Cand ai o carne (pe cat se poate de) frumoasa, ar fi intelept sa o si valorifici. Iar eu am gasit un set de patru bucati de carne de vitel, taiata ca pentru snitzel. Numai ca am incropit o alternativa la deja clasicul snitzel. Care a devenit aproape la fel de neaos ca si eterna si nemuritoarea "salata de boeuf". A fost pe placul meu, caci a fost gata in mai putin de 20 min. A fost pe placul Carnivorului, caci oricum lui i se adresa. ----------------------------------------------------------------------------------------------------- When you come across one (as lovely as it gets) piece of meat, it would be wise to make the most of it. And i came acorss four near to perfection viel meat, cut just as it is best for a snitzel. However I found one way to do things slightly differently and it was to my taste (since it took about 20 minutes to be done) and to the taste of my Meat Lover, since it was solely addressed to him. SUMAR: Ce am folosit pentru 2 portii: 4 bucati de carne de vitel ca pentru snitel 200ml rosii pasate, la cutie 50ml vin alb 50g unt cateva felii de mozarella faina, sare, piper, busuioc si ulei de masline Ce-am gresit: Puteam sa scutur mai bine bucatile de carne de faina in exces, pentru a evita arderea ei in tigaie. Ce fac mai bun sau mai bine data viitoare: Merge mai multa mozarella; de data asta nu am mai avut. De unde am reteta: De aici. Numai ca eu am dat la cuptor bucatile de carne cu sos pentru ca mozarella sa se gratineze frumos. ----------------------------------------------------------------------------------------------------- SUMMARY What I used for 2 servings: 4 viel, snitzel-cut 200ml passata di pomodori, ready made 50ml white wine 50g butter some thick mozarella slices flour, salt, pepper, basil and olive oil What I did wrong: I could have been more careful when adding the meat to the frying pan; excess flour should be thoroughly removed, since it burns fast. What I need to do better or tastier the next time: I can add more mozarella; this time, that was all I had. How I came across this recipe: This is from here. Except I added the viel and sauce in the oven so that the mozarella gets a chance to melt nicely. Am inceput cu bucatile de carne; ale mele erau perfecte, nu necesitau 'subtiere' suplimentara. Daca aveti unele mai groase, le puteti aseza intre doua hartii de copt si sa le bateti usor cu un ciocan pentru snitzel. Ideea ar fi sa nu fie exagerat de subtiri. ----------------------------------------------------------------------------- I started off with my meat pieces; mine were close to perfection and did not need any additional beating to make them thinner. Should yours be any thicker, you can place the meat between two baking paper sheets and gently beat them with a snitzel hammer. The point is not to make them too thin, though. Am dat prin faina bucatile de carne sarate si piperate in prealabil, am pus o tigaie la incins cu o suvita de ulei de masline si untul si le-am prajit pe ambele parti, cam 1 minut, maximum 2. ----------------------------------------------------------------------------- I sprikled flour on both sides of the salted&peppered meat. I placed one pan on the stove and left the olive oil&butter to get hot. I then fried my meat chunks, about 1-2 minutes on each side. Cand am terminat cu prajitul, toate bucatile de carne au mers int-o tava de jena cu capac, pentru a sta la cald cata vreme am pregatit sosul. ----------------------------------------------------------------------------- When I finally finished the frying part, all meat chunks when into one oven proof tray coveder by a lid, to help keep them warm until i prepared my sauce. In aceeasi tigaie in care am prajit vitelul, in aceleasi resturi de unt, am adaugat vinul alb. L-am lasat la foc mare pana ce s-a evaporat, sa fi trecut vreo 1-2 minute. Apoi am adaugat pasta de rosii si am lasat toata povestea la foc mic vreo 10 minute. Am potrivit de sare, piper si busuioc cam inainte de final. ----------------------------------------------------------------------------- In the same frying pan I fried my viel, with the same buttered base, i added by white wine and left it to evaporate. It might have been about 1-2 minutes until it did. Only then did I add my tomatoes and left it to simmer under a small flame for around 10 minutes. I adjusted the salt, pepper and basil levels close to the end of cooking time. Am turnat boiereste sosul peste carne, asezat mozarella deasupra si dat la cuptor. Eu am folosit flacara de sus pentru a se gratina frumos. Da, asta e tot. A fost mortala; cel putin asta mi s-a spus. ----------------------------------------------------------------------------- I gently poured the sauce on top of the meat, added the mozarella on top and left it in the oven to grate nicely, setting up the heat only on the upper part of the oven. And yes, this was just about it. It was to dye for; or at least this is what I was told. -----------------------------------------------------------------------------
TRY SEXUAL I'LL TRY ANY RECIPE (AT LEAST) ONCE.
