Monday, December 31, 2007

Eating out - Tartu - restaurant Kaks

I went to visit my family in Tartu over the holidays and we wanted to go and check out the recently opened restaurant Volga. Apparently everyone else in Tartu wanted to do the same thing and we were unable to get a table. So we went to another restarurant none of us had been to before - Kaks (Two).
The atmosphere and the interior design is very cozy and they've managed to fit quite a lot of tables into the rooms without making you feel like you're jammed into a fast-food joint and every meal comes with a side-dish of someone elses conversation.
And they served a very, very decent boef a la tatar. And the lamb my sister ordered was good as well, even though they could give the way they serve it a second thought. Whichever way I tried to photograph it, it still ended up looking like a pile of cow-dung (as you can witness above).

But this is where the compliments stop.
- They let us wait for more than an hour.
- I had a Ceasars salad that came without the Ceasars dressing. Seriously. I even asked the waiter about it, hoping they serve the dressing in an additional little bowl that he had just left in the kitchen, but no. This was a Ceasars without the Ceasars dressing and made out of murdered lettuce - flat and soggy.
- My mother ordered duck, which was supposed to be in an orange-cranberry sauce, but alas also came sans sauce and for that matter taste. But with a lot of fat.

Theoretically they also serve sushi, but they didn't have the ingredients that day and now I think it might be a good thing. Bad sushi always ruins my mood for days and so far I've never had any decent sushi in Tartu that hasn't been home-made.

So all in all - a nice place for boef a la tatar and maybe a coffee, but stay away from the duck (the pork was also bland).

Tuesday, December 18, 2007

Soup is liquid comfort

I borrowed the Soup Bible by Debra Mayhew from a friend recently. Although the book in itself can be quite odd, as it for some reason suggests to puree all the soups (including Borsch), it does have some great ideas in it. And the following was one of them:

Roasted bell-pepper soup:
3 red bell peppers
3 yellow bell peppers
1 chopped onion
1 chopped garlic clove
1 tbsp of flour

Deseed and sector 3 red peppers and 2 yellow peppers, roast in the oven on tin foil unil the skins turn brown. Then put the peppers in a plastic bag and let it cool.
Put the onions and the garlic in a pot with ca 150 ml of chicken stock, bring to boil until it reduces and the onions are almost soft ( ca 5 min). Add the flour and the rest of the chicken stock.
Peel the skins off the peppers, coarsely chop and add to the pot. Cool, puree, bring back to boil. Serve with some chopped yellow bell pepper and / or halved cherry tomatoes.

Yum. And so pretty again. What would we do without the bright-coloured soups to get through the cold, dark and dull nights (don't answer that :).

Sunday, December 16, 2007

Fish, to taste right, must swim three times - in water, in butter, and in wine. Polish Proverb

So it was Salmon-Sunday again but this time I invented a really cool sauce (based on some otherwise undrinkable wine :-).

Salmon (made it with two different toppings this time):

- salmon + leek, salt, pepper, parsley, tomatoe juice
- salmon + sliced onion, pickled baby-corn and Worchestire sauce.

Served it with rice, braised cabbage and some creamy ume-wine sauce.

Braised cabbage:

2 laurel leaves
1 star-anise pod
2 cloves
brown sugar, salt

Thinly slice the cabbage and toss it on the frying pan with some oil until it turns golden brown. Add balsamico, salt and brown sugar. Add some water, bay leaves, star-anise, cloves, reduce the heat and cover with a lid. Stir occasionally and keep it on the heat for ~20 min.

Ume sauce:
2 tsp of flour
1 cup Japanese ume-plum wine
juice from 1/2 lemon
chopped parsley
1 tbsp oyster sauce
1 tbsp cream-cheese

Melt the butter, add the flour and some boiling water. Add the wine and bring to boil. Add parsley, lemon juice and oyster sayce. Bring to boil and reduce. Add the cream cheese.

Budmo .... hey

I went to Kyiv this week. Had never been there before and I liked it a LOT. Hope I'll have a chance to go back sometime soon, although I hear the best time is in spring when the chestnuts are in bloom.

Colleagues took me to a typical Ukrainian restaurant for dinner one night. Among other things they also taught me how to say "cheers" in Ukrainian, with everything that this entails obviously :)

The story goes that when the Cossacks sat down for a meal they all had to have a chance at rising their glass to something. So the first one started saying "Budmo" followed by whatever wanted to wish. Say health, or happiness or riches. Then the second one, the third one etc. And when they got to the last one (the colleague telling me the story said "When they reach the 25th" ... can you imagine taking 25 shots of vodka before dinner? :) he'd have nothing more to wish, so he'd just say "Budmo" and all the others would reply with "Hey!".

Vodka was served with black bread, pickles (not marinated with vinegar however, but the naturally sour ones) and ... tra-laaa ... lard. Again lard. I seem to be on some Central-European lard-trail :)

So here goes. Budmo .. Hey!

Sunday, December 2, 2007

“If we're not supposed to eat animals, how come they're made out of meat?” Tom Snyder

So it seems I'll be coming back to the sous-vide steak again and again. And before I knew how to make it, I wasn't even such a huge meat lover. Seems that I'll have to make up for my increasing carbon footprint in giving up something else. Or finally changing all the light-bulbs. But what can I do, this really is THE way to make THE perfect steak.

Another perfect steak with braised cabbage and a potatoe mash

some high quality beef tenderloin (for example the Argentinian organic kind that comes from the happy stressfree cows), in air-tight plastic
some olive oil for frying
salt and pepper
half of a red cabbage
1 star-anise pod
2 laurel leaves
some balsamico
Lea Perrins sauce
brown sugar
green onions

Find your biggest pot, fill it with water and put the meat in there, still in the plastic. Bring the water to 60 - 65 degrees and keep it at that for 45 minutes. Discard water, open the plastic, cut the meat in some reasonable chunks and fry on a very hot pan for 30 sec - 1 min on both sides. The meat will become brown instantaneously. Let the meat "rest" for 10 - 15 minutes before eating.

Those who like their steak more rare can fight over the middle bits and those who want to stay in the safety of medium can lick their fingers after finising the end bit.

Chop the cabbage and toss it with oil on a hot frying pan. After a while add the spices, the sugar, balsamico, Lea Perrins and some water and cover with a lid. Stir often and when the cabbage is softer remove the lid so that the sauce will reduce.

And the mash, well, it's a mash. Boil - mash - mix - spice :)

Sunday, November 25, 2007

Do you know when your name day is?

I've already shared my love for soup with you. Well today I made a fish-soup, something I haven't done for two years at least I think. And it's so good. Well worth the momentary smelly-episode in the kitchen.

Also made an old-school sponge-cake (Siim gets an undeniable cake-craving every Sunday, I've learned not to try to fight it :). After the cake was ready, it turned out that today is my name-day. So a cake is only appropriate.

