Neapolitan Tomato Sauce - Fast Cooking

Though slow-cooking pomarola is quite tasty, there are times you'll want something quicker -- that's when this classic Neapolitan tomato sauce, known as Marinara in the US, comes into play. It's perfect for pasta, but will also work well with rice or pizza. To make about 1 1/4 pounds of sauce (in other words, a jar), you will need:
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients:

* 2 1/4 pounds (1 k) ripe plum tomatoes
* 1/2 cup olive oil
* 12 fresh basil leaves
* 2 cloves garlic, lightly crushed
* Salt and freshly ground pepper

Preparation:
Set a large pot full of water to boil. Meanwhile, wash the tomatoes and remove the brownish patches where the stems were attached using a sharp-pointed knife. Dump the tomatoes into the boiling water, blanch them for about a minute, and remove them with a slotted spoon.

Peel the tomatoes, discarding their skins, seed them, slice them, and put them in a bowl. When you are done heat the oil and the garlic in another pot (traditionalists use one made of terracotta), and stir in the tomato filets before the oil garlic begins to crackle. Season with salt and pepper, simmer over a low flame for 10 minutes, stir in the basil leaves, simmer for five more minutes, and it's done.

Figure about 1/4 cup of sauce (or more to taste) and 1/4 pound of pasta per serving; serve the pasta with grated cheese on the side.

Note:To keep the sauce from becoming heavy, it's very important that the oil not not get too hot before the tomatoes are stirred in. Also, some Neapolitan cooks of the older generation made this sauce using lard rather than oil.

Tuscan Tomato Sauce Recipe - Pomarola

from: http://italianfood.about.com/od/vegetablesauces/r/blr0022.htm

In mid-July they begin to arrive: Cases of freshly picked sun-ripened plum tomatoes, and Italian houses fill with anticipation, because there's no dish quite so refreshing on a hot day as a bowl of pasta seasoned with lots of freshly made pomarola and a handful of grated cheese. This recipe expands well, and most households make gallons of it when the flood of tomatoes reaches its peak in August, forcing the prices down. It can also be adapted to canned plum tomatoes.

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Ingredients:

• 2-3 pounds (1 - 1.5 k; if they're watery, you will want more) plum tomatoes, cored and chopped
• A clove of garlic
• A stick of celery about 6 inches long
• A small carrot
• A quarter of a medium onion
• A bunch of parsley
• A fresh or dried hot pepper, ribbed and seeds discarded (optional)
• Olive oil
• Salt and pepper to taste
• A scant half teaspoon of sugar (optional)
• A bunch of basil

Preparation:

Pomarola can be made either with or without sautéing the other vegetables.

If you sauté them it will be richer, and if the tomatoes aren't vine ripened, you may want to. However, the sautéing does curb the tomatoey taste of the sauce, so if your tomatoes are of the really good vine ripened variety, you will want to forgo it. Also, pomarola made without sautéing is easier to digest.

If you do decide to sauté, begin by mincing the onion, garlic, celery, carrot, red pepper, and parsley. Sauté them in a quarter cup of olive oil; meanwhile, core and cut up the tomatoes. As soon as the onion has turned translucent, add the tomatoes and a teaspoon or so of salt to the pot and reduce the heat to a simmer. Cover and continue cooking, stirring occasionally, till the tomatoes begin to fall apart.

If you decide not to sauté, place the onion, carrot, celery, garlic, pepper, cut up tomatoes, and parsley in a pot, add just a few drops of water, and simmer till the tomatoes begin to fall apart.

Regardless of the procedure you chose, once the tomatoes are cooked, you should crank the pomarola through a food mill, discarding the skins and seeds. Or, if you'd rather, puree the sauce in a food processor. If you do, you may want to add a half teaspoon of sugar to counter the tartness of the tomato skins (many Italians do). In either case, check the seasoning and return the sauce to the fire until it has thickened somewhat, and a drop put on a plate no longer gives off a huge watery halo (depending on how water the sauce was to begin with, this can take up to an hour).

When the sauce is done, stir in the basil leaves and turn off the heat. Transfer the sauce at once to clean sterile jars, sealing each from the air by pouring a thin layer of olive oil over the sauce. Screw the lids onto the jars, and once they have cooled, refrigerate them.

If you decide to expand the recipe, fill a couple of jars for immediate use, and put the rest in sterilized jars without olive oil. Next, put a rack in a pot large enough to hold the jars, set them in it, and fill to cover with cold water. Bring the water to a boil and simmer the jars for about 35 minutes (for pint (500 ml) jars -- figure 45 minutes for quart(1 l) jars). Let the jars sit in the water for 10 minutes, and then remove them to a rack and allow them to cool for 24 hours before tapping the lids with a knife to check the seal (it should ring true; if one does not put the jar in the fridge and use it as needed). Store the jars in a cool dark place, and when you open them seal what you don't use immediately with a thin layer of olive oil.

