Pedro's cookbook - Brazilian recipes.doc

8/14/2019 Pedro's cookbook - Brazilian recipes.doc

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Pedros Cookbook

From the world-renowned kitchen of Pedro Gnaspini Netto comes

Pedros Cookbook, a sampling of the many treats Pedro is famous

for.

This document is a summary of the delights available at Pedros Kitchen,

a popular site to visit on the World Wide Web. Pedros Kitchen on the

WWW is always being updated with more recipies, so if youre lookingfor the latest in ra!ilian culinary pleasure, visit us at

http"##superior.carleton.ca#$pwigfull#pedro.html

Contents

%ntroduction&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&'

(rinks"&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&'

)Caipirinha) *+ ittle Countrygirl-&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&'

ain Courses"&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&/

0ei1oada *2o e3act translation 4 something like )a mi3ture of beans)-&&&&&&&/

)o5ueca) *2o translation-&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&6

)Camar7o com Catupiry na oranga) *+ 8hrimp and )cream cheese) in thepumpkin-&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&9

(esserts"&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&:

8uspiro *+;sigh;-&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&:

*Passionfruit cake-&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&=


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)olo @bado) *+ (runk Cake-&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&

)rigadeiro)*+ rigadier-&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&

)ombas) *+ ombs-&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&

)(oce de


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sugar, somewhat co#ering the lime pieces )or to taste. 1ash well, using a wood pestle. 2dd

pinga )to taste, "washing" the pestle while mi3ing well.reak some ice cubes into pieces and add to the drink... and en(oy.

Don't drink too much!

Main Courses:

0ei1oada *2o e3act translation 4 something like )a mi3ture of beans)-

)For about 0 people

%ngredients"

/kg black bean - cook and separate.

2ll following ingredients )e3cept the "paio" are salted. &hey ha#e to be washed se#eraltimes, and boiled twice )(ust put in cold water and bring to boil4 change the water andbring to a boil again. 5#erything )e3cept the "carne seca" is pork.

06g pork loin )"lombo"

06g "paio" )a kind of soft pork sausage

tail

or tongues

ear

/kg smoked pork ribs 766g "carne seca" )dried beef - a kind of really soft beef (erky

(irections

Cut the ingredients into pieces )ca. 737cm to 838cm cubes Put them together in a pan,add water )(ust to co#er them, and add laurel leaf. Cook until they start to become soft.'n a separate pan, add oil, cook big onion )sliced, 8-0 clo#es of garlic )chopped and 66g

bacon )chopped. 9eason beans in this mi3ture.2dd meat )and water if needed and cook on low heat, until cooked.

9er#e with white rice, kale )finely sliced and simmered - use only oli#e oil and garlic andorange )peeled and sliced.

):ou may ser#e hot pepper sauce to be added to the dish, if someone wants.

efore ser#ing the main dish, you "must" ser#e "caipirinha"$$

3


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)o5ueca) *2o translation-

)for about ; people

%ngredients

kg fish )grouper or shark


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Garlic clo#es

&omatoes )if desired4 or chopped

9hrimps )?066g

Cream cheese )?866g

Pumpkin-shaped s@uash )about 0-76 cm in diameter

(irections

'n a pan, put oli#e oil, add chopped onion and garlic, and fry.

2dd chopped tomatoes and cook until you ha#e a "chunky" sauce.2dd shrimps )use small ones, cleaned, mi3, and cook only for a while.2dd the cream cheese, mi3 well, and pour the mi3ture into the s@uash )which will be your

"pan".ake )in low-medium heat until s@uash is cooked )don"t let it o#ercook$.

Ahen ser#ing, take s@uash pulp together with the shrimp-cheese mi3ture.

&ipB use a ca. 0-76cm diameter s@uash )as short as possible. &ake seeds out.'f needed, take part of pulp out - lea#e about a 7cm thick wall.

(esserts"

8uspiro *+;sigh;-

' don"t know if you use the 5nglish =sigh= for both pain and lo#e. 'n this case, =sigh= is for

lo#e.

%ngredients

eggs

sugar

(irections

For each eggwhite, use tbsp sugar.eat the eggwhite until it is almost hard )we call in Portuguese =point of snow= and add,

while still beating, the sugar little by little.se a tbsp to drop some drops of the mi3 into a baking pan )keep them at least twice the

diameter apart.ake in a preheated o#en )at lowheat for one hour. D>N"& open the o#en.&hey ha#e to be golden, crispy outside and somewhat (elly inside.