Salmon and bass soup

2 bay-leaves
1 sliced onion
2 sliced potatoes
2 sliced carrots
chopped dill and parsley
sliced leek
salt and pepper

The old-school cake:

sponge-cake (two layers)
whipped cream
vanilla curd-chees cream
1 can of peaches

Mix the whipped cream and the curd-cheese cream. Soak both layers with the juice from the peaches, then cover the lower layer with the whipped cream and curd-cheese cream mix, peaches, place the other layer on top and decorate with the mix and some more peaches. It's a bit too sweet for me, but I'm not a cake-lover to start with.

Elegantly wasted

I love dinnerparties, really. Love throwing them, love going to them. It's such a great way to get plastered :)
Some friends came over yesterday for wine and dine and somehow we ended up with an insanely posh menu. Initially I was planning to make some burgers, farely straight-forward, right? But then someone brough foix gras and someone else brought some moose-meat.

So we ended up with:

Foix-gras with red wine and brandy sauce and cowberry jam on toast

1 foix gras
salt + pepper
cowberry jam
red wine
tomato juice
1 tsp flour

The liver has to be room temperature, then it's easy to devein. After deveining I cut it into 2 x 2 cm chunks and seared on a piping-hot pan, 30 sec. on both sides. And that's it. For the sauce I combined wine, brandy and tomato juice, added sugar and flour, whisked and boiled until reduced by half. It was fantastic. And so easy to make.

Wild-moose-burgers with glazed oven-fries (and a fantastic bottle of Trapiche Medalla).

olive oil

for burgers:
salt + pepper
500 gr beef mince
250 gr. pork mince
350 gr. moose mince
grated Parmesan
salt and pepper
2 eggs
1 big grated carrot

for serving:
multi-grain buns
sliced tomato
sliced cucumber
one large onion
knob of butter

Cut the potatoes into sectors, wash, dry, toss in balsamico, olive oil, salt, pepper and sugar and bake in the oven. Mix all the burger ingredients, form patties and fry on both sides. On low heat fry sliced onions with butter, salt, balsamico and some sugar (to get nice sticky onions). Arrange into a burger, sit down and start receiving compliments :)

Monday, November 19, 2007

sweet underground

One of the good things of having a job that takes you to Warsaw a lot is that you get to visit your friends. I get to visit Krzyzstof and Joanna (who're traitorously planning to move) and every time I visit they make food. The magic of a nice home-made meal when it is done by someone else (especially if they live in another country) is that it is always surprising. It kind of looks like something you would have made, and it might even smell like something you would have made, but it usually surprises you.

Last time I went to see them, I had promised to bring dessert and I managed to find an impressive pastry-stall in the subway (yes, I know, the whole concept of buying something that has not been air-tightly packed in a subway is difficult to swallow, but I was wearing my "I'm a tourist" rose coloured glasses) and bought some poppy seed cheesecake (which I later learned was two of the most popular Polish cakes merged into one) and some doughnuts. They sell a lot of doughnuts in Poland (the big round ones, with a filling) and I can usually understand enough of Polish to know what's inside, this time however, I found some that I couldn't guess. In the end it turned out, that whatever it was that the doughnuts were with, they didn't put enough in for us to identify it. Doughnuts with a secret they were then.

Oh, and now actually to the bit about the surprises of a home-made meal. Krzyzstof and Joanna made oven-roasted cinnamon and laurel leaf chicken with black-plum stuffing. And after we drank the wine we sat around tasting Joannas dads home-made liquers - cherry, lemon + honey and I never understood what the last one was. Something made out of small orange coloured berries.

Seafood in Tallinn

... is generally not such a good start for a post. We do have our Baltic herrings, yes. And lately it is possible to get some more or less decent sushi or a nice meal of fish. But a little while ago I was quite impressed.

We went to celebrate Siims B-day in a Cafe/Wine-bar "Tigu" (Snail). A weird little place in Kadriorg. Even though we're both from Tartu, we generally don't appreciate places that look like your old aunties guest room (and Tigu looks exactly like that), BUT, they served some really good seafood there.

I started with some oysters and then had sea-bass in prosciutto. And it was almost really good, almost as good as in Portugal. We washed it all down with a nice bottle of white frizzante (they didn't have vino verde). A very sunny-meal, as said, almost Algarve, especially if you wouldn't have needed to step out into freezing cold where the wind very nearly blew off your coat and then your dress before the taxi came.

Sunday, November 11, 2007

Fathers Day

Went to visit my parents this weekend, mom had decided to make an old-school sponge + whipped cream cake and since I'm not a big cake-lover (or cake-maker, for that matter) we shared the tasks. She was whipping away and I was in charge for the meat. She'd bought some nice pork neck chop and this is what happened to it.

Rose peppered pork with mangetout and Dijon sauce

pork neck chop
rose pepper
Dijon mustard
1 tbsp flour
sour cream
8 cloves of garlic
one medium onion
some sundried tomatoes

I cut the meat into four peaces (5x5x10cm) and quickly fried them on a steaming hot pan. I then rolled them in mashed rose pepper and salt and layed them onto an oven pan covered with baking paper. I also tossed in some unpeeled garlic cloves (drizzled with the olive oil from the jar of sun-dried tomatoes) some sectord of onion and put some sun-dried tomatoes on each peace of meat. I covered the meat with some wet and crumpled baking-paper and sent it into a hot oven (200C).

The mangetout I had was home-grown, pre-cooked and frozen, so it was easy - into some boiling water and then quickly on a pan to brown.

I made the sauce on the same pan where I fried the meat, first the flour with some additional olive oil, then 2 tbsp of Djon mustard, then some boiling water and some salt and sour-cream.

All in all, a bit heavy on using the frying pan (the smelly hair factor) but it was very nice and appropriately manly (you can't beat pork when it comes to boy-food) for Fathers Day.

Friday, November 9, 2007

Walk like a Lebanese (in Warsaw)

So far my experience with Arabic food has been scarce to say the least. On a holiday in Egypt they served some bland and sticky bean-porridge for breakfast and I've had some really good Turkish fast-food in Berlin (such a cliche) but that's about it.
Recently I went to a house-party in Warsaw and they had Lebanese catering. And it was SO good. Mezze (basically like Tapas, i.e. a bunch of snacky stuff to start with or eat with drinks) was especially impressive. The hot meals were also good but less surprising.

Some things I especially liked were:

Mujaddara - lentils, rice, onions
Muttabel - eggplant and sesame-seed mash
Tabbouleh - a salad of parsley, tomato and mint. I think we had two kinds, one plain and the other one with some egg(?) added in.
Tahini - like hummus, but made of sesame seeds. Probably has enough calories in one spoonful to feed a village, but Yum-Yum, how good.

