Sunday night supper club: Brazil

This month's supper club was at the McGarity's.  The theme - Brazil.  It was one of my favorites so far!  The food was delicious.  I failed in a couple of ways.  I don't have recipes for most of the dishes and I didn't change the setting on my camera from food to people, so not very many good people pictures. 

Feijoada.  I loved this.  I am eagerly awaiting the recipe.  I watched Sanford have 3 helpings of this, then take home a large bowl.  Made by Dri's mom. 

Dri's roast pork to have along side her porky feijoada and topping of farofa with bacon.  Ahh, pork on pork with pork on the side.

The toppings:  a lovely tomato relish and farofa.  I need these recipes too Dri.

The secret flour for the cheese bread.

And the cheese balls, which were gone very quickly.  I don't think the recipe will ever make it to the general public.

Jill's empanadas.  The small ones with the crust from the recipe.  The big ones, my empanada dough from earlier in the blog.  Recipe can be found :  http://www.cookbrasil.com/empada.htm

 I loved this drink.  So much that I bought a bottle of the cachaca.  Mixed with lime.

I regret to say that I don't know who made the above food or have the recipes.  (I was a little late to the party).    First there was a cooked banana dish.  Then some cookies that were eaten quickly by the kids, then filled crepes, the bottom 2 were a similar soup with shrimp, cilantro and coconut milk, both very good.  Please put your recipes on here if you made the dish.

Sam's beautiful and tasty Brigadeiro.  

In a med saucepan over med heat, combine 2 tbsp cocoa, 1 tbsp butter and 1 can condensed milk.  Cook, stirring, until thickened, about 10 minutes.  Let cool enough to handle.  For small balls and roll in various toppings (cocoa, nuts, sprinkles,etc)

Mary Beth and Pete's Empadinha.

The Wilson's amazing flan.  Dri also pulled out a Tres Leches cake that was wonderful.  No pictures.  Too full to get up and get the camera.

The Werth's chicken pie.  This photo doesn't do the dish justice.  It was delicious.

Tracy and Alex brought this tasty salad.

Ribollita

I realized that when I made ribollita earlier in the year, I posted a picture, but no recipe.  I checked out "Essentials of Italian", found the recipe and I am making it again now.  Now I will post the recipe, so I don't have to go back to the library.

Ribollita:

Heat 1/2 cup olive oil in a large pot.  Add 1 chopped yellow onion, 2 chopped and peeled carrots, and 1 chopped celery rib.  Saute 4 minutes.  Add 1 cup coarsely chopped cauliflower.  Stir.  Add, stirring after each addition, 1 bunch sliced kale, 1 bunch sliced Swiss chard, 2 chopped zucchini, 1 large peeled and diced boiling potato.  Stir.  Add 3-4 cups cooked white beans.  Stir.  Add 1 tbsp minced fresh parsley, 1/2 tsp dried sage, and 1 tsp dried rosemary.  Add 2 1/2 quarts chicken stock.  Bring to a boil.  Simmer 30 minutes.  Season with salt and pepper. 

Preheat oven to 425.

Ladle enough soup into a 91/2x13 pan to cover bottom.  Top with thinly sliced day old ciabatta.  Add another layer of soup, sprinkle with parmesan cheese, then lay more bread , soup, cheese and repeat for a 3rd layer.

Bake 20 minutes.  Drizzle with olive oil and serve.