tag:blogger.com,1999:blog-28052196864924535972024-03-04T20:16:34.620-08:00{COZINHABANDIDA}diários de cozinha de uma família insana
Sabrina Romanohttp://www.blogger.com/profile/05736220393899350492noreply@blogger.comBlogger56125tag:blogger.com,1999:blog-2805219686492453597.post-46121881395524965592014-05-26T18:33:00.000-07:002014-05-27T20:51:35.091-07:00pão integral de cerveja, mostarda dijon e kümmel<div class="separator" style="clear: both; text-align: center;">
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Estou aproveitando o frio para fazer sopa e pão semanalmente, simplesmente porque é garantia de pelo menos três jantares quentes, maravilhosos, que só tem de ser aquecidos e quase não sujam louça! </div>
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Sempre achei que as melhores cervejas para pão são as mais complexas, como <a href="http://menuatrois.blogspot.com.br/2012/03/pao-integral-de-cerveja-com-cebola-roxa.html" target="_blank">neste com cebola roxa</a>, mas hoje usei uma <i>pilsen </i>bem simples, e diria que a adição da mostarda <i>dijon</i> fez toda a diferença, porque o resultado foi fantástico!</div>
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<b>pão de cerveja, mostarda dijon e kümmel</b><br />
2 pães<br />
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<ul>
<li>500g farinha de trigo integral orgânica<i><span style="font-size: x-small;"> - tem de usar uma boa, ou o pão ficará horrível!</span></i></li>
<li>100g farinha de trigo branca</li>
<li>12g fermento biológico seco</li>
<li>2 colheres (sopa) água em temperatura ambiente</li>
<li>350ml cerveja pilsen</li>
<li>1 colher (sopa) mostarda <i>dijon</i></li>
<li>1 colher (sopa) <i>kümmel </i>(alcarávia)</li>
<li>24g sal</li>
<li>30g açúcar demerara</li>
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Em uma tigela grande, misture o fermento e a água e espere aproximadamente dez minutos, para verificar se ele está vivo. Se depois desse tempo não se formarem bolhinhas na superfície, jogue fora e reinicie com um novo fermento. </div>
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Enquanto isso, peneire as farinhas em outra tigela. Note que você não quer se desfazer do farelo que vem na farinha integral, e que não passa pela peneira, então junte-o ao restante da farinha que passou por ela. A função desse procedimento é apenas deixá-la mais leve, não tão compactada; você não vai desprezar nada.</div>
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Depois que já tiver verificado que o fermento está ativo, adicione a ele a cerveja, a mostarda, o kümmel e o açúcar, e misture. Adicione parte da farinha e mexa. Adicione o sal, o resto da farinha e misture tudo até formar uma bola. A massa é úmida, mas não muito grudenta; bem boa de se sovar!</div>
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Enfarinhe, ligeiramente, uma superfície limpa, deite a massa sobre ela e sove-a por dez minutos, até que fique lisa e elástica. Forme uma bola com essa massa e coloque-a em uma tigela limpa, ligeiramente enfarinhada. Salpique mais um pouco de farinha sobre ela, cubra-a com papel filme, depois com um pano de prato, e mantenha a massa em um local longe de corrente de ar. Se o dia estiver muito frio, como hoje, deixe-o dentro do forno desligado ou de um armário.</div>
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Depois que a massa dobrar de tamanho, o que pode demorar e uma hora e meia a duas, enfarinhe ligeiramente uma superfície limpa, deite a massa sobre ela, soque-a com o punho fechado e sove-a por poucos segundos, apenas dobrando uma parte sobre a outra, para que fique volte a ficar uniforme e elástica. Divida a massa em duas partes.</div>
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Achate cada uma das partes para formato de retângulo, então imagine-o dividido em três partes e dobre uma sobre a outra. Amasse bem esse novo retângulo e enrole a massa como um rocambole, para formar o seu pão. Modele-o e junte as bordas na parte de baixo, apertando-as bem. Se preferir pães redondos, depois de amassar e dobrar a massa uma vez, forme uma bola, juntando as pontas na parte de baixo, e apertando-as bem.</div>
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Salpique uma assadeira grande com farelo de trigo, ou outra farinha mais grossa, como a de milho, e coloque os pães moldados nela. Cubra-os com um pano de prato limpo e deixe que fermentem novamente, até que dobrarem de tamanho, o que pode demorar de uma hora a uma hora e meia. </div>
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Faltando meia hora para o fim da segunda fermentação, aqueça o forno a 230°. Se for usar uma pedra de forno, coloque-a dentro dele. Depois dessa segunda fermentação, faça cortes na superfície dos pães, com um estilete ou faca bem afiada, e asse-os por aproximadamente 30 minutos, ou até que estejam dourados e emitam um som oco ao bater com o nó dos dedos na sua base. </div>
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Sabrina Romanohttp://www.blogger.com/profile/05736220393899350492noreply@blogger.com2tag:blogger.com,1999:blog-2805219686492453597.post-54000940482199816392014-05-26T16:57:00.003-07:002014-08-05T07:16:40.505-07:00gnocchi de abóbora #passoapasso<div class="separator" style="clear: both; text-align: center;">
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Essas belezinhas ficam prontas em poucos minutos, se você tiver um pote de <a href="http://cozinhabandida.blogspot.com.br/2013/04/abobora-assada-pronta-para-todas-as.html" target="_blank">abóbora assada</a>
na geladeira - o que SEMPRE vale a pena! </div>
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Ficam
ótimos com molho de gorgonzola, e se gostar de carne de porco, molho de
tomate com linguiça e um toque de erva doce é um casamento perfeito!<br />
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<b>gnocchi de abóbora</b></div>
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4 porções </div>
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<li>400g <a href="http://cozinhabandida.blogspot.com.br/2013/04/abobora-assada-pronta-para-todas-as.html" target="_blank">abóbora assada</a> </li>
<li>de 180 a 200g de farinha de trigo + um pouco para polvilhar</li>
<li>1 ovo pequeno</li>
<li>3 colheres (chá) de sal</li>
<li>uma pitada de noz moscada ralada na hora </li>
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Em uma tigela média, bata ligeiramente o ovo, adicione o sal, a noz moscada, o purê de abóbora e misture tudo. Adicione a farinha e mexa apenas o suficiente para formar uma bola. Não adicione mais farinha; a massa ainda estará úmida, esse é o caminho. Polvilhe uma superfície limpa com farinha, coloque a bola de massa e achate-a com as mãos, de leve. Polvilhe um pouquinho de farinha por cima e faça tiras com a massa. Corte essas tiras em quadradinhos (<i>os meus ficaram pra lá de exagerados</i>), boleie cada um sacolejando-o na palma da mão, ligeiramente, como se fosse um dado antes de ser jogado no tabuleiro. Se não estiver morrendo de preguiça, role cada um em um garfo ou no ralador; é um pouco trabalhoso, mas vale a pena porque o molho se agrega à massa quando essas marcas são feitas.</div>
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Ferva bastante água salgada e cozinhe-os em três ou quatro levas - não jogue todos na panela de uma vez. Quando subirem à superfície da água é porque estão prontos, então basta retirá-los com uma escumadeira e colocá-los em uma tigela com o molho. No fim, cubra todos com mais molho.</div>
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Comemos duas porções e montei as outras duas, já com molho, em um prato que pudesse ir ao forno. No dia seguinte, ralei um pouco de queijo e aqueci ambos no forno, até que a cobertura ficasse gratinada.</div>
Sabrina Romanohttp://www.blogger.com/profile/05736220393899350492noreply@blogger.com0tag:blogger.com,1999:blog-2805219686492453597.post-27861006929968802132014-01-24T07:04:00.001-08:002014-01-24T07:05:32.147-08:00bolinhos de milho #SemGlúten<div style="text-align: center;">
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Depois de uma
temporada em que ficamos viciados em cafés da manhã com flocos de
milho, mel e iogurte, tive de dar cabo em alguns sacos que sobraram no
armário e estavam para vencer. Transformei todos em uma farinha não
muito fina, e congelei-a em potes de vidro. Fica ótima como substituta
da farinha de rosca, em empanados, ou para dar ponto em bolinhos. Ou para
ambos...<br />
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<b>bolinhos de milho</b><br />
20 unidades, aproximadamente<br />
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<li>1 batata cozida e amassada</li>
<li>2 dentes de alho amassados (cozidos junto com a batata)</li>
<li>1 espiga de milho grande (360g)</li>
<li>1 cebola cortada em cubos</li>
<li>1/2 maço de coentro, picado</li>
<li>1 1/2 colher (chá) de sal</li>
<li>1 pimenta fresca, picada, ou gotas de molho de pimenta </li>
<li>1 colher (sopa) do <a href="http://cozinhabandida.blogspot.com.br/2013/04/tempero-bandido-coentro-cominho-e-feno.html" target="_blank">meu mix de sementes</a> (opcional, mas adoramos!)</li>
<li>1 colher (chá) azeite</li>
<li>2 ovos </li>
<li>1/4 xícara de farinha de arroz</li>
<li>de 1/2 a 1 xícara de flocos de milho quebrados ou processados </li>
<li>queijo*</li>
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<li>flocos de milho quebrados (ou processados), para empanar </li>
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Quebre os flocos de milho ou processe-os. Reserve uma xícara para a receita e disponha o resto em um prato grande.</div>
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Em uma panela com água salgada, cozinhe a batata e os dentes de alho; após, tire a pele, a casca, e amasse-os dentro de uma tigela grande. Rale a espiga e adicione os demais ingredientes; a quantidade de flocos de milho colocada na massa é a necessária para que ela tenha um ponto em que possa ser moldada e passada em mais flocos quebrados.</div>
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Aqueça uma frigideira, derrame um fio de azeite e frite-os dos dois lados, depois leve-os ao forno pré-aquecido por aproximadamente 15 minutos, ou até que fiquem firmes e dourados. Também podem ser fritos por imersão. </div>
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Podem ser congelados.</div>
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<i>* não usei queijo neste dia, mas os bolinhos podem ser recheados com um cubinho, ou ele pode ser ralado e adicionado à massa. Fica perigosamente gostoso!</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhSxWEAcqCk6-6YMBW3fgQkigc9oxqerDjRbGz2it1iBSmKFal5RaYHwTaev3YlLJgicGhyMn4_czcOCr4sD6rRz3t1ALm2zRhKwYi0ircLDy1hHwUpEWBeXJsr4QWIjWm6dka75rSLSY/s1600/bolinhos+de+milho+%285%29.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhSxWEAcqCk6-6YMBW3fgQkigc9oxqerDjRbGz2it1iBSmKFal5RaYHwTaev3YlLJgicGhyMn4_czcOCr4sD6rRz3t1ALm2zRhKwYi0ircLDy1hHwUpEWBeXJsr4QWIjWm6dka75rSLSY/s1600/bolinhos+de+milho+(5).JPG" height="320" width="239" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDuBM1tCg6YmKMQjdgpTCCOUzJW0nfChjQTBP67rTg0EO0vTd2ZNMszp5wquzUomoMXLRQj4L3b0P-YmaZGThC84g3iNzt3-x_yq7auftyyHQpHaFLzgaGrYpRTqmlhgwlE81j9gclUPY/s1600/bolinhos+de+milho+%284%29.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDuBM1tCg6YmKMQjdgpTCCOUzJW0nfChjQTBP67rTg0EO0vTd2ZNMszp5wquzUomoMXLRQj4L3b0P-YmaZGThC84g3iNzt3-x_yq7auftyyHQpHaFLzgaGrYpRTqmlhgwlE81j9gclUPY/s1600/bolinhos+de+milho+(4).JPG" height="320" width="239" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhSxWEAcqCk6-6YMBW3fgQkigc9oxqerDjRbGz2it1iBSmKFal5RaYHwTaev3YlLJgicGhyMn4_czcOCr4sD6rRz3t1ALm2zRhKwYi0ircLDy1hHwUpEWBeXJsr4QWIjWm6dka75rSLSY/s1600/bolinhos+de+milho+%285%29.JPG" style="margin-left: 1em; margin-right: 1em;"></a></div>
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Sabrina Romanohttp://www.blogger.com/profile/05736220393899350492noreply@blogger.com0tag:blogger.com,1999:blog-2805219686492453597.post-54301928789893275372014-01-14T09:32:00.000-08:002014-01-29T08:30:09.601-08:00bolinhos de abóbora, batata doce e queijo de coalho #SemGlúten<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxFnvBQT0_s314v8PqVMdY2aFxzEXlnJOAoUXvEmzmJc0so8knET1qYQgOH38-6Qvpu8Cxd7mzD8l-ctD56GzOS4TQXTYNtCfG8SiTxD-7Ghyphenhyphen_Cta1WKKCtNROBlz1AA8VhJ9Ugo2e1Cc/s1600/bolinhos+de+ab%C3%B3bora,+salada++sopa+de+duas+sopas,+resto+de+quiche+e+batata+doce+assada+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxFnvBQT0_s314v8PqVMdY2aFxzEXlnJOAoUXvEmzmJc0so8knET1qYQgOH38-6Qvpu8Cxd7mzD8l-ctD56GzOS4TQXTYNtCfG8SiTxD-7Ghyphenhyphen_Cta1WKKCtNROBlz1AA8VhJ9Ugo2e1Cc/s400/bolinhos+de+ab%C3%B3bora,+salada++sopa+de+duas+sopas,+resto+de+quiche+e+batata+doce+assada+(3).JPG" height="400" width="298" /></a></div>
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Resolvi testar uma receita de bolo salgado feita pela Neide Rigo, com
feijões, abóbora, mandioca e queijo meia cura; tudo muito fácil, só bater no liquidificador, misturar os demais ingredientes e levar ao forno. A mandioca batida deixa a
massa com uma textura incrível (<i>inclusive em sopas e molhos!</i>), razão pela qual não há necessidade de
se acrescentar farinha de trigo.<br />
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Em uma
segunda preparação, substitui a mandioca por
batata doce. Como a textura desta massa ficou muito mais fluida do que da
primeira, resolvi assar pequenos bolinhos em vez de um grande, e o resultado foi incrível: bordinhas douradas, queijo
gratinado e bolinhas de feijão no meio!</div>
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Bolinhos individuais são irresistíveis, e dificilmente conseguem concorrer
