Carne si preparate din carne/organe de porc / Pork and pork organs

by boabedecafea - December 19, 2015October 18, 2017

Budinca aromata cu ciuperci shimeji/Flavored pudding with shimeji mushrooms

Uneori se intampla sa primesc de la familie, prieteni sau colaboratori tot felul de ingrediente interesante si foarte gustoase. Inspiratia vine repede si ma grabesc sa va povestesc si voua despre ce am mai pus la cale in bucatarie.
Nu stiu daca am povestit vreodata pe-aici despre cum ma inspir pentru retetele pe care le postez. Daca e vorba de retete clasice incerc mereu sa le folosesc pe cele din familie si de la prieteni dragi. Folosesc si carti, uneori ma uit cu drag la bucatarii mei preferatii de la televizor, emisiunile culinare fiind singurele pe care le urmaresc. De fiecare data insa am incercat sa adaptez retetele pe gustul meu si al celor pentru care gatesc.
Reteta de budinca aromata cu ciuperci shimeji este inspirata din emisiunile bucatarilor englezi. Mirosul si gustul ciupercilor shimeji imi aduce aminte de o padure in timpul lunilor de toamna, cand umezeala si frunzele uscate creeaza o atmosfera unica. Desi nu am vizitat niciodata Anglia, asa imi inchipui eu padurile lor si atmosfera de la tara.
Sometimes it happens to get all sorts of wonderful and interesting ingredients from my family, friends and collaborators. Inspiration comes fast and in a big hurry I come here to tell what I cooked in my kitchen.
I don’t know if I told you before here somewhere from where I get my inspiration for the recipes posted on my blog. If there are classic recipes I try to use the ones cooked by my family and dear friends. I use books, sometimes I watch with so much joy my favorites chefs at TV, culinary programs being the only TV shows that I’m usually try to see. But every time I tried to adapt the recipes to my tastes and also to the ones’ for whom I’m cooking.
Flavored pudding’s with shimeji mushrooms recipe is inspired by English chefs’ TV shows. Shimeji mushrooms’ taste and smell make me think about a forest in autumn months, when the moisture and dead leaves create an unique atmosphere. Although I never saw England, that’s how I’m imagining its woods and countryside atmosphere.

Reteta este foarte simpla, rustica si rapid de facut.
Aveti nevoie de urmatoarele ingrediente:
– 100 g ciuperci shimeji albe
– 100 g ciuperci shimeji brune
– 2 linguri de ulei
– 3-4 felii de spek (sau bacon)
– 1 ardei rosu
– 2 cepe
– 2 oua
– 3 linguri de smantana- busuioc
– maghiran
– sare
– cateva felii de paine graham
– 200-250 ml lapte
The recipe is very simple, rustic and quick.
You’ll need the following ingredients:
-100 g white shimeji mushrooms
-100 g brown shimeji mushrooms
– 2 tablespoons of sunflower oil
-3-4 slices of spek or bacon
– 1 red bell pepper
– 2 onions
– 2 eggs
– 3 tablespoons of heavy cream
– basil
– marjoram
– salt
– few loafs of graham bread
-200-250 ml of milk

Ele sunt faimoasele ciupercute. Ceea ce ati vazut in prima imagine sunt altfel de ciuperci-king oyster si champignon, folosite numai pentru fotografii.
These are the famous mushrooms. What you saw in the first picture are other mushrooms-king oyster and champignon, used only for photos here.

Am calit in putin ulei ceapa impreuna cu ardeiul si feliile de spek taiate marunt.
I tempered in some oil the onions with bell pepper and spek slices cut in small pieces.

Am adaugat apoi ciupercile, condimentele si sarea si am acoperit cu un capac. Nu am adaugat apa deoarece ciupercile au lasat suficienta. Dupa 15-20 de minute toate ingredientele erau moi iar cantitatea de sos format era destul de mica. Am stins focul si am lasat amestecul sa se raceasca cam 10 minute.
I added the mushrooms, spices and salt and I covered with a lid. I didn’t put any extra water because the mushrooms left in off in order to boil. After 15-20 minutes all the ingredients were boiled and the quantity of sauce that formed in the pan was just in off. I took the pan aside and left the mix to cool off about 10 minutes.

