tag:blogger.com,1999:blog-10610578019979698312024-03-21T23:45:51.186+02:0052 de saptamani in bucataria meaexperiment & food designAnonymoushttp://www.blogger.com/profile/15891363682187327800noreply@blogger.comBlogger50125tag:blogger.com,1999:blog-1061057801997969831.post-15834020253210208452015-05-08T20:08:00.000+03:002015-05-11T19:20:35.565+03:00Saptamana 52 - LA GRANDE FINALESaptamana 52 - la grande finale!<br />
Am inceput acest proiect din dorinta de a invata si experimenta lucruri noi mie in bucatarie mai mult sub o forma de joc, insa pe parcurs nu doar am invatat, ci am devenit mult mai interesata de a cunoaste si a-mi cultiva gustul, devenind totodata mult mai exigenta cu ceea ce ar trebui sa fie un produs final perfect.<br />
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Nu stiu daca doar s-a potrivit sau asa a fost sa fie, ca acest proiect sa se termine printr-o experienta minunata care sa dea nastere la un nou proiect. Am simtit ca joaca in mica mea bucatarie are nevoie de experienta cunoasterii si confirmarii de la chefi adevarati - si unde altundeva daca nu in Franta si de catre cine altcineva daca nu de Paul Bocuse, <i>le père de la nouvelle cuisine</i>. Posibilitatea formarii in cadrul <b>Institutului Paul Bocuse</b> a fost mai mult decat o onoare si un vis implinit.<br />
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<span style="color: #e69138;">AM INVATAT...</span> de la doi chefi fantastici </div>
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si alaturi de oameni pasionati tehnici si secrete,</div>
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<span style="color: #e69138;">AM GATIT... </span>bucatarie contemporana si traditionala, </div>
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dar si deserturi frantuzite,</div>
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<span style="color: #e69138;">AM DEGUSTAT..</span>. vinuri si branzeturi frantuzesti, </div>
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fiind atenti la toate particularitatile unui produs de calitate,</div>
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dar mai ales <span style="color: #e69138;">AM MANCAT...</span></div>
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in mici bistro-uri cu concepte istete sau restaurante faimoase </div>
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premiate cu stele Michelin. Am savurat mancarea cu toate </div>
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simturile, invatand din fiecare experienta ceva inedit.</div>
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<span style="color: #e69138;">Meniul saptamanii 52</span> l-am ales din dorinta de a incerca in propria bucatarie doua dintre felurile preferate descoperite in aceasta calatorie gastronomica:</div>
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<i><span style="color: #e69138;">Oeuf coulant en coque croustillante, pousses d'epinard et bisque de crevettes</span></i> - Ou moale in crusta, spanac si bisque de creveti - Restaurant Saisons, Ecully</div>
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<i><span style="color: #e69138;">Dorade autour du mais</span> -</i> Dorada si concept porumb <i>-</i> Centre de Recherche Institut Paul Bocuse</div>
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<span style="color: #e69138;">Oul </span>este foarte des folosit in farfuriile primului fel al unui meniu, cu atat mai mult cu cat implica surpriza unui galbenus moale care curge si se imbina cu un sos sau crema sau el insusi luand locul sosului.</div>
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<span style="color: #e69138;">Crusta crocanta</span> este un element foarte la moda in bucataria ultimilor ani, fiind prezenta sub diverse forme in orice tip de farfurie, dulce sau sarata, cu mare impact mai ales in decor si textura.</div>
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<span style="color: #e69138;">Bisque</span>-ul, o supa crema de crustacee de origine franceza, isi datoreaza aroma intensa procesului de dubla preparare a crustaceelor - <i>bis cuites</i> - prima, sotarea usoara, urmata de fierberea lor in vin.</div>
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Pestele. Unul dintre lucrurile pe care l-am apreciat la acest curs culinar a fost multitudinea de tipuri de peste si crustacee care mi-au trecut prin maini, invatand cum sa alegem un peste proaspat, cum sa-l pregatim si cum sa il gatim. Alegerea pentru saptamana 52 - <span style="color: #e69138;">dorada</span>, gatita la aburi in papillote.</div>
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Un concept interesant mi s-a parut alaturarea pe aceiasi farfurie a aceluiasi ingredient preparat sub mai multe forme - aici, un concept de <span style="color: #e69138;">porumb</span> care uneste un piure de boabe de porumb, popcorn, porumb tanar, mamaliga cu lapte infuzat si crusta crocanta de malai. </div>
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In ordinea prepararii:</div>
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<b><span style="color: #e69138;">Bisque de creveti</span></b></div>
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Se soteaza in unt </div>
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<span style="color: #e69138;">1 morcov | 1 ceapa | 1 catel de usturoi | patrunjel | cimbru | dafin </span></div>
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Se adauga <span style="color: #e69138;">18 creveti </span>medii nedecorticati, sotandu-i pana devin rosii - eu am folosit creveti mici congelati.</div>
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Se toarna peste <span style="color: #e69138;">200 ml vin alb</span>, sare si piper, lasand sa fiarba 10 min.</div>
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Se scot crevetii, se decorticheaza. Legumele se paseaza, fierband supa crema pentru inca 5 min.</div>
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Se da prin sita si se adauga 100-<span style="color: #e69138;">200 ml de lapte</span> sau smantana functie de consistenta dorita si se mai da o data in clocot.</div>
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<b><span style="color: #e69138;">Spanac</span></b></div>
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Frunzele de spanac fara codite se soteaza intr-o tigaie timp de 2 minute cu putin unt si 1 catel de usturoi. Sare si piper.</div>
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<b><span style="color: #e69138;">Ou fiert moale in crusta crocanta</span></b></div>
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Oul la temeratura camerei se fierbe 3 minute in apa fierbinte. Se raceste rapid in apa rece pentru a stopa procesul de gatire, se curata coaja.</div>
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Se da consecutiv prin faina, ou batut si pesmet, scufundandu-l usor in baie de ulei incins la 180 grade pentru cateva secunde cat sa prinda crusta culoare.</div>
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<b><span style="color: #e69138;">Piure de porumb</span></b></div>
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1 ceapa | 3 catei de usturoi | 400 g boabe de porumb </div>
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se soteaza cateva minute. Se adauga 100 ml de smantana, se da intr-un clocot. Se paseaza, se asezoneaza, se da prin sita.</div>
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<b><span style="color: #e69138;">Mamaliga cu lapte infuzat</span></b></div>
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Se incalzeste 250 ml de lapte si se lasa la infuzat 15 minute cu 2 frunze de salvie, o crenguta de cimbru si 1 crenguta de rozmarin. Se da prin sita, adaugand putina sare si piper.</div>
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Pe foc mic se adauga 50 g de malai, amestecand continuu pana se gateste.</div>
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<b><span style="color: #e69138;">Crusta de malai</span></b></div>
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150 ml apa | 40 ml ulei de masline | 20 g malai</div>
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Compozitia se intinde pe o clatita intr-o tigaie intinsa bine incinsa cu hartie de copt pe fund. Se gateste pana cand apa s-a evaporat si crusta a prins culoare.</div>
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<span style="color: #e69138;"><b>Porumbul tanar</b></span></div>
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Se soteaza putin in unt.</div>
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<b><span style="color: #e69138;">Dorada</span></b></div>
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Fileurile de peste se sareaza si se stropesc cu ulei de masline. Se aseaza intre doua foi de copt, marginile foii se ung cu albus de ou si se inchide bine perimetral, infasurand marginnile. Pestele in papillote se gateste 10 minute in cuptor la 180 grade. Carnea este extrem de frageda si gustoasa.</div>
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Alaturi de porumb am adaugat urechi de lemn, preparatul original folosea minunalele <i>morilles</i> - zbarciogi - insa si urechile de lemn au oferit o textura si un gust interesant farfuriei.</div>
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Meniul il inchei cu un desert de bezea frantuzeasca, inghetata de vanilie si compotè de portocale.</div>
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Prea dulce pentru gustul meu, am ales totusi bezeaua ca un exponent de top al deserturilor frantuzesti.</div>
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Inchid cartea de bucate a celor 52 de saptamani si pregatesc ingredientele unui nou proiect! Cuptor incins.</div>
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<i><span style="color: #e69138; font-size: large;">La bonne cuisine est l'art de donner du gout au bonheur.</span></i></div>
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<span style="color: #e69138;">Good cooking is the art of giving the taste of hapiness. - Paul Bocuse</span></div>
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<b>52 weeks in my kitchen</b><span style="color: #999999;"> at its very last end - </span><i style="color: #999999;">la grande finale</i><span style="color: #999999;"> of a beautiful project!</span></div>
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<span style="color: #999999;">I have started this project more as a game, willing to learn and experience new things in my small kitchen, but sooner I've became more interested in discovering and cultivating my taste, being also more demanding of how a final perfect plate should be.</span></div>
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<span style="color: #999999;">Maybe it was fate or just a match that this project happend to end with an amazing experience - the experience of learning from real chefs - and where else if not in France and from whom if not from Paul Bocuse, <i>le père de la nouvelle cuisine</i>. The posibility of studying at Institut Paul Bocuse was more than an honor, a dream come true.</span></div>
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<span style="color: #999999;">So </span><span style="color: #e69138;">I LEARNED...</span><span style="color: #999999;"> from two great cheafs besides passionate happy people,</span></div>
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<span style="color: #e69138;">I COOKED... </span><span style="color: #999999;">contemporary and traditional cuisine and frenchy desserts,</span></div>
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<span style="color: #e69138;">I TASTED...</span><span style="color: #999999;"> french wine and cheese, paying attention to every detail of a fine product,</span></div>
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<span style="color: #999999;">and not at least, </span><span style="color: #e69138;">I ATE...</span><span style="color: #999999;"> in small bistros with clever concepts or famous </span></div>
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<span style="color: #999999;">Michelin stars awarded restaurants. I enjoyed the food with all my senses,</span></div>
