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foto2018-09-24T09:09:22+00:00monthlyhttps://kruhinvino.com/2018/09/14/frigane-bikonveksije/2018-09-14T11:22:09+00:00monthlyhttps://kruhinvino.com/2018/09/03/brunssi-fest/2018-10-14T15:29:18+00:00monthlyhttps://kruhinvino.com/2018/08/30/zlati-dnevi-zlate-jedace/2018-08-30T09:52:10+00:00monthlyhttps://kruhinvino.com/2018/08/22/dolgi-dnevi-dolge-pijace/2018-08-22T14:07:23+00:00monthlyhttps://kruhinvino.com/2018/08/08/zmrzgurt/2018-08-09T11:55:05+00:00monthlyhttps://kruhinvino.com/2018/07/28/domaca-re-kreacija-b-arguinzoniz/https://kruhinvino.com/wp-content/uploads/2018/07/arguinzoniz-foto-e1532766619980.jpgarguinzoniz - foto2018-07-28T08:35:23+00:00monthlyhttps://kruhinvino.com/2018/07/26/domaca-re-kreacija-a-bourdain/https://kruhinvino.com/wp-content/uploads/2018/07/bourdain-foto-1.jpgbourdain - foto - 12018-07-26T11:19:10+00:00monthlyhttps://kruhinvino.com/2018/07/24/domaca-re-kreacija-c-smyth/2018-07-27T09:49:17+00:00monthlyhttps://kruhinvino.com/2018/07/22/1-2-kdo/2018-07-28T19:19:01+00:00monthlyhttps://kruhinvino.com/2018/07/20/ducat-let/https://kruhinvino.com/wp-content/uploads/2018/07/xii-1.jpgxii - 12018-07-22T13:49:32+00:00monthlyhttps://kruhinvino.com/2018/07/02/kempinski-2018/https://kruhinvino.com/wp-content/uploads/2018/07/ooglian-1-12.jpgooglian - 1 (1)če smo letošnjo kempinsko sezono začeli tradicionalno, se podorbi, da jo tradicionalno tudi končamo ... naša familija vedno zadnji večer zapakira kuhinjo, se zapodi v najbližjo picerijo, naroči nekaj pic, mizo in stole postavi na pomol, odpre flašo vina / pixne cole, potem pa med žvečenjem, cmokanjem in čvekanjem evaluira minavajoče počitnince in seveda že kuje načrte za nove na-potniške podvige ... letos je bilo super gut, tudi mimo tega, kar si kot bralka kruha pa vina lahko spremljala v temle debelečem se zapisu ... jedli pa tudi nismo slabo, ane da ne? ... upam, da je kakšna ideja uporabna za tvoje počitnice, vsekakor pa vse opozarjam: bodite pozorni na kruh in vino in ga redno čekirajte. kajti v naslednjih dneh sledi še ena velika tempirana bomba! ... žur bo! ... kar se pa kempinca tiče - to je bilo to; pis, ljubav, bok!!!https://kruhinvino.com/wp-content/uploads/2018/07/ooglian-15.jpgooglian - 1okej, h koncu gremo in malo mi mogoče že sapa jenja pri kuharskih ibungah, ampak vedeti je treba, da je tale termin na hrvaški obali dodatno obremenjen z intenzivnim spremljanjem fuzbalskih tekem in poslušanjem domoljubnih muzik, ki jih v vsakem placu z velikim televizijskim ekranom (torej: v vsakem placu) po vsaki zmagi nabijajo do onemoglosti … kakorkoli: današnja reč na kempinskem jedilniku je hommage mojim otroškim morjanjem v sindikalnih prikolicah vrsarja in poreča … poleg pohancev so namreč mati takrat z vrta uplenili še kolikor toliko zrel stročji fižol, izkopali kakšen krompir, vsakakor pa v survival paketu niso manjkale niti domače kumare a.k.a. murke … vse to je bilo namreč potrebno, da smo lahko tudi ob morju jedli to, kar smo poleti v zadrečki diolini velikokrat jedli: smetanove murke in zabeljen fižol … aktualna kempisnka edicija je šla takole: štiri velike krompirje sem olupil in nakockal ter jih skuhal v slanem kropu … štiri murke sem olupil in jih grobo naribal kar v cedilo, pod katerega sem del še eno