tag:blogger.com,1999:blog-66903382071381568902024-02-19T03:20:12.775-08:00a casa de antoniaAnonymoushttp://www.blogger.com/profile/03574735395677288183noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-6690338207138156890.post-61786875464237686272017-02-17T09:08:00.001-08:002017-02-17T09:21:31.545-08:00<div class="gmail_default">
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<span style="font-family: "verdana" , sans-serif; font-size: medium;">Pensando em ajudar os pais na boa alimentação de seus filhos, </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: medium;">estamos novamente iniciando o tão esperado curso "DESCOBRINDO OS ALIMENTOS" !!! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpXKxvdf-ep6cCOsQiyok288871-m5ZunyCKIig-VMwm55yBgHxP3Qh71qDdj-nMNSbtU49D8a2whR1UXKtmBU8hwOfSHJ60reoZf2npURCxswwDEVLNUxZHqElIAak5xmmtPMr1G4t8A/s1600/IMG_1655.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpXKxvdf-ep6cCOsQiyok288871-m5ZunyCKIig-VMwm55yBgHxP3Qh71qDdj-nMNSbtU49D8a2whR1UXKtmBU8hwOfSHJ60reoZf2npURCxswwDEVLNUxZHqElIAak5xmmtPMr1G4t8A/s320/IMG_1655.jpg" width="240" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: medium;">Nele vamos ensinar um pouco sobre grupos alimentares e nutrientes, </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: medium;">apresentar diferentes ingredientes, criar receitas, plantar ervas, cozinhar, </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: medium;">brincar com jogos e desafios alimentares e ainda </span><span style="font-family: "verdana" , sans-serif; font-size: medium;">fazer inúmeras degustações. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: medium;">Tudo visando o despertar de uma nova criança, mais consciente e comprometida </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: medium;">com sua alimentação e que acima de tudo se divirta e sinta prazer ao comer e ao cozinhar.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: medium;"> As aulas estão quase começando!!!! </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: medium;"> Veja as informações abaixo!!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWgDgnTrhdGU_9_iQIQL9Q5Gd24xncQ8DDlvtfmlI8W-CP5Dn4kthGp0ddbeFshpnr14lFhqIteCb9f2r3NXn5P_6KToF-fvaz8uedK-jWOHDwNXS2vX7Mo1_g82dh5bjqQXPu1SW8JZU/s1600/12923082_1172631056104142_8700723197605318465_n-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWgDgnTrhdGU_9_iQIQL9Q5Gd24xncQ8DDlvtfmlI8W-CP5Dn4kthGp0ddbeFshpnr14lFhqIteCb9f2r3NXn5P_6KToF-fvaz8uedK-jWOHDwNXS2vX7Mo1_g82dh5bjqQXPu1SW8JZU/s320/12923082_1172631056104142_8700723197605318465_n-2.jpg" width="316" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: medium;">É um curso voltado à crianças de 8 a 12 anos que tem como objetivos:</span></div>
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<li style="margin-left: 15px;"><span style="font-family: "verdana" , sans-serif; font-size: medium;">Apresentar diversos e diferentes alimentos às crianças. Aumentando assim a variedade dos ingredientes consumidos por elas no dia-a-dia.</span></li>
<li style="margin-left: 15px;"><span style="font-family: "verdana" , sans-serif; font-size: medium;">Ensinar como compor um prato mais saudável e equilibrado, mostrando os alimentos através de seus grupos alimentares e seus nutrientes.</span></li>
<li style="margin-left: 15px;"><span style="font-family: "verdana" , sans-serif; font-size: medium;">Criar uma consciência ao comer, saboreando mais os alimentos e principalmente escolhendo melhor o que colocar no prato.</span></li>
<li style="margin-left: 15px;"><span style="font-family: "verdana" , sans-serif; font-size: medium;">Demonstrar a importância do comer mais devagar e nas quantidades necessárias, nem mais, nem menos!</span></li>
<li style="margin-left: 15px;"><span style="font-family: "verdana" , sans-serif; font-size: medium;">Conduzir à curiosidade natural das crianças a experimentar novos alimentos.</span></li>
<li style="margin-left: 15px;"><span style="font-family: "verdana" , sans-serif; font-size: medium;">Ensinar técnicas de cozinha e receitas.</span></li>
<li style="margin-left: 15px;"><span style="font-family: "verdana" , sans-serif; font-size: medium;">Valorizar as refeições feitas em família e com os amigos.</span></li>
<li style="margin-left: 15px;"><span style="font-family: "verdana" , sans-serif; font-size: medium;">Desenvolver a criatividade e o senso de estética.</span></li>
<li style="margin-left: 15px;"><span style="font-family: "verdana" , sans-serif; font-size: medium;">Aumentar a autoestima e a confiança.</span></li>
<li style="margin-left: 15px;"><span style="font-family: "verdana" , sans-serif; font-size: medium;">Trabalhar com princípios matemáticos </span><span style="color: #141414; font-family: "verdana" , sans-serif; font-size: medium;">(adição, fração, multiplicação e lógica), com leitura e também com pesquisa.</span></li>
<li style="margin-left: 15px;"><span style="color: #141414; font-family: "verdana" , sans-serif; font-size: medium;">Aprimorar organização, senso de responsabilidade, trabalho em equipe e noções de tempo.</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFp5lniGafh8rIERYyFnD1NvSHqDy3UZ8omt7mz86ugNdHjnTPnSAGDV04KewDUfJimqPhTeSu5BtvjW9c65JW0ljDf74OARFQkBTrxZE31OPHZHIQROWWmfdgaG3OzAHnQNpRxtzjeE0/s1600/IMG_1796.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFp5lniGafh8rIERYyFnD1NvSHqDy3UZ8omt7mz86ugNdHjnTPnSAGDV04KewDUfJimqPhTeSu5BtvjW9c65JW0ljDf74OARFQkBTrxZE31OPHZHIQROWWmfdgaG3OzAHnQNpRxtzjeE0/s320/IMG_1796.jpg" width="320" /></a></div>
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<b></b></span><b style="font-size: 13px;"><span style="line-height: 32px;"><span style="font-family: "verdana" , sans-serif; font-size: medium;">Dinâmica das aulas</span></span></b></div>
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<span style="font-family: "verdana" , sans-serif; font-size: medium;">Todas as aulas tem duração de 135 minutos, dos quais reservo 60 para teoria (com muitas brincadeiras e experiências lúdicas), 15 para jogos (desafios) e degustações e os últimos 60 minutos para cozinhar. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: medium;"><b>Em todas as aulas as crianças farão degustações e também cozinharão.</b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: medium;">As aulas seguem uma programação, priorizando alguns temas como: aula só de frutas, só de vegetais, ...</span></div>
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<span lang="EN-US" style="color: #141414; line-height: 28px;"><span style="font-family: "verdana" , sans-serif; font-size: medium;"> Os cursos acontecem:</span></span></div>
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<span lang="EN-US" style="color: #141414; line-height: 28px;"><span style="font-family: "verdana" , sans-serif; font-size: medium;">Quintas-feiras das 17:00 às 19:15h</span></span></div>
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<span lang="EN-US" style="color: #141414; line-height: 28px;"><span style="font-family: "verdana" , sans-serif; font-size: medium;"> OU</span></span></div>
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<span lang="EN-US" style="color: #141414; line-height: 28px;"><span style="font-family: "verdana" , sans-serif; font-size: medium;">Sextas-feiras das 9:00 às 11:15h ou das 14:00 às 16:15h</span></span></div>
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<span lang="EN-US" style="color: #141414;"><span style="font-family: "verdana" , sans-serif; font-size: medium;">Neste semestre estamos aumentando o número total de aulas para podermos nos aprofundar ainda mais no conteúdo de cada aula.</span></span></div>
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<b><span lang="EN-US" style="color: #141414;"><span style="font-family: "verdana" , sans-serif; font-size: medium;">Data de início: 16 e 17 de março de 2017.</span></span></b></div>
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<b><span lang="EN-US" style="color: #141414;"><span style="font-family: "verdana" , sans-serif; font-size: medium;">Data de término: 22 e 23 de junho de 2017.</span></span></b></div>
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<span style="color: black; font-family: "verdana" , sans-serif; font-size: medium;">Para garantir a vaga é necessário agendar uma visita na escola e o aluno realizar uma entrevista!</span></div>
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<span style="color: black; font-family: "verdana" , sans-serif; font-size: medium;">Para efetuar a reserva ou para esclarecer dúvidas, por favor entre em contato pelo telefone 99667-9770.</span></div>
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<span style="color: black; font-family: "verdana" , sans-serif; font-size: medium;"> Aguardo seu contato!</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6690338207138156890.post-71391796606613954322016-07-20T07:05:00.001-07:002016-07-20T07:05:15.109-07:00<div class="separator" style="clear: both; text-align: center;">
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Neste mês de férias estou tendo tempo para pesquisar novas receitas, testar novas combinações e aproveitei para ler artigos antigos escritos por mim já há algum tempo. O texto abaixo foi publicado em 2009 e comecei a rir quando vi que 7 anos depois ele ainda é atual, quando falo que a grande tendência é a volta às origens, à busca das nossas tradições.<br />
E se vamos falar em tradição, qual é o prato típico do nosso litoral e coincidentemente também um dos meus prediletos? Acertou: o Barreado!!!!<br />
Então aproveitando este friozinho, que tal reunir uma turma bem animada para esquentar o final de semana com um delicioso Barreado, feito sem pressa e com muito carinho?<br />
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Vamos ao artigo, publicado no jornal Gazeta do Povo em 15/11/2009:<br />
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<span style="font-size: large;"><b>De volta às raízes</b></span></div>
<span style="font-size: x-small;"><b> </b>Com passagens pelo fandango, marchinhas e samba, o barreado é o único prato criado especialmente para o Carnaval</span>.<br />
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Modismos vem e vão no mundo da gastronomia. Passamos por vários deles e parece que a grande tendência agora é a volta às origens, a busca das nossas tradições. Os grandes chefs brasileiros estão utilizando técnicas e tecnologia em parceria com os melhores ingredientes para resgatar nossa herança gastronômica. Uma enorme relação de respeito aos produtos locais e, consequentemente, à nossa privilegiada natureza começa a existir entre os chefs. |Receitas esquecidas, abandonadas pelos incontáveis anos de foco numa gastronomia internacional, surgem como uma nova promessa de sabores.<br />
Em se falando de comida regional, o maior patrimônio paranaense é, certamente, o barreado. O prato foi criado pelos caboclos do litoral influenciados por colonos açorianos que no século 18 chegaram aos municípios de Guaraqueçaba, Paranaguá, Antonina e Morretes. O mais curioso deste prato é que ele foi criado como comida de carnaval, ou melhor, de seu precursor, o entrudo. Por ser um preparo que não perde suas características quando requentado, ele era feito para ser servido durante todos os dias do carnaval, quando os foliões não perdiam tempo na cozinha e ainda se fartavam de comer carne antes de entrar na abstinência da Quaresma. Felizmente esta prática deixou de existir, e atualmente se come o barreado durante todo o ano.<br />
Com isso, o ritual do cozimento dentro de um buraco cavado no chão também desapareceu. Apenas foi mantido o método de vedação da panela de barro com pirão de farinha de mandioca e água, mantendo-a hermeticamente fechada durante todo o cozimento. Para acompanhar o barreado somente farinha de mandioca; banana d´água, nanica ou prata; pimenta e, para os mais fortes, um copinho de cachaça do nosso litoral.<br />
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<b>Barreado</b><br />
<span style="font-size: xx-small;">Serve em torno de 15 pessoas</span><br />
<br />
Ingredientes<br />
<br />
<ul>
<li>2 kg de colchão mole</li>
<li>2 kg de posta vermelha</li>
<li>2 kg de patinho</li>
<li>400g de bacon cortado em cubos pequenos</li>
<li>3 folhas de louro</li>
<li>5 cebolas grandes picadas</li>
<li>5 dentes de alho picados </li>
<li>1 maço de cheiro-verde bem picado</li>
<li>1 colher de sopa de cominho </li>
<li> Sal</li>
<li>Pimenta-do-reino ou dedo-de-moça a gosto </li>
<li>água</li>
<li>Farinha de mandioca para vedar a panela</li>
</ul>
Preparo<br />
<br />
Limpe bem as carnes e corte-as em cubos grandes. Na panela de barro, coloque o bacon para fritar até soltar a gordura. Junte a cebola e o alho e deixe refogando por uns cinco minutos. Tempere as carnes com pouco sal, pimenta e cominho. Coloque as carnes com a cebola, as folhas de louro e o cheiro-verde. Cubra tudo com água. Tampe a panela e espalhe uma pasta feita com farinha de mandioca e água ao redor da tampa para vedar bem a panela. Leve ao fogo baixo e cozinhe por apoximadamente 12 horas. Após este tempo, abra a panela e mexa bem as carnes com uma colher de pau para desmanchar as carnes que ficaram inteiras. Ajuste o cominho, o sal e a pimenta. Sirva na própria panela. Fique atento durante o cozimento, caso aconteçam vazamentos na vedação, vá tampando os buracos com o pirão de farinha e água.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6690338207138156890.post-43427114323941367552016-03-07T13:07:00.001-08:002016-03-07T13:11:51.655-08:00<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>DESCOBRINDO OS ALIMENTOS</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Acreditando na oportunidade de criarmos em nossas crianças
uma melhor relação envolvendo alimentação e saúde, desenvolvi um curso
destinado à crianças de 8 a 12 anos, chamado " DESCOBRINDO OS
ALIMENTOS". </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifsNaQGEGouPXt75iafBMxtEoDFP1m4iSjz-QEu8M80vKPQOG6zvQHy2h31cZWKAB0uCf2BAXeNyE-xJcyK5zGIFW4FgTQ5XccKgqHv-gOuEDqCwmieJykZIeE8ipsY6to0G_bRf7bdwc/s1600/IMG_1705.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifsNaQGEGouPXt75iafBMxtEoDFP1m4iSjz-QEu8M80vKPQOG6zvQHy2h31cZWKAB0uCf2BAXeNyE-xJcyK5zGIFW4FgTQ5XccKgqHv-gOuEDqCwmieJykZIeE8ipsY6to0G_bRf7bdwc/s200/IMG_1705.JPG" width="200" /></a></span></div>
<span style="font-family: "courier new" , "courier" , monospace;"> Este curso visa o despertar de uma nova criança para uma alimentação saudável e balanceada, a relação mais próxima com a natureza, ao resgate cultural e afetivo das tradições culinárias, e acima de tudo, busca contribuir para a descoberta do enorme prazer que sentimos ao comer e ao cozinhar. </span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Vivemos atualmente com a triste realidade da obesidade
infantil aumentando rapidamente e comprometendo seriamente a saúde de nossas
crianças, <span style="mso-spacerun: yes;"> </span>roubando da infância seus
melhores momentos, com crises de baixa auto-estima, depressão, ansiedade,
insatisfação com o próprio corpo. <o:p></o:p></span></div>
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<span style="font-family: 'courier new', courier, monospace;">No outro extremo estão as crianças que não comem, que se
negam a experimentar, que se utilizam de suas restrições alimentares para
manipular pais já culpados pelo fracasso nas refeições de seus filhos.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Infelizmente a sociedade atual tem muitos motivos para se justificar quando o assunto é uma alimentação melhor, mais consciente e
saudável. O cozinhar em casa é visto como trabalhoso, caro, complicado,
cansativo. E a rotina é realmente muito difícil de ser quebrada. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwmzRRTh_s7_IHbL8hnxWzhxSMIv9wSAbHIwVEIzz_Xv1tqitxQYaQsC4wo856MDhuxZ53y5HPyMXlmTOrXkZy2GkIoGM-hhj0xGUWwQb4agw9RHn-1MDtzfeLsAyq-5wb-dc4gD2ul9k/s1600/IMG_2767.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwmzRRTh_s7_IHbL8hnxWzhxSMIv9wSAbHIwVEIzz_Xv1tqitxQYaQsC4wo856MDhuxZ53y5HPyMXlmTOrXkZy2GkIoGM-hhj0xGUWwQb4agw9RHn-1MDtzfeLsAyq-5wb-dc4gD2ul9k/s200/IMG_2767.JPG" width="150" /></a><span style="font-family: "courier new" , "courier" , monospace;">Mas, desta forma acabamos limitando o paladar de nossos filhos ao </span><span style="font-family: "courier new" , "courier" , monospace;">fácil e ao rápido: macarrão instantâneo, nuggets, salgadinhos,
refrigerantes, biscoitos, alimentos processados..., em outras palavras, estamos
alimentando nossos pequenos com produtos que escondem excesso de SAL, AÇÚCAR E
GORDURA. </span><span style="font-family: "courier new" , "courier" , monospace;"> Vamos procurar</span><span style="font-family: "courier new" , "courier" , monospace;"> o livro de
receitas da família, e resgatar os deliciosos pratos da nossa memória? </span><span style="font-family: "courier new" , "courier" , monospace;"> </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Está na hora das crianças comerem comida de verdade,
colorida, variada, saudável e equilibrada. Independente da existência ou não de
algum problema de ordem alimentar, está na hora de levarmos nossos filhos para
dentro das cozinhas, das hortas, das feiras livres. </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">Está na hora de darmos o
conhecimento à eles para que as escolhas futuras sejam bem feitas. <span style="mso-spacerun: yes;"> </span>Não podemos deixar na mão da indústria
alimentícia esta responsabilidade.<o:p></o:p></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">O curso "DESCOBRINDO OS ALIMENTOS" é dividido em
10 aulas, onde <o:p></o:p></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">apostando na curiosidade natural das crianças, trabalhamos o
experimentar e o desenvolvimento do paladar através de brincadeiras lúdicas com
os alimentos. </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
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<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: 'courier new', courier, monospace;">Neste curso vamos ensinar sobre grupos alimentares e nutrientes,
apresentar diferentes ingredientes, criar receitas, plantar ervas, cozinhar,
fazer inúmeras degustações, aprender a ler rótulos, enfim, trabalhar de
diferentes formas para garantir diversão, consciência e prazer ao comer.</span><br />
<span style="font-family: 'courier new', courier, monospace;"><br /></span>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6690338207138156890.post-55306864769922292152015-08-24T10:40:00.000-07:002015-08-24T10:42:04.749-07:00O Curso para Crianças voltou!!!! <div class="separator" style="clear: both; text-align: center;">
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6690338207138156890.post-53836059165792717242015-08-12T07:23:00.002-07:002015-08-12T07:42:29.784-07:00Para um almoço especial!<div class="MsoNormal" style="margin-bottom: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-size: 14pt;"></span><br />
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<span lang="EN-US" style="font-size: 14pt;"><span style="font-family: Courier New, Courier, monospace;"><span id="goog_142304444"></span><span id="goog_142304445"></span><br /></span></span></div>
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<span lang="EN-US" style="font-size: 14pt;"><span style="font-family: Courier New, Courier, monospace;">Dentre todas as
massas, a que mais gosto é o gnocchi, ou, para nós brasileiros, nhoque. Carrego
nas memórias de infância minha nona indo para cozinha preparar o prato para o
esperado almoço de domingo com a família. Amo nhoque, adoro fazê-lo, comê-lo e reinventá-lo.
Meus filhos já são experts em enrolar e cortar nhoques para me ajudar. Mas como todos os
cozinheiros amadores, eu também já me apavorei com a ideia de fazer a massa em
casa.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-size: 14pt;"><span style="font-family: Courier New, Courier, monospace;">O que me incentivou a
tentar pela primeira vez foi imaginar que dentre todos os tipo e formatos de
massa, talvez o nhoque seja a mais fácil. Com um pouco de tempo, paciência e
persistência, certamente a prática virá e você poderá tornar este prato sua
especialidade, uma marca registrada. Adoraria receber uma mensagem contando que
minha teoria deu certo!<o:p></o:p></span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b><span lang="EN-US" style="color: #fc7008; font-size: 13pt;"><span style="mso-tab-count: 2;"> </span></span></b><span lang="EN-US" style="font-size: 14pt;">Para nos situar melhor, o nhoque foi provavelmente o
primeiro formato de massa criado pelo homem. Seu nome significa “caroços”,
derivando da palavra “nocchio”, nó da madeira. São pequenos e cilíndricos,
sendo feitos principalmente de semolina ou farinha de trigo ou ainda pão
ralado. O mais recente de todos é o de batata. Este, surgiu apenas no século 16
com a introdução da batata na Europa.<o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-size: 14pt;"><span style="font-family: Courier New, Courier, monospace;">No Carnaval de
Verona, desde 1531 até hoje, festeja-se o “baccanal del gnocco (singular de
gnocchi)”, onde é eleito o “papà del gnocco”, que distribui nhoque entre a
população. No Brasil homenageamos o prato todo dia 29. É o famoso nhoque da
sorte, em que se coloca uma nota ou moeda sob o prato. Segundo a lenda, um
casal de velhinhos deu um prato de nhoque a um mendigo num dia 29 e todos os
três tiveram ganhos inesperados em seguida.<o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-size: 14pt;"><span style="font-family: Courier New, Courier, monospace;">Tradições e lendas à
parte, o consenso do nhoque perfeito é que este tem de ser leve e delicado. A maior
dica para o acerto talvez seja no controle da umidade. A batata precisa ter
pouca umidade, podendo ser assada (coloque-as sobre uma cama de sal grosso,
faça alguns furos na casca e leve ao forno) ou ainda cozida com a casca. A
quantidade de farinha utilizada também deve ser pequena e a massa não pode ser
muito trabalhada, apenas o suficiente para ficar homogênea. Há ainda os chefs
que aboliram os ovos da receita, o que dificulta na hora de enrolar a massa. O
nhoque aparece hoje em inúmeras variações, fugindo de seus ingredientes básicos
e dos molhos mais comuns: pesto, manteiga e sálvia, gorgonzola e tomate.<o:p></o:p></span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b><span lang="EN-US" style="font-size: 14pt;"><br /></span></b></span>
<span style="font-family: Courier New, Courier, monospace;"><b><span lang="EN-US" style="font-size: 14pt;">Nhoque da
minha avó</span></b><span lang="EN-US" style="font-size: 14pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-size: 14pt;"><span style="font-family: Courier New, Courier, monospace;">Encha a mesa com
pessoas queridas e este belo prato de massa.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-size: 14pt;"><span style="font-family: Courier New, Courier, monospace;">- 800 g de batatas Asterix<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-size: 14pt;"><span style="font-family: Courier New, Courier, monospace;">- 1 ovo batido<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-size: 14pt;"><span style="font-family: Courier New, Courier, monospace;">- 150 g de farinha de
trigo + extra para enrolar<o:p></o:p></span></span><br />
<span lang="EN-US" style="font-size: 14pt;"><span style="font-family: Courier New, Courier, monospace;">- 1 colher de sopa de azeite de oliva</span></span></div>
<div class="MsoNormal" style="margin-bottom: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-size: 14pt;"><span style="font-family: Courier New, Courier, monospace;">- Sal<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Courier New, Courier, monospace;"><b><span lang="EN-US" style="font-size: 14pt;">Preparo</span></b><span lang="EN-US" style="font-size: 14pt;"><o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-size: 14pt;"><span style="font-family: Courier New, Courier, monospace;"><br /></span></span>
<span lang="EN-US"><span style="font-family: Courier New, Courier, monospace;"><span style="font-size: medium;">Pré-aqueça o forno a 200ºC. Fure com o auxílio de um garfo a casca das batatas e leve-as ao forno numa cama de sal grosso até ficarem bem macias. Depois deixe esfriarem um pouco e corta-as ao meio, retirando a polpa com a ajuda de uma colher e passando as batatas ainda quentes pelo espremedor direto numa tigela. Com uma colher de pau, misture as batatas com o ovo, a farinha de trigo, o azeite de oliva e o sal. Mexa apenas para unir os ingredientes. Numa superfície enfarinhada, despeje a massa de </span><span style="font-size: 19px;">batatas e forme uma bola. Rapidamente divida a massa em 6 porções e faça longos rolos.</span></span></span><br />
<span lang="EN-US" style="font-size: 14pt;"><span style="font-family: Courier New, Courier, monospace;">Corte os nhoques em
pedaços de três centímetros. Se quiser moldar os nhoques no seu formato mais
tradicional, pressione cada pedaço de massa com o polegar nas costas de um
garfo. Cozinhe em bastante água. Seu tempo de cozimento é muito rápido, assim
que subirem na água estão prontos. Escolha seu molho preferido e bom apetite!<o:p></o:p></span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b><span lang="EN-US" style="font-size: 14pt;"><br /></span></b></span>
<span style="font-family: Courier New, Courier, monospace;"><b><span lang="EN-US" style="font-size: 14pt;">Algumas outras opções que adoro</span></b><span lang="EN-US" style="font-size: 14pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-size: 14pt;"><span style="font-family: Courier New, Courier, monospace;">- Nhoque de queijo de
cabra com cebolas caramelizadas e tomilho: 500g de queijo de cabra bem
misturadas com dois ovos, sal e pimenta-do-reino. Aos poucos vá adicionando ½
xícara de farinha de trigo até conseguir uma massa que desgrude das mãos.
Coloque-a 30 minutos no refrigerador. Em seguida corte e cozinhe-os. Sirva com
cebolas caramelizadas e tomilho.<o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-size: 14pt;"><span style="font-family: Courier New, Courier, monospace;">- Nhoque de azeitonas
pretas com molho de tomates e azeitonas: 500 g de batata cozidas e amassadas
bem misturadas com três colheres (sopa) de farinha de trigo e 1 ¼ xícaras de
queijo parmesão. Em seguida misture com 2 e ½ colheres (sopa) de pasta de
azeitona preta e uma colher (sopa) de azeitonas pretas picadas. Em seguida,
corte e cozinhe os nhoques, servindo com molho de tomate com azeitonas pretas e
manjericão.</span><span style="font-family: Arial;"><o:p></o:p></span></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6690338207138156890.post-37735521083369935692015-02-13T11:38:00.000-08:002015-02-13T11:38:03.142-08:00Quem tem pressa, come cru!
