Piftii de porc/ Pork aspic

>> marți, 30 noiembrie 2010

Desi mai e putin pana cand incepe ziua de 1 decembrie m-am decis sa deschid seria de retete din Targul de Sarbatori pentru a va face o mica surpriza.
De ce am ales piftiile? Este foarte simplu. Maine fiind 1 decembrie, Ziua Nationala a Romaniei, am ales o reteta foarte populara la romani.
Sunt convinsa ca toate gospodinele si toti domnii care gatesc stiu sa faca piftii. Nu am sa va invat nimic nou ci am sa va povestesc despre piftiile mele, asa cum stiu eu sa le fac.

Ingrediente:

- ciolan afumat de cca 1 kg
- 1 kg urechi de porc afumate
- 6 l apa
- foi de dafin
- piper
- 10 catei de usturoi


Although we still have a little time left until 1st of December  I will start my series of recipes from Holiday Market with aspic (in Romanian piftii), as a little surprise.
Why did I choose aspic? It's very simple. Because  tomorrow is 1st of December, Romania's National Day, I wanted to choose a very popular dish among the Romanians. 
I'm sure that all the ladies and all gentlemen who cook know by now how to prepare aspic. I won't teach you anything new but I will tell you about my piftii, as I know to prepare them.

Ingredients:

- smoked pork leg weighting1kg
- 1kg of smoked pork ears
- 6l of water
- bay leaves
- pepper
- 10 cloves of garlic


Spalam si taiem ciolanul si urechile. Se pun intr-o oala si se adauga apa. Se fierb la foc potrivit cca 2 ore.
Apa din oala va scadea ramanand in final 2l-2.5l. Nu se mai adauga apa in timpul fierberii deoarece zeama se va dilua si nu se va mai gelifia atunci cand se raceste.
Se va supraveghea oala deoarece deoarece carnea se poate lipi atunci cand apa va scadea.

We wash and we cut the ears and pork leg. We put them into a pot and we add the water. We boil them at medium temperature for almost 2 hours. In the end we will have only 2 - 2.5l of water. We won't add water when we boil the meat because the liquid will be diluted and the aspic will not curdle when gets cold. 
We also have to supervise the pot because the meat has the tendency to stick when the water is low. 


Dupa ce a fiert carnea, aceasta se scoate cu o paleta. Ea se va aseza in castroanele sau formele unde se vor forma piftiile.
Zeama ramasa in oala se pune intr-un loc rece pentru a se inchega. Peste cateva ore (chiar si peste noapte se poate lasa) se degreseaza cu ajutorul unei linguri.
Apoi se incalzeste din nou, se adauga foile de dafin, piperul si usturoiul pisat. Se mai da intr-un clocot si apoi se pune in formele sau castroanele in care am pus bucatile de carne. Formele in care am pus piftiile se vor pune intr-un loc rece. Atentie, nu trebuie sa inghete.
Se lasa de pe o zi pe alta si apoi se servesc.

After the meat is boiled, we will take it out with a spatula. Meat will be put in bowls or forms that will be used to give a shape to the aspic. 
The meat stock in the pot will be put in a cold place to curdle. After few hours (it can be left even over the night) we will degrease it with a tablespoon. 
After, we will put the pot on the stove and we warm the meat stock, we'll add bay leaves, pepper and minced garlic. We will boil the meat stock 4-5 minutes. With a ladle we will put meat stock in each bowl or form in which we put meat. All the bowls or forms with aspic will be put in a cold place. Pay attention, the aspic shouldn't freeze. 
The aspic will be ready to be served the next day.






Acum am deschis Targul. Urmatoarea reteta va veni maine!
Now the Market is open. The next recipe will come tomorrow!

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Targul de Sarbatori / Holiday Market

>> luni, 29 noiembrie 2010

De saptamana aceasta Lifeandcoffeebeans si-a pus hainele de sarbatoare si va deveni un caiet virtual cu retete pentru Sarbatorile de iarna.
Veti gasi aici retete traditionale, retete internationale dar si retete proprii, toate incercate in bucataria mea.
Va astept cu drag incepand cu 1 decembrie la Targul de Sarbatori!

