Pao Da Betina - Cast Iron Italian Bread - From my Dear Auntie Betina

Pão Da Betina 

Cast Iron Italian Bread - From my Dear Auntie Betina

Comi este Pão pela primeira vez durante minha visita ao Brasil em 2023. Foi feito pela Betina, minha tia, uma gênia da cozinha, casada com meu tio Paulino. Ela fez uma vez na casa dela e outra vez trouxe para uma reunião de família na casa de minha irmã Tata.

Receita do Pão da Betina

Ingredientes:

• - 1 kg de farinha de trigo
• - 10 g de sal
• - 20 g de açúcar
• - 20 g de fermento biológico
• - 700 ml de água morna

Modo de Preparo:

1. Mistura inicial: Misture a farinha com o sal. Abra um buraco no meio da farinha. Coloque o açúcar em volta do buraco e o fermento no centro.
2. Adicionar água: Adicione a água morna e misture tudo. A massa ficará um pouco grudenta.
3. Deixar crescer: Cubra a massa com papel filme e deixe crescer por cerca de 40 minutos a 1 hora, ou até dobrar de tamanho.
4. Modelar o pão: Polvilhe farinha na bancada e modele a massa em uma bola. Coloque na panela.
5. Preparar para assar: Molhe a mão e passe por cima da bola de pão. Faça um corte no meio e polvilhe um pouco de farinha por cima. Use papel manteiga ou polvilhe farinha na panela para evitar que o pão grude.
6. Assar: Pré-aqueça o forno a 200-220°C com a panela coberta. Asse por cerca de 1 hora. Quando o pão estiver quase pronto, retire a tampa para dourar a casquinha e deixá-la mais crocante.

Observações:

• Deixe o forno ligado enquanto a massa cresce.
• Use uma panela com tampa para assar o pão.
• Use uma panela grande, ou duas menores (foto abaixo), dependendo se gostam mais de miolos ou casca, eu acho que a grande e' melhor. (fotos acima) 

In English: 

Betina's Bread Recipe

Ingredients:

- 1 kg of wheat flour

- 10 g of salt

- 20 g of sugar

- 20 g of biological yeast

- 700 ml of warm water

Preparation Method:

1. Initial mix: Mix the flour with the salt. Make a hole in the middle of the flour. Place the sugar around the hole and the yeast in the center.

2. Add water: Add the warm water and mix everything. The dough will be a bit sticky.

3. Let it rise: Cover the dough with plastic wrap and let it rise for about 40 minutes to 1 hour, or until it doubles in size.

4. Shape the bread: Sprinkle flour on the counter and shape the dough into a ball. Place in the pan.

5. Prepare to bake: Wet your hand and pass it over the top of the bread ball. Make a cut in the middle and sprinkle a little flour on top. Use parchment paper or sprinkle flour in the pan to prevent the bread from sticking.

6. Bake: Preheat the oven to 200-220°C with the pan covered. Bake for about 1 hour. When the bread is almost ready, remove the lid to brown the crust and make it crispier.

Notes:

- Leave the oven on while the dough rises.

- Use a pan with a lid to bake the bread.

- Use a large pan, or two smaller ones (photo below), depending on whether you prefer more crumb or crust. I think the large one is better. (photos above)

Cafe de Paris Butter - Garlic Potatoes - Steak Sauces and Side/Companions - From Chef Jean Pierre

Chef Jean Pierre has this Cafe De Paris butter recipe, a compound butter. This butter,  is a blend of herbs, spices, and a few secret ingredients that melt over the hot steak, creating a delicious sauce. The garlic potatoes are also a good combination for any steak. All the recipes are from this page.

Chef Jean Pierre has a great page on how to cook steaks, I would not have much more to add (at least not on this posting), so just check this page for "How to Cook the Perfect Steak".

