3/4 cup long-grain uncooked rice
1 egg, lightly beaten
4 green onions, trimmed and finely chopped
2/3 cup Parmesan cheese, plus extra for sprinkling
1 teaspoon sea salt, or to taste
1 teaspoon baking powder
1/4 cup flour, plus more if needed
Small bunch Italian parsley, finely chopped
Vegetable or peanut oil, for deep frying
Lime wedges, to serve, optional
To cook the rice: Put it in a pan with 1 3/4 cup water and bring to a boil. Reduce the heat and simmer, partly covered, for about 10 minutes, until most of the water has been absorbed. Remove, cover and let steam for another view minutes. It will be slightly overcooked and sticky, and you should be able to shape it easily. Set aside to cool completely.
To make the bolinhos: To the rice, add the egg, green onions, Parmesan, salt, baking powder,1/4 cup flour and most of the chopped parsley (all but 1 tablespoon). Mix well and check the consistency: It should be stiff enough to shape into balls. If its too sticky, gradually add more flour until you get the right consistency. With well-floured hands, roll into walnut-size balls.
Heat oil in a deep fryer to 350 degrees (it should sizzle when a little rice mixture is added to it). Fry in batches for 2 to 3 minutes, until golden brown all over, then drain on paper towels. Keep warm while you fry the remaining batches. (No deep fryer? Use a sturdy pot and cover bottom with about 1/2 inch oil and fry the rice balls, turning them around to brown them.)
To serve, transfer to warmed bowls and serve sprinkled with grated Parmesan and the remaining parsley, with lime wedges alongside.
Note: These are a mainstay of Brazils bar scene. Theyre little balls of rice that are lightly fried for a golden crunch, which gives way to a soft, almost creamy interior. Either leftover or freshly made rice can be used. If the rice is too dry, add an extra egg to help it stick together.
TOASTED GIANT CORN
11 ounces dried giant white corn (hominy) or use canned hominy
2 tablespoon vegetable oil
2 teaspoon sea salt
1 teaspoon smoked paprika
Serves six to eight as a snack.
For dried corn: Soak corn in a bowl of cold water for at least 12 hours or overnight.
For canned hominy: Rinse hominy.
For either: Drain and spread out to dry on a tray lined with a clean dish towel for at least 1 hour.
Heat the oil in a heavy skillet over medium heat. When the oil is hot but not smoking, add the corn kernels and toss until evenly coated with oil. Cover with a lid and cook for 10 minutes, shaking the pan occasionally, until the kernels are evenly golden and some of them have popped.
If the kernels are still a bit chewy, toast them in an oven preheated to 300 degrees for 10 to 20 minutes, stirring a few times. Remove and toss with salt and paprika. Let cool and store in an airtight container, if not serving immediately.
Note: Serve with drinks as an alternative to nuts and olives.
Mrs. Witmeyers Shoofly Pie
1 homemade or store-bought single crust for one 9-inch pie
1 cup flour
3/4 cup packed light brown sugar
Generous 2 tablespoons salted butter, at a cool room temperature
1 cup Ole Barrel Syrup (see note)
1 large egg, beaten
1 cup very hot water
1 teaspoon vanilla extract
1 teaspoon baking soda
Makes one 9-inch pie.
Preheat the oven to 450 degrees. Line a 9-inch glass or ceramic pie plate with the unbaked pie dough/shell.
Use two forks or your clean fingers to combine the flour, brown sugar and butter in a mixing bowl, forming a crumbly mix. Reserve 1/2 cup of this mixture in a separate small bowl.
Whisk together the syrup, egg, 3/4 cup of the hot water and the vanilla extract in a medium bowl until well blended, then add to the crumbly mix in the mixing bowl.
Stir the baking soda into the remaining1/4 cup of hot water until it has dissolved, then quickly stir that mixture into the bowl to form a rich filling. Pour into the pie shell.
Scatter the reserved crumbly mix evenly over the surface. Bake for 5 minutes, then reduce the temperature to 375 degrees. Bake for 40 minutes or until the pie is just set.
Cool almost completely before serving.
Note: Ole Barrel Syrup is available through www.KauffmansFruitFarm.com. May substitute 1:1 ratio of molasses and corn syrup.
