Greek Yogurt Parfaits

• 1 cup uncooked grano
• 12 cups water, divided
• 1/4 cup orange blossom honey
• 1/4 teaspoon kosher salt
• 4 cups plain 2% Greek-style yogurt
• 2 cups fresh berries (such as blackberries, blueberries, or sliced strawberries)

8 servings

• 1. Soak grano in 6 cups water overnight. Drain. Place in a medium saucepan with remaining 6 cups water over medium-high heat; bring to a boil. Reduce heat, and simmer 20 minutes or until grano is just tender. Drain well. Stir in honey and salt. Cool to room temperature.
• 2. Spoon 1/4 cup yogurt into each of 8 parfait glasses. Top yogurt with 3 tablespoons grano and 2 tablespoons berries. Repeat layers with the remaining ingredients.

Spicy Chipotle Shrimp Salad

Spicy Chipotle Shrimp Salad
with avocado, mango and pineapple salad

1 1/2 pounds peeled and deveined large shrimp
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
cooking spray
1/4 cup finely chopped celery
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
3 tablespoons canola mayonnaise
1 tablespoon shopped chipotle chile, canned in adobo sauce
2 teaspoons fresh lime juice
1/2 teaspoon ground cumin
8 Boston lettuce leaves

1. Heat a grill pan over medium-high heat. Sprinkle shrimp with salt and black pepper. Coat pan with cooking spay. Add half of shrimp to pan; cook 2 minutes on each side or until done. Remove shrimp from pan; repeat procedure with remaining shrimp. Cool shrimp for 5 minutes.
2. Place shrimp in a medium bowl; stir in celery and next 6 ingredients  (through cumin). Arrange 2  lettuce leaves on each of 4 plates; top each serving with 3/4 cup shrimp mixture.

Salad:
Heat a grill pan over medium-high heat. Add 4 (1/2-inch-thick) pineapple clices and 1 cup sliced peeled mango; cook 3 minutes on each side or until browned. Divide pineapple, mango and 1 sliced peeled avocado evenly among 4 plates. Combine 1 1/2 teblaspoons fresh lime jiuce, 1/2 teaspoon honey, and 1/4 teaspoon salt; drizzle evenly over salads. Sprinkle 2 tablespoons cilantro leaves evenly over salads.

Batatas na Manteiga, Chamadas Château ou Rissolées (Tostadas)

Batatas novas ou maduras são tratadas do mesmo modo, apenas diferindo ligeiramente o tempo de cozimento.
Escolhê-las de preferência pequenas; senão, convém cortá-las do tamanho de 2 colheres de café grande. Devem ser muito regulares. Descascadas, lavadas, escorridas e enxutas, as batatas são jogadas numa frigideira onde está fervilhando manteiga muito quente. Polvilhá-las com sal fino e realizar o cozimento em panela tampada e fogo brando; fazer saltarem as batatas de vez em quando e ver que correm progressivamente. Quando estiverem cozidas no ponto, devem apresentar uma bela coloração dourada uniforme e, além disso, devem estar bem macias e impregnadas de manteiga.
Consegue-se que fiquem macias cobrindo-as hermeticamente, desde o início do cozimento e durante grande parte, se não todo o tempo de cocção. O progresso da coloração é o guia.
Consegue-se o cozimento e o tostado igualmente bem tanto no canto do fogão (de lenha) quanto no forno. A observação é a mais segura com o primeiro sistema.
Minha dica: antes de inserí-las no forno, despeje sobre elas folhinhas de Alecrim.

Bisque de Lagostim

Ingredientes:
20 lagostins, pesando aproximadamente 40g cada; 40g de cenoura (parte externa); 40g cebola; 1 pezinho de salsa; 1 raminho de tomilho e um pedacinho de folha de louro; 100ml de conhaque; 200 ml de vinho branco seca; 150g de manteiga; 150g de arroz; 1 litro de caldo claro, pitada de pimenta-vermelha.




Modo de Preparar:
Lavar cuidadosamente o arroz e cozinhá-lo em fogo forte, com 2/3 do caldo. Enquanto isso, cortar a cenoura e a cebola em cubos minúsculos e refogar lentamente, sem dourar, com 2 colheres de café de manteiga, numa frigideira.
Acrescentar o tomilho e o louro, aumentar o fogo, juntar os lagostins com a cenoura e a cebola, o sal e a pimenta. Refogados rapidamente, os lagostins ficam vermelhos. Regá-los com conhaque, flambá-los, extinguir quase que imediatamente o fogo, derramando o vinho branco, e cozinhar durante 8 minutos.
Colocar tudo num almofariz, tendo o cuidado de umedecer a frigideira com algumas colheres  de caldo reservado.
Retirar a metade das caudas, extrair-lhes a carne, conservá-la em um pouco de caldo e recolocar as cascas no almofariz. socando-as até obter uma pasta fina. Misturar o arroz fervendo e secar mais, de modo a conseguir um creme. Passar em seguida pela peneira fina., socando até a dessecagem das cascas trituradas.
Recolocar numa caçarola, levar a ferver em fogo vivo, aumentando o creme de lagostins com caldo claro ou creme de leite fresco, até a sua consistência normal. Depois, já fora do fogo, juntar 150g de manteiga fresca e uma pitada de pimenta -vermelha.
A cor desta sopa deve ser vermelha, como os lagostins depois de cozidos.

