Brazilian Cuisine Kicks Off Word of Mouth Food Club

Word of Mouth kicked off in great style at a Victorian-with-a-view Mission District apartment. Brazilian cuisine was the focus of the night, along with its hero ingredient, the coconut (and all its milk and oil), and local wines (Graziano’s Arneis as the star).

Here’s a recap of what we had:

STARTERS

- Smoked Trout Pate with white wine, tarragon, and catupiry (Brazilian cheese) – Just blend a smoked trout with the other ingredients and voila – make sure to taste it as you add, so as to not put too much white wine nor too much tarragon (turns out white wine and tarragon together tend to make things sweet)

- Pao de Quejo (brazilian cheese bread made with tapioca flour, eggs, and cheese and filled with catupiry)

MAIN

Moqueca (Fish and Shrimp Stew)

- Moqueca de Peixe com Camarao (Fish and shrimp stew with organic everything: heirloom tomatoes, onions, red peppers, purple peppers, green onions, cilantro, coconut milk, dende oil (palm oil), cayenne pepper, garlic, fresh turmeric (thought the recipe calls for paprika), Hawaiian clay salt, black pepper.

- Jasmine Brown Rice (with a little coconut milk for a fuller flavor)

- Farofa (roasted manioc flour with onions, green onions, ghee, banana, olive oil, and Hawaiian clay salt

DESSERT

- Passion Fruit mousse (with coconut milk, rapadura, agave syrup, avocado, xantham gum) served with fresh pineapple and sweetened Brazilian table cream (with rapadura)

WINES

- 2009 Arneis (Graziano/Enotria and Briceland Vineyards)

- 2008 Sauvignon Blanc (Crane Lake)

- 2004 Carignane (Milano)

 

Next we meet at Saha to explore Yemenese Cuisine… Stay tuned for the recap!

Word of Mouth Food Club Members

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