*Satsuma-imo*

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Ohai! Guess that hiatus was longer than I imagined it to be... Not that I haven't been cooking or eating. I have, and quite a lot.
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Just seems that the way I eat has changed a lot lately. And its been steering into this direction:



Quite healthy? Quite tasty too... Stir-fried tofu, shitake mushrooms, carrots and string beans with peanut, onions and sesame on a bed of raw spinach and lettuce. By now I have learned to make my own kimchi... to the point I think it's time to graduate from the summer version to the real thing.
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It all came together with my farmers market find of the day: purple sweet potatoes or satsuma-imo. Mashed up with a little sesame oil and garlic, it was practically dessert. Pity I only bought a couple of these, along with enormously beautiful mushrooms... if I had only known. True, all the current "talk" about these babies got me craving them... lucky!
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A recipe? Well, it's been a while I don't use one, but I don't mind sharing the lovely sauce I dipped all of this into, based on this one:

1/4 cup water
2 tbspoons soy sauce
sugar to taste
1 tspoon rice vinegar
a few drops sesame oil
leeks or green onions

Simmer the sauce for a few minutes. Serve warm.
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I have big plans for that other sweet potato. Now excuse me, while I get my weekly fix of Pushing Daisies.
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*the super bowl*

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Maybe it's just because its practical. Maybe because it's fast and easy. Perhaps its all due to the ingredients I have at hand at the moment... Fact is I've been eating out of a bowl almost every single day, and loving it.

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Karê ramen with carrots? Check. Stir-fried shallots, snow peas and tofu? Check. Small salad on the side (with romaine lettuce, pickled ginger and peppers)? Check. And an extra spoon of soysauce for flavour.

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Wonder what lunch today will be.

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*a quick fix*

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A healthy meal in under 15 minutes?

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I just defrosted some of the roasted turkey meat and a portion of brown rice, while boiling an egg and chopping some celery, shitake, shimeji and tomatoes.

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Then I heated some sesame seed oil and stir fried the turkey with some tofu, the mushrooms and the rice. Finally, I added some tonkatsu and soy sauce and served it all in a bowl with the celery and tomatoes. And the egg and some pickled ginger, for good measure.

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Sometimes a girl needs it quick and easy.

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*scented*

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The smell of turkey stock simmering on the stove invades the apartment. Although it is time consuming, making a couple liters of stock is providencial and well worth it. Not to mention easy.
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With weather changes like these, an ounce of prevention is worth so much more than just a pound of cure these days.
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Speaking of cure, have you ever had a day when you throughly felt that if you didn't get some really delightful chocolate cake something horrible would happen? Yeah, this is one of those days.
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*Beware of Shark!*

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I mean it! And don't let the Chinese-market-bought platter fool you, there is nothing Asian about this dish. Mid-Eastern? Maybe, this one time, let's not classify flavors.


I finally bought fish at the Farmers Market this week and wanted to make something special for the Mister, as the official Fish-Eater in the house. Unfortunately, a quick griddle did not do the trick for him, as it did for me. He prefers his shark deep-fried. I prefer mine with a mint bite, soft and tender and just a bit edgy. Shark steaks have a firm flesh when raw, but become flaky quite quick over high heat.
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This is the recipe I used for the fish. I changed it a bit as for proportions, but only because I have the biggest loveliest mint bunch from the market right now. As for the sides, I cooked and then sautéed some potatoes with paris mushrooms, and fixed my staple salad of romaine and iceberg lettuce, roma tomato, raw onions and black olives. The dressing, going with the mint theme, was a concoction of chanclich (which I am guessing must be Jibneh Arabieh, but with zatar), mayo, salt, pepper, shredded mint and lime juice. Refrigerated, its now one of my favorite salad dressings of all times. Hell, I'd even eat that pure.
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Maybe the whole meal was too light and refreshing for the cold days we have been having. But its something I would definitely make again. And sorry, but I DO NOT deep-fry.
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*
In all honesty, cooking lunch is a big deal for me, something I rarely do, specially if I am alone. Usually, I'll just fix myself something like this:

