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Calf Sauces (Eurosport Tour de France recipe)

Calf Sauces (Eurosport Tour de France recipe)

Chop the onion and garlic. Remove the peppercorns and finely chop. In a frying pan with oil, cook onions, garlic and peppers for ten minutes.

Then add the minced veal as small as you can (I cut it into long, thin strips), along with the bay leaves, parsley and thyme.

Once the food has started to boil, simmer, cover and simmer for 45 to 60 minutes. Ten minutes before the sauté is ready, if there is too much sauce, take the lid off and let the accumulated juice evaporate.

Serve with natural potatoes and a glass of red wine. Good appetite.


Culinary art with Doina

Pork goes well with vegetables, so that it is juicy, not too dry in the oven.

The following ingredients are needed:

  • 1.2-1.5 kg degreased pork leg
  • 2-3 bell peppers (kapia) tomatoes
  • 1 -2 carrots
  • 2-3 tablespoons oil
  • 1 link green garlic
  • thyme, laurel, parsley, dill, allspice
  • salt, pepper to taste

Cut the meat into slices about 15 mm thick and place it in a pan greased with oil. Season the meat and add 500 ml of water, then put the tray in the preheated oven over medium heat for 35-40 minutes.

Meanwhile, peel the carrots, peppers and garlic, then cut the carrots into slices and sticks, sliced ​​peppers and garlic into longer pieces. Remove the pan from the oven, turn the steak slices over and place the vegetables and garlic on top, possibly add a little more water, if it has dropped too much.

After another 30-40 minutes, take the tray out of the oven again, turn the steak slices over, taste the sauce and straighten the taste of salt and pepper, then put the tray back in the oven, for another 20-30 minutes, to brown nicely.

It is very good, soft, juicy, the vegetables are very tasty, add to the plates and a little sauce from the pan. It can be served as such or with salads, rice, natural potatoes, kale, etc. Good appetite.

Calf sauces (recipe Tour de France Eurosport 2011)

A recipe from the 14th stage, from the Pyrenees, for the mountain man, with a lot of meat and very spicy. I was scared when I saw 8 hot peppers, but it turned out great. You can also add peppers, if you are afraid of a little spiciness. The spicy taste was perfect.

Ingredients for 8 servings:

1 kg of veal
a large onion
1 red pepper
8 hot peppers
a clove of garlic
oil
Bay leaves
parsley
thyme
salt
pepper or chili powder
250 ml of water or broth

Chop the onion and garlic. Remove the peppercorns and finely chop. In a frying pan with oil, cook onions, garlic and peppers for ten minutes.

Then add the minced veal as small as you can (I cut it into long, thin strips), along with the bay leaves, parsley and thyme.

Once the food has started to boil, simmer, cover and simmer for 45 to 60 minutes. I cooked it for about 90 minutes and added a little more broth, until the meat was soft & # 8211 you never know how young the veal was. Ten minutes before the sauté is ready, if there is too much sauce, take the lid off and let the accumulated juice evaporate.

Serve with natural potatoes and a glass of red wine. Good appetite.

Vegetable Tian with Chicken (recipe Tour of France Eurosport 2011)

A new recipe from this year's edition of the Tour de France, this time from the Montpellier region: tian de legume. I enriched it with a chick, but it can be done without, it's optional. It turned out perfect.

Ingredients for 4 servings:

4 large tomatoes
2 green zucchini
2 yellow zucchini
2 eggplants
2 peppers (red cap)
2 cloves of garlic
1 bouquet of finely chopped parsley
2 bay leaves
fresh thyme
2 tablespoons olive oil
1 chicken (

700 g) and a few slices of bacon (optional)
salt and pepper

Preheat the oven. Wash the vegetables and cut into thin slices. Add the eggplant and let it sit for 20 minutes. Then rinse with water and quickly put in a saucepan with boiling water. Hold for two minutes or until white.

Take a baking dish and rub it with a clove of garlic. Place the well-seasoned chicken in the middle and arrange around it, in rows, the vegetable slices, alternating (red, eggplant, yellow zucchini, green zucchini, peppers) and bacon slices.

Add 2 cups of hot water, 2 teaspoons of balsamic vinegar (optional), then pour olive oil, sprinkle with finely chopped garlic clove, bay leaves, thyme, salt and pepper. Cover with a lid or aluminum foil and bake for 20 to 40 minutes (depending on how thin you cut the vegetables). Ten minutes before the meal is ready, grated cheese or cream can be added.

After removing from the oven, add the chopped parsley and serve as such or next to a steak (I had the chicken), possibly with rice. Good appetite.

Truffade / A dish with potatoes and cheese (recipe Tour de France Eurosport 2011)

A new recipe from the Tour de France 2011 presented by Eurosport Romania commentators, a recipe from the 9th stage, from the sub-prefecture of Cantal, where different varieties of cheese are prepared: Truffade (A dish with potatoes and cheese Tomme, Cheddar, Gruyere or Mozarella). I used Mozarella.

Ingredients for 4 servings:

1 kg of medium potatoes
400 grams of Mozarella cheese
125 grams of bacon or kaizer
2 onions
a tablespoon of goose fat / a tablespoon of olive oil
A clove of garlic
Salt and pepper

Boil the potatoes in their skins. After they have cooled a little, peel them and cut them into medium-thick slices.

Chop the onion and fry it in goose fat or olive oil. (I added a glass of water and let it boil over low heat until it dropped, so the onion softens well and is even healthier.) Add the finely chopped garlic, the kaizer cut into pieces, then the potato slices. I seasoned with my own mixture of pepper, thyme, chili, paprika, basil, coriander, marjoram, rosemary, granulated garlic and bay leaves, mixed powder.

Keep on the fire until golden brown, then place the cheese slices on top.

I added, according to my taste, a few thin slices of hot pepper and 3-4 parsley leaves, so beautiful. After the cheese has melted a little, season with salt and pepper. Good appetite.


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