Carne de vita cu ienibahar si couscous/Beef with allspice and couscous

Am pregatit reteta asta de ceva timp si tot am amanat publicarea ei din diverse motive. Totusi nu voiam sa se intample ca si cu alte retete, motiv pentru care am hotarat ca azi e momentul.
Au fost cazuri in care am pregatit niste mancaruri absolut delicioase. Am facut fotografii, am pregatit reteta si au ramas pentru publicare ulterioara, cand aveam timp. Nu de putine ori am hotarat sa nu le mai public. In marea majoritate a cazurilor nu mi-au mai placut fotografiile si am decis sa public retetele cu o alta ocazie. Timpul alocat blogului si studierii retetelor sau tehnicilor este destul de scurt. Desi gatitul si bloggingul sunt pasiunile mele, nu pot nega faptul ca jobul meu este foarte important si imi ocupa cel mai mult timp. Asa ca absentele mele sunt oarecum justificate 😉

I prepared this recipe for a while and I have delayed its publication for some time now because of various reasons. But I didn’t want to happen as with other recipes, so I decided that today is the time to publish it.
There have been cases when I prepared some absolutely delicious foods. I took pictures, I prepared the recipes and I waited for publication later when I had time. Often I decided to no longer publish them. In most cases I didn’t liked the pictures anymore and decided to publish recipes with another occasion. The time spent with the writing of the blog and studying recipes or techniques is quite short. Although cooking and blogging are my passions, I can not deny that my job is very important and it occupies most of my time. So my absences are somewhat justified 😉

Nu este o reteta complicata, simandicoasa, ci o reteta potrivita pentru o masa in familie. As zice de weekend 🙂
Ingrediente-vita:
-500 g carne de vita
-4 linguri de ulei
-500 ml vin rose demidulce
-ienibahar
-cuisoare

Ingrediente couscous:
-250 g couscous
-300 ml apa
-2 linguri pasta ardei rosu
-1 catel de usturoi
-2 linguri ulei
-sare
-piper
It’s not a complicated, fancy recipe, but suitable for a lunch with family. I’d say a weekend lunch 🙂
Beef ingredients:
-500 g beef
-4 tablespoons oil
-500 ml sweet rose wine
-allspice
-cloves
Couscous ingredients:
-250 g couscous
-300 ml water
-2  tablespoons red pepper paste
-1 clove of garlic
-2 tablespoons oil
-salt
-pepper

Carnea se taie in bucati mari, suficient de groase si se pune intr-o cratita in care am adaugat si uleiul.. Se adauga 200 ml de vin si se pune la foc. Carnea va fi lasata sa fiarba pe fiecare parte aproximativ 3 minute. Apoi se stinge focul si se scurge eama din cratita. Se acopera cu un capac si se lasa sa se raceasca.
The meat is cut into pieces large enough and thick and placed in a saucepan in which we added also the sunflower oil. Add 200 ml of wine and put on it on the stove. The meat will be cooked on each side about 3 minutes. Then take off the heat and drain wine sauce from the pan. Cover with a lid and let it cool off.

Condimentele se piseaza intr-un mojar si se pun peste carne. Apoi se adauga restul de vin, se acopera cratita cu un capac si se da la rece cel putin 4-5 ore. Carnea se pune apoi intr-un vas termorezistent si se pune in cuptorul preincalzit. Se lasa la temperatura medie pana cand va fi frageda. In ultimele 5 minute vasul se va descoperi pentru ca bucatile de carne sa se rumeneasca.
Spices are ground in a mortar and spread on the meat. Then add remaining wine, cover the pan with a lid and put it in the fridge for at least 4-5 hours. The meat is then put into a heat resistant cooking dish and place in preheated oven. Keep a medium temperature in the oven until the meat becomes tender. In the last 5 minutes take the lid to allow the meat to parch.

