Risotto cu ciuperci sublim

ingrediente

shiitake 

king oyster

hribi (deshidratati merg) - se rehidradeaza intr-o cana cu apa fiarta

o ceapa jumate

orez arborio, cam 300g

cimbru (proaspat daca se poate), salvie, rozmarin (optional)

vin alb (1 cana)

parmezan ras - 70g 

bacon (bine prajit sa fie crocant)

metoda

intr-o tigaie punem la calit ciupercile curatate si taiate estetic la un foc mediu-iute cu o bucata generoasa de unt, sare si piper si ierburile de mai sus.

acoperim cu un capac si dupa vreo 10 minute scoatem zeama pentru a o folosi la risotto

lasam sa se rumeneasca ciupercile, dupa care stingem cu putin vin si mai calim un pic, in total ar dura cam 20min, atentie sa nu le uscam prea tare.

Concomitent, calim ceapa cu ulei de masline si unt, adaugat sare si orezul si stingem la foc iute cu majoritatea vinului alb.

Incorporam dupa ce se evapora vinul zeama de la ciuperci, hribii rehidratati impreuna cu zeama in care au stat si pe masura ce se absoarbe, adaugam putin cate putin apa fiarta.

Spre final, bagam ciupercile maruntite si pastram king oysters pentru a le plasa la final.

Risotto e gata cand bobul se simte un pic tare la dinti si daca e nevoie mai adaugam apa ca sa fie cremos, de consistenta unei mamaligi moi gen.

Adaugam parmezanul ras, amestecam si servim imediat

Cod loin with samphire and sage celeriac puree

 

I've used the following:

2 cod loins

some fancy multicolored carrots for roasting (optional)

cauliflower

a bunch of sage

samphire

garlic

butter

lemon

Start by frying a generous amount of sage leaves with butter and some crushed garlic (80-100g)

Extract garlic and the sage leaves (should be crunchy) and 'drain' them on kitchen paper

Coat the carrots and cauliflower in the sage-infused butter and season with salt and perhaps some ground coriander.You can spice things up here a bit by throwing in some ginger (haven't tried)

Bake for about 30-40min until 'al-dente' at 200C. 

Boil the celeriac for about 20min and then blend with a stick blender into a puree. Mix in the butter, some cream or milk and most of the sage leaves (save some for decoration). If you fancy, try mixing in some blue cheese to cut some of the sweetness and add a tangy-ness

Bake the cod loin with olive oil and half a lemon's juice for 15min tops at 200C. Add some lemon slices if you want.

Steam or boil the samphire for about 2-3min. It's very salty and it will act as a condiment to balance out the sweetness of the root veggies, together with the juices from the fish.

Another thing to add could be an olive and anchovies paste on top of the fish, or make a crust of nuts and herbs before baking... let your imagination run wild if you have the time and ingredients.

Bon appetit!

ghiveci sublim

prepararea dureaza minim 1h, plus 1h la cuptor dar rezultatul merita din plin.

Pentru un vas jena obisnuit intra asa:

2 vinete
2 dovlecei mititei
750 ml passata sau 2 conserve de 400g de tomate
7 cartofi
telina verde (tulpina taiata marunt)
rondele de ceapa rosie (1 ceapa)
4-5 morcovi

Morcovii i-am calit si caramelizat in unt intr-o tigaie la foc mic timp de vreo 40 min.

Pe o tigaie grill se griluie feliile de vinete unse in prealabil cu ulei de masline pana se imprima urma de grill (fara sa se coaca de tot, ca se mai coc si la cuptor)
La fel procedam cu dovlecelul (eu l-am taiat pe lung)
Asta e partea cea mai laborioasa, cu griliuit, uns, intors de pe o parte pe alta dar aroma data este super!

Cartofii i-am cojit si fiert intregi in apa in care am pus 2-3 crengute de rozmarin sa se infuzeze cu aroma

Pe fundul vasului yena punem niste ulei vegetal si rondelele de ceapa cruda, apoi cartofii raciti si feliati (1 strat)

Presaram cativa catei de usturoi zdrobiti peste cartofi, apoi un strat de sos tomat (amestecam sosul de rosii cu niste oregano, sare, piper si ulei de masline ochiometric).

Adaugam un strat de vinete coapte, unul de dovlecel, apoi iar cartofi si repetam pana terminam ingredientele. Deasupra am presarat telina si am pus un ultim strat de sos de tomate (atentie sa ramana suficient la final incat sa acopere tot).

Dupa 30-40min la cuptor, scoatem si radem niste parmezan (optional) si mai dam 10-15min

Cel mai bun e a doua zi (daca mai ramane)!

Mici

Contrar retetelor precum
https://savoriurbane.com/mici-de-casa-reteta-de-mititei-pufosi-pasta-de-mici/
sau
https://www.lauralaurentiu.ro/retete-culinare/retete-mancare/mititei-reteta-de-pasta-de-mici-facuta-acasa.html

micii nu necesita chiar atat de mult efort.

carevasazica:

cantitati egale de carne de vita (20% grasime) si miel (20% grasime)
condimentele din retetele de mai sus daca se poate (eu nu am avut ienibahar, coriandru, star anise sau alte nebunii dar aroma carnii de calitate a fost suficienta)

sare si piper la discretie.

secretul micilor suculenti este de fapt urmatorul: 200-300ml de apa la 1kg de carne si lingurita de bicarbonat de sodiu.

deci se amesteca toate ingredientele intr-un lighean cateva minute (nu la mixer ca pe aluatul de paine cum zic unii, sincer nu cred ca face mare diferenta).

se formeaza dupa framantare si se pun la rece pe o tava (ma gandesc ca e mai bine sa fie formati in avans ca se formeaza o 'crusta' exterioara.

eu nu am avut rabdare sa-i las cu orele si am facut un batch la vreo 1h30-si au iesit nemaipomeniti (sa fi fost carnea de calitate bio de la waitrose?)

Asian eggplant

An extremely quick and delicious side or veg main to go with rice and salmon or anything else really...

Cut eggplant in chip size chunks
Heat some (mix in a bit of sesame oil) oil with chilli and generous amounts of chopped garlic.
Add the eggplant and toss on high heat.

Mix some soy sauce with sugar and water. If you have rice vinegar, add that too. Starch optionally if you like them sticky.

Once eggplant has softened enough but still a bit firm, add in the sauce and cook for a few more mins.

Add chopped coriander and squeeze half a lemon.

Yum yum!

Citrusy pasta sauce

I thought about cooking something special for the crayfish and crab tortellini i got from waitrose as an Easter treat and came up with the below:

a teaspoon of lemon rind
juice from a squeezed lemon
cooking cream
garlic
sage (i had dried)

Infuse some good olive oil and butter with crushed garlic in a pan and then discard the garlic. Add the cream, lemon rind and sage and slowly simmer. When nearly done, add the juice and salt & pepper.

it is pure yumminess

Pandemic recipes - Pasta al forno bianca

600ml double cream
500g penne
300g cheddar cheese or another fragrant cheese that melts well
50g of blue cheese (optional)
broccoli and cauliflower florets
a spoon of flour
salt & pepper

you'll be done in no time and have a hearty dish

boil the pasta a few min under their cooking time
make a 'fake' bechamel by skipping butter and mixing a bit of cream with flour and slowly blend in the cream little by little.

grate the cheese and mix with the drained pasta in a baking tray

mix the florets with the bechamel and pour over the pasta

bake for 15-20 min at 200C until golden brown

enjoy!