mArço 2012 :: Nº 18 :: ANo 2
Nova edição do concurso Desafio do Chef
Aprenda a preparar o bacalhau à minhota
da-s Iesistível, chclate ne pecisa de cnvite. Apveite!
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[menu
próxima edição edição 19 de abril
petiscos [ petiscos Acessórios – Itens que facilita a
4
pduã das delícias de Pásca
[entrada
Amor de chocola chocolate te
O
chocolate tem um poder surpreendente sobre nós. Desperta emoções, suspiros, suspiros, mexe com os hormônios (ou seria o contrário?), tem um “que” de sen sual, só de falar, falar, de pensar... pensar... Coisas que a ciência explica e as músicas tentam te ntam retratar em suas letras, muitas vezes relacionadas ao amor inocente, frágil, como no trecho da música do Trem da Alegria “de chocolate o amor é feito, de chocolate, choco, choco, chocolate, bate o meu coração”. Outras vezes ligadas lig adas à paixão, fervorosa, como na música, tema de novela: “ Chocolate com pimenta. Paixão ciumenta. Assim violenta. De tanto que sofre aumenta”. Essas e outras tantas canções canções temáticas temáticas não saíram das nossas cabeças nestes últimos dias. Brincadeirinhas para inspirar e estimular a criação das delícias desta reporta gem de capa feita pelo repórter Gilson Garrett Garrett Junior. Junior. Mas como não só da delícia de cacau vive o homem (ou mulher!), esta edição traz outras maravilhas. No passo a passo, a posta de bacalhau bacalhau à minhota, minhota, uma opção para a bacalhoada de Páscoa. O colunista Guilherme Rodrigues também indica para a ocasião dois vinhos que harmonizam perfeitamente com o peixe nobre. E acessórios que ajudam na preparação das guloseimas pascoalinas. Outra grande novidade do mês é que está de volta o concurso Desafio do Chef. Aguardamos sua inscrição, afinal suas receitas valem prêmios! Participe! Boa Páscoa e até abril!
9
conversA TemperAdA – o sipátic e
falante japnês d estauante Kinshita
10
pAsso A pAsso – Bacalhau c é sevid n nte de Ptugal
prepAro cerTo – Apenda a faze u az banc be sltinh
12
evenTos – Gastnix, restauant Week e
13
Batel Sh agita a agenda gastnôica
Temperos – As aízes e evas que dã sabes ftes as pats
14
16
cApA – A iqueza d
chclate vai alé da vesã a leite. As pões ais aagas tabé faze sucess
viAgem – Papa gaúch apesenta s
24
desafis da egiã de Capanha
Deise Campos Campos
[email protected]
26
memóriAs – os events teátics
da Cnfeitaia Piegel
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[
gou gourme rmett na rede
Confira os assuntos que mais movimentaram o universo do Bom Gourmet nas redes sociais e no site neste último mês: “Parabéns, só faltou um comentário sobre a nossa rainha: a costela em fogo de chão. No futebol, ela seria o nosso elementoo surpresa. Mas element parabéns pela matéria.” Manoel paula (via Facebook), sobre o texto
a respeito dos churrascos brasileiro e argentino. O tema teve mais de 20 mil visualizações no site e nas redes sociais.
Vídeos No site, dois vídeos tiveram grande repercussão. As receitas de balotines de frango na cerveja preta, preparada pelo chef Alexandre Bressanelli, e a de namorado com legumes e pupunha, do chef Claudinei Oliveira, foram os destaques. Você pode revê-las pelo www. gazetadopovo.com.br/videos, na aba “Estilo de Vida”. ::
“Somos amigos da familia Caruso e sabemoss o carinho sabemo cari nho e dedicação que estas empadas deliciosas são feitas. Recomendo. Re comendo.”” Anne Louise Caron (via Facebook), sobre as
sugestões de lugares para comer empada em Curitiba, entre eles, a Confeitaria Caruso.
Leite no café Você já ouviu falar do Thursday Night Throwdown (TNT)? No site do Bom Gourmet vocêê confe voc co nfe re a repo re port rtage agem m sobre o competição de desenhos com leite no café, tradição em várias partes do mundo, e que agora está no calendário das cafeterias curitibanas. ::
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[acessórios Quitutes bem feitos
[7]
Vai faze gulseias paa a Pásca? Pásca? Cnfia alguns itens
[6]
que facilitaã a sua vida. Assi vcê teá ais tep paa apveita essas delícias!
