tag:blogger.com,1999:blog-44500368970367379982024-02-07T20:56:30.044-08:00Chef AdrianaChef Adrianahttp://www.blogger.com/profile/01234427448594802703noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-4450036897036737998.post-43477660205588049102013-06-27T21:12:00.000-07:002013-06-27T22:01:17.105-07:00Nutella Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjId4XDCj93wpGI2Axb3fW7_ZrUUBm4Z4Rzw7ekl0j1QYENfPVtcRMehfh-S0IjFBc9FOiXcvcN7ZNuDWEZma6BDq46uiu_048f8146Tc20BPDIN4QmZhwJueF3dehsD99j8FcRX_3B8pqZ/s533/1000166_10151674395396306_827701906_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjId4XDCj93wpGI2Axb3fW7_ZrUUBm4Z4Rzw7ekl0j1QYENfPVtcRMehfh-S0IjFBc9FOiXcvcN7ZNuDWEZma6BDq46uiu_048f8146Tc20BPDIN4QmZhwJueF3dehsD99j8FcRX_3B8pqZ/s320/1000166_10151674395396306_827701906_n.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Here is an easy recipe for the weekend!</span></div>
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<b><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">NUTELLA CUPCAKES</span></b></div>
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<b><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Yield: 12</span></b></div>
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<b><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingredients</span></b></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/4 cup unsweetened cocoa powder</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/2 cup Nutella spread</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 1/4 cup flour</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 cup sugar</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 tsp baking powder</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/2 tsp salt</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 eggs</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">3oz canola oil</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/4 cup sour cream</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 tsp vanilla extract</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Preheat oven to 350F.</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">In a mixer, beat well all ingredients.</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Bake in 12 paper cupcakes for about 20 minutes.</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Enjoy!</span></div>
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<span class="Apple-style-span" style="color: #38761d;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Aqui está uma receita fácil para o fim de semana!</span></span></div>
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<b><span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">CUPCAKES DE NUTELLA</span></b></div>
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<b><span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Rende: 12</span></b></div>
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<b><span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingredientes</span></b></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/4 copos de chocolate em pó</span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/2 copo de Nutella</span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 1/4 copo de farinha de trigo</span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 copo de açúcar</span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 colher de chá de fermento em pó químico</span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/2 colher de chá de sal</span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 ovos</span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">100 ml de óleo de canola</span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/4 copo de iogurte natural</span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 colheres de chá de extrato de baunilha</span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Aqueça o forno a 180C.</span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Numa batedeira, bata bem todos os ingredientes.</span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Asse em forminhas grandes de cupcake por aproximadamente 20 minutos.</span><br />
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Bom apetite!</span></div>
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Chef Adrianahttp://www.blogger.com/profile/01234427448594802703noreply@blogger.com1tag:blogger.com,1999:blog-4450036897036737998.post-41799565996657978722013-06-03T20:34:00.000-07:002013-06-03T20:34:04.568-07:00Risotto alla Milanese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVTE4myqPUb2M83VsmneXmssipkfOs6GPKbeDYIJA2LTNgG4ZiNFKZEP27vyLrufMAFaebTC65FyGo7_RXSDxasIymMrDlKA8bQShg2691OyYN-AaFFbYjXTTuiN3gzXe2DBtSmAq6dYeR/s1600/601332_10151488867876032_419135546_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVTE4myqPUb2M83VsmneXmssipkfOs6GPKbeDYIJA2LTNgG4ZiNFKZEP27vyLrufMAFaebTC65FyGo7_RXSDxasIymMrDlKA8bQShg2691OyYN-AaFFbYjXTTuiN3gzXe2DBtSmAq6dYeR/s320/601332_10151488867876032_419135546_n.jpg" width="320" /></a></div>
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<i><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: x-small;">Risotto alla Milanese shown with Fine Herbs Steak and Sauteed Spinach</span></i></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><i>Festa della Repubblica</i>! <i>Festeggiare</i>!</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Thinking of my dear friends living in Italy, Bethania and Carlo. Hope to see you soon!</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>RISOTTO ALLA MILANESE</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-weight: normal;">INGREDIENTS</span></h4>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 22px;">6 cups chicken stock</span><span class="Apple-style-span" style="line-height: 22px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span class="Apple-style-span" style="line-height: 22px;">1 tbsp. saffron threads</span><span class="Apple-style-span" style="line-height: 22px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span class="Apple-style-span" style="line-height: 22px;">3 tbsp. unsalted butter</span><span class="Apple-style-span" style="line-height: 22px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span class="Apple-style-span" style="line-height: 22px;">2 small yellow onions, minced</span><span class="Apple-style-span" style="line-height: 22px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span class="Apple-style-span" style="line-height: 22px;">2 cups Arborio rice</span><span class="Apple-style-span" style="line-height: 22px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span class="Apple-style-span" style="line-height: 22px;">1 cup dry white wine</span><span class="Apple-style-span" style="line-height: 22px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span class="Apple-style-span" style="line-height: 22px;">½ cup grated Parmesan</span><span class="Apple-style-span" style="line-height: 22px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span class="Apple-style-span" style="line-height: 22px;">Kosher salt and freshly ground black pepper, to taste</span><span class="Apple-style-span" style="line-height: 22px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span class="Apple-style-span" style="line-height: 22px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span></span><h4 style="line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-transform: uppercase;">
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-weight: normal;">INSTRUCTIONS</span></h4>
<span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Heat stock and saffron in a saucepan over medium heat and keep warm.</span></span><br />
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<span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Heat butter in a saucepan over medium-high heat. Add onions. Cook until soft for about 4 minutes. Add rice and cook until lightly toasted, for another 4 minutes. Add wine and cook until evaporated, about 2 minutes. Add ½ cup of warm stock and cook stirring until absorbed, about 2 minutes. Continue adding stock, ½ cup at a time, and cook until it is absorbed before adding more, repeating it until rice is tender and creamy for a total of 15 minutes. Stir in Parmesan and season with salt and pepper.</span></span></div>
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<span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">For the steak in the picture I used <i>London broil</i> marinated in fine herbs for 30 minutes, seared and broiled to perfection!</span></span></div>
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<span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">_________________________</span></span></div>
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<span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></span></div>
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<i><span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span></i></div>
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<i><span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><i>Festa della Repubblica</i>! <i>Festeggiare</i>!</span></i></div>
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<i><span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Saudade dos queridos amigos que vivem na Itália, Bethania e Carlo. Espero encontrá-los em breve!</span></i></div>
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<i><span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>RISOTTO ALLA MILANESE</b></span></i></div>
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<i><span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-weight: normal;">INGREDIENTES</span></span></i></h4>
<i><span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-style: normal; line-height: normal;"><span class="Apple-style-span" style="line-height: 22px;">6 copos de caldo de galinha</span></span><span class="Apple-style-span" style="font-style: normal; line-height: normal;"><span class="Apple-style-span" style="line-height: 22px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span></span><span class="Apple-style-span" style="font-style: normal; line-height: normal;"><span class="Apple-style-span" style="line-height: 22px;">1 colher de sopa de açafrão</span></span><span class="Apple-style-span" style="font-style: normal; line-height: normal;"><span class="Apple-style-span" style="line-height: 22px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span></span><span class="Apple-style-span" style="font-style: normal; line-height: normal;"><span class="Apple-style-span" style="line-height: 22px;">3 colheres de sopa de manteiga sem sal</span></span><span class="Apple-style-span" style="font-style: normal; line-height: normal;"><span class="Apple-style-span" style="line-height: 22px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span></span><span class="Apple-style-span" style="font-style: normal; line-height: normal;"><span class="Apple-style-span" style="line-height: 22px;">2 cebolas pequenas, picadas</span></span><span class="Apple-style-span" style="font-style: normal; line-height: normal;"><span class="Apple-style-span" style="line-height: 22px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span></span><span class="Apple-style-span" style="font-style: normal; line-height: normal;"><span class="Apple-style-span" style="line-height: 22px;">2 copos de arroz Arborio</span></span><span class="Apple-style-span" style="font-style: normal; line-height: normal;"><span class="Apple-style-span" style="line-height: 22px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span></span><span class="Apple-style-span" style="font-style: normal; line-height: normal;"><span class="Apple-style-span" style="line-height: 22px;">1 copo de vinho branco seco</span></span><span class="Apple-style-span" style="font-style: normal; line-height: normal;"><span class="Apple-style-span" style="line-height: 22px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span></span><span class="Apple-style-span" style="font-style: normal; line-height: normal;"><span class="Apple-style-span" style="line-height: 22px;">½ copo de queijo parmesão ralado</span></span><span class="Apple-style-span" style="font-style: normal; line-height: normal;"><span class="Apple-style-span" style="line-height: 22px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span></span><span class="Apple-style-span" style="font-style: normal; line-height: normal;"><span class="Apple-style-span" style="line-height: 22px;">Sal e pimenta preta a gosto</span></span><span class="Apple-style-span" style="font-style: normal; line-height: normal;"><span class="Apple-style-span" style="line-height: 22px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span></span><span class="Apple-style-span" style="font-style: normal; line-height: normal;"><span class="Apple-style-span" style="line-height: 22px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span></span><h4 style="font-style: normal; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-transform: uppercase;">
<span class="Apple-style-span" style="font-weight: normal;">INSTRUçÕES</span></h4>
<span class="Apple-style-span" style="font-style: normal; line-height: normal;"><span class="Apple-style-span" style="line-height: 22px;">Aqueça o caldo de galinha e o açafrão em uma panela e reserve mantendo-o aquecido.</span></span></span></i><br />
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<i><i><span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Derreta a manteiga em uma panela em fogo médio. Adicione a cebola picada e deixe dourar. Adicione o arroz e deixe tostar por aproximadamente 4 minutos. Adicione o vinho e deixe evaporar. Adicione 1/2 copo de caldo de galinha e deixe cozinhar mexendo sempre até que seja absorvido, aproximadamente 2 minutos. Continue adicionando o caldo de galinha, 1/2 copo por vez, deixando cozinhar até absorver antes de adicionar mais, até que o arroz esteja macio e cremoso por aproximadamente 15 minutos. Por último adicione o queijo parmesão e tempere com sal e pimenta a gosto.</span></span></i></i></div>
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<span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Para a carne da foto utilizei o corte americano <i>London broil</i>, que é o "vazio" no Brasil, marinado em ervas finas por 30 minutos, dourado na chapa e levado para assar até o ponto!</span></span></div>
Chef Adrianahttp://www.blogger.com/profile/01234427448594802703noreply@blogger.com2tag:blogger.com,1999:blog-4450036897036737998.post-57099104640494064442013-06-01T20:34:00.001-07:002013-06-01T20:34:37.490-07:00Bite Size Nectarine Cake / Mini Bolo de Nectarina<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Easy recipe to enjoy at brunch or as an afternoon snack with a delicious fresh squeezed lemonade... Yes! The summer is on!</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>BITE SIZE NECTARINE CAKE</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>Ingredients</b></span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 cup all-purpose flour</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 1/2 tsp baking powder</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 tsp salt</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">6 tbsp butter (3/4 stick)</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/3 cup sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 egg</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 tsp lemon zest</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 tsp vanilla extract</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/3 cup milk</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 nectarines, halved, pitted, cut into 1/4" wedges</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 tbsp raw sugar</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Preheat oven to 350F. Use small muffin pans (bite size) lined with paper cups.</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Mix flour, baking powder, salt and reserve.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Using an electric mixer, beat butter and sugar until light and fluffy, for about 2 minutes. Add egg, lemon zest, vanilla and beat until combined. Add dry ingredients slowly alternating with milk. Divide batter among muffin cups (cups will be only 1/2 full). Top with nectarine slices and sprinkle with raw sugar. Bake until cakes are golden (aprox 20-25 minutes).</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">__________________________________</span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Receita fácil para saborear no <i>brunch</i> ou no lanche da tarde com uma deliciosa limonada fresquinha... Sim! O verão chegou na Flórida!</span></span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>MINI BOLO DE NECTARINA</b></span></span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b><br /></b></span></span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>Ingredientes</b></span></span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 copo de farinha de trigo</span></span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 1/2 colher de chá de fermento em pó químico</span></span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 colher de chá de sal</span></span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">6 colheres de sopa de manteiga</span></span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/3 copo de açúcar</span></span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 ovo</span></span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 colher de chá de raspa de limão siciliano</span></span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 colher de chá de extrato de baunilha</span></span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/3 copo de leite</span></span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 nectarinas, cortada em fatias de 0.5cm</span></span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 colheres de sopa de açúcar</span></span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Aqueça o forno a 180C. Use assadeira com forminhas de papel para mini <i>muffin</i>.</span></span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Misture a farinha de trigo, fermento e sal e reserve.</span></span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Bata a manteiga e o açúcar até que fique leve e homogênea por aproximadamente 2 minutos. Adicione o ovo, a raspa de limão e a baunilha. Adicione os ingredientes secos alternando com o leite. Distribua a massa nas forminhas que devem estar preenchidas até a metade. Coloque as fatias de nectarina e salpique açúcar. Asse até dourar, aproximadamente por 20-25 minutos.</span></span></div>
Chef Adrianahttp://www.blogger.com/profile/01234427448594802703noreply@blogger.com0tag:blogger.com,1999:blog-4450036897036737998.post-72624224452633081132013-02-02T20:10:00.000-08:002013-02-02T20:17:02.362-08:00Bolachinha de Goma / Manioc Starch Cookies<span class="Apple-style-span" style="font-family: sans-serif; line-height: 19px;"></span><br />
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<span class="Apple-style-span" style="background-color: white; font-family: sans-serif; line-height: 19px;">Over the last few years I have been trying to find the recipes from my childhood to bring back the sweet memories through the scents, textures and colors of the tasteful foods that were forgotten. One such delicacy is the manioc starch cookie<strike>s</strike>! We can still find it in bakeries and markets in Brazil, more commonly in the Northeast, and the brand that I like is Baldic, from Rio Real, Bahia. What is almost impossible to find is that wonderful recipe that grandma used to prepare full of love... But after all the research and trials I am really close to what I was looking for! I sampled it, closed my eyes... and there was that little girl ready to get her hands full of cookies and run to watch "Sítio do Picapau Amarelo", a very popular Brazilian series for kids in the 80's, just like "Sesame Street" in the US.</span></div>
<span class="Apple-style-span" style="font-family: sans-serif; line-height: 19px;"><span class="Apple-style-span" style="background-color: white;">
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<span class="Apple-style-span" style="font-family: sans-serif; line-height: 19px;"><br /></span></div>
<span class="Apple-style-span" style="font-family: sans-serif; line-height: 19px;">
</span><span class="Apple-style-span" style="font-family: sans-serif; line-height: 19px;"><div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em; text-align: justify;">
<b><span class="Apple-style-span" style="font-size: large;">Manioc Starch Cookies</span></b></div>
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<div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em; text-align: justify;">
<i>Ingredients</i></div>
<div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em; text-align: justify;">
250 grams butter</div>
<div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em; text-align: justify;">
300 grams sugar</div>
<div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em; text-align: justify;">
1 egg yolk</div>
<div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em; text-align: justify;">
250ml coconut milk*</div>
<div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em; text-align: justify;">
700 grams manioc starch</div>
</span><span class="Apple-style-span" style="font-family: sans-serif; line-height: 19px;"><div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em; text-align: justify;">
<span class="Apple-style-span" style="font-size: x-small;">*I recommend to use one coconut in pieces in a food processor without water and strain the milk with a towel.</span></div>
