PAGINA 1

PAGINA 1
Planos de Acciones Trinidad

PAGINA 2 PRESTAÇÃO DE CONTAS 2011 2012

PRESTAÇÃO DE CONTAS - IMAGEM PAGINA 2 A SEGUIR

domingo, 4 de setembro de 2011

feijoada brasileira and italo-brazilian desserts

Dessert Palais Enchanté (6 servings)
A dessert introduced by Lorenzo Devoto in Salvador, Bahia, in 1897
Four egg whites well whipped
A soup spoon full of baking sugar
100grams of peeled and grated good quality almonds
Preparation:
The well whipped egg white foam and gradually one adds sugar. Aside one prepares a form with butter and hot caramel and one adds carefully (refrain from wind drifts) the egg-white and gated almonds. The set is taken to a medium temperature oven for ten to twelve minutes carefully placing the form inside another form with water to control maximum temperature in the under and lateral parts of the form.
For a faster cooling the set can be placed in a refrigerator for a few minutes.
Carefully remove from the form placing it upside down in the final serving plate.
Cover the dessert with English Cream) vanilla cream) or serve the cream apart.

Vanila (English) Cream
Three egg yolks whipped with one table spoon of baking or regular sugar per egg.
In light fire in an enamel pan mix the ingredients and stir slowly until it gets creamy. Slowly add a glass of warm milk and later on the mixture is sieved. Again to the pan on medium temperature and it is now time to add a half tea spoon of vanilla and stop the stove and keep stirring until colder.

 Palladian Dessert (8 servings)
Coconut white milk from one dry coconut
Grease with good butter and caramel a as form of reasonable size. Sugar and butter must be very well mixed in caramel. Do not use readymade caramel.
Cook rice in dissolved one to one water and coconut milk the rice with a little sugar to satisfy one’s preference.
Place the cooked sweet rice in the rest of concentrated coconut milk.
Two egg yolks after being sieved are placed over the sweet rice and the set is placed in a form.
Use oven for ten minutes in medium temperature. Serve with English Cream.

Recipe for Paella Gallega da Bahia a lá Família Pinon
(8 servings)
Ingredients;
Cooked Mussels without shells ..;……….........200g
Mussels with shells cooked (for decoration)….200g
Cooked or baked oysters without shells ………200g
Fried fish filets………………………………...200g
Lobster (if on season or available)...................250g
Pealed Medium size shrimp…………............500g
Squid cut in rings..............................................200g
Octopus cooked with one onion and
cut into pieces…................................................500g
Saphron in powder to add yellow color to rice
Large Red Pepper
(not hot – cut in triangles for decor)………..…two
Green Pepper – not hot......................................one
Coriander, onion, Lemon Juice, Catch-up, Garlic, Salt, Good Olive Oil.
Preparation Instructions:
1.   Mussels have their shells well cleaned with water and lemon before cooking in water.
2.   The pealed mussels are sautéed with catch-up, chopped coriander, garlic, salt, olive oil, onion in particles, also particles of green pepper and you can add water to improve cooking as needed. As cooking point is neared you start reducing to heavy gravy like mix.
3.   The same is done separately with shrimp, squids and octopus. Please remember the taste they will have in the paella is the taste you give them now.
4.   The lobster one cooks in water with some salt and one sautéed it with onion pieces and olive oil and one reserves it for decoration of the final plate. It is better when cut in halves after cooking but it can be used whole.
5.   Fish pieces can be salteed or not, depending on preference. We prefer whole. Remove all bones, please.

NOW THE PAELLA IS ORGANIZED IN A LARGE SERVING PLATE THAT CAN BE USED IN HOT OVEN

                   First Layer – Cooked rice yellowed with saphron.
Second layer – mussels, oysters, shrimp, squids rings and fish pieces – do   not let one touch the other and dip their gravy in the empty spaces.
Spray a lot of olive oil (or spread it also over the sea food).
Third layer – yellowed rice
Fourth layer – same as second
Fifth layer – yellowed rice
Décor layer – lobsters, red pepper in spears shapes large shrimps and mussels in shells as well as larger round sections of octopus and squid rings
NOW ONE TAKES THE SET TO MEDIUM TEMPERATURE OVEN UNTILL SERVING TIME


RECIPE FOR BAHIAN FEIJOADA (Dark Been Stew a la Bahia, Brazil) (15 servings)
Black or Dark Brown Beans................................2,5 pounds
Salted Dried Beef (..................................................1,5 pounds
Bacon…………………………………………….0,5pounds
Fresh Beef (not filet mignon or steak)……………..1 pound
Smoked pork tails..................................................0.8 pounds
Smoked Pork Ears..................................................12 pound
Pork cutlets..............................................................1.2 pounds
Calabria Pepperoni................................................one pound
NOTE – Some people use just peperoni in lieu of all other pork pieces – it is quite good and it is much easier.

Cut tomatoes.....................................half a pound
Onions in rings ..............................half a pound
Garlic – one whole cut into small pieces or minced
Five branches of mint or parsley
One table spoon of powdered black pepper
Eight table spoons of catch-up
5 laurel dried laurel leaves
Salt to taste

PREPARATION OF THE FEIJOADA
All meat and smoked pieces one leaves from the previous night in water in a large pan to remove salt and some grease, changing water two or three times.
Sautéed the meat pieces in bacon and as you see some juice you add the cooking water and the beans (some people will let the beans in water for over five hours)
Season with tomatoes, onions, parsley or mint, black (or white) pepper, catch-up and laurel (basic). As the set gets well-cooked for the beef and smoked pork to taste remove all pieces of beef to a separate casserole for serving and let the beans keep on cooking to point.
Serve with white rice or with cassava flour.
Some people will serve with pealed oranges and with salteed garlic chopped cabbage.

Nenhum comentário:

Postar um comentário