SUMAR: Ce am folosit pentru 2 salate: o mana de frunze de salata lollo biondo o jumatate de vanata un dovlecel mic, romanesc vreo 4-5 ridichi romanesti vreo 6 rosii Cherry 1 ceapa verde mai grasuta vreo 5-6 ciuperci Champgnon potrivite ca marime vreo 2-4 felii de branza cu mucegai alb cateva nuci (maxim 5 buc. miez de nuca per farfurie) sare si ulei de masline pentru grill Pentru dressing: 1 lingurita de mustar simplu, clasic 2 lingurite de miere oarecare 1 lingurita otet balsamic 1 lingurita ulei de masline sare, piper, oregano Ce-am gresit: Am incercat sa prepar termic ridichile pe grill, dupa un pont citit pe Epicurious; au iesit foarte gustoase, dar ar fi mers coapte in cuptor si nu pe grill (caldura directa le-a innegrit nitel pe ici colo si nu au mai fost asa aratoase) Ce fac mai bun sau mai bine data viitoare: Coc in cuptor ridichile, clar. De unde am reteta: 50% inspiratie de aici, 40% inventie, 10% dressing clasic de salata. ----------------------------------------------------------------------------------------------------- SUMMARY What I used for 2 salads: some lollo biondo salad leafes one half of eggplant one small zucchini about 4-5 radishes about 6 Cherry tomatoes 1 hell of a Spring onion about 5-6 Champgnon mushrooms, not too large about 2-4 white mold cheese some walnuts (not more than 5 pieces per each plate) salt and olive oil for the grill pan For the dressing: 1 small spoon simple, classic mustard 2 small spoons plain honey 1 small spoon balsamic vinegar 1 small spoon olive oil salt, pepper, oregano What I did wrong: I tried grilling the radishes, ispired by a tip I got from Epicurious; they were really tasty but should have actually been roasted in the oven and not on the grill pan (it turns out that direct heat causes them to go slightly brownish and less pretty) What I need to do better or tastier the next time: Surely, roast the radishes in the oven. How I came across this recipe: 50% Epicurious inspiration from here, 40% invention,10% classic salad dressing Sar cu brio peste partea in care povestim despre curatatul si spalatul legumelor. Vanata, dovlecelul si ciupercile au fost feliate nitel mai gros, cat sa ramana suculente dupa grill; le-am preparat in ordinea enumerarii, ajutandu-ma de putin ulei de masline si sare, aruncate deasupra lor. Am lasat putin din codita ridichilor doar pentru ca mi s-au parut mai dragute asa; pe ele le-am pus intregi pe grill, deaspra feliilor de vanata/dovlecel. ----------------------------------------------------------------------------------------------------- I will go ahead and skip the part where we talk about cleaning all veggies. I got the eggplant, zucchini and mushrooms diced slightly thicker, so that they stay juicy after being grilled. I added them to the grill in the order I mentioned them, adding also a dash of olive oil and salt on top of them. I wanted to leave a tiny bit of my radishes green side, just because I liked the way they looked. These were added whole, on top of eggplant sclices. Le-am lasat sa se faca la foc mediu, cu capac; le-am intors cand au prins urme de grill. Trebuie ca nu a durat mai mult de 10 minute pentru fiecare transa. ----------------------------------------------------------------------------------------------------- I left them cook over medium heat, with the lid on top; i fliped them over when they had grill marks. It shouldn't have lasted more than 10 minutes each turn. Cat timp legumele si-au facut de cap, m-am apucat de dressing si de montaj. Daca pentru primul nu am facut decat sa le amestec pe toate cu mojarul pana am obtinut o compozitie decenta (semi-omogena), pentru cealalta parte m-am agatat de 2 farfurii si am montat in straturi: frunze de salata, ceapa verde tocata, putin dressing, cateva bucatele de nuca maruntita, am asezat felii de vanata/dovlecel, din nou dressing, salata si ceapa verde, iar la final am asezat deasupra ridichile si branza cu rosiile. Ideea este ca nu poti amesteca o salata servita pe farfurie, asa ca ar trebui ca dressing-ul sa acopere majoritatea ingredientelor, cu atat mai mult cele ramase crude. ----------------------------------------------------------------------------------------------------- For while the veggies had their way with the grill, I got on to the dressing and set-up. The first part was very easy, I just mixed all ingredients up to the point where everything was semi-mixed. For the set-up, I got 2 plates and started to place layers of salad leafes and chopped Spring onions, added some dressing, some diced walnuts, then placed eggplant/ zucchini slices and some more dressing, salad leafes and Spring onion; finally, I added the radished and cheese, together with the Cherry tomatoes. The point is you cannot actually mix a salad that is being served on a plate, so the dressing should get to the vast majority of the ingredients and especially to the ones that remained raw. Am obtinut o salata foarte interesanta, iar experienta ridichilor preparate termic e clar de repetat.
Sigur, Carnivorul nu putea trai doar cu atat pana dimineata, asa ca am trantit la final si un carnacior pe grill, dupa ce au fost gata legumele. Acum ma inclin in fata ridichilor, iar inainte nu le suportam. Multumesc, Epicurious. ----------------------------------------------------------------------------------------------------- I got a very interesting salad and the cooked radishes was clearly a nice experience, which I'll definetly try again. Surely, the Meat lover would have starved by morning, if it wasn't for one round sausage I grilled right after finishing with all grilled Veggies. Used to hate radishes, now I salute them. Thank you, Epicurious. ----------------------------------------------------------- TRYSEXUAL I'll try any recipe (at least) once.
