Pão de Queijo is a staple in every Brazilian household, specially when we serve coffee for friends and family visiting. Here in the U.S., it became famous by being served in all Brazilian steakhouses or if you know any Brazilian living here, they might had them in one of their fun parties. And what a great recipe to make while you and your friend watch the Rio 2016 Olympic Games! Continue reading
Hello !! Long time no see, huh? Well, I’ve been super busy this summer with work and we also lost a very dear friend of our family, so there was nowhere else or nothing else we wanted to do than to be with our friends during this very sad time.
Despite the Washington area’s recent seeming indecisiveness on the issue (and the 53 degree weather), the calendar and I boldly declare it is officially springtime. So here’s one of my favorite springtime salads to start off the season. The watermelon, mint and cucumbers are so fresh, they really brighten the feta, red onion and olives. It’s a light, greek inspired salad that has become one of our staples.
- organic cucumber, julienned or spiralized
- chopped watermelon
- thinly sliced red onion
- chopped fresh dill
- chopped fresh mint
- pitted kalamata olives
- feta cheese, crumbles
- lemon, olive oil, salt & paper to taste
Mix all the ingredients together. Serve right away or refrigerate for later. Enjoy!
I served mine under a delicious oven-baked macadamia & pistachio crusted Mahi-mahi with mango salsa.
Potatoes, bacon, cheese, need I say more? Actually in this case, I think so. These aren’t your standard cheddar loaded potatoes you’d get at happy hour in some family restaurant, they’re a deliciously sophisticated and yes, slightly decadent dish that is now definitely on my go-to side dish list.
1 Tbsp olive oil
1/2 lb hickory smoked, thick sliced bacon
3 1/2 lbs Yukon gold potatoes
2 cloves garlic, minced
1/4 cup parmesan (preferably freshly grated parmigiano-reggiano)
coarse sea salt
freshly ground black pepper
2 Tbsp minced fresh rosemary leaves
fresh parsley, chopped
- Peel the potatoes and place in a large pot with water covering them. Bring water to a boil and cook for 10-15 minutes or until potatoes are tender.
- Cut bacon in small pieces (freeze the bacon slices for about 10 min, it will make easier to cut)
- Cook bacon in a skillet until golden, but still flexible. You don’t want it crunchy. Remove cooked bacon onto a plate lined with paper towels.
- While potatoes are cooling, preheat the oven to 425° and mince the garlic and parsley. Also, grate the Parmigiano-Reggiano.
- Place cut side down on a cookie sheet and sprinkle with coarse salt,pepper and rosemary. Place in 425° oven for 35-40 minutes. Rotate potatoes halfway through the baking time to ensure an even color.
- Reduce temperature to 375°, turn potatoes over and sprinkle with the bacon, garlic, and parmesan and cook for additional 15 minutes or until browned and cheese is melted.
- Remove from oven and sprinkle with fresh parsley. And voila, enjoy!