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<i><br /></i></div>
<div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em; text-align: justify;">
<i style="background-color: white;">Directions</i></div>
<div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em; text-align: justify;">
<span class="Apple-style-span" style="background-color: white;">In a mixer, beat well the sugar, egg yolk and butter. Add the coconut milk and beat more.</span></div>
<div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em; text-align: justify;">
<span class="Apple-style-span" style="background-color: white;">At low speed, add the manioc starch slowly until you get a texture without shine. Add more manioc starch if necessary.</span></div>
<div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em; text-align: justify;">
<span class="Apple-style-span" style="background-color: white;">Make small balls or strips and bake in medium heat (350F) until it starts to get some color in the borders.</span></div>
<div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em; text-align: justify;">
<span class="Apple-style-span" style="background-color: white;">Let it cool and store in a closed container.</span></div>
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___________________________________________</div>
</span><span class="Apple-style-span" style="font-family: sans-serif; line-height: 19px;"><div>
<br /></div>
</span><span class="Apple-style-span" style="font-family: sans-serif; line-height: 19px;"><div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em; text-align: justify;">
<span class="Apple-style-span" style="color: #38761d;">Nos últimos anos tenho procurado resgatar as receitas de infância para poder trazer doces memórias através dos cheiros, texturas e cores de delícias que de certa forma foram esquecidas. Entre estas guloseimas está a bolachinha/biscoito/sequilho/bolinho de goma! Ainda se encontra em padarias e supermercados, mais facilmente no nordeste, inclusive a minha marca preferida é Baldic, feita em Rio Real, BA. Como esta iguaria é raramente preparada em casa, é difícil encontrar aquela receita maravilhosa que a vovó preparava com tanto carinho... Depois de muita pesquisa e testes, cheguei bem próximo do que estava procurando! Experimentei, fechei os olhos... e ali estava a menina sapeca pronta para encher as mãos de bolachinhas e correr para assistir o "Sítio do Picapau Amarelo".</span></div>
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<span class="Apple-style-span" style="color: #38761d;"><br /></span></div>
<div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em; text-align: justify;">
<b><span class="Apple-style-span" style="color: #38761d; font-size: large;">Bolachinha de Goma</span></b></div>
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<span class="Apple-style-span" style="color: #38761d;"><br /></span></div>
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<i><span class="Apple-style-span" style="color: #38761d;">Ingredientes</span></i></div>
<div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em; text-align: justify;">
<span class="Apple-style-span" style="color: #38761d;">250 gramas de manteiga</span></div>
<div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em; text-align: justify;">
<span class="Apple-style-span" style="color: #38761d;">300 gramas de açúcar</span></div>
<div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em; text-align: justify;">
<span class="Apple-style-span" style="color: #38761d;">1 gema</span></div>
<div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em; text-align: justify;">
<span class="Apple-style-span" style="color: #38761d;">250ml de leite de coco*</span></div>
<div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em; text-align: justify;">
<span class="Apple-style-span" style="color: #38761d;">700 gramas de goma de mandioca</span></div>
<div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em; text-align: justify;">
<span class="Apple-style-span" style="color: #38761d;"><br /></span></div>
<div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em; text-align: justify;">
<span class="Apple-style-span" style="color: #38761d; font-size: x-small;">*O ideal é bater 1 coco no processador sem água e espremer o leite em um pano.</span></div>
<div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em; text-align: justify;">
<i><span class="Apple-style-span" style="color: #38761d;"><br /></span></i></div>
<div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em; text-align: justify;">
<i><span class="Apple-style-span" style="color: #38761d;">Preparo</span></i></div>
<div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em; text-align: justify;">
<span class="Apple-style-span" style="color: #38761d;">Em uma batedeira, misture o açúcar, a gema e a manteiga e bata até ficar uma mistura homogênea. Acrescente o leite de coco e bata mais um pouco.</span></div>
<div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em; text-align: justify;">
<span class="Apple-style-span" style="color: #38761d;">Coloque a goma aos pouco em baixa velocidade até adquirir uma massa sem brilho. Se necessário, acrescente um pouco mais de goma.</span></div>
<div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em; text-align: justify;">
<span class="Apple-style-span" style="color: #38761d;">Faça bolinhas ou tirinhas e asse em forno médio (180C) até começar a dourar as bordas.</span></div>
<div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em; text-align: justify;">
<span class="Apple-style-span" style="color: #38761d;">Deixe esfriar e guarde em recipiente fechado.</span></div>
</span>Chef Adrianahttp://www.blogger.com/profile/01234427448594802703noreply@blogger.com2tag:blogger.com,1999:blog-4450036897036737998.post-47294604853072628492012-10-02T19:54:00.001-07:002013-07-03T10:43:33.361-07:00Blueberry Muffin<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm0Aq_ZaaDHLhuciMEGtc_tW68wZu9bcxlPwXb2U0gYC_hyzZ3hsWdsKBiLmWVKwa47xxovs_kVUgHLB077xKnrI_OC0oss45cWhj1Z0uBZRMujXNzz_TL3cIP8Dldy-fXK_w66gf8HggV/s1600/blueberry+muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm0Aq_ZaaDHLhuciMEGtc_tW68wZu9bcxlPwXb2U0gYC_hyzZ3hsWdsKBiLmWVKwa47xxovs_kVUgHLB077xKnrI_OC0oss45cWhj1Z0uBZRMujXNzz_TL3cIP8Dldy-fXK_w66gf8HggV/s320/blueberry+muffins.jpg" width="320" /></a></div>
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<div style="text-align: justify;">
Strolling in the market I decided to grab a box of blueberries that were looking so fresh at this time of the year. It is almost fall! Well... I took it anyway. I wanted to try a new recipe for blueberry muffins.</div>
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<div style="text-align: justify;">
There are two different species of blueberries in the US: lowbush blueberry (<i>Vaccinium angustifolium</i>) and highbush blueberry (<i>V. corymbosum</i>). Lowbush are native to the north from Maine to Minnesota but can also be found in Tennessee and Virginia. The highbush grows south in Florida and Louisiana. The lowbush is the original wild bush which produces small fruits that ripe in July and are harvested only at that time while the highbush was developed as a hybrid blueberry in the early 20th century, and gives a larger bush for easier harvesting and abundant larger berries. </div>
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The following recipe was tested by me and tastes delicious!</div>
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Keep practicing for next year's National Blueberry Muffin Day (July 11th)!</div>
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<br />
<div align="LEFT" style="margin-bottom: 0.13in;">
<span class="Apple-style-span" style="color: #131313; font-family: Times-Roman, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: 27px;"><b>Blueberry Muffins</b></span></span></div>
<div align="LEFT" style="font-weight: normal; margin-bottom: 0.25in; margin-left: 0.5in; text-indent: -0.5in;">
<span style="color: #262626;"><span style="font-family: Times-Roman, Times New Roman, serif;"><span style="font-size: small;"> 1/2
cup butter</span></span></span><br />
<span style="color: #262626;"><span style="font-family: Times-Roman, Times New Roman, serif;"><span style="font-size: small;"><br /></span></span></span>
<span style="color: #262626;"><span style="font-family: Times-Roman, Times New Roman, serif;"><span style="font-size: small;">1 cup sugar</span></span></span></div>
<div align="LEFT" style="font-weight: normal; margin-bottom: 0.25in; margin-left: 0.5in; text-indent: -0.5in;">
<span style="color: #262626;"><span style="font-family: Times-Roman, Times New Roman, serif;"><span style="font-size: small;"> 2
eggs</span></span></span></div>
<div align="LEFT" style="font-weight: normal; margin-bottom: 0.25in; margin-left: 0.5in; text-indent: -0.5in;">
<span style="color: #262626;"><span style="font-family: Times-Roman, Times New Roman, serif;"><span style="font-size: small;"> 2
cups flour</span></span></span></div>
<div align="LEFT" style="font-weight: normal; margin-bottom: 0.25in; margin-left: 0.5in; text-indent: -0.5in;">
<span style="color: #262626;"><span style="font-family: Times-Roman, Times New Roman, serif;"><span style="font-size: small;"> 1/2
tsp. salt</span></span></span></div>
<div align="LEFT" style="font-weight: normal; margin-bottom: 0.25in; margin-left: 0.5in; text-indent: -0.5in;">
<span style="color: #262626;"><span style="font-family: Times-Roman, Times New Roman, serif;"><span style="font-size: small;"> 2
tsp. baking powder</span></span></span></div>
<div align="LEFT" style="font-weight: normal; margin-bottom: 0.25in; margin-left: 0.5in; text-indent: -0.5in;">
<span style="color: #262626;"><span style="font-family: Times-Roman, Times New Roman, serif;"><span style="font-size: small;"> 1/2
cup milk</span></span></span></div>
<div align="LEFT" style="font-weight: normal; margin-bottom: 0.25in; margin-left: 0.5in; text-indent: -0.5in;">
<span style="color: #262626;"><span style="font-family: Times-Roman, Times New Roman, serif;"><span style="font-size: small;"> 2
cups fresh blueberries</span></span></span></div>
<div align="LEFT" style="font-weight: normal; margin-bottom: 0.25in;">
<span style="color: #262626;"><span style="font-family: Times-Roman, Times New Roman, serif;"><span style="font-size: small;">Preheat
oven to 375 degrees. Cream butter and sugar.
Add the eggs one at a time.</span></span></span></div>
<div style="font-weight: normal; margin-bottom: 0.25in; text-align: justify;">
<span style="color: #262626;"><span style="font-family: Times-Roman, Times New Roman, serif;"><span style="font-size: small;">Sift
together the flour, salt, and baking powder. Add dry mixture to the
creamed mixture, alternately with the milk. Crush 1/2 cup blueberries
with a fork and mix into batter. Fold in remaining whole berries.</span></span></span></div>
<div align="LEFT" style="font-weight: normal; margin-bottom: 0.25in;">
<span style="color: #262626;"><span style="font-family: Times-Roman, Times New Roman, serif;"><span style="font-size: small;">Fill muffin cups. Bake for 20 to 30 minutes.</span></span></span><br />
<span style="color: #262626;"><span style="font-family: Times-Roman, Times New Roman, serif;"><span style="font-size: small;"><br /></span></span></span>
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<span style="color: #262626;"><span style="font-family: Times-Roman, Times New Roman, serif;"><span style="font-size: small;">____________________________________________</span></span></span></div>
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<span style="color: #262626;"><span style="font-family: Times-Roman, Times New Roman, serif;"><span style="font-size: small;"><br /></span></span></span></div>
<div style="text-align: center;">
<span style="color: #262626;"><span style="font-family: Times-Roman, Times New Roman, serif;"><span style="font-size: small;"><br /></span></span></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Times-Roman, 'Times New Roman', serif;"></span></div>
<div style="font-family: Times; text-align: justify;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Times-Roman, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #38761d;">Caminhando pelo supermercado resolvi pegar uma caixa de blueberries que estavam bem fresquinhas para essa época do ano. Já é quase outono! Bem... Comprei mesmo assim. Eu queria experimentar uma nova receita de blueberry muffins.</span></span></div>
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<span class="Apple-style-span" style="font-family: Times-Roman, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #38761d;"><br /></span></span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Times-Roman, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #38761d;">Existem dois tipos de blueberries nos EUA: lowbush/baixo arbusto (<i>Vaccinium angustifolium</i>) e highbush/alto arbusto (<i>V. corymbosum</i>). O baixo arbusto é nativo do norte de Maine a Minnesota mas também pode ser encontrado no Tennessee e Virginia. O alto arbusto cresce ao sul na Florida e em Louisiana. O baixo arbusto é o original silvestre que produz frutas pequenas que amadurecem em julho e são colhidas apenas nessa época enquanto o alto arbusto foi desenvolvido como uma blueberry híbrida no início do século 20 sendo mais alta para melhor colheita e com abundantes e maiores frutos.</span></span></div>
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<span class="Apple-style-span" style="font-family: Times-Roman, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #38761d;"><br /></span></span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Times-Roman, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #38761d;">A receita a seguir foi testada por mim e é maravilhosa!</span></span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Times-Roman, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #38761d;">Pratique para o Dia Nacional do Blueberry Muffin no próximo ano (11 de julho)!</span></span></div>
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<div style="color: black; font-family: Times; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Times-Roman, 'Times New Roman', serif;"><br /></span></div>
<br />
<div style="text-align: center;">
<span style="color: #262626;"><span style="font-family: Times-Roman, Times New Roman, serif;"><span style="font-size: small;"><br /></span></span></span></div>
<div style="text-align: center;">
<span style="font-family: Times-Roman, Times New Roman, serif;"><span style="font-size: small;"><span class="Apple-style-span" style="font-family: Times;"></span></span></span></div>
<div align="LEFT" style="margin-bottom: 0.13in;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-family: Times-Roman, Times New Roman, serif;"><span style="font-size: small;"><span class="Apple-style-span" style="font-family: Times-Roman, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #38761d; font-size: 27px;"><b>Blueberry Muffins</b></span></span></span></span></div>
</div>
<div align="LEFT" style="font-weight: normal; margin-bottom: 0.25in; margin-left: 0.5in; text-indent: -0.5in;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-family: Times-Roman, Times New Roman, serif;"><span style="font-size: small;"><span style="font-family: Times-Roman, Times New Roman, serif;"><span style="color: #38761d; font-size: small;">1/2 copo de manteiga</span></span></span></span><br />
<span style="font-family: Times-Roman, Times New Roman, serif;"><span style="font-size: small;"><span style="font-family: Times-Roman, Times New Roman, serif;"><span style="color: #38761d; font-size: small;"><br /></span></span></span></span>
<span style="font-family: Times-Roman, Times New Roman, serif;"><span style="font-size: small;"><span style="font-family: Times-Roman, Times New Roman, serif;"><span style="color: #38761d; font-size: small;">1 copo de açúcar</span></span></span></span></div>
</div>
<div align="LEFT" style="font-weight: normal; margin-bottom: 0.25in; margin-left: 0.5in; text-indent: -0.5in;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-family: Times-Roman, Times New Roman, serif;"><span style="font-size: small;"><span style="font-family: Times-Roman, Times New Roman, serif;"><span style="color: #38761d; font-size: small;">2 ovos</span></span></span></span></div>
</div>
<div align="LEFT" style="font-weight: normal; margin-bottom: 0.25in; margin-left: 0.5in; text-indent: -0.5in;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-family: Times-Roman, Times New Roman, serif;"><span style="font-size: small;"><span style="font-family: Times-Roman, Times New Roman, serif;"><span style="color: #38761d; font-size: small;">2 copos de farinha de trigo</span></span></span></span></div>
</div>
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<span style="font-family: Times-Roman, Times New Roman, serif;"><span style="font-size: small;"><span style="font-family: Times-Roman, Times New Roman, serif;"><span style="color: #38761d; font-size: small;">Aqueça o forno a 180C. Bata a manteiga e o açúcar. Adicione os ovos aos poucos.</span></span></span></span></div>
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<span style="font-family: Times-Roman, Times New Roman, serif;"><span style="font-size: small;"><span style="font-family: Times-Roman, Times New Roman, serif;"><span style="color: #38761d; font-size: small;">Misture a farinha de trigo, o sal e o fermento. Adicione os ingredientes secos à manteiga batida com açúcar alternando com o leite. Amasse 1/2 copo de blueberries com um garfo e misture. Coloque o restante das blueberries e misture delicadamente. </span></span></span></span></div>
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<span style="font-family: Times-Roman, Times New Roman, serif;"><span style="font-size: small;"><span style="font-family: Times-Roman, Times New Roman, serif;"><span style="color: #38761d; font-size: small;">Coloque em forminhas de papel. Asse de 20 a 30 minutos.</span></span></span></span></div>
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Chef Adrianahttp://www.blogger.com/profile/01234427448594802703noreply@blogger.com0tag:blogger.com,1999:blog-4450036897036737998.post-88963412429907751002012-08-24T18:56:00.001-07:002012-08-24T18:57:06.875-07:00Insalata Caprese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCnhf5l3DOXXJMa6NB282vEVGJ_lrux_t3BYQYCG7FpE5AKr-tpP7faKSz-XnGVpAdHfKsZkF6WWWAQMSTEPqc5cT29kTn335ehgtoi5FlSdP27pYlZuWBGYcSZVSUivQknCObBmVGvICV/s1600/caprese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCnhf5l3DOXXJMa6NB282vEVGJ_lrux_t3BYQYCG7FpE5AKr-tpP7faKSz-XnGVpAdHfKsZkF6WWWAQMSTEPqc5cT29kTn335ehgtoi5FlSdP27pYlZuWBGYcSZVSUivQknCObBmVGvICV/s320/caprese.jpg" width="320" /></a></div>
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A great way to enjoy the delicious vine-ripened plump tomatoes that are still available in Florida during this never ending summer is preparing an <i>Insalata Caprese</i> or <i>Insalata Tricolore</i>! Especially before the prices go up with all this political crisis between the Floridians and the Mexican growers. </div>
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The <i>Insalata Caprese</i> is from <i>Campania</i> region in southern Italy where the culinary creations are unique and the ingredients are easily found. This is a great <i>antipasti</i> combining fresh buffalo mozzarella, ripe tomatoes, basil, fruity olive oil, salt and pepper. Easy and tasteful! A classic summer salad that makes a perfect choice for the Floridians right now.</div>
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The perfect mozzarella is the <a href="http://www.mozzarelladibufala.org/allestimento.htm"><i>Mozzarella di Bufala Campana</i></a> and I heard you can sometimes find it at Costco but you can use fresh mozzarella from California, where they have great pride and quality in the production.</div>
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Wine pairing?! Since this salad does not have vinegar, it is easy to pair a good wine... I can suggest a crispy Pinot Grigio or a Chianti for the red lovers.</div>
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Enjoy the end of summer in Italian fashion! <i>Buon appetito</i>!!!<br />
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<span class="Apple-style-span" style="color: #38761d;"> Uma ótima forma de aproveitar os tomates maduros e suculentos que ainda estão disponíveis na Florida durante esse longo verão é preparando uma <i>Insalata Caprese</i> ou <i>Insalata Tricolore</i>! Principalmente antes que aumentem os preços por causa da crise política entre os produtores da Florida e do Mexico.</span></div>
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<span class="Apple-style-span" style="color: #38761d;">A <i>Insalata Caprese</i> é da região de <i>Campania</i> no sul da Itália onde as criações culin árias são incomparáveis e os ingredientes são de fácil acesso. Esta é uma ótima entrada combinando muçarela de búfala, tomates maduros, manjericão, azeite de oliva frutado, sal e pimenta preta. Fácil e saboroso</span><span class="Apple-style-span" style="color: #38761d;">! Uma clássica salada de verão que é uma ótima pedida na Florida agora.</span></div>
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<span class="Apple-style-span" style="color: #38761d;">A muçarela perfeita é a </span><i><a href="http://www.mozzarelladibufala.org/allestimento.htm">Mozzarella di Bufala Campana</a> </i><span class="Apple-style-span" style="color: #38761d;">que pode ser encontrada no Costco mas você pode usar a muçarela fresca produzida na California onde eles tem muito orgulho e qualidade na produção.</span></div>
