Postat de Brindusa in Mancaruri cu carne pe 15 August 2011 |

sursa libertatea.ro

De mult ma bantuie reteta de Coq au vin, dar abia acum am reusit sa pun mana pe un cocoș crescut la țara. N-am vrut sa folosesc un pui/gaina cumparate de la magazin, pentru ca in mod sigur n-ar fi avut acelasi gust. Coq au Vin e un fel de Bouef Bourguignon cu carne de cocoș.

Adica are ciuperci, ceapa, sunculița, putin usturoi si mult, mult vin. Reteta o am din cartea Juliei Child "Mastering the art of French Cooking" , editia din 1964

Din toata reteta Juliei Child un singur lucru am omis, din lipsa de ingrediente: flambarea cu coniac. Il fac raspunzator pentru asta pe sotul meu care n-a vrut sa-mi dea din sticla lui de Metaxa de 7 stele :( Cand faceti voi reteta, neaparat sa faceti si flambarea. Ii da un gust special. P.S. Azi, 15 August, este ziua Juliei Child

Ingrediente

• 6 bucati dintr-un cocoș de țara (copanele, pieptul, aripile)
• 250 g șunculiță, tăiata bastonașe
• 3 linguri unt
• 750 ml vin rosu
• 200- 400 ml supa de pui
• 1/2 lingura pasta de tomate
• 2 frunze de dafin
• 1/4 lingurita cimbru
• 2-3 catei de usturoi
• sare, piper dupa gust
• 2 linguri amidon
• 
  
• Garnitura
• 12 cepe mici sau 6 cepe medii
• 2 linguri ulei
• 150 ml vin
• 1/2 frunza de dafin, 4 tulpini de patrunjel, 1 ramurica de cimbru
• 400 g ciuperci proaspete, taiate felii daca sunt mari
• 2 linguri unt + 1 lingura ulei
• sare, piper dupa gust
• frunze de patrunjel pt ornat

• Portii: 6
• Timp de preparare: peste 120 minute

Brindusa

Bucataras senzational

• Citeste si:

• Coq au vin
• Tochitură
• Curcan alla cacciatora
• Friptura de porc cu sos de ceapa
• Risotto cu ciuperci

Mod de preparare

Reteta in imagini

One of the things that can easily capture the heart of any traveler in Italy is the cuisine. Italian food is world-famous for being wonderful and also wonderfully simple to make.

But sometimes re-creating the Italian classics you’ve eaten while on vacation with the ingredients you have available to you in your home supermarket can be tricky – which is why I’m collecting a series of recipes here on WhyGo Italy which I’m calling:

Italian Classics You Can Make at Home

The idea is that when you’ve come back from your Italy vacation but you’re not ready to give up the flavors of Italy, you can whip up these classic Italian recipes in your own home.

Because I’m not much of a cook – and certainly not one to experiment in the kitchen – I’ve called upon my foodie blogger friends to help me populate the WhyGo Italy Recipe Box.

Keep checking back to find out what’s been added, or click on the “Italian recipe” tag to get a complete list of all the posts related to this little project.

So far, the WhyGo Italy Recipe list is a little short… But eventually, I’m hoping to have recipes for all kinds of dishes and all points of a meal. If you’ve got a request for a particular Italian dish, or if you’ve got a recipe you’d like to contribute, please send me a message and let me know.

Antipasti (Starters)
Fried Zucchini Flowers (Robin Locker)

Zuppe (Soups)
Italian Lentil Soup (Judith Klinger)

Primi Piatti (First Courses)
Pasta alla Carbonara (Robin Locker)

Dolci (Desserts)
Strawberry Gelato (Jessica Spiegel)
Chocolate Gelato (Jessica Spiegel)
Tiramisu (Paula Jones)
Candied Limoncello Lemon Peels (Lily Thang)

Bevande (Drinks)
Limoncello (Jessica Spiegel)

original photo by brighterworlds on Flickr

source italylogue

I’m not much of a cook – I leave that to the husband, who actually enjoys it (I don’t) – but there are a few things which I like to make. Ice cream is one of them, and I’ve got a batch of strawberry gelato waiting to go into the ice cream maker as we speak.

