Monday, 29 de April de 2013

Garlic mashed potatoes

15 Comments

Everybody has a visually terrible meal that we love with all our heart. Yesterday’s food all put together or cup noodles with ketchup. They are ugly – unless you are some sort of food designer that makes even them look cool – but they make us happy somehow.
I have my favorite dish, which I like to call “Ju’s gororoba”, in Portuguese. It consists of two tablespoons of white rice, one tablespoon of corn, half a tablespoon of black beans and a generous tablespoon of mashed potatoes. The strange thing is that I can’t eat this if it’s all separated on the plate, and so it becomes one of the ugliest things I have ever made in the kitchen. Just try and you’ll see. Nonetheless, I think it’s delicious and I can go down on it three times every meal.

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Every ingredient in my dish is easy to find at home, but for some reason, over the years, my mother’s mashed potatoes became less commom. She says it’s too much trouble to mash them. And I had to find a way to get what I needed. So I learned this amazing mashed potatoes recipe, with paprika and lots of garlic.

Roasted Garlic Mashed Potatoes
Recipe from Jelly Toast, with adaptations.

1,4kg potatoes, washed, peeled and cut in cubes
2 garlic heads
2 tablespoons olive oil
1 tablespoon salt
5 tablespoons (70g) butter
1 cup heavy cream
1 1/2 teaspoons paprika
Salt and pepper

1 – Set your oven to 400°F. While it heats up, remove the outer papery skin from the garlic and cut the top off with a very sharp knife, leaving each clove out. With a square piece of aluminum foil, make a small bag to hold the garlic heads. Drizzle with olive oil.

pure_batatas_alhoLike this.
2 – Roast for about 45 minutes, or until the garlic cloves are tender when you test them with a fork. If they aren’t, leave for another 5 minutes in the oven. When ready, put aside, opened.
3 – In a large sauce pan, put the potatoes in plain tap water to boil, along with the tablespoon of salt. Boil until they are easily pierced with a fork, about 20 minutes depending on your stove.
4 – When they are tender, drain them well and return the empty pan to the stove. Add heavy cream, butter and paprika and let it simmer.
5 – Squeeze each of the garlic cloves out of the heads and into the mixture. Let this boil for another 3 minutes.
6 – Add the potatoes back into the pan and give it a little stir. Turn off the heat and, with a potato masher or with a fork, mash it all together. Make sure the garlic is going in as well.
7 – Season with salt and pepper and be very happy.

pure_batatas_alho3
These mashed potatoes are another tastier version of the well-known Outback Steakhouse dish.

Tips:
– If it’s too much garlic for you, use only one head. If it’s too little, use two and a half.
– There’s no problem with a bit of potato skin with mashing them.
– With a potato masher, it might get a little clumpy, but you can always use a fork.

Monday, 12 de November de 2012

Faça em Casa: Purê de abóbora

7 Comments

Essa época tem algumas vantagens: aproveitei a temporada de abóboras usadas em decoração de festas de Halloween. Em uma delas, tinham essas duas abóboras enormes e lindas – pareciam aquelas de plástico para enfeitar a churrasqueira de casa – esperando para virarem alguma coisa.
Pelas marquinhas na lateral, meus amigos tentaram fazer um rosto em cada uma, mas a ideia não deu certo. Acabaram recortando abóboras em cartolinas laranjas. Então, fiquei paquerando as de verdade durante toda a festa. Elas também me queriam, eu senti isso, elas queriam virar um prato bem gostoso. Pedi à dona da casa para levar embora, com a promessa de o que quer que viesse da fruta, ela provaria.


Como queria aproveitar o máximo possível, resolvi fazer purê de abóbora. Percebi que várias receitas começam com ele, talvez por ser mais prático para americanos e europeus. Mas como aqui no Brasil não se vende purê de abóbora enlatada, fui fazer experimentos na cozinha.

