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Culinary South American Experience
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Getting to know your neighbors is more important than you realize. This month, we are looking at our neighbors located in South America. Through their recipes and stories, you will experience their cuisine, culinary history, and even get to meet an Olympic chef from Brazil. We will also reveal a beautiful dining room that offers young culinary chefs the opportunity to experience the food world.
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Brazilian Avocado Coconut Ice Cream with Crunchy Nut Brittle‘
It’s your choice – make it in the freezer or ice cream machine
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About the Recipe: Buttery avocadoes are the perfect partner for rich coconut cream, South American caramelized condensed milk, and smooth plain yogurt. The crunchy nut brittle adds a delightful crunch to the Dulce de Leche ice cream dessert.
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Bolivia’s Black Bean Quinoa Salad
An easy-to-make, festive South American quinoa salad
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About the Recipe: Quinoa recipes are common in the highlands of Bolivia as well as many countries in South America. This salad is light, natural and popular in their country. It’s brimming with red onions, black beans, vibrant colored peppers, tomatoes, and quinoa. The salad is dressed with a simple fresh lemon dressing, making it perfect to serve for a light supper.
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South American Confections
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Brigadiers (Brigadeiros)
These delectable chocolate truffle-like candies are so easy to make.
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About the Recipe: This confection became popular during the 1940s when they were prepared in Brazil to raise money for a popular politician. The sweet treats were so popular that even today, they are frequently served for birthday parties. These melt-in-your-mouth double chocolate treats are so easy to make.
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“Courses” Restaurant – Ivy Tech – Brazilian Lunch
“Courses”, a culinary student-run restaurant, is located on the top floor of Ivy Tech’s Community College Culinary Center in Indianapolis, Indiana. The public can make reservations there for lunch or dinner. The view from the restaurant is spectacular and the entire experience is impressive.
The students are required to work at the Café downstairs and formal dining restaurant “Courses” upstairs, so they will have over 200 hours of work experience before they graduate. The school also offers international culinary experiences to their students.
This year, an exchange program was planned with the Senac University culinary school in Brazil. The exchange experience offers an opportunity for the students to understand and try out some of the country’s signature dishes. In addition, it introduces them to the country’s vibrant cultures, exquisite cuisines, and fascinating culinary history.
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The building was a former Stouffers hotel that was purchased and converted into the Ivy Tech Community College Culinary Arts Training Center by an endowment from the Eli Lilly Foundation. There are now 9 commercial kitchens in the building to train aspiring chefs and a public restaurant, named “Courses”, on the top floor to exhibit their skills. Reservations, on select days, can be made via the “Open Table” app for lunch or dinner. This restaurant has a unique and stunning view of the Indianapolis skyline.
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The culinary students worked in the restaurant’s massive kitchen, preparing Brazilian appetizers, vegetables dishes, the traditional black bean stew with pork and white rice, and a large platter of traditional Brazilian sweets. It was so impressive and delicious. We were greeted with beautiful smiles and received outstanding service. In fact, as we were leaving, one of the students told us we needed to come back in a few weeks when they were planning a special French dinner.
Chef Marcelo Traldi Fonseca
We were fortunate to be able to meet Chef Marcelo Traldi Fonseca of Senac University, Sao Paolo, when he arrived at Courses restaurant to work with students as they prepared the 6 Course Brazilian lunch. He is a full professor, specializing in the National Service for Commercial Learning, administrator, and chef from Senac University Center Santo Amaro Campus He also played an important role as part of the culinary team to support the 2016 Rio Olympic event and authored a mandatory reference book, Restaurant Management Technologies.
Professor/Chef Marcelo Traldi Fonseca of Senac University Sao Paolo, Brazil with Jeff Bricker of Ivy Tech at the Brazilian Luncheon in the “Courses” restaurant on March 5th, 2020
See More of Brazilian Luncheon Info at Courses Restaurant
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Recipes – South American Samplers
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Brazilian Bean Stew (Feijoada)
It’s super simple to make in an instant pot or pressure cooker
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About the Recipe: Brazil is known for its delicious meat dishes. Their traditional stew will vary depending on the cook. This variation is easy to make, only requiring some searing of the beef chunks and bacon. It features black beans, flavorful Poblano peppers, lots of garlic, and generous chunks of meat. If you like it hotter, just add hot chili powder and more peppers. This is a Meal to Remember!