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SUMAR: Ce am folosit pentru 2 nachosi giganti: 2 lipii de tortilla din comert cca. 200g carne tocata amestec (poc+vita) 1 ceapa vreo 2 linguri de suc de rosii dens 1/4 conserva de fasole rosie fiarta (cca. 3 linguri) 1/4 conserva de porumb dulce (la fel) 1 fir de ceapa verde vreo 2 felii de mozarella cam tot atata branza razuita Cheddar maturata sare, piper, ulei de masline Merg la fix cu reteta de guacamole, de aici Ce-am gresit: Am avut lipii mici, iar cantitatea de carne pare sa fi fost ceva mai multa decat era nevoie; de asta au iesit giganti :) Ce fac mai bun sau mai bine data viitoare: Ori nu mai pun asa multa carne, ori caut tortillas mai mari De unde am reteta: Dintr-o revista Mega Image. :) ----------------------------------------------------------------------------------------------------- SUMMARY What I used for 2 Nachos gigantes: 2 ready made tortillas about 200g ready mixed minced meat (beef and pork) 1 onion about 2 spoons of thick tomato juice 1/4 ready boiled red beans can (about 3 spoons) 1/4 sweet corn can (same) 1 Spring onion about 2 slices of mozarella about the same amount of grated matured Cheddar cheese salt, pepper, olive oil Works like a charm with my Guacamole recipe, which you can find here What I did wrong: The amount of meat seemed a bit excessive, especially since my tortillas were tiny; henz the name :) What I need to do better or tastier the next time: Either go for bigger tortillas or just put in less meat. How I came across this recipe: I got it from a hypermarket's magazine. Am inceput simplu, cu o tigaie potrivita pentru sote, in care am facut sa se incalzeasca nitel ulei de masline; am pus ceapa sa se distreze pana ce a devenit nitel sticloasa si am adaugat carnea. ----------------------------------------------------------------------------------------------------- I started off embarrasingly easy, with a saute pan ready. Got some olive oil heated and added my onions; gave those a change to get slightly glassy and then I added the minced meat. Pe cand carnea a inceput sa devina albicioasa, am pus vreo doua linguri zdravene de suc de rosii dens, facut in casa (nu la mine, evident). Am lasat povestea sa scada la foc mic, dupa ce am potrivit de sare si piper. ----------------------------------------------------------------------------------------------------- When the meat got slightly white, I added about 2 spoons of thick homemade tomato sauce (not made in my home, however). I left all of this to sit on a mild flame, after getting the taste right with salt and pepper. Intre timp, am pus fasolea in blender si am invartit-o nitel pana ce s-a pierdut cu firea. Pasta e genial de buna, nu mai stiu daca am pus nici macar sare, cred ca nu. In orice caz, faceti bine si nu aruncati toata apa din conserva, ci puneti putin in blender (cca. 1 lingurita); nu numai ca va contribui la gust, ci va ajuta si textura sa devina cremoasa. ----------------------------------------------------------------------------------------------------- In the mean time, I added the beans in the blender and gave it a spin until creamy. This beans paste is so good, I'm not even sure I added any salt in it. Anyhow, you better pace yourselves and not throw away all of the juice in the beans can; add a little bit (about 1 tea spoon). It will not only improve the taste, but will also give it a nice creamy texture. Pe cand carnea a fost aproape gata, am pus o mana de ceapa verde tocata si am pus lipia la incalzit, intr-o alta tigaie, mai potrivita pentru clatite decat pentru sote. Tortilla s-a rumenit frumusel pe ambele parti, moment in care am zis ca e vremea sa o amplasez confortabil pe o farfurie. Am pus jumatate din compozitia de pasta de fasole rosie, jumatate din cea de carne tocata, putina mozarella, branza Cheddar, porumb si ceapa rosie. Am procedat identic si cu fratele lui geaman si am inghesuit amandoi grasanii in aceeasi farfurie, putin indoiti. ----------------------------------------------------------------------------------------------------- When the meat was almost ready, I added some chopped Spring onions and separatedly placed the tortilla in another pan (it needs to be one more pancakes apropriate rather than saute pan) so that it gets nice and crispy. When the tortilla was crisp on both sides, I decided it was time to be placed on a plate. I added half the beans paste, spread it around, then added half the meat mix, some mozarella and Cheddar cheese, sweet corn and sprinkled some diced Spring onion. I did the exact same thing with the other twin and then I got them both chubby bothers on the same plate, slightly curved. Am servit cu guacamole si samantana grasa.
