Black Beans (Feijão Preto Simples)

Brazilians love beans. These tiny legumes show up in some form in almost every meal. Brazil grows red, brown, and white beans, but the black bean is by far the most popular. What is it about a perfectly prepared pot of beans with its enticing aroma and comforting fl avor that makes them so popular? Why not try making some and find out for yourself?

Serves 4 to 6

Ingredients:
• 1 pound black, kidney, or white dried beans
• 8 cups water
• 1 bay leaf
• 1 small red or yellow onion
• 1 garlic clove
• 1 tablespoon bacon fat or vegetable oil
• 1 teaspoon salt
• 1 to 2 sprigs cilantro, optional

On your mark, get set . . .

• Pour the beans, a few at a time, onto a clean baking tray or into a wide bowl. Carefully check for anything that is not a bean, such as pebbles, and discard.
• Pour the beans into a colander and rinse thoroughly with cold water. Using your very clean hands, swirl the beans around the colander to remove any dirt.
• Place the beans in a large pot, cover with the water, and let the beans soak for at least 6 hours or overnight.
• If you don’t have enough time to soak the beans or you just want a quicker method, try this: Place the picked-over and washed beans in a large pot. Add the water and bring to a boil for 2 to 3 minutes. Turn the beans off, cover, and let stand for 1 to 1 ½ hours.

Cook!

• Rinse the soaked beans, add them to a large pot, and place them on the stove.
• Cover with enough cold water to come to 2 inches over the top of the beans. Add the bay leaf.
• Bring the beans to a boil over high heat, reduce the heat to low, and simmer for 1 ½ hours, or until the beans are tender.
• As the beans cook use a large spoon to remove any foam or impurities that rise to the surface.
• After 1 hour, remove and taste a few beans to determine their tenderness. They should be just soft without any trace of a hard center.
• Once the beans have cooked, peel and chop the onion into small pieces, measure 4 to 5 tablespoons, and set aside.
• Slightly crush the garlic by laying the fl at side of a chef’s knife on the clove and pressing evenly to break open the skin. Remove the skin, cut off the root end, and chop the garlic. Measure 1 tablespoon and set it aside.
• Place a 10-inch frying pan over medium heat and add the bacon fat or oil. Sauté the onion and garlic until soft. This will take 4 to 5 minutes. If they begin to brown, immediately lower the heat.
• Using a soup ladle or large spoon, transfer about 1 cup of the beans and a little of the liquid they were cooked in to the frying pan.
• Carefully mash the beans, using the back of the ladle or spoon to create a thick paste.
• Add the mashed bean paste to the large pot of simmering beans. Add the salt and the cilantro leaves, and cook over medium-low heat for another 30 minutes.
• As the beans cook, mash them occasionally to help thicken the liquid. Serve hot.

This Vegetables and Side Dishes recipe was published in 'The Cooking Of Brazil (Seconds Edition) by "Matthew Locricchio" - p54 to p55'

Brazilian Rice (Chaval)

Rice is enjoyed every day in Brazil. It can be as simple or as elaborate as the cook makes it, but it is always a part of a Brazilian meal. This recipe involves a few more steps than ordinary boiled rice, but there is nothing every day about the results.

Serves 2 to 4

Ingredients:
• 1 cup long-grain rice
• 1 garlic clove
• 1 ½ tablespoons vegetable oil
• ¾ teaspoon salt
• 1 ½ cups hot water

On your mark, get set . . .

• Place the rice in a fine mesh strainer and rinse with cold water. Skip the next three steps if you are using converted rice.
• Using your very clean hands or a spoon, swirl the rice as it rinses to remove any excess starch.
• Turn off the water and continue to stir the rice a bit more to help it drain. Give the strainer a few shakes to remove any additional water.
• Let the rice continue to drain while you prepare the rest of the recipe.
• Slightly crush the garlic by laying the fl at side of a chef’s knife on the clove and pressing evenly to break open the skin. Remove the skin, cut off the root end, and chop the garlic. Measure ½ tablespoon and set it aside.

Cook!