com os assados em forma única; o único problema é ter de lavar essas mil forminhas... </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMC9TjgMtEdsv_J1Jq-U-ovGIg1Eh4hhQLDOxLH0juaImyONiEM84k_med6r176TW8MSPkGa_ApRNb9I-VYTwOHRXSMuK3Dh4y_gY729nAGyKV43Z6ZxqcnDUbnu7xillpHl7w1MxXPyY/s1600/bolinhos+de+ab%C3%B3bora,+salada++sopa+de+duas+sopas,+resto+de+quiche+e+batata+doce+assada+(5).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMC9TjgMtEdsv_J1Jq-U-ovGIg1Eh4hhQLDOxLH0juaImyONiEM84k_med6r176TW8MSPkGa_ApRNb9I-VYTwOHRXSMuK3Dh4y_gY729nAGyKV43Z6ZxqcnDUbnu7xillpHl7w1MxXPyY/s320/bolinhos+de+ab%C3%B3bora,+salada++sopa+de+duas+sopas,+resto+de+quiche+e+batata+doce+assada+(5).JPG" height="320" width="239" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0LIKq2c5R6NSWwm5RH7HawvxI8I7mOIdohN3rZlzO_USPvpTzPIgfs0wI3cwN9vHoFwJt1djGZebWJpgi9Zb_9kAl11U1pF0W9O3TWDgEy1YbLvOXKkb8QvdgvXxAlgxRVJhz5iCPPKA/s1600/bolinhos+de+ab%C3%B3bora,+salada++sopa+de+duas+sopas,+resto+de+quiche+e+batata+doce+assada+%289%29.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0LIKq2c5R6NSWwm5RH7HawvxI8I7mOIdohN3rZlzO_USPvpTzPIgfs0wI3cwN9vHoFwJt1djGZebWJpgi9Zb_9kAl11U1pF0W9O3TWDgEy1YbLvOXKkb8QvdgvXxAlgxRVJhz5iCPPKA/s320/bolinhos+de+ab%C3%B3bora,+salada++sopa+de+duas+sopas,+resto+de+quiche+e+batata+doce+assada+%289%29.JPG" height="320" width="239" /></a></div>
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<br />
<b>bolinhos de abóbora, batata doce e queijo de coalho</b><br />
ligeiramente adaptado <a href="http://come-se.blogspot.com.br/2013/07/bolo-salgado-de-abobora-mandioca-e.html" target="_blank">daqui</a><br />
54 bolinhos<br />
<ul>
<li>400g de abóbora</li>
<li>5 ovos</li>
<li>200g de batata doce (ou mandioca)</li>
<li>1 colher (chá) de sal</li>
<li>1 colher (sopa) de azeite</li>
<li>1 colher (sopa) do <a href="http://cozinhabandida.blogspot.com.br/2013/04/tempero-bandido-coentro-cominho-e-feno.html" target="_blank">meu mix de sementes</a> <span style="font-size: x-small;">(opcional, mas combina muito com abóbora!)</span></li>
<li>1 cebola em cubinhos</li>
<li>1 pimenta fresca picada (ou algumas gotas do seu molho preferido)</li>
<li>1 xícara de feijão guandu, cozido em água salgada</li>
<li>salsinha picada</li>
<li>queijo de coalho em cubinhos (também pode ser ralado e adicionado à massa)</li>
</ul>
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Aqueça o forno à temperatura médio-alta e disponha as forminhas sobre uma assadeira grande.</div>
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Processe
a abóbora, os ovos e a batata doce; misture os demais ingredientes,
preencha as forminhas e leve-as ao
forno até que os bolinhos fiquem dourados.</div>
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Vão bem com saladas e sopas. Podem ser congelados.</div>
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Sabrina Romanohttp://www.blogger.com/profile/05736220393899350492noreply@blogger.com3tag:blogger.com,1999:blog-2805219686492453597.post-78030704415521528182013-07-22T13:37:00.001-07:002013-09-18T13:19:46.136-07:00hambúrguer de peixe com maionese de limão #NaChapadeFerro<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikX3f06ffIdqdjxY0av3RV5FwyipUVKJq_OzRQm6d7Skcf2cX7oNV-0zJzgQdDyn9K-Ue5dFmwWDQqE8ugcmlEhyuVYjJCBHBF0UMUvQG78S9CwJhxC_DtpNvrESFDLcz-M2N5S8sblfE/s1600/sandu%C3%ADche+com+hamburguer+de+peixe,+tapenade+verde,+tomate,+r%C3%BAcula,+cebola+na+chapa+e+maionese+caseira+com+lim%C3%A3o+(42).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikX3f06ffIdqdjxY0av3RV5FwyipUVKJq_OzRQm6d7Skcf2cX7oNV-0zJzgQdDyn9K-Ue5dFmwWDQqE8ugcmlEhyuVYjJCBHBF0UMUvQG78S9CwJhxC_DtpNvrESFDLcz-M2N5S8sblfE/s640/sandu%C3%ADche+com+hamburguer+de+peixe,+tapenade+verde,+tomate,+r%C3%BAcula,+cebola+na+chapa+e+maionese+caseira+com+lim%C3%A3o+(42).JPG" width="474" /></a></div>
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<span style="font-size: small;"><span style="font-family: inherit;">Aproveite o calor da chapa de ferro, onde fiz os <a href="http://cozinhabandida.blogspot.com.br/2013/05/bolinho-de-peixe-para-se-ter-sempre-mao.html" target="_blank">hambúrgueres de peixe</a>, para aquecer o pão e chapear uma cebola fatiada. Para finalizar, passei <a href="http://cozinhabandida.blogspot.com.br/search?q=pasta+de+azeitonas" target="_blank">tapenade verde</a> em uma parte do pão e maionese com limão na outra, e acrescentei tomate em fatias e rúcula. Para acompanhar, fizemos uma caipirinha de limão.</span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;">Para a caipirinha, sempre mantenho as proporções de 3/4 de limão tahiti, 1 1/2 colher (sopa) de açúcar cristal, 2 pedras de gelo quebradas em pedaços menores e 1 dose de cachaça (50ml). O segredo é cortar as pontas e a parte central branca dos quartos de limão, usar boa cachaça e bater bem tudo; <a href="http://menuatrois.blogspot.com.br/2010/10/capiririnha-de-limao-galego-para.html?q=caipirinha" target="_blank">postei aqui</a> uma forma de preparo mais detalhada.</span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">Para a maionese, fiz a receita padrão, com uma gema de ovo, um pouco de mostarda, sal e uma xícara de óleo; acrescentei um pouco de suco de limão na quantidade que passaria no pão, e combinou muito. A <a href="http://www.lacucinetta.com.br/2012/07/uma-sexta-frugal-ou-gourmet-faca.html" target="_blank">Ana</a> fez um tutorial ótimo sobre maionese caseira, inclusive com cálculos de custo; vale a pena dar uma olhada.</span></span></div>
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Sabrina Romanohttp://www.blogger.com/profile/05736220393899350492noreply@blogger.com1tag:blogger.com,1999:blog-2805219686492453597.post-85070670832950372912013-07-20T12:34:00.000-07:002013-09-18T13:20:36.747-07:00pimentão recheado e quiabo na chapa #PassoAPasso<div style="text-align: center;">
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Aqueci o forno à temperatura alta e separei dois pimentões verde pequenos, um tomate, um pouco de <a href="http://cozinhabandida.blogspot.com.br/2013/04/abobora-assada-pronta-para-todas-as.html?q=ab%C3%B3bora" target="_blank">abóbora assada</a>, sal, pimenta do reino, azeite, e alguns <a href="http://cozinhabandida.blogspot.com.br/2013/05/bolinho-de-arroz-com-lentilha-solucao.html?q=arroz" target="_blank">bolinhos de arroz com lentilha</a>, ainda congelados.<br />
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Em uma assadeira pequena, ligeiramente untada com um fio de azeite, dispus os pimentões cortados e limpos, temperei-os com sal, azeite e pimenta, e coloquei os bolinhos dentro das cavidades. Levei a assadeira ao forno com um pouquinho de água, coberta com papel alumínio, por vinte minutos.</div>
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Depois de 20 minutos, tirei a assadeira do forno e acomodei os bolinhos, que já haviam descongelado, dentro dos pimentões, fazendo uma leve pressão com a ponta dos dedos. Sobre cada um deles, coloquei uma colher de sopa de abóbora assada e fatias de tomate; mais um pouco de sal e azeite e levei a assadeira para o forno, novamente, mas agora embaixo do grill, por mais 20 minutos.</div>
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<b>QUIABO #NA CHAPA</b><br />
Enquanto os pimentões finalizavam sob o grill, lavei e sequei os quiabos, e levei-os à chapa de ferro quente com um fio de azeite, virando-os para que ficassem dourados dos dois lados<br />
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Enquanto isso, coloquei a mesa e montei duas tigelinhas de salada, com rúcula, tomate, e um molho a base de pasta de gergelim, alho, sal, azeite e limão; apenas coloquei todos os ingredientes em um pote com tampa, e sacudi bem para que ficasse bem misturado, como já fiz <a href="http://cozinhabandida.blogspot.com.br/2013/04/grao-de-bico-e-abobora-assada-com_28.html" target="_blank">aqui</a> e <a href="http://cozinhabandida.blogspot.com.br/2013/06/berinjela-com-molho-tahine-e-salada.html" target="_blank">aqui</a>.<br />
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Sabrina Romanohttp://www.blogger.com/profile/05736220393899350492noreply@blogger.com1tag:blogger.com,1999:blog-2805219686492453597.post-72411436483409383922013-07-20T11:56:00.001-07:002013-09-18T13:20:53.719-07:00biscoitos caninos de abacate #BomPraCachorro<div style="text-align: center;">
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O <a href="http://cozinhabandida.blogspot.com.br/2013/06/biscoitos-caninos.html?q=biscoitos" target="_blank">mesmo processo de sempre</a>, apenas substitui as duas bananas por um abacate pequeno.<br />
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Sabrina Romanohttp://www.blogger.com/profile/05736220393899350492noreply@blogger.com0tag:blogger.com,1999:blog-2805219686492453597.post-12742689675286622002013-07-20T11:38:00.000-07:002013-09-18T13:21:26.379-07:00focaccia de mandioquinha MUITO DIFERENTE, sopa e bolo com maçãs assadas #ComidaPraViagem<div style="text-align: center;">
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<span style="font-family: inherit;">Somos dois ciganos loucos que sempre chegamos carregados a casa das pessoas... Pois bem, eu tenho mania de fazer sopa, principalmente quando posso usar a desculpa do frio, porque além de ser fácil, posso usar o que tenho na geladeira, acrescentar temperos, separar um queijo e está perfeito. Pode parecer um problema ter uma panela de sopa chacoalhando no seu porta-malas, mas se ela estiver bem fechada, com fita, papel filme e um pano prendendo a tampa, nada de mal irá acontecer; digo com a propriedade de quem sempre tem uma grande ladeira no caminho!</span><br />
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<span style="font-family: inherit;">Junto com a sopa, levo um pão e uma salada. Quando não consigo assar um dos meus, compro um bom filão em uma das tradicionais padarias italianas que tenho perto de casa; mas nesse dia eu quis testar uma receita incrível de um <a href="http://vivalafocaccia.com/" target="_blank">cara por quem estou apaixonada</a>. Esse é o pão de mandioquinha mais fácil do mundo, porque basta bater a mandioquinha com a água na qual ela foi cozida, adicionar os demais ingredientes e esperar que fermente. Não tem sova, não tem que amassar batata; para quem tem problemas com lactose, mais essa: não leva manteiga!</span></div>
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<span style="font-family: inherit;">Como comecei a cozinhar tarde, me programei para que a segunda fermentação ocorresse durante o caminho, assim poderia assar o pão na casa dos nossos amigos. Imagine o que é, para quem não cozinha muito, ter a sua casa invadida por aquele perfume de pão assando... Foi um verdadeiro show!</span></div>
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<span style="font-family: inherit;"><b>Para a sopa</b>, refoguei cebola e um talo de salsão, adicionei alho fatiado, tomilho e orégano frescos e alho poró (apenas a parte mais escura, não o bulbo), seguidos de batata, mandioquinha e mandioca. Adicionei um potinho de caldo de feijão, que tinha congelado, sal e completei com água. Tampei a panela, esperei que a água fervesse, abaixei o fogo e deixei que cozinhasse. Quando tudo já estava cozido e a sopa havia esfriado um pouco, bati tudo no liquidificador e corrigi o sal.</span></div>
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<b>PÃO</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhedec1YcVIEV7NZF0kQmVGLu86nGAlvgACYDIgtPaxaTv5JiLeyqm2jqGZaVhqIvknlyPYMh8ee_5CnsW8qiVP4N0Zuv4WrmqJ_SsbEdn6XmffzxDHkbINetlmrQ358A_bu-inFacEtO0/s1600/sopa,+focaccia+de+mandioquinha,+bolo+de+gengibre+e+t%C3%A2maras+e+ma%C3%A7%C3%A3s+assadas+%2846%29.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhedec1YcVIEV7NZF0kQmVGLu86nGAlvgACYDIgtPaxaTv5JiLeyqm2jqGZaVhqIvknlyPYMh8ee_5CnsW8qiVP4N0Zuv4WrmqJ_SsbEdn6XmffzxDHkbINetlmrQ358A_bu-inFacEtO0/s320/sopa,+focaccia+de+mandioquinha,+bolo+de+gengibre+e+t%C3%A2maras+e+ma%C3%A7%C3%A3s+assadas+%2846%29.JPG" width="239" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5nViG3u-FUr_8dT2Kb5MgJU5vFGtwqjauNxsBmrWujsYLRdSv_ow0nrdlcqgNr2-jGC9aXRQ0q4dUkAzVib0Gdew5JfGbGLF70TvvHIbdylC9-dclCPO9Aqz5rx8bQVnyxp-3fWgX5VI/s1600/sopa,+focaccia+de+mandioquinha,+bolo+de+gengibre+e+t%C3%A2maras+e+ma%C3%A7%C3%A3s+assadas+%2848%29.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5nViG3u-FUr_8dT2Kb5MgJU5vFGtwqjauNxsBmrWujsYLRdSv_ow0nrdlcqgNr2-jGC9aXRQ0q4dUkAzVib0Gdew5JfGbGLF70TvvHIbdylC9-dclCPO9Aqz5rx8bQVnyxp-3fWgX5VI/s320/sopa,+focaccia+de+mandioquinha,+bolo+de+gengibre+e+t%C3%A2maras+e+ma%C3%A7%C3%A3s+assadas+%2848%29.JPG" width="239" /></a></div>
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<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">Fiz uma <b><i>focaccia </i></b>de mandioquinha adaptando <a href="http://vivalafocaccia.com/2012/04/01/ricetta-focaccia-schiacciata-patate-casa/" target="_blank">esta receita esta tradicional, feita de batata</a>,. Vale a pena dar uma olhada no link, mesmo se você não entende uma palavra em italiano, porque os vídeos são imperdíveis; dá vontade de correr para a cozinha e começar a assar um pão, qualquer um!</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">As quantidades abaixo são para uma assadeira de 33x40cm, mas o Vittorio coloca uma tabela na qual essa medida pode ser substituída pela da assadeira que você tem em casa; só tinha visto isso nos meus livros mais profissionais, e tive de dar ainda mais um ponto para esse site.</span></div>
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<span style="font-family: inherit;"></span></div>
<ul>
<li><span style="font-family: inherit;">600g água</span></li>
<li><span style="font-family: inherit;">600g farinha de trigo</span></li>
<li><span style="font-family: inherit;">200g mandioquinha</span></li>
<li><span style="font-family: inherit;">7g sal</span></li>
<li><span style="font-family: inherit;">4g açúcar</span></li>
<li><span style="font-family: inherit;">8g fermento biológico seco (ou 25g do fresco)</span></li>
</ul>
