Brazil Film - Orfeu Negro / Black Orpheus (1959)

Really great cultural snapshot. In books, even though you are reading words from a certain era, the images in your head are your own, and hence based on many modern images. But with film, you really see things as a snapshot in time. This film allows you to experience Carnival in Brazil in the late 1950's and really captures the spirit, mood, and zietgiest of the time while at the same time telling a fantastic allegory of a Greek tragedy.

The acting, is more exaggerated than what I'm used to in some scenes but in others it can be quite restrained. Exaggerated acting was common to films at the time, so not surprising or bothersome if you expect it.

Brazil Pictures

Brazil Recipes

http://www.smithsonianmag.com/arts-culture/Celebrate-Brazil-with-Emerils-Feijoada-180951699/?no-ist
Feijoada (Brazilian Black Beans)
Yield 8 servings

Ingredients

2 tablespoons olive oil
2 cups chopped onions
2 tablespoons chopped garlic
2 bay leaves
Salt
Freshly ground black pepper
1 pound choriço sausage, sliced 1/4-inch thick
1 pound carne seca or other salted cured beef, soaked overnight and cubed
1 pound baby back spareribs, cut into individual ribs
1 pound black beans
10 cups water
4 cups collared or kale greens, sauteed in olive oil
4 cups cooked white rice
Brazilian hot sauce

Garnish: 1 orange, halved and cut into thin slices, and Farofa

Directions

In a large heavy-bottom saucepan, over medium heat, add the oil. When the oil is hot, add the onions and garlic. Crush the bay leaves and add to the pan. Season with salt and pepper. Saute for 5 minutes. Add the sausage. Continue to cook for 4 minutes. Add the cubed beef, ribs, beans and water. Bring the liquid to a boil, reduce the heat to medium low and simmer until the beans are tender, about 2 1/2 hours. Adding water as necessary to keep the beans covered. Using the back of a ladle, mash 1/4 of the beans. Reseason with salt and pepper if needed.

To serve, spoon some of the greens and rice onto each serving plate. Spoon the Feijoada over the rice. Shake some of the hot sauce over the entire plate. Garnish with the orange slices and farofa.















http://www.bbcgoodfood.com/recipes/brazilian-cheese-bread-pao-de-queijo
Brazilian cheese bread - pão de queijo

Ingredients

oil or butter
, for greasing
250ml full-fat milk
½ x 250g pack unsalted butter
1 tsp salt
300g tapioca flour
2 egg
100g Parmesan
, grated
Method

Heat the oven to 220C/200C fan/gas 7. Grease a baking sheet with oil or butter and set aside.
In a medium saucepan add the milk, butter and salt and bring to a boil. Remove from heat and add the tapioca flour. Stir it vigorously and let cool a little.
Pour the dough into a standing mixer or use a bowl and an electric hand whisk. Beat the dough until its cool. Beat the eggs in one at a time waiting until each one is completely incorporated before adding the next. When the dough is glossy and mixed add in the cheese. Beat again until mixed.
Spoon the dough onto the baking sheet in 1 tbsp balls, 5cm apart. Bake for 30 mins until crisp and golden. Remove from the oven and eat while still warm.









http://www.epicurious.com/recipes/member/views/brazilian-sauteed-kale-50037966
BRAZILIAN SAUTEED KALE

Serve with Brazilian Black Beans and white rice.
Prep time: 1 hour

INGREDIENTS

5 medium cloves garlic
1/2 teaspoon coarse salt
4 Tablespoons olive oil
2 bunches kale, washed and trimmed

PREPARATION

Mash together salt and garlic to form a paste. Slice kale very thinly. In a medium skillet heat oil, add garlic, salt paste and kale. Cook until kale is bright green and slightly wilted, about 4 minutes. Serve with white rice and black beens (see recipe)