tag:blogger.com,1999:blog-333659195394369962024-03-13T14:09:12.172-03:00Culinária AfetivaRestaurante ParticularUnknownnoreply@blogger.comBlogger242125tag:blogger.com,1999:blog-33365919539436996.post-6882005584200960812013-08-26T17:08:00.000-03:002014-01-28T18:45:51.605-02:00O MENOR RESTAURANTE DE CURITIBA AGORA NO WORDPRESSEste é o último post aqui, pois migramos para o wordpress.com<br />
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<b><span style="font-size: large;">Nosso novo blog é <a href="http://culinariaafetiva.wordpress.com/">culinariaafetiva.wordpress.com</a></span></b><br />
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Entretanto, para não perder a viagem, eis uma breve explicação sobre o que é Culinária Afetiva.<br />
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Culinária Afetiva é o menor
restaurante de Curitiba.<br />
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Comandado pelo chef e sommelier Rodrigo Santiago prepara jantares para um público seleto de seis pessoas e os recebe em seu próprio apartamento.<br />
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Após a escolha do cardápio, você pode contar com a ajuda do chef e sommelier para a escolha dos vinhos. O valor depoente do menu escolhido e vai de R$ 70,00 até R$ 100,00 por pessoa com entrada, prato principal e sobremesa.<br />
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Você decide se vai levar suas bebidas ou desfrutar da carta de vinhos que elaborada
pelo próprio chef e sommelier.<br />
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O Culinária Afetiva vai até você, caso não queira nem possa sair de casa, podendo atender grupos maiores de seis pessoas.<br />
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Se você se interessou, entre
em contato conosco para fazer uma reserva.<br />
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<span style="mso-no-proof: yes;">E-mail: <a href="mailto:santiagoabagge@gmail.com">santiagoabagge@gmail.com</a></span></div>
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<span style="mso-no-proof: yes;">Telefone: (041) 8822-5834</span></div>
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Estamos no Facebook, na fan page: <a href="http://facebook.com/culinariaafetiva">facebook.com/culinariaafetiva</a> </div>
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<span style="mso-no-proof: yes;">Até mais,</span></div>
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<span style="mso-no-proof: yes;">Rodrigo Santiago</span><br />
<span style="mso-no-proof: yes;">Chef e Sommelier</span></div>
Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-33365919539436996.post-2031120950920074772012-10-19T15:42:00.001-03:002012-10-19T17:02:57.242-03:00Supercine: "Beetlejuice" ou "Os fantasmas se divertem"<div style="text-align: justify;">
Esta edição do Culinária Afetiva foi inspirada no filme Beetlejuice, que tem aquela cena em que a família está comendo um cocktail de camarão no jantar e começam a dançar ao som da música Banana Song, do Harry Belafonte. Daí a entrada foi cocktail de camarão. E como a música fala sobre banana, o prato principal foi peixe com banana e molho de uva passa, a receita é do Claude Troisgros. A sobremesa foi bomba de chocolate e de creme. E desta vez contei com a ilustre presença dos meus pais. Aí foi afetivo mesmo. Confira as fotos:</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33365919539436996.post-82667970917347155682012-09-24T18:46:00.002-03:002012-09-24T18:46:50.966-03:00México Máxico<div class="separator" style="clear: both; text-align: center;">
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É amanhã que teremos um cardápio mexicano, com direito a quesadillas, cebiche, nachos com chili con carne, guacamole, creme azedo, feijões vermelhos, burritos e três leches de sobremesa. </div>
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Interessado: ligue para mim e faça reserva. Ainda tem lugar para você: Meu telefone é 8822-5834.</div>
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Adiós, muchachos e muchachas!!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33365919539436996.post-82146593355184057032012-09-24T12:57:00.001-03:002012-09-24T12:57:20.114-03:00Pancia di Maiale Ripena<div class="separator" style="clear: both; text-align: center;">
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Nada mais é do que barriga de porco recheada, é uma receita italiana, servida no restaurante do André Mifano, o Vito. A barriga de porco é recheada com salsinha, farinha de rosca, nozes, alecrim e semente de erva doce, ou seja coisas que fazem parte da história do porco, do que ele se alimenta. Não por acaso ele é servido com uma maçã na boca, quando assado inteiro. Aí vão as fotos, bom apetite. <br />
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<tr><td class="tr-caption" style="text-align: center;">Barriga de porco saindo do forno.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Pururucando a barriga</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6g8IVxL0kMJp_DCAzGYqrz79-mgqTK_blcuz72amnvILnWdhPpmUQSC_pIV7szZrZzcBbmd25q27iX7jz5sogWY6BRyaozIljGlsTzXrX__3w9e_LsTIC2t-oO3Srqqe_HfOKAT_Yew/s1600/IMG_1422.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6g8IVxL0kMJp_DCAzGYqrz79-mgqTK_blcuz72amnvILnWdhPpmUQSC_pIV7szZrZzcBbmd25q27iX7jz5sogWY6BRyaozIljGlsTzXrX__3w9e_LsTIC2t-oO3Srqqe_HfOKAT_Yew/s400/IMG_1422.JPG" width="400" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgap4qxYPlV7L0wxB5Cemv9jT_4oG_LWxdijIyWo83Gsn0AuJ9Q2MXduR19zCNxwI0MJSAWMN7ajEYOu6bSdZMlaIKXZdB_Cm6m7a2TjdzdxnCxbOqOoGKMqv2jNuyZ3chazlK7qHlt1Q/s1600/IMG_1423.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgap4qxYPlV7L0wxB5Cemv9jT_4oG_LWxdijIyWo83Gsn0AuJ9Q2MXduR19zCNxwI0MJSAWMN7ajEYOu6bSdZMlaIKXZdB_Cm6m7a2TjdzdxnCxbOqOoGKMqv2jNuyZ3chazlK7qHlt1Q/s640/IMG_1423.JPG" width="475" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Barriga montada no prato.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Nobres convidados</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Nobres convidados, parte dois, com direito a careca do Lex Luthor.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKLSqosBcPBCHFwSdrA0JRtmRCdZQ1O8eDOSAg65iJU3qSAuWLEGeqSJR-aM5rjTYoPo0xA5tBGNAp9cCsG2aIhtLx3lSjh7y9vbrt9AYJJkQRqr5eipxA6BCL2kB6cuWcgRElk0T3aQ/s1600/IMG_1426.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKLSqosBcPBCHFwSdrA0JRtmRCdZQ1O8eDOSAg65iJU3qSAuWLEGeqSJR-aM5rjTYoPo0xA5tBGNAp9cCsG2aIhtLx3lSjh7y9vbrt9AYJJkQRqr5eipxA6BCL2kB6cuWcgRElk0T3aQ/s400/IMG_1426.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mousse Carmen Lúcia, só que com algumas mudanças, coloquei pixuri e servi com um creme batido e aromatizado com raspas de limão siciliano.</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLs4QwsDD62w7SaAdjg8Lx0XQL_qMO94S2vbvDAwTV_TIWFjCRogpHHHAy-BN6VFk2x9zJI7vM6GBUwo5LRLMjR8I_bqO4Cnl9fRMNKw5pxWHPjLJaKi8lBJnr8IViBVNUud4ZW1SgEA/s1600/IMG_1427.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLs4QwsDD62w7SaAdjg8Lx0XQL_qMO94S2vbvDAwTV_TIWFjCRogpHHHAy-BN6VFk2x9zJI7vM6GBUwo5LRLMjR8I_bqO4Cnl9fRMNKw5pxWHPjLJaKi8lBJnr8IViBVNUud4ZW1SgEA/s400/IMG_1427.JPG" width="297" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqXOf9u6xEQ9M2Cwus8LqbFLpPOP-sLenrRwaVZC2xT_cZmErlNW3d8bgUImIgL2OEMoO96kH27FXxB1R47-77v-Ekb5ksL5MP99iHE9vq7DeRIULtTLvxUGlMQEgBfYqDMTGi6eDeVg/s1600/IMG_1428.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqXOf9u6xEQ9M2Cwus8LqbFLpPOP-sLenrRwaVZC2xT_cZmErlNW3d8bgUImIgL2OEMoO96kH27FXxB1R47-77v-Ekb5ksL5MP99iHE9vq7DeRIULtTLvxUGlMQEgBfYqDMTGi6eDeVg/s320/IMG_1428.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dani satisfeita.</td></tr>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33365919539436996.post-54493375062195798782012-09-18T08:58:00.002-03:002012-09-18T08:58:40.198-03:00Galinhada 48x12<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB1a38_HoeSRGRL1vagWs9jtNTXESDUMGh69FW-9jtmX0KynUbySk4YAWVsrfSVxrLAEd9Bww1n2j0SNE0d4qXejPH8x-AWgNPFHLx9Sis9KPJDjVVZQPtx3YJ2GrmXlfVOsdn1WE3Cg/s1600/IMG_1408.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB1a38_HoeSRGRL1vagWs9jtNTXESDUMGh69FW-9jtmX0KynUbySk4YAWVsrfSVxrLAEd9Bww1n2j0SNE0d4qXejPH8x-AWgNPFHLx9Sis9KPJDjVVZQPtx3YJ2GrmXlfVOsdn1WE3Cg/s640/IMG_1408.JPG" width="475" /> </a></div>
