Cream of Chayote Squash with Bay Scallops
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- Written by Cynthia Presser
Velvety and light, this recipe is one of my oldest ones: I used to make this creamy soup a lot when I wanted to lose a couple of pounds (probably in my early twenties, while still living in Brazil). I have always loved food, and loosing flavor along with extra pound has never been an option in my life; so everything I cook, either if it is light, low-carb, gluten-free or none of these, everything must taste good! So don’t make this creamy soup just because it is light, but make this recipe because it is creamy, velvety and delicious! One last thing: if you have never tried chayote squash, this recipe is an easy way to introduce this vegetable to your family. I hope you like it!
Add a commentBrazilian Cheese Bread (Pão-de-queijo)
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- Written by Cynthia Presser
Cheese bread is a Brazilian staple! Gooey and fluffy at the same time (hard to believe possible, right?) this typical snack is a crowd pleaser: kids and adults love it! Many different versions are available, this one is really easy (the batter is mixed in the blender!) and most ingredients are widely available in the US – there is not a substitute for tapioca starch, sorry! Serve warm, right off the oven. I dare you to have only one!
Add a commentTuna Ceviche with Avocado and Wasabi
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- Written by Cynthia Presser
This traditional recipe from Central and South America got an Asian twist with wasabi! It tastes really fresh and it is perfect for summer!
Add a commentPastel with Meat and Cheese Filling (Pastelzinho de Carne com Queijo)
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- Written by Cynthia Presser
Pastel is one of the most loved bar foods in Brazil. This small savory pastry is usually served inside small baskets and it is ordered by the dozen or half dozen; so friends gather around the bar table to munch on the Pastelzinhos (small Pastel) while chatting, drinking a cold beer and having a good time. The variety of fillings is endless, but one of the most popular is ground beef and cheese. Crunchy on the outside with a creamy, meaty filling, this typical Brazilian appetizer is often called “Empanada” in the US. Empanadas are usually baked, instead of fried; and the dough is different. But… I am cheating in this recipe and using store-bough empanada dough!!! Store-bought dough is faster and easier to use (and it tastes great too, because if it didn’t I wouldn’t be here telling you to use it). Make sure you check my Hearts-of-Palm Pastel recipe if you want to make the authentic version with home-made dough. Enjoy this delightful appetizer with a cold beer!
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Shrimp and Yuca Brazilian-Style Gratin (Escondidinho de Camarão)
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- Written by Cynthia Presser
When I participated in the ABC show “The Taste” I had the honor to serve this traditional Brazilian recipe to four amazing culinary talents: Anthony Bourdain, Nigella Lawson, Ludo Lafebvre and Brian Malarkey. After trying the “bite” I served, they gave me great intake on ways to improve the flavors and texture of my recipe (especially Ludo). I was very appreciative and certainly took their advice seriously. So this is my ultimate Shrimp and Yuca Brazilian-Style Gratin. I added the extra spices and crunchy textures they thought I was missing and I proudly present you the best “Escondidinho de Camarão” ever! Enjoy with a caipirinha, just like the Brazilians!
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Fig and Prosciutto Phyllo Appetizer
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- Written by Cynthia Presser
Sweet and savory at the same time, my flaky Fig and Prosciutto Phyllo bites have a touch of creamy mascarpone and a drizzle of honey. Its shape resembles ravioli and it is an easy-to-make finger food. Also, it can be made one day ahead, which makes it handy for the Holidays and large gatherings. I hope you and your friends enjoy!
Add a commentCream of Mushroom with Orzo, Cuscus and Red Quinoa
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- Written by Cynthia Presser
Orzo, cuscus and red quinoa add an unexpected texture to this creamy soup. The Portabella mushroom is so meaty and delicious and it goes very well with the sage and fresh scallions. Finish with Parmigiano-Reggiano for a nutty bite. Enjoy during a cold evening with a glass of wine.
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Risotto Cakes with Tomato Compote
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- Written by Cynthia Presser
Risotto Cakes are the best way to use up risotto leftovers, but there are a lot of people who like to make risotto and keep in the fridge for the next day just to make these delicious patties! They are also versatile: serve as an appetizer, or as a side for steak, fish, chicken, veal or pork. My recipe is topped with an easy, tangy Tomato Compote, for extra moist. Tomato Compote is also quite versatile and can be served as a topping for chicken and fish too. I hope you enjoy!