Bacon-wrapped Shrimp recipe, with avocado, lime and tomato jam.

TOMATO JAM:
1 (28 oz) can plum tomatos, drained (discard the juice or save for another use)
2 tablespoons grapeseed oil or other neutral oil, such as canola
2 tablespoons finely chopped peeled fresh ginger
1 medium red onion, finely chopped

½ cup red wine vinegar

½ cup packed brown sugar

1 teaspoon dried hot red pepper flakes

1 teaspoon kosher salt

1 tablespoon honey 

To make the TOMATO JAM:

Pureé half the tomatos in a food processor or blender. Crush the remaining tomatos with your hands.

In a medium saucepan, heat the oil over medium-high heat and cook the ginger and onion, stirring, until the onion is soft, about 5 minutes. Add the vinegar, brown sugar, and pepper flakes and cook until the sugar is dissolved, about 3 minutes. Add both the crushed and pureé tomatos and the salt, and bring to a boil. Decrease the  heat to medium-low and cook, stirring occasionally, until reduced by half and thickened to a jam consistency, 35 to 40 minutes. Add the honey and set aside to cool. You will have about 1 ½ cups. It can be refrigerated in an airtight container for up to 1 week.

SHRIMP:

12 slices bacon, preferably ninam ranch.

12 jumbo Shrimp (about 1¼ pounds), peeled and deveined, tails left on

2 ripe hass avocados

7 tablespoons freshly squeezed lime juice

kosher salt

freshly ground black pepper

2 tablespoons extra-virgin olive oil

¼ cup loosely packed cilantro leaves 

To make the SHRIMP:

Wrap 1 slice of bacon around each shrimp, beginning at the head of the shrimp and wrapping toward the tail (it will adhere). Heat a large skillet over medium heat and cook the shrimp until golden brown and cooked through, about 5 minutes on each side. Pour out any excess fat. Using tongs, remove the shrimp from the skillet and drain on a paper towels.

While the shrimp are cooking, peel and pit the avocados and cut into a large dice. Place the avocados in a nonreactive bowl and toss very gently with 3 tablespoons of the lime juice. Season with salt and pepper, add the chives, and toss gently again.

TO SERVE:

Place a mound of avocado on each plate, and arrange the shrimp on top. Top each shrimp with about ½ teaspoon of tomato jam. Drizzle with the olive oil, then with the remaining 4 tablespoons lime juice, and garnish with cilantro leaves.

Mont Blanc

A cold dessert made of vanilla-flavoured chestnut pureé, topped with a dome of Chantilly cream and decorated. Alternatively, the cream may be surrounded by a border of sweetened chestnut pureé and mounted on a base of sablé pastry or meringue.

Recipe:

Shell 1 Kg (2¼ lb) chestnut and simmer them until soft in 1 litre (1¾ pints, 4⅓ cups) milk with 150g (5 oz, ⅔ cup_ sugar, a pinch of salt and a vanilla pod (bean) split in two. Press the chestnut through a potato ricer and pack the vermicelli-like chestnut pureé into a buttered ring mould. Refrigerate for at least 30  minutes. Whisk together 400 ml (14 fl oz, 1¾ cups) double (heavy) cream, 1 teaspoon vanilla sugar and 25g (1 oz, ¼ cup) icing (confectioner's) sugar to make Chantilly cream. Turn the chestnut ring out on to a dish and fill the centre with the Chantilly cream.  Refrigerate until served. Can be Decorated with pieces of marrons glacés and crystallized (candied) violets.

Honey Contents and History

 Honey is as old as written history

A sweet substance manufactured by bees from nectar and stored in the cells of the hive as food. Its flavour varies depending on the season, the species of flowers from which it is derived, and when it is collected from the hive. Honey contains 17-20% water, 76-80% sugar (primarily glucose and fructose), small amounts of pollen and wax, and mineral salts (especially calcium, potassium, magnesium and phosphorus), but practically no vitamins. It is a valuable source of natural unrefined sugars in a form easily assimilated by the body.

Commercial honey is extracted centrifugally from the combs of the hive and then filtered and purified: this is `cast`honey, which is rarer nowadays and does not keep so well, is obtained by crushing the honey combs. Honey is specified as coming from a certain type of flower (for example, heather honey, lavender honey) or from a certain region or country.

