A Love Letter to Brazil

Dear Brazil,

Please take me away to your sun-kissed beaches, your sweet lime caipirinhas, your samba and capoeira, your madly skilled soccer team and oh wait wait come back...take me to the darling named Cristina "Kika" Bersher of Kika's Treats.

Best. Honey Cakes. Ever.

Forever yours,
Pamela

Brazil delivered 2 out of 5 this past Friday night and handed me a couple of caipirinhas + one Kika. Pretty perfect equation, I'd say.

It all started over a trivia game awhile back. Another crafty South American of mine, Rocio, sat me down at a team which answered to 'Preheat to 420 Squealed the Three-Legged Pig'. Please, how could you resist? Team members included Kika and Anastasia Hagerstorm of Sweet Revolution Caramels (to faint for caramels!). It may have been their wine impaired judgement or quite possibly the inviting of myself over, but I luckily ended up on Kika's steps with a bottle of red and a bag of limes (10 for $1. Thank you, Casa Guadalupe on 25th & Mission!) and zero clue how I was about to participate in a serious game of Gin Rummy.

According to Rocio, bounty always awaits Kika's guests. Needless to say, I could not wait to walk through the door. And before I knew it, I was warmly greeted by Kika and a squishy little pup named Almond. I was in (!) an apartment filled with scents of Sweet Revolution Caramels, fresh peaches for Anastasia's delectable pie (recipe to post very soon), St. Germain, Cachaça and fresh Brazilian cheese bread by Kika herself.

Heaven? Is that you?

Pão de Queijo (Brazilian Cheese Bread)

Two packages of sour (tapioca) starch
1 1/2 cup lukewarm milk
1 cup vegetable oil
2 tablespoon butter
4 eggs
2 cups grated parmesan cheese
Salt

Combine oil, milk and bring to a boil. Place the tapioca flour into a bowl. Add the boiling mixture and mix well with wooden spoon. Add the beaten eggs, cheese and mix well until dough smooths. Let mixture stand for 10 min. Place a touch of oil on each of your palms and make 2 inch in diameter balls. Place balls on a greased or parchment papered baking tray. Bake at 350 for 20 min or until tops are light brown.

Eat ten. Or you know, two. Who eats ten?! Not me, however, you may also call me a liar.

Obrigada, Kika and Anastasia!

P.S. Kika's Treats won Best Cookie in SF Weekly's Best Of Futurisimo 2009
P.P.S. Sweet Revolution Caramels won Best Candies in 7x7's Best of the City 2009

Also - I don't know that I'll be invited back based on my card playing (in)abilities but for my cheap lime buys

Good Call, Celia

A wise woman by the name of Celia Cruz sang it best in 2006....

Español: Ayyy, no ha que llorar, que la vida es un carnaval!

English: Ayyy, there's no need to cry, because life is a carnival!

The only crying I did at Carnaval SF 2009 was over the tasty food, amazing music and infectious dance moves (really? ay dios mio!). And each tear shed was a tear of joy. You know, Miss America style. Or in this case, Carnaval King & Queen 2009 (congratulations!).

Here are a few gems I stumbled upon this past Sunday...

Travel Cakes: yes, literally. Chocolate, apricot, tapioca flour, cornstarch, canola oil, sugar, vanilla and almond extract. All bundled up in a sweet mason jar. Pick one up, smash your spoon right in and on you go. I have yet to get the goods on the maker of these little guys but once I do, you will read about it. Promise. For now, you may drool over the above pic.

Venezuelan Arepas: brought to you by Pica Pica Maize Kitchen in Napa, these savory grilled corn-flour rounds will leave you speechless since let's face it...you'll most likely never put one down. All filled with your tasty sin of choice - ranging from shredded skirt steak, sweet plantains, black beans and cheese to pulled pork, sliced tomatoes, avocado and aioli. Father and daughter team, Leopoldo López Gil and Adriana López Vermut, along with business partner Luis Sosa, have brought us the vibrant Latin flavors of Caracas and beyond. And you thought Napa - wine only? Well think again. Imagine a land made of queso fresco empanadas, black beans and yucca fries. Pinch me now please. Oxbow Public Market - 610 First Street #5, Napa

Gelato, the crazy kind: the Mission's La Copa Loca offered a variety of two-flavored treats neatly packed into a handy to-go cup. I managed to pick up the why-are-you-so-good Espresso/Mexican Vanilla combo. Mauro, born and bred in Northern Italy and man behind the copa, takes pride in hand-crafting La Copa's unique flavors using only the freshest ingredients and seasonal items. Mascarpone cheese, honey & thyme, rose, rice & cinnamon. This dreamy gelateria list goes on, and it doesn't stop there. Stop by for traditional frozen Italian cakes to the likes of zuccotti, spumoni and semifreddi. 3150 22nd @ Capp, SF

Instant Gratifications: $5 Lucha Libre masks, $4 bean & cheese Salvadorian pupusas, $3 roasted chili-lime corn, $2 ready-to-eat fresh mango and watermelon, $1.75 Mexican oil cloth placemats

Ready for next year? I am.

P.S. Colombian arepas - a serious contender in the maize ring. Yeah, yeah...I may be a touch biased, but oooh are they good! Breakfast, lunch, snack or dinner, I'd never pass one one up. And you shouldn't either. It's a cultural don't, after all. How convenient.

Like Butter, Baby

And oh my my, was it ever. Last Sunday, I was the lucky last minute add to the Blaschak Family table. The fact that my brother is boyfriend to one of their lovely daughters definitely helped with my in. Nice going, D.

The Blaschak's get together every day of rest for a family style supper. And let me tell you, my comfort food fans, they have got some good stuff going on over there. Not only are you greeted with a huge hug and glass of wine, but a warmly set table and the sheer knowledge you are about to sit down to a memorable meal.

Schug Chardonnay, Sonoma Coast - check
Heaping bowl of greens - check
Slow cooked chicken - check
Roasted rosemary potatoes - check
Simmered curried corn - big check (and super simple!)
Bi-rite Creamery coffee toffee, cookies n' cream - check
Fresh baked chocolate chip cookies - check

It was love at first sight for me and the corn. True love, friends. I left my manners (no need to tell my mother) at the Blaschak's door and pretty much went in for thirds on the dish. Fresh corn bathed in butter is sometimes so wrong, it's right. Mix in some curry? Oh it's on.

Buttered Curry Corn (eyeball me to your liking)
fresh cooked corn

cannoli beans

curry powder

butter (keep on using me, until you use me up)

finely chopped parsely

salt & pepper

Melt butter in a large skillet. Add corn, cannoli beans, curry, parsley. Bring to a simmer stirring frequently until corn begins to brown at the edges. Salt and pepper to taste.

Enjoy to your heart's content.

Thank you, Blaschak Fam, for your hospitality. I'm usually free on Sundays around 6. Imagine that coincidence!

P.S. Always up for a good curry recipe? Click right here.