Who let the bugs out

Breaking the ice... these fake ants can add some fun to any cookout or picnic.

Annatto... Flower, seeds and a food coloring

Anatto or achiotte, (bixa orellana L.) is a plant is grown mostly in South America and Brazil is the main producer and exporter. Known here as urucum or colorau the seeds are used as a natural red food coloring in the food industry, comestics (lipsticks) and also in the Brazilian cuisine. The color result is similar to paprika, although it does not alter the flavor of the food. Also, Brazilian indians and other Latin-American indians use the seeds to make body paint.

The most common way to make annatto powder is to heat the seeds in oil, then transfer the seeds to a mortar, add fine cornmeal and grind them with the pestle. Pour through a fine mesh to separate seed skins from powder and you are ready to go.

Cooking rice like a Brazilian

Rice is a staple here in Brazil and everyone knows how to cook it. Depending on where you live you stir-fry first with oil before adding the water. That's how I like it and I learned to cook rice this way from my mom.

• When cooking rice add a few drops of lime for an extra flavor.
• To cook 1 cup dried rice, add 2 cups water.
  

Ingredients:

2 cups long-grain white rice
2 tablespoons vegetable oil
1 tablespoon olive oil (optional)
3 cloves garlic, minced
1 teaspoon salt
4 cups boiling water (or chicken broth)

Directions:

1) Heat oil in a large saucepan over medium heat. Add garlic and sautée for a minute, until fragrant.

2) Add rice, let it sit for 10 seconds, then stir to coat the grains with the oil, season with salt and stir-fry about 2 minutes.

3) Add the boiling water. Cover and cook over low heat for about 15 to 20 minutes or until the water is absorbed. Turn off the heat, remove the lid, fluff it with a fork and add the lime juice if using any. Put the lid back on and let it sit for about 10 minutes before serving.

Eating Global: Brazilian Fusion Cuisine

Take a seat, grab a cup of coffee or tea, and watch this video on Gourmet website featuring the Brazilian fusion cuisine. I found it very interesting, as they went out to the streets to get a glimpse of many dishes like Brazilian Fish and Shrimp Stew (moqueca, pictured above), pastel (fried pastry), sushis, and sweet pizza among others. Due to the mingling of several cultures, the food in Brazil is clearly a combination of several cuisines that create unique dishes using local ingredients, mostly with European techniques.

Or, if like me, you like food movies... Try "Woman on top" (2000, rating R) with Penelope Cruz, who plays a young Brazilian chef that creates wonderful recipes and leaves for America, where she becomes a star as the host of a TV cooking show, Passion Foods Live.

Speaking of movies... What's the best food movie you have ever seen?

Panko Breadcrumbs

Panko breadcrumbs are a Japanese version of dry bread crumbs. The recipe, which is very easy, I found out recently and fell in love with it. The white panko is made from white bread with the crust removed, and the tan panko uses both the bread and the crust, sometimes I use wholewheat bread.

Ingredients
4 white bread slices (to make 1 cup of fresh panko)

Directions
1) Trimm off the crusts of the bread slices.

2) With a food processor, push chunks of bread through the shredding disk to make coarse crumbs.

3) Spread the crumbs on a baking sheet and bake at 300ºF/150ºC for 6 to 8 minutes.

The crumbs should be dry, not toasted and they should not be brown. Shake the sheet twice during baking.

You can flavor your dry or fresh bread crumbs with spices and herbs.

Panko can also be substituted for ordinary bread crumbs as coating food for frying, filling for meatloafs, meatballs and burgers, and as toppings for fish, salads, vegetables, and casserole dishes.