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<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">1. Coloque a mandioquinha descascada e picada na água, tampe a panela e cozinhe-a por aproximadamente dez minutos, tomando cuidado para não ficar abrindo a tampa a todo o momento, pois a água que está na panela será usada na receita. Após, use um mix para processá-la, junto com a água, e reserve essa mistura por aproximadamente uma hora, até que esfrie.</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">2. Misture o fermento e o açúcar na mistura de mandioquinha.</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">3. Acrescente metade da farinha e misture bem.</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">4. Acrescente o sal apenas neste momento, para que não entre em contato direto com o fermento, e mexa bem.</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">5. Acrescente o restante da farinha e misture muito bem a massa, por dois ou três minutos, até que toda a farinha tenha se integrado à mistura.</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">6. Unte um recipiente com azeite, passe a massa para dentro dele e tampe-o. Esse recipiente tem de ser grande, pois a massa duplica.</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">7. Deixe a massa fermentar a uma temperatura de 25º, de duas a três horas, ou até que dobre de tamanho.</span></div>
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<div style="text-align: justify;">
<span style="font-family: inherit;">Depois da primeira fermentação, a massa dobra de volume e continua bastante úmida.</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">8. Unte a assadeira com azeite; se preferir, pode untá-la com manteiga.</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">9. Deite a massa na assadeira untada, coloque um pouco mais de azeite por cima e use as mãos para abri-la, até que cubra todo o fundo.</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">10. Coloque um pouco mais de azeite sobre a massa, faça os tradicionais buracos, com a ponta dos dedos cubra-a com um pano e deixe que fermente pela segunda vez, a 25º, por cerca de uma hora.</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">11. Pré-aqueça o forno a 200º e asse a <i>focaccia</i>, por 20 ou 30 minutos.</span></div>
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<b>BOLO</b><br />
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<span style="font-family: inherit;">De sobremesa, repeti a receita do <a href="http://cozinhabandida.blogspot.com.br/2013/06/quiche-de-abobora-alho-poro-e-provolone.html" target="_blank">bolo de gengibre</a>, adicionando tâmaras picadas e um toque de cardamomo, porque achei que essa receita tinha muitas coisas em comum com <a href="http://cozinhabandida.blogspot.com.br/2013/05/bolo-de-tamaras-e-cardamomo-com.html" target="_blank">aquela do bolo de tâmaras</a>, e o resultado foi incrível! Para acompanhar, aproveitei o calor do forno para assar algumas maçãs; apenas cortei-as, adicionei vinho do porto, canela e uma pitada de açúcar, e deixei no forno médio baixo. O perfume chegou à mesa na hora certa, como se nos chamasse para a sobremesa... </span></div>
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<span style="font-family: inherit;"><b>#Comida Para Viagem</b></span><br />
<ul>
<li><span style="font-family: inherit;"><b>salada </b>- <span style="font-size: x-small;">folhas, tomates e talos de erva doce</span></span> </li>
<li><span style="font-family: inherit;"><b>molho para a salada</b> - <span style="font-size: x-small;">mostarda, azeite, alcaparras, alho, pimenta do reino, limão, água e <a href="http://cozinhabandida.blogspot.com.br/2013/05/pasta-de-azeitonas-para-todas-as-horas.html" target="_blank">tapenade verde</a></span></span></li>
<li><span style="font-family: inherit;"><b>sopa</b></span></li>
<li><span style="font-family: inherit;"><b>guarnição da sopa</b> <span style="font-size: x-small;">- <a href="http://cozinhabandida.blogspot.com.br/2013/05/pasta-de-azeitonas-para-todas-as-horas.html" target="_blank">tapenade preta</a>, ervas frescas e molho de pimenta</span></span></li>
<li><span style="font-family: inherit;"><b><i>focaccia</i></b></span></li>
<li><span style="font-family: inherit;"><b>bolo</b></span></li>
<li><span style="font-family: inherit;"><b>acompanhamento do bolo</b> - <span style="font-size: x-small;">maçãs, canela, vinho do porto - para assar durante o jantar</span></span></li>
</ul>
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Sabrina Romanohttp://www.blogger.com/profile/05736220393899350492noreply@blogger.com0tag:blogger.com,1999:blog-2805219686492453597.post-59822672132904842892013-07-20T11:25:00.001-07:002013-09-18T13:23:44.422-07:00focaccia com salada quente de abobrinha #NaChapaDeFerro<div style="text-align: center;">
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<b><i>focaccia </i>com salada quente de abobrinha, berinjela, pimentão, queijo de cabra, tapenade</b></div>
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Abro a geladeira e tiro um pote de feijões, abóbora cozida para o cão, abobrinha, berinjela, pimentão verde, rúcula lavada e um tomate.</div>
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Enquanto a chapa de ferro aquece, corto a abobrinha, a berinjela e o pimentão em pedaços não muito pequenos, então passo-os na chapa, virando-os de lado, até que fiquem bem dourados. Após, coloco-os em uma frigideira grande e acrescento feijões cozidos. Tempero tudo com sal e pimenta do reino, mexo até que o feijão aqueça, desligo o fogo e finalizo com folhas de orégano fresco. <br />
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Tiro do congelador alguns pedaços de <i>focaccia</i>, e aqueço-os na chapa de ferro, tomando cuidado para que não queimem. <br />
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Para a salada, dispus em uma tigelinha folhas de rúcula, tomate em fatias e sementes de girassol, que aqueci em uma frigideira pequena, em fogo baixo, até que soltassem um pouco de óleo e ficassem com um sabor mais forte. Um pouco de sal, pimenta do reino e um fio de azeite.</div>
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Termino de montar a mesa, colocando talheres e guardanapos, e monto os pratos com uma generosa quantidade de legumes com feijão. Pego na geladeira um pedaço de queijo de cabra e um pote de <a href="http://cozinhabandida.blogspot.com.br/2013/05/pasta-de-azeitonas-para-todas-as-horas.html" target="_blank">tapenade preta</a>, para finalizar o prato.<br />
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Abro uma cerveja e monto uma garfada perfeita, com um pouco de cada coisa, e penso em como cairia bem um fiozinho de azeite grego...</div>
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Sabrina Romanohttp://www.blogger.com/profile/05736220393899350492noreply@blogger.com0tag:blogger.com,1999:blog-2805219686492453597.post-5730631974675056872013-07-20T09:42:00.002-07:002013-09-18T13:23:58.529-07:00croquetes de cenoura, mandioquinha e damasco #QuintaSemLei<div class="separator" style="clear: both; text-align: center;">
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O engraçado é que no caso da <a href="http://technicolorkitchen.blogspot.com.br/2011/09/croquetes-de-cenoura-e-damasco-e-uma.html" target="_blank">Patricia</a> os damascos eram o ingrediente omitido do Sr. Enjoadinho; no meu, foram as mandioquinhas, que o Ebraim não topa de forma alguma. E mesmo com uma <a href="http://cozinhabandida.blogspot.com.br/2013/06/rosti-de-batata-para-ele-e-de-batata.html" target="_blank"><i>rosti</i></a> enorme na mesa ele devorou metade da travessa dos croquetes, então não teve muitos argumentos ao me ouvir listar os ingredientes a minha mãe, enquanto tirávamos a mesa...<br />
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Além do damasco, o que deixou esses croquetes especiais foi a farinha de rosca caseira. Há alguns anos li em um livro, talvez o da <a href="http://www.amazon.com/Essentials-Classic-Italian-Cooking-Marcella/dp/039458404X" target="_blank">Marcella Hazan</a> ou da <a href="http://www.amazon.com/Art-Simple-Food-Delicious-Revolution/dp/0307336794/ref=sr_1_1?s=books&ie=UTF8&qid=1374266221&sr=1-1" target="_blank">Alice Waters</a>, uma dica de manter no congelador um pote para farinha de rosca, e sempre adicionar novas farinhas, feitas com o pão que tiver em mãos, para que ela tenha um sabor complexo, único, e para que nunca tenha de jogar pão fora. Pão francês, pão integral, pão italiano, pão de linhaça, pão de grãos e até flocos de milho, aquele do café da manhã.</div>
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Se você não tiver farinha de rosca caseira nem tiver saco de preparar uma a partir de um pão fresco aquecido no forno ou em uma frigideira e depois quebrado ou processado (dependendo de quão fina você a quer), compre-a em uma padaria tradicional ou nas típicas italianas, onde ela é feita com filão; fuja das de supermercado, que tem gosto de areia!</div>
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<b>croquetes de cenoura e mandioquinha</b><br />
adaptado <a href="http://technicolorkitchen.blogspot.com.br/2011/09/croquetes-de-cenoura-e-damasco-e-uma.html" target="_blank">destes</a> lindos feitos pela Patricia, do <a href="http://technicolorkitchen.blogspot.com.br/" target="_blank">Technicolor Kitchen</a><br />
rendimento: 29 unidades (congelei alguns) <br />
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<li>650g cenoura+mandioquinha*, descascadas e cortadas em cubos pequenos</li>
<li>3 dentes de alho descascados </li>
<li>100g de farinha de rosca</li>
<li>6 damascos secos cortados em cubinhos</li>
<li>6 nozes (quebradas em pedaços pequenos)</li>
<li>6 amêndoas (quebradas em pedaços pequenos)</li>
<li>2 cebolinhas picadas (só usei a parte branca)</li>
<li>1/2 maço de salsinha picado (usei folhas e talos)</li>
<li>1 ovo</li>
<li>raspas de 1 limão tahiti </li>
<li>sal e pimenta do reino </li>
</ul>
<ul>
<li>farinha de rosca para envolver os croquetes</li>
<li>azeite para fritar </li>
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<span style="font-size: x-small;">*a receita original pedia apenas cenouras cozidas a vapor; como só tinha duas, completei a quantidade pedida com mandioquinha, e como na casa da minha mãe não tinha como adaptar, cozinhei-as na água.</span></div>
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Cozinhe a cenoura, a mandioquinha e os dentes de alho em uma panela com água e uma pitada de sal; não precisa colocar muita água, basta o suficiente para cobri-los. </div>
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Depois de cozidos, transfira-os para uma tigela grande, usando uma escumadeira, e amasseos até obter um purê homogênio. Não jogue o caldo fora; use-o para alguma preparação ou congele-o. </div>
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Depois que essa mistura tiver esfriado, tempere-a com sal e pimenta do reino, adicione o ovo, mexa bem, e então adicione os demais ingredientes: nozes, amêndoas, farinha de rosca, damascos, cebolinhas, salsinha e raspas de limão. Misture tudo, molde os croquetes, passe-os pela farinha de rosca e acomode-os em um refratário untado com azeite. Leve-os à geladeira para que firmem, no mínimo por uma hora e meia.</div>
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Meia hora antes de comer, aqueça o forno a 200º e frite-os em um fio de azeite, em uma frigideira grande. </div>
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Na hora do jantar, aqueci uma frigideira grande, adicionei um fio de azeitem fritei-os até que ficassem dourados e coloquei-os em uma assadeira, para que assassem em forno preaquecido a 200º, por aproximadamente 25 minutos. </div>
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Como consegui 29 croquetes, congelei alguns, embrulhando-os em papel alumínio e colocando-os dentro de um saco com fecho tipo zip.</div>
Sabrina Romanohttp://www.blogger.com/profile/05736220393899350492noreply@blogger.com0tag:blogger.com,1999:blog-2805219686492453597.post-21031801411991151312013-06-26T15:02:00.000-07:002013-09-18T13:24:37.193-07:00cozinhando feijão jalo, guardando o caldo e congelando os grãos<div style="text-align: center;">
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<span style="font-family: inherit;">O feijão jalo forma um caldo escuro e bastante saboroso, mas o melhor de tudo foi descobrir que ele se hidrata muito rapidamente, então não precisa ficar de molho por uma noite toda; na verdade, acho que se tivesse feito isso ele iria se desfazer na hora de cozinhar.</span><br />
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<span style="font-family: inherit;">Usei o caldo para preparar uma sopa, mas poderia tê-lo congelado em vidros menores, deixando sempre um bom espaço entre o líquido e a tampa, para evitar que o vidro trinque. Comemos os grãos aquecidos, servidos apenas com ervas frescas e um fio de azeite, e também coloquei um desses potes em uma sopa de batata e cenoura cortadinhas em cubos, e pude comprovar que esses grãos são realmente guerreiros; eles não se desfazem com facilidade. </span></div>
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<span style="font-family: inherit;">Uma coisa que ficou muito gostosa foi um potinho de feijão com pimenta defumada; refoguei duas cebolas roxa, adicionei dois tomates e umas oito colheres de sopa de feijão, temperei com páprica (doce e picante), pimenta defumada, sal e folhas de coentro fresco, e comemos com pão e um fio de azeite. Esse é o meu tipo de prato; ficou indescritível!</span></div>
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<span style="font-family: inherit;">Deixei meio quilo de feijão de bolho em bastante água, e antes do que eu
imaginava a sua casca começou a enrugar. Em uma panela grande, coloquei
alguns dentes de alho descascados, um talo, um tomate, tomilho e
orégano frescos, e um pedaço de alho poró (não o bulbo, só a parte mais
escura). Adicionei sal, um fio de azeite, os feijões hidratados, já
drenados, e cobri tudo com água. Tampei a panela e liguei o fogo no
máximo; depois que a água começou a ferver, abaixei-o para o mínimo, e