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<span style="font-family: Courier;"> Que bom!!! Apesar de muitos ainda terem
grande resistência em comer carne crua, temos vários apreciadores em diferentes
culturas, daí pratos como o Steak Tartare francês, a Mett ou Hackepeter alemã, o Filet Américain belga e ainda a
curitibana Carne de Onça. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Courier;"> Veja a diferença entre eles:<o:p></o:p></span></div>
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<br /></div>
<div class="MsoListParagraphCxSpFirst" style="line-height: 150%; mso-list: l2 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span><!--[endif]--><u><span style="font-family: Courier;">Steak Tartare</span></u><span style="font-family: Courier;">: originalmente carne de cavalo, molho tártaro e gema de ovo. Hoje em
dia é feito com carne bovina e recebe uma combinação de diferentes condimentos,
como: mostarda, alcaparras, pepino em conserva, cebola, molho inglês, gema de
ovo,... Sempre servido acompanhado de fritas ou salada verde.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="line-height: 150%; mso-list: l2 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: Courier;"><br /></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; mso-list: l2 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span><!--[endif]--><u><span style="font-family: Courier;">Mett ou Hackepeter</span></u><span style="font-family: Courier;">: carne de porco moída com sal, pimenta, alho,
cebola e semente de erva doce. Servida com pão.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; mso-list: l2 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: Courier;"><br /></span></div>
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<!--[if !supportLists]-->-<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span><!--[endif]--><u><span style="font-family: Courier;">Filet Américain</span></u><span style="font-family: Courier;">: sua receita é a mesma do
Steak Tartare, mas leva adição de maionese e normalmente é servida com pão.<o:p></o:p></span></div>
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<!--[if !supportLists]-->-<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span><!--[endif]--><u><span style="font-family: Courier;">Carne de Onça</span></u><span style="font-family: Courier;">: é uma versão brasileira de todas as opções acima, tendo sido
difundida pelos imigrantes alemães no
Sul do Brasil, principalmente em Curitiba. Seus ingredientes consistem numa
mistura de carne bovina, mostarda preta, cebola, conhaque, alho, páprica,
cebolinha verde, gema de ovo, ... tudo muito misturado, servido com broa úmida
de centeio. Seu nome vem do péssimo hálito de seus apreciadores!<o:p></o:p></span></div>
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<span style="font-family: Courier;"> Como adoro lendas, vamos a que explica a
origem do steak tartare com mais drama,
deixando para os tártaros, povo nômade da Ásia Central que se
alimentavam de carne crua, a responsabilidade de sua criação. A carne era armazenada
sob o lombo do cavalo, onde o alimento durava mais e amaciava ao longo do dia.
O povo da época creditava à ingestão de carne crua a grande força dos tártaros
liderados por Átila, o rei dos Hunos, e começou a difundir o prato entre quem
sonhava ganhar a força dos nômades. <o:p></o:p></span></div>
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<span style="font-family: Courier;"> Outra historinha para sua origem foi quando Kublai Khan (1215-1294),
neto do grande líder Genghis Khan, invadiu Moscou, e ele e seus guerreiros
introduziram a carne moída de cavalo aos moscovitas, que tempos depois foi
chamada de steak tartare. <o:p></o:p></span></div>
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<span style="font-family: Courier;"> Agora vamos aos fatos reais: primeira descrição do Steak Tartare foi dada
por Jules Verne em 1875 no seu livro Michael Strogoff.<o:p></o:p></span></div>
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<span style="font-family: Courier;"> Mas foi apenas em 1926, quando o molho
tártaro foi incorporado à carne, por Joseph Niels do Restaurante Le Canterbury
em Bruxelas, que surge o Filet Américain. A receita rapidamente cruza a
fronteira da Bélgica com a França, mas só ganha fama mundial depois da guerra,
quando turistas americanos descobrem o prato na Europa.<o:p></o:p></span></div>
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<span style="font-family: Courier;"> O nome na França passa a ser Steak Tartare, que deriva da expressão "à la
tartare", servido com o conhecido molho tártaro.<o:p></o:p></span></div>
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<span style="font-family: Courier;"> A Mett ou Hackepeter e a Carne de Onça não
tão famosas, acabaram por não ter nenhuma lenda envolvendo sua origem. Nem eu
encontrei qualquer informação para enriquecer meu texto.<o:p></o:p></span></div>
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<span style="font-family: Courier;"> Então volto para o steak tartare, um
"old-fashion" dentro do mundo da gastronomia, totalmente anos 80 que teve
sua primeira nova interpretação nos arredores de 1990 pelas mãos do francês Jean-Georges
Vongerichten, quando este trocou a carne bovina pelas beterrabas. <o:p></o:p></span></div>
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<span style="font-family: Courier;"> Depois
rapidamente surgiram os tartares de atum, salmão, tomate, carneiro, abacate com
caranguejo, ...e por aí um universo sem fim de criatividade!!! <o:p></o:p></span></div>
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<span style="font-family: Courier;"> Passou alguns anos esquecido, voltando
recentemente aos cardápios dos grandes restaurantes. Nos Estados Unidos é
possível encontrá-lo em diferentes versões, temperado com canela no Annisa em
NY, com gengibre, semente de mostarda e picles de pêra no Joule em Seattle, no
Takashi em NY, de wagyu com shoyo, alho, miso e óleo de gergelim, ... e por aí vai.
Já no Brasil, temos um restaurante em São Paulo, do chef Erick Jacquin,
especializado neste prato, é o Tartar&Co, onde serve até pastel recheado
com tartare.<o:p></o:p></span></div>
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<span style="font-family: Courier;"> Este prato utiliza carne de gado crua
picada na faca (originalmente, é claro), podendo ser filé mignon, coxão mole,
miolo de alcatra, patinho ou qualquer corte de carne que não apresente muita
gordura. A tradição pede que seja "picada na ponta da faca", tratando
a carne com muita gentileza, mas muitos discordam que o tempo de contato da mão
com a carne, pode ser mais romântico, mas acaba esquentando a carne sendo
mais rápido e eficaz o uso do moedor. Aqueles nem tão preocupados assim com a
temperatura da carne vão até de pilão e almofariz. <o:p></o:p></span></div>
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<span style="font-family: Courier;"> Atualmente qualquer prato que utilize a
carne, peixe e até mesmo frutos bem
picados e servidos crus, são chamados de tartares. <o:p></o:p></span></div>
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<span style="font-family: Courier;"> Combinações que prometem dar certo:<o:p></o:p></span></div>
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<!--[if !supportLists]-->-<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span><!--[endif]--><span style="font-family: Courier;">Salmão + anchovas + alcaparras + ovos cozidos<o:p></o:p></span></div>
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<!--[if !supportLists]-->-<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span><!--[endif]--><span style="font-family: Courier;">Atum + avocado + shoyo<o:p></o:p></span></div>
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<!--[if !supportLists]-->-<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span><!--[endif]--><span style="font-family: Courier;">Tomate + pepino + queijo feta<o:p></o:p></span></div>
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<!--[if !supportLists]-->-<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span><!--[endif]--><span style="font-family: Courier;">Vieiras + abobrinhas + miso + shoyo<o:p></o:p></span></div>
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<span style="font-family: Courier;"> Na escolha das receitas para hoje, só poderia ir de Carne de Onça, afinal nem todos os dias encontro uma receita curitibana dando sopa!</span></div>
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<span style="font-family: Courier;"><b>Carne
de Onça</b><o:p></o:p></span></div>
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<span style="font-family: Courier;">Ingredientes<o:p></o:p></span></div>
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<!--[if !supportLists]-->-<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span><!--[endif]--><span style="font-family: Courier;">500g de patinho picado na faca<o:p></o:p></span></div>
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<!--[if !supportLists]-->-<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span><!--[endif]--><span style="font-family: Courier;">1/2 cebola roxa bem picada<o:p></o:p></span></div>
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<!--[if !supportLists]-->-<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span><!--[endif]--><span style="font-family: Courier;">1/2 cebola branca bem picada<o:p></o:p></span></div>
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<!--[if !supportLists]-->-<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span><!--[endif]--><span style="font-family: Courier;">1 dente de alho bem picado<o:p></o:p></span></div>
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<!--[if !supportLists]-->-<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span><!--[endif]--><span style="font-family: Courier;">1 colher de sopa de conhaque<o:p></o:p></span></div>
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<!--[if !supportLists]-->-<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span><!--[endif]--><span style="font-family: Courier;">1 colher de sopa de mostarda Dijon<o:p></o:p></span></div>
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<!--[if !supportLists]-->-<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span><!--[endif]--><span style="font-family: Courier;">1 colher de chá de páprica doce<o:p></o:p></span></div>
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<!--[if !supportLists]-->-<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span><!--[endif]--><span style="font-family: Courier;">1 colher de chá de molho inglês<o:p></o:p></span></div>
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<!--[if !supportLists]-->-<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span><!--[endif]--><span style="font-family: Courier;">2 colheres de sopa de alcaparras picadas<o:p></o:p></span></div>
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<!--[if !supportLists]-->-<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span><!--[endif]--><span style="font-family: Courier;">2 gemas<o:p></o:p></span></div>
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<!--[if !supportLists]-->-<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span><!--[endif]--><span style="font-family: Courier;">sal e pimenta Tabasco a gosto<o:p></o:p></span></div>
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<!--[if !supportLists]-->-<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span><!--[endif]--><span style="font-family: Courier;">1 xícara de cebolinha verde fatiada bem fininha<o:p></o:p></span></div>
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<!--[if !supportLists]-->-<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span><!--[endif]--><span style="font-family: Courier;">5 fatias de broa<o:p></o:p></span></div>
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<span style="font-family: Courier;">Preparo<o:p></o:p></span></div>
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<span style="font-family: Courier;">Coloque
a carne numa tigela sobre outra tigela com cubos de gelo e um pouco de água. Em
seguida adicione todos os ingredientes à carne, reservando metade da cebolinha
verde para utilizar depois. Ajuste sal e pimenta e sirva em seguida sobre a
broa. Decore com a cebolinha verde restante.<o:p></o:p></span></div>
<!--EndFragment-->Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6690338207138156890.post-26703627188531090342015-02-09T06:37:00.001-08:002015-02-10T03:20:46.628-08:00Que bom que não tinham mariscos!<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;"> La nascita di Venere, 1484 circa.</span><br />
<span style="font-family: Courier New, Courier, monospace;"> Alessandro Botticelli</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;"> ... ricordata dal Vasari nel 1568, con la Primavera, nella villa di Castello, la tela il cui tema fu commissionata da Lorenzo di Pierfrancesco de'Medici, cugino del Magnifico e raffigura l'approdo di Venere, nata dal mare, sull'isola di Cipro, ove la sospingono i venti Zefiro e Aura, e dove l'accoglie l'Ora che le porge un manto fiorito...</span><br />
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<span style="font-family: Courier New, Courier, monospace;"> Retratada no quadro acima, Afrodite, deusa grega da beleza e do amor, que para os romanos era Vênus, nasceu dentro de uma concha de vieira, tendo sido gerada pelas espumas do mar. E por acompanhar a deusa do amor, acredita-se que a concha tenha poderes de fertilidade. </span><br />
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<span style="font-family: Courier New, Courier, monospace;"> Bom, melhor deixar arte para quem entende e ir para minha história. Verão a toda, sol sem trégua, hora de comprar os mariscos direto da fonte. Lá vai meu marido caminhar seus 5 km, morro acima, morro abaixo, para voltar com meus 6kg de moluscos embaixo do braço. Plano perfeito de um almoço longo e preguiçoso. Quase perfeito...pois, o pescador, já muito amigo, informa que não tem nenhum marisco sequer. Com olhar de "cachorro magro" e imaginando minha cara quando voltasse para casa de mãos vazias, ele lança aquela pergunta básica, e agora? Vim de longe, caminhando no sol, minha mulher ... minha mulher...minha mulher me mata se eu não levar nada. Foi aí que surgiu o pote ou pacote de vieiras frescas no fim do arco-íris para fazer nossa alegria.</span><br />
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<span style="font-family: Courier New, Courier, monospace;"> As coquilles são conhecidas no Brasil pelo nome de vieiras, moluscos bivalves da família Pectinidae com conchas em formato de leque, encontrados nas águas relativamente profundas do Atlântico. Um molusco de carne branca (músculo adutor), rodeado pelo órgão reprodutor (gônada), que chamamos de coral, ambos utilizados para consumo. É o único molusco bivalve que consegue nadar, abrindo e fechando as conchas rapidamente.</span><br />
<span style="font-family: Courier New, Courier, monospace;">Para se lembrar da concha, é só ver a logomarca dos postos de gasolina da Shell. Existe também a vieira de baía, comum na costa leste dos Estados Unidos, que é a concha símbolo do estado de Nova Iorque.</span><br />
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<span style="font-family: Courier New, Courier, monospace;"> As vieiras não são muito comuns em nossos cardápios, ou não eram, pois parece que estes dias estão chegando ao fim. Lentamente surgem em apresentações modernas e criativas.</span><br />
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<span style="font-family: Courier New, Courier, monospace;"> Os motivos que as afastaram das mesas dos restaurantes, foram seu alto custo e a dificuldade de abastecimento. A escassez de fornecedores nacionais nos levou a depender de importações chilenas e canadenses, que nem sempre chegam com regularidade e possuem altos preços. Mas nos últimos anos o cultivo de vieiras se desenvolveu bastante, principalmente em Porto Belo e Florianópolis em Santa Catarina, no litoral norte de São Paulo e na Baía de Ilha Grande no Rio de Janeiro.</span><br />
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<span style="font-family: Courier New, Courier, monospace;"> As vieiras mais saborosas são as de tamanho médio (3 a 4cm), com sabor adocicado e textura delicada. Não suportam o cozimento longo, pode-se dizer: "Quando você pensar que elas estão prontas, já passaram do ponto". Muitas receitas indicam marinar as vieiras, se o fizer, não esqueça de secá-las muito bem antes de usar. E para realçar o sabor sutil das vieiras, sugiro pelo menos o uso de um destes três ingredientes mágicos: manteiga, limão ou flor de sal. </span><br />
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<span style="font-family: 'Courier New', Courier, monospace;"> Diferente das ostras, que duram até 3 dias, as vieiras morrem poucas horas após a retirada do mar, precisando ser transportadas em tanques de água. Então preste sempre atenção em seu frescor ou prefira as congeladas.</span><br />
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<span style="font-family: Courier New, Courier, monospace;"> Podem ser comidas cruas, recheadas com raiz forte, mergulhadas no leite de coco, apenas seladas na manteiga, em molhos de curry e capi</span><span style="font-family: 'Courier New', Courier, monospace;">m limão, acompanhadas de pimentas, amêndoas, erva-doce, ... mas sua versão clássica, ainda é uma das minhas favoritas, a famosa receita francesa de Coquille Saint-Jacques.</span><br />
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<span style="font-family: Courier New, Courier, monospace;"> Não tenho como falar das vieiras, sem lembrar que sua concha é o símbolo do apóstolo Tiago e muito popular entre os peregrinos do Caminho de Santiago de Compostela na Espanha. Eles a utilizam em símbolos fixados nas roupas e chapéus ou ainda a própria concha que quando apresentada nas igrejas e castelos do caminho é garantia certa de comida. Eram atribuídos à concha poderes milagrosos, um amuleto contra maldições e pragas.</span><br />
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<span style="font-family: Courier New, Courier, monospace;"> Não sei se acredito em seus poderes de fertilidade ou nos milagrosos, mas na dúvida, tenho sempre minhas conchas guardadas nem que seja com o único intuito de poder degustar toda a doçura desta suave iguaria.</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><b>Coquille Saint-Jacques</b></span><br />
<span style="font-family: Courier New, Courier, monospace;">Na França o molusco recebe o mesmo nome da receita.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Ingredientes</span><br />
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<li><span style="font-family: Courier New, Courier, monospace;">500g de vieiras</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">7 colheres de sopa de manteiga sem sal</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">200g de cogumelos Paris fatiados</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 cebola bem picada</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">3 colheres de sopa de sherry seco</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 colher de sopa de suco de limão</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">3 colheres de sopa de farinha de trigo</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2 xícaras de leite</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2 gemas de ovo</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/4 de xícara de creme de leite fresco</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/4 de xícara de panko ou farinha de rosca grossa (feita com pão italiano)</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/4 de xícara de queijo Gruyère ralado </span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Sal e pimenta do reino</span></li>
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<span style="font-family: Courier New, Courier, monospace;">Preparo</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Lave e enxugue bem as vieiras. Tempere com sal e pimenta do reino moída na hora. Numa frigideira funda bem quente coloque duas colheres de manteiga e sele rapidamente as vieiras. Retire e reserve. Adicione na mesma frigideira duas colheres de manteiga, a cebola picada e em seguida os cogumelos e salteie rapidamente. Adicione o sherry e o suco de limão. Tempere com sal e pimenta moída. Retire tudo da frigideira e deixe descansar junto com as vieiras. Ainda na mesma panela, derreta três colheres de manteiga e coloque a farinha de trigo. Mexa sem parar com um fuet (batedor de arames). Adicione o leite e continue mexendo até ferver. Numa tigela misture as gemas com o creme de leite. Coloque um pouco do molho quente na mistura de gemas e creme mexendo fortemente, e em seguida misture tudo na frigideira com o molho. Quando engrossar, ajuste sal e pimenta e adicione os cogumelos e as vieiras. Coloque nas próprias conchas das vieiras ou em ramekins cobertos com o panko e o queijo. Leve ao forno para gratinar e sirva em seguida.</span></div>
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<br /></div>
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<span style="font-family: Courier New, Courier, monospace;">Entendendo um pouco mais, sobre ...<o:p></o:p></span></div>
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<span style="font-family: Courier New, Courier, monospace;">... o Gravlax:<o:p></o:p></span></div>
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<span lang="EN-US"><span style="font-family: Courier New, Courier, monospace;"> Esta
iguaria, o gravlax, é simplesmente um salmão curado em sal, açúcar e endro. E
sua beleza está exatamente na simplicidade com que é feito e no resultado final
que propicia ao peixe. Além de realçar o sabor do salmão, intensifica sua cor
laranja, lhe dá brilho e maciez. <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Courier New, Courier, monospace;"> Atualmente
inúmeras são as receitas de gravlax que acrescentam outros ingredientes para
adicionar sabor ao peixe, como açúcar mascavo, mel, cominho, erva-doce,
pimenta, raiz forte, bebidas alcoólicas, limão, raspas de laranja e por aí vai.
Ainda acho que nesta receita “menos” é “mais”, ou seja, a preparação
tradicional é suficientemente perfeita para ser poluída com excessos de
criatividade. <o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir76AvsjsJzT9j9c8jj23qAIoAaAV7htZOMfEgAm-RhIns6aRNr-SzqbzaH9fclNgre_uS4V9_5vpZ9okzz9FfgCsyQVz_LnWLSQhtQLLKUSnyVbFSfQB1TLTlq8PaF5RWjpFG0R1VG68/s1600/IMG_1964.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir76AvsjsJzT9j9c8jj23qAIoAaAV7htZOMfEgAm-RhIns6aRNr-SzqbzaH9fclNgre_uS4V9_5vpZ9okzz9FfgCsyQVz_LnWLSQhtQLLKUSnyVbFSfQB1TLTlq8PaF5RWjpFG0R1VG68/s1600/IMG_1964.jpg" height="200" width="150" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1c5qydaObX8cdYXKn-JvACMM8PjhLqijmgQJWRdfzBFHV4GoJmU9U6jbNFv1ko_oNCraQ8S5ybRITGBEAzpoTF2ndV2jmLg1wKc6M1ZWa3gWTSQEm82BBBAr6jO7fL2JVJRFqPSgSUCw/s1600/IMG_1967.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1c5qydaObX8cdYXKn-JvACMM8PjhLqijmgQJWRdfzBFHV4GoJmU9U6jbNFv1ko_oNCraQ8S5ybRITGBEAzpoTF2ndV2jmLg1wKc6M1ZWa3gWTSQEm82BBBAr6jO7fL2JVJRFqPSgSUCw/s1600/IMG_1967.jpg" height="200" width="200" /></a></div>
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<span style="font-family: 'Courier New', Courier, monospace;"> </span><span style="font-family: 'Courier New', Courier, monospace;">Este
prato foi originalmente criado por pescadores no século 8, com o objetivo de
preservar a pesca. Para isto, o peixe era enterrado no solo, devido às baixas
temperaturas da região, onde fermentava por até um ano. Daí o seu nome: </span><i style="font-family: 'Courier New', Courier, monospace;">Grav</i><span style="font-family: 'Courier New', Courier, monospace;"> é cova e </span><i style="font-family: 'Courier New', Courier, monospace;">lax</i><span style="font-family: 'Courier New', Courier, monospace;"> é salmão. A técnica da cura do salmão migrou da preservação na
sua origem, para atualmente ser feita exclusivamente pelo sabor. Dentre as
diversas receitas de gravlax pesquisadas, verifiquei que cada chef diverge no
preparo em relação à proporção sal/açúcar, ao tempo de cura e ao peso que se
coloca sobre o salmão durante o período de cura.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span lang="EN-US"><br /></span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span lang="EN-US"><br /></span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span lang="EN-US"><br /></span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span lang="EN-US"> </span><span style="line-height: 22px;">A proporção de açúcar indicada pelo chef Marcus Samuelsson, quando chef do restaurante Aquavit em Nova Iorque, onde trabalhei e por quem tenho enorme respeito, usa uma medida de sal para duas e meia medidas de açúcar. Além de manter o peixe fora da refrigeração pelas primeiras seis horas da cura, período em que o sal e o açúcar se misturam e começam a derreter, ele o refrigera por 30 horas.</span><span style="line-height: 22px;"> </span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="line-height: 22px;"><br /></span></span></div>
<span style="font-family: Courier New, Courier, monospace;">
</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><span lang="EN-US"> Para o chef Charlie </span><span lang="EN-US">Trotter, deve se usar a
mesma quantidade de sal e de açúcar, e menor tempo de cura. Independente da
receita escolhida, as diferenças fazem com que o resultado final seja mais ou
menos salgado e quanto maior o tempo de cura, mais seco ficará o salmão. O
gravlax pode ser servido como aperitivo com blinis, como salada, em tortas ou
ainda na sua clássica apresentação com o molho de mostarda e endro.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4kpohnKApGWZp-AfLTIPJ4HGG0at407ICHMeHp83Wzp8uIVNzH-ue29snMfIrWN5XdPB0a_iH6IrbvPs-BPdYWLD_87dTwDD35XtJVPzXUxKBKn67kgWAH2fZpj3dI3d2gkxTnbp-qAw/s1600/IMG_1980.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4kpohnKApGWZp-AfLTIPJ4HGG0at407ICHMeHp83Wzp8uIVNzH-ue29snMfIrWN5XdPB0a_iH6IrbvPs-BPdYWLD_87dTwDD35XtJVPzXUxKBKn67kgWAH2fZpj3dI3d2gkxTnbp-qAw/s1600/IMG_1980.jpg" height="320" width="240" /></a></div>
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<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Courier New, Courier, monospace;">Ingredientes<span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"> <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="line-height: 150%; margin-left: 72.0pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Courier New, Courier, monospace;">-<span style="font-size: 7pt; line-height: normal;">
</span><!--[endif]-->4 colheres de
sopa de sal grosso<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin-left: 72.0pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Courier New, Courier, monospace;">-<span style="font-size: 7pt; line-height: normal;">
</span><!--[endif]-->4 colheres de
sopa de açúcar granulado <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin-left: 72.0pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Courier New, Courier, monospace;">-<span style="font-size: 7pt; line-height: normal;">
</span><!--[endif]-->1 maço de
endro (dill)<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="line-height: 150%; margin-left: 72.0pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Courier New, Courier, monospace;">-<span style="font-size: 7pt; line-height: normal;">
</span><!--[endif]-->750g de filé
de salmão com pele <o:p></o:p></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBReKWOdfJiT-krBMNaVGeKbzMM8nYAzmbz4RaaWEbrPQxdGXqyzr41xFBlF6JqS8qqgBgS4CtFOPDGaArD1_Csyy-jEn8Q44amA8bvMEHR9jm2XhcOx6B8H5BZ6Y0zmtIG1dzo6Q3jnQ/s1600/IMG_1984.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBReKWOdfJiT-krBMNaVGeKbzMM8nYAzmbz4RaaWEbrPQxdGXqyzr41xFBlF6JqS8qqgBgS4CtFOPDGaArD1_Csyy-jEn8Q44amA8bvMEHR9jm2XhcOx6B8H5BZ6Y0zmtIG1dzo6Q3jnQ/s1600/IMG_1984.jpg" height="320" width="240" /></a></span></div>
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<span style="font-family: 'Courier New', Courier, monospace; line-height: 150%;"> Misture o sal e o açúcar. Forre um prato com papel filme e coloque metade
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da mistura até cobrir completamente o salmão. Cubra com os ramos de endro. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace; line-height: 150%;">Embrulhe o peixe em filme plástico e leve-o ao refrigerador por 48 horas,
virando o filé a cada 12 horas. Quando estiver pronto, lave-o rapidamente para
tirar a cura e enxugue com papel absorvente. Corte em fatias finíssimas na
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<!--EndFragment--><br />
<!--EndFragment-->Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6690338207138156890.post-75635096159711199192014-09-15T13:58:00.001-07:002014-09-15T14:00:49.841-07:00É bom estar de volta!<!--[if gte mso 9]><xml>
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<span style="font-family: Courier;"> O silêncio foi longo demais. Espero não ter sido grande a ponto
de ter sido esquecida por vocês. Não sei nem por onde começar, mas digamos que
o ano de 2014 tinha muitas surpresas escondidas para mim. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTQ9LRMzCVr9vIK82HJp-BEbfnxBCp_nZSXi76B2bF_9t1vKawhMyxlX87yZmjkU4tW6_u9oV1OgYOZWUnthmV49XN7xOoJ25iOCwDVkQ35wibj5w8JMWCXhgJNthZbpYiQj5Au6GC_A8/s1600/Imagem+18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTQ9LRMzCVr9vIK82HJp-BEbfnxBCp_nZSXi76B2bF_9t1vKawhMyxlX87yZmjkU4tW6_u9oV1OgYOZWUnthmV49XN7xOoJ25iOCwDVkQ35wibj5w8JMWCXhgJNthZbpYiQj5Au6GC_A8/s1600/Imagem+18.jpg" height="320" width="320" /></a></div>
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<span style="font-family: Courier;"> Resumindo minha longa história, o Rio teve que ficar para trás.
