Six of one, half-dozen of the other

Inca o confirmare: cand improvizez cu resturile de prin frigider si camara, ies mancaruri incredibil de gustoase si unice in arome. E inca un mister cum de mi se intampla asta mereu. Poate ca are legatura cu energia pe care o canalizez catre imaginatia necesara pentru a incropi ceva din putinul disponibil, e pasiune si determinare... sau o fi doar coincidenta, daca vreti sa banalizati lucrurile.

Nu in urma cu prea multe articole, faceam prezentarile unei verze rosii umplute cu... diverse. Roscata o gasiti aici.

Azi ma intorc cu eticheta "aceeasi Marie cu alta palarie".

Am pastrat varza, doar ca a albit intre timp. Am pastrat branza cu mucegai albastru, doar ca nu mai fu Roquefort, ci Bleu d'Auvergne - nu mai repet zicala de mai sus.

Am schimbat doar modul de punere in opera si umplutura.

Am taiat felii de aproximativ 2 cm grosime direct din varza intreaga. Le-am parpolit pe tigaie grill, unde au capatat o aroma dementiala - si cu ocazia asta recomand iubitorilor de ciupercute la gratar, sa indrazneasca data viitoare sa adauge si niste felii de varza; n-o sa va para rau!

Am adaugat pe felii ragu bine scazut, pe care il aveam conservat, si bucati de branza si am dat la cuptor sa socializez si sa se imprieteneasca. Si bine s-au mai imprietenit!

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English

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Another confirmation: when I improvise using the scraps that I have in the fridge and the pantry, I end up by making incredibly tasty and unique flavors food. It's still a mystery how this is always happening to me. Maybe it's about the energy that I canalize to the imagination, necessary to whistle up some from the little on hand, it's passion and determination ... or it's just coincidence if you want to hack things.

Not too many articles behind, I was presenting a red cabbage version filled with ... things. You can find the redhead here.

Today I come back with the label "six of one, half-dozen of the other". I kept the cabbage, just blanched it in between. I kept the blue cheese, just that it was not Roquefort but Bleu d'Auvergne - I will not repeat the byword above.

I just changed the way of cooking and stuffing. I cut slices of about 2 cm thick directly from the whole cabbage. I roasted them on the grill pan, where they got a demential flavor - and on this occasion I recommend the grilled mushroom lovers to dare to add some slices of cabbage next time; you will not regret it for sure!

I added home made potted ragu and pieces of cheese on the slices, then I caged them all in the oven to socialize and make friendship. And they were becoming such good friends!