http://blogcopy.com/~www.cevabun.ro/blog http://blogcopy.com http://blogcopy.com/int/fpix.php?bd=6p6o en-us Tue, 21 May 2013 22:29:22 +0000 http://blogcopy.com/~www.cevabun.ro/blog?copy=z3mq9v Mon, 20 May 2013 09:06:27 +0000 http://blogcopy.com/~www.cevabun.ro/blog?copy=z3mq9v http://blogcopy.com/~www.cevabun.ro/blog?copy=39s78lw Fri, 17 May 2013 17:24:47 +0000 http://blogcopy.com/~www.cevabun.ro/blog?copy=39s78lw http://blogcopy.com/~www.cevabun.ro/blog?copy=39s759w Fri, 17 May 2013 17:04:12 +0000 by smth good on January 13, 2011
in meat&poultry



Oxtail stews and soups have a long history all over Europe dating back to the Roman Empire and they go beyond this continent. One might stumble upon oxtail stews in China and other parts of the world, cooked in so many various manners. As slow food is back on track, any oxtail stew is a perfect candidate for a long cooking dinner.
We decided to cook oxtail in the Spanish manner, the one that we find the most delicious and daring. Rabo de toro (literally “tail of the bull” in Spanish) is the name of an Andalusian medieval dish born in XVI century Cordoba where it was cooked with tails of corrida slaughtered bulls. They are variations in ingredients, some versions include chocolate and Porto, but we chose a more classical approach. It takes time to cook this rich stew, simmering at low heat with plenty of vegetables, wine and spices in order to get a soft meat and a velvety sauce.

Utensils: a large stewing pot, tongs
Serves 4, prep. time 4 hours
Ingredients:

1.5 kg oxtails
4 carrots, large dice
half celery root, large dice
2 onions diced
5 garlic cloves, diced
6 tbsp olive oil
3 bay leaves
4 tomatoes, peeled and diced (or canned tomatoes)
1 liter beef stock
500 ml dry red win
6 tbsp balsamic vinegar (traditionally, Jerez wine vinegar)
1 tbsp sugar
1 tbsp dry thyme
salt and pepper

Brown the oxtails on all sides in olive oil in a stewing pot.

Transfer the oxtails onto a plate.

Add the onion and sweat for 2-3 minutes, than add the garlic, carrots and celery.
Add tomatoes, wine and beef stock, sugar and vinegar. Bring to a boil, then add the browned oxtails, bay leaves, thyme. Lower the heat and simmer for 3 1/2 hours, stirring occasionally and adding water as required. This is the part where you might want to add more wine for a richer flavor; the important thing is to check the stew constantly and keep the liquid level slightly above the oxtails in order to allow them to cook thoroughly. Remember to add water from time to time as required; otherwise the stew will be too rich.

Check the meat to see if it is well cooked.
Serve hot with potatoes (boiled or mash potatoes).]]> http://blogcopy.com/~www.cevabun.ro/blog?copy=39s759w http://blogcopy.com/~www.cevabun.ro/blog?copy=39rwx2w Wed, 15 May 2013 16:17:20 +0000 http://blogcopy.com/~www.cevabun.ro/blog?copy=39rwx2w http://blogcopy.com/~www.cevabun.ro/blog?copy=2cp2stj Wed, 15 May 2013 05:15:18 +0000 http://blogcopy.com/~www.cevabun.ro/blog?copy=2cp2stj http://blogcopy.com/~www.cevabun.ro/blog?copy=ijg9cb Tue, 14 May 2013 08:51:15 +0000 http://blogcopy.com/~www.cevabun.ro/blog?copy=ijg9cb http://blogcopy.com/~www.cevabun.ro/blog?copy=2t8blgl Tue, 14 May 2013 08:47:18 +0000 Serves 4, prep. time 4 hours
Ingredients:

1.5 kg oxtails
4 carrots, large dice
half celery root, large dice
2 onions diced
5 garlic cloves, diced
6 tbsp olive oil
3 bay leaves
4 tomatoes, peeled and diced (or canned tomatoes)
1 liter beef stock
500 ml dry red win
6 tbsp balsamic vinegar (traditionally, Jerez wine vinegar)
1 tbsp sugar
1 tbsp dry thyme
salt and pepper

Brown the oxtails on all sides in olive oil in a stewing pot.

Transfer the oxtails onto a plate.

Add the onion and sweat for 2-3 minutes, than add the garlic, carrots and celery.
Add tomatoes, wine and beef stock, sugar and vinegar. Bring to a boil, then add the browned oxtails, bay leaves, thyme. Lower the heat and simmer for 3 1/2 hours, stirring occasionally and adding water as required. This is the part where you might want to add more wine for a richer flavor; the important thing is to check the stew constantly and keep the liquid level slightly above the oxtails in order to allow them to cook thoroughly. Remember to add water from time to time as required; otherwise the stew will be too rich.

