The refreshing caipirinha (pronunced “ky-pee-REE-nyah ) is national cocktail of Brazil, consisting traditionally of only three ingredients: cachaça, sugar, and lime. Cachaça (pronounced “ka-SHAH-suh”) is a high alcohol Brazilian spirit distilled directly from sugar cane juice. It is available unflavored and in several fruit flavors. It can be found easily in larger liquor stores, accept no substitute to stay truly authentic.
Churrascaria Plataforma Tribeca is a Brazilian Steakhouse located in the heart of midtowns theater district in NYC. Receiving rave reviews from Yelp, Churrascaria Plataforma is not only a meat lovers dream, but cherished for their authentic caipirinhas. Yelp reviewer Dan B states:
“The drink is phenomenal. I had planned on only getting 1, but 5 ended up being a more beneficial number for me.”
Ha!
Today we are pleased to bring you the restaurants original Caipirinha recipe, shared by Chef Edi Crastequine. Cheers!
The Classic Caipirinha
Chef Edi Crastequine, Churrascaria Plataforma Tribeca
Serves 2
Ingredients
1 lime
4 Tbsp of sugar
Crushed ice or ice cubes
Cachaça 4 ounces (120 cc or 1/2 cup)
Cut the lime into small cubes and place into an old-fashioned glass. Add sugar and mash with a pestle. Fill glass with ice, add cachaça, shake well and serve.
Simple homemade mustard from Chef Liana Robberecht
By · Comments
Do it! Make your own mustard! Here are 2 reasons why you should:
1) Absolutely more delicious than store bought
2) Inspire awe in your guests when you inconspicuously mention that you whipped up this chefs recipe in less than 10 minutes
Boom.
It’s a very simple recipe, using only 8 ingredients. Chef Liana Robberecht from the Calgary Petroleum Club developed this as a special signature ingredient for their guests. You can follow Chef Liana on Twitter here.
Enjoy and Happy Friday! (P.S. Now would be a brilliant time to make this, as it will fully aged and ready for Memorial Day weekend.)
Homemade Mustard Recipe
Chef Liana Robberecht
Ingredients:
2 cups of yellow mustard seeds
1/2 cup (4 oz) of brown mustard seeds
1/3 cup light brown sugar
2 tbsp of turmeric
1/4 cup (or 50 cc) of salt
1 tbsp of mustard flour, (aka ground mustard or ground mustard seed)
1 cup (250 cc) of apple cider vinegar
1 cup (250 cc) of white wine vinegar
Blend ingredients, cover, and refrigerate for 2 weeks to allow the flavors to blend.
Go Green: Pickle Soup from Otto & Anita’s Schnitzel Haus
By · CommentsOtto & Anita’s Schnitzel Haus is a quaint family run Bavarian restaurant in historic Multnomah Village in Portland. Inside, you will find a plethora of delicious Eastern European Schnitzels, Krauts, Spätzles, and Bavarian baked goods, prepared by husband and wife team Chefs Otto and Anita Fennerl. Yesterday, we were delighted to find the original award winning pickle soup recipe in our email inbox, the creation of Otto, developed at his former restaurant by the name of Trianon.
Of note: do not fear the concept! This beautiful seafoam green soup has a smooth creamy base with a subtle refined tang of dill pickle flavor. Serve with a buttered warm bread and white wine, a spicy Gewürztraminer, or German beer.
Chef Otto’s Dill Pickle Soup
Serves 6-8
Ingredients
3 tbsp butter
3 oz. onion cut into julienne strips then into thirds
1/2 cup dry white wine
1/2 cup all purpose flour
4 cups water
1-1/2 cups marinade from pickles (pickle juice from the jar, strained)
4 large pickles cut into julienne strips, then into thirds (we love Bubbies pickles, found at Whole Foods)
2 tsp dried dill weed (or 2 tbsp of fresh dill)
1/2 cup of whipping cream
1/4 tsp poultry seasoning
salt and ground pepper to taste
Instructions
Melt butter in large pot.
Add onion and saute until soft.
Add wine and continue cooking until almost all liquid evaporates.
Reduce heat and stir in flour, do not brown.
Combine water and pickle marinate.
Whisk into mixture all at once.
Increase heat and bring to a boil, stirring constantly until soup thickens.
Add pickles and dill.
Stir in cream.
Add poultry seasoning, salt, and pepper to taste.
Photo via Murry @Urbanspoon