I also really liked the thing that basically reminded me of a slightly spicier version of Boef A la Tartar, but I don't know what that's called, basically raw and spicy minced meat with (sesame?)-oil and pine-nuts.

And stuffed grape-leaves, but I've always liked those, so no surprise there.

Now all I've got to do is learn to make them (and find the necessary ingredients in Estonia). Any tips?

Monday, November 5, 2007

They're happy, because they eat lard

Viimase Varssaviskäigu ajal toimus retk traditsioonilise köögi maile. Ehkki olen sellega mini-pelmeenide (pierogy) ja verivorsti sisu laadse pudru maitsmise raames ka varem tutvust teinud ja avastanud, et see on laias laastus samade koostisosade ja mõistusevastase rasvaprotsendiga lugu, nagu Eesti köökki, siis viimane söömaskäik (restorani Folk Gospoda, mis ongi selline turistidele suunatud rahvusklishee) suutis siiki üllatada.

Eelroogade liual ilutses erinevate juustude ja heeringate kõrval ka rasv. Just-just. Rasv, maitsestatud soola, pipra ja mingi maitserohelisega ja mõeldud leiva peale märimiseks (ma tõesti loodan, et mitte dipina kasutamiseks). Ma püüdsin menüüst aru saada, kas see roog ikka tuleb nime all "keskealise mehe mõrv", aga poola keelest ma veel niipalju aru ei saa. Fotol on rasv koos oma sõbra, vastiku haisva lambajuustuga.

Elagu silmaringi avardamine!

So I've had traditional Polish cooking before, it's relatively similar to Estonian, especially ingredients wise (lot's of pork, sausage, potato and sauerkraut) and in terms of the % of fat in the food. The small dumplings with various fillings (pierogy) are quite nice and so is the black pudding. But this time our trip to the wonders of traditional cusine (restaurant Folk Gospoda, a wonderfully entertaining folk cliche for tourists) left me in a moment of dispair as one of the things brought on the table with the entrees was LARD. I'm not joking. Lard, seasoned with salt, pepper and some herbs and meant to be spread on bread. And I ate it. I also tried to figure out if they serve it under the name of "A Murder of the Middle-Aged Man" in the menu, but my command of Polish is not that good. On the photo you'll see the lard as the translucent blob next to the lamb-cheese smeared with jam (smelled like feet too).

So here's to widening ones horizons :)

Sunday, November 4, 2007

Esimene lumi / First snow

Olen ringi rännanud ja ka üht-teist huvitavat söönud, aga ei ole jõudnud üles panna. Luban, et homme.
Täna oli üle pika aja taas võimalus enda köögis süüa teha ja tähistasin seda ühe tummise talvealguse salatiga. Pühitsemaks seda, et esimene lumi siiski ära sulas.

So I've been travelling again, have managed to score some good eats as well, promise to upload it tomorrow.
But today, as a celebration of being back home and able to cook in my own kitchen, I made a warm winter-salad, my homage to the fact that we already got some snow over the weekend (and it obviously melted).

Soe salat ahjuaedviljade ja kanaga / A warm chicken and oven-veggies salad

porgandit, peeti, paprikat sektoriteks lõigatuna / sectored carrots, beet and bell-pepper
neli küüslauguküünt / 4 cloves of garlic
1 keskmine kollane suvekõrvits / 1 medium yellow squash
klaas tomatimahla / a glass of tomato juice
oliiviõli / olive oil
1 tl mädarõigast / 1 tsp horseradish
soja kastet / soy sauce
köömneid / cuminseeds
tüümiani / thyme
soola ja pipart / salt and pepper
grillkana / roasted chicken

Piserdasin porgandite, peedi, paprika ja küüslauguküünte peale oliiviõli, soola ja pipart. Porgandile lisaks balsamicot ja tüümiani, peedile mirini ja köömneid ja paprikale sojakastet ja lükkasin 20 minutiks kõrgel kuumusel ahju.
Suvekõrvitsa lõikasin pikkupidi õhukesteks viiludeks, korraks kuumale pannile ja siis peale mädarõikaga segatud tomatimahl. Kuumutasin läbi kuni vedelikku jäi ca poole vähemaks.
Vooderdasin taldriku rohelis salatiga, selle peale suvekõrvits, siis meelepärases konsentratsioonis ahjuaedvilju ja grillitud kana.
Mina sõin salatina, siim sõi traditsioonilisemas kana + aedviljad vormis, maitses ühtviisi mõlemale.

I tossed the carrots, beets, bell peppers and garlic cloves in olive oil, salt and pepper. In addition I seasoned the carrots with balsamico and thyme, the beets with mirin and cuminseeds and the bell peppers in soy-sauce and sent them all into a piping hot oven for 20 minutes. At the same time I sliced the squash lengthwise into thin slices, tossed them on a pan and then poured over with tomato-juice (mixed with horseradish sauce). I let it simmer for a while, until the juice reduced by half.
I started building the salad from some green salad, topped with the sauteed squash, then the oven-veggies and some roasted chicken. I ate it as a salad, Siim didn't bother building it up and ate it in a more traditional "chicken with a side of veggies" way, but we both licked the plate afterwards :)

Tuesday, October 16, 2007

Smoothe operator

Raske päev? Halb tuju? Sitt ilm? Kui vastasid kõikidele küsimustele "Jah!", siis oled ilmselt Eestis. Aga mul on ravim, ise mõtlesin välja ja timmisin paari katsetusega parajaks. Selliseks mis on nii kuldne, et teeb ilma helgemaks, lõhnab nii meelitavalt, et viib päevasaasta kaugemale ja on nii pehme, et mahendab iga kurja inimese meeleolu.

Bad day? Bad mood? Bad weather? If you answered "Yes," to all of the above, it´s likely you`re in Estonia. But I have a cure, something I came up with myself and have developed until it is just right. Something so bright it makes the sun come out, so fragrant it takes the bad day miles away and so smoothe it will lighten every mood.

Kreemjas kõrvitsasupp vähisabadega / Creamy pumpkin soup with crayfish

kõrvitsat / some pumpkin
1 maguskartul / 1 sweetpotato
1 suur porgand / 1 big carrot
4 küünt küüslauku / 4 cloves of garlic
2 nelki / 2 cloves
natuke muskaatpähklit / a little bit of nutmeg
köömneid / cumin
soola / salt
creme fraiche
serveerimiseks vähisabasid / serve with crayfish (in salt water)

Rösti küüslauguküüned kõrgel kuumusel ahjus kuni nad on pealt pruunid ja seest pehmed. Koori ja haki maguskartul, porgand ja kõrvits ning keeda soola, nelgi, muskaatpähkli ja köömnetega. Lisa röstitud küüslauk. Lase jahtuda, blenderda ühtlaseks. Lisa creme fraiche ja serveeri vähisabadega.

