Chef Leticia
Connecticut, USA
Universal Kitchen: Group 2
Register here:
Recipes:
Fish Stew with Banana, Cashews and Cilantro
Pão de Queijo (Cheese Bread)
Molten Brigadeiro Cake
Before the class starts:
It will help us save time to start the class with all equipment and ingredients separated,
ramekins for Molten cake coated with butter and flour, fish pan handy, ingredients measured, etc.
What you’ll need!
For Pao de Queijo, Fish Moqueca and Molten Brigadeiro Cake
Produce:
1 head garlic
1 onion
1 small piece ginger
1 bunch cilantro
6 scallions
1 banana
Dairy:
1 box eggs
1 stick unsalted butter, (plus more for greasing the ramekins)
1 cup whole milk
½ lb freshly grated Parmesan cheese
Protein:
2 lbs Tilapia or any other white fish such as Striped Bass, Halibut, Snapper
1 cup chicken stock (store-bought or frozen brodo)
Dry Ingredients:
Olive oil
Canola Oil
Dried Oregano
Curry Powder
Ground Turmeric
Whole Nutmeg
¼ cup roasted cashews
1 box chicken stock (or vegetable stock, or fish stock)
1 can (about 2 cups) coconut milk (make sure it’s unsweetened)
Kosher salt
Fresh black pepper
White wine
1 can sweetened condensed milk
Cocoa powder
Dark chocolate
Sugar (regular)
Vanilla extract
All-purpose flour
1 kg sour Manioc Starch (I buy Yoki from Amazon)
Equipment
Electric mixer fitted with the paddle attachment (for the cheese bread)
Baking sheet
Rubber spatulas
Bowls
Cutting board
Paper towels
Kitchen towels
Apron
Chef’s knife
Paring knife
Wooden spoon
Rubber spatula
Whisk
Plates to serve food
Silverware
Colander
Individual soufle porcelain ramekins to bake Molten cakes, or individual /disposable 6 oz foil
cups, available at Amazon
Pan for fish
Equipment For the Molten Dulce de Leche Cake:
Pastry brush to grease the ramekins.
I like to use 6-ounce foil cups as ramekins, but any individual 6-ounce souffle ramekins will serve
to bake the Molten cakes.
Bowls, measuring cups, liquid measuring cups
Saucepan to make Brigadeiro Paste
About Chef Leticia
Leticia graduated from the Culinary & Pastry Arts program at the International Culinary Center (former French Culinary Inst.) and worked at Le Cirque, La Caravelle, & La Grenouille in New York City. She later studied journalism and is the author of three cookbooks, becoming a nationally recognized food personality in the U.S, making frequent appearances on major network programs such as The Today Show, Fox News, CBS The Couch, and more. As a journalist, her work has been featured at a variety of web and print media outlets such as The New York Times, Fine Cooking Magazine, Saveur, The Washington Post, Eating Well, Bon Appetit, and more.
Visit www.chefleticia.com
