Around the World in Foodventures (Brazil: FEIJOADA)

We went to a Halloween party this weekend, so Brazil happening to be next on the list allowed me to bring a hearty, warm, very tasty, crock pot compatible dish as our party pot-luck contribution.  In other words, another South American country meant another meat-filled bowl . . . and no one was sad about it.  

Feijoada, if I had to describe it to someone who didn't know, is basically Brazil's version of chili, but with a much higher meat-to-beans ratio than you'd expect from American chili.  It has Pork Shoulder, Linguica, Chorizo, Carne Seca, and a Smoked Ham Hock! 

Luckily, there are lots of ethnic and specialty grocery stores where we live, so finding ingredients isn't usually too much trouble; and in fact this foodventure caused me to have to hit up one that I frequented as a child, plus another (one of Julia Child's favorite shops, as it turns out) that I'd never had occasion to check out -- so that was a pretty cool trip down memory lane.

I used this recipe (https://www.simplyrecipes.com/recipes/feijoada_brazilian_black_bean_stew/) in which there is apparently some debate about whether tomatoes belong, but I decided to use them (why not, right?).  And because it's not very specific about how much salt to add combined with there being 4 kinds of already-prepared, salt-containing meats in there - I personally think it came out a little too salty.  Others thought it was good, though.  If you decide to make this, I would simply suggest you taste it before adding *any* salt.
 
This post is part of my project: "Around the World in Foodventures" (I decided I want to expand my culinary horizons even further by making the national dish or a popular recipe, or some signature food or traditional meal from every country in the world. Maybe it'll happen alphabetically, or by region, in random order, or something else. I figure if we can't (yet?) travel everywhere, we at least have the luxury of being able to taste it. It’ll be fun and interesting, but obviously, will take a long time to get through -- as we'll only be doing it once a week or so at most. I am chronicling the journey here.)

“If I’m an advocate of anything, it’s to move…Walk in someone else’s shoes or at least eat their food.” --Tony Bourdain

Around the World in Foodventures (Russia: BORSCHT)

I posted on Facebook asking if anyone wanted to pick the country for my next foodventure . . . and 😮 did I get more comments than I expected!  So, I decided to use those responses in the order they were received -- and that will be the next 15 or so places I cook from.  First up on that list is Russia, from which I am honored to be able to follow a family recipe that a dear friend provided a long time ago and now I'm finally getting around to using it.  Can't get much more authentic that that, right???

I present to you now, then, "Ma Melekh’s Famous Vegetarian Borscht."

This was a relatively easy process, completed in just about an hour and a half (start to finish from raw, whole veggies to sitting on the couch eating a hot, delicious bowl of soup).  And while I usually share with you the exact recipe I referenced -- this time, because it's not one that has been published online, I am going to keep it close to the vest.  I will say, however, that many recipes I found online contain meat -- but this one doesn't, and therefore it's about as healthy as you can get.  The only ingredients in here that aren't straight-up vegetables are about a half stick of butter (for the entire finished pot which was at least a gallon) and whatever sour cream you put on top.  Definitely don't skip that sour cream, though . . . it's what makes borscht extra special and turns it a beautiful, swirly, pink-ish color!

This post is part of my project: "Around the World in Foodventures" (I decided I want to expand my culinary horizons even further by making the national dish or a popular recipe, or some signature food or traditional meal from every country in the world. Maybe it'll happen alphabetically, or by region, in random order, or something else. I figure if we can't (yet?) travel everywhere, we at least have the luxury of being able to taste it. It’ll be fun and interesting, but obviously, will take a long time to get through -- as we'll only be doing it once a week or so at most. I am chronicling the journey here.)

“If I’m an advocate of anything, it’s to move…Walk in someone else’s shoes or at least eat their food.” --Tony Bourdain