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Gogonele with pickled cauliflower

Gogonele with pickled cauliflower

I wrote the quantities for 11 jars of 400 so many came out to me.

Wash the gogons and cut. I found the very large gogons (green tomatoes as the Spaniards call them, which they use in salads) so I cut them in 7-8.

Peel the onion and cut it into slices, wash the cauliflower and open the bouquets.

Wash the jars well, then put the sliced ​​gogon one row and cauliflower, onion when the jars are full put peppercorns, 1 bay leaf, 1 tablespoon mustard seeds, 1 clove of garlic and celery leaves

In the meantime, put about 4 liters of boiling water, I think I added vinegar, salt and sugar (if you don't like sugar, don't add it, it doesn't come out sweet, instead it gives a sweet and sour aroma).

When the water with vinegar has boiled 2-3 times, take it and pour it over the gogons and the cauliflower in jars, then put the lid on and sterilize it (I do this, I know from my grandmother who always said "to be sure sterilize them, it's safer ").

Put water in a saucepan on the fire with a cloth in it (on the bottom of the pan) and put the jars then cover with a damp cloth (the best is gauze) and let it boil for 15-20 minutes covered, then they are taken out and put between the beds until they cool down for 2-3 days, after which they are put on the shelf in the pantry (I don't have a pantry, but I find room for them).

It's a super good pickle


The best mashed potatoes in the world. The recipe of the culinary genius Joël Robuchon

Joel Robuchon's famous mashed potatoes & # 8211 a dish that, even if it looks simple on paper, is damn hard to recreate

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Joël Robuchon named "Chef of the Century" and "Culinary Genius", due to his lifelong achievements, passed away at the age of 73, being the most awarded Michelin star chef..

He was a chef who influenced French and world cuisine, with his refined approach and focused on the ingredients of the kitchen.

In a career of over 60 years, Robuchon has been responsible for creating an impressive number of delicious dishes.

Robuchon achieved a total of 32 Michelin stars in 2016 (31 at the time of his death), more than any chef in the world.

However, his most famous dish, the one that amazed Michelin at his Jamin restaurant in Paris, where he received three Michelin stars in just three years, was actually a simple plate of mashed potatoes. : & # 8220Potato puree & # 8221.

In 1983, the New York Times described his mashed potato recipe as "a mashed potato that would make Grandma cry with envy."

Ingredient:

  • 1 kg Potatoes: Yukon or Ratte washed, but peeled
  • 250 G well cooled butter, cut into small cubes
  • 250 ml milk
  • Salt and pepper to taste

Method of preparation:

Put the potatoes in a saucepan over which add 2 liters of cold water and 1 tablespoon of coarse salt. Cover the pan and cook the potatoes until the knife is gently strained through the potatoes, about 25 minutes.

Drain the potatoes, let them cool a bit and then peel them. Pass the potatoes through a grater in the finest part.

Put the grated potatoes in a saucepan on the stove over medium heat and dry them a little, stirring vigorously with a spatula for about 5 minutes.

Separately rinse a saucepan, but leave a small amount of water on the bottom over which you add the milk and heat it slowly.

Leave the heat under the potatoes at the lowest level and incorporate the well-cooled butter little by little, stirring vigorously.

Then pour the hot milk in a thin stream, still on low heat, stirring with a spatula. Keep stirring until all the milk is absorbed. Turn off the heat and taste the salt and pepper.

For an even creamier, finer puree, pass the whole composition through a very fine sieve again before serving. GOOD APPETITE!

For a better example of how to prepare, we invite you to follow the master Joel Robuchon in the clip below:

Share this article with your friends if you liked it. We thank you!

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Related

CULINARY


UPDATE & # 8211 March 2016

Here's what they looked like when I ate them in March. The donuts are firm, the cauliflower is crispy and they have kept their great color!

Another great recipe is donuts in mustard sauce (spicy salad) & # 8211 see here.

Or that of donuts marinated in vinegar & # 8211 recipe here.

Here you will also find the recipe for Peppers stuffed with cabbage for the winter

Here you can also find the recipe of simple pickled cauliflower.


The best mashed potatoes in the world. The recipe of the culinary genius Joël Robuchon

Joel Robuchon's famous mashed potatoes & # 8211 a dish that, even if it looks simple on paper, is damn hard to recreate

SHARE:

Joël Robuchon named "Chef of the Century" and "Culinary Genius", due to his lifelong achievements, passed away at the age of 73, being the most awarded Michelin star chef..

He was a chef who influenced French and world cuisine, with his refined approach and focused on the ingredients of the kitchen.

In a career of over 60 years, Robuchon has been responsible for creating an impressive number of delicious dishes.

