Pink Bites

Chocolate Easter Eggs

2012-04-07T21:27:00.001-07:00

Chocolate eggs are a big Easter tradition in Brazil, and they are not so easy to find here, so I have been making my own for the past two years. Typically you would wrap them in some sort of pretty cellophane or foil and decorate it with ribbons. It makes for a great Easter gift.

This is barely a recipe as there really isn’t much to it but melted chocolate that’s cooled in a egg mold. I found the plastic molds online.

I chose bittersweet chocolate that does not contain any dairy, but a combination of bittersweet and milk chocolate works well too.

Chocolate Easter Egg Recipe

this recipe makes one large full egg or two small ones

You will need:

1/2 lb. (500g) good quality chocolate*

Chop the chocolate.

Melt chocolate in the microwave or on a double boiler, whatever method works best for you.

Spread a thin layer of melted chocolate in the molds, just enough to cover it. Place molds in the fridge for about 10 minutes.

After that time, remove from fridge and apply another layer of chocolate. repeat this process until all the chocolate is gone, or until you reach the desired thickness for the eggs.

If you want the parts to melt together, heat a knife or metal spatula quickly under an open flame and pass it around the edges. Immediately join the parts, they should stick together.

* A note on chocolate: If you are using coverture chocolate, you can use it right away, but if using regular chocolate, it’s a good idea to temper it before putting it in the molds. There are several ways to temper chocolate and a wide range of articles and video tutorials online, so I won’t get too much into it here.

This year, I made two variations for Easter: Trail mix and goji berries eggs

Trail Mix Chocolate Egg

Make a plain chocolate egg as described above and let it firm up. Once firmed, fill the cavity of the eggs with a trail mix of choice: dried fruits, mixed nuts, seeds, candied ginger, pretzels, etc.

Put the two parts together and warp it with foil.

Keep refrigerated until ready to enjoy.

Goji Berry Chocolate Egg

Make a plain chocolate egg as described above, but sprinkle some chopped goji berries during the second layer while the chocolate is still soft. On the third layer, use the leftover chocolate to cover most of the berries that might be sticking out.

Close the two parts and warp in foil. Keep refrigerated until ready to enjoy.

You can use any other kind dried fruits you want. I like the contrast of the tart goji berries with the chocolate.

Happy Easter!

Tomato and Onion Salad

2011-10-03T19:29:00.001-07:00

It’s officially fall but I think because summer came so late for us here in Seattle, it kind of pushed the tomato season a few weeks forward. At my local farmer’s market last week I saw loads of beautiful fresh heirloom tomatoes side by side with new crops of pumpkins and squashes. So I grabbed one of my last batches of tomatoes and made this beautiful salad.

When I first made this salad for Andrew I had no idea it would become one of his favourites. It’s such a simple salad, a staple on many Brazilian tables, especially during barbecues. When you finish this salad, make sure to have some bread to wipe your plate, I guarantee it will be delicious!

Brazilians would use either cilantro or parsley (cilantro seems to be more popular on the northern states), you can certainly use what you like best. I use either one, normally what’s on the fridge.

Tomato and Onion Salad – Barely a Recipe

You can dress it with just oil and vinegar or use a homemade vinaigrette, but try to keep it simple. The ratio of onions and tomatoes is totally up to you. For us there is no such thing as too much onions.

You will need:

Tomatoes

Onions, preferably white

Cilantro or parsley, chopped

Red wine vinegar

Olive Oil

Salt and pepper

Slice the tomatoes about ¼ inch thick.

Slice the onions very thin (use a mandolin for that if you like). If you prefer a less pungent onion taste, soak it in cold water for about 15 minutes, then drain and pat dry with a paper towel.

Place tomatoes and onions on a platter, sprinkle with the cilantro or parsley and drizzle the salad with olive oil and vinegar. Season to taste and serve.

Enjoy it!

Rice Stuffed Zucchini Blossoms

2011-09-11T18:40:00.001-07:00

This part III of my ode to zucchini. After sharing my open face sandwiches and my zucchini blossom quinoa salad, I saved the best for last. I saw this recipe a long time ago, on a travel show on Greece. Zucchini blossoms were filled with rice and herbs, then simmered in olive oil. Sounded so delicious, and it really is.

So far this is my favourite way to eat these delicate blossoms. The olive oil permeates the little pockets of rice with so much flavour and silkiness and the soft and delicate zucchini petals make the perfect wrap for them. Use your best olive oil here.

These are meant to be eaten at room temperature or even cold, preferably with a cold glass of white wine (Albariño is wonderful). I’ll be making those again next season, and I hope you will too!

Rice Stuffed Zucchini Blossoms Recipe:

I only used a handful of blossoms for this recipe, but you can scale the recipe to make more. The only thing to keep in mind is that they must fit snuggly in one layer on whatever size pan you decide to use (just like the photo at the end of this post).

You will need:

6-7 large zucchini blossoms

1/4 cup uncooked white rice

1 tablespoon chopped shallot

1 teaspoon chopped garlic

1 teaspoon chopped dill

2 tablespoons chopped zucchini

Salt and pepper to taste

2 tablespoons plus 1 teaspoon extra virgin olive oil

1/3 cup water

Carefully clean the blossoms by removing the internal pistil and blowing out the pollen. Try not to tear the blossoms.

In a medium bowl, mix together rice, shallot, garlic, dill and zucchini. Season with salt and pepper to taste and add 1 teaspoon of the olive oil. Mix well.

Use a small spoon to fill each blossom with the rice mixture. Fold the leaves in order to close the blossoms and place them, fold side down, on a pan or skillet large enough just to hold them tightly in a single layer.

Pour the water and the remaining olive oil in the pan.

Bring it to a boil, turn down the heat to medium-low and cook, covered, until rice is cooked, about 20-25 minutes.

Transfer the blossoms to a serving plate and let it cool before serving at room temperature.

Enjoy!

Zucchini Blossom Quinoa Salad

2011-09-03T20:17:00.000-07:00

The blossom fest continues… After I shared with you my open face sandwiches, I now present my new favourite quinoa salad. The softness of the blossoms contrast with the crunch from the carrots and the zucchinis. I love making quinoa salads as they make great left overs for lunch, but on this case I would recommend serving it right away while the blossoms are fresh.

Zucchini Blossom Quinoa Salad Recipe:

If you don’t like chopping, try shredding the vegetables. Tomatoes can be added too, seeded and cut into small cubes. If you like cheese, some good feta would also be a nice addition to the salad.

