Side Dishes - Covy a Mineiro, Farofa and Rice
As I mentioned in my last post, Brazilians were not into vegetables but a feijoada completa is always accompanied by Covy a Mineira or a variation. Covey is a leaf vegetable and can be substituted by Swiss chard or kale.
First time visitors to Brazil, eager to try the national dish or visit a churascaria for grilled meat cut off of swords, always question the heap of what appears to be sawdust that is on their plate. This is farofa. It can be simply toasted manioc (in Spanish it is cassava) meal. Manioc is ground from the same root that is used to make tapioca. Farofa is best with some simple flavoring. No matter how it is served it is on your plate to absorb all the delicious juices released from the meats.
Rice is the main carb accompaniment for just about every dish. So much so that you often find rice and potatoes served together. One would think that cooking rice is simple - HA! This dish of rice, water and a bit of salt plagues me to this day. The hubs likes "pegi" which is crispy rice that coats the side of the pan while the rest of the rice is fluffy and not sticky. Sometimes it works but not always and I have no idea why. My mother-in-law taught me how to make rice for her son but not how to make infallible pegi (probably so he would visit her once a year...)
The following recipes originated in "Brazilian Cookery" but over the years I have made them my own. Some of my recipes, you will notice, require some "eyeballing" - i.e. I don't always give exact amounts. Since most cooking is not an exact science feel free to add more of what you like and less of what you don't care for. You will also notice that I cook with very little salt, so remember to taste as you cook.
Covy a Mineira
Serves 2 to 4 (depending on how much they like Swiss chard!)
2 pieces of thick cut bacon cut into small pieces
1 bunch of Swiss chard, rinsed but not dried
Saute the bacon bits in a skillet until they are crispy and the fat is rendered. While bacon cooks, remove the thick stems from the chard. Stack the leaves and roll into a long "cigar". Slice thinly. Add the chard slivers to the saute pan and toss with the bacon until wilted. Remove from the pan and plate.
Farofa
You want at least 1/2 cup per person
3 TBSP butter
1/2 mall onion, thinly sliced (optional)
1 egg, scrambled
manioc (casava) meal (found in Latino markets)
1 TBSP finely chopped parley (optional)
Melt the butter in a skillet and gently saute the onion (if using). Keep the heat low and add the egg and mix well with the butter and egg - you are creating bits of scrambled eggs. Gradually add the manioc meal, stirring well. Add enough meal to produce a mixture that resembles toasted bread crumbs. Mix in parsley (if using) and salt and pepper to taste (remember that the farofa will be soaking up meat juices that are well seasoned so err on the side of too little seasoning).
Rice
1 or 2 tsp oil
1/3 to 1/2 cup long grain, white rice per person, rinsed
1 1/2 parts water to rice (i.e. if cooking 1 cup of rice you want 1 1/2 cups water)
1 tsp salt (more or less)
Heat the oil in a sauce pan over medium high heat.(aluminum pans work very well, I have several sizes and only cook rice in them) Add the rinsed rice and stir until a lot of the rice has turned white but not toasted. Add water and salt. Bring to a boil and reduce heat to medium. Continue boiling the rice until there is no water boiling above the rice. Stir occasionally. Reduce the heat as low as possible and cover the pot. Rice should be done in about another 15 minutes but is is OK to leave the rice on a really low heat for a longer time (better chances of making pegi!)
Covy a Mineira
Serves 2 to 4 (depending on how much they like Swiss chard!)
2 pieces of thick cut bacon cut into small pieces
1 bunch of Swiss chard, rinsed but not dried
Saute the bacon bits in a skillet until they are crispy and the fat is rendered. While bacon cooks, remove the thick stems from the chard. Stack the leaves and roll into a long "cigar". Slice thinly. Add the chard slivers to the saute pan and toss with the bacon until wilted. Remove from the pan and plate.
Farofa
You want at least 1/2 cup per person
3 TBSP butter
1/2 mall onion, thinly sliced (optional)
1 egg, scrambled
manioc (casava) meal (found in Latino markets)
1 TBSP finely chopped parley (optional)
Melt the butter in a skillet and gently saute the onion (if using). Keep the heat low and add the egg and mix well with the butter and egg - you are creating bits of scrambled eggs. Gradually add the manioc meal, stirring well. Add enough meal to produce a mixture that resembles toasted bread crumbs. Mix in parsley (if using) and salt and pepper to taste (remember that the farofa will be soaking up meat juices that are well seasoned so err on the side of too little seasoning).
Rice
1 or 2 tsp oil
1/3 to 1/2 cup long grain, white rice per person, rinsed
1 1/2 parts water to rice (i.e. if cooking 1 cup of rice you want 1 1/2 cups water)
1 tsp salt (more or less)
Heat the oil in a sauce pan over medium high heat.(aluminum pans work very well, I have several sizes and only cook rice in them) Add the rinsed rice and stir until a lot of the rice has turned white but not toasted. Add water and salt. Bring to a boil and reduce heat to medium. Continue boiling the rice until there is no water boiling above the rice. Stir occasionally. Reduce the heat as low as possible and cover the pot. Rice should be done in about another 15 minutes but is is OK to leave the rice on a really low heat for a longer time (better chances of making pegi!)
Meg also taught me to cook rice this way. However, I have only achieved "pegi" once or twice in...well...lots of years. AND, I just realized with her post that Brazilian's don't mean "peggy". Always wondered why a woman's name was attached to this rice crust. It is good and a result to strive for.
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