Carbonade Flamande, baked potato and onion, apple mango chutney

I love the TV show Que Marravilha with Claude Troisgros and this recipe was the winner of the third season. The original took a dish of sweet potato chips, but needed a potato cutter to make very thin slices that I had not. So I decided to side with an onion, mango and apple chutney that I also saw in the show and a baked potato with rosemary. The dinner was very good, but despite having a medium difficulty, it takes time to be prepared. Only the meat is more than two hours. Let the recipes for six people.

Carbonade

Ingredients

800g of beef cut into cubes

600g pork Filet Mignon cut into cubes

1 large spoon of butter

3 onions, sliced ​​into rings

4 cloves garlic, sliced

100g diced bacon

1 Chilly Pepper

2 tablespoons brown sugar

1 tablespoon flour

4 cloves

2 cinnamon sticks

1 bouquet garni (set of herbs like chives, parsley, sage, or what have you tied a string)

800ml  Black Gold Beer

Salt

Pepper

1 tablespoon Dijon mustard

In a hot pan, fry the bacon a little and then place the meat cut into cubes seasoned with salt and pepper. Stir and let the pan until golden brown. Remove the meat from pan and set aside in a way. Place the onions in the pan in which meat was with butter. Add garlic and chili. Let the fire until the onions are transparent. Add the cinnamon, cloves and brown sugar. Finally, place the flour, mix well and return meat to pan. Stir and add the beer to cover the meat. Put a bouquet garni in the pan, cover and simmer for 2:30 - 3 hours. When almost dry, remove from oven and place the mustard.

Chutney

Ingredients

3 large red onions sliced

1 tablespoon butter

2 green apples cut into small cubes

1 mango into small cubes

½ red chili

100g brown sugar

50g raisins black

100ml white wine vinegar

2 tablespoons mustard powder

1 tablespoon grated ginger

Cinnamon, star anise, cloves

Salt

Place in a pan, butter and sliced ​​onion. Let caramelize the onions until brown. Add the apple and mango cut into cubes, brown sugar, mustard powder, ginger, white wine vinegar, black raisins, salt, cinnamon, star anise, cloves and pepper a finger-prick girl. Mix everything and cook covered, at low heat for 30 minutes.

Potato

6 potatoes cut vertically into 6 pieces

Salt and pepper to taste

Rosemary to taste

Sweet Paprika to taste

Olive oil to taste

Let the potatoes in cold water for 15 minutes, changing the water every 3 minutes for the starch out. In a baking dish place the potatoes and season with salt, pepper, rosemary, paprika and olive oil. Bake in oven for 30 minutes. Remove and place a little oil.

Bon Appetit !!!

The Best Chocolate Cake of the World

I saw this recipe in the newspaper the other day from a place that says that this is the best chocolate cake in the world. The big difference is that in this case the cake does not take flour or baking powder, which makes it lighter, almost like a mousse. Therefore it can be a great dessert, especially in cases in which the main dish is heavier. I thought of making this cake after a friend asked me if I had the recipe.
 
Ingredients
125g unsalted butter
250g bittersweet chocolate bar
6 egg yolks
6 egg whites
125g sugar
40g sugar
Ground almonds (optional)
 
Preheat the oven to 180oC. Grease a round of about 40cm in diameter. Melt butter and bittersweet chocolate together. Beat well the egg yolks with 125g sugar until creamy white to create a light and fluffy. Combine the two mixtures and add the almonds.

Beat well the egg white until thoroughly consistent and add more sugar 40g. Now is the most important part. Mix this eggs white with the rest, but it must be very slowly, without knocking, involving gently. The whites cannot "break" because the cake does not grow

Bake for about 30 minutes without getting too cooked. This is the hardest part because the oven cannot be opened and the cake cannot be fully cooked. The secret is the top, when you are ready and consistent.

If you want to sprinkle the cocoa powder or basking on top.
 
Bon Appetit !!!