You will need:

1 cup coked quinoa *

1/2 cup chopped carrots

1 cup chooped zucchini

1/2 cup basil leaves, sliced or hand thorn

2 tablespoons chopped parsley

20 zucchini blossoms, cleaned and cut into stripes

1 teaspoon lemon zest

For the dressing:

4 tablespoons olive oil

2 1/2 tablespoons lemon juice

1/2 teaspoon honey

1/4 cup chopped shallots

1 tablespoon chopped garlic

Salt and pepper to taste

Mix all salad ingredients in a large bowl. Make the dressing by putting all ingredients in a jar, close it and shake well. Toss the salad with the dressing and serve.

Enjoy!

* To cook quinoa, bring 1 part quinoa and 2 parts water to a boil. Reduce the heat, close the lid and simmer until all water is absorbed and quinoa has plumped up. Fluffy it with a fork. Cooked quinoa can be frozen in small portions in the freezer.

Zucchini Blossom Open Sandwiches

2011-08-31T17:58:00.001-07:00

The first time I had zucchini flowers was in Mexico City, where I first tasted a very popular Mexican dish: sopa de flor de calabaza, or zucchini flower soup. It was a wonderful experience and until then I had never thought of zucchini flowers as food. I probably never thought of zucchini flowers, period. But everything changed after that soup, and now I look forward to finding the perfect blossoms every summer and making different dishes with them. The season for zucchini blossoms is very short, which only contributes to the excitement I get when I can cook with them.

This year, I tried a few new things. These open face sandwiches are the first of a short series of zucchini blossom recipes I will be posting – hope you all enjoy!

Zucchini Blossom Open Sandwiches

This is merely a recipe, and more an idea, a source of inspiration for you to make your own sandwiches. The ingredients can be changed according to your taste, just keeping in mind that the blossoms are delicate in texture and flavor, so avoid overpowering ingredients.

Tomato, Goat Cheese and Blossom Sandwich Recipe:

Zucchinis come to season together with tomatoes, which is why we see so many recipes that call for both of them. I like using heirloom tomatoes in different colours to make it more interesting, but any tomato would work well here.

Tomatoes

Goat cheese

Chopped fresh basil

Zucchini blossoms

Bread (it can be sliced bread or a loaf of bread, sliced)

Garlic (optional)

Salt and pepper

Olive oil (extra virgin is better)

Slice the tomatoes thinly and sprinkle with salt and pepper. Set aside.

Combine the goat cheese with chopped basil, season with salt and pepper to taste and drizzle with a little bit of olive oil, enough to flavour the cheese as well as make it more spreadable. Set aside.

To prepare the zucchinis like in the photo, cut of the stems and open each one of them flat, with the inside part facing up. Gently clean the inside of the flowers, removing most of the pollen with a wet paper or cloth towel.

If you would like to make a garlic toast, simply bake the bread slices quickly in the oven or in the grill, then rub a garlic clove on it. Do not overdo it or the garlic taste may overpower the sandwich.

To assemble the sandwiches, spread a layer of cheese, top with the seasoned tomatoes and finish with a layer of blossoms (the outside of the leaves facing up).

Zucchini, Ricotta, and Dill Blossom Sandwich Recipe:

If dill is not your thing, try using parsley. You can also add a few drops of lemon juice to the sandwich just before serving.

Ricotta

Fresh dill

Bread

Salt and pepper

Olive oil (extra virgin is better)

Zucchini, finely sliced

Zucchini flowers, cleaned and sliced into ribbons

Season the ricotta with salt, pepper, add a splash of olive oil and chopped dill to taste. Mix well.

Smear the slices of bread with ricotta, top with the sliced zucchini and the blossom ribbons.

Double Chocolate Mint Cookie

2011-05-13T21:14:00.001-07:00

Most people I know would say that these cookies taste like Christmas. That’s because of the peppermint flavour, which is associated with the Holiday Season. I don’t really understand that association since I never heard anyone say that After Eight tastes like a Holiday candy, for example. I find that peppermint and chocolate is a match to be enjoyed anytime of the year.

These cookies are meant to stay soft inside, so keep an eye on them towards the final minutes of baking to make sure they don’t overcook. I think they go very nicely with a cup of black coffee.

Double Chocolate Mint Cookie Recipe

makes about 36 small cookies

You will need:

1 cup all-purpose flour

1/4 cup plus 1 tablespoon cocoa powder

1/2 teaspoon kosher salt

1/4 teaspoon baking soda

7 tablespoons unsalted butter, room temperature

1/4 cup white sugar

1/4 cup brown sugar

1 egg, room temperature

1/2 teaspoon vanilla extract

1/4 teaspoon peppermint extract

4 tablespoons sour cream

3/4 cup mint chocolate chips

1/2 cup semisweet chocolate chips

Preheat oven to 350 degrees.

Sift together flour, salt and baking soda over a bowl and set aside.

Beat butter and both sugars until it is light in colour and texture. Scrape the sides of the bowl and beat one more time. Reduce speed and mix in egg, vanilla and mint extracts until there is no trace of eggs and the mixture look smooth.

Add a third of the dry ingredients, then half of the sour cream. Stop the mixer, scrape the sides of bowl. Add another third of the dry ingredients, the sour cream and then the remaining dry ingredients.

Mix in the chocolate chips by hand.

Scoop the batter onto three baking sheets lined with parchment paper and bake it for 13 minutes.

Enjoy it!

Thinkfood Cookbook

2011-05-03T20:10:00.001-07:00

I was very pleased when I was asked to be part of the Thinkfood Cookbook, an initiative by positscience. It was really rewarding to know that Pink Bites was spotted as a blog that features plenty of brain-foods. That was not intentional, but it shows that simple and honest cooking using whole foods is indeed a good thing for you and your brain.

Thinkfood is a cookbook featuring 50 brain-healthy recipes from bloggers around the globe, including a delicious dessert from Pink Bites. You can find out more about it here, and the book is also available at Amazon.

Pear Croque Monsieur

2011-01-30T18:41:00.001-08:00

I have been MIA for a while, I know. I apologize to anyone whom might be wishing for more, new recipes from here. Last year was a busy and tough one for me. Between adjusting to a new job, losing my grandma and a few other life hiccups, I ended up with little energy for blogging and sometimes even cooking. That’s how this blog was on the back burner for such a long time. Hopefully this is all behind now and I can return to cooking and posting new and interesting food here.

