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LET'S EAT! A LA TABLE!! - Page Text Content


FC: LET'S EAT!!! | A LA TABLE!!! | A collection of Nana and Meme's favorite recipes.

1: ENJOY ! bon appétit !

2: This book is dedicated to two extraordinary women, Kathleen Buchan and Jeanne Jover, who experienced the hardships of immigrating to a new country and leaving their loved families behind. Although their hardships were many, they were able to leave a legacy of love and compassion which touched the lives of all that had contact with them. Food has always played a huge part of both families and many great memories are centered around the dining room table. | Kathleen Buchan, Nana, was a young lassie when she left Scotland to live in Sao Paulo, Brazil in 1954. Her husband, Stan Buchan, my dad, had been offered a job in Sao Paulo and she joined him with their two children, Gail (2 yrs) and Roger (5 yrs). They soon had another child, Colin, who was born exactly 9 months after arriving in Brazil. Nana was an excellent cook who brought a mixture of the Scottish recipes and the Brazilian recipes to the table. She taught so much of her cooking experience to Guilmar, the cook we had for 25 years and that is why you will see some recipes with Guilmar’s name on them. Tininha and Tom, as well as all the grandchildren, were lucky enough to experience the wonderful times at Nana’s house with teas, luncheons and dinners for all to enjoy.

3: Jeanne Jover, Meme, also left the comfort of her family in France and immigrated to Brazil in 1947. She and Eduardo, her husband, along with Jacques (3 yrs) left France to procure a better life post war. Michel was conceived in France but actually born in Sao Paulo, soon after their arrival. Meme was an extraordinary cook who created dinners with a fusion of French, Spanish, Catalan and Brazilian food like no other can do. There are so many good memories of Christmas dinners around the table with family and always excitement and surprise at what Meme would have chosen to make for the meal; Lula en Su Tinta, Lapin au Vin, Tongue or her famous Paella (which Pepe always claimed he had stayed up all night cooking). | Let’s Eat!!!! A La Table!!!!!! | This book is intended to collect some of Nana and Meme’s favorite recipes. Unfortunately some recipes have been lost along the way but ...


5: 1 large onion, finely chopped 8 tablespoons of butter 1 tablespoon oil 2 cups manioc flour (farinha de mandioca) Salt & pepper to taste 1/2 cup chopped black olives (optional) 1/2 cup diced hard boiled egg (optional) Bacon bits, chopped and cooked Melt the butter in a skillet over medium-low heat. Add bacon and cook until crispy. Add the onions and cook until very soft and golden, about 10 minutes. Stir in the manioc flour and cook, stirring, for 3 to 4 more minutes until well mixed and evenly toasted. Season with salt and pepper to taste. Stir in optional black olives and/or hard boiled eggs if desired. | FAROFA | COUVE

6: PAELLA By Meme 1 Cup diced onion 1 cup diced red pepper 1 cup diced green pepper 4 T olive oil 2 cloves garlic, chopped 1 T salt 1 cup medium grain rice 1 t saffron threads 8 chicken thighs (boneless) 3 chorizo sausages, cut into 1 inch pieces 4 cups chicken stock or 2 cups chicken stock and 2 cups clam juice 1 lb shelled and cleaned shrimp plus 6-8 large shrimp w/ shell 12 mussels and /or clams 1/2 lb sea scallops 6 baby lobster tails (optional) 1 jar whole roasted pimientos 1 cup fresh or frozen peas 2 lemons quartered Olives (optional) Brown chicken and sausage in olive oil. Add onions, peppers and garlic and brown. Remove meat mixture from pan and reserve. Add rice to pan and fry slightly until golden and transparent. Add salt and pepper. Add stock and add saffron. Add meat mixture back in pan and add peas, cover and cook slowly until liquid is absorbed (about 30 minutes). (Can be placed in 350 oven to finish cooking). Add shrimp (mix in). Add mussels/clams/lobster. Cover and let steam for 20 minutes over a low fire make sure the rice at the bottom is not burning). Serve w/ lemon sections.



