For our final meal in Brazil we decided to do two classics- cheese bread and beef kabobs. This delectable and versatile cheese bread (or pão de queijo in Portuguese) has its roots set back to been the Portuguese colonized Brazil. It originated when the African slaves of these landowners used cassava to make tapioca flour by grating the flesh of the root, allowing it to soak in water, and straining the mixture so it could dry. The first bread was made solely of this starch and did not contain the dairy products until later on. The bread is now very popular throughout Brazil. If you are interested in making this cheesy goodness click here.
The history of churrasco however is a bit different. It started when cowboys in the Southern Brazilian wilderness cooked local game over an open fire in a deeply dug pit. Before the meat was cooked they allowed the flames to die down until embers remained, the meat was skewered and salted thoroughly. Now a days you can see these kabobs with various vegetables and fruits accompanying the tender and flavorful meat. Today’s recipe includes pineapple, peppers and onions that were simply seasoned with salt/pepper. I did not bother to prepare the pineapple as the recipe directed because grilled pineapple is already incredible.
While I prepared the bread and the meat marinated Ian heated up the grill. It did not take long to cook the meal, most of the time was spent skewering the meat and produce (it took a surprisingly long time). We decided to make up a fresh salad using greens from our garden to lighten things up.
HOLY GUACAMOLE! This cheese bread is everything you are looking for- soft, doughy, and cheesy. It is just so easy to make and 100% gluten free! I can see myself making this bread as a side, as an appetizer paired with tomato sauce, or a delightful snack. The kabobs of course were delicious and I do love so grilled pineapple. I feel like it is the superior way to prepare it and honestly I didn’t season it at all (even though the recipe called for butter among other things). This meal was crazy good, the bread really outshining the kabobs and truly blowing our minds. We rated this dish 9.5/10!
Welcome to another day traveling the globe by taste bud, today we land in the Caribbean on an island called Curaçao. You can find this Dutch island off the shores of Venezuela. It has a unique landscape that makes it stand out from the other Caribbean islands- it is a true desert island that receives little rain. Because of its dry climate growing crops is a challenge. When the Spanish came to the island and wanted to grow oranges they instead got small and tart fruit. Eventually it was discovered that the leaves from these plants were great to make liquor known today as blue curacao! This island of course has beautiful sandy beaches, incredible coral reefs, and a vibrant capital city know for its array of colors.
This gem of an island has strong European influence that can be found in its buildings, culture, and of course food. Dutch treats are enjoyed around the island along with Caribbean specialties. Keshi yena is considered to be the national dish of Curaçao which can be made vegetarian or with meat. It consists of cheese lined molds (such as a muffin tin or ramekins) filled with a savory filling that is baked until the cheese melts to completely enclose the center. You end up with several “cheese-castles” which is best served with a sliced up French baguette. The recipe I used can be found here.
When I was starting to make this dish I was surprised by the ingredients I was using. I would have never thought that raisins, capers, and soy sauce would be together as a part of this dishes filling! I found it tricky to cut the cheese thin enough to mold into my muffin tray, but I made it work. I used two different gouda cheeses (one older and one younger) which I felt elevated the meal.
Once I stuffed the cheese molded tray with the filling I used the remaining sliced cheese to encase the concoctions. Warning, there was a lot of grease that formed on the top of my tray and I had to keep dabbing it throughout the cooking time to avoid it dripping into the bottom of my oven. The author of this recipe used separate cooking dishes which may have eliminated this issue.
The end result once again surprised as with its complex and rich flavor. Most of my little cheese castles fell apart, but I was able to get a couple to stick together (shown above). We served them with the recommended baguette which we discovered tasted great with the keshi yena on top. Ian thought it reminded him of a lasagna in a way. If you don’t like your meals really cheesy this would probably be too much for you (or if dairy makes your tummy upset). We rated the dish 7.5/10.
Welcome to our 30th country Switzerland! Switzerland is situated between Italy, France, Germany, Austria, and Liechtenstein. Here you can find 7,000 lakes, Lake Geneva being the largest at 45 miles max length and 8.7 miles max width. Surprisingly all of those mountains and lakes fit into a country that is roughly the size of New Hampshire and Vermont combined. This country is like much of Europe- stunning landscape and mouth-watering food. This dish is just that!
I found an incredible recipe for this cheesy masterpiece and I could not pass it up. This dish is a combination of caramelized onions that are sautéed in butter and light beer, Swiss and cheddar cheeses, eggs, Dijon mustard, Worchester sauce, and sour cream that is encased in pastry crust.
You might be thinking yikes this is a heavy dish, but don’t worry a side of soup or salad helps brighten and lighten it up. I was thankful for my very efficient Kitchenaid shredding attachment that made prepping a breeze! I highly recommend this if you don’t already own it.
I ended up opting out of making a homemade crust and used the Pillsbury pre-made crusts to save time. I thought it was fairly straight forward and we couldn’t wait to try it!
So as you may have predicted this recipe was a success and very savory. It has a rich, creamy texture and reminded us of French Onion soup in pie form. It was so good that we both went for seconds (which I never do). We rated highly at 8.75/10.