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Here’s one of the easiest and most delicious treats ever and one that few can resist. No, seriously. This Brazilian truffles – as we call it here, “brigadeiro” – can be served as a truffle (rolled in little balls), on a spoon or at all: you can eat it straight from the pan! It’s a national preference, that you can’t usually make outside Brazil. I’ve tried to do it in Spain, and it was not nearly good enough.

Anyway, this time the mix of food/movie came backwards. I decided to make “brigadeiros” with whisky for a lunch at my uncle’s for Father’s Day. So the women would be happy – ‘cause, you know, it’s chocolate – and the men could feel the alcoholic touch. Even though in my family everyone digs both things A LOT.

And when I think of whisky, the first thing that pops into my head is Scotland and its wonderful guide through those amazing whisky factories, getting boozed up inside cellars inside medieval castles… ah! So how this is actually a dream of mine, I decided that the best combination for my “brigadeiros” would be one of my favorite movies which is obviously Scottish: Trainspotting.

Directed by Danny Boyle at his best – afterwards came less interesting things like The Beach, Slumdog Millionaire and 127 Hours and the recent Trance – the film is an intelligent metaphor to the trainspotters lives (literally, those who observe the train goes by), but also a clear reference to the characters here represented.

It’s a chocking story about addiction on heroine, focusing on a crazy group of unemployed people in the early ’90s Edinburgh. Everything begins to change when Mark Rent (played by the always wonderful Ewan McGregor) decides to get a real job, quit drug – and his junkie friends – and begin his life from zero. It’s from this point when we see one of the most extraordinary and famous monologues in Cinema’s history: “choose life”.

Trainspotting is already considered a classic-cult, those of which who doesn’t have any pity in showing explicit use of drugs, hallucinations and those similar in Requiem for a Dream, by Darren Aronofsky – which is, by the way, one of the heaviest movies I’ve ever seen. It’s a story about regeneration, delusions, hopes, losses and re-encounters. A must-see, no doubt about that.

Now, about those truffles… the recipe was one of those that both Greeks and Trojans loved. I got the idea from an actual chocolate shop for Father’s Day and decided to try it, changing a few things. I dind’t use any chocolate bar but, instead, as we usually do here, the good and old chocolate powder.

All I can say is that if it weren’t good, I wouldn’t be blogging about it. It was really awesome! A lot of whisky was necessary to give that special flavor without taking out the chocolate flavor. And these truffles have a very specific way to cook: depending on the heat, it stays more or less soft.

The ideal point to make little truffles is at medium heat, moving it all the time so it won’t burn. My idea was to make the balls to serve the entire family and still have some for me only, obviously! What a perfect way to end (or start) a week 🙂

BRAZILIAN TRUFFLES WITH WHISKY

Cooking time: 10-15 minutes
Cooling time: 30 minutes
Rolling time: 1h approximately
Total time: 1h45

Ingredients

1 can condensed milk
1 tablespoon butter (full)
2 tablespoon chocolate powder (full)
2 tablespoon whisky (I used Red Label)
sprinkles of your liking
truffle candy wrappers

How to

In a medium bowl, put the condensed milk, butter and chocolate. Mix well until combine. Take it to medium fire and mix… ad eternum, until it starts to boil. Add the whisky – and don’t worry, ‘cause the alcohol will evaporate, but the flavor will stay.

Continue mixing until the dough toughens and gets consistency. Don’t forget to scrap the sides of the pan, so it won’t burn. It will be ready when the dough starts to unstick from the bottom of the pan. How long it stays on the fire, the tougher it’ll get – and it’ll be easier to roll.

Turn off the fire and let it cool almost completely – about half an hour. In a plate, put the sprinkles and prepare the candy wrappers in the place you’ll serve your truffles. Trust me on this. When it’s time to roll, put a little bit of butter on the palm of your hand and, with the help of a teaspoon, take little portions of the dough and roll it, dipping them on the sprinkles and into the wrappers.

And don’t worry if the candy wrappers or sprinkles finish before your truffle dough: grab that spoon and eat it while it’s still warm. Best. Feeling. EVER!

Hope you enjoyed it. See you next time!
🙂

 

MELON AND PROSCIUTTO PENNE PASTA | THE GODFATHER

I consider the three movies as one, the master-piece of the modern Cinema. The best mob and family movie ever made. Despite my intention to post a critic for every movie, I won’t. I feel absolutely incapable of 1) saying anything that’s wrong about the trilogy 2)search for any mistakes.

So, to those who don’t know it (I can’t call my new readers heretics, can I?), I’ll make a short synopsis of the trilogy as a whole. The plot, originally written by Mario Puzo – whose book I haven’t read yet – tells about the Corleone family, more specifically about “Don” Vito, an Italian immigrant who left Sicily and built his empire in New York (according to the Targaryen ideology: with blood and fire). The Corleone family becomes the main mob in the country and Don Vito wants to teach his younger son, Michael – recently arrived from war – about his “business”.