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Oricat de light am (vrea sa) manca(m), trebuie sa recunoastem ca - uneori, sau chiar deseori - simtim ca ar fi timpul pentru .... PASTE. :) La noi, cu un Carnivor si un Vegetarian, pastele se fierb impreuna insa sosurile se fac separat. Clarificarea asta e binevenita, caci sunt 2 tigai in imagini. Si nu am vrea sa fiti dezorientati in vreun fel. ----------------------------------------------------------------------------- However light we eat (or would love to eat), everyone must admit once in a while - or a lot in a while - we feel the need for ....... PASTA! :) At our 'headquarters', having one Meat-lover and one Veggie-lover implies we must use two separate sauce pans, while allowed to boil the pasta all in one pan. This is why you can see there were two frying pans featured in the below pics. Just a bit of a clarification was needed there, for the avoidance of any confusion whatsoever. ----------------------------------------------------------------------------------------------------- SUMAR: Ce am folosit pentru 2 portii generoase (romanesti, nu italienesti): 1 ceapa alba vreo 2-3 catei de usturoi 200ml rosii pasate, la cutie un dovlecel mic o vanata mica, sau o jumatate vreo 3-4 ciuperci brune cca. 100g Lardons (bucatele de sunca cu putina grasime) paste Tagliatelle Parmezan sare, piper, ulei de masline si busuioc Ce-am gresit: Inca nu mi-am dat seama. Si au si disparurt, pana sa ma gandesc prea mult la asta. Ce fac mai bun sau mai bine data viitoare: Folosesc rosii intregi in conserva. am constatat recent ca sosul devine muuult mai consistent si mai gustos astfel. De unde am reteta: Nu e chiar o reteta in sine; e o variatie de la risotto primavera, despre care vorbiram aici. In fine, acolo se discuta despre risotto clasic, dar ideea se intelege. ----------------------------------------------------------------------------------------------------- SUMMARY What I used for 2 generous servings (Romanian servings, not Italian): 1 one plain white onion 2-3 garlic cloves 200ml passata di pomodori, ready made about 3-4 brown mushrooms one small zucchini one small eggplant; or one half of it about 100g Lardons Tagliatelle pasta Parmesan salt, pepper, olive oil and basil What I did wrong: I am not sure; and by the time I wanted to focus on that, the food dissapeared from our plates. :) What I need to do better or tastier the next time: I must try again with canned whole tomatoes. This make for a thick sauce and full-flavoured is guaranteed. How I came across this recipe: This is in fact a variation form Rizotto Alla Primavera, and if you remember, we wrote about rizotto here. Incepem traditional, in cazul meu cu doua tigai cu putin ulei de masline pe foc; legumele sunt deja taiate cubulete (dovlecelul si vanata, ceapa si usturoiul), respectiv felii (ciupercile). ----------------------------------------------------------------------------- I started off traditionally, with two frying pans in my case, some olive oil in each of them and fire up; at that point, my vegetables were already chopped, diced or sliced, as the case may be. Pastele fierb in apa cu sare; am citit pe undeva ca apa in care pastele fierb ar trebui sa fie sarata, pentru ca ele sa isi traga suficienta sare in timpul fierberii. Am facut asa mereu de cand am citit, insa nu pot spune cu certitudine ca au iesit mai bune din cauza asta. Insa ies mereu foarte bune; poate o fi din cauza asta... ----------------------------------------------------------------------------- My pasta is left to boil in a pan three-quarters filled with salted water. I once read the water for the pasta should taste salty so that the pasta can get that flavour during the boil. I did so every time since I read that and though I cannot be certain this was the reason, I must say they taste really good every time; this might have a contribution, it's all I'm saying... Cand uleiul e destul de incins, prima care intra e ceapa; cateva secunde dupa, merge sunca (in tigaia pentru Carnivor), iar apoi ciupercile, dovlecelul, vanata si usturoiul. Ar trebui sa le inabusim nitel, cat grasimea de pe sunca s-ar topi iar ciupercile ar lasa putina apa. Apoi, ar fi cazul sa adaugam sucul de rosii si, daca este necesar pentru ca sosul e prea gros, putin din apa de la paste. Sosul obtinut se lasa sa fiarba la foc mic, cu o lingurita de zahar (asta ajuta sa se elimine aciditatea rosiilor). ----------------------------------------------------------------------------- When the oil is hot enough, the first one that goes in