Authentic Brazilian Home Cooking

Barquinhos de Banana da Terra (Plantain Boats with Cheese) Farofa de Banana (Toasted Cassava Flour with Banana) ARROZ E FEIJÃO RICE AND BEAN DISHES Baião de Dois (Brazilian Rice with Black-Eyed Peas, Beef and Cheese) Feijoada na Instant Pot (Instant Pot Black Bean Stew) Virado à Paulista (Pork Chops with Rice and Refried Beans) Arroz de Carreteiro (Rice with Bacon, Sausage and Dried Beef) Arroz de Rabada (Oxtail Rice) Arroz de Bacalhau (Salted Cod Rice) Sopa de Feijão com Macarrão (Bean and Pasta Soup) PETISCOS SNACKS, APPETIZERS AND BAR FOOD Empadinhas de Frango (Mini Chicken Pies) Bolinhos de Feijoada (Feijoada Croquettes) Coxinhas de Costelinha de Boi (Short Rib Croquettes) Kibe de Linguiça (Sausage Kibbeh) Dadinhos de Tapioca com Geléia de Pimenta (Fried Tapioca Dice with Chile Pepper Jam) Biscoitos de Polvilho (Parmesan Tapioca Cookies) Torresmo (Pork Crackling) Pastel de Bacalhau (Fried Cod Empanadas) Pão de Batata (Potato Rolls Stuffed with Cream Cheese) Pão de Calabresa (Sausage Bread) Vinagrete de Cebola na Cachaça (Cachaça Pickled Onions) SOBREMESA

Pão de Batata (Potato Rolls Stuffed with Cream Cheese) Pão de Calabresa (Sausage Bread) Vinagrete de Cebola na Cachaça (Cachaça Pickled Onions) SOBREMESA DESSERTS AND TREATS Bala de Vidro (Coconut Candy) Sorvete de Paçoca (Brazilian Peanut Candy Ice Cream) Beliscão de Goiabada (Guava Paste Pinch Cookies) Mousse de Maracujá com Ganache de Chocolate (Passion Fruit Mousse with Chocolate Ganache) Brigadeiro de Chocolate Belga (Belgian Chocolate Brigadeiro) Palha Italiana (Brazilian Chocolate and Cookie Fudge) Baba de Moça (Brazilian Coconut Custard) Cueca Virada (Fried Pastries) Brigadeirão (Brazilian Chocolate Flan) Pavê da Manuda (Manuda’s Trifle) Chico Balanceado (Layered Banana Dessert) Acknowledgments About the Author Index Copyright © 2023 Olivia Mesquita First published in 2023 by Page Street Publishing Co. 27 Congress Street, Suite 1511 Salem, MA 01970 www.pagestreetpublishing.com All rights reserved. No part of this book may be reproduced or used, in any form or by any means, electronic or mechanical, without prior permission in writing from the publisher. Distributed by Macmillan, sales in Canada by The Canadian Manda Group. eISBN: 9781645677819 Library of Congress Control Number: 2022947213 Cover and book design by Molly Kate Young for Page Street Publishing Co. Photography by Olivia Mesquita Page Street Publishing protects our planet by donating to nonprofits like The Trustees, which focuses on local land conservation.

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) Galeto ao Primo Canto (Oven-Roasted Spatchcocked Chicken) PORK Lombo na Cachaça e Mel (Pork Loin with Cachaça and Honey) Canjiquinha de Linguiça (Brazilian Grits with Sausage) Pernil ao Molho de Abacaxi (Roasted Pork with Pineapple Sauce) Batata Recheada com Calabresa e Queijo (Skillet Potato Stuffed with Calabresa and Cheese) SEAFOOD Peixada à Baiana (Fish Stew in Coconut Milk) Peixe Frito (Fried Fish Fillets) Peixe à Delícia (Fish and Plantain Gratin) Camarão à Paulista (Sautéed Shrimp with Garlic) Camarão ao Catupiry (Creamy Shrimp)

Frango com Quiabo (Chicken with Okra) Bobó de Frango (Chicken with Yuca Stew) Frango Xadrez (Chicken Stir-Fry with Peanuts) Pizza de Frango com Catupiry (Creamy Chicken Pizza) Galeto ao Primo Canto (Oven-Roasted Spatchcocked Chicken) PORK Lombo na Cachaça e Mel (Pork Loin with Cachaça and Honey) Canjiquinha de Linguiça (Brazilian Grits with Sausage) Pernil ao Molho de Abacaxi (Roasted Pork with Pineapple Sauce) Batata Recheada com Calabresa e Queijo (Skillet Potato Stuffed with Calabresa and Cheese) SEAFOOD Peixada à Baiana (Fish Stew in Coconut Milk) Peixe Frito (Fried Fish Fillets) Peixe à Delícia (Fish and Plantain Gratin) Camarão à Paulista (Sautéed Shrimp with Garlic) Camarão ao Catupiry (Creamy Shrimp)