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Hoje, terça-feira, 18 de setembro, nosso querido amigo Viquetor retorna à Palo Alto para continuar seu trabalho über nerd e que vai lhe render algum dinheiro (assim esperamos). E ontem foi o bota fora dele. E nada melhor do que reuninr a caterva da roda fixa. Quem foi, deu muita risada, bebeu cerveja e comeu uma puta galinhada seguida de um bolo de cenoura da vovó. Quem não foi, ficam as fotos. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPIe6FzFfyEI9n3Eiwv7kRk5-HUdqrkrR2TJHtQHKMYfpmw5BkFjDuXSMjTG8Z7J6-F9UGPAwe95YJPGL8PUMuRvW-3qbpreyzZQT9BRXbfLfYFDZ0lQVFB9toMjxAOMqqGxmpjcezBw/s1600/IMG_1413.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPIe6FzFfyEI9n3Eiwv7kRk5-HUdqrkrR2TJHtQHKMYfpmw5BkFjDuXSMjTG8Z7J6-F9UGPAwe95YJPGL8PUMuRvW-3qbpreyzZQT9BRXbfLfYFDZ0lQVFB9toMjxAOMqqGxmpjcezBw/s400/IMG_1413.JPG" width="400" /></a></div>
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Shuris, Thiago e Alceu </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiixjzzVzGchgUIOqEsCOwlt5aBE98Zpq4vWirMBBR04Tas-7ePViuPP0VcLZQdGhfR4fwwIngPTmwJ82H7wAG806YY6HUWvVU4C1CzQPTfo-G8VRcxnIKjh5AKf2at7qfDSnHe9Zf40A/s1600/IMG_1414.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiixjzzVzGchgUIOqEsCOwlt5aBE98Zpq4vWirMBBR04Tas-7ePViuPP0VcLZQdGhfR4fwwIngPTmwJ82H7wAG806YY6HUWvVU4C1CzQPTfo-G8VRcxnIKjh5AKf2at7qfDSnHe9Zf40A/s400/IMG_1414.JPG" width="400" /></a></div>
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Jesus, Guilherme e Viquetor </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgESzF7qbqsP2nJ0nhVDPIenkbbKu9BvvUXardBYc52jtl_Y4Au3PdPnFgxoSl3kve8LcOWtuZHR0TZRE-jq7_lcLfFpSw9sMNwszzguRr-3fmLS11o9xwWPjQBXLKIs3XZWTa-dePbNQ/s1600/IMG_1415.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgESzF7qbqsP2nJ0nhVDPIenkbbKu9BvvUXardBYc52jtl_Y4Au3PdPnFgxoSl3kve8LcOWtuZHR0TZRE-jq7_lcLfFpSw9sMNwszzguRr-3fmLS11o9xwWPjQBXLKIs3XZWTa-dePbNQ/s400/IMG_1415.JPG" width="400" /></a> </div>
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Viquetor, Gunnar, Rodrito e Shuris.</div>
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Aqui fica o nosso adeus, certo que sentiremos saudades de você!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33365919539436996.post-57640057108510794982012-09-14T18:05:00.001-03:002012-09-14T18:05:20.628-03:00SUPERCINE: Cortina de Fumaça<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Ut5Z28iFm6yIukksXEz1QJQAQKlmHyUFrZK-HBTTRvOprYg1PNH-oaE_-tzGMEIpcNdzQMn-qSBxj-fgoIyq7ssy5amG-L4IAxbfwYWJZ3myMTvt-5o_VgNAY4hinsI-RhMcg4anYQ/s1600/IMG_1385.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Ut5Z28iFm6yIukksXEz1QJQAQKlmHyUFrZK-HBTTRvOprYg1PNH-oaE_-tzGMEIpcNdzQMn-qSBxj-fgoIyq7ssy5amG-L4IAxbfwYWJZ3myMTvt-5o_VgNAY4hinsI-RhMcg4anYQ/s400/IMG_1385.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cartaz</td><td class="tr-caption" style="text-align: center;"> </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7cagc4e4fkDwXHDBvIprzfuD7QSzHyEDWr0wpqWZhCe7qJ6MUWuFUvtxGXD6JkNczy00HLgvgw9aeVrZfHl7teeHRk3Qwkjie_2N2dmFi4HlR8Bwv4TqsGgpYNF_kOXYHZezdg-miuA/s1600/IMG_1376.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7cagc4e4fkDwXHDBvIprzfuD7QSzHyEDWr0wpqWZhCe7qJ6MUWuFUvtxGXD6JkNczy00HLgvgw9aeVrZfHl7teeHRk3Qwkjie_2N2dmFi4HlR8Bwv4TqsGgpYNF_kOXYHZezdg-miuA/s400/IMG_1376.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Costelinha de porco com molho barbecue</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDxx1AfNj7BaFlbfJ_LI5SY2opak4mlUeo7Dl2wlDX0jU5jbnvHmlkB1oRWmxvxSnE2P9Scr1fTohBhcfjpiPOt00HuTQ-jhesGz_aT-BYM0lMQpE4yN_Mh7Wn_wx2tV3GpQRfXLKJtQ/s1600/IMG_1377.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDxx1AfNj7BaFlbfJ_LI5SY2opak4mlUeo7Dl2wlDX0jU5jbnvHmlkB1oRWmxvxSnE2P9Scr1fTohBhcfjpiPOt00HuTQ-jhesGz_aT-BYM0lMQpE4yN_Mh7Wn_wx2tV3GpQRfXLKJtQ/s400/IMG_1377.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salmão defumado na churrasqueira com aïoli, batata sauté e vagens.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFE8ztJaghYycgXl8BDrlFvShjCPF93rvvJqwBXsVATesH6qn9be5NhTyBSr0JH02Zhmeg77RkTGWjXy7xHphrowoIB2NhJCHMdIK58QkCRYT5s6CAasiQlwZQUyaQbp_9CeN00-QngQ/s1600/IMG_1378.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFE8ztJaghYycgXl8BDrlFvShjCPF93rvvJqwBXsVATesH6qn9be5NhTyBSr0JH02Zhmeg77RkTGWjXy7xHphrowoIB2NhJCHMdIK58QkCRYT5s6CAasiQlwZQUyaQbp_9CeN00-QngQ/s400/IMG_1378.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Os convidados, Regis, Marina, Thiago, Dani, Carol e Paulo.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVE8Afj8ReNacPDG05OUWBArJv6Cpp5glnf17A4OWmmlgVWgMXFHbFrM29nHC_P3lo_Gy3LRCd9ZkKZDIhZpf0Ol5W6CoUHgSjW4wlrBCLiu8BsRQcSQD8NBzcnGplS5nyY5K0eLyHjg/s1600/IMG_1379.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVE8Afj8ReNacPDG05OUWBArJv6Cpp5glnf17A4OWmmlgVWgMXFHbFrM29nHC_P3lo_Gy3LRCd9ZkKZDIhZpf0Ol5W6CoUHgSjW4wlrBCLiu8BsRQcSQD8NBzcnGplS5nyY5K0eLyHjg/s400/IMG_1379.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Panna Cotta com calda de frutas vermelhas.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1EMEjBjV5bdD24ISjyRnoGN0YugMoATQ2ONvXhox1gRvyJ9itzoD8CHBYQZWWC7LRvZameIfZHUCY89X99PJEPQGoboadyUqlwG4ZrrInZn0Ta9SLd81kP4Z3l-a6CvYOFe0KGmdsBg/s1600/IMG_1380.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1EMEjBjV5bdD24ISjyRnoGN0YugMoATQ2ONvXhox1gRvyJ9itzoD8CHBYQZWWC7LRvZameIfZHUCY89X99PJEPQGoboadyUqlwG4ZrrInZn0Ta9SLd81kP4Z3l-a6CvYOFe0KGmdsBg/s400/IMG_1380.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Plano de ataque.</td></tr>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33365919539436996.post-51381263908800985492012-09-07T18:40:00.001-03:002012-09-07T18:47:32.723-03:00Talharim de Pupunha<div class="separator" style="clear: both; text-align: center;">
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33365919539436996.post-28275583598923057622012-09-07T18:38:00.001-03:002012-09-07T18:38:40.089-03:00Pierogui, a pedidos<div class="separator" style="clear: both; text-align: center;">
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33365919539436996.post-14791573280120035992012-08-27T12:42:00.001-03:002012-08-27T12:42:22.783-03:00Texas Brisket: FotosNa quinta, o menu foi sugestão do Thiago, que é um entusiasta da comida sulista norteamericana. Então fizemos o peito de boi assado a moda texana. Depois de marinado, fica no forno por, no mínimo, 4 horas. Cortado finamente e depois misturado com o molho que ficou na forma. É servido no pão com maionese caseira e cole slaw, um tipo de salada de repolho com gorgonzola, creme de leite e uva passa. E de sobremesa foi crumble de maçã com chantilly. Vamos as fotos.<br />
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Sanduíches prontos para sair</div>