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<span class="Apple-style-span" style="color: #38761d;">Vinho para armonizar? Como esta salada não possui vinagre fica mais fácil de combinar um bom vinho... Eu sugiro um Pinot Grigio ou um Chianti para os apaixonados pelos tintos.</span></div>
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<span class="Apple-style-span" style="color: #38761d;">Aproveite o final do verão ao estilo italiano! <i>Buon appetito</i>!!!</span></div>
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<span class="Apple-style-span" style="color: red;">CURIOSIDADES</span><span class="Apple-style-span" style="color: #38761d;">: Mussarela ou Muçarela??? </span><span class="Apple-style-span" style="color: #38761d;">Os dicionários Aurélio e Houaiss e o Vocabulário Ortográfico da Língua Portuguesa (Volp) apresentam a grafia "muçarela" como a correta. Existe uma regra de que o "zz" italiano vira "ç" em português. </span><span class="Apple-style-span" style="color: #38761d;">Portanto a forma "errada" é justamente a que quase todo mundo usa: "mussarela".</span></div>
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Chef Adrianahttp://www.blogger.com/profile/01234427448594802703noreply@blogger.com0tag:blogger.com,1999:blog-4450036897036737998.post-81959828174666144682010-10-11T09:45:00.000-07:002010-10-11T11:06:25.699-07:00Barossa...<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx4Ngf7DcpL034C0FStK6iBuxjvE1pzUmHVXIMxSjKzs7q5ysBXwr8SgujAxPORtVDCvyK8Sjfglh2ZjNwmM2eX5Q33k-kxKYVQm1-mXXxYKwLiPrIsUJCjqTTmUR89MQFto2doHZB405H/s1600/BAROSSA+01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="156" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx4Ngf7DcpL034C0FStK6iBuxjvE1pzUmHVXIMxSjKzs7q5ysBXwr8SgujAxPORtVDCvyK8Sjfglh2ZjNwmM2eX5Q33k-kxKYVQm1-mXXxYKwLiPrIsUJCjqTTmUR89MQFto2doHZB405H/s400/BAROSSA+01.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">From the Mengler's Hill Lookout - Do Mirante de Mengler's Hill</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIVsa5SbOUILA2dXxPhSp4PeNbbG5_2-_pZx08wvLbOOSN-iammPnbQ-iGwTrflCfy59VWgyYFn_Ke0d3txcyzMk2d-mTLZ6BX4G5XwFW-x99xkYVN-WbodVkp1-ivx53cxfOxQlDQ5xXJ/s1600/BAROSSA+02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIVsa5SbOUILA2dXxPhSp4PeNbbG5_2-_pZx08wvLbOOSN-iammPnbQ-iGwTrflCfy59VWgyYFn_Ke0d3txcyzMk2d-mTLZ6BX4G5XwFW-x99xkYVN-WbodVkp1-ivx53cxfOxQlDQ5xXJ/s400/BAROSSA+02.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">Blickinstal</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxaUEAZg9XiHGq-EHTruTtc3eiU-zvVbU8Z1-qZ1dAytPPMHN-4rh_Vgab45RIXzED8lX9XU4raus1OpKvsjyW3iXEbHopuwH-rCjv7mcneIKVQ8ZzhOKNjLgwlB3Ogfou0-xYBZ1r9hch/s1600/BAROSSA+04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxaUEAZg9XiHGq-EHTruTtc3eiU-zvVbU8Z1-qZ1dAytPPMHN-4rh_Vgab45RIXzED8lX9XU4raus1OpKvsjyW3iXEbHopuwH-rCjv7mcneIKVQ8ZzhOKNjLgwlB3Ogfou0-xYBZ1r9hch/s400/BAROSSA+04.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">On the road - Na estrada</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></div>June 20th and 21st<br />
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I couldn't imagine that I would have the opportunity to be here in Barossa, especially when I go back to 2004, year in which I took the Sommelier Course at Johnson & Wales in Miami with the USSA. I still remember one night driving back home and wondering about Barossa soil, climate, and what makes their wine so special. Maybe I knew somehow that I would find the answers myself in Australia!<br />
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</div><div style="text-align: justify;">After a beautiful day exploring <a href="http://en.wikipedia.org/wiki/Glenelg,_South_Australia">Glenelg</a>, Adelaide's most famous beach and the <a href="http://www.environment.sa.gov.au/parks/sanpr/clelandconservationwp/">Cleland Wildlife Park</a> feeding the kangaroos and wallabies and making my daughter's dream of holding a koala come true (That was really special!). We drove at night to Barossa. That made me even more curious, making me wonder how the area looks like. The road was in maintenance and closed exactly on the exit that we were supposed to get but with a GPS everything was alright and we arrived at the Blickinstal Retreat safe and sound. <a href="http://www.blickinstal.com.au/index.html">Blickinstal</a> (the name means "view into the valley") is a charming rural Bed and Breakfast in Tanunda Valley. Sue, the owner, was so kind helping us to find a restaurant and our room was amazing, we felt like home... Just what we needed after a busy day. We had dinner at the <a href="http://www.theclubhousebarossa.com.au/Dining_Bars.html">Clubhouse</a>, the only restaurant open that we found in Tanunda. The food was great! I had roasted lamb with vegetables and a glass of local shiraz, of course!<br />
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</div><div style="text-align: justify;">What a way to wake up in the valley! We could not choose a better place than this. The view from our window was breathtaking. Fog and sunshine in the golden vines far away... We enjoyed breakfast overlooking the Tanunda Valley carefully prepared by Sue with jam, preserves and delicious bread also prepared by her. After that we had some time to get some advices on wineries and places to visit. What a lovely place to stay with very kind owners.<br />
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</div><div style="text-align: justify;">Tanunda (Aboriginal name that means "water hole") is a town situated in the heart of Barossa Valley and settled by Prussian immigrants in 1842 making this area filled with german influence in the architecture, food and traditions.<br />
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Before leaving Tanunda we stopped by the Tanunda Bakery, a tiny german bakery with a large variety of fresh baked goods where I chose some breads, a quiche and cookies for a picnic later. I missed Chef Rolf, one of my masters in pastry. As a german, he would not believe that bakery is in Australia. We also stopped by the <a href="http://www.barossacheese.com.au/">Barossa Valley Cheese Co.</a> and the <a href="http://www.blondcoffee.com.au/">Blond Coffee</a> both in Angaston, where we got great cheese, sandwiches and drinks to complete our picnic, then we spent the day visiting some wineries and enjoying the beautiful views, including the Mengler's Hill Lookout.<br />
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</div><div style="text-align: justify;">The Barossa Valley is located in South Australia, approximately 70km northeast of Adelaide and is the most famous Australian wine region reconized for its Shiraz and the Eden Valley Riesling but also offers Cabernet Sauvignon, Grenache, Mourvedre, Merlot, Semillon and Chardonnay. The most recent varieties are Viognier, Tempranillo, Zinfandel and Marsanne. The region has the world's oldest Shiraz vineyards! Thanks to the climate and soil their wines are complex, rich and full-bodied but with soft tannins. A style no other region can match... and I was right here tasting some of the wines that I will not be able to find in the US and writing my notes to make my impressions last as I found some answers to those old questions back in 2004. Cheers!<br />
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Wines and wineries on the next post...<br />
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<a href="http://www.youtube.com/watch?v=uQeU0u75cU4">Click here</a> to watch the Barossa Valley video.<br />
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</div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #38761d;">20 e 21 de junho</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #38761d;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #38761d;">Eu não imaginava que teria a oportunidade de estar aqui em Barossa, especialmente quando me transporto no tempo para 2004, ano em que fiz o curso de Sommelier na Johnson & Wales em Miami com a USSA. Ainda lembro uma noite dirigindo de volta para casa pensando sobre o solo, o clima e o que fazia o vinho de Barossa tão especial. Talvez eu soubesse de alguma forma que eu encontraria as respostas na Austrália!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #38761d;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #38761d;">Depois de um lindo dia explorando </span><a href="http://en.wikipedia.org/wiki/Glenelg,_South_Australia">Glenelg</a>, <span class="Apple-style-span" style="color: #38761d;">a mais famosa praia de Adelaide e o </span><a href="http://www.environment.sa.gov.au/parks/sanpr/clelandconservationwp/">Cleland Wildlife Park</a> <span class="Apple-style-span" style="color: #38761d;">alimentando os cangurus e wallabies e realizando o sonho da minha filha de segurar um koala (Momento muito especial!). Dirigimos à noite para Barossa, o que me deixou ainda mais curiosa imaginando como seria em volta. A estrada estava em manutenção e fechada exatamente na saída que íamos pegar mas nada como um GPS! Chegamos à Pousada Blickinstal tranquilos.</span> <a href="http://www.blickinstal.com.au/index.html">Blickinstal</a> <span class="Apple-style-span" style="color: #38761d;">(o nome significa "vista dentro do vale") é uma charmosa pousada rural em Tanunda. Sue, a proprietária, foi muito atenciosa nos ajudando a encontrar um restaurante e o nosso quarto era maravilhoso, nos sentimos em casa... Exatamente o que precisávamos depois de um dia cheio. Jantamos no </span><a href="http://www.theclubhousebarossa.com.au/Dining_Bars.html">Clubhouse</a><span class="Apple-style-span" style="color: #38761d;">, o único restaurante aberto que encontramos em Tanunda. A comida estava maravilhosa! Escolhi cordeiro assado com legumes e uma taça de shiraz local, é claro!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #38761d;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #38761d;">Que maravilha acordar no vale! Não poderíamos escolher lugar melhor que esse. A vista da janela do nosso quarto era de tirar o fôlego. Neblina e luz do sol nas parreiras douradas ao longe... Desfrutamos o café da manhã preparado pela Sue com a vista para o vale de Tanunda. Geléias, doces e delicioso pão também preparados por ela. Depois tivemos tempo para algumas dicas de vinícolas e locais para visitar. Que lugar maravilhoso para ficar com proprietários tão amáveis.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #38761d;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #38761d;">Tanunda (nome aborígene que significa "buraco de água") é uma cidade situada no coração de Barossa Valley e fundada por imigrantes prussianos em 1842, por isso cheia de influência alemã na arquitetura, comida e tradições.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #38761d;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #38761d;">Antes de deixar Tanunda paramos na Tanunda Bakery, uma pequena padaria alemã com grande variedade onde escolhi alguns pães, uma quiche e cookies para um piquenique mais tarde. Senti saudades do Chef Rolf, um dos meus mestres em panificação. Como um bom alemão, ele não iria acreditar que aquela padaria era na Austrália. Também paramos na </span><a href="http://www.barossacheese.com.au/">Barossa Valley Cheese Co.</a> <span class="Apple-style-span" style="color: #38761d;">e na</span> <a href="http://www.blondcoffee.com.au/">Blond Coffee</a><span class="Apple-style-span" style="color: #38761d;">, ambas em Angaston, onde compramos ótimos queijos, sanduíches e bebidas para completar nosso piquenique, então passamos o dia visitando algumas vinícolas e desfrutando a vista maravilhosa, inclusive o mirante de Mengler's Hill.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #38761d;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #38761d;">Barossa Valley fica no sul da Austrália, aproximadamente 70 km a nordeste de Adelaide e é a região de vinhos mais famosa do país reconhecida pelo Shiraz e o Riesling do Vale de Eden mas que também oferece Cabernet Sauvignon, Grenache, Mourvedre, Merlot, Semillon e Chardonnay. As mais recentes são Viognier, Tempranillo, Zinfandel e Marsanne. A região possui os vinhedos de Shiraz mais antigos do mundo! Graças ao clima e ao solo o vinho é complexo, rico, encorpado e com taninos suaves. Um estilo que nenhuma outra região consegue... e eu estou bem aqui degustando alguns dos vinhos que não encontrarei nos Estados Unidos e escrevendo tudo para guardar minhas impressões enquanto encontro respostas para aquelas perguntas que fiz em 2004. Saúde!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #38761d;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #38761d;">Vinhos e vinícolas a seguir...</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #38761d;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #38761d;"><a href="http://www.youtube.com/watch?v=uQeU0u75cU4">Clique aqui</a> para assisitir ao vídeo de Barossa Valley.</span></div></div>Chef Adrianahttp://www.blogger.com/profile/01234427448594802703noreply@blogger.com1tag:blogger.com,1999:blog-4450036897036737998.post-89774252620326624262010-09-13T18:05:00.000-07:002010-09-18T22:51:30.838-07:00The Oldest Chocolate Manufacturer in Australia<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPWKyYhNUOfRfH4OXn_V0d9_Wi6jovVJ1T_5HRbWX-C2AQnUjp-PoFW-INd8PN-0cR4_4oWDa_icP_e9H9_fUJIitd96q7fBEU5ni830prMaq1MxosRoeU8bVEzX1Iipj6y1iDllhGcY8U/s1600/haighs.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPWKyYhNUOfRfH4OXn_V0d9_Wi6jovVJ1T_5HRbWX-C2AQnUjp-PoFW-INd8PN-0cR4_4oWDa_icP_e9H9_fUJIitd96q7fBEU5ni830prMaq1MxosRoeU8bVEzX1Iipj6y1iDllhGcY8U/s320/haighs.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5518490952496191778" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">Haigh's Chocolates - Adelaide</span></div><div style="text-align: center;"><br /></div><div style="text-align: justify;">June 19th, 2010</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">What a great surprise while walking in the streets of Adelaide! By the end of the corridor at the Arcade (a beautiful shopping center built in 1885) I saw a charming chocolate store and I decided to check it out closer of course! Chocolate is always welcome! <a href="http://haighschocolates.com.au/">Haigh's Chocolates</a> is a gourmet store that is a heaven for the chocolate lovers... or a nightmare as it is hard to choose from the large variety, but you can sample some before buying. The store is the oldest family-owned chocolate manufacturing retailer in Australia founded in Adelaide by Alfred E. Haigh in 1915.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Tasting! I did the sampling and right there I noticed the well balanced, smooth and, complex flavor in such a carefully prepared gourmet chocolate. Yes! This is a true chocolate! Something that is slowly getting extinct in the market today as some big producers are preparing compound chocolate or something else and calling it chocolate. Haigh's chocolates are produced from raw cocoa beans from Ghana, Ecuador and Papua New Guinea.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I was so happy to find such a treasure!</div><div style="text-align: center;">____________________________</div><div style="text-align: center;"><br /></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#006600;">19 de junho de 2010</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#006600;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#006600;">Que ótima surpresa enquanto caminhava pelas ruas de Adelaide! No final de um corredor do Arcade (um bonito shopping construído em 1885) vi uma charmosa loja de chocolates e decidi ver mais de perto, é claro! Chocolate é sempre bem vindo! <a href="http://haighschocolates.com.au/">Haigh's Chocolates</a> é uma loja gourmet que é um paraíso para os amantes de chocolate... ou um pesadelo pois é difícil de escolher na grande variedade, mas você pode experimentar antes de comprar. A loja é a mais antiga fabricante familiar de chocolate na Australia fundada em Adelaide por Alfred E. Haigh em 1915.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#006600;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#006600;">Degustação! Eu experimentei e logo percebi o equilíbrio, maciez e complexidade de sabor em um chocolate cuidadosamente preparado. Sim! Este é um verdadeiro chocolate! Algo que lentamente está se extinguindo no mercado pois alguns grandes produtores estão preparando composto de chocolate ou algo do tipo e chamando de chocolate. Os chocolates Haigh's são produzidos diretamente do cacau de Gana, Ecuador e Papua Nova Guiné.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#006600;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#006600;">Fiquei muito feliz em encontrar este tesouro!</span></div>Chef Adrianahttp://www.blogger.com/profile/01234427448594802703noreply@blogger.com0tag:blogger.com,1999:blog-4450036897036737998.post-54607276380850500782010-09-04T20:42:00.000-07:002010-09-05T10:13:24.560-07:00My Birthday in the Outback<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZj7vw5ukECGyzJn1Y0gUca0E17mDCYbh0raGTMqxaL1xORK_mes6HMRMOAFSlMzrEHlOt5M7LAKcaVJHI6SR97nj7i24KVrr1aB1HLwSQ6-DQOD9x0KwvrdAdjeZQwn5pJe3-VP4cOidi/s1600/john+maddocks+aust+traveller.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZj7vw5ukECGyzJn1Y0gUca0E17mDCYbh0raGTMqxaL1xORK_mes6HMRMOAFSlMzrEHlOt5M7LAKcaVJHI6SR97nj7i24KVrr1aB1HLwSQ6-DQOD9x0KwvrdAdjeZQwn5pJe3-VP4cOidi/s320/john+maddocks+aust+traveller.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5513284052653084434" /></a><div style="text-align: center;"><span class="Apple-style-span" style="color:#FF0000;"><b><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-weight: normal; "><span class="Apple-style-span" style="font-size: x-small;">(Picture from: J. Maddocks / Australian Traveller)</span></span></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#FF0000;"><b><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-weight: normal; "><span class="Apple-style-span" style="font-size:x-small;"><br /></span></span></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#FF0000;"><b><span class="Apple-style-span" style="font-size: small;">Kuniya Restarant</span></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#FF0000;"><span class="Apple-style-span" style="font-size: small;"><b></b></span></span><span class="Apple-style-span" style="font-size: small;">Located at The Sails Hotel (Ayers Rock Resort), in front of the pool in the picture.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:x-small;"><span class="Apple-style-span" style=" ;font-size:16px;"><div style="text-align: center; "><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: small;">Localizado no Hotel Sails (Resort Ayers Rock), em frente à piscina na foto.</span></span></div></span></span></div><div style="text-align: center;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Since we decided to visit Australia during June, I knew I wanted to celebrate my birthday in the middle of the desert! That was so special having my husband and my daughter under the desert sky after a beautiful sunset overlooking Uluru... The Ayers Rock Resort is the only lodging option close to the airport and the area attractions. My husband chose the restaurant and kept as a surprise. Kuniya is a Modern Australian Restaurant situated at the Sails in the Desert Hotel, they blend traditional and contemporary ingredients, the wine list was great and the service impecable. I enjoyed a delicious barramundi while we talked about our first day in the outback. Unforgetable moment!</div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, Arial, Helvetica, 'San Serif'; color: rgb(78, 68, 61); font-size: 11px; line-height: 10px; "><h3 style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 10px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 11px; font-family: inherit; color: rgb(255, 102, 0); ">Fodor's Review:</h3><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 11px; font-family: inherit; color: rgb(78, 68, 61); line-height: 1.5em; ">Named after the python that battled the Liru snake in Aboriginal creation stories, this restaurant is the resort's best. The decor reflects local legends, with images of Kuniya and Liru burned into two magnificent wooden panels at the entrance, and a "Kuniya Dreaming" mural covering the rear wall. Appetizers and main courses are named after the Australian states. Specialties include barramundi, duck, and crayfish, prepared with a combination of traditional and Mod-Oz flavors.</p></span></div><div style="text-align: center;">_________________________</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#006600;">Desde que decidimos visitar a Australia durante o mês de junho eu sabia que iria comemorar meu aniversário no meio do deserto! Foi muito especial ter meu marido e minha filha sob o céu do deserto depois do maravilhoso por do sol observando Uluru... O Resort Ayers Rock é a única opção de hospedagem próxima do aeroporto e das atrações. Meu marido escolheu o restaurante e manteve surpresa. Kuniya é um restaurante moderno australiano situado no Hotel Sails in the Desert, eles mesclam ingredientes tradicionais com contemporâneos, a carta de vinhos estava ótima e o serviço impecável. Experimentei um delicioso barramundi enquanto conversávamos sobre nosso primeiro dia no outback. Momento inesquecível!