Inainte de a servi friptura preparam garnitura de couscous. Intr-o ala se pune apa si se adauga sare. Se pune la fiert. Cand apa clocoteste, oala se ia deoparte si se adauga couscous.Se acopera cu un capac si se lasa timp de 5-7 minute sa se umfle. Dupa aceea se adauga uleiul si se incalzeste un minut, la foc mic, amestecand in continuu. In final se adauga pasta de ardei, piperul si usturoiul pisat.
Before serving the roast prepare couscous. In a pan put water and add salt. Put it on the stove to boil. When water boils, take away the pot and add couscous.Cover with a lid and leave for 5-7 minutes to swell. Then add the oil and heat a minute over low heat, stirring continuously. Finally add the pepper paste, pepper and minced garlic.

Bon appétit!

Varza cu muschi de vita si mamaliguta/ Cabbage with beef and polenta

Mi-am propus sa promovez mancarea si ceramica din Romania. Nu pot sa afirm ca sunt patrioata dar trebuie sa recunosc faptul ca iubesc bucataria romaneasca si respect traditiile tarii in care m-am nascut si traiesc.
Romania nu inseamna numai ce se vede la televizor. In goana dupa senzational se uita sa se mentioneze lucrurile care ar merita intr-adevar sa fie spuse. Nu, nu am sa tin un discurs! Vreau pur si simplu sa arat lumii ca imi place diversitatea, ca ador sa incerc tot felul de retete inedite din toata lumea dar uneori imi place sa gatesc asa cum gatea strabunica mea, o femeie simpla si o bucatareasa desavarsita.
Am ales o reteta comuna pentru noi dar care mie imi place foarte mult: varza cu muschi de vita si mamaliguta.

Ingrediente

– 1 varza (aproximativ 1kg)
– 500 g muschi de vita
– 1 ardei gras rosu
– 4 fire de ceapa verde
– 2 morcovi
– 3 linguri de ulei de floarea soarelui
– 200 ml suc de rosii sau 3 rosii
– frunze de dafin
– piper boabe
– cimbru
– sare

Ingrediente mamaliguta

– 200 g malai
– 750 ml apa
– 1 lingura de ulei
– sare

I’m proposing to promote the Romanian food and ceramics. I can’t say that I’m a patriot but I must admit that I love Romanian food and I respect the traditions of the country in which I was born, raised and I still live in. 
Romania it’s not just what is showed on TV. Chasing the sensational everybody forgets to mention the things which really worth to be said. No, I won’t have a speech! I just want to show to the world that I like diversity, that I adore to try all kinds of new and exquisite recipes from the whole world but sometimes I like to cook like great grandma used to cook, although she was a simple woman and a great cook.
I chose a simple common recipe that I really love: cabbage with beef and polenta.

Ingredients

– 1 cabbage (weighting 1 kg)
– 500 g beef fillet
– 1 red bell pepper
– 4 young onions 
– 2 carrots
– 3 spoons of sunflower oil
– 200 ml of tomato juice or 3 tomatoes
– bay leaves 
– savory
– peppercorns
– salt

Ingredients for polenta

– 200 g of cornmeal
– 750 ml of water
– 1 spoon of sunflower oil
– salt

Carnea de vita se fierbe separat dupa care se taie in bucatele mici. Se vor taia marunt si ardeiul, ceapa, morcovul si rosiile (daca nu folositi suc de rosii). Eu folosesc numai suc de rosii facut in casa iar cand nu am pun rosii tocate marunt. Carnea si legumele se pun intr-o cratita impreuna cu uleiul si se calesc cca 3-4 minute. Apoi se adauga varza si se toarna apa cat sa o acopere. Vom adauga sucul de rosii si toate celelalte ingrediente si le lasam sa fiarba impreuna. Timpul de fierbere difera in functie de tipul de varza. Este posibil sa fie necesara completarea cu apa in timpul fierberii.
Mancarea este gata atunci cand varza este fiarta iar sosul format a scazut.

The beef is boiled separately and after is chopped in small pieces. We will also chop finely  the bell pepper, the onion, the carrots and tomatoes (if we don’t use tomato juice). I’m using only homemade tomato juice and when I don’t have I put tomatoes finely chopped. The meat and the vegetables are put into a pan with the oil and are tempered for 3-4 minutes. After that we will add the cabbage and water (the water only covers the cabbage).
We will add the tomato juice and all the other ingredients and we will let them boil together. Time of boiling varies with the type of the cabbage that we are using. It might be necessary to add water while the ingredients are being boiled. 