Roast garlic in the oven until it is golden-brown on the outside and soft on the inside. Peel and chop sweetpotato, carrot and pumpkin and boil with salt, cumin, clove and nutmeg. Let it cool, blend in batches until smooth. Add creme fraiche and serve with crayfish.

Monday, October 15, 2007

Kus süüa õhtust? / Where should we go for dinner?

Kuidas oleks Lõuna Prantsusmaal? Vanemad käisid Maril külas ja ehkki nad kaugeltki kõiki roogasid üles ei pildistanud ja mina ei saa ka kõiki, mis nad pildistasid üles panna, tundub, et Nizza on just see koht, kuhu minna õhtusöögile.

Teie ees on menüü, mis koosneb ürdivõiga grillitud rohekarpidest, jänesepastast, taaskord sinikarpidest ja röstitud saiadega tomatisupist.

Kes tahab välja sööma minna?

How about South of France? My parents went to visit my sister in Nice and even though they took pictures of just a fracture of what they ate and I can upload just a fracture of what they took pictures of, Nizza seems like a great place where to have dinner :)

Here´s a menu consisting of green mussles grilled with herb.butter, rabbit-pasta, mussles and tomato soup with roasted white bread.

Who wants to go out for dinner?

Monday, October 8, 2007

Hea supp päästab alati päeva / A Good Soup always saves the Day

Ma armastan väga suppe. Kooreseid mereannisuppe, tummiseid seljankasid, maitseküllaseid borshe, hapukaid kapsasuppe, vürtsikaid aasiapäraseid suppe, klassikaliseid kanasuppe jne jne. Igal supiarmastajal peab alati olema käepärast üks hea 15-minuti-supi mõte, mis päästab iga päeva, midagi lihtsat, kiiret ja aromaatset kergeks õhtusöögiks, päästvaks peojärgseks hommikusöögiks või tervislikuks lõunaks. Aastaid oli minu jaoks selleks supiks tomati-basiiliku supp, aga mu legendaarse lemmiku on sellel sügisel troonilt lükanud imekiire peedi-loorberi supp.

I love soups. Creamy seafood soups, thick meat soups, tasty borsches, tangy sauerkraut soups, spicy asian soups, classic chicken soups, etc. etc. Every soup lover needs to have a quick-fix idea for a 15-minute-soup, that will come in and save the day. Something quick and aromatic for a light dinner, a morning after or a healthy lunch. For years the tomato-basil soup used to be that soup for me, but this fall my legendary favourite has been overthrown by a beetroot-bay leaf soup. I´ve made it many times already and I just don`t seem to get tired of it.

Peedi-loorberi supp / Beetrood Bay-leaf Soup

1 värske peet / 1 fresh beet-root
1 suur kartul / 1 big potato2 porgandit / 2 carrots
1 sibul / 1 onion
brokkolit (valikuline) / some broccoli (optional)
1 loorberileht / 1 bay leaf
soola ja pipart / salt and pepper
1 puljongikuubik (valikuline) / 1 cube of chicken-broth

Kõik tuleb viilutada imeõhukesteks viiludeks (võib isegi kasutada kartulikoorijat), lükata potti ja kiiresti keeta. Supi värv on imeilus ja maitse vürtsikas ja hapukas. mmm.

Slice everything into thin slices (I sometimes use the peeler) and boil quickly. The colour is fantastic and it smells and tastes SO nice - tangy, spicy, sour. YUM.

Sunday, October 7, 2007

Pühapäevane maraton köögis / Sunday afternoon Cook-off

Enamasti pühapäeviti tabab mind tõeline kokkamismaania, nädala jooksul kogunenud ideed ja isud ja suurem ajavaru ajendavad mind tavaliselt tegema roogasid, mis koosnevad mitmest eri osast ja mille tegemine on paras susserdamine. Aga õnneks on tulemus tavapäraselt seda väärt. Selle pühapäeva õhtusöök on siin:

Sundays are my big cooking days, all the ideas and cravings I`ve had during the week combined with the extra time. This usualy means that I go for dishes that are very effort-heavy. Luckily the result is usually worth it. So here´s this Sundays dinner:

Sous-vide steik, kuusreiisikate ja kartuli-baklazaani püreega / Steak sous-vide with a side of milk-mushrooms and a potato-eggplant mash.

Lihaveise sisefileed (vaakumis) / beef tenderloin (packed in air-tight plastic)
võid / butter
kuuseriisikaid / milk-mushrooms
kartuleid / potatoes
1 baklazaan / 1 eggplant
oliiviõli / olive oil
hapukoort / sourcream
hakitud sibulat / chopped onion
väike küüs küüslauku / small knob of garlic

Lihaga toimetasin nii nagu eelmisel korral.

Kuuseriisikad praadisin sibulaga võis.

Baklazaani lõikasin paksudeks viiludeks, pintseldasin mõlemalt poolt heldelt oliiviõliga (mina kasutasin seda, mis tuli päikesekuivatatud tomatite purgist, aga eks tavaline või mõni maitsestatud sobib ka). Seejärel saatsin baklazaanid küpsetuspaberiga kaetud ahjuplaadil 200 kraadi juures 10ks minutiks ahju röstima (kuni olid pealt pruunikad).

Keetsin kartulid ja surusin kahvliga katki. Ahjust tulnud baklazaanidele lisasin hapukoore ja hakitud küüslaugu, soola ja pipart ning püreestasin saumikseriga ning segasin siis tambitud kartulitele lisaks. Miks ma kartuleid ka saumikseriga ei püreestanud? Siimule ei meeldi need üliühtlased kreemjad püreed vaid pigem sellise "vanakooli" kartulipudrud. Aga ma pean nentima, et sellel maalähedasel tekstuuril on oma võlu ja maitse on kohati isegi parem.

Oli veel parem kui eelmine kord, see liha on täiesti pretsedenditult hea, kuuseriisikate vaikne mõrkjas ja pürees mängiv röstitud baklazaani magus oli kokku superhea kombinatsioon.

I made the meat the same way I did it last time.

I fried the milk-mushrooms with onion and butter.

Boiled the potatoes and mashed them with a fork. I cut up the egg-plant into thick slices and smothered both sides with olive oil (I used the one from the jar of sun-dried tomatoes, as it adds extra funk). I roasted the eggplant in the oven for 10 minutes at ~200 degrees until they were brown. Then I combined the eggplant sour-cream, garlic, salt and pepper in a high bowl and whizzed it all into a smooth puree. I added the puree to the mashed potatoes and mixed well. I didn`t add the potatoes into the food processor as Siim preferres the "natural" mash, not the silky-smooth processor-puree.

