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Potato salad (reinterpreted)

Potato salad (reinterpreted)


The potatoes are washed and boiled in water. When they are cooked, ie cracked, we let them cool a little in cold water faster.

Meanwhile, cut the onion and the julienne donut, very thin, the diced cucumbers and add a little wood butter and vinegar, salt and pepper.

Boiled and cooled potatoes are cut into slices and mixed with the other ingredients. Garnish with green dill and olives.


Salad & # 8220Olivier & # 8221 & # 8211 original recipe. Salad no. 1 on the holiday table.

Team Bucătarul.eu reveals the original recipe of the salad & # 8220Olivier & # 8221, which every housewife must know, because this salad is present on the table at any holiday, especially in the cold season. Marinated cucumbers are added to the salad, which gives the salad a spicy and crunchy taste. Try this cooking option and surprise your guests with a special snack!

INGREDIENTS

-1 can of canned peas

-mayonnaise and greens to taste

METHOD OF PREPARATION

1. Boil vegetables and eggs. Then peel them.

2. Cut the carrot, potatoes, ham, cucumbers and diced eggs.

3. Peel the onion and chop it.

4. Put all the prepared ingredients in a large bowl and sprinkle with the preserved peas.

5. Season with salt and pepper to taste. Add chopped greens if desired. Season the salad with mayonnaise and mix.


Reinterpreted Savarina, with chocolate and amaretto

I accepted The GastroArt Challenge, hosted by friends from Bucataras.ro, and because I always wanted to prepare some savarine, I said that this is the perfect opportunity for Reinterpreted Savarina, with chocolate and amaretto!

I'm not a big fan of savarines, I'm not particularly attracted to them, but prepared with chocolate and amaretto sauce, and whipped cream, they turned out to be a delight!

If you are fond of chocolate desserts, here you will find the collection my chocolate!

Unfortunately, I don't have most of the pictures from this recipe anymore, but in the future, when I repeat Savarina reinterpreted, with chocolate and amaretto, I'm preparing other pictures.

I wish you a beautiful and sweet day like the savarina in the pictures!

Preparation time: 1 h Nr. portions: 16

  • wheat:
  • 6 eggs
  • a pinch of salt
  • 6 lg raw sugar
  • 6 lg bread crumbs
  • 2 lg black cocoa
  • syrup:
  • 400 ml of water
  • 300 gr raw sugar
  • 50 ml macaroons
  • 30 gr dark chocolate
  • glaze
  • 200 gr dark chocolate
  • 200 ml liquid cream
  • whipped cream:
  • 400 gr of sour cream
  • 60 gr powdered sugar
  • 100 gr mascarpone
  • decoration
  • Chocolate

Reinterpreted Savarina, with chocolate and amaretto

[preparation title = & # 8221Preparation & # 8221]

Be careful, the cream is not put in the refrigerator, it is left at room temperature-temperate, right?

Beat the cream with a mixer, when it becomes fluffy and aerated, add the sugar. Add a few tablespoons of mascarpone, mix well. The cream thus obtained is put in a bag and left to cool until use.

Once all are tempered, the savarins are mounted.
They immerse themselves in the syrup to shoot themselves as needed, then take them out on a plate. Glaze with chocolate, then let cool for 10 minutes. Then remove, garnish with cream and garnish as desired.

They are absolutely delicious, well syruped and pleasantly flavored from amaretto!
May the recipe be useful to you!


step 1. We wash the carrots and potatoes and boil them until they become soft. We boil the eggs.

step 2. Cool and peel the carrots and potatoes. We cut small cubes.

step 3. Add the finely chopped eggs.

step 4. We also cut the cucumbers and add them to the salad, as well as the canned peas.

step 5. The time has come for the Parisian. For those who do not like boiled sausages, they can be replaced with boiled chicken or beef.

step 6. Season with mayonnaise. Season with salt and pepper to taste. Also, finely chopped onions and parsley can be added according to preference. Stir and arrange in a salad bowl.