Dupa cele 10 minute am adaugat smantana amestecata cu oua.
After 10 minutes I added heavy cream mixed with eggs.

Am inmuiat painea in lapte si am asezat-o intr-o tava de silicon. Am pus compozitia cu ciuperci si am acoperit cu felii de paine inmuiate in lapte. Tava am pus-o in cuptorul preincalzit la 150 de grade Celsius. Budinca este gata dupa 30-40 de minute, in functie de cat de crocanta vreti sa fie painea.
I dipped the bread in milk and put it in a silicon tray. I added the mushroom mix and I covered with slices of bread dipped in milk. I put the tray in the preheated oven at 150 Celsius degrees. The pudding is ready in 30-40, depending on how crunchy you prefer the bread.

Budinca se serveste calda sau rece, cu legume proaspete sau langa aperitive.
PS: Nu stiu exact unde gasiti ciupercutele astea. Eu le-am primit de la prietenii mei (multumesc, Laurentiu!)
The pudding can be served warm or cold, with fresh vegetables or near some appetizers.
PS: I don’t know exactly where you can find these mushrooms. I’ve got them from my friends ( thanks, Laurentiu!)
Bon appetit!

by boabedecafea - August 26, 2013October 13, 2017

Cotlet cu prune la grill/ Grilled loin and plums

M-am intors din concediul mult prea scurt si aglomerat acum o saptamana. De atunci incerc sa-mi revin si sa-mi reiau activitatile zilnice. Pana acum nu am prea avut succes.
Aveam in plan sa fac multe chestii interesante, pregatisem o lista scurta cu retete pe care urma sa le fac. Ei bine, am racit crunt inca din prima saptamana de concediu si in final abia daca am reusit sa incropesc ceva rapid, atat cat sa nu mancam numai mancare rece.
Abia in weekend am pregatit ceva delicios si care trebuie incercat neaparat: cotlet de porc si prune la grill.
I returned last week from a too short and busy vacation. Since then I try to come back and resume my daily activities. So far I didn’t have had much success.
I planned to do more stuff, I even prepared a short list of recipes that I would make. Well, I caught a bitterly cold in the first week of vacation and finally I barely managed to scrape up something quick, only enough not eat only cold food.
But this weekend I prepared a delicious and must must to be tried recipe: pork loin and grilled plums.

Aveti nevoie de urmatoarele ingrediente:
Grill cotlet:
– 4 bucati de cotlet
– 1 lingura de miere
– 1 lingura de ulei
– cimbru
– sare
– 50 ml de vin Porto (sau un vin licoros)

Grill prune:
– 8-10 prune mari, parguite dar nu coapte si moi
– cimbru
– 50 g unt
-50-100 ml vin Porto (sau un vin licoros)

You need the following ingredients:
Grilled loin:
– 4 pieces of loin
– 1 tablespoon of honey
– 1 tablespoon oil
– thyme
– salt
– 50 ml of wine Porto (or other sweet wine)

Grilled plums
– 8 to 10 large plums, ripe but not to soft
– thyme
– 50 g butter
-50 – 100 ml Port wine (or other sweet wine)

Se spala prunele si se taie in jumatati. Spalati mai multe decat prevede reteta pentru ca sigur vi se va face posta!
Wash the plums and cut them into halves. Wash more plums than recipe requires – most likely you will be wanting to try some!

Desi am multe vase pe care le pot folosi, am ales o tigaie din fonta mostenita de la mama 🙂 Am pus prunele in ea si le-am intors de cateva ori de pe o parte pe alta.
Although I have many dishes that I can use, I chose a cast iron pan inherited from my mother 🙂 I put the plums in it and I have turned them several times.

Apoi am adaugat bucatele de unt…
I added butter pieces…

…si in final vinul. Am lasat prunele astfel pregatite sa se patrunda timp de 5 minute. Ele nu trebuie sa fie fierte ci numai putin moi.
…and finally the wine. I left the plums to soften for 5 minutes. They don’t need to be cooked they need to be a little soft.

