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Clarified butter (ghee)

Today we speak of an ingredient-based cuisine: the clarified butter or ghee.
The process of clarifying butter is simple, although it requires a bit 'of time. It is in fact split the aqueous fractions, protein and fat in butter, so just take the fat and then get a more concentrated product.

The advantages of clarified butter are many: the final product can be kept longer than normal butter, when used to fry reaches a very high smoke point, similar to olive oil and is used for example to fry the Wiener Schnitzel. Because of its concentration is then an essential ingredient of sauces such as hollandaise sauce, which traditionally accompanies the asparagus. Finally it can be used to replace butter in other preparations that require it (it uses about 30% less), or lard.

To separate the various components, the butter is melted at a temperature very sweet, by a water bath. It would be better to have a bowl with rounded bottom, but since I do not have it (or rather, I did two weeks ago when I prepared the clarified butter:-D), I used a regular pot.

Always start with a large quantity of butter better than 1 kg, but at least 500 grams, or not worth doing all this work. Of course, the better the quality of the butter start, the better the finished product also will get a greater quantity of ghee, butter or inferior because they have a higher percentage of water.

chopped butter and let's put it in a pot, plunge it into another larger pot filled with water and put on the fire. As soon as the sign of simmering water, reduce heat to low, or better to pass the water bath on the stove's smallest hob: butter it must not boil.

The first fraction to separate the other is the protein: the heat makes it coagulate casein, which comes out as a foam. And 'This is the most perishable than butter, which burns quickly at high temperatures, giving the characteristic fried in butter and hazel lowers the smoke point .

Let us arm ourselves with slotted spoon and holy patience, and withdraw gradually coming to light, collecting it in a bowl. Gradually we will remove it all.

How you see the butter underneath the froth of casein is still murky, because the village water must be separated for good from that fat. So let our butter in a water bath for about an hour and a half, still frothing with patience, and check that it begins to boil (if not the two components continue to mingle!).

After this period the two towns are separated, the fat becomes clear and floats on the aqueous phase, which is visible at the bottom of the pot.

It 'time to filter butter and transfer to a large vessel from the entrance, from which we can download it easily.
Cover a colander with a dense grid with three or four layers of gauze, place it on the mouth of the jar and strain the butter, taking care not to stir the aqueous phase.

After a bit 'we reach a critical point: there is still enough butter on the surface to make us want to transfer it, but you may also pour the buttermilk with it: what to do, to save both ways?

long as it can be done without disturbing the watery part, tilt the pot and use a spoon, then ... then I proceed as follows: carry the pot to plan very carefully not to mix the buttermilk and butter, and put in the fridge. After a few hours the butter has solidified. Gently remove the crust of butter and remove the aqueous phase. Butter gently dabbed with paper towels to dry as much as possible, then I do the bottom again. This butter will be more impure than the rest, then pouring, always filtered to remove the last remnants of casein, in another jar.
This will be the first use butter because it retains less long, the other vessel, which is well sealed and put in the fridge, will last for months and months and will be perfect for all uses I have listed above.

and casein which had filtered and set aside in a bowl? In India when we make the ghee add the sugar and eaten like sweet. It took me one or two teaspoons chestnut honey, I mixed and produced a very good cream that can be enjoyed together by tongues of cat, or as an accompaniment to blue cheese or spicy, with a few walnuts . :-P

NOTE: The ghee is different ghee by the method of preparation: while the three villages in ghee (water, fat and protein) are separated by the sweet heat of the water bath, the ghee is prepared by placing the butter in a thick-bottomed pan, held on sweet fire. It follows that casein, which does not foam, which falls in the aqueous phase, it begins to burn and becomes light brown, affecting the aroma of ghee, which are more aromatic (clarified butter instead has a more neutral flavor). In India, ghee is kept at room temperature and kept for one year in Italy I put the clarified butter in the fridge and get me there a year ... ;-)

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soufflé

I've got taste, my dear Cristina in this contest of your anchovies, or maybe I'm starting to get a taste for blue fish, who knows.
fact is that as soon as I saw the title of this recipe, I exclaimed to myself, "This is the certainly do." I have read and reread and I finally decided.
Thanks to you plus, I approached the wonderful, magical world of the soufflé.
It 's the first time that I attempt in this preparation and I was very satisfied.
Ti Therefore, I dedicate this recipe, because your contest I are opening a world!


