TRAVELLING COOKBOOK by Vidhi Balasaria

THE TRAVELLING COOK-BOOK BRAZIL • COLOMBIA • MEXICO

BY KITSCHEN PUBLISHERS

TABLE OF CONTENTS BRAZIL

• 1. Roasted Picanha with Papillote Vegetables • 2. Breaded deep-fried bananas (Banana empanada) • 3. BRAZILIAN COCONUT FISH STEW (Moqueca de Peixe)

7 12 16

COLOMBIA

• 4. Arepas with Chicken and Avocado (Arepas con Pollo y Aguacate) • 5. Colombian Creamy Avocado Soup (Crema de Aguacate) • 6. CHOCOLATE CON QUESO (HOT CHOCOLATE WITH CHEESE)

19 22 24

MEXICO

• 7. Horchata • 8. Tostadas with Grape and Jicama Salsa • 9. Cactus Paddle Salad

30 32 34

INTRODUCTION SELECTIVELY PUT TOGETHER FOR ALL COOKS, READERS AND TRAVELLERS OF THE WORLD; THE TRAVELLING COOK BOOK BRINGS TO YOU POPULAR LOCAL RECIPES FROM 3 COUNTRIES FROM AROUND THE WORLD IN A 9 BOOK SERIES.

OUR BUSINESS PHILOSOPHY IS TO PROVIDE AN EXTENSIVE AND EVER GROWING COLLECTION OF CAREFULLY EDITED AND CULTURALLY-FULFILLING RECIPES FROM HOME COOKS,RESTAURANTS AND CURRENT COOKBOOKS.

OLÁ BRAZIL!

PICANHA

(pronounced pee-KAHN-yah)

WHAT IS A PICANHA? In American

A PICANHA is served

butcher-lingo it has been tragically

traditionally grilled over the open

baptized the “rump cap”. It is a triangular cut

flames. It is one of the most popular

from the top of the, that’s right, rump region of

cuts of meat served in the churrascarias or

the cow, and just like our rumps, it has a beautiful

Brazilian Steakhouses. Alternatively, picanha

layer of fat. It is not a muscle that moves much

can be cut into thick slices, seasoned with only

during the animal’s life, and so, remains tender. The

coarse sea salt, and then grilled with the fat layer

picanha’s blanket of fat lends the meat flavor and

facing down until most of it melts away, and the re-

juiciness while protecting it from human error that

maining fat becomes crispy.

may occur during grilling. And because it is little

You can also roast the picanha in the oven — as is

known in North America and Europe, a picanha

did in our recipe(modern approach). But before we

is a relatively cheap and plentiful national

get there, I would just like to reinforce that when

secret.

you go shopping for the meat, make clear that you are looking for the top sirloin cap (Culotte, Coulotte, or Picanha in Brazil), not the top sirloin. Those are two separate cuts from the sirloin, but referred to by a similar name.

1.ROASTED PICANHA WITH PAPILLOTE VEGETABLES CUISINE: BRAZILIAN ( MODERN) TYPE: ENTREE REGION: SOUTHEAST SERVES: 4-5 PEOPLE

1 tablespoon DRIED CILANTRO 1 tablespoon DRIED PARSLEY

1 teaspoon (optional) CHILI PEPPERS

2-1/2 pounds (about 1.15 Kg) PICANHA

2 Tablespoon GARLIC POWDER

1 Tablespoon DRIED OREGANO

1 Tablespoon DRIED THYME

FOR THE ROASTED PICANHA: WHAT DO YOU NEED?

DIRECTIONS : • Let refrigerated meat rest at room temperature for about one hour before cooking • Preheat oven to 480 F (about 250º C). • Mix the garlic powder and all the dried herbs with the coarse salt (plus the red pepper flakes, if desired). • Reserve • Place double aluminum paper in a baking pan, lifting the sides. • Make a layer with 1/2 of the salt and place the picanha on top of this with the fat facing down. • Then, cover the picanha (top and sides) with the other half of the salt. In Brazil, it is common to eat the partially melted, crunchy fat of the picanha. If you don’t intend to eat this portion, you can place the meat in the pan facing up. • Roast uncovered until a meat thermomether inserted in the thickest part of the meat (center) reads 120°F to 125°F, (49°C to 52°C) for rare, 130°F to 140°F (55°C to 60°C) for medium rare, 145°F to 150°F (63°C to 66°C) for medium, and 155°F to 165°F (68°C to 74°C) for well done (Note: 120° is a pretty rare roast). It may take at least 30 minutes for rare in the oven. • Before slicing, let cool down on a rack for at least 15 – 20 minutes and also remove all the salt crust. • Serve with lime wedges on the side to squeeze over the picanha.