esperei que o feijão ficasse cozido, mas ainda firme. </span></div>
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<span style="font-family: inherit;">Depois de cozidos, peneirei o caldo, separei os grãos e descartei os talos de tomilho e orégano frescos.</span></div>
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<span style="font-family: inherit;">Como sou a única que gosto de feijão com caldo, preparo apenas uma ou duas porções e congelo, para quando quiser matar a vontade de comer feijão com arroz. Apenas amasso alguns grãos, para dar corpo, e adiciono mais grãos e um pouco de caldo. Deixo para acertar o sal e os demais temperos apenas quando for reaquecê-lo.</span></div>
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Sabrina Romanohttp://www.blogger.com/profile/05736220393899350492noreply@blogger.com0tag:blogger.com,1999:blog-2805219686492453597.post-56070452967829014502013-06-15T21:06:00.000-07:002013-09-18T13:25:00.123-07:00bolo de pera com gotas de chocolate, regado com o melhor rum que já provei #ComidaPraViagem<div class="separator" style="clear: both; text-align: center;">
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Bons ingredientes, frutas da época, ovos orgânicos (ou caipira) e
chocolate de qualidade (com maior teor de cacau); some a isso os seus
sabores prediletos, prove a massa e deixe que o bolo fique um bom tempo
no forno, à temperatura mínima. Garanto que não tem como errar; use a
forma que tiver, desde que não seja com antiaderente, faça um bolo
grande ou vários pequenos, e depois me conte se dá para engolir o gosto
de gordura barata do bolinho da padoca...<br />
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<i>3 medidas de farinha</i></div>
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<i>2 medidas de açúcar</i></div>
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<i>1 medida de líquido</i></div>
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<i>1 medida de óleo</i></div>
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<i>3 ovos</i></div>
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<i>1 c.sopa de fermento</i></div>
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<i><span style="font-size: x-small;"> *medida equivale a um copo de 180ml* </span></i></div>
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Essa é a receita mais básica possível, o bom e velho bolo de sempre, que nunca me deixou na mão, que nos acompanha para todos os cantos, tão perfeito que pode ser preparo em pouquíssimos minutos, suja pouca louça e fica assando lentamente, por mais de uma hora, enquanto tomo banho, me arrumo e junto as tralhas do cão e do marido, antes de irmos para a casa do nosso amigo. </div>
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Essas são as medidas da receita básica, mas não se engane porque esse é um bolo que pode ser preparado para o resto da vida, sem que um fique igual ao outro. A <u><b>farinha </b></u>de trigo não precisa ser a branca, pode ser a integral; comece com uma mistura e depois tente um 100%. Mas quem disse que tem de ser farinha de trigo; tente uma mistura de duas medidas dela para uma de outra farinha, como a de aveia, de arroz, de castanhas ou de centeio. O <b><u>óleo</u> </b>não precisa ser apenas esses de milho/girassol ou canola, que sempre temos em casa; pode ser azeite, óleo de amendoim ou de linhaça. Gosto muito do óleo de coco, e costumo acrescentá-lo para dar sabor à massa, mas nunca usei-o como medidad de gordura O <b><u>açúcar</u></b> pode ser demerara, cristal ou mascavo, ou ainda uma mistura deles. Pode-se diminuir um pouquinho a quantidade de açúcar e acrescentar uma ou duas colheres de mel ou de geleia; não tenha medo de provar a massa.<b> </b>O <u><b>líquido</b></u> pode ser leite, iogurte, leite de coco, leite de castanha ou de cereais, ou ainda uma mistura deles, como costumo
fazer; espremo uma laranja dentro do meu copo de medida, e completo até a
borda com leite de coco.</div>
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<b>Para variar ainda mais</b>, coloque na massa uma fruta ralada ou amassada, especiarias como canela, cravo, gengibre, semente de anis ou pimenta da jamaica; castanhas quebradas ou cortadas, gotas de chocolate e/ou coco fresco ralado. Para dar aquele ar licoroso ao bolo, depois que já tiver assado e esfriado, derrame algumas colheres de suco e/ou bebida, que pode ser rum, cachaça, <i>whisky </i>ou aquele licor de amêndoas; suco de laranja misturado com uma colher de sopa de óleo de coco dá brilho em qualquer bolo. Para finalizar, raspas de cítricos, gotas/raspas de chocolate, cacau polvilhado, castanhas quebradas, geleia, doce de leite, goiabada cremosa ou outra compota. Frutas assadas ou aquecidas em uma frigideira são um acompanhamento simples, fácil de fazer e que sempre agrada.</div>
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<b>A manjada regra do palito</b> é usada por todos, porque bolo cru é algo que realmente não tem como disfarçar. Com o tempo descobri que assar muito bem um bolo feito com farinha integral é absolutamente fundamental para que ele mostre todo o seu potencial. Não tenha medo e deixe que seu bolo fique com uma cor dourada bem bonita; não tem problema nenhum se ele demorar mais de uma hora para assar, desde que a temperatura do forno esteja no mínimo! </div>
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Uso esse discurso há anos, mas é com a propriedade de quem compra quilos de farinha integral, e só tem farinha branca para fazer rocambole e <i>focaccia</i>. <b>A farinha integral tem de ser de excelente qualidade</b>; se não encontrar uma orgânica, melhor usar uma mistura da branca com outro tipo de farinha, porque essas integrais baratinhas deixam o bolo com gosto e textura ruins. A culpa das pessoas dizerem que não gostam de farinha integral não é dela propriamente dita, mas da qualidade da farinha que usam por ai. E <b>sempre peneire a farinha</b>, devolvendo a massa os farelos que ficarem presos na tela.</div>
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Bons ingredientes, frutas da época, ovos orgânicos (ou caipira) e chocolate de qualidade (com maior teor de cacau); some a isso os seus sabores prediletos, prove a massa e deixe que o bolo fique um bom tempo no forno, à temperatura mínima. Garanto que não tem como errar; use a forma que tiver, desde que não seja com antiaderente, faça um bolo grande ou vários pequenos, e depois me conte se dá para engolir o gosto de gordura barata do bolinho da padoca...</div>
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Peguei duas tigelas grandes, um copo de iogurte vazio, que uso como medida,
uma peneira grande, um fuê, uma colher grande e uma forma grande. Acendo o forno na temperatura mínima e começo a medir os ingredientes. </div>
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<b>Em uma tigela grande</b>, peneiro 3 medidas de farinha e 1 colher de sopa de fermento; como gosto de variar, usei 2 medidas de farinha de trigo integral e 1 de farinha de centeio. Uso sempre as melhores farinhas que puder, porque elas contribuem muito para o sabor.</div>
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<b>Em outra tigela grande</b> bato 3 ovos e misturo 1 medida de açúcar mascavo, 1 medida de açúcar demerara, 1 medida de óleo, 1 medida de líquido*, duas peras raladas, raspas da casca de uma laranja, uma colher de sopa de canela em pó, uma pitada de cravo em pó e uma colher de sopa de óleo de coco.<br />
<span style="font-size: x-small;">*espremi uma laranja dentro do meu copo de medida, e completei até a
borda com leite de coco.</span></div>
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Misturo tudo, delicadamente, adiciono uma medida generosa de gotas de chocolate belga e deito a massa em uma forma com o fundo untado. Coloco o <i>timmer </i>para me avisar depois de uma hora, mas geralmente ele fica assando até uma hora e quinze uma hora e meia.</div>
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Sabrina Romanohttp://www.blogger.com/profile/05736220393899350492noreply@blogger.com0tag:blogger.com,1999:blog-2805219686492453597.post-11644029823523307732013-06-15T16:59:00.000-07:002013-09-18T13:25:15.684-07:00arroz com pinhões, tomate recheado e salada de abobrinha com tahine #PassoAPasso<div style="text-align: center;">
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<i>arroz com pinhões, talos de espinafre e pimentão</i></div>
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<i>tomates recheados com bolinho de peixe</i></div>
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<i>salada de agrião e abobrinha, com molho tahine</i><br />
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Liguei o forno na temperatura máxima e posicionei a grade
embaixo do <i>grill</i>. Piquei duas cebolas, três dentes de alho, um talo de
salsão, um pimentão pequeno, um punhado de pinhões cozidos e
descascados, <a href="http://cozinhabandida.blogspot.com.br/search/label/%23Talos" target="_blank">talos</a> de um maço de espinafre; e refoguei tudo em um fio de
azeite.</div>
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Enquanto isso, coloquei duas xícaras de água
para aquecer e medi uma xícara de arroz integral. Cortei ao meio quatro
tomates e retirei toda a parte interna, que foi para dentro da panela. Temperei essa mistura com sal, <a href="http://cozinhabandida.blogspot.com.br/2013/04/tempero-bandido-coentro-cominho-e-feno.html" target="_blank">mix de sementes</a> e pimenta do reino; adicionei o arroz, mexi, a água fervendo, mexi, tampei a panela, abaixei o fogo e coloquei o <i>timmer</i> para quinze minutos.<br />
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Peguei um refratário, untei-o com um fio de azeite, organizei os tomates virados para cima e temperei-os com sal. Tirei do congelador oito bolinhos de peixe, coloquei-os sobre cada metade de tomate e levei o refratário para o forno. </div>
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Aqueci a chapa de ferro, no fogo máximo, e cortei uma abobrinha em rodelas; untei a chapa ligeiramente, com um fio de azeite, e dispus as rodelas sobre ela. Coloquei de molho um maço de agrião, e o <i>timmer </i>soou.</div>
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O arroz já estava cozido, então desliguei o fogo e deixei a panela tampada. Tirei o refratário dos tomates do forno e acomodei os bolinhos dentro das cavidades, agora que já tinham descongelado. Voltei o refratário para o forno, logo embaixo do <i>grill</i>, e liguei-o.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCpzwRdD31yLwCcCzdOhjvKNQEFSCPx24JRs4S3t4OSDlH-x7mXCZSnRJsOofnS1_hrM8bv8x_Rv7dSuCIkmz9xc_bsfjIahcM3WiZeXJFJlqMWkhTnKMq5EDiBWk5XSu1Q-S_GklTO7k/s1600/arroz+com+pinh%C3%B5es,+tomate+recheado+com+bolinho+de+peixe+e+salada+de+agri%C3%A3o+com+abobrinha+na+chapa,+cebola,+salsinha+e+molho+de+tahine+(33).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCpzwRdD31yLwCcCzdOhjvKNQEFSCPx24JRs4S3t4OSDlH-x7mXCZSnRJsOofnS1_hrM8bv8x_Rv7dSuCIkmz9xc_bsfjIahcM3WiZeXJFJlqMWkhTnKMq5EDiBWk5XSu1Q-S_GklTO7k/s320/arroz+com+pinh%C3%B5es,+tomate+recheado+com+bolinho+de+peixe+e+salada+de+agri%C3%A3o+com+abobrinha+na+chapa,+cebola,+salsinha+e+molho+de+tahine+(33).JPG" width="239" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWtfjNobXSAmymIxm0_ObH29sQqYxJ7TrTPmWqN3IqYMDjuZ1rm6GJoGig5adpoOpc0opX8_2rWr69YQqqpnLbGWUVCDFIU5q2ETzuh8P54Bhmo9rOkU51XcF37kHFaSBT_9G7RyyCRes/s1600/arroz+com+pinh%C3%B5es,+tomate+recheado+com+bolinho+de+peixe+e+salada+de+agri%C3%A3o+com+abobrinha+na+chapa,+cebola,+salsinha+e+molho+de+tahine+%2838%29.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWtfjNobXSAmymIxm0_ObH29sQqYxJ7TrTPmWqN3IqYMDjuZ1rm6GJoGig5adpoOpc0opX8_2rWr69YQqqpnLbGWUVCDFIU5q2ETzuh8P54Bhmo9rOkU51XcF37kHFaSBT_9G7RyyCRes/s320/arroz+com+pinh%C3%B5es,+tomate+recheado+com+bolinho+de+peixe+e+salada+de+agri%C3%A3o+com+abobrinha+na+chapa,+cebola,+salsinha+e+molho+de+tahine+%2838%29.JPG" width="239" /></a></div>
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Virei as abobrinhas, enxaguei e escorri as folhas. Cortei uma cebola em cubinhos, um bom punhado de salsinha (para a salada e para o arroz) e preparei um molho com pasta de gergelim, azeite, limão, sal, alho e água para dar o ponto. </div>
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Coloquei a mesa, peguei duas tigelinhas e comecei a montar a salada,
alternando camadas de agrião, abobrinha, cebola, salsinha e molho. Voltei para mexer no arroz, que ficou mais úmido do
que de costume, por conta da adição do interior dos tomates, mas estava
muito saboroso. Adicionei um punhado de salsinha picada, mexi e coloquei três
colheres de sopa de arroz dentro de um potinho pequeno, que usei como molde, e apertei-o levemente, virando-o sobre o prato, em seguida. Levei tudo para a mesa e peguei uma cerveja. </div>
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Guardei o restante do arroz em dois potes; um ficou na geladeira para ser misturado com ovo, pimenta, ervas frescas e queijo, e virar o recheio de um pimentão; o outro foi congelado. </div>
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Sabrina Romanohttp://www.blogger.com/profile/05736220393899350492noreply@blogger.com0tag:blogger.com,1999:blog-2805219686492453597.post-51459120379942778562013-06-11T17:43:00.000-07:002013-09-18T13:25:50.022-07:00salada de repolho e acelga com molho asiático + potinho de arroz com lulas e ervilha #Restodontè<div style="text-align: center;">
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Precisava usar um repolho roxo esquecido e uma acelga monstruosa. Decidi fazer uma salada crocante regada com um molho de ares asiáticos; antes de começar, liguei o forno e coloquei os dois potinhos remanescentes de <a href="http://cozinhabandida.blogspot.com.br/2013/06/arroz-com-lulas-e-ervilha.html" target="_blank">arroz com lulas e ervilha</a> para aquecer, cobertos com um pedaço de papel alumínio, para que não ressecassem.<br />
