Jabuticaba I am here to bring 1010 Type’s of Food’s to Try Before You Die, the Food’s will be from all the world at my Gastronomic Journey on the Cruise Ship and from my country. The 02º Food will be a Fruit called “Jabuticaba” from Brazil and you can find just on December and January’s….
Tag: Food
Roasted Chicken with Herbs Butter
—————- ———— Steemit Recipes – Magazine Article Food Art & Techniques to make The Best Roasted Chicken Step By Step . Chicken – Poulet Scientific name: Gallus gallus domesticus The common domestic chicken is a mixture of several breeds that were all originally descendants of the notoriously cranky red jungle fowl of Southeast Asia. Eventually…
Pastel of Banana with Chocolate
Traditional Brazilian Desserte to bring exquisite recipes to your fine dining table for special ocacsions. INGREDIENTS 2 bananas 1 tablespoon melted margarine soup 1/2 teaspoon brown sugar soup 1/2 teaspoon ground cinnamon tea 8 sheets of pasta for pastel frying oil PREPARATION 1. Cut the banana into slices . 2. in a bowl, mix…
Pork rib with barbucue sauce
Traditional Brazilian Main Course to bring exquisite recipes to your fine dining table for special ocacsions. INGREDIENTS 1 kg of pork Ribs 1 lemon salt to taste 2 tablespoons oil soup 1/2 onion, chopped 1/2 cup brown sugar 1/2 cup white vinegar 2 tablespoons Worcestershire sauce 2 cups ketchup 1 bay leaf 1/2…
Polenta with Ragu Meat Dry
Traditional Brazilian Appetizer to bring exquisite recipes to your fine dining table for special ocacsions. INGREDIENTS The Ragu Dry Meat 400g of dried meat or desalted salt 1/2 medium onion chopped in the smallest possible size (brunoise) 2 cloves garlic, minced in the smallest possible size (brunoise) 3 tablespoons olive oil 0,3l of white or…
Pumpkin with jerked beef
Traditional Brazilian Main Course to bring exquisite recipes to your fine dining table for special ocacsions. INGREDIENTS 1 kg of dry flesh 1 kg of ripe pumpkin 2 chopped tomatoes 1 chopped onion 2 cloves garlic, minced Pepper and spices to taste Oil or oil for sautéing Parsley and chive PREPARATION 1. Let dry meat soaked…
Puff Pastry of Chocolate and Strawberr
Traditional Brazilian recipes INGREDIENTS 2 phyllo packages (400g) 1 egg yolk beaten 400g chopped chocolate 1 can of cream 150ml fresh cream 2 tablespoons (soup) of sugar 1 box of strawberries PREPARATION 1. Cut nine circles with the puff pastry. Brush the egg yolk, distribute on baking sheet and bake in the preheated…
Poultry Ballotine Pistachios
Cook up a chicken dish for that special occasion and enjoy . Main Ingredients 1×1.3 kg poultry 200 g pork shoulder or blade 40g pork bard, diced 1 egg 2 tbsp cognac 50g pistachios 7g salt 1g pepper Nutmeg 1 pich of thyme 180g gras, cooked Court bouillon for poaching 1…
The Gorgonzola’s origin
Gorgonzola is a very ancient cheese. Some say Gorgonzola was first produced in the town of Gorgonzola, near Milan, in the year 879 AD. Some other say that it was first produced in Pasturo nella Valsassina, a great cheese-making area for centuries, due to the presence of excellent natural caves where the average temperature is…
Macaron
A macaron is a French sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond powder or ground almond, and food colouring. Ingredients 1 3/4 cups confectioners’ sugar 1 cup almond flour 3 large egg whites, at room temperature 1/4 teaspoon cream of tartar Pinch of salt 1/4 cup superfine sugar 2 to…
Petit Gâteau
Petit Gâteau is a dessert composed of a small chocolate cake with crunchy rind and mellow filling that is served hot with vanilla ice cream on a plate. In French, the exact term for this pastry is : “Gâteau fondant au chocolat”. INGREDIENTS 125g dark chocolate 125g unsalted butter 3eggs 3egg yolks 2⁄3cup sugar…
The Best Brownies
These brownies are not cake-like. They are more moist and gooey. I always undercook them a bit because we like them very moist. INGREDIENTS 1⁄2cup vegetable oil 1cup sugar 1teaspoon vanilla 2large eggs 1⁄4teaspoon baking powder 1⁄3cup cocoa powder 1⁄4teaspoon salt 1⁄2cup flour Servings 10 DIRECTIONS reheat oven to 350°. Mix oil and sugar…
The Five Mother Sauces & Béchamel sauce