It was even better than last time. This way of making a steak (and the meat obviously) is just sinfully good. The slightly bitter taste of the milk-mushrooms complimented the sweet touch of the roasted egg-plant in the mash so nicely, if I do say so myself. Very, very good food to eat :)

Sügiseselt õuntega / Seasonal cooking - apples

Ostsin paar päeva tagasi viimase Good Food´i, kus nagu ikka oli palju ilusaid pilte ja maitsvaid mõtteid. Ehkki ma tavaliselt eriline kooginägu ei ole, otsustasin teha õuna tarte Tatin'i isand Ramsay retsepti järgi (tema küll kasutas pirne). Pean nentima, et ehkki ma eelistan Briti kokkade duellis Gordon Ramsayle iga kell Jamie Oliveri (sest Gordon on kuri ja Jamie on armas ja lahke :)), siis selle Tatiniga jäin ma küll väga rahule. Pole iseenesest raske mõista, et midagi, mis koosneb lehetaignast ja rohke võiga tehtud õuntest lausa sulab suus.

Retsept ja juhendid on siin.

I bought the latest Good Food magazine recently, as usually it was filled with wonderful pictures and mouth-watering ideas. Although I`m not a big cake-lover I decided to kick off this issues recipe testing by using The Infamous Mr. Ramsays tarte Tatin. I substituted the pears for apples, however. As far as famous British chefs go, I´m usually team Jamie rather than team Gordon, but I must say, this tarte simply melted in the mouth (no wonder, considering how much butter`s in there).

The recipe and directions are on BBC Good Food page.

Sügiseselt seentega / Seasonal cooking - mushrooms

Üritasime täna seenel käia, kuna siinkandis kohti ei tea, siis saime üsna vähe seeni ja täiesti suvalise valiku - pilvikuid, puravikke ja umbes 5 ihaldusväärset kuuseriisikat. Kuuseriisikaid ostsime turult juurde ja tegime neist hoopis midagi muud, aga pilvikud ja puravikud leidsid tee lehetaignale. Imelihtne ja ilusalt sügisene snäkk.

We went mushroompicking today, weren`t all that successful, as we don`t know the right places around here. We did come back with a small assortment of wild mushrooms and I used them for these little tartes. Such a nice and seasonal snack.

Pilvikud ja puravikud lehetaignal / Wild mushrooms on puff pastry
Pilvikuid ja puravikke / wild mushrooms
~5 päikesekuivatatud tomatit / ~5 sun dried tomatoes in oil
peenikeseks hakitud mugulsibulat / chopped onion
võid / butter
tüümiani / thyme
laastudena Parmesani / shaved Parmesan
soola / salt

Pilvikud keetsin tüümianiga ja siis praadisin koos puravikkude ja sibulaga ja lisasin hakitud päikesekuivatatud tomatid. Lehetaigna lõikasin ruutudeks ja eelküpsetasin ruttu ~200 kraadi juures. Siis panin seenesegu lehetaigna ruutudele, laastutasin peale Parmesani ja lükkasin veel hetkeks ahju.

I boiled the russula mushrooms with thyme for approximately 10 minutes and then fried them and the penny buns (love this name) and onion in butter. Added the chopped sun-dried tomatoes in the end. I used ready-made puffastry that I pre-baked at ~200 degrees quickly. I then spread the mushroom mixture on top of each puff-pastry square and added some Parmesan shavings and sent them back in the oven for a couple of minutes.

Thursday, October 4, 2007

Waiter there`s something in my savoury preserve ... round up

You can see the all the entries here.

Great fun, will definitely do it again.

Minu esimese foodbloggingu ürituse kokkuvõte ( ja kõikide väljapakutud retseptid) on siin.

Tuesday, September 25, 2007

Uued supisuunad / Another day - another soup

Algidee selleks supiks sain ühest toidublogist mida lugesin (kahjuks ei mäleta enam millisest). Ja tõuke, et just nüüd seda proovida sain asjaolust, et ema oli eelmisel korral nii heldes koguses pirne kaasa pannud (ma kahtlustan, et umbes 5 kg), et niisama neid süüa enam isu ei olnud.

This is a new soup I`ve never done before, the baseline idea came from one of the foodblogs I read (unfortunately I can`t remeber which one). And the reason for trying this out now, has everything to do with my mom and the fact that the last time we visited, she gave us so many pears that I just couldn`t eat the raw anymore.

Kreemjas pirni-juustusupp / Creamy pear and cheese soup

3 keskmist püree jaoks sobivat kartulit / 3 medium potatoes (good for mashes)
1 keskmine suvekõrvits / 1 medium squash
3 keskmist pirni / 3 medium pears
juustu (lehmapiima ja väga vana (kõva, kollane ja rasvane), näiteks sobib Old Amsterdam / some old cow-milk cheese (Old Amsterdam or anything like that)
pisut piima / some milk
võid / butter
valget veini / white wine
soola ja pipart / salt and pepper
vett (soovi korral kanapuljongit) / water (or chicken broth)

Koori ja haki kartulid, pirnid ja suvekõrvits. Prae õrnalt võiga pannil ja pane siis potti. Lisa vesi ja sool. Keeda kuni aedviljad on pehmed. Lisa piim ja juust. Sega sageli, kuni juust on supi sisse ära sulanud. Lisa vein. Püreesta satsidena blenderis kuni on ühtlane ja kreemjas.

Chop peeled potatoes, pears and squash. Sautee with butter in a pan. Transfer to a pot, add water (or chicken broth) and salt. Boil until the vegetables and pears are soft. Add milk and cheese and keep mixing often until the cheese has melted. Add wine. Blend in batches until all of the soup is nice an creamy.

Mulle väga maitses, uskumatult aromaatne ja kerge ja samas hea võise lõhnaga. Sõin seda niisama ja teisel päeval lisasin pisut maisi ja mõned oliivid. Töötas mõlemat pidi.

I liked it a lot and will definitely try it again. It was so smooth, light and had a nice fruity but buttery aroma. I ate it plain one day and then added some corn and olives the next day. Works both ways.

Waiter, there`s something in my ... savoury preserve

This is the first time I think of participating in any kind of collective foodblogging activity, so I´m doing this post entirely in English (the recipe will be in Estonian as well).
I hope my preserve is in line with the RULES (yes, they have rules).

So here goes - Waiter, there`s something in my ... pickled cucumber salad

(a´la Siims Mom)

super-thinly sliced and peeled cucumbers (10 - 15 small ones) / õhukeste viiludena kooritud kurkichopped fresh dill / hakitud tilli
chopped red bell pepper (half of a big one)/ hakitud punast paprikat
4 pressed garlic cloves / 4 pressitud küüslauguküünt
1 big onion chopped and 1 medium onion sliced / 1 suur hakitud sibul ja 1 viilutatud keskmine sibul 1 tsp of brown sugar / 1 tl. pruuni suhkurt
1 tsp of horse-radish / 1 tl. mädarõigast
1 tsp of strong mustard / 1 tl. kanget sinepit
2 tsp of sea-salt / 2 tl. meresoola

Mix the pressed garlic, mustard, horse-radish, sugar and salt. Then add the mixture to cucumbers, bellpeppers and dill. Toss. Cover and keep in the fridge for 24 hrs. After that put in jam-jars with the juices that came out. Keep in the fridge.
It`s a nice and summery alternative to pickles (and a slightly healthier one as well, especially for those who can`t eat vinegar) and works well as a side dish to meat or fish or just something to nibble on with a sandwich. It will not stay for as long as the vinegary preserves however (if kept in the fridge it will be fine for 1 - 2 months).