1 LARGE SLICED RED BELL PEPPER 2 LARGE Washed & Peeled YUKON POTATOES

1 LARGE SLICED GREEN BELL PEPPER 1 TABLESPOON WHITE WINE

1/4 CUP OLIVE OIL

3 LARGE PEELED & SLICED CARROTS

1 LARGE PEELED & SLICED YELLOW ONION

• Salt and Pepper to Taste

FOR THE PAPILLOTE VEGEATABLES: WHAT DO YOU NEED? 9

DIRECTIONS : • Preheat the oven to 400 F (about 205º C). • In a large bowl, mix all the ingredients. • Reserve. • Place a double layer of aluminum foil (large sheets) in a glass baking pan and pour in the mixed vegetables. • Fold and crimp all the sides shut, forming a pouch. • Bake for 60 – 70 minutes or until potatoes are fully cooked. • Serve as a side for the picanha.

“There is no sincerer love than the love for FOOD“ - George Bernard Shaw 10

EMPANADA

(pronounced em-pah-NAH-thahs)

WHAT IS AN EMPANADA? An empanada (also called ‘pastel’ in Brazilian Portuguese and ‘pate’ in Haitian

The traditional Spanish

Creole) is a stuffed bread or pastry baked or

EMPANADA is a

fried made by folding dough or bread around

relatively recent addition in

stuffing, which usually consists of a variety of meat,

Brazilian cuisine, through influence of

cheese, huitlacoche,vegetables or fruits, among

neighbouring countries such as Argentina, Uru-

others.Rather, the Brazilian

guay and Chile.

pastel is a similar, though distinct, dish with a more

A popular dish in Brazil, the banana empanada can

flaky, pastry-type crust than the dough used in the

accompany a great variety of different meats, as

empanada. Also, it is usually fried. When prepared

well as beans. It may sound like an unusual combina-

at home or served in parties, they’re small half-

tion– except in Brazil, it is tried and tested that beans

moons with a radius usually about 5 cm (2

and bananas go very well together.

inches). When bought as a snack, they

And it is not just bananas– they also bread and

are often rectangular and about

deep-fry spears of pineapple to eat with beans.

twice that size.

It is their love for fruit and their love for beans that leads them to enoy this delicious union of both – banana empanada (Breaded Deep-fried Bananas).

2. BREADED DEEP- FRIED BANANAS ( BANANA EMPANADA) CUISINE: BRAZILIAN TYPE: APPETIZER REGION: SOUTHEAST SERVES: 4-5 PEOPLE

5 RIPE BUT FIRM BANANAS 2 LARGE LIGHT BEATEN EGGS

1 cup bread crumbs

1 cup Whole wheat flour

1 Teaspoon SALt

1-2 teaspoons MILK or water ( for dairy-free)

enough to cover the bananas OLIVE OIL

FOR BANANA EMPANADAS : WHAT DO YOU NEED? 14

DIRECTIONS : • In a deep-fry machine or heavy-bottom saucepan, heat the oil to 350ºF (180ºC). • While oil is heating, peel the bananas, removing the stringy parts that cling to the peeled fruit, • cut crosswise in half. • Mix the salt with the flour. • dredge the banana halves in the mixture, meaning, drag each banana half through the dry ingredients to get an even coating on it. • Shake to remove excess flour. • next, soak the banana halves in the beaten eggs mixed with milk or water.

“ Eat Whatever You Want, And if anyone tries to lecture you about your weight, EAT THEM TOO! “

• Finally, cover the banana halves in bread crumbs.

