Creier in crusta / Cervelle en croute

>> sâmbătă, 26 februarie 2011

Stiu, stiu...am lipsit mult. Ei bine, situatia nu sta mai bine ca acum cateva zile. Parca e mai rau. Sunt in continuare racita dar incerc sa fiu activa.
Am sa va povestesc azi putin despre o reteta care a fost surprinzator de gustoasa. Creierul in crusta a fost inca un experiment reusit in bucataria mea. Cred ca v-am mai povestit ca nu sunt mare fan creier si ca incerc sa-l fac macar cat de cat comestibil si pentru mine. Am reusit din nou!

Ingrediente:

- 1 kg creier de porc
- 200 g cascaval
- 100 g branza feta
- boia dulce
- piper
- cimbru
- patrunjel uscat
- 1 catel de usturoi
- 2 oua
- 150 g faina
- apa

I know, I know...I missed so much. Well, the situation it's not better than few days ago. Maybe it's even worse. I still have that flu but I'm trying to be active. 
Today I will tell you about a recipe that was surprisingly tasty. Cervelle en croute or pork brain in dough was another successful experiment in my kitchen. I think I told you before that I'm not a great fan of pork's brain and that I'm trying to cook it at least edible for me. Well I did it again!

Ingredients:

- 1 kg pork brain
- 200 g pressed cheese
- 100 g feta cheese
- sweet paprika
- pepper
- savory
- dried parsley
- 1 clove of garlic
- 2 eggs
- 150 g flour
- water


Creierul se fierbe in apa cu sare si o lingura de otet. Cand este fiert se pune intr-un bol. Adaugam branza feta rasa, boia, ouale, condimentele si usturoiul ras. Se amesteca bine cu o spatula sau cu mixerul.

The brain will be boiled in water with salt and a spoon of vinegar. When is boiled it will be put into a bowl. We'll add grated feta cheese, paprika, eggs, condiments and grated garlic. We mix well with a spatula or the mixer. 


Pasta obtinuta se pune in vase pentru gratinat (eu am pus in cele pentru o persoana) si se presara cu cascaval ras. Vom folosi decat jumatate din cantitatea de cascaval.

The obtained paste is put in ceramic pots (I put in the pots for 1 person) and we spread grated pressed cheese. We'll use only half of the quantity of grated pressed cheese.



Intr-un bol amestecam faina si jumatate din cantitatea de cascaval ras. Adaugam putina apa. Vom obtine un aluat nici prea moale, nici prea tare.

In a bowl we mix flour and half of the quantity of grated pressed cheese. We'll add some water. In the end we'll obtain a dough, not to soft, not to hard.


Aluatul se imparte in bucati. Numarul de bucati de coca este dat de numarul de vase de ceramica pe care il avem. Fiecare bucata se intinde pe masa cu putina faina. Apoi se asaza deasupra cascavalului ras din vase.
Vasele se pun in cuptorul preincalzit. Crusta se va coace la temperatura medie. Este gata atunci cand are o culoare aurie placuta.

Dough will be divided. The number of dough pieces is given by ceramic pots' that we use number . Each piece of dough is stretched on the table with some flour. After that is put on the grated pressed cheese in each ceramic pot. 
The pots will be put in the preheated oven. The crust will be baked at medium temperature. It's baked when it has  a nice golden color.





Asa am bifat inca o reteta pentru creier. Sunt incantata pentru ca am eliminat prajeala si , in plus, este si foarte bun.

So we made another recipe for brain. I'm glad that I eliminated the frying part and, in addition, it's so good.

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Supa crema de broccoli/ Broccoli cream soup

>> marți, 22 februarie 2011

Zilele acestea nu am avut prea mult timp sa gatesc si nici sa scriu. A fost botezul nepotelului meu scump si apoi m-am pricopsit cu o gripa nesuferita care nu imi da pace nici acum.
Si cum gripa nu da semne ca vrea sa plece, m-am gandit sa o fortez un pic. Am pregatit o delicioasa supa crema de broccoli.


Ingrediente:

- 1 ceapa
- 4 buchete de broccoli
- 3 ardei kapia
- 1 pastarnac
- 1 morcov
- 200 ml suc de rosii
- 2 linguri ulei de masline
- cimbru
- sare

These days I didn't had so much time to cook or to write. It was my sweet nephew's baptize and after that I caught a flu which still bothers me.
And the flu doesn't look like is gonna go away, so I thought it would be a good idea to force it a little bit. I prepared a delicious broccoli cream soup.