SOUFFLE 'ANCHOVY
From E. Knam - Soufflé - Idea Books

For 4 people: 200 g
already cleaned and filleted fresh anchovies
100 g milk 50 g water

4 egg whites

flour 30 g 30 g olive oil 30 g capers

salt
butter and flour for molds


Bring to a boil the milk with water, a pinch of salt and olive oil, add the flour and stir well with a whisk. Then combine the anchovy fillets cut into small pieces and mix well to dissolve it. Add the capers. Blend everything in the blender to mix the ingredients.

Whisk the egg whites and mix cream leaving the rest of the dough.
amalgam Divide into 4 buttered and floured soufflé molds filled to 3 / 4, then bake in a water bath in a preheated oven at 200 ° C. Cook for 20 minutes and serve immediately, accompanied with roasted potatoes.

This recipe is in the contest "Something About the anchovies" in Poverimabelliebuoni.

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Endless ...

Chiesanuova New Farm - ASD Niu Lizard 3-0

Transferring Chiesanuova for Niu Lizard ranks reduced again who knows the sorrow of fourth consecutive defeat and forced to postpone the meeting again with the first victory of the second round.
first stint balanced: the focus and accuracy when receiving long-sought-defense does not seem to be missing while the main flaw is the difficulty to successfully close the attack. Some error point of attack and too easy replay granted fumantini opponents, on their par, sometimes seem to bestow some nervous mistake too many. Chiesanuova who wins the set, however, at the earliest opportunity, with an error on our part in the attack, leading to a 23-25 \u200b\u200btrue reflection of what we saw in the field. (1-0)
second tranche has a different story: Niu Lizard struggling right from the start, receiving the ball float by commissioning difficulties and consequent inability to stick with quality. The Chiesanuova does not miss the opportunity and deservedly take the broad, by fielding his usual fighting spirit combined with some questionable attitude, are worthless time out and double exchange try to subvert the destiny of one remnant of the race marked the start. (2-0)
It goes to the third set, trying to remove the head and the last to start from a process which can only partly by Niu Lizard finds that continuity and change ball and consequently suffer some minibreak of premises such as to create a gap impossible to retrieve. (3-0)
dark moment endless and now, looking forward to the challenge La Fenice Lonato : training as a tiresome and certainly in shape, reduce the surprising success against the leaders Piadineria TBE.
will play, as agreed, your day of Thursday, March 17 National Day: UISP, in association with CONI and FIPAV, required to be performed, even with "craft solutions', the anthem of It alia.
Inspired by celebratory gesture to make us strong and stay united at this difficult time results, try to find the resources and spirit needed to get out!

Chapter UISP - PILLS REGULATIONS.
Chapter 7.4.3 The positions of the players are determined and monitored through contact their feet with the ground as follows: each player
"next" must have at least a part of your foot closer to the center line of the foot of the correspondent "defender"
every player on the right (left) must have at least a portion of its foot closest to the sideline right (left) foot to the center of the player's own line.

addition to the "cold record" the match, something to add on dopogara ... we would delay the acquisition event ( possible publication!? ) due the photographic documentation.
For now, suffice it to say that already a story passed from mouth to mouth fingers and tells of bother, bottles of "special" and a small balloon deflated but still useful to the cause, of special glasses and luminescent colored bracelets , in need of Red Cross and four guardian angels of jackets scattered among the vineyards, missed and received calls, up to colaziooooone ... it is an urban legend, right of entry in Hall of Fame Niu Lizard.

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Important News!

A few hours after the last match against Chiesanuova this news was received indicating that the press office Niu Lizard news Spank away from home for several days ...

The captain has not even noticed his disappearance ... that distorted owner!

From what is apparent from the attached document, we received an anonymous package, it seems, tried by a life of travel-axis Ghedi Monza where it was used as well as cloth wiper, it is since the flight back from Iaia ... The

investigators grope in the dark and keep the strictest confidence: from sources close to the investigation does not filter any indiscretion that leads to the main suspects of complicity in what seems, in effect, a voluntary removal .

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anchovies fried shrimps in the two batters

Sometimes I wonder what Freud would think if it came in my kitchen and, through it, in my head.
I mean, I do not fry almost never.
not crazy for fried foods, I think I'm one of the few people in the world who do not go crazy for potato chips.
Sure, I happen to cooking fry, but this is a task that I do so with restraint and in any event before I braise the vegetables in a finger of water and then frying, so they absorb less oil as possible . And yet ... guess what the category of cookware I own a greater number? They are their own, pans! I have a dozen, of various sizes and types, from large cast of 32 cm in diameter at the tiny diameter of 10 cm, perfect for a fried egg, passing through the saltapasta, the pan for crepes and deep pan for frying. The curious thing then, is that a store of household pots and pans that first attracted my attention are the very pans, and often I find myself arguing with myself to convince me to desist dall'ennesmo buy one of them.

