Season the fillets with salt and pepper.
They are given through flour, after which they are shaken from the excess flour.
Fry on both sides in melted butter with oil.
They are taken out on a plate.
In the pan in which we fried the fish, add a little more butter and oil.
Add the finely chopped onion, after 2-3 minutes add the sliced mushrooms.
Cook over medium heat for a maximum of 5 minutes.
Add the wine and cream and cook for another 2-3 minutes.
Match the salt and pepper sauce.
Bring the fish to the pan and let it simmer for 2-3 minutes to blend the flavors.
It can also be baked for 10 minutes.
Serve hot, stop with lemon and garnish with dill or green parsley.
The recipe for the soul
Symbol of love and procreation, symbol of life and temptation. For it is also said that the Punia apple grew in the gardens of Heaven and that its fruit, namely, would have been the apple spread by Eve to Adam. & # 160
I first discovered pomegranate in a story. "The three golden pomegranates." And as I still have the joy of stories, I did not stop looking for its hidden meanings. Do you remember the story of the emperor's son who goes in search of the pomegranates? He picks all three and, thirsty, unwraps one, and in the pomegranate there was a girl who asks him for water and he doesn't have to give it ... & # 160
The story was followed by an extraordinary biblical poem. "Singing songs". "How beautiful you are, sweetheart, how beautiful you are! ... your cheek is like half a pomegranate" - says the groom of his chosen one. & # 160
And beyond this superb load of sensitivity and eroticism, I discovered for the third time the pomegranate crushing its seeds from the roof of my mouth ... And, looking to know more, a special "sweet" aroused my interest. Cutting a pomegranate in half, with a spoon (silver, says the recipe, to be the whole magic), remove the seeds and place them on a plate, choosing from them the fiber residues of the boxes. When only the seeds remain, honey is dripped over them and crushed lightly, stirring until smooth. Make a simple dough from butter (or margarine), white flour, a pinch of salt, a teaspoon of honey (or sugar), an egg. Leave it to cool, as long as the oven heats up. The dough is put in small tart shapes, and in the center is placed pomegranate seeds with honey. Bake for 15 minutes. Remove the trays and sprinkle over the core of another pomegranate, this time whole, and put the trays back in the oven for a few minutes. This cake is said to have aphrodisiac powers. & # 160
In the story Before 1990 it was said that among the best-selling story books were ... cookbooks. To some extent, this was not a joke, it carried with it its mist of truth. Many of the ingredients found in their pages could not be found in store gallantries. (Which lined up, by the way, the same jars of peas, pots of vegetables in oil or tomatoes in tomato sauce.) The cookbooks thus acquired real literary virtues, and the "readers" could not help but marvel at the talent of the one who described with luxury details on how to prepare a Salau Bonne-Femme or a Salmon with avocado. What you couldn't have on your plate you were trying to imagine, just as you imagined Dâ € agn Artagnan riding his yellow hammer. Stimulated by such reading experiences, someone had the idea of publishing a literary-gastronomic almanac. And I wish the thought wasn't bad! Especially since the idea of literature was saved by the presence of authentic texts, signed by "heavy" writers. Some, like a Dumas - or a Pastorel, in our country - dedicating whole books to the subject. Delicious books! Which left your mouth watering, as they say, and made the gastric juice want to enter its duties. What I mean is that the story and the kitchen have intertwined over time. The idea is not new. Maybe the layout is different, because we try to enter your lords' kitchen through the door, the window, and the stove chimney. We enter your homes, and we invite you in the story!
All the children returned to the benches. Attention parents, do not let them create a credit account, but only a debit one!
We are informed that students from 510 schools in Timișoara are entering the green scenario, and 81 are still in the yellow scenario. Moreover, not only has the index fallen below 1 per thousand (0.8) allowed this green scenario in most schools in Timiș, but we are assured by the local media that their students are all & # 8230Read the whole article
Beef, fresh mushrooms, brown sauce, rice, saffron, brandy, red wine, spices.
THE SPECIALTY OF THE HOUSE
CHICKEN OR PORK GONDOLA WITH SPICY VEGETABLES - 22.5 LEI
Pork / chicken breast mashed potatoes, cheese with mold, egg, sour cream, mushrooms, cheese. (180/200 gr.)
