Recipe of the day 03-12-2017
you acknowledge, as you must, that there is no such thing as perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear: to make people happy, that is what cooking is all about." Thomas Keller.
Have you ever stopped to consider what relationship you have with food? We don’t often think that we even have a relationship with food, and yet we do, and it’s pretty intimate. Eating is one thing, besides breathing, that we all do from the day
we are born until the day we die. From culture and energy, to art, science, the economy, national security, the environment, and health, everything is connected through the power of food, and we need to start giving it the attention it deserves. While food
always seems to be part of the problem, we need to start seeing food as the solution. Food used the right way can end hunger. Food used the right way can help fight obesity and malnutrition. Food and the right farming practices will create employment in the
developing world where it is needed most. Food when prepared the right way can help improve the environment. Food can be the answer. Try today’s recipe of the day tecipe. it tastes fantastic. “The greatest dishes are very simple.” Do leave your comments! thanks a lot.
Bifanas de porco (Pork steaks) with spaghetti.
My Aunt Fernanda came up with this recipe when I was a child. It was the only way I would eat pork steaks. its funny but true. Tasty
pork steaks are cheap, cheerful and easy to cook with. Serve them braised in a fruity sauce, spiced with fresh herbs.delicious and packed with healthy ingredients.
To make spaghetti the right way al-dente, starts, simply enough, with the pot itself. Boiling pasta would appear to be a task that even non-cooks could complete; it seems so ridiculously basic. I’m
sure that Italian chefs must know something a lot of people don't. In Italy, they serve noodles (rigatoni, farfalle or any other pasta) tender, yet with a pleasant, slightly chewy texture. The very centre is ever-so-slightly underdone (that's the pasta's "soul,"
as an Italian chef once explained. Any noodle, whether long or cut, will expand when it cooks. So, if it barely fits into the pot when you add it, it's going to be way too packed once it's been bubbling away for a few minutes. The crowded situation is bad.
First, a low water-to-pasta ratio means it's going to take longer for the water to come back up to a boil once the pasta is added. Rapid boiling is good; it bounces the pasta around and prevents sticking, so the water can permeate the dried
pasta (right to its soul, of course). Second, as the pasta cooks, it releases starch. A small amount of water won't let that starch dilute enough, and the finished pasta will have a gummy texture, decidedly not al dente. Select a pot that holds at least 2
litres of water Fill it about 3/4 of the way with water for 500g of spaghetti. When the bubbles are coming fast and furious, salt it well (it should taste like the ocean) and gently pour in the pasta. Stir occasionally, for the first two minutes, this is crucial,
since that's when the pasta is mostly likely to stick to the bottom of the pot and itself. As for timing about nine minutes.
let’s cook the spaghetti, for this recipe I use 250 grams for two people it’s really sufficient. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well.Toss with 1 tablespoon of olive oil, and set aside. Buy pork
shoulder cut steaks at the butcher and ask him to cut them not to thick. Season 4 pork steaks on both sides with salt and pepper. Place a frying pan on the stove add extra virgin olive oil also choped onion and 2 cloves of garlic, let them soften a bit and
add the pork steaks. When meat and starts to stick a bit, add one cup of water and one cup of white wine (the wine is my idea, my aunt Fernanda did not use wine on this recipe), after five minutes add thyme, sage also choped parsley and coriander. another five minutes and add two table spoons of mango jam a bit more of water stir untly sauce is slightly thick. Remove from stove. Place spaghetti in a previously oven warmed serving dish
and place pork steaks with the sauce on top, sprinkle a bit of parmesan cheese.
This dish was really a pleasure to make it bought back a lot of memories. Well friends, cook, try my new recipes, learn from your mistakes, be fearless, and above all have fun. I await your coments and feed back.
Tip of the day 03-12-2017
Today’s tip is directed at all adults that enjoy cooking with young family members, it’s very important to be aware that: "children
should never be left alone in the kitchen!"
I always transmit to all my friends and family that cooking is fun, but kitchen
safety is my top priority. When my nephew Lourenço was just 4 years old he already wanted to help me in the kitchen. From that tender age I started making him aware that there are many pieces of equipment and hazards in the kitchen that can be extremely
dangerous. Sharp objects like knives, the hot plate, the oven, electrical appliances, etc. Important to transmit to the young ones: Before beginning any activity they have to get an adult's permission to work in the kitchen. If the recipe
uses knives, the stove, or other kitchen appliances, it’s extremely important that they must have some adult help. There are things that adults use in the kitchen that seem simple to operate, but once seen in operation they will be surprised by
how difficult they actually are. By having the adult assistant around, they can avoid surprises, its important to stay safe, and have fun whilst cooking.
Lourenço was taught from a very young age, that the top rule in my kitchen is to always wash hands with soap and water immediately before beginning the preparation of any recipe. This is especially important for recipes
that involve touching the food directly, like kneading dough or mixing ingredients by hand. Hands must also be washed before and after handling raw meat, poultry, egg, and fish products because these foods can contain bacteria. I always joke with Lourenço
and say: “You don't want that bacteria getting on your hands because then they could end up in your mouth — yuck!”
I hope you enjoyed the tip of today and do tell your young ones that: "Cooking is an art and it takes time and practice to learn how to do it." please
send me your comments .