Photo: Alex Silva|Estadão
In winter, there are these recipes that embrace and bring the desired comfort to face the cold days. A delicious (and very hot!) soup may be the first preparation that comes to mind, but many other dishes can fill this role during the winter.
A cheese fondue, stracotto with polenta, a stewed free range chicken, a cod à bouillabaisse … and the list goes on. Below we have listed some recipes from the Paladar bank for you to enjoy your days in the cold season of the year.
This recipe is designed to use tomatoes that are not good (less sour and sweet than they should be). The method is simple: Mix tomatoes with ginger, basil and garlic, cover with olive oil and put everything in the oven. They can make a pasta dish, bake, add to a salad, or even become a hot sauce. See step by step.
Photo: Rikki Snyder|The New York Times
Fettuccine with Bolognese Ragu
This sauce, which has almost no tomatoes, is one of the signatures of chef André Mifono, from the restaurant Donna. Creamy, smooth and flavorful, bolognese is made with beef, lard and cream. You will only need time for the moljo to cook slowly. Learn the recipe.
Chef André Mifono’s creamy lamb bolognese complements the restaurant’s freshly made pasta. Photo: Bruno Geraldi
Warm zucchini salad
Here is a recipe that works as an antipasto, a starter or even as a side dish for a casual weekend dinner. Serve the zucchini hot – it should be cooked quickly, so that it becomes soft and tender; but let the pork be cold, so that it will retain its flavor. See how to make this dish at home.
Warm zucchini salad. Photo: Fernando Sciarra/Estadão
Bread and leek pudding
This recipe is the brainchild of American chef Thomas Keller, owner of Per Se in New York and The French Laundry in Napa Valley. It’s in the book Ad Hoc at Home – Family Style Recipes (Artist). The only caution is to use the pale parts of the leek. The chef recommends this dish as an accompaniment to meat. Learn how.
BRAZIL – SAO PAULO – 5.29.2013 – PALADAR – BRIOCHE PUDDING WITH LEEK GARLIC – SUNRISE – COLUNA PATRICIA FERRAZ – PHOTO: Filipe Araujo | STATE Pictures:
The recipe is simple: just good cheese, dry wine and bread with a crust (see what you should look for in each one). Here we help you to get rid of the box and find the right one when you find your next friends. After all, if there is a rule in fondue, it is that no one eats it alone. See how to make it at home.
Photo: Alex Silva|Estadão
Stracotto with creamy polenta
Stracotto is an Italian tradition – the meat is slowly cooked with beef broth and spices that vary depending on the region of Italy or the cook. It is a good dish for cold days, it is good with creamy polenta, but also with string pasta, spaghetti or tagliolini. It’s a simple meal, but it requires five or six hours of cooking. Learn the recipe step by step.
Photo: Alex Silva|Estadão
Breast in black wine sauce
The meat is boiled in garlic and oiled before cooking. The cooks who provide the recipe like to cook in a stone pot to enhance the taste. Serve the breast with steamed rice, steamed vegetables or a green salad. See how easy the recipe is to make.
Recipe for breast in black sauce Photo: Alex Silva|Estadão
marinated duck ragout
If the idea is to eat this duck, plan ahead. It needs to be spent two days in a mixture of onions, carrots, celery, herbs, olive oil, salt, pepper and white wine. The meat is not fast either: it takes three hours, but the waiting time is full of delicious, delicious taste. Check out Felipe Grecco’s recipe.
Marinated duck ragu recipe Photo: Romulo Fialdini Birth
Free chicken cooked with peanuts and soft rice
The chicken needs to be browned well before it goes into the stew. At the end of the dish, add tomatoes, parsley, chives and peanuts. Serve with fresh white rice. Learn the recipe from Janaína Rueda, chef at Bar da Dona Onça.
São Paulo – SP 12|06|2013 LURA PALADAR Dishes and drinks with peanuts, prepared by Chef Janaina Rueda | Leave Dona Onça Free-range chicken cooked with peanuts and plain rice with peanuts Photo: Rogerio Albuquerque Photo: Rogerio Albuquerque/Publications
Baked Veal Stinco with Saffron and Porcini Risotto
For stinco, tie each piece with string so that the meat does not fall apart after grilling. In the oven, it goes with vegetables, white wine, beef vegetables and a bouquet of herbs, for two hours. Risotto is a great accompaniment and should be served immediately after finishing. Check out the step-by-step recipe.