Foi com muita dor no coração que fechei a escola do Rio, embalei meus sonhos e
panelas, protegi com carinho as lembranças e as minhas ervas e guardei num
lugar muito especial tudo que aprendi com minhas alunas e também é claro com a
cidade maravilhosa. <o:p></o:p></span></div>
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<span style="font-family: Courier;"> Assim, fui embora ou
talvez possa dizer, voltei para Curitiba, para casa.</span></div>
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<span style="font-family: Courier;"> Logo na chegada defini esta volta, não como um
retorno, mas certamente como um recomeço. E não sosseguei até encontrar um
espaço abençoado e cheio de energia para poder chamar de "<b>a casa de
antonia</b>" novamente.</span></div>
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<span style="font-family: Courier;">Entre encontrar meu cantinho, encarar as obras, colocar todas minhas coisinhas no lugar, se passaram cinco meses.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyIxpzpzJtTe5ZClfwwFbmyTaIg_FfWoWWH2glq5BdsVKcj6CFG4-S_9sr5tg2arQB7j_gsWIaT9UvXSazJ0wqwQ7WrYT6APn0LVjqCpCryPInDBZWiboLs1Zyl6mjZiAIKfSz4nq7qvA/s1600/Imagem+14.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyIxpzpzJtTe5ZClfwwFbmyTaIg_FfWoWWH2glq5BdsVKcj6CFG4-S_9sr5tg2arQB7j_gsWIaT9UvXSazJ0wqwQ7WrYT6APn0LVjqCpCryPInDBZWiboLs1Zyl6mjZiAIKfSz4nq7qvA/s1600/Imagem+14.jpg" height="200" width="200" /></a></div>
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<span style="font-family: Courier;"> Agora estou pronta para voltar para meu blog, para recomeçar as
aulas, para encher novamente "<b>a casa de antonia</b>" de alegria, de vida.<o:p></o:p></span></div>
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<span style="font-family: Courier;"> Espero poder em breve contribuir, aqui no meu blog e na minha oficina culinária, com minhas experiências gastronômicas.<o:p></o:p></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Estamos de portas abertas!!!</b></span><br />
<!--EndFragment-->Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-6690338207138156890.post-5491038650457529142014-02-20T07:40:00.001-08:002014-02-20T07:54:45.234-08:00Ovos e juras são para quebrar!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYbuOB1F8NYvve4scVgT79RG6aR-o3-nR-C19ZCRACLOtzqliXZEcWHhwgKUj9w4Dm29dRAJefft4N2DqxxZImddSszbO1oggW4GODXMuOp5GV-ClwvZOdCtVJzPEP2uQCD7U9dsNwOFQ/s1600/Imagem+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYbuOB1F8NYvve4scVgT79RG6aR-o3-nR-C19ZCRACLOtzqliXZEcWHhwgKUj9w4Dm29dRAJefft4N2DqxxZImddSszbO1oggW4GODXMuOp5GV-ClwvZOdCtVJzPEP2uQCD7U9dsNwOFQ/s1600/Imagem+3.jpg" height="320" width="320" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Vocês lembram que prometi com mil juras que estaria escrevendo mais este ano, então agora fica entendido o título deste post: ovos e juras são para quebrar. Desculpas, mas já comecei o ano errando.</span><br />
<span style="font-family: Courier New, Courier, monospace;">Então vamos ao assunto de hoje: mariscos. Vou estar contando uma historinha que aconteceu em janeiro deste ano e que por pura falta de organização minha, só estou compartilhando agora. Se passa em Balneário Camboriú, Santa Catarina. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Meu marido saiu de casa bem cedo com aquele nosso amigo das ostras, o Vero, para uma simples caminhada. O problema é que a caminhada era até Laranjeiras, o que significa dizer, pegar a balsa, subir o morro, descer o morro, subir o morro, descer o morro, subir muito o morro e finalmente depois de muito suor e lágrimas chegar até um pequeno "boteco", pedir uma cerveja quente e ao pé do ouvido perguntar à dona do estabelecimento, se hoje tem aquele marisco bem fresquinho. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Este foi o momento que o Vero arregalou os olhos e entendeu o motivo do convite para a caminhada: interesse puro em mais dois braços para carregar os 12 quilos de mariscos que chegaram em casa, depois do mesmo sobe e desce morro da ida.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Quando chegaram faltou boca para tantos sorrisos, deles por terem chegado; nosso pela surpresa que traziam!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Agora o negócio era reunir a família e começar a limpeza das conchas.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjucpWV6wEu8ceTsHfYAmCRYqAX8zUIAS6EqtmQWO2Qe20OfcMM4OytcVjOHJHMbLZhkI603Bgy5RD3_Ifq_lTkHXkYVyMM6D6UPW8cIHGWPB15Cjs-oDmn3Ysl54brdNiZjPccI1JJ7bo/s1600/Imagem+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Courier New, Courier, monospace;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjucpWV6wEu8ceTsHfYAmCRYqAX8zUIAS6EqtmQWO2Qe20OfcMM4OytcVjOHJHMbLZhkI603Bgy5RD3_Ifq_lTkHXkYVyMM6D6UPW8cIHGWPB15Cjs-oDmn3Ysl54brdNiZjPccI1JJ7bo/s1600/Imagem+6.jpg" height="320" width="320" /></span></a></div>
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<span style="font-family: Courier New, Courier, monospace;">É nesta hora que as conchas lascadas ou abertas são descartadas. Para limpar o marisco o ideal é retirar as algas que ficam grudadas nas conchas, raspando e depois esfregando bem. Em seguida coloque-as numa bacia com água para ter certeza que toda a areia e impurezas foram retiradas, e que as conchas estão prontas para panela!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">A receita escolhida é um prato muito consumido na Bélgica e na França, as Moules Frites, ou seja, mariscos na concha cozidos num caldo aromatizante e servido com batatas fritas.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Este caldo pode ser feito com diferentes ingredientes, como curry, ervas, vinho branco, cidra, creme de leite fresco, queijos, ...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCB5_n1NcHKYVikG7nNlLHRRg20AssfvOb6u8OSgJG1WuBsjDlyyETnRf2-lCW_HGaTKCOUdWxIqb1m_hK93VPHV3bbeFNwsfc7eynEBfItLsSrSi1KqVYwkE-UhEd1-7-AjjPvoJ8Hhs/s1600/Imagem.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Courier New, Courier, monospace;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCB5_n1NcHKYVikG7nNlLHRRg20AssfvOb6u8OSgJG1WuBsjDlyyETnRf2-lCW_HGaTKCOUdWxIqb1m_hK93VPHV3bbeFNwsfc7eynEBfItLsSrSi1KqVYwkE-UhEd1-7-AjjPvoJ8Hhs/s1600/Imagem.jpg" height="320" width="320" /></span></a></div>
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<span style="font-family: Courier New, Courier, monospace;">E para os mais curiosos, o "Mc Donald's" dos mariscos existe, e se chama Léon de Bruxelles: <a href="http://www.leon-de-bruxelles.fr/">http://www.leon-de-bruxelles.fr/</a></span><br />
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<span style="font-family: Courier New, Courier, monospace;">Quer fazer bonito enquanto come mariscos? Então use a própria concha como pinça para retirar os mariscos das conchas!!!!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Bon Appétit!</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Moules Frites </b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Ingredientes</span></div>
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<li><span style="font-family: Courier New, Courier, monospace;">4 quilos de mariscos limpos na concha</span><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOUu9Fewf35UpnBzkgHEQEcJNWSuJSJKOFZn_F6HKeiQwE0bX7hKFUJKoHF_eN1Ic1Mjc4jl2KGO56m1qgT4wo3HdVAV3Yzm3EHtwZpPG1aU-zNTWs26UWppHnHQ5Qvvv1uiVYk2A0YH8/s1600/Imagem+5.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Courier New, Courier, monospace;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOUu9Fewf35UpnBzkgHEQEcJNWSuJSJKOFZn_F6HKeiQwE0bX7hKFUJKoHF_eN1Ic1Mjc4jl2KGO56m1qgT4wo3HdVAV3Yzm3EHtwZpPG1aU-zNTWs26UWppHnHQ5Qvvv1uiVYk2A0YH8/s1600/Imagem+5.jpg" height="200" width="200" /></span></a></div>
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<li><span style="font-family: Courier New, Courier, monospace;">3 colheres de sopa de manteiga</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 cebola grande picada</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2 dentes de alho inteiros</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2 xícaras de vinho branco seco</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">200 ml de creme de leite fresco</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">salsinha e cebolinha</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 folha de louro</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">sal e pimenta-do-reino</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">500g de batata frita</span></li>
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<span style="font-family: Courier New, Courier, monospace;">Preparo</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Numa panela grande, refogue a cebola na manteiga, acrescente os mariscos, os dentes de alho, o vinho branco, as ervas, sal e pimenta. Tampe a panela. Após alguns minutos, mexa os mariscos e verifique se algum ainda não abriu. Aguarde mais alguns minutos e retire as conchas fechadas, descartando-as. Reserve as abertas e coe o líquido do cozimento. Em outra panela coloque o líquido coado e o creme de leite. Ajuste os temperos e se quiser coloque um pouco de salsinha e cebolinha picados. Divida os mariscos em pratos individuais e sirva com este caldo por cima. Não esqueça as fritas!!!!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ccLCB22FtuOz4anKs3xd0KQMHXxK6SJjvXe5pv6j0yuhE5uD4XK8dvEZcRXZIDaHdoFShRUglH8NgzrqK8nQ12jNTydPkatTeobfZvlxtoVNZFYpKjlCVIBfsqL9d407MADMQQMQpYg/s1600/Imagem+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Courier New, Courier, monospace;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ccLCB22FtuOz4anKs3xd0KQMHXxK6SJjvXe5pv6j0yuhE5uD4XK8dvEZcRXZIDaHdoFShRUglH8NgzrqK8nQ12jNTydPkatTeobfZvlxtoVNZFYpKjlCVIBfsqL9d407MADMQQMQpYg/s1600/Imagem+4.jpg" height="400" width="400" /></span></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6690338207138156890.post-49187365781224719142014-01-16T09:49:00.001-08:002014-01-16T09:56:26.245-08:00Férias, doces férias!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8XjIGiY1aYmvhGiXemBpz-Dh4xm1ba9d8RZ6axfVn0m3lDFoHK67KQRl4pf4D38UZZruIp5wWdVmWvf-B_xnJoPZOEtT2ieon0dhbKXuPa_FgeRX_LIBKsEHtRT-KI8pyZ9-ITeXTxew/s1600/IMG_20140110_003232.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8XjIGiY1aYmvhGiXemBpz-Dh4xm1ba9d8RZ6axfVn0m3lDFoHK67KQRl4pf4D38UZZruIp5wWdVmWvf-B_xnJoPZOEtT2ieon0dhbKXuPa_FgeRX_LIBKsEHtRT-KI8pyZ9-ITeXTxew/s1600/IMG_20140110_003232.jpg" height="400" width="400" /></a><br />
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<![endif]--><!--StartFragment--><span style="font-family: Courier;">As tão esperadas férias
chegaram e teimam em passar rápido demais.<o:p></o:p></span><br />
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<span style="font-family: Courier;">São tantos os planos que
faço para as férias, tudo que gostaria de fazer, de cozinhar, de ver, de
viajar, de organizar, ... </span><br />
<br />
<span style="font-family: Courier;">Mas me parece que como sempre, não conseguirei
cumprir nem metade do planejado.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzyDZ_-z_dvJeDkQ6nndYiHHP5zJhP0gFAgM7Mgg5tQOKRyJydYNBoS2hSf_0XDt3e_1ELtAN3CTUM3vePRNDvuxJkINkhezYtsjQCzyQoWKgMtTsPdKZu7gjcTomWF2gOq5mfx6ZV4xY/s1600/IMG_20140116_115758.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzyDZ_-z_dvJeDkQ6nndYiHHP5zJhP0gFAgM7Mgg5tQOKRyJydYNBoS2hSf_0XDt3e_1ELtAN3CTUM3vePRNDvuxJkINkhezYtsjQCzyQoWKgMtTsPdKZu7gjcTomWF2gOq5mfx6ZV4xY/s1600/IMG_20140116_115758.jpg" height="320" width="320" /></a></div>
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<span style="font-family: Courier;">Quando eu era pequena,
lembro das férias como meses que não acabavam mais. Tinha até rotina nas
férias: acordava, tomava café da manhã, juntava mais umas três amigas e juntas
íamos à praia com minha mãe, meu irmão, pranchas de surfe, bolas, cadeiras,
.... Depois, todos voltavam para suas casas para almoçar e tomar banho. No
início da tarde minha turminha da rua já estava reunida no portão, começávamos
a primeira reunião para decidirmos as atividades do dia.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiLTJRQ7cuYL9BrWKUErYGz02EqOa4-QB3q8Iy7xl8MjurGLgXIrBmKNqlLs2l4jUS0jJVxdFYDqbl06TbmVPIDTOnaXEbmOsDy_rgfdCZghINqknC2oSxFqWpqZrLGIq3khvCexM004c/s1600/IMG_20130804_124018.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiLTJRQ7cuYL9BrWKUErYGz02EqOa4-QB3q8Iy7xl8MjurGLgXIrBmKNqlLs2l4jUS0jJVxdFYDqbl06TbmVPIDTOnaXEbmOsDy_rgfdCZghINqknC2oSxFqWpqZrLGIq3khvCexM004c/s1600/IMG_20130804_124018.jpg" height="320" width="320" /></a><span style="font-family: Courier;"> </span><br />
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<span style="font-family: Courier;">Quando os meninos estavam
juntos, as opções eram fazer trilha com
piquenique, pescar peixe ou siri e sempre jogar WAR. Mas quando estávamos só em
meninas, podíamos pular elástico, brincar de bambolê (ambas brincadeiras que eu
sempre tentava fugir, porque era péssima), ir à sorveteria, brincar de
cabeleireira ou cozinhar!!! <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrQZ13g9XjBa7VxLNwL4-NSKMK7dQjA3DM__aRFlCnUgD_fyKfLftw7crXAQVc_MccDlJItNVKcgmIXIhKyU0OTYIt7hQpRDmOnLxspi3Aa5AQBakNHHijyAue-UUWy1SpjjhwDfjjKfw/s1600/IMG_20140116_120622.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrQZ13g9XjBa7VxLNwL4-NSKMK7dQjA3DM__aRFlCnUgD_fyKfLftw7crXAQVc_MccDlJItNVKcgmIXIhKyU0OTYIt7hQpRDmOnLxspi3Aa5AQBakNHHijyAue-UUWy1SpjjhwDfjjKfw/s1600/IMG_20140116_120622.jpg" height="200" width="200" /></a><span style="font-family: Courier;">Estou contando sobre minha
infância, porque estes dias tenho lembrado muito dela. Meus filhos logo no
primeiro dia das férias vieram com aquela famosa conversa de "não tem nada
para fazer", foi quando resolvi que este ano seria ainda mais especial.
Não tive dúvidas, dei férias aos eletrônicos e resolvi reviver meus dias de
praia quando tinha a idade deles.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyBK57Lsxx-sXEE3ojPBb-3vDX-Nj0rXEkSISSY3Y0k0x5CInfTKajRtKoGwnZte0LctIi8vHWhmsie13uQKIZXmYamYfpwT2mfVFB4nPLqIuwfVhkBOQSzF_KiFgyt3SjSZ8c9ug5vKo/s1600/IMG_20140116_120233.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyBK57Lsxx-sXEE3ojPBb-3vDX-Nj0rXEkSISSY3Y0k0x5CInfTKajRtKoGwnZte0LctIi8vHWhmsie13uQKIZXmYamYfpwT2mfVFB4nPLqIuwfVhkBOQSzF_KiFgyt3SjSZ8c9ug5vKo/s1600/IMG_20140116_120233.jpg" height="320" width="320" /></a><span style="font-family: Courier;"> </span><br />
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<span style="font-family: Courier;">Até agora já tivemos
surfe, castelo na areia, pescaria, banho de cachoeira, futebol na praia, coleção
de conchas, jogo de War e o melhor de tudo: cozinhamos juntos.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjz8fvjRTrqIkEmsyWhL4ad9a0DHQbpWHMgbC9Hi5eYpPGTr0YuD8GF0CpCuRZ5tLK_yycavZNLrLEENc9HZbad0mYv2xypuiqL6vbOtDq1Fbp-tuePfAjbrjN3JqxAPZyTCD4PEnFC4s/s1600/IMG_20140116_120036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjz8fvjRTrqIkEmsyWhL4ad9a0DHQbpWHMgbC9Hi5eYpPGTr0YuD8GF0CpCuRZ5tLK_yycavZNLrLEENc9HZbad0mYv2xypuiqL6vbOtDq1Fbp-tuePfAjbrjN3JqxAPZyTCD4PEnFC4s/s1600/IMG_20140116_120036.jpg" height="320" width="320" /></a></div>
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<span style="font-family: Courier;">E foi nesta última
atividade, que resgatei uma das minhas receitas secretas, que fazia muito
sucesso entre minhas amigas quando eu tinha uns 10 anos de idade.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieGlvCkqSjuovKoIgnsisfKAO4a0lLWV1D-b8gpOVZ3o1xZiODf7nySfLML3lKRwLeGURJa0CbS739fJC-1I5U4CkocBIUOCcg9mrE03W1OGXy9-cmnscwWp-oLqzPkOZTpXP21vv-E5w/s1600/IMG_20140108_235039.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieGlvCkqSjuovKoIgnsisfKAO4a0lLWV1D-b8gpOVZ3o1xZiODf7nySfLML3lKRwLeGURJa0CbS739fJC-1I5U4CkocBIUOCcg9mrE03W1OGXy9-cmnscwWp-oLqzPkOZTpXP21vv-E5w/s1600/IMG_20140108_235039.jpg" height="320" width="320" /></a></div>
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<span style="font-family: Courier;">Num final de tarde, fomos
então para a cozinha, prontos para muita diversão. Foi delicioso ver todos
juntos, lambendo os dedos e atentos ao forno aguardando as delícias que fizeram
ficarem prontas.<o:p></o:p></span></div>
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<span style="font-family: Courier;">Nada mais gostoso do que
compartilhar açúcar e amor com meus filhos. E que venha mais um ano de muitas
receitas!<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzGOuRZO7Axh7TjOhWJ3q8LJnyEuKHWB_8XheEpFJ6jg1r2D1Ojfqj7QwcVX1JvzRQ7TlrbhpWKh2hY6W6rPuhl9Hl4DUK0AFrwUonja9skjH4smGU_IWsRuohjWCLv-pRxWcZ07aZHLo/s1600/IMG_20140108_232203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzGOuRZO7Axh7TjOhWJ3q8LJnyEuKHWB_8XheEpFJ6jg1r2D1Ojfqj7QwcVX1JvzRQ7TlrbhpWKh2hY6W6rPuhl9Hl4DUK0AFrwUonja9skjH4smGU_IWsRuohjWCLv-pRxWcZ07aZHLo/s1600/IMG_20140108_232203.jpg" height="400" width="400" /></a></div>
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<b><span style="font-family: Courier;">Biscoitinhos de Nata <o:p></o:p></span></b></div>
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<span style="font-family: Courier;"> <o:p></o:p></span></div>
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<span style="font-family: Courier;">Ingredientes<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="line-height: 150%; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span><!--[endif]--><span style="font-family: Courier;">1 xícara de açúcar<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span><!--[endif]--><span style="font-family: Courier;">1 xícara de farinha de trigo<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span><!--[endif]--><span style="font-family: Courier;">3 xícaras de amido de milho<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span><!--[endif]--><span style="font-family: Courier;">1 xícara de creme de leite fresco<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span><!--[endif]--><span style="font-family: Courier;">1 xícara de manteiga sem sal em temperatura
ambiente<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="line-height: 150%; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span><!--[endif]--><span style="font-family: Courier;">açúcar de confeiteiro para polvilhar<o:p></o:p></span></div>
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<span style="font-family: Courier;">Preparo</span><br />
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<span style="font-family: Courier;"><span style="font-family: Courier;">Pré-aqueça
o forno em 200ºC.</span> </span><br />
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<span style="font-family: Courier;"><o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrDAcXNgvgPm_UB_gqyIISN49i_0zecBl3-FouUv3F5V8hwV2Yb7NFJICEPZE6GQ3SooNFzIPPj1mFYZ7F7BBvUWrN3rBeEDJKY_bAb0QELBbPvXGKuseHGWpCUfoMnHLfS4fvqLe3oUk/s1600/IMG_20140108_232514.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrDAcXNgvgPm_UB_gqyIISN49i_0zecBl3-FouUv3F5V8hwV2Yb7NFJICEPZE6GQ3SooNFzIPPj1mFYZ7F7BBvUWrN3rBeEDJKY_bAb0QELBbPvXGKuseHGWpCUfoMnHLfS4fvqLe3oUk/s1600/IMG_20140108_232514.jpg" height="200" width="200" /></a></div>
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<span style="font-family: Courier;">Misture o açúcar, a
farinha de trigo e o amido de milho numa tigela. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7Ad_2DKm2APjVGpH47sL2ODiWNrjZDsZfFzD_cvPoWLXt0sncN6SPuvIHmh1CAoxTW3ZE9GvlmPyBcahatG5yT4S9Iu01zZI1lhylZpu38o5TqPxyBzy3DgdsZ_fBk_RyCIGWh67S1k/s1600/IMG_20140108_233107.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7Ad_2DKm2APjVGpH47sL2ODiWNrjZDsZfFzD_cvPoWLXt0sncN6SPuvIHmh1CAoxTW3ZE9GvlmPyBcahatG5yT4S9Iu01zZI1lhylZpu38o5TqPxyBzy3DgdsZ_fBk_RyCIGWh67S1k/s1600/IMG_20140108_233107.jpg" height="200" width="200" /></a></div>
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<span style="font-family: Courier;">Acrescente a manteiga e o
creme de leite fresco. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3sj6rUuRIznP6gW9Pznk78YeFRg8YoBJhygUuhV1fapL_mIm6mTLy1VCyesfINzZRyZu-olWGEuoN7jnVsvhj22WgMxmBpM0N4hW5g_9wHbrX-ExiAS6f8SkRwUt4uC-soZVIxRqdEzo/s1600/IMG_20140108_233233.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3sj6rUuRIznP6gW9Pznk78YeFRg8YoBJhygUuhV1fapL_mIm6mTLy1VCyesfINzZRyZu-olWGEuoN7jnVsvhj22WgMxmBpM0N4hW5g_9wHbrX-ExiAS6f8SkRwUt4uC-soZVIxRqdEzo/s1600/IMG_20140108_233233.jpg" height="200" width="200" /></a></div>
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<span style="font-family: Courier;"> Misture tudo com as mãos. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidq_ZPaoFxJ6ptzcDge8N_zAwEwfyDBkMet49DIQLzQeU_jRDsOIsraQA5XN6iwONXmWyNE-PtNrTjf8yuKP4tivguHmx6_weo1xA8G0LYuIIUCWH_9ape8WrcAxhrAecn6k_VvOyjgRM/s1600/IMG_20140108_233422.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidq_ZPaoFxJ6ptzcDge8N_zAwEwfyDBkMet49DIQLzQeU_jRDsOIsraQA5XN6iwONXmWyNE-PtNrTjf8yuKP4tivguHmx6_weo1xA8G0LYuIIUCWH_9ape8WrcAxhrAecn6k_VvOyjgRM/s1600/IMG_20140108_233422.jpg" height="200" width="200" /></a><span style="font-family: Courier;"> </span><br />
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<span style="font-family: Courier;">Quando a massa estiver
uniforme, faça tiras finas e corte em pedaços de um centímetro.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHXs_61aijMkdttFxsBs_uE1TqJnWMH8-93F8cmoVJAVdlEnz_94akMKH_BbM7Z4qo7u9iWJwCZf-VM8fR-dqhr1eEx38_YKDsRE8bH-pSMoEpXaxbu7HLd-fB0XdqzBNXC5S1IQCAtiY/s1600/IMG_20140108_234148.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHXs_61aijMkdttFxsBs_uE1TqJnWMH8-93F8cmoVJAVdlEnz_94akMKH_BbM7Z4qo7u9iWJwCZf-VM8fR-dqhr1eEx38_YKDsRE8bH-pSMoEpXaxbu7HLd-fB0XdqzBNXC5S1IQCAtiY/s1600/IMG_20140108_234148.jpg" height="200" width="200" /></a><span style="font-family: Courier;"> Coloque numa
assadeira untada com manteiga e polvilhada com farinha de trigo ou forre a
assadeira com papel manteiga ou silpat. Asse por aproximadamente 15 minutos ou
até começar a dourar o fundo. Ainda quente polvilhe com açúcar de confeiteiro.</span><br />
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<span style="font-family: Courier;">O ano de 2013 acaba hoje
com aquele sentimento delicioso de missão cumprida. Foi um ano abençoado, onde
muitos dos meus sonhos foram realizados e belas surpresas aconteceram. Um ano
para agradecer. <o:p></o:p></span></div>
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<span style="font-family: Courier;">Com a correria dos últimos
meses, acabei abandonando um pouco meu blog e as postagens foram desaparecendo.