I start today with a recipe I made many times in different versions: croque monsieur. I just love this sandwich. For me a good croque monsieur is all about the cheese sauce. I use lots of gruyère cheese and dip the whole sandwich in the sauce in order to coat it well before baking it in the oven. It might be too much for some people, and you can certainly use less sauce and less cheese. I just never seem to be able to have too much cheese:)

In the past I made this sandwich with vegetarian sliced meats for me and also with ham (the original version) for Andrew. This version is made with bosc pears, which are firm and go nicely with the Dijon mustard and the cheese.

Pear Croque Monsieur Recipe

makes one sandwich

You will need:

2 slices of country bread (day old bread is fine)

3/4 cup (150 ml) of milk

1 tablespoon of butter, plus more for sandwich

1 tablespoon of flour

Salt, pepper and nutmeg to taste

3/4 cup grated gruyère cheese

Dijon mustard

1/2 bosc pear, sliced

Preheat oven to 425F.

Toast the brad slices either in a toaster or in the hot oven for a couple of minutes. Set aside.

Warm up milk in the microwave for 45 seconds. Set aside.

Melt butter in a pan over medium heat and add the flour. Stir it constantly until the flour gains a nice golden colour. Slowly add the warm milk , stirring with a wooden spoon until all milk is incorporated. Continue to stir (switch to a whisk if you feel that the sauce might have lumps) over medium-low heat until the sauce thickens and the spoon leaves a trace on the bottom of the pan. Remove from heat, season with salt, pepper and a pinch of nutmeg. Add 1/3 of the cheese (1/3 cup) and stir until the cheese melts into the sauce. Set the sauce aside.

Spread butter on one half of the bread and mustard on the other. Place sliced pears on top of the slice with mustard and season with sat. Cover it with some more cheese. Close the sandwich with the buttered slice and place it in the pan with the sauce. Move the sandwich around and turn it upside down a well, to cover it all with the sauce, being careful that the sandwich doesn’t open or fall apart.

Transfer sandwich to a baking sheet (line it with parchment for easy clean-up) and bake it in the preheated oven for about 6-7 minutes. Keep an eye on the sandwich to make sure it’s not burning too fast. If the top isn’t golden brown by the end of that time, turn on the broiler for about 2-3 minutes. The sandwich should be bubbly and the cheese melted with some brown spots.

Remove from the oven, transfer to a plate and let it rest for 5 minutes before you dig in!

Enjoy it!

Vanilla Bean Ice Cream

2010-09-12T18:39:00.001-07:00

I have been trying to make more ice cream at home and avoid the store-bought varieties. I made some very good ice creams in the past and although I prefer more interesting types of flavours, this time I decided to make a basic vanilla ice cream. The process of making good home made ice cream can take some time, it’s not something you can make in the afternoon and have it for dinner, but the efforts definitely pay off.

This recipe makes for a vey rich ice cream. I like ratio of two and half cups of cream to one and half cup of whole milk. You can choose to make it equal parts cream and milk or even swap the cream for half-and-half, but I think ice cream should be very creamy.

Most ice cream recipes call for tempering the egg custard with hot milk/cream while beating fast and constantly with an egg beater. I find it much easy to do this is the bowl of a stand mixer. I mix the yolks and sugar in the mixer and later mix the hot milk into the yolks with the mixer on medium-low speed.

Vanilla Bean Ice Cream Recipe:

makes 1 quart

You will need:

2 1/2 cup of heavy cream

1 1/2 cup of whole milk

1 vanilla bean

1 cup sugar

9 egg yolks

a pinch of salt

Pour the heavy cream, milk and half of the sugar in a large heavy-bottomed pan. Cut the ends of the vanilla bean and split it in half length wise. Scrape the seeds into the pot and add the whole bean as well.

Heat the pot until the liquid is just bellow simmering point. Do not let it boil. Stir eventually to dissolve the sugar. Set aside and let it steep on the pot (uncovered) for 20-30 minutes.

While the cream cools, prepare the yolks. Put the yolks in the bowl of an electric mixer and start beating with the whisk attachment on medium-low speed. Slowly add the remaining half cup of sugar, a tablespoon at the time. Stop the mixer, scrape the sides of the bow and make sure all the sugar has dissolved. If the sugar is not completely dissolved, the ice cream will leave a sort of residue on the spoon which is not very pleasant. Once the sugar is dissolved, increase the speed and whisk until the yolks are pale and slightly thick. Leave yolks in the mixer bowl for now.

Strain the milk mixture and discard the vanilla bean.

Return the pot with the strained milk to the stove, add a pinch of salt and heat again until bellow simmer. Turn on the mixer on medium-low speed and slowly add the hot milk on a steady stream, decreasing the speed as the mixture cools down. Once all the liquid is incorporated with the yolks, pass it through a fine mesh sieve placed on top of a clean pot. Bring the pot to the stove and warm on medium-low heat, stirring constantly until the mixture thickens and it can cover the back of a wooden spoon. Do not speed up this process, as the eggs might cook. This step might take anywhere between 10-20 minutes.

Once mixture is thick enough, pour it into a clean bowl set over a larger bowl with iced water. Once the custard is at room temperature, cover with a plastic wrap and refrigerate it. The ice cream can be made until this point up to 2 days in advance and kept it refrigerated.

Remove the ice cream custard after 4 hours in the fridge (minimum) and churn in the ice cream maker for about 10 minutes, or according to the manufacture’s instructions.

Transfer to a container, close and freeze it until hard, 6 hours minimum.

Enjoy it!

Summer Sauceless Pasta Salad

2010-08-02T21:10:00.000-07:00

It’s middle of summer here in Seattle and we are trying to enjoy as much outdoor meals as possible. I made this salad for a barbecue party the other day and it was a hit, so I decided to post the recipe here. I wanted to make a pasta salad that would be substantial enough to please vegetarians and meat eaters alike, but didn’t want that kind of mayonnaise-based pasta salad I often see at barbecue tables. I used fresh ingredients and herbs and seasoned it with a simple but always effective combination of olive oil, balsamic vinegar, salt and pepper. Nothing complicated. The lemon zest is in my opinion what makes this dish taste especially fresh. This salad is better the day it is made and I like to serve it at room temperature. In fact, this salad is never chilled. It is made and served at room temperature.

