Sambetele sunt - pentru mine - zile in care realizez: 1. ca a mai trecut o saptamana 2. ca am supravietuit in mod miraculos (inca) unei saptamani de munca asidua 3. ca am dormit pana la o ora obscena si, bineinteles 4. ca mi-e foaaame. Si cum timpul nu mai e asa o mare problema, devine momentul propice pentru nitel rasfat. Odata stabilita geneza retetei incercate, sa purcedem la povestirea ei. SUMAR: Ce am folosit pentru 4 sandwich-uri (2 cu sunca, 2 fara): 8 felii de paine 2 felii de sunca Sissi de porc 4 felii groase de cascaval afumat 4 felii de cascaval taiat subtire Pentru sosul Bechamel: 200ml lapte semidegresat 15g faina 15g unt Sare, piper si nucsoara macinata Ce-am gresit: M-am pripit cu incercarea retetei si nu am avut branza Gruyere ori Comte sau o alta branza cu textura semi-tare si fara o aroma exagerata. Am folosit cascaval afumat, taiat putin mai gros pentru a nu se topi prea repede. Si - cum sunt o piromana - le-am lasat prea jos in cuptor, asa ca s-au rumenit bine de tot pe partea de jos. Ce fac mai bun sau mai bine data viitoare: Incerc inca o data cu Gruyere, in mod cert. Si le ridic mai sus in cuptor (ar trebui sa fie pe mijloc ori putin mai sus, chiar). De unde am reteta: De aici. Bine, se discuta doar despre Croque Monsieur, insa oul prajit si adaugat deasupra face ca sandwich-ul sa se numeasca "Madame". Pentru ca, nu-i asa, doamnele sunt mai complexe. :) ----------------------------------------------------------------------------------------------------- SUMMARY What I used for 4 sandwiches (2 with ham, 2 without): 8 bread slices 2 ham slices 4 thin slices of cheese 4 thick slices of smoked cheese For the Bechamel sauce: 200ml milk 15g plain white flour 15g butter salt, pepper, grounded nutmeg What I did wrong: I didn't quite prepare for this recipe so I used smoked cheese although the recipe calls for Gruyere or Comte cheese; I didn't have any other cheese with semi-hard texture and not too much flavour. I used the smoked cheese but slightly ticker slices so that it doesn't melt too soon in the oven. And, since I am a regular arsonist, I placed the tray too down in the oven and so the sandwiches got a little too crispy. What I need to do better or tastier the next time: I definetly must try again with Gruyere cheese and of course, place the tray in the mid section of the oven or even on the higher one. How I came across this recipe: This is from here. Sure, it talk about Croque Monsieur, but the sole difference is the fried egg placed on top of the sandwich - and then, it's a Croque Madame. Makes sense, really: since ladies are indeed more complex. :) Am inceput cu o tava care merge la cuptor, foaie de copt si o tigaie pentru oul prajit. Acuma e cazul sa va dezvalui cam cum am reusit mandretea de ou :) Ei bine, am citit ca oul - ca multe alte ingrediente - contine apa si, pentru a evita sa sara uleiul in tigaie, e util sa il strecuram inainte de a-l arunca in tigaie. Zis si facut: pregatit o tigaie anti-aderenta, aruncat o suvita de ulei de masline, luat ou din frigider si o strecuratoare micuta, ca pentru ceai si un vas care se plaseaza sub strecuratoare, Am spart oul in strecuratoare si l-am aruncat in tigaie. Focul a fost mic, am aruncat pe el putina sare sa-i fie buna inima si am asteptat. Albusul s-a gatit iar galbenusul a ramas moale, asa cum - dupa cele mai multe standarde - e delicios. Eu am alte standarde pentru gust, insa cu siguranta apreciez ca e aratos. ----------------------------------------------------------------------------- I started off with a oven-safe tray and some baking paper, placed the 4 bread slices in the tray and then got along with frying the egg. Time to reveal the technique behind such a success: I once read the egg - as many more ingredients - retains water and we can avoid the frying oil becoming crazy by straining it before frying it. So I did: i prepared a non-stick pan and used a dash of olive oil and left that to a mild fire on the stove. I got an egg from the fridge, a small tea-size strainer and a small dish which I placed under the strainer, then cracked open the egg in the strainer. I then added the egg in the frying pan and left it until the eggwhite was done and the