Chicken Corn Soup
FOR THE RIVVELS:
2 large eggs
Pinch kosher salt
FOR THE SOUP:
6 quarts homemade or no-salt-added chicken broth
Cooked chicken meat (light and dark) from one 3-pound chicken, cut into bite-size pieces
6 cups fresh corn, blanched (may use home-frozen/defrosted corn; see note)
1 1/2 cups dried fine egg noodles
4 large hard-cooked eggs, diced
1/4 cup finely chopped flat-leaf parsley
Freshly ground black pepper
For the rivvels: Lightly beat the eggs in a mixing bowl. Add the salt, then use a fork to mix in enough flour to form a dough that is not sticky and pulls away from the side of the bowl.
Lightly flour a work surface. Turn out the dough onto the work surface; knead for about 5 minutes, until smooth, adding flour as needed. Cover with plastic wrap.
For the soup: Heat the broth in a large pot over medium heat. Once it starts to bubble at the edges, add the chicken meat. Cook for 3 or 4 minutes, until heated through, then add the corn. Cook for 3 or 4 minutes, then add the noodles. Cook just until tender.
Add the diced egg. Once the soup has begun to bubble all over the surface, add pinches of the rivvel dough to the soup; its important to make them small, because the rivvels plump quite a bit as they cook.
Once theyre all in, cook uncovered for 10 to 15 minutes.
Stir in the parsley. Taste and season with salt and pepper as needed.
NOTE: To freeze fresh corn, wait until you find the sweetest ears of the season, then buy several dozen. Blanch the husked and silked corn in boiling water for 3 minutes, then transfer to an ice-water bath. Cut the kernels from the cobs while holding the cob vertically against the bottom of a large tub or bowl; that will catch all of the sweet juice with the kernels of corn. Scrape the back edge of the knife against the cob to get all of the corn and juice. Scoop corn and juice into freezer bags, and press out any air before sealing.
1 head green cabbage (about 1 pound), cored and finely chopped
1 medium green bell pepper, seeded and finely chopped
1/4 teaspoon freshly ground black pepper
1/4 teaspoon celery seed
1/2 cup cool water
1/2 cup apple cider vinegar
1/4 cup sugar
1 teaspoon salt
Serves eight to 10.
Finely chop the cabbage and green bell pepper, then combine them in a container with a tight-fitting lid. Add the black pepper and celery seed.
Whisk together the water, vinegar, sugar and salt in a liquid measuring cup so the sugar and salt are dissolved, then pour over the cabbage-pepper mixture. Toss gently to thoroughly combine. Cover and refrigerate for at least a few hours, and preferably 1 to 2 days, before serving.
Pennsylvania Dutch Potpie
FOR THE NOODLES:
1 cup flour, plus more for the work surface
1/2 teaspoon kosher salt, plus more for the cooking water
1 tablespoon unsalted butter, at room temperature
1 large egg, lightly beaten
2 tablespoons whole milk
FOR THE POTPIE:
4 quarts homemade or store-bought chicken stock
1 pound to 1 1/2 pounds boiling potatoes, peeled and cut into 1-inch cubes
2 carrots, scrubbed well, then cut into 1-inch pieces
1 shallot, minced
2 cloves garlic, minced
2 tablespoons finely chopped celery
About 1 1/2 pounds cooked light and dark chicken meat, cut into bite-size pieces (from one 3-pound chicken)
Small pinch saffron (optional)
Freshly ground black pepper
1/4 cup finely chopped flat-leaf parsley
For the noodles: Use a fork to mix the flour, salt and butter in a mixing bowl. Add the egg; blend to form a crumbly mixture. Stir in the milk, adding more as needed, to form a dough that gathers into a ball; it will be slightly sticky.
Wrap in plastic wrap and let it rest while you cook the potpie ingredients.
For the potpie: Heat the stock in a large pot over medium-high heat. Add the potatoes, carrots, shallot, garlic and celery. Cook for 10 minutes, stirring once or twice, then add the cooked chicken meat. Add the saffron, if using; reduce the heat to medium so the mixture is bubbling at the edges. Season lightly with salt and pepper.
Lightly flour a work surface.
Separate the noodle dough into thirds; work with one-third of the dough at a time, flouring it lightly to keep it from getting sticky. Use a pasta machine (per machine directions) or place the dough between two sheets of plastic wrap and use a rolling pin to roll it out. The dough should be thin enough to be almost transparent.
Cut the dough into 1 1/2-inch squares. Drop them into the pot. Once the surface of the pot is covered with one layer of noodles, stir them in to prevent them from sticking together.
Repeat the process so all the dough is used. Taste, and season with salt and/or pepper as needed. Remove from the heat; stir in the parsley.
Divide among individual wide, shallow bowls. Serve hot.
The potpie can be refrigerated for up to 1 week.