Fry is also a problem for me for another reason: oil.
not the type of oil, is clear: use the peanut, the high smoke point which I'm sure, and I feel good. Only frying so rarely, the poor often rancid and I'm regularly with things ready to be fried and the oil unusable, with consequent race to buy in the supermarket downstairs. Virtually every frying costs me crazy, because it ushers in a new bottle of oil and then leave her there for months, only to throw it away. If only it were fried diet ... and returning to Freud, from which I left, probably enough for a look at my pots and pans that do not understand is that I do not like them fried, I avoid them just to keep myself in shape ... but my subconscious would like them all right and pushes me to buy more pans!:-D

Today I pulled out the pan for deep fritti.La I already have 8 years or so, but I opened for the first time Almost a year ago, June 2, 2010, preparing the cups of potatoes for the first MTChallenge. I wanted a dish of shellfish (mainly because I had shrimp in the freezer) and I thought to fry them in batter, indeed, already was there, I prepared two batters ... because du gust is better than a wild . :-D





shrimps fried in two lipsticks

30 shrimp
75 g flour 00
50 ml of wine dry white
1 tablespoon plus 1 / 2 of extra virgin olive oil 1 egg

1 / 2 teaspoon Madras curry
1 / 4 teaspoon salt
1 / 4 teaspoon baking powder chemical pies (it's good enough for the cakes)

parsley oil for frying lemon


Sift the flour with the baking powder (I used one for desserts, in addition to the former for pies has only the vanilla flavor, but in small quantities so you do not hear) and salt. Place in a bowl of adequate capacity, dilute with wine and oil and mix until the batter is very thick and let it rest.

Meanwhile peel the prawns keeping the tail and remove the intestinal gray wire.

Add the yolk to the batter and incorporate well. Mount the egg whites until firm and incorporate, then pour half the batter in another bowl and add the curry, stirring well.

Put oil in large skillet and heat it for fried (do the test with a drop of batter: if it comes out immediately, the oil is ready), then dip the shrimp in half white batter and half in the curry.
Fry the shrimp, a few at a time so as not to cool the oil, drain with a spider and place them on two plates (to divide the taste) with a double sheet of kitchen paper.

Serve with a sprinkling of lemon juice.

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with the fish I have no familiarity: it is one of those things that I have decided that it is difficult to cook and I've always been in awe, while loving him a lot.
's just a few years I'm tentatively starting to buy it and cook it, and I must say that the few experiments done so far I like them, which encouraged me a lot.

I am very grateful to Christine of Poverimabelliebuoni to have called the contest "Something About the anchovies," because it gives me the opportunity to approach one of the healthiest types of fish and good of the Mediterranean sea food, in this case the anchovies.

As I learn, I resisted the temptation to buy the fish already ready to use and I bravely ventured into the disgusting (diciamolo!) and evisceration operation diliscatura, not without first munirmi a pair of sturdy rubber gloves. I must say it was much less difficult than I thought, and if the first three or four anchovies were to report for destruction of a corpse, the others came to me very well.

course, my little experience of the fish prevented me from being creative: I copied the recipe verbatim from a book, but I was very satisfied and I hope that Cristina forgive my lack of imagination.


ANCHOVY STUFFED
From
The Fish - Slow Food Editore

Serves 4


1.5 kg of fresh anchovies
150 g breadcrumbs
150 g mortadella
60 g grated Parmesan cheese 1 egg

1 sprig fresh thyme
extra virgin olive oil


begin by noting that the anchovy is a Oily fish and deteriorated very quickly: should be cleaned and cooked within 8 hours from when it is drawn, and since this is practically impossible for us citizens, once we have purchased, we should hurry with the cleanup operations.

the offal anchovies, open a book and bone. Rinse under running water and dry with paper towels to dry.


Preheat oven to 200 ° C, static mode.


Put the breadcrumbs in a food processor, coarsely chopped mortadella, cheese and thyme.


Start the machine until the mixture is finely chopped, then add the egg and turn on the mixer again a few seconds to mix.


Deriving from the compound as many balls as half of the anchovies.