"Festa dei sette Pesci", translated as "The Sabbath of the Seven Fish", is a traditional Italian Christmas dinner consisting of a menu of seven seafood dishes, such as carp, octopus, mussels, mussels or fried eel. . For dessert, Italians serve their homemade panettone or tiramisu.

For Polish families, Christmas dinner consists of twelve dishes such as borscht, mushroom soup, the famous "pierogi" (dumplings) stuffed with mashed potatoes, sauerkraut or cottage cheese and poppy cake.


Sweet potato diet menu

  • Breakfast: A glass of sweet potato juice and two oranges
  • In the middle of the morning: 30 grams of wholemeal bread with a low-fat yogurt
  • Lunch: baked sweet potato (the amount you need) with a bowl of salad and tomatoes
  • Mid-afternoon: Infusion and two whole grain cakes
  • Dinner: Baked sweet potato with light vegetable cream and fruit for dessert.

Tuesday

  • Breakfast: a glass of sweet potato juice, a hard boiled egg and a fruit
  • In the middle of the morning: 30 grams of wholemeal bread with 50 grams of light cheese
  • Food: sweet potato puree mixed with a tablespoon of skim milk and 100 grams of grilled chicken breast with vegetables
  • In the middle of the afternoon. Infusion and 30 grams of whole grains with low-fat yogurt
  • Dinner: Baked sweet potato with salad and fruit

Wednesday

  • Breakfast: Single coffee or skim milk, 30 grams of wholemeal bread and three slices of turkey or chicken breast
  • In the middle of the morning: 50 grams of light cheese and two pieces of fruit
  • Food: baked sweet potatoes or microwave with 125 grams of fish and a bowl of salad.
  • In the middle of the afternoon: sweet potato juice and low-fat yogurt
  • Dinner: mashed sweet potatoes with a plate of light broth and a dessert fruit.
  • Breakfast: Infusion of sweet potatoes or juice with 5 slices of turkey or chicken and a piece of fruit
  • In the middle of the morning: 30 grams of whole grains with skim milk
  • Lunch: baked sweet potato and salad
  • In the middle of the afternoon: 30 grams of wholemeal bread with 0% cheese
  • Dinner: sweet potato puree, 150 grams of fish and a natural yogurt.

Friday

  • Breakfast: Infusion and two wholemeal cookies
  • In the middle of the morning: two pieces of fruit
  • Food: sweet potato cooked with two boiled eggs and a fruit
  • In the middle of the afternoon: 30 grams of wholemeal bread with turkey
  • Dinner: Salad, sweet potato puree and a natural yogurt

Potato Salad with Spinach & Avocado - Fasting & Gluten-Free Recipe (Vegan & Vegetarian)

It's not a recipe, it's an idea.
Or it's a personal interpretation - if you will - like most of my recipes.

When I published the last potato salad recipe, this idea came to me.

It's a sweet taste so I added a pickle. Cucumber also goes in vinegar. It must be something salty and sour, otherwise you won't like it much.
The recipe is incredibly simple to make.
The combination of flavors is very bold, I admit, but absolutely perfect.
The variants are unlimited.

You see I'm about to publish 6 recipe books. I am referring in particular to the 4-volume book entitled: Grandma's Recipes Learned from Mother - Book of Traditional Romanian Dishes Transmitted from Generation to Generation - Old Customs.

This book is for today's and tomorrow's generations, no matter where they live or what language they speak now. Every Romanian should have it in the house.

I plan to offer it for FREE to many of my readings through contests.

If you want to find out the second time it hits the market, I invite you to follow me on blogs (22 I think), social platforms (6), Amazon, but especially, to sign up for the occasional letter on reteteindraznete.blogspot.ro.

