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[dressam]

Title: Bolo de Festa

Date Created: 9/25/2022

My next post is similar to my first in that it is a part of Brazilian cuisine, but this time it is a dessert! I decided to make one of Brazil's most commonly known desserts, which is Brigadeiro (specifically Brigadeiro cake). When I say most commonly known, I mean it! It is everywhere! It would be extremely difficult to find one Brazilian who hasn't eaten it or has at least heard of/seen the dessert. In its most common form, it's a little ball rolled up into a chocolate sprinkle which you can find in any Brazilian bakery in the United States. Typically it is served during parties (especially birthday parties) or special events. There are other variations of brigadeiros that come in other flavors such as coconut (known as Beijinhos, little kisses), leite ninho (powdered milk) and chocolate (known as Dois Amores, Two Loves), cashew (Cajuzinho, little cashews), and etc. What I made for my post is just as commonly found in Brazil, which is the cake version of this dessert. In Brazilian desserts/cakes, buttercream frosting isn't used; instead, we use chantilly (whipped cream), a soft meringue, or brigadeiro. This cake is also commonly served at parties.

Inspiration:

My inspiration for baking this dessert was that I wanted to continue sharing more about my culture’s food (which is coincidentally on theme for this month since Brazilian Independence day was on 9/7), and I was in the mood for something sweet. Also, I wanted to attempt to make brigadeiro fully on my own. I always had someone else make it for me as it slightly intimidated me for a bit, so I decided to face another kitchen-related anxiety.

Personal Takeaway:

I had a great time baking this dessert as I hadn't had this cake in a while (my family usually bakes them for birthday parties/special occasions), so I was happy to have an excuse to try to make it myself (it was also a childhood favorite of mine so another plus for being able to bake it)! Besides being able to eat the cake after baking it, which itself is a reward, I was excited to share this cake with family and friends. It was also a bit more challenging than I expected it to be. Before starting the project, I thought it would be pretty straightforward, but I struggled a bit with getting the mixture to the right consistency, which was frustrating, but after one slightly toasted (burnt) batch, I got something close to the right one!

How Could This Be Used With Clients:

Like cooking, baking can be used with clients to help relieve stress, increase knowledge on food/nutrition, and is an excellent way for clients to express themselves creatively, but it is done differently. Baking requires more precision than cooking, which some people enjoy having set guides or rules while others may find stressful, and it provides more freedom when it comes to decorating.

Ingredients:

Chocolate Cake Mix

Cake Pan

Sweetened Condensed Milk 

Creme de Leite- I believe it’s called Table Cream in English.

Chocolate Powder: Any would really work

Chocolate Bar: Optional, but I like adding it because it adds a more chocolaty taste. I used about half of t

Chocolate Sprinkles 

Maraschino Cherries

[dressam]

Title: Conforto

Date Created: 9/20/2022

For my first post, I decided to post about one of my favorite Brazilian dishes, Feijoada! My inspiration for cooking this dish was that I wanted to eat some comfort food this week and what’s more comforting than a childhood favorite!

Short Background:

Feijoada is one of the most traditional Brazilian foods out there. Fun fact it is also the country’s national dish!

The history of the dish is a bit vague. Growing up, I was told that the dish was created by African slaves in Brazil. The story goes that back in Brazil's colonial day African slaves were typically given the scraps/undesirable cuts of pork such as pigs' feet, ears, tails, and snouts and they used these meats, along with any other leftovers of meat, to create a bean and pork stew. Other people say that the dish originated from Portugual and once in Brazil, it began to modify with the influence of the Native and African cuisine and local ingredients. Today, the dish is enjoyed by all especially since it is filling and can be a low-cost meal. The dish is typically served on Saturdays in both homes and restaurants.

Currently, there are many ways to create feijoada, some leaning more towards the traditional method and others using more “nobler” cuts of pork. Considering that I’m not too adventurous when it comes to meat, I stick with the basics: Pork tenderloin, Bacon, Sausage, Rib, and Carne de Sol (cured beef).

Feijoada is also typically served alongside sauteed collard greens, rice, farofa (toasted yucca flour), and a garnish of an orange slice. 

Personal Takeaway:

This is technically my first time ever cooking it on my own; my mother is the one who cooks it and I just taste test it, so it was a bit of a process trying to figure out how to make this from memory. This also helped me face my fear of pressure cookers as I used one when cooking this dish. What I got from cooking this dish is that it helped me connect with my culture and its history/roots.

How This Be Used With Clients:

Cooking can be used with clients to help them express their creativity through creating dishes, helping them connect with their culture/family (through recipes passed down or even cooking with family members)/or from childhood. It can also be used to help clients learn more about food/nutrition and also can help them find an outlet for stress relief as many find cooking a great way to release stress as it has them focus on the task at hand and requires physical movement (not as much as working out, but cooking can be labor intensive!). Cooking also allows for a lot of freedom in its methods and ingredients as often you don't need to follow strictly follow a recipe, you can substitute ingredients and make adjustments.

Ingredients:

Black Beans- dry or canned (I used dried)

Feijoada Meat Mix (Pork Tenderloin, Bacon, Sausage, and Carne de Sol) 

Paio Sausage

Collard Greens 

Bacon- Half of the pack

Onion (I ended up using 3)

Garlic

Jasmine Rice

Farinha de Mandioca- Yucca Flour 

Butter (for toasting the Yucca flour) 

Seasoning (not pictured)- Salt, Pepper, Smoked Paprika, Bay Leaf, Chicken Cube (Knorr)

Orange- to slice for Garnish 

[dressam]

Throwaway Post

Just checking to see how this works.