Roast beef skewer with saffron and porcini risotto, recipe by Ucha Barros, mother of chef Paulo Barros from restaurant Girassoto Photo: Daniel Teixeira|Estadão
Cod and bouillabaisse
This dish is a traditional French dish. Once ready, serve immediately as a tuille (thin, French biscuit) or bread with olive oil and garlic confit (to make garlic, cook garlic in olive oil with thyme and bay leaves on high heat little for 1h30min, preventing it from boiling). )). Learn the full recipe from chef Val Fernandes.
Photo: Daniel Teixeira|Estadão
Rigatoni with lamb sausage
This lamb only uses Tuscan sausage and chopped vegetables – soffritto, in Italian, a combination of chopped onions, carrots and celery, which is the basis of a long sauce. Like any sauce, this also gets more complicated with longer cooking time, so it is important to cook for at least half an hour. See how it’s done.
Photo: Werther Santana|Estadão
Marcella Hazan Tomatoes, onions and sauce
In this recipe, the tomatoes are fried in butter and cooked for fifty minutes on low heat, with only one large onion cut in half. The recipe is amazing, and simple, it only has two steps. The result is divine, comforting, and goes well with all pasta. See step by step.
Marcella Hazan’s tomatoes are a recipe from the book Genius Recipes Image: Reproduction
Bake plums with cheese and honey
Baked fruit with honey and cheese is always a good combination. And it makes a wonderful dessert for the winter. When serving, mix dagaage blanc, light cheese, cold, and a spoonful of hot honey. This dessert is also good with Greek yogurt or ricotta. See how to make it at home.
Photo: Codo Meletti|Estadão
Warm chocolate and pear cake
A delicious dessert by chef Carla Pernambuco, from Carlota restaurant. Pears are in dry wine and pass the dough, after resting in the refrigerator. In the space between one pear and another, add sliced almonds, so that they appear, but without covering the fruit slices. Just put it in the oven. Learn the recipe.
Recipe for warm chocolate and pear cake from chef Carla Pernambuco, from Cartola restaurant Photo: Filipe Araújo|Estadão
Roasted Pomegranate and Onion Rice
In this recipe made by Israeli President Shimi Haruna, onions are roasted with pomegranate juice mixed with honey, dill and olive oil, which will make them shine and melt in your mouth. The chef likes to serve it as a meatless first course or a light main course, or as a side dish with grilled chicken or fish. See the recipe.
Roasted Pomegranate and Onion Rice and Dill Photo: David Malosh/The New York Times
put on the dog
This is a quick fried rice recipe that can be made with ingredients found in the fridge and pantry. Chef Telma Shiraishi’s special touch is the addition of curry powder. Any combination of vegetables, herbs, dried fruit, leftover protein, lean pork or pork can be used. Learn to do it at home.
Dorai karê by chef Telma Shiraishi, from Aizomê Photo: Thiago Queiroz/ESTADÃO
Pad See Ew Thai
Similar to the famous pad Thai, this noodle dish is especially popular there because it has “rot chaat dee” – a balance between flavors (sour, sour, sweet, sweet and bitter), texture (crunchy and soft ) and aroma (fish and herbs). Check out Thai chef Pailin Chongchitnant’s recipe.
Take a look inside the kitchen of Thai chef Pailin Chongchitnant in Vancouver, Canada Photo: Alana Paterson/The New York Times
The famous oxtail at Mocotó, the restaurant run by chef Rodrigo Oliveira, is served with a creamy corn xerém and water, but even white rice is delicious. The dish, despite having many steps, is not difficult to make – and believe me, it is worth it. See step by step.
Oxtail with creamy corn xerém and water, from Mocotó. Photo: Ricardo D’Angelo
Beef with pine nuts
Chef Heloisa Bacellar’s pot roast with pine nuts is delicious and perfect for the coldest day. It goes well alone, with white rice and pasta, or even with creamy polenta. Before you begin, don’t miss the chef’s tips for choosing, preparing and storing nuts. See step by step.
Beef with pine nuts Photo: Ana Bacellar