You can use fresh mushrooms, sautéed and cooled, instead of the jarred ones. The halloumi cheese can be replaced fresh mozzarella or feta cheese.

Summer Pasta Salad Recipe:

serves 8

You will need:

1 box of rotini (fusilli) pasta

1 teaspoon of salt

1/2 teaspoon of black pepper

2 tablespoons of extra virgin olive oil

2 tablespoons of balsamic vinegar

6 fresh, ripe tomatoes

1 1/2 cup of halloumi cheese, crumbled or diced

1/4 cup of olives, pitted and chopped

4 oz of jarred button mushrooms, larger ones cut in half

1/2 cup of chopped fresh parsley

1/2 cup of chopped fresh basil

1 generous teaspoon of lemon zest

Bring a large pot of well salted water to a boil and cook the pasta for 6 to 7 minutes, until al dente. Drain the pasta, season it with half of the salt and pepper and add the olive oil and balsamic vinegar. Mix well and set aside to cool to room temperature.

While the pasta cools, chop the tomatoes and place them in a large serving bowl. Season with remaining salt and pepper. Add the cheese, olives, mushrooms, parsley and basil. Mix well.

When the pasta is at room temperature, transfer it to the serving bowl, add the lemon zest and toss it well with the other ingredients.

Taste and re-season if necessary. Serve at room temperature.

Enjoy it!

Kalbi Beef

2010-05-25T21:08:00.001-07:00

This is hardly a recipe, but it’s so good it’s worth sharing. Andrew loves Kalbi beef and we have been trying to make a good marinade at home that would bring the same flavours but never quite got it right. Until this one. The interesting thing for me is that I always though a Kalbi marinade had to have a fruit in it, normally an Asian pear. The day I made this marinade, I didn’t have any Asian pear at home or any other fruit that I thought would be a good substitute, so I just omitted it. It turned out better than any other. It smells so good when it’s grilling that even I wanted to have some. I decided to marinate a portobello mushroom but that didn’t go very well, I think the flavour of the mushroom didn’t match the marinade, but I am not giving it up, I plan to try it on tofu next. As far as meat is concerned, I used Korean short beef and flank steak so far. Both were excellent, according to Andrew.

Kalbi Beef Recipe:

makes marinade for 1 lb of beef

You will need:

1/2 cup of soy sauce

1/4 cup of brown sugar

1 tablespoon of sesame oil

3 cloves of garlic, minced

1/2 of a medium yellow onion, finely chopped

3 large green onions, sliced

1 pound of Korean short ribs

Whisk all ingredients for the marinade in a bowl. Add the meat and transfer to a plastic bag. Marinate for 24 hours in the fridge.

Remove meat from the bag and grill it in the BBQ until done. Discard the marinade.

Serve it with white rice.

Broccoli and Cheese Soup

2010-05-17T22:03:00.000-07:00

It’s spring time here in Seattle, the temperatures are slowly moving up and the flowers are blooming. Not too long until it turns really warm and we start doing virtually all our cooking on the patio (I love grilling!). But before that, I have a soup recipe to share with you, one of my favourites.

Broccoli is super healthy, tastes great and is often on sale, so I use it a lot here at home. This soup is not difficult to make, but you have to be careful when adding the cheese. It must be done slowly over medium heat to avoid it from separating. I normally use sharp Cheddar cheese for this recipe, but Colby or Monterrey Jack work will work as well. You can blend this soup before the cheese is added, strain it and return to the pot, or you can leave it a sit is, with pieces of broccoli in it. That’s normally how I do it. Serve it with toasted garlic bread.

Broccoli and Cheese Soup Recipe:

serves 4

You will need:

2 tablespoons of olive oil

1/2 yellow onion, chopped

2 large cloves of garlic, pressed trough a garlic press

2 lb of broccoli florets

1 quart of water, or more as needed

Juice of half a lemon

2 cups of half and half cream

2 1/2 cups of shredded cheese (Cheddar, Colby or Monterrey Jack)

Melt the oil in a large pot and cook the onion until translucent. Add garlic and cook a minute more. Add 1/2 cup of the broccoli and sauté for about 5 minutes, until broccoli is tender but still firm. Remove broccoli from pan, leaving the remaining onion on the pot. Keep broccoli warm in a low over (200 degrees).

Place the remaining broccoli and water in the pot and boil for about 10 minutes, or until the broccoli is tender. (see note)

Reduce heat to medium and add the half and half. Wait a minute until it starts to warm up again, then add the cheese slowly, stirring often, until all the cheese is melted and incorporated in the soup. Season with salt and pepper to taste and add the lemon juice.

Divide soup into four bowls and top each with a portion of the reserved broccoli. Serve immediately.

Note:

At this point, if you want a smooth soup, blend it, strain it and return to pot. If you are ok with a chunkier, more rustic soup, simply continue with the recipe.

Enjoy it!

Açaí Mousse (mousse de açaí)

2010-05-09T09:06:00.000-07:00

I wrote about açaí before when I shared with you my recipe for Brazilian Açaí Bowl. This time I am sharing a different way to incorporate açaí in your cooking. I use the same frozen pulp as usual(smoothie packs), but this time I made a mousse-like dessert. This is a very light and airy dessert, it has a wonderful texture. The best part for me is that is not too sweet, thanks to the açaí slightly tart flavour. To make it even more health-conscious, I used agave nectar in place of sugar.

You can make this recipe on a bundt pan or jello mold, like on the photo, and serve it by the slice. Another way of serving it is to pour it into a glass bowl (or individual ones) to be scooped out. Hope you enjoy it!

Açaí Mousse Recipe:

makes one 8 inch pan, enough for 10 slices

You will need:

1 package (0.25 oz) of unflavored gelatin

10.5 oz (300 g) of frozen açaí pulp, thawed

2 egg whites at room temperature

4 ½ tablespoons of agave nectar

8 oz (250 ml) of whipping cream, chilled

1 teaspoon of vanilla extract

Dissolve the gelatin in ½ cup of boiling water.

In a small saucepan, bring the açaí pulp to a boil and let it reduce for 5 minutes. The pulp with thicken slightly.

In a large bowl, mix the açaí pulp with the gelatin. Set aside.

Beat the egg whites until soft peaks form. Continue to beat while slowly drizzling the agave nectar. Stop beating when you have a stiff meringue (beaters hold stiff peaks). Fold the egg whites into the açaí gelatin.