Peanut Butter Cookies

I saw this recipe some time ago but it was made ​​with caramel. As I didn’t have caramel, I used Peanut Butter instead. I took that is a holiday and decided to do with my daughters. The recipe is so easy that they did without any difficulty.

Ingredients
1 / 2 cup (tea) butter, softened
1 cup (tea) brown sugar
3 spoons (soup) of Peanut Butter
1 egg
1 3 / 4 cup (tea) of flour
150 g of milk chocolate chips

Mix butter and sugar, then add the Peanut Butter and egg, beating well. Mix the flour and finally the chocolate. Line a large baking sheet with parchment paper. Hand out small portions of dough in baking sheets, leaving enough space between them. Do not worry too much about the format. Bake in preheated oven and bake for 15-20 minutes or until golden. Leave in pan until cool as well.
The mass spread enough in the pan, so you need to leave a good space between the cookies.

Bon Appetit!

Fallin’ in love Mousse pie

I saw this recipe in the newspaper. The Article recreated some recipes from the movie Waitress (2007). The waitress in question and protagonist of the film created the pies and gave them names according to the stage that she was living the life. Among other pies had the "I hate my husband" with chocolate and caramel that it is also very good. I watched the movie some time later quite by chance, even worth it. I decided to make this mousse cake these days because it has too much chocolate and felt like chocolate. Let the recipe:

Mass
2 eggs
2 tablespoons sugar
2 tablespoons flour
1 tablespoon cocoa powder

Beat the egg whites with sugar. Mix the egg yolks, wheat, chocolate and incorporate the egg whites. Bake on cookie sheet lined with parchment paper greased and floured. Bake for about 20 minutes over medium heat.

Filling
500 g dark chocolate melted
300 g cream
2 egg whites
6 tablespoons sugar

Beat the cream whipped in point. Add chocolate, egg whites and sugar.
Place the mousse over the dough and refrigerate for 6 hours. Garnish with chocolate shavings.

Bon Appetit !!!

Chocolate Cream Cheese

I love Cream Cheese, for me is one of the best desserts ever, besides being an easy recipe to be made can be done in a food processor. But I had never managed to make a cream cheese with flavors that are not toppings until the day I saw this recipe in Globo.com. The photo has made me want to eat so I decided to try. It really was a delight and is not as sweet as it sounds. 

Mass 
Cornstarch 1 packet of biscuits (200 g) 
100 g butter, softened 
1 pinch of cinnamon 

In the food processor put the biscuits, butter and cinnamon and mix until it forms a dough. Line the dough the bottom and sides of a round pan (25 cm diameter) and bake in oven preheated to 180 ° C + / - 10 minutes. Remove from oven and set aside. 

Filling 
¾ cup (tea) cream 
1 tbsp (tablespoon) lemon juice 
1 teaspoon (tsp) vanilla extract 
2 jars of cream cheese (300 g) 
¾ cup (tea) cocoa powder 
1 pinch of salt 
1 ¼ cup (tea) sugar 
3 eggs 
200 g dark chocolate melted 

In the same processor place the cream, lemon, vanilla, cream cheese, cocoa powder, salt, sugar and eggs and beat well to form a homogeneous mixture. Add the melted dark chocolate and mix well. 

Pour this chocolate cream over the dough (made up) and bring back the oven preheated to 180 ° C + / - 40 minutes or until filling is firm. Remove from oven and refrigerate. Remove from pan and serve immediately. 

Bon Appetit!  

Cordon Bleu e confit de legumes bayaldi

I saw this recipe in a TV show in Brazil called Diario do Olivier. In addition to being a formidable appearance he made all the preparation in less than 30 minutes. I found it a good choice for a midweek dinner. Something tasty that doesn’t require too much work. The original Cordon Bleu is with beef, but this version with chicken breast was a great idea. As a side he made a confit of vegetables bayaldi, which is also very easy. Here it goes the recipe for 2 people. 