10: 2 lbs shrimp 3 T olive oil lemon juice 1/2 T butter 2 cloves garlic 1/2 T flour (if needed) basil 1 can coconut milk 6 small tomatoes , chopped or 1 large can of chopped tomatoes 1 chopped onion salt and pepper 2 small hot peppers parsley Peel and clean the shrimp. Saute onion, tomatoes, basil, parsley, hot peppers and garlic in the oil. Add the shrimp and simmer until almost cooked. Melt butter, add flour and coconut milk and pour over the shrimp. Cook for a few minutes. Serve over white rice. | CAMARAO A BAIANA (SHRIMP) Nana

11: QUICHE LORRAINE NANA 1 bought pie pastry salt and pepper 2 1/4 cup cheese 2/3 rashes of bacon 3/4 cup cream 3/4 cup milk mushrooms herbs 3 eggs Line pan w/ pastry. Line bottom of pastry with parchment paper and fill with beans. Cook in 425 oven for 12 minutes. Take beans and paper out and cook for 8 more minutes. Fry bacon lightly. Sauté mushrooms. Beat eggs, add milk, cream, cheese, seasonings and bacon. Place in pan and cook at 375 until brown and firm on top. (About 30-40 minutes) | Soufflé NANA

12: Ingredients 3/4 cup Cognac 3 tablespoons unsalted butter 1 cup minced onion 2 1/2 pounds ground pork 12 ounces bacon (8 to 10 slices), finely chopped, plus 14 bacon slices (for lining pan) 3 garlic cloves, pressed 2 1/2 teaspoons salt 2 1/2 teaspoons dried thyme 1 1/2 teaspoons allspice 1teaspoon freshly ground black pepper 2 large eggs, lightly beaten 1/3 cup whipping cream 16-ounce piece ham steak, cut crosswise into 1/4-inch-thick strips Coarse sea salt Cornichons* Dijon mustard Preparation Set rack at lowest position in oven and preheat to 350F. Boil Cognac until reduced to 1/2 cup, about 1 1/2 minutes. Cool. Melt butter in heavy medium skillet over medium heat. Add onion and sauté until soft and translucent but not brown, about 8 minutes. Combine ground pork and chopped bacon in large bowl. Using fork or fingertips, mix together until well blended. Add sautéed onion, garlic, 2 1/2 teaspoons salt, thyme, allspice, and pepper to bowl with pork mixture and stir until incorporated. Add eggs, cream, and reduced Cognac. Stir until well blended. Line 9x5x3-inch metal loaf pan with bacon slices, arranging 8 slices across width of pan and 3 slices on each short side of pan and overlapping pan on all sides. Using hands, lightly and evenly press half of meat mixture (about 3 1/4 cups) onto bottom of pan atop bacon slices. Arrange ham strips over in single layer. Top with remaining meat mixture. Fold bacon slices over, covering paté. Cover pan tightly with foil. Place pan in 13x9x2-inch metal baking pan and transfer to oven. Pour boiling water into baking pan to come halfway up sides of loaf pan. Bake paté until a thermometer inserted through foil into center registers 155F, about 2 hours 15 minutes. Remove loaf pan from baking pan and transfer to rimmed baking sheet. Place heavy skillet or 2 to 3 heavy cans atop paté to weigh down. Chill overnight. DO AHEAD Can be made 4 days ahead. Place loaf pan with paté in larger pan of hot water for about 3 minutes. Invert ptaé onto platter; discard fat from platter and wipe clean. Cut paté crosswise into 1/2-inch slices. | PATE DE CAMPAGNE (Country Pate) MEME

13: Chicken Liver Paté MEME ACTIVE:25 MIN SERVINGS:6 to 8 1/2 pound chicken livers, well-trimmed 1/2 small onion, thinly sliced 1 small garlic clove, smashed and peeled 1 bay leaf 1/4 teaspoon thyme leaves Kosher salt 1/2 cup water 1 1/2 sticks unsalted butter, at room temperature 2 teaspoons Cognac or Scotch whisky Freshly ground pepper Toasted baguette slices, for serving 1.In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes. 2.Discard the bay leaf. Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Add the Cognac, season with salt and pepper and process until completely smooth. Scrape the paté into 2 or 3 large ramekins. Press a piece of plastic wrap directly onto the surface of the paté and refrigerate until firm. Serve chilled. The paté can be covered with a thin layer of melted butter, then wrapped in plastic and refrigerated for up to 1 week or frozen for up to 2 months.