Din nefericire, nu pot sa descriu ce curcubeu frumos a fost pe cerul gurii. Pentru ca a fost pe cerul gurii Carnivorului :) ----------------------------------------------------------------------------------------------------- I served with guacamole and sour cream. Unfortunately, I cannot describe the great taste. Since this feast wasn't meant for my lips, but for those of the Meat Lover. ----------------------------------------------------------------------------- TRY SEXUAL I'LL TRY ANY RECIPE (AT LEAST) ONCE. SUMAR: Ce am folosit pentru 1 persoana: Pentru Quesadilla: 2 lipii de tortilla din comert 1/4 conserva de fasole rosie fiarta (cca. 3 linguri) 1/4 conserva de porumb dulce (la fel) 1 fir de ceapa verde 2-3 felii groase de mozarella cam tot atata branza Cheddar maturata Pentru Guacamole: 1 ceapa alba vreo 5-6 rosii cherry 2 avocado bine copti zeama de la o jumatate de lamaie (cca. 1 lingura mare) cateva boabe de coriandru (nu am gasit proaspat) 2 ardei mici, iuti si uscati (Pepperoncini) sare, piper, ulei de masline nitel ceapa verde, ramasa de la Quesadilla, doar pentru decor Ce-am gresit: Nu am gasit coriandru proaspat. Ce fac mai bun sau mai bine data viitoare: Caut mai diligent. Coriandru De unde am reteta: Cea de Quesadilla e combinatie intre ce am citit pe diverse bloguri de profil, plus ce imi place mie. Cea de Guacamole e de aici. Am pus in plus doar putin ulei de masline, ca sa il ajute sa creeze o emulsie/un sos. ----------------------------------------------------------------------------------------------------- SUMMARY What I used for 1 person: For the Quesadilla: 2 ready-made tortillas 1/4 pre-boiled read beans can (about 2-3 spoons) 1/4 sweet corn can (same) 1 Spring onion 2-3 thick slices of Mozarella about the same amount of matured Cheddar cheese Pentru Guacamole: 1 regular onion about 5-6 cherry tomatoes 2 avocados the zest of half a lemon (about 1 spoon) some coriander beans 2 small, hot and dry peppers (Pepperoncini) salt, pepper, some olive oil (it helps turn the paste into a sauce) some leftover Spring Onion from my Quesadilla What I did wrong: I couldn't find fresh coriander. What I need to do better or tastier the next time: I really should be more attentive at it. How I came across this recipe: The one for Quesadilla is more of a mix of various online recipes plus everything I like. The one for Guacamole is from here. Am inceput cu Guacamole, ca sa ii dau ocazia sa mai zaboveasca nitel si la frigider. Am tocat fin ceapa si rosiile cherry; reteta recomanda rosii normale, fara seminte. Mie astea mici mi se par pline de gust si am scapat si de scos semintele. Bonus: coaja lor nici nu se simte. Intr-un mojar am taiat cu foarfeca ardeii iuti si am pisat impreuna cu boabele de coriandru. ----------------------------------------------------------------------------------------------------- I started off preparing the Guacamole first, so that it gets some time alone in the refrigerator. I finely diced the onion and cherry tomatoes; the recipe calls for regular tomatoes, without the seeds. I find that these little ones are flavour full and you can get away without removing seeds. And bonus: their peel is not even remarcable. I got out my mortar and pestle for this occasion and cut the small peperoncini with a scissors, then I mixed along with the coriander beans. Am apreciat sfatul de a pregati mai intai sucul de lamaie, pentru ca in momentul in care avocado este gata, sa il impreunam cu sucul cat mai repede, caci tare oxideaza. Zis si facut. I really apreciated the advice of having first the lemon zest ready; at the moment the avocado is ready, it should meet the zest immediately, since it takes no time to go brown. So I did. Eu am pasat avocado la blender; nu era chiar atat de copt incat sa se piseze usor cu furculita, si oricum il apreciez mai mult la stadiul de pasta. Am amestecat pasta de avocado cu sucul de lamaie, ceapa, rosiile, nitel ulei de masline si condimentele si am mai pulsat o data in blender. Cam jumatate din rosii s-au mai pierdut dupa operatiunea asta, restul au ramas vizibile. ----------------------------------------------------------------------------------------------------- I blended my avocado; for one thing, because it wasn't that moist so that it would just be pestled easily with a fork and second because I really like it best propperly blended. I then mixed the avocado paste with the lemon zest, the onions, tomatoes, spices and some olive oil and gave it one more spin on the blender. About half of the tomatoes were gone, but the other half staying was enough for me. Odata terminata ingineria foarte complexa a Guacamole, l-am dat elegant la o parte la rece. Am scos o tigaie ca pentru clatite si am pus o foaie de tortilla la incalzit. Recomandarea ar fi sa se potriveasca, evident, marimea foii cu cea a tigaii. ----------------------------------------------------------------------------------------------------- Once the entire complex science of the Guacamole was finished, I placed it in the refrigerator. I got out one pan, similar to the ones for pancakes and placed a tortilla to warm up just a tiny bit. You should fit the tortilla size to the pan you use. Am pasat boabele de fasole la blender, lasand nitel din apa din conserva. A iesit foarte gustos, iar avantajul este ca boabele nu mai ies, razlete, din lipie; si toate astea, in timp ce gustul se pastreaza :) Asadar am uns lipia incalzita putin cu pasta de fasole. Am adaugat porumb, mozarella, cheddar si ceapa verde, apoi am returnat in tigaie si pe foc. ----------------------------------------------------------------------------------------------------- I blended my red beans leaving them a bit of the juice they had in the can. It turned out to be very tasty and the huge advantage is you no longer have to worry about all beans coming out of the tortillas at the worst time; and all that while keeping the great taste. :) So once I had the tortilla warm, I placed it on a plate and added the red beans paste, the corn, mozarella, Cheddar cheese and Spring onion, then I returned it in the pan and on to the flame. Dupa cateva minute (cca.5-10, in functie de flacara/aragaz), ar trebui sa fie bine rumenita. A mea a fost, dupa vreo 5, la foc mic. Am mai pus deasupra o foaie de tortilla si am rasturnat povestea, cu ajutorul unui capac. ----------------------------------------------------------------------------------------------------- After few minutes (about 5-10, considering your flame/stove), it should be well browned. Mine was after about 5, at a small flame. I placed another tortilla on top and reversed them so that the uncooked one reached the flame. I used a lid to help me out on this one. Am lasat-o sa se rumeneasca si pe 'verso', dupa care am servit, taiata in 4 cu rotita de pizza.