Starting this week Lifeandcoffeebeans dresses up for the Holidays and will become a virtual notebook with recipes for Winter Holidays.
Here you will find Romanian traditional recipes, international recipes and even my own recipes, all tried out in my kitchen.
So I will wait you beginning with 1st of December at Holiday Market! 

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Placinta rustica / Rustic pie

>> joi, 25 noiembrie 2010


Cred ca pana acum ati observat ca imi plac mult placintele aperitiv. Asa ca nu cred ca o sa va surprinda ca am facut o noua reteta de placinta pe care am denumit-o "Placinta rustica".
Aceasta reteta contine bureti iuti sau iutari (Lactarius piperatus). Nu va ganditi ca am fost in padure sa culeg ciuperci! Am folosit ciuperci conservate in otet cumparate. Desi mi-ar fi placut sa pot culege eu ciupercutele pe care le gatesc, trebuie sa recunosc cu mare regret ca nu sunt o cunoscatoare a ciupercilor comestibile si in plus am devenit extrem de precauta dupa ce anul trecut am suferit o intoxicatie destul de urata din cauza consumului unui tip de ciuperca despre care credeam ca stim tot.
Dar sa trecem la treaba:

 Ingrediente blat:

- 125 g margarina
- 7 g drojdie uscata
- 300 ml apa calduta
- 400 g faina
- sare


Ingrediente umplutura:

- 100 g bureti iuti
- 150 g masline negre fara sambure
- 125 g bacon (sau pastrama afumata de pui)
- 2 oua
- boia dulce
- piper

I guess you already noticed that I love the pies, especially the appetizer pies. So I don't think that you'll be surprised when you'll see my new pie recipe that was named "Rustic pie".
This recipe contains peppery milk-caps (Lactarius piperatus). Don't think that I was in the woods to pick mushrooms! I used mushrooms pickled in vinegar that were bought. Although I would have loved to pick up mushrooms myself for my consumption, I have to admit that I'm not a person who can recognize the edible mushrooms and in addition, I became very cautious since last year when I suffered a quite ugly intoxication with inedible mushrooms (we thought we knew everything about that mushroom!).
OK, let's get back to work:

 Ingredients for dough:

- 125 g margarine
- 7 g dried yeast
- 300 ml warm water
- 400 g flour
- salt

Ingredients for filling:

- 100 g peppery milk-caps
- 150 g seedless black olives
- 125 g bacon (you can use smoked chicken pastrami instead)
- 2eggs
- sweet paprika
- pepper

Se pune margarina intr-un castron.
We put the margarine into a bowl.


Se adauga apa calduta, drojdia, sarea si se amesteca.
We'll add the warm water, yeast, salt and we mix.


Se pune si jumatate din cantitatea de faina si amestecam bine. Acoperim castronul si asteptam sa dospeasca (compozitia isi va dubla volumul).
We will put half of flour's quantity and we mix well. We cover the bowl and we wait to yeast (the composition will double its volume).


Intre timp pregatim umplutura.
Buretii iuti se scot din otet si se pun intr-un castron cu apa calduta timp de 10-15 minute. Apoi se scot si se spala bine.

Meanwhile we will prepare the filling.
The mushrooms will be taken out of vinegar and put into a bowl with warm water for 10-15 minutes. After that we will take them out and we will wash them with plenty of water.


Taiem buretii in bucatele mici.
We cut the mushrooms in fine pieces.   

Apoi se adauga maslinele, baconul, ouale, boia dulce, piper si se amesteca.
We'll add olives, bacon, eggs, sweet paprika, pepper and we mix them.


Cand coca a dospit adaugam si restul de faina si amestecam. O vom lasa sa se odihneasca 10 minute.
When the dough is yeasted we will add the rest of the flour and we mix. We will let it to rest for 10 minutes.


Se intinde coca intr-o tava cu diametrul de 30 cm si se pune umplutura. Se pune in cuptorul preincalzit si se coace la temperatura medie timp de 25-30 de minute, in functie de cuptor.

