Brigadeiro

Brigadeiro is a Brazilian chocolate fudge candy shaped like a truffle and named after Brigadeiro Eduardo Gomes. He was an air force brigadier who also ran unsuccessfully for the presidency in 1946 and 1950. It has been said that he was very handsome and single, therefore he conquest a large number of female fans that helped him organizing his promotional parties. One day, for one of the parties, they created a new pastry and named it after him. Besides this cute story, it is believed that the success of the candy was a combination of opportunities: the shortage of traditional imports because of the war and the need to find replacements, the introduction of the chocolate powder by Nestlé in the country, its ease of manufacture and the fact that people already appreciated condensed milk and everything made of it (Nestlé initiated their production in Brazil in 1921 and the condensed milk was the first product they made, it was and still is their biggest seller).

Brigadeiro is a very sweet candy, as others typical pastries from Brazil and that’s the way a lot of people like them. We here have a strong influence from Portugal, which also has a very sweet pastry tradition, heritage from the Arab culture.

Brigadeiro has to be present in every kid’s birthday party all over Brazil, despite their economic class or background. That’s one thing for sure all Brazilians have in common. Because its very easy to do its one of the first things we learn how to cook. It also can be done almost anywhere, even when you’re camping, as I did once.

Nowadays we have fancy gourmet brigadeiros in Brazil, they are made with high quality cocoa and different flavor combinations. They are sold in really cute stores and come in nice packaging. Check out the first gourmet brigadeiro store in Sao Paulo: http://www.mariabrigadeiro.com.br/index.htm

Here's the basic recipe, but you can try mixing different ingredients and create your own gourmet brigadeiro!

Recipe:

1 can of condensed milk

1 tablespoon of butter

3 tablespoons of chocolate powder

Put all the ingredients in a pan over low heat, stirring constantly to obtain a smooth, sticky texture, about 10 minutes. To know if it’s ready you tilt the pan and the mixture has to run from the bottom. There are two ways to serve brigadeiro. The traditional method is to roll the candy into balls which are then covered in chocolate. The second method is to leave the candy slightly more fluid and to eat it with a spoon. Brigadeiro can also be used as a topping or covering for cakes, ice cream and crepes.

Children's Day

I know I had a good childhood. I do not have a very good memory, but I remember many scenes that were related to food and being happy in all of them... I remember when I was a child my greater gastronomic ally was Dagmar, our fat dog. Thanks to her I could reserve place in my stomach for what I really was interested in. She was there when I needed her the most. At lunchtime she got underneath the table to happily receive the extreme overdone beef I was supposed to eat but hated. And at snack time she was beside me ready to get the unfilled cookies after I ate all the delicious fillings! I was a real sweet tooth! In the money aspect I’ve always been a saver, but sometimes I couldn’t resist and took all my coins to have banana split at Posto 6 (a dinner very close to home). My first incursions in the kitchen just happened because of my necessity to eat something sweet and not having anyone to do them for me! First I did a kind of lollypop with burnt sugar, honey and limejuice. Soon I was increasing my repertoire; doing Brigadeiro (a Brazilian candy), cakes and crepes. By the way here’s the crepe recipe, so easy that even a child can make it!

Ingredients for the crepes batter (yields about 8 crepes):
½ cup of milk
2 eggs
1/3 cup of flour
1 pinch of salt
1 tbsp of melted butter, slightly burnt (beurre noisette)

In a large mixing bowl, whisk together the eggs, milk and salt. Gradually add in the flour, stirring to combine. Add the butter; beat until smooth. Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

I also remember Macdonald's was coming to Brazil and we found it the best thing in the world. We felt it was a restaurant made for us, kids. They had a promotion where you sang their music and won a Big Mac, so all the time there we went singing (like a mantra): Two all beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun. It seemed we suffered brainwashing! But I also had a very sophisticated side and one of the things I liked the most was to be taken to good restaurants with my parents. I was found of Churrascarias with their pinky juice steaks, and the Japanese restaurants with their exotic strong tasting foods. I loved also Italians where I could eat Carpaccio, salad with blue cheese sauce and pizza. The fanciest was a French one where I liked to eat shrimps, but also tasted my first oyster, frog’s leg, caviar and escargots… and loved it all!!! I guess I was born a gourmet!

Childish Palate

We are not born with a formed palate; babies feel different tastes, but not in a developed way, which happens with time. In the first infancy children, in general, prefer the sweet flavors and don’t accept foods that are bitter or sour. This fact has an evolutionary explanation: the preference for the sweet flavor is a reflection of the necessity for more energy that should be supplied with a bigger caloric intake. The natural aversion for sour and bitter flavors is a form of protection against poisonous plants and foods. This is the same explanation for why kids around 2 years old start being very picky and refusing all the new food that is presented to them. This happens accurately in the phase where the children start to walk and become more independent. Probably that was crucial for the preservation of our species and the evolution strengthened this behavior, after all we are omnivorous and we would not go far if the children were left eating everything they saw. Clearly that there are individual differences of palate associates to sensitivity, genetically determined, and also influenced by family and culture. The formation of the palate comes from learning experiences; it is necessary to stimulate children to try new foods and encourage them to appreciate different tastes. The parents must insist when presenting new foods; there are studies showing that it is necessary to offer children a new food about ten times until they become familiarized and start liking it. Even if the parents’ efforts are in vain they should remain calm, there’s still hope because children tend to open their mind to food around 12 years old. From this time on they start trying new things and amplifying their tastes. In this phase, a new nutritional balance is established, having as base a wider and better variety of foods. When this evolution doesn’t happen the adult keeps its infantile palate and keeps just accepting the primary flavors. You must know somebody like that, who only likes to eat sandwiches, French fries, pasta with tomato sauce, pizza and sweets. Those people hardly will have a healthful diet and will be inclined to have illnesses as alimentary disturbs, obesity, diabetes and cardiac problems. Despites the health issues those people wouldn’t be able to have a plentiful, grown up and happy gastronomic life. It’s never too late to change, only more difficult; but anyone can go thru an alimentary re-education so they can just visit their childhood and not be imprisoned in it.