Without breaking the budget
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- Published on April 14, 2022 at 03:00
Have a big family and want to serve cod? With the price soaring, one way to make it work would be to use shredded or trimmed fish, combined with rice. Exactly as the recipe suggests.
Have a big family and want to serve cod? With the price soaring, one way to make it work would be to use shredded or trimmed fish, combined with rice. Exactly as the recipe suggests.
- 300g rice
- 500g of salted cod trimmings
- 2 tablespoons Habanero sauce
- 200g chopped onion
- 4 crushed garlic cloves
- 250g of Gruyère cheese, cubed
- olive oil
- salt, black pepper, parsley and chives
- 2 orange bell peppers, thinly sliced
- alfalfa sprouts for garnish
- 250g cherry tomatoes cut into four parts
- milk
- Desalt the cod scraps in cold milk. Drain, change the milk after three hours. If necessary, repeat the process.
- Cook cod for 30 minutes in 500ml of water, reserving it after cooking.
- Heat olive oil in a pan and, over medium heat, sauté garlic, peppers and tomatoes. When they start to dry, add rice, parsley and chives.
- Mix, add the water used to cook the cod and, if necessary, more water and salt.
- When the rice is cooked, add the cod, Habanero sauce, black pepper, more parsley, chives and cheese, mixing everything gently.
- Serve hot, drizzled with plenty of olive oil.
The packaging is beautiful, and the four sparkling wines have the usual quality of Miolo's Cuvée line, with the Vale dos Vinhedos designation of origin. All are made using the Champenoise method: Nature, Brut, Brut Rosé and Demi Sec.
An important piece of information is printed on the neck of these bottles: the year of release, in this case 2019 (in detail). This is something I have been advocating for years: since sparkling wines are usually made with vines from different harvests, it is acceptable not to reveal each one. But why not mention the year in which they were bottled?
This is what Miolo is doing. Not hiding information from the consumer avoids disappointment, which is common for those who wait a longer period to uncork a sparkling wine and do not know how long it has been in the bottle. Highly commendable.
This one in the photo is one of those wines that I rarely taste: the so-called "dessert" wines. It's a matter of taste, not dislike. One exception only occurred, after some insistence, at the end of a sumptuous dinner at a friend's house. I enjoyed it so much that I ordered a second glass of this bottle in the photo.
Castellamare is a dry white Moscato Giallo - not at all that sweetness that usually scares me away. Produced by São João, a cooperative with 480 members, in the municipality of Farroupilha, it is sold at [email protected] .
- Tokyo Sushi (and Poke) celebrated its seventh anniversary by opening a new operation, now at Mercado Paralelo (Rua Frederico Mentz, 1,561). There are two stores in addition to the brand's other three addresses. I first discovered Tokyo in a large space in Praia de Belas, where it had a short life. It's incredible how it knew how to reposition itself and grow as much as it did.
- Sette Pasta Bar is enriching its already tempting menu with three special suggestions for this holiday weekend. One example is in the photo: grilled cod with pomodoro sauce, capers and olives, garnished with sautéed potatoes (R$95.00). From Friday to Sunday, at Rua Auxiliadora, 248. Reservations: (51) 3012-2926.
- Koh Pee Pee is celebrating its 33rd anniversary by launching two new dishes from its Thai cuisine. Goong Ko Mak is an appetizer with shrimp sautéed in a spice paste, accompanied by oyster sauce. Pla Ko Nang Yuan is a fish fillet with vegetables, rice noodles and a typical sauce.
