Sunday, 11 April 2010
Rate, save, comment and tag recipes in this article
|The Brazilian Table by Yara Castro Roberts and Richard Roberts (Gibbs Smith, 2009) is a 2010 IACP Cookbook awards finalist in the First Book: The Julia Child Award category. For a list of all the finalists check out the Project Foodie IACP Finalist's Guide.
Photograph by Richard Roberts
Yara Castro Roberts is a native Brazilian chef that has taken on the seemingly impossible task of bringing Brazilian culture and cuisine to the rest of us. It's our luck that she was able to pull this off extremely well.
The Brazilian Table, her first cookbook, is part history book, part geography book, part cookbook. Tying it all together is stunning photography that provides a real feel for not only Brazilian cuisine, but also for Brazilian culture.
The Brazilian Table begins with a history lesson on Brazilian culture that explains how Brazilian cuisine has changed as new people have arrived into Brazil. What this means is that although Brazilian cuisine uses the flavors of local Brazilian foods and traditional Brazilian preparations of those foods, the current day Brazilian cuisine has also been strongly influenced by Portuguese, African, Japanese, Lebanese, and others.
Further driving home the diversity of Brazilian cuisine are regional differences. Yara showcases this with a geographical tour of Brazil and an introduction to each region with recipes spanning from appetizers to main courses, side dishes, and dessert recipes from each region.
Mariinha's Savory Little Corn Muffins
From The Brazilian Table by Yara Castro Roberts Reprinted with permission of Gibbs Smith.
- 1 cup milk
- 1 cup water
- 2/3 cup plus 1 tablespoon vegetable oil, divided
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped parsley
- 1/4 cup finely chopped scallions
- Pinch of salt
- 4 cups cornmeal
- 1 cup flour
- 1/2 cup polvilho (manioc starch)
- 4 eggs
1. In a large saucepan, bring milk, water, 2/3 cup oil, onion, parsley, scallions, and salt to a boil. Add the cornmeal and the flour at once and stir well. Place the dough in a shallow bowl, add the manioc starch, and start working the dough. Add 1 egg at a time as you keep kneading the dough. The dough should now be soft. Let it rest for 30 minutes covered with a damp kitchen towel.
2. Preheat the oven to 375 degrees F.
3. Coat your hands with oil. Use 2 dessert spoons to scoop up some dough. Using both hands, make strawberry-size balls. Place them on a cookie sheet covered with parchment paper, leaving 1 inch between them.
4. Bake the muffins for 10 minutes or until they rise. Lower the heat to 300 degrees F and bake them for another 10 minutes.
Disclosure: Review copies of books discussed in this post may have been provided to Project Foodie by publicists and/or publishers.
Last Updated ( Monday, 12 April 2010 )