The dough will be stretched on a tray with 30 cm diameter and we'll add the filling. We will put the tray into the preheated oven and we will bake it at a medium temperature for 25-30 minutes, depending on what kind of oven you have.

Iata ce placinta a iesit:
Here is the pie that I baked:











Gustul buretilor iuti se potriveste de minune cu acel bacon afumat si maslinele negre. Este o placinta simpla, fara prea multe ingrediente dar care va va placea. Cine stie, poate veti fi niste fani ai acestui tip de placinte, ca si mine! :)

The peppery milk cap's taste is wonderful with that smoked bacon and black olives. It's a simple pie, without too many ingredients that you will love. Who knows, maybe you'll become fans of this type of pies, as I am! :)

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Ficelles picardes

>> duminică, 21 noiembrie 2010

Azi a fost o zi de toamna superba. Ma intreb cat va mai dura pana cand iarna isi va intra in drepturi?
Chiar daca vremea a fost frumoasa eu deja ma pregatesc intens pentru Sarbatorile de Iarna. Astept Craciunul cu tot ceea ce inseamna el!
Pentru azi am ales o reteta care imi place foarte mult si care imi aduce aminte de o perioada foarte frumoasa petrecuta in Picardie, Franta. :)


Ingrediente pentru clatite (ficelles):

- 250 g faina
- 20 g unt
- 1 ou
- 350 ml lapte
- sare

Ingrediente pentru sos:

- 250 ml lapte
- 20 g unt
- 75 g branza Edam
- 150 g branza Emmentaler


Ingrediente pentru umplutura:

- 7-8 felii de muschi de porc
- 300 g ciuperci champignon
- 1 ceapa
- 75 g branza Edam
- 3 linguri smantana

Today it was a nice and warm autumn day. I wonder how long it will take until the winter will come?
Although the weather was warm I'm preparing intensely for winter holidays. I'm waiting for Christmas with all that it means!
For today I chose a recipe that I love so much and that brings sweet memories about a wonderful period spent in Picardie, France.

Ingredients for pancakes (ficelles):

- 250 g flour
- 20 g butter
- 1 egg
- 350 ml milk
- salt

Ingredients for sauce:

- 250 ml milk
- 20 g butter
- 75 g Edam cheese
- 150 g Emmentaler cheese

Ingredients for filling:

- 7-8 slices ofpork fillet
- 300 g champignon mushrooms
- 1onion
- 75 g Edam cheese
- 3 tablespoons of fresh cream


Se amesteca untul (aflat la temperatura camerei) cu oul.
We mix the butter (which is at room's temperature) with the egg.


Se incorporeaza faina dupa care se adauga laptele si se omogenizeaza. Apoi clatitele se vor coace intr-o tigaie antiaderenta.
We'll add the flour and we mix well. After that, we'll add the milk and we'll homogenize the composition. The pancakes will be baked in a non adhesive pan.



Curatam ciupercile si ceapa, le taiem marunt si le punem intr-un castron.
We peel off the mushrooms and the onion, we cut them finely and we put them into a bowl.


Adaugam branza Edam taiata marunt si smantana si amestecam.
We'll add Edam cheese finely chopped and cream and we mix.


Punem pe fiecare clatita cate o bucata de muschi.
On each pancake we'll put a slice of pork fillet.


Se adauga umplutura peste felia de muschi.
We'll put the filling on the slice of fillet.


Clatita se ruleaza si se asaza intr-un vas ceramic pentru gratinat, uns in prealabil cu unt.
The pancake will be rolled and put into a ceramic recipient, specially made to gratinate the food in it.The recipient has to be greased with butter before we put the pancakes.


Clatitele se asaza intr-un singur strat.
Pancakes will be put into a single layer. 



Se prepara sosul. Se incalzeste laptele dupa care se adauga cele doua tipuri de branza si untul si se amesteca bine pana cand sosul devine omogen.
We'll prepare the sauce. We'll put milk in the pan and we warm it. We'll add the two types of cheese and butter and we mix well so that the sauce to become homogeneous.