Robuchon achieved a total of 32 Michelin stars in 2016 (31 at the time of his death), more than any chef in the world.

However, his most famous dish, the one that amazed Michelin at his Jamin restaurant in Paris, where he received three Michelin stars in just three years, was actually a simple plate of mashed potatoes. : & # 8220Potato puree & # 8221.

In 1983, the New York Times described his mashed potato recipe as "a mashed potato that would make Grandma cry with envy."

Ingredient:

  • 1 kg Potatoes: Yukon or Ratte washed, but peeled
  • 250 G well cooled butter, cut into small cubes
  • 250 ml milk
  • Salt and pepper to taste

Method of preparation:

Put the potatoes in a saucepan over which add 2 liters of cold water and 1 tablespoon of coarse salt. Cover the pan and cook the potatoes until the knife is gently strained through the potatoes, about 25 minutes.

Drain the potatoes, let them cool a bit and then peel them. Pass the potatoes through a grater in the finest part.

Put the grated potatoes in a saucepan on the stove over medium heat and dry them a little, stirring vigorously with a spatula for about 5 minutes.

Separately rinse a saucepan, but leave a small amount of water on the bottom over which you add the milk and heat it slowly.

Leave the heat under the potatoes at the lowest level and incorporate the well-cooled butter little by little, stirring vigorously.

Then pour the hot milk in a thin stream, still on low heat, stirring with a spatula. Keep stirring until all the milk is absorbed. Turn off the heat and taste the salt and pepper.

For an even creamier, finer puree, pass the whole composition through a very fine sieve again before serving. GOOD APPETITE!

For a better example of how to prepare, we invite you to follow the master Joel Robuchon in the clip below:

Share this article with your friends if you liked it. We thank you!

SHARE:

Related

CULINARY


Pickled gogons.

This is a crispy, very tasty pickle recipe, the juice can be drunk like cabbage mill. It is easy and fun to prepare, it does not require the observance of certain quantities, except for those for brine.

  • assorted gogons: small, large, very green, slightly yellowish
  • 1 red cabbage, small
  • 2 carrots / jar of 3-5 liters
  • 1 hot pepper / jar
  • 1 small cauliflower
  • 1 celery with leaves
  • horseradish
  • mustard seeds
  • peppercorns
  • 2-3 heads of garlic
  • pickle dries

For brine (multiply by how many liters you want to make I make a pot of 10 liters, but I have each time, so 10 liters of water and 300 grams of salt once):

  • Wash vegetables and jars thoroughly.
  • Peel a squash, grate it and slice it. Prepare hot peppers, spices and dry.
  • Peel a squash, grate it and slice the red cabbage into small pieces. Peel the garlic cloves off the head. Do not peel them, it is not necessary.
  • Clean the celery, wash the leaves well at the base. Cut 1 cm thick slices, all with leaves.
  • Place the dryer on the bottom of the jar and start putting the vegetables in jars, alternating them. Fill all the empty spaces with horseradish, garlic cloves, cauliflower bouquets. Each jar (5 liters) should contain: 2 carrots, 1 slice of red cabbage, 1 slice of celery with leaves, 1 hot pepper, 5-6 cloves of garlic, a few slices of horseradish. Gogons and cauliflower, as many as can fit.
  • After filling the jars, place in the mouth of the jar an umbrella of dried dill, a celery leaf, a slice of horseradish, 1 teaspoon grated with mustard seeds and one grated with peppercorns. I place plastic butterflies that do not allow the vegetables to rise to the surface when I pour the brine. They are found in different forms, in all supermarkets, on the shelves with jars.
  • Prepare the brine: add 30 g of salt to each liter of water. So if you want 7 liters of brine put 7 liters of water and 210 g of salt, or 10 liters of water and 300 g of salt. Put it on the fire and let it boil for a few minutes.
  • Place the jars on a metal surface (I put them in a pan, as a safety measure, so that the bottle does not crack in contact with the hot liquid).
  • Pour the hot brine over the pickles, let all the air bubbles rise, then put the lid on and tighten well.
  • Wrap the jars in towels and thick beds, let them sit like that, warm, all night.
  • The next day, when the jars have cooled completely, transfer them to the pantry. You will notice that the liquid has already turned pink, as it picks up it will be more and more beautiful and clear.
  • If you prepare them at the end of September-beginning of October, they are good for consumption until December. The pickle is excellent, does not require vinegar at all. The green ones are crispy, the yellow ones are softer, all fragrant with celery and garlic fruits, slightly spicy with hot peppers. It can be eaten with fatty pork steaks, sausages, low-fat beans or potatoes.