O nebunie, gata pana sa spui "Quesadilla". ----------------------------------------------------------------------------------------------------- I left it to start going slightly brown on this side as well, and then I served, cut in 4 with the help of a pizza wheel. Insanely delish and ready before you can get a chance to say "Quesadilla". ----------------------------------------------------------------------------- TRY SEXUAL I'LL TRY ANY RECIPE (AT LEAST) ONCE. SUMAR: Ce am folosit pentru 2 flamanzi: o ceapa alba 2-3 ciuperci mari si brune, daca se poate 1 catel de usturoi 1 cana (cca. 150 g) orez prefiert (Arborio e destul de inaccesibil) 1 ceasca (cca. 100ml) vin alb sec 1 fir ceapa verde 1 lingura mare de mascarpone 1 lingura parmezan proaspat razuit (eu am folosit Grana Padano) o jumatate de piept de pui dezosat, in versiunea pentru Carnivor; ulei de masline, unt (cat o nuca) o lingurita de zeama de lamaie sare, piper, oregano apa fierbinte (merge bine si supa de legume, dar eu nu am avut) Ce-am gresit: Mai nimic, de data asta; revin cu un update cand sau daca imi dau seama. A. Poate fi orezul, non-Arborio, ar spune italienii vero. Sau supa de legume in loc de apa. Ce fac mai bun sau mai bine data viitoare: Pun si dovlecel; acum nu mai aveam prin frigider. Si, desigur, orez Arborio. De unde am reteta: Combinatie intre ce am vazut pe net (mai multe retete) si ce am mancat (si mi-a placut) la restaurante cu specific Italian. ----------------------------------------------------------------------------------------------------- SUMMARY What I used for 2 hungry people: 1 white onion 2-3 big brown mushrooms, if possible 1 clove of garlic 1 cup (about 150 g) paraboiled rice (Arborio rice is pretty inaccesible) 1 teacup (about 100ml) dry white Whine 1 spring onion 1 big scoop of mascarpone 1 big tablespoon of freshly grated Parmigiano (i used Grana Padano) some olive oil and butter (about the size of a walnut) one half of boneless chicken breast, for my Meat-Lover. 1 teaspoon of lemon zest salt, pepper, oregano some hot water (or vegetables soup) What I did wrong: I can't quite tell this time; i'll be back with an update when I figure this out. Oh, might be the rice, which was not Arborio, Italians might argue. Or it can be the lack of vegetables soup, instead of water. What I need to do better or tastier the next time: I should add some zucchini; I didn't have this time. And sure, Arborio rice. How I came across this recipe: This is a mix of various recipes seen online and what I've eaten (and liked) in Italian restaurants. Totul a inceput cu o craticioara mica (sa fi avut capacitate de max.3 litri), in care am asezat o suvita de ulei de masline si nitel unt. fireste, dupa ce uleiul s-a incins si untul e aproape topit, am sotat acolo nitel ceapa tocata, pana ce a devenit usor sticloasa. ----------------------------------------------------------------------------------------------------- Everthing started with a small sized pot (mine was about 3 l), in which I added just a splash of olive oil and the butter; surely, after the oil was hot enough and the butter almost melted, I added the diced onion and left it to become glassy-looking. Am pus apoi ciupercile brune taiate grosier; le-am invartit pe toate cat sa se zapaceasca. Am pus usturoiul tocat fin si orezul si am potrivit de sare si piper; am invartit cu simt de raspundere, pana ce orezul s-a acoperit putin de 'unsoarea' din cratita. ----------------------------------------------------------------------------------------------------- I added my roughly chopped mushrooms and give that all a stir; then, I added the finely diced garlic clove and seasoned. Afterwards, I once again give it a steady stir up until the rice was slightly covered in the grease from the pan. n faza aceasta, devenise limpede ca povestea avea nevoie disperata de ceva lichid; asa ca am adaugat vinul si am lasat sa bolboroseasca nitel, cat sa se evapore. Dupa ce lichidul a fost absorbit aproape in totalitate, am continuat sa adaug apa fierbinte, de fiecare data numai cat lichidul sa acopere orezul (exclus clasica balta generata de raportul 3-4 cani de apa la una de orez, adaugate toate deodata - aia merge la pilaful romanesc). Merge si mai bine supa de legume in loc de apa, dar eu nu am avut la indemana. ----------------------------------------------------------------------------------------------------- At this stage, it was clear this pot needed some liquid ASAP; so I added the wine and left it to simmer so that the alcohool aired out. Once the liquid was almost totally absorbed, I kept on adding hot water, little by little, so that each time the liquid would just merely cover the rice (don't pour all water at once). Vegetables soup works even better, but I had none. Dupa ce am adaugat prima apa si ea a fost aborbita, am pus mascarponele si din nou apa fierbinte, potrivit aceleiasi reguli. Am verificat din nou sa fie potrivit de sare si piper. Am repetat operatiunea cu grija ca povestea sa nu se lipeasca de fundul vasului, deci amestecand periodic. ----------------------------------------------------------------------------------------------------- After adding the first dash of water and after the same being almost fully absorbed, I added the mascarpone and once again hot water, according to the same rule of merely covering it. I cheked the taste to be salty and peppery enough and repeated this task making sure the risotto doesn't stick