Technical specifications
Degree of difficulty: low
Preparation time: variable - if you have boiled potatoes, it's ready in 5-10 minutes
Gates: 2


Bistro de l & # 8217Arte, a traditionally inspired Brașov classic

He searched entire villages, in search of real Romanian recipes, cooked without style or zorzoane, in peasant kitchens. She brought to her in the bistro hundreds of so authentic Romanian dishes that a simple visit through the world of Oana Irina Coantă will hit you like a retinue in the stomach. Yes, that stomach, tormented for so many years with chemicals and canned food of all kinds, with fast food and pizza, & # 8230

& # 8230will be happy to rediscover its origins, even its meaning. If you are not used to eating correctly and healthy, the dishes from Bistro de l’Arte (Brașov) can bring you a real epiphany. Culinary. And ethics.

Oana Irina Coantă, chief manager at Bistro de l’Arte

Passionate about slow-cooked food, with patience and love, natural and nutritious food, passionate advocate of small producers, communities, seekers of traditional recipes, Oana Irina Coantă is trained and talented: writer, journalist and public relations man. But her passion for real food, from home, for food stories and for the culture hidden behind these stories, made her open Bistro de l’Arte, in Brașov. That was 16 years ago.

She traveled, together with others like her, Transylvania and Bucovina on foot, to discover Romanian gastronomy. The dishes picked and cooked by Oana and the bistro team are, without exaggeration, the best I've ever tasted at a bistro. More authentic Romanian and more courageous than in places with so-called whips destined for traditional gastronomy. Sometimes there are simple recipes, such as tarragon potato soup, spinach puree with egg yolk, potato stew with pickles in the barrel & # 8230 An ingredient, all local, but which she thinks would complement the right taste, balance of flavors, soft-crunchy texture, fatty-acid chemistry & # 8230

People get scared when you say you're reinterpreting food

Each of her recipes comes with something that could be called a reinterpretation of Romanian cuisine, although Oana rejects the term. & # 8220I donâ € TMt really like the word reinterpreted, because people get scared when you say you reinterpret something. Looks like you have to make planes, not food. But, of course, the traditional Romanian cuisine can be brought into the contemporary space. Specifically, you can update it or, better said, adapt it depending on what the place where you want to sell it looks like. If it is a fine dininig, you can also reinterpret it artistically. But if it is prepared for a bistro (where you don't have a tablecloth), as it is with us, you can simplify it. Here the focus can be on reducing the caloric content, respectively on the presentation itselfˮ.

For example, in Transylvania they eat a lot, says Oana. But in the old days, you needed calories, because you worked physically, you went to harvest, you harvested, you worked in the yard. We don't do that much work now, but the way we eat is the same. & # 8220We can keep the original recipe, but shrink it. That's what we do here at the bistro. Therefore, this term, reinterpretation, must somehow be rethought. Of course, Nico (Otter) really reinterprets in the true sense of the word. But he does what can be called fine dining, while in bistros there is no need.

Oana also believes that, anyway, the public needs, first of all, to be well fed. Some have not eaten a good wire to this day. So how could he recognize a reinterpreted wire? & # 8220I am somehow obsessed with returning to the original Romanian recipes. And I think (here, at the bistro) I could have almost 100% food only based on local ingredients. But that would mean narrowing the menu.

The pace of food, in step with the seasons

In summer, at Bistro de l’Arte the menu is based on local products owned by over 65% (because fresh vegetables and cheeses come), and in winter the ratio is around 45%. & # 8220I would really like to have a daily menu to make, always different, but unfortunately the bistro must fold on the requests of tourists. However, people should be educated. That is, to understand why, for example, in winter you should eat until January, the smoked meats, the meats that you theoretically have from cutting a pig. Because the body is accustomed, genetically, to be fed this way. Then come the roots, the fruits that can be stored over the winter, such as apples. You still have the syrups, the jams, from which you can make juicesˮ.