The dish is ready when the cabbage is boiled and we don’t have too much sauce.

Prepararea mamaligutei este simpla. Se pune la fiert apa intr-o craticioara impreuna cu sarea si uleiul. Cand fierbe adaugam malaiul in ploaie amestecand energic pentru a nu se forma cocoloase. Daca nu va descurcati exista o solutie simpla prin care eliminam cocoloasele: cu mixerul. Stiu, stiu…toata lumea rade de mine cand spun ca am facut candva mamaliguta cu ajutorul mixerului!
Si iata ce a iesit. Noi am servit cu palinca si ardei iute.

The preparation o polenta is quite easy. We put the water, the oil and the salt into a pan and we boil them. When the water is boiling we will add the cornmeal easily, just like a rain. While we are adding the cornmeal we are also mixing the ingredients fast for not having cornmeal balls. If you will have cornmeal balls you can use the mixer. I know, I know…Everybody laughed when I told them that I used the mixer when I prepared polenta a while ago!
Take a look at  my cabbage. We served this dish with palinca (Romanian spirit) and with hot pepper. You must try this combination!

Hachis parmentier

 Nu mi-a placut niciodata limba franceza prea mult. Poate din cauza ca nu am avut profesori care sa ma faca sa o iubesc. Cu toate acestea am invatat-o pentru ca trebuia si incepand din 2007 imi e de mare ajutor.
Atunci am vizitat prima data Franta. O sa-mi aduc aminte mereu cu mare placere de Amiens si de clipele frumoase petrecute acolo, de Paris si tot ce e parizian. Iubesc Parisul si m-as intoarce oricand sa-l mai vad o data, si inca o data si inca o data…
Primele zile in Amiens au fost triste pentru mine. Incepusem sa lucrez de 2 zile pentru o companie multinationala care ma trimisese la training impreuna cu doua colege pe care abia le cunoscusem. A fost o experienta care acum ma face sa zambesc dar la vremea aceea, fiind primul meu loc de munca, nu a fost cat de putin amuzant.
Am avut nenumarate discutii cu ele din cauza mancarii ce ne fusese asigurata la hotel de catre firma si despre multe altele.
Asa am inceput sa experimentam mancaruri, gusturi noi si retete inedite. Am gustat foarte multe feluri de mancare iar dintre cele preferate de mine am ales sa gatesc si acasa Hachis Parmentier. Poate nu pare cine stie ce dar este usor de gatit si gustos.

Ingrediente 

– 500 g carne de vita fiarta
– 300 ml lapte
– 2 morcovi
– 2 linguri de seminte de susan
– oregano
– piper boabe
– sare
– 2 linguri ulei de masline
– 1 kg cartofi (din care se va prepara piure cu 50g unt si lapte)
– pesmet

I never liked French too much.  Maybe because I didn’t have teachers who could have made love it. But I learned it because I had to and since 2007 is very helpful for me and my job. In 2007 I visited France for the first time. I will always remember Amiens and the moments spent there with a great pleasure, Paris and everything which is parisienne. I love Paris and I would always come back to visit it again and again, and again…
The first days in Amiens were quite sad for me. I begun to work for 2 days for a international corporation which sent me to a training with two of my colleagues whom were new just like me. It was an experience which now makes me smile but back then, being my first job, wasn’t funny at all. 
I had many discussions with them because of the food which was assured by our company in hotel’s restaurant and also about different things.
That’s how we begun to try dishes, new flavors and exquisite recipes. I’ve tasted many dishes but I chose to cook home one of my favorites Hachis Parmentier. It’s not something very special but it’s easy to cook and very tasty.  

Ingredients

– 500g boiled beef
– 300 ml milk
– 2 carrots
– 2 spoons of sesame
– oregano
– peppercorns
– salt
– 2 spoons of olive oil
– 1 kg of potatoes ( we will prepare mashed potatoes with 50g of butter and milk)
– crumbs

Taiem carnea de vita fiarta si morcovii. Se pun intr-un vas termorezistent si se adauga laptele, susanul, uleiul si condimentele. Se pune in cuptorul preincalzit si se lasa pana cand laptele incepe sa scada iar carnea fierbe impreuna cu restul ingredientelor. Intre timp se face piureul de cartofi care se va adauga in vas. Se presara pesmet si se da la cuptor pana cand face o crusta aurie.