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 Frango xadrez is the Brazilian version of Sichuan gong bao chicken (or what Americans know as Kung Pao chicken). Our version is not spicy and—unlike the original—calls for onions and bell peppers. This dish is so popular in Brazil that it is now part of most home cooks’ repertoire. Served with rice, it makes a delicious and nutritious meal that takes less time to make than it would take to pick up the phone to order takeout! 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;) and Filé à Oswaldo Aranha (Filet Mignon with Garlic;) are beloved! I have, of course, included a couple of recipes that use picanha, such as Picanha no Forno com Manteiga de Alho (Oven-Roasted Picanha with Garlic Butter) and Hambúrguer de Picanha com Maionese Verde (Picanha Burger with Green Milk Mayo), since it’s the most famous cut of beef in Brazil and always a hit among meat lovers. If you want to impress some carnivore friends, picanha is the way to go! BEEF

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) This is a vegetarian/vegan version of the classic moqueca baiana, which is traditionally made with fish and/or other seafood. Here we’ll use sliced hearts of palm and chickpeas instead for a very flavorful and nutritious veggie main dish that will please even those who don’t follow a vegetarian or vegan lifestyle! I highly recommend you try to find dendê (red palm) oil to make this recipe, as it gives the dish its characteristic flavor and color. If you can’t find it at your grocery store, it is easy to find online! 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.

PEANUT CANDY ICE CREAM) YIELD: 8 SERVINGS 1 0 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 Paçoca is a traditional Brazilian treat made of peanuts. It is especially enjoyed during our winter festivities (festas juninas), which happen during the month of June. These treats are delicious—and incredibly addictive—as they are, but I thought it’d be fun to transform them into ice cream. And, boy, are you in for a treat! This ice cream is rich, creamy and bursting with peanut flavor. The perfect treat for peanut lovers! 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! BELISCÃO DE GOIABADA (GUAVA PASTE PINCH COOKIES) YIELD: 60 SMALL COOKIES ⅔ cup (150 g) unsalted butter, softened 2 cups + 2 tbsp (266 g) all-purpose flour ½ cup (100 g) granulated sugar 1 large egg 6.5 oz (188 g) guava paste Confectioner’s sugar for sprinkling These guava paste-filled cookies might look simple, but they are absolutely addictive! So much so that I feel I must warn you that you will probably devour a whole batch by yourself without even noticing. Ask me how I know … The buttery cookies melt in your mouth while depositing the sweet and slightly floral guava paste on your taste buds, making them tingle all over with excitement! These taste best the day they were made, but they will keep for up to a week when stored in an airtight container at room temperature. That being said, I highly doubt they will last that long! In a large bowl, combine the butter, flour, sugar and egg. Use your hands to mix everything together until a dough forms. Divide the dough into two equal parts and form each part into a disc. Working with one disc at a time, place the disc between two sheets of parchment paper and roll it ¼-inch (6-mm)- thick. Cut into rounds with a 1½-inch (4-cm) round cutter. Repeat with the second dough disc. You can gather the scraps and re-roll to form more cookies. Cut the guava paste into 1-inch (2.5-cm)-long strips that are ¼ inch (6 mm) thick. If you’re having difficulty slicing the guava paste, a good trick is to pop it in the freezer for 10 minutes. Place the guava paste strips in the center of each round cookie dough. Then, gather the ends of each cookie and bring them together, pinching them to seal. Transfer the cookies to 1 to 2 parchment paper-lined baking sheets, and then place in the freezer for 10 to 15 minutes. Preheat the oven to 350°F (180°C) while the cookies are in the freezer. Bake the cookies for 15 to 18 minutes, or until beginning to turn golden. Remove from oven and let them cool, then sprinkle with confectioner’s sugar before serving. MOUSSE DE MARACUJÁ COM GANACHE DE CHOCOLATE (PASSION FRUIT MOUSSE WITH CHOCOLATE GANACHE) YIELD: 6-8 SERVINGS

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 Brigadeiros have a special place in every Brazilian’s heart. They are a must- have at special celebrations, from kids’ parties to weddings, but they are also part of everyday life, enjoyed as a treat at a brigadeiria or coffee shop to soothe a sweet tooth or as a pick-me-up in the middle of a difficult day. While the classic recipe is made with cocoa powder, this version, which is sometimes called brigadeiro gourmet, uses high-quality Belgian chocolate instead. 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.