• Fry each half until lightly golden (it is important not to overcrowd the pan). • Remove with a slotted spoon. • Place on a plate lined with a double layer of paper towels. • VOILA! Serve warm

MOQUECA

(pronounced moo-KAY-ka)

In Brazil, this dish is WHAT IS MOQUECA ? Moqueca

commonly served with white rice and faro-

is a Brazilian fish stew made with

fa. The dendê oil ( palm oil) , which gives this

various kinds of seafood, coconut milk,

dish it’s beautiful color and a

tomatoes, onions, garlic, fresh cilantro and

distinct flavor, is

palm oil (sometimes referred to as dendê oil).

naturally reddish as it’s high in beta-carotene and a

Traditionall, it is Slowly cooked in a terra cotta

must-have to make Moqueca! Found easily in south

casserole optionally serve with prawns and choos-

american grocery stores, one can find this at Whole

ing by preference a mix of boneless fish species like

Foods or Amazon as well.

small shark, sword fish, etc.

Along with coconut milk and malagueta peppers,

WHERE IS IT’S ORIGIN?

dendê oil completes the so-called “holy trinity of

Originally from the states of Bahia in the Northeast,

the Bahian Cuisine.”

also coming from Espírito Santo in the Southeast of Brazil; nowadays, this dish is found in two different variants: moqueca bahiana from Bahia and moqueca capixaba from Espírito Santo. Brazilians have been making moqueca for at least 300 years

3.BRAZILIAN COCONUT FISH STEW (MOQUECA DE PEIXE) CUISINE: BRAZILIAN TYPE: ENTREE REGION: NORTHEAST SERVES: 4-5 PEOPLE

5 RIPE BUT FIRM TILAPIA FILLET 2 LARGE LIGHT BEATEN FRESH LIME OR LEMON JUICE 1 cup SALT

1 cup FRESH CILANTRO

1 Teaspoon BLACK PEPPER

1 Teaspoon COCONUT MILK

1 SMALL CHOPPED ONION

enough to cover the bananas TOMATOES

FOR THE BRAZILIAN STEW : WHAT DO YOU NEED? 16

Color ful peppers and cilantro lend a confetti-like adornment to this typical Brazilian dish, flavored with lime, chile, and coconut milk. Serve over rice and top with dende (Brazilian palm oil) for an authentic experience.

DIRECTIONS : • Rinse the fish fillets and drain well. • Cut each into 3 or 4 lengthwise strips and place in a bowl. • Combine the salt, black pepper, and 2 tablespoons lime or lemon juice. • Rub the fillet strips with the mixture and set aside to marinate, un-refrigerated, for 20 minutes. • In a food processor or blender, combine tomato, onion, bell pepper, cilantro, and chile pepper. • Process for several seconds to make a coarse paste. • In a large skillet, heat the oil over medium-high heat. • Add half the paste mixture and all the fish strips and cook for 5 minutes, using a spatula to turn over each fish piece carefully, for minimal breakage. • Top with remaining paste mixture and the coconut milk. • Continue to cook for 5 minutes. • Serve over rice.

“Fish, to taste right, must swim three times -in water, in butter, and in wine.” - Polish Proverb

HOLA COLOMBIA!

AREPAS

(pronounced AA-REy-PAH)

Arepas are very versatile and can be eaten for breakfast, lunch or dinner. They can be served as appetizers, snacks or side dishes but they can also easily make a full and WHAT ARE AREPAS ? The Arepa is one the most popular foods in Colombia. Theyâ&#x20AC;&#x2122;re served in almost every home and are the equivalent of tortillas in Mexico and bread in Italy. There are different versions of arepas throughout Colombia,

satisfying meal. These delicious corn cakes can be prepared with so many different types of fillings or toppings. You can stick to the classic ones or you can create your own based on inspiration from other dishes. You can combine flavors and ingredients that you love, or simply use the ingredients you have available at home.

every region having its own variation. WHERE CAN YOU FIND IT? One can buy packages of arepas at many Latin grocery stores, or make them freshly at home and store in plactic bags in your freezer.

4. AREPAS WITH CHICKEN AND AVOCADO (AREPAS CON POLLO Y AGUACATE) CUISINE: COLOMBIAN TYPE: APPETIZER REGION: NORTHEAST SERVES: 4