Em 2014 isto não poderá se repetir, pois amo escrever. Sempre fico imaginando
que estou conversando com alguém e contando minhas histórias. <o:p></o:p></span></div>
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<span style="font-family: Courier;">Então para a última
postagem do ano, vou contar meu "Ritual das Ostras", uma experiência
que acontece uma vez ao ano, durante os últimos oito anos. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicOCeX2oIg3YpQAO0jZJhE0tAbamtrb7BbTbyhlyNqWM4vNJErJKqYlm9Iq8n68nBi-5t3n-0xU7WIIx3DJZBlMntrf5qqbkUhtH82_i4kQPEdGnLiHtQXHFhDKHA_kgTdF7Wnxcv0X_U/s1600/IMG_20131227_164833.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicOCeX2oIg3YpQAO0jZJhE0tAbamtrb7BbTbyhlyNqWM4vNJErJKqYlm9Iq8n68nBi-5t3n-0xU7WIIx3DJZBlMntrf5qqbkUhtH82_i4kQPEdGnLiHtQXHFhDKHA_kgTdF7Wnxcv0X_U/s320/IMG_20131227_164833.jpg" width="320" /></a></div>
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<span style="font-family: Courier;">O lugar é Santo Antônio de
Lisboa, uma das várias praias da ilha de Florianópolis. Originalmente chamada
de Nossa Senhora das Necessidades de Praia Comprida, foi uma das primeiras
comunidades fundadas por imigrantes açorianos. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhShY2oZYnJoxxwhAtNIh1o8ECPdsHW-fNWvERWzYEhPUEzzDTxzV-UCVC0DaDO4d37szM2_jP4UeLWc137bA1FOuBQmg5cV8s3zAA6gHYmlzeWdv1q80WrZ34AVaDiAyHIXkzNJH4-MTI/s1600/IMG_20131227_165155.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhShY2oZYnJoxxwhAtNIh1o8ECPdsHW-fNWvERWzYEhPUEzzDTxzV-UCVC0DaDO4d37szM2_jP4UeLWc137bA1FOuBQmg5cV8s3zAA6gHYmlzeWdv1q80WrZ34AVaDiAyHIXkzNJH4-MTI/s400/IMG_20131227_165155.jpg" width="400" /></a></div>
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<span style="font-family: Courier;">Seu patrimônio histórico conta
com os casarios antigos, a Igreja Nossa Senhora das Necessidades, o Engenho
Andrade, o antigo Posto da Alfândega, a 1ª rua calçada do estado de Santa
Catarina e a fachada da casa onde se hospedou D. Pedro II na Praça Roldão da
Rocha Pires. Um lugar que parece ter parado no tempo, transmitindo uma paz indescritível com sua
beleza natural.<o:p></o:p></span></div>
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<span style="font-family: Courier;">Esta praia não é famosa
pela criação que abastece o Brasil inteiro com suas ostras, como Ribeirão da
Ilha e Naufragados, mas possui produção suficiente para alimentar apaixonados
por ostras como eu, meu marido e meu grande e querido amigo Vero. </span></div>
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<span style="font-family: Courier;">É com estes
parceiros que todos os anos vou a Florianópolis saciar minha vontade de ostras.
Ostras frescas mesmo, recém saídas do mar.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzDo6-Q-WGoD7RkgDqTp6Xav6keogOqkQY-qAiKbYR3S2Bb4IVD_Idp_RjiGdubAuDVzu6Bc8rKvCHnBNMu3B_oKufy-NxStBhHu4859CnzJdd8SVvA7Lpujf3qti8eTVvzp0rU8IZu4I/s1600/IMG_20131227_164952.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzDo6-Q-WGoD7RkgDqTp6Xav6keogOqkQY-qAiKbYR3S2Bb4IVD_Idp_RjiGdubAuDVzu6Bc8rKvCHnBNMu3B_oKufy-NxStBhHu4859CnzJdd8SVvA7Lpujf3qti8eTVvzp0rU8IZu4I/s320/IMG_20131227_164952.jpg" width="320" /></a></div>
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<span style="font-family: Courier;">Os grandes conhecedores
podem estar pensando, mas comer ostras em dezembro está longe de ser a melhor
época, pois no verão elas ficam menores e menos saborosas, devido ao
aquecimento das águas que estimula a desova. Sei disso, mas não abro mão deste
programa e as minhas ostras estavam divinas, perfeitas, firmes </span><span style="font-family: Courier;"> </span><span style="font-family: Courier;">e com aquele sabor inigualável de mar. </span></div>
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<span style="font-family: Courier;">Para minha tristeza ou
temor que a idades esteja afetando nosso apetite, comemos apenas sete dúzias e
nos demos por satisfeitos. Uma pena. Mas
ano que vem voltaremos, na mesma época e que Deus nos proteja e nos garanta um
apetite maior. <o:p></o:p></span></div>
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<span style="font-family: Courier;">Desejo à todos um 2014
maravilhoso, recheado de belas receitas e histórias.<o:p></o:p></span></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6690338207138156890.post-50750342162664111462013-11-06T18:12:00.003-08:002013-11-06T18:28:26.618-08:00Peru 4: enfim "El Viaje"<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Courier New",Courier,monospace;"> Falar de Gastón Acurio é sempre uma honra. Um homem que soube como ninguém unir a gastronomia, ou melhor, a cultura alimentar de um país com a preocupação social na busca pela melhora da qualidade de vida de seu povo. Gastón poderia ter sido apenas mais um grande chef, mas foi além e se tornou um revolucionário, um transformador, um visionário. Ensinou seu país a valorizar a riqueza da sua terra e o mundo inteiro a apreciar as iguarias peruanas. </span><br />
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<span style="font-family: "Courier New",Courier,monospace;"> Além de seus vários restaurantes, quase 50, ele também possui uma escola de cozinha na periferia de Lima, o Instituto de Cozinha Pachacútec, para jovens carentes. </span><br />
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<span style="font-family: "Courier New",Courier,monospace;"> Definitivamente ele não veio a este mundo à passeio! </span><br />
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<span style="font-family: "Courier New",Courier,monospace;"> Agora vamos ao meu último jantar em Lima, no melhor restaurante da América Latina, segundo a famosa lista dos 50 melhores, e o primeiro restaurante de Gastón, o Astrid y Gastón. Quando a expectativa é muito alta, às vezes podemos nos decepcionar e infelizmente foi o que aconteceu comigo. O menu escolhido se chama "El Viaje", que é composto de 24 pratos que contam a viagem de um italiano da Ligúria rumo ao Peru nos anos 30. Assim que chegamos ao restaurante recebemos uma pasta de couro, com vários elementos para nos transportar para esta "viagem": fotos, Cd's, uma carta e um guia deste percurso. O menu é dividido em quatro partes: La partida, La Travesía, La Integración e por último El Triunfo. Um material realmente muito impressionante, muito bem feito e belíssimo. </span><br />
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<span style="font-family: "Courier New",Courier,monospace;"> Mas, no meio da minha viagem, alguns problemas ocorreram que não permitiam que eu entrasse naquela fantasia. O primeiro deles foi a iluminação do lugar, o restaurante é muito claro e nossa mesa era exatamente em frente à mesa de apoio dos garçons. Então eu acompanhei ao longo das quase quatro horas em que estive ali, ruídos de pratos, garçons atrapalhados com as mesas, um serviço lento e desatento (por várias vezes tivemos que solicitar para sermos servidos dos vinhos). E por estar sentada em frente ao local onde todos os pratos eram colocados antes de serem servidos nas mesas, acabei perdendo o elemento "surpresa" que tanto encanta, num jantar "show" como este.</span><br />
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<span style="font-family: "Courier New",Courier,monospace;"> Abaixo vou mostrar tudo que foi servido neste menu. Alguns pratos muito bons, alguns nem tanto, mas certamente nenhum marcante. Valeu ter experimentado esta viagem, ver o trabalho de montar um cardápio como este, o espetáculo por trás de um jantar, mas de verdade, eu queria ter saido com água na boca e louca para voltar. Isto infelizmente não aconteceu!</span><br />
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<span style="font-family: "Courier New",Courier,monospace;"><b>Intro </b></span><br />
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<span style="font-family: "Courier New",Courier,monospace;">Negroni de mandarina y maracuyá</span></div>
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<b><span style="font-family: "Courier New",Courier,monospace;">La Partida</span></b><br />
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<span style="font-family: "Courier New",Courier,monospace;">La madre se despide. Sus últimos gestos de amor van en la maleta.</span><br />
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<span style="font-family: "Courier New",Courier,monospace;">Pan, queso, mermelada</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">Pescado salado, mascarpone, limón</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">Antipasto de cebolla y alcachofa</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">Baci salado de ave y avellana</span></div>
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<b><span style="font-family: "Courier New",Courier,monospace;">La Travesía</span></b><br />
<span style="font-family: "Courier New",Courier,monospace;"><br />Liguria cada día está más lejos. Cómo serán las tierras del Perú?</span><br />
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<span style="font-family: "Courier New",Courier,monospace;">Terrina de cuy, mostarda de frutas del Perú</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">Papa a la genovesa, leche de piñones, albahaca</span></div>
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<b><span style="font-family: "Courier New",Courier,monospace;">La Integración</span></b><br />
<span style="font-family: "Courier New",Courier,monospace;"><br />El Callao los recibe. Dos países se abrazan. Compartiendo, aprendiendo, celebrando...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVWBISrfnaV5WOFZ1HyIoHqc8m00Vrpx8H-1LsDGclRNgltyYU81ZhCt8yW0_shCgqQwbO_mpVu9QjYNmog7jHPSDX_hlmJeaIFbUbYr1mHODR6kVyT4n1KmHGUb8dM_bWQAis80q2VB0/s1600/IMG_20131030_083026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVWBISrfnaV5WOFZ1HyIoHqc8m00Vrpx8H-1LsDGclRNgltyYU81ZhCt8yW0_shCgqQwbO_mpVu9QjYNmog7jHPSDX_hlmJeaIFbUbYr1mHODR6kVyT4n1KmHGUb8dM_bWQAis80q2VB0/s320/IMG_20131030_083026.jpg" width="320" /></a></div>
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<span style="font-family: "Courier New",Courier,monospace;">Cebicheando por Chucuito</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">Muchame de bonito, agua de tomate y palta</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">Concha deshidratadas, caldo de coral, parmesano</span></div>
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<b><span style="font-family: "Courier New",Courier,monospace;">El Triunfo</span></b><span style="font-family: "Courier New",Courier,monospace;"> </span><br />
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<span style="font-family: "Courier New",Courier,monospace;">El tiempo, el sacrificio, el arraigo. Todo dando vida a un mundo nuevo de memoria italiana y corazón peruano.</span><br />
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<span style="font-family: "Courier New",Courier,monospace;">Aceitunas de bodega</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">Travessuras de un pastel de acelga</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">Ñoquis de papa amarilla, lardo, hongos, huacatay</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">La codorniz y el maiz</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">Cerdo, chincho, berenjena, manzana</span></div>
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<b><span style="font-family: "Courier New",Courier,monospace;">El Retorno</span></b><br />
<span style="font-family: "Courier New",Courier,monospace;"><br />De vuelta a casa. Cargado de regalos y de historias del Perú, la familia escucha y saborea lentamente. Una vez más, el viaje se ha echado a andar.</span><br />
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<span style="font-family: "Courier New",Courier,monospace;">Betarraga, gorgonzola, balsámico</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">Casatta de mango, mazapán de sacha inchi</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">As últimas três sobremesas chegaram dentro deste containêr de madeira! </span></div>
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<span style="font-family: "Courier New",Courier,monospace;">Ele é retirado e ...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaOEwy0CTCK29QBriqUoJ4UROahyF1h7E3VRQ8XtOUXyjDAPIYuDN1HhDaySLQDIw4CJhBVuPmyg1316XPM2iIhgRcavKXUcR3qRqYfyn81X8jH1NnCzjD_LHNIgZla-Lb17oogHuqqGE/s1600/IMG_20131106_201116.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaOEwy0CTCK29QBriqUoJ4UROahyF1h7E3VRQ8XtOUXyjDAPIYuDN1HhDaySLQDIw4CJhBVuPmyg1316XPM2iIhgRcavKXUcR3qRqYfyn81X8jH1NnCzjD_LHNIgZla-Lb17oogHuqqGE/s320/IMG_20131106_201116.jpg" width="320" /></a></div>
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<span style="font-family: "Courier New",Courier,monospace;"> ... esta torre se divide em três partes</span><br />
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New",Courier,monospace;">Carambola, lúcuma, chirimoya y maiz morado</span> </span></div>
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<span style="font-family: "Courier New",Courier,monospace;">Tiramisú, cacao peruano</span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New",Courier,monospace;">Panetón helado</span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New",Courier,monospace;"> Chegamos ao destino final, numa viagem de quase quatro horas!!!</span></span></div>
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"> </span><b><span style="font-family: "Courier New",Courier,monospace;">Missão cumprida! </span></b></span></div>
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<span style="font-family: "Courier New",Courier,monospace;">Aqui acabam meus posts sobre o Peru! Me desculpem a demora em terminar, mas em breve retorno com as receitas!</span><br />
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<span style="font-family: "Courier New",Courier,monospace;">Até a próxima, Peru!!!!</span><br />
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<span style="font-family: "Courier New",Courier,monospace;"><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6690338207138156890.post-58391867560539449082013-10-27T18:55:00.001-07:002013-10-27T18:55:09.751-07:00Peru 3: nem mais, nem menos!<div class="MsoNormal">
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<span style="font-family: "Courier New",Courier,monospace;"> Em primeiro lugar, peço desculpas pelo meu sumiço. Mas tenho
tido alguma dificuldade em encontrar tempo para escrever no meu amado blog. </span></div>
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<span style="font-family: "Courier New",Courier,monospace;"> Então para conseguir finalizar o Peru e partir para novos
horizontes gastronômicos, abaixo conto um pouco da minha experiência em alguns
restaurantes que estive. E no meu próximo e último post, deixei reservado o
menu de 24 pratos do Astrid e Gastón.</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">Apenas
para explicar o título de hoje, minha expectativa quanto a culinária
peruana era realmente muito grande e o que encontrei era exatamente o
que esperava. Uma comida fantástica, feita com ingredientes únicos,
trabalhados com perfeição e amor.</span></div>
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<b><span style="font-family: "Courier New",Courier,monospace;">Central</span></b></div>
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<span style="font-family: "Courier New",Courier,monospace;"><a href="http://centralrestaurante.com.pe/en/">http://centralrestaurante.com.pe/en/</a></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"> O Central é tido atualmente como um dos melhores restaurantes
peruanos e o 4º melhor da América Latina. Seu chef, Virgilio Martinez é
ganhador de inúmeros prêmios e sua comida apresenta fortes misturas entre a
culinária japonesa, vietnamita, francesa, italiana e até brasileira. </span></div>
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<span style="font-family: "Courier New",Courier,monospace;"> Vou fazer um parênteses aqui e contar rapidamente antes de
me perder em meus pratos, a experiência única de andar de taxi em Lima.</span></div>
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<span style="font-family: "Courier New",Courier,monospace;"> Saímos do hotel em Miraflores, em frente ao Shopping
Larcomar, para quem conhece Lima, um endereço bem fácil, <span style="mso-spacerun: yes;"> </span>entramos num taxi de rua, um daqueles
carros cujas<span style="mso-spacerun: yes;"> </span>portas podem cair a
qualquer minuto. Buenas noches trocadas e o endereço do restaurante foi passado
ao motorista. <span style="mso-spacerun: yes;"> </span>Adicionamos a
informação de que o restaurante que iríamos era " cerquita" do hotel.
Isto eram 21:10h. Nossa reserva 21:30h. Tempo perfeito. Depois de 20 minutos no
taxi, informação pedida à pedestres, policiais, manobristas, Google Maps,
descobrimos que estávamos em Surquillo, uma região não muito bonita. <span style="mso-spacerun: yes;"> </span>Foi quando assumimos o comando do
caminho e às 21:50h<span style="mso-spacerun: yes;"> </span>chegamos ao
restaurante. Resumindo: os taxistas não conhecem a cidade e não possuem
taxímetro , então fique "esperto"! Digo isto porque, ao sair do
restaurante descobrimos que nosso hotel estava localizado há exatas duas
quadras.</span></div>
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<span style="font-family: "Courier New",Courier,monospace;"> Imaginando que teríamos perdido a reserva, descobrimos que na
verdade não tínhamos reserva. Serviço impecável, pediram que aguardássemos no
bar que sentaríamos em alguns minutos. Inconformada com a "não
reserva", peço para meu marido verificar com quem fez a reserva. Foi
quando descobrimos que a reserva havia sido feita para a noite anterior. Risos
e brindes, fomos para a mesa.</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">Meu pedido foi como entrada " Tarta<span style="mso-spacerun: yes;"> </span>de Foie Gras" , manzana mala, higo
de verano, miel cabuya e vino natural. </span></div>
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<span style="font-family: "Courier New",Courier,monospace;">O prato parecia uma pintura. Lindíssimo. O foie derretia na boca,
mas o excesso de maças, deixou o prato um pouco enjoativo.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4M8MI7Y5rm2rd-QD38P-Wngq1hLi72Qf_1MCz29G0FKymp4msrx5snYOgeneqFbTVtC00WrRpq6own-1dmk6EJv8ylxZTErW4gd8fCcGngR9x2WQb2Tbg0iibTLXXb6_o1YskCOLQc5M/s1600/IMG_20131006_015825.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4M8MI7Y5rm2rd-QD38P-Wngq1hLi72Qf_1MCz29G0FKymp4msrx5snYOgeneqFbTVtC00WrRpq6own-1dmk6EJv8ylxZTErW4gd8fCcGngR9x2WQb2Tbg0iibTLXXb6_o1YskCOLQc5M/s320/IMG_20131006_015825.jpg" width="320" /></a></div>
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<span style="font-family: "Courier New",Courier,monospace;"> Meu marido foi de "Canelón de Cordero", queso
urubamba, tomate rachamac, muña,<span style="mso-spacerun: yes;">
</span>brote de altura. O cordeiro estava divino, desmanchando e o crème brulée
de queijo urubamba perfeito. Ponto para a escolha dele.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWDe1X3c2-pcELNmedsK_cdKifK805_srk5zu72kFY8vn4fj1cbalVLsjkW9NcNsGQ6YnfOMs5L8soxD1ldp9aLVdbkUmkaLWmA01-_OUiP6ASAMiBns_L6lnPl2LWJf9qJqW-6tp8i88/s1600/IMG_20131006_093858.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWDe1X3c2-pcELNmedsK_cdKifK805_srk5zu72kFY8vn4fj1cbalVLsjkW9NcNsGQ6YnfOMs5L8soxD1ldp9aLVdbkUmkaLWmA01-_OUiP6ASAMiBns_L6lnPl2LWJf9qJqW-6tp8i88/s320/IMG_20131006_093858.jpg" width="320" /></a></div>
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<span style="font-family: "Courier New",Courier,monospace;"> No prato principal tinha certeza que arrasaria, fui de
"Cerdo de 21 días", natilla de pera, chía, micro hoja de temporada e
flor silvestre. Por mais estranho que possa parecer, meu porquinho estava duro
e sem graça. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGx9s0Jji8EKDFJChtZV04wqEpybPZPgf1QMyyD4UCvfW_YsnYfc2Mqo4M77fHEOrEJHYxu3dxT2AMRYGCszr0Lidpm1HZ9VmaNV8S41pPvsTLqPCwhHNpfcj-jZmoDQaUnaoQK2cAXzs/s1600/IMG_20131006_094112.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGx9s0Jji8EKDFJChtZV04wqEpybPZPgf1QMyyD4UCvfW_YsnYfc2Mqo4M77fHEOrEJHYxu3dxT2AMRYGCszr0Lidpm1HZ9VmaNV8S41pPvsTLqPCwhHNpfcj-jZmoDQaUnaoQK2cAXzs/s320/IMG_20131006_094112.jpg" width="320" /></a></div>
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<span style="font-family: "Courier New",Courier,monospace;"> O prato do Lu, Bife Ancho Lacado, sangre de airampo,
coliflor, Kañiwa e mantequilla negra. Carne desfiando, muito boa. Ponto
novamente para ele, apesar de não estar maravilhoso.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5xGhP1HxgTgg_9WeHhzu4CLOVnbDxxbQXYyxxxie7x3PDF4JNRKex7n7ncijHjDyyaoatLO7Gfllae3lse853q8VQu4eC29zDcdZnFKk_SvFkbMu5MmA3dTnMKcIF7fMV_ECBtRtFwgg/s1600/IMG_20131006_094209.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5xGhP1HxgTgg_9WeHhzu4CLOVnbDxxbQXYyxxxie7x3PDF4JNRKex7n7ncijHjDyyaoatLO7Gfllae3lse853q8VQu4eC29zDcdZnFKk_SvFkbMu5MmA3dTnMKcIF7fMV_ECBtRtFwgg/s320/IMG_20131006_094209.jpg" width="320" /></a></div>
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<span style="font-family: "Courier New",Courier,monospace;"> Fiquei um pouco decepcionada com o restaurante, apesar do
serviço gentil, a comida não me encantou. Lugar para voltar e tentar novamente.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEKF9UgjtoyaV08kh8BSc4QOK3VOeBybvK-23h42WUqe5muJrl128BCh4Hph2T389sSJVCrX455x1VPtk0-Fdtc2I0vraN-KwcFfzhoR617cQ43QS2-COcxMGHkSDuXdd_b0GN8IB0G_A/s1600/IMG_20131006_094330.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEKF9UgjtoyaV08kh8BSc4QOK3VOeBybvK-23h42WUqe5muJrl128BCh4Hph2T389sSJVCrX455x1VPtk0-Fdtc2I0vraN-KwcFfzhoR617cQ43QS2-COcxMGHkSDuXdd_b0GN8IB0G_A/s200/IMG_20131006_094330.jpg" width="200" /></a></div>
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<b><span style="font-family: "Courier New",Courier,monospace;">La Mar</span></b></div>
