food
home

Pratos Chiques Sem Complicação

Jen compartilha suas receitas favoritas e dicas para quando você quiser se sentir chique sem muito esforço. Ela vai ensinar a preparar um prosciutto de pato, um macarrão de tinta de lula, bolinhos Bundts de azeite e ainda uma guirlanda de flores para sua casa.

food
home

Pratos Chiques Sem Complicação

Jen compartilha suas receitas favoritas e dicas para quando você quiser se sentir chique sem muito esforço. Ela vai ensinar a preparar um prosciutto de pato, um macarrão de tinta de lula, bolinhos Bundts de azeite e ainda uma guirlanda de flores para sua casa.

Supplies

Mini Olive Oil Bundt Cakes

  • 1 cup all-purpose flour
  • 1 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup light brown sugar
  • 3 large eggs, room temperature
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons lemon zest
  • 1/2 cup olive oil
  • 1/4 cup milk

Rose Glaze Topping

  • 1/4 teaspoon rose water
  • 1/3 cup powdered sugar
  • 1/4 teaspoon beet powder
  • 1 1/2 tablespoons water
  • 1 tablespoon raw pistachios, deshelled and chopped

Almond Glaze Topping

  • 1 1/2 tablespoons amaretto
  • 1/3 cup powdered sugar
  • 1 tablespoon toasted crushed almonds

Raspberry Lemon Topping

  • Powdered sugar, for dusting
  • Whipped cream
  • Lemon zest
  • A few fresh raspberries

Passo a passo

Mini Olive Oil Bundt Cakes

  1. Preheat oven to 350 degrees.
  2. Generously grease a mini 6 piece Bundt pan.
  3. In a bowl, combine the flours, baking powder and salt.
  4. In a larger bowl, whisk eggs and sugar until frothy and pale in color.
  5. Add lemon juice and zest, olive oil and milk. Whisk until fully combined.
  6. Gradually add the dry mixture in 3 parts, while mixing gently until just combined.
  7. Pour the batter into each Bundt well two-thirds of the way full.
  8. Bake for 25 to 30 minutes or until an inserted toothpick comes out clean.
  9. Remove from the oven and allow to cool in the pan for 5 minutes. Then flip over the pan and release the cakes onto a cooling rack to cool completely. Meanwhile, make the toppings.

Rose Glaze Topping

  1. Combine rose water, powdered sugar and beet powder until there are no more clumps.
  2. Once the cakes are cooled, spoon the rose glaze over the tops of two cakes and sprinkle with pistachios.

Almond Glaze Topping

  1. Combine amaretto and powdered sugar until smooth.
  2. Spoon the almond glaze over the next two cakes and sprinkle with almonds.

Raspberry Lemon Topping

  1. For the last two cakes, fill the center with whipped cream, top with raspberries, dust with powdered sugar and lemon zest.

Supplies

  • 18 inches of copper pipe
  • 30 inches of leather
  • Masking tape
  • Floral wire
  • Wire cutters
  • Fresh eucalyptus
  • Fresh bay leaves
  • Fresh sage
  • Fresh rosemary
  • Fresh straw flowers
  • 2 to 4 large fresh, dried or faux flowers

Passo a passo

  1. String the leather through the copper pipe and tie off, then tape the edges down with masking tape to ensure the edges do not unravel.
  2. Pull the tied end into the copper pipe to hide the knot.
  3. Using floral wire, create bundles of herbs and flowers then attach them together with more floral wire in desired pattern.
  4. Once the bundles are all connected attach them to the copper pipe and one side of the leather for reinforcement.
  5. Hang and enjoy!

Supplies

Squid Ink Pasta

  • 1 cup all-purpose flour
  • 1 cup semolina flour
  • 3 large eggs
  • 1 tablespoon squid ink (cuttlefish ink)
  • Pinch of salt

Sauce

  • 4 cloves garlic
  • 4 to 5 small red chilies
  • 1/2 cup puréed whole peeled tomatoes
  • Splash white wine
  • 3/4 pound squid, tentacles and tubes, sliced into rings
  • Salt & pepper, to taste
  • Olive oil
  • To serve: 1 cup Italian seasoned breadcrumbs and chopped parsley

Passo a passo

Squid Ink Pasta

  1. On a clean flat surface, combine flours and create a crater in the middle.
  2. Drop in the eggs, squid ink and salt. Use a fork to whisk the eggs.
  3. Slowly incorporate the flour into the well from the sides, mixing the center simultaneously.
  4. Begin folding the mass into a dough ball with your hands and a bench scraper. Once the dough begins to feel more firm, swipe away any leftover flour to the side. Continue kneading the dough, until a smooth, slightly elastic dough ball has formed, about 15 minutes.
  5. Cover with a damp towel or plastic wrap to rest for about 30 minutes
  6. Cut the dough into quarters. Working with one quarter at a time (cover the remaining dough), use a rolling pin or pasta machine to flatten the dough into a rectangle.
  7. Laminate the dough by folding in the ends like a letter. Turn the dough, roll lengthwise, and repeat lamination 2 more times. Continue rolling until you have a long, thin sheet.
  8. Cut the sheet in half. Sprinkle some flour onto both sides, fold the sheet into a roll, and slice equal strips of noodles, depending on your desired shape (tagliatelle or fettuccini). Separate the strands and dust with more flour to prevent sticking. Continue with the remaining dough.
  9. Heat some olive oil in a pan and toast breadcrumbs until golden. Remove and set aside.
  10. Boil salted water for the pasta.

Sauce

  1. In a pan on medium heat, saute garlic and chili in olive oil.
  2. Add tomato puree and white wine and cook for about 5 minutes or until slightly reduced and thickened.
  3. Add the squid and salt and pepper and cook for about 2 minutes, then remove from heat. At the same time, add pasta to the pot of water and cook for about 1 to 2 minutes, or until al dente. Quickly add the drained pasta to the pan.
  4. Toss and sprinkle with toasted crumbs and fresh parsley over top with a drizzle of olive oil.

Supplies

Homemade Duck Prosciutto

  • 1 (1-pound) duck breast
  • 3 or more cups kosher salt
  • 1/2 tablespoon fennel seed
  • 1/2 tablespoon whole black pepper
  • 2 tablespoons red wine vinegar

Board

  • Manchego, thinly sliced
  • Cornichons
  • Fig jam and/or honeycomb
  • Whole grain mustard
  • Toasted baguette slices

Passo a passo

Homemade Duck Prosciutto

  1. Trim any excess fat on the sides of the duck breast and pat dry.
  2. In a glass loaf dish or clear container, add a thick layer of salt, place the duck breast in the middle to avoid touching the edges, and cover completely with more salt. Cover and refrigerate for 24 to 48 hours. The longer it sits in the cure the saltier the end product.
  3. In a spice grinder or mortar and pestle, combine fennel seed and black peppercorns.
  4. Remove and brush off as much salt as possible. Pour the vinegar over both sides to rinse any remaining salt.
  5. Pat dry and rub with the spice blend.
  6. Wrap tightly in cheesecloth and twine. Hang in the fridge for 7 days. If it still feels too soft in the middle, allow to hang for a few more days and check again.

Board

  1. Remove from the cheesecloth and use a sharp knife to cut very thin slices. Arrange slices on a board with the rest of the ingredients.