• In a 9- to 10-inch frying pan heat the oil over medium-high heat for 30 to 40 seconds.
• Once the oil is hot but not smoking, add the drained rice and garlic.
• Sauté for 4 to 5 minutes stirring the rice constantly to prevent it from sticking, or until all the rice has soaked up a bit of the oil and turned slightly darker.
• Add the hot water and salt.
• Return to a boil, lower the heat to simmer, cover the pan, and cook for about 18 minutes.
• Turn off the heat and let the pan rest, without raising the lid, for 5 to 10 minutes before serving. Fluff with a fork and serve.

This Side Dish recipe was published in 'The Cooking Of Brazil (Seconds Edition) by "Matthew Locricchio" - p51 to p52'

Sautéed Greens (Couve à Mineira)

The simplest ingredients can be transformed into the most delectable of dishes in the hands of the Brazilian cook, as this recipe from the state of Minas Gerais demonstrates.

Serves 4

Ingredients:
• 1 pound collard greens, kale, or green or red Swiss chard
• 1 tablespoon bacon fat or vegetable oil
• 1 teaspoon salt (or to taste)

On your mark, get set . . .
• Wash the greens in a sink full of cold water until no grit or sand remains. Remove any dark or discolored spots or shriveled edges.

• Take one leaf at a time and lay it on a cutting board.

• Using the tip of a sharp knife, cut the leaves away from the tough stem that runs up the center. Discard the stem.
• Lay the leaves aside, stacked on top of each other, and continue until all the stems have been removed.
• Tightly roll all the leaves together into a long cigar shape.
• Take your time doing this. If the pile is too big, divide it in half.
• After the leaves have been rolled into a tight cigar shape, slice them crosswise into very thin strips, the thinner the better. Be patient, this is a slow process so don’t rush it.
• Once all the leaves have been cut into thin ribbons, gently toss them a few times to loosen them, and then set them aside for the moment.
• If your hand gets tired, it is all right to let the leaves unroll and take a rest. Just reroll them when you are ready to continue.

Cook!

• Heat the bacon fat or oil in a 10-inch frying pan over mediumhigh heat for 30 to 40 seconds.
• Once the oil is hot but not smoking, add the greens and sprinkle them with the salt.
• Sauté quickly until the greens have absorbed some of the oil and have turned a bright green.
• Continue to sauté for about 1 to 2 minutes and then remove the greens to a bowl. Serve hot.

This Vegetables recipe was published in 'The Cooking Of Brazil (Seconds Edition) by "Matthew Locricchio" - p49 to p50'

Miniature Meat Pies (Pastel de Carne)

For something so small, these tiny pies have achieved star status in the region of Bahia. Baked pastels are served as appetizers or snacks. The fillings vary depending on the region, but one thing is consistent—pastels are outrageously delicious. When preparing this recipe, you can use a food processor to make the pastry. Ask your adult assistant to help with that step. Or the pastry can be made by hand.

Makes about 34 mini pies

Ingredients for The Pastry:
• 3 cups all-purpose flour
• 1 teaspoon salt
• ½ stick very cold unsalted butter (2 ounces)
• 2 eggs
• 3 tablespoons vegetable oil
• ¼ cup ice water

Ingredients for The Filling:
• 1 small yellow onion
• 2 garlic cloves
• 2 tablespoons extra-virgin olive oil
• 1 pound ground beef round or sirloin
• 8 to 10 sprigs flat-leaf parsley
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• ½ teaspoon salt
• 1 cup tomato sauce or tomato salsa
• 5 to 6 drops Tabasco sauce or to taste
• ¼ cup grated Parmesan cheese
• 10 green olives stuffed with pimiento

On your mark . . .

• To make the pastry in a food processor, follow the manufacturer’s instructions for making pie crust but use the ingredients listed above.
• Dust the ball of dough with a little flour, cover it in plastic wrap, and refrigerate for 1 hour or overnight.
• To make the pastry by hand, place the flour and salt together in a large bowl, and whisk to blend them together.
• Carefully cut the cold butter into small chunks and add to the flour in the bowl.
• Using a pastry cutter, or the tips of your very clean fingers, combine the butter and flour together into a coarse, crumbly mixture.
• Work quickly to keep the butter cold. Don’t worry if the butter is not fully combined with the fl our, it should be the size of small peas.
• Add the egg and vegetable oil and, using the pastry cutter or a fork, combine the ingredients. Add a little of the ice water and mix well.
• Slowly add the remaining water and continue to mix until you can press the dough into a ball.
• Place the dough onto a lightly floured countertop and knead it a few times. Be careful not to overwork the dough.
• Dust the ball of dough with a little flour, seal it in a plastic bag, or wrap it and refrigerate it for 1 hour or overnight.