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Coloquei o processador sobre a pia, com sua lâmina mais fina, e fui passando 6 folhas de acelga, 1/2 repolho roxo, 1 cebola roxa e talos de salsão e erva doce. Para o molho, 1 alho espremido, suco de 1 limão, 1 colher (sopa) de óleo de gergelim, 1 colher (sopa) de suco de gengibre*, 2 colheres (sopa) de <i>shoyu </i>e algumas gotas de molho de pimenta; coloquei tudo dentro de um pote de vidro com tampa, assim é só fechá-lo e sacudi-lo, para que o molho fique bem misturado. Coloquei um generoso punhado de salada em cada prato, reguei-os com o molho e finalizei a salada com um talo de cebolinha cortada, gergelim torrado e duas colheres de sopa de grão de bico cozido, que estavam na geladeira.</div>
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* ralei um pedaço de gengibre de aproximadamente 5cm e apertei bem o bagaço, até que extraísse todo o suco.</div>
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Sabrina Romanohttp://www.blogger.com/profile/05736220393899350492noreply@blogger.com0tag:blogger.com,1999:blog-2805219686492453597.post-58530762089902584772013-06-11T16:48:00.000-07:002013-09-22T13:56:02.841-07:00arroz com lulas e ervilha, absolutamente maravilhosos! #Congelados<div style="text-align: center;">
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Um pacote de ervilhas e uma bandeja de lulas limpas e cortadas em rodelas, ambas congeladas; arroz integral, cebola roxa, alho, salsão, tomilho, tomate pelado, pimenta calabresa seca, páprica doce e picante, azeite e sal. O limão apareceu na foto de alegre.</div>
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Tirei a lula e a ervilha do congelador, e coloquei-as na pia. Cortei a cebola, o alho e o salsão, e refoguei-os em um pouco de azeite, até que ficassem dourados. Adicionei as lulas e as ervilhas, que ainda estavam congeladas, mais o arroz (1/2 xícara), os temperos (1 colher de chá de cada um) e a lata de tomate pelados; apenas tomei o cuidado de amassar os tomates antes de colocá-los na panela, para formar um molho.</div>
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Mexi tudo, aumentei o fogo para o máximo e deixei a panela semi tampada, para que o líquido fosse evaporando enquanto o arroz cozinhava. Mexi ocasionalmente, provando os grãos de arroz, e quando achei que já estavam quase bons, e a quantidade de líquido já tinha reduzido bastante, tampei a panela e abaixei o fogo, para que o cozimento finalizasse e a umidade fosse mantida. <br />
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O prato ficou suculento e colorido; comemos muito bem e ainda sobraram duas porções, para o dia seguinte. A nossa velhinha também ficou ouriçada com o perfume que tomou conta da casa, e mesmo depois de ter matado o seu prato de cenoura ralada com anéis de lula, ainda ficou rondando e mendigando mais um pouco. Só para lembrar, ela tem dezessete anos e meio...</div>
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Sabrina Romanohttp://www.blogger.com/profile/05736220393899350492noreply@blogger.com0tag:blogger.com,1999:blog-2805219686492453597.post-21984404547871010092013-06-11T15:16:00.000-07:002013-07-23T16:38:50.807-07:00quiche de abóbora, alho poró e provolone + salada verde com pinhões + bolo de gengibre fresco #QuintaSemLei<div style="text-align: center;">
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A quiche ficou com uma textura diferente, por conta da grande quantidade de abóbora, mas que fez um sucesso enorme. Preparei a massa e a cobertura com antecedência e deixei-as na geladeira; me programei para montar a quiche apenas à noite, e deixá-la assando enquanto colocava a mesa, abria os vinhos, preparava a salada e desenformava o bolo. E que bolo... Como ele é muito perfumado, com um potente sabor de gengibre, uma fatia por pessoa é a porção ideal, principalmente ao lado de uma fruta fresca. Depois do jantar, cortei-o em quatro partes; três
foram embrulhadas em alumínio, separadamente, e congeladas, dentro de um
saco com fecho tipo zip. A outra ficou sobre a bancada, e eu já sei exatamente o que farei, nesse tempinho frio, com um bolo tão perfumado e muitas frutas sobre a bancada...</div>
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Para a massa da <a href="http://cozinhabandida.blogspot.com.br/search/label/quiche" target="_blank">quiche</a>, misturei 200g de farinha de trigo branca,
100g de manteiga salgada, 1 ovo e um tiquinho de água, apenas para dar o
ponto sem ter de ficar mexendo muito na massa. Misturei tudo, forrei o
fundo de uma forma, embrulhei-a com papel alumínio e levei-a para a
geladeira.</div>
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Para a cobertura, 1 pote de iogurte, a mesma medida de <a href="http://cozinhabandida.blogspot.com.br/2013/04/abobora-assada-pronta-para-todas-as.html" target="_blank">abóbora assada</a>, 2 ovos, 1 alho poró cortado em rodelas finas, uma colher
de sopa de <a href="http://cozinhabandida.blogspot.com.br/2013/05/pasta-de-azeitonas-para-todas-as-horas.html" target="_blank">tapenade verde</a>, noz moscada, pimenta do reino, um generoso
fio de azeite e tomilho fresco; misturei tudo, cobri a tigela e deixei-a
na geladeira. </div>
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Na hora de assá-la, aqueci o forno à temperatura média, coloquei a cobertura sobre a massa, seguida de um tomate grande, cortado em fatias finas e rodelas de provolone. Delicadamente, pressionei o tomate e o queijo, para que se acomodassem junto com a cobertura. Coloquei-a para assar até que ficasse firme e dourada. <br />
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Minha mãe anda viciada em espinafre fresco, então montei uma salada com suas folhas, talos de salsão e erva doce cortado em fatias finas, tomatinhos cereja e um punhado de pinhões cozidos e descascados. Preparei o molho com mostarda, limão, <a href="http://cozinhabandida.blogspot.com.br/2013/05/pasta-de-azeitonas-para-todas-as-horas.html" target="_blank">tapenade verde</a>, alho, azeite e sal; basta colocar tudo em um vidro, tampá-lo, sacudi-lo e derramar o molho sobre a salada na hora de servi-la, então é só dar uma boa misturada e levar a salada para a mesa.</div>
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Fiz uma pequena adaptação <a href="http://www.lacucinetta.com.br/2013/06/semana-da-gororoba-e-bolo-de-gengibre.html" target="_blank">nesta</a> receita postada pela Ana, omitindo a pimenta, substituindo o melaço por uma mistura de açúcar mascavo, mel e óleo de coco, adicionando coco fresco ralado e regando-o com cachaça e suco de laranja, o que o deixou
muito úmido e me fez imaginá-lo cortado em quadrados em embrulhado em alumínio, servido gelado, como dos aniversários de criança nos anos oitenta. </div>
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<b>Bolo de gengibre fresco regado com laranja e cachaça</b><br />
(do <a href="http://www.amazon.com/Ready-Dessert-My-Best-Recipes/dp/1607743655/ref=sr_1_1?ie=UTF8&qid=1370439153&sr=8-1&keywords=ready+for+dessert" target="_blank">Ready for Dessert, de David Lebovitz</a>; postado pela <a href="http://www.lacucinetta.com.br/2013/06/semana-da-gororoba-e-bolo-de-gengibre.html" target="_blank">Ana</a>) <br />
<ul>
<li>115g gengibre fresco (um
pedaço do tamanho de uma banana)</li>
<li><span style="mso-spacerun: yes;"></span>1 xícara de açúcar mascavo (não precisa comprimi-lo na xícara para medir)<span style="mso-spacerun: yes;"> </span></li>
<li><span style="mso-spacerun: yes;">1 xícara de açúcar demerara</span></li>
<li><span style="mso-spacerun: yes;"><span style="mso-spacerun: yes;">2 colheres (sopa) de mel</span></span></li>
<li><span style="mso-spacerun: yes;">1/2 colher (sopa) de óleo de coco</span></li>
<li><span style="mso-spacerun: yes;">1/3 xícara de coco fresco ralado - comprei na feira</span></li>
<li><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
1 xícara (250ml) de óleo vegetal</div>
</li>
<li><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
2 1/2 xícaras (350g) de farinha de
trigo integral - usei orgânica, que tem a melhor qualidade</div>
</li>
<li>1 colher (chá) canela em pó</li>
<li><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
1/2 colher (chá) cravo moído</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
</div>
</li>
<li>1 xícara (250ml) de água</li>
<li>2 colheres (chá) bicarbonato de
sódio</li>
<li>2 ovos grandes, orgânicos,
em temperatura ambiente </li>
</ul>
<br />
<ul>
<li>3 colheres (sopa) de cachaça - usei prata</li>
<li>raspas e suco de uma laranja pequena* </li>
</ul>
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<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="mso-spacerun: yes;"></span>1. Pré-aqueçi o forno a 180ºC. </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
2. Untei com óleo de coco uma forma redonda de 23cm e 5cm de altura, e forrei o fundo com papel manteiga.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
3. Descasquei e ralei o gengibre; tanto o suco quanto as fibras vão para a massa.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
4. Numa tigela grande, misturei,
com um batedor de arame, o açúcar mascavo, o demerara, o mel, o óleo de coco, o coco ralado e o óleo. </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
5. Numa tigela menor, peneirei a farinha integral, a canela e o cravo.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
6. Coloquei a água no fogo, e quando ferveu, adicionei o bicarbonato e derramei-a na tigela do açúcar, e misturei tudo com o batedor de arame. Adicionei o gengibre, misturei, os ovos, um a um, e misturei tudo novamente.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
7. Pequei a tigela menor, com os secos peneirados, e fui adicionando à massa, mexendo delicadamente, até que ficasse homogênea.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
8. Despejei a massa na forma e
assei o bolo por aproximadamente 1 hora, até que um palito inserido no meio saísse limpo.
Tirei-o do forno e deixei que esfriar completamente antes de passar uma faca nas
laterais e desenformá-lo.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
9. Reguei-o com a cachaça e o suco de laranja, decorei-o com as raspinhas. </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
*adoramos bolo licoroso e úmido, mas se você prefere uma textura mais tradicional, reduza para uma colher (sopa) de cachaça e 3 de suco de laranja.<br />
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Sabrina Romanohttp://www.blogger.com/profile/05736220393899350492noreply@blogger.com0tag:blogger.com,1999:blog-2805219686492453597.post-30091083970334504442013-06-10T09:59:00.001-07:002013-07-23T16:40:55.354-07:00rösti de batata para ele e de batata doce para mim; feitas à noite #ParaDiasCorridos<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHrgLs0T7OisqnQWQ-3ZwJ-0QcliNMh7qshQTzwhz_J85O6Arx2j8W0DbBsi2C-NIhLx5ni6IP1kqQz0pmpAtvs4fcv2YJ1eHtXFM_jWDglYnWvbC2sC56ldBlmM_MYSyXIWR5y2DGPos/s1600/r%C3%B6sti+se+batata+para+ele+e+de+batata+doce+para+mim+%2834%29.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHrgLs0T7OisqnQWQ-3ZwJ-0QcliNMh7qshQTzwhz_J85O6Arx2j8W0DbBsi2C-NIhLx5ni6IP1kqQz0pmpAtvs4fcv2YJ1eHtXFM_jWDglYnWvbC2sC56ldBlmM_MYSyXIWR5y2DGPos/s320/r%C3%B6sti+se+batata+para+ele+e+de+batata+doce+para+mim+%2834%29.JPG" width="239" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV_Rw2WDdBF2xj9n9FiMdwZTOha91mIPXwhz5Q6CqPi7U-lC2B1ZM4GGBKOWok057UafGE8O20lLy7t_c9B2vKlKBTCN0kwYn_kq7zOcQOzLcEQXHBL6iQeOaDwu5u92txCEs45jYPZcg/s1600/r%C3%B6sti+se+batata+para+ele+e+de+batata+doce+para+mim+%2838%29.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV_Rw2WDdBF2xj9n9FiMdwZTOha91mIPXwhz5Q6CqPi7U-lC2B1ZM4GGBKOWok057UafGE8O20lLy7t_c9B2vKlKBTCN0kwYn_kq7zOcQOzLcEQXHBL6iQeOaDwu5u92txCEs45jYPZcg/s320/r%C3%B6sti+se+batata+para+ele+e+de+batata+doce+para+mim+%2838%29.JPG" width="239" /></a></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><i>Rösti</i> ou <i>rosti</i>; dourada e crocante por fora, macia e úmida por dentro.</span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;">Um prato lindo, prático e que agrada a todos; pode ser feito na hora ou com antecedência (e fica muito bem na geladeira de um dia para o outro); pode ser caprichado ou mais light; tamanho família ou individual, e leva como recheio o que se tem em mãos, desde que não seja nada muito <a href="http://menuatrois.blogspot.com.br/2009/10/rosti-com-recheio-de-bacalhau.html?q=r%C3%B6sti" target="_blank">úmido</a>. O nome pomposo se traduz em um "bolo" de batatas cozidas, raladas e recheadas, que originalmente é frito em óleo, por imersão, mas ganha ares menos caóticos na minha versão feita na frigideira antiaderente, apenas com um fio de azeite. </span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;">O processo é simples. Depois de cozinhar as batatas, basta esperar que elas esfriem para então ralá-las e começar a
montar o prato, que poderá ser preparado na hora ou depois. Neste caso, basta guardar a frigideira na geladeira, de um dia para o outro, quando só se
terá o trabalho de colocá-la sobre o fogo, aquecê-la, virá-la de lado e
esperar que fique ponta. </span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;">Como as batatas tem de ser raladas, devem ser cozidas em água salgada e saírem dela ainda firmes, para que não virem um purê ao serem passadas no ralador. O ideal é esperar que elas esfriem antes de serem raladas, e usar os buracos maiores do ralador. Quando tenho tempo gosto de colocá-las na geladeira depois de cozidas, assim ficam bastante firmes antes de serem raladas, e a casca da rosti fica muito mais crocante. Quando não é possível esperar tanto, apenas passo-as pela água fria e deixo-as sobre a pia para que esfriem um pouco, mas tento nunca cozinhá-las além do ponto.</span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">Já li sobre não ser recomendado deixar batata cozida na geladeira, porque ela se deteriora muito rapidamente e fica com aspecto escuro, o que nunca aconteceu comigo. De qualquer forma, é assim que faço quando tenho pressa e não quero ter de apelar para porcarias; cozinho a batata que tiver, seja a tradicional, a doce, um cará ou uma mandioquinha, da forma que for possível, e mesmo quando estou atrapalhada e acho que ela não ficou como deveria, ou que corri e deixei o fogo alto demais, não sobra um naco de rosti no prato. Absolutamente infalível!</span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">Cozinhei batata e batata doce até que ficassem macias, mas ainda firmes, e deixei que esfriassem um pouco. Separei duas frigideiras pequenas e despejei um fio de azeite em cada uma.</span></span><br />