A distinction is made between blended honey, which is derived from honeys from different parts of the world, and honey from a single variety of flower or from one country. Honey can be liquid or thick, but the liquid forms usually crystallize with age. The colour varies according to the flowers from which the honey nectar came: alfalfa, rape and clover honeys are white, heather honey is reddish-brown, lavender honey is amber, and acacia and saínfoin honey as straw-coloured.

Naturally, the flavour also depends on the flower source: honey from leguminous plants is relatively neutral, while honey from conifers, buckwheat and heather has a stronger flavour; aromatic plants such as thyme and lime blossom impart a distinctive flavour to the honey.

In ancient times honey was regarded as the food of the gods, a symbol of wealth and happiness used both as a food and as an offering. In the Bible, the Promised Land is described as 'the land of milk and honey'. In the middle Ages honey continued to be regarded as a precious commodity and was used medicinally. As in Greek and Roman times, it was used for confectionery and as a condiment for savoury or sweet dishes, including pork with honey, dormouse en sauce, mead and honey plays a major role in pâtisserie, being used in gingerbread, monnettes, croquets, oriental cakes and various types of confectionery. Grog, eggnog and certain liqueur also contain honey, and it is used instead of saltpetre in pickling brine for fine delicatessen meats. But it also ha a role in cooking meat dishes, particularly in North Africa (couscous, stuffed pigeons, roast lamb, chicken tajines with prunes, mutton tajine), in the United States (Virginia ham), and in China (duck).

HONEY SORBET WITH PINE NUTS

Mix 900g (2 lib, 2 ½ cups) orange-blossom honey, the juice of 1 lemon, a few drops orange-flower water and 1 litre ( 1 ¾ pints, 4 ⅓ cups) water. After processing in an ice-cream maker, add some lightly toasted pine nuts, then pour into a mould and place in the freezer until required. 

 

 

what is SORBET?

A type of water ice that is softer and more granular than ice cream as it does not contain any fat or egg yolk. The basic ingredient of a sorbet is fruit juice or purée, wine spirit or liqueur, or an infusion (tea or mint). A sugar syrup, sometimes with additional glucose or one or two invert sugars, is added. The mixture should not be beaten during freezing. When it has set, some Italian meringue can be added to give it volume.

PASSION FRUIT SORBET

Halve some ripe passion fruit, strain the pulp through a vegetable mill, then through a fine sieve. Measure the pulp and add an equal volume of cold syrup made from 500 ml (17 fl oz, 2 cups) mineral water and 675 g (1½ lb, 3 cups) caster (superfine) sugar. The density of the mixture should be 1.135; add a little lemon juice, the density then being 1.075. Pour the mixture into an ice-cream maker and freeze until set. It is also possible - and easier - to add caster sugar to the pulp and add enough water to obtain a density of approximately 1.075, and then strain the mixture through a fine sieve before putting it in the ice-cream maker. Tip: Serve scoops of the sorbet with a fan of mango slices and a little passion fruit pulp, or just cover with Chantilly and passion fruit pulp.

momento diversao

DOLCE LUMA, SUCCESS RECIPE !!!

The company that combines talent and versatility, has something different and innovative. Betting on the preservation of the planet, is that Dolce Luma, a company that performs events, is committed to the use of materials that do not harm the environment.
An example is the invitation of recycled paper with seeds, the same invitation can be planted, from that, a flower can be born.
Different and innovative, it also supports NGOs working on projects to support disadvantaged groups around the world: In Uganda part of the project "OUTREACH" and in Albania, involved in groups that changed their lives growing and selling lavender.
With the corporate vision Chef Eduardo, along with his mother (Lucila) and his aunt (Marila), has excelled in community in Orlando, showing not only his enormous culinary skills but also good taste and creativity in the decorations of the ballrooms. "The joy of customer is our ultimate goal, so we always seek the best, sometimes within small budgets, because creativity and taste go together with giving the economy, is always a pleasing result," said Chef Eduardo.
But to reach his dream, Eduardo Remusat had to leave his career in Brazil, soaring to join this dream, here in the United States.
The professional life of Eduardo started early. At age 14 he worked in the kitchen alongside his mentor, Chef Seraphim Viana. His dream was to study in Europe and become a great Chef. With the help of his stepfather Samuel, who paid his passage to Europe and help of the proud owner of one of the best culinary schools, Le Cordon Bleu (England), who gave a scholarship worth 70% of the course, Eduardo realizes his dream and is recognized as a great Chef. He had the honor of cooking for the royal family of England, working with great names of world cuisine as Anton Edelman (Londrtes Hotel Savoy), Gordon Ramsey and many others.
"Today, besides Dolce Luma, God gave me a great blessing ... be the Head Chef's restaurant Hue in Orlando," said Eduardo. (http://www.huerestaurant.com/)