is the onion; seconds afterwards, it's time to add the Lardons (in the frying pan dedicated to the Meat-lover), then the mushrooms, eggplant, zucchini and garlic. They should be left to steam, just enough until the fat of the ham melts down and the mushrooms start to leave their water. Then, it's time to add the tomatoes passata and, if it is anymore needed to have a less thick sauce, a bit of the water from boiling the pasta. The sauce needs to cook under a low flame with the addition of a one teaspoon of sugar, which is said to help relieve the tomatoes' acidity. Cand sosul fiert destul (i.e.: nu se mai simte aciditatea rosiilor, capata o culoare mai mult spre portocaliu decat spre rosu), adaugam busuiocul si apoi pastele scurse si trecute printr-un jet cu apa rece. Povestea cu jetul de apa rece peste paste e controversata, pare ca italienii nu fac asta; eu o fac pentru ca, in varianta in care nu spal excesul de amidon de pe paste, e mai greu de digerat multimea de carbohidrati. In mod ideal, pastele mai stau putin pe foc in sos, pret de cel mult 2 minute, pentru a se cunoaste mai bine. ----------------------------------------------------------------------------- When the sauce is enough boiled (i.e.: you can no longer feel the acidity and the colour is more close to orange than it is to red), you can add the basil and the pasta. Regarding the pasta, I always drain it and wash it with cold water but this is a rather controversed method, since it seems Italians do not do it like this. My main reason is that I can better digest this huge amount of carbs, if I wash excess of starch. Ideally, the pasta should further cook into the sauce for about no more than 2 minutes, so that all flavours get to know each other. Am servit cu parmezan proaspat razuit si o frunzulita de busuioc proaspat. Delicios! ----------------------------------------------------------------------------- I served with freshly-grated pamesan and one small leave of fresh basil. And may I just say: it was delicious! -----------------------------------------------------------------------------
TRY SEXUAL I'LL TRY ANY RECIPE (AT LEAST) ONCE. Nu pot sa explic cam cat de buuuuna e o supa cu consistenta mai groasa in zilele racoroase. Iar asta e absolut dementiala. Fara preambul, am purces cam asa: ----------------------------------------------------------------------------- I cannot possibly explain how good one feels after a good thick soup on a chilly day. And this one is absolutely fabulous. No further ado, here it goes: ----------------------------------------------------------------------------------------------------- SUMAR: Ce am folosit pentru 4 portii (cam doua boluri de caciula): 1/2 kg ceapa alba 500ml apa (voi puteti pune supa de legume sau de vita) cca. 50 g unt o bagheta multicereale mica (cca. 20 cm lungime) un catel de usturoi micut si dragut parmezan, preferabil in calup sare, piper, ulei de masline si cimbru Ce-am gresit: Pai nu am avut supa de legume sau de vita. Sunt convinsa ca ar fi contribuit la gust si mai mult. Ce fac mai bun sau mai bine data viitoare: Folosesc supa de legume in loc de apa. De unde am reteta: De aici. Am apreciat sfatul de a nu ceda in fata cantitatii de ceapa, care poate parea muuult mai mult decat ar fi necesar. Realitatea este ca se 'topeste' vazand cu ochii, in cele 45 de minute in care sta in oala. Dar am injumatatit cantitatile. ----------------------------------------------------------------------------------------------------- SUMMARY What I used for 4 servings (about 2 soup bowls per person): half a kg of plain, white onions 500ml water about 50g butter one small multicereal baguette (20cm long) one small garlic clove some parmesan, preferably from one piece salt, pepper, olive oil and thyme What I did wrong: I didn't have any vegetables soup. I am sure it would have contributted to the taste a lot more. What I need to do better or tastier the next time: I will try it again with veggie soup instead of water. How I came across this recipe: This is from here. I really apreciated the advise to not cave in at the sight of so much chopped onion (it will seem like a loot, but ignore it and follow the recipe). the onion will actually start to 'melt' slowly over the 45 minutes it will take for it to slowly cook. But I used half of the onion and water amounts. Am pornit cu curatatul si tocatul cepelor; operatiune dureroasa, plina de lacrimi dar - credeti-ma - merita din plin. Cred ca am nimerit cele mai iuti cepe de pe planeta. Sau, cel putin, din