Last thing: If you get a hankering for pomarola before tomato season begins, you can use canned plum tomatoes. You'll probably want to sauté the herbs in this case.

Figure about a quarter cup of pomarola and a quarter pound of pasta per serving. After you've cooked and drained the pasta, stir in the pomarola and a dab of butter, then serve it with freshly grated Parmigiano (or pecorino romano if you cannot get fresh Parmigiano). For a variation, heat the pomarola over the stove, and, assuming that you're serving four people, stir in a half cup of fresh cream when it begins to bubble. When the sauce is heated through, use it to season your pasta, which is now Rosé.

Arroz de Polvo - Octopus Rice (Aug. 2024 update)

Original Algarve recipe clipped from www.recipesource.com

Ingredients

 ( use proportions below as a guideline, this time I was lucky to find those Beauties @Costco, but still used a similar proportion, see values in () for what I have used last"

• 600 to 800 g octopus (used 2.5Kg)
• 200 mL red wine (250ml)
• little water to make it up to 600 ea mL 
• 150 mL olive oil (200ml)
• a chopped onion (1 1/2 large onions)
• 2 garlic cloves (2 minced cubes from Trader's Joe)
• 3 tomatoes, skinned and chopped (used 3 large heirlooms)
• a large green pepper cut into snips (used 3, yellow, orange, red)
• salt, pepper and chilli powder to taste (no pepper or chilli powder but used bay leaves and green onions)
• 350 g rice (preferable a short-grain risotto rice like arborio) (made 6 rice cooker portions)
• Makes 4 servings (served 7-8 people)

• Cooking instructions:  
• On a large pot, boil water, add salt and once boiling, insert one whole octopus into the pot (legs first) Be careful since octopus is very slippery and you don't want it dropped in the pot and suddenly create a huge splash of boiling water !
• Let the water fully boil again, and let the octopus boiling for 2-3 mins
• Remove it from the boiling water (carefully again) and repeat with the all other octopus left, you can use the same water, no need to change
• Discard that water after completing the process for all the octopus you have
• Let it cool a little and cut off each of the legs, and the head
• Pre-cook the octopus meat (full legs and head) on boiling wine and water (proportions describe above), add bay leaf and little salt. simmer the octopus in the wine/water/condiments for 30 minutes. The octopus will exude liquid so that you are likely to end up with more cooking liquid at the end.
• Take the octopus meat out of the pot and let it cool down, make sure you retain all the "octopus soup" liquid, since you will use this 2nd boiling bath on your rice
• Cut the drained octopus into small pieces.
• Heat 150 mL olive oil in a large saucepan, add the chopped onions and cook gently, stirring, for 2 or 3 minutes.  Add the garlic (if cloves finely chopped), the tomatoes (skinned chopped), and the bell peppers (cut into snips). Season to taste with salt, pepper and/or chilli powder, green onions, etc.  Cook for a few minutes longer.
• Add the washed but drained rice, mix with all other ingredients so the olive oil will form a coat around the rice
• Transfer that into a rice cooker (easier process) or pot where you will be cooking the rice
• Use the cooking liquid from the octopus to deglaze the pan you have used, and pour that into the rice cooker/cooking pan
• Boil the octopus with the onion, garlic, salt, bay leaf, salt and wine so the octopus gets some more taste before cutting it into pieces and adding to the onions and tomatoes and herbs that will cook together with the rice!
•   if not using a rice cooker, you can follow instructions below: 
•     - Add the cooking liquid from the octopus and bring it to the boil. Add 350 g rice (preferable a short-grain risotto rice like arborio) and bring back to the boil, then turn the heat very low and put the lid on the saucepan. After 15 minutes, stir to ensure the rice is not catching on the bottom of the saucepan.  In 5 minutes more, taste a grain or two to make sure it is  soft.  The rice should still be quite damp.