Ingredients:

- 1 onion
- 4 pieces of broccoli
- 3 kapia pepper
- 1 parsnip
- 1 carrot
- 200 ml tomato juice
- 2 tablespoons of olive oil
- savory
- salt



Se spala si se curata legumele. Se taie in bucati nici prea mari, nici prea mici.
We wash the vegetables. We cut them in pieces, not too small, not too big.


Punem legumele la fiert intr-o oala. Se pune apa cat sa le acopere, adaugam sarea si cimbrul.
Cand legumele sunt aproape fierte, adaugam uleiul si sucul de rosii. Le mai lasam sa dea cateva clocote si tragem oala deoparte.
Cand supa devine calduta, punem in functiune blenderul si pasam legumele.Vom obtine o supa crema delicioasa.

We put the vegetables into a pot to boil them. We add water just to cover them, we add salt and savory.
When the vegetables are almost boiled, we'll add the oil and tomato juice. We'll let them boil just a little bit more and we take the pot aside.
When the soup becomes warm, we'll take the blender and we smash the vegetables. We'll obtain a delicious cream soup. 



Supa se poate servi cu iaurt sau smantana, crutoane sau paine sau chiar simpla.
Eu sper ca ma va ajuta sa scap de aceasta gripa!

The soup can be served with yogurt or  sour cream, crutones or bread or even simple. 
I hope that it will help me to get rid of this flu!

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Piept de curcan in sos Brie / Turkey breast in Brie sauce

>> miercuri, 16 februarie 2011

Titlul retetei suna asa de pompos! In realitate este o mancare delicioasa si usor de gatit.
Ati gasit reteta perfecta in cazul in care vreti ceva cu un gust deosebit si care sa se gateasca fara a avea de stat prea mult timp pe langa oala.

Ingrediente:

- 1 kg piept de curcan
- 250 g branza Brie
- 1 kg ciuperci Champignon brune
- ierburi de Provence
- piper mozaic
- foi de dafin
- 50 ml de lapte
- 2 linguri amidon

This recipe's title sounds so pompous! In reality it's just a delicious and easy to cook dish. 
You found the perfect recipe if you want something with a remarkable taste and which is cooked without staying too much time near the pot.

Ingredients:

- 1 kg turkey breast
- 250 g Brie cheese
- 1 kg brown Champignon
- Provence herbs
- mosaic pepper
- bay leaves
- 50 ml milk
- 2 tablespoons of cornstarch  


Se taie pieptul de curcan in bucatele potrivite si se pun intr-o oala cu apa, sare si ierburile de Provence.  Oala se pune la fiert.

We cut the turkey breast in medium pieces and we put them into a pot with water, salt and Provence herbs. The pot will be put on the stove.


Se curata, se spala si se taie ciupercile. Ele se pun in oala atunci cand carnea este aproape fiarta.

We peel off, wash and cut the mushrooms. They will be put in the pot when the meat is almost boiled.



Cand carnea si ciupercile sunt fierte se adauga foile de dafin si branza taiata in bucati mari. Nu se curata coaja; aceasta va da un gust deosebit sosului.
Branza se topeste in apa fierbinte. Se adauga amidonul amestecat in prealabil cu laptele. Se amesteca energic pentru ca sosul sa devina omogen.
Sosul cu piept de curcan este gata de servire!

When the meat and mushrooms are boiled, we'll add the bay leaves and the cheese cut in big slices. We won't cut the crust; it will give a special taste to our sauce.
The cheese will be melted in the boiled water. We will add the cornstarch mixed with milk in the sauce. We will mix fast because we want to homogenize the sauce.
Our sauce with turkey breast is ready to be served!




Punem piper proaspat rasnit sau boabe si servim cald, alaturi de o bagheta crocanta.


We put fresh grinded pepper or peppercorns and we serve it warm, with a crunchy baguette near.

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Tiramisu

>> duminică, 13 februarie 2011

Fiind unul dintre deserturile populare m-am gandit ca reteta este arhicunoscuta. Nici macar nu mi-a trecut prin cap ca poate unii doresc sa stie cum se prepara Tiramisu.
Circula multe retete de Tiramisu. Marea majoritate a cunoscutilor mei fac acest desert cu o crema preparata din mascarpone, frisca vegetala si eventual galbenusuri de ou.
Eu am gasit o reteta care se vrea a fi traditionala. Dupa multe cautari si consultari am decis sa v-o prezint pe aceasta care pare "originala". Daca stiti alta, va rog sa-mi spuneti :).