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<span style="font-family: "Courier New",Courier,monospace;"><a href="http://www.lamarcebicheria.com/">www.lamarcebicheria.com</a> </span></div>
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<span style="font-family: "Courier New",Courier,monospace;"> Considerado o 15º melhor restaurante da América latina, o La
Mar faz parte do império de restaurantes do famoso Gastón Acurio. Prefiro falar
de Gastón, no próximo post. Então vamos ao La Mar. Uma cevicheria deliciosa,
com filiais em San Francisco, Santiago, São Paulo, Cidade do México, Cidade do
Panamá e Nova Iorque. Tudo começa com crocantes chips de batatas, mandioca e
banana e molhinhos à base de aji.</span></div>
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<span style="font-family: "Courier New",Courier,monospace;"> Começamos com um antocuchos de pulpo,<span style="mso-spacerun: yes;"> </span>asados a la brasa con chimichurri
parrillero y papitas al mortero.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL3TQeJchoNcmBInFsVWYpGybNuI45DqofbYmCVNWq7QvzHEqkTFNnYZpvosYAGjq5isLOZzCa17nFGqwPOOoC-1zvd0PvNDmXwicMa3w9t3bDZd_s0OSUdk9CHM4hhMRaOE4dM5Jk7_s/s1600/IMG_20131007_202841.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL3TQeJchoNcmBInFsVWYpGybNuI45DqofbYmCVNWq7QvzHEqkTFNnYZpvosYAGjq5isLOZzCa17nFGqwPOOoC-1zvd0PvNDmXwicMa3w9t3bDZd_s0OSUdk9CHM4hhMRaOE4dM5Jk7_s/s320/IMG_20131007_202841.jpg" width="320" /></a></div>
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<span style="font-family: "Courier New",Courier,monospace;"> Como prato principal fui de<span style="mso-spacerun: yes;"> </span>Ravioles negros de cangrejos, um prato rico e de sabor
intenso.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP4t01QKaMlNB-yiqz7ZdlA5pOAOSRVZoXRMORbdDx-MTcqMH1dkEK_Z7yE598Uhl03f4hreXKXERkYGSeCM2xoG5WsG7RvIL_Cww37XYRfrKGMSj_wTZQQZ6SCq7ofWGen183NpMQLaM/s1600/IMG_20131021_192929.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP4t01QKaMlNB-yiqz7ZdlA5pOAOSRVZoXRMORbdDx-MTcqMH1dkEK_Z7yE598Uhl03f4hreXKXERkYGSeCM2xoG5WsG7RvIL_Cww37XYRfrKGMSj_wTZQQZ6SCq7ofWGen183NpMQLaM/s320/IMG_20131021_192929.jpg" width="320" /></a></div>
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<span style="font-family: "Courier New",Courier,monospace;"> Meu marido escolheu o Linguini con erizos, as ovas de
ouriços estavam perfeitas. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHITlgT468KZsZuYX_jk2fxVUR4SdAr32phbbcwiviAJYfwFkFT1KrxPfpHfJDuIGFs0Gfo_c8J-W9T6L6orNnaNpXuTpsDcp7JiGrEpXxicpG1ak9KFpju57wcJSrcT8sdEFlue-JHFU/s1600/IMG_20131021_192806.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHITlgT468KZsZuYX_jk2fxVUR4SdAr32phbbcwiviAJYfwFkFT1KrxPfpHfJDuIGFs0Gfo_c8J-W9T6L6orNnaNpXuTpsDcp7JiGrEpXxicpG1ak9KFpju57wcJSrcT8sdEFlue-JHFU/s320/IMG_20131021_192806.jpg" width="320" /> </a></div>
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<span style="font-family: "Courier New",Courier,monospace;"> Todos os pratos muito bons e o ambiente do restaurante é
elegante e ao mesmo tempo informal e muito agradável.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUXWofOelDlBBa09a19FgB35FCBH3A3tZCjvU_EUWSNMaufV4zqTmKdeyOSqLw3gXHTEepyhkGj8a0EBJn5e12HCppiXw4vvN0EtPudlNVsDNnj8oe7LP0hQMLxXA6jQCtkXVZ74_-Jzo/s1600/IMG_20131021_194430.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUXWofOelDlBBa09a19FgB35FCBH3A3tZCjvU_EUWSNMaufV4zqTmKdeyOSqLw3gXHTEepyhkGj8a0EBJn5e12HCppiXw4vvN0EtPudlNVsDNnj8oe7LP0hQMLxXA6jQCtkXVZ74_-Jzo/s320/IMG_20131021_194430.jpg" width="320" /></a></div>
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<b><span style="font-family: "Courier New",Courier,monospace;">El Mercado</span></b></div>
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<span style="font-family: "Courier New",Courier,monospace;"><a href="http://www.rafaelosterling.com/">www.rafaelosterling.com</a> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho-nZT9N6cY1ptyCLQ7XLx1nf-y2A1vfkvEExPp8kb4gjSSA5izVjeSOq2BZHTpN0i8_6zJEvVmBYYXxrrcipODIAel7rfN0XRS9clqiq8_fA1CSYoElscQqaxJnfTI8ZR4uEF5vPdDoE/s1600/IMG_20131021_193705.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho-nZT9N6cY1ptyCLQ7XLx1nf-y2A1vfkvEExPp8kb4gjSSA5izVjeSOq2BZHTpN0i8_6zJEvVmBYYXxrrcipODIAel7rfN0XRS9clqiq8_fA1CSYoElscQqaxJnfTI8ZR4uEF5vPdDoE/s200/IMG_20131021_193705.jpg" width="200" /></a><span style="font-family: "Courier New",Courier,monospace;"><span style="mso-tab-count: 1;"> </span>Este restaurante foi
sem dúvida um dos mais agradáveis que estive em Lima. O lugar perfeito para um
almoço despretensioso e maravilhoso ao mesmo tempo. Faz parte do grupo de
restaurantes do famoso chef Rafael Osterling, considerado atualmente um dos
melhores chefs da America Latina.</span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="mso-tab-count: 1;"> </span>O que mais me surpreendeu
neste lugar além da comida, foi o serviço. Extremamente eficiente e gentil. E
quanto a comida, definitivamente o melhor polvo que eu comi na minha vida. </span></div>
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<span style="font-family: "Courier New",Courier,monospace;"> Aliás, foi a primeira vez que vi um polvo desfiando. O sabor e a maciez
surpreendentes. </span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: 12pt;">No El Mercado, fomos de Ceviche de
Lenguado,<span style="mso-spacerun: yes;"> </span>depois uñas de cangrejo,
pulpo a la parrilla e por último experimentei uma Causa Original, prato típico
peruano feito com batatas. </span></span><br />
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: 12pt;">A minha era com: cangrejo & langostinos en salsa
cocktail, aiolli de palta, huevo & crema de ajíes. Tudo muito, muito gostoso!</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSXdl14KwhDn7F3u9Rf4CEVb3bC3cK2JsYd_s0IJLMz5aATuD2IEce7_DGuSv5xYqfxWSswZ-6qqj2FYuMayKF1_WNboWAtyl3IlUKgk19T7hr3eyJShkPXV7LG_nWaeqYZBIioxaIIGs/s1600/IMG_20131021_193955.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSXdl14KwhDn7F3u9Rf4CEVb3bC3cK2JsYd_s0IJLMz5aATuD2IEce7_DGuSv5xYqfxWSswZ-6qqj2FYuMayKF1_WNboWAtyl3IlUKgk19T7hr3eyJShkPXV7LG_nWaeqYZBIioxaIIGs/s320/IMG_20131021_193955.jpg" width="320" /></a></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: 12pt;"> No próximo post, encerro minha viagem ao Peru, com o menu VIAGEM de Gastón Acurio.</span></span><br />
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: 12pt;"> </span></span>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6690338207138156890.post-54044737575527295462013-10-11T08:11:00.002-07:002013-10-11T08:58:03.789-07:00Peru 2: a descoberta do Paraíso!<br />
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<span style="font-family: Courier New, Courier, monospace;">Para quem já ouviu falar nos famosos sushis de Jiro Ono, pode compreender quem é Javier Wong para o ceviche peruano. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Quando conseguimos a reserva fiquei muito, muito feliz e excitada para o grande dia. E finalmente conheci este mestre, este gênio. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Chegar ao Chez Wong é entrar num mundo diferente. Além de ficar localizado num bairro distante, a fachada do restaurante não tem sequer o nome na porta. O lugar é muito simples, poucas mesas, muitas prêmios e reportagens pendurados na parede. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Um templo onde pouco se fala e cujo ritual começa em frente aos comensais, quando Chef Wong agilmente limpa um linguado enorme para preparar seu famoso ceviche.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Pedro, o garçom que nos atende, explica que não temos um cardápio, temos apenas as opções do dia, que são um ceviche e um prato quente. Para nós está ótimo. Perfeito.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Começamos então com um ceviche misto, de polvo e linguado. O frescor do peixe era tanto, que parecia que havia sido pescado há poucos instantes. E o linguado foi misturado apenas com o polvo, cebola roxa, suco de limão, sal e pimenta. Formando o clássico "leche de tigre", aquele caldo que se forma depois que o limão é acrescentado ao peixe. Só faltou lamber o prato, o resto eu fiz!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Depois de um ceviche como o que comi, difícil imaginar que o prato quente fosse tão bom. E a surpresa foi resolvida na primeira garfada, outro prato espetacular. Uma mistura de cogumelos, ervilhas, couve chinesa, pimentão, suco de laranja, linguado e o inusitado melão cantaloup.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">O prato terminou rapidamente, e eu e o meu marido, inconformados chamamos o Pedro. Queríamos comer mais! Pedro desconversou e foi falar com Javier para ver se era possível. Quase sem mexer os lábios Javier sinalizou que a "festa" tinha acabado. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">O Pedro se expressou um pouco diferente, foi mais ou menos assim : Desculpe mas, o "peixe" acabou, a pesca hoje foi fraca porque o mar estava muito mexido. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Fiz cara de triste, de criança que quer mais. E nada. Continuamos no restaurante mais um pouco para finalizarmos nosso vinho, quando vem a bela surpresa.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Pedro nos avisa que Javier disse que fará outro prato para nós. Quase aplaudi de pé!!!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Como se fosse possível, este último prato conseguiu ser ainda mais surpreendente que o anterior. Um prato agridoce, com a mistura de linguado, novamente a couve chinesa, abobrinha, abacaxi, salsa de rocoto (um molho de pimenta rocoto) e quinua. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Antes de sair, tive que tietar meu ídolo e lhe pedir esta foto. O até então sério e silencioso mestre, se mostrou simpático, gentil e me contou que em novembro estará no Brasil, a convite de um chef francês que é muito famoso, mas que ele não sabia direito o nome. Claude, é você? </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Restaurante já vazio e o sorriso largo de quem comeu e definitivamente gostou!</span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6690338207138156890.post-53898945953180930822013-10-06T07:41:00.001-07:002013-10-06T07:47:19.188-07:00Peru 1: a surpresa!<span style="font-family: Courier New, Courier, monospace;"><br /></span>
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<span style="font-family: Courier New, Courier, monospace;"> A ignorância talvez seja a melhor amiga da </span></div>
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<span style="font-family: Courier New, Courier, monospace;"> Durante anos escutei sobre a melhor gastronomia das Américas, da riqueza dos ingredientes peruanos, de seus pratos do mar e de seus pratos da selva. </span><br />
<span style="font-family: Courier New, Courier, monospace;"> Fui acompanhando pela imprensa e pelos prêmios, o crescimento belo e merecido do maior expoente da culinária do Peru, <i>Gastón Acurio. </i></span><br />
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<span style="font-family: 'Courier New', Courier, monospace;"><i> </i>Mas, jamais havia estado neste país e o pior, não tinha ideia de como era Lima, como era o povo do Peru, não sabia absolutamente nada. E assim que cheguei fiquei muito impressionada com a limpeza de Lima, com a simpatia deste povo, com a organização da cidade, com o progresso visivelmente acontecendo, com o serviço impecável em todos os lugares que estive até agora, enfim, com esta cidade tão especial.</span><br />
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<span style="font-family: Courier New, Courier, monospace;"> Agora vamos a minha primeira refeição. Chegando no hotel descobrimos que havíamos feito confusão com as datas e estávamos sem reserva para o jantar. Mesmo antes de subir ao quarto eu tentei com a concierge reservar toda a minha lista de restaurantes e nada. Todos lotados obviamente. Arrasada com a ideia de acabar comendo pizza na minha primeira noite no Peru, meu marido resolveu por conta própria resolver nosso problema e começou a ligar do quarto para a lista dele de restaurantes. Perfeito, conseguimos nossa reserva. </span><br />
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<span style="font-family: Courier New, Courier, monospace;"> Fomos ao <i>Maido</i>, um restaurante que eu não sabia nada, além de ser fusion, uma combinação da culinária japonesa e a peruana. Quando chegamos, fiquei um pouco decepcionada com o ambiente, mas o serviço impecável me fez esquecer do que estava ao redor. E foi então que começamos a brincadeira. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Nossos primeiros pratos foram: </span><br />
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<span style="font-family: Courier New, Courier, monospace;"><i>Atún con Yemas:</i> atún, salsa de yemas al shoyo, rocoto, papas al hilo. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Nunca comi um atum parecido com este. A carne desmanchava entre a língua e o céu da boca. Muita suavidade no sabor e na textura.</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><i>A lo Pobre:</i> entraña Angus, huevo de codorniz, chalaquita.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Novamente a textura e o sabor impressionaram com o contraste da carne e a explosão da gema dentro da boca.</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><i>Intruso:</i> foie de pato, salsa de anguila, sal de Maras. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Este é melhor nem comentar porque já começo a salivar. Perfeito, impecável, delicioso, inesquecível, ... deu para entender o que eu senti?</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Depois seguimos com:</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><i>Guratan:</i> langostino empanizado, palta, queso crema, chimichurri nikkei, tare. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Um sushi delicioso, servido com a encenação do maçarico queimando sua superfície. As camadas brincavam com as diferentes texturas. Equilíbrio perfeito.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEzFXXEGWFYsaIZsmXUhZHgg5m6O9rgPRB1aCfsPbeoTNx2bSOHGtj_WUf8yq0fQ-gf9AcGFUsQhQbc964fRqjNmqQB9CYjFMwkSWPHUFCGtxRrE9ImnUn1eK2UB3JhEl2NpKrqFZ3_Kk/s1600/Imagem+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEzFXXEGWFYsaIZsmXUhZHgg5m6O9rgPRB1aCfsPbeoTNx2bSOHGtj_WUf8yq0fQ-gf9AcGFUsQhQbc964fRqjNmqQB9CYjFMwkSWPHUFCGtxRrE9ImnUn1eK2UB3JhEl2NpKrqFZ3_Kk/s320/Imagem+5.jpg" width="320" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;"><i>Characato</i>: papada de cerdo adobada cocida por 50 horas. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Outro sushi que era caramelizado na hora com o maçarico e que uma vez na boca, desaparecia, derretia.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOl2y70N69luPBFlGzfTfwedw9AW534q0FDtlEl5pNb_MbVy7y25fJOX9_UY9zNawHzEup4zwYblVIg4eta7BMwwRAmOi0hqR6gsj5sMss5y1fcjvAMLHzFZ3ALLWIbFlZMNXhjJO7DVU/s1600/Imagem+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOl2y70N69luPBFlGzfTfwedw9AW534q0FDtlEl5pNb_MbVy7y25fJOX9_UY9zNawHzEup4zwYblVIg4eta7BMwwRAmOi0hqR6gsj5sMss5y1fcjvAMLHzFZ3ALLWIbFlZMNXhjJO7DVU/s320/Imagem+6.jpg" width="320" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;"><i>Huevo Oncen</i>: 60 grados/20 minutos, antake cítrico, rocoto, cecina nikkei, papa nativa. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Este prato conseguiu superar os anteriores, como se isto fosse possível. A composição entre os diferentes sabores e novamente as texturas ficaram muito claras neste prato. O ovo ficava mergulhado numa redução de caldo de porco, levemente picante com o uso de rocoto. E os pedacinhos de carne defumada e batatas cortados exatamente iguais nos surpreendiam quando a descoberta se dava apenas na boca, de qual dos dois estava comendo.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Para finalizar pedimos uma degustação de sobremesas, as quais nada foi muito marcante. O que não abalou em nada o tamanho do sorriso com que sai do restaurante.</span><span style="font-family: 'Courier New', Courier, monospace;">O jantar foi sublime, maravilhoso, divino. Há muito tempo eu não comia tão bem.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">Chegando ao hotel, descobri que eu estava nada mais, nada menos do que no 11º Melhor Restaurante da América Latina, do chef <i>Mitsuharu Tsumura</i>, um gênio na arte de criar pratos ousados e complexos que incluem ingredientes peruanos com a polida técnica japonesa.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">Foi melhor não saber, porque sem expectativa nenhuma em relação ao lugar que eu estava jantando, fui surpreendida a cada novo prato de forma única e inesquecível.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Termino como comecei: </span><span style="font-family: 'Courier New', Courier, monospace;">a ignorância talvez seja a melhor amiga da felicidade mesmo. </span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">Dito isto, agora explico. Antes de conhecer o Peru não tinha consciência do que perdia, agora como farei para mimar meu paladar com tantas iguarias? </span><br />
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<a href="http://www.maido.pe/">www.maido.pe</a><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6690338207138156890.post-43299856532764858542013-09-29T13:51:00.003-07:002013-09-29T13:54:28.150-07:00Termina bem, quando começa bem: Waffles!<style>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxnuq1J9go-v_fgldzfjy4bi1B5LLLJBpoGcal1Bv-VjR_P25waBpuqDAiDfq5Wv8ldMjFqR__lYXfAVRhyphenhyphendt6YKulqLhU-sGw5KOEOLtus-GdcYFmaYhHe-bBxh-ZHBUARryiXEeo0O8/s1600/IMG_20130929_165412.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxnuq1J9go-v_fgldzfjy4bi1B5LLLJBpoGcal1Bv-VjR_P25waBpuqDAiDfq5Wv8ldMjFqR__lYXfAVRhyphenhyphendt6YKulqLhU-sGw5KOEOLtus-GdcYFmaYhHe-bBxh-ZHBUARryiXEeo0O8/s400/IMG_20130929_165412.jpg" width="400" /></a></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">Não é a toa que adoro receitas de café da manhã. Esta é sem
dúvida, minha refeição predileta. Não estou falando em quantidade, mas
puramente em qualidade. </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"> Meu humor ao longo do dia depende deste ritual lento de
acordar o corpo e a mente tendo deliciosas guloseimas como despertador. </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"> Parece
que estou delirando num conto de fadas, não é? Concordo, mas pelo menos nos finais
de semana eu consigo realizar meus devaneios “gastro-comportamentais” (este
termo existe?<span style="font-size: small;">)</span>.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKwDXFe0pK9RiEA2LjcUKHqT_fcQporRrHjCr3EV847ajNRpvjiYVoY7tUe6xZtI49Bb-EPxRCUd3oQTYHK75uGBbjxRiFCYLcZ7NNCQ8zUFFdVVI5DbT9n2cGpFSx9btzlfEe72kYlws/s1600/IMG_20130929_163540.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKwDXFe0pK9RiEA2LjcUKHqT_fcQporRrHjCr3EV847ajNRpvjiYVoY7tUe6xZtI49Bb-EPxRCUd3oQTYHK75uGBbjxRiFCYLcZ7NNCQ8zUFFdVVI5DbT9n2cGpFSx9btzlfEe72kYlws/s200/IMG_20130929_163540.jpg" width="200" /></a></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">E como hoje é domingo, nada mais inspirador do que abandonar a
dieta, tirar o relógio e ir para a cozinha. </span></span><br />
<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"> </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKYSItr99R6NsIgli9RRiwWH-OvaF7T1BIMMpj7rrdez7gfr8mQZPhw_Bp8tvNqlsWlRBInzhOAeSWajaQVkjwUocIB5quANDoahqC1hS4HD4MuIQGHBGvug_Ft6ttZa2hxndksGBm22c/s1600/IMG_20130929_163729.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKYSItr99R6NsIgli9RRiwWH-OvaF7T1BIMMpj7rrdez7gfr8mQZPhw_Bp8tvNqlsWlRBInzhOAeSWajaQVkjwUocIB5quANDoahqC1hS4HD4MuIQGHBGvug_Ft6ttZa2hxndksGBm22c/s200/IMG_20130929_163729.jpg" width="200" /></a><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><br /></span></span>
<br />
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"> Ainda mais que temos a deliciosa
visita do meu sobrinho passando o final de semana em nossa casa no Rio. E o
prato escolhido de toda a turminha: waffles.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvcNt5TT34apGVg-eDRLeQPY7kwckpU-XW_wFr0i8bBSId-9pQveQNlWIktJkZQYtPpTQ9CrogU_UVgV3QNilNjD58NRRR8C8hhX3xS5qWjs2rMhxbBfT0wyKDMOLbDHjDdU6GQxTW6do/s1600/IMG_20130929_164755.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a> <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvcNt5TT34apGVg-eDRLeQPY7kwckpU-XW_wFr0i8bBSId-9pQveQNlWIktJkZQYtPpTQ9CrogU_UVgV3QNilNjD58NRRR8C8hhX3xS5qWjs2rMhxbBfT0wyKDMOLbDHjDdU6GQxTW6do/s1600/IMG_20130929_164755.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a> <br />
<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">Deliciosas massinhas prensadas que
podemos comer com diversas coberturas, tanto doces quanto salgadas. E a
história vem de longe, nos leva à Grécia antiga onde estão relacionados aos
obleios, bolos chatos assados entre duas placas de metal diretamente na brasa.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYZrwp_Rq7bcTToPXohzQ9wIHUWW74gynRMoikhFFNh_etVIeupEiifZ_SAkz_MTVOmxZ8220DH5IjVi0WgA_Y970Q5on3LlBmGfPZ79qAOilq6E3uwO8i_f338rwQTLSVCQGvZDiexwc/s1600/IMG_20130929_164755.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYZrwp_Rq7bcTToPXohzQ9wIHUWW74gynRMoikhFFNh_etVIeupEiifZ_SAkz_MTVOmxZ8220DH5IjVi0WgA_Y970Q5on3LlBmGfPZ79qAOilq6E3uwO8i_f338rwQTLSVCQGvZDiexwc/s320/IMG_20130929_164755.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBFwWymrvcJdIQmJgweXN8RMhDVUmtIc5fmfkt0tqsHgddGORZB2iMl0S1PMsM1LdEnDns3s7PRgh1DifWkFsf2cyexbSVZSwLd3QZFld9KPiM2dURyt7pKl_sx5Da1LDwDnXNflNOJqI/s1600/IMG_20130929_165104.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBFwWymrvcJdIQmJgweXN8RMhDVUmtIc5fmfkt0tqsHgddGORZB2iMl0S1PMsM1LdEnDns3s7PRgh1DifWkFsf2cyexbSVZSwLd3QZFld9KPiM2dURyt7pKl_sx5Da1LDwDnXNflNOJqI/s200/IMG_20130929_165104.jpg" width="200" /></a> <span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">Os primeiros ferros de fazer waffles datam do século 13 na Holanda ou Alemanha.
