Saratele

3 08 2012
Saratele

Saratele

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Roasted Mushrooms with Toasted Buttery Hazelnuts

29 10 2011

Roasted Mushrooms with Toasted Buttery Hazelnuts

Recipe courtesy Alex Guarnaschelli

Ingredients

  • 3 tablespoons butter
  • 2 medium shallots, peeled and thinly sliced
  • Kosher salt
  • Freshly ground pepper
  • 1/2 pound white button mushrooms, cleaned and quartered
  • Vermouth
  • 2 tablespoons hazelnuts, slightly crushed
  • 1/4 teaspoon Hungarian paprika
  • Juice from 1 lemon
  • 12 slices French bread, toasted

Directions

Heat a skillet large enough to hold the mushrooms in a single layer over medium-high heat. Add 1 tablespoon of butter, which should, ideally, melt quickly and turn a light brown color. Add the shallots, season with salt and pepper, and give them a quick stir. Add mushrooms, 1 more tablespoon of butter and season with a bit more salt. Cook for about 4 minutes until mushrooms begin to turn golden brown and release some of their water. To avoid a possible flame up, move pan away from the stove and carefully add the vermouth. Return pan to stove and let cook for 2 to 3 minutes to reduce the vermouth.

While mushrooms are cooking melt remaining 1 tablespoon butter in a small skillet over low heat. Add the hazelnuts and let them “simmer” in the butter over low heat until they turn light brown, about 4 minutes.

Once the vermouth has reduced and been absorbed by the mushrooms sprinkle in the paprika (use a mesh strainer to evenly distribute the paprika over all the mushrooms). Add the lemon juice and hazelnuts and give it a stir. Remove from heat and let cool for 2 minutes.

Top each slice of toasted French bread with about 2 tablespoons of the mushroom mixture, place on platter and serve.





Tortilla Chips

1 04 2011

Tortilla Chips

Ingrediente Tortilla:

  • 1 1/2 cana  faina de malai
  • 1 1/4 cana apa
  • 1 lingurita sare
  • 2 lingurite ulei

Mod de preparare Tortilla:

Se incalzeste apa pana aproape de punctul de fierbere. Se pune intr-un castron mai mare faina de malai (nu faina de malai grisata), se adauga sarea, 1 lingurita ulei si apa si se amesteca cu o lingura pana incepe sa se lege (se pot folosi si alte condimente dupa gust). Se imparte aluatul obtinut in 12 parti egale, din care se fac bile. Fiecare bucata de aluat se intinde intre doua hartii de copt sau hartie cerata pana ajung la aproximativ 14-15 cm. Se incalzeste foarte tare o tigaie de teflon, sau altfel de tigaie, dar sa nu se lipeasca. Se indeparteaza aluatul de pe hartie, se pune in tigaie si se coace pe ambele parti pana devine aurie, aproximativ 30 secunde pe o parte.  Tortilla obtinuta se inveleste intr-un prosop pana sunt toate coapte.

Mod de preparare Tortilla Chips:

Tortilla obtinuta mai sus se unge cu ulei se taie in 8, obtinandu-se triunghiuri, se aseaza intr-o tava cu partea data cu ulei in sus, se presara sare sau alte condimente si se da la cuptor la 190 grade pana incep sa se rumeneasca si sa devina de consistenta unor chips-uri, atentie sa nu devina maronii pentru ca vor fi amare. Se pot servi cu: salsas, garnishes sau guacamole.






Platou aperitiv

20 11 2010

Appetizer





Salata de fasole verde

23 05 2010

Salata de fasole verde

Ingrediente:

  • 1 borcan de fasole verde (750-800 ml)
  • 1 lingura smantana
  • 2 lingurite iaurt
  • 1 lingura maieoneza
  • 4 catei de usturoi
  • 1 vf de cutit de piper
  • sare
  • patrunjel

Mod de preparare:

Se scurge fasolea verde si se lasa pe servet absorbant pt a se absoarbi toata apa. Se poate folosi si fasole verde proaspata, dar in acest caz trebuie fiarta, scursa de apa si lasata la racit. Dupa ce fasolea a fost scursa se taie de marime potrivita, se poate taia fie marunt, fie putin mai mare, (eu o prefer mai mare), se adauga restul de ingrediente, inclusiv patrunjelul si se amesteca cu mare grija pentru a nu se zdrobi fasolea. Cantitatile de mai sus nu sunt stricte, se pot folosi in cantitati diferite in functie de gustul fiecaruia.

Se serveste la aperitiv.