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E depois, café do Lucca.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33365919539436996.post-71677732917492204602012-08-27T12:33:00.000-03:002012-08-27T12:33:10.602-03:00Almondegas Good Fellas - FotosNa terça-feira passada, dia 21 de agosto, teve no Culinária Afetiva Restaurante Particular talharim com almôndegas. O menu foi inspirado no filme Good Fellas, naquela cena em que os mafiosos fazem macarrão na prisão. Depois de ter pesquisado achei a receita e reproduzi aqui. Além disso a entrada foi igualmente italiana, cesta de parmesão e mix de funghi puxado no azeite de manjericão. E de sobremesa, tiramissu. Vejam as fotos.<br />
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Cartaz</div>
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Farinha e semolina de trigo</div>
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Macarrão secando</div>
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Os convidados</div>
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Almôndegas Good Fellas</div>
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Tiramissu</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33365919539436996.post-41167808471151864222012-08-17T12:33:00.001-03:002012-08-17T12:33:34.180-03:00Cassoulet parte 2, a missãoSempre ouvi dizer que a comida de véspera fica melhor e dessa vez não foi diferente. A segunda edição do cassoulet ficou realmente mais saborosa. Aqui ficam as fotos!<br />
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<tr><td class="tr-caption" style="text-align: center;">Cartaz do segundo dia.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfYPcb3Q_XDr2tQkPpQAmWzOM94VzboO9ONdl6eoCHTRj-ZekU95xvJCSgUgKQq_xg68G8elVjw8VuhAJ8fuBTqlbMMUzGgl5XQbaiO9DtSCk_AH6ZzPg_5ls6PtYdaVEBxBFH1aKdGg/s1600/IMG_1262.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfYPcb3Q_XDr2tQkPpQAmWzOM94VzboO9ONdl6eoCHTRj-ZekU95xvJCSgUgKQq_xg68G8elVjw8VuhAJ8fuBTqlbMMUzGgl5XQbaiO9DtSCk_AH6ZzPg_5ls6PtYdaVEBxBFH1aKdGg/s400/IMG_1262.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Daniele</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrVYlaEkiJ7iCscHxua6YSpj7akrUT1zjfRELBF9oOfATs_Vl3OygnVR4FF-ib_iFUgG8RpRZ9uJqSl99NMIxygy_ccpkMZrM3TbjBR93_rFKhV4PcrgRBa_iPqr7Kn4gCbmkNAX-wrQ/s1600/IMG_1263.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrVYlaEkiJ7iCscHxua6YSpj7akrUT1zjfRELBF9oOfATs_Vl3OygnVR4FF-ib_iFUgG8RpRZ9uJqSl99NMIxygy_ccpkMZrM3TbjBR93_rFKhV4PcrgRBa_iPqr7Kn4gCbmkNAX-wrQ/s400/IMG_1263.JPG" width="296" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Creme de pupunha com queijo gorgonzola e queijo meia cura</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMPJCySdTevmC0TiOeimdyD8FDhUDQo5KQF8jqBNshIk33GlEsPzD8TV_t_Tzkn8dPGIFCM1NqnMV3U036ClY1T99l2-WekuLXlDSvcp6qd2PGMDBtXbn1DyuqKliNcQpnLXHIem-bVg/s1600/IMG_1264.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMPJCySdTevmC0TiOeimdyD8FDhUDQo5KQF8jqBNshIk33GlEsPzD8TV_t_Tzkn8dPGIFCM1NqnMV3U036ClY1T99l2-WekuLXlDSvcp6qd2PGMDBtXbn1DyuqKliNcQpnLXHIem-bVg/s400/IMG_1264.JPG" width="297" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pronto para servir</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmHbPSpx9Lp3eeIQH2HHocZ8QVRX3toyh_8vvkA-3MZOfBcq5CLbtPE7IqUEJnS7sC-887h7jGk9vh0fU2jdAPfG7_npv0uwn3fIyoFhv1Gc5A7n0_c1-Ewoic-mz5klTqnd9J2lJzyg/s1600/IMG_1266.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmHbPSpx9Lp3eeIQH2HHocZ8QVRX3toyh_8vvkA-3MZOfBcq5CLbtPE7IqUEJnS7sC-887h7jGk9vh0fU2jdAPfG7_npv0uwn3fIyoFhv1Gc5A7n0_c1-Ewoic-mz5klTqnd9J2lJzyg/s400/IMG_1266.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Os convidados</td></tr>
</tbody></table>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4dCnuujx-pReBA6GgdDCt1-bP7xHXJAFOVwDVH4qWkElVtX1-zrc_jSHi3bPGW895OZtD-O4WPv6rfKRiKWyebD09rw6lSHKmGZaNm8LTTzFOi4FG5CwLcD_P7eF6ZaSx81SYHSM-Og/s1600/IMG_1268.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4dCnuujx-pReBA6GgdDCt1-bP7xHXJAFOVwDVH4qWkElVtX1-zrc_jSHi3bPGW895OZtD-O4WPv6rfKRiKWyebD09rw6lSHKmGZaNm8LTTzFOi4FG5CwLcD_P7eF6ZaSx81SYHSM-Og/s400/IMG_1268.JPG" width="400" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvc6jb5WUDXyUv69Y4TTFKK9uJJmD87dF_Y8F3PPcw9bzq3dhITkQhV4V6RsOrH4DKmDSW9-wwW5ZMCuKwZt1TKhmofxd1BCNqGcOgV3PIKzJOXlOMrfKtmd0SeLoVgthBPhVprrCK6g/s1600/IMG_1269.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvc6jb5WUDXyUv69Y4TTFKK9uJJmD87dF_Y8F3PPcw9bzq3dhITkQhV4V6RsOrH4DKmDSW9-wwW5ZMCuKwZt1TKhmofxd1BCNqGcOgV3PIKzJOXlOMrfKtmd0SeLoVgthBPhVprrCK6g/s320/IMG_1269.PNG" width="318" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cassoulet</td></tr>
</tbody></table>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33365919539436996.post-54056051939107664242012-08-16T12:33:00.000-03:002012-08-16T12:33:49.778-03:00Cassoulet, Parte INo cardápio do Culinária Afetiva Restaurante Particular teve ontem cassoulet como prato principal, de entrada foi um creme de pupunha com gorgonzola e queijo meia cura e para sobremesa pedi para a Carolina da Caramelodrama (veja blog <a href="http://caramelodrama.com/">aqui</a>) fazer alguma coisa legal. Daí ela veio com uma tartelete com creme de laranja. E de quebra ganhei de presente um maçarico de solda leve que foi usado na mesma hora para finalizar o pato confitado. Aí estão as fotos.<br />
<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZqQCF6Gt3v9mWVcn020MJibVqB8s2qWbB_gSpMsVTf6M3uKygMEkivfnTp0V1vqxP0lq9Ju8DsS51LmUY1EBfv8RW9q1Ow4AE4X-YJ54oqDh1E0ERbIacUXvSAuFXVSrYxqG-UKThVg/s1600/IMG_1241.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZqQCF6Gt3v9mWVcn020MJibVqB8s2qWbB_gSpMsVTf6M3uKygMEkivfnTp0V1vqxP0lq9Ju8DsS51LmUY1EBfv8RW9q1Ow4AE4X-YJ54oqDh1E0ERbIacUXvSAuFXVSrYxqG-UKThVg/s400/IMG_1241.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">O cartaz</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEqu4VL9eimyDdsbSOXGkP9uywJHvnHPUkhiLUlloU1XmE291nQCoa2-ab66oLyl4tOXTyjvUpGEvABOj2vscTCUKLil3uFMwzXAfz5oASUPTTsW2nz4c9xKLn1u_crbKTTXdjyW2Vsg/s1600/IMG_1243.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEqu4VL9eimyDdsbSOXGkP9uywJHvnHPUkhiLUlloU1XmE291nQCoa2-ab66oLyl4tOXTyjvUpGEvABOj2vscTCUKLil3uFMwzXAfz5oASUPTTsW2nz4c9xKLn1u_crbKTTXdjyW2Vsg/s400/IMG_1243.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Creme de pupunha com queijo meia cura e gorgonzola</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7BYl-W4UdrGlxiSDolnK7KJJMGeRWmyfzQyVCKRwqSRDYyxCSnSo6YpRq9PzDAoyfPWoVNq0b6kuSJBLCCrjJMYR0wKCIEb58_UqOu8jLJphmKkOaFcZGxSMflZfjOiiOYBHvacY7Q/s1600/IMG_1244.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7BYl-W4UdrGlxiSDolnK7KJJMGeRWmyfzQyVCKRwqSRDYyxCSnSo6YpRq9PzDAoyfPWoVNq0b6kuSJBLCCrjJMYR0wKCIEb58_UqOu8jLJphmKkOaFcZGxSMflZfjOiiOYBHvacY7Q/s400/IMG_1244.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cassoulet</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMm_YKvEe6qto16OJ5xtT7zCftWIrKJ0vBHOJKzJN25mIVGwxuCIqoe0mgTUuK4moGtGUHW6735h2jbhAQzwdgn4UzsXu3mGNXWWAvzE43AfPz1OXDBFuH7xo5ZFjpEEF9MtnvAqjq5w/s1600/IMG_1245.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMm_YKvEe6qto16OJ5xtT7zCftWIrKJ0vBHOJKzJN25mIVGwxuCIqoe0mgTUuK4moGtGUHW6735h2jbhAQzwdgn4UzsXu3mGNXWWAvzE43AfPz1OXDBFuH7xo5ZFjpEEF9MtnvAqjq5w/s400/IMG_1245.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tartelete de creme de laranja</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqRMNzvjqMjNotR_7frdb7e0RRgjEUId4Ll85TRb_zHE4LP3K0S1gn3sg9Sk6Bk-TEsdYE14NaaJZjGOOymk3gUd7AuGBn9AarhYq1nM2VLspD5LG-wjC_Ze7jp6t4xeGNSSe-cceoFA/s1600/IMG_1246.