The best part is that at Bistro de l’Arte, this rhythm, in step with the seasons, is a reality anyway. & # 8220I have the advantage of being the owner cook. For example, I find that something doesn't work on Wednesday, and I already change until Friday. Others need whole meetings and debates. They have a specific recipe, they have a stock, they have reposnables with various things & # 8230 and that's how they are blocked. I can change the menu even 180 degrees, fast. I mean, I can suddenly switch to vegetarian. In winter I go for meat, but in spring I pass about 60% greens. And fresh. We do not have more than 5% -10% frozen products even in winter & # 8221.

He is also of the opinion that in the places the recipes should remain the classic, traditional ones. Almost completely. & # 8220My solution to bring a recipe to modernity is just to reduce it from a caloric point of view and to be careful when arranging the plate. Because the Romanian cuisine didn't pay much attention to the presentation. We do not know how to present, to highlight. But what do baked peppers look like, with foil on the tail? And we have to try to present the recipes that are not very well knownˮ.

To people, old recipes seem unimportant. But they are treasures

Following her travels, Oana revealed some soups and broths that no one had heard of. And some dishes that people didn't know about anymore. & # 8220Usually when I go to someone, I do not ask where the blanket comes from, I ask what he cooks. The bottom line is that people find their old recipes unimportant. Turkey soup with tomatoes, for example, seemed trivial to them because they had been making it for decades. Or the apple curd, a curd with thyme, with apples and honey, which is also made in the Sibiu area, again, it was something absolutely simple. Maybe for them. For us, it can be amazing.

& # 8220We didn't invent almost anything, we're rediscovering it now. The years of communism blocked our information, these tastes, mixing fruits with meat, confectionery, are common in Transylvania. Fruit sauce, for example apple sauce, is common. In the Făgărași area, a sauce is made with grated apples, a little flour, a little vinegar & # 8230 and it comes out like a cream that looks like a puree. And it is eaten with chicken steak. It's like a mustard when it's small.

Appetizer with apples and sweet curd (photo above)

(almost untouched reinterpretation recipe, with 80-90% original ingredients)

Ingredient: Apples, fresh curd (our supplier near Brașov has a sheepfold), honey (local), thyme and cold pressed oil. I added baked beets. Because beets and other roots, turnips, carrots are so easy to find in this area that it would be a shame not to use them.

Method of preparation:

1. Gather the beets on a tray and put them in the oven, as it is, with the peel. Remove, leave to cool, then clean and cut into rounds.

2. Cut the curd and apple slices, then start to put them on a baking sheet, alternating beets with apples and curd. Among them we sprinkle honey and thyme. We put them in the oven, let them heat up and the cheese melts, and at the end we add them to thyme.

Recommended wine: Knight's Wine, Count's Reserve, SERVE Ceptura

Candied beef with parsley puree, microplants and beet sauce (photo above)

"We take the language from a local butcher. I strongly adhere to this principle. It's convenient to wholesale, but I find it more authentic and nicer to go to the butcher shop. ”

Method of preparation

  1. I kept the beef tongue with garlic, pepper, salt and thyme for three days. I can honestly say that I left her for three days because I didn't have time for her, but two were enough. If you don't have time, five can stay. After that, I washed it, wiped it well and put it in sunflower oil. And I boiled it at 80, almost 90 degrees, for four hours. This is not a boil, it is a state in hot oil, a kind of confection. This was done by my grandmother when she put the meat in fat in a jar. Then I took it out and pulled it a little in the pan to brown it.
  2. Make a beet syrup. I think beetroot is great, I also had a beet cake, without sugar). Beet syrup is simply boiled beet juice. Because beets have 10% sugar and then you don't need to put anything. You lower it and the syrup comes out.
  3. Next to it is a parsnip puree that has only parsnip with salt. He has no milk, he has absolutely nothing. Because parsnips have a divine taste.
  4. Besides, because there is this rule with something crunchy, I also got an idea from the Saxons. The Saxons do two things that I really like, from the basic pasta dough. Things called pillows are made of a noodle dough folded in half, cut into squares, which they throw in oil and then put in soups. This, from the recipe, is the second thing taken from the Saxons. It is a pancake, cut into strips and fried.