Bucuresti. ----------------------------------------------------------------------------- I started off with peeling and Julien-chopping my onions. This task is the most painful and tearful of all but, trust me, it will be all worth it. I must have gotten the absolute hottest onions on the planet. Or at the very least, on Bucharest. Am ales o oala cu fund dublu, non-stick. Si biiine am mai facut, caci ceapa trebuie sa se perpeleasca vreo 45 de minute cel putin, sau pana cand devine maronie. Puteti remarca 'evolutia cepei' in culoare si volum. ----------------------------------------------------------------------------- I chose a non-stick thick pot and I congratulated myself for this choice. The onion needs to sit for about 45 minutes at the very least, or for until it turns golden-brown. You can see how the onion got more and more brown and started slowly but surely 'dissapearing' in the pot. Cata vreme ceapa sta sa frumusel in oala si mai amestecam din cand in cand, era cazul sa ma apuc de crutoane. Am taiat bagheta oblic, relativ gros, cam de un deget. Am stropit cu ulei de masline, le-am tratat cu putin usturoi similar ca si la bruschete, am pus putin cimbru si deaspura parmezan taia cu cutitul de legume, in suvite late. Am dat la cuptor pana au devenit aurii. Au devenit crocante, chiar tari dupa unele standarde, insa asta e (culmea) un lucru bun. Crutonul se pune in supa si e util sa nu se inmoaie chiar imediat si sa nu se 'piarda' prin supa si asa groasa. ----------------------------------------------------------------------------- While my onions stood still in the pot and I occasionally gave them a stir, it was right about time to start on the croutons. I cut my baguette on oblique, finger thick slices. I then sprinkled some olive oil, gave them a rub with some garlic like I would do to bruchetta; I then added some thyme and the parmesan I peeled with the help of a vegetables' knife. I popped them in the oven until they got golden and crunchy - even hard, for some standards; weirdly enough, this is a good thing, this time. Because the croutons will have to sit in the soup and it is best not to have them soften too fast so that they do not 'dissapear' in the soup, which is thick enough as it is. Supa de ceapa e minunata, dar nu poate satura pe deplin un Carnivor. Asa ca am pregatit niste cartofi spalati bine, pusi cu tot cu coaja in folie de aluminiu cu sare, piper, unt si rozmarin; lasati vreo 30 de minute in cuptorul la cea mai mare treapta. Am fript un piept de pui la grill iar cand cartofii au fost gata, i-am curatat, taiat rustic si dati printr-o emulsie pregatita din ulei de masline, usturoi si rozmarin. ----------------------------------------------------------------------------- The onion soup is amazing, however it cannot fully fill the stomach of a Carnivor. So I prepared some non-peeled but thoroughly washed potatoes, placed in aluminum foil with butter, salt&pepper and some rosemary; I left them to cook in the oven at highest speed for about 15 minutes and I the mean time I grilled a chicken breast. When the potatoes were ready, I peeled them off, diced in big chunks and soaked them into a sauce made with olive oil, rosemary, garlic, salt&pepper. A fost buuun tare de tot. Iar senzatia unei supe fierbinti cand afara este frig e minunata. Dar insist - nu ma credeti pe cuvant - incercati, mai bine. ----------------------------------------------------------------------------- It was oh-soo-good! And the greatest thing is having a hot soup when outside is really chilly. But by all means - do not believe me. Better it is to try it on your own. -----------------------------------------------------------------------------
TRY SEXUAL I'LL TRY ANY RECIPE (AT LEAST) ONCE. Bine am revenit. Ca muuulte mai avura loc in ultimele saptamani. Deh, evenimente esentiale si pe plan personal, si profesional. Care au culminat cu un alt 'eveniment', asta chiar rar intalnit de mine: am uitat de unde e reteta asta. Si e SI-GUR de undeva... In speranta ca nu o fi pierit in negura, si s-o afla prin vreo statie de autobuz, revin cu un later edit pe cand oi avea idee. Am oricum o semi-sursa, intre timp. Caci daca carecumva 'oti vrea sa fiu eu singura voastra sursa de reteta... va admir curajul :) Sa trecem la treaba: SUMAR: Ce am folosit pentru 2 portii (2 jumatati de vinete per caciula): 2 vinete medii 2 ardei grasi si galbiori 2 rosii bine coapte, medii 1 ceapa mare si alba sa tot fi fost vreo 4 felii groase de mozarella Sare, piper, ulei de masline si busuioc Ce-am gresit: Daca trecem peste faptul ca am uitat de unde o fi