Check the meat to see if it is well cooked.
Serve hot with potatoes (boiled or mash potatoes).]]> http://blogcopy.com/~www.cevabun.ro/blog?copy=2t8blgl http://blogcopy.com/~www.cevabun.ro/blog?copy=3qazpyg Mon, 13 May 2013 16:51:57 +0000
600 grams salmon fillets, large cubes
600 grams shrimps (steamed & peeled)
4 liters fish stock
0.4 liters cream
2 potatoes, peeled and diced
3 carrots, peeled and coarsely diced
3 celery stocks, diced
1 onion, finely chopped
4 tbsp olive oil
5 cloves of garlic, finely chopped
1 tsp curry powder
2 bay leaves
3 tbsp chopped parsley & 3 tbsp chopped dill (for serving)
juice from 2 lemons
salt & pepper

Heat up the olive oil in a pot. Add and saute onion, garlic and potatoes for 30 seconds. Add curry powder, bay leaves and fish stock and let it simmer for about 20 minutes.
Add in carrots and celery. Potatoes should be finely diced as they are used in this soup as a thickening agent.
Simmer for another 20 minutes and add the cream.  Bring the soup to a boil and add the salmon cubes.
Simmer for 10 minutes until fish rises up. Add the shrimps, bring to a boil and turn off the heat.
Now, here I put the soup in serving bowls and let the guests add salt & pepper to taste, but also lemon juice and parsley and/or dill. Personally, I add only a pinch of salt and I use extra lemon juice to add flavor. And I choose dill, of course .]]> http://blogcopy.com/~www.cevabun.ro/blog?copy=3qazpyg http://blogcopy.com/~www.cevabun.ro/blog?copy=39rjzxw Mon, 13 May 2013 08:27:29 +0000 http://blogcopy.com/~www.cevabun.ro/blog?copy=39rjzxw http://blogcopy.com/~www.cevabun.ro/blog?copy=1fm23jo Mon, 13 May 2013 08:23:35 +0000 http://blogcopy.com/~www.cevabun.ro/blog?copy=1fm23jo http://blogcopy.com/~www.cevabun.ro/blog?copy=1fm2326 Mon, 13 May 2013 08:20:14 +0000 We decided to cook oxtail in the Spanish manner, the one that we find the most delicious and daring. Rabo de toro (literally “tail of the bull” in Spanish) is the name of an Andalusian medieval dish born in XVI century Cordoba where it was cooked with tails of corrida slaughtered bulls. They are variations in ingredients, some versions include chocolate and Porto, but we chose a more classical approach. It takes time to cook this rich stew, simmering at low heat with plenty of vegetables, wine and spices in order to get a soft meat and a velvety sauce.

Utensils: a large stewing pot, tongs
Serves 4, prep. time 4 hours
Ingredients:

1.5 kg oxtails
4 carrots, large dice
half celery root, large dice
2 onions diced
5 garlic cloves, diced
6 tbsp olive oil
3 bay leaves
4 tomatoes, peeled and diced (or canned tomatoes)
1 liter beef stock
500 ml dry red win
6 tbsp balsamic vinegar (traditionally, Jerez wine vinegar)
1 tbsp sugar
1 tbsp dry thyme
salt and pepper

Brown the oxtails on all sides in olive oil in a stewing pot.

Transfer the oxtails onto a plate.

Add the onion and sweat for 2-3 minutes, than add the garlic, carrots and celery.
Add tomatoes, wine and beef stock, sugar and vinegar. Bring to a boil, then add the browned oxtails, bay leaves, thyme. Lower the heat and simmer for 3 1/2 hours, stirring occasionally and adding water as required. This is the part where you might want to add more wine for a richer flavor; the important thing is to check the stew constantly and keep the liquid level slightly above the oxtails in order to allow them to cook thoroughly. Remember to add water from time to time as required; otherwise the stew will be too rich.

Check the meat to see if it is well cooked.
Serve hot with potatoes (boiled or mash potatoes).]]> http://blogcopy.com/~www.cevabun.ro/blog?copy=1fm2326 http://blogcopy.com/~www.cevabun.ro/blog?copy=1fm22zo Mon, 13 May 2013 08:19:43 +0000 http://blogcopy.com/~www.cevabun.ro/blog?copy=1fm22zo http://blogcopy.com/~www.cevabun.ro/blog?copy=3qautkg Sun, 12 May 2013 16:15:46 +0000 by smth good on January 13, 2011
in meat&poultry



Oxtail stews and soups have a long history all over Europe dating back to the Roman Empire and they go beyond this continent. One might stumble upon oxtail stews in China and other parts of the world, cooked in so many various manners. As slow food is back on track, any oxtail stew is a perfect candidate for a long cooking dinner.
We decided to cook oxtail in the Spanish manner, the one that we find the most delicious and daring. Rabo de toro (literally “tail of the bull” in Spanish) is the name of an Andalusian medieval dish born in XVI century Cordoba where it was cooked with tails of corrida slaughtered bulls. They are variations in ingredients, some versions include chocolate and Porto, but we chose a more classical approach. It takes time to cook this rich stew, simmering at low heat with plenty of vegetables, wine and spices in order to get a soft meat and a velvety sauce.