to the bottom of my pot, so I kept on stiring cautiously from time to time. Cand a fost aproape gata, am pus parmezanul si ceapa verde; i-am dat ocazia sa se topeasca si am verificat consistenta; a fost gata cand risotto a devenit cremos si bobul de orez fiert, dar o idee al dente (asta pentru ca asa ne place noua). Am pus o ploaie de oregano uscat si l-am mai lasat cu capacul pus, sa se hodineasca nitel. ----------------------------------------------------------------------------------------------------- When the rizotto was almost ready and the rice grain almost fully cooked, I added the parmesan and diced Spring onion; I gave it some time in order for the parmesan to be melted and checked its consistency; the risotto was finally ready when creamy and the rice grain very slightly al dente (this is how we like it). I then added a splash of dry oregano and left it with the lid on to rest for another bit. Intre timp, am incins si tigaia grill. Sigur ca i-am dat si lui putina atentie si l-am masat in prealabil cu un mix din ulei de masline, sare, piper, oregano si un strop de zeama de lamaie. L-am pus pe foc si, cand s-a rumenit destul, l-am taiat oblic si l-am asezat peste risotto, impreuna cu o (alta) ploaie de parmezan. ----------------------------------------------------------------------------------------------------- Sure, in the mean time I had a hot grill pan ready just waiting for me. And certainly I had to give it some attention and gave the chicken a quick Shiatsu massage with a mix made from some olive oil, salt, pepper, oregano and the lemon zest. I popped it on the grill and - when nice and brown - I cut it in diagonal and placed in over the risotto on the same plate, with a dash of some (more) parmesan. Delicios. Sau, cum ar spune italianul, Delizioso.
----------------------------------------------------------------------------------------------------- Delish. Or, as the Italian might say, Delizioso. ----------------------------------------------------------------------------- TRY SEXUAL I'LL TRY ANY RECIPE (AT LEAST) ONCE. SUMAR: Ce am folosit pentru varianta veggie si cea non-veggie: o jumatate de sfecla rosie mare 3 morcovi 3 cartofi 1 ardei rosu kapia 2 cepe albe 1 legatura leustean proaspat 1 legatura loboda o bucata de telina (radacina) 2 pastarnaci ceva oase de purcel (1-2 oase garf proaspete, de pilda) ceva carne macra de purcel (o bucata de pulpa de porc cam cat o palma de lunga si lata, de pilda) 1 litru bors proaspat nitel Bors Magic (se pare ca eu una nu pot trai fara monoglutamat de sodiu) Ce-am gresit: Loboda nu era in 'reteta originala'; am pus-o doar ca sa vad ce gust ii da ciorbei. Am constatat ca o legatura de loboda nu face primavara, ci ai nevoie de 4-5. Ce fac mai bun sau mai bine data viitoare: Las deoparte loboda; ea poate fi vedeta in alte supe/ciorbe. Aici, este despre borsul bolsevic, in care ar fi trebuit sa pun si varza rosie tocata fin. De unde am reteta: Are pe putin 145 de ani vechime, din alte vremuri demult apuse. Inventie originala si ne-brevetata a lipovenilor dobrogeni pentru zilele din timpul, de dinainte si de dupa post. ----------------------------------------------------------------------------------------------------- SUMMARY What I used for 2 soups (veggie and non-veggie): one half of a big beet 3 carrots 3 potatoes 1 red pepper 2 regular onions 1 batch of fresh lovage 1 batch of orach one piece of celery root 2 parsnip roots some kind of pork bones (1-2 small ones) some kind of pork lean meat (it can be a piece of pork leg roughly the size of one palm) 1 liter of fresh borsch What I did wrong: I added the too little orach for it to make a difference; it turns out you actually need 4-5 batches so that you feel the taste. What I need to do better or tastier the next time: I'll forget all about the orach and concentrate on this Russian style soup. The orach can be a star in their own soup, some other time. I need to return to the original version, where I add red cabbage finely chopped. How I came across this recipe: This is at least 145 years old, way back in the day. An original unpatented invention of Russian origine people living in Dobrogea for meals during, prior to and after the fast. In dulcele stil clasic in care incepem orice supa/ciorba, am curatat toate legumele. Am pornit cu doua cratite mici; intr-una am pus doar apa cu sare la fiert, in cealalata am pus - in plus -oasele si carnea taiata cubulete la fiert. Avand in vedere adaosul de lichid de la bors, nu ar fi necesar mai mult de jumatate de cratita cu apa. Cat timp apa ajunge la punctul de fierbere si carnea incepe sa lase spuma, am taiat cubulete ceapa, morcovul, ardeiul, pastarnacii, telina, sfecla, cartofii. Nimic mai simplu. Cand apa a fiert (in versiunea Veggie) si carnea a lasat toata spuma (in versiunea cu purcel) am pus ceapa si am ignorat-o pret de ceva minute, ca oricum aveam treaba cu tocatul. ----------------------------------------------------------------------------- As any soup may start, I first of all peeled off all vegetables and started off with 2 small pots: one half filled with salted water, one having the same plus the gross-diced meat and bones. Considering the liquid addition coming from the borsch, I only fill the pots halfway with water. For while the water is yet to boil and the meat begins to leave its foam, I started to dice my onions, carrots, pepper, celery, beet, potatoes and parsnip. Ridiculously simple. When