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<span style="color: #999999;">learning something new from each one.</span></div>
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<b>Week 52's menu</b><span style="color: #999999;"> is my attempt of recreating in my own kitchen two of some favoured dishes tasted in this gastronomic journey:</span></div>
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<i><span style="color: #e69138;">Oeuf coulant en coque croustillante, pousses d'epinard et bisque de crevettes</span></i><span style="color: #999999;"> - Soft egg in crispy crust, spinach and shrimp bisque - Restaurant Saisons, Ecully</span></div>
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<i><span style="color: #e69138;">Dorade autour du mais</span><span style="color: #999999;"> -</span></i><span style="color: #999999;"> Sea bream and corn concept </span><i style="color: #999999;">-</i><span style="color: #999999;"> Centre de Recherche Institut Paul Bocuse</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3NdmYkO2sd6t9pXxTMzo-UWqbDSHvp2sKygMidiuY27IoQ7PfereW74WbD2A8kHLBqXaoDp7c9zcFsiJrQFsLL6-GptLNYFLqGMbTYtI72X3TwDCcupRJfV0mowvXJZa5297HFd6lCjg/s1600/52.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3NdmYkO2sd6t9pXxTMzo-UWqbDSHvp2sKygMidiuY27IoQ7PfereW74WbD2A8kHLBqXaoDp7c9zcFsiJrQFsLL6-GptLNYFLqGMbTYtI72X3TwDCcupRJfV0mowvXJZa5297HFd6lCjg/s640/52.jpg" width="640" /></a><br />
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<b>The egg</b><span style="color: #999999;"> is met very often on an entry plate, more even if it implies the surprise of a running yolk that combines with a sauce or creme, or turnes itself into a sauce.</span><br />
<b>The crispy crust</b><span style="color: #999999;"> is a trendy element in the late years gastronomy, seen on every kind of salty or sweet plate, with a great impact on decoration and texture.</span><br />
<b>The bisque</b><span style="color: #999999;"> is a french creamy soup of shellfish, given its intense flavour to the double cooking proccess of the shellfish - </span><i style="color: #999999;">bis cuites</i><span style="color: #999999;"> - first sauteed in their shell, then simmered in wine.</span><br />
<b>The fish</b><span style="color: #999999;"> - one of the things that I mostly appreciated of this cooking course was the diversity of fish and shellfish that passed through our hands, learning how to choose a fresh fish, how to clean it and how to cook it. The choice for 52 week - sea bream, cooked in papillote.</span><br />
<span style="color: #999999;">A very nice concept I've discovered was joining one product in different forms on the same plate - here, a </span><b>corn concept</b><span style="color: #999999;">: corn puree, popcorn, baby corn, polenta with infused milk and crispy corn flour crust.</span><br />
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By order of preparation:<br />
<b><span style="color: #e69138;">Shrimp bisque </span></b><br />
<span style="color: #999999;">Saute in butter</span><br />
<span style="color: #999999;">1 carrot | 1 onion | 1 clove garlic | parsley | thyme | bay leaf</span><br />
<span style="color: #999999;">Add 18 medium shrimps with shell, cook until red.</span><br />
<span style="color: #999999;">Pour over 200 ml of white wine, salt and pepper, simmer for 10 minutes.</span><br />
<span style="color: #999999;">Remove the shrimps of its shell, set them aside. Blend the vegetables, boiling the soup for 5 minutes more.</span></div>
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<span style="color: #999999;">Pour it through a sieve, add 100-200 ml of milk or cream depending on the needed consistancy, boil once more.</span></div>
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<b><span style="color: #e69138;">Spinach</span></b></div>
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<span style="color: #999999;">Remove the stems of the leaves. Saute in a pan with a little butter and a clove of garlic for 2 minutes. Season.</span></div>
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<b><span style="color: #e69138;">Soft egg in crispy crust</span></b></div>
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<span style="color: #999999;">Boil the eggs 3 minutes in boiling water - the egg has to be at room temperature. Cool it rapidly in icy water to stop the cooking process. Remove the shell.</span></div>
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<span style="color: #999999;">Pass it consecutively through flour, egg wash and bread crumbs. Cook in hot oil at 180 C for a few seconds until golden.</span></div>
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<b><span style="color: #e69138;">Corn puree</span></b></div>
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<span style="color: #999999;">1 onion | 3 gloves of garlic | 400g corn kernels</span></div>
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<span style="color: #999999;">Saute all the ingredients for a few minutes. Add 100 ml of cream, boil. Blend, season, sieve.</span></div>
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<b><span style="color: #e69138;">Polenta with infosed milk</span></b></div>
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<span style="color: #999999;">Heat 250 ml of milk and infuse 2 leaves of sage, 1 spring of thyme and 1 spring of rosemary for about 15 minutes. Pour it through a fine sieve, adding sone salt and pepper.</span></div>
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<span style="color: #999999;">On low heat add 50g of corn flour, mixing until cooked. </span></div>
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<b><span style="color: #e69138;">Crispy corn flour crust</span></b></div>
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<span style="color: #999999;">150 ml water | 40 ml olive oil | 20 g corn flour</span></div>
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<span style="color: #999999;">Lay the composition as a pancake in a hot pan over a baking paper.</span></div>
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<span style="color: #999999;">Cook until the water evaporates and the crust gets golden.</span></div>
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<b><span style="color: #e69138;">Sea bream</span></b></div>
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<span style="color: #999999;">Fillet and season the fish. Drizzle with olive oil. Place the fillets between two baking sheets, brush the edges with egg white and fold to seal. Bake in pre-heated oven at 180 C for 10 minutes.</span></div>
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<span style="color: #999999;">Next to corn I added mun mushrooms, the original dish was served with morels, but the alternative offered a nice texture and taste to the whole dish.</span></div>
Anonymoushttp://www.blogger.com/profile/15891363682187327800noreply@blogger.com0tag:blogger.com,1999:blog-1061057801997969831.post-11707711878924880702015-03-06T12:15:00.000+02:002015-10-19T12:21:57.203+03:00Saptamana 51 - SAINT-JACQUES IN EMULSIE DE PORTOCALA, CREMA DE MORCOV SI SFECLA ROSIESimt ca traiesc cu adevarat aerul Frantei si tot ce iti pot oferi aceste locuri cand parcurg pietele saptamanale cu tarabele pline de legume proaspete, baghete crocante si miile de soiuri de branza - in care singura dilema e la care sa te limitezi, cosurile cu scoici felurite si cochilii valurite.<br />
Am asteptat special acest moment pentru o saptamana 51 <i>à la française</i>, apropiindu-ma de finalul acestui proiect si marcandu-l ca o continuare a ceea ce va sa vina - o noua experienta, un nou inceput...<br />
Nu a fost deloc greu sa ma hotarasc la ingredientul special al acestei saptamani in momentul in care am zarit cochiliile Saint-Jacques, pe care nu mai avusesem ocazia de a le gati pana acum.<br />
Si astfel a iesit aceasta farfurie - un buchet de arome menite sa potenteze carnea gustoasa a nucii Saint-Jacques: piure de morcov, emulsie de portocala, sosuri de sfecla rosie si corail (gulerul de icre portocalii din jurul nucii) si rondele de sfecla rosie.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZjd36TiAXgXBB2JYfNJiYgZQXxDmPkZhIN9qyhTt99ebnShTOajTLQR2_I4Jat22e78hEgip4YerTvp9-1_f-zHcpmt62kIhQ8QaKEAYZGfjUHioVPLGXf1k56jXE9RCjAc2PJKp1JhQ/s1600/IMG_0941.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZjd36TiAXgXBB2JYfNJiYgZQXxDmPkZhIN9qyhTt99ebnShTOajTLQR2_I4Jat22e78hEgip4YerTvp9-1_f-zHcpmt62kIhQ8QaKEAYZGfjUHioVPLGXf1k56jXE9RCjAc2PJKp1JhQ/s1600/IMG_0941.JPG" width="400" /></a><br />
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Nucile Saint-Jacques se gatesc foarte putin, tocmai pentru a pastra gustul desavarsit al carnii, astfel toate sosurile si legumele trebuie pregatite inainte.<br />
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<span style="color: #b45f06;">Piureul de morcov.</span> Bucatile de morcov taiat se fierb in apa cu sare - eu am adaugat si putin ghimbir. Se paseaza fin impreuna cu o lingura de unt.<br />
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<span style="color: #b45f06;">Sos sfecla rosie.</span> Am fiert in apa 2 sfecle fara a le indeparta coaja. O sfecla am taiat-o cubulete si am sotat-o la tigaie cu 2 linguri de zahar, o lingura de otet balsamic si jumatate de pahar de apa. Se paseaza fin compozitia.<br />
Cealalta sfecla am taiat-o rondele, pe care le-am sotat la fel, cu putin zahar si otet balsamic.<br />
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<span style="color: #b45f06;">Sosul de corail.</span> Gulerul de icre portocalii din jurul nucii l-am indepartat si pastrat pentru un al doilea sos. Cu un gust usor amarui, corail-ul se poate servi si gati la tigaie in ulei de masline.<br />
Gatiti 5 minute la tigaie, se adauga 100 ml de smantana lichida si se paseaza.<br />
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<span style="color: #b45f06;">Emulsie de portocala.</span> Sucul de la 3 portocale se reduce pe foc pana la jumatate. Se amesteca usor 120 ml de smantana lichida si putin unt, pana se obtine consistenta dorita.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh62-I2fvd-PB_RMY2bP8wGAq0Ei0sA5EMHocVg8SpnTfi3ihFpFSHnTbBbRQE1NJj7qiU4UWdbeCILq2Y-3Nm1UueQDjInc-FnwX0DJMoZLx2mQccDKso0Ko-4mSLEUFRcvrBK5VjJlAI/s1600/IMG_0939.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh62-I2fvd-PB_RMY2bP8wGAq0Ei0sA5EMHocVg8SpnTfi3ihFpFSHnTbBbRQE1NJj7qiU4UWdbeCILq2Y-3Nm1UueQDjInc-FnwX0DJMoZLx2mQccDKso0Ko-4mSLEUFRcvrBK5VjJlAI/s1600/IMG_0939.JPG" width="318" /></a></div>
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<span style="color: #b45f06;">Nucile Saint-Jacques</span> se trag doar 30 de secunde pe fiecare parte la tigaie in putin ulei de masline, capatand o frumoasa culoare aurie in capete.<br />
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Pentru putin verde in farfurie, se pot adauga cateva frunze verzi, eu am avut insa cateva pastai de mazare, care s-au combinat perfect cu celelalte legume.<br />
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<span style="color: #b45f06;"><i>3 persoane</i></span><br />
<span style="color: #b45f06;">| 9 nuci Saint-Jacques | ulei masline | 3 portocale | 220 ml smantana lichida |</span><br />
<span style="color: #b45f06;">| 2 sfecle rosii mici | 3 lg zahar brun | otet balsamic |</span><br />
<span style="color: #b45f06;">| 5 morcovi | 1cm ghimbir | unt |</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/15891363682187327800noreply@blogger.com0tag:blogger.com,1999:blog-1061057801997969831.post-25466771759230418702015-02-13T14:55:00.001+02:002015-02-13T14:56:41.041+02:00Saptamana 50 - SALATA DE SPANAC CU RATA CONFIATA SI SOS DE FRUCTE DE PADURE<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG_VAIOgST-9fJkBJi1dtDq8HLgqw1CYnBoW_Vox2Cz4IR0Yw9Nvf_05DLty9oZpzNhAXQoZMYTb3ErV0Qsz1mkotZJj-oJdw-rSRJFxU8ziX1HAusgHnT2dGgd1SIBWI06QTDy3ZFnX8/s1600/IMG_6431.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG_VAIOgST-9fJkBJi1dtDq8HLgqw1CYnBoW_Vox2Cz4IR0Yw9Nvf_05DLty9oZpzNhAXQoZMYTb3ErV0Qsz1mkotZJj-oJdw-rSRJFxU8ziX1HAusgHnT2dGgd1SIBWI06QTDy3ZFnX8/s1600/IMG_6431.jpg" height="320" width="318" /></a></div>