Estes ferros traziam gravados brasões, símbolos religiosos e o padrão de
colméia que usamos até hoje. </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"> Chegaram aos Estados Unidos pelas mãos dos
peregrinos holandeses em torno de 1600. Mas só se tornaram conhecidos no século
seguinte, quando Thomas Jefferson trouxe de uma viagem a Paris um ferro de
waffles e os fez famosos na Casa Branca.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXhjQM2et0rAZAPVJ9wtl_VWBJVDF2JCxobhw_gH6eD2fQpPwnQ3C_BAXeoVo9zYhJu7JihvQhqCmkiALM99YmXzovtveo2lw294u9PN_RLEXEAdv-UCfXOhftyKlIoTU821JSel1lPg0/s1600/IMG_20130929_165239.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXhjQM2et0rAZAPVJ9wtl_VWBJVDF2JCxobhw_gH6eD2fQpPwnQ3C_BAXeoVo9zYhJu7JihvQhqCmkiALM99YmXzovtveo2lw294u9PN_RLEXEAdv-UCfXOhftyKlIoTU821JSel1lPg0/s200/IMG_20130929_165239.jpg" width="200" /></a></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">De lá pra cá, os waffles se
transformaram num dos principais itens do café da manhã americano, sendo
servido principalmente com manteiga e xarope de bordo (maple syrup) em
diferentes formatos. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8DB0w_5NwutcT0fpYkexLijJvH8E4Ihh4AtZI2ntjXbzV6ao6aU5-YOIi7LuFavr5tVQcLYCg-BxgqprEOcyulUb0NvScyUyk82hjp3qfJ6F9wsoXS-ShDHHzffWY0WhOoxsKun32gpw/s1600/IMG_20130929_165540.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8DB0w_5NwutcT0fpYkexLijJvH8E4Ihh4AtZI2ntjXbzV6ao6aU5-YOIi7LuFavr5tVQcLYCg-BxgqprEOcyulUb0NvScyUyk82hjp3qfJ6F9wsoXS-ShDHHzffWY0WhOoxsKun32gpw/s320/IMG_20130929_165540.jpg" width="320" /></a></div>
<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">Outro país grande apreciador dos waffles é a Bélgica, que
adiciona fermento biológico à massa, deixando-os mais grossos, porém com
textura mais macia e leve. </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"> Na receita americana o fermento biológico é
substituído pelo químico, que acelera o processo, resultando num waffle mais
fino, porém mais denso. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZpSwwVn5Q_y7qRccysMrl8mtReuwEb5fZmuSGQRUEPgxL2S46nKq0FDus2WFdB96VXVdwicEqSbCMq4BdKxkSAbggti6OKG6fuTCD4PyK-f9gAeKCm60pnRMYTmvd7JbRvwA7On1M9ZI/s1600/IMG_20130929_165713.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZpSwwVn5Q_y7qRccysMrl8mtReuwEb5fZmuSGQRUEPgxL2S46nKq0FDus2WFdB96VXVdwicEqSbCMq4BdKxkSAbggti6OKG6fuTCD4PyK-f9gAeKCm60pnRMYTmvd7JbRvwA7On1M9ZI/s320/IMG_20130929_165713.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiquwyCLIMYR6FKNbzfh13nUmoV2TG5SaqKig6F2Y8o8VbzAFVqR0J2uheblDeZYdAsoF-s0igR6vggNs9j-4cJCVl-CeheAI_IPhC0WNJR1oTtokwhCWIT8MLetMtrS1Vkco6qpPaPAwc/s1600/IMG_20130929_170228.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiquwyCLIMYR6FKNbzfh13nUmoV2TG5SaqKig6F2Y8o8VbzAFVqR0J2uheblDeZYdAsoF-s0igR6vggNs9j-4cJCVl-CeheAI_IPhC0WNJR1oTtokwhCWIT8MLetMtrS1Vkco6qpPaPAwc/s200/IMG_20130929_170228.jpg" width="200" /></a><br />
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<br />
<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"> Existe ainda o famoso Waffle Liège, o Waffle Bergische,
o Stroopwafels, etc. E como não podem faltar às receitas de sucesso, existem
inúmeras criações em cima deste tema, como: waffles de batata assada, waffles
de fubá, waffles servidos com caviar, com frango, etc.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"> E acredite se quiser,
existe até o “Dia do Waffle”, celebrado em 25 de março na Suécia. Um bom
apetite!</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><b>Waffle</b></span></span></div>
<div class="MsoNormal" style="margin: 0.1pt 0cm;">
<span style="font-size: x-small;"><span style="font-family: "Courier New",Courier,monospace;">Rende 10
waffles</span></span></div>
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<br /></div>
<div class="MsoNormal" style="margin: 0.1pt 0cm;">
<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">Esta receita é do grande chef Yves
Camdeborde, de um dos meus restaurantes preferidos em Paris, o Le Comptoir. Ele
serve com um Coulis de Caramelo cuja receita está abaixo. Eu não consegui fazer
porque nossos waffles termiraram antes. Aqui servidos principalmente com Nutella!!!!</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">Ingredientes</span></span></div>
<div class="MsoNormal" style="margin: 0.1pt 0cm;">
<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"> Massa</span></span></div>
<div class="MsoNormal" style="margin: 0.1pt 0cm;">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="margin: 0.1pt 0cm 0.1pt 54pt; text-indent: -18pt;">
<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>1
¾ xícaras de farinha de trigo</span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0.1pt 0cm 0.1pt 54pt; text-indent: -18pt;">
<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>2
colheres de sopa de açúcar</span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0.1pt 0cm 0.1pt 54pt; text-indent: -18pt;">
<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>1
½ colheres de chá de fermento químico em pó</span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0.1pt 0cm 0.1pt 54pt; text-indent: -18pt;">
<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>½
colher de chá de sal</span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0.1pt 0cm 0.1pt 54pt; text-indent: -18pt;">
<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>1
¾ xícaras de leite</span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0.1pt 0cm 0.1pt 54pt; text-indent: -18pt;">
<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>2
ovos</span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0.1pt 0cm 0.1pt 54pt; text-indent: -18pt;">
<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>90g
de manteiga derretida</span></span></div>
<div class="MsoListParagraphCxSpLast" style="margin: 0.1pt 0cm 0.1pt 54pt; text-indent: -18pt;">
<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>açúcar
de confeiteiro</span></span></div>
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<br /></div>
<div class="MsoNormal" style="margin: 0.1pt 0cm;">
<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"> Coulis
de caramelo</span></span></div>
<div class="MsoNormal" style="margin: 0.1pt 0cm 0.1pt 18pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZYPVs2-k98X5kSUmof1eUO1HhmWWy1OlSDyCpq6h9ayL4qR1s6jtwO0iOYONdPZhGNbDTTNKdv1QaxJDmM2H0D9QvrpwgQZ3atYVdGd_dVCRxDY757R1u2Y8dBzFjan6SX8oer4vvOaw/s1600/IMG_20130929_165850.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZYPVs2-k98X5kSUmof1eUO1HhmWWy1OlSDyCpq6h9ayL4qR1s6jtwO0iOYONdPZhGNbDTTNKdv1QaxJDmM2H0D9QvrpwgQZ3atYVdGd_dVCRxDY757R1u2Y8dBzFjan6SX8oer4vvOaw/s320/IMG_20130929_165850.jpg" width="320" /></a><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"> </span></span></div>
<div class="MsoListParagraphCxSpFirst" style="margin: 0.1pt 0cm 0.1pt 54pt; text-indent: -18pt;">
<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>½
xícara de açúcar</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>¼
xícara de água</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>½
xícara de creme de leite fresco (nata)</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>50g
de manteiga</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>½
colher de chá de flor de sal</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">Preparo</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">Waffle: Misture a farinha, o açúcar, o
fermento e o sal numa tigela. Separadamente bata o leite, os ovos e a manteiga
derretida. Junte a mistura do leite com a farinha de trigo, mexendo até ficar
uniforme. Deixe descansar por 1 hora em temperatura ambiente. Coloque na
máquina de waffle seguindo as instruções de uso do fabricante. </span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">Coulis de Caramelo: Numa panela leve o
açúcar e a água para ferver. Deixe fervendo até começar a dourar, acrescente o
creme de leite e mexa sem parar até dissolver os pedacinhos de caramelo. Retire
do fogo e adicione a manteiga e o sal. Sirva os waffles com açúcar de
confeiteiro polvilhado e o coulis de caramelo.</span></span></div>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6690338207138156890.post-71204410335071608332013-09-22T18:43:00.001-07:002013-09-22T18:46:52.820-07:00Para comemorar: cordeiro!<style>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US">O prato de hoje
para mim é uma receita simbólica, que une os sentimentos de amor e amizade como
poucos. Vou explicar, começando bem pelo início. </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US">Cheguei ao Rio há
dois anos, numa cidade com muitas promessas de um novo começo. Porém, muito
mais difícil do que o imaginado, até o dia que eu entendi que para a cidade me
acolher, eu precisava antes estar aberta para ela. E foi o que eu fiz. Tirei
meus planos do papel, coloquei-os em prática com a ajuda da minha família
maravilhosa e resolvi compartilhar com as pessoas daqui minha maior paixão: a
cozinha.</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US">E assim, no início
de setembro abri as portas da “<b>a casa de antonia</b>”, um espaço dedicado à
gastronomia, mas principalmente focado ao entretenimento. Digo entretenimento,
porque nada pode ser mais divertido do que fazer o que gosta, cercado de
pessoas incríveis, como as que eu tive o enorme prazer em conhecer.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh9EbKQe9BPoDTod6JkUHJXd9V6Qc7yPev7ignmMFnA38QLgezQPYe-sNWuuMds1yVkse9VwFMAZuPkrKZo1aOGnIekLCJKDkAUCFYT0Gz7Edofxk9ChFMGsmt-xucleM3QBM76yFh5R4/s1600/IMG_20130922_123901.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh9EbKQe9BPoDTod6JkUHJXd9V6Qc7yPev7ignmMFnA38QLgezQPYe-sNWuuMds1yVkse9VwFMAZuPkrKZo1aOGnIekLCJKDkAUCFYT0Gz7Edofxk9ChFMGsmt-xucleM3QBM76yFh5R4/s320/IMG_20130922_123901.jpg" width="320" /></a></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US">Mas, nestas duas
últimas semanas que coincidiram com o começo das minhas aulas, meu marido
esteve viajando e acabou dividindo comigo apenas através dos nossos telefones a
alegria que eu estava vivendo.</span></span></span><br />
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US"> </span></span></span><br />
<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US">Então na sua volta,
eu e meus três “mini cúmplices” resolvemos fazer um jantar surpresa para
aguardá-lo e para comemorar minha primeira vitória, a de ter sido tão bem
acolhida por este povo de sorriso aberto, os cariocas.</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US">Decidindo sobre o
cardápio, passei pelo clássico arroz com feijão, ideal para rapidamente se reconectar
com nossa brasilidade, depois de uns dias fora do Brasil. Mas descartei, pois
queríamos um prato com cara de festa. Foi aí que o cordeiro surgiu e foi aceito de forma unânime entre nós,
como um prato de celebração, de alegria. </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US">Então, vamos ao
nosso carneiro. Originário da Ásia Central, descoberto pelo homem há mais de 10
mil anos. Um animal de grande importância econômica, pois dele se aproveita
praticamente tudo: a lã, a carne, a pele e o leite. Citado na Bíblia, como <i>Agnus Dei,</i> e eleito para sacrifícios em
diversas religiões, está presente em pratos tradicionais de diversos países,
como: kebab, tajine, méchoui, etc. </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US">Quanto mais nova for
a carne de ovinos, mais é apreciada , pois são os cordeiros que nos oferecem a
carne mais macia, delicada, rosada e levemente adocicada. Um dos cordeiros mais
cobiçados do mundo pelos gourmands é o Agneau de Pré-salé, encontrado ao redor
do Mont-Saint-Michel na França e que apresenta um sabor inigualável, pois se
alimenta de uma vegetação rica em iodo e sal marinho. </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US">O nosso veio da
criação de um compadre do meu marido lá do Mato Grosso. E ficou divino.</span></span></span><br />
</div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US">Para finalizar,
obrigada a todos que me ajudaram a ter muito a comemorar nesta vida, mas
principamente, aqueles que estão transformando minhas aulas em um momento de tanto
prazer para mim. Obrigada Silvia, Paola, Inúbia, Renata, Magaly, Chica, as
Veras, as Thelmas, o Felipe, a Malu, a Ana, a Andrea, a Beta, a Dea, a Regina,
a Marcia, a Selma, a Dione, a Bernadeth, a Cris, ….</span></span></span><br />
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><b><span lang="EN-US">Paleta
de Cordeiro</span></b></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: x-small;"><span lang="EN-US">Rende: 4 porções </span></span><span lang="EN-US"></span></span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">Ingredientes</span></span><br />
<br />
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">Marinada </span></span>
<br />
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US"><br /></span></span></span></div>
<ul>
<li><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US"></span><span lang="EN-US"></span><span lang="EN-US">01 paleta de cordeiro com cerca de 1,3 kg</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US"></span><span lang="EN-US"></span><span lang="EN-US">08 dentes de alho inteiros com casca</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US"></span><span lang="EN-US"></span><span lang="EN-US">01 cebola picada grosseiramente</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US"></span><span lang="EN-US"></span><span lang="EN-US">04 colheres de sopa de azeite de oliva</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US"></span><span lang="EN-US"></span><span lang="EN-US">01 cenoura picada grosseiramente</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US"></span><span lang="EN-US"></span><span lang="EN-US">½ talo de salsão picado grosseiramente</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US"></span><span lang="EN-US"></span><span lang="EN-US">01 folha de louro</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US"></span><span lang="EN-US"></span><span lang="EN-US">03 galhos de salsinha</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US"></span><span lang="EN-US"></span><span lang="EN-US">02 folhas de cebolinhas verdes inteiras</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US"></span><span lang="EN-US"></span><span lang="EN-US">½ garrafa de vinho branco seco</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US"></span><span lang="EN-US"> </span><span lang="EN-US">½ xícara de molho shoyo</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US"></span><span lang="EN-US"></span><span lang="EN-US">água o suficiente para completar a marinada<span style="font-size: small;"> cobrindo o cordeiro</span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US"></span><span lang="EN-US"></span><span lang="EN-US">Sal e pimenta-do-reino</span></span></span></li>
</ul>
<br />
<span style="font-family: "Courier New",Courier,monospace;">Molho </span><br />
<ul>
<li><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US"></span><span lang="EN-US"></span><span lang="EN-US">50 g de manteiga sem sal</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US"></span><span lang="EN-US"></span><span lang="EN-US">50 g de farinha de trigo</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US"></span><span lang="EN-US"></span><span lang="EN-US">04 colheres (sopa) de creme de leite fresco</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US"></span><span lang="EN-US"></span><span lang="EN-US">500 ml do líquido da marinada depois do
cordeiro assado</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US"></span><span lang="EN-US"></span><span lang="EN-US">Sal e pimenta-do-reino</span></span></span></li>
</ul>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US">Coloque o cordeiro
numa travessa grande e funda onde possa ficar deitado e coberto com a marinada.
Misture todos os ingredientes da
marinada e coloque no cordeiro. Fure ele bastante com um garfo longo e deixe
descansando no refrigerador de um dia para o outro coberto com papel filme. </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US">Preaqueça o forno a 150</span><sup><span lang="EN-US">o</span></sup><span lang="EN-US">C. Transfira o cordeiro para uma assadeira coberta com
papel alumínio e feche as laterais do papel, deixando uma abertura superior,
por onde irá colocar a marinada. Sugiro utilizar várias folhas de papel
alumínio juntas, pois esta “embalagem” não poderá se abrir, nem rasgar durante
o cozimento, mantendo todos os vapores presos. Feche bem o papel alumínio. </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US">Deixe assar por pelo menos
4 horas em fogo baixo. Depois deste período, abra o papel alumínio e se o seu
forno tiver a opção “grill”, deixe o tempo necessário apenas para dourar o
cordeiro. </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US">Depois de dourado, retire
do forno e transfira para a travessa que vai servir. Coe o líquido que restou
na assadeira e reserve. Numa panela coloque a manteiga e a farinha de trigo e
mexa constantemente por 4 a 5 minutos. Acrescente então o líquido da assadeira
e mexa até engrossar. Por último, acrescente o cre</span></span></span><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">me de leite e ajuste sal e
pimenta. Sirva o molho a parte, ou se preferir já leve o cordeiro fatiado à
mesa com seu molho por cima. Bom apetite.</span></span></div>
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6690338207138156890.post-77053613023400852972013-09-15T18:48:00.001-07:002013-09-15T18:50:35.789-07:00Desafio à gravidade: suflê<style>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><i><span lang="EN-US" style="line-height: 150%;">Não se deixe intimidar pelas lendas que dizem que um
sussurro ou apenas um olhar em direção ao suflê (soufflé) podem causar seu colapso.
Aceite o desafio e vá para cozinha.</span></i></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US" style="line-height: 150%;"><br /></span></span></span></div>
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<br /></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"> Como um prato pode exigir tanto talento, se é tão fácil? Simplesmente
por este ser um dos pratos mais frágeis e temperamentais da gastronomia. </span></span></div>
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</div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"> <span style="font-size: small;">E</span>xige
do cozinheiro exatidão no tempo de preparo e rapidez ao servir. É a combinação
da leveza de um acrobata com o timing de um malabarista. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiODNeVGHgX32E82hyphenhyphenPok0ZxKlWpfFxMEGJ6CB0vuNHFBVlsEIc5H6U11r4fH5LoCZH2Fdh7XJX-MSY04quOPZyJKg2cqcs63_0ZJrcPxFaZJTejhTVGRrZo9xmp80K6WKt0HV7iY1mlds/s1600/IMG_20130915_205411.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiODNeVGHgX32E82hyphenhyphenPok0ZxKlWpfFxMEGJ6CB0vuNHFBVlsEIc5H6U11r4fH5LoCZH2Fdh7XJX-MSY04quOPZyJKg2cqcs63_0ZJrcPxFaZJTejhTVGRrZo9xmp80K6WKt0HV7iY1mlds/s200/IMG_20130915_205411.jpg" width="200" /></a><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">Vamos então tentar desmistificar um pouco deste tão temido prato e tirar
proveito da sua enorme versatilidade. </span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"> Ele pode ser servido como entrada,
acompanhamento, prato principal ou sobremesa. O suflê é essencialmente um molho
base: gemas para enriquecer e unir e claras em neve para dar leveza. Suflês
clássicos são feitos com molho bechamel, quando salgados, ou creme de
confeiteiro, quando doces. Esta base tem como propósito dar sabor, na qual
podemos utilizar ervas, alho, queijos, aspargos, chocolate, geléias etc. </span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">Muitas vezes o creme de confeiteiro tem sido substituído pelo creme
inglês, dando maior suavidade ao prato. Enquanto o suflê é assado, o calor
expande o ar que está presente nas claras em neve, bloqueando a saída dos
aromas e fazendo com que cresça para fora do prato. Quando é retirado do forno
e começa a esfriar, as partículas de ar se comprimem e o suflê começa a
murchar. Por isso a necessidade de comermos imediatamente após a retirada do
forno.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">Atualmente está cada vez mais difícil encontrarmos suflê no cardápio dos
restaurantes, o que nos obriga a ir para a cozinha. Para facilitar , você pode
deixar o suflê pronto no refrigerador por algumas horas até o momento de assar,
desde que a base e as claras em neve estejam bem misturadas.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><b><span lang="EN-US" style="line-height: 150%;">Dicas</span></b></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAMs-sPx06AHi8cWaD9X6Xo-raryuxyXbkR4Ds_WZrUdmCrFo5AFMj6y80dZclsH93yzcpAq2embbmL8xNvG3xVfIoA4q0JE_quJ01oE1Bcn1ZtItWjR464rdTuVu5fDxPP2pp414Lkzk/s1600/IMG_20130915_205805.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAMs-sPx06AHi8cWaD9X6Xo-raryuxyXbkR4Ds_WZrUdmCrFo5AFMj6y80dZclsH93yzcpAq2embbmL8xNvG3xVfIoA4q0JE_quJ01oE1Bcn1ZtItWjR464rdTuVu5fDxPP2pp414Lkzk/s320/IMG_20130915_205805.jpg" width="320" /></a><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US" style="line-height: 150%;">Alguns segredinhos vão
ajudar você a preparar um suflê perfeito:</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US" style="line-height: 150%;"><b><span style="font-size: small;">C</span>laras em
neve</b>: bata as claras em neve no ponto em que fiquem nem muito macias, nem muito
firmes.</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><b><span lang="EN-US" style="line-height: 150%;">Suflê salgado:</span></b><span lang="EN-US" style="line-height: 150%;"> coloque uma pitada de
sal.</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><b><span lang="EN-US" style="line-height: 150%;">Suflê doce:</span></b><span lang="EN-US" style="line-height: 150%;"> coloque uma pitada de
açúcar de confeiteiro.</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><b><span lang="EN-US" style="line-height: 150%;">Untando o prato de suflê
(ramekin):</span></b><span lang="EN-US" style="line-height: 150%;"> unte com muita manteiga. Se quiser pode polvilhar após a manteiga
queijo ralado ou farinha de rosca – se for um suflê salgado – ou açúcar no
suflê doce. Isso permite que o suflê cresça com maior facilidade. Após ter
untado o prato, coloque no freezer por alguns minutos.</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><i><span lang="EN-US" style="line-height: 150%;"><b> “Sempre lembre que o cliente pode esperar pelo suflê,
mas o suflê não pode esperar pelo cliente.”</b> </span></i></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><i><span lang="EN-US" style="line-height: 150%;"> Chef Michel Bourdin</span></i></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhox0_oShfis-7tuMrfXAbXCsHav9eJ7BIC9jYypDgtQWCZOaeuF4XYUZeA7TzWPA1o3eeUy23P21w1LJAdj7uKfEmRxpWKKAPCfhZD2yN8ZjdnQi77JG9QFJIrJ5JP4WldlKFYGfm0V8/s1600/IMG_20130915_212219.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhox0_oShfis-7tuMrfXAbXCsHav9eJ7BIC9jYypDgtQWCZOaeuF4XYUZeA7TzWPA1o3eeUy23P21w1LJAdj7uKfEmRxpWKKAPCfhZD2yN8ZjdnQi77JG9QFJIrJ5JP4WldlKFYGfm0V8/s200/IMG_20130915_212219.jpg" width="200" /></a></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><b><span lang="EN-US" style="line-height: 150%;">Suflê de Queijo</span></b></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US" style="line-height: 150%;">Rendimento 2 porções </span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8a32c_qaTn8Pt01Z0TrQlUsMym8ATs4yKUNMHodDPK-hO2EIMS_mGsEwQ6oK1Tw5E-VLZw_PqOG9i8ulGW_ofbz0plBXNu4uio_kqAaRddim4ht-P5wmTxaf6bW5qV_bjb-P8GTV3VIQ/s1600/IMG_20130915_212356.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8a32c_qaTn8Pt01Z0TrQlUsMym8ATs4yKUNMHodDPK-hO2EIMS_mGsEwQ6oK1Tw5E-VLZw_PqOG9i8ulGW_ofbz0plBXNu4uio_kqAaRddim4ht-P5wmTxaf6bW5qV_bjb-P8GTV3VIQ/s200/IMG_20130915_212356.jpg" width="200" /></a><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><i><span lang="EN-US" style="line-height: 150%;">A receita pode ser servida como entrada ou prato
principal.</span></i><span lang="EN-US" style="line-height: 150%;"></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US" style="line-height: 150%;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span><span lang="EN-US" style="line-height: 150%;">40g de manteiga</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US" style="line-height: 150%;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span><span lang="EN-US" style="line-height: 150%;">40g de farinha de trigo</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US" style="line-height: 150%;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span><span lang="EN-US" style="line-height: 150%;">250g de leite</span></span></span></div>
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</span></span><span lang="EN-US" style="line-height: 150%;">100g de queijo gruyère ralado</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US" style="line-height: 150%;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span><span lang="EN-US" style="line-height: 150%;">3 gemas de ovo</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US" style="line-height: 150%;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span><span lang="EN-US" style="line-height: 150%;">5 claras de ovo batidas em neve em picos macios</span></span></span></div>
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</span></span><span lang="EN-US" style="line-height: 150%;">manteiga para untar </span></span></span></div>
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</span></span><span lang="EN-US" style="line-height: 150%;">sal e pimenta-do-reino</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US" style="line-height: 150%;"></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US" style="line-height: 150%;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span><span lang="EN-US" style="line-height: 150%;">farinha de trigo e manteiga para untar a forma</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US" style="line-height: 150%;">Preaqueça o forno a
160ºC. Unte a forma do suflê com manteiga e em seguida salpique um pouco de
farinha de trigo. Coloque-a no freezer.Derreta a manteiga em uma panela e
acrescente a farinha de trigo. Cozinhe por cerca de 4 minutos e adicione o
leite lentamente mexendo com um batedor de arames para homogeneizar. Depois de
ferver, retire do fogo e tempere com sal e pimenta. Deixe esfriar e acrescente
as gemas mexendo até bem incorporado e em seguida o queijo ralado. Misture as
claras em neve ao molho base (béchamel) até ficar bem incorporado. Despeje na
forma e leve ao forno por cerca de 40 minutos ou até firmar e dourar em cima.</span></span></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6690338207138156890.post-46981959739448679262013-09-09T18:25:00.003-07:002013-09-09T18:33:18.338-07:00Principal ou coadjuvante? Tanto faz! Afinal, quem não gosta de batatas?<style>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG30iu5FzCkFNpYoq4UElYIfAts7zhzl1zS8jys9yhoO1I1lcq6t-NSGZMa67gRalSbjQTYH6JuXddGxjnnOOS_Q80_379ohNMJ4ZkjkOq_7pXhA7EY2Z530Y7Dw4MdcRVHHTM1lrGF6c/s1600/IMG_20130909_201940.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG30iu5FzCkFNpYoq4UElYIfAts7zhzl1zS8jys9yhoO1I1lcq6t-NSGZMa67gRalSbjQTYH6JuXddGxjnnOOS_Q80_379ohNMJ4ZkjkOq_7pXhA7EY2Z530Y7Dw4MdcRVHHTM1lrGF6c/s400/IMG_20130909_201940.jpg" width="400" /></a></div>
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<span style="font-family: Courier;"><span style="mso-tab-count: 1;"> </span><span style="font-size: small;">Todas as noites quem faz o jantar na minha
casa sou eu. </span></span></div>
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<span style="font-family: Courier;"><span style="font-size: small;">Às vezes muito inspirada, às vezes querendo apenas esquentar
algum </span></span></div>
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<span style="font-family: Courier;"><span style="font-size: small;">restinho de comida que esteja esquecido na geladeira. E <span style="font-size: small;">n</span>os dias em que a criatividade e a
despensa não estão do mesmo lado,
peço socorro ao delivery de quibe cru, pedida certeira aqui em casa.
Acredito que todos nós merecemos ter um número desses de emergência grudado na
porta da geladeira!</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjExSoGnCkNWuhyphenhyphenjP9P2jbZHgh4ZnH5vrUoqiMm5ZYFINiiVF1oxgwgiXHVSs8kthUKBpB9_XO3KA9IcIBI5TRPYl1wGbGxqVUGUEUyLW1jLO5Vxr5YgLU8mFZTZN96ANavsvMdeyN_TlA/s1600/IMG_20130909_202653.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjExSoGnCkNWuhyphenhyphenjP9P2jbZHgh4ZnH5vrUoqiMm5ZYFINiiVF1oxgwgiXHVSs8kthUKBpB9_XO3KA9IcIBI5TRPYl1wGbGxqVUGUEUyLW1jLO5Vxr5YgLU8mFZTZN96ANavsvMdeyN_TlA/s320/IMG_20130909_202653.jpg" width="320" /></a></div>
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<span style="font-size: small;"><span style="font-family: Courier;"> Já nos dias em que estou mais organizada,
consigo até deixar programado com minha funcionária que deixe alguma coisa
adiantada para eu apenas finalizar à noite.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Courier;"> O jantar de hoje foi programado assim, na hora do
almoço, quando telefonei para casa e pedi para minha cozinheira que deixasse 6
batatas cozidas com casca na geladeira para o jantar. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Courier;">Mas, de qualquer maneira, mesmo nos
dias de preguiça, o que eu mais gosto <span style="font-size: small;">é </span>do tumulto das crianças me ajudando na cozinha, todos
palpitando sobre o jantar e eu distribuindo tarefas. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHZpyrz9rtKviwM66pG96gfouD52fxvqLY1R_eUMm4PC_27SJgeaBCTLdeRVFo35UfOgCG5BXnAQA864Xpp-AyiSIBwfj8R5mp98Lrgfuktz9t1bckSDiIej7D6kIr41LmQv9aXdu_6Pg/s1600/IMG_20130909_202918.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHZpyrz9rtKviwM66pG96gfouD52fxvqLY1R_eUMm4PC_27SJgeaBCTLdeRVFo35UfOgCG5BXnAQA864Xpp-AyiSIBwfj8R5mp98Lrgfuktz9t1bckSDiIej7D6kIr41LmQv9aXdu_6Pg/s200/IMG_20130909_202918.jpg" width="200" /></a><span style="font-size: small;"><span style="font-family: Courier;"> O prato, a famosa Batata Rösti, considerada por
muitos o prato nacional da Suíça, se é que é possível denominar apenas um
prato, com tantas influências que a gastronomia deste país está sujeita.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiwxXUwMOnbx2YcNmXWVyTvnxuJRiy25t61V09Z7_vFJnh4VOuk3LuI98dth-4UujXVhRAz7dZg9zPTBJ4PM9kT-gm9NHUkqFxLGWIIxsqAnbly7OKt6ScS0lvBdmgeR1O_NINlEWBiH0/s1600/IMG_20130909_203046.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiwxXUwMOnbx2YcNmXWVyTvnxuJRiy25t61V09Z7_vFJnh4VOuk3LuI98dth-4UujXVhRAz7dZg9zPTBJ4PM9kT-gm9NHUkqFxLGWIIxsqAnbly7OKt6ScS0lvBdmgeR1O_NINlEWBiH0/s200/IMG_20130909_203046.jpg" width="200" /></a><span style="font-size: small;"><span style="font-family: Courier;"> </span></span><br />
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<span style="font-size: small;"><span style="font-family: Courier;"> A Suíça é uma país dividido em 26 cantões ou
estados, os quais são separados por quatro idiomas (alemão, francês, italiano e
romanche), sofrendo forte influência
da culinária dos países vizinhos: França, Alemanha e Itália. Além destas várias
influências distintas, existem também as grandes diferenças de altitude e
conseqüentemente de temperatura dentro do país, o que acaba por favorecer a
diferentes culinárias dentro de um mesmo pais. Mas, a batata rösti parece ter
encontrado seu espaço na maioria dos cantões. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE0HWhs5GhKiGFUDj1XDsV8xaUhJNOPA_sQdJsf1b29xfzaHQMRZXj5_K_aPpxvS1sevTZprgns5kcp4FcHTDzIkpnQYvZQwTkOyj3D7aReYqcXLECcZmSxky7zzUaattai_6dPJvHE_0/s1600/IMG_20130909_202528.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE0HWhs5GhKiGFUDj1XDsV8xaUhJNOPA_sQdJsf1b29xfzaHQMRZXj5_K_aPpxvS1sevTZprgns5kcp4FcHTDzIkpnQYvZQwTkOyj3D7aReYqcXLECcZmSxky7zzUaattai_6dPJvHE_0/s200/IMG_20130909_202528.jpg" width="200" /></a><span style="font-size: small;"><span style="font-family: Courier;"> Consiste numa panqueca de batatas raladas,
que dependendo da região pode ser recheada ou não, crocante e dourada por fora
e macia no seu interior.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Courier;"> Antigamente era o prato do café da manhã,
mas foi substituída pelo müesli, e acabou assumindo o papel de coadjuvante em
diversos pratos. É o acompanhamento de fondues, de carnes, ... e em alguns
lugares reina como prato principal, acompanhada de salada verde.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Courier;">Dentre suas variações mais
famosas estão:</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji7L95-RyvaUNfalfxiyeevEtwc7fy4CoFvT6jNgXQDG2yBT25P742GcmSl9ym8vEjiz-IELtxQSlHxExZPAQVeXDd9hyUS8Bub0e4ftOVR_dQq6gCHnPdL5t59Ff8hoFpYHplIghiKcA/s1600/IMG_20130909_202415.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji7L95-RyvaUNfalfxiyeevEtwc7fy4CoFvT6jNgXQDG2yBT25P742GcmSl9ym8vEjiz-IELtxQSlHxExZPAQVeXDd9hyUS8Bub0e4ftOVR_dQq6gCHnPdL5t59Ff8hoFpYHplIghiKcA/s200/IMG_20130909_202415.jpg" width="200" /></a><span style="font-size: small;"><b><span style="font-family: Courier;">Rösti
de Berna:</span></b><span style="font-family: Courier;"> adiciona bacon </span></span></div>
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<span style="font-size: small;"><b><span style="font-family: Courier;">Rösti
de Appenzell: </span></b><span style="font-family: Courier;">adiciona bacon e queijo
appenzell </span></span></div>
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<span style="font-size: small;"><b><span style="font-family: Courier;">Rösti
de Zuriche:</span></b><span style="font-family: Courier;"> adiciona cebola e cominho</span></span></div>
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<span style="font-size: small;"><b><span style="font-family: Courier;">Rösti
da Suíça ocidental: </span></b><span style="font-family: Courier;">adiciona tomate,
bacon, pimentão e queijo gruyère.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Courier;">A nossa receita leva cebola, bacon e requeijão.
