Spicy Pineapple Pickle

  As learned in class, the main reason to pickle a ingredient is to preserve, but pickle can do more than that, it also change the flavour and texture, and that's why I decided choose to pickle a pineapple.
  According to the web site UrbanFarmonline.com (http://www.urbanfarmonline.com/urban-gardening/backyard-gardening/how-to-pickle-vegetables-and-fruit.aspx) the method used in this recipe is called quick-pickle where the fruit is cooked until tender and a heated pickle liquid, usually made with vinegar and water, is poured over the the fruit. In the recipe bellow http://www.food.com/recipe/spicy-pineapple-pickle-acar-nenas-230719?photo=269372 the pineapple is cooked in the pickled liquid with; sugar, ginger, soy sauce and red chilli pepper (in this case changed for a thai chilli pepper) and than poured into a jar.

First time tasting a relatively spicy pineapple with a sweet and acid taste was really good. The liquid was reduced to a syrup, leaving not enough liquid to pour into the jar, so next time add some water to it would make the pickle better.

Soup - Canja de Galinha

   For a long time, when talked about soup, the only thing that used come to mind was "Canja de Galinha". During the winter time, that was the best meal besides our famous "Feijoada" (black beens stew), and also used when sick and cold. The term "Galinha" literally means hen but became the the generic name for chicken, and the origem of the soup is Portuguese. In Brazil it's usually made with whole pieces of chicken cooked in broth with, onions, garlic, rice, carrots and potatoes more cooked than normal; parsley, green onions and a good bread for deep, are well come too. The recipe bellow is the one made for my mother and uses chicken breast instead of whole pieces.

                                                             Canja de Galinha

Chicken - 1 breast small dices

Carrots - 80g Macedoine 

White Potatoes - 100g Macedoine

Rice - 1cup

Onions - 1pc

garlic - 1clove

Chiken broth - 1L

Salt and Pepper

Sliced baguette for garnish.

1- In a saute pan cook the chicken in high untill brown.
2 - In a large sauce pan sweat onions and garlic; add the rice.
3 - Add carrots, potatoes and chicken.
4 - Add chicken broth bring to a boil and than to a simmer. Cook untill the rice and vegetables are soft.
5 - Serve with slices of baguette.

  I gave the soup to a roomate to taste, he liked it. Said was good, but is a very simple and maybe needs more colour ans add some more flavors. I totally agree, the soup doesnt seem very appetitive, and add a spice bag with bay leaf, pepper corn and parsley stem could  fixe it. To give a better visual and a diferrent taste, add some diced tomatoes which also give tome different texture to the soup.

In the end of the day I realize how our taste, and standards changes. The soup that was amazing when a while ago, is just "Ok" now, and need some changes.