Get set . . .

• To make the filling, peel the onion, chop it into small pieces, measure ¾ to 1 cup, and set aside.
• Slightly crush the garlic by laying the fl at side of a chef’s knife on the clove and pressing evenly to break open the skin. Remove the skin, cut off the root end, and chop the garlic. Measure 1 tablespoon and set it aside.
• Wash the parsley to remove any dirt, shake off the excess water, and then roll it in a paper towel to blot any remaining moisture. Remove the stems, finely chop the leaves, measure ¼ cup, and set aside.

Cook!

• Heat the oil in a 10-inch frying pan over medium heat for 30 to 40 seconds.
• When the oil is hot but not smoking, add the onions and garlic, and sauté for 2 to 3 minutes.
• Add the ground beef, chopped parsley, cumin, paprika, salt, pepper, tomato sauce, and Tabasco, if using it.
• Break the meat up with a metal spoon as you mix the ingredients together. This is a slow process so be patient.
• Reduce the heat to low and cook for 10 minutes. Stir occasionally to keep the beef from sticking, and maintain enough heat to keep the liquid at a simmer as it cooks.
• Once the meat has cooked and most of the liquid has reduced, pour the fi lling into a heatproof bowl.
• Put the olives into a hand strainer or colander and rinse with cold water. Chop the olives and add them to the fi lling along with the grated cheese.
• Let the fi lling cool while you roll out the pastry.
• Preheat the oven to 400°F.
• Lightly grease a mini-muffi n tin (24 1 ¾ x 1-inch muffi n cups) with butter.
• To do this, tear off a square piece of wax paper and spread a little butter on. Rub the inside of each muffin cup with the buttered wax paper.
• Remove the pastry from the refrigerator.
• Lightly fl our a rolling pin and sprinkle a little fl our on a clean counter top.
• Cut the pastry into three sections. Cover and refrigerate two sections of the pastry while you roll out the first.
• Roll the pastry out with the rolling pin, flipping it over occasionally, until it is about 1⁄8 inch thick.
• Continue to lightly dust the rolling pin with small amounts of flour, but only if the pastry is sticking.
• Using a 3-inch round cookie cutter or a clean, empty soup can from which you have removed the lid on one end, cut the pastry into circles. To do this press the cutter into the pastry, but don’t twist it.
• Keep the circles right next to each other as indicated by the illustration.
• Pull up one circle of the cut dough, and lay it into the muffin tin. Gently push it down into the cup.
• Repeat until all the circles are cut, and the cups are filled.
• Add a teaspoon of the fi lling into the pastry cup.
• Gently press the top edge of the pastry around the filling being careful not to seal it.
• Repeat until all the pastry cups are filled.
• Set the tin on the middle rack of the preheated oven and bake for 25 minutes or until golden brown.
• Remove the pies from the oven and let cool for 5 to 10 minutes, and then lift them out of the tin and let them cool on a rack.
• Serve warm or at room temperature.

Chef’s Tip: The left over pastry should not be re rolled to make additional pastry cups. It will become too tough from being over worked.

This Appetizers recipe was published in 'The Cooking Of Brazil (Seconds Edition) by "Matthew Locricchio" - p41 till p45'

Cheese Rolls (Pão de Queijo)

These delicate rolls are originally from Minas Gerais but have become so popular that they can now be found across the country. But be forewarned, pão de queijo disappear almost as soon as they come out of the oven. Once you have your first taste, you will see why these rolls rarely have the chance to get cold.

