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Just For Fun,for Louisa and everyone else.

As many people in Brazil do,I come from a family tree with many branches:Syrian,Italian,Spanish,Argentine...In my family there are many "family recipes",and I have one too many favorites.Do you have a favorite "family recipe" of your own?

asked by mensaque over 3 years ago
15 answers 1094 views
35fa5ae6 e8a4 4aaf 9728 3527d39eca40  scarf
added over 3 years ago

Wow, great culinary heritage you have! I think my favorite family recipe is my dad's rice with lentils and dill. He takes the crunchy rice from the bottom of the pot —the "tahdig"— and mixes it into the rest of the rice. It's heavenly. I think he uses a TON of butter to make it taste so good, but that's his secret.

6f611b78 35b4 4186 89ad c38b035b32f3  08270410avatar messbrasil
added over 3 years ago

Sounds wonderful,we're all for rice in Brazil.My mom will fight you for the crunchy bottom from the rice pot,the so called "queimadinho do fundo da panela" in my native Portuguese.Thanks.

35fa5ae6 e8a4 4aaf 9728 3527d39eca40  scarf
added over 3 years ago

You make crunchy rice, too? Excellent! I love discovering this dish in other cultures; it seems that people all over the world have discovered this delicious cooking "mistake." I've seen it now in Korean, Chinese, and Dominican cooking. So, is it a Portuguese thing, or Brazilian, or both?

6f611b78 35b4 4186 89ad c38b035b32f3  08270410avatar messbrasil
added over 3 years ago

I don't know if it might be considered a "Brazilian thing",but since we cook rice down here in a slight different way,it's pretty commom mistake as you say.We sauté the raw rice with oil and spices(usually garlic and onions)before adding water,and we use 2 parts of water for every part of rice so that in 20 min.the water is all gone and you don't need to drain it.Therefore...accident will happen sometimes and they make my mom very happy as I've mentioned.

35fa5ae6 e8a4 4aaf 9728 3527d39eca40  scarf
added over 3 years ago

Sauteeing the grain in oil first is a great technique. Really hope to make it to Brazil some day, thanks for shedding a bit of light onto Brazilian cooking!

6f611b78 35b4 4186 89ad c38b035b32f3  08270410avatar messbrasil
added over 3 years ago

You're more than welcome as you will be if you do come to Brazil.You're gonna have lots of fun and lots of "weird" food you're probably gonna love.

C405edfb eff8 43c8 8d2a 9c901ad00568  ozoz bw january2014
added over 3 years ago

Oh in Nigeria, we call that burnt part 'bottom pot'!!!! Thinking of that family recipe!

1d0d675a 5598 44a5 865e 32730d2a1273  186003 1004761561 1198459 n
added over 3 years ago

In some parts of the Bahamas the burnt bottom of the rice pot is called "potcake" which is also what they call mixed breed dogs, aka, mutts.

6f611b78 35b4 4186 89ad c38b035b32f3  08270410avatar messbrasil
added over 3 years ago

I don't believe it's going to be Crème brûlée,hã KB?

Bac35f8c 0352 46fe 95e3 57de4b652617  p1291120
added over 3 years ago

Hmmm... fun question. Most of my heritage is Germanic, so family recipes are from that part of the world. Probably my favorite is Celery Root Salad (only prepared during the holidays). If you took a traditional American potato salad, substituted cubed cooked celery root for the potatoes, and replaced the mayo with a vinagrette, you'd be very close.

6f611b78 35b4 4186 89ad c38b035b32f3  08270410avatar messbrasil
added over 3 years ago

I had a celery/apple/mayo salad this weekend that was perfect...but I loved the vinagrette idea and I'll give it a go,for sure.Sounds amazing!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Maedl

Margie is a trusted home cook immersed in German foodways.

added over 3 years ago

The first dish that popped into my mind was gefüllte Nudeln--filled noodles. It comes from the Swabian region of Germany, roughly the Black Forest. The dish, as my grandmother made it (she got the recipe from her mother who was from the Black Forest) consisted of a mixture of ground beef, parsley, onions, garlic, and lots of other herbs spread between two layers of egg noodle dough . The noodle was cut into diamond-shaped pieces and cooked in a rich beef broth. We had it for Maundy Thursday--which is 'Green Thursday' in German. Yearss later, I learned that this is a traditional Swabian dish during Lent, a period of fasting and abstaining from meat. The Swabians have a reputation for being rather crafty and believed that God would not know there was meat hiding between the noodle layers.

This last spring, I was looking through one of my Grandmother's cookbooks and her hand written recipe for the gefüllte Nudeln fell out. I was delighted because I always thought she made it without a recipe.

6f611b78 35b4 4186 89ad c38b035b32f3  08270410avatar messbrasil
added over 3 years ago

I've heard the story of the hidden meat before...so funny the things we do trying to appear being perfect!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Maedl

Margie is a trusted home cook immersed in German foodways.

added over 3 years ago

Was the 'hidden meat' in the context of sneaking it into a Church fast day? Any idea of where your story came from? In parts of the US--around Baltimore and the Eastern Shore--the Church actually went so far as to declare muskrats 'fish' for fasting purposes. So much for scientific knowledge within the Church!

6f611b78 35b4 4186 89ad c38b035b32f3  08270410avatar messbrasil
added over 3 years ago

I don't remember where or when I've heard it...possibly here on Food52 in another thread.