Do you like? Thats organic peanut-butter, made with brown sugar, honey and banana on slightly toasted whole-wheat bread. Good enough to even chase away the rainy clouds. As long as you don't have to go outside, obviously.
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As for tonight, I decided to cook just for myself, as the Mister is not around. Something quick, with the mushrooms I have been craving for days. So what if its Ramen? Its ramen with sautéed shimeji and shitake mushrooms, a grilled chicken sausage, some garlic, lots of red pepper and some cheese. Oh yeah, and a beer, just because its Friday night.
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*a different type of cheesecake*

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As in, my mothers. Made with ricotta and condensed milk, this doesn't require a crust. Instead, it stands alone. Serve chilled, with jam or pure.
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"Bolo de Queijinho"

4 eggs - separate whites and yolks
1 can condensed milk
2 cans milk
2 tablespoons cornstarch
600 gr cream cheese or ricotta (the moist type)

Mix the yolks with the condensed milk, milk, cornstarch and the cheese in the blender.
Meanwhile, beat the egg whites until firm.
Add the first mixture, gently incorporating.
Grease a medium pan with oil and bake for about an hour on medium.
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Now picture some guava jam on that slice. Heaven.
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*typically...*

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Municipal Market - Joinville - SC - Brazil. Last Saturday.
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The region suffers influence of German, Italian, Portuguese, Swiss and Norwegian colonization. And it all shines through in the local cuisine.
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That probably was the tastiest pork sausage I have ever eaten in my whole life. The combination of spices was simply perfect.
Smoked local pork sausage with spices, Pirão'd'água (cassava flour cooked with broth or water until it acquires the consistency of porridge), egg fried in pork fat with bacon, and a vinaigrette with "cavalo" beans.
The pirão is the perfect creamy base for the otherwise fatty dish. What could have been overwhelming (in a bad way) becomes refreshing and filling. Something one could definitely consider comfort food.
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The local beers, strangely, all have a lightly fruity taste to them. Quite nice on a warm Saturday afternoon, to the sound of Chorinho. Now I have to go back to eat their sausage sandwich or fish dishes. Hmmm...


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*homecooking*

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Simple and straightforward. Topside stew, with carrots and potatoes; whole grain rice, cooked with chicken gizzard, and beans; sautéed chard. And a plate full of beautifully coloured produce: lettuce, cabbage, raw beet stalks and carrots.


It was my first time eating raw beet stalks. Maybe its just that they're really fresh, but they were sweet and crunchy.
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Delicious, served with a side of food talk with mom. Not getting a second serving takes a whole lot of self-control.
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*pimenta de cheiro*

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Meanwhile, my mother cooks lunch.
Nothing beats the smell of home.
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*Strawberry - Just curious*

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Why is it that Strawberries are in season at the same time in Brazil and in the USA, even though the seasons are opposites?
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Looking for an answer...

Originally uploaded to Flickr by BunnyStudios
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Enjoy the season. I'll be baking with Strawberries soon enough.
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*warning*

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No matter what your taste buds may tell you, dark beer and a package of marshmallows do not make a good 3 am snack.
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Oh, my poor stomach.
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*breakfast*

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Whilst discussing breakfast habits from all over the known world with my students, I started to consider my own, so unlike those of my country. It must have something to do withhow I grew up, or maybe my past history of dieting. Either way, THIS is how I love to jump start my mornings:

Papaya, banana, figs (and/or whatever other ripe fruit I have at hand), a spoonful of raisins, a couple spoons of müsli or oats and a small skimmed flavored yogurt. Honey is my favorite.
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Who wants a bowl of energy to start off their day?
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*Sweet tooth cravings and a hell lot of heat*

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First things first... I am a person who has cravings. And when a craving hits me, its usually like a ton of bricks. It won't get weaker, and it won't go away until I have indulged to whatever.
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...
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In this case, Mexican food.
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To make matters worse, on Friday, while having lunch with my colleagues, I probably ate the blandest, most boring burrito. Ever. And the only way to take away a bad impression is doing things right.
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So this was Saturday's lunch:


Chile con Carne. - 2 large servings

200 grs chopped/ground beef - I used sirloin
Jalapeno and other peppers to taste - I used 1 chili plus a dash of red pepper flakes and some paprika
4 cloves garlic - minced
salt and sugar to taste
1 small onion
Oregano
1 small can tomato extract
2 large ripe tomatoes
2 cups water
Cheese to taste
Beans - optional. I didn't have any at hand, so I skipped.