prestrezno posodo; kar na kumare sem fino naribal še tri stroke česna, oboje posolil in dobro premešal … ko je bil krompir kuhan, sem vodo prelil čez murke v cedilu, krompir pretlačil in nato murke umešal vanj … dodal sem še lonček kisle smetane, nato pa do željene gostote čobodre prilival še malo one krompirjevo-kumarične vode … med vsemi temi ibungami je cenjena soproga meditativno porezala špice fažoletom, jaz sem jih opral in v ekonomu skuhal v pičlih treh minutah … za finale sem na kockice narezal še malo slanine, jo prepražil na olivcu in vse vkup prelil po odcejenih fažoletih … murkov zos pa u talerje, pa fajn popjeprat! ... in to je to, ne samo za danes, ampak pravzaprav tudi že za kempinsko kuhalno fronto ... ampak o tem, ko pride cajt za to ... https://kruhinvino.com/wp-content/uploads/2018/07/ooglian-1-21.jpgooglian - 1 (2)no, oglej si tale krožnik - v resnici izgleda kot pjat čisto navadnih špagetov carbonara … ampak verjetno veš, da je bistvo očem skrito - zatorej ti povem, da tole sploh ni carbonara, ampak crobonara, pašta pripravljena iz 100% hrvatske surovine … baza so špageti iz rijeke, paštaria se imenujejo in imajo hudo frajerski dizajn embalaže, pa tudi material je čisto dostojen … špeh ni kr en špeh, ampak je dalmatinska panceta in ko sem jo rezal na kocke, so se mi, majkemi, delčki mesa in špeha pred očmi sestavljali v rdeče-belo šahovnico … tudi sir ni kr en parmezan, ampak je to že kr orng star, simpatično bazdujoč paški sir … in jajca so hrvaška … in to hardcore hrvaška, na škatli piše koka tomcro - kupujmo hrvatsko … sol je iz solane pag, poper je franck ali podravka, a veš, da ne vem točno, sem pa zihr, da je voda, v kateri se je pašta kuhala, tzv. ugljanska bistričica, da je luft, ki smo ga med obedom dihali pravi dalmatinski vzduh in da sva si s chefico zraven usta splakovala s krepkim (15%) dingačem … no, zdaj sicer vsi mislijo, da je rvacka v finalu zarad perišiča in mandžukića - ampak ti pa jaz pa ostali tle zbrani vemo, da ni tko in da je v resnici za vse zaslužna tale kempinska crobonara … super je bila, po mojem bi lahko sesula tudi francoze :-) …https://kruhinvino.com/wp-content/uploads/2018/07/ooglian-14.jpgooglian - 1da je komandant mesarije pivac u našem malom mistu gobčen lik si ob branju zgornjih ibung mogoče že opazil - gobčen je tudi v tem smislu, da zelo rad obljubi, kaj vse bo v mesnico prišlo jutri - recimo zamrznjeno hobotnica … ki je - how typical - dosihmal še nismo učakali … namesto hobotnične rižote je bilo zato treba kar ad hoc pri pultu v mesnici narediti plan b: gledajoč fletno tanko gril kobasico in razpolovljene piščančje preutničke smo bili samo še en patagonsko-falklandski korak od rešitve, ko je model nekje v zadnjem zamrzovalniku uspel najti še paket lignjev pa smo bili tako rekoč že popolnoma pripravljeni na paljanje … tega sem se lotil tako, da sem v ponvi najprej na zmerni hicungi popekal posoljene in popoprane perutničke, nato sem dodal kobasico in ko je vse postalo lepo hrustljavo rjavo sem ponev izpraznil in v njen na malo večji vročini popekel še kar cele lignje … medtem sem nalistal eno čebulo, sesekljal dva stroka česna, na trakove narezal eno rdečo papriko in vse skupaj stresel k lignjem … dodal sem še petutničke, na kose narezano kobasico ter riž … vse skupaj sem