Makes enough for 2 appr. 500 - 700 gr jars.

Tüüpiline Eesti praad / A typical Estonian meal

Pühapäeval tabas meid taas lihahimu ja kuna mina olin sous-vide-tamiseks liiga väsinud ja Siim tahtis anyways siga, tegime sellist tüüpilist Eesti praadi.

We were craving meat again on Sunday, but I was too tired for sous-vide and Siim wanted pork anyways, so we made a very typical Estonian meat-dish.

Tüüpiline ahjuliha / A typical oven-pork

kaelakarbonaadi / pork chop (neck)
küüslauku / garlic
värskelt purustatud soola ja pipart / freshly ground salt and pepper
ribadena porgandit ja punast paprikat / carrots and red bell peppers in sticks
tüümiani / thyme

Topi küüslaugutükke kõikjale lihatüki sisse. Patsuta soola ja pipra ning tüümianiga ja pane ahjukotti aedviljade vahele (osad alla, osad peale). Arvesta ca 1 h ahjus 1 kg liha kohta. Serveeri ahjukartulite ja ahjuaedviljadega. Lihast ja aedviljadest eraldunud vedelik teeb mõistagi imehea kastme.

Stick some garlic into the meat (evenly) and pat the meat with salt, pepper and thyme. Put it into a baking bag in between of he vegetable sticks. Keep the meat in the oven for at least an hour (1 kg - 1 hr).
Serve with baked potatoes and oven-veggies. The juices from the meat and veggies make an excellent sauce.

Jahehooaeg on alanud, esimene verivorst serveeritud / The cold season is here, we´ve served our first black pudding

Me oleme Siimuga mõlemad suured verivorstifännid, tänapäeval, kus verivorste leiab supermarketist pea kogu aasta läbi oleme me verivorstihooaega igal aastal aina varem ja varem alustanud. Sel aastal tegi Siim meie esimesed verivorstid lausa 21. Septembril.

Ahjukartulid istusid ahjus üle tunni ja olid imepehmed ja pealt kuldpruunid. Iga endast lugupidav verivorst tuleb käsikäes peekoniga (kolesteroolipeegel kiljub ahastustest). Siim muidugi väidab, et kohustuslik on pohlamoos, mina eelistan marineeritud kurki (ketserlik väide, ma tean). Niimoodi süües tundub jahedate ilmade üleelamine täiesti võimalik :)

Black pudding sausages are a typical Christmas dish in Estonia. They´re made of blood, barley, pig-fat and tucked into a natural pig-incestine skin. Sounds gross to pretty much anyone besides Estonians, Polish and maybe Germans. To think of it, Scots have their Haggis, so they really shouldn´t mind either.
It used to be that they were only sold in December, but now you can buy them all year around. Which is obviously good news for all fans, like me and Siim. We seem to be starting the black pudding season earlier and earlier each year. This time it was September 24.
The classical way of serving black pudding sausages is with sauerkraut, pork, baked potatoes and cowberry sauce (which I don`t really like, I prefer pickles). For the demise of our health we lately always serve it with bacon. Yum. Now this is the food you can survive our weather on.

Sunday, September 23, 2007

Midagi juustumonsteritele / Something for the Cheese-Monsters

Mari kulinaarsed seiklused Nizzas jätkuvad. Nad käisid seltskonnaga raclette` söömas. Tundub nagu iga juustusööja unistus.

My sister is still in Nice and her culinary adventures continue. She and her friends went to try raclette in one of the restaurants.

Raclette eine / Raclette meal
200 - 250 g raclette juustu inimese kohta / 200 - 250 g. raclette cheese per person

Raclette tegemiseks on vaja spetsiaalset masinat, mis soojendab juustu, kuigi mulle tundub, et peaks saama hakkama ka grilli peal või lõkke kohal soojendades.

You need a special machine to heat the raclette cheese, but I thik it should be doable in front of a fire or above a grill as well.

- väikeseid kõvasid keedetud kartuleid / small firm boiled
- potatoes
marineeritud kurke ja sibulaid / pickled gherkins and onions
- prosicuttot, Parma sinki, kuivatatud lihasid / a selection of dried meats, Prosicutto, Parma
- soovi korral viilutatud tomatit, paprikat, sibulat ja seeni / (optional) sliced peppers, tomato, onion, mushrooms

Einestamine on mõnus ajaviide, umbes nagu fondüe, kus igaüks toimetab oma juustutükiga ja juustu sulamise ajal mugib sinki ja marineeritud kurke vahele. Tundub nagu ideaalne sügisene meelelahutus.

Each diner takes a slice of cheese and pops it into his/her individual cheese tray, tops it with a slice of tomato or other vegetable if he/she so desires and slides it under the grill. This is a good time to eat a few slices of ham and some gherkins. When the cheese is bubbling convincingly and going brown around the edges, remove the tray from under the grill, scrape the contents with a small wooden spatula on top of the potato which you have just placed on your plate, sprinkle with pepper and paprika, and eat.

Rännumehe hüva kõhutäis / A business trip full of good eats

Eelmise nädala veetsin Varssavis ja Stockholmis. Apla vatsa rõõmuks ja pirtsaka talje pettumuseks sain igal õhtul väga hästi süüa. Siin on mõned tipphetked.

Last week I travelled on the line of Warsaw - Stockholm. To the great joy of my gluttonous appetite and the great disappointment of my figure, all of the dinners were fantastic. Here are the highlights.

Passé Partout, Warsaw, Saska Kepa district
Ul. Zwyiciezcow 21

Saska Kepa on Varssavi nõundanimetatud kunstipärane piirkond. Kirjanikud ja muud kultuuritegelased tavatsevad seal elada. Passé Partout on õdus ja väikesepoolne kohake, mis pakub peamiselt Prantsuse sööke.

Mina alustasin koore- ja tüümianikastmes hiidkrevettidest, pearoaks sõin värske spinati, parmesani ja piiniaseemnetega salati, mis oli maitsestatud ülihea balsamico / granaatõuna kastmega ja lõpetasin kogu mängu alatult rammusa Creme Bruleega.

Kodus katsetan: Värske spinat salatina.

Saska Kepa is a kind of an artsy district in Warsaw and Passe Partout a cozy small restaurant that offers food more on the French side.