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="color: rgb(78, 68, 61); font-family: Verdana, Arial, Helvetica, 'San Serif'; font-size: 11px; line-height: 10px; "><h3 style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 10px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 11px; font-family: inherit; color: rgb(255, 102, 0); ">Avaliação do Fodor's:</h3><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; font-size: 11px; font-family: inherit; line-height: 1.5em; "><span class="Apple-style-span" style="color:#006600;">O nome é uma homenagem à sucuri que lutou com a cobra Liru nas histórias aborígenes da criação, este restaurante é o melhor do resort. A decoração reflete lendas locais com imagens de Kuniya e Liru queimadas em dois painéis de madeira na entrada e um mural "Sonho da Kuniya" cobrindo a parede do fundo. Entradas e pratos principais levam os nomes dos estads australianos. Especialidades incluem barramundi, pato e lagostim preparados numa combinação do tradicional e o moderno sabor australiano.</span></p></span></span></div>Chef Adrianahttp://www.blogger.com/profile/01234427448594802703noreply@blogger.com0tag:blogger.com,1999:blog-4450036897036737998.post-18873492787753770532010-07-28T12:10:00.001-07:002010-08-26T21:28:02.279-07:00ABORIGINAL OUTBACK<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiefNm0LzCrHeQevfiit4uuMiWy1aB0vlTxMRW4ZPE3Sx44siv5XcNmK7f69iFQygZkbgdMv_EXpo6UkKBUjfBnDVhZiLEKH4eO72htB-u2zRa1AuL6xpiFYgbT5WkemF-1gtRO-br6Vdu-/s1600/outback01.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 130px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiefNm0LzCrHeQevfiit4uuMiWy1aB0vlTxMRW4ZPE3Sx44siv5XcNmK7f69iFQygZkbgdMv_EXpo6UkKBUjfBnDVhZiLEKH4eO72htB-u2zRa1AuL6xpiFYgbT5WkemF-1gtRO-br6Vdu-/s320/outback01.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5509939910418272834" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">One of my pictures from the Sunset in Uluru</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: x-small;">Uma das minhas fotos do Pôr do sol em Uluru</span></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLBOeS2dtZiOIucczEGlokfhQ_p2YN4IrO7QnZzjIy61OY_rILTAGIUzHld3zZh-pn0grH-QY-B9pMMDet8YSVBeCUi4zUuoXApR_saqiV7mBi_NKBE0ZS7tLI7uWahtIeIyqbVLOVXmct/s320/DESERT+PLUM+small.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5509936424484379602" /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">Arnguli (desert plum / a</span><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: x-small;">meixa do deserto</span></span><span class="Apple-style-span" style="font-size: x-small;">)</span></div><p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; line-height: 16px; font: normal normal normal 13px/normal 'Lucida Grande'; color: rgb(51, 51, 51); "><br /></p><p style="margin: 0.0px 0.0px 12.0px 0.0px; text-align: justify; line-height: 16.0px; font: 13.0px Lucida Grande; color:#333333;">I have no words to describe the Australian Desert. While walking through one of the trails from the <span style="font: 13.0px Arial; color:#000000;"><a href="http://www.environment.gov.au/parks/uluru/">Uluru-Kata Tjuta National Park</a><b> </b></span>with my family, I was thinking about how strong the Aborigines were by living here! It is hard to imagine that they were obtaining most of their food from the bushes.</p> <p color="#333333" style="margin: 0.0px 0.0px 12.0px 0.0px; text-align: justify; line-height: 16.0px; font: 13.0px Lucida Grande; ">Berries, roots and nectars were highly valued by the aboriginal people for thousands of years before the European settlement. They also hunted kangaroos, wallabies, emus, lizards, snakes and moths for example. The aboriginal groups from the desert had to move constantly searching for food comparing which was not the case with those living in the the coastal area.</p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; text-align: justify; line-height: 16.0px; font: 13.0px Lucida Grande; color: #333333">Some interesting foods are:</p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; text-align: justify; line-height: 16.0px; font: 13.0px Lucida Grande; color: #333333">Arnguli (Desert Plum) - Santalum lanceolatum. From the sandalwood family. The kernels of the nut have a very good oil.</p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; text-align: justify; line-height: 16.0px; font: 13.0px Lucida Grande; color: #333333">Witchetty Grubs - Large, white, wood-eating larvae of several moths. They are eaten raw or roasted and are a very important protein source.</p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; text-align: justify; line-height: 16.0px; font: 13.0px Lucida Grande; color: #333333">Honey Ants - They use their own bodies as living storage and can be served as food source for their fellow ants when food is scarce. The Aboriginal women are the experts on finding them.</p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; text-align: justify; line-height: 16.0px; font: 13.0px Lucida Grande; color: #333333">Here is a great video with both Witchetty Grubs and Honey Ants:</p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; text-align: justify; line-height: 16.0px; font: 13.0px Helvetica"><a href="http://www.youtube.com/watch?v=SJlO0aifJxA">Witchetty Grubs and Honey Ants VIDEO</a></p><p style="margin: 0.0px 0.0px 12.0px 0.0px; text-align: justify; line-height: 16.0px; font: 13.0px Helvetica"><span class="Apple-style-span" style=" ;font-family:'Lucida Grande';"><span class="Apple-style-span" style="color:#FF0000;">Attention!!! If you don't like the idea of eating exotic things... I don't recommend watching!</span></span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; text-align: justify; line-height: 16.0px; font: 13.0px Lucida Grande; color: #333333">The Outback is a great experience for those who are looking for a close contact with the aboriginal world from Australia. The silence at night, the red dirt, the different kinds of bush all reflect their particular world and it is so beautiful that it is hard to describe... Take a look at this video to enjoy the beauty of the colors: <a href="http://www.youtube.com/watch?v=LOxVc2XVV7s">Uluru (Ayers Rock)</a>.</p><div style="text-align: center;">__________________________</div><div style="text-align: center;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: center;"><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; text-align: justify; line-height: 16px; font: normal normal normal 13px/normal 'Lucida Grande'; color: rgb(51, 51, 51); "><span class="Apple-style-span" style="color:#006600;">Eu não tenho palavras para descrever o deserto australiano. Enquanto caminhava por uma das trilhas do <a href="http://www.environment.gov.au/parks/uluru/">Parque Nacional de Uluru-Kata Tjuta</a> com a minha família, fiquei pensando sobre como os aborígenes são fortes para viver aqui! É difícil de imaginar que eles retiram a maior parte da alimentação deles dos arbustos.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; text-align: justify; line-height: 16px; font: normal normal normal 13px/normal 'Lucida Grande'; color: rgb(51, 51, 51); "><span class="Apple-style-span" style="color:#006600;">Amoras, raízes e nectares são considerados muito valiosos pelos aborígenes por milênios, antes dos europeus colonizarem. Eles também caçavam cangurus, emas, lagartos, cobras e mariposas por exemplo. Os grupos do deserto tinham que se deslocar constantemente à procura de alimento, o que não era o caso dos grupos que viviam na costa.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; text-align: justify; line-height: 16px; font: normal normal normal 13px/normal 'Lucida Grande'; color: rgb(51, 51, 51); "><span class="Apple-style-span" style="color:#006600;">Alguns alimentos interessantes são:</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; text-align: justify; line-height: 16px; font: normal normal normal 13px/normal 'Lucida Grande'; color: rgb(51, 51, 51); "><span class="Apple-style-span" style="color:#006600;">Arnguli (ameixa do deserto) - Santalum lanceolatum. Da família do sândalo. O centro do caroço possui um óleo muito bom.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; text-align: justify; line-height: 16px; font: normal normal normal 13px/normal 'Lucida Grande'; color: rgb(51, 51, 51); "><span class="Apple-style-span" style="color:#006600;">Witchetty Grubs - Larva de vários tipos de mariposa, grande, branca e que se alimenta de madeira. Eles comem viva ou assam em fogueira. Elas são uma ótima fonte de proteína.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; text-align: justify; line-height: 16px; font: normal normal normal 13px/normal 'Lucida Grande'; color: rgb(51, 51, 51); "><span class="Apple-style-span" style="color:#006600;">Honey Ants (formigas de mel) - Elas usam o próprio abdomem como armazem e servem de fonte de alimento para as outras formigas quando o alimento está escasso. As mulheres aborígenes são as melhores para encontrá-las.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; text-align: justify; line-height: 16px; font: normal normal normal 13px/normal 'Lucida Grande'; color: rgb(51, 51, 51); "><span class="Apple-style-span" style="color:#006600;">Aqui está um ótimo video com as Witchetty Grubs e as Formigas de Mel:</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; text-align: justify; line-height: 16px; font: normal normal normal 13px/normal 'Lucida Grande'; color: rgb(51, 51, 51); "><span class="Apple-style-span" style="color:#006600;"><a href="http://www.youtube.com/watch?v=SJlO0aifJxA">Witchetty Grubs e Formigas de Mel VIDEO</a></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; text-align: justify; line-height: 16px; font: normal normal normal 13px/normal Helvetica; "><span class="Apple-style-span" style=" ;font-family:'Lucida Grande';"><span class="Apple-style-span" style="color:#FF0000;">Atenção!!! Se você não gosta da idéia de comer coisas exóticas... Eu não recomendo assistir!</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; text-align: justify; line-height: 16px; font: normal normal normal 13px/normal 'Lucida Grande'; color: rgb(51, 51, 51); "><span class="Apple-style-span" style="color: rgb(0, 102, 0); ">O Outback é uma grande experiência para quem procura contato com o mundo aborígene da Australia. O silêncio à noite, a terra vermelha e os vários tipos de arbusto, tudo isso reflete o mundo deles que é tão bonito e que é difícil de descrever... Assista este vídeo para curtir a beleza das cores: <a href="http://www.youtube.com/watch?v=LOxVc2XVV7s">Uluru (Ayers Rock).</a></span></p></div>Chef Adrianahttp://www.blogger.com/profile/01234427448594802703noreply@blogger.com0tag:blogger.com,1999:blog-4450036897036737998.post-48008792937615923392010-06-15T13:08:00.001-07:002010-09-18T22:58:54.492-07:00Aussie Cuisine<div style="text-align: center;"><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9YzdFeYSDqtDelHO8ut8PgaN-C6pIyHnkF8_d670yRZfsaBxfVPHIeQXe-aYS9O490Gd2iUOTKtCP3_HuA8mW-9jQyYWup-E2fOD3YU6soYGvO5FVFF88Lg3po_puy-RkXrZ4-WoGgqL5/s320/glass03.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5498807624664420674" /><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Me and Chef Luke Mangan at Glass, Sydney</span></div><div><div style="text-align: center;"><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOJnI7-IRNouMQHwhl9NDtn1_ZgEZdzkd-pgPsVznraeQ_6DqOeX1m76wvaqHV4Pt76cyt2T9r1s2zz7DurIqB2WklRtt4k1xMzFJWdGVIqLJtIo4ZC58xAufkf-iw6ii8slUM7H1wfLds/s320/glass01.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5498808313876583234" /><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Sardines from Perth</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4uoL9SeZojtX6_e3sR70sVe9vZ_Z699t-UUISi1MqcW1jyX9qO9hqXXC4nIpc4FYW8B-QV8v3dUpuo7shIfszgdJkeX-R51pVF01lHf9bWoEGnBO0ZBEXijc3Oyq2Aouiwk84E1RIbboz/s1600/glass02.jpg"></a><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4uoL9SeZojtX6_e3sR70sVe9vZ_Z699t-UUISi1MqcW1jyX9qO9hqXXC4nIpc4FYW8B-QV8v3dUpuo7shIfszgdJkeX-R51pVF01lHf9bWoEGnBO0ZBEXijc3Oyq2Aouiwk84E1RIbboz/s1600/glass02.jpg" style="text-decoration: none;"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 214px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4uoL9SeZojtX6_e3sR70sVe9vZ_Z699t-UUISi1MqcW1jyX9qO9hqXXC4nIpc4FYW8B-QV8v3dUpuo7shIfszgdJkeX-R51pVF01lHf9bWoEGnBO0ZBEXijc3Oyq2Aouiwk84E1RIbboz/s320/glass02.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5498807893631108514" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Barramundi</span></div><div><p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; line-height: 16px; font: normal normal normal 13px/normal 'Lucida Grande'; color: rgb(51, 51, 51); "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="color:#333333;"><br /></span></span></p><p color="#333333" style="margin: 0.0px 0.0px 12.0px 0.0px; text-align: justify; line-height: 16.0px; font: 13.0px Lucida Grande; ">June 16th, 2010</p><p color="#333333" style="margin: 0.0px 0.0px 12.0px 0.0px; text-align: justify; line-height: 16.0px; font: 13.0px Lucida Grande; ">I had the pleasure to meet <a href="http://www.lukemangan.com/">Chef Luke Mangan</a> at <a href="http://www.glassbrasserie.com.au/">Glass</a>, one of his restaurants during my stay in Sydney. He is a very nice person and I could notice while we talked about today's Australian Cuisine how proud he is of his country as most of the chefs here prefer to use only local ingredients. That shows how Australia is rich in variety of ingredients. We talked about the aboriginal influence and the immigrant regions. I felt it is just like in Brazil with so many cultures and flavors. Australia is more fascinating than I expected and now I am even more curious.</p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; text-align: justify; line-height: 16.0px; font: 13.0px Lucida Grande; color: #333333">One of the things I wanted to hear from him was about the <a href="http://en.wikipedia.org/wiki/Barramundi">Barramundi</a>. He smiled as he said that it is one of the best fish for him. The versatility and delicate flavor compared to the Chilean seabass makes it one of the gems of Australia in the food industry today. I enjoyed this delicacy carefully prepared by Chef <span style="font: 13.0px Verdana; color:#000000;">Joe Pavlovich</span>, his head chef who also prepared sardines from <a href="http://en.wikipedia.org/wiki/Perth,_Western_Australia">Perth</a>. Barramundi has a distinctive flavor and is delicate and firm at the same time making a good choice for the creative chefs around the world.</p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; text-align: justify; line-height: 16.0px; font: 13.0px Lucida Grande; color: #333333">Chef Luke's passion for cooking was easily noticed and can be found in his recent book: "At Home and in the Mood"</p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; text-align: justify; line-height: 16.0px; font: 13.0px Lucida Grande; color: #333333">I sure had a great time at Glass and was so happy to finally meet Chef Mangan after <a href="http://soba.specialist.co.jp/">Chef Akila Inouye</a> from Tokyo introduced us.</p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; text-align: justify; line-height: 16.0px; font: 13.0px Lucida Grande; color: #333333">Australia is a whole separate world in itself and much more beautiful than it appeared from far away and now that I am in the middle of it I can understand why they are so proud.</p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; text-align: justify; line-height: 16.0px; font: 13.0px Lucida Grande; color: #333333">Thanks to Chef Luke for showing me the way to better understand the Aussie Cuisine.</p><p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; line-height: 16px; font: normal normal normal 13px/normal 'Lucida Grande'; color: rgb(51, 51, 51); "><br /></p><p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; line-height: 16px; font: normal normal normal 13px/normal 'Lucida Grande'; color: rgb(51, 51, 51); ">_____________________________</p><p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; line-height: 16px; font: normal normal normal 13px/normal 'Lucida Grande'; color: rgb(51, 51, 51); "><br /></p><p style="text-align: justify;margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; line-height: 16px; font: normal normal normal 13px/normal 'Lucida Grande'; "><span class="Apple-style-span" style="color:#009900;">16 de junho de 2010</span></p><p style="text-align: justify;margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; line-height: 16px; font: normal normal normal 13px/normal 'Lucida Grande'; "><span class="Apple-style-span" style="color:#009900;">Eu tive o prazer de conhecer o <a href="http://www.lukemangan.com/">Chef Luke Mangan</a> no <a href="http://www.glassbrasserie.com.au/">Glass</a>, um dos seus restaurantes durante minha visita a Sydney. Ele é uma pessoa maravilhosa e pude notar enquanto ele falava sobre a Cozinha Australiana de hoje o quanto ele é orgulhoso do seu país assim como a maioria dos chefs de lá que preferem usar apenas os ingredientes locais. Isto mostra como a Australia é rica em variedade de ingredientes. Conversamos sobre a influência aborígene e as regiões de imigração. Percebi que é bem parecido com o Brasil com tantas culturas e sabores. A Australia é mais fascinante do que eu imaginava e agora estou ainda mais curiosa.</span></p><p style="text-align: justify;margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; line-height: 16px; font: normal normal normal 13px/normal 'Lucida Grande'; "><span class="Apple-style-span" style="color:#009900;">Uma das coisas que eu queria escutar dele era sobre o <a href="http://en.wikipedia.org/wiki/Barramundi">Barramundi</a>. Ele sorriu enquanto dizia que este é um dos melhores peixes para ele. A versatilidade e o sabor delicado comparado ao seabass chileno faz dele uma das preciosidades da Australia hoje. Eu experimentei esta maravilha cuidadosamente preparada pelo Chef Joe Pavlovich, o head chef que também preparou sardinhas de <a href="http://en.wikipedia.org/wiki/Perth,_Western_Australia">Perth</a>. Barramundi tem um sabor distinto e é delicado e firme ao mesmo tempo fazendo dele uma boa escolha para os chefs criativos pelo mundo.</span></p><p style="text-align: justify;margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; line-height: 16px; font: normal normal normal 13px/normal 'Lucida Grande'; "><span class="Apple-style-span" style="color:#009900;">A paixão do Chef Luke pela culinária é facilmente percebida e pode ser encontrada no seu recente livro: "At Home and in the Mood".</span></p><p style="text-align: justify;margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; line-height: 16px; font: normal normal normal 13px/normal 'Lucida Grande'; "><span class="Apple-style-span" style="color:#009900;">Com certeza tive uma ótima experiência no Glass e estava muito feliz de finalmente conhecer o Chef Mangan depois que o <a href="http://soba.specialist.co.jp/">Chef Akila Inouye</a> de Tokio nos apresentou.</span></p><p style="text-align: justify;margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; line-height: 16px; font: normal normal normal 13px/normal 'Lucida Grande'; "><span class="Apple-style-span" style="color:#009900;">A Australia é um mundo por ela mesma e é muito mais bonita do que parecia de longe e agora que estou no meio dela eu posso entender porque eles são tão orgulhosos.</span></p><p style="margin: 0.0px 0.0px 12.0px 0.0px; text-align: justify; line-height: 16.0px; font: 13.0px Lucida Grande; color: #333333"> </p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; text-align: justify; line-height: 16px; font: normal normal normal 13px/normal 'Lucida Grande'; "><span class="Apple-style-span" style="color:#009900;">Obrigada ao Chef Luke por me mostrar como melhor entender a "Aussie Cuisine".</span></p><p></p><div></div></div></div></div>Chef Adrianahttp://www.blogger.com/profile/01234427448594802703noreply@blogger.com2tag:blogger.com,1999:blog-4450036897036737998.post-73592267430159833902010-06-14T00:14:00.000-07:002010-07-27T21:29:24.861-07:00Australian Meat Pie<div align="justify"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit2k6kBY8DhyphenhyphenqKvmn5Uk1mQa436W4KtJkyULjk5OFGdWw2e6airtJiOAJom7obqHFCoRst7R3C4vrpFVkqH4MVpaIYDd3RmgMXprcYRN-eIcrxMXct4qEPXYeX4x8X3V3GEhJ_ZApaJYyF/s1600/pieface02.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 134px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5482777742098081618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit2k6kBY8DhyphenhyphenqKvmn5Uk1mQa436W4KtJkyULjk5OFGdWw2e6airtJiOAJom7obqHFCoRst7R3C4vrpFVkqH4MVpaIYDd3RmgMXprcYRN-eIcrxMXct4qEPXYeX4x8X3V3GEhJ_ZApaJYyF/s200/pieface02.jpg" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbg8VLB9FYjNEaV7kYGYOkBXPCLCdq8-X1MkUHbsZdHBR6AIX8oqaYipcMMkl5xcZBm1zznkRJz6GVRkPbBfAEtQNarCwH4TJluVzW4dGuU6gghzNbsgTkC-aQhfn8WUrBQBSSq7rkP4LU/s1600/pieface01.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 134px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5482524696928355170" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbg8VLB9FYjNEaV7kYGYOkBXPCLCdq8-X1MkUHbsZdHBR6AIX8oqaYipcMMkl5xcZBm1zznkRJz6GVRkPbBfAEtQNarCwH4TJluVzW4dGuU6gghzNbsgTkC-aQhfn8WUrBQBSSq7rkP4LU/s200/pieface01.jpg" /></a><br /><div style="TEXT-ALIGN: center" align="justify">We arrived in Sydney on a very beautiful day with temperatures around 7C. The city seemed too quiet and most of the stores were closed until the driver told us that it was a national holiday, the Queen's Birthday! How easy it was to arrive at the hotel in Circular Quay, a big center. By the end of the day we decided to walk around and see the Harbour, the Opera House and the Botanical Gardens. I was so excited to look at the actual Opera House in front of me and the Harbour Bridge... Breathtaking! The Harbour was crowded with families and tourists enjoying the holiday and I thought to myself: "What kind of food makes them happy?"