Tagged: ‘Brazil’

Coffee and Cake

I remember being turned on to freshly roasted specialty coffee in the early 1970s. It is was in San Francisco’s North Beach at the bohemian Cafe Trieste, a bustling coffee house opened in 1956 by an Italian fisherman’s son to serve cappucinos and those decadent, delicious Italian pastries that are so flakey when fresh and scatter crumbs all over the table after every bite. Shortly after, Peet’s opened in Berkeley and Menlo Park and people lined up to buy their coffee beans every day of the week. I traveled in Guatemala and the mountains were planted with coffee. But every food stall and restaurant table had a jar of Nescafe instant coffee. I would walk on the beach in Champerico after traveling at Lake Atitlan and watch the boats be loaded with the sacks of beans.

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The Culinary Traveler: Pão de Queijo – Brazilian Cheese Bread

I have no idea how I luckily fell upon this recipe roaming on the internet. Most recipes are written as variations of each other, so there is not too much unique material, but every so often something new pops up. This recipe, although it uses a familiar technique like making a popover or crepe batter, is a new one for me. Unless you are born in Brazil, you probably have not heard of it. This is Pão de Queijo, or Brazilian cheese bread, sort of like a chewy cheese puff made with non-glutinous tapioca flour.

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My Life in A Grain of Rice and How I Found My Rice Cooker

“Your first look at the rice cooker can be a bit confusing, especially with the digital face on a fuzzy logic machine. But the procedure is exactly the same with all models: choose a recipe, assemble your ingredients, measure and wash the rice, load the rice bowl, add the water, close the cover, plug in, and press the button.”

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The Best Winter-time Crumb Cake

Once a local restaurant asked me to do a private cooking class and streamline a fresh- tasting fruit crumb cake for them that would serve a large amount of people at brunch. I made this fresh pineapple crumb cake with a yeasted sweet dough, cheese layer, and fresh pineapple filling in a half sheet pan. It was a smash hit.

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