Arrange half the anchovies on the work surface, with the pulp upward. Roll each dumpling on its anchovies and then to cover the entire surface, cover "a sandwich with another empty anchovies and place each sandwich with anchovies" on a baking sheet covered with parchment paper and greased with extra virgin olive oil oil. Sprinkle also the top of the anchovies with a trickle of oil, then bake for 30 minutes. Serve hot.

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ANCHOVY STUFFED MINI TO DOUBLE CHOCOLATE MUFFIN E. .. 2 PDF FOR YOU! :-D next door

part this week with a bang, thanks to an oversight of the (st) Reindeer: The brainstorming session between us is in fact continuous, and what with one thing and the other we realized at the time to publish the pdf of the second Carnival (st) Renne, we did not have available a pdf of January, on the ruins of the board of the party.
Li, both published today, giving you the relevant link to download the files and have a great hand all the recipes that we published for both projects. Here found that for the leftovers of the feast were here is that of Carnival.

And speaking of Carnival, which finds its culmination in the last few days (Thursday grease for those of the Roman Rite and Saturday before Lent in Milan and surroundings, where there is the Ambrosian rite), I was on the phone the other night My sister, who was telling me of the carnival costumes and Pulcetta sweet prince, when he tripped on our amarcord carnival costumes, girls. Those were different times, and the same costume was recycled at least once, until the infant had not grown, but we dressed up ourselves and it was nice when mom and dad we bought the costume.
My first fancy dress was dressed as a fairy, a beautiful pink satin dress with lots of silver stars and a magic wand topped by a star. I also tipped his hat, always smooth, and then my hair was blond and long, I finally came back. I was particularly proud of the beautiful fairy dress and I remember the pride with which I left the house and went to the playground to show off. Here were all my girlfriends, also dressed in their fairy, but with the blue costume. All of it. He looked me all from the tip of the hat to the toes, and then ruled All in chorus: "Do The rose does not exist."

I completely removed the episode until I started talking about costumes with my sister, but the other night I was turned on a light bulb of the brain and I think I understand, finally, because I hate and detest the Carnival mask ... :-D

MINI MUFFIN double chocolate

From Muffin - Gribaudo Editore Parragon

For 18 mini muffin


130
g flour 125 g sour cream 100 g

brown sugar 100 g dark chocolate chips
35 g butter
25 g cocoa powder
½ teaspoon baking soda

Preheat oven to 180 ° C in static mode.


If the template for mini muffins have is metal (even non-stick), you should have a paper cups to each well, and if we do not have the mold for minimuffin, we can get around this problem by placing on the plate Oven 18 cups double, in order to give them consistency. I used a silicone mold and no paper cups. :-)


In a bowl, sift flour with baking soda and cocoa, add sugar and stir well to mix. Add chocolate chips.


work in another bowl with a whisk eggs, sour cream and softened butter until the mixture is homogeneous.


Combine the dry ingredients at this point and the wet, being careful not to overwork the mixture.


Pour into cups, filling 2 / 3 full and bake for 20 minutes.


Turn out and make them cool on a wire rack.

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Sorry I can not remember what we said, I was too busy guardarti_

to sleep Some nights I start to read, and instead
I need moments of silence.
Sometimes even with you, and you know I love you, I get angry unnecessarily
no real reason.
On the roads in the morning the traffic is too exhausting to me, I get nervous
traffic lights and the stop sign, and return in the evening with special ailments.
do not need tranquilizers or medications
it takes another life.
on couches, abandoned in a remote hand background stories
Dallas Rich and weep.
Police's third subway line that advances,
and triple parked cars in a row, and in the evening return
with boredom and fatigue.
are not the most exciting or ideologies
it takes another life.
F. Battiato

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The streak is not broken ...