14: Ingredients 3 pounds rabbit, cut into stew sized pieces 1 1/2 cups all-purpose flour 1 /4 cup olive oil 3 tablespoons butter 1 cup celery, diced 2 cups diced carrots 2 onions, finely diced Salt Freshly ground black pepper 3 bay leaves 6 cups water 4 cups red wine 4 medium-sized potatoes, diced 1/2 cup sliced sauteed mushrooms Directions Using half the flour (3/4 cup) coat the pieces of rabbit, shaking off any excess. Heat the oil and butter in a large heavy-bottomed saucepan, and brown the floured rabbit on all sides. Add the celery, carrots, onions, salt, pepper, bay leaves, 6 cups water and red wine, and stew for about 2 hours. Add the potatoes 45 minutes into the stewing process. Once the rabbit and all the vegetables are cooked, use some water to form a paste with the remaining 3/4 cup flour. Stir the flour mixture into the pot as a thickener. Add the already sauteed mushrooms to the stew and allow to simmer for about 10 minutes. Adjust seasonings, if necessary, and serve. | Lapin Au Vin Rabbit in Wine Meme

15: (Spanish meat and chickpea stew) Puchero is a meat and chickpea stew from the Andalusia region of Spain. 6 to 8 servings Ingredients Oil -- 3 tablespoons Onion, chopped -- 1 Garlic, minced -- 4 to 6 cloves Tomatoes, chopped -- 1 cup Water -- 6 cups Chicken, cut into serving pieces -- 1 (3-pound) Pork butt, cubed -- 1 pound Spanish chorizo, or other garlic sausage, cut into rounds -- 2 Chickpeas, cooked -- 2 cups Potatoes or sweet potatoes, peeled and cut into chunks -- 3 Carrots, peeled and chopped -- 3 Cabbage, cut into wedges -- 1/2 head Salt and pepper Method 1.Heat the oil in a large pot over medium-high flame. Add the onion and saute until translucent and wilted, 4 to 5 minutes. Add the garlic and saute another 1 to 2 minutes. Add the tomatoes and cook for another 4 to 5 minutes. 2.Add the water, chicken, pork and sausage. Bring to a boil, then reduce heat to medium-low and simmer, covered, for about 1 1/2 hours, or until the meats are tender. 3.Add the chickpeas, potatoes, carrots and cabbage and season with salt and pepper. Return to a simmer and cook for another 20 minutes or so until the vegetables are cooked through. 4.Adjust seasoning and serve in bowls. Or remove the meat and vegetables to a separate serving platter and serve the broth as a soup. Cooked rice or noodles can be added to the broth. | PUCHERO MEME

16: For 6 to 8 people The Soup Base 1 cup sliced yellow onions 3/4 to 1 cup sliced leeks, white part only; or 1/2 cup more onions 1/2 cup of olive oil A heavy 8-quart kettle or casserole 2 to 3 cups chopped fresh tomatoes, or 1 1/4 cups drained canned tomatoes, or 1/4 cup tomato paste 4 cloves mashed garlic Cook the onions and leeks slowly in the olive oil for 5 minutes without browning. Stir in the tomatoes and garlic, and cook 5 minutes more. 2 quarts water 6 parsley sprigs 1 bay leaf 1/2 tsp thyme or basil 1/8 tsp fennel 2 big pinches of saffron A 2-inch piece or tsp dried orange peel 1/8 tsp pepper 1 Tb salt (none if using clam juice) 3 to 4 lbs. fish heads, bones, and trimmings including shellfish remains; or, 1 quart clam juice and 1 quarts of water, and no salt Add the water, herbs, seasoning, and fish or clam juice to the kettle. Bring to boil, skim, and cook, uncovered, at the slow boil for 30 to 40 minutes. Strain, correct seasoning. Set aside, uncovered, until cool if you are not finishing the bouillabaisse immediately, then refrigerate. Cooking the Bouillabaisse The soup base 6 to 8 lbs. assorted lean fish, and shellfish if you wish, selected and according to directions at beginning of recipe | Bouillabaisse a la Marseillaise (Mediterranean Fish Chowder) MEME

17: Bring the soup base to a rapid boil in the kettle about 20 minutes before serving. Add lobsters, crabs, and firm-fleshed fish. Bring quickly back to the boil and boil rapidly, uncovered, for 5 minutes. Then add the tender-fleshed fish, and the clams, mussels, and scallops. Bring back to the boil again for 5 minutes. Do not overcook. Serving A hot platter A soup tureen or soup casserole Rounds of toasted French bread 1/3 cup roughly chopped fresh parsley Immediately lift out the fish and arrange on the platter. Carefully taste soup for seasoning, place 6 to 8 slices of bread in the tureen, and pour in the soup. Spoon a ladleful of soup over the fish, and sprinkle parsley over both fish and soup. Serve immediately. At the table, each guest is served or helps himself to both fish and soup, placing them in a large soup plate. Eat the bouillabaisse with a large soup spoon and fork, helped along with additional pieces of French bread.