Utensils: a large stewing pot, tongs
Serves 4, prep. time 4 hours
Ingredients:

1.5 kg oxtails
4 carrots, large dice
half celery root, large dice
2 onions diced
5 garlic cloves, diced
6 tbsp olive oil
3 bay leaves
4 tomatoes, peeled and diced (or canned tomatoes)
1 liter beef stock
500 ml dry red win
6 tbsp balsamic vinegar (traditionally, Jerez wine vinegar)
1 tbsp sugar
1 tbsp dry thyme
salt and pepper

Brown the oxtails on all sides in olive oil in a stewing pot.

Transfer the oxtails onto a plate.

Add the onion and sweat for 2-3 minutes, than add the garlic, carrots and celery.
Add tomatoes, wine and beef stock, sugar and vinegar. Bring to a boil, then add the browned oxtails, bay leaves, thyme. Lower the heat and simmer for 3 1/2 hours, stirring occasionally and adding water as required. This is the part where you might want to add more wine for a richer flavor; the important thing is to check the stew constantly and keep the liquid level slightly above the oxtails in order to allow them to cook thoroughly. Remember to add water from time to time as required; otherwise the stew will be too rich.]]> http://blogcopy.com/~www.cevabun.ro/blog?copy=3qautkg http://blogcopy.com/~www.cevabun.ro/blog?copy=1w50dpq Thu, 09 May 2013 18:07:17 +0000 by smth good on February 17, 2011
in fish&seafood,soups



Whenever I try out a new restaurant I grade it by its fish soup (where I can find one on the menu). I am really picky when it comes to fish soups, although I like them all: bouillabaisse, Ostende fish soup, Cullen Skink, the Hungarian and the Romanian fisherman’s soups, the Greek psarosoupa, miso soup. The recipe below is a simple, yet tasty and special fish soup with northern accents – a salmon and shrimp soup.

Utensils: a medium pot
Serves 6-8; prep. time 60 minutes
Ingredients:

600 grams salmon fillets, large cubes
600 grams shrimps (steamed & peeled)
4 liters fish stock
0.4 liters cream
2 potatoes, peeled and diced
3 carrots, peeled and coarsely diced
3 celery stocks, diced
1 onion, finely chopped
4 tbsp olive oil
5 cloves of garlic, finely chopped
1 tsp curry powder
2 bay leaves
3 tbsp chopped parsley & 3 tbsp chopped dill (for serving)
juice from 2 lemons
salt & pepper

Heat up the olive oil in a pot. Add and saute onion, garlic and potatoes for 30 seconds. Add curry powder, bay leaves and fish stock and let it simmer for about 20 minutes.
Add in carrots and celery. Potatoes should be finely diced as they are used in this soup as a thickening agent.
Simmer for another 20 minutes and add the cream.  Bring the soup to a boil and add the salmon cubes.
Simmer for 10 minutes until fish rises up. Add the shrimps, bring to a boil and turn off the heat.
Now, here I put the soup in serving bowls and let the guests add salt & pepper to taste, but also lemon juice and parsley and/or dill. Personally, I add only a pinch of salt and I use extra lemon juice to add flavor. And I choose dill, of course .]]> http://blogcopy.com/~www.cevabun.ro/blog?copy=1w50dpq http://blogcopy.com/~www.cevabun.ro/blog?copy=1flbwho Tue, 07 May 2013 09:50:44 +0000 http://blogcopy.com/~www.cevabun.ro/blog?copy=1flbwho http://blogcopy.com/~www.cevabun.ro/blog?copy=2t7gb03 Tue, 07 May 2013 09:48:54 +0000
5 hard boiled eggs, cooled and peeled
3 tbsp yoghurt or sour cream
1 tbsp mayonnaise
30 grams butter
1 small onion, chopped
100 grams liver pate
salt & pepper
for decor – black peppercorn, a red bell pepper or a carrot, some fresh parsley, toothpicks