There’s nothing quite like fresh berries being turned into ice cream the same day that they were picked! Another thing I enjoyed making the two times I’ve done it was limoncello, that heady and potent lemon-flavored liqueur popular throughout primarily southern Italy.

It’s a fantastic summertime dessert drink and is exceptionally easy to make. I’ll include the recipe I’ve used at the bottom of this post – I got it from the woman I consider to be the mother of the Italian community in Portland, so I think it’s pretty authentic. The nice weather lately has got me thinking it’s time to make another batch.

The other thing that got me thinking about the goodness of lemons was this article about two different kinds of lemons – Amalfitano and Siciliano. The former is from the Amalfi Coast and the latter, not surprisingly, is from Sicily. I’m not sure I’d be able to tell a difference, but maybe if I spent enough time around them I would.

At any rate, there’s a recipe for a lemon pasta on that page which I might have to convince the husband to try, if for no other reason than we’re going to have to figure out something to do with all the lemons we’ll have lying around if I make limoncello.

Be sure to check out this limoncello recipe in pictures, too!

And for more Italian recipes, look at these Italian classic dishes you can make at home!

Limoncello di Lucia

Ingredients:

• 750 ml bottle of grain alcohol
• 7 or 8 large lemons (make sure they’re organic and not sprayed, you’re using the peel!)
• 5 cups water
• 3 cups sugar

Directions:

• Wash the lemons thoroughly – scrub them clean of all residue.
• Using a peeler, take off the skins being careful not to get any of the white lemon “pith” onto your peelings or it will add bitterness to your limoncello.
• Put the peels into a large, open-mouth jar with the alcohol and seal the lid tightly. Put the date on the bottle.
• Put the jar in a cool, dry place for one week – once a day, shake the contents well to remix everything. You’ll notice the color of the liquid changing to yellow and the color of the lemon peels fading.
• One week later, dissolve the sugar completely in water by heating it on the stove. Then cool the sugar-water mixture to room temperature.
• Strain the lemon peels out of the alcohol and then mix the alcohol with the sugar-water. Usually the color of the alcohol changes from clear yellow to cloudy yellow when it’s combined with the sugar-water.
• Pour the mixture into bottles which can be sealed tightly and store them in the freezer. If the limoncello is kept “frozen” until serving it becomes thick and syrupy.

These make great gifts; just get some small, pretty bottles and label them yourself and you’ve got a great taste of Italy to hand out to friends and family. And the homemade stuff is much better than anything you’d buy in a store.

I’ve not tried this yet, but this same recipe can be used with any citrus fruit – orange, lime, grapefruit, etc.

SOURCE ITALYLOGUE

SI O VARIANTA

Reteta scrisa de Popescu Marian

Reteta de lichior Limoncello are un timp de pregatire de 30 minute si fierbere de 35 minute.

Ingrediente pentru lichiorul Limoncello

• 10 lamai
• 1,75 litri votca
• 900 grame zahar
• 10 cuisoare
• 1 bucatica baton de scortisoara

Cum se prepara lichiorul Limoncello

Se spala lamaile, se sterg si se dau prin razatoarea mica fara sa razi si partea alba. Storci sucul de lamaie, il strecori si il torni intr-o sticla pe care o pui in congelator.

Pune coaja de lamaie intr-o sita foarte fine si se spala sub jet de apa rece. Se scurge bine, se amesteca cu 100 grame zahar si o pui intr-o damigeana de sticla de 4 litri. Torni alcoolul, agiti bine si se lasa la fermentat timp de opt zile.

1. Pune intr-un vas zeama de lamaie (scoasa din congelator si dezghetata), 800 grame zahar, cuisoarele si scortisoara. Se fierbe la foc mic pana se leaga siropul. Cand se umfla spuma, iei vasul de pe foc, o aduni si pui din nou vasul pe foc. Asa procedezi pana cand siropul este legat.
2. 
   Lasi sa se raceasca, il strecori si-l torni in damigeana, peste coaja de lamaieAgita damigeana, sa se omogenizeze. Se pastreaza in sticle inchise ermetic.

