Food

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Chloe came to help this afternoon. We cooked lobster tails, shrimps, mussells, and shrimp and calamara salad. The mussells were in white wind and butter sauce so we added a bit of Biltmore white wine, lemon juice, and some flour and corn starch to make a good sauce for the lobsters. Shrimps went into traditional catshup, horse raddish, w sauce, and lemon juice.

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Tried my hand at Brazilian. Our ministers last Sunday was today the 8th. We had a covered dish lunch after the service. Rev. Bill was raised in Brazil since his parents were missionaries. I asked his wife, Bobbie Jean what would be good to cook and bring this is what she suggested. It turned out pretty good, but I'm not the best at cooking rice yet (will do better next time)

Farofa is a black bean with onions, peppers, pork, and several kinds of sausage. Beans have to soak overnight, water gets changed and then more soaking till time to cook. All the meat is seared on the stovetop on both sides. Onions, peppers, garlic, onion powder, salt and pepper are added closer to the end of the 6 hour slow cook.

Cooking the rice is different (could have done better). First you carmalise onions and garlic in olive oil and butter, then add the rice that has been washed and soaked a bit, and stir every now and then to sorta fry the rice with the onions and garlic. Then cook like normal. (i uset too much water)

Farofa is made by first chopping up bacon and frying it crispy. Remove the bacon and let it drain and chop it up into very fine pieces. In the bacon grease, add onions ( i used shallots), garlic and cook till the onions are translucent. Add cassave flour and wisk like making Louisana Rue until it is a creamy color. Add breadcrumbs and continue to cook. Add the chopped bacon bits back to it and more flour if nessary. Cook until crispy gold.

Couve or Brazilian collards are pretty easy to cook, sort of like spinich. I washed, removed the stems, stacked the collards up, rolled them like a cigar and cut jullinne out of them. Use olive oil and butter to bring chopped garlic to a golden color, then add the collards, stir and cover, and let them reduce. After a while they are sorta like spinich.

The vinagrete is like salsa, made of chopped onions, bell peppers, diced tomatoes, cliantra, oil and vineager.

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I've been trying to get Verity to come and cook bread with me for a while now, but the time it takes for bread to rise has been a real issue. Lately I've been Making the dough between 6 and 7 am, letting it rise until 5 PM or so, then streatching it several times and letting it rise until the next morning. Then i fold it again, cut it and shape it into what ever kind of loaf I want to make, cover it, let it rise again, and bake it around quitting time the same day.

This was an issue, so we just made the dough, cut it in half and I sent her dough home with her to prepare and bake at her house. Right now we have to use no eggs, but i hope that will change soon.