[2]
[3]
[5]
[4] COEO COEO ExA Ex A Confira mais produtos no
[ ] 1
1 – Tapete de silicne, r$ 33 na Via
mundi. 2 – Fa de silicne e fa de
www.gazetadopovo.com.br/bomgourmet
edidas, r$ 89 na Via mundi. 5 – Fa de silicne c pesnagens infantis da Silikat,
SEçO Sbeesa Ste. Rua Bruno Filgueira, 490, Batel – (41) 3014-0017. Spicy. Shopping Crystal – (41) 3233-
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gôndola la [ gôndo Molho mole Chocolate, pimenta e especiarias formam a base do molho mole, típico da culinária mexicana. Por intermédio das importadoras Porto a Porto Por to e Casa Flora, o molho da marca La Costeña chega às prateleiras de mercados brasileiros. O produto é ingrediente indispensável para o Mole Poblano, prato feito com frango ou peru. ::
Na mesa
OE COMpA Celei municipal. Av. 7 Setembro, 1.865, LJ 12 – (41) 3024-7266. R$ 11,90 (235 gramas).
TesTado pelo chef
pasta de gergelim V iVi an F ari a,
especial especia l para a G azeta do azeta do poVo
A pasta de seente de gegeli, tabé cnhecida c tahine, é usada e lhs, c taatu paa peixes e que acpanha blinh falafel, alé das pastas de beinjela e de gã de bic. Ela ve pnta e latas u vids de divess taanhs, acas e igens. Na ha de esclhe, a chef Vaneska Beani, d estauante Velh oiente, ecenda bseva se pdut é pu, feit só c seente de gegeli. “Há acas que acescenta óle de aendi.” A nacinal Istabul te ua claã ais escua, as iss nã intefee n sab, segund a chef. A pasta tabé pde se
leveente aaga (c cnsta na pópia ebalage d pdut), dependend d fneced d gegeli utilizad n pepa, que tabé nã afeta esultad ds pats. Segund Vaneska, nã há gande difeena de qualidade ente as acas nacinais e iptadas, as pdut basilei leva vantage n pe, ais acessível. Paa utiliza pdut, a chef dá a dica: “Na latinha, óle está sepaad d cee. Entã é pecis exe antes de usa”. N pepa d lh taatu, Vaneska explica que, a istuá-l c água, tahine enduece e claeia as pucs (e pincípi, ele te ua c seelhante a ce). “mas, à edida que a pessa vai adicinand ais água, ele alece nvaente”, diz Vaneska. OE COMpA Na rede Condor, custa R$ 18,50 (500 g).
Os pinguins desceram da geladeira e dominam também as mesas. A empresa paranaense Holaria, especializada na criação de produtos de porcelana com design moderno, acaba de lançar a linha de galheteiros Pinguim Rei, que traz azeiteiro, pimenteiro, saleiro e vinagreiro em forma de pinguins e icebergs. Outra novidade é inauguração da loja virtual da marca, onde podem ser encontrados os produtos. ::
OE COMpA coroa Begesn Pesentes por R$ 123 (conjunto coroa dourada)e loja virtual www.holariastore.com.br www.holariastore.com.br
Mistura dois em um A massa pronta, da marca Fleischmann, tem versatilidade para preparar desde um petit gâteau até o brownie. Dependendo dos ingredientes que você acrescenta e do tempo tem po de forno, pode render 14 bolinhos franceses de 45 gramas cada, ou um bolo americano de 610 gramas. Basta seguir as instruções da embalagem. Segundo a marca, um jeito prático e rápido de fazer uma sobremesa para acompanhar o jantar de última hora ou receber bem aquela visita inesperada. Pode ser encontrado nos supermercados por pre::
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[concurso
Inscreva sua receita, nova edição começou Chegu ent de sta sta seus dtes culináis. Nã deixe de paticipa e cnca a pêis supeespeciais G ilson G arrett J r. Sabe aquela receita que só você faz e agrada toda a família? Então prepare-se, esta é a hora de inscrever seu prato de sucesso na segunda edição do Desafio do Chef. O concurso, que começa hoje e vai até julho, irá escolher o prato mais criativo e saboroso dos leitores da Gazeta do Povo. O concurso é dividido em duas fases. Na primeira, são quatro etapas separadas por temas: massas e risotos; carnes brancas, aves e frutos do mar; carnes vermelhas; e gastronomia paranaense. A segunda é a fase final com os classificados nas etapas anteriores. Uma das novidades desta edição é que neste ano cada tema terá um chef diferente que fará a pré-seleção ::
Freire, reconhecido pelo seu empenho na valorização da gastronomia paranaense. Os interessados devem acessar o site do Bom Gourmet (www.gazetadopovo.com.br/bomgourmet), ler o regulamento, preencher a ficha de inscrição e enviar a receita. A cada etapa (tema) serão selecionados cinco concorrentes que terão de preparar o prato inscrito na cozinhaescola do Centro Europeu, em Curitiba. O chef responsável em julgar as receitas do mês vai eleger os dois melhores. Ao todo, oito candidatos serão selecionados nas quatro etapas e irão para a grande final. Eles terão que executar a receita e apresentá-la a uma banca de jurados, jurados, de onde sairá sairá o vencedo vencedorr do Desafio do Chef 2012. Os oito classificados para a final
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Fenanda Zacaias: “Cncus udu a inha vida”.
