Curcan umplut / Stuffed turkey

Din seria “ce-am gatit de sarbatori” incheiem azi capitolul cu o adevarata capodopera. In copilarie, cand mergeam in vizita la bunicii din partea mamei stiu ca ma distram copios cu bunicul, care a fost singurul din familie sigur ca eu voi fi fetita, inainte de a ma naste, si pt ca dorinta i-a fost implinita, m-a rasfatat cat a putut el de mult. Povestile bunicului, felul in care ma indruma sa descopar lucruri noi, pasiunea pt invatatura, toate sunt momente de care cu drag imi aduc aminte. Dar imi amintesc si de o smecherie invatata de la el, si anume sa fluier in prezenta curcanilor, si acestia faceau o galagie de nedescris. Era un om caruia ii placea sa aiba grija de el si de sanatatea lui si intr-o vreme a crescut curcani. De aici si pana acum cateva luni cand mi-am adus aminte cat de buna este carnea de curcan a fost lung drumul. Insa ma bucur ca l-am descoprit, ca de altfel si beneficiile carnii de curcan.

La masa de Craciun am gatit curcan umplut cu legume, absolut toate tipurile de legume pe care le-am gasit in casa. Am pus:

  • ardei rosu, morcovi, cartofi, ceapa, ciuperci
  • un curcan godac, de aproximativ 4 kg
  • putin vin alb
  • condimente: salvie, maghiran, piper, rozmarin, sare, cimbru si foi de dafin
  • patrunjel

Asadar sa purcedem la amintit cu l-am facut.

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Inainte insa vreau sa va dezvalui si micul meu secret, putina miere de albine.

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Pentru inceput, curatam, spalam si taiem legumele sa fie pregatite de petrecere. Totusi tin sa anunt inca de la inceput un detaliu important pt acest eveniment. Curcanul, vedeta serii, trebuie si el pregatit inainte de a intra pe scena. In cazul in care il cumparati necongelat, proaspat, de la magazin, sau il taiati din curte, aveti grija sa nu fie atat de mare incat sa nu incapa in cuptor. Apoi, daca il cumparati congelat, cititi instructiunile de dezghetare de pe ambalaj. Eu l-am tinut la dezghetat la o temperatura moderata de 18-20 grade Celsius aproximativ 24 de ore. Dupa ce ne asiguram ca aseste detalii nu au fost ignorate putem continua.

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Acum luam micul monstru si ii facem o baita sa o tina minte pe lumea cealalta. In cazul in care sunteti deja parinti, va semana cu o baie de bebelus, daca nu sunteti inca parinti, e un antrenament bun. Se spala bine animalul, cu multa apa calda si rece, cum doriti. Dupa ce a fost spalat trebuie sa taiem cu un cutit pe sub pielea de pe piept sa facem un spatiu ca un buzunar intre carnea efectiva de pe piept si piele. Taiati cu incredere caci e ceva de munca.

Dupa ce am taiat, punem intr-un vas mare sarea si vinul cam 300 ml. Sare puneti cam 2 linguri sa nu iasa prea sarat, oricum se poate adauga sare si dupa ce este gata copt. Apoi adaugati patrunjelul si restul de condimente. Luati din amestec si masati bine animalul, ca si cum i-ati face masaj de relaxare unei persoane dragi. Masati si sub pielea taiata de pe piept, peste tot. Completati cu apa pana ce animalul este acoperit jumatate si lasati-l sa faca jacuzii singurel 3 ore pe burta, si 3 ore pe spate. Dupa aceasta se scoate din vas, se umple cu legumele pregatite anterior, care se introduc inauntrul lui sau se lasa si prin tava de copt. Lichidul de asemenea se pune in tava unde se coace curcanul.

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Acum vine partea interesanta. Ca orice star, si vedeta noastra se respecta la fel de mult. Dupa cele 6 ore de masaj si jacuzzi, sauna si alte rasfaturi, trebuie sa stea si la cuptor. Trebuie sa stea cat o ora per kilogram, adica : in cazul in care are 4 kg atunci sta 4 ore, daca are 5 kg va sta 5 ore la foc moderat. Jumatate din timp cu fata in jos si cealalta jumatate cu fata in sus.