I started with prawns in cream and thyme sauce, for the main course I had a fresh spinach salad with Parmesan cheese and pine-nuts in a succulent Balsamico-pomegranate sauce. I finished it all of with a sinfully heavy-tasting Creme Brulee

tips I took back home: Fresh spinach is a great salad base.

Porto Praga, Warsaw, Praga district
Ul. Stefana Okrzei 23

Praga on selline linnaosa Varssavis, mille puhul võib ehk paralleele tuua Tallinna Kalamajaga. Kesklinnale lähedal, samas vahepeal kergelt getostunud ja nüüd taasavastatav. Praga on kohe üle silla Varssavi kesklinnast ja jäi napilt sõjas pommitamisest puutumata. Seetõttu on seal ka palju vanu kivist majalahmakaid, mis on kohati veel lagunemas aga kohati muundumas trendikateks kortermajadeks, restoranideks ja klubideks.
Porto Praga on uus restoran, mis ise nimetab ennast "Global Food and Connoisseur Bar-iks". Porto Praga asub vist vanas tehasehoones ja on siseinterjöörilt avar, kõrgete lagede ja samas mugava mööbliga. Menüü on inimsõbralikult üles ehitatud, road on üles rivistatud küll käikude kaupa, kuid kohe on näha, millise köögiga on tegemist.

Mina alustasin Porto Praga hiidkrevettidest (meenutasid Portugali vaskpannis pakutud krevette, mis toodi lauda särisevas õlis (pluss rohkelt küüslauku ja tsillit), mille retsept pärines väidetavalt USA-st. Pearoaks sõin udon nuudlite, vesikasvude, nori, kana, soja- ja mirinikastmega Jaapanist pärineva salati.

Praga is the district in Warsaw that was untouched by the bombings of the War and therefore still has many big old stone houses standing. At the same time it has been a slightly ghettoesque naighbourhood for a while and now it is being rediscovered and renovated. Young and successful are moving there more and more (as it is really close to the city-center) and they keep opening new clubs, bars, cafes and movie theatres.
I was taken to a new restaurant called Porto Praga (and although porto is not the polish word for a port, there is a probable link there as the riverport is quite near). It is big, roomy and has very comfortable furniture. The menu is of just the right size and you can quickly see what cuizine the food has come from. They call themselves a global food and connoisseur bar.

I started with some tiger prawns, that were made in an American way (but reminded me of the Portugese prawns served in a copper bowl in sizzling olive oil with a lot of garlic and chilly). I followed this up with a Japanese salad - udon noodles, nori, chicken, etc in a soy and mirin sauce. I definitely recommend this as a place for a good night out.

Stockholm, Fjäderholmerna saar
Sinna sõitsime paat-taksodega saatkonnapiirkonnas asuvast väikesest sadamast. Sõit võttis umbes 20 minutit. Saareke ise on imearmas Astred Lingrenlik klishee. Väike saareke, kus on mõned pruunikaspunased valgete aknaraamidega majad. Niipalju kui mina aru sain on seal ainult üks restoran (ja siis vist üks muuseum) ja see teenendabki peamiselt business-gruppe. Sellest hoolimata oli meie jaoks valitud menüüd hõrk ja ei tundunud kuidagi masstoodangu või sööklasabana.

Eelroaks pakuti kammkarpi, pisukese kalamarjaga, mis valati üle päikesekuivatatud tomati gaspachoga. Pearoaks imetabast veise sisefilee steiki (konkureeris täielikult meie sous-vide steigiga) ja magustoiduks põldmarja mousse, mida ma süüa ei jõudnud. Väga, väga muljetavaldav. Nagu ka nende poolt pakutud majaveinid.

Kodus katsetan: Päikesekuivatatud tomati gazpacho (palju parem kui tavaliste tomatitega!)

Fjäderholmerna is one of the islands in the Stockholm Archipelago and it takes about 20 minutes on a boat-taxi to get there. The island is small and I don`t think there is much there besides the restaurant and I think a museum. Still it is hart-warmingly cute, especially to anyone who`s ever read an Astrid Lingren story.

Although the restaurant was quite big and seemed to cater mainly to business-groups, the food was fantastic and didn`t feel rushed or staple at all.
We had scallops and caviar in sun dried tomato gazpacho, for the main course a mouth-watering steak (completely up to the competition with the sous-vide stake mentioned before in this blog) and for a dessert some wild-berry mousse (by that time I was too stuffed to eat, unfortunately)

tips I took back home: sun-dried tomatoes make a much better gazpacho than the regular ones.

Ja viimaks, Bon Vivant, Silja Serenade-l
Silja Serenade on vist suurim Stockholm-Helsinki liinil käiv laev, aga sellegipoolest laev (ja mulle ei meeldi laevad), seega ma olustikukirjeldustesse ei lasku. Küll aga jättis mulle ootamatult sügava mulje Bon Vivantis pakutud veinide ja toitude kvaliteet.

Eelroaks sõin röstitud languste ja meritigusid, mis serveeriti pastinaagi ja porgandiribadel, mis olid sauteeritud võis aniisi ning fenkoliga. Pearoaks oli kammkarp ja monkfish (ma ei teagi, kuidas teda eesti keelde tõlkida). Täiesti suurepärane elamus. Juurde jõime Mouton Cadet Blanc-i

Kodus katsetan: Aniisises võikastmes tehtud riba-aedvilju kalatoitude kõrvalroana. Nam.

Bon Vivant is a fine-dining restauran on Silja Serenade, a ferry-boat that goes between Stockholm and Helsinki. Although I really don`t like boats, I take my hat off to the quality of food served.

I had whelk and langoustines on a fencoli and carrot salad that was sauteed in a butter and anise sauce. For the main course - grilled monkfish and scallops. And we washed it all down with wonderful Mouton Cadet Blanc.

Tips I took back home: The strips of veggies sauteed in a buttery-anise sauce make a wonderful side dish for seafood and fish.

Kuna mu telefon teeb üllatavalt halbu pilte, siis pildid on Amsterdami söögiturult :)
As the pics my phone takes are unbelievably crappy, the photos I used for this post are from a food-market in Amsterdam.

Thursday, September 13, 2007

A spoon does not know the taste of soup, nor a learned fool the taste of wisdom.

See blogi on hea viis oma toitumusharjumuste üle järje pidamiseks. Üldjoontes. Välja arvatud see, et ma teen tegelikult väga palju suppe. Aga need ei ole kordagi veel siia jõudnud. Võibolla sellepärast, et neist on raske pilte teha. Või sellepärast, et nende tegemiseks ei kulu enamasti kuigi palju aega ja energiat. Või siis sellepärast, et mingi roog peab ju augutäiteks ka jääma.

Igaljuhul selle diibi Waleslaste vanasõnaga alustan ma oma esimest supisissekannet. Kusjuures supist, mida ma pole kunagi varem teinud ja mille ma leiutasin üsna juhuslikult.