BONED CHICKEN FLAPS AT THE HUNTER - 25.5 LEI (180 / 50gr.)
Boneless chicken legs, mushrooms, olive oil, bacon, tomatoes, white wine, mustard, onions.
HUNTING PLATE WITH MEAT ON THE SPEED - 22.5 LEI
Chicken, pork, beef, vegetables, peasant potatoes. (100/100/100/100 / 150gr.)
PIZZA DRACULA - 22.5 LEI (650 gr.)
Mozzarella, kaiser, chicken breast, cheese, mushrooms, special tomato sauce, olives.
PARISIAN PIZZA - 25 LEI (600gr.)
Mozzarella, camembert br & acircnză, sm & acircnt & acircnă, parmesan.
CAPRICIOUS PIZZA - 19 LEI (600gr.)
Mozzarella, pressed ham, mushrooms, special tomato sauce.
PIZZA MARGHERITA -17.5 LEI (550gr.)
Mozzarella, bell pepper and special tomato sauce.
PIZZA JULIA - 17.5 LEI (500gr.)
Mozzarella, pressed ham and special tomato sauce.
PIZZA ITALIA - 19.5 LEI (650gr.)
Mozzarella, olives, pressed ham, mushrooms and special tomato sauce.
PIZZA SHORTS - 21.5 LEI (700gr.)
Mozzarella, olives, pressed ham, mushrooms and special tomato sauce.
TUNA PIZZA - 21.5 LEI (650gr.)
Mozzarella, tuna, corn, olives, onions and special tomato sauce.
SALAMI PIZZA - 20.5 LEI (650gr.)
Mozzarella, salami, olives and special tomato sauce.
DISCOVERING PIZZA - 22.5 LEI (700gr.)
Mozzarella, spicy sausages, kaiser, ham, roasted peppers, special tomato sauce.
PIZZA TARANEASCA - 22.5 LEI (650gr.)
Mozzarella, green onions, spicy sausages, boiled egg, cheese, olives, corn, tomato sauce.
PIZZA FOUR SEASONS - 25 LEI (650gr.)
Mozzarella, mushrooms, pressed ham, bell peppers, salami and tomato sauce.
HAM PIZZA - 25 LEI (500gr.)
Mozzarella, ham, oregano./Mozzarella, ham, oregano.
CHICKEN PIZZA - 22.5 LEI (500gr.)
Mozzarella, mushrooms, bell peppers, onions, chicken breast, special tomato sauce, telemea, olives.
PIZZA WITH BACON - 22.5 LEI (500gr.)
Mozzarella, egg, olives, bacon, pressed ham, mushrooms, tomatoes, bell peppers, special tomato sauce.
DELICIOUS PIZZA - 22.5 LEI (700gr.)
Grilled chicken breast, mozzarella, blue cheese, baked pepper, special tomato sauce.
PIZZA FOUR CHEESE - 21.5 LEI (650gr.)
Mozzarella, bellows cheese, telemea, parmesan and tomato sauce.
VEGETARIAN PIZZA - 17.5 LEI (500 gr.)
Assorted vegetables, bell peppers, tomatoes, mushrooms, olives and special tomato sauce.
SPAGHETTI BOLOGNESE - 21 LEI (300gr.)
Spaghetti, beef, tomatoes, red juice, spices.
SPAGHETTI CARBONARA - 19 LEI (300gr.)
Spaghetti, bacon, sour cream, or, parmesan.
SPAGHETTI WITH TUNA - 19.5 LEI (200 / 350gr.)
Spaghetti, tuna, onion, special tomato sauce.
SPAGHETTI NAPLES - 17 LEI (300gr.)
Spaghetti, tomatoes, mushrooms, garlic, tomato juice.
ANGRY PEN - 19 LEI (300gr.)
Spaghetti, tomatoes, tomato juice, chili, parmesan.
CUT THEM WITH SALMON - 33.5 LEI (300 / 60gr.)
Tagliatele, smoked salmon, sour cream, nutmeg, red bell pepper.