</div><br /><div style="TEXT-ALIGN: center" align="justify">Since my friend Ana told me about the meat pies everywhere in Australia, I decided to write down on my list of "must try". The traditional meat pie is prepared with gravy and chunks of meat and topped with tomato sauce if desired. I decided to try my first pie at <a href="http://www.pieface.com.au/">Pie Face</a>, a tiny franchise store located almost in front of our hotel. The franchise itself was founded in Sydney in 2003 by two fashion celebrities. They have different choices that are differentiated by the various faces drawn on top. I chose the traditional meat pie! I liked it but I thought that if it had less gravy it would be better. The day after I decided to try the meat pie with cheese and I think it tasted smoother, the gravy was not so strong.</div><br /><div style="TEXT-ALIGN: center" align="justify">The meat pie is one of the most popular consumed food items during a game. The popular brand Four'N'Twenty produces 50.000 pies per hour.</div><br /><div style="TEXT-ALIGN: center" align="justify">Now I have something to reproduce when I get back home. This is sure a comfort food comparing with the chicken pie in the US and the "empadas" in Brazil.</div><br /><div style="TEXT-ALIGN: center" align="justify">_______________________</div><div style="TEXT-ALIGN: center" align="justify"> </div><div style="TEXT-ALIGN: center" align="justify"></div><div style="TEXT-ALIGN: center" align="justify"></div><div style="TEXT-ALIGN: center" align="justify"></div><div style="TEXT-ALIGN: center" align="justify"><span style="color:#009900;">Chegamos em Sydney num dia maravilhoso com temperatura media de 7C. A cidade estava muito tranquila e a maioria das lojas estavam fechadas ate que o motorista disse que era um feriado nacional, o "Aniversario da Rainha"! Foi facil chegar ate o hotel em Circular Quay, grande centro. No fim do dia decidimos explorar a regiao, o porto, a opera e o jardim botanico. Estava muito feliz em ver a opera de verdade na minha frente e a ponte... Maravilha! O porto estava cheio de familias e turistas curtindo o feriado e pensei: "Que tipo de comida deixa essa gente feliz?"</span></div><div style="TEXT-ALIGN: center" align="justify"><span style="color:#009900;"></span> </div><div style="TEXT-ALIGN: center" align="justify"><span style="color:#009900;"></span></div><div style="TEXT-ALIGN: center" align="justify"><span style="color:#009900;"></span></div><div style="TEXT-ALIGN: center" align="justify"><span style="color:#009900;"></span></div><div style="TEXT-ALIGN: center" align="justify"><span style="color:#009900;"></span></div><div style="TEXT-ALIGN: center" align="justify"><span style="color:#009900;">Desde que minha amiga Ana me falou sobre as tortas de carne em todos os cantos na Australia eu decidi colocar na minha lista. A torta de carne tradicional e feita com gravy (molho de carne) e pedacos de carne e o opcional molho de tomate por cima. Decidi experimentar a minha primeira torta na <a href="http://www.pieface.com.au/">Pie Face</a>, uma pequena loja franchise quase em frente ao hotel. A franchise foi criada em Sydney em 2003 por duas celebridades fashion. Eles tem varias opcoes que sao diferenciadas pelas carinhas desenhadas em cima da torta. Escolhi a tradicional de carne! Gostei mas acho que seria melhor se tivesse menos gravy. No dia seguinte decidi experimentar a de carne com queijo e achei mais suave, o gravy nao estava tao forte.</span></div><div style="TEXT-ALIGN: center" align="justify"><span style="color:#009900;"></span> </div><div style="TEXT-ALIGN: center" align="justify"><span style="color:#009900;"></span></div><div style="TEXT-ALIGN: center" align="justify"><span style="color:#009900;"></span></div><div style="TEXT-ALIGN: center" align="justify"><span style="color:#009900;"></span></div><div style="TEXT-ALIGN: center" align="justify"><span style="color:#009900;"></span></div><div style="TEXT-ALIGN: center" align="justify"><span style="color:#009900;">A torta de carne e uma das comidas populares mais consumidas durante jogos. A marca popular Four'N'Twenty produz 50.000 tortas por hora.</span></div><div style="TEXT-ALIGN: center" align="justify"><span style="color:#009900;"></span> </div><div style="TEXT-ALIGN: center" align="justify"><span style="color:#009900;"></span></div><div style="TEXT-ALIGN: center" align="justify"><span style="color:#009900;"></span></div><div style="TEXT-ALIGN: center" align="justify"><span style="color:#009900;"></span></div><div style="TEXT-ALIGN: center" align="justify"></div><div style="TEXT-ALIGN: center" align="justify"><span style="color:#009900;">Agora ja tenho algo para reproduzir quando voltar para casa. Com certeza esta e uma "comfort food" comparada com a torta de frango nos EUA e a empada no Brasil.</span><br /></div></div><div style="TEXT-ALIGN: center" align="center"></div>Chef Adrianahttp://www.blogger.com/profile/01234427448594802703noreply@blogger.com1tag:blogger.com,1999:blog-4450036897036737998.post-38976003715695125892010-06-13T17:49:00.000-07:002010-06-13T18:04:03.081-07:00AUSTRALIA / NEW ZEALAND TRIP<p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; line-height: 18.0px; font: 12.0px Verdana"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="color:#000000;"><b><img style="-webkit-user-select: none" src="http://ilovewhiterice.files.wordpress.com/2008/08/541447australian-kangaroo-posters.jpg" /></b></span></span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; text-align: justify; line-height: 16.0px; font: 13.0px Lucida Grande; color: #333333">Dear friends,</p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; text-align: justify; line-height: 16.0px; font: 13.0px Lucida Grande; color: #333333">My family and I spent the last two months organizing our trip to the Land Down Under! Finally we are on our way to start this journey. I am writing while we fly from Dallas to Los Angeles, where we are going to stay for a day and will take our Qantas flight to Sydney. We will spend 2 weeks in Australia and 1 week in New Zealand. I am so excited to visit some markets and try different ingredients! I will also visit some wineries in Barossa Valley and in New Zealand I am looking forward to trying the Pinot Noir produced in Central Otago. I would like to invite you to join us in this journey and follow the exotic flavors and culinary curiosities along the way.</p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; text-align: justify; line-height: 16.0px; font: 13.0px Lucida Grande; color: #333333">All the best!</p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; text-align: justify; line-height: 16.0px; font: 13.0px Lucida Grande; color: #333333">Chef Adriana</p><p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; line-height: 16px; font: normal normal normal 13px/normal 'Lucida Grande'; color: rgb(51, 51, 51); ">____________________________________</p><p style="text-align: justify; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; line-height: 16px; font: normal normal normal 13px/normal 'Lucida Grande'; "><span class="Apple-style-span" style="color:#006600;">Queridos amigos,</span></p><p style="text-align: justify; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; line-height: 16px; font: normal normal normal 13px/normal 'Lucida Grande'; "><span class="Apple-style-span" style="color:#006600;">Eu e minha família passamos os dois últimos meses planejando nossa viagem para o "Land Down Under"! Finalmente estamos no começo desta jornada. Estou escrevendo enquanto voamos de Dallas para Los Angeles, onde ficaremos por um dia e pegamos nosso vôo da Qantas para Sydney. Vamos passar duas semanas na Australia e uma semana na Nova Zelandia. Estou ansiosa para visitar alguns mercados e experimentar ingredientes diferentes! Também visitarei algumas vinícolas em Barossa Valley e na Nova Zelandia estou curiosa para experimentar o Pinot Noir produzido em Central Otago. Gostaria de convidá-lo para nos acompanhar nesta jornada e descobrir os sabores exóticos e as curiosidades culinárias pelo caminho.</span></p><p style="text-align: justify; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; line-height: 16px; font: normal normal normal 13px/normal 'Lucida Grande'; "><span class="Apple-style-span" style="color:#006600;">Tudo de bom!</span></p><p style="text-align: justify; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; line-height: 16px; font: normal normal normal 13px/normal 'Lucida Grande'; "><span class="Apple-style-span" style="color:#006600;">Chef Adriana</span></p>Chef Adrianahttp://www.blogger.com/profile/01234427448594802703noreply@blogger.com1tag:blogger.com,1999:blog-4450036897036737998.post-53703923137538962232010-04-18T22:27:00.000-07:002010-04-18T22:40:00.650-07:00Parmigiana<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZacMVVLG85jSH0Eu6uRv_osXw_7-MgsprTJB0mqir9cQXv9XNYxG4ttLS8Q14t4O8K2sAGzP6GjH77rHoUjOkGeyty-wZ7652x3jp2Y6pwe71yJLeP63Nd7u1h-bahBP_inF4DhhVJQsk/s1600/foodoval03.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZacMVVLG85jSH0Eu6uRv_osXw_7-MgsprTJB0mqir9cQXv9XNYxG4ttLS8Q14t4O8K2sAGzP6GjH77rHoUjOkGeyty-wZ7652x3jp2Y6pwe71yJLeP63Nd7u1h-bahBP_inF4DhhVJQsk/s400/foodoval03.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5461718098624329090" /></a><br /><p style="text-align: justify;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 18px; font: normal normal normal 12px/normal Verdana; color: rgb(51, 51, 51); "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="white-space: normal; "><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: medium;"> </span></span><span class="Apple-style-span" style="font-size: medium;">One of the most common dishes around the world, be it the original version with eggplant or its variations with veal, chicken, or even shrimp, the parmigiana (parmesan) still opens many smiles at the table.</span></span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana; color:#333333;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: medium;"> </span></span><span class="Apple-style-span" style="font-size: medium;">Even though the word "parmigiana" means "from Parma", city in the Emilia Romagna region, north of Italy, the dish probably did not originated from the Parma gastronomy and according to one of the theories the word "parmigiana" is actually related to the Parmigiano-Reggiano cheese. Also, the use of eggplant in the older recipes points its origin to the south region, more precisely Sicily, because eggplant was not known in the north.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana; color:#333333;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: medium;"> </span></span><span class="Apple-style-span" style="font-size: medium;">The parmigiana recipe spread around the world especially in countries with large numbers of italian immigrants like Brazil that has the largest italian population outside of Italy. Variations were then introduced due to the influence of the local gastronomy.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana; color:#333333;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: medium;"> </span></span><span class="Apple-style-span" style="font-size: medium;">Today this is a well known international dish and depending on the region the accompaniment can be french fries, mashed potatoes, rice, spaghetti and others. In all occasions, a good pairing wine is the Chianti.</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana; color:#333333;"><span class="Apple-style-span" style="font-family:georgia, serif;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana; color:#333333;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">*Even though the word can be found written as </span></span><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">parmesan</span></span></i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">, its correct spelling is </span></span><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">parmigiana</span></span></i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">, following its italian origin.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana; min-height: 15.0pxcolor:#333333;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana"><b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">Melanzane alla Parmigiana</span></span></b></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana; color:#333333;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">(Eggplant Parmesan)</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana; min-height: 15.0pxcolor:#333333;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana; color:#333333;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">Yield: 3 servings.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana; min-height: 15.0pxcolor:#333333;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana; color:#333333;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">Ingredients:</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana"><span style="text-decoration: underline"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">Eggplant</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana; color:#333333;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">2 large eggplants</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana; color:#333333;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">Salt and pepper to taste</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana; color:#333333;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">9 tbsp flour</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana; color:#333333;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">3 eggs, lightly mixed</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana; color:#333333;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">9 tbsp breadcrumbs</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana; color:#333333;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">1 cup canola oil to pan fry</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana; min-height: 15.0pxcolor:#333333;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana"><span style="text-decoration: underline"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">Sauce</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana; color:#333333;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">2 tbsp olive oil</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana; color:#333333;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">1 garlic clove, minced</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana; color:#333333;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">1 onion, chopped</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana; color:#333333;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">3 ripe tomatoes, diced</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana; color:#333333;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">1 small can of tomato sauce</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana; color:#333333;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">1 tbsp basil, chopped</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana; color:#333333;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">1 tbsp sugar</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana; color:#333333;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">Salt and pepper to taste.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana; min-height: 15.0pxcolor:#333333;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana"><span style="text-decoration: underline"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">To finish</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana; color:#333333;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">1/2 lb mozzarella cheese, shredded</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana; color:#333333;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">2 tbsp parmesan cheese, grated</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana; min-height: 15.0pxcolor:#333333;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana; color:#333333;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">Directions:</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana; color:#333333;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">1. Heat the olive oil in a sauce pan. Add the garlic and onion until golden brown. Add the tomatoes and cook for 2 minutes. Add the tomato sauce, the sugar and basil and 1/2 cup water. Simmer for about 5 minutes.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana; min-height: 15.0pxcolor:#333333;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana; color:#333333;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">2. After slicing the eggplants, add some salt and leave for a few minutes. Rinse and dry well. Dip the eggplant slices in this order: flour, egg wash and breadcrumbs. Pan fry them with canola oil.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana; min-height: 15.0pxcolor:#333333;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana; color:#333333;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">3. Make a layer with the fried eggplant, cover it with tomato sauce, some mozzarella cheese and repeat until you finish all the ingredients. Broil in medium heat. Add parmesan cheese and serve.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana; min-height: 15.0pxcolor:#333333;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 18px; font: normal normal normal 12px/normal Verdana; color: rgb(51, 51, 51); "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">____________________________</span></span></p><p style="text-align: justify;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 18px; font: normal normal normal 12px/normal Verdana; color: rgb(51, 51, 51); "><span class="Apple-style-span" style="font-family:georgia, serif;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></p> <p style="text-align: justify;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 18px; font: normal normal normal 12px/normal Verdana; color: rgb(51, 51, 51); min-height: 15px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana; color:#333333;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: medium;"> </span></span><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: medium;">Um dos pratos mais encontrados pelo mundo, seja ele o original de berinjela, ou suas variações de carne, frango e até mesmo camarão, o parmigiana continua conquistando muitos sorrisos à mesa.</span></span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; line-height: 18px; font: normal normal normal 12px/normal Verdana; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: medium;">Apesar da palavra "parmigiana" siginificar "de Parma", cidade na região Emilia Romagna no norte da Itália, o prato provavelmente não teve origem na cozinha de Parma e segundo uma das teorias a utilização da palavra "parmigiana" está relacionada ao uso do queijo Parmigiano-Reggiano. Também a utilização da berinjela nas receitas mais antigas aponta sua origem para a região sul, mais precisamente a Sicília, pois a berinjela não era conhecida ao norte.</span></span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; line-height: 18px; font: normal normal normal 12px/normal Verdana; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: medium;">A receita de parmigiana se espalhou pelo mundo, especialmente em países com grande número de imigrantes italianos como o Brasil, que possui a maior população italiana fora da Itália. Surgiram então variações devido à culinária local.</span></span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; line-height: 18px; font: normal normal normal 12px/normal Verdana; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: medium;">Hoje este é um prato internacionalmente conhecido e dependendo da região o acompanhamento pode ser batata frita, purê de batatas, arroz, espaguete, entre outros e seja qual for a ocasião, um bom vinho para acompanhar este prato tão especial é o Chianti.</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; font: 12.0px Verdana"><span class="Apple-style-span" style="font-family:georgia, serif;"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; font: 12.0px Verdana"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: small;">*Apesar da palavra também ser encontrada escrita com "e" (parmegiana), sua grafia correta é com "i", seguindo sua origem italiana.</span></span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; line-height: 18px; font: normal normal normal 12px/normal Verdana; min-height: 15px; "><span class="Apple-style-span" style="font-family:georgia, serif;"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana"><b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: medium;">Melanzane alla Parmigiana</span></span></span></b></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; line-height: 18px; font: normal normal normal 12px/normal Verdana; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: medium;">(Berinjela à Parmigiana)</span></span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; line-height: 18px; font: normal normal normal 12px/normal Verdana; min-height: 15px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; line-height: 18px; font: normal normal normal 12px/normal Verdana; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: medium;">Rendimento: 3 porções.