Intr-un bol am preparat apoi un amestec de miere, ulei, cimbru, sare si vin.
In a bowl I prepared a mixture of honey, oil, thyme, salt and wine.

Am uns fiecare bucata de carne de mai multe ori cu acest amestec, le-am pus pe grill si le-am intors de mai multe ori . Am obtinut o friptura suculenta si foarte aromata.
I brushed each piece of meat several times with this mixture, put them on the grill and I turned them several times. I got a juicy and very flavorful meat.

Am servit totul alaturi de un vin bun 🙂
We served everything near a very good wine 🙂

Pofta buna!
Bon appetit!

by boabedecafea - April 11, 2013October 13, 2017

Ficat in marinada cu lapte batut/Liver marinated with buttermilk

Din multele retete pe care le-am preparat in ultima vreme a trebuit sa aleg una simpla si rapida, pe care s-o puteti face inainte de a iesi la plimbare – doar a venit primavara!
M-am gandit ca ar fi bine sa va prezint si retete cu organe deoarece sunt foarte gustoase. Ficatul de porc devine tare si inecacios daca nu este gatit bine. Mie nu-mi place ficatul in sange deci a trebuit sa gasesc o solutie pentru a-l prepara astfel incat sa nu ne ramana in gat dar sa fie si bine patruns.
Asa ca am preparat o marinada in care l-am pus sa se fragezeasca.
Ingrediente:
-1 kg ficat de porc
– 250 ml lapte batut
-boia iute
-oregano
-sare mare
-1 catel de usturoi pisat
Of the many recipes that I prepared recently I had to choose a simple and quick one, which it can be cooked before going for a walk – spring just arrived!
I thought it would be good to introduce also recipes with organs because they are very tasty. Pork liver becomes hard and stifling if it’s not cooked well. I don’t like rare liver so I had to find a way to prepare it so that not to be stiff but also to be well done.
So I prepared a marinade.
Ingredients:
-1 kg pork liver
– 250 ml buttermilk
-hot paprika
-oregano
-coarse salt
-1 clove of garlic

Ficatul se spala bine cu apa rece si se taie in bucati de dimensiune medie. O bucata prea subtire se va gati mult prea repede si se va intari iar una groasa va ramane in sange. Wash the liver well with cold water and cut into medium size pieces. A very thin piece will be cooked too quickly and a thick one remains will remain rare.

Marinada se prepara intr-un bol mare care sa aiba capac. Se pun bucatile de ficat si ne asiguram ca sunt acoperite de marinada. Bolul se acopera si se pune in frigider pentru cel putin 4 ore (eu l-am lasat peste noapte).
Dupa ce ficatul s-a marinat se scoate si se prajeste intr-o tigaie cu ulei (timp de 4-5 minute in total)sau se pune pe gratar.
Prepare the marinade in a large bowl preferably with lid. Place the pieces of liver and make sure they are covered by marinade. Cover bowl and place it in refrigerator for at least 4 hours (I left it overnight).
After the liver is marinated remove it from the bowl and fry it for a total of 4-5 minutes in a pan greased with oil or place them on grill.

Bucatile de ficat se taie in felii si se servesc calde, alaturi de garnitura preferata. Noi am avut cartofi fierti amestecati cu putin unt si condimente.
Liver pieces will be cut into slices and served warm with your favorite garnish. We had boiled potatoes mixed with butter and spices.

Pofta buna!

Bon appétit!

by boabedecafea - December 11, 2012September 28, 2017

Rulada de porc cu merisoare, piure de radacinoase si sos de merisoare/Pork roll with cranberries, celery and parsnip puree and cranberries sauce

“It’s beginning to look a lot like Christmas
Ev’rywhere you go;
Take a look in the five and ten glistening once again
With candy canes and silver lanes aglow.
It’s beginning to look a lot like Christmas
Toys in ev’ry store
But the prettiest sight to see is the holly that will be
On your own front door.”
Cam asta imi vine in minte cand ma uit acum pe geam. Mai e putin pana la Craciun si probabil ca deja v-ati facut planuri. Chiar daca nu plecati de acasa sunt convinsa ca aveti invitati sau cel putin familia la masa.
Eu imi stabilesc in fiecare an un meniu cat de cat echilibrat. Si cum una dintre retetele de prajituri v-am aratat-o deja, acum e randul unui fel principal.