Makes 40 to 45 rolls

Ingredients:
• 4 cups manioc starch or tapioca flour or starch
• 1 teaspoon salt
• 4 ounces Parmesan cheese (1 ⅓ cups)
• 1 cup plus 3 tablespoons whole milk
• 2 tablespoons butter
• 3 large eggs
• 1 tablespoon canola oil, for forming the rolls

On your mark, get set . . .
• Add the tapioca fl our and salt to a large bowl.
• Blend together with a whisk.
• Grate the cheese using the largest holes on a box grater. Measure 1 cup and set aside.
• Measure the rest of the ingredients and have them close by.
• You will need an ungreased cookie sheet to bake the rolls.

Cook!

• Preheat the oven to 425°F.
• Pour 1 cup of the milk into a saucepan and add the butter. Bring to a boil over medium-high heat. Be careful the milk does not boil over.
• Pour the milk-and-butter combination over the fl our. Mix together with a fork or spoon. Let the mixture cool a bit.
• Add the eggs, one at a time, mixing each into the dough before adding the next.
• Add the fi nal 3 tablespoons of milk to the dough, a spoonful at a time, until the dough is smooth. If the dough feels dry, add a little more milk, but no more than 1 tablespoon.
• Knead the dough in the bowl until all the ingredients are well blended and the dough is smooth.
• Add the grated cheese and mix it into the dough. Don’t worry if the cheese doesn’t blend in completely.
• Lightly grease the palms of your very clean hands with some of the oil.
• Tear off a piece of the dough about the size of a ping-pong ball.
• Lightly roll the dough into a ball in the palms of your hands.
• Place it on the baking sheet.
• Repeat until all the rolls are formed and placed on the baking sheet, leaving ¼ inch between each roll.
• If you need to bake the dough in two batches, refrigerate the unformed dough while the first batch bakes, or use two baking sheets.
• Bake the rolls on the middle rack of the preheated oven for 10 minutes. Set a timer so you don’t forget.
• Reduce the heat to 375°F and bake an additional 10 to 15 minutes, or until the rolls are a light golden brown.
• Remove the rolls from the oven and lift them with a pair of tongs or a spatula to a cooling rack. Serve warm.

Chef’s Tip
Manioc , cassava , or tapioca flour or starch are the same ingredient just identified with different names . Tapioca starch or flour is available in health food stores. You are most likely to find it with the wheat-free or gluten - free products.

This Salads and Appetizers recipe was published in 'The Cooking Of Brazil (Seconds Edition) by "Matthew Locricchio" - p39 and p40'

Hearts of Palm Salad

Salada de Palmito

Hearts of palm have long been a part of Brazil’s cuisine. The Amerindians of the Atlantic coastal region in and around the state of Bahia first shared hearts of palm, which grow in abundance in Brazil’s tropical climate, with the Portuguese colonists. This easy-to-make salad featuring this simple ingredient is uncommonly refreshing and will be the perfect accompaniment to your Brazilian meal.

Serves4

Ingredients
• 1 6-ounce can hearts of palm
• 2 cups hot water
• 1 lime
• 3 tablespoons extra-virgin olive oil
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 medium-size oranges, preferably organic
• 2 ripe medium-size tomatoes, preferably organic
• ½ head of lettuce, Boston, red or green leaf, or romaine, preferably organic
• ¼ cup whole, unsalted cashews
• 4 to 5 sprigs fresh mint

On your mark, get set, chill!

• Drain the hearts of palm in a colander, and place them in a bowl. Cover them with the hot water and set them aside while you prepare the rest of the ingredients.
• Cut the lime in half. Squeeze the juice and add it to a small jar with a tight-fitting lid.
• Add the olive oil, salt, and pepper.
• Put the lid on the jar, shake well, and set aside. This is the salad dressing.
• Wash and peel the oranges, cut them into thin slices crosswise, and set aside.
• Wash the tomatoes, cut out the stem circle from the top, and dice the remaining part into small chunks. Place them in a bowl.
• Drain the hearts of palm and gently shake the colander to remove any excess moisture.
• Cut the hearts into ½-inch-round slices and add them to the bowl with the tomatoes.
• Shake the dressing again and pour it over the palm-and-tomato combination.
• Wash the lettuce leaves and pat them dry with paper towels.
• Arrange the lettuce leaves on a platter.
• Mound the palm-and-tomato combination in the center of the leaves.
• Arrange the orange slices and cashew nuts around the outer edge of the platter.
• Wash the fresh mint and remove the leaves from the stems.
• Garnish the salad with the mint leaves and serve cold.