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<span style="color: #b45f06;">/</span> pulpa de rata confiata<br />
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<span style="color: #b45f06;">/</span> mix de rucola si spanac<br />
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<span style="color: #b45f06;">/ </span>ardei gras rosu<br />
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<span style="color: #b45f06;">/</span> gutuie<br />
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<span style="color: #b45f06;">/ </span>sos de fructe de padure<br />
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<span style="color: #b45f06;">/ </span>seminte de dovleac si susan<br />
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<span style="color: #b45f06;"><i>Confit de canard</i> </span>- acest mod traditional frantuzesc de gatire lenta si conservare a carnii de rata in propria-i grasime, prin care carnea devine extrem de frageda si gustoasa necesita ca orice preparat slow-cooked timp indelungat pentru preparare si gatire. Dar rezultatul unui gust inconfundabil merita din plin, mai ales ca exista posibilitatea conservarii carnii pana la 3-4 luni. Probabil ca unii dintre noi isi mai aduc aminte din copilarie de carnea la garnita...<br />
Carnea trebuie tinuta la marinat in sare minin 6 ore, dupa care se indeparteaza sarea si se aseaza intr-un vas potrivit - cat mai mic pentru a nu fi nevoie de o cantitate prea mare de grasime, avand in vedere ca pulpele vor trebui sa fie acoperite de grasime. Eu am reusit sa pastrez untura de rata de la alte preparate anterioare.<br />
Procesul lent de gatire implica o temperatura joasa de gatire - 70-80 de grade, pe un foc foarte mic, timp de aproape 2 ore, pana cand carnea devine foarte frageda si se desprinde usor de pe os.<br />
Se poate consuma imediat sau conserva la rece intr-un borcan, acoperita cu grasimea in care a fost gatita. Mai mult, prin conservare carnea isi intensifica aroma.<br />
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<span style="color: #b45f06;">Sosul de fructe de padure</span> l-am pregatit prin fierberea fructelor in vin alb si zahar brun (pentru 250 g de fructe - 100 ml de vin alb si 2 linguri de zahar brun).Anonymoushttp://www.blogger.com/profile/15891363682187327800noreply@blogger.com0tag:blogger.com,1999:blog-1061057801997969831.post-50951799818692339912015-01-27T15:36:00.000+02:002015-01-27T15:56:15.924+02:00Saptamana 49 - TORT CU RICOTTA, IAURT, ROZMARIN SI FRUCTESaptamana aceasta vine cu o portie dulce de tort in arome fructate si prospetime inspirata de zilele insorite.<br />
Cremele usoare de iaurt si ricotta sau frisca si iaurt ating pandispanul parfumat cu rozmarin, in cautarea fructelor rosii zemoase.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFx617avY5GZkEAHzJWiklg3leBOhglz0X-RHZfCF0SJLklR92hgnQXwGBbYGXdlibDgdti7iij3L2OsdCepV6dHvweBP5Dt4xPsmGq8TenKkH7ZSgpIKVix8tPD8KJB6FfMDeBMCq6sI/s1600/IMG6003.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFx617avY5GZkEAHzJWiklg3leBOhglz0X-RHZfCF0SJLklR92hgnQXwGBbYGXdlibDgdti7iij3L2OsdCepV6dHvweBP5Dt4xPsmGq8TenKkH7ZSgpIKVix8tPD8KJB6FfMDeBMCq6sI/s1600/IMG6003.jpg" height="320" width="240" /></a></div>
<span style="color: #b45f06;"><b>PANDISPANUL</b></span> are o textura bogata in comparatie cu crema fina. Am decis sa adaug in compozitie si urme de fructe confiate si coaja de portocala alaturi de aroma de baza de rozmarin.<br />
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Pentru 3 straturi de blat am folosit:<br />
<span style="color: #b45f06;">| 225gr <b>unt </b>| 225gr <b>zahar</b> | 3<b> oua</b> |</span><br />
<span style="color: #b45f06;">| </span><span style="color: #b45f06;">360gr <b>faina</b> | 75gr <b>iaurt</b> | 2 lgt <b>rozmarin</b> pulbere | 2 lgt <b>praf de copt </b>| coaja de <b>portocala</b> | <b>fructe confiate</b> |</span><br />
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De obicei mai reduc din cantitatea de zahar pentru ca imi place sa iasa mai putin dulce. Untul se bate cu zaharul si se incorporeaza pe rand cate un ou.<br />
Se amesteca bine, presarand faina, rozmarinul si putina coaja de portocala dupa gust, urmate de iaurt.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYmLNjxoAYqrGMPc8yY-jVPt5WWyTwRW_h0lPiMTuETmJ_kE4g2yU0lX1a-8NIl6wZT6SKxh7q96I_ccnqY8bUHkjTtAlieT9e93qVQTSnYG0Mk0WR6o-XV9d6Ng5Uon7XFKRyAiFRCKk/s1600/IMG6022.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYmLNjxoAYqrGMPc8yY-jVPt5WWyTwRW_h0lPiMTuETmJ_kE4g2yU0lX1a-8NIl6wZT6SKxh7q96I_ccnqY8bUHkjTtAlieT9e93qVQTSnYG0Mk0WR6o-XV9d6Ng5Uon7XFKRyAiFRCKk/s1600/IMG6022.jpg" height="320" style="cursor: move;" width="240" /></a>Aluatul se toarna intr-o tava rotunda tapetata cu hartie de copt unsa cu unt si se coace in cuptorul preincalzit la 180 grade pentru 45 de minute.<br />
O data scos din cuptor se lasa la racit pe un gratar. Se taie in 3 straturi.<br />
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<span style="color: #b45f06;"><b>CREMA</b></span> este un mix de ricotta si iaurt cu bucatele fine de banana si smochine proaspete (in functie de sezon).<br />
<span style="color: #b45f06;">| 500gr<b> ricotta</b> | 225gr <b>iaurt</b> gras 10% | | 2 <b>banane</b> | 2-3 <b>smochine</b> |</span><br />
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A doua crema, cea de suprafata, este mai usoara, doar pe baza de frisca si iaurt. Am folosit :<br />
<span style="color: #b45f06;">| 200gr <b>smantana</b> pentru batut frisca |</span><br />
<span style="color: #b45f06;">| 150gr <b>iaurt</b> gras 10% | </span><br />
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Intregul tort primeste un buchet mare de fructe rosii proaspete: <span style="color: #b45f06;"><b>capsuni, rodie, smochine.</b></span>Anonymoushttp://www.blogger.com/profile/15891363682187327800noreply@blogger.com0tag:blogger.com,1999:blog-1061057801997969831.post-617933611098623742015-01-20T13:25:00.000+02:002015-10-19T12:11:49.915+03:00Saptamana 48 - SUPA CREMA DE DOVLEAC COPT SI SPUMA DE OULegumele coapte ofera supelor o aroma mult mai intensa decat cele fierte. Desi implica un proces de gatire ce necesita mai mult timp, merita efortul. Cu atat mai mult cand este vorba despre dovleac, care prin coacere, ofera supei o textura catifelata si o culoare intensa.<br />
Dovleacul este minunat iarna - in lipsa unei varietati bogate de legume de sezon, dovleacul este o sursa de fibre, vitamine (A, C si B6), potasiu si antioxidanti.<br />
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Aceasta supa este un mix de <span style="color: #b45f06;">dovleac placintar, cartof dulce, ceapa, ghimbir, lime </span>si<span style="color: #b45f06;"> lapte.</span></div>
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Primul pas este coacerea la cuptor a legumelor - dovleacul si cartoful se taie in bucati potrivite, ceapa in sferturi, iar deasupra se presara bucatele de ghimbir si se stropeste cu ulei de masline. Legumele se coc timp de 40-50 minute la 200 de grade, intorcandu-le din cand in cand pentru a se coace uniform.</div>
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Legumele coapte se amesteca cu 500 ml de fond de legume si se fierb 1 minut, dupa care se transfera intr-un blender, mixand compozitia pana devine foarte fina. Se adauga sucul de la un lime si lapte pana se obtine consistenta dorita, eventual inca putin ghimbir ras dupa gust, piper si sare.</div>
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Supa am servit-o cu seminte de dovleac si spuma de albusuri posata in lapte.</div>
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Spuma de albusuri trebuie sa fie batuta foarte bine; bulele de spuma se poseaza cate 1 minut pe fiecare parte in laptele fierbinte tinut pe foc mic cat sa nu atinga punctul de fierbere.</div>
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<span style="color: #b45f06;">| 1 dovleac placintar | 1 cartof dulce | 1 ceapa | 2 cm ghimbir | 1 lime |</span></div>
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<span style="color: #b45f06;">| 500 ml lapte |</span><span style="color: #b45f06;"> 500 ml fond de legume - morcov, pastarnac | piper | sare |</span></div>
<br />Anonymoushttp://www.blogger.com/profile/15891363682187327800noreply@blogger.com0tag:blogger.com,1999:blog-1061057801997969831.post-90872130309718862842015-01-14T16:27:00.000+02:002015-01-14T16:27:14.871+02:00Saptamana 47 - PIEPT DE RATA CU SOS DE PORTOCALE, MORCOV SI PASTARNAC GLASATAm inceput prima zi a anului gatind rata prietenilor si voi continua prezentandu-va una din primele variante de farfurii ce au la baza pieptul de rata. Alaturi un mix de morcov si pastarnac glasat, aromatizat cu ghimbir si sos de portocale.<br />
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Optional, un pat de pere caramelizate - care aduce in plus dulceata la gustul dulce-acrisor creat de sos.</div>
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<b><span style="color: #b45f06;">Pieptul de rata</span></b> se gateste rapid in aproximativ 15 minute - o atentie sporita trebuind insa oferita grasimii din stratul gros de piele. Pielea se cresteaza adanc cu cutitul intr-un caroiaj la distanta de 1 cm si se sareaza/pipereaza. </div>
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Inainte de a fi bagata la cuptor, trebuie rumenita la tigaie pielea si topita o parte din grasime. Tigaia nu trebuie incalzita inainte, fiind rece ofera mai mult timp grasimii sa se topeasca. Puteti ajuta presand carnea cu o spatula. Pe masura ce se strange grasime in tigaie, se scurge intr-un recipient (grasimea de rata are un parfum deosebit si poate fi folosita cu alte ocazii). </div>
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Odata rumenita bine partea cu piele, se intoarce bucata de carne si pe cealalta parte 1 minut.</div>
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Carnea se aseaza cu pielea in sus intr-o tava tapetata cu hartie de copt si se da la cuptor 10 minute la o temperatura de 180 de grade pentru o gatire medie.</div>
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Odata scoasa din cuptor, se adauga un cubulet de unt peste piele si se lasa sa se aseze, dupa care se poate taia felii.</div>
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<b><span style="color: #b45f06;">Sosul de portocale</span></b> se prepara in tigaia cu putina grasime lasata de la pieptul de rata, adaugand 2-3 linguri de sos de soia. Se lasa cateva secunde pe foc dupa care se adauga sucul de la 2-3 portocale si se lasa la fiert pana scade la jumatate. Functie de gust, se poate adauga si o lingurita de miere la final.</div>
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<b><span style="color: #b45f06;">Legumele glasate</span> </b>le-am lasat intr-o forma cat mai bruta, insa la fel de bine pot fi pasate intr-un piure cremos. La pastarnac am indepartat mijlocul usor lemos, taind partea exterioara in bastonase lungi.</div>
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Morcovii, pastarnacul si cateva bucati mici de ghimbir pentru aroma le-am lasat la fiert in apa sarata cat sa se inmoaie (7-8 minute), dar sa ramana crocante; pastarnacul, fiind mai subtire, a fost adaugat la fiert mai tarziu.</div>
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Scoase din apa fierbinte, legumele se racesc in apa cu gheata, se scurg bine si se glaseaza usor la tigaie in unt.</div>
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Am servit farfuria alaturi de o salata de rucola, spanac, fenicul si para.</div>
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Anonymoushttp://www.blogger.com/profile/15891363682187327800noreply@blogger.com0tag:blogger.com,1999:blog-1061057801997969831.post-71525496516708599782014-10-27T17:00:00.000+02:002014-10-27T17:00:27.753+02:00Saptamana 46 - TARTA CU SMOCHINE, BRANZA DE CAPRA, NUCI SI CEAPA CARAMELIZATARevin la categoria mea preferata - tartele, cu o tarta de toamna ce combina smochine dulci si zemoase cu branza fna, nuci si crusta de faina neagra cu fulgi de ovaz. Alaturi ceapa caramelizata pentru definirea unui gust desavarsit.<div>