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqRMNzvjqMjNotR_7frdb7e0RRgjEUId4Ll85TRb_zHE4LP3K0S1gn3sg9Sk6Bk-TEsdYE14NaaJZjGOOymk3gUd7AuGBn9AarhYq1nM2VLspD5LG-wjC_Ze7jp6t4xeGNSSe-cceoFA/s400/IMG_1246.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dani nas pick-ups</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiul-dB3rcmvrX0FZ3hfAlwqHAz4SO_4uNuU4qn0eqN4kJbseagRB3XgXksYVPgrXf7BQaLFY-wIcMyLmpFZUfSEMmQqXT5W_k9rQgt5qzM9wDrb8bqpDONuTtpQ-DZ0yuX96k0mGK8Ug/s1600/IMG_1249.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiul-dB3rcmvrX0FZ3hfAlwqHAz4SO_4uNuU4qn0eqN4kJbseagRB3XgXksYVPgrXf7BQaLFY-wIcMyLmpFZUfSEMmQqXT5W_k9rQgt5qzM9wDrb8bqpDONuTtpQ-DZ0yuX96k0mGK8Ug/s400/IMG_1249.JPG" width="297" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Presente novo</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghZ8cva5wVaAEwPRHihxN6rdU3hnaoypZJjeVUgZefZdXqIVzGM5_M7f_scSHKG6o6AJXlTeoF3qS1Tk8VJoXdDwyBv-aBrz7HrwmEOjp0M3YckGWZbvW5Ji161oNmkqntXvq9nOLsmQ/s1600/IMG_1250.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghZ8cva5wVaAEwPRHihxN6rdU3hnaoypZJjeVUgZefZdXqIVzGM5_M7f_scSHKG6o6AJXlTeoF3qS1Tk8VJoXdDwyBv-aBrz7HrwmEOjp0M3YckGWZbvW5Ji161oNmkqntXvq9nOLsmQ/s400/IMG_1250.JPG" width="297" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tostando a pele do pato confit</td></tr>
</tbody></table>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGyFHgSEVPMZXqeItD-5_pVlEvHS8BIDZMcQ4wg5aPuKgjj2eMGZ4s7FT64y6mnhEjHOyNZHQtXwL61ehwBdpOT1bIkltcZZRifVrb4In9XeHuLhWqL3ZM1Aeu14nQL6_9r_rHy8k-kA/s1600/IMG_1252.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGyFHgSEVPMZXqeItD-5_pVlEvHS8BIDZMcQ4wg5aPuKgjj2eMGZ4s7FT64y6mnhEjHOyNZHQtXwL61ehwBdpOT1bIkltcZZRifVrb4In9XeHuLhWqL3ZM1Aeu14nQL6_9r_rHy8k-kA/s400/IMG_1252.JPG" width="297" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD8Z7inVoOwZgMRJ3q0T_vVauYKdHlBf7CvFCxAx1atsA5AB61EiUi5Oxtr6k7xr3GC8PlJLv2JlGm3itQ9Qbc2vQxpcZts8e2v8OI5hvRugmPD9b4zxLvFwR-Ih4FWPFWC6tqUzeyHg/s1600/IMG_1255.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD8Z7inVoOwZgMRJ3q0T_vVauYKdHlBf7CvFCxAx1atsA5AB61EiUi5Oxtr6k7xr3GC8PlJLv2JlGm3itQ9Qbc2vQxpcZts8e2v8OI5hvRugmPD9b4zxLvFwR-Ih4FWPFWC6tqUzeyHg/s400/IMG_1255.JPG" width="297" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Agora creme bruleé não será problema</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2dNzqkjh7BIUdHzpgnBwsTCVB7K1JakC0SrwZVlZNyCJ78foq17zcei2sDRc016zXWFl7gcQpMkptGJEDUwzGTQ7dhQHqP9YJJE6AqbxJ9VjMfEsIMqf6vn8aXg-e0WWnyBr1dLvPXQ/s1600/IMG_1257.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2dNzqkjh7BIUdHzpgnBwsTCVB7K1JakC0SrwZVlZNyCJ78foq17zcei2sDRc016zXWFl7gcQpMkptGJEDUwzGTQ7dhQHqP9YJJE6AqbxJ9VjMfEsIMqf6vn8aXg-e0WWnyBr1dLvPXQ/s400/IMG_1257.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cartaz do segundo evento.</td></tr>
</tbody></table>
A procura foi tanta que repeti o cardápio no dia seguinte, ou seja hoje, quinta-feira, 16 de agosto. Ah, e ainda tem uma vaga. Se animou? Então ligue e faça sua reserva.<br />
<br />
Um abraço afetivo,<br />
<br />
Rodrigo Santiago.<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33365919539436996.post-900375990102787912012-08-14T12:19:00.001-03:002012-08-14T12:21:06.351-03:00Culinária Afetiva no Xixo<div style="text-align: justify;">
Para quem conhece o restaurante Xixo, aqui vai um esclarecimento: não, não é na casa desse Xixo, mas sim do Wilson Ramos Filho, de apelido homônimo, que recebeu alguns professores espanhóis e queria fazer um jantar depois da palestra que eles deram na Unibrasil. A Carol, esposa dele entro em contado comigo e definimos o cardápio. Resolvi fazer um menu brasileiro mas com algumas mudanças. Veja as fotos:</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHKH5Tek8THtdLAx2QhSWB8jyml-EOadD2SJlf0_v3wd7gB29r334gVGMIyHl0X9_XoYEw9nFjFIuA2SVqJHQrhjjAQBOggRryPGx1IYhu5sS0K9cSCy6Tp_jIeFga_pCmOrKfxMO_bQ/s1600/IMG_1230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHKH5Tek8THtdLAx2QhSWB8jyml-EOadD2SJlf0_v3wd7gB29r334gVGMIyHl0X9_XoYEw9nFjFIuA2SVqJHQrhjjAQBOggRryPGx1IYhu5sS0K9cSCy6Tp_jIeFga_pCmOrKfxMO_bQ/s400/IMG_1230.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
Eis o menu na mesa para os convidados</div>
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Palitos de tapioca secando antes de serem servidos</div>
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Empadão goiano com purê de guariroba e tomate</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUDiHFtyKDCHANXAJOB0S38Hh_RuysZ8_9cVz2G0KuFc-vuieC9d0eF8Oc4k5Qf6PkmehmPCPhnJ7PrshAxfYOzWzWupA_7gU_DAFO0MOtqOk30fpGXOoX1o1tKacDrKlQOlMzucEAwg/s1600/IMG_1234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUDiHFtyKDCHANXAJOB0S38Hh_RuysZ8_9cVz2G0KuFc-vuieC9d0eF8Oc4k5Qf6PkmehmPCPhnJ7PrshAxfYOzWzWupA_7gU_DAFO0MOtqOk30fpGXOoX1o1tKacDrKlQOlMzucEAwg/s400/IMG_1234.JPG" width="400" /></a></div>
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Camarões na Frigideira</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-tzFU2M0i1n6FEFOZzhaNhi-6_z1Oxg4fEtD_GzZDIjQNkNwHVAhnw9EigPVwFrFNXiXVbsCq81gnZCS-xz411TXi4-IcYGnMqx8dTxCQsFy8xmiFf7T_6YKNj_MGvqBhP5zwbxcA1Q/s1600/IMG_1235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-tzFU2M0i1n6FEFOZzhaNhi-6_z1Oxg4fEtD_GzZDIjQNkNwHVAhnw9EigPVwFrFNXiXVbsCq81gnZCS-xz411TXi4-IcYGnMqx8dTxCQsFy8xmiFf7T_6YKNj_MGvqBhP5zwbxcA1Q/s400/IMG_1235.JPG" width="400" /></a></div>
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Talharim de pupunha com creme de moqueca e camarões com vinho branco</div>
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O segundo prato foi risotto de abóbora com carne seca, queijo meia cura e queijo coalho e de sobremesa foi quindim de Iaiá.</div>
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Mais fotos seguirão.</div>
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Foi super bacana, tudo tranquilo, todos gostaram e ainda por cima ganhei um livro do Xixo com um agradecimento por ter assumido suas classes na UFPr enquanto ele estava em Paris estudando.</div>
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Fica aqui meu agradecimento público ao Xixo e o registro da minha enorme satisfação e alegria em compartilhar desses momentos com ele e a família linda que conheci.</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33365919539436996.post-7196976232941217072012-08-09T11:10:00.000-03:002012-08-09T11:10:01.515-03:00Ravioloni com Mignon<div style="text-align: justify;">
O Culinária Afetiva Restaurante Particular abriu nesta quarta, pois o grande amigo Guilherme Sant'anna queria fazer uma surpresa para a Ligia, que chegou ontem e iria perder o jantar de terça. Daí resolvi mudar o dia. E de quebra o Vanderlei Amor e a Gabi puderam também prestigiar o Restaurante. Além disso o Guilherme chamou um amigo dele para vir, o Roger e sua esposa, que igualmente gostaram do menu. </div>
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Eis as fotos.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibjxDBrdZZl49fumvPhp1O-KcSsMInOn5nr-R-S-Fg1_rZ8Wmzo-8IButk8ESX1jb4LuaDx8nmcviSURns5yQOUwFuGfGHxzm-KBhleMNb-bBCXiOx99-Aa5Zsk3pxyXRhWg_whNCNag/s1600/IMG_1212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibjxDBrdZZl49fumvPhp1O-KcSsMInOn5nr-R-S-Fg1_rZ8Wmzo-8IButk8ESX1jb4LuaDx8nmcviSURns5yQOUwFuGfGHxzm-KBhleMNb-bBCXiOx99-Aa5Zsk3pxyXRhWg_whNCNag/s400/IMG_1212.JPG" width="400" /></a></div>