5 RIPE BUT FIRM TILAPIA FILLET 2 LARGE LIGHT BEATEN FRESH LIME OR LEMON JUICE 1 cup SALT

1 cup FRESH CILANTRO

1 Teaspoon BLACK PEPPER

1 Teaspoon COCONUT MILK

1 SMALL CHOPPED ONION

enough to cover the bananas TOMATOES

FOR THE AREPA FILLING : WHAT DO YOU NEED? 20

DIRECTIONS : • Make round arepas, 4-5 inches in diameter • cover them with foil and set aside. • Preheat the oven to 350° F. • Place the chicken breast, skin side up on a baking sheeT. • brush them with olive oil and sprinkle with salt and pepper. • Roast for 40 minutes or until the chicken is cooked trough. • Set aside until cool. • When the chicken is cool, remove the meat and discard the bones and the skin. • shred the chicken meat. • In a medium bowl, mix together the mayonnaise, cilantro, lime juice, sugar, chopped onions, cumin powder, salt and pepper. • Add the chicken and toss well. • Peel and slice the avocados. • drizzle the avacodoes with lime juice and sprinkle with salt and pepper. • To assemble, top each arepa with chicken mixture and top with the avocado slices and serve.

“Fish, to taste right, must swim three times -in water, in butter, and in wine.” - Polish Proverb 21

AGUACATE (AVACADOS) (pronounced AA-REy-PAH)

This soup is a staple in the city of Tumaco located on the Pacific coast of WHAT ARE AVACADOS ?

Colombia.Its fresh, flavor ful and simple. It’s

The avocado is a pear-shaped berry,

per fect for lunch or a quick dinner, and even as

a tree native to Mexico and Central Amer-

an elegant dinner party appetizer with a glass of

ica. And Colombia happens to be the largest

wine! With cooler weather knocking at the door, it’s

producer of Avacados. Avocados are the darling

a great time to try this beautiful soup.

of the produce section. They’re the go-to ingredi-

A mix of avocados, cream, cumin, and fresh cilantro

ent for guacamole dips at

give this soup a fantastic flavor. Chicken stock is

parties. And they’re also turning up in

used as a base for the traditional version of this

everything from salads and wraps to smoothies and

soup, but if you prefer a vegetarian version, just

even brownies.

replace the chicken with vegetable stock.

SOUP IS A TRADITION-In Colombia and most Latin American countries there is a strong tradition of eating homemade sopas and cremas. So when I crave a soup, I immediately go to my favorite traditional Colombian soups.

5. COLOMBIAN CREAMY AVOCADO SOUP (CREMA DE AGUACATE) CUISINE: COLOMBIAN TYPE: ENTREE REGION: TUMACO, PACIFIC COAST SERVES: 4-6

5 RIPE BUT FIRM TILAPIA FILLET 2 LARGE LIGHT BEATEN FRESH LIME OR LEMON JUICE 1 cup SALT

1 cup FRESH CILANTRO

1 Teaspoon BLACK PEPPER

1 Teaspoon COCONUT MILK

1 SMALL CHOPPED ONION

enough to cover the bananas TOMATOES

FOR THE AVACADO SOUP : WHAT DO YOU NEED? 23

DIRECTIONS : • Heat the butter in a medium pot over medium heat. • Add the onion and cook for about 3 minutes. • Add the garlic and cook for about 30 seconds more. • Add the chicken broth, lime juice and avocados in the sauce pot and bring to a boil. • Reduce the heat to medium and cook for about 7 minutes. • Transfer to the blender and blend until smooth. • Return the mixture to the pot. • Add the heavy cream, cumin, salt and pepper. • Cook over medium heat for about 5 minutes. • Add fresh cilantro . • serve warm.

“Fish, to taste right, must swim three times -in water, in butter, and in wine.” 24

- Polish Proverb

CHOCOLATE CALIANTE

(HOT CHOCOLATE) We have different variations of hot chocolate in Colombia such as, Chocolate Santafereño (Hot Chocoate with Milk), Chocolate con Leche de Coco (Hot

CHOCOLATE CALIENTE OR

Chocolate with Coconut Milk) and Chocolate

HOT CHOCOLATE as we know in

con Agua (Hot Chocolate with Water).

English, is a popular breakfast drink in

AN ANECDOTE BY THE AUTHOR OF THIS RECIPE-

a Colombian home, and if you’ve ever

“I remember having Chocolate Caliente con Agua

been to one, chances are you’ve had a

on weekends at my grandmother’s house. She made

cup of chocolate caliente.

this thick, rich and dark drink to help me warm up in

To make traditional Colombian hot chocolate,

the morning and if the chocolate was too hot, she

the chocolate is broken in pieces and melted

would pour it back and forth between two cups

in hot milk or water in a chocolatera

to cool it off for me”

(aluminum pitcher), then beaten with a molinillo or bolinillo (wooden beater).