In a separate bowl, beat the cream and vanilla until you reach whipped cream consistency. Mix the whipped cream with the mousse until there are no streaks of white in the mousse.

Spray an 8 inch round cake pan or a bundt pan with cooking spray and transfer mousse to it. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.

Before serving, dip the bottom of the pan in hot water and unmold it over a plate.

Roasted Banana Frozen Yogurt

2010-04-27T21:36:00.000-07:00

I like making ice creams, but this was my first time making frozen yogurt. Since I love banana ice cream, I thought I ‘d try a frozen yogurt using bananas. I roasted the bananas in the oven with lots of brown sugar but I suppose that cooking them in the stove would also work well. The bananas need to be very ripe for this recipe. The frozen yogurt turned out very nice, I liked the tangy flavour of the yogurt with the sweetness of the roasted bananas. If you can’t find Greek yogurt, use regular yogurt, strained in the fridge overnight to thicken it up. I saved a banana and added in the last minute before turning the machine off. I did this because I like chunks of fruit in my ice cream or frozen yogurt. You can skip this step and just add all the banana at once.

Roasted Banana Frozen Yogurt Recipe:

makes about 1 quart

You will need:

4 very ripe bananas

1 1/2 cup of brown sugar

32 oz (900g) of plain Greek yogurt

1 teaspoon of vanilla extract

Preheat oven to 350 degrees.

Line an 8x8 inch pan with foil. Peel the bananas and cut lengthwise. Place bananas in the pan and cover with the brown sugar. Bake it until the sugar melts and the banana is soft and roasted.

Reserve 1 banana and transfer the others along with the melted sugar to a large bowl. Mix in the yogurt and the vanilla. Pour yogurt in the ice cream maker and freeze it according to the manufacture’s instructions. Add the reserved banana just before you turn off the ice cream maker, this will ensure you have some chunks of banana in the frozen yogurt.

Enjoy it!

Seattle Food Blogger’s (first) Bake Sale

2010-04-16T11:39:00.000-07:00

I am happy to be participating on the Food Bloggers Bake Sale tomorrow, Saturday April 16th at the Metropolitan Market on lower Queen Anne from 10:00am to 12:00pm. I will be selling my Double Chocolate Coconut Cookies (pictured) a favourite here at home. Many other bloggers will be participating, so come on down, purchase some baked goods, meet nice people and help a great cause! Proceeds will benefit Share Our Strength, the culinary industry's fundraiser to help end childhood hunger.

For more details, as well as a list of all bloggers participating on the Bake sale, check out this page on Keren’s site.

Hope to see you there!

Corn and Cinnamon Brigadeiro (Bigadeiro de milho e canela)

2010-04-06T21:31:00.000-07:00

Brigadeiros are as Brazilian as a food can get. They are soft candies made with sweetened condensed milk ( a staple in any Brazilian pantry) and normally flavoured with chocolate. The recipe is very easy, no wonder brigadeiros are one of the first things Brazilian kids learn to make in the kitchen. The condensed milk is cooked with some butter and chocolate over low heat until is just at the right point. What’s the right point? It depends, if you are planning to make them for a party and present them as little truffle balls (like in the picture), then you will need to cook it until the condensed milk has reduced by about 1/3 of it’s volume and it is thick and pulling away from the sides of the pot. If you are just making these for yourself and your family to eat by the spoon full (oh, yes, you read that right), then there is no need to be so picky about the cooking time, just cook it down until you see the condensed milk is thick.

Personally, I think you can make brigadeiros with any flavour you want, not only with chocolate. To prove my point, I made these wonderful corn and cinnamon ones. Corn and cinnamon is one of my favourite combinations and they work very well on this sweet and soft candy. Fresh corn is the best option, but frozen corn (previously thawed) works too. I hope you enjoy them much as I do.

Corn and Cinnamon Brigadeiros Recipe:

makes about 25 small candies

You will need:

1 can of sweetened condensed milk

2 cups of fresh corn kernels

1 tablespoon of unsalted butter, plus more for your hands and plate

1/2 teaspoon of ground cinnamon

1 cup of sugar, for decoration

Small paper cups

Place the condensed milk and the corn in a blender and blend well, scraping down the sides of the blender cup to remove any condensed milk that might be stuck to it.

Pass the mixture through a fine sieve placed over a medium pot and discard any solids. Place the pot over medium heat and add the butter and cinnamon. Cook, stirring often, for about 15 minutes, or until the mixture has reduced in size and thickened up. To test, scrape the bottom of the pot with a wooden spoon, you should be able to make a trace and see the bottom.

Transfer it to a plate lightly coated with butter and let it come to room temperature. (see note)

Once the brigadeiro have cooled use butter to coat your hands and shape the brigadeiros into small balls (a teaspoon). Roll each one on the sugar and place them in small paper cups.

Note:

You can leave the brigadeiro in the fridge , tightly covered with film for up to 1 day. Remove from the fridge 15 minutes before you plan to roll them and continue with the recipe.

Vegetarian Baked Kibbeh (quibe vegetariano de forno)

2010-03-10T21:00:00.000-08:00

Kibbeh is one of many middle-eastern foods Brazilians love. It is normally made with ground beef (and bulgur) and it can be baked like a pie or shaped into fritters and deep-fried. I love making this vegetarian version of baked kibbeh. Instead of meat, I use potatoes to bind the pie and ricotta cheese to keep it moist. There are numerous variations of kibbeh found in Brazil, you can make a cheese filling, you can make it with sweet potatoes, there is even fish kibbeh, if you want to be really unconventional. To me, there are two flavours that I need to taste on a kibbeh: limes and mint. The combination of white and black pepper and cinnamon completes this dish. The kibbeh tastes even better with a squeeze of fresh lime .

Vegetarian Baked Kibbeh Recipe:

makes 1 9x13 inch pie

You will need:

500 grams of bulgur wheat

500 grams of potatoes, peeled

1/2 cup of fresh mint, chopped

3 green onions, chopped

1 onion, shredded (use the large wholes of a box grater)

1 cup of ricotta cheese

1 teaspoon of ground white pepper

1 teaspoon of ground black pepper

1 teaspoon of ground cinnamon

1 tablespoon of kosher salt

lime wedges, to serve

Soak the bulgur in cold water for 1 hour.

While the bulgur is soaking, bring a large pot of water to a boil and cook the potatoes until tender. Drain, let cool and mash the potatoes. Set aside.

Preheat oven to 350 degrees.