še malo pražil, zalil s špricem belega vina, dodal vodo, zavrel pokril in na mini ognju kuhal, dokler riž ni bil fertig … vmes sem enkrat moral doliti še malo vode in malo korigirati začinjenost (beri: reč je bila malo plehka, ker je nisem zalival z župo + res nisem imel pri roki žafrana), tik pred koncem pa sem ponev odkril in malo podebljal vatro, da je voda še izparela, na dnu posode pa se je naredil chef’s treat - lepo zapečena rižna skorjica … za plan b in & survival paeljo čisto decent (vsekakor pa precej bolje kot nastopi španske reprezentance na aktualnem mundialu) … žal je nato v nadaljevanju večera belgija skadila priliko za finale, ampak v okolju, v katerem se nahajamo so vse oči itak uprte v to, kar se ima zgoditi čez nekaj ur v drugem polfinalu … bom kar no comment, a je prav? https://kruhinvino.com/wp-content/uploads/2018/07/ooglian-1-11.jpgooglian - 1 (1)Nadaljujemo dan potem - če se spomniš, sem bil po razsodbi žnablov stroge nsajstniške žirije včeraj izbran, da grem na balkon - kar pomeni, da mi danes ni bilo treba kuhat … balkon je bil pravzaprav terasa najlepše konobe našeg malog mista z najbolj prjaznim kelnarjem (ki ga že leta poznamo iz nekj ezgoraj omenjene nekdaj jazine, zdaj isole) in z ravno prav po svoje narejeno košto, da je dovolj zanimiva za kempiste … ker sem končno bil enkrat v oštariji nekonzumsko-službeno, nego privat, o birtije tudi ne kanim razpravljati ne vem kako podrobno - rdeča buzara od škampov je bila res frajersko sladkasto-pikantna, na gredeli pečena orada sočna, s hrustljavo kožo in fino rahlo dimasta, ideja nadgradnje sladoleda z drobljenimi pistacijami in olivcem vredna posnemanja, najbolj frajerske pa so bile zgoraj pribeležene fletno buzarirane školjke kunjke (latinsko arca noae, slovensko noetova barčica), pa tudi korčulanski pošip čara 2016 je filno polzel po grlu … jutri pa nazaj za kempinska ognjišča z novo idejo serviranja za morebitne outdoor repetitorje! … stay tuned for more camp’n’cook!https://kruhinvino.com/wp-content/uploads/2018/07/ooglian-13.jpgooglian - 1no, zdele smo začel preštevat dneve, ki smo jih tle letos že preguslali in dneve, ki nas tle še čakajo in zgroženi ugotovili, da je drugih manj kot prvih! … katastrofa - kumi smo pršli, pa smo že tle!? … ampak pustmo to jado jado in se pejmo zenovsko na polno doživljanje sedanjega trenutka … nedelja je in kaj da v nedeljo slovenc na mizo: mesu pa krampir! pa mal zelenjave za okras … sledeč severnoslovanskemu genu v sebi sem zjutraj v mesariji pivec optimistično zastavil vprašanje imate li svinjskog vrata? in prejel no-negotiations odgovor jezičnega mesarja: ni grama! … pri pivcu je nedelja namreč dan, ko se čaka ponedeljek, ko pride nova dostava (menda tudi zamrznjena hobotnica!!!) … kakorkoli: pol ducata debelih šniclov sv. kareja brez kosti mi je potem narezal model in bila sva zadovoljna on in jaz … dotično robo sem potem dodelal brez zapletov: posolil in popopral, na zmerni hicungi popekal in obračal, na koncu fliknil v ponev eno in pol tamalo kocko putra, potem pa, ko so bile šnicle pečene, sem v ponev špricnil še malo vode, dodal žlico gorčice, dobro premešal in prelil po mesu - supersos je to bil! … kartofel je itak no brainer: olupit, narezat, skuhat, odcedit, dodat putra in mleka in relativno kakovostno