See, we have our croutons too. We just have to go look for them and not be lazy.


Cherry soup with cherries and cornflakes

I know that I have accustomed you to simple, everyday and easy to make recipes. Today, however, we will have a recipe that stands out a little. But don't be scared, it's as easy to make as the original recipe, maybe even easier. It is tasty and especially good-looking.

I named it cherry soup with cherries and cornflakes and the idea I started with when I created it was the well-known traditional summer fruit dessert, known to us as Chisăliţă & # 8211 you have HERE the original recipe.

Chisaliita is made not only in Moldova but throughout the country but in other combinations. In our area for cherries are used cherries, sweet cherries and bitter cherries. Make a compote of everything and at the end it is thickened with a few tablespoons of corn flour.

It is a dessert that may seem more strange to you in terms of its ingredients, but who has not tried it at least once in his life does not know what he lost. It is a perfect combination of the sour taste of cherries, the sweetness of sweet cherries and the bitter taste of bitter cherries. Overlapping the slightly crunchy sensation that corn flour gives.

Now you may be wondering what I came up with to make the recipe in a different version than the traditional one. Simple. I was challenged by friends from Selgros Romania to reinterpret 7 traditional recipes in Moldova. My vision will have to give them a different face, one worthy of a meal in a 5-Michelin-star restaurant.

I accepted the challenge with enthusiasm and by the end of the year I will give free rein to my creative imagination, promising to show you how a seemingly banal dish can be transformed into one worthy of a pretentious meal.

And no, I don't have studies in the field, I'm not a pastry chef or a chef. I am a simple man like you but who is passionate about culinary art, beauty and who likes to put his imagination to work.

So don't be scared, even if the reinterpretations of the traditional recipes will seem to you, at first sight difficult to do, I promise you that they will be achievable without too much hassle in your own kitchen. No sophisticated equipment, no techniques you've never heard of and don't master. It is simple, fast, accessible and will always remain the motto "Readings and Flavors".

And after all this introductory story, let's get to work and make a simple, cool and tasty summer dessert that I'm sure you'll love right away. I only mention the fact that traditionally chisaliita can be eaten both hot and cold, but in this reinterpretation I opted for the cold serving variant.

All ingredients are affordable and you can find them at Selgros from fruits to bitter cherry ice cream, which you will find under the name "sour cherry ice cream".


Renovated sponge soup, 2016 edition

Not long ago, I was reading an article on urbology.ro, in which a very special culinary contest was launched. Both the theme is a special one, the contest being called "Reinterpret grandma's recipes", but also the people who were the engine of this initiative, Chef Nico Lontras, Chef Johnny Șușală and Cosmin Dragomir, three wonderful people that I am proud to call friends and with whom they share the most beautiful passions and dreams. Along with the three, the Hotel Simfonia Râmnicu Vâlcea came in support.

Nico Lontras and Johnny Șușală were my mentors, the ones from whom I learned that the kitchen can be much more than I had thought until a certain moment, the ones who taught me what is the correct use of all the utensils in a kitchen, from the knife to the sous-vide cooker and especially those who amazed me with their dedication to their profession and their vision. Because Nico and Johnny not only cook exceptionally good food and are so beautiful that you feel sorry for eating it, but they actively militate, with a lot of involvement, for a profound transformation of the traditional Romanian cuisine, bringing it to the same time zone with the great gastronomy of the world.

The challenge of this contest was to bring a recipe, which the competitors have known for a long time, in the culinary standards of 2016, especially in terms of techniques, textures and aesthetics of the final dish. And here would be room for a little discussion, after which I would like more of my readers to understand that modern cuisine, cuisine as an art, as a form of expression, is more than a bowl full of food. Modern cuisine, of 2016, means texture, means technique, tastes and contrasting colors.