This Salad recipe was published in 'The Cooking Of Brazil (Seconds Edition) by "Matthew Locricchio" - p36 and p37'

Fresh Shrimp and Black Eyed Pea Salad

Salada de Feijão Fradinhocom CamarãoThe cosmopolitan city of São Paulo with its dazzling architecture, vibrant street life, and art museums is also home to some of Brazil’s most exciting cuisine. Restaurants serve the traditional as well as the new cuisine of some of South America’s rising culinary stars. This recipe, usually prepared with dried cod or dried shrimp, is a favorite in São Paulo. This version uses fresh shrimp instead of dried, but the results are just as authentic and the taste is, too.

Serves 4

Ingredients:
• 1 pound fresh large or fully thawed frozen shrimp
• 1 ½ teaspoons salt
• 1 cup cold water
• 1 pound black-eyed peas
• 1 small yellow onion
• 1 cup bottled all-natural clam juice
• 1 small red onion
• 1 medium-size red bell pepper
• 8 to 10 sprigs flat-leaf parsley
• 1 garlic clove
• 4 tablespoons extra-virgin olive oil
• 1 tablespoon white wine vinegar
• 5 to 6 large lettuce leaves, romaine or green or red leaf
• 1 lime

On your mark, get set . . .
• Carefully peel the shrimp, leaving the tails on. Discard the shells.

• Remove the vein along the back of the shrimp. To do this, lay the shrimp on a cutting board, then using a paring knife, make a slight cut about ¼ inch deep, starting at the widest end, or the top, of the shrimp. As you cut, you will see a black vein. Rinse the shrimp under cold running water, and pull out and discard the vein. Repeat with the rest of the shrimp.

• Place the shrimp in a large bowl and add ½ teaspoon of the salt and the cold water. Toss the shrimp with a spoon a few times to help dissolve the salt and then refrigerate.

Cook!
• In a medium saucepan, combine the black-eyed peas and enough water to cover them by about 1 inch.

• Bring to a boil over high heat and cook for 1 minute.

• Remove the pan from the heat, cover tightly, and let soak for 1 hour.

• Peel the yellow onion, cut in half, and set aside.

• Drain the soaked black-eyed peas and return them to the pan. Add the clam juice and the onion halves and enough fresh water to cover by 1 inch.

• Bring to a boil over high heat, reduce the heat to low, and simmer until the peas are tender, about 30 to 35 minutes.

• During the last 10 minutes of cooking, add ½ teaspoon of salt.

• Drain the black-eyed peas and remove the onion halves. Rinse the black-eyed peas under cold running water, drain again, and let cool completely.

• In the meantime, peel the red onion, cut into small chunks, measure ¾ cup, and set aside.

• Wash the bell pepper and cut out the stem at the top.

• Slice the pepper in half and remove the seeds and white membrane.

• Cut the pepper into thin slices, then cut the slices into small squares, measure 1 cup, and set aside.

• Wash the parsley, shaking off any excess water. Remove the stems, roughly chop the leaves, measure ¼ cup, and set aside.

• Slightly crush the garlic by laying the flat side of a chef’s knife on the clove and pressing evenly to break open the skin. Remove the skin and the root end, chop the garlic, and set aside.

• Remove the shrimp from the refrigerator and drain well, shaking the colander to remove excess water.

• Heat the olive oil in a 10-inch frying pan over medium heat for 30 to 40 seconds.

• Add the chopped red onion and sauté for 3 to 4 minutes.

• Add the garlic and bell pepper and sauté for 2 to 3 minutes.

• Add the drained shrimp, vinegar, the remaining teaspoon of salt, and the parsley and sauté until the shrimp turn bright pink and are tender and just cooked, about 2 to 3 minutes.

• Remove from the heat and let cool for 5 minutes.

• Combine the drained peas and sautéed shrimp in a large bowl. Refrigerate until completely cooled.

• Wash the lettuce leaves, shake off the excess water, drain, then pat them dry with a paper towel. Tear the leaves into medium-size pieces.