Cordon Bleu Ingredients 
2 pieces of chicken breast 
2 slices of ham 
4 slices of brie cheese 
2 large basil leaves 
2 eggs 
100g flour 
4 sliced of bread
50g ground almonds 
150ml olive oil 
Salt and pepper

Open the chicken steak like an envelope, but without separate the two parts. Season with salt and pepper, stuff with a slice of ham and 2 slices of brie adding a basil leaf. Do this with both breasts. Do a breadcrumb placing the sliced ​​bread in blender and blend. When it gets crushed, pause and add the almonds. Dip the chicken in the flour, one at a time. In a bowl, beat egg and add a pinch of salt to season. Dip the chicken in the mixture and then in breadcrumbs. Fry on low heat in olive oil. The frying time is about 10 minutes on each side, so the fire must be very low even. If necessary, remove the pan from oven sometimes to prevent burning. 

Confit ingredients Bayaldi 
200g zucchini 
200g onions 
200g Italian tomato 
200g eggplant thin and small 
200ml olive oil 
2 garlic cloves 
200g Parmesan cheese 
1 bunch fresh thyme 
1 bunch rosemary 
1 chili, diced small (optional) 
1 bunch basil 
Salt and pepper kingdom 

To prepare the vegetables Confit bayaldi cut the onion into small cubes and place in a bowl, add the garlic and pepper seasoning it all with a little olive oil. 

Slice the zucchini and tomatoes into slices of about 0.5 cm and the eggplant into slices thinner. Assemble the slices in the bowl on top of onion and garlic and season with salt, thyme and rosemary, put a little olive oil over the vegetables. Place the grated parmesan cheese on top and bake until the cheese be grated. 

Bon Appetit! 

Veggies on the Grill

This is a good recipe that can either be an appetizer to a dinner or as a main course, especially if it is a vegetarian food. I did it another day when I got home and felt like something different and light for dinner. I opened the refrigerator and pulled out all the vegetables I found. I used tomatoes, zucchini, eggplant and onions, but could have put leeks, pepper and maybe even have a pre-cooked sweet potatoes. 

    
Ingredients
4 tomato slices cut about 1cm 
4 slices of eggplant cut 1 cm 
4 zucchini slice with 0.5 cm 
4 slices of onion or red onion, cut into 0.5 cm 
2 chunks of goat cheese or any other cheese that melts slightly 
Salt, Pepper, Basil 
Olive oil 
50 ml Balsamic Oil
  
Season the vegetables with salt and pepper to taste. Spend oil all around them. Putting olive oil in the food and not in pot will reduce the level of smoke in your kitchen. Sprinkle the cheese with olive oil and oregano. 
  
Put everything in a grid in the oven and cook on both sides. Use a grill pan and not a standard because it makes all the difference. 
  
Place the olive oil balsamic in a saucepan, boil and reduce to about half. This will cause it to be thicker and sweeter too. 
  
Another thing I do is my own crouton. I use any bread that I have at home, cut them into cubes and place in oven until they are baked. 
  
When the vegetables and cheese are grilled on both sides put in the dish. Place a slice of tomato in front of another and the eggplant on the side. Place the zucchini on top of tomatoes and onions on top of the eggplants. Place the cheese on top of everything and pour the reduced balsamic sauce, a little more olive oil and croutons. 
  
Bon Appetit! 

Grilled Shrimp with Smashed Banana and Coconut Risoto

I saw this recipe on a restaurant in São Paulo called Gero. I found an interesting combination, but that day I couldn’t have it as I was in a diet. Taking advantage that I'm on vacation this week and my mother had bought shrimp, I decided to try to do. It's pretty good. The combination of three ingredients is perfect and when I finished I had the feeling that I could had more. It's a dish a bit tricky since it is practically the same as preparing three dishes for the same time, but worth it. In addition, the measures are not precise.

Begin by placing six bananas in the oven at 180oC for about 40 minutes until soft.