Ingrediente:

- 500 g mascarpone
- 400 g piscoturi
- 5 oua
- 200 g zahar pudra
- 400 ml cafea espresso
- 50 ml lichior amaretto
- cacao

Being one of the popular desserts I thought that the recipe is well known. It didn't even crossed my mind that maybe few persons would want to know how to prepare Tiramisu.
There are many recipes of Tiramisu. Many friends of mine prepare this dessert with a cream made with mascarpone, vegetable whipped cream and eventually egg yolks. 
I found a recipe that it's being said that is traditional. After a lot of research and consultations I decided to present you this one which seems to be the "original". If you know another one, please let me know :).

Ingredients:

- 500 g mascarpone
- 400 g champagne biscuits
- 5 eggs
- 200 g powdered sugar
- 400 ml espresso coffee
- 50 ml amaretto liqueur
- cocoa 


 Pentru inceput vom prepara espresso. Se va lasa sa se raceasca si ne continuam treaba.

For the beginning we'll prepare espresso. We'll leave it to cool off and we continue with other things.

 


Albusurile si galbenusurile se pun separate in doua boluri. Adaugam cate 100 g de zahar pudra in fiecare bol si mixam. Vom obtine o spuma din albusuri si o compozitie cremoasa din galbenusuri.

We will separate the egg whites and the egg yolks in two bowls. We'll add 100 g powdered sugar in each bowl and we'll mix. We will obtain a meringue of egg whites and a creamy composition of egg yolks.


Mascarpone se pune intr-un bol mare deoarece trebuie sa tinem cont ca vom adauga si celelalte ingrediente. Compozitia din galbenusuri si zahar se adauga treptat si se mixeaza. Eu am pus cate 3 linguri de compozitie; am repetat de cateva ori.

Mascarpone is put in a big bowl because we have to consider that we'll add also the other ingredients. The composition of egg yolks and sugar is added gradually and we mix. I put 3 tablespoons of composition; I repeated this operation several times.


Treptat se adauga si spuma din albusuri. Am pus ceva mai multa odata insa nu am folosit decat jumatate din cantitatea din reteta. Daca vi se pare ca este prea moale crema de mascarpone adaugati decat jumatate din cantitatea de spuma.

We'll add gradually the meringue. I put a little bit more but I used just half of quantity given in recipe. If you will observe that your mascarpone cream is too liquid add just half quantity of meringue.



Pregatiti un vas cu pereti inalti in care puneti folie alimentara.
Amestecati lichiorul amaretto cu espresso. Puneti cate putin espresso pe o farfurie plata si inmuiati piscoturile. Astfel ele nu vor retine prea mult lichid. Asezati piscoturile pe lungime. Adaugati crema si apoi puneti urmatorul rand de piscoturi, de data aceasta pe latime. Tineti cont atunci cand aranjati ca va trebui sa avem crema deasupra si nu piscoturi.

Prepare a recipient with high margins in which you will put plastic film. 
Mix amaretto liqueur with espresso. Put a little quantity of espresso on a plain plate and moist the champagne biscuits. This way they will not retain too much liquid. Put the biscuits arranging them on length. Add cream and after that put the next layer of biscuits, this time arranging them on width. Take in account when you arrange the biscuits that the upper layer has to be cream, not biscuits. 



Dupa ce am pus ultimul strat de crema, aranjam folia alimentara si punem vasul in frigider. Eu l-am lasat pana a doua zi. Am scos usor Tiramisu din vas, am taiat folia si am tras-o incet. Apoi am pudrat-o cu cacao si gata! Un desert delicios!

After we put the last layer of cream, we arrange the plastic film and we put the recipient in the fridge. I left it there until the next day. I took out very gently the Tiramisu, I cut the plastic film and I removed it slowly. I powdered it with cocoa and was ready! A delicious dessert! 