</span></span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; line-height: 18px; font: normal normal normal 12px/normal Verdana; min-height: 15px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; line-height: 18px; font: normal normal normal 12px/normal Verdana; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: medium;">Ingredientes:</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana"><span style="text-decoration: underline"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: medium;">Berinjela</span></span></span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; line-height: 18px; font: normal normal normal 12px/normal Verdana; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: medium;">2 berinjelas grandes</span></span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; line-height: 18px; font: normal normal normal 12px/normal Verdana; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: medium;">Sal e pimenta do reino a gosto</span></span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; line-height: 18px; font: normal normal normal 12px/normal Verdana; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: medium;">9 colheres de sopa de farinha de trigo</span></span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; line-height: 18px; font: normal normal normal 12px/normal Verdana; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: medium;">3 ovos levemente batidos</span></span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; line-height: 18px; font: normal normal normal 12px/normal Verdana; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: medium;">9 colheres de sopa de farinha de rosca</span></span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; line-height: 18px; font: normal normal normal 12px/normal Verdana; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: medium;">1 xicara de óleo de canola para fritar</span></span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; line-height: 18px; font: normal normal normal 12px/normal Verdana; min-height: 15px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana"><span style="text-decoration: underline"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: medium;">Molho</span></span></span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; line-height: 18px; font: normal normal normal 12px/normal Verdana; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: medium;">2 colheres de sopa de azeite de oliva</span></span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; line-height: 18px; font: normal normal normal 12px/normal Verdana; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: medium;">1 dente de alho picado</span></span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; line-height: 18px; font: normal normal normal 12px/normal Verdana; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: medium;">1 cebola picada</span></span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; line-height: 18px; font: normal normal normal 12px/normal Verdana; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: medium;">3 tomates maduros picados</span></span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; line-height: 18px; font: normal normal normal 12px/normal Verdana; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: medium;">1 lata pequena de polpa de tomate</span></span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; line-height: 18px; font: normal normal normal 12px/normal Verdana; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: medium;">1 colher de sopa de manjericão picado</span></span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; line-height: 18px; font: normal normal normal 12px/normal Verdana; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: medium;">1 colher de sopa de açúcar</span></span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; line-height: 18px; font: normal normal normal 12px/normal Verdana; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: medium;">Sal e pimenta do reino a gosto.</span></span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; line-height: 18px; font: normal normal normal 12px/normal Verdana; min-height: 15px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 18.0px; font: 12.0px Verdana"><span style="text-decoration: underline"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: medium;">Para finalizar</span></span></span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; line-height: 18px; font: normal normal normal 12px/normal Verdana; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: medium;">200 gramas de queijo mussarela ralado</span></span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; line-height: 18px; font: normal normal normal 12px/normal Verdana; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: medium;">2 colheres de sopa de queijo parmesão</span></span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; line-height: 18px; font: normal normal normal 12px/normal Verdana; min-height: 15px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; line-height: 18px; font: normal normal normal 12px/normal Verdana; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: medium;">Modo de preparo:</span></span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; line-height: 18px; font: normal normal normal 12px/normal Verdana; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: medium;">1. Coloque o azeite de oliva numa panela e doure o alho e a cebola. Acrescente os tomates picados e refogue por 2 minutos. Acrescente a polpa de tomate, o açúcar, o manjericão e 1/2 copo de água e deixe refogar em fogo baixo por mais 5 minutos.</span></span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; line-height: 18px; font: normal normal normal 12px/normal Verdana; min-height: 15px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; line-height: 18px; font: normal normal normal 12px/normal Verdana; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: medium;">2. Depois de fatiar as berinjelas, coloque um pouco de sal e deixe escorrer por alguns minutos. Lave e enxugue bem. Passe na farinha de trigo, no ovo batido e por último na farinha de rosca. Frite no óleo de canola e reserve sobre papel absorvente.</span></span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; line-height: 18px; font: normal normal normal 12px/normal Verdana; min-height: 15px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; line-height: 18px; font: normal normal normal 12px/normal Verdana; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size: medium;">3. Coloque uma camada de berinjela numa travessa refratária, despeje molho de tomate, coloque um pouco de queijo e repita até terminar os ingredientes. Leve para gratinar em forno médio. Adicione o queijo parmesão antes de servir.</span></span></span></p>Chef Adrianahttp://www.blogger.com/profile/01234427448594802703noreply@blogger.com0tag:blogger.com,1999:blog-4450036897036737998.post-74572216614838838482010-02-10T19:43:00.000-08:002010-02-14T00:45:04.730-08:00Carnaval and acarajé!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ZgcvLLXPERce22hcwbTtQ7WxVTliDfVdbbHtG7OTus8EJjo4iJOrv-g6wXXrRwzSYmHCF8HGSsgQlv9q2Md03nsoBkRmquPD22h015knYjY4QPwpFXPcsoBId9mXl0Qc5umGIwoA55l-/s1600-h/acaraje.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ZgcvLLXPERce22hcwbTtQ7WxVTliDfVdbbHtG7OTus8EJjo4iJOrv-g6wXXrRwzSYmHCF8HGSsgQlv9q2Md03nsoBkRmquPD22h015knYjY4QPwpFXPcsoBId9mXl0Qc5umGIwoA55l-/s320/acaraje.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5438015359396537298" /></a><p align="JUSTIFY" style="text-align: center;margin-bottom: 0in; "><span class="Apple-style-span" style="font-family:'Times New Roman', serif;"><span class="Apple-style-span" style="font-family:Georgia, serif;"></span></span></p><span class="Apple-style-span" style="font-family:'Times New Roman', serif;"><span class="Apple-style-span" style="font-family:Georgia, serif;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'Times New Roman', serif;"><br /></span></div></span></span><p></p><p align="JUSTIFY" style="margin-bottom: 0in"><span class="Apple-style-span" style="font-family:'Times New Roman', serif;"><span class="Apple-style-span" style="font-size:medium;">It is Carnaval! This is the moment in Brazil to forget the problems and enjoy life with friends by the sound of drums, frevo, axé,... I can imagine the colorful streets and the sun shining so bright. Today I miss it all when I watch the Carnaval in Brazil</span><span class="ecx357141814-12022010"><span style="line-height: normal; font-family:Arial;"><span class="Apple-style-span" style="font-size:medium;"> </span><span style="line-height: normal; font-family:Times New Roman;"><span class="Apple-style-span" style="font-size:medium;">on the internet and on tv</span></span><span class="Apple-style-span" style="font-size:medium;"> </span></span></span><span class="Apple-style-span" style="font-size:medium;">. This is the time of the year where the street food is so special. Long lines are formed to discover so many flavors and the best selling in Bahia is with no doubt the acarajé (akara je), introduced by the nigerians during the slavery period. All that I remember is the smell of this delicacy filling the air by the crossroads during the afternoons... Here is my recipe for those who want to bring a little bit of Bahia to the table during Carnaval. Axé!</span></span></p><p align="JUSTIFY" style="margin-bottom: 0in"><span class="Apple-style-span" style="font-family:'Times New Roman', serif;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></p><p align="JUSTIFY" style="margin-bottom: 0in"><span class="Apple-style-span" style="font-family:'Times New Roman', serif;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:Georgia, serif;"></span></span></span></p><span class="Apple-style-span" style="font-family:'Times New Roman', serif;"><p align="JUSTIFY" style="margin-bottom: 0in; "><span style="font-family:Times New Roman, serif;"><span><span class="Apple-style-span" style="font-size:medium;">ACARAJÉ</span></span></span></p><p align="JUSTIFY" style="margin-bottom: 0in; "><span style="font-family:Times New Roman, serif;"><span><span class="Apple-style-span" style="font-size:medium;">1kg black eyed peas</span></span></span></p><p align="JUSTIFY" style="margin-bottom: 0in; "><span style="font-family:Times New Roman, serif;"><span><span class="Apple-style-span" style="font-size:medium;">200 grams grated onion</span></span></span></p><p align="JUSTIFY" style="margin-bottom: 0in; "><span style="font-family:Times New Roman, serif;"><span><span class="Apple-style-span" style="font-size:medium;">1/2 tablespoon salt</span></span></span></p><p align="JUSTIFY" style="margin-bottom: 0in; "><span class="Apple-style-span" style="font-family:'Times New Roman', serif;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></p><p align="JUSTIFY" style="margin-bottom: 0in; "><span style="font-family:Times New Roman, serif;"><span><span class="Apple-style-span" style="font-size:medium;">1 liter palm oil</span></span></span></p><p align="JUSTIFY" style="margin-bottom: 0in; "><span style="font-family:Times New Roman, serif;"><span><span class="Apple-style-span" style="font-size:medium;">1 whole onion</span></span></span></p><p align="JUSTIFY" style="margin-bottom: 0in; "><span class="Apple-style-span" style="font-family:'Times New Roman', serif;"><span class="Apple-style-span" style="font-family:Georgia, serif;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></p><p align="JUSTIFY" style="margin-bottom: 0in; "><span style="font-family:Times New Roman, serif;"><span><span class="Apple-style-span" style="font-size:medium;">1. Soak the black eyed peas in water for at least 4 hours.</span></span></span></p><p align="JUSTIFY" style="margin-bottom: 0in; "><span style="font-family:Times New Roman, serif;"><span><span class="Apple-style-span" style="font-size:medium;">2. Rub to release the skin and collect with a strainer.</span></span></span></p><p align="JUSTIFY" style="margin-bottom: 0in; "><span style="font-family:Times New Roman, serif;"><span><span class="Apple-style-span" style="font-size:medium;">3. Use a food processor to make a grainy paste with the cleaned black eyed peas.</span></span></span></p><p align="JUSTIFY" style="margin-bottom: 0in; "><span style="font-family:Times New Roman, serif;"><span><span class="Apple-style-span" style="font-size:medium;">4. Use a large pot to mix the paste.</span></span></span></p><p align="JUSTIFY" style="margin-bottom: 0in; "><span style="font-family:Times New Roman, serif;"><span><span class="Apple-style-span" style="font-size:medium;">5. Add salt and grated onion.</span></span></span></p><p align="JUSTIFY" style="margin-bottom: 0in; "><span style="font-family:Times New Roman, serif;"><span><span class="Apple-style-span" style="font-size:medium;">6. Mix with a wooden spoon until well aerated.</span></span></span></p><p align="JUSTIFY" style="margin-bottom: 0in; "><span style="font-family:Times New Roman, serif;"><span><span class="Apple-style-span" style="font-size:medium;">7. Heat the palm oil with the whole onion.</span></span></span></p><p align="JUSTIFY" style="margin-bottom: 0in; "><span style="font-family:Times New Roman, serif;"><span><span class="Apple-style-span" style="font-size:medium;">8. With a tablespoon mold the acarajés and fry.</span></span></span></p><p align="JUSTIFY" style="margin-bottom: 0in; "><span class="Apple-style-span" style="font-size:medium;"><br /></span></p><p align="JUSTIFY" style="margin-bottom: 0in; "><span class="Apple-style-span" style="font-family:'Times New Roman', serif;"><span class="Apple-style-span" style="font-size:medium;">SHRIMP AS A SIDE DISH</span></span></p><p align="JUSTIFY" style="margin-bottom: 0in; "><span class="Apple-style-span" style="font-size:medium;">500 grams medium headless shrimp</span></p><p align="JUSTIFY" style="margin-bottom: 0in; "><span style="font-family:Times New Roman, serif;"><span><span class="Apple-style-span" style="font-size:medium;">1 medium onion small diced</span></span></span></p><p align="JUSTIFY" style="margin-bottom: 0in; "><span style="font-family:Times New Roman, serif;"><span><span class="Apple-style-span" style="font-size:medium;">2 tablespoons of chopped cilantro</span></span></span></p><p align="JUSTIFY" style="margin-bottom: 0in; "><span style="font-family:Times New Roman, serif;"><span><span class="Apple-style-span" style="font-size:medium;">3 tablespoons of palm oil</span></span></span></p><p align="JUSTIFY" style="margin-bottom: 0in; "><span style="font-family:Times New Roman, serif;"><span><span class="Apple-style-span" style="font-size:medium;">Salt to taste</span></span></span></p><p align="JUSTIFY" style="margin-bottom: 0in; "><span class="Apple-style-span" style="font-size:medium;"><br /></span></p><p align="JUSTIFY" style="margin-bottom: 0in; "><span style="font-family:Times New Roman, serif;"><span><span class="Apple-style-span" style="font-size:medium;">Combine everything and bake in medium temperature until the shrimp is well cooked.</span></span></span></p><p align="JUSTIFY" style="margin-bottom: 0in; "><span class="Apple-style-span" style="font-family:'Times New Roman', serif;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></p><p align="JUSTIFY" style="text-align: center;margin-bottom: 0in; "><span class="Apple-style-span" style="font-family:'Times New Roman', serif;"><span class="Apple-style-span" style="font-size:medium;">_______________________________________________</span></span></p><p align="JUSTIFY" style="text-align: center;margin-bottom: 0in; "><span class="Apple-style-span" style="font-family:'Times New Roman', serif;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></p><p align="JUSTIFY" style="text-align: justify;margin-bottom: 0in; "><span class="Apple-style-span" style="font-family:'Times New Roman', serif;"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size:medium;">É carnaval! Momento no Brasil de esquecer os problemas e curtir a vida com os amigos ao som da bateria, frevo, axé,... Posso imaginar as ruas coloridas e o sol brilhando mais forte. Hoje eu sinto saudades disso tudo quando assisto o carnaval do Brasil pela internet ou tv. Este é o momento do ano onde a comida de rua é especial. Filas enormes são formadas para descobrir tantos sabores e o campeão de vendas na Bahia é sem dúvidas o acarajé (akara je), introduzido pelos nigerianos durante o período da escravidão. Tudo o que me lembro é o perfume desta iguaria preenchendo o ar nas esquinas no fim da tarde... Aqui está a minha receita para quem quiser trazer um pouco da Bahia para a mesa durante o carnaval. Axé!</span></span></span></p><p align="JUSTIFY" style="text-align: justify;margin-bottom: 0in; "><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></p><p align="JUSTIFY" style="text-align: justify;margin-bottom: 0in; "><span class="Apple-style-span" style="font-family:'Times New Roman', serif;"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size:medium;">ACARAJÉ</span></span></span></p></span><p></p> <p align="JUSTIFY" style="margin-bottom: 0in"><span style="font-family:Times New Roman, serif;"><span><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size:medium;">1 kg de feijao fradinho</span></span></span></span></p> <p align="JUSTIFY" style="margin-bottom: 0in"><span style="font-family:Times New Roman, serif;"><span><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size:medium;">200 gramas de cebola ralada</span></span></span></span></p> <p align="JUSTIFY" style="margin-bottom: 0in"><span style="font-family:Times New Roman, serif;"><span><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size:medium;">1/2 colher de sopa de sal</span></span></span></span></p> <p align="JUSTIFY" style="margin-bottom: 0in"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></p> <p align="JUSTIFY" style="margin-bottom: 0in"><span style="font-family:Times New Roman, serif;"><span><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size:medium;">1 litro de azeite de dendê</span></span></span></span></p> <p align="JUSTIFY" style="margin-bottom: 0in"><span style="font-family:Times New Roman, serif;"><span><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size:medium;">1 cebola media inteira</span></span></span></span></p> <p align="JUSTIFY" style="margin-bottom: 0in"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></p> <p align="JUSTIFY" style="margin-bottom: 0in"><span class="Apple-style-span" style="font-family:'Times New Roman', serif;"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size:medium;">1. Deixe o feijão fradinho de molho numa bacia com bastante água por aproximadamente 4 horas.</span></span></span></p> <p align="JUSTIFY" style="margin-bottom: 0in"><span style="font-family:Times New Roman, serif;"><span><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size:medium;">2. Amasse para soltar a casca que ficará flutuando e retire com uma peneira.</span></span></span></span></p> <p align="JUSTIFY" style="margin-bottom: 0in"><span style="font-family:Times New Roman, serif;"><span><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size:medium;">3. Passe aos poucos o feijão fradinho sem casca num processador.</span></span></span></span></p> <p align="JUSTIFY" style="margin-bottom: 0in"><span style="font-family:Times New Roman, serif;"><span><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size:medium;">4. Coloque a massa em uma panela funda.</span></span></span></span></p> <p align="JUSTIFY" style="margin-bottom: 0in"><span style="font-family:Times New Roman, serif;"><span><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size:medium;">5. Adicione o sal e a cebola ralada.</span></span></span></span></p> <p align="JUSTIFY" style="margin-bottom: 0in"><span style="font-family:Times New Roman, serif;"><span><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size:medium;">6. Bata com uma colher de pau grande até que a massa fique bem aerada.</span></span></span></span></p> <p align="JUSTIFY" style="margin-bottom: 0in"><span style="font-family:Times New Roman, serif;"><span><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size:medium;">7. Aqueca o azeite de dendê com a cebola inteira.</span></span></span></span></p> <p align="JUSTIFY" style="margin-bottom: 0in"><span style="font-family:Times New Roman, serif;"><span><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size:medium;">8. Com uma colher de sopa faca os bolinhos e frite-os até que fiquem bem dourados.</span></span></span></span></p> <p align="JUSTIFY" style="margin-bottom: 0in"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></p> <p align="JUSTIFY" style="margin-bottom: 0in"><span style="font-family:Times New Roman, serif;"><span><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size:medium;">CAMARÃO PARA ACOMPANHAR</span></span></span></span></p> <p align="JUSTIFY" style="margin-bottom: 0in"><span class="Apple-style-span" style=" color: rgb(0, 102, 0); font-family:'Times New Roman', serif;"><span class="Apple-style-span" style="font-size:medium;">500gr de camarão medio sem cabeca</span></span></p> <p align="JUSTIFY" style="margin-bottom: 0in"><span style="font-family:Times New Roman, serif;"><span><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size:medium;">1 cebola media picada</span></span></span></span></p> <p align="JUSTIFY" style="margin-bottom: 0in"><span style="font-family:Times New Roman, serif;"><span><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size:medium;">2 colheres de sopa de coentro picado</span></span></span></span></p> <p align="JUSTIFY" style="margin-bottom: 0in"><span style="font-family:Times New Roman, serif;"><span><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size:medium;">3 colheres de sopa de azeite de dendê</span></span></span></span></p> <p align="JUSTIFY" style="margin-bottom: 0in"><span style="font-family:Times New Roman, serif;"><span><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size:medium;">Sal a gosto</span></span></span></span></p><p align="JUSTIFY" style="margin-bottom: 0in"><span class="Apple-style-span" style="font-family:'Times New Roman', serif;"><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></p> <p align="JUSTIFY" style="margin-bottom: 0in"><span style="font-family:Times New Roman, serif;"><span><span class="Apple-style-span" style="color:#006600;"><span class="Apple-style-span" style="font-size:medium;">Misture tudo e asse em forno médio até que os camarões estejam bem cozidos.