After about 20 minutes that the banana is in the oven, make the risotto.

Ingredients for 2 people

1 / 2 onion, finely chopped
2 tablespoons olive oil
50 ml milk
50ml white wine
2 coffee cups of Arborio rice
1 bottle of coconut milk
100g grated coconut
500ml vegetable stock, approximately (try using a low-fat)
50g butter
Salt to taste

Prepare the stock in a saucepan and put in another olive oil and onion to warm up. When the onion is transparent put the rice and fry a little. Add the milk and then evaporate the wine.
Then place a scoop of stock and stir until it is "al dente". Add 1 / 3 of the grated coconut in the beginning, 1 / 3 more or less in the middle and third at the end. Add the salt. After about 10 minutes, put the coconut milk. The best way to check the point is trying from time to time. When it is ready remove from heat. If the risotto is dry place last ladle of stock. Place the butter, close the pan and let rest for about 5 minutes with the lid.

At this point the banana should be ready. Put all peeled in the processor with 50g butter, salt and 50ml of cream. Hit and check point. It needs to be soft like mashed potatoes. If it is still hard put a little more cream and beat again.

Shrimp
Choose a large or medium shrimp. The amount depends on each person one.
Clean and remove the shell. Season with salt, lemon, chopped  parsley, chopped chives and garlic. Use a hot grill and cook on both sides until thoroughly cooked.

Bon Appetit!!!

Atamoya Pie

For those unfamiliar, atemoya is a fruit like the Fruit of the Earl, but much more pleasant as it has more juice. I got to know this fruit a little while ago and despite being a bit expensive, I have it frequency. Prepare this pie requires hard work and takes time. It is necessary to let the dough rest for 1 hour and then the filling rest in the refrigerator overnight. But the result worth to wait.

Ingredients:
Dough
250g of flour
100 g butter
40 g sugar
1 pinch of salt
75 ml milk at room temperature
Butter for greasing the pan

In a bowl, combine butter, flour, sugar, salt and mix well until the consistency of coarse crumbs. Add milk all at once. Mix gently with your fingertips until the crumbs stick with a homogeneous and thicker consistency. Cover and refrigerate for 1 hour to rest.

Take a little flour to help open the dough, first with his palms, then with a roller. Place the dough in a round pan, greased with butter. Stick the bottom of the dough with a fork so the dough doesn’t thump and cover with foil and fill with beans. This will make the dough remain in position.

Place in preheated oven at 160oC for about 20 to 30 minutes (up to the edge of the dough is lightly browned). Chill the dough and throw the beans and the foil off.

Filling
400g  Atemoya peeled and seeded (about 2 large fruits)
200 ml cream
½ can of condensed milk

Cook Atemoya over low heat until warm up and get out excess water. Let cool, add the condensed milk and beat with mixer until smooth and creamy. Whip the cream into whipped cream and mix point of atemoya keep beating until the consistency of mousse. Place in the dough and store in the refrigerator overnight

Chocolate frosting
180g dark chocolate
90ml of cream

Melt semisweet chocolate in double boiler, remove from pan, add the cream and mix. Cover the tart with the melted chocolate and place the pie in the refrigerator until the chocolate to solidify

Bon Apetit !!!

Orange Cake

My daughters always see me cooking and because of this are also beginning to be interested in the subject. They like to help me with some easy tasks, but what they like the most is to eat after it's done. I made this orange cake with them that is a good option for an afternoon snack, especially this winter time. The difference is that it takes one complete orange on it. It is important that it is thoroughly washed, but the bitter taste that gives the cake is delicious.
 
ingredients
1 orange chopped and seeded
2 whole eggs
Juice of 1 orange
150ml oil
4 cups flour
3 cups sugar
1 teaspoon baking powder
 
In a blender mix the orange, eggs, orange juice, oil for 2 minutes. In a bowl place the flour, sugar and baking powder. Stir the mixture from the blender to the bowl and mix until it gets smooth.
 