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La tarte prefer un aluat usor crocant si sfaramicios, de accea folosesc mai mult unt fata de raportul obisnuit 1/2 unt-faina. Pentru 4 minitarte am framantat un <b><span style="color: #b45f06;">ALUAT</span></b> din <b>150 g</b><span style="color: #b45f06;"> faina neagra</span>,<span style="color: #b45f06;"> </span><b>100 g</b><span style="color: #b45f06;"> unt </span>si <b>1</b><span style="color: #b45f06;"> galbenus de ou </span>(optional, in loc de apa) la care am adaugat o mana de <span style="color: #b45f06;">fulgi de ovaz</span> si putina <span style="color: #b45f06;">salvie</span> de aceasta data.</div>
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Aluatul a fost tinut o ora la frigider si precopt timp de 15 minute la 180 grade inainte ca minitartele sa fie umplute cu branza.</div>
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Pentru <b><span style="color: #b45f06;">UMPLUTURA</span></b> am combinat cubulete de <span style="color: #b45f06;">branza de capra</span> cu branza<span style="color: #b45f06;"> brie</span> sau <span style="color: #b45f06;">camembert</span> (aprox. 75 g din fiecare) peste care am asezat cateva felii de <span style="color: #b45f06;">smochine</span> stropite cu <span style="color: #b45f06;">otet balsamic</span> si samburi de <span style="background-color: white;"><span style="color: #b45f06;">nuca.</span></span> Timp de coacere 20-30 min la 180 C.</div>
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Tarta merge de minune alaturi de rondele de ceapa caramelizate si o salata (valeriana, rucola,...) la care putem regasi smochinele.</div>
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Pentru <b><span style="color: #b45f06;">caramelizarea rondelelor de ceapa</span></b> (3 cepe), se lasa sa se inmoaie la foc mic timp de 15 minute, dupa care se adauga 2 linguri de zahar brut si 2 linguri de otet balsamic. Se amesteca constant pentru a nu se arde, la foc mic, pentru inca 15 minute. </div>
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<span style="color: #b45f06;">| faina neagra 150 g | unt 100 g | ou 1 | fulgi ovaz | salvie |</span></div>
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<span style="color: #b45f06;">| branza capra 75 g | branza brie 75 g | branza camembert 75 g | </span></div>
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<span style="color: #b45f06;">| smochine 3 buc | miez de nuca | otet balsamic |</span></div>
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<span style="color: #b45f06;">| ceapa 3 buc | zahar brut 2 ling |otet balsamic 2 ling |</span></div>
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Anonymoushttp://www.blogger.com/profile/15891363682187327800noreply@blogger.com0tag:blogger.com,1999:blog-1061057801997969831.post-91172347776636448232014-08-21T14:14:00.001+03:002014-08-21T14:26:15.871+03:00Saptamana 45 - PASTE SEPIA CU CREVETI SI ROSII CHERRYSub influenta zilelor petrecute la Venetia, un preparat usor si colorat de vara.<br />
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Desi pastele colorate cu cerneala de sepia nu pastreaza acelasi intensitate a gustului ca niste paste proaspat preparate cu sepia si cerneala de sepia, sunt insa foarte sanatoase si ofera un contrast senzational cu orice ingrediente alaturi.<br />
Eu am ales combinatia de creveti, brocoli si rosii cherry. <br />
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<b><span style="color: #b45f06;">Crevetii</span></b> i-am tras la tigaie 2-3 minute in ulei de masline aromatizat cu 2 catei de usturoi zdrobiti, iar la final i-am stropit cu lamaie.<br />
Capetele de creveti care s-au desprins inainte de a-i pune in tigaie, le-am pastrat pentru supa pe care o vom folosi la gatirea rosiilor cherry.<br />
Separat, intr-o oala cu apa fiarta sarata am blansat buchetelele de<b><span style="color: #b45f06;"> brocoli</span></b>.<br />
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Crevetii si brocoliul le-am lasat de o parte pentru a ne putea ocupa de <b><span style="color: #b45f06;">sosul de rosii</span></b>.<br />
Pentru supa de crustacee am fiert capetele de creveti cu o cana de apa. Spuma formata la fierbere se indeparteaza.<br />
In tigaia si uleiul ramas de la creveti se pun pe foc 2 catei de usturoi tocat, 2 cepe verzi si rosiile cherry taiate in jumatati - cele foarte mici imi place sa le pastrez intregi. Dupa 2-3 minute se adauga supa, se da in clocot si se mai lasa la fiert putin. Se adauga si cateva frunze de busuioc.<br />
Pastele se pregatesc conform timpului de gatire scris pe ambalaj.<br />
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Se servesc fierbinti in sosul de rosii alaturi de cativa creveti si un buchetel de brocoli.<br />
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<span style="font-size: small;"> Multumesc Bogdan pentru imagini.</span></div>
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<span style="color: #b45f06;">| paste cu cerneala de sepia | creveti | usturoi | lamaie | brocoli |</span></div>
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<span style="color: #b45f06;">| rosii cherry | ceapa verde |</span> <span style="color: #b45f06;">ulei de masline | busuioc |</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/15891363682187327800noreply@blogger.com0tag:blogger.com,1999:blog-1061057801997969831.post-1133905855105904302014-07-18T12:21:00.003+03:002015-01-20T13:26:52.723+02:00Saptamana 44 - PORC AROMAT CU PRAZ CU GHIMBIR SI CARTOF DULCEO combinatie incercata cu ceva timp in urma, care mi-a confirmat toate asteptarile.<br />
Consider ca secretul si succesul unui preparat sta in aroma puternica, cu personalitate, iar cand o farfurie contine elemente, fiecare cu aroma ei aparte, iar gusturile se combina si reusesc sa te treaca treptat printr-o serie de senzatii, de la dulce, iute, iarasi dulce, acrisor, atunci ai un preparat adevarat.<br />
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Nu cred ca am sa exclud vreodata carnea de porc din viata culinara, desi o consum destul de rar - o bucata buna de carne, gatita corect la cuptor imi va aduce aminte mereu de acasa, de fripturile din carnea proaspat taiata ale mamei.<br />
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Pentru a da un gust cu personalitate carnii, am tinut-o pentru o ora la marinat in frigider, tapetata si unsa bine cu un mix din pudra de <span style="color: #b45f06;">chili, boia dulce, cimbru, seminte de anason, coriandru</span> zdrobit usor, <span style="color: #b45f06;">ulei de masline</span>, cativa catei de <span style="color: #b45f06;">usturoi</span> zdrobiti, sare si piper.<br />
Cuptorul se incalzeste la 180 grade. Bucata mea de muschi a avut in jur de 400 g si am tinut-o la cuptor 15-20 minute, cat sa se patrunda si sa ramana inca moale. Carnea de porc trebuie gatita mai bine fata de miel, vita sau rata.<br />
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Alaturi de carne am ales un piure din cartof dulce cu putin chili, care sa faca legatura cu nota iute din carne, si un praz tras la tigaie cu vin si ghimbir.<br />
<span style="color: #b45f06;">PIURE CARTOF DULCE</span> Am taiat in cubulete mici un cartof dulce de aprox. 700 gr. si l-am pus la fier in apa cu sare. Odata fiert, l-am pasat si adaugat unt, lapte si un varf de pudra de chili.<br />
<span style="color: #b45f06;">PRAZ CU GHIMBIR</span> Intr-o tigaie incinsa am tras in putin unt rondelele de la doua fire de praz (doar partea alba) alaturi de o bucata de ghimbir de 2-3 cm taiata betisoare. Am adaugat si 3 catei de usturoi. Cand prazul a inceput sa se inmoaie, se adauga un pahar de vin alb si se lasa pe foc pana ce se reduce din suc.<br />
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Asadar avem o carne extrem de aromata, un praz cu nota iute si un piure dulce. Iar culorile se combina si ele minunat. Puteti adauga pe farfurie si o salata verde - cateva frunze de valeriana am ales eu.<br />
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<span style="color: #b45f06;"><b><span style="color: #444444;"><span style="color: #b45f06;">CARNE</span> </span></b>muschi porc 400g | chili pudra 1 lgt | boia dulce 1 lgt | cimbru 3 crengute | seminte anason 1 lgt | seminte coriandru 1 lgt | usturoi 4 catei | ulei masline 2 lg | sare | piper |</span><br />
<span style="color: #b45f06;"><b>PIURE</b> cartof dulce 700g | unt 60g | lapte 100ml | pudra chili |</span><br />
<span style="color: #b45f06;"><b>PRAZ</b> 2 fire praz | ghimbir 3 cm | usturoi 3-4 catei | vin alb sec 100ml |</span>Anonymoushttp://www.blogger.com/profile/15891363682187327800noreply@blogger.com0tag:blogger.com,1999:blog-1061057801997969831.post-49693658120687934122014-04-06T16:57:00.000+03:002014-04-06T16:57:48.027+03:00Saptamana 43 - STARTER CU SFECLA ROSIE, OU SI PESTEDin nou in prim-plan: <span style="color: #b45f06;">sfecla rosie</span> - unul din ingredientele vedeta ale acestui blog!<br />
Am incercat-o ca supa sau desert, in sufleuri sau tarte, acum intr-o forma usoara de duminica, alaturi de ou si peste.<br />
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Ca de obicei urmaresc felul cum culorile si texturile se imbina, iar acest preparat atrage prin culorile puternice: rosul intens al sfeclei ce atinge albul contrastant si galbenul oului. Putin chives pentru verde, iar pestele vine ca element neutru de culoare.<br />
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Gustul dulce al sfeclei fierte este balansat de o vinegreta cu otet de mere si un peste sarat, pentru care propun ansoa. De data aceasta am folosit sardine conservate in ulei, dar se simtea nevoia unui gust de contrast mai puternic precum ansoa.<br />
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<span style="color: #b45f06;">| sfecla rosie | ou | peste | chives | vinegreta | piper negru | sare de mare |</span><br />
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<span style="color: #b45f06;">Sfecla rosie</span> am fiert-o in coaja in apa sarata pentru 30-40 minute. Mereu aleg cele mai mici bucati, pentru a le putea taia doar in sferturi sau lasate chiar intregi. O data fierte, coaja se va indeparta foarte usor.<br />
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<span style="color: #b45f06;">Ouale</span> le-am fiert mediu pentru un galbenus cleios. Am avut norocul unor oua proaspete de tara cu un galbenus de un galben puternic.<br />
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Pentru <span style="color: #b45f06;">vinegreta</span> am amestecat 2-3 linguri de otet de mere cu o lingura de mustar iute, o lingurita de zahar, un praf de piper negru, un catel de usturoi si gradual ulei de masline - de 4 ori cantitatea de otet.<br />
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Presarat deasupra <span style="color: #b45f06;">chives</span> si un praf de sare de mare si piper.Anonymoushttp://www.blogger.com/profile/15891363682187327800noreply@blogger.com0tag:blogger.com,1999:blog-1061057801997969831.post-65433755542913281102014-03-11T00:34:00.000+02:002014-04-06T16:58:36.072+03:00Saptamana 42 - VITA PE PAT DE TAIETEI CU CREVETI SI CORIANDRUCam greu, tarziu, dar a ajuns si vita in meniul saptamanii 42.<br />
In incercarea de a gati o vita perfecta, suculenta, am pus mana cu usoara frica pe o bucata frumoasa de vrabioara Black Angus si pe reteta asta. Cu crevetii si mixurile super aromate ne-am mai jucat, nu are cum sa iasa rau.<br />
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Asadar daca preferati aromele puternice, luati cu indredere!<br />
1 <span style="color: #b45f06;">ardei iute</span>, o bucatica de <span style="color: #b45f06;">ghimbir</span>, o mana frumoasa de <span style="color: #b45f06;">coriandru verde</span>, 2 <span style="color: #b45f06;">cepe verzi:</span><br />
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Se toaca si mixeaza, cel mai simplu intr-un robot de bucatarie.<br />
