Yes! It’s here! My second cookbook arrived and I am over the moon! I started working on this book soon after The Brazilian Kitchen came out and within a few intervews for my blog, I saw another book being born.
This is my second book with publisher Kyle Books, and once again my editor Anja Schmidt put together an amazing creative team, including food stylist Paul Grimes and photographer Kate Sears. Some of my happiest days were spent testing, writing, and shooting this book.
Each chapter takes you to a different neighborhood in Rio. You can visit a botequim (tapas restaurant) very close my home in Leblon called Jobi, and prepare their fantastic Risole De Camarão com Catupiry (Shrimp and Catupiry Turnover);
you can go to Búzios and try a recipe inspired by its fish market like Farfale with Salmon and Caipirinha Sauce;
and you can have a taste of the Botanical Garden with the classic Filet Oswaldo Aranha.
And that’s just a hint! There are many more delicious recipes and gorgeous photos!
I hope you buy the book and please stay in touch with me! Let me know your favorite recipes, comments, and questions!
Below you will find a recipe for Molten Brigadeiro Cake from My Rio de Janeiro: A Cookbook. Enjoy!
Bolinho Quente de Brigadeiro
Molten Brigadeiro Cake
1 (14 oz) can sweetened condensed milk
1 teaspoon unsweetened cocoa powder
2 oz (60g) 70% dark chocolate, chopped
½ cup (1 stick) unsalted butter, plus more for the molds
2 whole eggs
2 egg yolks
1/8 teaspoon salt
1 tablespoon (12g) sugar
1 teaspoon vanilla extract
¼ cup (40g) all-purpose flour, sifted, plus more for the molds
Special Equipment: 6 individual foil cups, buttered and floured
1. Preheat the oven to 350˚F.
2. In a heavy saucepan, place the condensed milk, cocoa powder and chocolate, and bring to a boil over medium heat, whisking constantly. When the mixture begins to bubble and the chocolate melts, reduce the heat to low and continue whisking for another 3 to 5 minutes until the mixture has thickened like fudge. You should be able to tilt the pan and the whole batter will slide, leaving the sticky fudge on the bottom of the pan. Slide the batter into a large bowl without scraping it, as you don’t want to incorporate any of the thick residue left on the bottom of the pan.
3. In a medium saucepan, melt the butter over low heat. Pour the butter into the chocolate mixture and whisk vigorously until smooth. At first the mixture will totally curdle and break. You will think this recipe cannot possibly work, but keep whisking constantly until the mixture comes together again.
4. In a separate bowl, beat together the eggs, yolks, salt, sugar and vanilla. Add this into the chocolate mixture and whisk until incorporated.
5. Add the flour and mix until just blended, using a spatula.
6. Pour the batter into foil cups filling them almost to the top (leave about ¼ inch). You can prepare the recipe up to this point and refrigerate for up to 5 days,
7. Bake for 7 to 9 minutes, or until the edges are firm but the center is still soft. Invert onto a dessert plate. Serve with ice cream (pistachio, ginger, coconut or vanilla are all flavors that work well with this dessert).
© My Rio de Janeiro: A Cookbook , Leticia Moreinos Schwartz