This year’s Rio Olympics has unlocked that old trunk in the attic. And while rummaging around the skimming of tattooed-mind moments and tattered remains of memory embers, I stopped to smile at my first discovery of Brazilian food.
Though we can find pears all year, they are at their best and a glorious blessing of midsummer. When you bite, their solid structure defies viscosity. Their soft, slightly gritty cell structure holds intensely flavored juice with a distinct floral-pear aroma. Bite into a ripe pear and you will be forgiven the drool of nectar smearing your lips.
Here we loosely wrap roast golden and red beets with seasonings so their aromas penetrate the gently softening flesh, imbuing them with perfumed hints of Middle Eastern spice stalls.
Mushrooms are sometimes referred to as “vegetable meat” and can happily be used as alternatives for vegetarian guests. as they have a dense flavor and texture that can pair in a similar way to meat proteins and wine.
Smoked chicken breast is packed with flavor, and because it is smoked over low temperatures with its skin attached to protect and baste the flesh beneath, it remains tender and succulent.
British pubs are not about party or jolly or drunkenness, which is frowned upon. They’re about feeling “at home,” so the food offered is typically what can be eaten in comfort without the fuss n’ bother of preparing it yourself.
Pasta carbonara—that simple, hearty dish based on eggs, cheese, and pancetta or guanciale bacon—is here translated into a flavorsome vegetarian dish.