We cut the boiled beef and the carrots. We put them into a thermoresistant recipient and we add the milk, sesame, oil and the condiments. We put the recipient into the preheated oven and we let it until the milk begins to evaporate and the beef is boiling with the other ingredients. Meanwhile we smash the potatoes which will be put into the thermoresistant recipient. We sprinkle the crumbs and we put the recipient back into the oven until the potatoes will have a nice golden color. 

Puteti incerca sa amestecati piureul de cartofi cu branza. Eu am preferat varianta mai usoara deoarece deja aveam carnea si mi s-a parut suficient.

You can try to combine the smashed potatoes with cheese. I preferred the light version because we had beef and it was in off. 

Carne de vita cu sos de cafea si orez basmati

 Sunt o mare amatoare de cafea. O zi fara mirosul minunat al cafelei nu este completa pentru mine.
De catva timp imi facea cu ochiul o reteta de carne de vita cu sos de cafea pe care am gasit-o pe un site american. Avea multe comentarii si aproape toate despre cat de interesant este gustul si cat de surprinzator. Mi-am pus nenumarate intrebari si pana la urma nu am mai putut rezista. Aseara am incercat reteta. Si nu am gresit. Asa ca iata-ma cu poze si cu reteta pe care am folosit-o, putin imbunatatita (nu-i asa ca v-am mai spus ca nu pot respecta o reteta de la cap la coada?!):

– 1 kg carne de vita (eu am folosit vrabioara)
– 1 l de cafea naturala preparata la filtru
– 5 catei de usturoi pisati
– 2 linguri de ulei
– oregano
– sare
– 2 linguri de amidon alimentar

Am taiat carnea in bucati potrivite si am asezat-o intr-un vas pe care in mod normal il utilizez pentru mancaruri gratinate. Am pus cafeaua calduta peste carne dupa care am adaugat usturoiul  pisat, oregano si sare. Apoi am pus si cele 2 linguri de ulei. Vasul se baga in cuptorul preincalzit.
In reteta originala erau doua variante: fie tii carnea aproximativ 3 ore la foc potrivit sau 6-8 ore la foc domol. Eu am preferat prima varianta. Daca as fi optat pentru a doua varianta carnea ar fi semanat cu un rasol preparat in cafea. Mie imi place carnea putin rumenita la suprafata si frageda in interior. Indiferent care varianta o alegeti tineti seama de carnea pe care o folositi deoarece cu totii stim ca fierbe diferit in functie de varsta personajului in cauza (Fulga, Milka, Suzana sau cum o mai fi chemand-o). Incercati cu o furculita carnea si vedeti daca e fiarta. Este posibil ca 3 ore sa fie ori prea multe, ori prea putine. Este important de mentionat ca lichidul va scadea. Puteti sa adaugati apa sau cafea pentru a avea carnea tot timpul acoperita de lichid. Eu am adaugat tot cafea dar putin mai diluata.
Dupa ce am ametit de placere din cauza mirosului  am scos vasul din cuptor si am scurs sosul intr-o craticioara. Am amestecat intr-un castronel cele 2 linguri de amidon alimentar cu 2 linguri de sos cald. Apoi turnam amestecul in craticioara peste restul sosului scurs. Se pune la foc domol si se amesteca in continuu pana cand sosul se ingroasa (devine putin mai subtire decat o budinca la plic).
Pentru garnitura puteti sa faceti un piure de cartofi sau sa fierbeti orez basmati, asa cum am facut eu.
Nu stiu cati curajosi se vor gasi sa incerce aceasta reteta. Eu am incercat si nu imi pare rau. Gustul carnii este special. Contrar asteptarilor mele nu are gust de cafea. Are parfum si este usor amaruie, ba chiar astringenta, dar nu pot sa compar cu nimic din ce am mai gustat inainte.
Sper ca v-am starnit curiozitatea.
 In fond, de ce nu?