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Cartaz menu do dia.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrt-WmJPYkdcoVB9mNaKln8u1H1nmtHzREXmxy2zJRClbXUCCPMSIe85gZLeddfZ72D1pp4WmxLPwtLXhzbcPqOVfMFnS3gRx-UqGEeYEi_7W3a3HQm-ATciWITRaEtft_qvb36D4TKw/s1600/IMG_1215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrt-WmJPYkdcoVB9mNaKln8u1H1nmtHzREXmxy2zJRClbXUCCPMSIe85gZLeddfZ72D1pp4WmxLPwtLXhzbcPqOVfMFnS3gRx-UqGEeYEi_7W3a3HQm-ATciWITRaEtft_qvb36D4TKw/s400/IMG_1215.JPG" width="400" /></a></div>
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Tutano com salada de salstinha e pão italiano. Resolvi fazer essa entrada pois tutano sempre é bom e vi em um programa do Tony Bourdain, não sei se foi no restaurante da Gabrielle Hamilton, o Prune ou outro em Novaiorrrrque.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7h-q52OrLeqpb8Ui75f7poh4xk9szW1jI2CKc5F4QvsFhSTQBotM8saF_8bKhx2rUZRr4K5XHbRwB4Z8yVT22JjaHvFLx84lcjXu-gJRrcgwJA_FbW0jqTSOFSvpU6sEUvdAVDJuIxQ/s1600/IMG_1216.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7h-q52OrLeqpb8Ui75f7poh4xk9szW1jI2CKc5F4QvsFhSTQBotM8saF_8bKhx2rUZRr4K5XHbRwB4Z8yVT22JjaHvFLx84lcjXu-gJRrcgwJA_FbW0jqTSOFSvpU6sEUvdAVDJuIxQ/s400/IMG_1216.JPG" width="400" /></a></div>
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X-cake de chocolate: peguei a receita original e adaptei. Ficou uma delícia.</div>
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Um grande abraço para quem veio e até a próxima.</div>
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Apareeeeeçam!</div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33365919539436996.post-82477000632491501152012-08-01T12:10:00.002-03:002012-08-01T12:26:27.503-03:00Fotos do Steak au Poivre Vert<div class="separator" style="clear: both; text-align: center;">
Ontem foi dia de Steak au Poivre Vert no Culinária Afetiva Restaurante Particular. A entrada foi salada caprese com tomate confit, Steak au Poivre Vert com Purê de Batatas e de sobremesa, Banoffi Pie.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdboR_w82SmbvA5P_918hLuq_tSB9U3bBe8FMkpclaKhhHYSoOzbA2ZMgJadOnCqv4IKuiGBXAcakgxSsKFUYT9GAnxbZBnuZxdb9TL9U01ZW1ZsHGO5nFHmDEzjXcCH7FoMBMaT9wtQ/s1600/IMG_1187.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdboR_w82SmbvA5P_918hLuq_tSB9U3bBe8FMkpclaKhhHYSoOzbA2ZMgJadOnCqv4IKuiGBXAcakgxSsKFUYT9GAnxbZBnuZxdb9TL9U01ZW1ZsHGO5nFHmDEzjXcCH7FoMBMaT9wtQ/s400/IMG_1187.JPG" width="400" /></a></div>
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<span style="text-align: center;">A salada caprese eu fiz uma vez no ano passado como entrada do almoço de final de módulo de habilidades básicas do Senac de Águas de São Pedro e estava com vontade de repetir esse prato. </span></div>
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O processo de confitar o tomate é simples, deixa num forno com temperatura muito baixa tomates quese embebidos no azeite e ervas frescas. Se o forno for a gás, dá para deixar a porta entreaberta para não ficar muito queite. O ideal é entre 50 e 60 graus Celsius. Deixe no forno por duas horas e coloque para densansar. Na foto abaixo os tomates estão no forno.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiU6uj9yg2JlhqM_rAhCLwXR9jBtHNMAjff1Lwu5nONck2kbujJjpsCovuD_bdH4ZvZ9HGu4vGVGnW71yi1M1h8YvnpTAfLPYaVrNKJvKD2ite-_H25WdzfB5rpB6ZDQy3a2zOEgNsRw/s1600/IMG_1186.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiU6uj9yg2JlhqM_rAhCLwXR9jBtHNMAjff1Lwu5nONck2kbujJjpsCovuD_bdH4ZvZ9HGu4vGVGnW71yi1M1h8YvnpTAfLPYaVrNKJvKD2ite-_H25WdzfB5rpB6ZDQy3a2zOEgNsRw/s400/IMG_1186.JPG" width="400" /></a></div>
Muita gente acha e jura de pé junto que o steak au poivre vert é com mingon, mas ele é com contra filé. Eu usei filé argentino e o migon fica mais inteiro, a apresentação fica um pouco mais refinada. Se bem que dá para tirar o miolo do contra que fica bonito igual. Na foto abaixo eu amarrei e espetei os filés e deixei marinando com a pimenta verde picada e conhaque.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJo9m2Y1M1RZhjCsjyUALGD4V5mypzWYO0bjOkyoRRjY8WTCKb_FQKyWYpE2VsnkI8OzMHSBwrQlFKmVX0-fSM3my2W8B63ew5wzKC-DVaz6stYZY4id0zV-0N33CzBCxxk5ZbUIPgUg/s1600/IMG_1188.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJo9m2Y1M1RZhjCsjyUALGD4V5mypzWYO0bjOkyoRRjY8WTCKb_FQKyWYpE2VsnkI8OzMHSBwrQlFKmVX0-fSM3my2W8B63ew5wzKC-DVaz6stYZY4id0zV-0N33CzBCxxk5ZbUIPgUg/s400/IMG_1188.JPG" width="400" /></a></div>
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A turma que compareceu, e aliás, tem comparecido!!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTvIi7V4bWSwVY3GYut_v_KipKH4ZD9JHB00pb1dVF_WhrkKALqFk5cmzl3Ds3JxBCYGc3jNnuYHO4agWc208IMTxxI43HnL5YmaKAtKOayHp4EZMWvej8oI7n0zb_WRG97imVMCqBcQ/s1600/IMG_1193.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTvIi7V4bWSwVY3GYut_v_KipKH4ZD9JHB00pb1dVF_WhrkKALqFk5cmzl3Ds3JxBCYGc3jNnuYHO4agWc208IMTxxI43HnL5YmaKAtKOayHp4EZMWvej8oI7n0zb_WRG97imVMCqBcQ/s400/IMG_1193.JPG" width="400" /></a></div>
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Flambando os filés para fazer o molho.</div>
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A Banoffi Pie foi tão rápida que não deu para fazer fotos.</div>
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A todos meus agradecimentos, fechando o mês de julho e iniciando um ótimo agosto.</div>
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Um abraço afetivo,</div>
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Rodrigo Santiago.</div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33365919539436996.post-52433642388626468902012-07-31T00:27:00.002-03:002012-07-31T00:27:33.596-03:00Steak au poivre vert<div class="separator" style="clear: both; text-align: center;">
Mês que vem é Agosto, agosto do convidado será. Neste mês o cardápio do Culinária Afetiva Restaurante Particular quem faz é você. Antecipando a idéia, aí vei uma sugestão do cardápio da Dani Kaiute. Vamos ver o que é:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzEifLBLGLWANfd_tBz7pxOaiyUFvzt24xNQdrVmMfPnvznQe1zrFT2XOxHuDDn4OdnJBFPWOmrSET5xKvnla4m9YsRssVnrmxK30AGI8Pp9bcfu8rsSeW0xOtd-pgPE8RzFOBmXmU-w/s1600/IMG_1181.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzEifLBLGLWANfd_tBz7pxOaiyUFvzt24xNQdrVmMfPnvznQe1zrFT2XOxHuDDn4OdnJBFPWOmrSET5xKvnla4m9YsRssVnrmxK30AGI8Pp9bcfu8rsSeW0xOtd-pgPE8RzFOBmXmU-w/s640/IMG_1181.JPG" width="640" /></a></div>
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Menu Agosto do Convidado</div>
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Entrada</div>
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Salada Caprese com Tomate Confit</div>
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Prato Principal</div>
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Steak au Poivre vert com Purê de Batata</div>
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Sobremesa</div>
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Banoffee Pie</div>
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Data</div>
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30.07.2012 as 20h 30min</div>
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Valor</div>
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60,00</div>
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Você traz o que for beber, o resto é por nossa conta!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33365919539436996.post-15455354262834495682012-07-31T00:19:00.002-03:002012-07-31T00:19:41.425-03:00Fotos do Nhoque da SorteNeste domingo, dia 29 de julho teve nhoque da sorte aqui no Culinária Afetiva Restaurante Particular. O cardápio foi salada verde com vinagrete de ameixa vermelha, nhoque de batata salsa com ragu de pernil de porco e de sobremesa, pudim de clara e queneles de chocolate. O Nhoque foi uma adapatação de uma receita do Henrique Fogaça, do <a href="http://www.salgastronomia.com.br/">Sal Gastronomia</a>, que leva um ragu de javali e faz os nhoques na frigideira.<br />