A Brief History of The Mother Sauces The French mother sauces were originally four base sauces set forth by Antonin Careme in the 19th century. Careme’s four original mother sauces were Allemande, Bechamel, Veloute andEspagnole. In the 20th century, Chef Auguste Escoffier demoted Allemande to a secondary sauce of Veloute, and added Sauce Tomat and…
Vegan Pumpkin Spice Caramel Cups
While the Halloween classic of chocolate peanut butter cups is all fine and well, if you are looking for something a little different, and you happen to love caramel and pumpkin pie, test out these little cups of deliciousness this year! We promise you will not regret it. INGREDIENTS Caramel Filling 1 cup packed…
Chicken breast with langostines in a curry sauce
would like to contribute to this community a Gastronomic Experiences By Chef Gustavo Pasquini Main Ingredients 6 langoustines (scampi) 2 boneless chicken breasts 1 egg white 50 ml cream A handful of spinach leaves, blanched 15 g curry A pinch of salt and pepper ————————- Aluminium foil Curry sauce 6 langoustine (scampi) shells 1 onion,…
Roasted Pigeon with Potatoes and Beans
The Main course Recipes is a collection of recipes based on meat ingredients. They also include Pigeon delicacies for special moments . Main Ingredients 1 Squabe from Landes Oil, butter, salt Juice 8 grams of Carrots 6 grams of Celery Stalk 8 grams of Onion 150ml of Chicken Stock Thyme Garnish 300grams of Baby Potatoes…
[CrowdFunding Steemit]Recipe Blog application (Android)
Creating an Steemit Recipe Blog to bring exquisite recipes to your fine dining table for special ocacsions. Crowd Funding Steemit The Crowd Fund will be to cover the Development of Steemit Recipes App (Android) . I cover all the Design of the app at the moment but I still need 200 $ , I…
Lamb Loin Chops
The Main course Recipes is a collection of recipes based on meat fish and pork ingredients. They also include Duck, Pigeon and Veale delicacies for special moments . INGREDIENTS 1. Lamb Rack Butter, oil, salt, pepper 20g butter 20g flour 100ml milk 1 egg yolk 2. Garnish 10g butter 30g cooked ham 30g mushrooms 1…
Beef Fillet in Bouillion with a Horseradish Sauce
Creating an International Main Course Book Collection to bring exquisite recipes to your fine dining table for special ocacsions. Main Ingredients 1 Tender loin fillet of 800grams 1 Litre of beef stock for sauce 2 Litres of veal stock to cook the beef fillet Vegetable for the stock pot 1 ½ Onion 1 Carrot 1 Leek 1 ½ Stalk of Celery Bouquet garni Water to cover the vegetables Horseradish sauce Reduce the Veal stock 200ml of cream Grated horseradish, 2 spoons Mixed herbs Salt, pepper ¼ of lemon juice Preparation Beef 15 m / Over Temperature 52 – 52 degree Boiling Sauce -25m Boiling Veal Stock – 1 hour STEP: 1. Reduce 1 litre of Beef Stock for the Horseradish Sauce STEP: 2. Clean the tender loin and remove the tender parts from the loin. Remove the head of the loin and cut the loin in four pieces. Put string around the four pieces and tie it to make circular shapes. Take the 2 litres of beef stock and boil it with salt and black pepper. Peel the vegetables and add the bouquet garni. Add the boiling beef stock and water to the vegetables. Put each piece of meat into the boiling beef stock for 10 to 15 minutes. STEP: 3. Warm the cream with the horseradish sauce and add reduced boiling veal stock and mix until a sauce texture. Taste and then add salt and pepper. STEP: 4. Check the meat with a thermometer until a temperature of 54 degrees. If you don’t have this wait for 15minutes until it tastes good. Extra STEP: 5. If you wish, you can add a mix of vegetables and cook them with the boiling beef stock with butter. International…
The Main Course Recipes Magazine
Magazine -INTERNATIONAL RECIPES- The Magazine Main Course Recipes was inspired by my international travel in South America, Europe and Asia. The recipes are a collection of appetizers, main courses and desserts for special occasions. Magazine Free Magazine Recipes -Main Course- The PDF Magazine of International Recipes Main Course will be made available to those who lIKE my…
Gustavo Pasquini 