eggyolk was still bright yellow and moist. Which is, according to most standards, the tastyiest way to have a fried egg. I can't say this is my standard as well, however I am more than thrilled of how it looks. Dupa asta, m-am apucat de bechamel: am pus untul la topit intr-o craticioara mica, cu fund dublu, antiaderenta. Dupa ce untul s-a topit, am adaugat faina si am amestecat continuu. In cateva secunde, amestecul a devenit omogen si am adaugat treptat laptele pentru a desface compozitia pana la consistenta unui sos gros. Apoi, nu mi-a ramas decat sa presar sare, piper si un varf de cutit de nucsoara. Nu era prima data cand faceam bechamel, caci mai facusem Lasagna si altele asemenea, insa reteta m-a dat putin pe spate din doua motive: 1. recomandarea este sa lasi faina sa se rumeneasca cca. 2 minute si 2. exprimarea cantitatii de lapte era in ...centilitri. Pentru prima situatie, pot spune ca in cazul meu, pe ochiul cel mai mic al aragazului, faina s-a rumenit putin prea tare dupa cateva secunde (!) fapt care a dat sosului o culoare de care nu avea nevoie. Indiferent de timp - caci ma indoiesc sincer ca e relevant in vreun fel - important este ca untul topit si faina adaugata sa devina aurii si sa ajunga la o textura groasa (apare la un moment dat un bot cremos, iar acesta se dilueaza cu laptele). Cat despre punctul 2, ce sa zic... M-am folosit de cunostintele anterioare si ulterior am cautat un convertor online. In orice caz, am ramans nedumerita si acum de acesti centilitri. ----------------------------------------------------------------------------- Afterwards, I got on with the bechamel sauce: I placed the butter in a small non-stick pot and after the butter was melted, I added the flour and kept on mixing. Within some seconds, the mixture got homogenous and I started adding the milk, little by little, so that the mixture would melt down into a thick sauce. Then, all i had to do was to add some salt, pepper and a pinch of nutmeg. This wasn't my first time doing bechamel sauce - I also made Lasagna and other dishes alike - however this recipe had 2 issues: 1. it recommends to leave the flour in the melted butter for about 2 minutes (!) and 2. it calls for 20 centilitres of milk. In the first case, in my case the flour was brown within seconds, and this was on the smallest possible flame on my stove so leaving it a little longer only got the sauce some colouring which it didn't need. Regardless of the time - since clearly it is of no relevance - the important thing to watch is to make sure the flour gets golden and not brown and it gets a very creamy and homogenous texture which is when you are supposed to add the milk. About the 2nd issue: what can I say. I used my previous knowledge and searched for an online convertor from centilitres to litres or mililitres. I am still fuzzy as to why would someone use such metric system. Am uns feliile cu sos si am adaugat cascavalul afumat. Apoi, am pus feliile de sunca (pe 2 dintre feliile de paine) si iarasi cascaval din cel subtire feliat peste sunca. Am plasat feliile de paine deasupra si iarasi un strat generos de sos bechamel si cascaval. ----------------------------------------------------------------------------- I anointed the bread slices with the sauce and then added the smoked cheese. On top of that, for just 2 of the 4, I added the ham and another layer of thinly sliced cheese. I placed the other 4 bread slices on top and added some more of that bechamel and some cheese. Le-am dat la cuptor pentru cateva minute - pana cand cascavalul s-a topit. Peste unul dintre Croque-uri, am plasat cu atentie gratiosul Ou. Am adaugat si o salata de sezon la servire. A fost crocant si de-li-cios, un start numai bun pentru un week-end frumos. ----------------------------------------------------------------------------- I placed the whole thing in the oven for some minutes, for until the cheese was golden melted. On top of one of the Croques, I added the gorgeous Egg and put together a salad for serving. It was crispy and delish, just the right thing for a pleasant week-end. -----------------------------------------------------------------------------
TRY SEXUAL I'LL TRY ANY RECIPE (AT LEAST) ONCE.