Intr-o tigaie se incing 2 lingui de ulei si se adauga mixul verde, <span style="color: #b45f06;">crevetii decorticati</span> (nu prea multi pentru ca nu vreau sa fie elementul principal, ci doar sa acompanieze vita), 2 catei de <span style="color: #b45f06;">usturoi</span> zdrobiti si se lasa sa se gateasca cateva minute. Spre final se adauga si putin <span style="color: #b45f06;">sos de soia</span> si sucul de la un <span style="color: #b45f06;">lime</span>.<br />
Intre timp am pus si<span style="color: #b45f06;"> taieteii</span> la fiert - taietei preparati acasa in bucatarie am incercat in <a href="https://www.blogger.com/blogger.g?blogID=1061057801997969831#editor/target=post;postID=1169414600171865145;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=36;src=postname" target="_blank">Saptamana 4</a>.<br />
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Partea a doua - <span style="color: #b45f06;">PERFECT STEAK</span> la tigaie, urmand cu strictete toate indicatiile lui Gordon Ramsey.<br />
Carnea se sareaza si pipereaza din belsug inainte de a o pune pe foc, astfel va fi mai suculenta si mai delicioasa. Se aseaza in tigaia cu 2 linguri de ulei doar cand aceasta este bine incinsa pe foc mare.<br />
Pentru o carne <i>medium-rare</i> se lasa cate 2 minute pe cate o fata (valabil pentru felii de carne de 2 cm grosime).<br />
Langa carne se adauga si o crenguta de cimbru si 2 catei de usturoi zdrobiti, pentru aroma.<br />
Aproape de final se pun si 2 felii de unt, care vor crea un sos, cu care vom stropi carnea.<br />
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Am feliat subtire bucata de carne si am asezat-o pe platou deasupra taieteilor cu coriandru si creveti, presarand un praf de <i>fleur de sel</i> si cateva fire de <i>chives</i>.<br />
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Vita a iesit suculenta si delicioasa, cu un rozaliu frumos in mijloc, iar pastele cu un gust puternic iute-aromat. O combinatie interesanta si bogata.<br />
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<span style="color: #b45f06;">| vrabioara vita | taietei | creveti | coriandru | ardei iute | ceapa verde | ghimbir | usturoi | sos soia | lime | chives | unt | sare | piper |</span>Anonymoushttp://www.blogger.com/profile/15891363682187327800noreply@blogger.com0tag:blogger.com,1999:blog-1061057801997969831.post-16120658219585438892014-02-26T00:32:00.001+02:002014-02-26T00:32:30.158+02:00Saptamana 41 - SPUMA DULCE DE IAURT CU PRUNEIote aci nebunie de combinatie!<br />
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Prune acrisoare intalnesc o spuma fina dulce de frisca cu nota de accent de iaurt acrisor, incheiata cu un caramel mix de nuci-migdale-fulgi ovaz, - un degrade de acrisor-dulce pornind de la baza catre top!<br />
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Pentru <b><span style="color: #b45f06;">pasta de prune</span></b> am folosit prune deshidratate fierte in vin alb, pana ce prunele absorb aproape toata reductia de vin. Se zdrobesc sau se paseaza.<br />
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<b><span style="color: #b45f06;">Frisca</span></b> batuta din smantana dulce se amesteca cu <span style="color: #b45f06;"><b>iaurt</b></span> - pe cat mai gras, pe atat mai cremos si gustos. Nu uitati de vanilie!<br />
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<b><span style="color: #b45f06;">Caramelul crocant</span></b> - se caramelizeaza zaharul intr-o tigaie pe foc mediu fara sa se amestece, pana se topeste uniform si prinde o culoare inchisa aurie. Se adauga nucile, acoperindu-le in caramel. Mixul se intinde in strat subtire pe o hartie de copt; se va intari rapid, putand fi spart in bucatele mici potrivite. Caramelul se desprinde usor de hartie daca se umge hartia cu putin ulei.<br />
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<span style="color: #b45f06;">prune deshidratate 200g | vin alb 200ml | smantana dulce 30% 200g | iaurt 150g | baton vanilie | zahar 150g | nuci migdale fulgi ovaz 200g</span></div>
Anonymoushttp://www.blogger.com/profile/15891363682187327800noreply@blogger.com0tag:blogger.com,1999:blog-1061057801997969831.post-27674914999284422352014-01-26T22:51:00.000+02:002014-01-26T23:13:09.664+02:00Saptamana 40 - SOMON TARTARUn alt mod de a manca somonul - crud in diverse combinatii de fructe sau legume.<br />
Tartarul de somon clasic combina rosii tocate marunt, salota si suc de lamaie.<br />
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Un tartar facut ca la carte puteti savura la restaurantul frantuzesc al lui Philippe Dupre - <i>Ici et la.</i><br />
Sau puteti incerca propriul tartar in bucataria voastra - iata ce variante am testat eu:<br />
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<span style="color: #b45f06;"> | somon | mango | fenicul | salota |</span><br />
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<span style="color: #b45f06;"> | somon | mar verde | salota | menta | chives |</span></div>
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Secretul unui tartar bun consta in prospetimea si calitatea fileului de somon si in mentinerea lui rece. Inainte de a-l taia, il puteti tine 15 minute la congelator. Fileul crud trebuie taiat in bucati mici de aproximativ 3 mm grosime, dupa ce a fost indepartata pielea. </div>
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Restul ingredientelor sunt taiate si ele marunt.</div>
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Daca la un tartar clasic ingredientele se leaga cu sucul de lamaie si ulei de masline, la combinatia de <b><span style="color: #b45f06;">mango-fenicul</span></b> se merge pe un <span style="color: #b45f06;">sos din suc de portocala, lime si ulei de masline</span>, iar la combinatia de <b><span style="color: #b45f06;">mar-menta</span></b> puteti alatura un <span style="color: #b45f06;">sos de iaurt grecesc, mustar Dijon, suc de lamaie si ulei de masline</span>. </div>
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| 200g file somon | 1/2 mango | 1/2 fenicul | 1 salota / ceapa rosie | suc 1/2 portocala | 1 lime | 3 linguri ulei de masline | sare |</div>
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| 200g file somon | 1/2 mar verde | 1 salota / ceapa rosie | menta verde | chives | 3 lingura iaurt grecesc | 1 lingurita mustar Dijon | suc 1/2 lamaie | 2 linguri ulei de masline |</div>
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Anonymoushttp://www.blogger.com/profile/15891363682187327800noreply@blogger.com0tag:blogger.com,1999:blog-1061057801997969831.post-21948708269482182372014-01-07T00:45:00.001+02:002014-02-10T14:02:36.165+02:00Saptamana 39 - SUPA CREMA CU SOMON<div class="yiv2146797645MsoNormal" id="yui_3_13_0_ym1_1_1389043877730_2155" style="background-color: white; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px; padding: 0px;">
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Post nou de inceput de an cu un preparat de sfarsit de an trecut ...sau cu ce mi-am incantat papilele gustative pe final de 2013.</div>
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<span style="color: #b45f06;">Supa crema cu somon</span> - un deliciu, testat si aprobat de mari gurmanzi de peste.</div>
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Si pentru ca somonul trebuie sa fie vedeta acestei supe, baza se cere a fi o compozitie neutra, dar cu accente usoare de aroma care sa acompanieze gustul puternic al somonului.</div>
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Asadar am mers pe o crema de cartof si praz, combinata cu multa smantana dulce.</div>
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Pentru aproximativ 5 portii am folosit <span style="color: #b45f06;">400g de <b>somon</b>, 700g de <b>cartofi albi</b>, 2 bucati de <b>praz</b>, 100g de <b>smanatana</b></span> pentru gatit.</div>
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Am inceput prin a cali putin in unt prazul taiat bucatele (doar partea alba) si cartofii, peste care am adaugat 1 litru de stock de legume si l-am lasat la fiert. Pentru rapiditate, in loc de stock, se poate folosi apa la care se mai adauga 2 morcovi si ce se mai intampla sa aveti prin camara - o radacina de pastarnac, telina, care se scot la final.</div>
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Cand cartofii s-au inmuiat, se ia vasul de pe foc si se paseaza legumele. Se adauga si smantana si se pune din nou pe foc.</div>
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Somonul se taie bucatele si se gateste 2 minute intr-o tigaie cu putin unt, dupa care se adauga peste crema si se mai lasa la fiert 10 minute. Spre final se adauga si o bucatica de unt pentru un plus de savoare.</div>
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Servit cu crakers si <i>une touche finale</i> de <i>fleur de sel </i>si piper.</div>
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Si pentru ca se cerea <i>un second plat</i> la fel de usor si sanatos - am refacut <span style="color: #b45f06;">tarta cu braza de capra, menta si anason </span>cu bonus <span style="color: #b45f06;">goji</span> | <a href="http://52saptamani.blogspot.ro/2013/05/saptamana-2425-tarte-cheesy-vs-fishy.html" target="_blank">Saptamana 24-25_TARTE CHEESY vs FISHY</a></div>
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Am ales sa o pregatesc sub forma unor briose, dar poate fi coapta si in forme mari de tipul torturilor.</div>
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Procesul se imparte in doua - prajitura si crema alba de branza. Compozitia este foarte bogata, pentru ca incorporeaza atat morcovii cat si migdale, iar aroma este potentata de ghimbir si scortisoara - pentru un iz clar de iarna.</div>
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<b><span style="color: #b45f06;">PRAJITURA</span></b></div>
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| 250g <span style="color: #b45f06;">faina</span> | 8 <span style="color: #b45f06;">morcovi</span> | 4 <span style="color: #b45f06;">oua</span> | 200ml <span style="color: #b45f06;">ulei </span>| 350g <span style="color: #b45f06;">zahar brun </span>|</div>
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| 100g <span style="color: #b45f06;">migdale</span> <span style="color: #b45f06;">crude </span>| <span style="color: #b45f06;">ghimbir</span> | <span style="color: #b45f06;">scortisoara</span> | <span style="color: #b45f06;">praf de copt</span> | <span style="color: #b45f06;">amoniu</span> | <span style="color: #b45f06;">sare </span>|</div>
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<b><span style="color: #b45f06;">CREMA</span></b></div>
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| 220g <span style="color: #b45f06;">crema de branza</span> | 120g <span style="color: #b45f06;">unt</span> | 100g <span style="color: #b45f06;">zahar pudra</span> | <span style="color: #b45f06;">vanilie</span> |</div>
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Primul pas este pregatirea morcovilor - alegeti cei mai proaspeti morcovi si radeti-i marunt. Alaturi de morcov am ras si o bucatica de 1 cm de ghimbir. </div>
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Intr-un bol amestecati toate ingredientele praf - faina, 2 lingurite de praf de copt, o jumatate de lingurita de amoniu, o lingurita de scortisoara, o lingurita de ghimbir pudra si o jumatate de lingurita de sare.</div>
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Zaharul si uleiul se mixeaza separat si treptat se incorporeaza cate un ou si cate putin din faina. La final se adauga si migdalele pisate si morcovul.</div>
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Formele se umplu trei sferturi cu copozita si se lasa 40 de minute in cuptorul preincalzit la 160 de grade.</div>
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Cat timp briosele cresc frumos in cuptor pregatiti crema, amestecand mai intai crema de branza cu untul, urmand zaharul pudra si vanilia. Pana in momementul ornarii pastrati-o la frigider.</div>
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Pentru ornare eu am folosit migdale, goji, nuca de cocos, menta.</div>
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La prajiturile coapte in forme mai mari, taiati prajitura transversal si adaugati un strat de crema.</div>