reteta... Sa zicem ca e destul de basic si am reusit sa nu carbonizez definitiv vinetele. Regrete eterne ca am descoperit relativ tarziu reteta si se cam terminasera vinetele, vara si practic vremurile bune. Ce fac mai bun sau mai bine data viitoare: Fac mai des. Vara viitoare, cand vinetele or avea macar niscaiva aroma de vinete. De unde am reteta: De aici, partial. O sa vedeti ca procesul se cam opreste la coacere. Restul se continua in alta parte, nu mai stiu unde. Iertare... Batranete, haine grele :) Va puteti baza cu incredere pe detaliile subsemnatei. Parole d'honoeur! ----------------------------------------------------------------------------------------------------- SUMMARY What I used for 2 servings (2 halves per person): 2 eggplants 2 yellow bell peppers 1 big plain white onion 2 medium-sized sun-kissed tomatoes 4 thick slices of cheese salt, pepper, olive oil and basil What I did wrong: If we can disregard the minor issue of totally forgetting where is this recipe from... let's just say it is semi-basic, since I managed not burning the beloved eggplants. Sure, I am sorry I found the recipe so late in the summer, when eggplants were almost gone. What I need to do better or tastier the next time: Well, I definetly need to develop a habit out of cooking these in the summer, when eggplants actually have their best flavour. How I came across this recipe: This is from here. You will notice this is not the full recipe, but merely up until the eggplants' baking part. The rest, I must have read somewhere else, that magic place I do not remember :) So sorry. My elderly days have early started to kick in, as it shows. You can probably get away with doing it based on these instructions. I promise. Reteta asta e asa simpla ca ma simt inutila :) Pornim cu 2 vinete, dar va impart un secret: cel putin pentru mine, a fost o noutate. Vinetele cu mai putine seminte sunt cele de forma alungita mai mult decat rotunjita si daca sunt ferme la atingere, atunci sunt destul de 'proaspete', in masura in care putem spune asta despre legume (nu mji-e foarte clar daca e cel mai potrivit cuvant). Si, desigur: e dezirabil sa le cautam cu ceva mai putine seminte, caci nu prea e loc de eliminat din ele. Si nu mint, e mai comod sa nu. Spalate, taiate in jumatati pe lung, inclusiv cu codita lasata atasat. Se sectioneaza foarte putin partea mov, care se va aseza in tava; asta in cazul in care sunt prea rotofeie si nu stau frumusel in tava. Daca le cautati de forma alungita, ar trebui sa stea frumos si netaiate. La mine, asa a fost si nu a fost nevoie sa tai o feliuta din partea 'dorsala' a vinetelor-jumatati. ----------------------------------------------------------------------------- This recipe is too easy to be told; so much so, I feel useless. :) I started off with 2 eggplants, medium sized. I will share a trick with you: you can guess which eggplants have less seeds by their shape. The ones more out long and rather thinner may have less seeds, while the ones more round-shaped are definetly filled with seeds. Also, if they are firm when gently touching, they are fresh. Sure, especially considering this particular recipe, it would be best to have eggplants with less seeds, since removing them is really out of the question in this case and let's face it: it is damn more easy not to. Wash the 2, cut them in halves on the long side, let the small green leave part exactly there. Should your eggplants be more round, then you might face issues with them laying in the baking tray, so you should cut a thin slice off of their purple part so that they can sit properly in the tray, without moving. Since mine were rather long than round, I didn't have to do this step, so I just layed them in the tray like that. Ceapa, ardeiul se taie cubulete; rosiile le-am dat la blender, taiate cuburi mari in prealabil. Era sezonul lor, in august, cand am facut reteta asta, astfel ca am preferat in locul unei obisnuite passata di pomodori. Vinetele se taie oblic, in ambele directii, asa incat sa se intalneasca in cruce, apoi se ung cu ulei de masline. Un strat fin de sare si piper nu a facu rau nimanui, din cate stim noi in mod cert (zvonuri circula despre noi toti oricum). ----------------------------------------------------------------------------- The onion, bell pepper are diced and tomatoes go in the blender, grossly chopped before that. It was the scene for tomatoes, so I preferred them instead of the usual passata di pomodori. Eggplants are supposed to be cut oblique, on both directions, so that the 2 lines make a cross. Then