Menu 2: Ricotta and Arugula Roulade, Quindim

Guys, we had such a great first turn out for our inaugural post.  It was amazing seeing how each of you took the recipes and made them your own.  That is something that I love so much about savory cooking, the possibilities and variations are endless, and all it takes is some GUTS!

Remember to check out each other blog post and see how we all give it our little personal twist.

So, here we are Week 2 and the menu choices are:

  • Ricotta and Arugula Roulade - page 161
  • Quindim - page 389

I have not cooked them yet, but will probably do so over the weekend, my mother’s birthday is on Sunday and the Roulade is going to be perfect as an appetizer – I’m thinking of making two using the different variation of spinach and dry tomatoes. 

As far as the second option, the Quindim (pronounced keen-jean), I’m really looking forward to this one.  First because I love anything that has coconut in it and second because I had these sweet little gems when I use to travel to Brazil for business a couple of years ago. So when I saw them in the book, I was SCORE, I finally know how to make them!  

A bit of trivia: Quindim is a word of Bantu origin and is used as a term of endearment, similar to darling. It also refers to coy “girlish charms”.  It’s also the most traditional Brazilian dish and incidentally one of the most popular items annually at Brazil’s National Fair of Sweets - FENADOCE.

So there you have it, let’s see what your guts will tell you to do with these choices this week.

Ready? Set… Cook!