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Anonymoushttp://www.blogger.com/profile/15891363682187327800noreply@blogger.com0tag:blogger.com,1999:blog-1061057801997969831.post-11373917529186278192013-10-28T18:54:00.000+02:002013-10-28T18:55:45.945+02:00Saptamana 37 - SALATA DE CASTRAVETI CU SOS DE AVOCADO SI RAVIOLES<div class="separator" style="clear: both; text-align: left;">
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<span style="color: #b45f06;">Ravioles</span>, mai exact <i>Ravioles du Dauphin<span style="background-color: white; color: #252525; font-family: sans-serif; font-size: 13px; line-height: 19.1875px;">é</span></i>, i-am descoperit vara aceasta intr-un bistro grenoblez. Foarte asemanatori cu ravioli, sunt o specialitate a gastronomiei frantuzesti din zona Isère, mult mai mici ca varianta italieneasca, cu o compozitie de branza dulce si patrunjel. M-a incantat unul din modurile de gatire, cel prajit, rezultand niste pachetele crocante folosite cel mai des la salate.<br />
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Zilele acestea mi-am adus aminte de aceste mici ravioles si cum rabdarea e mare, hai sa facem ravioles.<br />
Am preparat in acelasi mod acelasi aluat ca si la ravioli din <a href="http://52saptamani.blogspot.ro/2012/11/saptamana-4-ravioli-cu-creveti-si.html" target="_blank">saptamana 4</a>. Diferenta este ca de data aceasta am folosit jumatate de cantitate de faina neagra si jumatate alba. Iar pentru umplutura am folosit o compozitie din ricotta, patrunjel, nucsoara si suc de lamaie. Cu migala si rabdare am impachetat micile raviloles - nu are trebui sa aiba mai mult de 2 cm.<br />
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Pentru a ii pune in valoare, am ales o salata de castraveti, avocado si muguri de pin.<br />
<span style="color: #b45f06;">Castravetele</span> l-am taiat felii lungi subtiri cu ajutorul unei ustensile de feliat/curatat. Se lasa cateva minute sa se gateasca in apa fiarta, dar nu mult pentru ca trebuie sa ramana crocante.<br />
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Sosul de <span style="color: #b45f06;">avocado</span> l-am pregatit dintr-un avocado pasat, ulei masline, suc lamaie, sare si piper. Eu am cautat o consistenta usor lichida, asa ca am adaugat lapte - nu stiu cat de corect este, dar gustul era minunat.<br />
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Pentru <span style="color: #b45f06;">ravioles</span> am folosit o tigaie anti-aderenta si i-am prajit fara a folosi grasime, pana au prins culoare.<br />
La fel si <span style="color: #b45f06;">mugurii de pin</span>.<br />
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Anonymoushttp://www.blogger.com/profile/15891363682187327800noreply@blogger.com0tag:blogger.com,1999:blog-1061057801997969831.post-61132886016484975452013-10-17T04:03:00.000+03:002013-10-21T09:02:13.695+03:00Saptamana 36 - 4 SUFLEURI COLORATEMAKING OF - 4 Color Souffles<br />
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camera|edit <a href="http://www.nomadstudio.ro/" target="_blank">nomadstudio.ro</a> music lauge & baba gnohm|memories<br />
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Noua mea pasiune pentru sufleuri s-a transformat in ultima saptamana in cautarea sufleului perfect. Ce face un sufleu sa fie atat de crocant si apetisant la exterior, usor si fin la interior...si cel mai important, sa nu se desumfle imediat ce il scoti din cuptor, asta dupa ce l-ai vazut cat de minunat crestea sub caldura cuptorului.<br />
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Dupa cateva teste si cautari amanuntite, iata cateva secrete care m-au dus la 4 sufleuri colorate, numai bune de inveselit o masa de toamna mohorata.<br />
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<span style="color: #b45f06;"> | sfecla rosie | morcov | brocoli | conopida |</span><br />
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Multe ingrediente nici nu sunt - alege-ti legumele preferate, putin lapte si unt, faina sau amidon de porumb, o branza buna, oua si ceva condimente.<br />
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<b>Reteta clasica</b> incepe cu o baza de <span style="color: #b45f06;">sos Bechamel:</span> <b>untul</b> topit amestecat cu putina faina, la care se adauga treptat<b> lapte</b>, subtiind compozitia si condimentat cu <b>nucsoara</b>, sare si piper. Sosul se imbogateste cu branza rasa - de preferat <b>cheddar</b> sau <b>parmezan</b> - <b>galbenusuri</b> de ou si <b>legumele</b> - pasate sau bucati mai mici. La final se incorporeaza rapid <b>albusurile</b> batute spuma, elementul ce le face atat de pufoase. Compozitia se toarna in forme unse si bine tapetate, iar mai departe, ce iese dupa 45 de minute din cuptor, va fi un sufleu gustos, insa cu o fermitate si o consistenta mai mult sau mai putin satisfacatoare.<br />
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Ceea ce face ca un sufleu <span style="color: #b45f06;">sa creasca frumos</span> si <span style="color: #b45f06;">sa nu se desumfle</span> imediat ce a fost scos din cuptor, se pare ca are in mare parte legatura cu cantitatea de grasime folosita in compozitie.<br />
Astfel, <span style="color: #b45f06;">este de preferat sa se foloseasca lapte cu un continut scazut de grasime si chiar elimina untul si galbenusurile din compozitie</span>. Gustul ramane acelasi, e drept ca galbenusul ii da o consistenta mai bogata, de aceea la 3 albusuri aleg sa folosesc doar 1 sau maxim 2 galbenusuri.<br />
<span style="color: #b45f06;">Folositi amidon de porumb in loc de faina.</span> Pe langa faptul ca da sufleului fermitate ca sa nu se desumfle imediat, ajuta la stabilizarea grasimilor.<br />
Untul ramane de folosit doar la unsul foarte bine al formelor. Tapetarea cu pesmet din belsug ajuta la formarea crustei crocante.<br />
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Asadar, pentru cele <span style="color: #b45f06;">4 sufleuri colorate</span> am urmat indicatiile de mai sus si am ales 2 morcovi potriviti, 3-4 buchetele de conopida si brocoli, 2 sfecle rosii mici.<br />
Fiecare leguma am fiert-o separat, functie de timpul necesar fiecareia. La pasat, am combinat diverse condimente potrivite pentru fiecare in parte:<br />
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<li><span style="color: #b45f06;">morcovul</span> cu ceapa calita, scortisoara, ghimbir si putina zeama de lamaie</li>
<li><span style="color: #b45f06;">sfecla </span>cu cimbru si lamaie</li>
<li><span style="color: #b45f06;">brocoli</span> cu ceapa calita, cimbru si o jumatate de lingurita de mustar cu boabe (l'ancienne)</li>
<li><span style="color: #b45f06;">conopida</span> cu ceapa calita si mustar l'ancienne.</li>
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Pe foc mic am incalzit <span style="color: #b45f06;">100 ml de lapte</span> cu 0.1% grasime, amestecand usor <span style="color: #b45f06;">30g de amidon de porumb</span>, <span style="color: #b45f06;">nucsoara, ghimbir</span> pudra, putina sare si piper. Luat de pe foc, am incorporat <span style="color: #b45f06;">2 galbenusuri</span> si <span style="color: #b45f06;">100g de branza cheddar</span> razuita. Compozitia am impartit-o egal la cele 4 piureuri de legume.</div>
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Inainte de a bate cele <span style="color: #b45f06;">3</span> <span style="color: #b45f06;">albusurile spuma</span> am pregatit formele - unse bine cu <span style="color: #b45f06;">unt</span> si tapetate cu <span style="color: #b45f06;">pesmet</span>. Spuma de albusuri batuta tare se incorporeaza usor in mixul de legume, pentru a nu pierde aerul. De aceea, din momentul albusurilor, trebuie lucrat foarte rapid.</div>
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Formele umplute se baga in cuptorul incalzit la 180C pentru <b>45 de minute</b>, timp in care se vor umfla si prinde o frumoasa crusta aurie.</div>
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Rezultatul: un invelis usor crocant si un interior fin si cremos. </div>
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Sufleurile trebuie servite imediat, calde. Eu am ales un sos de branza potrivit pentru toate cele 4 legume.</div>
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<span style="color: #b45f06;"><b>4 COLORED SOUFFLES</b></span></div>
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My late crush on souffles turned into a pursuit for the perfect souffle. </div>
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<span style="color: #b45f06;">What makes a souffle so crispy and appealing on the</span> <span style="color: #b45f06;">outside and so soft and light on the inside?</span> </div>
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And most important, not to collapse right away, after you just have seen it rising so nicely.</div>
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After some research and tests, I've found out some inside secrets that led me to this 4 coloured souffles, just perfect to liven up one grey autumn meal.</div>
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Pick up your favourite vegetables, some milk and butter, flour or cornstarch, a good piece of cheese, eggs and some spices.</div>
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The <b>classic recipe</b> uses <span style="color: #b45f06;">Bechamel sauce</span> as base (melted butter, flour, milk & nutmeg) by adding grated cheese (cheddar or parmesan), yolks and blended vegetables. All mixed with whipped egg whites and poured into ramekins - well greased and covered with breadcrumbs. </div>
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What comes out from the oven after 45 minutes, would be a tasty souffle, but not as firm as desired.</div>
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<b>The secret</b> of a nice rising and not a sudden collapse seams to be the quantity of fats in the filling.</div>
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<span style="color: #b45f06;">Avoid fats as much as possible</span> - use low-fat milk, preferably skip the butter and yolks - or use just half of them. The taste would the same!</div>
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<span style="color: #b45f06;">Use cornstarch insted of flour.</span> Besides giving strenght to the souffle so it doesn't collapse right away, it also stabilize the fats.</div>
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Use the butter only for greasen the ramekins. The breadcrumbs provide the crispy coating.</div>
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Following all these tips, for my <span style="color: #b45f06;">4 colored souffles</span> I picked up 2 medium carrots, 3-4 cauliflower and broccoli florets, 2 small pieces of beetroot. Each vegetable was boiled or blanch, given each vegetable time for cooking.. When blended, I have added different spices:</div>
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<li><span style="color: #b45f06;">carrots </span>- golden onion, cinnamon, ginger, lemon juice</li>
<li><span style="color: #b45f06;">beetroot</span> - thyme and lemon</li>
<li><span style="color: #b45f06;">broccoli </span>- golden onion, thyme, whole grain mustard</li>
<li><span style="color: #b45f06;">cauliflower</span> - golden onion and whole grain mustard</li>
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To the <span style="color: #b45f06;">100ml hot milk</span> mix <span style="color: #b45f06;">30g of cornstarch</span>, some <span style="color: #b45f06;">nutmeg, ginger </span>powder, salt and pepper. Add <span style="color: #b45f06;">2 yolks </span>and <span style="color: #b45f06;">100g grated cheddar cheese</span>. I have divided this cheese mixture to the 4 vegetable purees.</div>
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Beat <span style="color: #b45f06;">3 egg whites </span>to stiff peaks and incorporate it quickly but easily to the cheesy vegetable mixture. Fill up the prepared ramekins and cook in the oven for <b>45 minutes </b>on 180C.</div>