Daniel Caron/Gazeta do Povo
FE LAO Acompanhe as dicas dos chefs e informações sobre o concurso no site www.gazetadopovo.com.br/bomgourmet/desafiodochef . É neste endereço que serão feitas as inscrições das receitas e onde está o regulamento completo.
prêmios. Ele recebe o próprio peso em vinhos, oferecido oferecido pela importadora importadora Porto a Porto – um dos prêmios mais comentados e desejados na edição do concurso no ano passado. O ganhador também leva o respeitado curso de chef de cuisine e restaurateur, com duração de um ano, do Centro Europeu, em Curitiba. O Bom Gourmet também prepara uma premiação espe-
eTapas eTapas
O concurso é dividido em cinco fases. Confira os temas de cada uma e as datas de inscriões das receitas:
Massas e isotos
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Primeira fase: massas e risotos A primeira etapa do Desafio do Chef é destinada às preparações de massas e risotos e quem vai escolher o melhor prato é o chef italiano Enzo Ambrosetti, professor do Centro Europeu. “A principal dica para uma boa massa é fazê-la artesanalmente com farinha de trigo, gema de ovo e azeite. A partir dela de la é o v o possível executar qualquer prato e P o d valorizar a receita”, afirma. a t Como orientação ao preparo do e z a risoto, o chef diz que a utilização do G / s o arroz arbóreo é a escolha mais acer p mtada. “O cozimento também não a C n pode passar de 20 minutos”, ensina. a h t As inscrições da primeira etapa a n a o podem ser feitas a partir de hoje, 15 J de março, e vão até o dia 25 de março. Basta acessar o site www.gazetadopovo.com.br/bomgourmet/desafiodochef. Vale lembrar que os critérios de escolha das finalistas levarão em consideração o prato que combinar melhor a execução, organização, sabor, criatividade e habilidade. E não esqueça: a receita deve ser de autoria do participante! O chef Enzo vai escolher cinco receitas entre as enviadas pelos leitores. Os participantes terão de execu::
“A principal principal dica para uma boa massa é fazê-la artesanalmente com fari farinha nha de trigo, tr igo, gema gema de
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conversa temperada Nadia Schiavinatto
[email protected] – www.gazetadopovo.com.br/blog/conversatemperada
Divulgação
Chef com alma de artista magine um japonês legítimo, criado no Rio, paulistano de coração, falante como um italiano e que poderia ter sido cantor, ator ou escritor. Esse é Tsuyoshi Murakami, o chef do Kinoshita, o restaurante japonês mais celebrado de São Paulo. Simpático e de bem com a vida, Murakami conta que a escolha da profissão foi uma “sugestão” do pai. A família saiu do Kokkaido, em 1971, e veio para o Rio, quando o menino Tsuyoshi tinha 3 anos. “Eu não gosta va de estudar estudar.. Fui até expulso expulso do colécolégio e quando fiz 18 anos, meu pai decidiu que eu deveria ir para Japão para trabalhar no restaurante de um amigo”. Lá, trabalhou no Ozushi e aprendeu a arte da culinária japone- trabalham juntos. Ela é a diretora da sa. “Percebi que aquilo seria a minha casa, que conta com 50 funcionários. “É vida. vida. Aprendi Aprendi a admirar admirar as coisas coisas sim- ela quem está no comando, quem cuiples que a vida oferece e, na culinária, da do dinheiro e das sobremesas”, preservar preser var sabores, aromas e texturas”. explica o chef. O casal tem um filho f ilho De Tóquio, Mura, como é chamado Jun, Jun,de11 anos, anos,que que já searrisc arriscaa nacozi cozi-pelos conhecidos, foi conhecer outras nha. Outra paixão compartilhada
I
Após um Martini com wasabi, provei um shot de ouriço com gema de ovo; camarões empanados em farinha japonesa ao molho tonkatsu e karashi; e atum com foie gras e teriyaki. Sabores surpreendentes, surpreendentes , delicados e deliciosos! Ali entendi porque Murakami vem
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passo a passo [ passo
A majestade, o bacalhau Na Pásca, alé ds chclates, peixe te luga gaantid na esa d basilei V iVian F aria, especial para especial para a a G azeta azeta do poVo É difícil pensar em Páscoa sem chocolate, porém, o rei da festa divide a majestade com o bacalhau. Popular desde os tempos das grandes navegações, o peixe caiu no gosto dos brasileiros com a vinda da família real portuguesa para cá, ainda no século 19, e foi ganhando, aos poucos, um ar abrasileirado. abrasileirado. “Em Portugal, o costume é comer com batatas, mas, no restaurante, também servimos com arroz [a posta de bacalhau]”, diz a cozinheira Joseli Galvão do Camponesa do Minho (especializado em culinária portuguesa). Em muitas famílias brasileiras, a bacalhoada ainda é o prato tradicional desta época, mas o bacalhau pode ser servido de várias formas. A sugestão da chef do Camponesa do Minho é o bacalhau à minhota (referente à região do Minho). Para garantir o sucesso do prato, Joseli indica a utilização do bacalhau do tipo ::