SOUPS AND SOUPS
BELLY SOUP - 10 LEI (80 / 250gr.)
COW SOUP - 10 LEI (60 / 250gr.)
GREEK CHICKEN SOUP - 8.5 LEI (60 / 250gr.)
RĂDĂUŢEAN SOUP - 8.5 LEI
CHICKEN SOUP WITH OILS - 8.5 LEI (60 / 250gr.)
ZACUSCA - 6 LEI (100gr.)
EGGPLANT WITH TOMATO - 6 LEI (100 / 100gr.)
CREAM MIX CREAM ON LEMON - 6 LEI (50gr.)
GARLIC FOCUS - 5 LEI
FOCCACIA WITH PARMESAN - 7 LEI
CASCAVAL PANE - 10 LEI (200gr.)
CHEESE BULLETIN - 10 LEI (200gr.)
TOMATO BRUSCHET - 9 LEI
BRUSCHETE ANCHOISE - 12 LEI
BIFTEC TARTAR - 38 LEI (200gr.)
Beef, onion, cucumber, egg, spices.
SALATA & ldquoCESAR & rdquo - 21 LAW (200gr.)
Assorted salad, chicken breast, dressing, croutons, anchovy fillets.
SMOKED SALMON SALAD WITH EGG AND CHERRY-27 LEI (250 gr.)
Ice cream salad, egg, smoked salmon, dressing.
CARIBBEAN SALAD - 23 LEI
Shrimp, surimi, bell pepper, lettuce, lemon, olive oil.
GREEK SALAD - 18 LEI
Tomatoes, cucumbers, bell peppers, feta cheese, Kalamata olives.
TUNA SALAD - 19 LEI (200gr.)
Tuna, tomatoes, cucumbers, bell peppers, onions, olives.
SMALL (40 gr.) - 3 LEI / Buc
PORK CEAFA - 17.5 LEI (200 gr.)
PIG MUSCLES - 19 LEI (200 gr.)
MUSCHIULET IMPLETIT - 10 LEI / 100gr.
GRILLED CHICKEN BREAST - 19 LEI (175gr.)
BONED CHICKEN FLATS - 19 LEI (200gr.)
MUSCLES LIFE - 50 LEI (200gr.)
HOMEMADE SAUSAGES - 15 LEI (200gr.)
TRADITIONAL ROMANIAN PRODUCTS
TRADITIONAL PLATE - 29 LAW (2 PERS.)
Finely dried salami, homemade ham, telemea, cheese, tomatoes, cucumbers, bell peppers, red onions.
STRAWBERRIES WITH CHICKPEAS AND CHILI PEPPERS - 10 LEI
SHEPHERD'S PLATE - 30 LEI (75/100 / 2Pcs)
Sausages, pastrami, small, assorted salad, polenta.
PLATOU HAIDUCESC - 30 LEI (100/100/100/150 gr.)
Pork neck, smoked ciolan, homemade sausages, polenta.
BULZ - 15 LEI (250gr.)
Bellows cheese, smoked ribs, egg, telemea, polenta.
PIG STEW AND SMOKING WITH MAMALIGA - 24 LEI (200 / 150gr.)
Pork, kaiser, onion, tomatoes, bell peppers, white wine, polenta.
SMOKED CIOLAN WITH QUALITY CABBAGE - 26 LEI (200 / 100gr.)
Smoked ciolan, cabbage, thyme, tomatoes.
MOUNTAIN TOCHITURA - 24 LEI (200 / 150gr.)
Pork neck, homemade sausages, egg, telemea, polenta.
PORK MUSHROOMS WITH FRESH MUSHROOMS - 26 LEI (200 / 50gr.)
Pork muscles, fresh mushrooms, white wine, tomatoes, garlic, spices.
SNITEL PIZZA URIAS - 28 LEI (250gr.)
Pork muschi, or, pesmet, mozzarella.
PORK MUSCLE SCHNITLE - 20 LEI (200gr.)
SPICYING PAN - 25 LEI (250 gr.)
Pork, bacon, bell peppers, tomatoes, hot peppers, garlic, white wine, tabasco.
CHICKEN BREAST WITH PINEAPPLE - 28 LEI (200 / 75gr.)