</span><span style="font-family: Courier;">Fica
deliciosa. Mas o principal segredo é a batata não estar muito cozida (a minha estava além do ponto) quando
for para frigideira além de estar bem gelada.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Courier;"> Quer um palpite:
misture os tipos de batata (doce, baroa, ...), só fique atento aos diferentes
tempos de cozimento de cada uma.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Courier;"> </span></span></div>
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<span style="font-size: small;"><b><span style="font-family: Courier;">Batata Rösti</span></b></span></div>
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<span style="font-size: x-small;"><span style="font-family: Courier;">Rende 2 porções como prato principal ou 4 porções como
acompanhamento</span></span></div>
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<span style="font-size: small;"><span style="font-family: Courier;">Ingredientes</span></span></div>
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<span style="font-size: small;"><span style="font-family: Courier;">1 kg de batata </span></span></div>
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<span style="font-size: small;"><span style="font-family: Courier;">1 cebola média bem picada</span></span></div>
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<span style="font-size: small;"><span style="font-family: Courier;">4 fatias de bacon picado
bem pequeno</span></span></div>
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<span style="font-size: small;"><span style="font-family: Courier;">½ colher de sopa de
manteiga</span></span></div>
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<span style="font-size: small;"><span style="font-family: Courier;">2 colheres de sopa de
requeijão</span></span></div>
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<span style="font-size: small;"><span style="font-family: Courier;">sal e pimenta-do-reino</span></span></div>
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<span style="font-size: small;"><span style="font-family: Courier;">Preparo</span></span></div>
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<span style="font-size: small;"><span style="font-family: Courier;">Cozinhe as
batatas com casca até ficarem cozid<span style="font-size: small;">as </span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZh07iVEZj2MkxvBQQgxQxsNgh0yrLEZslc8zQBg5thxKGehLbQKi_HXc45JKfxzUo10ouVfErVJVCQ1LWXyDaotyw2t884oZHLew6IWCVzrgIIp3Mae14n_5n8M10tW6EpqIlrLPzZG0/s1600/IMG_20130909_205150.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZh07iVEZj2MkxvBQQgxQxsNgh0yrLEZslc8zQBg5thxKGehLbQKi_HXc45JKfxzUo10ouVfErVJVCQ1LWXyDaotyw2t884oZHLew6IWCVzrgIIp3Mae14n_5n8M10tW6EpqIlrLPzZG0/s320/IMG_20130909_205150.jpg" width="320" /></a><span style="font-family: Courier; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 14.0pt;">porém
firmes, escorra e depois de frias, deixe no refrigerador por pelo menos 6
horas. Retire a casca e rale-as no ralo grosso. Numa panela, frite o bacon,
depois de pronto retire da panela e reserve. Na sua gordura, refogue a cebola
até murchar, coloque sal e pimenta. Numa frigideira antiaderente derreta a
manteiga e coloque metade da batata ralada. Recheie esta batata com a cebola, o
bacon e o requeijão. Tempere com sal e pimenta. Cubra com a batata restante,
formando uma panqueca. Quando a parte de baixo dourar, deslize a mistura para
um prato raso e volte para frigideira para dourar o outro lado. Sirva imediatamente.</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6690338207138156890.post-32634088587731614772013-09-01T19:11:00.002-07:002013-10-03T20:46:08.372-07:00O "fiel amigo", digo, o Bacalhau!<style>
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<span lang="EN-US" style="font-family: Courier; mso-ansi-language: EN-US; mso-bidi-font-family: Arial;"><span style="mso-tab-count: 1;"> </span><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;"> </span></span></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: 12.0pt; margin-left: 0cm; margin-right: 10.0pt; margin-top: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Courier; mso-ansi-language: EN-US; mso-bidi-font-family: Arial;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;"> Difícil achar quem não goste de bacalhau. São tantas as opções de
receitas deliciosas, que uma sempre acaba agradando. Aqui em casa, depois dos
bolinhos de bacalhau, os quais meus filhos são completamente apaixonados, é o
<b>Bacalhau às natas</b> que lidera a preferência. </span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMZYv-nzvZpsUWHRmfpd24rXjEhs0bC7VoeIgclM7Gh7CXvQj1gcIqDZuiYg_-jWvoG7kP-iW93KMOYtMUGEcNf5-9El_LxqGWztfqmE7bNa1TuUC16cvy2vzgf3M9DbexCnueLjqh1_w/s1600/IMG_20130901_214848.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMZYv-nzvZpsUWHRmfpd24rXjEhs0bC7VoeIgclM7Gh7CXvQj1gcIqDZuiYg_-jWvoG7kP-iW93KMOYtMUGEcNf5-9El_LxqGWztfqmE7bNa1TuUC16cvy2vzgf3M9DbexCnueLjqh1_w/s320/IMG_20130901_214848.jpg" width="320" /></a><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;"> O início da história do
bacalhau com Portugal foi registrada na carta de Pizzigano de 1424, ano que
marca o encontro dos portugueses com a Terra Nova dos Bacalhaus (lembrando que
a Terra Nova, região onde se encontra o Canadá, só foi oficialmente descoberta em
1497). No final do século 15 a pesca começa a ser explorada pelos portugueses
nesta região e D.Manuel fixa, a partir de 1506, impostos sobre a pescaria.
Excelente negócio, visto que em 1550 mais da metade do peixe consumido na
Europa era o bacalhau do Atlântico.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzmwRLrNyUmjHKldHacZbP7hr0MwsoKdiJ0MiwDR2ro-fPk76AD7AgMFq2fwnSOuO4HxE56dcZUkOqdq7fVV0De4VdhYd3gY4Dx4sobYD3mG2n3Y72J8tq1IUQ6n0LCmg2DZn_rnXfWSo/s1600/IMG_20130901_215147.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzmwRLrNyUmjHKldHacZbP7hr0MwsoKdiJ0MiwDR2ro-fPk76AD7AgMFq2fwnSOuO4HxE56dcZUkOqdq7fVV0De4VdhYd3gY4Dx4sobYD3mG2n3Y72J8tq1IUQ6n0LCmg2DZn_rnXfWSo/s320/IMG_20130901_215147.jpg" width="320" /></a><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;"> Assim, o bacalhau foi incorporado rapidamente aos hábitos
alimentares portugueses, que se tornaram os maiores consumidores do mundo,
chamando o peixe carinhosamente de “fiel amigo”, e consumindo anualmente uma
media de 7 quilos por pessoa. Os portugueses gostam de falar que existe uma
receita de bacalhau para cada dia do ano.</span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;"> O Brasil é o maior importador mundial do produto em volume,
comprando mais de 30 toneladas por ano, dos quais 95% vem da Noruega. Mas não é
só em Portugal e no Brasil que este peixe faz sucesso, é considerado uma
estrela da culinária internacional. Os italianos o chamam de baccalà, os
espanhóis de bacalao, para os franceses morue ou cabillaud e codfish para os
ingleses.</span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;"><span lang="EN-US" style="color: #1a1a1a;"> </span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLXe4448YxqP5-7To_nVPD-4oeBbYulEuy2LZvB5E1g-q3rJhS9JY2WzIqa0lBC9DHy2XtoszeOGVwWzKdI7VthUiv-EeHu4j7wJkGF87uNYqvudraYC9_CWrGJkLy5VSC2WwXE5_ftxQ/s1600/IMG_20130901_215244.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLXe4448YxqP5-7To_nVPD-4oeBbYulEuy2LZvB5E1g-q3rJhS9JY2WzIqa0lBC9DHy2XtoszeOGVwWzKdI7VthUiv-EeHu4j7wJkGF87uNYqvudraYC9_CWrGJkLy5VSC2WwXE5_ftxQ/s320/IMG_20130901_215244.jpg" width="320" /></a></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;"><span lang="EN-US" style="color: #1a1a1a;">Para quem não sabe, o bacalhau não é um tipo
específico de peixe, mas o resultado de um processo de salga e secagem.
Conhecido como cod, existem mais de dez famílias do peixe e mais de 200
espécies, que vivem nos mares da Noruega, Rússia, Islândia, Canadá e Alasca.
Mas destas apenas quatro tipos se prestam ao feito do bacalhau. </span></span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;"><span lang="EN-US" style="color: #1a1a1a;"> O mais cobiçado se divide em dois. No alto do
pódio está o <b>Cod Gadus Morhua</b>,conhecido
como Bacalhau do Porto, pescado no Atlântico Norte, cuja carne é tenra,
solta-se em lascas entremeadas de gelatina, desmancha-se na boca e além disso,
apresenta mais gordura e sabor. O outro é o <b>Gadus Macrocephalus</b> e vem da América do Norte. Foi batizado de
bacalhau do Pacífico e é menor, tem a carne branca, às vezes fibrosa. </span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6tEOhPAUx5kVYh3hTdE155j0wMuONIbK7of2enV7FAB8EX_I4-FuiKTv4s0nGCdWLzs9UCHPDWfiFhFPmdxAsQBFC6Rcvo-SlyX045S1XRpKQKWzRtureXI0QMWS8CSEXPX80zfpc8M4/s1600/IMG_20130901_215338.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6tEOhPAUx5kVYh3hTdE155j0wMuONIbK7of2enV7FAB8EX_I4-FuiKTv4s0nGCdWLzs9UCHPDWfiFhFPmdxAsQBFC6Rcvo-SlyX045S1XRpKQKWzRtureXI0QMWS8CSEXPX80zfpc8M4/s320/IMG_20130901_215338.jpg" width="320" /></a><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;"><span lang="EN-US" style="color: #1a1a1a;"> Existem ainda o <b>Saithe</b> cuja carne é escura e de sabor mais acentuado. Desfia com
facilidade, o que a torna recomendável para o bolinho e ensopado. </span></span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;"><span lang="EN-US" style="color: #1a1a1a;"> O <b>Zarbo</b>
é normalmente de tamanho menor que os outros, mostra-se intermediário na cor e
no sabor. Serve para caldos e pirões. </span></span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;"><span lang="EN-US" style="color: #1a1a1a;"> E por último o <b>Ling</b> é um peixe estreito e apresenta carne mais branca. Presta-se a
assados e grelhados. </span></span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;"> </span></span></div>
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<br /></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;"><b><span style="line-height: 150%;">Bacalhau às Natas</span></b></span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">Rende 4 porções </span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">Ingredientes </span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;"> 1 Kg de
bacalhau </span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">4 colheres
de sopa de azeite de oliva</span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">1 cebola
grande bem picadinha</span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">3 colheres
de sopa de manteiga (45g)</span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">3 colheres
de sopa de farinha de trigo</span></span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0.1pt 0cm 0.1pt 36pt;">
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">500 ml de
leite</span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">150 ml da
água do cozimento do bacalhau</span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">150 ml de
creme de leite fresco (nata)</span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">4 batatas
médias fatiadas<a href="http://www.blogger.com/blogger.g?blogID=6690338207138156890" name="_GoBack"></a> em rodelas finas</span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">Sal e
pimenta do reino moída na hora</span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">Noz moscada</span></span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBp-ShFp_w10HIYOA5uA1fCwvidYorrQDA8YKrAqBVI0GVRhaaGhpCIrmzJxHu81gxMAnP3AUYXpEPguRTLnBhFwC-ca0nGStkT7ansECAKnPanyLIeVHQIKANS870b7PkWFL2SVAXfjY/s1600/IMG_20130901_215452.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBp-ShFp_w10HIYOA5uA1fCwvidYorrQDA8YKrAqBVI0GVRhaaGhpCIrmzJxHu81gxMAnP3AUYXpEPguRTLnBhFwC-ca0nGStkT7ansECAKnPanyLIeVHQIKANS870b7PkWFL2SVAXfjY/s320/IMG_20130901_215452.jpg" width="320" /></a> <span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">Preparo</span></span></span></div>
<br />
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;"> Lave
bem o bacalhau em água fria e deixe-o de molho por 48 horas dentro da
geladeira, trocando sempre a água do molho. Passado este tempo escalde
rapidamente o bacalhau e em seguida, retire a pele, as espinhas e separe-o em
lascas.</span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;"> Preaqueça
o forno a 200ºC. Numa panela coloque a manteiga e a farinha de trigo, mexendo
por aproximadamente 5 minutos em fogo baixo (roux claro). Acrescente o leite e
mexa com um batedor de arames (fuet) em seguida adicione o caldo do cozimento
do bacalhau e o creme de leite fresco. Tempere com sal e pimenta do reino moída
na hora e um pouco de noz-moscada. Reserve.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp6ctXWkPnwn2UfwM7C2XhmqT1VxHl5_T_sg1KXWYLxOqn4Flt_WpQ3bmx_pnAkjNS0yS06NFWHdjaxF8AbHJBTorlnyl_SzpJE0YdQUCUr-aUAZoMR6vujOQ82pePHjQWMGyVqSQs0F0/s1600/IMG_20130901_215547.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp6ctXWkPnwn2UfwM7C2XhmqT1VxHl5_T_sg1KXWYLxOqn4Flt_WpQ3bmx_pnAkjNS0yS06NFWHdjaxF8AbHJBTorlnyl_SzpJE0YdQUCUr-aUAZoMR6vujOQ82pePHjQWMGyVqSQs0F0/s320/IMG_20130901_215547.jpg" width="320" /></a><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;"> Em
outra panela coloque o azeite e a cebola. Quando ela estiver translúcida
acrescente o bacalhau.</span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;"> Escolha
uma travessa ou panela que possa ir do forno à mesa e vamos a montagem. Coloque
um fundo de bacalhau, em seguida uma camada de batatas, repetindo esta operação
até que a última camada seja de batatas. Coloque a mistura do roux com os líquidos e <span style="font-size: small;">l</span>eve ao forno aquecido por 25 minutos
(verifique se as batatas estão macias e começando a dourar a parte de cima do prato).
Sirva imediatamente.</span></span><br />
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Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-6690338207138156890.post-88356606813565471382013-08-26T12:19:00.003-07:002013-08-26T12:21:44.312-07:00Para cozinheiros de um prato só: Risoto!<style>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVykdh8DIUGl4o79pwaB7hhlevcrNZN6roWTcYskXOiXPaTntALjnv8iWNXegdUEqDPgcVG63If30GKxJ0oVHOcKTUBSEHhe5G830mNxHKGKsLtK9bdqg3LrpfBBEMTFO8MlCtWMh_Mfs/s1600/IMG_20130826_151304.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVykdh8DIUGl4o79pwaB7hhlevcrNZN6roWTcYskXOiXPaTntALjnv8iWNXegdUEqDPgcVG63If30GKxJ0oVHOcKTUBSEHhe5G830mNxHKGKsLtK9bdqg3LrpfBBEMTFO8MlCtWMh_Mfs/s400/IMG_20130826_151304.jpg" width="400" /></a></div>
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<span style="font-family: "Courier New"; mso-bidi-font-family: "Times New Roman";"> </span></div>
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<span style="font-family: "Courier New"; mso-bidi-font-family: "Times New Roman";"> <span style="font-family: "Courier New",Courier,monospace;"> Para aqueles marinheiros de primeira viagem na cozinha, que querem aprender um prato para sobreviver a qualquer emergência, minha dica sempre vai para o risoto. Um prato que agrada a todos, simples, fácil de fazer e extremamente versátil, pois aceita os mais diversos ingredientes para lhe dar sabor, como: cogumelos, frutos do mar, aspargos, queijos. </span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New"; mso-bidi-font-family: "Times New Roman";"> O risoto é um prato típico do Norte da
Itália, da região compreendida entre o leste do Piemonte e oeste da Lombardia e
Veneto. Um dos pilares da cozinha milanesa, com registros de sua origem no
século 16. </span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjrumIUaB_Lm8P4fkKm6wO6S736kYOhtP_4npFKfvMLa6WqB9git2rghv3B-CWGYKfbnn4uw_sqBAgQGFHv3Shslmag5SutLpHYpCI4PvSpI5f1EVbx0XS0fD7QLLtOL0oRLYkRjq-dqg/s1600/IMG_20130826_150642.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjrumIUaB_Lm8P4fkKm6wO6S736kYOhtP_4npFKfvMLa6WqB9git2rghv3B-CWGYKfbnn4uw_sqBAgQGFHv3Shslmag5SutLpHYpCI4PvSpI5f1EVbx0XS0fD7QLLtOL0oRLYkRjq-dqg/s320/IMG_20130826_150642.jpg" width="320" /></a><span style="font-family: "Courier New"; mso-bidi-font-family: "Times New Roman";"> </span><span style="font-family: "Courier New"; mso-bidi-font-family: "Times New Roman";"><span style="font-family: "Courier New"; mso-bidi-font-family: "Times New Roman";">Na Itália, o risoto é servido
geralmente como o primeiro prato, ou primo piatto, sozinho e seguido do prato
principal. No Brasil pode ser uma entrada, o prato principal ou um excelente
acompanhamento para carnes.</span></span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New"; mso-bidi-font-family: "Times New Roman";"><span style="font-family: "Courier New"; mso-bidi-font-family: "Times New Roman";"> </span> </span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New"; mso-bidi-font-family: "Times New Roman";">
Simplificando este prato, podemos dizer que o risoto é simplesmente uma receita
de arroz cremoso, que segue uma técnica própria no seu preparo. Porém é
fundamental que o arroz utilizado seja de origem italiana e que pertença a uma
destas variedades: o arbório, de grão largo e arredondado, mais fácil de ser
encontrado; o carnaroli, tido como o mais nobre, por ser um grão mais longo e
com cozimento mais uniforme e o valone nano, um arroz menor, que cozinha com
maior rapidez e absorve muito bem os temperos. </span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New"; mso-bidi-font-family: "Times New Roman";">
A receita básica começa com a cebola sendo refogada em manteiga ou azeite de
oliva. Prefira sempre uma panela de fundo grosso para que o arroz não queime.