La final va arat o mica parte din rezultatul final, ca mai stiu femei insarcinate si nu vreau sa le chinui. Pofta mare!

curcanull

English version:

From the series “what I cooked for the holidays” today we conclude the chapter with a masterpiece. In childhood, when I went to visit the maternal grandparents I remember having tons of fun with my grandfather, who was the only one in the family who was sure that I was to be a girl even before I was born, and for that desire was fulfilled, I was spoiled by him as much as he could. Grandfather’s stories, the way he was guiding me to discover new things, the passion for learning, are all moments that I remember fondly. But I also remember a trick learned from him, namely to whistle near turkeys, and them were making an indescribable noise. He was a man who liked to take care of himself and his health and at a time he raised turkeys in his backyard for eating. From here up to a few months ago when I remembered how good the turkey is for our health it was a long way. But I am glad that I have discovered it, as well as the turkey’s meat benefits.

At Christmas dinner I cooked stuffed turkey with vegetables, absolutely all types of vegetables that we found in the refrigerator or at the market. We need:

red pepper, carrots, potatoes, onions, mushrooms
a grunting turkey, approximately 4 kg
little white wine, about 300 ml
spices: sage, marjoram, pepper, salt, rosemary, thyme and bay leaves
parsley

So lets proceed to remembered how I did it.  But before I will reveal my little secret and, a little honey.
For starters, clean, wash and dice the vegetables to be prepared for the party. But I want to begin with an important detail for this event. The turkey, our star of the evening, should he prepared as well before going on stage. If you buy it fresh from the store, or from you backyard, be careful not to chose one too large that it doesn’t fit in the oven. Then, if you buy it frozen, carefully read the instructions on the package. I thawed it at a moderate temperature of 18-20 degrees Celsius for about 24 hours. After you make sure that these details were not ignored you can continue.
Now take the little monster and give it a bath to remember the after life. If you are already parents this will resemble with a baby bath if you are not yet parents, it’s a good workout. Wash it well with plenty of hot and cold water, as desired. After the bath cut with a knife beneath the skin of it’s  chest to make a space like a pocket between the actual meat of the breast and the skin. Cut with confidence because it’s not easy at all.

After cutting, put the 2 tablespoons of salt in a large bowl and the 300 ml of white wine. Put about 2 tablespoons salt not come out too salty, however, you can add salt after it is baked. Then add the parsley and remaining spices. Take the mixture and rub well the animal, as you would give a nice massage to a loved one. Massage also under the cut skin of the chest, absolutely everywhere. Fill the bowl with water until the animal is covered half and let it into this Jacuzzi with the belly up for 3 hours and 3 hours back.
Now comes the interesting part. Like any star, our turkey star has to be indulged as well. After 6 hours of massage, jacuzzi, sauna and other treats, it must be left alone to rehearse, in the oven . It needs to stay there one hour per kilogram, i.e. : if it’s weight is 4 kg then it will sit for 4 hours, if it weights 5 kg it will stay for 5 hours. Half the time face down and then the other half of cooking time face up.

Finally I will show you a small part of the outcome,  as I know some pregnant women and I don’t want to torment them.

Enjoy!

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Bismarck la ceaun / Turkey Borscht

Acum nu va speriati dragilor ca nu l-am resuscitat pe bietul cancelar prusac, ca apoi sa il dau prada ceaunului, nici vorba! Este vorba despre “ramasitele” lumesti ale unui curcan galagios, care si-a platit pacatele in ceaun, ca sa dea gust unei zile de sarbatoare.

Pt minunata reteta avem nevoie de :

  • cateva aripi curatate, epilate, si parlite de curcan
  • cca. 250 grame de orez
  • 3 morcovi mari
  • 3 ardei
  • o telina
  • vreo 2 radacini de pastarnac
  • vreo 4 cepe infoaiate bine
  • vreo 8 cartofi seriosi
  • suc de rosii si rosii proaspete
  • leustean din abundenta si 2 oua pt “decor”
  • delicat, piper si bors ( de la magazin, din plic, dar daca aveti preparat in casa, nu uitati sa lasati loc in ceaun ca sa il adaugati spre final )
  • si un ceaun, cu o capacitate de minim 30 de litrii; daca n-aveti ceaun, puteti doar sa va uitati la poza, si nici sa nu va ganditi sa o reproduceti, ca isi pierde farmecul

Nu va ganditi ca azi am stat eu ca o gospodina ce sunt, in bucataria mea de 2/3 sa fac miraculoasa ciorba… nicidecum, insa a fost facuta acasa la parintii mei, dimpreuna cu acestia, intr-o zi de sarbatoare, si m-am gandit sa vi-o arat chiar azi, ca sa le aratam noi romanii, americanilor, cum se pregateste un curcan la noi, azi in zi de Thanksgiving.