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ReceiTa
O bacalhau à minhota do restaurante ortuguês Camonesa Camones a do Minho serve duas essoas. essoa s. prearaão da cozinheira Joseli alvão.
EEES prato 1 psta de bacalhau (apx. 450 g) 1 ½ cncha de azeite de liva 3 batatas édias 1 flha de salsa
• • •• Molho cebla édia •• 11 clhe de pápica 1 ½ xícaas de vinh • banc sec • 1 pitada de sal
MOO E pEpAO 1. Nua figideia funda,
1.
2.
despeje azeite de liva e clque bacalhau c a pele paa cia paa fita.
2. Quand peixe estive duad, vie-. Acnselha-se Acnselha-seque a figideiaestejatapada e fg esteja édi/ baix, paa que bacalhaufitepintei. Quand peixe estive duadpintei,etie da figideia e eseve. 3. Enquant iss, clque as batatas paa czinha. Quand elas
3.
4.
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preparo certo [ preparo
“Separados “Separados também venceremos venceremos”” Fabiane Aaúj, d Quitanda Gastnia Caseia, explica que faz a difeena na ha de pepaa u az be sltinh V iVian F aria,
especial para especial para a a G azeta azeta do poVo
Arroz com feijão. Arroz à grega. Arroz carreteiro. Arroz de forno. Bolinho de arroz. Arroz, arroz, arroz. O grão originário do Japão conquistou um lugar cativo na mesa dos brasilei::
Independente do tipo, é importante saber preparar um bom arroz. O branco, por exemplo, precisa ser soltinho e saboroso. Nada de arroz “papa” ou “unidos venceremos”. Segundo Fabiane Araújo, cozinheira do restaurante Quitanda Gastronomia Gastronomia Caseira, o segredo está na quantidade de água utilizada, que deve ser apenas o suficiente para cobrir o arroz. arroz . ““A A água tem que ficar, f icar, no máximo, dois dedos acima dos grãos”, explica. Depois Depois é deixar cozinhar para ver se será necessário colocar mais água. “Se o arroz secar e continuar duro, é preciso acrescentar água, mas pouca coisa, só para molhar o fundo da panela e continuar soltando vapor”, diz Fabiane.
fogão, para evitar que o cozimento continue e que o arroz se transforme em ‘papa’”, conta a cozinheira. Quanto à temperatura da água, Fabiane explica que ela pode ser tanto quente quanto fria. “Minha mãe só faz arroz com água quente, eu só faço com água fria e os dois dão certo.” Para garantir aquele gostinho especial, a cozinheira indica fritar cebola e alho “apenas para soltar o cheiro”. Quem não gosta dos pedacinhos dos temperos, pode fritá-los no óleo, peneirá-lo e usá-lo também para o arroz. Outra opção é bater o alho e a cebola no liquidificador com o óleo e utilizar a pasta que se forma para fritar o arroz antes de cozinhá-lo. “Fica bem saboroso e
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[eventos
Agenda movimentada Tês aões gastnôicas, restauant Week, Gastnix e Epói Sh, seã ealizads nas póxias seanas e Cuitiba G ilson G arrett J r. e V iVian F aria, especial para especial para a a G azeta azeta do poVo Três grandes eventos gastronômicos movimentarão Curitiba entre o fim de março e meados de abril. Para quem aprecia a boa culinária (a preços mais acessíveis), vem aí as novas ::
Almoo e jantar O Restaurant Week, um dos principais eventos gastronômicos do mundo, terá na terceira edição em Curitiba a participação de 55 restaurantes com cardápios para almoço e jantar entre os dias 9 e 22 de abril. Neste ano, haverá dois preços diferentes. Para o almoço será cobrado R$ 30,90 e R$ 33,90, dependendo do restaurante. Para o jantar o preço é de R$ 40,90 4 0,90 ou R$ 44,90. No valor estão incluídos uma entrada, um prato principal e uma sobremesa. sobremes a. Couvert, bebidas e taxa de serviço serão cobrados à parte. “Essa mudança vai facilitar que restaurantes que têm um ticket médio mais elevado também possam participar do evento, dando
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[tempero
Sabor bem acentuado muita gente te ecei de usa tepes ftes, c cuy, cu y, cent e gengibe, pé, eles estã lnge de see bichs de sete cabeas. “o seged paa tabalha tabalha c qualque eva, e va, especiaia u aiz de sab ais acentuad é equilíbi. Eles
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mqueca de peixe c cent pepaad pel chef Ken Fancis, d Senac-Pr.