Drain the bulgur and squeeze it with your hands to remove any excess water.

In a large bowl, combine the mashed potatoes, the bulgur and all the other ingredients. Mix well.

Coat a 9 x 10 inch baking dish with oil or butter. Spread the mixture in the prepared baking dish and smooth the top. If you like to, make a diamond shape pattern by crossing the top a toothpick.

Bake until set and golden, about 45 minutes.

Let it cool before cutting into slices. Serve with a squeeze of fresh lime.

Creamy Tomato and Basil Soup with Walnut Pesto and Goat Cheese Crouton

2010-01-20T21:00:00.000-08:00

If you are looking for a light soup recipe, the kind that will help you keep up with your new year’s resolutions, you might want to skip this post. This is definitely not a resolution-keeping, weight-loss, figure-friendly soup. However, if you are interest in a creamy, indulgent, rich soup that reminds you of the best soups you tried at restaurants….then read on.

This soup is so rich that it’s intended to be served in small portions, like an appetizer. It is creamy and delicious and just what I crave on those rainy and grey Seattle days. The walnut pesto and the goat cheese croutons (which aren’t technically croutons) are a perfect compliment to the soup. The pesto lends a fresh and garlicky touch and the goat cheese crouton gives tang and texture. I like using coarse cornmeal to coat the goat cheese because it gives it a wonderful contrast of textures with the soft cheese.

Creamy tomato and basil soup with walnut pesto and goat cheese crouton recipe:

makes 6 servings

You will need:

For the tomato and basil soup:

1 tablespoon of olive oil

1/2 onion, chopped

1 garlic clove, chopped

3 cups of chopped tomatoes (use fresh when in season, otherwise use good quality canned)

3 cups of tomato juice

10 fresh basil leaves

1 1/2 teaspoons of salt

1/2 teaspoon of freshly ground pepper

1 cup of half and half

4 tablespoons of butter

Heat the oil over medium heat in a large pot and cook the onions and garlic until they soften, about 10 minutes.

Add the chopped tomatoes and the tomato juice and simmer for 20 minutes, until soup thickens slightly.

Blend the soup along with the basil leaves, return soup to pot and season with salt and pepper. With the soup on low heat, add the half and half and the butter, stirring until it’s all combined and the butter is completely melted.

Spoon soup into small bowls, drizzle with the walnut pesto and top with a piece of goat cheese crouton.

For the walnut pesto:

makes 1/4 cup

1 packed cup of fresh basil leaves

1/4 cup of chopped walnuts

1 garlic clove

4 tablespoons of olive oil

4 tablespoons of grated parmesan cheese

salt and pepper to taste

Pulse the basil, garlic and the walnuts in a food processor. With the motor running, slowly drizzle the olive oil (use more or less until you get the desired consistency, I like my pesto loose and more on the liquid side). Pour pesto into a small bowl, stir in the cheese and season with salt and pepper to taste. Keep covered and refrigerated.

For the goat cheese croutons:

makes 6 “croutons”

1 log of goat cheese (8 inches)

1/4 cup of coarse corn meal

1/2 tablespoon of olive oil

Place the cheese in the freezer for 10 minutes. Spread the corn meal in a deep dish. Heat the oil in a non-stick skillet. Slice the cheese into 6 rounds, coat each piece with cornmeal and shallow fry it in the oil until golden, about 2 minutes each side. Transfer to a paper towel to dry.

Red Wine Tapioca Pudding with Vanilla Whipped Cream (sagu de vinho tinto com chantili de baunilha)

2010-01-12T21:08:00.000-08:00

This is my first post of the year, and I would like to start by wishing everyone that reads my little blog a Happy 2010. I didn’t mean to neglect this space for so long, but life has been just a little too crazy for me lately. Hopefully I am ready to start posting more often. I miss this place, I miss coming here, sharing recipes with you and reading your comments. The first recipe I post this year is an old fashion Brazilian recipe: red wine tapioca pudding.

Cooking tapioca in red wine (or grape juice for kids) is a very common practice in Brazil. This is not your usual tapioca pudding, it tastes less sweet and it’s not as rich as the ones cooked with milk or cream. I like to make some fresh whipped cream to top the tapioca pudding and vanilla is one of my favourite flavours. Use the larger tapioca pearls if you can find them. A full-bodied wine works best for this recipe, but you may use grape juice if you want to avoid the alcohol.

Red Wine Tapioca Pudding with Vanilla Whipped Cream Recipe:

makes about 1 quart

You will need:

For the tapioca pudding:

2 cups of tapioca pearls

3 cups of water

1 bottle of red wine (Zinfandel or Cabernet)

1 1/2 cups of sugar

1 cinnamon stick

10 cloves

For the vanilla whipped cream:

1 cup of heavy whipping cream, chilled

2 tablespoons of confectioner’s sugar

1/2 tablespoon of pure vanilla extract

Make the tapioca pudding:

In a large pot, bring water to a boil and add the tapioca pearls. Reduce heat to low and simmer for 25 minutes, stirring often. While the tapioca cooks, use another pot to heat the wine, 1/2 cup of sugar, cinnamon stick and cloves and simmer for 20 minutes. Strain wine mixture into the pot with the tapioca and continue simmering until the pearls are translucent. At this point, if you thing the Add the rest of the sugar (1 cup) and remove from heat. Let it cool to room temperature and refrigerate for at least 4 hours before serving.

Make the vanilla whipped cream:

Beat the cream and the sugar until soft peaks form, add the vanilla and continue beating until stiff peaks form.

Spoon the chilled tapioca pudding into cups or bowls, top with a dollop of vanilla whipped cream and serve immediately.

Chocolate Salami

2009-12-15T20:08:00.000-08:00

This is an old Brazilian recipe that has been on my list of things to cook for quite a while and I am so happy I finally made it, it was easy to do and the end result was quite delicious. No, it’s not a sweet salami. In fact, it’s not a salami at all. This is a sweet, chocolaty treat made with cocoa, nuts, sweet condensed milk and a touch of cognac. Sounds good? It gets even better: this is a one-dish, no-bake recipe that requires less than half an hour of hands-on time. It’s called “salami” because this log shaped treat resembles a salami, both from the outside or when sliced. Even if the salami resemblance is not that obvious,this dessert will for sure make a good conversation piece.