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Vamos as fotos.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQDyuIpD96szn-7s4qUhAYvLISeuz3YlajBqwjWv5b1HKQiaMjRT_xrB-nvlyNAKcLx206WDrxDrSO9hR0R6B7eBhHjsHfST5x8AxiNa_fgfe3f6yqb0M8M_58m49N_bf49QyECz93hA/s1600/IMG_1168.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQDyuIpD96szn-7s4qUhAYvLISeuz3YlajBqwjWv5b1HKQiaMjRT_xrB-nvlyNAKcLx206WDrxDrSO9hR0R6B7eBhHjsHfST5x8AxiNa_fgfe3f6yqb0M8M_58m49N_bf49QyECz93hA/s640/IMG_1168.JPG" width="476" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cartaz</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_r6HyFwH_DmoPbE2TGLu2rGH9YWgoVNUy-6LUvyBz-6Ml37ZpvyLinvdK4aaxhtOd_i4H1PlSWaDfpb0eVxcZieyjOC4lzVhZ_htOadCoQLxJNqp-PrsvCC6cSvN4cpSgbYVUc0fzVQ/s1600/IMG_1179.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_r6HyFwH_DmoPbE2TGLu2rGH9YWgoVNUy-6LUvyBz-6Ml37ZpvyLinvdK4aaxhtOd_i4H1PlSWaDfpb0eVxcZieyjOC4lzVhZ_htOadCoQLxJNqp-PrsvCC6cSvN4cpSgbYVUc0fzVQ/s640/IMG_1179.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A galera aguardando repetir o prato.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM9Xkvi8il1dPtR1Y8_nqKqwU5S23g-FgddNXDts6L1J3Pn8WUBxXLmscMkW7XeuImWbGphOC_O8yNwIQIh5U8uIVqiO-oBPFRL8Zz7LXUJpp_ZmHyU7uRYwXDddD7NrMQyGJnf8kckg/s1600/IMG_1180.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM9Xkvi8il1dPtR1Y8_nqKqwU5S23g-FgddNXDts6L1J3Pn8WUBxXLmscMkW7XeuImWbGphOC_O8yNwIQIh5U8uIVqiO-oBPFRL8Zz7LXUJpp_ZmHyU7uRYwXDddD7NrMQyGJnf8kckg/s640/IMG_1180.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lex Luthor dando o ar da graça por aqui.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivvFjim-w0A6RVZE6vzfRiO_v3yrg-faPQKaILmBBe1OGH_9GIU_WK5nwF030ygxclMClAq-igHKlvTGtKeZ0nq54cuWdHHSysWbta8rrAWS8phIFneKyBUpTcsWrnMrV7mKkHVU2ZEg/s1600/Nhoque+da+sorte.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivvFjim-w0A6RVZE6vzfRiO_v3yrg-faPQKaILmBBe1OGH_9GIU_WK5nwF030ygxclMClAq-igHKlvTGtKeZ0nq54cuWdHHSysWbta8rrAWS8phIFneKyBUpTcsWrnMrV7mKkHVU2ZEg/s640/Nhoque+da+sorte.jpeg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pout purri de nhoques, por Christiano Möntiani</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ6CYvwnAGpoiv7RK1V5yNVkudBEUWeHQde2dbRw_tLGlMKqhNnoJaq_SKeg137u22QT_qqmOf6ngsf8DA_9nIvFB-6oe4XsFPaV_bTPwvKBBuXY4gXzQ_KEcqxeRWFKGSzd3xGI9Ezg/s1600/foto.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ6CYvwnAGpoiv7RK1V5yNVkudBEUWeHQde2dbRw_tLGlMKqhNnoJaq_SKeg137u22QT_qqmOf6ngsf8DA_9nIvFB-6oe4XsFPaV_bTPwvKBBuXY4gXzQ_KEcqxeRWFKGSzd3xGI9Ezg/s640/foto.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pudim de clara, por Dani Kaiute.</td></tr>
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Muita sorte a todos e muito obrigado!!!!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33365919539436996.post-32368224720459088662012-07-31T00:11:00.001-03:002012-07-31T00:11:55.197-03:00Fotos da Galinhada<div class="separator" style="clear: both; text-align: justify;">
Na semana passada teve galinhada, a casa com lotação máxima recebeu 12 pessoas e por isso resolvi inaugurar a mesa do chef. Além da mesa central, quem quiser sentar perto do fogão, tinha espaço perto do cozinheiro. A turma gostou dos palitos de tapioca, da galinhada e do quimdim de Iaiá. Obrigado a todos.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9eUKTB0Gca1PUGTdXTngOz4h59gJm9A-JWR815IByFNMvaVED0zk3UnP60YGgkb3KzVZknQZi1WUS0Im1gi9BfQQkXCfU4qDHQtjyG0BYAjJJ30Zo5XGPEtZkd0wtMRMTKvj2sbpO4A/s1600/IMG_1173.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9eUKTB0Gca1PUGTdXTngOz4h59gJm9A-JWR815IByFNMvaVED0zk3UnP60YGgkb3KzVZknQZi1WUS0Im1gi9BfQQkXCfU4qDHQtjyG0BYAjJJ30Zo5XGPEtZkd0wtMRMTKvj2sbpO4A/s640/IMG_1173.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mesa de diletos convidados</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiILDDYfAhyJ_i3chg6FpEcVar76jYgOeAuhGK_BOAiMaqU3dY75umHqrq6EbRY9HEnI8GjA9dOOVYi0wG7wH_VXpd9CXoc2vAjS33Lr0m4X7P159lMl0QqqYpLfHTyQhOickD45k5tdQ/s1600/IMG_1174.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiILDDYfAhyJ_i3chg6FpEcVar76jYgOeAuhGK_BOAiMaqU3dY75umHqrq6EbRY9HEnI8GjA9dOOVYi0wG7wH_VXpd9CXoc2vAjS33Lr0m4X7P159lMl0QqqYpLfHTyQhOickD45k5tdQ/s640/IMG_1174.JPG" width="476" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Santiago em momento de descontração</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAReQ1SYU9DpI1fkOcLY2d99eD-XhFX_a1iDugadDelCxkS8c3Qo1uR4StXGilpjJVce78GHpWr-UTiKjXTpibmAPyQ0etUn8_o0IAcPliLuY-qioxntLz3QJ8H1H8MsXeU64i9gPbGw/s1600/IMG_1177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAReQ1SYU9DpI1fkOcLY2d99eD-XhFX_a1iDugadDelCxkS8c3Qo1uR4StXGilpjJVce78GHpWr-UTiKjXTpibmAPyQ0etUn8_o0IAcPliLuY-qioxntLz3QJ8H1H8MsXeU64i9gPbGw/s640/IMG_1177.JPG" width="476" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb3ck6z-dkePX8oEOKEyzqzIvldes_JWmX9tIon_ph1GUxuMXalKN_lEiZy6G7mkbGLryI2k4rscPm_FdyaCkZlGnUHAcCnkzzmP5M-eBpkoq6jDbgpanyNAc29ziXUNO579ZSgtVTBw/s1600/IMG_1178.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb3ck6z-dkePX8oEOKEyzqzIvldes_JWmX9tIon_ph1GUxuMXalKN_lEiZy6G7mkbGLryI2k4rscPm_FdyaCkZlGnUHAcCnkzzmP5M-eBpkoq6jDbgpanyNAc29ziXUNO579ZSgtVTBw/s640/IMG_1178.JPG" width="476" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eis a mesa do chef ilustremente composta por Huanita, Fernanda e Jetson.</td></tr>
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<span style="text-align: center;"> </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg84arT3eUXl-nE3PUGo5UTqKFEf44af-7uwqUGHTxMKFRX8-6xA6pXBgDQolRRtKbcxhoiKTQFmjaptfYsfpb58DHlJWqPANCHM41dBEmRAGiYv8OG2xRctYseY0HRiAxb5yZE0A-I1w/s1600/foto+(1).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg84arT3eUXl-nE3PUGo5UTqKFEf44af-7uwqUGHTxMKFRX8-6xA6pXBgDQolRRtKbcxhoiKTQFmjaptfYsfpb58DHlJWqPANCHM41dBEmRAGiYv8OG2xRctYseY0HRiAxb5yZE0A-I1w/s640/foto+(1).JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Galinhada fumegante.</td></tr>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33365919539436996.post-37718442914831617732012-07-26T16:53:00.001-03:002012-07-26T16:53:39.267-03:00Galinhada hoje no Restaurante Particular<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcv2SQ8WnfOxOEf5DKDWfEpKxVUSj3oh5-Qr-088ElxxsyZ9QL88qu07eXu4Yqm2I4EuCD5BZYQCCSvkzrgjJ4TFnVXwl94b914H3jLNPXpVGNr9hA4NC-PMZARrBMBq2gOTxTYZRcDg/s1600/c1674eded38e11e1aeb3123138150f49_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcv2SQ8WnfOxOEf5DKDWfEpKxVUSj3oh5-Qr-088ElxxsyZ9QL88qu07eXu4Yqm2I4EuCD5BZYQCCSvkzrgjJ4TFnVXwl94b914H3jLNPXpVGNr9hA4NC-PMZARrBMBq2gOTxTYZRcDg/s640/c1674eded38e11e1aeb3123138150f49_7.jpg" width="640" /></a>Vagas lotadas! Em agosto tem mais.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33365919539436996.post-33212845051705308252012-07-25T11:41:00.000-03:002012-07-25T11:41:01.954-03:00Fotos do Pad ThaiOlá pessoal,<br />
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<div style="text-align: justify;">
ontem teve mais um jantar no restaurante particular. E dessa fez foi Pad Thai como prato principal. Não fiz muito picante, e também servi com um molho chamado "brio", que é a base de pimenta, limão, açucar e calabresa. O grande segredo da cozinha tailandesa é o equilíbrio entre o doce, salgado, azedo e apimentado. E esse molho veio bem a calhar. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidnB3WNlt7BpKZreBSf_0EPyYjhyphenhyphenhmeeB2xVfDMP9mHgpraJjvhIMR8Kwd3gCl6xvswUj1qQVm7yQl_H5iZ82tfIa0LCW1ApPAVDUPo2X6Vh4NttP25wBjpGv0p5QAM6BvG6jZb7AO7w/s1600/IMG_1171.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidnB3WNlt7BpKZreBSf_0EPyYjhyphenhyphenhmeeB2xVfDMP9mHgpraJjvhIMR8Kwd3gCl6xvswUj1qQVm7yQl_H5iZ82tfIa0LCW1ApPAVDUPo2X6Vh4NttP25wBjpGv0p5QAM6BvG6jZb7AO7w/s320/IMG_1171.JPG" width="320" /></a></div>