just add some olive oil, salt& pepper. Cat vinetele merg in cuptor vreo jumatate de ora la un foc mediu, ar fi cazul sa ne (pre)ocupam de intunericul cu care sa le umplem. Asa ca incepem cu o tigaie de saute sau un wok, o fasie de ulei de masline, adaugam ceapa, ulterior ardeiul si le dam ocazia sa se imprieteneasca. Pe cand au devenit usor galbuie si pare ca s-au inmuiat, incercam timid sa adaugam rosiile in combinatia asta. Capac deasupra, foc redus, ajustat de sare si piper. Le dam si lor ocazia sa bolboroseasca nitel. Ne intereseaza ca rosiile sa isi piarda in metrou aciditatea. ----------------------------------------------------------------------------- While our eggplants cook gently in the oven for about one half an hour at a medium heat, it might be the case to tend to the mighty stuffing pertaining thereto. So off we go and start off with a sautee or even a wok pan, a dash of live oil, add our onions, then bell pepper. Leave to turn a bit goldish, then add the tomatoes, adjust for salt&pepper and leave everything to simmer for some minutes under a low heat, preferably with a lid on. The whole issue is just to leave our tomatoes to cook until you no longer feel their acidity. Pe cand vinetele sunt gata, ar fi cazul sa le scoatem continutul cu o lingura. Ar trebui sa se scoata destul de usor, asta daca sunt coapte de tot. Rezistati tentatiei de a le lasa prea mult, caci 'coaja' se va inmuia excesiv si nu va fi in stare sa sustina incarcare umpluturii de intuneric. ----------------------------------------------------------------------------- When the eggplants are finally done, we should go ahead by all means and spoon out their contents while only leaving the 'shell'. The contents should come off quite easily if properly cooked. However you should resist the temptation to leave them to overcook, in which case you might end up with a shell turned to mush, not at all firm and totally incapable of holding in any stuffing. Miezul de vanata ar trebui tocat nitel, sau cel putin la mine a necesitat, nefiind 100% copt. Am tocat grosier, incercand sa obtin genul de patratele precum cele crestate. Am adaugat vinetele in amestecul cu rosii, ceapa si ardei si am mai lasat pret de niscaiva minute (5-10). Am parfumat cu busuioc uscat, apoi am purces si le-am umplut cu intuneric. Ba nu, de fapt: cu lingura. Am asezat peste feliile de mozarella si le-am mai dat la cuptor cat sa se gratineze. ----------------------------------------------------------------------------- The eggplants' contents should be slightly chopped; or at least mine needed this, since they weren't 100% baked. I chopped about the same size of the cuts I made previously in the eggplant halves. I added the chopped eggplants into my tomatoes-onion-peppers mix and left them to simmer together for another 5-10 minutes. I added some dry basil just to freshen them up just a tiny bit and then I stuffed the eggplants with this mix, using a spoon. Then, I added the mozarella slices on top and return it back into the oven just to give it a chance to melt. Nu pot sa explic ce minunatie a iesit. Si nici nu prea vreau - e de incercat fara prea multe comentarii. Raportul efort-cost-beneficiu e clar unul rentabil si fezabil :) ----------------------------------------------------------------------------- I cannot explain the extraordinary tasteful dish that came out of the oven. And frankly - I refuse to, since this is for sure a recipe for YOU to try. The cost-effort-benefits report is clearly feasible :) Si sa nu omitem: Carnivorului ii plac vinetele. Dar le iubeste, daca insotesc o bucata de carne. Asa ca in cazul lui, au fost garnitura la o ceafa de porc fripta la grill, lasata sa se hodineasca nitel, unsa cu untisor si parfumata cu putin cimbru. Am servit cu smantana in varianta veggie si un sos 'gravy', pe baza resturilor de carne si a sucurilor sale ramase de la gatitul carnii in tigaie. ----------------------------------------------------------------------------- And let's not forget: my Meat Lover likes eggplants, but he can love them if they accompany a good old chunk of meat. So in his case, the eggplants were merely the side dish to a grilled pork steak, left to stay for a little bit, then buttered and perfumed with thyme. I served with sour cream, for the Veggie version and gravy for the Meat Lover, using the leftovers from cooking the pork steak. -----------------------------------------------------------------------------
TRY SEXUAL I'LL TRY ANY RECIPE (AT LEAST) ONCE. |
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