NC Carpenwood Lioness - Niu Lizard Ghedi 3-2

Niu Lizard that is presented to the Village in training Prealpino altered, in spite of the large early-season rose for the first in the year there are empty spaces on the bench, does not require the squad and there's alter-ego for each role.
Match that occurs balanced right from the start: Niu Lizard initially closer in phase-coverage defense, but continued to denounce a lack of effectiveness on offense.
first set that still sees a troubled guest victory (1-0) : inversion of the field and contention that, in substance and content, changes little. Rooms that grow in attack and Niu Lizard, which won a few points of margin, it gives pause unduly tainted by errors of understanding about "balls easy" to play again. (1-1)
Back in and third leg of race sees us starve, except to find certainty and serious points in the skipper with the arrival of the coach in dribble: mini-deserved comeback and wins the set. (2-1)
fourth stint with the Niu Lizard that seems to make his own game, but then things get complicated heartened opponents: brings out a little 'jittery, dictated by "not being able to do well "and encouraged by the race committee " fanciful ". few touches of the 2nd booed our dribbler with the ball hit under the net, in a case guilty of "hitting" ( if I had not heard with my own ears I would not have believed it! ) for the simple fact that he hit the ball with one hand (when it is obvious that does not go over the net!) And an unlikely location for a foul on our ground and then beaten in a "contest".
Confusion creates confusion , is an illustration of a wall in the spectacular underground Jalo ... sin that was second in line!? Niu Lizard that has a couple of opportunities to close the game but wasted the match point and the return of the affected premises that have the better the wire. (2-2)
For the first time all season, you go to tie break : rough start with 0-3, but fought back and that is constantly on the edge, so that the exchange rate on the field we are 7-8 for the hosts. Niu
Lizard throws in that field all the latest resources physical and nervous and it seems, not without difficulty, to get the better: other match balls recapture the local challenge that goes to the advantages and at the first opportunity that closes the Lioness match with a service ace-misinterpreted out of the line of defense and that shuts down the baseline. (2-3)
streak that seems to know no end, and moral hazard under the heels, especially now that we expect a commitment prohibitive Friday against Chiesanuova today defeated only by the leaders we will be reworked, but still try to field a maximum effort and concentration to get out, despite the outcome, with a good try!

Without entering into polemics, failing to do so in the game do not see why do it now, but with the intent to render a service public benefit open the chapter UISP - BRIEF REGULATORY that could be repeated on every occasion according to the situations existing in the field.

Chapter 13.2.3: A defender may also complete any attack in the frontcourt, where at the touch of the ball is entirely above the upper edge of the network (Figure 7)

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Recipe: Torta rustica prunes

I know of having to apologize to the entire blogosphere, or at least the part that follows me and I always promised myself to follow.
Unfortunately, under migraine attack for the third week in a row, and not take it anymore. February has also been a hard month because my mom had to go to cure her, his mother, and left me the task of keeping an eye on Dad.
All this to tell you that latito shamelessly from your blog and I do a great deal of trouble to update mine.

In this Saturday, I broke the dishwasher, and I was flooded the kitchen (I have to say that my kitchen has a penchant for flooding, the next thing on the floor below has largely benefited but I will speak of this again ...). On Monday I called the plumber, who has promised to pass me by Tuesday after the 18, and his verdict was that I had to call the technical support of the dishwasher, and was honest, because I was not asked for anything for the exit. .. but I hope I do not have to change the dishwasher! :-(

But not digress: I was talking about the fact that they are dangerously behind with my visits around the blog-friends. There are lots of contests and activities that I love it and to whom I had promised to participate, but then I escaped. Fortunately, we thought the Massaia Canterina to recall the order: I liked his initiative the recipe next door and I must have left a positive comment, then nothing (ehm.. ..) But you, lovely, it was not to be discouraged by my silence the press and sent me mail with a recipe that was exactly what he did to my case, this period in which migraine may be added to the depression.

In this recipe I liked everything, from the first reading: whole wheat flour that gives it that rustic, so perfect for prunes, yogurt, thanks to which we could give up the yeast to the baking soda (which among other things, we declined to add a pinch of salt), fragrant spices and savory brown sugar. A rustic pie, suitable for a snack or for breakfast.

Torta Rustica prunes
of Massaia Canterina

125 grams of wheat flour
100 grams of dried plums
100 grams of yogurt (I had it right ... a plum!)
100 grams of brown sugar
100 grams of sunflower oil (I substituted with melted butter) 2 eggs

5 grams of baking cinnamon


nutmeg (I added a couple of nails cloves crushed)

Preheat oven to 180 ° C in static and butter and flour a pan diameter of 20 cm. Cut the plums into small pieces and melt the butter.
In a bowl, mix the flour, sugar, spices and baking soda.
I wanted to add the spices mentioned by Elisa also two cloves crushed, because I really love the warm aroma of this spice.
Add eggs, melted butter and cold, yogurt and prunes.
Pour the mixture into the cake tin and bake for 35-40 minutes (toothpick test).
Turn out the cake on a wire rack and allow to cool before serving.

I've served with a dollop of plum jam I made last fall and of course ... it was great! :-P

Ah, I forgot the plumber arrived just as I photographed the cake ... what a shame! :-D

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I allow myself to all unconditionally to those who has no taste and inclinations and my friends are happy and I do complimenti_




I only love I had in mind I have not had time
niente_