Gogonele and cauliflower pickles

A very easy pickle recipe if you have 2 large cauliflower heads and a few gogonele left uncollected on the fire in the garden. Here are the ingredients:

& # 8211 Cauliflower, about 2 large heads - 3 kg
& # 8211 Gogons- both small and large depending on the jars you use- 800 g- 1kg
& # 8211 9 degree wine vinegar - 300 ml
& # 8211 was the bay
& # 8211 hrean
& # 8211 dry dill
& # 8211 high salt for pickles
& # 8211 mustard seeds
& # 8211 celery leaves and root
& # 8211 a carrot
& # 8211 peppercorns

You can buy a sachet of pickle spices to use for boiling brine.

First wash and prepare the jars.
Take the cauliflower, break the right bouquets and put them in a bowl of water. Leave them for a few minutes for the impurities to come out of them and in the meantime clean the carrot and cut it into slices [if time allows you can cut it into a star shape to have a pleasant appearance] and you can cut the celery root into slices round or halves. We put a few bunches of cauliflower at the base of the jar to cover the bottom of the jar, we add a few peppercorns and bay leaves and then we add the previously washed gogons. After laying a considerable layer, add the cauliflower bouquets as thick as possible so that they do not rise when pouring water. Between them we slip the carrot slices and celery slices, some on the wall of the jar, mustard seeds and continue with the gogonele and cauliflower until the jar is full.
Let's move on to brine:
We fill the jars with water which we then pour into the brine pot. Don't forget to leave a tolerance for vinegar. In the water we put salt to taste but enough to keep hard vegetables and spices for pickles: pepper, thyme, dried dill, mustard seeds, celery leaves.
Boil the brine, then strain it and pour it into jars. The pickles will be good to serve after about 3 weeks.

I want to thank Teo, whose blog Teo & # 8217s Kitchen you visit daily and where I took this recipe from!

Unfortunately, I didn't get to take pictures at this stage at every stage, but I think it's simple if you follow the instructions.


The secret of the tastiest pickled gogonele and a mistake that almost all housewives make, let alone you young children!

Mid-September is the ideal time to pickle gogonelas.

The salty and even slightly spicy taste of pickled gogonelas is ideal with steaks, potatoes or beaten beans.

4 tablespoons coarse salt

1 tablespoon mustard seeds

The jars in which the pickled gogonelles are to be placed must be sterilized. Then wash the gogons well and discard the ones that are hit or damaged, because there is a risk that the whole jar of pickled gogons will spoil once they have been left to pickle.

Peel the carrots and garlic, cut the carrots into rounds, peel the horseradish and cut them into four lengths, according to bzi.ro.

Meanwhile, put 3 liters of water and 4 tablespoons of salt on the fire. The water is removed from the fire when it boils and set aside.

Place a layer of broken dill stalks on the bottom of the jar, along with celery leaves. Then, place the gogons interspersed with cauliflower flowers and carrot slices.

Pour the mustard and peppercorns between the gogonele, add the bay leaves and the rest of the dill and celery stalks.

At the end, pour hot brine over the gogonele. The jars in which the pickles were placed are well sealed with a lid!

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


Gogons in vinegar. Two recipes without preservatives

Among the most appreciated pickles are these Gogonele in vinegar, which come out so tasty, slightly crunchy, not very salty, with a sweet-spicy taste.

Ingredients for Gogonele in vinegar

pickle spices

dill stalks and stalks (dried)

optional: cauliflower, beetroot

Preparation Gogonele in vinegar

Variant 1 of Gogonele in vinegar.

In the first version, the gogonelas are prepared like the Bulgarian cucumbers.

Place on the bottom of the jars the dill stain, the onion rings and the cleaned garlic cloves, then we start to stuff the gogonele so that they don't break, but there are no empty spaces, too big or too many.

Add over the gogon 1 tablespoon more salt, 5 tablespoons sugar and 1 tablespoon pickle spices.

The jar at the bottom has a sign, a stripe.

Vinegar is added up to that line, but I measured about 150 ml of vinegar, I put in all this amount, because not all of them will have the same covered surface, because not all the gogons are the same size.

Fill with water until the jar is full, then screw the lid on.

Place the jars in deep pots, which will be filled with water, but not exceeding 3/4 of the height of the jars.

Put the dishes on the fire and leave for about 10 minutes after the water has reached boiling point, and the gogonele has slightly changed color to yellow.

After extinguishing the fire, leave the jars in water until they cool down permanently.

Variant 2 of Gogonele in vinegar.

In the second variant, place the gogonelles in jars, over 1-2 dill stalks, 2-3 onion rings and 2-3 cloves of garlic, then put water on them to measure the amount of liquid. necessary, writes bucatarianoastra.online.