Quando a cebola estiver translúcida adicione o arroz e deixe-o fritar bem na
gordura até que ela cubra todo o grão. Em seguida o vinho branco deve ser
colocado e absorvido pelo arroz. Quando todo álcool tiver evaporado adicione o
líquido, que geralmente é um bom caldo de galinha. Este caldo deve ser
adicionado em conchas, só o suficiente para cobrir o arroz.</span></span></div>
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Mantenha o caldo sempre fervendo, para que não baixe a temperatura do risoto
quando adicionado. Mexa sempre, assim você permite que se desprenda o amido que
está ao redor do grão, o que resultará num risoto cremoso. O tempo de cozimento
é em torno de 17 minutos em fogo alto, contados após a completa evaporação do
vinho.</span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New"; mso-bidi-font-family: "Times New Roman";"> Para
finalizar, o risoto acaba seu cozimento fora do fogo, enquanto descansa com a
adição de manteiga gelada em cubos e do queijo parmigiano-reggiano ou grana
padano ralado bem fino.</span><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";"> </span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";"> </span></b></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";"> </span></b><span style="mso-bidi-font-weight: normal;"><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";"><span style="font-size: small;"> A receita<span style="font-size: small;"> do risoto abaixo é um dos meus primeiros pratos na cozinha, foi meu <span style="font-size: small;"><i>pièce de résistance</i> por muito tempo.<span style="font-size: small;"> Espero que goste!</span></span></span></span></span></span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsFsrp1TH_KVSdQbumClP1-kbJId-FiEWvp7fJWw0u3xH8eqwouE3YOy3T4F_gqF4X0TUZeUZOx4KIKKaSogl5BsT0wSFwhKnaTSiYXz8BChj0hlY208Kl-bjMZMV6tWK3dZc9WXmeGIM/s1600/IMG_20130826_150306.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsFsrp1TH_KVSdQbumClP1-kbJId-FiEWvp7fJWw0u3xH8eqwouE3YOy3T4F_gqF4X0TUZeUZOx4KIKKaSogl5BsT0wSFwhKnaTSiYXz8BChj0hlY208Kl-bjMZMV6tWK3dZc9WXmeGIM/s400/IMG_20130826_150306.jpg" width="400" /></a></span></span></span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> <span style="mso-bidi-font-weight: normal;"><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span></span></span></span></span></span></span></span></div>
<span style="font-family: "Courier New",Courier,monospace;"><br /></span>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;"><b>Risoto de banana e presunto de Parma</b> </span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: x-small;">Rende 4 porções </span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New"; mso-bidi-font-family: "Times New Roman";">Ingredientes</span></span></div>
<ul>
<li><span style="font-family: "Courier New",Courier,monospace;">5
colheres de sopa de manteiga sem sal </span></li>
<li><span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New"; mso-bidi-font-family: "Times New Roman";">1
cebola bem picadinha</span></span></li>
<li><span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New"; mso-bidi-font-family: "Times New Roman";">200g
de presunto de Parma fatiado em tiras bem finas</span></span></li>
<li><span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New"; mso-bidi-font-family: "Times New Roman";">2
xícaras de arroz arbório</span></span></li>
<li><span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New"; mso-bidi-font-family: "Times New Roman";">1 xícara de vinho branco seco</span></span></li>
<li><span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New"; mso-bidi-font-family: "Times New Roman";">2
litros aproximadamente de caldo de galinha ou de legumes</span></span></li>
<li><span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New"; mso-bidi-font-family: "Times New Roman";">6 a 8
pistilos de açafrão</span></span></li>
<li><span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New"; mso-bidi-font-family: "Times New Roman";">2
bananas prata maduras cortadas em meia-lua</span></span></li>
<li><span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New"; mso-bidi-font-family: "Times New Roman";">½
xícara de queijo parmesão ralado na hora</span></span></li>
<li><span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New"; mso-bidi-font-family: "Times New Roman";">3
colheres de sopa de creme de leite fresco</span></span></li>
<li><span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New"; mso-bidi-font-family: "Times New Roman";">2
colheres de sopa de ciboulette cortada bem fininha</span></span></li>
</ul>
<span style="font-family: "Courier New",Courier,monospace;"><br /></span>
<span style="font-family: "Courier New",Courier,monospace;"><br /></span>
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New"; mso-bidi-font-family: "Times New Roman";"><span style="font-size: small;">Preparo</span></span></span><br />
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New"; mso-bidi-font-family: "Times New Roman";"><span style="font-size: small;"> </span> </span></span>
<br />
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New"; mso-bidi-font-family: "Times New Roman";">Aqueça
o caldo de alinha ou legumes e acrescente a este caldo o açafrão. Mantenha este caldo
sempre fervendo. Em uma panela de fundo grosso, refogue a cebola com 2 colheres
de manteiga e em seguida acrescente o presunto de Parma, fritando por alguns
minutos. Adicione o arroz, mexendo sempre até que todos os grãos estejam
envoltos de gordura. Acrescente o vinho e deixe secar completamente. Aos poucos
vá adicionando o caldo ao arroz, repetindo este processo cada vez que o liquido
estiver quase secando na panela. Mexa constantemente para que o arroz libere
seu amido e para que não grude no fundo da panela. Quando estiver cremoso e al
dente, desligue o fogo, acrescente a banana, a manteiga restante, o queijo
ralado e o creme de leite. Misture rapidamente e feche a panela, abafando um
pouco o risoto. Aguarde uns dois minutos e junte a ciboulette, ajuste sal e
pimenta e sirva em seguida.</span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiae_PLpTa_ZLMzB0Tm9527ptz34_wPismayA636iIJJTGugFVQDOY_yyiaX_G0CI8tq05oB2DurHBiiWGoS9M1hANbN-cYbtLzrFji39jkBGuBPJqVRJD-BUTRlvmM8ccm3wO6Ox4AmUI/s1600/IMG_20130826_150930.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiae_PLpTa_ZLMzB0Tm9527ptz34_wPismayA636iIJJTGugFVQDOY_yyiaX_G0CI8tq05oB2DurHBiiWGoS9M1hANbN-cYbtLzrFji39jkBGuBPJqVRJD-BUTRlvmM8ccm3wO6Ox4AmUI/s320/IMG_20130826_150930.jpg" width="320" /></a><span style="mso-bidi-font-weight: normal;"><span style="font-family: "Courier New"; mso-bidi-font-family: "Times New Roman";"> </span></span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="mso-bidi-font-weight: normal;"><span style="font-family: "Courier New"; mso-bidi-font-family: "Times New Roman";">Finalização</span></span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New"; mso-bidi-font-family: "Times New Roman";">O ponto ideal do risoto é o que apavora
muitos cozinheiros durante seu preparo, mas a única dica é: experimente! O
arroz deverá estar al dente e com os grãos separados, unidos apenas pela
cremosidade que se formou com o amido, a manteiga, o creme de leite e o queijo. Sirva
imediatamente. </span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><br /></span></div>
<span style="font-family: "Courier New",Courier,monospace;"></span>
<br />
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<span style="font-family: "Courier New",Courier,monospace;"><span style="mso-bidi-font-weight: normal;"><span style="font-family: "Courier New"; mso-bidi-font-family: "Times New Roman";">Dica:</span></span><span style="font-family: "Courier New"; mso-bidi-font-family: "Times New Roman";"> Com
as sobras dos risotos, prepare o riso al salto e o arancini</span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New"; mso-bidi-font-family: "Times New Roman";"><br />
<br />
<b>Riso al salto</b>: frite porções achatadas de risoto em manteiga, deixando
dourar dos dois lados.</span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New"; mso-bidi-font-family: "Times New Roman";"><b>Arancini</b>: a cada 300 g de sobra de
risoto adicione 1 ovo. Faça bolinhas e as recheie com um queijo de sua
preferência. Passe por ovos batidos, depois pela farinha de rosca e deixe gelar
por uma hora. Antes de servir, frite em óleo bem quente.</span></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6690338207138156890.post-77171345745781752702013-08-21T11:13:00.002-07:002013-08-21T16:03:01.923-07:00Cookies de chocolate, um ícone americano ou brasileiro?<style>
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<span style="font-family: Times; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman";"><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"> Semaninha
de provas das crianças é sempre muito doída. Eles ficam cansados, irritados,
preguiçosos, manhosos, e tudo isso
ao mesmo tempo!</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"> Dizem
que não gostam da escola, choram de nervosos, e assim seguem meus dias de
prova, aliás, meus não, deles. Então para acalmar minhas ferinhas, demos uma
relaxada fazendo cookies. E como as cookies ficam mais gostosas quando sua
massa passa uns dias descansando na geladeira, tenho um assunto gostoso para
distraí-los ao longo da semana.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgssuT4xT7NBtzB6fubQbxwe84bw2G2JrUOcIqrv9Hn6Fecp_l_Sr2jJHeDCxF7vskIPmWH1StqrqlccleKgo35XcwadAksazktJXXoUhgO-icbiCJw9yCR2NosCmdjave5i8rOP17mxEg/s1600/IMG_20130820_150304.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgssuT4xT7NBtzB6fubQbxwe84bw2G2JrUOcIqrv9Hn6Fecp_l_Sr2jJHeDCxF7vskIPmWH1StqrqlccleKgo35XcwadAksazktJXXoUhgO-icbiCJw9yCR2NosCmdjave5i8rOP17mxEg/s320/IMG_20130820_150304.jpg" width="320" /></a><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"> Agora
analisando um pouco minha escolha, comecei a pensar quão curiosas são algumas
tradições culinárias, principalmente quando não são as nossas. Com excessão dos policiais
americanos, que s<span style="font-size: small;">ó</span> comem donuts,todo o resto da população americana come
cookies. E desde quando
elas passaram a fazer parte do nosso cotidiano, bem brasileiro? Será que os “<i>chocolate chips</i>” seqüestraram os
biscoitos <i>Maisena</i>?</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"> Não
sei responder e acho que estas delícias não tem idade, horário e o local certo para
serem consumidas. O importante é que sejam saborosas. </span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"> Seu
nome deriva da palavra holandesa <i>koekje</i>
e hoje são conhecidas mundialmente apenas pelo nome de cookie. Esses cookies foram criados
acidentalmente por <i>Ruth Graves Wakefield</i>
em 1933, na cidade de Whitman em Massachusetts (desde 1997 o estado oficial dos
cookies) nos Estados Unidos. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR8QNpb8KltZrQkRZsvgpjIeKlEOzBnauXxzjdhwCOLClqptHRhy69fnU4X13-SWOC-a5LtUDodsGPck3z2JUjUd-HZIkjqQpErk3sfPBr4rnVQjhkwVaCI9Pmc1ubUm9xMBCcf7ImMlA/s1600/IMG_20130820_150600.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR8QNpb8KltZrQkRZsvgpjIeKlEOzBnauXxzjdhwCOLClqptHRhy69fnU4X13-SWOC-a5LtUDodsGPck3z2JUjUd-HZIkjqQpErk3sfPBr4rnVQjhkwVaCI9Pmc1ubUm9xMBCcf7ImMlA/s320/IMG_20130820_150600.jpg" width="320" /></a></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"> Ela
era proprietária de uma casa de pedágio (<i>Toll
House Inn</i>) com restaurante, famoso por suas sobremesas. Um dia, preparando
uma receita de cookies de chocolate, ela ficou sem o chocolate que
habitualmente usava e resolveu picar uma barra de chocolate meio-amargo da
Nestlé e colocar os pedaços, acreditando que com o calor do forno eles
derreteriam. Eles não derreteram e as famosas <i>chocolate chip cookies</i> foram criadas. A receita foi vendida para
Nestlé – em troca de um suprimento vitalício de chocolate chips – e publicada
nas embalagens dos chips, com o nome de <i>Nestlé
Toll House Chocolate Chip Cookies</i>, tornando-se assim a mais famosa receita
de cookies. </span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"> Apesar
de ser uma receita fácil e de poucos ingredientes, é importante seguir algumas
dicas para garantia de sucesso. Manter a massa por 36 horas no refrigerador,
por exemplo, vai garantir um sabor mais intenso, com formato e coloração mais
uniformes. Fazer bolachas maiores faz com que apareçam três texturas distintas
(crocante nas bordas, uma camada intermediária e centro macio). Usar chocolate
de boa qualidade – em torno de 60% cacau –, salpicar levemente flor de sal na
parte superior das bolachas e servir as bolachas mornas completam a lista de
truques. </span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"> Conta<span style="font-size: small;">das e atropeladas no relógio nossas<span style="font-size: small;"> </span></span>36 horas, fomos para cozinha assar as tão sonhadas cookies. O único problema é que as crianças já comeram
tudo, só consegui fotografar antes de estarem prontas ou então eles comendo.</span></span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKTmhi03XUkBJ4jdoh8YJT_Nd4Xx6JGfxkd7XhBXG-MzgUXSqB6kD4fGfocq-cFs3Uw2b2CYfzfgjJxOcNZ-e7KZ4VypyE8Rc5C0fU1gnZMq3dI2rTiMNoMHFZJSPfYPLHGZO8v8d6OF0/s1600/IMG_20130820_150935.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKTmhi03XUkBJ4jdoh8YJT_Nd4Xx6JGfxkd7XhBXG-MzgUXSqB6kD4fGfocq-cFs3Uw2b2CYfzfgjJxOcNZ-e7KZ4VypyE8Rc5C0fU1gnZMq3dI2rTiMNoMHFZJSPfYPLHGZO8v8d6OF0/s320/IMG_20130820_150935.jpg" width="320" /></a></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"> </span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><b>Chocolate Chip Cookies</b></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: x-small;">Rende 96 unidades pequenas</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">Ingredientes </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">- 220 g de farinha de
trigo</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">- ½ colher (chá) de
bicarbonato de sódio</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">- ½ colher (chá) de
fermento em pó</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">- ½ colher (chá) de
sal</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">- 125 g de manteiga
sem sal em temperatura ambiente</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">- ½ xícara de açúcar
cristal </span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">- ½ xícara de açúcar
mascavo</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">- 1 ovo</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">- 1 colher (chá) de
extrato de baunilha</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">- 1 xícara de chips
de chocolate meio-amargo </span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">- Flor de sal para
polvilhar </span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">Preparo </span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">Numa tigela, misture
a farinha de trigo, o bicarbonato, o fermento e o sal. Na batedeira, bata a
manteiga até ficar bem cremosa, adicione os açúcares e continue batendo. Em
seguida, coloque o ovo e a essência de baunilha. Depois de tudo misturado,
baixe a velocidade da batedeira e acrescente, aos poucos, a mistura de farinha
de trigo. Retire da batedeira e misture os chips de chocolate. Leve ao
refrigerador a massa envolta em papel filme e deixe descansar por 36 horas.
Depois deste tempo, pré-aqueça o forno a 180ºC, e faça pequenas bolas de massa,
colocando-as espaçadamente numa assadeira sem untar. Salpique um pouco da flor
de sal por cima e leve ao forno. Estarão prontas quando as bordas começarem a
dourar, em aproximadamente 12 minutos. Retire do forno e deixe amornar em cima
de uma grelha. Coma ainda morna. </span></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6690338207138156890.post-40890286641000974812013-08-12T18:01:00.000-07:002013-08-12T18:38:42.542-07:00E assim começou nossa semana ...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqtyzpbXu0jRyN_Y7SoovmBEaGc3REUiEirSBxczEFBkKrCruWykDEAea70gn9T4Jp1SPLicJnQc3RvGA2SwpZ6ikXtzeV022JnAPbGS9oG9BQSFK0fFp18agMgWZhekZEfqpI0weJjso/s1600/IMG_20130812_211034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqtyzpbXu0jRyN_Y7SoovmBEaGc3REUiEirSBxczEFBkKrCruWykDEAea70gn9T4Jp1SPLicJnQc3RvGA2SwpZ6ikXtzeV022JnAPbGS9oG9BQSFK0fFp18agMgWZhekZEfqpI0weJjso/s400/IMG_20130812_211034.jpg" width="400" /></a></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"> ... cheia de preguiça depois de um delicioso Dia dos Pais, com minha Antonia resfriada e meus meninos querendo ficar doentes. Acordei cedo, abri a janela e aquele dia cinzento não me fez nenhum convite para levantar animada e levar a turminha toda para nadar. Muito pelo contrário, o convite era para voltar para cama. Totalmente em cima do muro para tomar uma decisão, optei pelo "caminho do meio". Faltamos a natação, mas fomos mais tarde à aula de tênis. Energia recuperada e hora de encarar a semana com muita vontade, afinal <span style="font-size: small;">ela est<span style="font-size: small;">á só começando</span>.</span> </span></span><br />
<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><a class="qlink" href="http://kdfrases.com/frase/108642"></a></span></span><br />
<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"> </span></span><br />
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"> Para manter a energia em alta, vou escolher para a nossa refeição familiar de hoje, o jantar, nada mais, nada menos que uma deliciosa e acolhedora sopa de agrião. Sou fã de sopa, é a minha "comfort food", acho que uma boa sopa faz muito mais que apenas alimentar.</span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFuwAlMHMzZ68CAlterMfB0QgnFJkQ5EEfR_jAFkoaEsrGdmdEWglF-lVsUEGVjM04BbQLHNeb4S07DUZeb2bCNf5UMob52BgYjz1hI5y5Gwaa6U-U6ARWVZSRC3gVWFNI-yrMNQBNrck/s1600/IMG_20130812_210308.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFuwAlMHMzZ68CAlterMfB0QgnFJkQ5EEfR_jAFkoaEsrGdmdEWglF-lVsUEGVjM04BbQLHNeb4S07DUZeb2bCNf5UMob52BgYjz1hI5y5Gwaa6U-U6ARWVZSRC3gVWFNI-yrMNQBNrck/s320/IMG_20130812_210308.jpg" width="320" /></a><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"> Escolhi o agrião porque ele é imbatível com seu gosto picante e único, transitando pelas grandes mesas do mundo num sucesso silencioso e quase imperceptível. Uma hortaliça discreta, que foge dos modismos gastronômicos e está presente entre nós há mais de três milênios. </span></span><br />
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">Foi usada pelos persas, gregos e romanos na Antiguidade Clássica. Artaxerxes, Rei da Pérsia era um apaixonado pelo agrião, acreditava que quem o comia, era premiado com coragem, força e caráter. Hipócrates, o Pai da Medicina, foi um dos grandes responsáveis por extrair desta planta suas enormes qualidades. Quando fundou o primeiro hospital na ilha de Kos, em torno de 400 anos a.C., ele plantou uma enorme quantidade de agrião para tratamentos de problemas sanguíneos. Esta planta foi descoberta e utilizada primeiramente por suas propriedades medicinais e muitos anos depois é que entrou na cozinha.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"> O agrião possui mais vitamina C que a laranja, mais cálcio que o leite, mais ferro que o espinafre, mais ácido fólico que o brócolis, além de ser considerado uma importante arma na prevenção do câncer. A Inglaterra no século 19 foi a grande responsável pelo cultivo, consumo e propagação da idéia de “super food”, ou super alimento, como era chamado o agrião. Rapidamente conquistou os Estados Unidos, o Canadá, Alemanha, França e alguns países da América do Sul. Na França sua primeira aparição num cardápio de restaurante foi em 1850, no Café Riche, com o purê de agrião. Mas, foi a “Potage Cressonnière”, sopa de batata e agrião que o consagrou no país, conseguindo inseri-lo no cardápio de inúmeros restaurantes franceses. </span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhknFeDhuGJoc3G5K1Fw99NxgF-1ySfUAN9f-9QCMR89yHrV5kdVKlaZKaC_u3zbcEydVzuDSzMC8NgNcng7Uq3EeG4tlpE4ie8Sih-f5l_OXUHkN2qiH-JcHv8OqH3QkaxJxmmMD3ni5w/s1600/IMG_20130812_210853.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhknFeDhuGJoc3G5K1Fw99NxgF-1ySfUAN9f-9QCMR89yHrV5kdVKlaZKaC_u3zbcEydVzuDSzMC8NgNcng7Uq3EeG4tlpE4ie8Sih-f5l_OXUHkN2qiH-JcHv8OqH3QkaxJxmmMD3ni5w/s320/IMG_20130812_210853.jpg" width="320" /></a><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"> Abaixo está a receita para você aproveitar nos dias mais frios e preguiçosos e se encher de energia como fiz esta noite aqui em casa. <br /><br /><br /><b>Potage Cressonnière</b><br /><span style="font-size: x-small;">Rende 6 porções</span><br /><br /> Ingredientes</span></span><br />
<ul>
<li><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">2 colheres de sopa de manteiga</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">1 cebola pequena picada</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">2 alhos-poró (somente a parte branca) picados</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">4 batatas médias cortadas em cubos</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">1 litros de caldo de frango ou água</span></span></li>
<li><span style="font-size: small;">1<span style="font-family: "Courier New",Courier,monospace;"> maço de agrião</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">1/2 xícara de creme de leite fresco (nata)</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">sal e pimenta do reino branca</span></span></li>
</ul>
<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><br />Preparo <br /><br />Colocar a manteiga na panela com a cebola, o alho-poró e sal. Deixe murchar um pouco e acrescente a batata e o caldo de frango. Cozinhe até as batatas estarem bem macias. Separe as folhas do agrião dos talos maiores e descarte-os, desligue a panela e coloque no caldo as folhas e os talinhos pequenos. Deixe abafar por poucos minutos e passe tudo no liquidificador. Passe a sopa numa peneira bem fina e volte para panela junto com o creme de leite. Ajuste o sal, coloque a pimenta e sirva em seguida. Esta sopa quando reaquecida pode escurecer, então o ideal é que seja servida após ser finalizada.</span></span><br />
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6690338207138156890.post-6951785768343152122013-08-11T17:31:00.002-07:002013-08-11T17:35:23.907-07:00Um dia para ser comemorado! Porque ele merece!<style>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="line-height: 150%;"> Desejo
um grande dia a todos estes homens maravilhosos, que passam a vida com a missão
de cuidar, de prover, de encaminhar. Que se colocam na difícil posição de
servir de exemplo. Parabéns a todos os pais, em especial ao meu pai e ao pai dos
meus filhos. Infelizmente passei o dia de hoje a muitos quilômetros de distância do meu pai, mas
colada nos meus filhos e no meu marido. Foi um presente o dia de hoje para todos nós.
O programa: cozinhar. O prato: paella. O prato que não me permitem palpitar,
afinal, a história da paella na minha casa, começou há uns quatro anos atrás.
Vou contar como tudo começou...</span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrWMsIndImDUTDdVapNNFIhZCv7CY531KgPiri2PLYR_1DH3gZhjCROES-FiO0m_j77EUbuNJ4L7S8gT5az0Zh_WZVZAhDrkyi29F-9eh8HCxdXZpPI6SqhMCG9biGBuAL59kZ7UKDMk0/s1600/IMG_20130811_203636.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrWMsIndImDUTDdVapNNFIhZCv7CY531KgPiri2PLYR_1DH3gZhjCROES-FiO0m_j77EUbuNJ4L7S8gT5az0Zh_WZVZAhDrkyi29F-9eh8HCxdXZpPI6SqhMCG9biGBuAL59kZ7UKDMk0/s320/IMG_20130811_203636.jpg" width="320" /></a><span style="line-height: 150%;"> Um
certo dia meu marido desabafou que estava cansado de ser apenas o churrasqueiro
da família, afinal, muito do que eu sei cozinhar hoje havia aprendido com ele.
Mas com o tempo eu fui assumindo as panelas e ele as abandonando. O problema é
que ele queria seu espaço de volta. Foi aí que tive a brilhante idéia de resgatar
meu chef lhe dando de presente uma "paellera" e lembrando </span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="line-height: 150%;">que
a paella é tradicionalmente feita por homens na sua cidade de origem,
Valência, na Espanha. O sucesso desta minha empreitada foi tão grande que às
vezes chego a me preocupar em perder o posto de cozinheira da casa. </span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="line-height: 150%;"> A história
deste prato nos leva aos séculos 16 e 17, quando os camponeses o preparavam com
o que conseguiam caçar e colher até o meio-dia. Reuniam-se todos em torno do
fogo e iniciavam o ritual de almoço, no qual coelhos e patos selvagens eram
misturados a caracóis, azeite, arroz, vagem e água. </span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtLNgrr1Hy9-LxsW9VCKFKuEq3RfXTEOKSaaKb2jnOHxirQKUhjYqbQV1DPSN1VQ3FOykmq-x11lP2cc_-woalVHte_izV_N7yO5XI8YvzB0t4Ou0c0mLLs6UuK8LDVAPHgK5rGGWgpsE/s1600/IMG_20130811_203134.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtLNgrr1Hy9-LxsW9VCKFKuEq3RfXTEOKSaaKb2jnOHxirQKUhjYqbQV1DPSN1VQ3FOykmq-x11lP2cc_-woalVHte_izV_N7yO5XI8YvzB0t4Ou0c0mLLs6UuK8LDVAPHgK5rGGWgpsE/s320/IMG_20130811_203134.jpg" width="320" /></a></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="line-height: 150%;"> Cada região da Espanha
garante ter a melhor receita, sendo as mais comuns a Paella Valenciana – com
carnes de frango, coelho e chorizo –, a Paella de Frutos do Mar e a Paella
Mista. Porém, conforme a região, outros ingredientes podem ser utilizados:
favas verdes, berinjelas, pimentões, ervilhas, alcachofras, carne de porco. O
ideal é que esse prato seja preparado em áreas externas sob um fogo à lenha, ou
então em uma grande chama, proporcionada por bocas próprias adaptadas. O arroz
deve ser de grão médio-curto, como o Bomba e o Calasparra, arredondados, ricos
em amido, que absorvem bem os líquidos e que se mantêm com os grãos inteiros
após o cozimento. O açafrão, herança dos mouros, aparece na maioria das
receitas. </span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBBOtBmw5kDWNlQ37t1dBV013t8q0PseY3YZ-R0qOmmi6EoKF1WMMTkf4Fvls4RId8Whe323DGzSsRXy8wQxY1akN5vu7fVXDXXvppHKHXhIldtmk2zSbj8javW3jxDruIhzrMXR-UwL8/s1600/IMG_20130811_203846.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBBOtBmw5kDWNlQ37t1dBV013t8q0PseY3YZ-R0qOmmi6EoKF1WMMTkf4Fvls4RId8Whe323DGzSsRXy8wQxY1akN5vu7fVXDXXvppHKHXhIldtmk2zSbj8javW3jxDruIhzrMXR-UwL8/s320/IMG_20130811_203846.jpg" width="320" /></a><span style="line-height: 150%;"> Mas,
o mais importante numa paella é seu fundo “queimado”, conhecido pelo nome de
soccarat. Esta crosta que deve obrigatoriamente se formar na panela é a parte
mais disputada. Muitas receitas indicam finalizar o prato em fogo bem alto,
fazer silêncio, sentir os aromas e só desligar o fogo após escutar o processo
do arroz secando no fundo. Por ser proibido experimentar ou mexer no arroz até
que ele seja servido, este prato exige do seu cozinheiro muita atenção, paciência
e treino. Para finalizar, nada como algumas gotas de limão siciliano espremido
na hora para nos aproximar do sol do Mediterrâneo. </span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="line-height: 150%;"> Pois
assim foi meu dia, mesmo com o céu nublado, posso jurar que vi uns raios de sol. </span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="line-height: 150%;">A receita orignal da minha casa é esta abaixo, mas a que fizemos hoje foi bem mais simplificada, pois resolvemos o cardápio de Dia dos Pais de última hora. Aproveitem e a reinventem.</span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="line-height: 150%;"><span style="font-size: large;"><b>Paella Mista</b></span></span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: x-small;"><span style="line-height: 150%;"> Rende: 10 porções</span></span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="line-height: 150%;">Ingredientes </span></span></div>
<ul>
<li><span style="font-family: "Courier New",Courier,monospace;"><span style="line-height: 150%;">1 Kg de arroz Bomba</span></span></li>
<li><span style="font-family: "Courier New",Courier,monospace;"><span style="line-height: 150%;">1 Kg de camarão grande com casca</span></span></li>
<li><span style="font-family: "Courier New",Courier,monospace;"><span style="line-height: 150%;">1 Kg de camarão grande sem casca</span></span></li>
<li><span style="font-family: "Courier New",Courier,monospace;"><span style="line-height: 150%;">1 Kg de vieiras</span></span></li>
<li><span style="font-family: "Courier New",Courier,monospace;"><span style="line-height: 150%;">1 Kg de lulas em rodelas</span></span></li>
<li><span style="font-family: "Courier New",Courier,monospace;"><span style="line-height: 150%;">700g de carne escura de frango cortada em cubos</span></span></li>
<li><span style="font-family: "Courier New",Courier,monospace;"><span style="line-height: 150%;">300g de linguiça portuguesa ou paio cortados em finas fatias</span></span></li>
<li><span style="font-family: "Courier New",Courier,monospace;">9 colheres</span>
<span style="font-family: "Courier New",Courier,monospace;"><span style="line-height: 150%;"> de azeite de oliva extra-virgem</span></span></li>
<li><span style="font-family: "Courier New",Courier,monospace;"><span style="line-height: 150%;">2 cebolas médias finamente picadas</span></span></li>
<li><span style="font-family: "Courier New",Courier,monospace;"><span style="line-height: 150%;">4 dentes de alho finamente picados</span></span></li>
<li><span style="font-family: "Courier New",Courier,monospace;"><span style="line-height: 150%;">4 tomates sem pele e sem semente cortados em cubos pequenos</span></span></li>
<li><span style="font-family: "Courier New",Courier,monospace;"><span style="line-height: 150%;">1 colher de chá de açafrão em pó</span></span></li>
<li><span style="font-family: "Courier New",Courier,monospace;"><span style="line-height: 150%;">1 colher de chá de páprica defumada</span></span></li>
<li><span style="font-family: "Courier New",Courier,monospace;"><span style="line-height: 150%;">pistilo de açafrão</span></span></li>
<li><span style="font-family: "Courier New",Courier,monospace;"><span style="line-height: 150%;">1 pimentão vermelho cortado em tiras</span></span></li>
<li><span style="font-family: "Courier New",Courier,monospace;"><span style="line-height: 150%;">1 pimentão amarelo cortado em tiras</span></span></li>
<li><span style="font-family: "Courier New",Courier,monospace;"><span style="line-height: 150%;">2 litros de caldo de frutos do mar (ou caldo feito com as cabeças e cascas do camarão)</span></span></li>
<li><span style="font-family: "Courier New",Courier,monospace;"><span style="line-height: 150%;"> Limão siciliano</span></span></li>
<li><span style="font-family: "Courier New",Courier,monospace;"><span style="line-height: 150%;">Sal e pimenta do reino branca</span></span></li>
</ul>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="line-height: 150%;">Aqueça o caldo de frutos do mar. Tempere os frutos do mar e o frango com sal e pimenta do reino branca moída na hora. Aqueça duas colheres de azeite de oliva na paellera e refogue rapidamente as lulas. Retire do fogo e reserve. Em seguida faça o mesmo procedimento com as vieiras e por último com os camarões sem casca. Aqueça uma colher de azeite de oliva e coloque as fatias de linguiça ou paio e quando estiverem douradas, retire do fogo e reserve. Na gordura que soltou da linguiça, frite os pedaços de frango. Retire e reserve. Coloque novamente duas colheres de azeite de oliva e refogue a cebola. Adicione o alho, aguarde alguns minutos e acrescente os tomates. Coloque o açafrão em pó, os pistilos e a páprica. Volte o frango e a linguiça para paellera. Adicione um pouco de caldo e quando levantar fervura coloque o arroz. Quando o arroz estiver quase pronto, volte os camarões e as vieiras para paellera. Em seguida as lulas, os pimentões e os camarões com casca. Aumente o fogo e cubra a paellera com papel alumínio por alguns instantes. Quando o arroz estiver começando a grudar no fundo da panela, desligue o fogo e aguarde pelo menos cinco minutos antes de servir. Sirva com gotinhas de limão siciliano e azeite de oliva. Bom apetite!</span></span></div>
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