Add a commentPumpkin Crostini
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- Written by Cynthia Presser
My Pumpkin Crostini is creamy with a hint of sweetness. It is an appetizer that almost tastes like a dessert. The pumpkin is seasoned with dark brown sugar and spiced rum before roasted. The syrup that is formed in the baking pan is drizzled over the bread, but it is so tasty that it could even be used over pancakes. I hope you enjoy this easy fall appetizer!
Add a commentSpinach Salad with Caramelized Pumpkin and Goat Cheese
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- Written by Cynthia Presser
Pumpkin is such a wonderful, nutritious ingredient that can be added to sweet and savory dishes. In this spinach salad, the pumpkin is caramelized in the oven and paired with goat cheese, for a touch of tartness. Lightly caramelized almonds compliment this rich salad and add a crunchy bite. This salad is all about enjoying holiday flavors with healthy greens!
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Acarajé – Black-Eyed Pea Fritters from Bahia, Brazil
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- Written by Cynthia Presser
Acarajé is a traditional street food in Brazil, it is especially popular in the state of Bahia. This fritter is light in texture and bold in flavor: the red palm oil (where it is deep-fried) and the unique ingredients in the filling make the acarajé extremely distinctive. This is a little piece of some of the best things that Brazil has to offer! If you have been to Bahia, you know exactly what I am talking about. Enjoy!
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Traditional Brazilian Cheese Balls (Pao-de-Queijo Mineiro)
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- Written by Cynthia Presser
This is the traditional recipe for Brazilian cheese bread (or cheese ball). It is a staple from the state of Minas Gerais and, just like my other cheese bread recipe, it is a favorite among kids (and adults)! Great for breakfast, as a snack or with any main course. Eat warm, just right off the oven. Cheesy, fluffy and delicious!
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Creamy Hearts of Palm Soup
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- Written by Cynthia Presser
Hearts-of-palm add a very delicate and distinctive flavor to this traditional Brazilian recipe. My version has cream and Parmesan cheese for a velvety and nutty finish. Enjoy!
Add a commentGoat Cheese Roulade with Roasted Bell Peppers
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- Written by Cynthia Presser
The roulade dough is a savory sponge cake really light in texture with a touch of Parmesan cheese for a great, nutty flavor. The filling is very creamy and the slightly sour bite from the goat cheese is complimented by the sweetness of the roasted red pepper. My good friend (and big time foodie) Geo made this for us while we were in Brazil a few months ago and I did not leave her alone until she gave me the recipe!
Add a commentArugula Salad with Goat cheese and Red Pepper Dressing
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- Written by Cynthia Presser
Red pepper jelly gives a touch of sweetness and spicy to this simple salad recipe. Mango white balsamic gives a tart bite to the dressing, which can be used with other combinations of greens. Try this light and flavorful salad today!
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Coconut and Salmon Soup
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- Written by Cynthia Presser
Lime juice and fresh herbs add freshness to this creamy and rich soup. This is a “Brazil meets Thailand” kind of recipe. It sounds exotic, but it is really easy to make!
Add a commentChicken and Asparagus Mini-Pies
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- Written by Cynthia Presser
This creamy and crumbly savory mini-pie is a great appetizer for parties. The dough melts in your mouth and the filling is so flavorful! Everyone will love!
Add a commentPasta Salad with Shrimp and Peanut Butter-Ginger Dressing
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- Written by Cynthia Presser
The combination of peanut butter and ginger gives a rich and spicy flavor to this salad. Scallions add a touch of freshness. Roasted bell peppers and honey add a touch of sweetness.This salad is full of bold flavors and it is perfect for a warm summer day around the pool!
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Hummus Duo – Coconut Milk-Ginger, and Cilantro
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- Written by Cynthia Presser
Hummus is a very nutritious and easy to make appetizer. It is great for large parties.
Add a commentFigs, Hearts-of-Palm and Arugula Salad
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- Written by Cynthia Presser
This salad has just enough sweetness to break the bitterness of the arugula. Perfect for spring!
Add a commentMore Articles...
- Salpicão (Brazilian Chicken Salad)
- Sweet Red Peppers Stuffed with Lagostino Tails
- Stuffed Mushrooms with Sausage, Pine Nuts and Herbs
- Fruit Dip – the best cream cheese dip for fruit I’ve ever had!
- White Chili
- Tortellini Soup with Caprese Sandwich
- Cod Croquettes (Bolinho de Bacalhau Fresco)
- Albondigas Soup
- Caprese Salad with a Twist
- Asian Style Pasta Salad with Bell Peppers and Broccoli