• Cut the lime into thin slices.

• Arrange the lettuce on a serving platter, then spoon on the chilled shrimp and peas.

• Garnish with fresh lime slices and serve cold.

Chef ’s Tip - Look for clam juice with no additional salt added, other wise omit the salt in the recipe.

This recipe was published in 'The Cooking Of Brazil (Seconds Edition) by "Matthew Locricchio" - p33 to p35'

Black Bean Soup (Sopa de Feijão)

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Once you have prepared a pot of black beans, there are lots of other recipes you can make. Black bean soup is one of the best of them. Follow the recipe on page 54 for preparing beans. Once you have cooked the beans, or better yet the day after, follow this recipe to make one of the most popular soups in Brazil.

Serves 4 t o 6

Ingredients:
• 2 cups cooked black beans (page 54)
• 2 cups water, homemade chicken stock, or canned low-sodium chicken broth
• 1 hard-boiled egg
• 1 small bunch cilantro
• 4 to 5 slices bacon (optional)

On your mark, get set . . .
• Place 1 cup of the cooked beans in a blender. Add 1 cup of the water or chicken stock.

• Blend at high speed until you have the consistency of a thick cream.

• Pour the blended beans into a large saucepan.

• Pour the remaining cup of beans and liquid into the blender and blend at high speed. Add to the saucepan then set aside for the moment.

• Peel the hard-boiled egg, fi nely chop it, and set it aside.

• Wash the cilantro to remove any dirt. Shake off the excess water, wrap the cilantro in a paper towel to absorb any remaining moisture, then roughly chop it. Set the cilantro aside.

Cook!
• If using the bacon, place the strips in a frying pan set over medium-high heat and cook until just crispy.

• Place the bacon on paper towels to drain and let cool.

• Crumble or break the strips into small pieces and set aside.

• Place the saucepan containing the soup over medium heat. Stir the soup frequently as it cooks. Skim any foam that rises to the top.

• Be careful it does not come to a boil too quickly. If that happens, lower the heat.

• Serve hot and garnish with the chopped egg, cilantro, and the bacon bits.

This recipe was published in 'The Cooking Of Brazil (Seconds Edition) by "Matthew Locricchio" - p28 to p29'

Chicken Stock (Caldo de Galinha)

Give this recipe a try and experience what Brazilian cooks already know. Homemade chicken stock not only tastes better than canned, it gives recipes the authentic flavor of Brazil.

Makes about ½ gallon

Ingredients:
• 3 ½ to 4 pounds chicken wings, preferably organic
• 2 medium-size onions
• 10 to 12 sprigs flat-leaf parsley
• 2 carrots, unpeeled
• 2 stalks celery
• 3 whole garlic cloves, unpeeled
• 10 black peppercorns
• 2 bay leaves
• 6 to 8 whole cloves
• 6 quarts cold water

On your mark . . .
• Put the chicken pieces in a colander, rinse thoroughly with cold water, and allow to drain as you prepare the rest of the ingredients. Get set . . .
• Cut the onions in half without peeling them and add them to a pot large enough to hold all the ingredients.
• Wash the parsley thoroughly, shake off the excess water, chop it roughly, and add it to the onions in the pot.
• Scrub the carrots with a vegetable brush to remove any dirt but do not peel. Cut them into large chunks and add them to the pot.
• Wash the celery, cut it into large pieces, and add them to the pot as well.
• Add the garlic cloves, along with the peppercorns, bay leaves, and cloves.

Cook!
• Place the pot on the stove. Add the chicken and the water.
• Bring the stock to a boil over high heat. This will take about 25 to 30 minutes.
• Skim any foam or impurities that rise to the top.
• Once the stock boils, reduce the heat to simmer, and cook for 2 hours.
• Continue to skim the stock as it cooks. Turn off the heat and let the stock stand for about 10 minutes.
• Ask your adult assistant to drain it through a fi ne mesh sieve or colander into a heatproof bowl or large pot.
• After the solids in the sieve have cooled they can be discarded, but the cooked chicken makes a tasty snack.
• Cover and chill the stock in the refrigerator.
• Remove any fat that has hardened on the top and discard. The stock is now ready for use.