I confess that I have not once been disappointed by the reluctance of readers to any dish somewhat connected to the culinary standards of the years we live, but I have never felt more bitterness than last week, when traveling to Paris and wanting to share with the community my at least a little of the special experience that is a tasting in a Michelin-starred restaurant, I received some comments that, very gently, I would call full of ignorance. That it is not just ignorance, there is a certain dose of malice there, of gratuitous hatred and hard to understand. I learned, therefore, that my readers, whom I consider, however, to be passionate about food, believe that "they would not come down to eat such a thing even if they were paid with much money," that "without upset, I I wouldn't eat that crap. That foam from the plates doesn't seem appetizing to me at all ”and that“ A bean with a stick that would lick or our sarmales from Banat ”. And the like.

And just a few days after that, I came across the interview that Nico Lontras gave to Adi Hădean on Medium Rare, in which he told the story with realism, with enough bitterness but also with acceptance, how difficult it is to be a first-class fighter. line for the culinary evolution of Romania, how many reluctances you have to overcome, how many mentalities to change.

I thought of all those posts with Romanian medalists in any field, from athletes to chefs who manage to catch the podium at an international competition. Those posts are shared indefinitely, everyone applauds, bravo, nation, we are proud of you! I wonder what the same people who express their joy for the gastronomic successes of our compatriots would say with such exaltation, if they were confronted with the plates with which these chefs managed to win medals. That they "do not come down to eat such a thing"? That they "don't put their mouths on raw meat", that "the foam is disgusting" or that "papanaşi or sarmale doesn't know how to have fun, those are much better"?

Folks, don't be afraid, no one wants to steal your sarmaua or beans with ciolan, no one aims to permanently transform the stew, bulzul, etc., so that it becomes unrecognizable. Nobody threatens the freedom of any mother / housewife / grandmother to put on the family table dishes made according to recipes from yellowed tabs, in the exact form in which they were made by previous generations. It's just that that inherited form is not internationally competitive, that's why the desire to reinterpret traditional gastronomy has emerged.

All these people want is for our country to transform, from a place without a recognized culinary identity, into a destination for gourmet audiences around the world, that's why the offer of restaurants must be different from the home offer, it's not really It's okay for the sarmale made by professionals to be identical to the sarmale made by the housewives, if so, why would we go to the restaurant? Eat exactly like home? Why pay for an experience we can offer ourselves, at no cost other than the ingredients in the pot?

The debated topic is one in which I put a lot of passion and about which I could write a lot, but as, in order to participate in the contest, I am indebted to a reinterpreted traditional recipe, I will put the words aside and I will start it.

The recipe for sponge soup I published on the blog since January 2013, in the form inherited from Buna. Even without reinterpretations, I consider it one of the most refined Romanian soups and it is a pity that we do not find it anywhere in the menus of restaurants.

My grandmother was from Transylvania from Harghita, she didn't have many dishes in her culinary repertoire, but the ones she cooked were really tasty. He loved the aroma of soups seasoned with cream and tarragon and about this "burly" he had the rather difficult idea that he would eat the Epiphany (I never found out why then and not before).

As a funny fact, some time after I published the recipe, an article appeared on the internet with the approximate title "sponge soup, meatballs in dough, traditional Dobrogea recipe". I find it funny because my Buna went to another world without ever having passed through Dobrogea. It is sad that she did not get to see the sea, but the truth is that from the Harghita mountains she traveled only to the west, reaching Timișoara, where she remained steady until the end of her life. I don't even think that he ever met a Dobrogean housewife with whom he exchanged recipes and if he had, he wouldn't have been able to tell me about the connection between this recipe and the Epiphany celebration, which for her was almost holy. , because that's how she woke up, as a child, with her in Harghita.

I hope that my attempt at reinterpretation will not disappoint Buna, where she is now, and I also hope that the honored jury will consider my recipe worthy of attention.
Preparation time: 03:00 hours
Cooking time: 18:00 hours
Total Time: 21:00 hours
Number of servings: 4
Degree of difficulty: high


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