Fricassee de pui - Chicken Fricassee

Cu alte cuvinte, iata ce ne trebuie: - Ingredients

- aproximativ 1 kg carne de pui taiat in bucati (eu am pus copane dezosate si despielitate) - about 2 lbs chicken meat, chopped (I used skinless boneless thighs)
- 2 cepe tocate marunt - 2 medium onions, finely chopped
- 25 gr unt - 1 tablespoon butter
- 250 ml vin alb sec - 1 cup dry white wine
- tarhon, rozmarin, busuioc, cimbru, o foaie de dafin. eu am adaugat si niste seminte de telina - tarragon, rosemary, basil, thyme, one bay leaf. I also added some celery seeds
- 1 lingurita suc de lamaie - 1 teaspoon lemon juice
- 75 ml frisca lichida - 75 ml heavy cream
- 3 linguri de patrunjel proaspat, tocat - 3 tablespoons fresh parsley, chopped
- 1 lingura de faina (se poate pune mai multa daca doriti un sos mai vartos, mie mi-a placut asa) - 1 tablespoon flour (you can add more if you want a thicker sauce, I liked it like this)
- 2 linguri de ulei - 2 tablespoons olive oil
- sare si piper dupa gust - salt and pepper to taste

In plus, pe langa cele din poza, mai sunt necesare cam 200 gr de ciuperci, pe care eu nu le-am pus pentru ca fandosita de fiica-mea nu mananca, si de cam jumatate de litru de supa de pui pe care am scos-o ulterior din frigider.

The recipe also calls for 1/2 mushrooms, which I did not add because my daughter doesn't like them, and for about 2 cups chicken stock, which I got from the fridge

Preincalziti cuptorul la 180 grade C/350 F. Dupa ce ati spalat puiul, uscati-l cu servete de hartie.

Pre-heat the oven at 180C/350F. Rinse the chicken and pat it dry with kitchen towels.

Puneti jumatate din cantitatea de unt impreuna cu uleiul intr-o tigaie, adaugati puiul

In a pan heat the oil with half of the butter, then add the chicken

Prajiti la foc mare, intorcand puiul din cand in cand, pana prinde o culoare usor maronie pe ambele fete, apoi scoateti-l intr-un recipient care merge la cuptor, lasand sucurile in cratita/tigaia in care l-ati prajit

Fry the chicken on high heat, turning it over periodically, until lightly browned on both sides, then place it in an oven-proof recipient. Leave the juices in the pan you fried the chicken in 

Amestecati faina in sucurile ramase in cratita

Mix the flour in the juices left in the pan

adaugati vinul si amestecati bine

add the wine and mix to combine

 turnati supa de pui, racaind pe fundul cratitei pentru a desprinde toate resturile ramase de la puiul prajit, apoi adaugati ierburile, foaia de dafin, sucul de lamaie, sare si piper dupa gust

add the chicken stock, scraping the bottom of the pan to get all the brown bits from the fried chicken, then all the herbs, bay leaf, lemon juice, salt and pepper to taste

 aduceti la punctul de fierbere, amestecand mereu

bring it to a boil, stirring continuously

Puiul prajit in caserola:

Fried chicken in its recipient

peste care turnam sosul care s-a ingrosat putin si dam la cuptor, acoperit, pentru cam o ora

pour over the thickened sauce, cover and place in the oven for an hour

In cratita/tigaia in care am prajit puiul topim restul de unt, la care adaugam ceapa (si ciupercile, daca folositi), amestecand frecvent, cam 5 minute, pana se aureste

 Using the pan the chicken was fried in, add the rest of butter, add the onions (and mushrooms, if used) and stir frequently for about 5 minutes until golden

turnam ceapa peste pui si bagam inapoi la cuptor cam jumatate de ora sau pana cand puiul este gata

pour the onion mix over the chicken and place back in the oven for about 30 minutes or until the chicken is done

am adaugat la pui frisca lichida si patrunjelul proaspat

add the heavy cream and fresh parsley

am amestecat bine

stir very well

si am servit cu piure cu unt, usturoi si spanac crud

and serve with mashed potatoes mixed with grated garlic, butter and chopped fresh spinach

Pofta mare!

Enjoy!

Conopida cu rosii si masline verzi - Roasted cauliflower with tomatoes and green olives

Am scos din frigider si nu numai: - the ingredients:

- o conopida - one cauliflower
- rosii cherry cam 200gr (se pot folosi orice rosii) - about 1/2 lbs cherry tomatoes (any tomatoes are usable for this recipe)
- masline verzi fara samburi cam 100 gr (ale mele au fost cu ierburi) - about 1/4 lbs pitted green olives
- doua cepe curatzate si taiate pestisori - 2 cleaned sliced onions
- 4 catzei de usturoi ciopartzitzi marunt - 4 finely chopped garlic cloves
- sare, piper negru - salt, black pepper
- piper Aleppe (aici m-au pierdut, am scos goagalu si am aflat ca piperul ala se poate inlocui cu boia iute, ceea ce am si facut) - Aleppe pepper, can be replaced with hot paprika
- 5-6 linguri ulei de masline - 5-6 tbsp olive oil
- o lingura oregano proaspat (sau uscat in cazul meu) - 1 tbsp fresh chopped oregano (can be replaced with dried oregano)
- o lingura de patrunjel verde maruntit (eu am pus uscat) - 1 tbsp fresh parsley (or dried)

am curatzat conopida de cotoare si-am facut-o bucatzele mici, dupa care am spalat-o. Pe urma am amestecat-o cu vreo 2 linguri de ulei de masline, cam jumatate de linguritza de sare si niste piper negru proaspat macinat:

