Veal is the meat of steer or heifer not more than six weeks. All over is already the meat of calves or beef. It is believed that the best beef you can cook in Italy. But on pre-Petrine Rus calves at all to score was denied.
The taste of beef very much depends on what to feed a newborn calf. The most delicious meat is, if the calf was fed with real cow’s milk. But we have on-farm milk usually sent for sale, and calves fed at best natural colostrum, the worst – milk substitutes. The taste of this beef will leave much to be desired, so for home kitchen, if it is not possible to order the calf, upornogo milk, it is better to take meat at least one-year-old steer. Or rather heifers, since few farms allow myself to grow calves. And really, why? Now there is artificial insemination, which is much cheaper.
But good restaurants can afford to order the correct veal. We don’t know where and how they take the veal in Kiev restaurant “Lounge”, but still hope for the best. The chef of the restaurant Pavel Yarmolenko showed us in his kitchen how to cook the meat of a young calf.
So, the veal Tenderloin with BlackBerry sauce
Veal tenderloin 200 g
10g fresh rosemary
Ground black pepper 2G
BlackBerry with\m 50g Continue reading
Tired of the traditional new year’s salads? Try to forget about the existence of herring under a fur coat and all sorts of variations on the theme of Olivier. There are a lot of exotic recipes, which you can easily surprise your guests with and please yourself!
Chicken salad with avocado
Boil 300 grams chicken fillet, cut into small cubes. Halve 2 large avocados. with a spoon remove the pulp, cut it into small cubes and put along with chicken in a bowl to make the salad. Sprinkle with 2 tbsp lemon juice, add 2 small cucumbers, peeled and diced, 100 grams of chopped celery. mix. Season the salad with mixture of 3 tbsp sour cream, 2 tsp white wine vinegar, 1 tbsp lemon juice, 1 tbsp of rapeseed oil, a pinch of sugar, a pinch of ground black pepper and salt to taste. Again carefully mix and put in avocado halves and garnish with sorrel leaves, cut into long narrow strips. You can lightly sprinkle the salad with ground red pepper.
Salad: NAPA cabbage with pear and kiwi
350 g Chinese cabbage, very finely chopped, add 1 large carrot, grated on the Korean grated, 2 peeled kiwi, cut into strips. Sprinkle with lemon juice, mix well. 1 large bag and 2 blackacetate, grate for Korean carrot, add to salad, sprinkle 2 tbsp olive oil and 1 tbsp lemon juice salt and pepper to taste. Arrange the salad in portioned little bowls, garnish with slices of kiwi. Continue reading
Even among the wealthy gourmets of the highest demand simple food – eggs, meat, dumplings, mushrooms, cheese. All the nuances that add to the price, seemingly ordinary food a few zeros. In honor of the exotic, a beautiful legend and hard work.
One of the most exquisite of delicacies is Beluga caviar Almas (translated from the Iranian – “diamond”). It is an unusual white color at a price of 20 000 euros per kilo. It is obtained from the rare sturgeon-albinos caught in the Caspian sea, at the age of twenty years. In fashionable restaurants around the world caviar imports from Iran in designer jars of pure gold. It is served usually with toast and butter.
The most expensive dumplings in the world – $ 2,500 per portion, served in new York restaurant “Golden gates”, where regulars are Russian emigrants. Includes traditional beef, pork, salmon, as well as the original Supplement cancer fish-torch, which lives deep in the Atlantic ocean. Thanks to this ingredient dumplings acquire a peculiar bluish tinge, which, however, does not reduce their rare taste of dignity. Continue reading