Doresc sa va atentionez asupra unui aspect foarte important. Nu recomand aceasta reteta celor ce au copii mici. Deoarece crema cu ou nu este preparata termic, iar siropul contine alcool, este recomandat sa nu serviti acest desert celor mici.
Am sa incerc si o alta reteta in care ouale sunt mixate cu zaharul la bain-marie. Voi reveni si cu acea reteta.
Pana atunci savurati o bucatica de Tiramisu cu putin alcool :)

I want to make you attentive on a very important aspect. I don't recommend this recipe to the ones who have small children. Because the cream with eggs is not thermal prepared and the syrup contains alcohol, it's recommended not to serve this dessert to your babies.
I will try also a other recipe in which the eggs are being mixed with sugar at bain-marie. I will come back with that recipe.
Until then enjoy a slice of Tiramisu with some alcohol :)

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Magret de canard

>> sâmbătă, 12 februarie 2011

Neasteptat, in urma cu o saptamana, am gasit intr-un supermarket piept de rata sau magret de canard. Nu orice fel de rata, ci din aceea care a fost ingrasata pentru a face foie gras.
Imi doream de ceva vreme sa gatesc o reteta care mi-a placut enorm.
Am avut ocazia sa o gust intr-un mic restaurant cochet din Amiens, Franta. Cel care mi-a recomandat acel fel de mancare este un om deosebit. El mi-a povestit cate ceva despre gastronomia din acea zona si despre locurile incarcate de istorie pe care le-am vizitat.
Reteta pe care am facut-o are decat cateva ingrediente, insa este deosebita.

Ingrediente:

- 1 piept de rata
- 2 portocale
- 2 linguri de cacao neagra

Unexpectedly, a week ago, I found in a supermarket magret de canard or duck breast. Not any type of duck, a duck that was fatten to make foie gras.
I wished for a while now to cook a recipe that I liked so much. 
I had the ocassion to taste it in a small fancy restaurant in Amiens, France. The man who recommended to me that dish is a wonderful person. He told few things about the region's gastronomy and about that wonderful and full of history places which is visited.
The recipe cooked by me has only few ingredients, but it's remarkable.

Ingredients:

- 1 duck breast
- 2 oranges
- 2 tablespoons of black cocoa


Vom folosi sucul celor doua portocale. Acestea se taie si se storc. Este bine sa lasam si pulpa deoarece gustul va fi mult mai bun.

We will use the two oranges for juice. Those will be cut and squeezed. It's good to let also the pulp because it will have a wonderful flavor.




Pieptul de rata se spala si se pune cu partea cu piele in sus. Se cresteaza oblic intr-un sens. Apoi se va cresta oblic in sens invers, astfel incat sa obtinem taieturi in forma de romb.

Duck's breast will be washed and put with the part that has skin up. We will cut superficially and obliquely in one direction. Then we'll cut obliquely in opposite direction, so that we'll obtain rhombus cuts.




Pieptul se pune intr-o tigaie antiaderenta cu grasimea in jos. Peste 1-2 minute se intoarce. Pieptul se rumeneste astfel timp de 5-6 minute. El trebuie intors periodic pentru a se rumeni uniform.

The breast will be put into a pan with the fat down. After 1-2 minutes we will switch it to the other side. The breast will be parched like this for 5-6 minutes. It has to be turned periodically on both sides to be parched uniformly. 




 Se adauga sucul de portocale. Apoi se ia tigaia deoparte si vom incalzi cuptorul la 190 de grade Celsius. Pieptul va fi transferat (cu grasimea in jos) intr-un recipient cu capac ce va fi pus in cuptor, dar nu inainte de a turna sosul lasat de carne in tigaie in acel recipient. 
Vom lasa pieptul in cuptor 10 minute la 190 de grade Celsius. Il vom intoarce pe cealalta parte o singura data.
Cand carnea este gata o scoatem si o rumenim pe un grill timp de 2-3 minute, pe ambele parti. Sosul lasat de carne se pune intr-o craticioara si se amesteca impreuna cu cele doua linguri de cacao. Craticioara se pune pe aragaz; se amesteca in continuu pana obtinem un sos de cacao, nu foarte gros. 
Acest fel de mancare se poate servi cu piure de cartofi sau mazare.


We will add the orange juice. We will take the pan aside and we'll preheat the oven at 190 Celsius degrees. The breast will be transferred (will be put with the fat down) into a recipient with lid that will be put in the oven, but not before pouring the sauce left by the meat in the pan in that recipient.
We will leave the breast in the oven for 10 minutes at 190 Celsius degrees. We will turn it on the other side once. 
When the meat is ready we will take it and we'll fry it on a grill for 2-3 minutes, on both sides. The sauce left by the meat will be put in a pan and mixed with the cocoa. The pan will be put on the stove; we'll mix continuously until we'll obtain a cocoa sauce, not very thick.
This dish can be served with smashed potatoes or peas.






Aceasta reteta poate fi o idee buna pentru o cina in doi. Este rapida si foarte gustoasa.
Bon appetit! :)

This recipe can be a good idea for a dinner in two. It's fast and very tasty.
Bon appetit! :)

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