clean the cauliflower, split it into small bunches and wash it, then combine it with 2 tbsp olive oil, 1/2 teaspoon salt and freshly ground black pepper

pe urma am varsat totul intr-o tava asa

put it on a baking sheet

si-am bagat la cuptorul preincins la 230 C pt cam jumatate de ora, pana ce conopida a prins culoare si s-a inmuiat putin

then place the baking sheet in the pre-heated oven (450 F) until the cauliflower browns a bit

intre timp am taiat ceapa pestisori, maslinele felii, rosiile cubuletze si am tocat usturoiul

in the meantime slice the onion, garlic and the olives and chop the tomatoes

Am pus intr-o cratitza cam 2 linguri de ulei de masline la incins, peste care am pus ceapa pestisori si am lasat cca 5 minute pana s-a mai inmuiat putintel ceapa

am turnat peste ceapa maslinele si oreganoul

in a pot heat about 2 tbsp of olive oil, add the sliced onion and let it soften for about 5 minutes, then add the olives and the oregano

 dupa care am pus usturoiul, rosiile, patrunjelul, boiaua si le-am mai lasat nitzel sa se cunoasca

then add the garlic, tomatoes, parsley and paprika and stir for a couple of minutes

am adaugat conopida coapta peste amestec

add the roasted cauliflower

 am mai invartit lingura in cratitza

stir a little bit

si gata!

and it's done! I served it with grilled trout

Braciole - Braciole

Ingredientele sunt cam acestea:

Ingredients:

700 gr pulpa de vita taiata in 4 felii de aproximativ 0,8 cm (eu am avut 2, dar gigantice, cam cat o foaie A4) - 1.5 lbs flank steak sliced in 4 slices (I had 2 gigantic slices) 4 felii de prosciutto (eu n-am avut, n-am pus, evident) - 4 prosciutto slices 2 linguri seminte de pin - 2 tablespoons pine nuts 2 linguri de Pecorino Romano rasa (merge si parmezan sau alta branza maturata) - 2 tablespoons grated Pecorino Romano cheese 2 catei de usturoi, rasi - 2 grated garlic cloves 2 linguri de patrunjel taiat marunt - 2 tablespoons finely chopped fresh parsley 100 ml ulei de masline - 1/2 cup olive oil o conserva mare de rosii - one 28 oz can of whole peeled tomatoes 50 gr pasta de tomate - 2 oz tomato paste 2 frunze de dafin - 2 dry bay leaves 3 frunze de busuioc proaspat, rupte in fasiutze mici - 3 fresh basil leaves, sliced 1 ceapa uscata medie, tocata marunt - 1 small yellow onion, finely chopped 2 morcovi, tocati marunt - 2 finely diced carrots 2 tulpini de telina, tocate marunt - 2 finely diced celery stalks 250 ml vin rosu - 1 cup red wine faina - flour sare, piper - salt and pepper to taste Am luat fiecare felie de carne si am batut-o pana a ajuns la grosimea de jumatate de cm., apoi am presarat sare si piper. Aici trebuia sa pun deasupra cate o felie de prosciutto, pe care n-am avut-o. Mie imi lipseste poza asta, am uitat s-o fac Beat each slice of meat with the meat pounder to 1/8 inch thickness, sprinkle with salt and pepper then place a slice of prosciutto on top of each meat slice (I forgot to take this photo) Am pus in blender semintele de pin, patrunjelul, branza si usturoiul Put in the blender the pine nuts, parsley, grated cheese and garlic si le-am blendurit blend everything Am pus amestecul peste feliile de carne (tineti minte ca trebuie si prosciutto, da?) Lay the blended mix on top of the prosciutto and meat slices Apoi le-am rulat strans, bagand capetele inauntru si le-am legat cu ata de bucatarie, dupa care le-am tavalit prin faina si le-am pus la prajit, le-am intors pe toate partile pana s-au rumenit, cam 15 minute Roll each slice tightly, placing the ends inside the roll, then tie each roll with kitchen thread. Dredge each roll in flour, place in a large pan with enough oil and brown on all sides In alta cratita am pus la calit ceapa, telina si morcovii Whilst the meat rolls are browning, in another pan put the onion, celery and carrots to soften Le-am lasat sa stea cam 10 minute (rulourile de carne se prajeau in vremea asta), timp in care am scos la inaintare conserva de rosii, busuiocul, pasta de tomate, foile de dafin si vinul rosu Allow to cook for about 10 minutes, whilst preparing the can of tomatoes, basil leaves, tomato paste, bay leaves and red wine Dupa cele 10 minute am adaugat conserva de rosii, frunzele de dafin si pasta de tomate After 10 minutes add the can of tomatoes, bay leaves and tomato paste Am pus in sos braciolele Add the braciole to the sauce   Am adaugat vinul rosu si doua cani de apa Add the red wine and 2 cups of water   Am dat focul mic, am acoperit si am lasat sa fiarba incet cam 2 ore, pana ce carnea a fost moale si sosul scazut. La sfarsit am pus busuiocul si am mai lasat 2 minute. Turn the heat to low, cover and allow to boil for about 2 hours, until the meat is tender and the sauce has thickened. In the end, add the basil and let it sit for 2 minutes.   Am scos atele, am taiat felii Remove the kitchen thread and cut the rolls crosswise in about 1/2 inch slices   si am pus sosul peste feliile taiate. Spread the sauce over the slices   N-am mai pus garnitura, deja era galagie in casa din cauza mirosului . Se pot servi alaturi de paste sau gnocchi. I didn't get the chance to put any side dish on the plate, the smell (and the noise because of it) was already overwhelming! This dish can be served with pasta or gnocchi.