18: Bife a Milanesa MEME 1 lb beef steaks ( thinly cut) 1 cup flour 2 eggs 1/2 cup milk 1 cup bread crumbs Salt and pepper vegetable oil lime wedges Beat out the steaks with a beef hammer. Sprinkle with salt and pepper. Place the flour in a pie plate and add salt and pepper, and the bread crumbs in another. Mix the eggs with cup of milk and place in a deep bowl. Coat steaks in flour, then dip and coat with egg mixture. Finally, coat well in the bread crumb mixture. Heat oil in a frying pan – enough to just coat the sides of the steak. Cook until golden brown, turn and cook other side until golden brown. Serve with lime wedges. Bife a Parmegiana Make Bife a Milanesa. Layer the following in an oven proof dish: thin layer of tomato sauce, bife a milanesa, tomato sauce and then a thick layer of mozzarella cheese. Bake in a 350 oven until bubbling ( about 30 minutes). | Aioli (Garlic Mayonaise) Ingredients Original recipe makes 1 1/2 cups 2 egg yolks 2 teaspoons lemon juice 4 cloves garlic, minced 1 cup extra virgin olive oil salt to taste ground black pepper to taste In a blender, beat eggs well. Stir in garlic. Gradually add oil in a thin stream, beating constantly until light and creamy. Season with salt and pepper. Stir in lemon juice. Refrigerate.

19: LULA EN SU TINTA MEME Yield: 4 servings 2 lbs small squid, cleaned,reserving tentacles and wings 1/2 lb shrimp, peeled and deveined 4 medium onions, divided 4 cloves garlic, divided 1 red pepper, divided 1/2 green pepper, divided 2 cups tomato sauce, divided 2 packets squid ink 6 tablespoons olive oil, divided,approximate 1/4 cup chopped parsley 1 cup white wine 2 -3 tablespoons breadcrumbs, to taste flour salt Directions: First, prepare filling. Chop tentacles, wings, and shrimp. Finely mince 1/2 of the quantity of each; onion, garlic, red pepper and green pepper. Heat about 2 tablespoons olive oil in a fairly large sauteé pan over medium to medium-high heat. Sauteé onions, garlic, red and green pepper until soft, then add the tentacles and shrimp and sautee briefly, until just cooked. Incorporate 1 cup of tomato sauce, white wine and bread crumbs and cook over low heat until tentacles are tender. About 20 minutes or so. Now prepare the sauce. Heat about 2 tablespoons olive oil in a sauteé pan over medium-high heat. Sauteé the remaining onion, garlic, red and green peppers until soft. Add chopped parsley and remaining tomato sauce. Cook about 5-10 minutes until flavors meld a little. While this is cooking, dilute the packets of ink with 1-2 tablespoons of water. Add diluted ink to sauce, and allow to cook 10 more minutes. Pureé sauce and reserve. Now prepare the squid. Stuff each small squid with the filling, and seal with a toothpick, and dredge in flour. Heat about 2 tablespoons olive oil in a fairly large pan over medium heat, and fry the stuffed squid. Drain on paper towels. Serve stuffed squid over white rice and with sauce poured over. Alternatively, place squid in a round ceramic dish, and pour sauce over to keep warm in the oven.

