Un adevarat festin, pentru o zi speciala. Sau una in care pur si simplu vrei sa te simti special. Oricum ar fi, este spectaculos atunci cand ai musafiri; ai mei, cel putin, au fost incantati de aspect si gust. Si e mult mai simplu decat pare. ----------------------------------------------------------------------------- This is a true feast-worthy recipe; or just a recipe suitable for whenever you just want to feel special or craving for a treat. Either way, it is a show-stopper for whenever you have guests over; mine were indeed thrilled with its looks and taste. And it is so much simpler than it looks. SUMAR: Ce am folosit: O bucata frumoasa de vrabioara de vita (cca. 500g) Un pachet foietaj (1 foaie) 500g ciuperci albe 2 cepe, albe sau rosii 4 catei de usturoi 12 felii de prosciutto mustar dijon cimbru, sare, piper unt, ulei de masline 1 galbenus Ce-am gresit: E a treia oara cand fac, asa ca nu (mai) e cazul. Ce fac mai bun sau mai bine data viitoare: Nu stiu daca o reteta clasica precum aceasta mai poate fi imbunatatita in vreun fel. As zice ca nu. De unde am reteta: De aici. ----------------------------------------------------------------------------------------------------- SUMMARY What I used: One fine piece of beef sirloin (approx. 500g) 1 piece of filo pastry, ready made 500g champignon mushrooms 2 onions, red or plain 12 felii de prosciutto 4 garlic cloves Dijon mustard salt&pepper, thyme butter&olive oil 1 egg yolk What I did wrong: Not much, since this recipe is already 3 times tried. What I need to do better or tastier the next time: I believe this is so tasty there is not much room for improvement. How I came across this recipe: This is from here. Am inceput cu fasonatul bucatii de carne; cu un cutit ascutit, am scos pielitele albe (cele de suprafata, cat a fost posibil); ce se mai vede in foto este deja spre interior. Am fript bucata de carne in cateva picaturi de ulei de masline, la foc iute, pret de cateva minute (cca. 3). Asta e momentul in care se face carnea, asa ca daca o vreti mai bine facuta, ar fi cazul sa o tineti pe tigaie putin mai mult. In varianta ideala, ar trebui sa urmariti obtinerea o culoare uniforma. Povestea asta se numeste 'sigilare', care are ca scop obtinerea une fripturi fragede la interior. Si functioneaza, eu folosesc si la alte retete de friptura care pornesc de la o bucata de carne 'intreaga', nu feliata. ----------------------------------------------------------------------------- I started off with my meat; i wrought until the beef was 'clean and lean', inasmuch this was possible from the outside. without cutting into the meat. I fryed the piece into a hot pan with a dash of olive oil, under a high flame, for abut 3 minutes, on each side. This is the fase where your meat is cooking, so if you like it well done you should hold on to it longer in the frying pan. Ideally, you should have a uniform colour on the outer side of the meat for the purpose of having a moist stake on the inside. And this actually works, I use this trick for other recipes as well, whenever it calls for a whole piece of meat. O data fripta, trebuie lasata nitel pe un blat sa se raceasca; sare&piper pe toate partile, apoi mustar dijon intr-un strat destul de generos. ----------------------------------------------------------------------------- Once fryed, the steak needs to stay and cool for a little bit. Then, you need to add salt&pepper on each side and top with Dijon mustard on an even, yet generous, layer. Operatiunea ciupercile debuteaza cu tocatul lor cubulete mici, manual sau la robot. O tigaie incinsa cu putin ulei de masline si un cubulet de unt primescu cu bucurie ceapa tocata cubulete, apoi usuturoiul si in fine ciupercile. Dupa ce apa lasata de ciuperci s-a evaporat bine, e cazul sa potrivim gustul de sare&piper si cimbru. Le lasam putin sa se racoreasca, cat sa putem lucra cu ele. ----------------------------------------------------------------------------- The mushroom fase starts with chopping them finely, either by hand or using any food processor you may have at hand. One hot frying pan with some olive oil and a small cube of butter meet with the diced onion; once the onion gets 'clear', we need to add the garlic and mushrooms. Once the mushrooms are ready (all water is evaporated), we add salt&pepper and thyme, to taste. "Impaturirea" muschiului de vita incepe cu ajutorul unei folii alimentare de plastic; pe ea am asezat feliile de prosciutto una langa alta; am pus ciupercile peste prosciutto si am rulat muschiul peste ele. ----------------------------------------------------------------------------- The 'wrapping up' of the beef sirloin starts with laying one piece of foil on your counter top; then, I added the prosciutto slices on the foil, one next to the other, without any voids remaining. Then, I added the mushrooms, on a layer on top of the prosciutto and rolled the beef. Am inchis si capetele cu alte doua bucati de prosciutto, pastrate pestru asta. M-am apucat de intins aluatul de foietaj, pana a devenit putin mai subtire si s-a marit cam cu o jumatate fata de dimensiunea lui initiala. ----------------------------------------------------------------------------- I closed both ends using another 2 slices of prosciutto which I saved for the occasion. I then got to stretch the pastry fheet a little bit so that it gets more thin and increases in shape with about one half of its original size. Am impaturit muschiul si am taiat excesul, atat de la capete, cat si din latime. Am folosit putina apa pentru a lipi capetele. ----------------------------------------------------------------------------- I then folded the beef sirloin in the pastry sheet and cut off any excess from both ends and the longer side of the sheet. I used a bit of water to help glue the ends together. Cu aluatul ramas, am facut diverse decoratiuni pe care le-am aplicat pe muschiul de vita in aluat, folosind tot putina apa. ----------------------------------------------------------------------------- With any leftover pastry sheet, I did some decoration leafes and braiding which I placed on top of the steak, using some water to help stick. Un galbenus de ou bine batut aplicat cu pensula deasupra ne garanteaza un colorit frumos; la cuptorul preincalzit, treapta medie, pana ce friptura devine aurie. Se taie mai usor daca se lasa putin la racit. A fost fenomenala. Asa am auzit, cel putin. ----------------------------------------------------------------------------- One well beaten egg yolk ensures us we will have one beautiful steak; pop it into the prea-heated oven and keep it on medium heat until ncie and golden. You can slice it more easily if you can leave it to cool a little bit. It was the bomb. So I heard, at least. -----------------------------------------------------------------------------
TRY SEXUAL I'LL TRY ANY RECIPE (AT LEAST) ONCE.
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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. |
Author"I'm a TRYsexual. I'll try anything once!" (Sam Jones, SATC) Archives
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