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Descasquei uma batata e forrei o fundo de uma das
frigideiras, sem apertá-las muito, pois não queria um purê. Repeti o
processo com a batata doce. Temperei essa base com sal e pimenta do reino, e cobri-a com queijo e ervas frescas; gorgonzola para a de batata e queijo de cabra para a de batata doce. E mais uma pitadinha de sal.</div>
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Finalizei-as com mais batata e batata doce descascadas e raladas, até que cobrissem todo o queijo. Apertei-as, gentilmente, apenas para fechar as laterais, dar um formato e comprimir um pouco as raspinhas.</div>
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Cobri-as com papel filme e levei-as à geladeira.<br />
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<b>No dia seguinte</b>, bem no meio da loucura, tirei o plástico das frigideiras e coloquei-as sobre duas bocas do fogão, no fogo mínimo, com um fiozinho de azeite nas laterais, para que a crosta ficasse dourada e crocante.</div>
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Depois de alguns minutos, voltei para ver como estavam, e dei uma leve sacudida na frigideira, para que pudesse ver como a base estava. Quando chega no ponto desejado, dourada e com a casquinha crocante, coloco um prato sobre a frigideira, viro-a e devolvo-a para a frigideira, com o lado dourado para cima.</div>
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Depois de virá-las, tirei da geladeira algumas folhas de rúcula e <i>radicchio</i>, que já estavam lavadas, mais um tomate, um talo de erva-doce, e um molho feito com <a href="http://cozinhabandida.blogspot.com.br/search?q=tapenade" target="_blank">tapenade verde</a>, mostarda, pimenta do reino, alcaparras, azeite e água. Também preparei o molho na noite anterior e deixei-o em um vidro com tampa; no dia seguinte, foi só sacudir o vidro e temperar a salada.</div>
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Cerveja direto do armário, porque não tínhamos nenhuma na geladeira, e foi a melhor pedida.</div>
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<span style="font-size: small;"><span style="font-family: inherit;">A batata doce é muito mais seca e delicada do que a batata "tradicional",
principalmente se comparada com esta batata inglesa, amarela, que tem mais água do que a
asterix, aquela rosada. Por conta dessas variações, sempre tomo bastante cuidado e mantenho a chama no mínimo, deixando que o resultado varie de acordo com o tempo que ela ficar sobre o fogo. Para quem gosta de um sabor mais delicado, tiro a rösti de batata
doce assim que fica douradinha, mas como eu amo uma crostinha
caramelizada, e essa do dia era só minha, deixei que passasse um pouquinho do ponto, porque o sabor fica indescritível; garanto que
valerá a pena! </span></span></div>
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Sabrina Romanohttp://www.blogger.com/profile/05736220393899350492noreply@blogger.com0tag:blogger.com,1999:blog-2805219686492453597.post-88320509151324408752013-06-06T15:40:00.000-07:002013-06-06T15:40:01.675-07:00Cantina D'Angelo, italiano das antigas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLGAdiAihXCn4FP9-WnIHJozNVu0fmZSxvrc7vc3Go49jIJvhdDKYZuC0OTnPaKSKS7KZlZn-Dj6nqgEV63PO8sU18f5NJrgm7IvDrv6U4cVjldlPJ5z6G6kkmcVbCDOAo4dBtEGYxUsF8/s1600/comendo+fora+-+cantina+d%27Angelo+%281%29.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLGAdiAihXCn4FP9-WnIHJozNVu0fmZSxvrc7vc3Go49jIJvhdDKYZuC0OTnPaKSKS7KZlZn-Dj6nqgEV63PO8sU18f5NJrgm7IvDrv6U4cVjldlPJ5z6G6kkmcVbCDOAo4dBtEGYxUsF8/s400/comendo+fora+-+cantina+d%27Angelo+%281%29.JPG" width="298" /></a></div>
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<i>se no Moraes eles te mimam
com o copinho de chocolate e licor, aqui temos limoncello caseiro; mimo ao quadrado! </i></div>
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Na semana passada <a href="http://cozinhabandida.blogspot.com.br/2013/06/pizzaria-moraes-um-porto-seguro.html" target="_blank">escrevi sobre a minha decepção com uma antiga cantina</a>,
que frequentei durante toda a minha vida, e hoje se transformou em um lugar
intragável, em todos os aspectos. Isso me fez lembrar do livro Guia da
Culinária Ogra, no qual André Barcinski comenta que escrever o capítulo em que indica bons restaurantes italianos foi a mais difícil, porque apesar da grande
oferta, principalmente para quem mora na Bela Vista ou no Bixiga, a
qualidade da comida foi se perdendo com o tempo, e hoje a regra é algo
gordurento e pesado, muito longe da ideia de comida de avó, que a
inocente aqui sempre carrega quando entra em uma dessas casas. </div>
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De
fato, está difícil, principalmente para quem não acha normal gastar cem
reais por cabeça apenas por querer comer um prato de massa e uma taça
de vinho. Sei de toda a problemática que os donos de restaurante tem,
com uma tributação infinita e exigências administrativas quase
impraticáveis, mas se existem lugares como o Moraes e a Cantina
D'Angelo, é porque isso é possível.</div>
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E foi assim, em <a href="http://menuatrois.blogspot.com.br/2011/05/limpando-o-prato-no-edificio-italia.html?q=moraes" target="_blank">mais um almoço com meu pai</a>,
que conheci esse restaurante tão agradável, repleto de quadros e
garçons das antigas, um lugar no qual você entra e se sente em casa, é
recepcionado pelo dono, come comida de verdade, a um preço honesto, toma
uma taça de vinho e sai satisfeito. Se no Moraes eles te mimam
com o copinho de chocolate e licor, aqui temos <i>limoncello </i>caseiro; mimo ao quadrado! </div>
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Ah, e para
os que gostam de colocar a mão na massa, o dono do restaurante não é de negar receita, muito
pelo contrário, tem muito prazer em explicar o passo a passo. Acho
que sim, ainda existe amor em SP...</div>
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<a href="http://www.cantinadangelo.com.br/" target="_blank">Cantina D'Angelo</a></div>
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Rua Humaitá, 258 </div>
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Sabrina Romanohttp://www.blogger.com/profile/05736220393899350492noreply@blogger.com0tag:blogger.com,1999:blog-2805219686492453597.post-82758610573278279982013-06-03T12:31:00.004-07:002013-07-25T12:23:52.413-07:00cachaça tetra pak de litro, a típica bebida dos índios brasileiros, do jeitinho que os gringos adoram...<div class="separator" style="clear: both; text-align: center;">
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À venda no bairro da Liberdade, por algo em torno de trinta reais, naquelas lojas de bugigangas para gringo; impagável para quem procura um presente bizarro!</div>
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Como são pessoas normais, os índios produziram sim <a href="http://pt.wikipedia.org/wiki/Cauim" target="_blank">bebidas alcoólicas</a>, à base de mandioca, milho, mel e um sem fim de frutas e outros tubérculos, mas a cachaça, Sra. Pinga da Bica, a cachaça não... Para quem quer ler mais sobre o assunto, e até tentar produzir algo, indico <a href="http://come-se.blogspot.com.br/2013/06/paiauaru-coluna-do-paladar-edicao-de-6.html" target="_blank">este post da Neide Rigo</a>.</div>
Sabrina Romanohttp://www.blogger.com/profile/05736220393899350492noreply@blogger.com1tag:blogger.com,1999:blog-2805219686492453597.post-85273269729827798412013-06-03T10:57:00.001-07:002013-07-23T16:43:46.884-07:00salada morna de espinafre e batata doce #NaChapaDeFerro<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhukLdR8OmDJuM6D3XpkVmWk2tygelwLi5e47OjRiNF5rMFSYuN9ZFBmPfQoth3OutnzUPLEhz6hk_Oa9fidrekJEkW2G19uGz02pABZTWz1uS1j2yMH0ft1ziW2Unm7SM3rR09CYlenXI/s1600/salada+morna+de+batata+doce+na+chapa,+com+espinafre,+e+hamburguer+de+peixe+(13).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhukLdR8OmDJuM6D3XpkVmWk2tygelwLi5e47OjRiNF5rMFSYuN9ZFBmPfQoth3OutnzUPLEhz6hk_Oa9fidrekJEkW2G19uGz02pABZTWz1uS1j2yMH0ft1ziW2Unm7SM3rR09CYlenXI/s400/salada+morna+de+batata+doce+na+chapa,+com+espinafre,+e+hamburguer+de+peixe+(13).JPG" width="298" /></a></div>
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<span style="font-family: inherit;">Coloco a chapa de ferro para aquecer e abro a geladeira... Tenho batata doce roxa cozida, espinafre e tomate. Abro o congelador, pego dois <a href="http://cozinhabandida.blogspot.com.br/2013/05/bolinho-de-peixe-para-se-ter-sempre-mao.html" target="_blank">hambúrgueres de peixe</a> e um pedaço de pão de azeite.</span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">A chapa já está quente. Derramo sobre ela um fiozinho de azeite, coloco os hambúrgueres, ligo o exaustor, abaixo o fogo para médio, e cubro a chapa com uma tigela alta de inox, para que os hambúrgueres descongelem e aqueçam, e não apenas tostem por fora. Descasco as batatas doce, corto-as ao meio e coloco-as na chapa ao lado dos hambúrgueres, com um fio de azeite.</span></span></div>
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<span style="font-family: inherit;">Enquanto isso, separo as folhas de espinafre e coloco-as de molho, guardo os <a href="http://cozinhabandida.blogspot.com.br/search/label/%23Talos" target="_blank">talos</a> enrolados em um papel toalha, dentro de um saco com fecho tipo zip, e coloco-o na geladeira; aproveito para pegar um pote de <a href="http://cozinhabandida.blogspot.com.br/2013/05/pasta-de-azeitonas-para-todas-as-horas.html?q=tapenade" target="_blank">tapenade verde</a>, mostarda e os derradeiros picles.</span></div>
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<span style="font-family: inherit;">Preparei o molho no próprio vidro da tapenade verde, que já estava no fim; apenas acrescentei mostarda, azeite, pimenta do reino e água até dar o ponto. Escorri as folhas, sequei-as com um pano e deixei-as em uma tigela funda. </span></div>
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<span style="font-family: inherit;">As batatas já estavam quentes e douradas; cortei-as em pedaços menores, ainda sobre a chapa, com a ajuda de uma espátula, e coloquei tudo sobre as folhas de espinafre. Derramei o molho por cima, mexi e deixei a tigela sobre o fogão (com o fogo desligado), apenas para que mantivesse um pouco o calor até ir para a mesa.</span></div>
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<span style="font-family: inherit;">Virei os hambúrgueres de lado, cortei os pedaços de pão e coloquei-os para aquecerem. Arrumei a mesa, abri um vinho, cortei dois tomates, drenei os últimos picles em conserva e montei os pratos. Cada um cedeu uma parte de seu hambúrguer ao velho cão, que estava desesperado com o aroma que tomava a casa...</span></div>
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Sabrina Romanohttp://www.blogger.com/profile/05736220393899350492noreply@blogger.com0tag:blogger.com,1999:blog-2805219686492453597.post-35653800332519830172013-06-02T21:58:00.000-07:002013-07-23T16:46:59.275-07:00berinjela com molho tahine e salada quente de arroz, quiabo e grão de bico #SeguindoMaisouMenosaReceita<div class="separator" style="clear: both; text-align: center;">
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Outro dia, na casa da minha mãe, vi um programa do Claude Troisgros em que ele tem de reproduzir tradicionais receitas familiares, o Que Marravilha - Revanche. Neste dia, com pratos dos judeus <i>sefaradi</i>, uma berinjela com <i>tahine </i>chamou a minha atenção; lembrava um <i>babaganuj</i>, mas a berinjela era apenas amassada, e recebia um molho por cima, feito a base de tahine, limão, água e sal, finalizada com páprica. Resolvi tentar.</div>
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Estoquei, com a ponta de uma faca, duas berinjelas e coloquei-as em uma grelha, sobre o fogo fraco, girando-as quando a parte virada para baixo ficava preta, seca e dura, até que toda ela estivesse assim, e fosse possível retirar a sua casca.</div>
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Preparei o molho de tahine, lavei um maço de rúcula e descongelei o pão. Fiz tudo a olho, mas as medidas estão <a href="http://gnt.globo.com/receitas/Berinjela-com-tahine.shtml" target="_blank">aqui</a>. </div>
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Enquanto as berinjelas ainda estavam na grelha, refoguei em uma panela, com um pouco de azeite, cebola, alho, rabanete, quiabo, grão de bico e salsão; temperei com sal, <a href="http://cozinhabandida.blogspot.com/2013/04/tempero-bandido-coentro-cominho-e-feno.html?token=QDcaCj8BAAA.4IIVKbaaDZhjJ5vKTSOBFA.MuiMDm9yB8h-5XOeWg3Fgg&postId=3565380033251983017&type=POST" target="_blank">sementes de coentro, cominho e feno grego</a>, adicionei um pouquinho de água, tampei a panela e desliguei o fogo para que se mantivesse quente, enquanto aquecia o pão e finalizava as berinjelas.</div>
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Alguns dizem que uma boa dica é colocas as berinjelas em um saco plástico, pois isso faz com que a casca saia com mais facilidade. Como a minha estava saindo muito bem, pulei essa parte.</div>