Pour water from them and put in a bowl on the fire 1 part vinegar and 3 parts water.

To 4 liters of liquid will add 2 tablespoons of coarse salt and 8-10 tablespoons of sugar, 4-5 bay leaves and a packet of pickles.

Boil the liquid no more than 2-3 minutes after it has reached boiling point, then add hot over the gogons in the jars.

Screw on the lids and cover the jars with a blanket so that their cooling is slow.
Tips:

The empty spaces between the gogons can be filled with carrot slices or bunches of cauliflower.

The boiled liquid can be tasted and vinegar, sugar and salt are added according to preferences.

For extra taste and color can be added among the gogonele, slices of beets.

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


Cauliflower pickled in vinegar

Cauliflower should be fresh and free of black spots

When buying cauliflower, be sure to choose the freshest. It should be neither vest, nor with black spots or even mold. Check it on all sides.

Ingredient:

  • 2 sea cauliflower
  • 2 onions
  • 1 kg red donuts
  • horseradish
  • 6 liters of water
  • 2 liters of 9 degree vinegar
  • 8 tablespoons salt
  • 16 tablespoons sugar
  • celery leaves
  • mustard seeds
  • peppercorns
  • hot peppers (optional)

Method of preparation:

Wash the vegetables and let them drain. Unwrap the cauliflower in bunches (when you buy it, make sure it is fresh and without stains). Clean the horseradish and cut it into thin strips. Peel onions and cut into slices. Boil water, vinegar, sugar and salt in a pot. After boiling, while the sugar and salt have melted, remove from the heat.

Put onion rings in jars, then strips of donuts, celery leaves, mustard and peppercorns and horseradish. Pour the boiling vinegar into each jar. Screw on the lids and put the jars upside down, then cover them with a thick blanket. Thus, they will be sterilized. After they have cooled completely, you can take them to the pantry, along with the jars of zacusca and plum jam.


I washed the peppers, cauliflower and gogonele.
I removed the back of the peppers, taking care not to break them.
I unwrapped the cauliflower in small bouquets that I could put in the peppers.
I filled the peppers with cauliflower.
I cleaned the carrots and cut them into rounds.
I cut the donuts into quarters.
On the bottom of the jars I placed dill and thyme, then I placed the peppers, the gogonele, alternating between them the carrot slices and the horseradish.
Finally I put the mustard and peppercorns and bay leaves.

For the juice I boiled all the ingredients and then I poured it hot into jars.
Before doing this, I put the jar in a metal pan, so the jar will not crack.
You can also put a knife with a metal blade under the jar.
I closed the jars and then covered them with a blanket until the next day.

Depending on the amount of ingredients used, you may need more or less juice.


Assorted pickles (cucumbers, gogonele, cauliflower) in brine

It's the first time I've tried this combination cucumbers, gogonele and cauliflower. I put some more complex assorted pickles last year, but with vinegar, salt and sugar. This year I went a little for both raw materials and technology.

First I bought a plastic container, with a threaded lid, with a capacity of 20 L. And a "pickle stone" so, as for the XXI century. To stay:

What else do you need?

  • 4.5 kg cucumbers, about 4 - 6 cm long (to be fresh)
  • 4.5 kg gogonele, as much as possible the same size (green, pink or even red in color)
  • 2 kg cauliflower
  • 5 hot peppers
  • 2 heads of garlic
  • ½ kg small carrots
  • 3 bundles of dried dill stalks
  • 20 - 30 g black peppercorns
  • 10 L brine (to 10 L of water add 10 tablespoons of coarse salt, special for pickles, ie never).

How do you proceed?

  • First unwrap the cauliflower in smaller bunches and put it in salted water for 40 minutes - if it has “tenants”, they will quickly leave the temporary dwelling.
  • Thoroughly wash the carrots, gogonele, cucumbers, hot peppers and the container in which you will put them.
  • Unwrap the garlic in the puppies and clean them
  • Now throw them all in the well-rinsed container, taking care to insert the cauliflower with the gogonele and cucumbers - among them strain the carrots, garlic cloves, hot peppers, peppercorns.
  • Top the dried dill stalks on top, then attach the “pickle stone”
  • You can prepare the brine separately or directly in the pickle container - it is important to fill the container completely with liquid and tighten the lid well.

Don't be glad you're not done yet. For about two weeks, about 2-3 days the brine should be crushed. That is, open the container, empty the brine into all the pots, pans, basins and trays you find around the house, then pour it back into the container, without scattering it. You don't have to empty all the brine, but 60-70% there would be good (that is, take out at least 6-7 out of 10 L).

We're still talking about what came out around Christmas.
Have fun and see you healthy again!


Video: Buying pickles and muratura ingredients (January 2022).