“It’s Beginning to look a lot like Christmas
Ev’rywhere you go;
Take a look in the five and ten glistening once again
With candy canes and silver Lanes Aglow.
It’s Beginning to look a lot like Christmas
Toys in ev’ry store
But the prettiest sight to see is the holly That Will Be
On your own front door. “
This is what comes into my mind when I look out the window now. There’s a little before Christmas and perhaps you’ve already made plans. Even if you don’t leave home I’m sure that you have invited some friends or at least the family for dinner.
I set my menu every year and it’s somewhat balanced. And as one of the cake recipes was shown already on my blog, now it’s the turn of a main dish.

Ingrediente rulada de porc:
-1 kg muschi de porc
-150 g merisoare uscate
-100 ml vin rosu
-cuisoare
-piper alb
-sare
-scortisoara (optional)
Ingrediente sos:
-150 g merisoare uscate
-250 ml vin rosu
-1 ceapa rosie mare
-sare
Ingrediente piure:
-2 pastarnaci
-1/2 telina mare
-20 g unt
-sare
Ingredients pork roll:
-1 kg pork fillet
-150 g dried cranberries
-100 ml red wine
-cloves
-white pepper
-salt
-cinnamon (optional)
Ingredients for sauce:
-150 g dried cranberries
-250 ml red wine
-1 large red onion
-salt
Puree ingredients:
-2 parsnips
-1 / 2 large celery
-20 g butter
-salt

Cu 3-4 ore inainte de a prepara rulada eu am pus intr-un castron merisoarele peste care am adaugat vinul. Aceste merisoare le vom folosi pentru a umple rulada.
With 3-4 hours before preparing the roll I put cranberries in a bowl over which I added wine. These cranberries will be used to fill the roll.

Muschiul de porc se spala si se degreseaza dupa care se taie ca in fotografie. Apoi se bate bine pentru a se fragezi cu un ciocan de lemn.
Pork fillet was washed and the grease was removed, then cut as it can be seen in that picture. Then the fillet was beat well to tender with a wood hammer for schnitzel.

Dupa ce merisoarele s-au hidratat am adaugat sare, piper alb, scortisoara si cuisoare si am amestecat. Umplutura a fost pregatita imediat.
After the cranberries were hydrated I added salt, white pepper, cinnamon and cloves and I mixed. The filling was prepared immediately.

Muschiul de porc se umple cu mestecul de condimente si merisoare si se leaga cu snururi de silicon sau ata. Apoi se pune ruleaza in hartie de copt. Mie mi-au iesit doua rulade mai micute. In final se adauga apa astfel incat sa ajunga pana la jumatatea inaltimii ruladei. Tava se pune in cuptorul preincalzit si se fixeaza temperatura medie. Rulada se va intoarce peste 30 de minute si va fi gata cam intr-o ora. Inainte de a scoate tava din cuptor cu 5 minute desfaceti hartia astfel ca rulada sa se rumeneasca.

Pork fillet is filled with mixture of spices and cranberries and tied with cords of silicone or thread. Then roll in baking paper. I obtained two small rolls. Finally add water up to half of the height of roll. Put the oven tray in preheated oven and set to average temperature. Fillet will be rolled on the other side after 30 minutes and will be ready in about an hour. Before taking the roll out of the oven take the paper off so that the meat to be parched.

Pana rulada se racoreste putin aveti timp sa preparati sosul. Eu am taiat o ceapa rosie si am pus-o impreuna cu vinul, merisoarele si sarea intr-o craticioara. Am fiert amestecul timp de 15 minute, pana cand ceapa si merisoarele s-au inmuiat iar vinul s-a redus.
So until your roll cools off, you have a little time to prepare the sauce. I cut a red onion and put it together with wine, cranberries and salt in a saucepan. I boiled the mixture for 15 minutes until onions and cranberries have softened and the wine has reduced.