Ingredients for the Cafe de Paris Butter: (youtube video pointer)

• 1/2 pound Unsalted Butter, softened 
• 1 tablespoon Garlic, finely chopped
• 1 tablespoon Shallots, finely chopped
• 1 teaspoon Lemon Juice
• 1 teaspoon Dijon Mustard
• 1 teaspoon Paprika
• 1 teaspoon Curry Powder
• 1 teaspoon Worcestershire Sauce
• 1 tablespoon Fresh Tarragon, chopped
• 1 tablespoon Fresh Parsley, chopped
• 1 teaspoon Anchovies, finely chopped
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Hot Sauce (adjust to taste)

Ingredients for the Roasted Garlic Potatoes: (youtube video pointer) 

• 1 pound Baby Potatoes, poached in advance
• 2 tablespoons Garlic Olive Oil
• 2 tablespoons Fresh Parsley, chopped
• 1 tablespoon Garlic, finely chopped
• Salt and Black Pepper to taste

Ingredients for the Watercress Salad: (youtube video pointer)

• 4 cups Watercress and Arugula mix
• 2 tablespoons Lemon Olive Oil
• 1 tablespoon Lemon Juice
• 1 teaspoon Garlic, finely chopped
• 1 teaspoon Shallots, finely chopped
• 1 tablespoon Fresh Tarragon, chopped

Please check the "How to Cook the Perfect Steak" for further details but below list of Sauces  and Sides including the ones above were copied from Chef Jean Pierre original article and have links to his original recipes.  

=======================

Sauces and Sides

A perfectly cooked steak is a delight on its own, but the right sauce or side dish can elevate the entire dining experience. I have some recommendations that will complement your steak beautifully.

Sauces for Your Perfect Steak:

1. Peppercorn Sauce: My absolute favorite steak. A creamy blend of crushed peppercorns, heavy cream, and brandy or whiskey. Its spicy kick contrasts beautifully with the richness of the steak.
2. Béarnaise: A buttery emulsion of egg yolks, tarragon, and vinegar. Its luxurious texture and subtle herbaceous notes make it a steakhouse favorite.
3. Café de Paris Butter Sauce: a rich, savory butter-based sauce combining a unique mix of ingredients creating a sauce with a complex flavor profile, offering umami depth, warmth, and a hint of citrus.
4. Red Wine Reduction: A deep, flavorful sauce made by simmering red wine with shallots and herbs until reduced. Its savory depth pairs wonderfully with beef.

Sides Dishes That Complement Your Steak Perfectly:

1. Garlic Mashed Potatoes: Creamy, buttery, and infused with roasted garlic, this side dish is comfort food at its best.
2. Asparagus Tips: Lightly seasoned and buttered, asparagus offers a fresh, slightly bitter contrast to the steak.
3. Sautéed Mushrooms: Cooked in butter and herbs, mushrooms’ earthy flavors are a natural companion to beef.
4. Crispy Onion Rings: A crunchy, savory treat that adds texture and a touch of sweetness.
5. Fondant Potatoes: Delicious roasted potatoes that have been stuffed with cheese.
6. Potatoes Au Gratin: The quintessential Steakhouse side, these cheesy potatoes are amazing!
7. Brussels Sprouts: These are so good, they’re going to become your new go-to side dish!

How to process your seafood - Deboning fish

 Sorry, I have nothing to say, this is just to point you to this excellent youtube video: https://www.youtube.com/watch?v=wcueSXGueJs&ab_channel=Epicurious 

Nothing to add but as you can see, make sure you have a good filleting knife. 

Oven Roasted Honey Glazed (Rack of) Pork Loin served with Pear/Apple Butter Sauce

 I have been cooking Pork Loin in a pan for quite a while, the results have been inconsistent, sometimes really good, sometimes a little too dry. This time time I am using a recipe from Chef Jean Pierre where he marinate the pork loin first, adding moisture to the pork loin, and then seared it in a pan and finished it in a 400F pre-heated oven until it reaches an internal temperature set  to 145-150F. The result was amazing! Last time I cooked it, I used a pork loin and use a pear butter. This time I cooked a Rack of Pork Loin and did make the apple, lemon butter sauce, it goes well with the pork. 

The recipe can be found here (for a while I could not find it there anymore), I am glad I reproduced it below. The youtube version of it is still here.  