clipped from www.europeancuisines.com Belgium: Belgian Waffles Gaufre de Bruxelles: Brussels-style waffle 1 kilogram flour (2.2 lb) 30 grams of yeast (one package of fast-action yeast) 25 grams of brown sugar 1250 ml of lukewarm water (use tepid sparkling water if possible) 250 grams powdered nonfat dry milk (Carnation or similar) 10 grams of salt 1/2 teaspoon vanilla extract or one small packet vanilla sugar (about 2 teaspooons) 400 to 500 grams of melted butter 6 to 8 egg whites, beaten to stiff peaks For the waffle batter: Put the flour in a large bowl. Make a well in the flour: add the yeast and 250 ml of the lukewarm water. Add the brown sugar, powdered milk, the vanilla extract or vanilla sugar, and the remainder of the water. Mix the dough well: allow to rise for at least 20 minutes - 1/2 hour. During this period, melt the butter. Allow to cool to lukewarm. Add the melted butter: mix well. Beat the egg whites to stiff peaks,: fold carefully into the batter mixture until evenly mixed through. Heat a large waffle iron. Spread each section with the batter, close and bake until done. Serve dusted with comfectioners' / icing sugar, or topped with whipped cream and fruit, or with melted chocolate or Nutella. Gauffres de Liège | Liège-style waffles For the gaufre de Liège / Liège waffle: 420 grams flour 7 grams salt (about a half teaspoon) 25 grams granulated sugar 2 eggs 50 grams yeast / one package fast-acting yeast 300 grams butter Around 20 centiliters cold water (preferably sparkling water) 270 grams pearl sugar Vanilla or spicery to your taste Allow eggs and sparkling water to come up to room temperature first. Sift the flour into a bowl: make a well in the middle. Melt the butter over hot water or in the microwave. Allow to cool to lukewarm. Beat the eggs well: add the butter and the yeast: mix well. Add the water and mix again. Add to the flour along with the granulated sugar and vanilla or other seasoning (cinnamon works well). Beat the dough for at least ten minutes. It will probably be sticky and difficult to work with. This is normal. After this beating, allow to stand and rise in a warm place for 15-30 minutes. 5 to 10 minutes before baking, add the pearl sugar. Heat the waffle iron. Drop by tablespoonfuls onto each quarter or section of the waffle iron. Bake until well browned. Serve hot off the iron, dusted with confectioner's sugar, or top with whipped cream or ice cream if desired.

Waffles

clipped from lonestar.texas.net Waffles Belgian Waffles 2-2/3 cups all-purpose flour 2-1/4 tsp. RED STAR active dry yeast 2 tablespoons sugar 1 teaspoon salt 1-3/4 cups milk 1/4 cup water 1/4 cup butter 3 eggs, separated Sift flour, yeast, salt and sugar together In a microwave, heat milk, water and butter until very warm (120-130F, butter does not need to melt) Use an electric mixer to blend the eggs into the milk mixture Pour the milk mixture into the dry ingredients and use the mixer to mix thoroughly (low speed first and then medium speed for 1 minute) Cover the bowl tightly with plastic wrap or foil and refrigerate for at least 6 hours or overnight. Condition and preheat Waffles Baker Pour approximately 1 cup of batter onto the lower Waffle Plate using an "X" pattern. Close the Lid, bake. Repeat with remaining batter. Makes 12 (4 inch) waffles. Plain Waffles 1 3/4 cup flour 2 teaspoons baking powder 1/2 teaspoon salt 1 tablespoon sugar 3 eggs 7 tablespoons vegetable oil 1 1/2 cups milk Preheat the waffle iron. Sift the dry ingredients into a medium sized bowl. Separate the eggs, putting the egg whites in smaller bowl. Beat the egg whites until they are stiff. (If you are using an electric mixer, you can beat the egg whites first, then beat the batter without having to wash the beaters. The reverse is not true. If you beat the batter first and you have to wash the beaters before beating the egg whites.) Add the egg yolks, oil and milk all at one time to the dry ingredients. Beat until there are no lumps in the batter. Fold the egg whites into the other batter using a spatula or other flat utensil. Put a full 1/2 cup of batter in your waffle iron to make a 9-inch round waffle. This recipe makes about eight 9 inch waffles.

Camarao na Moranga

• Uma cebola grande picadinha
• 2 cubos de caldo de camarao com cheiro verde ???
• 1.2Kg de camarao tamanho medio
• 1 lata de molho de tomate
• 1 chicara de cafe de limao
• 1 chicara de cafe de vinho branco
• 2 dentes de alho
• Azeite
• Sal
• 1/2 colher de cafe de pimenta do reino branca
• Coentro (coliandar cilantro powder)
• Coentro fresco
• 400g de requeijao

Limpa a moranga, risca ela por dentro, poe o molho de camarao dentro dela e coloca ela para ferver dentro de uma panela por uma hora e pouco para cozinhar.

Tempere o camarao com sal, limao, coentro em po, pimenta do reino
Frita um pouco da cebola e joga o camarao para (tombar) um pouco, perder um pouco da agua, Joga o vinho por cima

Faz o molho de tomate, frita cebola primeiro e depois o alho, joga o molho de tomate e deixa ele cozinhar um pouco, joga o camarao (sem muita agua), poe o coentro (amarrado) e deixe cozinhar com a tampa fechada. Tira o coentro e joga o requeijao, mistura e coloque dentro da moranga que ja esta cozida, Poe a moranga no forno a 180 graus por uns 5 minutos para a abobora pegar o gosto do camarao.