pretlačit z neko šalco, prazno flašo, piksno ali kakim drugim prikladnim tlačilnim orodjem … potem smo pa še pri tretjem elementu - zdravih vlakninah: tole je zdinstane pol glave zelja (ostanek od okonomi-tilje par dni nazaj), en koren, ena hruška, ena čebula, žlica cukra, skor deci zlatne vrbničke žlahtine, pa sol in poper in mal herpesov iz provanse in smo bli berajt za k mizi … mladinca sta odglumila jezerška, bineta in karima ter odločla, da si zaslužim balkon! … who da kempinski king, ha?!! …https://kruhinvino.com/wp-content/uploads/2018/07/ooglian-1-2.jpgooglian - 1 (2)no, takole je potekala reč danes: zjutraj sem na običajnem kofetnem tretmanu u placu, ki se mu je včasih reklo jazina (zdaj pa se mu pravi isola in hoče z belimi pletenimi stoli bit mal bol fensi) zato mu mi še zmer rečemo jazina in tam zjutraj šopnem kratki espreso, jamnicu u bočici in z deco delam plane in nakupne spiske … danes sem počekiral mladinski teren s provokacijo bralca primoža, ki si je bil zaželel izvedeti, ako se da na kampistični opremi (konkretno na s plinom podkurjeni plati) našopat pico (eventuelno calzone) … ko sta mulca slišala besedo pica, sta bila (po včerajšnji enolončnici pa sploh) totalno na ekijevi strani - ker nared to, fotr! … in smo: moka, kvas, šunka, mocarela, obični sir, šampi(nj)oni (tle že mal z enim učem na večernem fudbalu), pasata … origano smo mel pa že s seboj … potem sem po frušku namešal pre-ferment: četrt kocke kvasa, mal vode pa mal več moke … to sem pokril, po opoldanski malci (matr, mi je ratalo ujagat eno nadhudo karbofix-like melono!) pa na pamet (vage ni!) iz pre-fermenta, moke, vode in soli kar v ta velki kastroli zamesil testo in ga pokril … potem sem v viseči mreži oddrnjohal slabo uro, nakar sem iz testa narolal osem kugel, jih premazal z oljem, dal na krožnik, pokril s folijo za živila, reč postavil v hladilnik in šel gledat dosado od tekme anglija - švedska … ko sem bil nazaj, sem zahajcal indukcjon plato (ja, vem, i hate induction pa to, plinaš sem drgač, ampak tle zmer tok veter piha, da bi na plinu u dveh tednih glih za eno pašto vode uspel zavret) in na vsak grelec dal svojo ponev: eno sodobno z neko stone-like površino in eno dobro ulaufano litioželezko … potem sem prvo testeno kuglo razvlekel v krog, ga polovico premazal s pasato, potresel s popečenimi gobami, natrgano šunko in mocarelo ter naribanim sirom … drugo polovico testa sem poveznil čez prvo, robove zatesnil in po istem principu nagonil še tri calzone … sem jih dal na vroče pove in pekel - najprej po eni, nato pa po drugi strani … obče opaženje je, da s razgretostjo podlage ne gre pretiravati - raje manj, kot več; v nasprotnem primeru se zunanja stran zažge, znotraj pa testo še ni pečeno - gl. sliko desno, kjer se je litoželezka preveč razgrela za akcijo in prehitro osmodila zunanjo površino testa … sicer pa kar fletna roba, kidz apruvz! … potem sem probal narihtat še klasiko pico: raztegnjen disk testa sem dal na zmerno segreto ponev, ko je bil spodaj zapečen, sem ga obrnil, ga premazal s pasato, obložil s pica robo in čezenj poveznil pokrovko - da se je sir šmelcnil … tudi to je bilo okej, ampak priporočam samo v primeru, da imaš tesno prilegajoč se pokrov (ali skledo, ki jo lahko povezneš čez pico), drugač obloga ostane bolj ali manj surova … bottom line za primoža: calzone na plinski plati: no frx, samo previdno s temperaturo, raje lagano in nežno, kot pa s forco bruto! … a propos cro - rus: no comment! :-)https://kruhinvino.com/wp-content/uploads/2018/07/ooglian-1-1.jpgooglian - 1 (1)bil je večer in bilo je jutro, šesti dan … vmes, med večerom in jutrom je treskalo, pokalo, ulivalo in napihavalo kot da smu v reality showu, ki se mu reče survivor in ne v ležerno kuhljajoči serialki kempinski 2018 … no, bazni tabor je zdržal, vaš dopisnik je pri punti svetega pelegrina z avtonomno potapljaško opremo izvedel dve imerziji na nadmorsko višino -30 metrov, večerjo, ki jo vidite na sliki pa je samo že izgotovil; prva dva koraka - kuhanje čičerike in ješprena je namreč prefrigano izvedel že včeraj (e, tu pride ekonomec piskerc prav do izraza: namočen slanutak pod presijo skuha v 15 minutah, nato ga pobereš ven, v isti vodi pa 18 minut prešuriziraš še ješprenčkovo kašo; ko pritisk pade, čičeriko streseš nazaj v piskerc, ga zapreš in počakaš na naslednji dan) … takrat vsebino lonce pretreseš v drugo posodo, v piskru pa prepražiš na polkolute nalistano čebulo, dva sesekljana stroka česna, eno rdečo papriko, zraven zalučaš dva odmzrnjena paketa avtohtonih ledo patagonskih lignjev, dodaš piksno pelatov (plodove lahko kar stišneš v pesti, itak bo vse razpadlo), pisker zapreš in ga pod polnim pritiskom držiš tri minute … ko prisitk pade, lonec odpreš, vmešaš čičeriko in ješpren (tle ti zdaj ne nabijam o količinah, to je relativija, ma če te zanima: jaz sem skuhal približno po četrt kile čičerike in ječmena, od tega sem približno dobri dve tretjini dal v tole večerjo, ostanek pa sem prišparal za sredidnevno starševsko solatenje v naslednjih dneh) ter reč še malo povreš do želene gostote (mi imamo vsi raje bolj goste čobodre, možno pa je tole postreči tudi bolj kot župo) … aha, še podatkovna trivia: tale ligenjska enolončnica je derivat stare viške (viške as from vis, not from vič) jedi, imenovane pojorski bronzinič, ki jo je napotnik popisal v svojem drugem bestsellerju orodjarna :-) … taku, zdaj pa gremo tole prebavit in se za nove kempinske kuharije pripravit! https://kruhinvino.com/wp-content/uploads/2018/07/ooglian-12.jpgooglian - 1napotnik, sama delovna intenzivnost te je! ... bi lahko ob branju dosedanjih kempinskih receptur pripomnil kakšen bralec kruha pa vina, če bi pač to bil tip bralstva, ki kaj veliko pripominja ... ampak ker ni, potem ga mi pač po svoje krujzamo po dveh tednih kempinstičenega bivakiranja v srednji dalmaciji in na svojo peto večerjo prinašamo bastardno jed, ki bi jo kaj lahko inspirirala tudi kakšna utakmica svetovnega prvenstva, denimo španija : japonska ... tekma je seveda v danem momentu nemogoča (razen, če bi se đepsi in espanjolci po izpadu v osmini finala domenili za kakšno prijateljsko nabincavanje); kljub temu pa je dotična kempinska večerja nekakšen kombo španske tortilje (debele, s krompirjem zacumprane omlete) in japonskega okonomiyakija (debele, lahkotne japonske omlete z rakci in zelenjavo, ki se jo na koncu pošpona z majonezo in mešanico kečapa in oyster saucea) ... da ne doktoriram in kompliciram preveč: debelo omleto z zelenjavo delamo za večerjo in to takole: v kastrolo sem del kuha dva na približno centimeterske kocke narezana