Garlic Bread Spread

This turned out so good I had to make it two nights in a row!

• 1/2 stick (4 tbsp) butter
• 1 heaping tbsp minced garlic
• 1 tbsp parmesan cheese
• 2 tsp oregano
• salt & pepper to taste
  

1. microwave butter for 90 seconds;
2. mix in all ingredients;
3. return to microwave for 30 seconds;
4. spread over bread with spoon and toast it; or
   
5. refrigerate in small covered container.

You Say Dulce, I Say Doce

One of my favorite Brazilian desserts is Doce de Leite (DOH-see dee LAY-chee). Spanish speakers know it as Dulce de Leche (DOOL-say deh LEH-chay). Americans know it as the caramel-y ice cream flavor introduced by Haagen-Dazs. In fact, I've seen it translated as "caramel". I don't know if I'm being too technical, but it seems to me that caramel is cream-based, whereas the South American counterpart is milk-based -- it's in the name: Leite is Portuguese for "milk", Leche is Spanish.

So I found a recipe that sounds more like the stuff that, as a kid, I often ate as the second half of my meal in many restaurants:

http://www.maria-brazil.org/doce_de_leite.htm

I should try making it one of these days. My stomach is homesick.

Red Wine Sagu (Tapioca)

This Brazilian (poss. Italian?) dessert makes for a great treat in the summer. Actually, it's great any day of the year.

• 1 part small tapioca pearls
• 1 part water (for soaking)
• 2 parts red wine (or grape juice)
  
• 1 part water (for mixing)
• sweetener (sugar, splenda, etc)
• cinnamon and/or cloves (optional)
  

1. Soak 1 part tapioca in 1 part water for 30 minutes or longer.
2. Rinse and drain.
3. Add 2 parts red wine (or grape juice) and 1 part water to tapioca, and sweeten to taste.
4. Optionally, add cinnamon and cloves to taste.
   
5. Bring to boil over low heat stirring constantly with a wooden spoon.
6. Let cook for about 30 minutes, or until tapioca is clear, stirring occasionally so it doesn't burn.
7. Refrigerate.

Some people serve this with a small pool of vanilla cream on top. Here's one way to make this cream, also called "English cream":

• 1 1/4 cups milk
• 3/4 cup whipping cream
• 6 egg yolks
• 1/2 cup sugar
• 2 tsp vanilla extract
  

1. Heat milk in a saucepan in medium or low heat, without bringing it to a boil.
2. Remove from heat and mix in whipping cream.
3. In a bowl, beat egg yolks and sugar to a light creamy mixture.
4. Slowly whisk in milk/cream mixture into the bowl.
5. Return contents of bowl into saucepan and put over low heat, whisking briskly until desired thickness, again without boiling.
6. Remove from heat and mix in vanilla syrup.
7. Refrigerate.

Garnish with a couple of mint leaves, or a small sprinkle of cinnamon, or whatever looks good!