6. CHOCOLATE CON QUESO (HOT CHOCOLATE WITH CHEESE) 1 LARGE SLICED RED BELL PEPPER 2 LARGE Washed & Peeled YUKON POTATOES

1 LARGE SLICED GREEN BELL PEPPER 1 TABLESPOON WHITE WINE

1/4 CUP OLIVE OIL

3 LARGE PEELED & SLICED CARROTS

CUISINE: MEXICAN TYPE: BEVERAGE REGION: SOUTHEAST SERVES: 4

1 LARGE PEELED & SLICED YELLOW ONION

• Salt and Pepper to Taste

FOR THE CHOCOLATE CON QUESO: WHAT DO YOU NEED? 26

DIRECTIONS : • In a medium saucepan, place the milk. • Place over medium heat and bring to boil. • Add the chocolate., stirring constantly with a wooden spoon. • When the mixture begins to bubble, lower the heat. • Place the cheese into the cup. • pour the hot chocolate in the top of it. •

Note: You can serve it with bread or corn cakes.

“Fish, to taste right, must swim three times -in water, in butter, and in wine.” - Polish Proverb

HOLA MEXICO!

HORCHATA

(pronounced HORR-CHAA-TA)

It has a regulating council to ensure the quality of the product and the villages where it can come from, with the Denomination of Origin. The village of HORCHATA, originally from

Alboraia is well known for the quality of its

Valencia, the idea of making

horchata.

horchata from tigernuts comes from

Also popular in Mexico, it is served ice cold as a

the period of Muslim presence in

natural refreshment in the summer, often served with

Valencia, Spain (from the eighth to thir-

fartons. T igernut horchata is also used in place of milk

teenth centuries).

by the lactose intolerant.

7.HORCHATA CUISINE: MEXICAN TYPE: BEVERAGE REGION: SOUTHEAST SERVES: 4

1 tablespoon DRIED CILANTRO 1 tablespoon DRIED PARSLEY

1 teaspoon (optional) CHILI PEPPERS

2-1/2 pounds (about 1.15 Kg) PICANHA

2 Tablespoon GARLIC POWDER

1 Tablespoon DRIED OREGANO

1 Tablespoon DRIED THYME

FOR THE HORCHATA: WHAT DO YOU NEED?

DIRECTIONS : • In a large container, mix the cup of rice with a gallon of cold water. • Let the rice soak overnight or for at least four hours. • Add the sugar, cinnamon stick, and sweetened condensed milk to the soaked rice and water. • In batches, blend the mixed ingredients in a blender. • Make sure that it blends long enough to pulverize the rice and cinnamon stick. • Pass the blended liquid through a fine mesh strainer. • Discard the solids that are left behind. • Serve over ice, with a dusting of fresh ground cinnamon.

“Fish, to taste right, must swim three times -in water, in butter, and in wine.” - Polish Proverb

TOSTADAS

(pronounced TOS-TAA-DA)

In Mexican usage, tostada usually refers to a flat or bowl-shaped (like a bread bowl) tortilla that is deep fried. It may also refer to any dish using a tostada as a base. It can be consumed alone, or used a base for other TOSTADA, is a Spanish word meaning â&#x20AC;&#x153;toastedâ&#x20AC;?. In Mexico and other parts of Hispanic America it is the name of different local dishes which are toasted or use a toasted ingredient as the main base of their

foods. Corn tortillas are usually used for tostadas, although tostadas made of wheat flour may occasionally be found. Originally from Valencia ( SPAIN), the idea of making

preparation. Even though the tortilla is fried;

horchata from tigernuts comes from the period of

the meaning sticks with it.

Muslim presence in Valencia, (from the eighth to thirteenth centuries)

DIRECTIONS : • Preheat the oven to 400°F. • Place the tortillas on a baking sheet and mist them with cooking spray. • Bake for 5 minutes. • flip and bake an additional 3 to 5 minutes, until crisp. • In a medium bowl, mix together the grapes, jicama, avocado, cilantro, jalapeño, lime zest and juice, and salt. • Spread the beans on the tortillas and top them evenly with the salsa mixture. • SERVE WARM.

“Fish, to taste right, must swim three times -in water, in butter, and in wine.” - Polish Proverb