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SUMAR: Ce am folosit pentru aprox. 10 portii: 500 g mascarpone doua pachete de piscoturi tip Savoiardi (aprox. 200g fiecare) 200ml cafea preparata forte si neindulcita 100g zahar 4 oua 1 pliculet zahar vanilinat (asta din urma nu era in reteta, dar eu pun by default, ca sa nu am (ne)placerea sa simt vreun iz de ou in prajitura) Ce-am gresit: Cred ca mai nimic. If eating sugar is wrong, I don't wanna be right. Ce fac mai bun sau mai bine data viitoare: Aici nu prea se aplica povestea asta. E reteta clasica, dar pot sa incerc data viitoare o varianta reinterpretata, cu fructe de padure. De unde am reteta: De aici. Un blog de bun-simt care respecta reteta clasica a desertului italian. ----------------------------------------------------------------------------------------------------- SUMMARY What I used for about 10 servings: 500g mascarpone 2x200g ready made Savoiardi biscuits 200ml strong coffee with no sugar added 100g sugar 4 eggs 1 Vanilla sugar (the latter was not asked for in the recipe, however I pretty much add it by default whenever baking cakes so that I don't end up with the egg flavour) What I did wrong: I suppose close to nothing. If eating sugar is wrong, I don't wanna be right. What I need to do better or tastier the next time: This section doesn't really fit in this time. This is a classic, so there's not much room for any improvement, however I can try the reinterpreted berries Tiramisu next time. How I came across this recipe: This is from here. A decent blog, really. Totul incepe cu doua runde de cafea preparata la ingineria asta italieneasca. Povestea asta prepara o cafea tare ca piatra; sa tot fie un soi de predecesor al espressorului cu 15 bari presiune. Se gasesc in toate hypermarketurile si cu siguranta si in afara lor, de dimensiuni si chiar culori variate. Eu am una inox care se infierbanta mai ceva ca iadul si tre sa am grija cand prepar a doua runda de cafea. Pentru ca, desigur, nu are capacitate mai mare de 100ml. Deci trebuie sa dansez acest tango de 2 ori. Inventia asta se desface de la mijloc, apa se pune in partea de jos iar deasupra ei se aseaza un suport cu mici orificii; in acesta din urma se pune cafeaua, iar apoi se monteaza partea de sus. Se lasa la fiert, pret de cateva minute, iar cafeaua e gata atunci cand a 'urcat' in partea de sus a recipientului. O lasam la racit intr-o farfurie pe cat posibil intinsa. Cata vreme se raceste cafeaua, am avut timp sa ma preocup de oua. Separat galbenusul de albus, batut albusurile spuma cu nitica sare si galbenusurile cu cele 100g zahar+pliculetul de zahar vanilinat. Pozele de mai jos sunt stil 'before&after', cu galbenusurile. ----------------------------------------------------------------------------- Everything starts with two batches of freshly made coffee, using this Italian thing. This is used for making a strong coffee, like the ancester of the 15 bar pressure espresso machines these days. You can find it in almost all hypermarkets and not onlu there, in a variety of colours and sizes. I have one in stainless steel and it gets hot as hell whenever I use it, so I have to pay attention when doing the 2nd batch of coffee. And I have to do 2 batches, since mine has a 100ml capacity only. So I have to do the tango twice. This thing unfolds at the middle, you add the water in the part below and on top of such you add the coffee in the relevant device with wholes. You then put it back together and leave it to boil under a light flame for about 5 minutes or so, during which time the water climbs up to the upper part of the device. Then it has to be left to cool, preferably into a more flat plate. In the mean time, we need to prepare the eggs mix, and to this end I separated the eggwhites from the eggyolks, and beaten the first ones with a sprinkle of salt and the latter ones with the entire sugar amount. The below pic shows the eggyolks, before and after being beaten to a creamy consistency. Before&after si cu albusurile. ----------------------------------------------------------------------------- Before& after