In acelasi timp am fiert telina si pastarnacul pentru piure. Cand acestea au fost fierte, le-am pasat cu mixerul vertical si am adaugat putin unt si sare.
Meanwhile I boiled celery and parsnips for puree. When they were cooked, I mashed them with vertical mixer and added some butter and salt.

Serviti alaturi de un pahar de vin rosu.
Serve it together with a glass of red wine.

Pofta buna!
Bon appétit!

by boabedecafea - September 15, 2012September 1, 2017

O zi de toamna la munte/Atumn day in the mountains

V-am spus ca urmeaza o postare mai deosebita! 🙂
Saptamana trecuta am profitat de vremea superba de septembrie si ne-am dus la munte. La inceput s-a vrut o plimbare scurta pana langa Calimanesti. Aglomeratia ne-a determinat sa ne continuam drumul. Asa am ajuns mai sus de lacul de acumulare Bradisor, intr-un loc superb.
Am sa las imaginile sa spuna tot ceea ce e important. Am sa intervin pe ici pe colo cu mici precizari 🙂
I told you that I’m preparing a post that will be special! 🙂
Last week we took advantage of the beautiful weather of September and we went to the mountains. At first we wanted a short walk near Calimanesti. Congestion determined us to continue our journey. So we got above Bradisor lake, in a beautiful place.
I’ll let the images say everything that is important. I will interject here and there with some clarifications 🙂

Dupa ce am iesit din orasul Brezoi am tot oprit sperand ca vom gasi un loc perfect pentru gratar.
After we got out of town Brezoi we stopped hoping that we will find a perfect place to barbecue.

Dupa mai multi kilometri am gasit un loc minunat, langa raul Lotru unde ne-am asezat si am petrecut o zi de toamna superba.
After several kilometers we found a great spot near the Lotru river where we sat and we spent a beautiful autumn day.

Am pregatit focul pentru gratar cu aschiile de lemn Jack Daniels pe care le-am castigat anul trecut la un concurs organizat de Grill Society. A fost alegerea perfecta! 😉
We prepared the fire for barbecue with Jack Daniels wood chips that I have won last year in a competition organized by Grill Society. It was the perfect choice! 😉

Pentru inceput vedeta a fost cotletul de porc bine condimentat 🙂
For start the VIP was the very well seasoned pork chop 🙂

Pentru pranz am mai pregatit si ceafa de porc, carnaciori proaspeti si cartofi copti. Apoi a urmat o plimbare prin imprejurimi.
For lunch we also prepared pork neck, sausages and baked potatoes. After that we went for a walk.

Fiind la munte nu puteam rata ocazia de a pregati si un gratar de pastrav. Doar urma masa de seara si plecarea spre casa. Being in the mountains we couldn’t miss the opportunity to prepare delicious trouts. Dinner was close, so was our leaving to home.

Desi eu sunt cea care gateste in cea mai mare parte a timpului, “the master of flames” de data asta a fost altcineva.

A fost o zi superba. Probabil ca urmatoarea zi petrecuta pe Valea Oltului va fi atunci cand isi va pune hainele de toamna, in superbe nuante de galben si rosu.

Although I’m the one who cooks in most of the times, “the master of flames” this time was somebody else.

It was a gorgeous day. Perhaps next day spent on the Olt Valley will be when the valley will fall clothes in beautiful shades of yellow and red.

by boabedecafea - February 5, 2012August 13, 2017

Frittata cu vinete si creier de porc (preparat filipinez) / Pig’s brain and eggplants frittata (Filipino recipe)

Am declarat inca de la inceputul anului razboi total caloriilor. Cu toate ca inca suntem in plin razboi eu m-am gandit sa flutur steagul alb cu ajutorul unei retete filipineze care mi-a atras atentia zilele trecute. Daca nu vreti sa o preparati acum puteti sa o puneti frumusel la pastrare pana cand aveti pofta de creier si sunteti deja satui de eternele retete de creier la capac, pane sau bulete.