SNITEL BREAD CHICKEN CHICKEN - 20 LEI (200 gr.)
PULP AND THEN FOUR CHEESE - 23 LEI (200 / 100gr.)
Boneless chicken legs, sour cream, butter, fine cheeses, white wine.
CHICKEN CHEST WITH MUSHROOMS, SM & AcircNT & AcircNĂ - 22 LEI (200 / 100gr.)
Chicken breast, mushrooms, white wine, sour cream, spices.
MARSELAISSE CHICKEN CHEST - 22 LEI (200 / 100gr.)
Chicken breast, tomatoes, olive oil, basil, garlic, white wine.
SNITEL URIAS PIZZA - 28 LEI (250gr.)
Chicken breast, egg, breadcrumbs, cherry tomatoes, mozzarella, olives.
DUCK PULP WITH CARAMELIZED CABBAGE - 34 LEI (200gr.)
Duck meat, cabbage, raisins, walnut kernels, balsamic reduction.
LIPOVENIAN DANUBE CARP BRINE - 19 LEI (150 / 150gr.)
Carp fillets, tomatoes, bell peppers, hot peppers, greens, spices.
SALAU FILLETS WITH KIWI SAUCE - 30 LEI (200gr.)
Salad fillets, butter, whipped cream, kiwi, spices.
FILE DE SALAU - GOOD WOMAN - 31 LEI (200gr.)
GRILLED SEA BIBAN WITH RIZOTTO - 35 LEI (250 / 100gr.)
Trout fillets in almond crust - 25 LEI (150gr.)
Trout fillets, almonds, egg, fresh tomatoes, spices.
SALMON FILLETS IN HAM WITH PUREE AND GREEN ONIONS -39LEI
Salmon fillets, ham, rosemary, potatoes, green onions, butter. (125 / 150gr.)
GRILLED WISH WITH ENGLISH POTATOES AND LIME SAUCE - 39 LEI
Sea bream, potatoes, lime, spices. (250 / 150gr.)
GOLDEN GRILL - 12 LEI / 100gr.
GRILLED SOMON - 13 LEI / 100gr.
SOTE STROGANOFF - 38 LEI (200 / 150gr.)
Beef, onion, brown sauce, red wine, mustard, spices.
CUTE FOREST FILE - 48 LEI (200 / 150gr.)
Beef, wild mushrooms, red wine, butter, greens, spices.
BEEF MUSCLE WITH GORGONZOLA SAUCE - 52 LEI (200 / 100gr.)
Muschi vita, butter, sour cream, white wine, gorgonzola cheese.
BEEF FILLETS WITH GREEN PEPPER SAUCE - 49 LEI (200 / 50gr.)
A few intense days of the bonne femme shawl
Dear Mr. Cătălin Stănescu & ndash I have good news for you, c & icirct and for me: I can satisfy your request to find the recipe for the bonne femme shawl. I don't want to use the already dubious term solidarity, but a few days after the publication of the article & icircn Old dilemma on May 27, when I was addressing even the documentarians from the specialized multilateral services, they started beating the e-mails. On the 28th, from Vienna, the architect Horia Marinescu, in a delicious message, transmitted to me, in French, the recipe of the "self" which probably forms the basis, specifying that the sources of the actual fish preparation, I did not find it. Also on May 28, Liviu Preda appeared, enlightened, convinced that the recipe is on Google: http://gastronomie.ele.ro/Salau _bonne_femme_ & mdashr2118.html. The next day, on the 29th, at 11.05, Ciocu & icircl was setting up: & bdquoGoogle & icircţi gives, but don't put & icircn in your bag. The recipe in this link is far from bonne femme & ldquo, and argues why with a & icircnalt gastronomic culture. On Sunday, the 31st, the same Ciocu came back promising to give us the recipe on http://www.cevabun.ro. On June 1, I hope I don't make you dizzy, two messages took off - one from Alina Oprea, who after two days of searching on French and English sites, because I decided to find something (it's a shame application). & ldquo, she was still wondering about her success when I was trying to translate them into Romanian. from Victoria Pătraşcu ([email & # 160protected]) this wonderful text: & bdquoWe were not surprised by your request and our shoulders did not move, but we could not prevent a nostalgic tear from slipping on the (otherwise spotless) cheek of our chief documentary filmmaker. Because he, too, moved around good woman at Capşa, he is often asked: "But where are the good women of today?". Because you are an old customer of our services and because we do not want to lose you, we are in a hurry to give you all the data you need. Here is the recipe for the shawl good woman with a brief statement: & aggravates the good woman is a French term used to refer to a m & icircncare made as at home, & icircn in a simple and unpretentious manner. As only & bdquofof good women & ldquo know how to do. Often, the term is related to the recipe for a kind of boiled meat, especially fish (but also chicken, lamb, eggs), accompanied by a simple sauce, with lemon and wine. Deadline & aggravates the good woman enter & icircn series & aggravates the Russian, & aggravates the Greek, and & ndash without interpretations, please & ndash & aggravates the bourgeoisie.