Chef ’s Tip
Chicken stock can be kept in the refrigerator tightly covered for up to 4 day s, or frozen for up to 3 months. Always thaw chicken stock overnight in the refrigerator or in a saucepan on the stove top over medium heat. Never thaw it at room temperature.

This recipe was published in 'The Cooking Of Brazil (Seconds Edition) by "Matthew Locricchio" - p27'

Chicken Soup (Canja de Galinha)

There is nothing as comforting as chicken soup. Canja, with countless versions and variations, is served all over Brazil and is regarded as one of the national dishes. Brazilians fell in love with this soup almost 500 years ago, when the Portuguese fi rst introduced them to rice. This recipe involves some extra steps, which are not part of most soup recipes. Making your own chicken soup is worth all the effort that goes into it, though, and it’s a great way to make new friends. Everyone will want a bowlful.

Serves 6

Ingredients:
• 1 3 ½-pound chicken, cut into 8 pieces,
• preferably organic
• 2 tablespoons vegetable oil
• 2 cloves garlic
• 2 teaspoons salt
• 1 medium-size onion
• 1 whole clove
• 1 large carrot
• 1 bay leaf
• ½ teaspoon freshly ground black pepper
• 10 cups water
• ½ cup long-grain rice
• 5 sprigs fresh mint

On your mark . . .
• Wash the chicken pieces, pat them dry with a paper towel, and lay them in a large bowl.

• Wash your hands with lots of hot soapy water.

• Lay the garlic cloves on a cutting board and slightly crush them with the flat side of a knife. Cut off the stem end and discard it. Roughly chop the garlic.

• Sprinkle the salt over the chopped garlic and mash it with a fork. Continue to mash until the garlic and salt combine into a paste.

• Add the garlic-and-salt combination to the chicken pieces.

• Toss well with a spoon to coat the chicken with the paste, cover with foil, and refrigerate for up to 2 hours to marinate.

Get set . . .
• Just before the chicken has finished marinating, prepare the rest of the ingredients.

• Press the clove into the skin of the onion. You will cook the onion whole in the soup.

• Wash and peel the carrot and set aside.

Cook!
• Remove the chicken from the refrigerator.

• Heat the oil in a heavy-bottomed pan large enough to hold all the ingredients. A Dutch oven or soup pot will work best.

• Once the oil is hot but not smoking, brown the chicken pieces on both sides. You will have to do this in two batches, as there won’t be enough room in the pan to cook all the pieces at once.

• Remove the browned pieces to a clean platter, and ask your adult assistant to drain the fat from the pot. Leave the browned bits stuck to the bottom of the pot. They will add additional flavor to the soup.

• Return the chicken to the pot along with the onion, carrot, bay leaf, black pepper, and the water and bring it to a boil over high heat. This will take 15 to 20 minutes.

• Once it boils, reduce the heat to low, cover the pot leaving the lid slightly ajar, and cook for 1 ½ hours, or until the chicken is cooked through and tender.

• Several times during cooking carefully skim the foam or fat that rises to the top.

• When the chicken is done, turn off the heat. Ask your adult assistant to remove the chicken pieces and the carrot from the broth with a slotted spoon and lay them on a clean tray or platter to cool. Discard the onion.

• Pour the broth through a fine mesh strainer into a heatproof bowl or pan, then pour it back into the pot it was just cooked in.

• Return the broth to a boil over high heat, then add the rice, and 1 teaspoon salt.

• As soon as the broth boils again, reduce the heat to low and cook uncovered for 15 minutes or until the rice is tender.

• In the meantime, remove the skin from the chicken and discard. Pull the meat off the bones and tear it into medium-size pieces. Discard the chicken bones.

• Slice the carrot into small cubes, then add the chicken and carrots to the pan. Heat the soup through for 5 minutes.

• In the meantime, wash the mint, remove the leaves from the stems, and tear the leaves in half.

• Serve the soup hot and garnish each bowl with a few of the mint leaves.

This Soup Recipe was published in 'The Cooking Of Brazil (Seconds Edition) by "Matthew Locricchio" - p23 To p24'

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