Heat two tablespoons of vegetable oil in pan. Brown garlic and onions. Add meat and spices.
When the meat has a nice color, add the tomatoes, tomato extract and the water.
Let simmer until the sauce has thickened. Its supposed to be creamy.
Taste and adjust spices. Add cheese.
Pico de Gallo Salsa. Simple recipe, but with lots of heat.

In the background, my substitute for Sour Cream (which is hard to get by in Brazil and my Guacamole).

Guacamole

1 ripe avocado
1 small ripe tomato
1/2 small onion
fresh cilantro or parsley
Fresh lime juice
1 clove garlic
salt to taste

Spoon out the avocado into a bowl. Add the diced tomato, onion and garlic and mix well. Add the salt and lime (I enjoy a little olive oil as well) and the fresh spices.

Sour Cream Substitute

4 ounces cream cheese
1/2 cup milk cream
1 teaspoon mayo
2 teaspoons white vinegar
salt to taste

Mix well. Refrigerate so that the cream acquires the right consistency.

Spoon things as desired on tortillas. Store bought are practical (I'm a disaster at making tortillas). It was a simple and hearty lunch. Did I mention the heat?
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*
Pancakes. I can't remember wanting pancakes as badly as I did this last time. Days and nights of taunting images and memories of my fathers pancakes on Sunday morning.
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Monday night I made some. Brown sugar beauties with super sweet and ripe pineapple and melted milk chocolate. And strawberry jam. Few things are more comforting than breakfast for dinner after a busy day.

This is an adaptation of my dad's recipe.

American Style Pancakes - makes 8 small

1 cup flour - I used half a cup regular flour and half a cup oats
1/4 cup sugar - I used brown
1 egg
1 pinch salt
1 teaspoon baking powder
1/2 cup milk
1/2 cup oil

Beat all ingredients together and scoop over a hot greased skillet. When it starts to bubble, gently flip and wait till both sides are evenly browned.


I still like my Dad's better.
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*
Then there is the backlog of recipes I simply must try. That recipe that catches your attention, is saved into your recipes folder and whose ingredients are bought with great expectation. Then something happens and the recipe starts getting pushed back into oblivion in face of either more urgent things or sheer laziness.
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Or maybe the time was just right. The perfect moment for sweetness. For candy. For a candy cupcake, actually.
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The original recipe is for a loaf cake, which probably explains why my cupcakes were so... cakey. I had expected them to be a little moister in the middle, but they are just fine. Maybe next time I'll try them with my muffin base recipe, but this one works great too.

Gum drop Cupcakes - makes 6 servings

1/4 cup butter - softened
1/2 cup sugar
1 egg - beaten
1 1/8 cups flour
1 pinch salt
1 teaspoon baking powder
1/2 teaspoon vanilla
1/2 cup milk
200 gr gumdrops, finely chopped

Chop up the gumdrops. Reserve 12 for decorating.
Cream butter, while adding sugar and the beaten egg.
Sift flour, salt and baking powder together.
Add vanilla to milk.
Mix everything together, adding gumdrops.
Scoop into muffin tins.

Bake on Medium Low heat for 25 minutes or until done.

White chocolate topping

1 bar white chocolate
1/2 tablespoon butter
2 tablespoons milk cream

Melt the chocolate. Mix in the other ingredients till smooth. Top cupcakes with mixture, garnishing with gum drops.


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I guess no candy craving can resist one of these. Now excuse me... I have a fantasy world to return to.
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*Homemade Stock. And a vamped up chop suey*