for the eggwhites. Dupa asta, nu-mi mai ramasese decat sa le impreunez. Asa ca am adaugat mascarpone peste galbenusuri, am omogenizat putin cu mizerul si am adaugat apoi si albusurile. In cazul celor din urma, fara mixer, pentru a nu 'distruge' bulele de aer. ----------------------------------------------------------------------------- After such was done, I only had to put everything together. So I added the mascarpone to the eggyolks mixture and gave it another mix with the help of my mixer. I then added the eggwhites mixture, but I no longer used the mixer for them, since it would have destroyed the flufflyiness. Apoi am lasat crema la rece nitel, cata vreme m-am apucat de montaj. Am ales o tava jena cu capac, pentru ca aroma sa se mentina in frigider. Am pus putina crema pe fundul vasului, pentru ca piscoturile sa nu se lipeasca de fundul vasului atunci cand va fi cazul sa servesc o portie. Am pus rapid piscoturile, unul cate unul, in cafeaua deja racita, o fractiune de secunda pe fiecare parte. Secretul ar fi sa ne miscam rapid, pentru ca piscoturile care au atras prea multa cafea vor transforma prajitura intr-un... lac. Daca vi se par prea 'tari', promit ca se insiropeaza cata vreme vor sta in frigider, acoperite de crema. ----------------------------------------------------------------------------- I then left the cream to cool for a bit, while I had to set up the Tiramisu. I chose a Jena dish with a lid, since I wanted all flavours to be kept inside. I added a sprinkle of cream on the bottom of the dish so that the Savoiardi would not clinch to the bottom of the tray making in impossible to get out a serving without ruining the looks of it. I quickly dipped the Savoiardi in the cooled coffee, one by one and for about a milisecond on each side. The secret with this operation is to be as quickly as possible so that the Savoiardi don't get too much coffee, because in this case you will most likely end up with a lake-looking Tiramisu, Don't worry if you feel the Savoiardis are too hard; I promise you this: they will get much softer while staying in the fridge, covered with cream. Sigur, am continuat succesiunea de piscoturi pana cand 'armata' a acoperit fundul vasului. Apoi am turnat jumatate din cantitatea de crema peste ele. Acelasi lucru cu a doua generatie de piscoturi, si gata. ----------------------------------------------------------------------------- Sure, I carried on with the Savoiardis on an on until the bottom of the dish was covered fully. I then added half of the cream and another layer of Savoiardis on top of it, then the other part of cream and done. Nu era tiramisu daca nu adaugam o ploaie de cacao buna deasupra, asa ca am facut apel la o strecuratoare fina si am facut sa ploua cu cacao in strat generos. Bine, eu am un blog, se pare, asa ca am salvat ceva ramasite pentru un display mai ... stylish. ----------------------------------------------------------------------------- It wouldn't have been a Tiramisu if I wouldn't added a sprinkle of cocoa powder on top, so I used a fine strainer so that the cocoa would 'rain' in a generous and fine layer. Si acum vine partea cea mai grea din aceasta reteta. Recomandarea sa o lasi la rece peste noapte si sa o consumi a doua zi. Rezultatul se promite a fi unul fenomenal, insa personal nu cunosc pe nimeni care sa fi asteptat atat pentru Marele Clasic italienesc. :)
----------------------------------------------------------------------------- And now comes the harder part of this recipe. The recommendation to leave it to rest over night and eat it the next day. They promise the result should be amazing, however I don't personally know one who actually waited this long for this true-to-soul Italian Classic dessert. :) ----------------------------------------------------------------------------- TRY SEXUAL I'LL TRY ANY RECIPE (AT LEAST) ONCE. |
Author"I'm a TRYsexual. I'll try anything once!" (Sam Jones, SATC) Archives
February 2017
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