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Pad thai</div>
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<span style="text-align: -webkit-auto;">A entrada foi o "malai kofta", que são bolinhos de queijo minas frescal, pimenta caiena, manjericão, sal e farinha de trigo para dar liga. Ele é servido com um molho picante a base de pimenta caiena, coco ralado, semente de coentro, de cominho, manjericão e creme de leite.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBMDf_ojdKRyNCGZHBm2DaRmt9C0ocChtdE5o6DeHFPigBQ9zVFTtOLOdkpKibnNRZKNH6ZpKcQxQBu9wvIuS7DeSeHch7DInhYrmRPR1vt5NFf3Ke2vUxoahUzUk76MEoL1vOqar0Og/s1600/IMG_1169.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBMDf_ojdKRyNCGZHBm2DaRmt9C0ocChtdE5o6DeHFPigBQ9zVFTtOLOdkpKibnNRZKNH6ZpKcQxQBu9wvIuS7DeSeHch7DInhYrmRPR1vt5NFf3Ke2vUxoahUzUk76MEoL1vOqar0Og/s320/IMG_1169.JPG" width="320" /></a></div>
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Os convidados </div>
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<span style="background-color: white;">A sobremesa foi uma sopa quente de manga e maracujá com perfume de manjericão e pimenta rosa, tudo isso com uma bola de sorvete para acompanhar.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-v0vW-6qo34ecBcxQ7_jfV_R9yq2Dyv1WZwqhP3gsZgrQrwRm3cnEsYg_hv7VbEnOa9qAxPSmcJHPXMCIwkyb39E_h6ZeKStAvyDsW5rleSUXlUfB9FFYCWU29RjOg281x-eKhtr4TA/s1600/IMG_1172.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-v0vW-6qo34ecBcxQ7_jfV_R9yq2Dyv1WZwqhP3gsZgrQrwRm3cnEsYg_hv7VbEnOa9qAxPSmcJHPXMCIwkyb39E_h6ZeKStAvyDsW5rleSUXlUfB9FFYCWU29RjOg281x-eKhtr4TA/s320/IMG_1172.JPG" width="320" /></a></div>
<div style="text-align: center;">
Sobremesa </div>
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Amanhã tem mais, o prato principal vai ser galinhada e mês que vem tem novidades bem legais!!!<br />
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Um abraço afetivo a todos,<br />
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Rodrigo Santiago.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33365919539436996.post-4016417293814037882012-07-24T10:26:00.000-03:002012-07-24T13:25:08.508-03:00Pad Thai<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisbyTpIs4YQENoLviIngGO4qgnhHw5qFpDOJPGrXcNNi3bLPUwNsmAGYYLbukfmvc7DSgn-vubXR1Dd84X76mygKgWoSaBZwuOZJyJr-aCEtgwMNoGp38tL1xkP-3fKQG6rKld0nWByw/s1600/IMG_1167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisbyTpIs4YQENoLviIngGO4qgnhHw5qFpDOJPGrXcNNi3bLPUwNsmAGYYLbukfmvc7DSgn-vubXR1Dd84X76mygKgWoSaBZwuOZJyJr-aCEtgwMNoGp38tL1xkP-3fKQG6rKld0nWByw/s640/IMG_1167.JPG" width="640" /></a></div>
<div style="text-align: center;">
Hoje tem no Restaurante Particular o seguinte cardápio:</div>
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Entrada: Malai Kofta</div>
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Prato Principal: Pad Thai</div>
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Sobremesa: Sopa quente de manga e maracujá com perfume de manjericão e pimenta rosa.</div>
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Mais informações no santiagoabagge@gmail.com</div>
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Vagas limitadas!</div>
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<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33365919539436996.post-75816957130484444892012-07-24T10:21:00.000-03:002012-07-24T10:21:20.820-03:00Língua com polenta cremosaAqui as fotos do jantar passado, que aconteceu na quinta-feira, dia 19. Estavam presentes, Thiago, Daniele e Vinícius, que por sinal escreveu um post bem interessante em seu blog (clique <a href="http://1460garrafas.wordpress.com/2012/07/19/culinaria-afetiva/">aqui</a>).<br />
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Em tempo, o Vinícius nos presenteou entre outros vinhos, o espumante Salton Gerações, da víncola Salton. Realmente impressionou e veio a comprovar nossa superioridade em matéria de espumantes. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu6OHJkB3tIfq5J_Huz33ZIFj1KnoY5cvNTty7G2K1ReqcHLFr0iJxfN8ewoUkZeNRp9TEeXZksX8ga1PoUUpMi1Cigi8tzfCkXc_mvY7RfBTgjAcwICfL317BCrtKFjT54h_9flvmSA/s1600/IMG_1149.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu6OHJkB3tIfq5J_Huz33ZIFj1KnoY5cvNTty7G2K1ReqcHLFr0iJxfN8ewoUkZeNRp9TEeXZksX8ga1PoUUpMi1Cigi8tzfCkXc_mvY7RfBTgjAcwICfL317BCrtKFjT54h_9flvmSA/s640/IMG_1149.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cartaz do dia</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtiLAEnY4MMUsx03L1la8HRpD3Euel9xpYXHfyMWqbt1sngsgDuLlsEDNbeHgd_rrnObmUSc4TckqW6fQ7utKX4JjFS9Elk-TvigbIYkEhuS8TsW7i4z3yrqLDLZAZ9YD55nUeGXwa7w/s1600/IMG_1152.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtiLAEnY4MMUsx03L1la8HRpD3Euel9xpYXHfyMWqbt1sngsgDuLlsEDNbeHgd_rrnObmUSc4TckqW6fQ7utKX4JjFS9Elk-TvigbIYkEhuS8TsW7i4z3yrqLDLZAZ9YD55nUeGXwa7w/s640/IMG_1152.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Polenta cremosa in progress</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZZO5DFiPKNLzPyVr-fxSZ1KpcRB22t9NUu2dSqYkov38fsNWwZ1V8wZXO5Wwvd9hA1T4ewOOl0jYUE8Rl36xyXt8GI1qdLO26DP2Jp3_eUW4Au-Crmp7N2w38gULmsHHzb9DUxM-YCA/s1600/IMG_1153.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZZO5DFiPKNLzPyVr-fxSZ1KpcRB22t9NUu2dSqYkov38fsNWwZ1V8wZXO5Wwvd9hA1T4ewOOl0jYUE8Rl36xyXt8GI1qdLO26DP2Jp3_eUW4Au-Crmp7N2w38gULmsHHzb9DUxM-YCA/s640/IMG_1153.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Língua com molho.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGRMufNPS1BLw8XNESHKgHF4mag2GJ8fmE9svh5p1cxkSMxSkaUNeR5eDEnVxmSOC0pZIRL0fVvew2uJOHwZRHTxUaGIo4jTVz7jUe60iINPe3Pcr6RlT5hLT85I3LWp30QyC9B-XUcQ/s1600/IMG_1154.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGRMufNPS1BLw8XNESHKgHF4mag2GJ8fmE9svh5p1cxkSMxSkaUNeR5eDEnVxmSOC0pZIRL0fVvew2uJOHwZRHTxUaGIo4jTVz7jUe60iINPe3Pcr6RlT5hLT85I3LWp30QyC9B-XUcQ/s640/IMG_1154.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Creme de abóbora com especiarias</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheYFgtrGoGqFDOHThhV0D2ijamW24v5FEJ8UeN7IMZaHBXCR9ahFRz1kUQxGqfJ57shv5l_cbIKjnJIhgRLoSYMLUzFj7Q6AIk5OgW5RFALf79fVbJMG2X4rXP3f6SlTTWKQW4G3T7Tg/s1600/IMG_1155.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheYFgtrGoGqFDOHThhV0D2ijamW24v5FEJ8UeN7IMZaHBXCR9ahFRz1kUQxGqfJ57shv5l_cbIKjnJIhgRLoSYMLUzFj7Q6AIk5OgW5RFALf79fVbJMG2X4rXP3f6SlTTWKQW4G3T7Tg/s640/IMG_1155.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yummy Dani</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilPJitxzItxVMyQ22Yv7VpWRr4xheP8SAS-q7bvHsxRkTZBPPakws3w6iAGrkYaSGiNWISW5X1CE6DsRmpbkaIbZAip5CsDxb_iIORpwIU1Zdah4Rioia4wQYsSGAXuw48QAR1s4t8jA/s1600/IMG_1156.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilPJitxzItxVMyQ22Yv7VpWRr4xheP8SAS-q7bvHsxRkTZBPPakws3w6iAGrkYaSGiNWISW5X1CE6DsRmpbkaIbZAip5CsDxb_iIORpwIU1Zdah4Rioia4wQYsSGAXuw48QAR1s4t8jA/s640/IMG_1156.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Língua e polenta cremosa</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHP3gtQwji1zVGrY4_iHvRPkiUoVxvO3RwtCNzoKFDQZeJaFpaWHkMK1K49NGA1FELHOqXM-w7Keqt04touDGsqnWkj2EJC_gdJg1ExDC66zKtsSpnrWUDac-fXQ7jaIRAOCvCvCkNYQ/s1600/IMG_1166.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHP3gtQwji1zVGrY4_iHvRPkiUoVxvO3RwtCNzoKFDQZeJaFpaWHkMK1K49NGA1FELHOqXM-w7Keqt04touDGsqnWkj2EJC_gdJg1ExDC66zKtsSpnrWUDac-fXQ7jaIRAOCvCvCkNYQ/s640/IMG_1166.JPG" width="640" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUnsYbB8_6V3O_5qWVLGRsvGOAwXbOfPkQseZ1inbvOpzMdsJ80awQl0BQnKJpeOL4JmzaswVvbdB7lTd0fdBLisKS03pqQcoCZ1XpA7EhTR-FxgbQ7gjPBBYvaGtVjYw3kbP0WdS_Fw/s1600/IMG_1157.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUnsYbB8_6V3O_5qWVLGRsvGOAwXbOfPkQseZ1inbvOpzMdsJ80awQl0BQnKJpeOL4JmzaswVvbdB7lTd0fdBLisKS03pqQcoCZ1XpA7EhTR-FxgbQ7gjPBBYvaGtVjYw3kbP0WdS_Fw/s640/IMG_1157.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Depois de tudo.</td></tr>
