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It’s Only a State of Mind Menu

29 November 2007

Camarão com Queijona na Moranga
shrimp with cheese sauce in a pumpkin

Party Salad
bibb lettuce, apple, blue cheese, glazed walnuts

 

Camarão com Queijona na Moranga
We had something like this is Brazil, and I’ve been really wanting to give it a try. I couldn’t really find any similar recipe on the web, though my Portuguese is poor so I was limited to English language sites. I sort of based what I cooked on this one although I changed it around a lot to make it more like I remember having in the little village we stayed in. I think it came out really nicely (TB liked it too), but I’m not completely satisfied. I’d like the “containers” to be bigger, and the squash to be a little chunkier. It’s definitely good enough to share with ya’ll but stay tuned: I’ll be trying this one again.

For 3 to 4 people:

  • 200g shrimp
  • 120g smoked salmon (a gratuitous addition because of a dearth of shrimp)
  • 1 pt skim milk
  • 3 T flour
  • 80g cheese (mix of cheddar, jack, parmesean, etc)
  • 1 medium onion, finely chopped
  • 1 clove of garlic, minced
  • 1 t oil
  • 4 small or 2 large butternut squash (traditionally, you should use a pumpkin, as flat as possible)

Cut the squash in 2 pieces crosswise, right above the bulbous bit, so that you have a round bit and long bit. Remove the seeds completely but carefully from the round bit. Peel the long bit and cut into large chunks. Don’t peel the round bit! Bake both bits at 190°C/450°F for about 20 minutes until the chunks are tender and the round bits are almost tender.

Heat oil over medium heat, then gently saute onon and garlic until soft but not brown. Add a little water to prevent sticking if necessary. When tender sprinkle the flour over the onion/garlic mixture. Add the milk a little bit at a time, whisking constantly so that the mixture stays as smooth as possible. When the sauce comes to a boil, add the cheese and the fish. Allow to boil slowly 1 minute and then remove the pan from the heat.

Toss the cooked squash pieces in the sauce, and spoon the sauce into the round squash bits. Bake at 160°C/350°F for about 30 minutes until the sauce is bubbling.

Party Salad
This is my favorite salad in the whole and entire world. Its completely and totally delicious.

  • 1 head soft leaf lettuce (eg. Bibb)
  • 3 pears or apples, peeled and cored, cut into small pieces or 1/2 C raisins or dried cranberries
  • 5 oz roquefort or bleu cheese, crumbled
  • 1 avocado, in chunks
  • 1/2 C thin sliced scallions
  • 1/4 C white sugar
  • 1/2 C pecans or walnuts
  • 1/3 C olive oil
  • 3 T red wine vinegar
  • 1 1/2 t white sugar
  • 1 1/2 t prepared mustard
  • 1 clove garlic, smashed and smushed
  • 1/2 t salt
  • fresh pepper

Over medium heat, stir sugar with a little water. When boiling, add nuts. Stir gently, until sugar caramelizes. Cool the nuts on wax paper. Shake the oil, vinegar, sugar, mustard, garlic, salt and pepper together. Toss all ingredients together.

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One comment

  1. […] in Brazil, we ate a dish of “shrimp and cheese in a pumpkin.” I’ve attempted it before.  The fish man at the market yesterday had mussels (his are always gorgeous, huge and sweet, and […]



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