Purê de abóbora
Rende: 2 1/2 xícaras de purê, com uma abóbora de 30cm de altura

1 abóbora, do campo, moranga ou japonesa (a que você preferir)

1 – Lave bem a abóbora inteira. Seque com um pano e saque sua melhor faca de cozinha. Corte lateralmente a parte de cima, retirando o cabo. Corte em quartos. Não é preciso tirar a casca ainda, faremos isso mais pra frente.
2 – Ligue seu forno em 180˚C, para ir pré-aquecendo.
3 – Comece a retirar as sementes das abóboras com a ajuda de uma colher. O jeito é raspar mesmo. Se algumas ficarem presas, corte com a faca.


4 – Cubra uma fôrma de assar bolo com papel manteiga e posicione os pedaços da abóbora com a casca para baixo. Leve ao forno por 40 minutos ou até que ela esteja macia. Espete um garfo para saber: se entrar facilmente, está ótima.
5 – Retire e espere esfriar por uns 15 minutos (eu programei meu forno para 45 minutos e fui jantar. Quando voltei, o forno havia desligado no tempo certo e ela estava morna).
6 – Quando puder segurá-las, retire as cascas com a ajuda de uma faca serrilhada. Elas terão amolecido e sairão facilmente.
7 – Corte em pedaços menores e coloque em um multiprocessador ou liquidificador. Pulse até que tudo vire um purê.
8 – Prepare uma tigela pequena com um pano de cozinha limpo por cima. Derrame todo o purê em cima do pano. Torça para fechar e aperte bem. Retire todo o líquido que você conseguir, tomando cuidado para não levar junto o próprio purê. Jogue a água que sair fora.

Você pode usar imediatamente em qualquer receita que peça purê de abóbora. Você também pode colocar açúcar e comer puro mesmo. Caso não vá usar agora, guarde em um pote bem lacrado na geladeira ou em sacos ziplocs, como eu fiz. O purê dura duas semanas na geladeira ou até 7 meses no congelador.


Lembre-se que cada purê terá um sabor diferente dependendo do tipo da abóbora que você usar. É importante fazer o último passo para retirar o suco da abóbora, pois muito líquido em confeitaria pode desequilibrar a receita e estragar o resultado final.
Claro que esse purê, além de virar um risoto aqui em casa, vai se transformar em cupcake essa semana. Aguarde a receita!

O que sobrou da sua festa de Halloween?

Juliana Morgado

I’m a journalist with more passions than time can allow me to have. I have found in the kitchen my paradise, my resting place after a long and exhausting day. It’s my addiction, really. Not only cupcakes but anything that I find interesting, challenging or fun to do. Despite the blog’s name, it’s not all about cupcakes. I love cooking risotto, of all kinds, and I simply love any recipe with cheese.

Cupcakeando’s History

I’m not sure when or why I started to cook. My memories are of my mother putting me in the kitchen and teaching Brazilian white rice and her awesome pomodoro sauce for spaghetti, with fresh tomatoes just the way only she can do. All I know in the kitchen I’ve learned by one way: practice. My recipes are created from my head and implemented with the tests I run, or even meticulously measured from trusted sources.
I have a true passion for cupcakes, because I believe they represent everything that’s good in the kitchen: butter, sugar, cuteness, dedication and creativity. Everything in the right amount for one person.
I enjoy experimenting with these little ones, and finding out new ways do decorate them. When I have nothing better to do, I start researching and studying recipes, theories and decorations for cupcakes. Yeah, study, that’s right.
The blog is also a place for my second passion: photography. I’m that person who keeps looking for angles and shots while walking on the park. I also study the art of photography through websites and books.

The Name

Cupcakeando means, roughly, cupcakeing in Portuguese. The noun “cupcake” is in a verb tense that most well-schooled Brazilians hate because it means an action that will never stop. That’s precisely my intention. I don’t have any wish to stop my cupcake factory anytime soon, or even stop cooking in general. If I don’t have anymore orders, it will be for friends. If my friends get sick of it, it will be for my family. When my family says “ENOUGH”, it will be for myself (and maybe for my Siberian husky and my Pembroke corgi). Because that’s what I love to do and what makes me truly happy.

Copyright

All photos and texts on this website are produced by Cupcakeando, unless specified otherwise. They represent a lot of work and effort. In case you want to use any photo or text from this website, please make sure to link back to me or even get in touch with me before anything. I’ll be glad to help, but it’s important to give the proper recognition. :)

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