Sosul se pune peste clatite. Vasul se baga in cuptorul preincalzit si se lasa cca 20-30 de minute.
The sauce will be put on the pancakes. The recipient will be put in the preheated oven and left there for 20-30 minutes.


Cand ficelles sunt gata vor arata ca in imagine.
When the ficelles are baked they will look like the ones in the image.



Mai are cineva vreun dubiu ca acest tip de mancare este minunat? Daca da, incercati-l! :)
Is there someone who has doubts that this type of food is wonderful? If the answer is yes, try it! :)

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Placinta cu dovleac / Pumpkin pie

>> marți, 16 noiembrie 2010

Toamna se apropie de final. Recunosc faptul ca nu imi place frigul dar abia astept sa vina luna decembrie si Sarbatorile de iarna! :) Iubesc enorm Craciunul cu tot ceea ce inseamna el.
Cum puteam sa marchez mai bine acest sfarsit de toamna decat cu o reteta minunata : placinta cu dovleac. Ne punem sortuletul, ne cautam ingredientele si ne apucam voiosi de treaba! :)

Ingrediente blat:

- 100 g unt
- 2 oua
- 2 linguri smantana
- 500 g faina
- vanilie

Ingrediente umplutura:

- 1 dovleac pentru placinta
- 2 oua
- 100 g zahar
- nucsoara
- scortisoara

Soon the autumn will end. I admit that I don't like cold weather but I can't wait December and winter holidays! :)
 I love Christmas so much and all that it means.
How I could mark this end of autumn in my calendar better than with a wonderful recipe: pumpkin pie. We put our kitchen aprons, we look for our ingredients and with joy we get to work ! :)

Ingredients for dough:

- 100 g butter
- 2 eggs
- 2 tablespoons of fresh cream
- 500 g flour
- vanilla

Ingredients for filling:

- 1 pumpkin (for pie)
- 2 eggs
- 100 g sugar
- nutmeg
- cinnamon



Se taie dovleacul si se curata de samburi.
We cut the pumpkin and we take out the seeds.


Se coace in cuptor la temperatura medie pana cand miezul devine moale. Miezul se va scoate cu o lingura, se va pune intr-un castron si se lasa la racit.

We put the pumpkin into the oven, at medium temperature and we cook it until the pulp will become soft. The pulp will be taken with a tablespoon, put into a bowl and left to cool off.


Miezul se marunteste cu ajutorul unui blender.
The pulp will be minced with a blender.


Pulpa se va amesteca impreuna cu zaharul, ouale, nucsoara si scortisoara.
The pulp will be mixed with the sugar, eggs, nutmeg and cinnamon.


Se prepara blatul. Untul va trebui sa fie lasat la temperatura camerei cateva minute pentru a se putea amesteca mai bine.

We'll prepare the dough. Butter has to be left at room's temperature for few minutes in order to be mixed better with the other ingredients.


Coca obtinuta se va pune la frigider 10 minute dupa care se intinde cu mana in tava.
The dough will be put in the fridge for 10 minutes and after it will be stretched in the tray with the hand.


Se inteapa din loc in loc cu o furculita.
The dough will be pricked with a fork here and there.


Adaugam umplutura si punem tava in cuptorul preincalzit. Eu am lasat-o la temperatura medie timp de 25-30 minute. Deoarece cuptoarele coc foarte diferit in functie de marca sau sursa de energie folosita, este mai bine sa verificati voi cand este coapta placinta, bazandu-va decat pentru orientare pe timpul dat de mine.

We'll add the filling and we put the tray into the preheated oven. I left it there for almost 25-30 minutes. Because the ovens bake so different (differences given by brands or the source of energy used), is better that you check when the pie is baked, taking the time that I gave you here as an orientation.


Taiati placinta frumos, o aranjati cum doriti si o serviti savurand aromele ultimelor zile insorite de toamna :).


You cut the pie nicely, you arrange the pieces and you serve it savoring the flavors of the last sunny days of autumn :).



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