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Coloquei a mesa, aqueci o pão e deixei-o embrulhado em um pano de prato. Amassei as berinjelas, coloquei o molho sobre elas e finalizei com páprica. Dispus a salada morna em dois potes e levei-os para a mesa, junto com rúcula, fatias de limão e um pouco mais de molho.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0vtQ-agbf1AGZHMjFIQmun2GlAFXQQu_bZ6_szMzfAKTSfD2rmo4bXdTkM6P9a5e_iWNCtBoqCO3Dl1gqcp9Hq4ahaw0rtwCYOVt33Ds7T3OFAPCVK85U3pDTkeycmixoB6Vd3QbKTco/s1600/berinjela+com+molho+tahine+e+salada+quente+de+quiabo,+tomate,+arroz,+gr%C3%A3o+de+bico,+cebola..+(60).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0vtQ-agbf1AGZHMjFIQmun2GlAFXQQu_bZ6_szMzfAKTSfD2rmo4bXdTkM6P9a5e_iWNCtBoqCO3Dl1gqcp9Hq4ahaw0rtwCYOVt33Ds7T3OFAPCVK85U3pDTkeycmixoB6Vd3QbKTco/s320/berinjela+com+molho+tahine+e+salada+quente+de+quiabo,+tomate,+arroz,+gr%C3%A3o+de+bico,+cebola..+(60).JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4I5ZtNhXgD7yJbY0aQrbtmcIwwkO0MVeziEvij5xR9X5LSdREgdLDLGBT1RzPzRXrHsYoFUn-dgB-XBHR3PKOmoVejrFxTW1PPR4yjRzghx8TBPKHg00ds6jauAH1aG4ghZDFx3xk_KE/s1600/berinjela+com+molho+tahine+e+salada+quente+de+quiabo,+tomate,+arroz,+gr%C3%A3o+de+bico,+cebola..+(56).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4I5ZtNhXgD7yJbY0aQrbtmcIwwkO0MVeziEvij5xR9X5LSdREgdLDLGBT1RzPzRXrHsYoFUn-dgB-XBHR3PKOmoVejrFxTW1PPR4yjRzghx8TBPKHg00ds6jauAH1aG4ghZDFx3xk_KE/s320/berinjela+com+molho+tahine+e+salada+quente+de+quiabo,+tomate,+arroz,+gr%C3%A3o+de+bico,+cebola..+(56).JPG" width="240" /></a></div>
Sabrina Romanohttp://www.blogger.com/profile/05736220393899350492noreply@blogger.com0tag:blogger.com,1999:blog-2805219686492453597.post-64403114598126002562013-06-02T21:20:00.002-07:002013-07-23T16:48:05.443-07:00biscoitos caninos #BomPraCachorro<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj17I1AkRCo_TW2HZeqUTt-QhvfB9kaF-l8-3SsJN87EXaT0SW2MaNmc5Aeej8V_3ALqH4CpDNNSRDmb7ztyqs5qPydiyvIOIgVsQIVnXhB7BZdcwB51r4JekeA28SNgTAuhk8ltTMhENA/s1600/BISCOITOS+CANINOS+DE+BANANA+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj17I1AkRCo_TW2HZeqUTt-QhvfB9kaF-l8-3SsJN87EXaT0SW2MaNmc5Aeej8V_3ALqH4CpDNNSRDmb7ztyqs5qPydiyvIOIgVsQIVnXhB7BZdcwB51r4JekeA28SNgTAuhk8ltTMhENA/s400/BISCOITOS+CANINOS+DE+BANANA+(3).JPG" width="297" /></a></div>
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Li, certa vez, sobre a importância da mastigação na vida dos idosos, e como era prejudicial , inclusive para a mente, oferecer-lhes apenas comidas pastosas. Não sei quando, nem onde, mas isso ficou na minha cabeça, e sempre me policio para oferecer à Cherry coisas que ela possa mastigar; evito transformar tudo em purê, e lhe dou biscoitos todos os dias, para garantir que a dentadura trabalhe bastante... </div>
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Há anos asso biscoitos para a minha velhinha, e sinto que de tanto em tanto tenho de readaptar a receita, seja para a minha realidade ou para a dela. No início usava apenas água, que depois evoluiu para um <a href="http://menuatrois.blogspot.com.br/2010/12/biscoitos-caninos-ou-nao.html?q=biscoitos" target="_blank">caldo de cenouras</a>, até que as cenouras cozidas, que ficavam na peneira, começaram a ir para a massa, e dai para as outras variações foi um pulo. Dependendo do que tenho em casa, substituo a banana por abóbora ou batata assadas, maçã ou cenoura raladas, e as opções não param por ai, porque também vario as farinhas; a de milho, por exemplo, deixa o <a href="http://menuatrois.blogspot.com.br/2011/05/um-biscoito-para-voce-um-nacho-para-mim.html?q=biscoito" target="_blank">biscoito com cheiro de salgadinho e sabor de <i>nacho</i></a>; ela adora!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghYWeyLP0mzklxp31Fe5ncww_2UrzsgKvhFveN3Q79p4cIxX5LGU1UzydmVCwPPy6gvK_VdnMIlwMk946WrKBKK7o9dBf_wvCSJ_oDXt2G2Mqf9I_l587bazR29nhFj7mN3fm0H9b3v9s/s1600/bicoitos+caninos++de+banana+e+farinhas+integrais+de+trigo,+centeio,+arroz+e+aveia++(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghYWeyLP0mzklxp31Fe5ncww_2UrzsgKvhFveN3Q79p4cIxX5LGU1UzydmVCwPPy6gvK_VdnMIlwMk946WrKBKK7o9dBf_wvCSJ_oDXt2G2Mqf9I_l587bazR29nhFj7mN3fm0H9b3v9s/s320/bicoitos+caninos++de+banana+e+farinhas+integrais+de+trigo,+centeio,+arroz+e+aveia++(4).JPG" width="237" /></a></div>
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Houve um tempo em que costumava me divertir variando <a href="http://menuatrois.blogspot.com.br/2012/02/dezesseis-anos.html?q=biscoito" target="_blank">cores e formato</a> dos biscoitos; acho que eu tinha mais paciência, ela tinha mais dentes na boca; quem sabe. O fato é que hoje, o mais importante para mim, é que ela consiga comer sem se machucar, e para isso os biscoitos tem de ser finos e não podem assar além da conta, para não ficarem muito duros. </div>
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Falando assim pode soar um pouco triste, mas isso nem passa pela sua cabeça; ela não tem tempo a perder com besteiras, há muitas frutas e biscoitos a comer...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfbWkwOofWuORI5m963LsJa6iinhOP86a7n62ENiNe02J_BJGRjyPqWyGweH92OefrluBQ1yEHKGiXT7C3VvGjAY7lks6A9llCP7BsX4nHbOPh2jEsQT3TL8DmoHz9KzOCVO7WW88FwEE/s1600/BISCOITOS+CANINOS+DE+BANANA+(13).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfbWkwOofWuORI5m963LsJa6iinhOP86a7n62ENiNe02J_BJGRjyPqWyGweH92OefrluBQ1yEHKGiXT7C3VvGjAY7lks6A9llCP7BsX4nHbOPh2jEsQT3TL8DmoHz9KzOCVO7WW88FwEE/s320/BISCOITOS+CANINOS+DE+BANANA+(13).JPG" width="238" /></a></div>
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<i>misturo os ingredientes</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRH32snqFrIwUZjQnChQ8hBMm2G4RGI5o095EDM5GeTJtDXO_hrrR64dYnUxvF3h_3_DbvM8L0DTUyT2dwA9kYOElHusQQgyPwaQJ8tghEorX29HEqaFCABNa2GtFXA0OkCFbEH2gA7yI/s1600/bicoitos+caninos++de+banana+e+farinhas+integrais+de+trigo,+centeio,+arroz+e+aveia++(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRH32snqFrIwUZjQnChQ8hBMm2G4RGI5o095EDM5GeTJtDXO_hrrR64dYnUxvF3h_3_DbvM8L0DTUyT2dwA9kYOElHusQQgyPwaQJ8tghEorX29HEqaFCABNa2GtFXA0OkCFbEH2gA7yI/s320/bicoitos+caninos++de+banana+e+farinhas+integrais+de+trigo,+centeio,+arroz+e+aveia++(2).JPG" width="238" /></a></div>
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<i>sovo a massa, rapidamente</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidjuMkOUl6ln2sh0wlnfwGTFyuQ8WcQnLKay9clEzmT7aS3p2BnC1nMisUJT1Z0p0dznw-Grufi1gfcPxhrMA3SyR8q9_-TpWVL4l0EGZArXUSJXKOawiRddy_Xj7DGEXKBkQoreNTxSg/s1600/BISCOITOS+CANINOS+DE+BANANA+(10).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidjuMkOUl6ln2sh0wlnfwGTFyuQ8WcQnLKay9clEzmT7aS3p2BnC1nMisUJT1Z0p0dznw-Grufi1gfcPxhrMA3SyR8q9_-TpWVL4l0EGZArXUSJXKOawiRddy_Xj7DGEXKBkQoreNTxSg/s320/BISCOITOS+CANINOS+DE+BANANA+(10).JPG" width="238" /></a></div>
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<i> unto a assadeira com azeite, abro a massa bem fininha e asso-a até que adquira cor e fique mais firme</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQZhQfsExJlgi7JcCgnrNflpyo8Sqbe992hlLjlNI1CdrtvqT8gG4PZ2PCiHNRRrgYTNWy_HjuFhButTMiF4-atHvPmEp4npskeg6eKjsFXVOy-Bu8EhaidqF_yuffX-_9r5ZCJKsmRmw/s1600/BISCOITOS+CANINOS+DE+BANANA+(8).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQZhQfsExJlgi7JcCgnrNflpyo8Sqbe992hlLjlNI1CdrtvqT8gG4PZ2PCiHNRRrgYTNWy_HjuFhButTMiF4-atHvPmEp4npskeg6eKjsFXVOy-Bu8EhaidqF_yuffX-_9r5ZCJKsmRmw/s320/BISCOITOS+CANINOS+DE+BANANA+(8).JPG" width="238" /></a></div>
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<i>tiro a assadeira do forno e corto a massa</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtILSIEpjveQatPaLMdPciDOhSL2gh3C_gVv-3es4nXxcP0FVz5mKpPneHdzLkcuENRkP3ybSZmfT8QJWKoOu6fVGz_wzwG_UybU2JCTP_120-2I-WUkvTyQt0CqH20GlHe-hhhcGbFuU/s1600/BISCOITOS+CANINOS+DE+BANANA+(5).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtILSIEpjveQatPaLMdPciDOhSL2gh3C_gVv-3es4nXxcP0FVz5mKpPneHdzLkcuENRkP3ybSZmfT8QJWKoOu6fVGz_wzwG_UybU2JCTP_120-2I-WUkvTyQt0CqH20GlHe-hhhcGbFuU/s320/BISCOITOS+CANINOS+DE+BANANA+(5).JPG" width="238" /></a></div>
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<i> viro os quadradinhos e volto a asadeira ao forno, para que terminem de assar</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg02hGczFIs8mI4O59BG0QnDQuORqbJYuWDuQagIHrk0OJVL6q5rSFti1TahIYcE4xNbkSGKV26KPZbG3fpyfKncqn5qMecF7YLx4zVi5rlzIP5tLreNUm6A6nrrDDbw7weKlG-kdwEOhw/s1600/BISCOITOS+CANINOS+DE+BANANA+(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg02hGczFIs8mI4O59BG0QnDQuORqbJYuWDuQagIHrk0OJVL6q5rSFti1TahIYcE4xNbkSGKV26KPZbG3fpyfKncqn5qMecF7YLx4zVi5rlzIP5tLreNUm6A6nrrDDbw7weKlG-kdwEOhw/s320/BISCOITOS+CANINOS+DE+BANANA+(4).JPG" width="238" /></a></div>
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<i>deixo que esfriem completamente entes de guardá-los em potes de vidro</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_DqLtTDezHq9bhev67U9ThqwnPLteq9f5Vs-Ua_j7xwSVrFT0jx1N3yDZYbJLwCtdUP7hNhXla3jgjtFYYDk-U4e66F2XDONVJb73SRMY_aFf0vlNYmtHZgdfAbBHNgAEbLQk1TN9e68/s1600/BISCOITOS+CANINOS+DE+BANANA+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_DqLtTDezHq9bhev67U9ThqwnPLteq9f5Vs-Ua_j7xwSVrFT0jx1N3yDZYbJLwCtdUP7hNhXla3jgjtFYYDk-U4e66F2XDONVJb73SRMY_aFf0vlNYmtHZgdfAbBHNgAEbLQk1TN9e68/s320/BISCOITOS+CANINOS+DE+BANANA+(1).JPG" width="238" /></a></div>
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Pois é, mais uma leva de biscoito se foi, e para a sorte do cão temos bananas maduras e quatro tipos de farinha no armário.</div>
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Aqueço o forno à temperatura mínima, pego uma tigela grande, dois medidores, um
garfo, dois ovos e duas bananas maduras. Descasco e
amasso as bananas, quebro os ovos e misturo tudo; agora é só acrescentar farinha até conseguir uma massa que possa ser manipulada. Adiciono 1 xícara de
farinha de trigo integral e outra de farinha de aveia; misturo bem e pego
o medidor de 1/4 de xícara, completo metade com farinha de centeio,
metade com farinha se arroz, e adiciono ambas à massa. Mexo bem, mas ainda precisa de mais
farinha; coloco a olho mais um tanto de farinha de arroz, para que a massa continue úmida, mas não tão grudenta. Putz, esqueci do azeite...
Paciência, o cão vai sobreviver!</div>
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Deixo a massa um pouco de lado, guardo as farinhas e pego uma assadeira grande. Sovo a massa rapidamente, só para que ela fique mais uniforme, então divido-a em duas partes; uma para biscoitos que serão dados à Cherry diretamente, logo tem de ser extremamente finos, e outra parte para biscoitos que serão quebrados sobre uma fruta, o famoso <span style="background-color: white;"><i>crumble </i>canino</span>, ou mesmo sobre a ração, em um dia que ela não esteja com muita vontade de comê-la, apenas para lhe dar um incentivo.</div>
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A melhor técnica para que eles fiquem finos e delicados é a dos <i>biscotti</i>; isso mesmo, "bis"-"cotti", assar os biscoitos duas vezes. Na primeira vez que vão ao forno tem um formato, mas depois que endurecem um pouco, tiro-os de lá e corto-os da forma que quiser. Podem ser feitos com os cilindros de massa, ou mesmo com ela aberta sobre a assadeira e só depois cortada em quadradinhos. Como os quadradinhos são muito delicados, unto o fundo da assadeira com um pouco de azeite, para não ter problemas ao tirá-los de lá; no caso do cilindro isso não é necessário.</div>
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Por fim, uso o forno sempre à temperatura mínima, e não espero que os biscoitos fininhos fiquem dourados para tirá-los do forno; eles sempre endurecem mais depois que esfriam!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigMdyg5J2UfP6JtG7Hp1zCMzyR_rDwBeCkS4C1T_yOI96ShjmVMlByJOz7cIv3_8_2U4bmeo1_-myIjW_xC_dxC7LsmH513UB4f4AKn09UB0QXGRPqETyAqqwJkvBwAqfja0zuJb-iWcU/s1600/BISCOITOS+CANINOS+DE+BANANA+(6).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigMdyg5J2UfP6JtG7Hp1zCMzyR_rDwBeCkS4C1T_yOI96ShjmVMlByJOz7cIv3_8_2U4bmeo1_-myIjW_xC_dxC7LsmH513UB4f4AKn09UB0QXGRPqETyAqqwJkvBwAqfja0zuJb-iWcU/s320/BISCOITOS+CANINOS+DE+BANANA+(6).JPG" width="238" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg02hGczFIs8mI4O59BG0QnDQuORqbJYuWDuQagIHrk0OJVL6q5rSFti1TahIYcE4xNbkSGKV26KPZbG3fpyfKncqn5qMecF7YLx4zVi5rlzIP5tLreNUm6A6nrrDDbw7weKlG-kdwEOhw/s1600/BISCOITOS+CANINOS+DE+BANANA+%25284%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg02hGczFIs8mI4O59BG0QnDQuORqbJYuWDuQagIHrk0OJVL6q5rSFti1TahIYcE4xNbkSGKV26KPZbG3fpyfKncqn5qMecF7YLx4zVi5rlzIP5tLreNUm6A6nrrDDbw7weKlG-kdwEOhw/s320/BISCOITOS+CANINOS+DE+BANANA+%25284%2529.JPG" width="238" /></a></div>
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Sabrina Romanohttp://www.blogger.com/profile/05736220393899350492noreply@blogger.com0tag:blogger.com,1999:blog-2805219686492453597.post-3334115963182919472013-06-02T20:21:00.001-07:002013-07-23T16:05:15.497-07:00talos com arroz, feijão com abóbora e uma experiência de pastel de gorgonzola feito com massa fresca<div style="text-align: center;">
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Congelei <a href="http://cozinhabandida.blogspot.com.br/2013/05/jantar-atrapalhado-para-o-dia-das-maes.html" target="_blank">esse restinho de massa</a> com o fim libidinoso de transformá-la em algo diferente. Como estava fazendo arroz com talos, achei que seria de bom tom pronunciar as palavras pastel de queijo ao anunciar o almoço. Abri a massa com um rolo, coloquei no centro um pedaço de gorgonzola, um pouquinho da abóbora (que estava dando sopa sobre o fogão), temperei com pimenta do reino e um toque de orégano seco, para dar um arzinho mais ordinário, e fechei-a umedecendo as pontas, juntando-as e apertando-as com a ponta dos dedos. Depois, foi só colocá-los sobre a chapa aquecida à média temperatura, com um fio de azeite, e cobri-la depois de virá-la de lado, para garantir que ficasse totalmente cozida. O sabor ficou excelente, a crocância ficou ideal e o recheio não poderia ter sido melhor. O único problema foi o tamanho; a massa era muito pequena para a quantidade de recheio que coloquei, o pastel não ficou completamente fechado e o queijo vazou, formando uma tentadora telha de gorgonzola. Repetirei a dose sem a menor dúvida, cortando a massa em um tamanho maior, e tentarei congelá-los prontos. A ver...</div>