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The souffles will rise and golden nicely.</div>
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The result: crispy coating and a light creamy interior.</div>
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The souffles must be served immediately, still warm. I choosed a cheese sauce to suite all 4 vegetables. </div>
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Anonymoushttp://www.blogger.com/profile/15891363682187327800noreply@blogger.com0tag:blogger.com,1999:blog-1061057801997969831.post-25562069442346247792013-10-08T00:03:00.000+03:002013-10-08T00:27:14.027+03:00Saptamana 35 - SUFLEU DE LAMAIE<div class="separator" style="clear: both; text-align: left;">
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Poate ma repet, dar ador sa descopar, in special, deserturi care au un gust excelent si care se prepara atat de usor. Iar cand desertul surprinde si prin textura, nu poate fi vorba decat de reteta perfecta.<br />
Acest<i> <span style="color: #b45f06;">lemon souffle</span></i> confirma toate asteptarile si a intrat direct in topul 10 al deserturilor mele favorite si nici nu cred ca va fi dat la o parte prea usor.<br />
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Cred ca acest sufleu va da startul catre alte combinatii de sufleuri, mai ales ca este fantastic sa lucrezi cu spuma de albusuri, aproape ca as abuza de ea pentru textura pe care o ofera. Incearca de exemplu, simplu, cu o banala omleta.<br />
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Si pentru ca textura este importanta, surpriza acestui sufleu sta in straturile legate pe care le formeaza gradual, pornind de la pandispanul pufos pana la crema fina, totul invaluit de aroma puternica de lamaie.<br />
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Daca te-a convins, pune mana repede pe </div>
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<span style="color: #b45f06;">50g<b> unt</b>, 2 <b>lamai</b>, 100g <b>zahar</b>,</span></div>
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<span style="color: #b45f06;">50g <b>faina</b>, 2 <b>oua</b>, 300ml <b>lapte</b> </span></div>
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si da drumul la cuptor pe 180 de grade.</div>
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Se freaca bine untul cu zaharul si coaja rasa de la lamai, la care se amesteca faina si galbenusurile de ou. Treptat se adauga si laptele si sucul de lamaie proaspat stros - va rezulta o pasta destul de lichida.</div>
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Din acest moment trebuie sa te misti repede (asta e unul din secretele sufleurilor). Pregateste-ti formele bine unse cu unt (al doilea secret) si bate albusurile spuma. </div>
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Cu o spatula de cauciuc sau ceva nu foarte rigid de preferat, se incorporeaza usor spuma de albusuri in compozitia lichida, fara a distruge prea rau bulele de aer din spuma. Acum poti turna totul in forme. Eu am folosit forme mici de 8cm diametru, dar poti alege si un singur vas mai mare.</div>
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Formele se aseaza intr-o tava, in care se toarna apa fierbinte pana aproape de jumatatea inaltimii formelor. Baia marina este cea care pastreaza crema la baza, in schimb ce la suprafata se va coace pandispanul.</div>
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Sufleul sta 45 de minute in cuptor - nu deschideti usa cuptorului intre timp pentru ca se va desumfla.</div>
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Si pentru ca povestea asta e cu happy ending, nu e nevoie sa faci ture prin casa in asteptarea racirii, desertul asta se mananca gata scos din cuptor.</div>
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Daca ai folosit forme mici individuale, le poti rasturna. Eu am pregatit si o <span style="color: #b45f06;">spuma de lapte</span> cu vanilie, care sa scalde baza de pandispan.</div>
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La deserturi inainte!</div>
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<br />Anonymoushttp://www.blogger.com/profile/15891363682187327800noreply@blogger.com0tag:blogger.com,1999:blog-1061057801997969831.post-9315692825413236232013-10-03T22:44:00.001+03:002013-10-03T22:44:55.427+03:00Saptamana 34 - CRUMBLE VINETE SI BRANZA DE CAPRAJurnal de bucatarie saptamana 34.<br />
Dupa succesul crumble-lui de fructe testam crumble-ul sarat, ca tot e sezonul vinetelor in combinatie cu o branza frantuzeasca de capra. Reteta inca in curs de perfectionare. Iata prima incercare.<br />
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<span style="color: #b45f06;">pat de aluat | compozitie de vinete | crusta de pesmet si branza de capra</span><br />
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Cu ocazia acestui crumble am testat diferitele consistente ale aluatului clasic (200g faina, 100g unt, putina apa) care in mod normal iese usor crocant. Marind cantitatea de unt, aluatul devine mai bogat si mai faramicios, ceea ce doream pentru acest crumble. Apa poate fi inlocuita de un galbenus; albusul se indeparteaza pentru ca ar avea efect de intarire a aluatului.<br />
Vinetele le-am taiat cubulete cat mai mici si gatit acoperit impreuna cu o ceapa, usturoi si cimbru, stropit cu ulei de masline.<br />
Pentru crusta, am framantat in maini unt moale cu pesmet si parmezan ras.<br />
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Totul asezat intr-o tava pregatita pentru cuptor: la baza aluatul intins intr-un strat subtire si deja precopt 15 min, stratul de vinete si deasupra presarat aluatul faramicios pentru crusta si bucatele de branza de capra. Cuptorul setat la 180C, 25 minute.<br />
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<span style="color: #b45f06;">Crumble servit cu valeriana, seminte de susan si dovleac, ulei de masline.</span>Anonymoushttp://www.blogger.com/profile/15891363682187327800noreply@blogger.com0tag:blogger.com,1999:blog-1061057801997969831.post-66827320209629975692013-09-22T23:07:00.001+03:002013-09-24T10:51:57.303+03:00Saptamana 33 - GAZPACHO DOVLECEIS-a terminat si vara asta, dar din fericire cu un alt periplu culinar prin Franta. Am savurat multe tarte si tartine, patiserii si...Paris sparkles. Intoarsa cu multe idei, inspiratii si amintiri aromate.<br />
In ultima zi frantuzita am avut placerea sa descopar cel mai minunat restaurant gastronomic incercat pana acum, si nu doar datorita gustului ireprosabil al meniului, ci mai ales locatiei - une maison clasic in inima Grenoble-ului cu mici mese extinse in gradina cu leandrii, unde clientilor li se ofereau palarii de paie pentru a se proteja de soarele puternic de pranz.<br />
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Prima alegere a fost un gazpacho de dovlecei, care desi din denumire nu dezvaluia prea multe, am fost incantata sa descopar o combinatie bogata de arome si schimbari de gust. Asa ca am incercat sa ghicesc toate ingredientele pentru a o pune acum in aplicare si a o impartasi.<br />
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Gazpacho-ul este o supa crema servita rece, cu paine prajita in compozitie, clasicul fiind cel de rosii cu usturoi. Poate fi inclus in orice meniu raw, pentru ca foloseste legume crude, desi exista si variante in care leguma de baza poate fi usor gatita.<br />
Asadar, prin acest gazpacho rece marchez ultima saptamana de vara, poate ultimul weekend cu soare cald.<br />
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<span style="color: #b45f06;">Doi <b>dovlecei</b>, un <b>avocado</b>, doi catei de <b>usturoi</b>, o felie de <b>paine</b> uscata sau prajita, cateva frunze de <b>menta</b></span> - totul taiat bucatele si pasat la blender, la care se adauga si 3 linguri de <span style="color: #b45f06;">ulei de masline</span> extravirgin, sare si putina apa rece cat sa se obtina consistenta unei creme usoare. Pana la servire se lasa la rece.<br />
Usor reticenta la gustul crud al dovlecelului, am preferat sa gatesc la aburi 10 minute bucatelele de dovlecel.<br />
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Pentru servire am pastrat cateva bucatele marunte de avocado si dovlecel, plus frunze de patrunjel si menta....si o bula de iaurt cu chili.<br />
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Iata si gazpacho-ul meu in varianta garden party!<br />
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<br />Anonymoushttp://www.blogger.com/profile/15891363682187327800noreply@blogger.com2tag:blogger.com,1999:blog-1061057801997969831.post-23557072060082266712013-08-19T23:28:00.000+03:002013-08-19T23:29:55.821+03:00Saptamana 32 - SALATA CU PUI SI SOS DE PORTOCALE<div class="separator" style="clear: both; text-align: left;">
Cum spuneam si saptamana trecuta, nu deschidem cuptorul, facem salate!....si sosuri de portocale...</div>
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Imi place sa am mai multe tipuri de verdeturi in salata, din fericire de data asta am gasit si loboda pe care am combinat-o cu salata creata.<br />
Bucatele de piept de pui rumenite in putin unt, fulgi de cascaval, paine prajita....si putem trece la sosul de portocale.<br />
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Aveti nevoie de <span style="color: #b45f06;">o portocala</span> - suc si coaja rasa, sucul de la <span style="color: #b45f06;">o lamaie</span>, <span style="color: #b45f06;">2 galbenusuri</span> de ou, <span style="color: #b45f06;">100g de unt</span>, o lingura de <span style="color: #b45f06;">otet balsamic</span>, sare si piper. Amestecati toate ingredientele pe foc mic 2-3 minute pana se omogenizeaza.<br />
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Il puteti folosi si cald peste orice tip de friptura de pui.Anonymoushttp://www.blogger.com/profile/15891363682187327800noreply@blogger.com1tag:blogger.com,1999:blog-1061057801997969831.post-40073823224927053302013-08-13T00:55:00.000+03:002013-08-13T10:45:47.056+03:00Saptamana 31 - DOUA SALATE CU OREZCaut metode de relaxare in bucatarie din care sa rezulte ceva consistent si hranitor, de preparat si servit la rece...sau cel putin sa implice timp minim de stat in fata plitei.<br />
Dupa o cura de iulie aflata sub semnul salatei verzi, din care intentionez sa va prezint saptamana viitoare o salata usoara de vara, am trecut la explorarea orezului sub forma de salata.<br />
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Pornind de la aceiasi baza - orez si mazare - am incercat doua variante de salate: <b>prima</b> cu <span style="color: #b45f06;">piept de pui, in aroma de ghimbir </span>si cea de-a <b>doua,</b> <span style="color: #b45f06;">vegetariana, fresh, cu gust oriental de curry si accente dulci.</span> Bineinteles ca nu face sens sa fie gatite amandoua deodata, dar poate fi o soutie utila pentru o masa la care aveti si vegetarieni printre invitati.<br />
Cum spuneam, timpul necesar gatitului pe foc este minim. De obicei cand vreau sa obtin un orez bob cu bob care sa nu se lipeasca, il spal si il las in apa rece o jumatate de ora. De data aceasta s-a intamplat ca jumatatea de ora sa se extinda la 4 ore, iar rezultatul a fost benefic! Orezul a absorbit apa si n-a mai fost nevoie decat de 10 minute de gatit pe foc.<br />
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Asadar ingredientele comune celor doua salate sunt orezul si mazarea, care se fierb separat si se pun deoparte. Mai departe alegeti calea preferata:<br />
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Pentru salata vegetariana tocati marunt un ardei rosu sau galben, pe care-l amestecati impreuna cu orezul si mazarea, iar pentru accente dulci stafide aurii.<br />
Aroma care va face aceasta salata irezistibila este data de sosul dulce pregatit din sucul stors dintr-o jumatate de portocala, o lingura de miere, una de ulei de masline, o lingurita de curry si un praf de sare.<br />
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<span style="color: #b45f06;">| orez | mazare | ardei rosu | stafide | suc portocale | curry | miere |</span><br />