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Tuesday was my first appointment with the Acupuncturist. She told me to shy away from milk and its byproducts. (le sigh). I truly have a love of cheese, but I guess it will have to be a weekend affair from now on.
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Another thing the Doctor told me was to make sure I get my protein. The real deal, such as liver and stock. Ok. On my way home from the Doc's I picked up a couple turkey legs at the butchers (I was gonna buy some chicken but turkey looked a lot richer, so I just had to get it).
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The first thing I did at my arrival was to turn on the oven. While the legs roasted along with some garlic, baby potatoes and an onion, I prepared a side salad and chopped up more garlic and onions.
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Yum! That was good. And it was actually something I had been craving for a couple days.
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The other leg was chopped up and went straight into a pot with a couple liters of water, enough garlic and onions. A tad of salt and I let it simmer away for a few hours.
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After cooling, I removed the fat from the top and separated some for freezing. The rest of the stock, along with some of the turkey meat, went into a hearty vegetable soup, with plenty of potatoes, tomatoes, onions, garlic, ginger, carrots and thyme, and obviously, some alphabet pasta and pepper. It was quite providential, as my organism thought it would be fun to come down with the flu on the very same night.
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Thanks to that soup, I'm much better already. Not to mention that it was one of the best damn soup I have ever had (sorry Mom, but it's true). I have converted to homemade stock, for good.
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Returning from the dentist this morning (it's been a busy week), and mourning the tragus piercing I had had to remove, I was telling myself how I needed to keep on with the healthy eating. Vitamins and proteins and all that. And I still have a bit of that flu, so my resistance is definitely low.
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I'm working on that. One cup of ginger and lime tea at a time, I swear I'm working on improving my health. Ever added pineapple peel to your boiling water? Try it, it makes for an incredible tea.
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Now, back to lunch. Spinach! I bought a huge bunch of spinach at the farmers market yesterday, and for good measure, how about an egg?! Today a simple spinach omelet was not doing it for me (as much as I like omelets).
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I could make "chop suey" rice, which would be nice and easy, but plain white rice sounded boring. I wanted brown rice... but I was hungry, and it takes ages to cook.
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Recently I have rediscovered the pressure cooker. Mainly because it's the biggest and thickest pot in the house, I've been using it for boiling, frying and such... Yeah, I made the stock in it, lid open. It holds the heat beautifully.
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It also cooked the brown rice perfectly in only 15 minutes. The rice was not a bit dry, and was chewy but not overdone. Perfect! So I separated some for freezing (quite my thing these days) and kept a cup for the Chop Suey.
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Vamped Up Brown Rice Chop Suey

1 cup cooked brown rice
1 egg
1 teaspoon sesame seed oil
1/2 purple onion diced
1/2 large carrot diced
3 tablespoons Chinese pickled turnip
2 tablespoons soy sauce
2 cups washed shredded spinach
a dash of sesame seeds

In a heated pan sprinkle the sesame oil. Stir-fry the egg and add the onions and the carrot. Let brown, and add the turnips.
Throw in the soy sauce and cover for a few moments. Add the rice and stir, and finally the spinach.
Sprinkle with sesame seeds.

I had it with a side of Watercress and Horseradish in Soy Sauce. It was spicy and comforting, and very satisfying.
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In other words, just what the Doctor ordered.
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*quite a large sandwich, but i finish it off every time*

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Proceed into foolish mode. Enjoy.

(Vegan Advisory Notice: Do not watch following video if you are offended in any way by meat eating. Extreme carnivore gore scenes included!)


One of my favorite sandwiches in the world:

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*eating healthy take two*

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So I fell off the wagon. Real bad. And seems that if I don't get back on quickly, the consequences will be less than pleasant.
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?!!!
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Fact is that my muscles are totally screwed from not eating enough healthy foods and not getting enough rest. And life is a severe parent. So I'm missing out on my second favorite thing in the world for a week: dancing class.
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Point. And now to get enough amino acids, vitamins and minerals.

Whole wheat pasta salad. (prep time: 12 min)



Boil water.
Add a couple handfuls of whole wheat pasta.
Meanwhile, chop up two Roma tomatoes, three big garlic cloves and open a can of sardines or tuna in water.
When pasta is cooked, drain and reserve.
In a non-stick pan drizzle a little oil. Brown garlic.
Add tomatoes and Pasta.
Add fish. Continue to stir.
Add a couple tablespoons light cream, some lime zest and the juice of half a lemon.
Sprinkle with fresh thyme.
Serve with salad and grated Parmesan cheese to taste (or other).
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Eating healthy is definitely yummy.
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*"just a sandwich"?!!!"

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Not really. The Mister asks me to make this for Him every now and then.
Simple? Yup. But sometimes simple is best. Broil a couple frankfurters with a little water in a shallow pan, allow the water to dry and let it sizzle for a while. Toast the insides of a bun on the hot surface of the pan, spread with extra hot Dijon mustard and there you are.
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Personally, caramelized onions and brown mustard do the trick. But to each their own. Its a hell of a tasty sandwich.
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On another note, fresh veggies from this weeks Farmers Market:

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Aren't figs a beautiful/delicious thing?
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*(the loaf, the muffin and the bento)*

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First, the Loaf.