& bdquoŞalău & aggravates the good woman: 800 gr fillets of shallots 3 chopped onions (preferably shallots or water onions) 2 glasses of dry white wine (Chablis would be good, but it's crisis) 200 gr mushrooms 200 gr sm & icircnt & icircnă sweet lemon juice & icircie parsley or fresh tarragon 300 gr long boiled grain rice or natural potatoes. Preparation: put the fish to boil in a saucepan with onions (finely chopped), mushrooms and wine and simmer for 15-20 minutes. Remove the fish and leave it covered warm. Put the sauce back on the heat and let it drop 2/3. Then add the sm & icircnt & icircna, put it back on low heat and let it drop 1/2. Remove from the heat, add the butter, stirring well, and, optionally, the juice of half a lemon. The final touch is given by the introduction of freshly chopped parsley or tarragon. Put the sauce over the fish and garnish and the salami good woman it is ready to delight your taste buds. The service documentarian. & ldquo
Weekend recipe, presented by Bogdan Solmosan: Salau Bonne Femme
Ingredients (quantities vary depending on the heat-resistant dish you use)
500-700 g fillets of skinless pikeperch
200 g mashed potatoes
400 g fresh mushrooms
100 g of cheese
50 g butter
100 ml white wine
Boil the fish in a little water, add the bay leaves, peppercorns, salt and lemon slices. Add nutmeg to the puree.
Stew the mushrooms in butter, salt and pepper, and at the end add 50 ml of the soup resulting from boiling the fish and wine, leave it on the fire and mix until the sauce is formed.
In a heat-resistant bowl, place the fish in the middle, add the puree with a squirt all around, and place the mushroom sauce and wine on top. Grate the cheese and place in the oven for gratin.
It is served as such, on a plate garnished with lemon and lettuce leaves.
Searched words "salau"
The cooked fish meat is carefully unwrapped from the bones and passed through the mincer together with the slice of soaked and squeezed bagel.
Step 1. Put the fish in flour and fry in a pan greased with a little oil. Grind the garlic and the green onion separately
Zucchini, bell peppers, mushrooms are cut into small pieces, then cooked in a pan with a little olive oil, oregano, salt and baking powder.
1. Wash the fish then salt and season, sprinkle with lemon juice and leave to marinate for an hour. 2. The tomatoes are scalded
Instead of pikeperch you can also use salmon fillets, I chose to prepare skewers with pikeperch. Thicker pieces of fish (from the back)
I let the pieces of fish thaw, I salt them with thick salt and squeezed lemon and I leave them for 1/4 hour, after which I rinse them and dry them
Fish, washed cleaned, cut lengthwise, cleaned of bones, cut fillet, pass through flour, beaten egg and breadcrumbs. They brown on both
Boil the salami, debone it, cut it into small pieces, mix it with mayonnaise, add the chopped chives or green onions
Clean the fish of scales and gills, then eviscerate and wash well. Wipe with paper towels, season with salt,
Wash the fillet fillet and then we will put it on the absorbent napkins to drain the excess water. Prepare a Teflon pan with 50
Peel the onion and parsley and chop finely. Grease a large hyena tray with butter. Then put the onion and sprinkle 1 tbsp.