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La urmatoarea salata avem morcov si ghimbir si pui gatit in vin si sos de soia.<br />
Wok incins, aruncat ghimbir si usturoi, aroma in aer! O bucata de 2 cm de ghimbir si 2 catei mari de usturoi sunt suficienti pentru a aromatiza 3 morcovi taiati subtire si 200g de mazare. Lasati legumele sa se patrunda, adaugati si putina apa daca simtiti nevoia.<br />
Transferati legumele intr-un bol si treceti la gatitul pieptului de pui in wokul incins. Cat timp puiul prinde consistenta, pregatiti un sos din 50ml de vin alb, 3 linguri de sos de soia, 2 linguri de apa si una de ulei de masline, pe care-l adaugati peste pui si lasati sa se patrunda pana cand puiul este gata. Totul se amesteca cu legumele si se serveste peste orez.<br />
Presarati si cativa muguri de pin sau alune.<br />
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<span style="color: #b45f06;">| orez | mazare | morcov | ghimbir | usturoi | pui | vin alb | sos soia | ulei masline | muguri de pin |</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/15891363682187327800noreply@blogger.com0tag:blogger.com,1999:blog-1061057801997969831.post-90544866581762009912013-07-29T00:38:00.000+03:002013-07-29T00:38:23.814+03:00Saptamana 30 - CRUMBLE FRUCTECele mai simple deserturi iti fac cea mai mare placere, asta si pentru ca din momentul in care ti se face pofta de ceva dulce, nu prea ai mult timp la dispozitie ca sa rezolvi situatia.<br />
Ce faci cand mersul la cel mai apropiat magazin si o simpla ciocolata nu sunt tocmai pe gustul tau? Bineinteles preferi deserturile sofisticate si mai ales sanatoase si proaspat scoase din cuptor.<br />
Prima problema - <strong>timpul</strong>. Prepararea trebuie sa fie rapida si sa nu necesite racire suplimentara (cat de rau poate fi sa astepti salivand in fata frigiderului).<br />
A doua problema - <strong>ingredientele</strong>: de preferat cat mai putine si la indemana. Imi place sa gatesc, dar mersul zilnic prin piete nu se numara printre preferintele mele si de obicei ori am camara plina cu ce vrei si nu vrei, ori la cealalta extrema.<br />
<strong>Solutia de duminica seara</strong>: un apetisant crumble cocant cu fructe.<br />
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Este un desert perfect de vara, cand exista o varietate atat de mare de fructe si cu siguranta poti face o combinatie interesanta, rapid si fara prea mult efort. Eu am avut doar cateva mere pe care le-am combinat cu o sfecla rosie. Cred ca ma repet cand spun cat de minunata este sfecla rosie care poate fi adaptata la orice gust - dulce, sarat sau acrisor, plus ca a adus accentul de culoare la acest desert.</div>
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Asadar puteti alege orice fructe doriti: mere, pere, piersici, nectarine, cirese, zmeura.</div>
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In plus mai aveti nevoie de:</div>
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<span style="color: #b45f06;"><strong>fulgi de ovaz</strong> 50g</span>,<span style="color: #b45f06;"> <strong>unt </strong>50g, <strong>zahar brun</strong> 100g, o lingura de <strong>faina</strong>, 1/2 lingurita de <strong>nucsoara</strong> si <strong>scortisoara</strong>, o mana de <strong>miez de nuca</strong>.</span></div>
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Fructele taiate felii subtiri se aseaza intr-o tava si se presara 2-3 linguri de zahar brun.</div>
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Intr-un mixer se amesteca restul de ingrediente pana vor rezulta mici cocoloase si se adauga deasupra fructelor.</div>
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Totul se lasa in cuptorul preincalzit 30-40 minute la 180 C pana va prinde o frumoasa culoare aurie. Fructele vor lasa sos, iar crumble-ul va fi super crocant!</div>
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Cea mai buna este calda, tocmai scoasa din cuptor, la care se poate adauga inghetata de vanilie.</div>
Anonymoushttp://www.blogger.com/profile/15891363682187327800noreply@blogger.com0tag:blogger.com,1999:blog-1061057801997969831.post-1562800273154584552013-07-07T23:35:00.000+03:002013-07-08T11:47:11.764+03:00Saptamana 29 - OEUFS MEURETTES...mai exact <span style="color: #b45f06;">oua posate in sos de vin</span>. Este un clasic al bucatariei lyoneze, servit la primul fel, elementul inedit fiind sosul puternic concentrat din vin rosu, imbogatit cu bucatele de sunculita afumata si legume. <br />
L-am descoperit intr-un <em>bouchon lyonese</em> acum 2-3 ani si de atunci il comand de fiecare data cand am ocazia, insa de ce sa nu-l incercam si acasa...<br />
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<span style="color: #b45f06;">INGREDIENTE</span><br />
4 oua [1-2 de persoana]<br />
100g sunculita<br />
100g ciuperci<br />
1 ceapa mare<br />
2 catei usturoi<br />
50g unt<br />
1 lingura faina<br />
500ml vin rosu<br />
cimbru, patrunjel, foi dafin<br />
sare, piper<br />
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<span style="color: #b45f06;">SOSUL</span><br />
Primul pas este sotarea separata a ciupercilor si sunculitei - taiate in bucati marunte. Se lasa deoparte pe un servetel de hartie pentru absorbirea grasimii lasate.<br />
Intr-o tigaie adanca, se topeste untul si se caleste ceapa si usturoiul. Se presara deasupra o lingura de faina si se lasa 2-3 minute pana ce faina prinde culoare. Se toarna vinul, se adauga ciupercile, o parte din sunculita si condimentele: sare, piper, putin cimbru, patrunjel si o foaie de dafin. Se lasa pe foc mic 30 minute, pana scade vinul si se evapora alcoolul. Suncullita ramasa se pastreaza pentru garnisit.<br />
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<span style="color: #b45f06;">OUALE</span><br />
Pentru posatul oualor este nevoie de putina grija in plus. Unul din secrete sta in cat de proaspete sunt ouale - folositi intotdeauna cele mai proaspete oua. Apa, in care se adaugata o lingura de otet, este perfecta pentru posat atunci cand apar mici bule, inainte de fierbere. Usor se varsa oul, spart inainte intr-un bol. Galbenusul trebuie sa ramana moale, astfel ca 3 minute sunt indeajuns pentru gatitul oului.<br />
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Oul se serveste cu mult sos de vin, alaturi de paine prajita frecata cu usturoi si ulei de masline.<br />
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Am vazut intr-un clip cum Paul Bocuse posa ouale la inceput in vin - asta le confera culoare si aroma in plus, insa prefer totusi contrastul din farfurie dat de albul oului si rosul inchis al vinul, plus oul va fi inca cald daca este posat chiar inainte de servire.<br />
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<span style="color: #b45f06;">POACHED EGGS IN RED WINE</span><br />
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A classic dish from lyonese cuisine, served as a starter in the <em>lyonese bouchons</em>, easily done also home.<br />
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4 eggs [1-2 per person]<br />
100 g bacon<br />
100 g mushrooms, sliced<br />
1 big onion, thinly sliced<br />
2 garlic cloves<br />
50 g butter<br />
1 tsp flour<br />
500 ml red wine<br />
thyme, parsley, bay leaf<br />
salt, pepper<br />
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Start by sauteing separately the mushrooms and bacon. Set aside, they will be used lately for the sauce.<br />
In a large pan, melt the butter and saute gently the garlic and onion, add the flour and cook for 2-3 minutes until golden. Pour the wine, replace the mushrooms and part of bacon, season. Simmer for half an hour, until all alcohol reduces.<br />
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To poach the eggs, bring the vinegared water to gently bubbling. Break the eggs one by one and pour it in the bubbling water. Poach the egg for about 3 minutes, until the yolk is still soft inside.<br />
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Serve with big garlicky croutons and lots of sauce.<br />
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Bon appetit!Anonymoushttp://www.blogger.com/profile/15891363682187327800noreply@blogger.com0tag:blogger.com,1999:blog-1061057801997969831.post-19034113663424956612013-07-01T23:21:00.001+03:002013-07-01T23:21:13.783+03:00Saptamana 28 - PRAJITURA SPICY CU PERE SI CIOCOLATADaca mai dai de o duminica ploioasa de vara, intra in bucatarie si urmeaza pasii de mai jos. La sfarsit ziua nu va mai parea asa posomorata si gri...cred ca pe undeva are si ciocolata un rol in asta :)<br />
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1. Aduna ingredientele: <br />
<span style="color: #b45f06;">faina</span> - 200g<br />
<span style="color: #b45f06;">scortisoara</span> - 2 lingt<br />
<span style="color: #b45f06;">nucsoara </span><span style="color: #666666;">- 1/2 lingt</span><br />
<span style="color: #b45f06;"> cuisoare </span><span style="color: #666666;">- un varf de lingt</span><br />
<span style="color: #b45f06;"> praf de copt</span> - 1 lingt<br />
<span style="color: #b45f06;"> sare</span> - 1/2 lingt<br />
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<span style="color: #b45f06;"> zahar brun</span> - 150g<br />
<span style="color: #b45f06;"> unt</span> - 100g<br />
<span style="color: #b45f06;"> oua</span> - 2<br />
<span style="color: #b45f06;"> pasta mere</span> - din 2-3 mere<br />
<span style="color: #b45f06;"> coaja portocala</span><br />
<span style="color: #b45f06;"> pere </span><span style="color: #666666;">-1-2 buc</span><br />
<span style="color: #b45f06;"> miez de nuca, alune</span><br />
<span style="color: #b45f06;"> ciocolata </span><span style="color: #666666;">- cateva bucatele</span><br />
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2. Intr-un bol sau robot de bucatarie mixati bine mai intai zaharul cu untul topit, dupa care adaugati pe rand ouale, faina amestecata cu toate condimentele, sosul de mere neindulcit si coaja de portocala. Sosul de mere l-am facut rapid calind 2 mere rase, dupa care pasate bine cu blenderul.<br />
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3. Compozitia obtinuta se varsa intr-o tava unsa si tapetata. Deasupra se aseaza frumos felii de pere, miez de nuca maruntiti si bucatele de ciocolata. Se coace in cuptor pentru o ora.<br />
Data viitoare as incerca cu ceva bucatele de ciocolata si in interiorul aluatului.<br />
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<strong>SPICY CHOCOLATE PEAR CAKE</strong></div>
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What you'll need:</div>
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<span style="color: #b45f06;">flour</span> - 200 g</div>
<span style="color: #b45f06;">cinnamon</span> - 2 tsp<br />
<span style="color: #b45f06;">nutmeg </span><span style="color: #666666;">- 1/2 tsp</span><br />
<span style="color: #b45f06;">cloves </span><span style="color: #666666;">- a pinch</span><br />
<span style="color: #b45f06;">baking powder</span> - 1 tsp<br />
<span style="color: #b45f06;">salt</span> - 1/2 tsp<br />
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<span style="color: #b45f06;">brown sugar</span> - 150g<br />
<span style="color: #b45f06;">butter</span> - 100g<br />
<span style="color: #b45f06;">eggs</span> - 2<br />
<span style="color: #b45f06;">applesouce</span> - from 2-3 appels<br />
<span style="color: #b45f06;">orange peel</span><br />
<span style="color: #b45f06;"> pears </span><span style="color: #666666;">- 1-2 bucati</span><br />
<span style="color: #b45f06;"> nuts, walnuts, hazelnuts</span><br />
<span style="color: #b45f06;"> chocolate </span><span style="color: #666666;">- chopped pieces</span><br />
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In a large bowl or mixer combine sugar and melted butter, then gradually add eggs, flour & spicies mixture, applesauce and orange peel. Beat well until smooth, then pour the batter into a prepared pan.<br />
Arrange slices of pears and sprinkle with nuts and chocolate on top. Bake in the oven for about an hour.<br />
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