Chocolate Salami Recipe:

makes 3 logs

You will need:

1/2 cup of raisins

4 tablespoons of cognac, divided

2 packages of Maria cookies (400g total)

1 cup of blanched almonds

1 1/2 cup of melted butter

2 cups of cocoa powder

1 can of sweet condensed milk

confectioner’s sugar for decorating

Soak the raisins in 2 tablespoons of cognac for 10 minutes.

In a large bowl, break the cookies with your hands into medium size pieces. Add the almonds, butter, cocoa powder and sweet condensed milk. Add the soaked raisins and stir it all very well. This will be a very stiff dough and the best way to mix it all is by using your hands. It may seem like it’s not going to come together, but it will, just keep mixing it up until all ingredients are well incorporated, forming a dark, moist dough.

Roll a double layer of plastic wrap onto a clean work surface and place one third of the dough in the middle. Using your hands, shape dough into a log about 2-3 inches in diameter. Place log towards the end of the plastic wrap and start rolling the plastic tightly around the log. Twist the ends of the plastic like a candy and tuck them under the log. Refrigerate log overnight.

When ready to serve, use a small sieve to sprinkle the outside of the logs with confectioner’s sugar (or, if you prefer, sprinkle the confectioner’s sugar on a kitchen towel and roll the log on it).

Slice it with a sharp knife. Enjoy it!

Perfect Tempura

2009-11-29T16:15:00.000-08:00

I had it in my mind that I would learn to make perfectly crunchy tempura at home, the same you get at (good) Japanese restaurants. I tried doing tempura at home in the past and the results have always been mediocre. This time around, I was determined to make it right. I had a secret weapon though, that not everyone may have: a Japanese co-worker that happens to also be a great cook. She told me there are two important things to consider for a perfect tempura:

1- the batter as well as the vegetables and seafood have to be very cold. The temperature shock between the hot oil and the cold veggies help create a crispy tempura.

2- the batter cannot be a smooth one. It is best to leave it lumpy, it will help create the bumps we see on the outside of the veggies and shrimp tempura.

The last tip I got was on how to make tempura sauce. I know you can buy it ready at most supermarkets, but I wanted to learn to make my own. The sauce ingredients need to simmer for a few minutes and then be strained. Do not let them boil.

For my homemade tempura adventure I used shrimp (the largest ones I cold find), sweet potatoes, yams, eggplants and onions. It turned out really nice and crispy. I could actually hear the sound of the batter cracking on our neighbour’s mouth as she enjoyed some of the shrimp tempura.

Tempura Recipe:

serves 4

Equipment needed: (this is not a mandatory list, but I found that it helped me a lot)

1 wok or very large pot

1 medium strainer, or “spider” to remove tempura from oil

1 cooling rack set over a baking tray to drain the tempura

chopsticks to mix the batter

You will need:

For the tempura:

1 sweet potato, peeled and sliced about 1/4 inch thick

1 yam, peeled and sliced about 1/4 inch thick

1 onion, peeled and cut into rings

1 small eggplant, sliced into rings about 1/4 inch think. Cut each ring in half

1 dozen large shrimps, deveined, tails on, flattened*

canola oil for frying

* To flattened the shrimp, make an shallow cut along the back of the shrimp and press it down to flatten it.

For the batter:

1 large egg, cold

150ml iced water

200g of flour, cold (leave four in the fridge to chill it)

For the tempura sauce:

1/4 cup + 2 tablespoons of water

1 tablespoon of soy sauce

1 tablespoon of mirin (sweet cooking rice wine)

1/4 cup of bonito flakes

Make the sauce:

Put all ingredients in a saucepan and gently simmer for about 2 minutes. Strain and discard solids. Set aside.

Make the batter:

In a medium size bowl, lightly beat the egg, add the water and mix it well. Add the flour and mix it using two chopsticks. Do not over mix it, leave a few lumps of flour. If the oil is hot and the vegetables and shrimp are ready, dip each into the batter and fry until the outside is golden and looking crispy. The vegetables will first sink to the bottom of the wok (or large pot) and rapidly come to the top. Drain in a cooling rack set over a baking tray. Serve immediately with the sauce for dipping.

Note: keep all ingredients chilled until you are ready to fry the tempura. I first prepared the veggies and shrimp, then left them in the fridge while the oil heated and I prepared the batter. If the oil is not ready by the time you finish the batter, leave in the fridge as well until ready to use.

Vegetarian Pho

2009-11-24T21:37:00.000-08:00

Six years ago I didn't know what Vietnamese food was. I had never seen any Vietnamese restaurant in Brazil or anywhere else. Andrew was the one who introduced me to this cuisine, and now we both enjoy going out for Pho and salad rolls. Since not many Vietnamese restaurants serve vegetarian pho soup, I decided to make my own broth at home. It was easier than I thought. If you ever did a vegetable broth, than you can make veggie pho. Everything goes in a large pot for boiling, then strained and served over rice noodles and your favourite pho fixings.

Bonus points for this recipe for filling the house with wonderful aromas of anise, cinnamon and cloves.

Vegetarian Pho Recipe:

serves 4

You will need:

For the broth:

1 onion, peeled and halved

1 large piece of ginger

2 cups vegetable broth

1 1/2 quarts water

2 small leeks, well washed

5 star anise

1 cinnamon stick

10 whole cloves

1 tbs coriander seeds

1/2 teaspoon sugar (or to taste)

1/2 tablespoon of soy sauce (or to taste)

2 tablespoons of salt (or to taste)

For assembling the soup:

1 package of banh pho (rice noodles)

4 oz of canned straw or button mushrooms

8 oz of fried tofu pieces

1 tablespoon of canola oil

4 oz of fresh shitake mushrooms, sauteed in oil

1/4 cup of cilantro leaves, chopped

Fixings:

bean sprouts

Thai basil

sliced onions

green or red pepper, sliced

lime wedges

hoisin sauce

Make the broth:

First, grill the onion and ginger on a a barbecue grill until charred. You can do this in the oven broiler as well.

Once the onions and ginger are browned, place all broth ingredients, except soy sauce, salt and sugar, in a large pot and bring it to a boil. Reduce heat, cover and cook it over medium heat for about 45 minutes. Season with sugar, soy sauce and salt to taste. Strain the broth and return to pot. Keep warm.

Make the noodles:

Cook the noodles in boiling water for 3 minutes or until soft. Drain and rinse with cold water . Divide the noodles into 4 large soup bowls.