Eery good$

%


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olo de aracu1> *Passionfruit cake-

%ngredients

cups flour

cups sugar

0 eggs separate

cup passionfruit pulp

66g margarine

tbsp baking powder

(irections

lend the passionfruit pulp, take the seeds out, and reser#e.eat eggwhite to =snow point= and reser#e

eat well eggyolk sugar margarine

2dd passionfruit2dd flour spoon by spoon, mi3ing well )don"t beat it$ mi3 with your hands1i3 well. 2dd baking powder. Pour into a greased pan )that one which isused to get a cake with a hole in the middle. Do you knowH DetailB grease

the pan, and pour bread crumbs on it, and take out the e3cess... onlyafter that you may pour the cake in it...

ake on a preheated o#en )medium

8auceB cups passionfruit pulp )with seeds cups sugar.Cook ontop of the o#en, mi3ing well )do not boil$$ until you get a dense syrup. &ake thebaked cake out of the pan. Pour the sauce on it... and en(oy$$


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%ngredients"

eggs

tbsp sugar tbsp breadcrumb

tbsp flour

tbsp baking powder

(irections

'n a blender, mi3 all ingredients.Pour into a greased baking pan, and bake on medium-high temperature.Ahen baked )toothpick testB a toothpick inserted into the centre comes out clean, still

hot, add the following sauce o#er it.

9auceB

cup water

cup sugar

cup "pinga" )or rum1i3, bring to boil, pour o#er the cake.

)rigadeiro)*+ rigadier-

%ngredients

cans condensed milk

8 eggyolks

tbsp margarine )unsalted

tbsp chocolate powder

Chocolate sprinkles

(irections

0or icrowave oven"1i3 e#erything well in a bowl. 1icrowa#e for 0 minutes.1i3 again. 1icrowa#e again 0 minutes. 1i3 #ery well - until homogeneous.2fter cooling, make balls )= diameter and roll o#er chocolate sprinkles.

%f not in microwave"1i3 and cook ontop of the o#en, N5E5I stop mi3ing.)Good luck when washing the pan$

&ry the brigadier$ %ummmmm$

)ombas) *+ ombs-

%ngredients

06g flour

06ml water

66g margarine

8 eggs

(


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salt

(irections

'n a pan, bring water, salt and margarine to boil.2dd all flour, and cook, ne#er stop mi3ing )use wooden spoon.

Ahen the mi3ture forms one whole "ball", and easily "unglues" from the pan, turn the o#enoff, and let it cool.

Ahen cooled, add eggs one by one, mi3ing )beating "#igorously".9pread some "drops" of the mi3ture on a tray, and bake in a preheated o#en, high heat, for

0-6 minutes - until they are "dry" and golden.Ahen cool, add stuffing, and gla!e.

8tuffingB cream, #anilla cream or chocolate cream.For the latter two, make a cream with corn starch )e.g., cup milk, tbsp le#el corn

starch, tbsp le#el sugar.

la!ing *or any other chocolate gla!ing-B coffee cup confectioner"s sugar

coffee cup powder chocolate

tbsp margarine

tbsp boiling water

1i3 all ingredients, and cook in "bain-marie".

)(oce de


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)P7o de el) *+ Boney read-

%ngredients

7 cup flour

cup sugar

7 tbsp chocolate powder

cup honey

teaspoon ground clo#e

tbsp margarine

cup milk

teaspoon baking powder

(irections

1i3 e#erything and bake in a greased pan, in medium heat o#en, until cooked )use toothpick

test.Ahen cool, gla!e with a chocolate gla!ing.etterB cut into ca. 0cm s@uares, and &%5N gla!e.

0or microwaveB ake for 6- minutes, medium.la!ing for microwaveB melt ca. 066g chocolate bar, for 8 minutes, medium.

0or ore %nformation"

New recipes and updated information is added periodically on the Pedros Kitchen AAA

page. New #ersions of the cookbook may also be obtained at this site. Lust point yourAAA browser to http"##superior.carleton.ca#$pwigfull#pedro.htmland en(oy$

Pedro Gnaspini Netto may be reached by e-mail atB

gnaspiniDusp.br

Patrick Aigfull )the maintainer of the page may be reached atB

pwigfullDccs.carleton.ca

1*

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Pedro's cookbook - Brazilian recipes.doc