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Caramelized Banana Upside Down Cake with Frosty Banana “Ice Cream”
Bananas are a favorite fruit in Brazil.
About the Recipe: It’s all about bananas, bananas, and more bananas for this recipe. It’s no surprise to find them in Brazilian desserts. Did you know that Brazil is one of the world’s leading banana-producing countries? There are many different varieties and they prefer a smaller one called apple bananas. This cake uses bananas, baked, fresh, and frozen. If you make this cake, consider yourself a real “Top Banana.”
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Baked Empanadas (Empanadas de Humita)
Appetizers filled with spicy cumin-flavored beef.
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About the Recipe: This recipe can be used in make larger handheld sandwich side empanadas or appetizers. These are very popular in Latin America and were one of the first courses we had when visiting South America. The folded pastry is either baked or fried and stuffed with various meats, cheeses, or even fruits. It is a tradition to serve these for special occasions.
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Bolivian Black Bean Quinoa Burger
Delicious veggie burgers that are full of protein.
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About the Recipe: Crusty black bean burgers are filled with protein and prepared with quinoa. The delicious veggie burgers can be served open-faced and topped with a red pepper mayonnaise. They can also be served as a handheld sandwich.
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South American Avocado Hummus
Ripe and ready avocado spread with pepper relish – a perfect combination.
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About the Recipe: The red pepper relish swirled in the creamy avocado adds a sweet savory flavor to this popular hummus. It’s delicious served with your favorite vegetable sticks, crackers, or snack crisps.
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Chilean Potato Pie (Pastel de Papas)
It’s a South American Shepherd Pie with lots of delicious layers.
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About the Recipe: Some form of this dish is popular in most Latin American countries and was adapted from the British Cottage Pie. It’s a simple and tasty main course with layers of ground beef, boiled eggs, and mashed potatoes. It’s topped with melted cheese and dots of pepper relish with a sprinkle of chopped parsley. It is similar to the Shepherd Pie served in the U.S.
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Braised Eye Round Steak with Chimichurri Sauce
Slow cooked steak with bright Argentinean parsley sauce.
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About the Recipe: Slow simmered steak slices are covered with
Chimichurri Sauce, adding bursts of herb flavors and a light touch of spicy heat. Serve it for dinner and use the leftover sauce for a potato dish or sandwich spread.
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Brazil Sweet Cheese Muffins (Queijadinha)
One of the most popular dessert recipes in Brazil.
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About the Recipe: This is a popular recipe in Brazil and can be found in pastries, bakeries, and supermarkets. It’s similar to tarts and cheesecakes and is perfect as a dessert, snack, or teatime treat. The sweet cheese muffin has a firm texture and a golden-brown top. It is delicious served with some fresh fruit.
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Iron Pan Sirloin Steak with Saucy Cilantro Salsa
Flavored with a Chilean twist.
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About the Recipe: A cast iron pan is the perfect cooking skillet since it gets extremely hot and will also retain heat for a long time. The steak has a rich sear and produces brown bits for a delicious gravy. Top it with a fresh cilantro salsa and add some saucy black beans and rice.
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Brazilian Nut Cornstarch Cookies
Melt-in-your-mouth inspired Maizena gluten free Cookies
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About this Recipe: This recipe was inspired by the popular melt-in-your-mouth Brazilian cookie is called Biscoitos de Maizena. Cornstarch is a main ingredient so they have a sandy-like texture. The freckled cookies are white with a golden bottom and coated with spicy ground Brazil nuts.
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Traditional Breads
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Cheese Bread Biscuits (Chipa’)
Small cheese-flavored, gluten-free rolls popular in South America
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About the Recipe: Tapioca flour is different from wheat flour and it creates an interesting, new texture as the biscuits bake. They have a lightly crisp exterior and a soft cheese flavored interior. The little rolls remind me of mini cheese sandwiches. So cute! The best part is they are also gluten free and perfect to serve for appetizers. The recipe combines South American cultures from the northeast of Argentina and Paraguay. Serve them with a cup of “Mate” for a real South American treat.
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Ring Shaped Cheese Bread (Chipa Argolla)
A popular, savory cheese bread sold by street vendors.
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About the Recipe: Chipas, served in Paraguay, are popular small ring-shaped breads. They have a rich cheese flavor and are perfect to serve as a snack or even as a breakfast bread. They reminded me of a crusty, chewy bagel that everyone loves. These are different breads than the ones served in Argentina.
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