</tbody></table>
<div style="text-align: center;">
Depois de tudo, muito obrigado a todos!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33365919539436996.post-46021765476484260062012-07-19T11:26:00.000-03:002012-07-19T11:26:29.719-03:00Bruschetta de Polvo<br />
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<span style="background-color: white; border: 0px; font-family: inherit; font-style: inherit; list-style: none; margin: 0px; outline: 0px; padding: 0px;">Esta receita é do Sal Gastronomia, comandado pelo Chef Henrique Fogaça. No ano passado eu fui lá e comi essa bruschetta como entrada. É genial e por isso resolvi colocar no cardápio do jantar de terça-feira passada. </span></div>
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<strong style="background-color: white; border: 0px; font-family: inherit; font-style: inherit; list-style: none; margin: 0px; outline: 0px; padding: 0px;">Bruschetta de polvo</strong></div>
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<br style="border: 0px; list-style: none; margin: 0px; outline: 0px; padding: 0px;" /><strong style="border: 0px; font-family: inherit; font-style: inherit; list-style: none; margin: 0px; outline: 0px; padding: 0px;">Ingredientes</strong></div>
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1 tomate<br style="border: 0px; list-style: none; margin: 0px; outline: 0px; padding: 0px;" />20g de palmito pupunha<br style="border: 0px; list-style: none; margin: 0px; outline: 0px; padding: 0px;" />1/2 maçã verde<br style="border: 0px; list-style: none; margin: 0px; outline: 0px; padding: 0px;" />5g de gengibre <br style="border: 0px; list-style: none; margin: 0px; outline: 0px; padding: 0px;" />20ml de azeite<br style="border: 0px; list-style: none; margin: 0px; outline: 0px; padding: 0px;" />10ml de vinagre de vinho branco<br style="border: 0px; list-style: none; margin: 0px; outline: 0px; padding: 0px;" />1 limão<br style="border: 0px; list-style: none; margin: 0px; outline: 0px; padding: 0px;" />Açúcar e sal a gosto<br style="border: 0px; list-style: none; margin: 0px; outline: 0px; padding: 0px;" />Hortelã a gosto<br style="border: 0px; list-style: none; margin: 0px; outline: 0px; padding: 0px;" />100g de polvo<br style="border: 0px; list-style: none; margin: 0px; outline: 0px; padding: 0px;" />1 dente de alho picado<br style="border: 0px; list-style: none; margin: 0px; outline: 0px; padding: 0px;" />Azeite para fritar<br style="border: 0px; list-style: none; margin: 0px; outline: 0px; padding: 0px;" />2 fatias de pão italiano (2 cm de espessura)</div>
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<strong style="border: 0px; font-family: inherit; font-style: inherit; list-style: none; margin: 0px; outline: 0px; padding: 0px;">Modo de preparo</strong></div>
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Faça primeiro o molho vinagrete.</div>
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Pique o tomate, o palmito e a maçã em cubinhos. Misture-os em uma vasilha e acrescente o gengibre, o azeite, o vinagre e o limão. Em seguida, uma pitada de sal e outra de açúcar para quebrar a acidez. Por último, adicione a hortelã picada, mexa bem e reserve.</div>
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Para o preparo do polvo, cozinhe-o durante 7 minutos na panela de pressão com água e um pouco de sal. Lamine em fatias de tamanho médio e leve ao fogo, durante 1 minuto, em uma frigideira com um fio de azeite e um dente de alho bem picadinho.</div>
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Leve o pão ao forno por 3 minutos. Na hora de montar as bruschettas, ponha um pouco de vinagrete, disponha metade do polvo e cubra com mais um pouquinho de vinagrete.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33365919539436996.post-2128465427933318102012-07-18T17:02:00.002-03:002012-07-18T17:02:29.555-03:00Fotos do Jantar de 17 de julhoPara quem não veio, o registro fotográfico dos pratos servidos ontem, terça-feira, dia 17 de junlho.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsgI-sryODedicA8N3V025yO_n6dvGxTlNL02TPageHsleZREZCml4U-PTveEpvpolTMEyVbbgq30QvlF6HX0RTndKQsbLtwwEVkxmFnWW4D2azDI-z_IUMuj5RM2lBb_pMUFTLuy_Iw/s1600/Bruschetta+de+polvo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsgI-sryODedicA8N3V025yO_n6dvGxTlNL02TPageHsleZREZCml4U-PTveEpvpolTMEyVbbgq30QvlF6HX0RTndKQsbLtwwEVkxmFnWW4D2azDI-z_IUMuj5RM2lBb_pMUFTLuy_Iw/s400/Bruschetta+de+polvo+3.JPG" width="400" /></a></div>
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<div style="text-align: center;">
A entrada foi bruschetta de polvo com vinagrete de maçã verde.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ntu0nmprxboNsPEj-z1Dq2L3O77e3VycJXFdFmT_mHLoKaEFABrJu78IahBAHcJr_FWSN2ofctdJeRxPEyz6xXO3TClDTifpawGnyznCeZ-EjBgH58bG2bKBsamZEHTolggokzanzQ/s1600/Risotto++e+papillote+de+peixe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ntu0nmprxboNsPEj-z1Dq2L3O77e3VycJXFdFmT_mHLoKaEFABrJu78IahBAHcJr_FWSN2ofctdJeRxPEyz6xXO3TClDTifpawGnyznCeZ-EjBgH58bG2bKBsamZEHTolggokzanzQ/s640/Risotto++e+papillote+de+peixe.JPG" width="476" /></a></div>
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O prato principal, papillote de pescada com manteiga de gengibre e ervas e risotto ao perfume de capim santo.</div>
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A sobremesa foi a clássica receita de mousse da minha mãe, que eu chamo de mousse Carmen Lúcia. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu907FNGMBlyczfIIqh_10o0R6TJjhuJN_Q_SRtQOQJM3UCrr8LHxofgRxBUVbDbGUe-RNclvRBVd5OXxJQC6maTnCikvtFR5wEzsPdF-GwO_EAAvUJzclLuEHwCjT7ktwQs7DRMLkgg/s1600/IMG_1148.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu907FNGMBlyczfIIqh_10o0R6TJjhuJN_Q_SRtQOQJM3UCrr8LHxofgRxBUVbDbGUe-RNclvRBVd5OXxJQC6maTnCikvtFR5wEzsPdF-GwO_EAAvUJzclLuEHwCjT7ktwQs7DRMLkgg/s400/IMG_1148.JPG" width="400" /></a></div>
<div style="text-align: center;">
E os convidados que estiveram ontem provando a aprovando os pratos. </div>
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Valeu pessoal!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-33365919539436996.post-22693796814923051712012-07-13T19:28:00.001-03:002012-07-13T19:28:15.711-03:00Próxima terça-feira no Culinária Afetiva Restaurante Particular<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPRhh2AHMycbXgxjgcQo_erLDT4vpCej8tmyNSgcr0qhE5Lc-MYKHfmUAlWenuhzM3YX3wsdlBpCWpEXNx4ITjkLT1wLQvz83cm3RF_CnKGyJo9IOXDKtOOPOILH-DMnOyHqA4nWY1sg/s1600/Risotto+e+papillote+peixe+cartaz.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPRhh2AHMycbXgxjgcQo_erLDT4vpCej8tmyNSgcr0qhE5Lc-MYKHfmUAlWenuhzM3YX3wsdlBpCWpEXNx4ITjkLT1wLQvz83cm3RF_CnKGyJo9IOXDKtOOPOILH-DMnOyHqA4nWY1sg/s640/Risotto+e+papillote+peixe+cartaz.jpeg" width="640" /></a></div>
<br />Unknownnoreply@blogger.com0