Melt butter in a frying pan and saute the onion without browning it.
Slice the eggs in halves, lengthwise. Remove the yolks and transfer them into a bowl. Place the “shells” onto a plate.
Mash boiled egg yolks and combine with liver pate and sauteed onion. Mix until you get a smooth paste. Salt and pepper to taste.
Fill the egg “shells” with the above paste. Refrigerate the remaining paste for 20 minutes.
Combine sour cream and mayonnaise and spread onto a plate. This is the “lake”.
Place the stuffed eggs upside down onto the “lake”. Wet your hands and form round shapes using the chilled filling – these are the “heads”.
Now, the trickiest part is to assembly the eggs. Break 5 toothpicks in two. Stick each toothpick into one end of the eggs (leave half of it out). Thrust the “head” into the toothpick, carefully so the head won’t fall off.
Decorate the “heads” with black pepper for eyes and red bell pepper or carrot for beak. Additionally, you could add “wings” from parsley leaves. Just use a toothpick to fix them onto the eggs.]]> http://blogcopy.com/~www.cevabun.ro/blog?copy=2t7gb03 http://blogcopy.com/~www.cevabun.ro/blog?copy=z1wkrv Mon, 06 May 2013 23:50:47 +0000
2 poussins
2  tbsp butter (at room temperature)
1 tsp curry powder
1 tsp sweet paprika
1 tsp dry thyme, chopped
2 garlic cloves
salt and pepper

Preheat the oven to 170ºC/ 340ºF.
Wash the poussins and tap them dry.
Prepare the marinade:
- peel, crush and mince the garlic
- mix butter with garlic, curry powder, paprika, thyme, salt and pepper
Rub the poussins inside and outside with the marinade. Put them in zipped bags and let them marinate for a while. If you are in a hurry, you can place them directly in the oven]]> http://blogcopy.com/~www.cevabun.ro/blog?copy=z1wkrv http://blogcopy.com/~www.cevabun.ro/blog?copy=2t7cjsl Mon, 06 May 2013 14:03:07 +0000 http://blogcopy.com/~www.cevabun.ro/blog?copy=2t7cjsl http://blogcopy.com/~www.cevabun.ro/blog?copy=39q8hge Thu, 02 May 2013 12:26:03 +0000 by smth good on
January 13, 2011
in meat&poultry












Oxtail stews and soups have a long history all over
Europe dating back to the Roman Empire and they go beyond this continent. One
might stumble upon oxtail stews in China and other parts of the world, cooked in
so many various manners. As slow food is back on track, any oxtail stew is a
perfect candidate for a long cooking dinner.
We decided to cook oxtail in the Spanish manner, the
one that we find the most delicious and daring. Rabo de toro (literally “tail of
the bull” in Spanish) is the name of an Andalusian medieval dish born in XVI
century Cordoba where it was cooked with tails of corrida slaughtered bulls.
They are variations in ingredients, some versions include chocolate and Porto,
but we chose a more classical approach. It takes time to cook this rich
stew, simmering at low heat with plenty of vegetables, wine and spices in order
to get a soft meat and a velvety sauce.

Utensils: a large stewing pot, tongs
Serves 4, prep. time 4 hours
Ingredients:

1.5 kg oxtails
4 carrots, large dice
half celery root, large dice
2 onions diced
5 garlic cloves, diced
6 tbsp olive oil
3 bay leaves
4 tomatoes, peeled and diced (or canned tomatoes)
1 liter beef
stock
500 ml dry red win
6 tbsp balsamic vinegar (traditionally, Jerez wine vinegar)
1 tbsp sugar
1 tbsp dry thyme
salt and pepper
Brown the oxtails on all sides in olive oil in a stewing pot.

Transfer the oxtails onto a plate.

Add the onion and sweat for 2-3 minutes, than add the garlic, carrots and
celery.
Add tomatoes, wine and beef stock, sugar and vinegar. Bring to a boil, then
add the browned oxtails, bay leaves, thyme. Lower the heat and simmer for 3 1/2
hours, stirring occasionally and adding water as required. This is the part
where you might want to add more wine for a richer flavor; the important thing
is to check the stew constantly and keep the liquid level slightly above the
oxtails in order to allow them to cook thoroughly. Remember to add water
from time to time as required; otherwise the stew will be too rich.

Check the meat to see if it is well cooked.
Serve hot with potatoes (boiled or mash potatoes).
Oxtail]]> http://blogcopy.com/~www.cevabun.ro/blog?copy=39q8hge http://blogcopy.com/~www.cevabun.ro/blog?copy=1fkq626 Thu, 02 May 2013 10:29:31 +0000 http://blogcopy.com/~www.cevabun.ro/blog?copy=1fkq626 http://blogcopy.com/~www.cevabun.ro/blog?copy=39q81me Thu, 02 May 2013 10:28:37 +0000 http://blogcopy.com/~www.cevabun.ro/blog?copy=39q81me