Curry
Coentro Bastante utilizad na culináia das egiões Nte e Ndeste d Basil, cent, c explica chef e instut d estauante-escla d Senac-Pr Ken Fancis, ainda assusta u puc p se bastante aátic. aátic. “o gau de ejeiã d cent aqui n Sul é alt, e especial p falta de cnhecient quant a seu us. muita gente nã sabe que nã se deve czinhá-l p uit tep, tapuc clcá-l e gande quantidade ns pepas”, explica. A pefeência d chef, que te expeiência c czinha asiática e ndestina, é pel cent fesc, que pde se usad paa tepea pats c baiã de dis, feijã tpei e queca de o v peixe (neste cas, a eva é adicinada o P o apenas paa finalizaã, depis de d a pnt). A dica é clca ua pequena t e z a pã e expeienta paa avalia G / e t sab. Na culináia asiática tabé n a é cu utiliza cent fesc s i P o paa ainadas e pastas aáticas g e i Dpaa tepea cane de pc.
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[capa
Difícil encnta algué que nã gste de chclate e suas
a i c í l
vaiaões. o basilei pefee vesões ais dces, as cea a apecia as pões aagas
t extos: G ilson G arrett J r. F otos otos: a lexandre M azzo p rodução: J oana dos oana dos a nJos Faça um exercício prático: quais lembranças você tem ao ler, ouvir e escrever a palavra chocolate? Para alguns, virá a imagem de chocolate ::
ciso saber as classificações básicas: ao leite, meio amargo – com 50% de cacau – e as variações de amargo podendo chegar até 99% de cacau. No Brasil, o produto muito amargo ainda não é bem aceito, porém é possível encontrá-lo com até 75%. E a mudança de hábitos de consumo se
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ReceiTa Rec eiTa bRo bRownie wnie
A chef chocolatière Madelon xavier, xavier, da ougat, ensina e nsina a receita do tradicional doce (com chocolate belga) que fica com o interior suculento e úmido
MASSA /EEES /EEES
g de aúca efinad •• 205 105 g de fainha de tig g de feent e pó •• 2,51 pitada de sal 250 g de chclate chclat eeiaag •belga(sugestãCallebaut) g de anteiga se sal •• 250 4 vs tip jub clhe (chá) asa de • 1essência de u
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Recei Re cei Ta cookie
A receita da ose petenucci tem rendimento de 45 cookies de 30 gramas cada
EEES
• •• •• • • ••
575 g de fainha de tig especial 300 g de againa se sal 275 g de aúca efinad 50 g de aúca ascav 2 vs inteis 50 g de cacau e pó (chclate se aúca) 1 pitada bicabnat de sódi 1 pitada sal aníac 5 l de água paa dilui bicabnat
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Como guardar Paa que chclate tenha u paz de validade ai e nã peca a cnsistência, ideal é deixá-l sepe e lcal sec, lnge da uidade, e e tepeatua que vaie de 18 a 22 gaus C paa nã deete. Clcá-l Clcá-l na geladeia pde faze c que chclate peca água e fique
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chefs 5 estrelas AS CAS OS FEAS liv, ua “puxadinha de elha” ns estudantes de gastnia, u nv ingediente n cadápi e pats que dã água na bca ds chefs. Cnfia as sugestões ds Chefs 5 Estelas de Cuitiba (eleits pel Pêi Bom Gourmet 2011).
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produção [ produção
Campanha, muito prazer!
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