The lemon is cut in half, and each half is wrapped in aluminum foil. A few holes are made to drain the juice
Peel a squash, grate it and wash it. Prepare a marinade of olive oil, vinegar,
Maybe you "heard" me the other day, on my Facebook account, that I put the yam in the freezer (in fact the initiative came
The shawl was already cleaned of scales, intestines and washed well, from the time I arrived with it from the Danube. So,
Cut the pumpkin lid, remove the seeds and a large amount of the core with a spoon. Salt the fish, season
Prepare the Salau fillet on a plate. Drizzle with a paper towel until dry. Season with salt, pepper and spice
Chop the small spinach, then add eggs, salt, pepper, garlic and cook over medium heat until it becomes a cream. Cut the dough
You can prepare marinade from any kind of fish: sturgeon, carp, pike, pike, mullet, etc. Large fish (carp, pikeperch, sturgeon) must
Make the yeast dough with 2-3 tablespoons of lukewarm milk and a little flour. When it has risen, it is kneaded with egg, sugar,
Wash and dry the salt on a paper towel and then cut it into two pieces. Place the pieces of tab on the work table
Iulian Andrei Crăciun
I'll leave you a start here, maybe it will help you.
In the summer of this year, in my last month as a man at the age of 29, I lived in Israel, as a fellow of Tel Aviv University. With tired reflexes, almost dying, but still alive, the reporter I was dragged me from one place to another. I followed him. The day is falling, autumn is coming and maybe you haven't forgotten how to compose "How I spent my summer vacation".
So: I went to the desert, I screamed in the desert, and the echo returned to me. I went to Ako and Arad, on the beach, to the Mediterranean, I discreetly entered the Dead Sea, I learned what “lonely soldiers” mean, I was in Jerusalem, and at the Wailing Wall, but also on the Way of the Cross, on Via Painful, and at the tomb of Jesus Christ, tired, I slept with a lesbian, directly on the land of promise, in the churchyard of St. Anne, the mother of the Mother of God, I was also in Haifa, in the Bahai Gardens, where I was amazed in front of one of the legitimate wonders of this world of people. I vaguely befriended young people from several continents and had a serious argument with friends at home. The religious looked at me ugly because I did not keep the Sabbath, I was caught in the holy evening on the street, far away, and I was left without a bus. I went all night alone, to an uncertain destination.
I lived in a two-room apartment, with a kind of onanist Chinese, a Canadian passionate about hockey, but also about Pink Floyd, with whom, I don't know why, but I didn't connect two words, and with a computer science student , a charismatic nerd who read Voltaire at night and drank as only an American who is not yet 21 years old and is abroad can do.
I haven't forgotten any of the people I've met, people I, naive like Salinger, have decided not to miss, but I am. The Argentinian Ariel, the lion of God, a Jew of Polish origin, also a journalist, already passed in the decade in which I also entered - I sang with him at night in memory of Che Guevara and spoke, sometimes in Spanish, sometimes in Yiddish, although I don't know how neither Spanish nor Yiddish should be. An 18-year-old kid from Chicago, Alec, whom I seldom, when I felt like it, learned some of the little I know about life, like the son I will never have. The Lithuanian Tadas, the Ukrainian Jana and the Slovak Magdalena, a Polish woman with a complicated name who danced like Elaine from Seinfeld, the other Americans - many, arrogant, raised as if from the pages of the book "Wonderful New World" by Aldous Huxley. And I was like Oh, my God!
A black man wanted to rob me in front of a bus station in Tel Aviv, but I ran away, and he didn't rob me, Russian beggars annoyed me until I cursed them in Romanian and they understood me. I saw a fatal accident, I was at a pedestrian crossing to be dead on the road, I spent time in the homes of some Romanian Romanians, who had emigrated for decades. I sat with them at the table, listening to their failures, wars, and hopes. "Israel is a miracle," a lady, almost ninety years old, Mrs. Coca, told me, and I was right. It is.
Without being a Jew, only a committed philosopher, passionate about the passions and culture of the chosen people, I also entered the kibbutz, I talked to a septuagenarian kibbutz, born there, a man who did not find even a reason to leave that tax haven, I went up the Golan Heights, I went to the disco, as well as to the synagogue, and I went to the mosque, I ate kosher, but I also sighed, in vain, for sarmale. I went over to Palestine. I fell in love platonic, chaste, because I still had a woman at home, we only parted on our return, from a Palestinian whose name I don't even know how to write.