Place the dough in a cake pan and bake in a preheated oven at 180oC for 40 minutes.
 
Syrup:
Strained juice of 1 orange
 
After baking the cake, make holes with a fork and place the orange juice. The holes help the juice to penetrate the cake until the end.
 
Sprinkle with powdered sugar on top.
 Bon Apetit !!!

Salmon Tartar

I'm not a big fan of salmon. I think it is greasy and taste saltwater when fried, roasted or baked. I just have it raw, usually in Japanese foods.

As my wife likes it and don’t eat it raw at all, I decided to take a middle ground, and prepare a tartar. The tartar is a very simple dish that uses lime to "cook" the fish. It can be done in several ways and several different types of fish. I used Salmon in this case and decided to increase it with a "bed" Cream Cheese. It's pretty good.

Here it goes recipe.

Ingredients for 2 people:
200g salmon cleaned, peeled and diced
Juice of 1 lemon
Olive oil, Salt and Pepper to taste
1 Chili, diced
50g chopped coriander
50g chopped chives
50g of Caper
 
Mix all ingredients in a bowl and leave for 5 minutes until the Salmon gets cooked. Using an aluminum ring in the center of the plate, place a tablespoon of cream cheese and spread so that it looks like a bed. Without taking the ring, place a portion of tartar to the top. Take out the ring and add a little olive oil.

 Bon appetit!!!

Canneloni

I saw this recipe in a Brazilian TV show called Que Marravilha a long time ago. I always wanted to prepare it and as I would have for dinner a vegetarian friend, I thought this could be a good opportunity. The recipe is not complicated, but very intensive and must be prepared with some advance since the cannelloni must be refrigerated for 2 hours. Another interesting fact is that the recipe uses pre cook lasagne paste to make the cannelloni . Obviously homemade dough would taste better, but this makes it more practical.

Recipe for 4 people:

Cannelloni
6 sheets of dough for lasagna
800g fresh ricotta (or cottage)
160ml cream - I used cream cheese to lighten up
2 tablespoons chopped chives
150g walnuts
olive oil and salt to taste

Place the lasagne sheets in boiling salted water. Cook for 3 minutes. Remove and dispose immediately in ice water, to cut the cooking. Dry the doughs with the help of a cloth.
Mix the ricotta, sour cream or cream cheese, walnuts, chives, salt and olive oil. Fill with lasagne sheets and roll the mixture to form cannelloni. Place in a prepared pan with olive oil and let rest in refrigerator for 2 hours.

Sauce

04 tomatoes peeled and diced seeds
1 red onion, chopped - I used regular
16 black olives, cut into slivers
300ml extra virgin olive oil of better quality
juice of 1 lemon
chili pepper
capers to taste
chopped basil to taste
chopped fresh cilantro to taste
beans cilantro to taste
white pepper to taste mashed
salt to taste

Mix all ingredients and put over the cannelloni and bake in preheated oven for 8 minutes at 200 º C.

To serve, sprinkle grated parmesan cheese



Bon Appetit!

Il vero pesto Genovese

I eat Pesto pasta sauce since I´m was a child. My father, an Italian from Genoa, always liked the dish and always asked my mother to prepare. I've never been a fan and ate more just because it was what  was been served. Sometimes I asked my mom to make a tomato sauce just for me. I started to like it more later. Let the recipe:
 
pesto
30g basil (preferably single sheet)
30g grated parmesan cheese
30g ground almonds
salt to taste
100 ml good quality olive oil
4 large potatoes, peeled and diced medium

Beat all ingredients in blender until smooth. Place the olive oil just because the measure is not 100% accurate. It may be that you need to put a little more than 100ml. Another secret is not to keep the blender running long. You need to slowly turning.

Place water in a pan with the potatoes and bring to a boil and so do the noodles.Place the noodles and follow the cooking time. This time should be enough to get thepatatas cooked.

Remove the water, put the sauce on top.

Bon Appetit !!!