Rosemary Roast Pork Loin

There’s nothing better than a classic home-style entrée. Not only does this dish stand out for its exceptional flavor, but it will also bring a smile to the face of every loved one you serve it to!

Tip: For a juicy, yet completely cooked-through roast, let the meat sit for at least 10 minutes before serving. (The internal temperature should rise to about 70°C for a medium roast.)

Ingredients

PORK
1 boneless pork roast tied
Salt and pepper
3 large cloves garlic, minced
4 tsp chopped fresh rosemary, plus fresh rosemary branches for pan
2 Tbsp olive oil, divided

ONIONS
4-6 small red onions
Chopped fresh rosemary
Salt

Instructions
1. Preheat oven to 200°C. Pat roast dry with paper towels; lightly season with salt and pepper.

2. In small bowl, combine garlic, rosemary, and 1 Tbsp of the oil. Spread mixture all over roast.

3. Warm remaining 1 Tbsp oil in large, heavy ovenproof skillet over medium-high heat. Add roast, fat-side down; cook until browned, about 3 minutes. Rotate roast one-quarter turn and brown, about 2 more minutes. Repeat process until roast is well-browned.
4. Using tongs, lift roast from pan; slide rosemary sprigs underneath. Set roast, fat-side down, on top of rosemary sprigs.

5. Remove outer layer of each onion; cut off a slice on the bottom so the onion can sit straight. Using a small knife, make two vertical cuts about halfway down into onion. Push some rosemary and salt into cuts. Arrange onions around roast.

6. Roast 30 minutes; turn pork fat-side up. Roast 15 to 20 minutes longer, until thermometer registers 60°F. Remove from oven; let stand 10 minutes.

7. Transfer to cutting board; cut into thin slices. Serve with onions.

Três Formas de Incrementar Sua Salada - 3 Ways to Dress Up Your Salad Dressings

I bet you are sick and tired of the same old salad dressing? Am I right? Remember getting creative with seasoning your salads or veggies can make a world of difference in taste and enjoyment. I suggest you try these three delicious alternatives to that old fashion standard oil-and-vinegar dressing.

Aposto que você já deve estar cansado(a) dos mesmos molhos de salada sem graça, não é verdade? Lembre que ser criativo na hora de temperar sua salada ou legumes pode (e faz!!!) uma enorme diferença no sabor e no prazer de comer. Sugiro aqui três deliciosas alternativas para aquele seu velho molho azeite-limão-sal.

For Fish Salad - Para Salada de Peixe

4 teaspoons extra-virgin olive oil (4 colheres [sopa] de azeite de oliva extra-virgem)
2 tablespoons fresh lime juice (2 colheres [sopa] suco de limão)
2 cloves garlic, finely chopped (2 dentes de alhos picadinhos)
1/2 teaspoon black pepper (pimenta a gosto)

Whisk all together and drizzle over your salad. (Misture tudo e ponha na sua salada)

For Steamed Veggies - Para Legumes Cozidos

2 tablespoons fresh lemon juice (2 colheres (sopa) suco de limão)
1/2 teaspoon freshly ground pepper (pimenta)
1 tablespoon Dijon mustard (1 colher [sopa] de mostarda de dijon)
1/2 cup extra-virgin olive oil (1/2 xícara de azeite de oliva extra-virgem)
salt (sal a gosto)

Whisk together and pour over your steamed veggies. (misture tudo e ponha por cima dos seus salada de legumes)

For Seafood Salad - Para Salada de Frutos do Mar

3 tablespoons extra-virgin olive oil (3 colheres [sopa] de azeite de oliva extra-virgem)
3 tablespoons red-wine vinegar (3 colheres [sopa] de vinagre de vinho)
2 tablespoons water (3 colheres [sopa] de água)
Fresh Sage (Sálvia a gosto)
1 teaspoon finely chopped garlic (alho picadinho a gosto)
1 teaspoon Dijon mustard (1 colher [sopa] de mostarde de dijon)
1/2 medium onion, sliced (1/2 cebola média picada)

Whisk together and serve over seafood salad. (misture tudo e ponha sobre a sua salada de frutos do mar

Pão de Queijo - Brazilian Cheese Rolls

Domingo a tarde, e já começava aquele reconfortante e maravilhoso cheiro de pão de queijo caseiro a invadir devagarinho a casa toda. Fui ensinado a apreciar pão de queijo com a minha rainha. Mas vamos a receita simples, descomplicada e super rápida.

(Lazy sunday afternoons and the great and comforting smell of the home made cheese rolls was getting all over the house. My queen taught me how to appreciate and prepare the famous brazilian cheese rolls. The recipe is quite easy and quick).

Ingredientes - Ingredients:

1/2 kg de povilho doce (half kilo of cassava flour)
300ml de leite (300ml of milk)
150ml de óleo (150ml of oil)
Sal (salt)
2 ovos grandes ou 3 pequenos (2 large eggs or 3 small ones)
250g de queijo minas (250g mozzarela cheese)
250 de queijo coalho (250g curd cheese)

Preparo:
Coloque o polvilho, em uma bacia. Leve o óleo, o leite e o sal para ferverem juntos. Assim que levantar fervura, desligue o fogo e escalde o polvilho. Mexa bem, depois, ponha os ovos, um a um, até que a massa fique meio mole. Começe trabalhar a massa com as mãos e junte o queijo. A massa deve ficar solta e fácil de moldar. Faça os pães do tamanho desejado. Coloque-as separadas umas das outras, em uma assadeira sem untar Leve para assar em forno médio, pré-aquecido, por cerca de 30 minutos. Retire os pães do forno assim que começar a dourar. Um ótimo apetite!!!

How to Prepare:
In a big pot boil the milk, the oil and the salt. Remove the pan from the heat and add the into a bowl the cassava flour, the eggs, the cheeses and knead gently with a wooden spoon, and keep kneading until the dough is smooth. Roll mixture into small balls (there goes a tip: Grease your hands with oil before making the balls). Place the balls on a baking tray. There is no need to grease the tray with oil. Bake them in a pre-heated oven for 30 minutes (200 ºC). Enjoy it!!!