Chiar daca nu-s un mare fan al creierului de porc (sau vita, etc) trebuie sa recunosc faptul ca reteta este interesanta si atragatoare si pentru din astia ca mine 🙂

Faceti lista de cumparaturi ghidandu-va dupa ingredientele de mai jos.

I declared war to calories since the beginning of the year. Although we are still in full war I thought I should bring and wave the white flag with a Filipino recipe that caught my attention few days ago. If you don’t want to prepare it now you should put it nicely in storage until you’re craving for some pork brain and you’re tired of the eternal recipes.

Even if I’m not a big fan of pig brain (or beef, etc.) must recognize that recipe is interesting and attractive also for the ones like me 🙂

Make your shopping list after the ingredients below.

3 vinete potrivite
500 g creier proaspat de porc
3 oua

3-4 catei de usturoi
3 linguri de ulei
2 linguri de pasta de gogosari sau ardei gras rosu
patrunjel verde
sare
piper

3 medium eggplants
500 g fresh pig brain
3 eggs
3-4 cloves of garlic
3 tablespoons oil
2 tablespoons bell pepper paste or red pepper
parsley
salt
pepper

Vinetele se taie in doua si se scobesc lasand un perete de 1-2 mm. Miezul vinetei se taie in cubulete mici. Acestea se pun intr-o tigaie in care aveam deja cele trei linguri de ulei.

Cubuletele de vinete se calesc la foc mic fara a adauga apa. Cand sunt moi si bine rumenite adaugam sarea si piperul si inchidem focul.

Cut eggplants in half and leave a hollow wall 1-2 mm. Cut eggplant’s core into small cubes. They put them in a pan in which I added three tablespoons of oil.

Eggplant cubes are tempered at low heat without adding water. When they are soft and well browned add salt and pepper and close the fire.

Creierul se spala bine intr-o strecuratoare. Eu l-am pus sub jet de apa rece timp de cateva minute dupa care l-am oparit intr-o oala cu apa fierbinte si sare. L-am strecurat si l-am lasat sa se raceasca dupa care l-am mixat pentru a-l marunti.

Wash well the pig’s brain in a colander. Put it under running cold water for several minutes after you’ve boiled it in a pot of hot water and salt. I slipped and I left to cool and after that I mixed it to obtain smaller pieces.

Intre timp s-au racit si cubuletele de vinete. Am amestecat creierul cu vinetele, am pus ouale, usturoiul pisat, pasta de gogosari si am umplut jumatatile de vinete cu ajutorul unei lingurite. Am pus vinetele intr-o tava tapetata cu hartie de copt si am dat-o la cuptor, la foc mic. A durat cam 45-50 de minute pana cand au fost gata. Calculati voi cam cat dureaza cu totul (preincalzirea cuptorului plus coacerea in sine).

Meanwhile eggplant cubes cooled off. I mixed the brain with eggplant, I put eggs, garlic, bell pepper paste and I filled eggplant halves with a teaspoon. I put the eggplant on a tray covered with baking paper and put it into the oven on low heat. It took about 45-50 minutes until they were ready.

Le-am servit caldute, presarate cu patrunjel verde tocat marunt. Tare gustoase !

Pofta buna !

I served them warm, sprinkled with chopped parsley. So tasty!

Bon appetite!

by boabedecafea - March 20, 2011August 5, 2017

Carne de porc in zeama de varza (sau mezel de casa) / Pork in brine from sour cabbage (or some sort of a homemade charcuterie)

Iata ca in sfarsit primavara isi face aparitia. De prea mult timp o asteptam (sa va spun un secret-eu o asteptam de prin septembrie sau octombrie!)…
Ne-am apucat de curatenia de primavara. V-ati dat seama ca varza murata nu prea mai are multe zile in camara noastra. Asa ca a trebuit sa minimizam cat s-a putut cantitatea de varza murata risipita. Stiti doar ca mie nu-mi place sa arunc mancarea!
Asa ca am facut o bucata de carne in zeama de varza. Delicioasa! Nici nu stiu de ce mai cumparam sunca si muschi din comert!
Si am sa va spun cum sa faceti si voi acasa asa ceva.