I also missed Romania, a longing that I only practiced in China, but in China I was young, I was only 25 years old, and it passed more easily. I fell in love, you see, with Israel, the most complicated of the countries I've been to. I put my soul and I loved. The following lines should be read with the permission due to the sincere man. I left Ben Gurion Airport one night, all alone, writing minor poems in my mind, and cowardly hiding my tears from reality.
SIGNS OF THE PAST. Despite his enviable location, the "Fisherman" still lives today from the glory of the past. The old furniture in the dimly lit living room, the old crockery and the loan (IAP Brasov writes on the plates), the "holes" in the menu, the insecurities of the waiters are signs that the boat-symbol exposed, three-dimensional, on one of the interior walls, began to take water. Even Gigi Melody's fiddlers, in the good tradition of interwar places elegantly passing between tables, fail to give confidence to the lover of fishing refinements, which he can only console, once he enters, only a good and big portion. That's about it.
FISHING SPECIALTIES. One Thursday, I also sat down at a table, next to a bear fur (fisherman !?), at an angle from which I saw two waiters who had just finished eating. Command. The first course went fast: fish borscht, the house specialty, "with many" - to use the expression of a friend - but also with an overload of spices and flavors, from which I could conclude either that it was not made that day, or that the chef had won the Steaua - Rapid match.
I then deceived myself with a portion of chicken, a little tasteless after a long freezing, and I sighed when the waiter told me, from a reliable source, that soon we would not have cod in restaurants. I don't know if it's true or if it was just an invented rumor, to justify the lack of the trout I had just ordered (with the thought that I finally found something special on the menu). But as I like to remain friends with everyone, I finally chose a barbecue with natural potatoes. After all, when you enter a restaurant, it is good to listen to the waiter, because he knows best what is in the kitchen, but also what is freshest. By the way, I can't forget the obsessive question I've been hearing for years: "What do you have fresh food?". However, the two pieces of sleep, braced with the sign of the charcoal grill and still sizzling in their own fat, were the most successful piece. No "Salau Bonne-Femme" would have been denied, but sleep always seemed sweeter to me. Maybe, someday, we will hear about sweet at "Pescarul"! What if?
- Soufflé comes from the French verb souffler, meaning "to breathe", meaning to breathe air, to inflate. It is one of those dishes whose own life can be seen with the naked eye and makes you empathize with it, trembling by the oven, wondering how much it will grow and how much it will deflate later :).
The soufflés can be salted, served as a main course, a substitute for soups or broths, or sweet, with jam, fruit, chocolate.
What underlies any soufflé is the well-beaten egg white, which makes the composition "rise" and swell. In general, after a few minutes of being taken out of the oven, it "bushes". As such, it is a dish that guests or diners should expect and not the other way around. It is served as soon as it is taken out of the oven, although if you discount the appearance, many of the soufflés are just as tasty and cold.
You turn on the oven in time, to reach 200 degrees.
Put the milk in a pot as large as the yena pot, mix it with the starch and put it on low heat until it starts to boil. You have to mix well and constantly, especially at the beginning because you will have the feeling that the starch "petrifies" on the bottom of the milk pot but in the end it will be like a cream.
Separately, melt the butter in a bain-marie and mix it with the flour put in the rain, until they remain lumpy and boil a little longer, this time on low heat (not in a bain-marie) until the flour becomes a little golden. Pour over the milk-starch mixture after it has been removed from the heat. Stir vigorously, add salt and pepper and let it cool a bit, it will have the consistency of a very thick sauce.
Separate the eggs and beat the egg whites well. Pour into the pot with the thick sauce one yolk at a time, stirring after each, add the grated cheese. Then, with a wooden spoon, incorporate the beaten egg whites, with an overturning movement, from the bottom of the bowl upwards, until everything is homogenized. Pour into the bowl lined with butter and flour and put in the preheated oven at 200 degrees, 25 min. Good appetite!