RECIPE INGREDIENTS

For the Pork:

• 3 to 4 pound Pork Loin (I have used a Rack of Pork Loin!)
• 6 to 8 Garlic Cloves

For the Brine:

• 8 to 10 Juniper Berries crushed (I have used black pepper)
• Bay leaf (I have added thyme too)
• 3 to 4 Garlic Cloves crushed (I did not add any garlic to the brine)
• 8 cups approx. Cold Water
• 1/3 cup of Salt
• 1/3 cup of Brown Sugar

Prepare the Roast for Baking:

• 2 ounces of Clarified Butter or Vegetable Oil on a hot pan to sear the pork loin
• Black Pepper to season the Roast

Make the Savory Apple Puree:

• 2 ounces Sweet not salted Butter
• 2 Shallots minced
• 3 Granny Smith Apples peeled and cut into chunks in the juice is 1 lemon
• 1 tablespoon Garlic chopped
• 2 teaspoons Ground Cumin
• ½ teaspoon Cayenne
• 2 tablespoons Maple Syrup
• 2 more ounces Sweet Butter to add at the end

Make the Glaze:

• 2 tablespoons Acacia Honey
• 2 tablespoons Toasted Sesame Oil
• 2 tablespoons Soy Sauce
• 1 teaspoon Worchester Sauce
• 1 teaspoon Hot Sauce
• ¼ teaspoon Ground Cumin
• ½ teaspoon Vanilla

RECIPE INSTRUCTIONS

 

For the Pork:

• Using a paring knife, make incisions on top of the pork and insert the garlic cloves.

For the Brine:

• Mix all ingredients in a container big enough to accommodate the pork for 3 to 4 hours no more than 6 hours. In the fridge! 

Prepare the Roast for Baking:

Preheat Oven to 400°F / 205°C

• Season with the black pepper (NO SALT NEEDED) the roast on all sides.  Heat the clarified butter or a good cooking oil.  When hot add the roast and sauté on all sides until golden brown.  Bake in the oven until the internal temperature is 130°F / 55°C.  Brush the roast with the glaze and put back in the oven for another 10/15 minutes or until it reaches 145°F / 63°C (I raised the internal temperature to 150-155 F and it was good. 

Make the Savory Apple Puree:

• In a saucepan add some butter and when hot add the shallots and cook until light golden brown.  Add all the remaining ingredients and cook for a 15/20 minutes at a very low heat.  Add butter just before serving.  In a food processor, puree the apples until very, very smooth!  Add the butter as the end as needed! 

Make the Glaze:

• Mix all ingredients and taste for the right seasoning

Carne al sugo - Carne no molho de tomate

 I have used as a reference this recipe: https://blog.giallozafferano.it/letortedigessica/carne-al-sugo/

I must say, this is what I had in mind based on how my mom cooks, so this is very close a family recipe! I will post pictures later. 

Here are the ingredients translated from Italian to English:

1 kg beef (or pork, or mixed) 750 ml tomato puree 1 onion 1 carrot 1 stalk of celery Extra virgin olive oil, to taste 1/2 glass of red wine Basil, to taste 2 tablespoons of tomato paste

Here are the instructions translated from Italian to English: **Preparation:** To prepare the MEAT SAUCE, start by finely chopping the onion, carrot, and celery. Then, sauté the mixture in a large pan with a generous amount of olive oil. After a few minutes, add the meat pieces and let them brown. **CHOOSING THE MEAT:** To prepare a mouthwatering MEAT SAUCE, you can use beef, pork, or a mix of both. You can also add pork ribs, pieces of sausage, meatballs, and Messina-style meat rolls. Deglaze with the wine, and when it has evaporated, add the tomato paste dissolved in the tomato puree. Stir and season the MEAT SAUCE with salt and basil leaves. Add about a glass of hot water and cover the MEAT SAUCE with a lid. Let it cook over low heat for approximately 2 hours. The meat should become tender, and the sauce will reduce. If needed, add a little water during cooking. **You can also use:** - In a PRESSURE COOKER: for about 60 minutes. - In a CROCK POT (slow cooker). In this case, do not add more water and use the SLOW function for 8 hours. **You can enhance the dish with peas and whole, peeled potatoes.** At the end of the cooking time, serve the MEAT SAUCE as a standalone dish. Use the sauce to dress pasta and serve the meat as a second course. You can also use the sauce to prepare BAKED PASTA.