I used my cake "mix". Its the standard recipe I use for whatever fruit is lying around in the fridge for a while. This time there were Tangerines. Four of those ripe, juicy babes. But I'm the only one who eats them around here, so I used more fruit and less flour. And I made glaze, for the first time.
Makes 1 small loaf:

1 cup flour
1/2 sugar
2/3 teaspoon baking powder
1 pinch salt
1/4 cup canola oil
1 egg
2/3 glass skimmed milk
3 chopped up tangerines, seeds removed
1 1/2 tablespoon poppy seeds
1 teaspoon lime liquor
Combine all dry ingredients.
In another bowl, mix oil, egg, milk and liquor. Mix on high with electric mixer.
Add liquid to dry ingredients. Mix well. Be sure that there is enough liquid, the dough should be runny.
Pour into baking pan (I prefer the silicone ones) and bake for 35 to 40 min on med-low temperature.
Tangerine Glaze

1/2 cup confectionery's sugar
juice of 1 tangerine

Combine ingredients in a bowl and pour over the loaf while it is hot.

This loaf came out incredibly moist and soft. The glaze soaked into it and the texture is amazing. I'm definitely making this again, specially because I already ate a third of the loaf, its so good. I suspect the lime liquor was responsible for intensifying the citrus flavor. This recipe also turns out great for bananas, apples and mango, or any other fruit with a certain moisture to it.

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Another thing that was lying around for too long in the fridge was a big chunk of bologna. Yeah, baloney, mortadella, as you wish. There was a piece of parmesan cheese begging to be used, so I decided to make them into a chewy, cheesy Muffin.
Makes 10 medium-big muffins:

1 1/2 cup flour
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon oregano
1 teaspoon red pepper flakes
1/2 cup vegetable oil (I used 1/4 canola, 1/4 extra virgin olive oil)
2 eggs
3/4 cup skimmed milk
200 grs bologna
2 teaspoons chopped up garlic
1 cup grated parmesan
4 small sundried tomatoes - chopped
green olives - to garnish

Mix flour, sugar, salt, baking powder, baking soda, oregano and pepper flakes.
Meanwhile, sauté the bologna with the garlic in olive oil.
In another bowl, beat eggs, oil and milk.
Fold liquid into dry ingredients.
Add the bologna, the cheese and the tomatoes to the dough. Mix well.
Use an ice-cream scoop to pour the dough into lined muffin tins.
Garnish with olive.
Bake for about 15 minutes in med-low oven.
These turned out nice and cheesy. They are also a bit on the spicy side, which is a good thing. I found them to be filling, and they would go along well with a strong bitter ale and an afternoon of Scrabble with friends. The Mister gave them His thumbs up.
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Finally, my first Bento(s). Saturdays can be pretty hectic for me. There is work, then there is dance class, then there is another dance class and more work. And no time for lunch, whatsoever. But there is a little time in the morning and in the afternoon for eating at work, so I figured I would pack myself a healthy lunch and a snack to have enough energy to keep going.

I made about 4 cups of Japanese rice last night, separated enough for two Onigiri's and put the rest into the freezer. I used a mold for the Onigiri's (shame on me), and wrapped their sides in seaweed. The rest of the Bento I packed this morning before leaving for work. Took me about 30 minutes to wash and dry the salad and pack everything up nicely. All before my first sip of coffee.
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The smaller bento was supposed to be breakfast/snack. I packed a whole wheat yam muffin with raisins, two small honey sachets, half a pear in wedges and two slices of my tangerine loaf. I also took a fiber bar but it was not necessary.
I finally had "lunch" at 3 pm. There were two Umeboshi Onigiri's (one would have been enough) on a bed of lettuce, lined with thinly sliced horseradish. In the other compartment there was shredded romaine and iceberg lettuce, roma tomato sakura (although you can't really see them), diced horseradish and a small omelet filled with pickled turnips. The omelet took a minute to make in a special microwave mold. I took a sachet of soy sauce for seasoning.
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Bento's are definitely fun, and very healthy (if you make them so). So I'm glad I have a good reason to be making them every week.
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*that old flame*