So I have now reached the point where it is time to post something on soups. They have been left out of this blog, quite unfairly, for much too long. I make a lot of soups, at least one every week. But so far, not a peep of them in here. Probably because it is not that easy to take a good picture of a soup. So, trying to redeem myself to one of our staple meals, I`m starting this post with this overly deep and slightly pretentious Welsh proverb and a completely random soup I invented this week.

Niisiis, Intuitiivne Sügisene Supp

kruupe (leotada vees)
cayenne pipart ja paprikapulbrit
supisegu (kuivatatud porgand ja porru vms)

Vees leotatud kruubid soolaga keema, lisada supisegu ja ingver. Siis viilutatud mugulsibul (rõngastena) ja ribadeks lõigatud suvekõrvits. Spinat kuumutada pannil läbi või ja küüslauguga (et ei oleks mõru) ja lisada supile. Sink samuti pruunistada. Viimaks lisada tomatipasta, cayenne pipar ja paprikapulber. Serveeri parmesanilaastudega.

Ääremärkus neile, kellel on kruupidega seoses traagilised mälestused lasteaiast või koolisööklast:
- tegelikult on need head
- nad on väga kasulikud. Ameeriklastele öeldakse nende kohta nii: "In addition to being a hearty soup staple, barley is a cholesterol-lowering grain high in fiber and niacin. Barley also produces butyric acid, a fatty acid that fights colon cancer."

Therefore, The Random Autumnal Soup
barley (soak in water first)
garlic (chopped)
ginger (chopped)
cayenne pepper and paprica powder
tomato paste
beef ham
sliced onion
dried soup mix(usually carrots and leek)

Bring barley to a boil in a salted water, add the dried soup mix and ginger. Add the onion rings and sliced squash. Heat the spinach ona pan with butter and garlic (let the water from the spinache vaporize before adding the butter and garlic, this way it will not be bitter) and add to the soup. Brown ham. Finaly add the tomato paste, cayenne pepper and paprica powder. Serve with some shavings of parmesan.

And, to people who think that barley is horse-food, the internet says that "in addition to being a hearty soup staple, barley is a cholesterol-lowering grain high in fiber and niacin. Barley also produces butyric acid, a fatty acid that fights colon cancer". And you know how these things are, once the internet says it, it must be true :D

Su-su-su-sushi Sunday

Pühapäevast on saanud sushipäev. Olen viimasel ajal mõelnud, millal see juhtus, kui Siim - kes algset väitis, et ta üldiselt sushit ei söö - hakkas keskmiselt korra kahe nädala tagant umbes neljapäeva paiku rääkima, et "nädalavahetusel võiks sushit teha". Ma kahtlustan, et see pärineb umbes samast ajast, kui ma avaldasin saladuse, et moekas "fusion" sushi on mõnikord toorjuustuga ka.
Juustuga teate, võib nii mõndagi maha müüa :D

Kuna juhendid on eelmises sushi-postis olemas, siis neid siinkohal ei tule.

So Sunday has become and official sushi day for us. And we´re getting more and more bold in experimenting with the ingredients. Siim is a big fan of fusion sushi. Mainly because it often comes with (cream) cheese. Cheese, I have discovered, opens many doors :D

I have a previous sushi post in this blog, but its in estonian, but there are so many sushi step-by-steps in english online, that I`m not going to go into this. There is some tips here.

Saturday, September 8, 2007

Rõõmsa karnivoori laul / The Song of a Cheerful Carnivore

Eile tegin Pahtu nipi järgi (13. juuli post) liha, juurde ahjuaedvilju ja veinikastet. Steik tuli nii mahlane ja hõrk, et iga ampsuga tundus aina võimatum kunagi üldse veel midagi muud peale liha süüa. Sellele kulunud aeg oli igati õigustatud. Sisemise karnivoori näol on õnnis naeratus.

Yesterday I made the best steak of my life so far. Honestly. The methodology (sous vide) is described here (under July 13. post) (unfortunately in estonian, but some of his links are in english).

Suussulav steik ahjuaedviljadega / Mouthwatering steak with baked veggies

Liha / Meat:
vaakumisse pakitud veise sisefileed (mina võtsin seda Rakvere rõõmsate veiste oma) / beef tenderloin (in air-tight plastic)
soola ja pipart / salt and pepper

Aedviljad / Veggies:
sektoriteks lõigatud kartuleid / sectored potatoes
poolitatud porgandeid / halved carrots
sektoriteks lõigatud sibulaid / sectored onions
2 -3 küüslauguküünt (koorimata) / 2 - 3 garlic cloves (unpeeled)
fenkolit / fencoli
sektoriteks lõigatud punast paprikat / sectored red bell pepper
oliiviõli / olive oil
värsket oreganot / fresh oregano
pruuni suhkurt / brown sugar

Kaste / Sauce:
punast veini / red wine
rosmariini / rosemary
mett / honey
sinepiseemneid / mustard seeds
2 tl jahu / 2 tsp flour
Worchesteri kastet / Worchester sauce
creme fraiche v. hapukoort / creme fraiche or sour cream

Hoidsin liha ca 45 min 60 - 65 kraadises vees. Seejärel lõikasin selle kaheks tükiks (et oleks lihtsam pruunistada), raputasin peale soola ja pipart ja pruunistasin igast küljest kiiresti pannil. Enne söömist lasin lihal 10 - 15 min. kinnikaetult puhata.

Aedviljade maitsestamiseks segasin oliiviõli, balsamico, oregano, suhkru ja soola. Veeretasin kõik aedviljatükid ükshaaval kastmes, et nad oleks üleni kaetud. Küpsetasin aedvilju ca 25 min alumiiniumpaberi all ja siis ca 15 min ilma, et nad pruunistuks ja peale tekiks karamelliseerunud kiht.

Kastme tegin lihapraadimise pannile, lisasin pisut õli (või oleks parem olnud), siis seesamiseemned, jahu, veini, worchesteri kastme, rosmariini, mee, pisut keevat vett, creme fraiche.

Cover the plastic-wrapper meat with hot water in a large pot. Keep the temperature of the water at 60 - 65 degrees for 45 minutes. After that take the meat out of the plastic, season with salt and pepper and fry on all sides quickly (it will become brown almost immediately, and that`s all you need). Let the meat rest for 10 - 15 minutes befor eating (if you cove it tightly it will keep cooking).

For the veggies - mix oil, balsamico, sugar, salt and oregano together and roll all the pieces of vegetables in it one by one (so that all the veggies are evenly coated). Bake the veggies under a tin foil for 25 min and then without the foil for 15 min.

Make the sauce in the same pan where you fried the meat, add oil (or butter), sesame seeds, flour, wine, Worchester sauce, rosemary, honey, some boiling water and creme fraiche.

This is a meal that will make any vegetarian convert. Seriously.