* cozinhAnglo: speaking in the kitchen !

Quer bombar o seu inglês e suas habilidades culinárias ? A galera toda vai ficar muito bem impressionada !!


Roasted beets with coriander vinaigrette and
cilantro pesto

Na lingua inglesa, 2 nomes distintos são utilizados para a palavra coentro , cada um referindo-se a uma diferente parte da planta, gerando um certa confusão no ar :

coriander : as sementes /cilantro: a planta em si.

A mesma falta de clareza ocorre em muitas das traduções para os termos lime and lemon:

lime: limão taiti (o verde)/ lemon: limão siciliano (o amarelo)

ingredients

Vinaigrette:

1 tablespoon whole coriander seeds

1/2 cup extra-virgin olive oil, divided

1/4 cup minced shallots

2 tablespoons white vinegar

1 small garlic clove, peeled

1/2 teaspoon coarse kosher salt

1/2 teaspoon freshly ground black pepper

Pesto:

1 cup extra-virgin olive oil

1/2 cup pine nuts, toasted

1 bunch fresh cilantro, coarsely chopped (about 2 cups)

1 bunch fresh chives, coarsely chopped (about 1/3 cup)

1/4 cup (packed) fresh mint leaves

1 tablespoon chopped seeded jalapeño chile (*)

1 small garlic clove, peeled

1 teaspoon (scant) coarse kosher salt

1/2 teaspoon freshly ground black pepper

3 tablespoons fresh lime juice

Beets:

2 pounds 1-inch-diameter baby beets

1 tablespoon olive oil

Coarse kosher salt

6 cups baby greens

Preparation

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For vinaigrette:

Stir coriander in small skillet over medium heat until fragrant, about 4 minutes. Cool.Coarsely grind coriander in mortar with pestle or in spice mill. Transfer to small bowl.Heat 1 tablespoon oil in same skillet over medium heat. Add shallots; sauté until soft, about 3 minutes. Transfer to bowl with coriander. Add vinegar, garlic, salt, and pepper. Gradually whisk in 7 tablespoons oil.

For pesto:

Puree first 9 ingredients in blender until smooth. Whisk in lime juice.

For beets:

Preheat oven to 350°F. Wash and dry beets. Cut off beet greens 1 inch from top of beets; reserve for another use.Rub beets with oil. Place light-colored beets in 1 roasting pan and red beets in another; sprinkle with coarse salt. Cover pans tightly with foil. Roast until beets are just tender, about 55 minutes. Cool slightly.Using towel, rub off peel and stems from beets. Cut beets in half.Place light-colored beets and red beets in 2 separate bowls. Toss beets in each bowl with 2 tablespoons vinaigrette. Let stand 30 minutes.Toss lettuces in bowl with some of vinaigrette to coat lightly; divide among plates and top with beets.Drizzle pesto around salads and serve.
( serves 4 people)

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Please, do not panic ! Help is on it's way !!!
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minced shallots: echalotes picadas miudamente
peeled garlic clove: dente de alho descascado
ground pepper: pimenta moída
toasted pine nuts: pinolis tostados
coarsely: grosseiramente

chopped chives: ciboullete picada
mint: menta/hortelã
seeded : sementes removidas

jalapeño chile: pimenta (chile) verde de origem mexicana (*)
pound: libra (1 pound = 450g)
inch: polegada ( 1 inch = 2,5 cm)
beets: beterrabas
baby greens: folhas verdes precocesto
to stir: agitar, misturar
skillet: panela pesada, geralmente de ferro
mortar and pestle: pilão e socador
spice mill: moedor de pimenta
to saute': saltear
bowl: bacia
to whisk: bater, misturar
blender: liquidificador
smooth: homogêneo; acetinado
oven: forno, fogão
350F : medida de temperatura em fareinheit correspondente a 180 graus centígrados
to rub: esfregar
roasting pan: forma de forno
foil: papel alumínio
to rub off peel and stems: remover a pele e os talos
to toss: sacudir, agitar
to coat: cobrir, revestir com uma camada
to drizzle: chuviscar

to sprinkle: polvilhar

(*) você encontra jalapeño chile no mercado público de Porto Alegre