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At the mall, after walking around for a bit, we finally found a table. I was hungry, yet clueless about what it was that I truly craved. After pondering all the possible options, I decided on coming home and cooking something myself. Why? Why not just enjoy the practicality of ready-to-go food just as I enjoy the ease of pret-a-porter?
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I couldn't. There is something haunting me, pleading to be made. Something I probably haven't made in 3 or more years, and that was one of the first recipes that aroused in me a hunger for something more than food. A hunger for cooking.
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So here I am. Sitting amidst a mess of old recipes from my big ol' folder, staring at a 6 year old sheet of paper. Has it really been that long?
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For how long have you loved food? All your life? And for how long have you loved cooking? When and why did you pick up that very first recipe, or stared blankly into a refrigerator/pantry and decided to create magic? Was it the need or the lust, hunger or a looming desire?
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I have always loved food. Its in my genes, along with the passion for good, hearty meals and for sharing them . But I had never really thought that much about it until it became my fiend. So I read. And started to really think about how the ingredients went together and how the flavors could be more interesting. All of a sudden I was looking to photos of ingredients I had never tried, things that sounded interesting but had never been a part of my life. Yes, that was my first fix of food porn: Diet magazines.
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There were a few experiments those days. When my parents were out and it was my responsibility to fix dinner, I would play now and then with what I had at hand. I remember the first time I tried to bake... a chocolate cake that looked like rubber and a honey cake that puffed up, out of control, into a odd looking foam. Then there were oriental dishes. Slowly, I learned a little here and there.
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But there wasn't a passion just then. Not the overwhelming passion that makes us turn off our TV's and computers and head into the kitchen. Not until I was introduced to Jamie. Certainly, I blame Mr. Oliver for being the first of many to make me see how fun a kitchen could be and how easy it is to translate feeling into food.
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It was not forgotten. It just wasn't so important. Not until I felt like eating a truly heart-warming , comforting and easy dish of pasta. This was the reminder. The original dish, Tagliarini with bacon in olive oil, has been adapted to the occasion and different ingredients so many times, the description of "Pasta Cacio e Pepe" rang a bell. I knew that. I had once made something as pleasing as it.
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And after all, that's what it will be tonight. A simple and hearty Pasta dish. It will probably be some farfalle, a tablespoon of butter and a few tablespoons of the Parmesan I grated last night. I crave something filling - so in go the my favorite miniature sausages (pork free), sliced and fried in a little olive oil. Pepper to taste, rosemary, and a glass of wine, and boy oh boy, am I a happy gal.
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Cooking, and enjoying food (not just gobbling it down) mean the world to me nowadays. So tell me, what dish is it that makes your heart beat faster and your world go round?
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And just in case you are curious, here is that 6 year old recipe for Tagliarini with Bacon:

Cook the tagliarini. In enough olive oil, fry thin slices of bacon (turkey, if you must) and add rosemary, chopped up garlic and thinly sliced parsnip. Add the pasta and fry for one minute. Add 1 tablespoon of butter and sprinkle with grated parmesan. Serve warm.
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from an old episode of The Naked Chef
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*Cheesy Valentine (and a few regional treats)*

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Hold your chocolate (at least until I get over the last overdose I had). Nothing goes better with a cheesy date as Cheesecake. Yeah, I actually wrote that.

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Honestly, this cheesecake was long overdue. I had promised the Mister I would make one ages ago. And being one of the few desserts He really loves, I just had to jump at the occasion. Yup, Valentine's day. Not around here, but in most of the world, tonight is a night for wining and dining and love making. Oh boy.
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Anyway, this is about food. So, I had the Philadelphia Cream Cheese, but no strawberries and no crackers. Yeah, I had promised Him a strawberry cheesecake. So off I go to the supermarket. Around here, this is the standard cracker/cookie used to make pies and so on:
No, no Graham Crackers. I don't even know what those fellows look like.
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And then, the strawberries. Ha! My luck, they are totally out of season. Frozen? I wish. So I bought the pulp, usually used for juice.
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This is how it went:

Cheesy cheesy strawberry and almond cheesecake

Crust:

1 small package of crackers or cookies (about 130 grs) - I used the food processor to turn it into crumbs.
4 tablespoons of butter - softened.
1 handful of almonds - chopped up

The cookies are already sweetened, so I did not add any sugar. I mixed the butter into the crumbs with the almonds and used that to cover the bottom of a medium glass pan. I also baked for 10 minutes at 350 F and let it cool.

