Recipes featured in Pots, Pans & Passports ~ Class Two and Three

BRIGADEIRO is a bite-size Brazilian chocolate sweet.  BRIGADEIRO is the word in Portuguese for Brigadier. This little chocolate treat was named after the Brazilian Brigadier, Eduardo Gomes, who in 1945 started his Presidential Campaign. With his good looks and his charming speech, he attracted a group of female fans who created the candies and sold them to raise funds for his campaign. At that time, campaign parties were expected by the public and soon people were calling friends to attend the parties of Gomes and eat the sweet. “Let’s eat the Brigadier’s candy!” soon morphed into “Brigadeiro” candy. Henceforth, the bite-sized chocolate ball was then named “Brigadeiro“. The traditional recipe calls for condensed milk, chocolate powder and butter. Once rolled into balls, you can coat them with cocoa powder, sprinkles, sugar, etc.


3 tablespoons unsweetened cocoa powder

1 can sweetened condensed milk

1 tablespoon butter

In a medium saucepan over medium heat, combine cocoa, butter and condensed milk. Cook, stirring, until thickened, about 10 minutes. Remove from heat and let rest until cool enough to handle. Form into small balls and eat at once or chill until serving.


(pronounced co-SHEEN-ya) means "little chicken drumsticks" in Portuguese. We made them extra mini for snacking



6 cups mushrooms, chopped

4 garlic cloves, finely chopped

2 tbsp. tomato paste

1 tbsp. water

1/4 cup fresh parsley, minced

2 tsp. fresh thyme leaves

2 tsp. salt

1 tsp. freshly ground black pepper

1 tsp. paprika

1 tsp. freshly grated lemon zest

pinch of cayenne pepper

olive oil for pan


10-12 oz. all-purpose flour

8 oz. 1% or 2% milk

8 oz. low-sodium vegetable or mushroom stock

2 tbsp. olive oil

1 tsp. tomato paste

pinch of salt


2 large egg whites, lightly beaten

1 1/2 cups fine breadcrumbs (or 1 cup fine breadcrumbs + 1/2 cup panko)

2-3 quarts of vegetable oil for frying


In a large skillet, heat enough oil to coat the pan (med-high heat) and sauté the mushrooms until golden brown. Transfer to a large bowl and set aside.

Add a bit more oil to the same skillet and sauté the onion and garlic until the onion is translucent.

Add the mushrooms back to the pan and add the tomato paste and water. Sauté for a minute or two until all the vegetables are evenly coated. Then add all remaining ingredients to the pan and cook for another 2 minutes until well mixed. Taste for seasoning and adjust, if necessary.

Place the mushroom filling in a bowl and set aside.


In a medium saucepan, bring vegetable stock, milk, tomato paste, butter, and salt to a boil.

Once boiling, add in 10 oz. of flour, remove from heat, and stir constantly until the dough forms a ball. Add more flour a little bit at a time if the dough is too wet/sticky.

Turn the dough out onto a lightly-floured surface and let it rest until it is cool enough to handle.

Knead the dough, like bread, for about 3 minutes, until it feels smooth and cool to the touch. If the dough is still too wet, continue to knead flour into the dough a little bit at a time.

To assemble the coxinha:

Bring a pot of vegetable oil up to 350 degrees F.

Take about 2 tbsp. of dough and roll into a little ball. Then flatten each ball into a disc and place a heaping tsp. of filling (use your best judgment) in the center. Bring the dough up around the filling and pinch the dough at the top to make a little pear shape. Make sure you have enough filling in each; you don't want it to be too doughy.

Once all the coxinha are assembled, brush them with egg white and then evenly and thoroughly coat with breadcrumbs.

Fry 3-5 at a time for 2-3 minutes each, until deeply golden brown and crispy.

To keep a large batch warm in the oven, place a rack on a sheet tray and set the oven to 200 degrees F. Serve warm or room temperature. These freeze well, too.


Caldo Verde

Caldo verde (pronounced [ˈkaɫdu ˈveɾðɨ], Portuguese for "green broth") is a popular soup in Portuguese cuisine. The basic traditional ingredients for caldo verde are potatoes, collard greens, olive oil and salt. Additionally garlic or onion may be added.

4 cups vegetable stock

1⁄2 yellow onion, chopped

4 medium potatoes

1⁄4 teaspoon salt

1⁄4 teaspoon freshly ground black pepper

2 cloves garlic

1⁄4 teaspoon crushed red pepper (optional)

1 bunch kale, thinly sliced into ribbons

1 cup cooked & rinsed red beans


Bring the stock to a simmer in a medium to large sized pot. Add onion, potatoes, salt, pepper, garlic, and crushed red pepper. Simmer until the potatoes are soft and then let cool. Blend the ingredients with an immersion blender (or in a standard blender) and then return to the pot. Return the soup to a simmer. Add the kale to the simmering soup, cooking it for about 5 minutes or until the kale is softened. Stir in the red beans. Continue simmering until the beans are heated thought. Serve warm.








menus curated by Nina Zippay of Radical Cooks