Iata de ce aveti nevoie:
– 1.5 kg carne de porc
– 1.5 l zeama de varza murata
– mix de piper
– patrunjel uscat
– 2-3 catei de usturoi
– cimbru uscat
– foi de dafin
– cuisoare
– coriandru

So, finally spring decided to appear. For so long we’re waiting to come (let me tell you a secret-I was waiting the spring from September-October!)…

We started to clean up as in every spring. You realized that sour cabbage doesn’t have to many days in our pantry. So we had to minimize as much as we could the quantity of wasted sour cabbage. I know that I don’t like to throw away the food!

So I cooked pork in sour cabbage water (or brine-I can’t find a word for this in English). Delicious!I don’t know why we’re buying all those hams and smoked fillet from supermarkets!

I will tell you now how to cook your own pork in sour cabbage water at home.

Here’s what you need:

– 1.5 kg pork

– 1.5 l sour cabbage brine

-cloves

– mix of pepper

– dried parsley

– 2-3 garlic cloves

– dried savory

– bay leaves

– coriander

Bucata de carne se pune pe un grill si se rumeneste pe toate partile. Nu adaugam grasime.

We put the pork on a grill and we parch it on all sides. We’re not adding any grease.

Se pune intr-un vas termorezistent, se adauga condimentele, usturoiul si zeama de varza. Se acopera si se introduce in cuptorul preincalzit.

We put the meat into a thermo resistant recipient, we add the condiments, garlic and the brine from the sour cabbage. We’ll cover the recipient and we’ll introduce it into the preheated oven.

Carnea se intoarce pe toate partile in vasul in care fierbe.
Va fi gata in circa o ora, o ora si jumatate. Se scoate din vasul in care a fiert si se pune pe grill. Se rumeneste din nou pe toate partile. Si in sfarsit este gata pentru a fi servita!

The meat will be turned on all sides in the recipient in which it boils.

It will be ready in one hour, one hour and half. We take out from the recipient in which it boiled and we put it on the grill again. We’ll parch the meat on all sides. And finally it’s ready to be served!

Se poate servi calda, cu garnitura, salata si ce mai doriti. Se poate servi si rece – ca si mezel. E delicioasa!

It can be served warm, with side dish, salad and whatever you wish. But it can be served also cold – as charcuteries. It’s delicious!

by boabedecafea - February 26, 2011August 4, 2017

Creier in crusta / Cervelle en croute

Stiu, stiu…am lipsit mult. Ei bine, situatia nu sta mai bine ca acum cateva zile. Parca e mai rau. Sunt in continuare racita dar incerc sa fiu activa.
Am sa va povestesc azi putin despre o reteta care a fost surprinzator de gustoasa. Creierul in crusta a fost inca un experiment reusit in bucataria mea. Cred ca v-am mai povestit ca nu sunt mare fan creier si ca incerc sa-l fac macar cat de cat comestibil si pentru mine. Am reusit din nou!

Ingrediente:
– 1 kg creier de porc
– 200 g cascaval
– 100 g branza feta
– boia dulce
– piper
– cimbru
– patrunjel uscat
– 1 catel de usturoi
– 2 oua
– 150 g faina
– apa

I know, I know…I missed so much. Well, the situation it’s not better than few days ago. Maybe it’s even worse. I still have that flu but I’m trying to be active.

Today I will tell you about a recipe that was surprisingly tasty. Cervelle en croute or pork brain in dough was another successful experiment in my kitchen. I think I told you before that I’m not a great fan of pork’s brain and that I’m trying to cook it at least edible for me. Well I did it again!