</span></span></span></span></p>Chef Adrianahttp://www.blogger.com/profile/01234427448594802703noreply@blogger.com0tag:blogger.com,1999:blog-4450036897036737998.post-30581300557748517042009-11-05T09:55:00.000-08:002009-11-05T10:53:20.526-08:00Florida's Orange Season!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioGvyJ8iWuty2bgoL8gcNaifkFRTSFeu92AWllio-HD0j2sdW3Jx_-9dcve0Us-V1nkSokdwjXlnMVur8TJykWNu5UJMG9n8dxU2ebB6rMt8E64XcXZtVVOO6BCvRHH8eKYzFJlTuSYdyD/s1600-h/520.jpg" style="text-decoration: none;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 292px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioGvyJ8iWuty2bgoL8gcNaifkFRTSFeu92AWllio-HD0j2sdW3Jx_-9dcve0Us-V1nkSokdwjXlnMVur8TJykWNu5UJMG9n8dxU2ebB6rMt8E64XcXZtVVOO6BCvRHH8eKYzFJlTuSYdyD/s320/520.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5400692393592008578" /></a><div><br /></div><div style="text-align: justify;">Dear Floridian friends,</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Now it is time to enjoy Florida's orange. They already started picking late October. What is sad about the new crop is that it will decrease this year by 14.5 percent making crop levels lower than previous years. The last time orange production dipped this low was during the 1989-1990 season, when freeze damage left production at 10.2 million boxes. Well... They will cost more but there's nothing like a fresh orange!!! Make sure it is ripe, firm (not mushy), heavy (it indicates that you are taking a juicy orange), check if the stem/stem area still a little green (it indicates that was recently picked). Don't forget! Citrus does not ripe after picked. It should be ripe when picked. Enjoy Florida's orange! I will!!! Try to buy at the closest Farmer's Market.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Chef Adriana</div><div style="text-align: center;"><br /></div><div style="text-align: center;">____________________________</div><div style="text-align: center;"><br /></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#006600;">Queridos amigos da Florida,</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#006600;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#006600;">Está na hora de apreciar a laranja da Florida. Já começaram as colheitas no final de outubro. O que é triste sobre a nova safra é que irá diminuir 14.5% este ano comparada com os últimos anos. A última vez que a produção de laranja baixou tanto foi durante a safra de 1989-1990, quando danos causados pela geada deixaram a produção em 10.2 milhões de caixas. Pois é... Elas vão ficar mais caras, mas nada como uma laranja fresquinha!!! Observe se está madura, firme, pesada (isso indica que está suculenta), observe se a área do talo ainda está esverdeada (isso significa que foi colhida recentemente). Não esqueça! Frutas cítricas não amadurecem depois de colhidas. Elas devem estar maduras quando colhidas. Aproveite a laranja da Florida! Eu vou!!! Procure no Farmer's Market mais próximo.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#006600;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#006600;">Chef Adriana</span></div>Chef Adrianahttp://www.blogger.com/profile/01234427448594802703noreply@blogger.com0tag:blogger.com,1999:blog-4450036897036737998.post-56885717290746298152009-10-15T12:35:00.000-07:002009-10-25T21:18:01.705-07:00National Breast Cancer Awareness Month<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 198px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNYoLANSFrhs5LSMd_4dnDEVSB7tssjqFibdwMLHlum9qFAKG6odXwLqLDhZeiJig3pbf5RypkUX0G_KiBjJW4cFm41b54SQvYC4asypPr758qqUuOi6K1F1JBdcxYxlQcsI_V6kUADrVi/s320/Pink-Ribbon-Gifts.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5396755875504969666" /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq2UWaaCJUUXt3QDM6nQ5K7j5EY9JSCXNbrjn6IFJTQLnISkZjt2F0jgZ2WgT9SFEzh2PrG7RqDg3IDT21MhkPfjD5KOHt1cQ6j6oGwEI3N1MyuKEziTNuECn7sUpOUeM2kHNoHkh0hGjK/s1600-h/cookbook.jpg" style="text-decoration: none;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 376px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq2UWaaCJUUXt3QDM6nQ5K7j5EY9JSCXNbrjn6IFJTQLnISkZjt2F0jgZ2WgT9SFEzh2PrG7RqDg3IDT21MhkPfjD5KOHt1cQ6j6oGwEI3N1MyuKEziTNuECn7sUpOUeM2kHNoHkh0hGjK/s400/cookbook.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5396756516449809874" /></a><div style="text-align: center;"><span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 15px; font-family:'lucida grande', tahoma, verdana, arial, sans-serif;"><span class="Apple-style-span" style="font-size:small;">My recipe @ Recipes for Life Cookbook - benefiting the Lisa Boccard Breast Cancer Fund.</span></span><p></p></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'lucida grande', tahoma, verdana, arial, sans-serif;"><span class="Apple-style-span" style=" line-height: 15px;font-size:small;"><span class="Apple-style-span" style="color:#006600;">Minha receita no Recipes for Life Cookbook - Fundos para Cancer de Mama Lisa Boccard.</span></span></span></div>Chef Adrianahttp://www.blogger.com/profile/01234427448594802703noreply@blogger.com0tag:blogger.com,1999:blog-4450036897036737998.post-19467915735097808502009-09-27T20:30:00.000-07:002009-09-29T20:58:02.103-07:00Love or hate fruit<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfA6Myy-xM3pRLMuY-si7iaF9zerUdt8RGmzOBjuvksxhKOHZS7jIoEJmjgQgvPb91qFmVkEfnTpMA7BWilvln6E9EJAwXctQjXNEtXw6EWYMEWAT_s7zm44HrCgJ2mlGF9gFSmEJw7tPV/s1600-h/jackfruit.jpg" style="text-decoration: none;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfA6Myy-xM3pRLMuY-si7iaF9zerUdt8RGmzOBjuvksxhKOHZS7jIoEJmjgQgvPb91qFmVkEfnTpMA7BWilvln6E9EJAwXctQjXNEtXw6EWYMEWAT_s7zm44HrCgJ2mlGF9gFSmEJw7tPV/s320/jackfruit.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5386370650097275506" /><div style="text-align: center;"><span class="Apple-style-span" style="color:#000000;"><b><span class="Apple-style-span" style="font-size: x-small;">Jackfruit / Jaca</span></b><span class="Apple-style-span" style="font-size: x-small;"> (</span><span class="Apple-style-span" style=" line-height: 19px; font-family:sans-serif, fantasy;"><i><span class="Apple-style-span" style="font-size: x-small;">Artocarpus heterophyllus</span></i><span class="Apple-style-span" style="font-size: x-small;"> or </span><i><span class="Apple-style-span" style="font-size: x-small;">Artocarpus heterophylla)</span></i></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:sans-serif, -webkit-fantasy;color:#000000;"><span class="Apple-style-span" style=" line-height: 19px;"><span class="Apple-style-span" style="font-size: x-small;">In the picture, jackfruit from Mr. Guto's place - April, 2009</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:sans-serif, -webkit-fantasy;"><span class="Apple-style-span" style=" line-height: 19px;"><span class="Apple-style-span" style="color:#009900;"><span class="Apple-style-span" style="font-size: x-small;">Na foto, jaca do box do Sr. Guto - Abril, 2009</span></span></span></span></div></a><div style="text-align: center;"></div><div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><br /><div style="text-align: justify;">When in Salvador - Bahia (Brazil), Saturday is a day to stroll the Rio Vermelho Market looking for local fruits and vegetables. So many colors, shapes and smell... I feel like picking one of each! But one stop is mandatory! Mr. Guto's place. He is the only one that sells jackfruit in the market. And he is so nice by cutting and cleaning the center of the fruit for me (taking off all of its latex), making it easy to separate the bulbs and storing later at home. I confess that "storing" sometimes never happens... Specially if my brother is around.</div><div style="text-align: justify;">Jackfruit is a love or hate case, specially because of its distinctive smell. In the north of Brazil, where this fruit was introduced in the mid-19th Century originated from Asia, it is more love than hate. This fruit is adapted only to humid tropical and near-tropical climates and matures 3 to 8 months after flowering.</div><div style="text-align: justify;">I love enjoying this fragrant fruit first thing in the morning when I can sense all that it has to offer... Yes! For me it is fragrant. And I love its crunchiness! (I don't like the soft version). The sweet flavor when perfectly ripe is undescribable. The only bad thing about this fruit is that it is hard to stop eating. Sometimes I like to boil the seeds which are very similar to chestnuts or peanuts.</div><div style="text-align: center;">________________________________</div><div style="text-align: center;"><br /></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#009900;">Quando estou em Salvador - Bahia, sábado é dia de visitar o Mercado do Rio Vermelho para comprar frutas e verduras da região. Tantas cores, formas e cheiros... Dá vontade de pegar uma de cada! Mas uma parada é obrigatória! O box do Sr. Guto. Ele é o único que vende jaca no mercado. E ele é tão legal cortando e limpando o centro da fruta para mim (tirando todo o visgo), deixando fácil de separar os bagos e armazenar quando chegar em casa. Confesso que "armazenar" muitas vezes não acontece... Principalmente se meu irmão estiver por perto.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#009900;">Jaca é um caso de amor ou ódio, especialmente por causa do seu cheiro marcante. No norte do Brasil, onde esta fruta foi introduzida em meados do século XIX, originária da Ásia, ela é mais amada do que odiada. Esta fruta se adapta apenas a climas tropicais e tropicais-úmido e amadurece de 3 a 8 meses depois de florescer.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#009900;">Amo apreciar esta fruta perfumada logo que acordo, quando eu posso perceber melhor tudo o que ela tem a oferecer... Sim! Para mim ela é perfumada. Amo o quanto ela é crocante! (Eu não gosto da versão mole). O sabor adocicado quando perfeitamente amadurecida é indescritível. A única coisa negativa sobre esta fruta é que é sempre difícil parar de comer. De vez em quando gosto de cozinhar as sementes que são bem parecidas com castanha ou amendoim.</span></div></div>Chef Adrianahttp://www.blogger.com/profile/01234427448594802703noreply@blogger.com2tag:blogger.com,1999:blog-4450036897036737998.post-9394232805425878872009-09-16T21:00:00.000-07:002009-09-17T22:16:58.166-07:00Where did it come from?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht-19rmAD8-9ourxXJHA3vsDEPpQQMj_kQPpmG3yDrz8Co3YPgerNz5CQkKxDI0iWxhWXofLLR0D_0ypAdO7xsCl1WOf8mFvA6ecnxw45qdknQwSdNvvTWNNSWXSKiXb_SrEZLfTYBBfPc/s1600-h/boiled+peanuts.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht-19rmAD8-9ourxXJHA3vsDEPpQQMj_kQPpmG3yDrz8Co3YPgerNz5CQkKxDI0iWxhWXofLLR0D_0ypAdO7xsCl1WOf8mFvA6ecnxw45qdknQwSdNvvTWNNSWXSKiXb_SrEZLfTYBBfPc/s200/boiled+peanuts.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5382292154733467138" /></a><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: x-small;">Bowl of boiled peanuts</span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="font-size:x-small;"><i><br /></i></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="color: rgb(0, 0, 102); font-family:Verdana, Arial, Helvetica, sans-serif;font-size:12px;"><img src="http://www.lanra.uga.edu/peanut/images/origin.jpg" width="325" height="400" /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="color: rgb(0, 0, 102); font-style: italic; font-family:Verdana, Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">(Source: Weiss 2000)</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Verdana, Arial, Helvetica, sans-serif;color:#000066;"><span class="Apple-style-span" style="font-size:x-small;"><i><br /></i></span></span></div><div style="text-align: justify;">Looking at one of my thousands of pictures from Bahia this winter, I started to ask myself: Where did it come from? The picture in question is from a bowl full of boiled peanuts that I prepared during the St. John's festivities. Boiled peanuts are very common in the Northeast of Brazil as in the Southeast of the US. A bowl full of this delicacy is usually shared with friends and it is always hard to stop eating... It is very addictive! But it is definitely delicious!!! Peanut is not a nut! It is a legume like a bean or pea. And the original question remained unanswered... until I decided to find out online.</div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:Verdana, Arial, Helvetica, sans-serif;color:#000066;"><span class="Apple-style-span" style="font-size:x-small;"><i><br /></i></span></span></div><div style="text-align: justify;">The peanut originated in South America. This legume became popular in Africa when the Portuguese brought them from Brazil around the 1800. From Africa it arrived in the US where the peanut got its popularity.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The Portuguese traders during the 1600 introduced the peanut in China, which, since 2006, is the World largest producer followed by India. That's why we see many chinese dishes with peanuts!</div><div style="text-align: justify;"><br /></div><div style="text-align: center;">_______________________</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#006600;">Observando uma das minhas milhões de fotos da Bahia neste inverno, comecei a me perguntar: Qual a origem disso? A foto em questão é de uma bacia cheia de amendoim cozido que preparei durante o São João. O amendoim cozido é bem comum no nordeste do Brasil, assim como no sudeste dos EUA. Uma bacia cheia dessa iguaria é normalmente servida entre amigos e é sempre difícil de parar de comer... É um vício! Mas é uma delícia!!! Amendoim não é um fruto seco como nozes e avelã e sim um legume como o feijão e a ervilha. E a questão original continuava sem resposta... até eu decidir pesquisar na internet.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#006600;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#006600;">O amendoim tem origem na América do Sul. Este legume se tornou popular na África quando os portugueses levaram do Brasil por volta de 1800. Da África chegou nos EUA onde se tranformou em algo tão popular hoje.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#006600;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#006600;">Os comerciantes portugueses por volta de 1600 levaram o amendoim para a China, que desde 2006 é o país maior produtor seguido pela Índia. É por isso que encontramos tantos pratos chineses com amendoim!</span></div>Chef Adrianahttp://www.blogger.com/profile/01234427448594802703noreply@blogger.com0tag:blogger.com,1999:blog-4450036897036737998.post-83758292009972113282009-09-09T18:56:00.001-07:002009-09-15T22:06:09.972-07:00Scyllarides brasiliensis<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFCnoeYjhN97egtE7V9gH522rInVHIwwSS4RsjP8AgNusW1Kkv9Jn8xC5qfSzdmD5mgYQ5BYB2qygsFzW5RwxFv4aPe7tZVe79b02-GlKJ8z0uCXyGqrfCL2hTq8Jc0AumyWIcPNPVClU5/s1600-h/sapateira01.jpg" style="text-decoration: none;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFCnoeYjhN97egtE7V9gH522rInVHIwwSS4RsjP8AgNusW1Kkv9Jn8xC5qfSzdmD5mgYQ5BYB2qygsFzW5RwxFv4aPe7tZVe79b02-GlKJ8z0uCXyGqrfCL2hTq8Jc0AumyWIcPNPVClU5/s200/sapateira01.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5381154324193360290" /></a><div style="text-align: center;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLMYOIn8s5Q0fMpdAYIPWyqmaiyJNNepaDbqa3LLmOUWdJ9oTc21TXch6D9KtQASgoxLkKcjoIOiUX08UWL2fA3336x_JnDWWNbfJA7bmkYZ6FrCko3ZA5duJKZipGrT_jNy_7GbkxUcNz/s200/sapateira03.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5381153708770946994" /></div><div style="text-align: center;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdXBuPTkb-mDBr6mpGoFpFDmEuw_1OVF2FS3W9TpjRTDaUXq_9eHwRvzMjUQ8ADeyrg6Oh3Om0GpXOlwCcU365QTVcI1ikmzFUud5BVekL4hO3qB99fF8lOv6yznPnJ2GRE4z_SzquKntX/s200/sapateira02.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5381153507663491122" /></div><div style="text-align: justify;">Dear friends,</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Here I am after a long time... I have so many things to post that I was confused! But I finally decided to talk first about this curious lobster that I tried in Bahia during my last visit. This is a<i> </i>Brazilian Slipper Lobster (<span class="Apple-style-span" style="font-style: italic; ">Scyllarides brasiliensis)<span class="Apple-style-span" style="font-style: normal; ">. It is found in Brazil from Maranhão to Bahia. Its vision is limited and it moves slowly, which makes it an easy prey. According with some information I got on the internet, the </span>Scyllarides</span> species don't have a good market value and in the Caribbean they are commonly consumed by the fishermen families only. I found out that in Bahia many people prefer the Brazilian Slipper than the <i>Panulirus </i>species, the more commonly commercialized lobster in Brazil<i>. </i>I noticed the flavor was slightly unusual but still very interesting.</div><div style="text-align: justify;"><br /></div><div style="text-align: center;">___________________________________</div><div style="text-align: center;"><br /></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#006600;">Queridos amigos,</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#006600;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#006600;">Aqui estou depois de um longo periodo... Tenho tantas coisas para postar que já estava confusa! Mas finalmente decidi falar primeiro sobre esta curiosa lagosta que experimentei na minha ultima visita à Bahia. Esta é uma Lagosta Sapateira ou Lagosta Japonesa (<span class="Apple-style-span" style="font-style: italic; ">Scyllarides brasiliensis). </span>Ela é encontrada no Brasil do Maranhão à Bahia. Sua visão é limitada e ela se movimenta lentamente, transformando-a numa ótima presa. De acordo com algumas informações que consegui na internet, as espécies <span class="Apple-style-span" style="font-style: italic; ">Scy</span><i>llarides </i>não possuem um bom valor no mercado e no Caribe elas são normalmente apenas consumidas pelas famílias dos pescadores. Eu descobri que muitas pessoas na Bahia preferem a Sapateira do que as espécies <i>Panulirus, </i>mais conhecidas e comercializadas no Brasil. Percebi que o sabor<i> </i>é suavemente diferente mas também muito interessante.</span></div>Chef Adrianahttp://www.blogger.com/profile/01234427448594802703noreply@blogger.com2tag:blogger.com,1999:blog-4450036897036737998.post-29026945682959094062009-03-21T08:33:00.001-07:002009-05-19T22:54:32.748-07:00Feeling GLOBAL!<div style="text-align: center;"><img style="-webkit-user-select: none" src="http://www.websarchitect.net/images/services/hand.jpg" /><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">When I decide to prepare a dish from a specific country, before putting my hands on to prepare I start with a research such as preferred everyday meals from local people. What do they think is good and what do they consider typical. I look for authentic restaurants and specific ingredients in grocery stores or local shops. It is definitely much easier to find them when I am on site but sometimes I also get valuable information from immigrants and chefs from that particular country. They can usually describe the characteristics and flavors of the dishes with passion and more details than the locals.<br /></div><div style="text-align: justify;"><br /></div><div style="TEXT-ALIGN: justify">Living here in South Florida is great for researches like this. We have people from around the world living here and all kinds of stores selling ingredients from everywhere. I feel comfortable preparing meals from Thailand, Japan, Germany, France, Brazil, Italy,... Finding all imported ingredients necessary to prepare here just like as I am there! It is amazing... Even when it is something very exotic I can purchase online and receive within a week.</div><div style="TEXT-ALIGN: justify"><br /></div><div style="text-align: center;">___________________</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Quando decido fazer um prato de um país, antes de colocar as mãos `a obra eu começo com uma pesquisa do tipo prato preferido do dia a dia, o que eles acham que é bom e o que eles consideram típico. Procuro restaurantes autenticos e ingredientes específicos em mercados e lojas locais. Isto é, sem dúvida, mais fácil de encontrar quando estou no local mas as vezes eu consigo informações valiosas de imigrantes e chefs do país em estudo. Eles normalmente descrevem as características e sabores dos pratos com paixão e mais detalhes do que os locais.</span></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><br /></span></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Vivendo no sul da Florida é maravilhoso para pesquisas assim. Temos pessoas de vários países vivendo aqui e todos os tipos de lojas vendendo ingredientes de todos os cantos do mundo. Me sinto `a vontade preparando pratos da Tailandia, Japão, Alemanha, França, Brasil, Itália,... Encontrando todos os ingredientes importados necessários para preparar aqui como se estivesse lá! Isto é maravilhoso... Até mesmo quando preciso de algo bem exotico eu posso comprar online e receber em aproximadamente uma semana.</span></div>Chef Adrianahttp://www.blogger.com/profile/01234427448594802703noreply@blogger.com1tag:blogger.com,1999:blog-4450036897036737998.post-62502139336422202932009-02-22T12:38:00.000-08:002009-02-23T21:40:03.380-08:00CHUMBINHO??!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9PkYpepdvrrf1NLtxPIH1_KluPdoxgvhXz77NGtO_FsGMZPJ7aL7ZGNgDlkmEioInnNHZK9M5Y-FQJtCNHTphu0VkZj1D6slOlGSH8ooXSo6YqaUHD94iTNmVx2Pnh5_4t6dnhbBNxDMz/s1600-h/mangrove.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9PkYpepdvrrf1NLtxPIH1_KluPdoxgvhXz77NGtO_FsGMZPJ7aL7ZGNgDlkmEioInnNHZK9M5Y-FQJtCNHTphu0VkZj1D6slOlGSH8ooXSo6YqaUHD94iTNmVx2Pnh5_4t6dnhbBNxDMz/s200/mangrove.