Galette de Couve, como manda o livro e como está aqui bem explicado, Tartiflette, receita tradicional, com Reblochon, vinhos também franceses, mas nenhum branco de Savoie , e Apfelstrudel com gelado bem português. Faltou a tarte aux myrtille. Só isso.
(28.01.2008 14:21)
Notas culinárias de Janeiro.
If you want to cook Pierogi for your breakfast, lunch or dinner you should start by first getting yourself a polish brother. It might sound difficult, specially if you’re hungry, but, believe me, it is not that hard. After the third vodka shot you got a friend for life. After the fifth: there’s your brother. If you can still open your eyes.
You should then drive to the supermarket. The best car to carry the flour, the oil, the hot water, all that is necessary for the pierogis, is Maluch.
Here are some pictures taken in Poland, last (and first) time I was there.
and here’s a video that goes to show something…
and here’s a special email that has just arrived from my polish brother
as for MALUCH
we need to think how to get you a Maluch or other Polish oldschool car to Portugal:
http://www.otomoto.pl/index.php?sect=show&id=C5599271
http://www.otomoto.pl/index.php?sect=show&id=C6186999
or
http://moto.allegro.pl/item428761465_fiat_126p_maluch_fso_1996r_extra_woz_bydgoszcz.html
http://moto.allegro.pl/item428077166_fiat_126_p_maluch.html
http://moto.allegro.pl/item431063835_turbo_maluch_126p_warszawa.html
Maluch is fucking cheap, 200€ and you have one!!!
the issue is how to transport it from PL to PT.
talk to Goncalo and if you want to be the only ones in Iberian Peninsula driving Polish speedy arrow, we think about this seriously:):)
Doesn’t that makes you think? It made me…
Anyway, I guess you can skip the Maluch part and simply walk up to the nearest gourmet shop like Lidl, if you’re in Portugal or anywhere else in the world, and carry all your ingredients back home. When you’re done you should get something like this.
At this time we should start playing the what-is-wrong-with-this-picture game. If you look close enough you might notice the one thing that you very rarely find in a pierogi recipe: codfish. So, because of that, let’s get one thing straight: “We the people” love codfish. We had 1001 ways for cooking it. Now there’s 1002. That’s how it goes. You don’t question that. WE don’t question that. Anyway, somewhere along the way, somewhere in the eight hours I spent cooking pierogis, I decided that it was better to leave the codfish for another occasion. So, in case you are interested, polish and female, I make a pretty good exceptional codfish rice.
Now that we have the ingredients we move on to put our hands on the dough. It is quite simple if you have my brother’s recipe.
– 3 glasses (250ml) of flour
– Some salt
– 1/2 glass of warm water
– 2 spoons of oilMix the above
See?! What can go wrong with this one? Well, for starters, you should ask yourself if you are about to cook for 2 or 200 people. Believe me, that makes all the difference. Ask yourself that and grab the flour, salt, water, oil and mix it. You should get something that “should not stick to your hands“. If only I could show you my hands… “if it sticks to your hands add some more flour!” Ok! Stop! We had 3 glasses of flour and now, by the time we finish getting the dough not sticking in our hands, we should not be using 6 glasses of flour. My polish brother forgot to mention this, so, take this friendly advice: try to get the dough not stick in your hand using ONLY THE 3 GLASSES OF FLOUR. otherwise, instead of ending up cooking for 200 people you’ll be doing it for 2000. And you don’t want to do that. Believe me. Besides, unless you live in downtown Swidnica, there’s not even 2000 pierogi eaters in your neighborhood. Keep it simple and keep the three glasses. When you finish the mixing process you might get this.
If you do get this, like I did, be aware that I’m not sure if this is what you’re supposed to get. Do not worry. Move on, but not just yet.
The good thing about eating polish pierogis in Poland is that there’s a great chance you don’t have to cook them. You can eat them every week. You don’t have to wait for that special day in which you can spend eight hours in the kitchen. You just eat it. You order. You eat it. And this can be done in loop mode.
While hungry
Order
loop
It is great. Not only the pierogis but, I would say, everything I ate in Poland tasted marvelous.
I guess I could just make a post with all the food I had back in 2004. I guess I could.
The second part of this post will be “Pierogi recipe – Part two – The fillings” and will be live somewhere in the future. Untill then,
Smacznego
(Bom apetite)
do meu melhor amigo polaco
http://www.cooks.com/rec/doc/0,174,144166-236194,00.html
http://www.cooks.com/rec/view/0,1661,137188-241197,00.html
http://www.cooks.com/rec/view/0,1935,129188-247193,00.htmlmy Man,
you can easliy google the recipe in english, sorry the original version I have is in PL:)
basically the pate you prepare is like for pancakes/ crêpes but salty and thicker!
(like pizzabottom pate but thinner than pizza:)) and then you prepare the filliing:
– can be boiled potatos, smash them add fried onions and optionally some white cheese,
– can be boiled chopped cabbage with fried onions,bacon
– can be boiled chopped cabbage and mashrooms, bacon
– can be cabbage with meat (pork),
– can be sweet like with blueberries,
then you put the piece of pate into your pierogi machine:) (the red stuff you remember) and put the filling in and boil it, ie 1st boil the water (salty+ a drop of olive), then add pierogi and wait until they appear on the surface.
once you have them boiled, you fry some chopped onion and bacon on olive and use it as souce:)
wish we were there to cook together(…)
send us pics of pierogi (before you eat them):)
big hug and smacznego (bon appetit:)) and see you soon
hugs(…)
Ontem fui ao médico por causa de um problema que me surgiu no joelho há uns dois ou três anos. Foi o segundo médico que consultei sobre o assunto. O primeiro foi há uns dois ou três anos e não deu em nada porque não fiz os exames que me receitou e eu não voltei a puxar o assunto. Nunca mais o vi. Ontem foi mais ou menos assim.
– Então, de que se queixa?
– Tenho dores no joelho
– Muito bem
– E no pescoço
– Muito bem
– E há uns meses valentes consegui torcer os dois tornozelos. Em dias diferentes, ’tá claro. O esquerdo ainda me dói de vez em quando.
– Muito bem. É tudo?
– Por enquanto.
– Então vai fazer este raio-x e depois volta a bater aqui na porta
(uma hora depois)
– Vamos lá ver isto. Oh!!, você tens uns ossos óptimos e jovens. Vou receitar-lhe uns comprimidos para quando estiver com dores.
Tags: receitas
O seu estômago?, tem problemas?
Nada de mais. Sempre que dá voltas não é por nada que tenha comido.
(o médico, enquanto passa a receita)
Tags: receitas
A receita de gelado de cheesecake, que uma amiga me enviou, começa assim:
não compres nada light. se ela perguntar diz que é.
Sem entradas