Ingredients:

– 1 kg pork brain

– 200 g pressed cheese

– 100 g feta cheese

– sweet paprika

– pepper

– savory

– dried parsley

– 1 clove of garlic

– 2 eggs

– 150 g flour

– water

Creierul se fierbe in apa cu sare si o lingura de otet. Cand este fiert se pune intr-un bol. Adaugam branza feta rasa, boia, ouale, condimentele si usturoiul ras. Se amesteca bine cu o spatula sau cu mixerul.
The brain will be boiled in water with salt and a spoon of vinegar. When is boiled it will be put into a bowl. We’ll add grated feta cheese, paprika, eggs, condiments and grated garlic. We mix well with a spatula or the mixer.

Pasta obtinuta se pune in vase pentru gratinat (eu am pus in cele pentru o persoana) si se presara cu cascaval ras. Vom folosi decat jumatate din cantitatea de cascaval.
The obtained paste is put in ceramic pots (I put in the pots for 1 person) and we spread grated pressed cheese. We’ll use only half of the quantity of grated pressed cheese.

Intr-un bol amestecam faina si jumatate din cantitatea de cascaval ras. Adaugam putina apa. Vom obtine un aluat nici prea moale, nici prea tare.

In a bowl we mix flour and half of the quantity of grated pressed cheese. We’ll add some water. In the end we’ll obtain a dough, not to soft, not to hard.

Aluatul se imparte in bucati. Numarul de bucati de coca este dat de numarul de vase de ceramica pe care il avem. Fiecare bucata se intinde pe masa cu putina faina. Apoi se asaza deasupra cascavalului ras din vase.
Vasele se pun in cuptorul preincalzit. Crusta se va coace la temperatura medie. Este gata atunci cand are o culoare aurie placuta.

Dough will be divided. The number of dough pieces is given by ceramic pots’ that we use number . Each piece of dough is stretched on the table with some flour. After that is put on the grated pressed cheese in each ceramic pot.

The pots will be put in the preheated oven. The crust will be baked at medium temperature. It’s baked when it has a nice golden color.

Asa am bifat inca o reteta pentru creier. Sunt incantata pentru ca am eliminat prajeala si , in plus, este si foarte bun.
So we made another recipe for brain. I’m glad that I eliminated the frying part and, in addition, it’s so good.

by boabedecafea - September 8, 2010August 4, 2017

Bulete din creier de porc / Pork brain balls

Nu sunt o mare fana a creierului, indiferent in ce fel este pregatit. Este motivul pentru care il prepar decat atunci cand sotul meu doreste acest fel de mancare.
De data aceasta am fost foarte hotarata sa il fac in asa fel incat sa imi placa si mie. Nu aveam o reteta concreta in vedere insa auzisem de la niste vecine ca se pot face si bulete. Asa ca am improvizat. Habar nu am daca asa trebuiau sa iasa dar noua ne-au placut.

Ingrediente:

– 1 kg creier de porc
– 3 oua
– 200 g pesmet
– 1 ardei
– 1 gogosar
– cimbru
– piper
– sare
– 1 lingurita de otet

I’m not such a great fan of brain, no matter how is cooked. That’s why I’m cooking brain only when my husband asks.

This time I was decided to cook it somehow to like it also. I didn’t had a special recipe in my mind but I’ve heard my neighbors that they made balls of pork brain. I don’t know how these balls should have been but we liked them.

Ingredients

– 1 kg of pork brain

– 3 eggs

– 200g of crumbs

– 1 green bell pepper

– 1 red bell pepper

– savory

– pepper

– salt

– 1 teaspoon of vinegar

Creierul se fierbe cca 10-15 minute cu sare si 1 lingurita de otet. Cand este fiert se scurge de apa si se pune intr-un castron.

We boil the pork brain for 10-15 minutes with salt and 1 teaspoon of vinegar. When the brain is boiled we sloop the water and we put it into a bowl.

Spalam si taiem in cubulete mici ardeii. Se pun in castron impreuna cu cimbrul si piperul si se mixeaza cu ajutorul unui blender. Se obtine o pasta de consistenta cremoasa.

We wash and we cut the peppers in small pieces. We put the pepper with the savory and the pepper into the bowl and we mix them with a blender. We’ll obtain a paste with a creamy consistence.