terça-feira, 28 de junho de 2011
You may pick up your portuguese bread (the superquoted one), put some butter in it and smelt that in the stove. After that, with the bread hot yet, add a upper layer of cream cheese. "That's eat". Now you may find out too that good friends are made for live togeher!
segunda-feira, 20 de junho de 2011
sunday-time lunch (by h.chiurciu)
And what could be more routine-ish in a house than meal time, am I right?
With an erratic presence within the domestic events as mine, the traditional “tons of food => meal for 3 days” scheme doesn’t have much use. Cooking individual plates everyday can be quite a delicade activity, but the freshness of each meal gives the one-man-house style a unique charm.
After a very greasy Saturday, almost entirely based upon the uses of animal protein (a sausage tortilla for lunch and a potato & bacon pie by the afternoon, made with the deep-hearted company of Tiago de Mello], I’ve decided to fill my belly with the vegetables and greenery that I have inside my fridge.
Being so, I made myself a beautiful vegetable dry-stew (with no gravy intented), used as a sidedish for the already-introduced Lithuanian pie [originally called Kugelis]: i used onion and French garlic on butter, zucchini and carrots in slices and a handful of well-chopped Collard greens, all seasoned with shoyu and a pinch of sesame oil. And it worked out pretty well!
sábado, 18 de junho de 2011
tosta con tomateen (by h.chiurciu)
First, a tomatoe: ideally big, red and ripe, but i usually use any tomatoe i find on fridge. You peel it (wich can be not so nice in a cold weather, if the tomatoe was in fridge like mine), slice it in four or whatever and microwave it! A minute and a half, within the medium potence, shall be enough. It is supposed to melt down in a fresh pulpy sauce. Then i like to smash the pieces to make the sauce a bit thicker and add a bunch of salt and olive oil (in Spain, they use A LOT of salt, but you can take it easy if you want). One could season it with oreaganne, but i dislike the idea for it is too italian and pizza-ish and everybody puts oreganne on everything and i’m sick of it. (added by Tiago: i’m sick of what we know by oreganne: it seems to me that it is very well possible to have really great flavor with a fresh one, not this “dry” thing we have in the supermakets.) So i stick with the original Spanish Flavor: salt and olive and tomatoes!
Then you use it with the bread. You can use any kind of bread, toasted sliced bread or toasted regular bread or even a regular old bread, like i did. I suggest you stick with the toasted or dried-up breads, because of the delicious way the tomatoe re-hidrates the stiff dough while still leting some parts of it really crunchy and interesting to bite. I used a stiff and 3-days-old mini-portuguese bread - portuguese bread is a kind of bread that i have never seen anywhere outside brazil, not even in portugal (added by Tiago, again: in fact i have heard that in Argentina they have a suppose portuguese bread as well, very similiar to ours, but in paris i went to a portuguese bakery and there was nothing about this.); i find the best here in Pirituba, so when you come for a visit you should stop by and try it!
This is what i find one of the worlds best breakfasts in the world, because of everything: it is simple, nutritious, delicious and makes you feel like a classic anarchist! ~ or even a fascist, if thats your zing, because everyone can enjoy a good tosta con tomate!!!
Tiago: But, what about the beverage? How can it fit to a liquidbreakfast?
H: Personally, i dont use to have liquidbreakfasts; in this case, i find the tomatoe all the liquid i need to have. But if you like, you can combine it with cofee or orange juice, I suppose.
T: ok, i do agree. but, what about tomatoes juice? I mean, as beverage.
H: What about it? I use bottled ones to make gazpacho! But that’s hardly a breakfast. I like it, as a beverage, but when i was a kid i liked it more (maybe because it was the best thing i could have on wedding parties). Maybe it’s quite the young drink, now thinking.
quinta-feira, 9 de junho de 2011
food presentation
not many to say but plenty to show