the water was finally boiled (in the Veggie version) and the meat has finished leaving all of its foam (for the pork version), I added the onion and ignore it for a while since I had still my hands full with all vegetables having to be diced. Dupa asta, am continuat sa adaug legumele avand in vedere care fierbe cel mai greu; am inceput cu sfecla si loboda tocata cat mai fin (doar pentru ca eu nu o suport atarnand prin linguri/polonice) pentru ca ma interesa sa-si elibereze culoarea. Daca as fi adaugat varza rosie, asta ar fi fost momentul sa o adaug, pentru ca fierbe cel mai greu din toata gasca de legume. ----------------------------------------------------------------------------- Afterwards, I kept adding my veggies starting with the ones that take the longest to boil; so I started with the beet and finely chopped orach (since I cannot stand it haging from spoons) because I wanted it to start letting out all of its colour. If I were to use the red cabbage, this whould have been the right time to add it to the soups, since it takes the longest to cook out of the entire Veggie gang. In runda a doua, au intrat la baie fierbinte telina, morcovul, pastrarnacii si ardeiul. Cand leguma cea mai incapatata a fiert sau e foarte aproape, decidem ca ar fi cazul sa intre si cartofii in hora asta cu iz rusesc. Sigur, intre timp am pus borsul la fiert intr-o cratita separata; eu nu folosesc chiar un litru, ci cel mult 700ml. Cand a bolborosit borsul nitel si cartofii sunt aproape gata fierti, era clar ca e vremea sa turnam si borsul in zeama cu iz rusesc, in mod mai mult sau mai putin egal in ambele cratite. Toata treaba a mai bolborosit o vreme laolata in semn de mare bucurie ce va sa vie si, la final, am adaugat o legatura de leustean tocata fin. ----------------------------------------------------------------------------- Round two of Veggies began with adding celery root, the carrots, parsnips and pepper. When the most stubborn Veggie was cooked or very close to it, I decided it was time to get the potatoes in this Russian-flavoured horah. Surely, in the mean time the fresh borsch should be added to a separate pot and leave it to a boil; I don't actually use one liter of a borsch, but rather 700ml. When the borsch got all bubbly with boiling and the potatoes were almost cooked, it became certain the two had to come together; so I added the borsch to the 2 pots, splitting it roughly equally between the 2. All of this needed to cook under a flame some more and finally I added the freshly chopped levage. Eu nu-s defel fan patrunjel si nu pricep de ce-l adaugam in mancare, caci nu pare sa aduca cu sine mare aroma. Asa ca ma revolt si nu pun.
M-am cam grabit cu leusteanul si s-a oparit cam tare; ar fi trebuit sa opresc supa si sa adaug leusteanul cat mai tarziu si cat mai aproape de servire dar - de, foamea era mare si graba la fel. Ramane pe data viitoare. Un bors de suflet, rosu ca focul. ----------------------------------------------------------------------------- I don't quite get why we add parsley to our food, since it doesn't quite seem to add any flavour. So I don't add it, in an act of riot. It turns out I rushed a bit too much with adding the levage and it overcooked; I should've added it later on and more closely to the serving time, but you know - I was soooo hungry. I'll remember it next time. A true to soul Russian style borsch, red as a flame. ----------------------------------------------------------------------------- TRY SEXUAL I'LL TRY ANY RECIPE (AT LEAST) ONCE. SUMAR: Ce am folosit pentru 2 cozonaci grasuti: 25 g drojdie proaspata (Budafok) 500 g faina alba + alte 30 g pentru maia (eu folosesc Arpis) 60 ml lapte caldut (28 grade celsius) + alte 60 ml lapte rece de la frigider 150 g unt + putin unt pentru uns formele de cozonac 8 oua (2 oua medii si 3 galbenusuri pentru aluat + alte 3 oua medii pentru umplutura) 80 g zahar alb fin + alte 600 g zahar alb normal pentru sirop + alte 200 g zahar pudra coaja rasa de la o lamaie si o portocala mari 30 g Rom 10 g extract de vanilie 400 g nuca macinata 50 g cacao pudra 50 ml vinars+ alte 200 ml pentru sirop 200 ml apa 1 baton de vanilie un praf de sare pt aluat + altul pentru umplutura 2 forme de cozonac 20x10x10 cm. hartie de copt si folie alimentara putin ulei vegetal pentru uns formele Ce-am gresit: Am scapat 100g cacao in loc de 50 :) Nu s-a simtit diferenta prea tare, insa a avut un guist intens de ciocolata amaruie Ce fac mai bun sau mai bine data viitoare: Evident, am grija la cantitatea de cacao. De unde am reteta: De pe blogul lui Adi Hadean, un guest post genial by Mircea Banu, pe care il gasiti aici. ----------------------------------------------------------------------------------------------------- SUMMARY What I used for 2 sponge cakes: 25 g fresh east (Budafok) 500 g white flour + another 30 g for the leaven 60 ml warm fat milk (about 28 Celsius degrees) + another 60 ml cold milk, straight out of the fridge 150 g butter + some extra for greasing the baking trays 8 eggs (2 medium eggs and 3 egg yolks for the dough + another 3 medium eggs for the filling) 80 g fine white sugar for the dough + an extra 600 g plain white sugar for the syrup + another 200 g icing sugar the grated peel from one orange and one lemon 30 g Rum 10 g Vanilla extract 400 g grinded walnut 50 g Cocoa powder 50 ml Cognac+ another 200 ml for the syrup 200 ml water 1 Vanilla pod a dash of salt 2 special baking trays (20x10x10 cm) baking paper and food foil some vegetable oil for greasing What I did wrong: I dropped 100g cocoa powder instead of 50 g. Didn't make a whole lot of a difference, but it did gave a dark chocolate flavour What I need to do better or tastier the next time: I really need to watch out the quantities I add How I came across this recipe: This is a guest post from Mircea Banu on chef Adi Hadean's cooking blog. Pasul 1. Maiaua Am inceput, potrivit instructiunilor, cu un castron in care am asezat meticulos drojdia, cele 30 g faina si 60 ml lapte caldut. Ratiunea din spatele ideii de 'caldut' este aceea ca un mediu cald este propice pentru ca drojdia sa se activeze si aluatul sa inceapa sa creasca, in timp ce un mediu fierbinte 'ucide' enzimele din drojdie, facand-o inactiva. Am batut cu telul pana ce s-a omogenizat povestea si am abandonat deoparte pret de vreo 15 minute, intr-un loc caldut din camera. In imaginile de mai jos se vede maiaua mea inainte si dupa ce a crescut. ----------------------------------------------------------------------------------------------------- Step 1. The Leaven As instructed, I got a bowl and placed the east, the 30 g flour and 60 ml warm milk. The thing is you have to make sure your milk is warm and not hot because the warm liquid helps the east activate and so the dough rises, whilst hot liquid will boil the east and make it inactive. I gave this mix a whisk until it was even and leave it in a warm part of the room for about 15 minutes. The below pics show you how my leaven looked prior to and before its rise. Pasul 2. Coca Am portionat cele 150 g de unt in bucati mai mici, de cca. 50 g, cam ca marimea unui cub de gheata. Intr-un alt bol (poate fi cel al mixerului planetar, eu am continuat manual) am pus 2 oua medii si 3 galbenusuri, 80 g zahar fin, un praf de sare, coaja rasa de lamaie si portocala, cele 30 g rom si extractul de vanilie. Am batut cu telul pana s-a topit tot zaharul. Am adaugat maiaua, cele 500 g faina si 60 ml lapte rece de la frigider. In aceasta faza, aluatul este foarte lipicios; am framantat pana cand s-a putut desprinde de pe peretii vasului, ceea ce s-a intamplat in cca. 15 min. Dupa aceea, am adaugat untul portionat putin cate putin si am framantat numai pana cand s-a incorporat. A iesit o coca pe care am transferat-o intr-un alt bol uns in prealabil cu ulei. Am acoperit cu folie de plastic si am abandonat-o in frigider 2 ore, timp in care si-a dublat volumul. Dupa ce timpul s-a scurs si volumul s-a dublat, am scos coca de la frigider, am taiat-o in 2 bucati egale; le-am dat o forma sferica, le-am pus pe fiecare in boluri unse cu ulei si am acoperit cu folie alimentara. Le-am returnat in frigider pentru alte 3 ore. ----------------------------------------------------------------------------------------------------- Step 2. The dough I portioned the 150 g butter into smaller pieces, of about 50 g each, which is kind of the size of an ice cube. In another bowl (it can be your mixer's bowl, but I did it all by hand) I placed 2 medium eggs and 3 egg yolks together with 80g fine sugar, one dash of salt, the grated peel of the orange and lemon, the 30g Rum and the vanilla extract. I whisk it all until all sugar was melted. I then added the leaven, the 500g flour and 60ml cold milk. At this stage, the dough will be really sticky; I firmly mixed until the dough got less sticky and could come off the bowl' edges easily, which took about 15 min. Then, I added the butter one piece at a time and mixed until it was all incorporated in the dough. What came out was a firm dough which I placed into another bowl greased with oil; I covered it with foil and placed it in the fridge for about 2 hours, during which time it volume doubled. After the 2 hours passed and the dough doubled its volume, I removed it from the fridge and cut it in 2 equal pieces; I gave the pieces a rather sphere shape and placed them in 2 bowls which I previously greased with oil and covered them with foil. then, I returned them back into the fridge for another 3 hours. Pasul 3. Umplutura Am macinat nuca la robotul de bucatarie; desi reteta ne instruieste sa fie pana la stadiul de pasta, eu nu am facut-o chiar praf, pentru ca ne place textura ei si nu am vrut sa se piarda. Am amestecat nuca cu 2 oua, cacao, zaharul pudra (200g), 50 ml vinars si un praf de sare. ----------------------------------------------------------------------------------------------------- Step 3. The filling I grinded the walnuts using the food processor; although the recipe tells us to make it into a paste, I didn't quite do it, since we enjoy its texture and did not want to miss it. I mixed the grinded walnuts with the 2 eggs, cocoa, icing sugar, the 50ml Cognac and a dash of salt. Pasul 4. Siropul Zaharul ramas (600g) si apa (200ml) s-au fiert impreuna pana cand tot zaharul s-a topit, fara a amesteca. Dupa ce s-a racit, am adaugat 200ml vinars; am sectionat pe lung batonul de vanilie, i-am scos interiorul si l-am adaugat in sirop, impreuna cu pastaia. ----------------------------------------------------------------------------------------------------- Step 4. The syrup The leftover plain white sugar (600g) and water (200ml) were boiled together until all sugar melted, without mixing it. After it was cooled down, I added 200 ml Cognac; I cut the Vanilla pod on the long side, removed its content and added the latter and the leftover empty pod in the syrup. Pasul 