Recipes

Paula DaSilva Talks Brazilian Cuisine, South Florida, and Hell’s Kitchen

by MyKidsEatSquid / May 26, 2015 / 0 comments

Cooked, then pureed black beans seeped with onion and garlic then thickened with a handful of manioc flour are the main ingredients giving tutu de feijão its trademark consistency and rich, brownish hue. Growing up, the dish was a favorite of Paula DaSilva, a native of Minas Gerais in southeastern Brazil, whose parents came to the United States when she was seven. DaSilva remembers her mother would add roasted pork, vegetables, and fried egg to the top of the mounded, creamy beans.

An Easy Recipe for a Southern Classic: Hummingbird Cake

by MyKidsEatSquid / Apr 27, 2015 / 2 comments

 

Pecan pie. Bananas foster. Red velvet cake. Lemon meringue pie. Doctor bird cake?!

Desserts in the South are well known for their sumptuous ingredients, bright flavors, and a dash of flare. And yet one dessert seems to stand apart—Doctor birds cake, more commonly called Hummingbird Cake.

I first heard of--and sampled--this sweet concoction a couple years ago in downtown Roanoke, Virginia. The combination of ripened bananas lapping up the sweetness of crushed pineapple gives the cake its signature sweetness, and dense yet airy texture.

 

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