Focusing the three films on the main characters of Vito – old, played by wonderful Marlon Brando and young played by Robert De Niro – and Michael (the always fantastic Al Pacino), it’s possible to resume the story of the north-american mob. While the first focus it’s attentions in Don Vito, his arrival at New York in 1910 until his decadency, the second and the third are all about Michael, the heir, successor and new leader of the Corleones from 1950 on. The trilogy is really amazing. The rest of the cast is also spectacular: Andy García, Robert Duvall, Diane Keaton, Bridget Fonda, Eli Wallach, Joey Mantegna, baby Sofia Coppola, among others.

Iconic phrases that everyone who saw the movies know:

“I’m gonna make him an offer he can’t refuse”
“A man who doesn’t spend time with his family can never be a real man”
“No Sicilian can refuse any request on his daughter’s wedding day”
“Leave the gun. Take the cannoli”
“Fredo, you’re my older brother, and I love you. But don’t ever take sides with anyone against the family again. Ever”
“It’s a Sicilian message. It means Luca Brasi sleeps with the fishes”
“Mr. Corleone is a man who insists on hearing bad news immediately”

Well, talking about food now. It’s the purest truth that when we think about mob movies, the first thing to pop to our minds is pasta. Yep. After all, it’s the food Italians eat most (including during the movie) and I couldn’t help but to honor this antique and delicious tradition. And because, on top of that, pasta is also one of my favorite type of food.

The recipe is from a Brazilian restaurant called Spot that came out in a magazine. To give it a even more italianish touch, it goes with prosciutto – or Parma raw ham, typical from the northern region of Parma. I decided to try and found it super easy. I made the sauce while the pasta was still boiling and thought the combination of melon and raw ham divine. It’s creamy and tasty – and there’s enough sauce to eat the rest with pieces of Italian bread. Yum!

Ingredients

1/2 teaspoon butter
1 melon slice chopped in cubes
1/2 lemon juice
1/2 teaspoon tomato extract
10,5 oz whipping cream
6 prosciutto slives (raw ham)
olive oil
salt

How to

Put water in a tall pan and let it boil. Season with salt and put the pasta in it. While it boils, put a little bit of olive oil in a medium pan and add the melon. Let it brown a little – but don’t over do it, or else it’ll turn into water.

Add the cream, lemon juice, tomato extract and butter and season with salt. Let it sit for a while, just to let the cream incorporate. When the pasta is aldente – it will be softer, but still a little tough – mix it with the sauce and move until combine, with not too much vigor or the melon will dismantle.

Divide in two plates and put the prosciutto slives on top. Add as much cheese as you want, but I strongly recommend caution ‘cause the first time I put too much and almost couldn’t taste all the flavors in the sauce.

Hope you enjoyed it. See you next time!
🙂

 

THE FIRST OF MANY

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So this is the first of many posts I intend to make for Mesa em Cena (which should be referred from now on as Table on Set). Yay! But before anything, I’m gonna tell you a little about this project.

This blog was born from the pure and simple wish to make my gastronomic adventures more accurate. That’s very nice. But a cooking blog would be one amongst a buzillion in this infinite ocean called The Internet. I could even try a blog about the fact that I don’t know how to cook… but nah.

Instead, I’ll try to go further. Because besides the fact that I love to cook, I particulalry like to make foodies and delicious things to eat while I watch moovies. I just can’t watch to something at home – and that lasts more than half an hour – without having something to pick. And I don’t care that the treats won’t last the whole movie. To me, having a bite is fundamental. So a began to notice that many of the things I cooked before watching a movie had something to do with my mood.

A romantic movie? Chocolate. Comedies? Pizza! Drama? More chocolate. Anyway, this then gave me the ideia to match what I saw with what I ate. Nothing more logical, right? But when I say match I really mean it. I’ll try to do this with all my heart and soul. I think the experience has to be complete 🙂

I have a thousand recipe sources, and they come from the most varied places. All I try to do is put them in practice. Not all of them work, truth be told. But as I said earlier, I’m no pro, and I never intended to be one. All I know is that, even though not all of them look awesome in pictures, they sure taste awesome, and I think that’s a big step for a successfull meal.

About the movies, I chose to make the first posts with my favorite ones – and because I have seem some of them so many times I can almost recite the lines. My know-how on this matter is a little higher – I made a course of movie critics in 2007 and wright about since then), but I’ll never consider myself an expert. What matters for me are the feelings. So don’t fear if you see me comenting with passion and delight a kind of low-rated film. That might actually happen.

Well, and that’s that. If you have anything to share with me, please do! I’ll be delighted to share opinions with you to!

So I’ll see you on the next post!
🙂

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