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Os <a href="http://cozinhabandida.blogspot.com.br/search/label/%23Talos" target="_blank">talos</a> de espinafre que sobraram da <a href="http://cozinhabandida.blogspot.com.br/2013/05/liquidificador-sujo-pesto-pela-metade-e.html" target="_blank">Quinta Sem Lei</a> e os de couve, das <a href="http://cozinhabandida.blogspot.com.br/2013/05/trouxinhas-de-couve-com-abobora.html" target="_blank">trouxinhas recheadas de abóbora</a>, foram para a panela com um fio de azeite e dois dentes de alho, cortadinhos; depois de refogados, adicionei o arroz, uma pitada de sal, um pouquinho de água, mexi, fechei a tampa, desliguei o fogo e fui aquecer a abóbora. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaJTy97PAs0-fcR9_lwqRZkTzhLIQ2XPl4P9YHFbj8XBLSciiOcItDXLF7sRcObt3yIMU05S5X3MVnR_724jUvki9JM2c9vb49KP-9ViMb-Mpf0N6SqxcOcOhvauFhJ0YIyV2dspIhXx0/s1600/arroz+com+talos,+feij%C3%A3o,+ab%C3%B3bora+e+gorgonzola+e+TESTE+de+pasteia+na+chapa+com+a+massa+fresca+congelada+(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaJTy97PAs0-fcR9_lwqRZkTzhLIQ2XPl4P9YHFbj8XBLSciiOcItDXLF7sRcObt3yIMU05S5X3MVnR_724jUvki9JM2c9vb49KP-9ViMb-Mpf0N6SqxcOcOhvauFhJ0YIyV2dspIhXx0/s320/arroz+com+talos,+feij%C3%A3o,+ab%C3%B3bora+e+gorgonzola+e+TESTE+de+pasteia+na+chapa+com+a+massa+fresca+congelada+(4).JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWqZoxh9u7avfvpDa6zbwY1wLVlXdbhB3icORuZ_9EA3I3TCmydojAZSA_57HLS-Vnjz3bsWNWGqzfiFEPs-HNg82R2Ce2BFUBTBYQE94DSmYKsRVgpsK91-6A8IzmQ3DDtYt7WiDx3-c/s1600/arroz+com+talos,+feij%C3%A3o,+ab%C3%B3bora+e+gorgonzola+e+TESTE+de+pasteia+na+chapa+com+a+massa+fresca+congelada+(5).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWqZoxh9u7avfvpDa6zbwY1wLVlXdbhB3icORuZ_9EA3I3TCmydojAZSA_57HLS-Vnjz3bsWNWGqzfiFEPs-HNg82R2Ce2BFUBTBYQE94DSmYKsRVgpsK91-6A8IzmQ3DDtYt7WiDx3-c/s320/arroz+com+talos,+feij%C3%A3o,+ab%C3%B3bora+e+gorgonzola+e+TESTE+de+pasteia+na+chapa+com+a+massa+fresca+congelada+(5).JPG" width="240" /></a></div>
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Temperei a <a href="http://cozinhabandida.blogspot.com.br/2013/04/abobora-assada-pronta-para-todas-as.html" target="_blank">abóbora assada</a> com noz moscada ralada, <a href="http://cozinhabandida.blogspot.com.br/2013/04/tempero-bandido-coentro-cominho-e-feno.html" target="_blank">sementes de coentro, cominho e feno grego</a>, sal e um pouco de molho de pimenta, e coloquei-a para aquecer. seis colheres de feijão cozido, na outra panela; depois de quente, desligo o fogo, acrescento um naco de gorgonzola, um pouquinho de água e uma pitada de sal. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbQaKigCLjfK6c5lb32YwFkbzFSDeTJXUwX9QyNP7QgXIbRipeC25Ex1BO27HddU-Gk7npSgHibB0Vn1UbXugWyxtXADBu3d0vyTtCoL7_6JefDOS_IlJUxTk_i6vJtVb_-nJPeUZUtj4/s1600/arroz+com+talos,+feij%C3%A3o,+ab%C3%B3bora+e+gorgonzola+e+TESTE+de+pasteia+na+chapa+com+a+massa+fresca+congelada+(7).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbQaKigCLjfK6c5lb32YwFkbzFSDeTJXUwX9QyNP7QgXIbRipeC25Ex1BO27HddU-Gk7npSgHibB0Vn1UbXugWyxtXADBu3d0vyTtCoL7_6JefDOS_IlJUxTk_i6vJtVb_-nJPeUZUtj4/s320/arroz+com+talos,+feij%C3%A3o,+ab%C3%B3bora+e+gorgonzola+e+TESTE+de+pasteia+na+chapa+com+a+massa+fresca+congelada+(7).JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQas-vt5F2uDoxhlHB07dmJputWHATZFcJmte0OpF6ivgnPRntmmfDQnzS8TYhsT-BansxA7QIY0_M4aRR-i0tof-4JbHrIkOV5bR-Wq3Njn6FH1Cts2qAcIRlqXLX2gNr8ajWl4rFVQY/s1600/arroz+com+talos,+feij%C3%A3o,+ab%C3%B3bora+e+gorgonzola+e+TESTE+de+pasteia+na+chapa+com+a+massa+fresca+congelada+(9).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQas-vt5F2uDoxhlHB07dmJputWHATZFcJmte0OpF6ivgnPRntmmfDQnzS8TYhsT-BansxA7QIY0_M4aRR-i0tof-4JbHrIkOV5bR-Wq3Njn6FH1Cts2qAcIRlqXLX2gNr8ajWl4rFVQY/s320/arroz+com+talos,+feij%C3%A3o,+ab%C3%B3bora+e+gorgonzola+e+TESTE+de+pasteia+na+chapa+com+a+massa+fresca+congelada+(9).JPG" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEkZTVSuURwwjMLJTzIiM8v6SDunWA_aZSuqYJ8rzeLhHJFjqQ45c7BaUhgJolWwy9_INl5-lsUtjxgVxdIz4ClVsTqdKJ36tZPYSJ9gGslNx8qflY15bgJsPv2GdO-INtXdIfZSa-AVA/s1600/arroz+com+talos,+feij%C3%A3o,+ab%C3%B3bora+e+gorgonzola+e+TESTE+de+pasteia+na+chapa+com+a+massa+fresca+congelada+(35).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEkZTVSuURwwjMLJTzIiM8v6SDunWA_aZSuqYJ8rzeLhHJFjqQ45c7BaUhgJolWwy9_INl5-lsUtjxgVxdIz4ClVsTqdKJ36tZPYSJ9gGslNx8qflY15bgJsPv2GdO-INtXdIfZSa-AVA/s320/arroz+com+talos,+feij%C3%A3o,+ab%C3%B3bora+e+gorgonzola+e+TESTE+de+pasteia+na+chapa+com+a+massa+fresca+congelada+(35).JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQcAByPkdrooA3H1ZP6h_pz_JxoqYvB8-sAaJH7jUChyphenhyphenjNbJiqWTH6Fv5vFLWMv9rsvHvOdpHhX23shj25USRQpBpBK68NHBI8iJZPPJ1WU6I0AvqC5B6WIJSnA8CO7xWgmOI7MthxWBQ/s1600/arroz+com+talos,+feij%C3%A3o,+ab%C3%B3bora+e+gorgonzola+e+TESTE+de+pasteia+na+chapa+com+a+massa+fresca+congelada+(37).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQcAByPkdrooA3H1ZP6h_pz_JxoqYvB8-sAaJH7jUChyphenhyphenjNbJiqWTH6Fv5vFLWMv9rsvHvOdpHhX23shj25USRQpBpBK68NHBI8iJZPPJ1WU6I0AvqC5B6WIJSnA8CO7xWgmOI7MthxWBQ/s320/arroz+com+talos,+feij%C3%A3o,+ab%C3%B3bora+e+gorgonzola+e+TESTE+de+pasteia+na+chapa+com+a+massa+fresca+congelada+(37).JPG" width="240" /></a></div>
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Coloquei a mesa e separei quatro potinhos. Arroz com talos em dois, abóbora no fundo e feijão por cima nos outros. Finalizei todos com tomilho fresco e um fio de azeite. Coloquei os pasteizinhos em um prato e levei tudo para a mesa, com molho de pimenta para acompanhar.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL019iPq3dV3ZAjngMwTgAAniMyqRaxiNyphPEfI2ocPGWg2whS2ibr6thAb58nGGeQLwCR1liWgCQcmb4h3aw2dGg1RKlCxbYrYTTM31Glf_PtZmosQGY0cTL5nFsvYjy-3Joe3KafZg/s1600/arroz+com+talos,+feij%C3%A3o,+ab%C3%B3bora+e+gorgonzola+e+TESTE+de+pasteia+na+chapa+com+a+massa+fresca+congelada+(39).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL019iPq3dV3ZAjngMwTgAAniMyqRaxiNyphPEfI2ocPGWg2whS2ibr6thAb58nGGeQLwCR1liWgCQcmb4h3aw2dGg1RKlCxbYrYTTM31Glf_PtZmosQGY0cTL5nFsvYjy-3Joe3KafZg/s200/arroz+com+talos,+feij%C3%A3o,+ab%C3%B3bora+e+gorgonzola+e+TESTE+de+pasteia+na+chapa+com+a+massa+fresca+congelada+(39).JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgflWABB1Lhvsqv7tfoNBzzbwqw2-rlSNz-IoCaaZJ4cTlw3c7AAt03HmQcijxJ2UEB_GaXX4qPW9AgoR9x55BJsW2jS5uomgLHJvD7mzZylshbY13kss4UC1Ot1t5ME5WSnnve47kkY48/s1600/arroz+com+talos,+feij%C3%A3o,+ab%C3%B3bora+e+gorgonzola+e+TESTE+de+pasteia+na+chapa+com+a+massa+fresca+congelada+(49).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgflWABB1Lhvsqv7tfoNBzzbwqw2-rlSNz-IoCaaZJ4cTlw3c7AAt03HmQcijxJ2UEB_GaXX4qPW9AgoR9x55BJsW2jS5uomgLHJvD7mzZylshbY13kss4UC1Ot1t5ME5WSnnve47kkY48/s200/arroz+com+talos,+feij%C3%A3o,+ab%C3%B3bora+e+gorgonzola+e+TESTE+de+pasteia+na+chapa+com+a+massa+fresca+congelada+(49).JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMXq_XSOYGSQq4XeSW8vi3KicCRRzFVeg9RHSFWeO4F-OZfVQ0Tt3VFh8_4s04H0Jy-1XrcSGqWRyRLNsrhN67Qbi1sI7QYCJycXyq51p6KSKQdXzpbB5iSNOd-KlbE6hRsPGYcezGAto/s1600/arroz+com+talos,+feij%C3%A3o,+ab%C3%B3bora+e+gorgonzola+e+TESTE+de+pasteia+na+chapa+com+a+massa+fresca+congelada+(59).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMXq_XSOYGSQq4XeSW8vi3KicCRRzFVeg9RHSFWeO4F-OZfVQ0Tt3VFh8_4s04H0Jy-1XrcSGqWRyRLNsrhN67Qbi1sI7QYCJycXyq51p6KSKQdXzpbB5iSNOd-KlbE6hRsPGYcezGAto/s200/arroz+com+talos,+feij%C3%A3o,+ab%C3%B3bora+e+gorgonzola+e+TESTE+de+pasteia+na+chapa+com+a+massa+fresca+congelada+(59).JPG" width="150" /></a></div>
Sabrina Romanohttp://www.blogger.com/profile/05736220393899350492noreply@blogger.com0tag:blogger.com,1999:blog-2805219686492453597.post-45404239816861912292013-06-02T18:25:00.001-07:002013-06-02T18:25:49.172-07:00massa com abobrinha e tomates na chapa + salada de rúcula, figo e queijo de cabra<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipGc0I8hnt0P_xhsd9cwuJmVuCq0C5NrYIN3TpbjW-lu7lcgM3E3BpVITjJM55TvVchzXaOkuQG3fd-zYIDz9Y_pLCHoVFhZPZADVpPx2ENco0et3aU3WsyQyTx-eiK9tknUxQgjAaWr0/s1600/abobrinha+e+tomate+na+chapa,+para+uma+massa;+salada+de+r%C3%BAcula+com+figo+e+queijo+de+cabra+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipGc0I8hnt0P_xhsd9cwuJmVuCq0C5NrYIN3TpbjW-lu7lcgM3E3BpVITjJM55TvVchzXaOkuQG3fd-zYIDz9Y_pLCHoVFhZPZADVpPx2ENco0et3aU3WsyQyTx-eiK9tknUxQgjAaWr0/s400/abobrinha+e+tomate+na+chapa,+para+uma+massa;+salada+de+r%C3%BAcula+com+figo+e+queijo+de+cabra+(1).JPG" width="300" /></a></div>
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Coloco uma panela com água salgada para ferver, a chapa de ferro para aquecer e abro a geladeira... Tiro uma abobrinha, rúcula lavada, um pote de <a href="http://cozinhabandida.blogspot.com.br/2013/05/pasta-de-azeitonas-para-todas-as-horas.html?q=tapenade" target="_blank">tapenade preta</a>, dois tomates, dois figos, alho, queijo de cabra e um naco de gorgonzola. Corto a abobrinha em fatias e começo a chapeá-la; primeiro um lado, depois o outro, e depois corto tudo em cubos. Quando a água ferve, coloco o macarrão para cozinhar; 80g para cada um está de bom tamanho. Enquanto isso, coloco no fundo de uma tigela dois dentes de alho finamente cortados, uma colher de sopa de tapenade e um pouco de azeite. Coloco as abobrinhas que vão ficando prontas diretamente sobre essa mistura. Quando o macarrão está cozido, mas ainda <i>al dente</i>, reservo uma xícara da água do cozimento e escorro a massa, que também vai para a tigela com as abobrinhas e demais temperos; mexo tudo e já começo a sentir um aroma maravilhoso. Depois que toda a abobrinha já foi chapeada, corto os tomates ao meio, retiro-lhes o miolo e corto-os em fatias; coloco-as sobre a chapa com a pele virada para baixo e vou abrir o vinho e colocar a mesa. Arrumo as folhas de rúcula em duas tigelinhas, um pouco de sal e azeite, figos e o queijo de cabra cortados, um pouco de pimenta do reino, mais um fio de azeite e pronto, levo-as para a mesa. Volto para mexer nos tomates; viro-os e começo a cortá-los em cubos sobre a própria chapa, assim como fiz com as abobrinhas, com a ajuda da espátula. Coloco-os na tigela com os demais ingredientes e tempero tudo com pimenta do reino, sal, azeite e folhas de tomilho fresco. Um pouco da água do cozimento ajuda o tempero a se espalhar e deixa o prato mais suculento. Disponho a massa nos pratos; o naco de gorgonzola vai para o prato do Ebraim.</div>
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<span style="text-align: justify;">Como não poderia deixar de ser, depois de algumas garfadas a minha salada foi para o prato, sob o olhar horrorizado do meu querido aquariano...</span></div>
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Sabrina Romanohttp://www.blogger.com/profile/05736220393899350492noreply@blogger.com0tag:blogger.com,1999:blog-2805219686492453597.post-38192213346805351232013-06-02T17:22:00.000-07:002013-06-02T17:22:11.693-07:00Bolo com bourbon e pão com gorgonzola, para uma tarde no sítio<div class="separator" style="clear: both; text-align: center;">
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A minha família nunca sai de casa com as mãos abanando; sempre parecemos ciganos de mudança, com comida, cama, sacolas e mochilas. Primeiro as tralhas do cão: ração, biscoitos, fruta, cama e coleira. Para nós, um pouco de chá, milho para pipoca, ingredientes para um bolinho básico e um naco de gorgonzola. Antes de pegar a estrada, passamos na <a href="http://www.basilicata.com.br/" target="_blank">Basilicata</a> para comprar dois pães italianos.</div>
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Quando chegamos no sítio meu avô tomava seu uisquinho ao lado da Bell, como de costume, sentado à mesa de jantar e quebrando a cabeça para resolver o problema de uma instalação elétrica maluca que ele está bolando. Arrumei um cantinho para a velhinha descansar e comecei a preparar o bolo; ainda queria curtir o fim de tarde lá fora.</div>
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3 copos* de farinha de trigo integral, 1 copo de açúcar demerara, 1 copo de açúcar mascavo, 1 copo de óleo, 1 copo de leite de coco+suco (de uma laranja), 3 ovos, 1 colher de sopa de fermento, uma colher de sopa de óleo de coco, canela, casca da laranja picada finamente e um punhado de castanhas do Pará em lâminas, cortadas com a faca. Depois de assado, salpiquei cacau em pó e mais um toque de canela, então me lembrei que o coitado havia ficado sóbrio, e dá-lhe <i>whiskey</i>, umas 4 colheres de sopa. Modo de preparo mais detalhado <a href="http://cozinhabandida.blogspot.com.br/2013/04/bolo-dos-sete-copos.html" target="_blank">aqui</a>.</div>
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<span style="font-size: xx-small;">* copo de 200ml, ou um potinho de iogurte.</span></div>
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Temperamental, o forno elétrico é sempre mais forte do que se imagina, então fico vigilante, e quando percebo que o bolo começa a ficar perfumado antes do que deveria, abaixo mais um pouco a temperatura e cubro-o com uma folha de alumínio. Quando se cozinha fora de casa, essas malandragens são bem vindas! A velha forma, com suas marcas de idade, mesmo muito bem untada me deu um pouco de trabalho na hora de desenformar; nada que o cacau não tenha disfarçado. O perfume invadia a casa, mas eu estava na sala com a Cherry, tomando chá e lendo jornal, esperando que ele esfriasse um pouco e que o Ebraim voltasse da oficina. Meu avô, entretanto, não pode esperar; estreou-o cortando uma gorda fatia e passou por mim meio de lado, disfarçando. Minutos depois, voltou à cozinha, e quando foi pegar a segunda fatia, achou por bem gritar "Sá, vocês estão enrolando muito, vou pegar uma fatia do seu bolo". Oitenta anos no lombo, mas perto de um bolo ainda age como criança; um espírito jovem, sem dúvida...</div>
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Sabrina Romanohttp://www.blogger.com/profile/05736220393899350492noreply@blogger.com0