5. Modelarea Dupa cele 3 ore, am scos pe rand sferele de coca de la frigider; am intins foi dreptunghiulare pe verticala de cca. 30x40 cm, cu ajutorul unui strat fin de faina; am scuturat excesul de faina, am intors foaia pe partea opusa si am intins jumatate din umplutura pe foaie, lasand marginea scurta de sus libera (cca. 4 cm), pentru ca umplutura sa nu iasa din foaie atunci cand va fi rulata. Desigur, am rulat foaia cat mai strans, iar marginea ramasa libera am uns-o cu putina apa pentru a facilita 'lipirea' ei. Am taiat cca. 5 cm din fiecare capat al ruloului si am mutat ruloul si bucatelele taiate pe o tava unsa cu ulei; am acoperit cu foile alimentara si am lasat rulourile si bucatile taiate de la capete in congelator, pret de 15 minute. Aceeasi procedura pentru ambele bucati de coca. Dupa ce s-au scurs cele 15 minute, am luat pe rand cate un rulou din congelator si le-am taiat pe lungime; bucatile se suprapun intr-o forma de cruce initial, apoi se impletesc si se aseaza in forma tapetata cu unt si 'asigurata' cu bucati de hartie de copt asezate strategic. Alaturi de cozonacel, in tava, am asezat si bucatile de coca, cat mai estetic. Am acoperit formele cu folie alimentara si le-am abandonat in frigider peste noapte. ----------------------------------------------------------------------------------------------------- Step 5. Shaping After the 3 hours passed, I removed each dough sphere one at a time; I spread them in rectangular vertical sheets of about 30x40 cm, using as little flour as possible; I shaken all flour excess and turned the sheet the other side, then spread half of the filling on top, leaving the shorter upper edge empty of any filling (about 4 cm.) so as the filling won't come out when sheet witll be rolled out. Of course, I then rolled over the sheet as tight as possible and annoited the left 4 cm edge with some water in order to help it stick better. I cut out about 5 cm. of each end of the rolled sheet and placed the rolled sheet and the cut pieces on to a greased tray, then covered it all with a foil and placed it in the freezer for 15 minutes. Same goes for the 2nd sheet. After the 15 minutes have passed, I took one rolled sheet at a time out of the freezer and cut them out long; the two pieces are placed one on top of the other and then braided; afterwards, the two baking trays need to be greased with melted butter and covered with some baking paper for extra insurance, and then the two braided pieces can be placed in the trays. Together with the braided pieces you can place the cut out dough pieces as well, as pretty as you can. Then cover the baking trays with some more foil and leave that in the fridge over night. Pasul 6. Coacerea
Am pus in cuptor o oala cu apa fiarta; am inchis usa, am scos formele de cozonac din frigider, am indeparta folia si le-am pus in cuptorul aburind pret de 30 de minute. Dupa acest timp, am scos formele din cuptor si oala cu apa, am incins cuptorul la treapta medie (cca. 160 grade celsius) si am copt cozonacii timp de 45 de minute, cand au fost rumeni si tare aratosi. Dupa ce i-am scos din cuptor si formele s-au racit nitel, i-am scos intr-o tava adanca si i-am lasat sa se raceasca cca. 5 minute; i-am imbaiat cu siropul (rece), folosindu-ma de o pensula de bucatarie. I-am abandonat asa vreo 10-15 minute pana cand au absorbit cat sirop au considerat de cuviinta. Ideea este sa existe o diferenta de temperatura intre lichid (siropul rece, chiar de la frigider) si coca (cozonacul scos din cuptor), pentru ca lichidul sa fie absorbit in totalitate. Excesul l-am scurs si am returnat cozonacii in forme; i-am acoperit cu folie alimentara si i-am mancat cu maaare placere dupa inca o zi. Unii carcotasi au declarat ca prefera mai multa coca si mai putina umplutura, insa eu ma numar printre cei care apreciaza cu adevarat umplutura bogata la un cozonac. Si reteta asta ne onoreaza pe noi, cei din a doua categorie. ----------------------------------------------------------------------------------------------------- Step 6. Baking I placed a pot of boiled water in the oven; i closed the door and removed the baking trays from the refrigerator, removed the foil and placed them in the steamed oven for about 30 minutes. Afterwards, I removed the baking trays and pot form the oven and turn on the heat at about 160 Celsius degrees (medium heat) and baked for cca. 45 minutes, when nice and brown. After removing from the oven and when I could touch the baking trays, I placed the two baked in one deep tray and leaved them to cool outside their baking tray for about 5 minutes; then, I gave them a bath using a kitchen brush and the syrup I made and cooled in the fridge. I abandoned them for cca. 10-15 minutes for until they got all the liquid they liked. The point here is that you need to have a temperature difference between the liquid (the cold syrup, in this case) and the dough (the hot baked sponge cake), so that the liquid can be fully absorbed. I drained the excess syrup and returned the sponge cakes in the baking trays; I then covered them with (some more) foil and ate them the next day. Some grumpies argued that they prefer a sponge cake with less filling, but I am the kind that truly apreciates a rich filling. And this recipe honours us, folks. ------------------------------------------------------------------------------ TRY SEXUAL I'LL TRY ANY RECIPE (AT LEAST) ONCE. |
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