-sliced, in the canned food aisle of your local grocery store. • If you can’t find pink pepper, black or white pepper can be used instead. • Farofa is a popular Brazilian side dish that consists of toasted manioc/cassava flour (farinha de mandioca) that is cooked with aromatics and various ingredients.

SORVETE DE PAÇOCA (BRAZILIAN PEANUT CANDY ICE CREAM) YIELD: 8 SERVINGS 10 paçocas (260 g), divided (see Notes) 1 (14-oz [396-g]) can sweetened condensed milk 2 tbsp (32 g) creamy peanut butter ¼ tsp kosher salt 2 cups (480 ml) heavy cream, cold Gently crush the paçocas by hand. Reserve. (You will need half for the ice cream base mixture and half to add as a mix-in at the end of the churning process.) In a medium bowl, combine the condensed milk, peanut butter, salt, heavy cream and half of the crushed paçocas. Whisk until well incorporated. Pour the mixture into your ice cream maker and churn for 25 to 30 minutes, or according to the manufacturer’s directions. Depending on your machine, you will get a signal when it’s time to add any mix-ins, which are the remaining paçocas. If your machine doesn’t have this feature, just pay attention and add it once the motor starts slowing down and the ice cream has solidified but is not yet completely churned. Once you’ve added the remaining crushed paçocas, continue churning until it reaches a soft ice cream consistency. You can serve the ice cream right away, if you like it on the softer side, or freeze it to harden further. It will keep for up to 2 weeks if stored in an airtight container. NOTES • In the U.S., you can find paçocas in Brazilian grocery stores or online. If you are not able to find them, I have a recipe for homemade ones on my website. • If you don’t own an ice cream machine, don’t worry! You can still make this recipe. Just whip the heavy cream until stiff peaks form before folding it into the sweetened condensed milk mixture. Then, transfer to a freezer-safe container and carefully swirl in the remaining half of the paçocas. Cover with plastic wrap and freeze until firm!

BRIGADEIRO DE CHOCOLATE BELGA (BELGIAN CHOCOLATE BRIGADEIRO) YIELD: 25 BRIGADEIROS 2 tbsp (28 g) unsalted butter, plus extra as needed 1 (14-oz [396-g]) can sweetened condensed milk 1 cup (168 g) semisweet Belgian chocolate, such as Callebaut chocolate chips ¼ tsp kosher salt Chocolate sprinkles, for rolling Brush a large plate generously with melted butter and reserve. In a large saucepan or small Dutch oven, combine the condensed milk, butter, chocolate and salt. Cook over medium-low heat, stirring constantly, for 10 minutes, or until the mixture thickens. You’ll be able to tell it’s ready when it starts pulling away from the sides of the pot. If you prefer to use a kitchen thermometer, the brigadeiro is done at 200 to 210°F (95 to 99°C). Transfer the brigadeiro to the buttered plate, cover with plastic wrap and let it cool to room temperature. Then, place in the fridge for 30 to 60 minutes so it firms up a bit more. Once the brigadeiro is firm, spread the chocolate sprinkles on a plate. Rub a little butter on your hands and roll the brigadeiro into balls. Sizes vary, and it is up to personal preference, but I use a little less than a tablespoon to make 25 small balls. Roll the balls in the sprinkles until completely covered, and then place them on a serving platter or—if you have them—in individual candy cups. The brigadeiros will keep at room temperature, stored in an airtight container, for 2 to 3 days. Alternatively, they can be refrigerated for 1 to 2 weeks.