SOME OF HER FAMOUS RECIPES, AND JULES AND JULIA MOVIE, SO ENTERTAINING





Pentru ca azi e ziua Juliei Child femeia ce a schimbat radical bucataria americana, in afara de filmul incintator ce arata pasiunea ei pentru bucataria franceza, o sa pun si citeva dintre retetele ei faimoase.

AICI, in engleza

.

Miercuri 11 Mai 2011

Mod de preparare:

Făina se freacă bine cu untul moale, se adaugă caşcavalul dat prin răzătoare, se adaugă gălbenuşul şi sarea şi se amestecă bine totul până se formează aluatul.

Se acoperă şi se dă la frigider 30 minute. Se unge forma de tartă cu puţin ulei, înainte de a pune aluatul.

Tarta se umple după preferinţe. Eu am pus ton, ciuperci, porumb, măsline, sos de roşii desfăcut pe foc în ulei de măsline şi condimentat după gust, ceapa tăiată solzişori.

Se dă la cuptorul preîncălzit la 180 grade până se coace aluatul (30-40 min).

Poftă bună!

Camelia Kawadri pt click.ro

scris de retetelemarianei

Este un aperitiv absolut delicios. Colegelor mele le-a placut foarte tare. Te invit sa o incerci!

Ce-ti trebuie
8 foi de placinta
300 g carnaciori afumati
300 g branza de oi
300 g sunca de pui
7 oua
2 cepe
1 legatura marar
1 legatura patrunjel
sare
piper
ulei

Cum prepari

1. Am taiat carnaciorii felii, sunca si branza cubulete şi le-am pus intr-un castron mai mare. Am adaugat ceapa si verdeata tocate marunt, cinci galbenusuri, sare si piper, dupa gust. Pui mai putina sare, deoarece branza este mai sarata.

2. Am amestecat bine si am incorporat albusurile batute spuma tare. Am uns o tava de 28×30 cm cu ulei, am imbracat-o cu patru foi de placinta dezghetate, le-am uns cu putin ulei si am asezat compozitia cu sunca.

3. Am acoperit cu alte patru foi de placinta, le-am uns cu putin ulei si am introdus-o la cuptor pentru 30 de minute.

4. Am scos tava din cuptor, am turnat doua oua batute bine si le-am intins cu o pensula. Am introdus-o din nou la cuptor pentru alte 30 de minute. Am lasat-o sa se raceasca si am taiat-o bucati.

Vara noastra romaneasca , cu calduri insuportabile suprapuse peste grijile cotidiene , ne indeamna sa gasim "portite" si sa inventam solutii pentru inca o zi careia trebuie sa-i "supravietuim" , sa ne surprindem familia cu mici inventii gustoase , imprumutate de peste mari si tari .

Tzatziki

SOS TZATZIKI (Grecia)

- se poate folosi ca garnitura, peste felii de friptura rece sau sunca, in salata de cartofi, pe felii de piine prajita, etc.

Preparare:un iaurt mare si ... gras, pus la scurs intr-o strecuratoare cu gauri mici pina devine de consistenta brinzei de vaci + 1 lingurita ulei de masline + 3 castraveti proaspeti rasi + 3 catei de usturoi rasi fin + 3 picaturi de otet + o legatura de marar - tocata foarte fin.

Se amesteca intr-un castron si se tine la rece cca. o ora inainte de a fi servit .

PLATOU RECE (Danemarca)

Tartina

Salata

Salata : ridiche neagra rasa + varza rosie rasa + castravete ras + sare (dupa gust) + ulei + zeama de la o lamiie + 1 lingurita ulei.

Tartina : felie de piine neagra + somon afumat + (optional) unt si felii de lamiie .

Piersici de catifea

PIERSICI DE "CATIFEA" (Japonia)

Preparare:2 plicuri jeleu (preparate conform instructiunilor de pe plic ) cu apa in care ati amestecat doua lingurite sirop de visine sau capsuni + 3-4 piersici curatate de coaja si taiate felii potrivite + 1 plic de zahar vanilat.

Se amesteca usor intr-un castron si se dau la rece cca o ora . Se pot servi (optional) cu frisca proaspata .

Bucurati-va de lucrurile si intimplarile mici, ca tehnica de supravietuire pe canicula sau pe orice fel de vremuri .

sursa cancan.ro