krompirja; vmes sem na tanke trakove narezal pol zeljne glave, nalistal eno čebulo in na grobo naribal en precej velik koren ... v veliki posodi sem vse skupaj posolil, popopral, potresel z dvema ščepoma moke in dobro premešal ... ko je bil kromir kuhan, sem najprej k zelenjavi prilil malo vode, v kateri se je krompir kuhal (ostalo sem odlil), nato pa zraven stresel še krompir ter vse dobro premešal ... v posodi, kjer se je prej kuhal krompir sem stepel deset jajc (jebiga, small size so bila, večjih v štacuni niso imeli) in jih primešal k zelenjavi ... omleto sem nato kakšnih deset minut na nizkem ognju pekej po eni, nato pa še kakšnih sedem minut po drugi strani ... vmes je cela jeba, kako omleto obrnit, ampak v resnici potrebuješ samo en velik krožnik, ki ga povezneš na ponev, obrneš in nato omleto slajdneš nazaj ... in pa malo korajže, ko to počneš ... fertik omleto streseš na desko, narežeš in postrežeš na tanko narezani solati ... da bolj izgleda kot okonomiyaki, jo okrencljap z majonezo in kečapom (deca approves, če to lahko gor brizgajo sami - privošči jim to veselje, saj veš, da si v omleto skril brdo zelenjave, hehe) ... everybody happy, so far?! ... al komu kej manjka - nič ne pišete spodaj??!! https://kruhinvino.com/wp-content/uploads/2018/07/ooglian-11.jpgooglian - 1četrti dan letošnjega kempinskega je po naključju tudi četrti julij in zato zjutraj v mesnici pivac našeg malog mista ni bilo dileme: hembrgr tajm and tričetrt kile mastne govedine, pa melji, stari, melji; nato pa posoli, popopraj, oblikuj polpete in jih speci v ponvi / na žaru ... v štacuni sem že včeraj uočil (pre)velike sezamove bombe, za katere je treba v vrsto kar zgodaj, paradajzi in solata so v neprestani rotaciji, tako da z njimi ni težav, poukvarjati se je bilo treba torej samo še s tremi rečmi: posebno skrivnostno omako, dimastim priokusom v odsotnosti žara in velikim rezinam kisanih kumar ... imamo rešitve? imamo! ad 1 - omaka: na bombeto (izkazale so se za verne predstavnice puhaste belo-bele morske sorte) sem brizgnil pbl. enake količine zenfa, majoneze in kečapa in z žličko vse razmazal v krasen chef's secret special sauce pa to ... ad 2 - dim: ko je pivac zjutraj mlel meso, sem na polici opazil pakiran dalmatinski pršut, ki je, lej ti to, dimljen ... na ponvi sem nato pred burgerji na malo maščove in zelo zmernem ognju opekel rezine pršuta in jih nato odložil na papirnate brisačke, kjer so se pohladile in zahrustale do daske in nato končale čisto na vrhu burger skladovnice; drugi dim je prišel z rezino sira dimek, ki ga našnitkanega prodajajo v skoraj vsaki hrvaški štacuni in ki je je legel pa burger po zadnjem obratu, nakar sem ponev pokril, da se je reč malo stalila ... ad 3: kisle kumare (in čebula in paprika in česen) ... opoldne sem zavrel deci vode - deci kisa - žlička cukra-žlička soli in v to reč stresel narezano kumarico, čebulo, nalistan česen in narezano papriko ... na zelenjavo sem položil dve papirnati brisački, tako da je bila zelenjava vsa pokrita z jesihom ... ko se je vse skupaj ohladilo so bile rezine kislih kumar ready, nekaj jih je šlo na burgerje, večina pa ostala za opoldansko oblaganje slanih inčunov v naslednjih nekaj dneh ... in to je to: daddy's dalmatian burger 2018 ... 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