I am learning about Brazilian food, and now, I am going to pass along some new knowledge to you. Lucky you!
"B" has graciously shared her recipes with me and let me share them on the blog. Yeah!
Let's start today with a really basic item that she uses in practically all her cooking. It lays a flavor base to grow on. I have a little jar of it myself and it is nearly gone because, WOW, it's awesome. I am sure going to make more because I love to use it.
|This bowl of collard greens started off in the frying pan with some of the garlic paste. It was so delicious.|
Garlic Paste (Tempero Caseiro)
Recipe adapted from a Taste of Brazil. A very fabulous blog. Since my friend doesn't really have a recipe per say, she just kind of puts it together by heart, she found a recipe that comes pretty close to explaining what she does.
1 large onion or three small
4 garlic cloves
1 tbsp olive oil
3 tsp salt
fresh or dried herbs, her favorite is fresh parsley
Peel and chop the onion into quarters. Peel the garlic cloves. Place all ingredients into a small food processor and blend until you have a fine paste. You could also use a mortar and pestle. If you want a more chunky paste, blend less. Pour the paste into an airtight container and store in the fridge for up to one week.
She adds that she makes hers and it lasts more than one week. I have had mine now for about a month and am still using it. There is a large salt content in it so I am sure that helps. I recommend Kosher salt or sea salt (no iodine).
My friend was over and I was making her paste and she told me what to add as I was doing it. She had originally given me the recipe above as a guideline. That would work for one dish but if you want the paste like she makes, that lasts in your fridge, the following is the way to go.
A large head of garlic
a small onion about a 1/2 cup
1/3 cup minced parsley
1/2 cup to 3/4 cup Kosher salt
1 tablespoon olive oil
Process in a food processor. Store in a glass jar in the refrigerator. Use sparingly- lots of flavor but very salty.