Depois e' so servir...

Bolo de Laranja

- 3 Ovos
- 2 xicaras de acucar
- 2 xic. farinha de trigo
- 1 xic. de caldo de laranja
- 1 colher de sopa de fermento

Misture o acucar com a gema
Bate clara em neve
Misture os dois
Adicione a farinha de trigo
por ultimo poe o caldo de laranja e o fermento
Unta a forma e poe no forno, 180-200C

Bolo de Fuba de Massa Cozido

Ingredientes:
- 2 xic. de cha de leite
- 2 xc de acucar
- 2 xicaras de fuba (o po mais fino)
- 1 xicara de oleo nao muito cheia
- 1 pitada de sal
- erva doce um punhado(3 dedos)

- 3 ovos inteiros
- 1 colher de fermento em po

Massa:
Misture o fuba, o acucar e o leite (menos os ovos) e cozinha numa panela por uns 10 minutos (= fuba), deixe este fuba esfriar
Bate os 3 ovos batido e o fermento com o fuba, unte a forma com manteiga e cozinha a 180-200 C.

Bolo de Fuba Cremoso da Mamae

Ingredientes:
- 4 xic. de cha de leite
- 1 xc de acucar
- 1 e 1/2 de fuba (o po mais fino)
- 1 colher de sopa de farinha de trigo
- 2 colheres de sopar de margarina (nao muito cheia)
- 1 colher de sopa de fermento em po
- 3 ovos inteiros

Modo de Fazer:
Bate tudo no liquidificador, o leite e ovos primeiro por 2 minutos a seguir os demais ingredientes, poe por ultimo o po royal. Untar a forma e assar por meia hora, basta estar assado por cima

recomendacao da Bibi

clipped from cybercook.terra.com.br Kibe Assado Receita indicada por: Bell Ricci Esta receita tem todo o sabor maravilhoso do kibe convencional só que é assado, sem as calorias extras da fritura. Experimente que não vai se arrepender. 500 gr de coxão-mole moído(s) 250 gr de trigo para kibe 1 unidade(s) de cebola ralada(s) 1 maço(s) de hortelã picado(s) finamente 5 dente(s) de alho picado(s) finamente quanto baste de sal quanto baste de pimenta síria 3 colher(es) (sopa) de margarina Qualy Recheio 4 unidade(s) de cebola em rodelas Lavar o trigo para kibe e deixá-lo de molho na água por no mínimo 2 horas. Depois disso coloque o trigo em outra vasilha maior, espremendo-o não muito ( deixe-o bem úmido). Junte a carne moída, a cebola, o alho picado a hortelã, o sal, a pimenta síria. Agora trabalhe, ou amasse bem essa mistura, pois dizem os libaneses, que o grande segredo do kibe é trabalhar bem essa massa, para que o kibe fique mais gostoso e dê certo. Experimente para ver o sal e a pimenta que são temperos importantes. Junte a margarina e amasse mais um pouco. Coloque metade dessa mistura de kibe numa forma média que vá ao forno, espalhe o recheio de cebola com o azeite, cubra com o restante do kibe. Por cima coloque uns pedacinhos de margarina bem distribuidos. Cubra a forma com papel alumínio e leve ao forno para assar em fogo médio por uma hora. Não tire o papel alumínio, para que o kibe não resseque Recheio Frite as cebolas no azeite até ficarem bem douradas.

Bolo de Chocolate (sem leite) da Bibi - Barao de Melgaco

Ingredientes:
- 3 xicaras de farinha de trigo
- 2 xicaras de acucar
- 2 xicaras de Toddy ou Nescal
- Uma colher de sopa de fermento em po'
- 3 ovos
- uma xicara de oleo
- 2 xicaras de agua quente

Mistura todos os secos primeiros
Bates os ovos primeiro, e depois com o oleo no liquidificador (mais um pouco) e joga em cima dos secos
Adicione agua quente aos poucos e vai misturando com a colher
Unte uma forma grande com margarina e farinha, (mais de 30cm) e asse no forno com 220 C.

Bolinhos de Chuva da Mamae - Rainy Day Home made Donut

Ingredientes:
- 2 ovos
- 2 xicaras de farinha
- 1 xicara de leite
- 1 colher de sobremesa de fermento em po
- 1 ou 2 colheres de sopa de acucar

Bata os ovos primeiro, adicione a farinha o leite e o acucar, nao pode ficar nem muito duro nem muito mole (na hora de fritar, pinga com uma colher, passando uma na outra, se espalhar muito poe mais farinha, se nao pingar da colher poe mais leite)