Filling:

2 packages (16 ounces) Light Philadelphia Cream Cheese, softened
2 eggs
1 teaspoon vanilla extract
1 cup sugar
1/2 teaspoon of lemon rind

Usually, I make cheesecake New Yorker style - with condensed milk. This time I skipped it, and the Mister said he prefers it like this. Just the Cream Cheese. I actually added a couple of tablespoons of milk cream for volume, but I don't think they really count.

Beat the cream cheese with the sugar, lemon rind and vanilla extract. Add the eggs, one at a time, gently incorporating with the mixer. Pour over crust. Bake in a pre-heated oven until the center is firm and the top is golden... In my oven that was 30 min at 300 F, but it could take longer. Let cool for a while in the oven, then let set.


Strawberry glaze:

2 small packages of strawberry pulp - or one cup of mashed strawberries
1 cup sugar
2 tablespoons cornstrach
1/2 cup water

Mix the sugar and cornstarch in a small pan. Add the water and the strawberries. Cook, stirring constantly until it boils, then let boil stirring for about one minute. Cool before spreading. I would have garnished with fresh strawberries if I had had some, but I made do with almonds and whipped cream. Oh boy, whipped cream...
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Which turned into this... Guess that is what happens when time is short and one is unexperienced, such as myself.
Yup, my lovely whipped cream turned into a blob of heavy cream. But it tastes great, says the Mister, and that is what is important. All in all, its a real cheesy cheesecake, because its packed with love.
*

*
An addendum... I was delighted to see a post including Brazilian goodies in one of my favorite Bento blogs. Sweets, specially.
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Well, in Brazil "Valentine's" is actually months away, as we celebrate on June 12th, but these are great on any occasion and are (probably) quite different from what people in the North Hemisphere are used to. I love them...
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So here a few traditional Brazilian sweet staples, really easy to make. And they all include condensed milk. I guess without condensed milk, Brazilian sweets wouldn't be very Brazilian.

(an old add for leite moca)
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Brigadeiro


1 can condensed milk
1 tablespoon butter or margarine (without salt)
4 tablespoons powder chocolate
1/2 can milk cream (optional - it makes it not so sweet and a bit softer)
chocolate sprinkles for rolling

In a deep saucer mix the condensed milk, the butter and the chocolate. Cook over medium heat and mix, non stop with a wood or silicone spoon, until its easy to un-stick it from the pan. That should take about 30 minutes. After it cools, use margarine or butter on your hands and roll it into little bolls. Roll over the sprinkles and serve in tiny paper cups. Brigadeiro is also a popular icing and filling for cakes, and is sometimes rolled over a whole strawberry or grape. Those are delicious.

My mothers personal touch would be to make Doce de Leite, then add some chocolate and roll. And that brings us to Doce de Leite, or Dulce de Leche, that can be eaten as a spread, as a filling or pure.



Doce de Leite

1 can condensed milk

Put the closed can in a pressure cooker. Cover with water and cook. If you prefer the Doce de Leite runny and soft, 30 minutes will do. For rolling or slicing, cook for about 45 - 60 min. The longer, the harder. Let cool well (really, no hurry here or there will be boiling hot cooked condensed milk all over your kitchen) and then open the can.

And last, but not least, there is Beijinho.

1 can condensed milk
2 tablespoons butter or margarine, no salt added
100 grs grated coconut

Mixing all the ingredients, prepare in the same way as the brigadeiro. After cooling, roll over granulated sugar or more coconut. It is common to garnish with a clove.

A variation of this is called Olho de Sogra (Mother in law's eye, how lovely). Beyond the ingredients listed above it calls for another 100 grs (200 total) of coconut, 1 egg yolk and 1 teaspoon vanilla extract. The preparation is the same, and it is garnished with a prune. Its my mother's favorite.
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Personally, my favorite Brazilian treat is called a Casadinho. Nothing more, nothing less than half a brigadeiro and half a beijinho rolled together. What's not to love?
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Have a sweet weekend,

xoxo

sweetie
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