Monday, August 23

Samba far away from Rio

Some benefits Vancouver earned after the Olympic Games were Summer Street events, organized every weekend in Downtown. During the Olympics, whole town - people who live and people visiting Vancouver, spent on the streets, mostly in lineups for something or just trying to catch euphoria of the crowd.
This Saturday, Vancouver felt like Rio. Brazil Fest brought football, food and sounds of Samba and Capoeira on the Granville Street and kept many on their feet, dancing and singing, for a whole day. Most of the performers were native Brazilians living in Vancouver.
For a better idea , I added some recipes and music played here.

Traditional food of Brazil



Some authentic recipes:

Cod Croquettes - Bolinhos de bacalhau


- 500 g (18 oz.) dried salt Cod
- 4 peppercorns
- 1 bay leaf
- 1 small onion, sliced
- 500 ml (2 cups) cooled mashed Potato
- 2 beaten eggs
- 2 tbsp. finely chopped parsley
- Vegetable oil for frying


Place salt cod in a larger bowl. Add cold water to cover completely. Place in refrigerator and soak for 24 hours, changing water three times.
Drain cod. Remove any skin or bones. Cut cod into small chunks.
In saucepan, combine 2 cups (500 mL) water, peppercorns, bay leaf and onion. Bring to a boil. Reduce heat to simmer and cook for 5 minutes. Add cod and 2 cups (500 mL) cold water. Return to a simmer for 15 minutes. Remove from heat. Cover. Cool to room temperature. (Recipe may be prepared to this point up to 24 hours ahead of serving. Store cod in liquid in refrigerator.)
Drain cod, discarding spices and onion. In large bowl and using a fork, flake the cod. Stir in mashed potato, eggs and parsley. Let mixture stand for a half hour before forming fritters.
Form cod mixture into balls 1-1/2 inches (4 cm) across. Fry for 4 minutes or until golden. Drain on paper towels. Serve hot.

Chestnut Candies - Docinhos de castanhas


- 1 bunch of candied chestnuts
- 100 g (3 1/2 oz.) grated coconut
- 1 can of sweetened condensed milk
- 3 rounded tbsp. wheat flour
- 100 g (1/2 cup) sugar
- Icing sugar


Mash the chestnuts to a purée; in a nonstick pan, combine all the ingredients except the icing sugar; place over low heat and cook gently to dry the mixture until it comes away from the bottom of the pan;
pour onto a buttered baking sheet and cool;
form into small balls; roll in icing sugar;
place on a serving platter or in paper cups.

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