Camp Notes Day 8 - Feijoada and More!

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Camp Notes Day 8 - Feijoada and More!

5R9A2707webToday was spent in the kitchen exploring food as it is used in another culture - to feed, nourish and bring people together. Keep reading for Ellie's Brazilian feijoada recipe and more!



Ellie, who grew up in Brazil, teamed up with The Arts Center's new director Sunny da Silva, who has been married to a Brazilian for many years, to teach campers about the joys of building community around cooking food. Below are some pictures from the wonderful, crazy and delicious day that ensued, along with recipes!



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Traditional Brazilian Feijoada

Recipe by Ellie Markovitch (can also be found on her blog, Storycooking.com)

1 kg. black beans (2 pounds or so) dried black beans
1 lb. carne seca (Brazilian salted cured beef) or use beef for stew salted overnight
1 lb. sweet sausage (linguiça when available)
1 lb. baby back spareribs
8 ounces salted slab bacon, diced fine
2-3 bay leaves
1 large onion, 1 medium onion
4 cloves garlic
3 tablespoons olive oil
salt and pepper to taste
cheiro verde (parsley, green onions and cilantro)
Malagueta pepper (can sub with Tabasco)
(optional: 8 oz. dried salted pig's ears, tails and trotters, fresh beef tongue)
 

1. The night before, soak the beans in a large bowl with water to cover at least 3-4 inches. Soak the carne seca in water to cover or salt the meat if using fresh.

2. The next morning, drian the beans and place in a large pot with bay leaves and water to cover by at least 3 inches. Bring the beans to a boil in medium heat. Cook until soft.

3. Option 2: cook beans and bay leaves in the pressure cooker until half done, about 5-7 minutes.

4. Meanwhile, cut all the meats in about 1-inch to 2-inch pieces. Sauté in oil until brown on all sides.

5. Add the meats, onions, and garlic to almost cooked beans to simmer, stirring from time to time and adding water as necessary to keep beans covered.

6. Decant a few ladlefuls of the sauce into a separate saucepan and add the Malagueta pepper, onions, cheiro verde (parsley, green onions and cilantro). Heat through and serve separately.

7. Continue to simmer gently for at least another hour, adding water as necessary. Remove the bay leaves. Some people take the meats out at this point and serve them separately on a platter. We like to elave them in with the beans.

To serve feijoada, put a mound of rice on your plate and place a ladleful or two of feijoada on top or on the side. Arrange oranges (in this case grilled peaches and pineapple) and couve around the sides.


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Brazilian Feijoada, Vegetarian Version

Recipe by Ellie Markovitch

2 kg (about 4.4 pounds) dried black beans (Ellie cooks hers in the pressure cooker)
8 medium carrots, sliced
4 sweet potatoes, cubed
2 eggplants, cubed
6 bay leaves
3 large onions
1 head of garlic
3 Tablespoons olive oil
Salt and pepper to taste
1 bunch each of parsley, green onions and cilantro ("cheiro verde" or green smell)
Malagueta pepper (can sub with other hot pepper if desired)
1/4 cup vinegar
1/2 tamari suace
2 teaspoons smoked paprika
 

1. The night before, soak the beans in a large bowl with water to cover at least 3-4 inches. 

2. The next morning, drian the beans and place in a large pot with bay leaves and water to cover by at least 3 inches. Bring the beans to a boil in medium heat. Cook until soft.

3. Option 2: cook beans and bay leaves in the pressure cooker until half done, about 5-7 minutes.

4. Meanwhile, cut all the vegetables in about 1-2 inch pieces. Sauté in oil until brown on all sides.

5. Add the vegetables and onions to almost cookd beans to simmer, stirring from time to time, adding water as necessary to keep beans covered. Add garlic and half of the cheiro verde, simmer for a couple of minutes.

6. Decant a few ladlefuls of the sauce into a separate saucepan and add the Malagueta pepper, garlic, cheiro verde (parsley, green onions and cilantro). Heath through and serve separately. 

7. Continue to simmer gently for at least another hour, adding water as necessary. Remove the bay leaves.

To serve feijoada, put a mound of rice on your plate and place a ladelful or two of feijoada on top or on the side. Arrange oranges (in this case grilled peaches and pineapple) and collard greens around the sides.


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Couvre (Collard Greens)

2 tablespoons of olive oil
6-8 collard green leaves, cut into chiffonade
1/2 cup onions, chopped

In a frying pan, sauté onions for 1 minute then add the collards and sauté until tender and bright green.
 

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Rice

2 Tablespoons vegetable oil or enough to coat the bottom of the pan
1 clove garlic
1 teaspoon turmeric
1 teaspoon salt
2 cups water, plus as needed
1 cup rice (a handful per person is Ellie's mom's rule)

1. Rinse the rice several times, until the water runs clear.

2. Let the rice dry.

3. Heat up the water to a boil.

4. Mash the garlic and salt with a mortar and pestle. 

5. Heat the vegetable oil in a saucepan with a heavy bottom on medium heat.

6. Add the rice and fry stirring until golden.

7. Add hot water VERY carefully to rice, covering the rice by about 1/2 inch.

8. Add the mashed garlic and salt and 1 tsp of turmeric to make yellow rice.

9. cook until the water is reduced and you see "tunnels or channels" form.

10. Add water to cover the rice one more time, by about 1/2 inch.

11. When the water is reduced the second time, turn off the heat and leave rice covered for 5-10 minutes more.

Fluff rice with fork and serve.


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"Pão de Queijo" - Cheese Bread

1 cup of sour cream or Greek yogurt
1 cup of finely grated parmesan cheese
1 cup plus 2 Tbsp of tapioca starch (Yuca flour)


1. Preheat the oven to 350 degrees and combine ingredients in a mixing bowl.

2. Make small balls by rolling about 1 heaping tablespoon of dough in the palm of your hand. Use the extra yuca flour to prevent the dough from sticking to your hands.

3. Place on a parchment lined cookie sheet or silicone baking sheet liner and bake in the middle of the oven for 25-30 minutes (Remember no peeking!) 

 

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-Holly

Photos by Ellie Markovitch. Check out our Facebook page for more photos from the camp! Be sure to join us for the opening reception of the kids' photos. You can read more about The Arts Center on their website.

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