20: LEMON/MARACUJA (Passion Fruit) MOUSSE By Nana 1 envelope gelatin 4 eggs (separated) 1/4 cup cold water pinch of salt 1/2 cup lemon juice (or maracuja juice) 1 cup sugar 1 tablespoon lemon rind 1 cup heavy cream Melt gelatin in water. Mix in double boiler: 1/2 cup sugar, 4 yolks, lemon juice. Cook to lemon curd. Add gelatin. Leave to cool (not set). Stir once in a while. Beat egg whites as for meringue (beat until firm then add 1/2 cup sugar). Beat cream until thick. Mix cream and egg whites. Pour yolks mixture into whites and fold together. Pour into bowl and chill. | LEMON MERINGUE PIE By Nana 1 can condensed milk Juice and grated rind of 1 lemon 2 eggs 4 Tablespoons sugar 2 level teaspoons cram of tartar Mix condensed milk, lemon, and egg yolks. Pour into cooked pie shell. Beat egg whites until stiff. Go folding in rest of sugar. Place over filling. Seal edges and cook for 10-15 minutes at 3000




24: BRIGADEIRO Guilmar 1 can leite Moca (condensed milk) 2 T Nescau (milk chocolate powder) 1 T butter Mix all together in pan and cook until the mixture leaves the sides of the pan. Pour onto plate to cool. Roll into small balls and cover w/ granulated chocolate. | Oatmeal Cookies Guilmar (Nana) 1 cup oats (not instant) 1 cup grated coconut (coco ralado) 1 cup flour 1 cup sugar 3/4 cup margarine or butter, melted 1 T molasses 2 T water 1 t bicarbonate of soda Mix all together. Mare sure your mixture stays warm. Heat it up over stove if cooling off. Add more margarine if it is getting too dry. Must be moist. Make 1 inch balls and place on a greased cookie sheet. Cook in a 350 oven until golden brown (12-15 minutes). Cool on wire rack then keep in sealed container.

25: This is Nana's scone recipe written in Portuguese | SCONES 1 Tablespoon sugar 2 cups flour 4 Tablespoons butter pinch of salt 4 teaspoons baking powder 1 Tablespoon sugar 1/2 cup milk 1 egg Mix all dry ingredients then cut in butter with pastry cutter or 2 knives until butter is size of peas.. Mix milk and egg and add to flour mixture. Turn out onto floured counter. Roll out to about 1-1 1/2 inch thick. Cut with round cookie cutter. Place on floured cookie sheet. Bake in hot (400) oven for about 12 minutes. | LEMON CURD NANA 2 lemons – peel grated and Juice 1 cup sugar 3 eggs beaten Place sugar and other ingredients in top of double boiler. Mix well. Place over hot- not boiling- water. Stir constantly, cook until sugar dissolves and mixture thickens, about 15-20 minutes. Do not allow to boil. Put in sterilized jars and cover immediately. Refrigerate – keeps for 2-3 months in refrigerator.

26: Ingredients 5 cups milk 4 strips orange zest 2 cinnamon sticks Pinch salt 8 large egg yolks 1 cup sugar, plus extra for caramelizing 1 tablespoon cornstarch 2 teaspoons vanilla extract Directions In a medium saucepan, bring the milk, orange zest, cinnamon sticks, and salt to a boil then reduce the heat to low and simmer for 3 minutes to infuse flavors. In a large bowl, whisk the egg yolks with the 1 cup of sugar until pale and fluffy. Whisk the cornstarch with 1/2 cup water to make a slurry and whisk until thoroughly combined. Remove and discard the orange zest and cinnamon sticks from the milk. Whisking constantly, gradually add the milk to the egg yolk mixture. Return the mixture to the saucepan and bring to a simmer over medium heat, whisking constantly to thicken, about 3 to 5 minutes. Strain the custard into a large bowl and whisk in the vanilla. Divide the custard between 10 (5-ounce) ramekins and smooth the surfaces. Cool the custards slightly, then cover the ramekins with the plastic wrap and refrigerate them until the custard is cold, at least 8 or up to 24 hours To serve the crema catalana, sprinkle each ramekin evenly with 2 teaspoons of sugar. Use a kitchen torch to melt and caramelize the sugar until browned and crusty. Serve immediately. | CREMA CATALAN MEME

27: Ingredients: 2 cups heavy cream 1/2 cup confectioners' sugar 1/2 cup unsweetened cocoa powder 1 teaspoon vanilla extract 6 egg yolks 1/2 cup white sugar 1/3 cup unsweetened cocoa powder 1/8 teaspoon salt 1 1/2 teaspoons vanilla extract 6 egg whites 1/4 cup white sugar confectioners' sugar for dusting Directions: Preheat oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate. In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan. Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes. Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners' sugar before serving. | BUCHE DE NOEL MEME

28: NANA

29: MEME

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