Procedeul este cat se poate de simplu. Se spala si se parlesc pe focul aragazului aripile de curcan si se pun la fiert in tuci. Dupa cateva minute de fiert, se da la o parte, si se schimba apa. Se pun iar la fiert.

Intre timp, ajutorul de bucatar curata si spala bine toate legumele, dupa care le taie cubulete. Dupa ce-am schimbat apa la aripi, punem legumele radacinoase, care fierb mai greu si le lasam sa fiarba mai bine de 30 minute.

In acest jacuzzi minunat, adaugam apoi restul de legume taiate si ele. Cand da semne ca nu mai dureaza mult, adaugam si orezul spalat si vreo 5, 6 linguri de ulei.

Asezonam ceaunul minune cu delicat, piper si alte ierburi care va plac, punem si rosiile proaspete si sucul de rosii si borsul si lasam sa mai fiarba pana e gata nebunia, pe incercatelea.

Dupa ce-am oprit focul, aruncam acolo si leusteanul taiat si separat batem ouale si le aruncam repede in apa inca clocotinda, ca sa speriem dusmanii.

Rezultatul nu mai are nevoie de alte descrieri:

curcan1

English version:

Now don’t worry, I won’t present the magic formula to revive the poor Prussian chancellor, to give him then the as prey to a witch’s pot , no way Jose! It’s about a noisy turkey, who paid his debts after closing accounts with earthy life, to give us the flavor for these holidays, the Thanksgiving. You will see now how Romanians cook a sour soup very know in the Eastern Europe, called Borsh.

For this great recipe we need:

  •     some turkey wings, cleaned and singed on the stove, to kill germs
  •     about 2 cups of rice
  •     3 large carrots
  •     3 peppers
  •     one celery
  •     about 2 parsnip roots
  •     about 4 larger onions
  •     about 8 potatoes
  •     tomato juice and 3 fresh tomato
  •     lots of lovage and 2 eggs for “decoration”
  •     salt for seasoning as well as pepper and the borsh (In Romanian cuisine, it is the name for any sour soup, prepared usually with fermented wheat bran (which is also called Borş), which gives it a sour taste. In fact, Romanian gastronomy uses with no discrimination the words ciorbă, borș or, sometimes, zeamă/acritură. One ingredient required in all recipes by Romanian tradition is lovage, which has a characteristic flavour. Romanians usually call the traditional borscht made from beetroot borș rusesc (Russian borscht) or ciorbă de sfeclă (beetroot borscht sour soup) .
  •     and a big pot with a capacity of at least 30 liters. if you don’t have the pot, you can just look at the picture and don’t even think to reproduce the same recipe, as it loses its charm – in extreme situations, you can reduce all ingredients so it will fill perfectly your pot.

Don’t think I stood today as a great housewife that I am, in my small kitchen to cook this miraculous sour soup, but it was done at my parents home, along with them, a couple of weeks ago, and I thought you should see it today, to see how us, Romanians cook the turkey this November day, for your Thanksgiving.

The process is very simple. Wash and singe the turkey wings and boil them in the pot. After some minutes of boiling, sidestep, and change the water. Bring them to a boiling temperature again.

Meanwhile, your cook  assistant can clean and rinse all vegetables, then dice them. After you have changed the water in which you boil the turkey wings, add in the root vegetables, which need more time to boil, than the rest of the veggies. And let them boil over 30 minutes.

In this wonderful jacuzzi, add the remaining chopped vegetables. When it looks like it’s done add the washed rice and about 5, 6 tablespoons of sun flower oil.
Season well with salt, pepper and other herbs that you like, and put fresh tomatoes and the tomato juice and then add the borsch.Let it boil for about 5 minutes more.

When it’s finished, add the chopped lovage, beat the eggs and throw them in the boiling soup for “decoration”.

The result are needless of any other description!

I hope you enjoyed our Romanian flavor and tradition.