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5305744615082796178" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; "><span class="Apple-style-span" style="font-size: x-small;">Muta' mangrove.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" font-style: italic;font-size:10px;"> </span></div><div style="text-align: center;"><span class="Apple-style-span" style=" font-style: italic;font-size:10px;"> </span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiITHSZmUplHqvcR_1nlp2S_SoyUySXZl26EVYgBGVcoYydgFuygPR-xibxdFAJPWoaZSE1sAft9iohovtpd7zKupSPHc8vl5-J0wsoe_rGgXBdL1iVHduhyphenhyphenBPepcZuGnEpyLG4JrQWyDkJ/s1600-h/chumbinho.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 146px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiITHSZmUplHqvcR_1nlp2S_SoyUySXZl26EVYgBGVcoYydgFuygPR-xibxdFAJPWoaZSE1sAft9iohovtpd7zKupSPHc8vl5-J0wsoe_rGgXBdL1iVHduhyphenhyphenBPepcZuGnEpyLG4JrQWyDkJ/s200/chumbinho.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5305744442581923714" /></a><div style="text-align: center;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: x-small;">Chumbinho / Sarnambi (Anomalocardia brasiliana)</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" font-style: italic;font-size:10px;"> </span></div><br /><div style="text-align: center;"> </div><div style="text-align: justify;">Colors and flavors from my childhood are still present especially now as I watch the Brazilian Carnival on TV. We used to spend the summer in Muta', close to Salinas da Margarida in Bahia (Reconcavo), at that time a fishermen's village. Early morning, during low tide, the "mariscadeiras" (women who collected mollusks at the mangrove) started their walk to the beach with their little kids while carrying big aluminum basins and large buckets to fill up with "chumbinho" (<span class="Apple-style-span" style="font-style: italic;">Anomalocardia brasiliana</span>, also known as sarnambi, a bivalve mollusk that was easy to find in that area). They used knife-like metal scrapers adapted to speed the process since they needed to fill up approximately 1 large bucket to get 1kg of the mollusk meat. This is a hard job usually performed by women while the men are fishing. I liked to look at them digging and scrapping and getting the chumbinhos so fast. I tried sometimes but I could not follow their pace. It is fun to do it once in a while but for them it was really hard bending for hours and suffering with backache and other related problems. Some of them used to cook the mollusk right there in the mangrove with saltwater and separate the meat leaving the weight of the shells behind. Those who cooked at home used to spend the afternoon separating the meat in front of their houses making piles of shells which would be used for construction later, by mixing with cement and decorating floors and walls. A smart and beautiful effect. Other creative way was using the shells in handcrafts!<br /></div><div style="text-align: justify;">Time to eat chumbinho! The most common way to savor this delicacy is the "moqueca de chumbinho" where you use fresh onions, tomatoes, green bell pepper, cilantro, lime juice, palm oil and salt to taste. Serve with rice or "farinha" (yucca flour). Farinha is very typical in the region since it is close to Nazare' city, famous for its yucca flour and palm oil. In order to make something similar in the US, use clams (<span class="Apple-style-span" style="font-style: italic;">Mercenaria mercenaria</span>). Don't forget to add fresh pepper sauce to it before serving if you like... and voila'!</div><div style="text-align: justify;">For those who love pasta: Spaghetti alle vongole! A venetian recipe that goes great with chumbinho! There are so many recipes online but I recommend the original one with white wine sauce.</div><div style="text-align: justify;">I finish my post with gratitude for those mariscadeiras that made my childhood so special having patience to teach me how to collect the chumbinhos at the mangrove and passing all the passion they had on doing such a hard job everyday.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">__________________________</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Cores e sabores da minha infancia ainda estao presente especialmente agora que estou assistindo o carnaval brasileiro na TV. Costumavamos passar o verao em Muta', perto de Salinas da Margarida na Bahia (Reconcavo), nesta epoca era uma vila de pescador. De manha cedo, com a mare' baixa, as "mariscadeiras" (mulheres que catam moluscos nos mangues) comecam a caminhada para a praia com os filhos pequenos enquanto carregam bacias e latas grandes (dessas de tinta) para encher de "chumbinho" (<span class="Apple-style-span" style="font-style: italic;">Anomalocardia brasiliana</span>, tambem conhecido como sarnambi, um molusco bivalve que era facil de encontrar naquela area). Elas usavam facas adaptadas para acelerar o processo pois precisavam encher aproximadamente 1 lata grande para conseguir 1 kg de molusco sem concha. Este e' um trabalho pesado normalmente feito pelas mulheres enquanto os homens estao pescando. Eu gostava de observa-las cavando, raspando e retirando os chumbinhos tao rapido. Experimentei catar algumas vezes mas nao consegui acompanha-las. E' muito divertido fazer uma vez na vida mas para elas era muito dificil ficarem agachadas por horas e sofrendo de dor nas costas e coisas do tipo. Algumas delas costumavam cozinhar la' mesmo no mangue com agua salgada e separar o molusco eliminando o peso das conchas. As que cozinhavam em casa costumavam passar a tarde separando o molusco na porta de casa e fazendo montes de conchas que seriam usadas para a construcao mais tarde, misturando com cimento e decorando pisos e paredes. Um efeito inteligente e bonito. Outra forma criativa de utilizacao das conchas era no artesanato!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Hora de comer chumbinho! A maneira mais comum de saborear esta iguaria e' "moqueca de chumbinho" onde voce usa cebola, tomate, pimentao, coentro, limao, azeite de dende e sal a gosto. Sirva com arroz ou farinha. A farinha e' bem tipica da regiao pois a cidade de Nazare', famosa pela farinha e pelo azeite de dende, fica bem perto. Para fazer algo parecido nos EUA, use "clams" (<span class="Apple-style-span" style="font-style: italic;">Mercenaria mercenaria</span>). Nao se esqueca de colocar molho de pimenta fresca antes de servir se voce gostar... e voila'!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Para quem gosta de massas: Spaghetti alle vongole! Uma receita de Veneza que fica maravilhosa com chumbinho! Existem muitas receitas online mas recomendo a original com molho de vinho branco.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Termino meu post expressando minha gratidao `as mariscadeiras que fizeram minha infancia tao especial tendo paciencia para me ensinar como catar chumbinho no mangue e passando todo o amor que elas tiveram fazendo esse trabalho puxado todos os dias.</span></div>Chef Adrianahttp://www.blogger.com/profile/01234427448594802703noreply@blogger.com1tag:blogger.com,1999:blog-4450036897036737998.post-68897053662621700972009-02-09T20:33:00.000-08:002009-02-23T21:40:17.908-08:00Shrimp and Mango Dream...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizB9mGiF5yl9AZ1sPtNk-_Ca6mbw_SUkb3oBRADgmsDdsMeWck9HCC7CnBKKijdPFs0g-INOKnGM3phUaqL_1B5jbFZb8-BtL7WV_eIPIu_JZWM_QHzUeLHN-dj3tt-HCPJAmzkRnrOaIK/s1600-h/Humongous-Shrimp.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 170px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizB9mGiF5yl9AZ1sPtNk-_Ca6mbw_SUkb3oBRADgmsDdsMeWck9HCC7CnBKKijdPFs0g-INOKnGM3phUaqL_1B5jbFZb8-BtL7WV_eIPIu_JZWM_QHzUeLHN-dj3tt-HCPJAmzkRnrOaIK/s200/Humongous-Shrimp.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5302893258816185730" /></a><br /><br /><div style="text-align: justify;">I am feeling nostalgic today. Thinking about the fruits from my childhood... Mangoes, star fruits, mangabas (<span class="Apple-style-span" style="font-style: italic;">Hancomia Speciosa</span>), cashew fruits, Surinam cherries, Brazil plums (<span class="Apple-style-span" style="font-style: italic;">Spondias tuberosa</span>), jack fruits... I feel like creating something special!</div><div style="text-align: justify;">Shrimp and mango!!! What a great combination! I used to eat them separate until I tried shrimp with a caribbean mango sauce in a restaurant here in Florida. The sweetness of both combined in a surprisingly explosion of flavors. Yes! I love it. Here is my special recipe that I adapted so you can fall in love with this combination and invite your friends for a tropical experience like my childhood close to Itaparica Island. Back there we also used to catch shrimp at night when the tide was just starting to rise.<br /></div><div style="text-align: justify;"> </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">REFRESHING SHRIMP AND MANGO COCKTAIL</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">1lb large wild caught shrimp, peeled and deveined</div><div style="text-align: justify;">2 garlic cloves, minced</div><div style="text-align: justify;">2 ripe mangoes, small diced</div><div style="text-align: justify;">1 red onion, small diced</div><div style="text-align: justify;">2 tomatoes, seeded, peeled and small diced</div><div style="text-align: justify;">1 red bell pepper, small diced</div><div style="text-align: justify;">2 tbsp chopped cilantro</div><div style="text-align: justify;">2 tbsp tomato sauce</div><div style="text-align: justify;">2 tbsp tabasco sauce</div><div style="text-align: justify;">Juice from 2 lemons</div><div style="text-align: justify;">1 tbsp olive oil</div><div style="text-align: justify;">Salt and black pepper to taste</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"> </div><div style="text-align: justify;">1. Steam the shrimp with garlic and black pepper to taste. Be careful not to overcook.</div><div style="text-align: justify;">2. Mix all the ingredients well and refrigerate for at least 4 hours.</div><div style="text-align: justify;">3. Serve in martini glasses.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"> </div><div style="text-align: justify;">Don't forget to write me a review!!!</div><div style="text-align: justify;"> </div><div style="text-align: justify;"> </div><div style="text-align: justify;"> </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">____________________________</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"> </div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Estou me sentindo nostalgica hoje. Pensando nas frutas da minha infancia... Mangas, carambolas, mangabas (<span class="Apple-style-span" style="font-style: italic;">Hancomia Speciosa</span>), cajus, pitangas, umbus (<span class="Apple-style-span" style="font-style: italic;">Spondias tuberosa</span>), jacas,... Estou inspirada a criar algo especial!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Camarao e manga!!! Que combinacao maravilhosa! Eu sempre comi os dois separados ate' que experimentei camarao com molho caribenho de manga em um restaurante aqui na Florida. A combinacao adocicada dos dois com uma surpreendente explosao de sabores. Sim! Eu amo isso! Aqui esta' a minha receita especial que adaptei para voce se apaixonar com esta combinacao e convidar seus amigos para uma experiencia tropical como a minha infancia perto da Ilha de Itaparica. Naquela epoca nos tambem pescavamos camarao `a noite quando a mare' comecava a encher.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"> </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">COQUETEL REFRESCANTE DE CAMARAO E MANGA</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">500g de camarao grande, descascado e limpo</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">2 dentes de alho picados</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">2 mangas maduras em cubinhos</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">1 cebola roxa em cubinhos</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">2 tomates sem sementes, descascados e em cubinhos</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">1 pimentao vermelho em cubinhos</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">2 colheres de sopa de coentro picado</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">2 colheres de sopa de polpa de tomate</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">2 colheres de sopa de tabasco</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Suco de 2 limoes</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">1 colher de sopa de azeite de oliva</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Sal e pimenta do reino a gosto</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"> </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">1. Cozinhe o camarao no vapor com alho e pimenta do reino a gosto. Cuidado para nao cozinhar demais.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">2. Misture bem todos os ingredientes e leve `a geladeira por no minimo 4 horas.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">3. Sirva em tacas de martini.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"> </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Nao esqueca de me escrever sobre o resultado!</span></div>Chef Adrianahttp://www.blogger.com/profile/01234427448594802703noreply@blogger.com1tag:blogger.com,1999:blog-4450036897036737998.post-9835956807908633192009-01-22T19:24:00.000-08:002009-01-22T20:46:10.696-08:00SHISO<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSFq7cTlu_aeAknuVBz2pbnWXgAIiXWyV8KEOCMPriODiXpAlg7hug4bqnF6o6526O5szMEh7WrOPF0i3DGCDFWZ1tcKejiB-pUYsm_lEVXHCmm-1HJTrN_v5Ks4i-3tKwivscMlIZwSXj/s1600-h/800px-Green_shiso_perilla-1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 274px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSFq7cTlu_aeAknuVBz2pbnWXgAIiXWyV8KEOCMPriODiXpAlg7hug4bqnF6o6526O5szMEh7WrOPF0i3DGCDFWZ1tcKejiB-pUYsm_lEVXHCmm-1HJTrN_v5Ks4i-3tKwivscMlIZwSXj/s400/800px-Green_shiso_perilla-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5294341408237060930" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:small;">Shiso (Source: Wikipedia)</span></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirJQM4D57qpCuC0cZNIIQhJZSATsCHNgZYdLEX0wosO7CR7749RtFSIPbWLeyEiB62RvMYUKATax70l0reyiu0tMH0wU4n7VIBYHiaV6RhgtfW0xhCLdmV7vKbKS0Jxr0jMAk48qkIzukm/s400/shisochipssquare.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5294343796942872530" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 354px; " /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:small;">Red Shiso Potato Chips - Kyoto, Japan</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div style="text-align: justify;"><div style="text-align: justify; ">SHISO (<span class="Apple-style-span" style="font-style: italic;">Perrilla</span>) is a herb better known in Asia. I still remember the flavor of the potato chips I tried in Kyoto with "red shiso flakes" (akajiso). After that, I wanted so much to try the fresh leaf... and it finally happened here in Florida, thanks to a Japanese store in Ft. Lauderdale. The leaf is so beautiful and the flavor is lemony and refreshing. I can't wait to prepare sushi and serve the shiso on the side since I found out on the internet that it is also a natural antiseptic and can preserve other foods. That's why they like to serve sushi with shiso! I will also look for the seeds to add this beauty to my little herb garden.<br /></div><div><div style="text-align: justify; "><br /></div><div style="text-align: justify; ">_______________________________________</div><div style="text-align: justify; "><br /></div><div style="text-align: justify; "><span class="Apple-style-span" style="color: rgb(0, 102, 0);">SHISO (</span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Perrilla</span></span><span class="Apple-style-span" style="color: rgb(0, 102, 0);">) e' uma erva mais conhecida na Asia. Ainda lembro o sabor da batata frita que experimentei em Kioto com "shiso vermelho em po'" (akajiso). Depois disso eu queria muito experimentar a folha fresca... e isso finalmente aconteceu aqui na Florida gracas a uma loja japonesa em Fort Lauderdale. A folha e' tao bonita e o sabor e' refrescante e parecido com limao. Ja' estou pensando em preparar sushi e acompanhar com shiso desde que descobri na internet que esta folha e' antiseptica e preserva alimentos. Por isso que eles servem sushi com shiso! Tambem vou procurar a semente para adicionar esta maravilha na minha hortinha.</span></div></div></div>Chef Adrianahttp://www.blogger.com/profile/01234427448594802703noreply@blogger.com1tag:blogger.com,1999:blog-4450036897036737998.post-14774775583761111872009-01-17T09:07:00.000-08:002009-01-22T20:47:27.724-08:00Menippe mercenaria/adina X Ucides cordatus<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIMsSmElBKphexGiP7xKYKcNQKpGpN8vGvy4Iw3URRXimQT5OwXC01zDwAnF6ESo1Va9eQEXFzsEipX7ut61AlJGYaHuGE6wFLcAMGJ4xfQ_H_sQ_tbtA6NXHQHGbkLFF39bTs4RGKNR2t/s1600-h/STONECRAB.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIMsSmElBKphexGiP7xKYKcNQKpGpN8vGvy4Iw3URRXimQT5OwXC01zDwAnF6ESo1Va9eQEXFzsEipX7ut61AlJGYaHuGE6wFLcAMGJ4xfQ_H_sQ_tbtA6NXHQHGbkLFF39bTs4RGKNR2t/s400/STONECRAB.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5292470314564989858" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;">Stone Crab (Menippe mercenaria/adina)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjavfLwXyX51OvHaYgGudd5kSr-cREcT27srV6yxiHtSGnihPcc6UuA2HwV2O20apIYcwct73nRePGNgyb6yB1U5C0_zGGst9rVC2zbEPAIA4TlUWHHDcjqLcGpfHZMeP1f0vr46TGaGnWj/s1600-h/CARANGUEJO.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 262px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjavfLwXyX51OvHaYgGudd5kSr-cREcT27srV6yxiHtSGnihPcc6UuA2HwV2O20apIYcwct73nRePGNgyb6yB1U5C0_zGGst9rVC2zbEPAIA4TlUWHHDcjqLcGpfHZMeP1f0vr46TGaGnWj/s400/CARANGUEJO.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5292469887396288962" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;">Caranguejo-Uca (Ucides cordatus)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"> </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"> </span></div><div style="text-align: justify;">I love crab! There is nothing like a crab claw with fresh pepper sauce when I am at the beach in my hometown in Bahia. The sweet and unique flavor is perfect! Specially when you have already experienced the harvest of this curious crustacean in the mangroves. I remember going with my brother and cousins during the crab season with old buckets and wearing old shoes since I was only 5 years old with mud above my knees. It was hard to move across that mud so we used to shout at each other to know our whereabouts and we walked in pairs as an added safety measure. During the season, the crab does not go inside the burrow they make, they only walk around the mangrove and even over the aerial roots. We just needed to have a stick ready to pin them down right on top of the carapace, grab them from the back with the other hand and put them away in the bucket. The fun part was to meet everybody covered in mud to count who got the most and the biggest.</div><div style="text-align: justify;">During my last visit to the Florida Keys, I decided to try the Stone Crab (Menippe mercenaria/adina) since this is the season (from October 15 through May 15), where they are captured in traps. They only remove the big claws and return the crab just to regenerate it back in 18 months. The first thing I noticed when comparing it with the Brazilian "Ucides cordatus" was the strong carapace. Then I understood why they usually serve it already cracked. It was then time to compare the flavor! Wow... lots of meat in the Stone Crab claw, but I feel that the Ucides cordatus is much more delicate and sweeter than his american relative.<br /></div><div> </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">_________________________________________________________</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"> </div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Eu amo caranguejo! Nada como uma pata de caranguejo com molho de pimenta fresquinho quando estou na praia na Bahia. O sabor adocicado e unico e' perfeito! Especialmente quando voce ja' teve a oportunidade de pescar este curioso crustaceo no mangue. Eu lembro de quando ia com meu irmao e primos na epoca que eles andavam com baldes velhos e usando sapatos velhos desde que eu tinha 5 anos com a lama acima do meu joelho. Era dificil caminhar na lama entao a gente gritava uns para os outros para saber onde estavamos e andavamos em pares por seguranca. Durante a epoca, o caranguejo nao entra no buraco que eles fazem, eles apenas andam pelo mangue e tambem nas raizes aereas. Apenas precisavamos de uma varinha para parar o caranguejo e pega-lo por tras com a outra mao e colocar no balde. A parte divertida era encontrar todos sujos de lama para contar quem pegou mais e o maior.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Durante minha ultima visita `as Keys (Florida), decidi experimentar o Stone Crab (Menippe mercenaria/adina) pois estava na estacao (de 15 de outubro a 15 de maio), onde sao capturados em armadilhas. Eles apenas tiram a pata grande e retornam o caranguejo para regenerar em 18 meses. O que logo percebi quando comparando com o "Ucides cordatus" brasileiro foi a carapaca mais resistente. Por isso entendi porque normalmente eles servem ja' partido. Entao era hora de comparar o sabor! Uau... muita carne no Stone Crab mas sinto que o Ucides cordatus e' mais delicado e adocicado que o parente americano.</span></div>Chef Adrianahttp://www.blogger.com/profile/01234427448594802703noreply@blogger.com2