Assemble the soup:

Divide the tofu, canned mushrooms, shitake mushrooms and cilantro evenly among the 4 bowls. Ladle the hot soup over the noodles and mushrooms and top it with beans sprouts, Thai basil, onions and other toppings you might want. Enjoy it hot.

Pumpkin and Coconut Sweet (doce de abóbora com coco)

2009-11-11T21:03:00.000-08:00

This is such a perfect dish to cook on a November day when pumpkins are in season and the crisp air outside makes us want to stay in, turn on the stove and cook something warm and comforting.

This dish is really simple to make and it fills the house with wonderful aromas of cinnamon and cloves while it slowly simmers. The ingredient list couldn't be shorter: pumpkin, sugar, cinnamon cloves and coconut. This is a very typical Brazilian dessert and it's normally served with a slice of fresh cheese. Here in the States I pair it with feta cheese and it makes for such a treat.

Pumpkin and coconut sweet recipe:

makes about one 16 oz container

You will need:

2 lb of pumpkin, peeled, seeded and cut into large chunks

2 cups of sugar

2 cinnamon sticks

10 whole cloves

16 oz of shredded coconut

Put all ingredients, except the coconut, in a large pot and cook on medium-low heat until the pumpkin is very soft, about 30 minutes stirring occasionally.Add the coconut, mix well and remove from heat. You can mash any large pieces of pumpkin with a potato masher, or, if you prefer, leave it more chunky.

When it's cooled down a bit, transfer it to an air tight container and store it in the fridge. Serve it cold or at room temperature. I like to eat this sweet with a slice of feta cheese, or spread over a piece of crusty bread, always accompanied by a good cup of coffee.

Enjoy it!

Raspberry Oatmeal Squares

2009-10-28T21:58:00.001-07:00

This is a simple treat I make quite often since the ingredients are all staples here at home. Raspberry is the most common flavour I make, but you can use your favourite jam. I even thought about making this with Nutella or dulce de letche. I bet it would be wonderful... If anyone decides to give it a try, I would love to know how it turned out! If you take your jam straight out of the fridge, it might be a little too hard to spread. A quick 5 seconds in the microwave should take care of that.

These oatmeal squares are best eaten the day they are baked, but they will keep well in an airtight container for a couple of days. They go very nicely with a cup of tea, perfect on a lazy afternoon.

Raspberry Oatmeal Squares Recipe:

makes about 25 squares

You will need:

1/2 cup of all-purpose flour

2 cups of rolled oats

1 cup of brown sugar

1 1/2 teaspoon of cinnamon

2 sticks (1 cup) of cold butter

1 1/2 cup of raspberry jam

Preheat oven to 325 F. Butter a square 9 inch baking pan.

In a food processor, blend the flour, oats, brown sugar and cinnamon. Cut the butter into pieces, add to the food processor and pulse a few times until large crumbs form. Divide the dough in half.

Press one half of the dough into the prepared pan, covering the bottom and a little bit up the sides (about an inch).

Spread the jam over the dough evenly and cover it with the other half of the oatmeal dough by just sprinkling it overtop (do not press it).

Bake in the preheated oven f0r 55 minutes. Let it cool before cutting the squares.

Chicken Lasagna

2009-10-12T15:01:00.000-07:00

I have been thinking about my grandma a lot lately. She turned 87 last month. She doesn't cook anymore these days, but when she was younger, she was a wonderful cook and I would always look forward to eating her pastas and desserts. I always enjoyed spending time with my grandparents, but I regret not spending as much time with them in the kitchen. I could never imagine, back then, that cooking would be such an important part of my life. Because of that, I never got to see how my grandma prepared her legendary chicken lasagna... Now it's too late to ask, so this is my attempt to recreate it. The most important thing on a lasagna for me is the sauce. It has to be a white sauce, not ricotta cheese. For the filling, a nicely seasoned cooked chicken and tomato sauce will do just fine. Choose your favorite lasagna noodles. I use the "no-boil" ones, it's easier.

Chicken Lasagna Recipe:

makes 1 lasagna (9x13 inches)

You will need:

For the chicken filling:

2 skinless, boneless chicken breasts

1 bay leaf

2 tablespoons of olive oil

1 onion, chopped

2 garlic cloves, chopped

1 can of chopped tomatoes

1 teaspoon of salt

1/2 teaspoon of pepper

For the white sauce:

5 tablespoons of butter

4 tablespoons of all-purpose flour

4 cups of warm milk

2 teaspoons of salt

1 teaspoon of pepper

1/2 teaspoon of nutmeg

For assembling the lasagna:

1 package of lasagna noodles (I use the "no-cook" type)

1 lb of shredded mozzarella cheese

1/4 cup of grated parmesan

Make the chicken filling:

Cook the chicken breasts in water along with the bay leaf until cooked through. Drain and shred the meat. In a large pan, heat the oil and cook the onion until translucent, about 5 minutes. Add the garlic and cook for another minute. Mix in the tomatoes, season with salt and pepper and let it simmer for another 5 minutes. Remove from the heat, mix in the chicken and set aside.

Make the white sauce:

Melt the butter in a medium pot or pan. Add the flour and cook it until it's no longer raw, about 3 minutes, stirring. Add the warm milk slowly to the pot, whisking it constantly until all the milk is added and the sauce is smooth. Add the salt, pepper and nutmeg and continue cooking until the sauce thickens it up enough to cover the back of a wooden spoon. Remove from the stove and set aside.

To assemble the lasagna:

Preheat the oven to 350 degrees.

Spoon some of the white sauce on the bottom of a large (9x13 inches) baking dish. Make one layer of lasagna noodles (4 sheets per layer), cover it with some of the chicken filling and top it with some mozzarella, then white sauce. Make sure the white sauce is spread evenly, specially on the sides of the dish, so you won't end up with dry edges. Keep making layers of noodles, chicken mozzarella and white sauce, finishing with the white sauce remaining. Top everything with the grated parmesan. Cover the lasagna dish with foil, being careful not to let the foil touch the sauce. Bake it for 40 minutes, remove foil and let it get golden and bubbly, 10 minutes longer. Remove from the oven and wait 10 minutes before cutting the lasagna.

* If using the type of lasagna sheets that don't require pre-boiling, like I did, make sure there is enough sauce to cover the entire lasagna, or it will be dry. If you think there is not enough white sauce, thin it out a little bit by adding more milk into it, a tablespoon at the time and whisking well after each addition. Re-season if necessary.