June 30, 2008

Pretzel Bites

I couldn’t find my enthusiasm lately or actually the time to post anything. The school ended, the vacation started and we are trying to joggle between work and Clara and I don’t know how we would that without our friends’ help about 3 days a week since we have no vacation yet.
It was Clara’s birthday, so we went to Disneyland, and although it was Friday, less people than during the weekend and not as hot as it was yesterday, it was still a long day of staying in lines, rides and autographs from characters, which we loved, but it took a toll on us. Saturday was calm, we were trying to get some rest, walked at the Promenade and ate a wonderful gelato - pistachio and pineapple and watch for second time in 2 weeks already Camp Rock. And then, about 9 o’clock at night I started to make some cheese puff pastry and pretzel bites for the get-together yesterday to watch the soccer finale Spain - Germany.
We went to my friend’s house and really enjoyed the huge screen (never thought I would say this), then spent the day playing cards and Scrabble. And finished the day by taking a walk to Barnsdall park, where Frank Lloyd Wright’s Hollyhock House is, just about 2-3 blocks away from my friend’s house.
I was planning to make these pretzels for a long time, but usually I remember when it’s very late at night and I cannot wait for the dough to rise ad then to bake them. On weekends when I could start fresh in the morning, I get busy or we leave the house now that the weather is so nice, that I couldn’t find time for them. So, Saturday I decided to stay as late as needed and make half a batch.
And Clara told me it was soooo worth it and I should make them again.
They were good with cold beer while watching the game, and I think I’ll make them often from now on, as there was nothing complicated, and they baked really quickly.
This coming weekend we are going to Big Bear for three days and everybody is over the head excited, cannot wait to be at the cabin, hike, barbeque, see the fireworks and be with our friends. And I promise I’ll have some pictures when I come back.
The recipe is from Martha Stewart’s book "M.S.’s Hors D’Oeuvre’s Handbook.
I did not have pretzel salt, but only sea salt (coarse), and it worked just fine. The instructions are following the book.
ingredients:
1 tbsp sugar
2 tsp active dry yeast (1 1/4 oz packet)
5 ½ cups all purpose flour
1 tbsp salt
2 tsp oil
2 tbsp baking soda
1 large egg for egg wash
2 tbsp pretzel salt/ kosher/ coarse/sea
1 tbsp cumin seeds toasted
1 tbsp fennel seeds toasted
1 tbsp sesame seeds
1 tbsp poppy seeds
2 tbsp grated Parmesan cheese
Pour 2 cups of hat water in a bowl of an electric mixer fitted with a dough hook. Add the sugar and stir to dissolve. When the water is 110F, sprinkle the yeast over, let it sit for 5 min, until the mixture is foamy and creamy.
With the mixer on low speed, beat in the flour and salt, one cup of flour at a time, just until well combined. Beat on medium low until the dough is pulling away from the sides of the bowl, about 1-2 minutes. Take the dough out and knead it by hand on a floured board, about 2-3 minutes, until smooth.
If not using a mixer, just put the flour in a large mixing bowl and pour in the middle the yeast mixture and knead by hand until well combined, then on the floured board, until smooth, about 7-10 minutes.
Coat a bowl with oil and put the dough in it, turning it to coat with oil, cover the bowl with plastic wrap and a towel and leave in a warm place until the dough has doubled, 1 to 1.5 hours.
Preheat oven to 450 F. Lightly oil two baking sheets and set them aside.
Punch the dough to remove any bubbles, knead a couple of times on a floured board, then divide the dough in 6-8 pieces. Working one piece at a time, cover the others with plastic wrap or a damp towel, roll them in a long strips about ½ inch wide. Cut each strip in 3/4 inch pieces. Transfer the pieces to the baking sheets.
Fill a large pot with 2 in. water and bring to a boil, add the baking soda, and reduce to a simmer. Put about 15-18 pieces into the water and poach them for 1 minute. Take the bites out with a slotted spoon and transfer the to a clean dry baking dish. Arrange the bites on the oiled baking sheets.
Working in batches, brush the bites with the egg wash and sprinkle with coarse salt and then with the flavorings.

Bake until golden brown 12-15 minutes, rotating the sheets once. Serve warm or the day when they are made.

Versiunea Romana

In ultima perioada mi-a fost cam greu sa-mi gasesc entuziasmul sau de fapt timp pentru a posta ceva. Scoala s-a terminat, a venit vacanta si noi incercam sa jonglam serviciul si vacanta Clarei, si sincer nu stiu cum ne-am descurca fara ajutorul prietenilor.
Weekendul trecut a fost ziua Clarei, asa ca am fost la Disneyland, si desi am ales sa mergem Vineri ca sa evitam aglomeratie din timpul weekendului, si desi nu a fost asa de cald ca ieri, a fost a zi luuunga, cu mult stat la cozi, diferite jocuri, autografe de la printese si caractere din desene, care ne-au placut ca de obicei, dar ne-au si obosit. Sambata a fost calma, am incercat sa ne odihnim, apoi ne-am plimbat la promenada din Santa Monica si am mancat o inghetata minunata de fistic si ananas, iar seara a "trebuit" sa vizionam pt. a doua oara in 2 saptamani filmul Camp Rock. Apoi, pe la 9 seara, m-am apucat de copt niste patueri cu branza si bucatelele de covrigei pentru adunare de Duminica la finala de fotbal Spania - Germania.
Ne-am adunat la prietena noastra mai multi ca baietii sa vada meciul pe ecranul ei urias ( pe cuvant ca de data asta am inteles si eu de ce e minunat asa un tv), apoi am jucat carti si Scrabble. Spre seara am facut o plimbarica la parcul Barnsdall, unde e casa Hollyhock a lui Frank Lloyd Wright.
Am tot planuit sa ma apuc de covrigeii astia d eceva vreme, numai ca de obicei mi-aduc aminte sau mi-e pofta seara tarziu, cand nu as mai avea timp sa ii coc dupa ce astepti sa creasca aluatul 1 ora si jumatate. Iar in weekenduri, cand as putea incepe de dimineata, ma iau cu alte tebuiri, apoi iesim la vreo plimbare si iar nu gasesc timp. Asa ca Sambata, desi tarziu bine, am zis ca trebuie sa stau cat de tarziu si sa-i fac.
Iar Clara a zis ca a meritat efortul si ca trebuie sa-i mai fac siguur.
Au fost buni de rontait la o bere in timpul meciului, si pentru ca nu a fost nimic greu de facut si se coc asa repede, o sa-i mai fac desigur.
Weekednul ce vine vom merge cu prietenii la Big Bear (suuus la munte) pentru 3 zile si toata lumea e super incantata, de-abia astetam sa vedem cabana, sa mergem pe munte, sa facem gratare, sa vedem artificiile de 4 Iulie si sa fim cu prietenii. Si promit si niste poze cand ma intorc.
Reteta este din cartea "Martha Stewart’s Hors D’Oeuvre’s Handbook".
Eu nu am avut sare speciala pt. covrigei, dar am pus sare de mare mai grunjoasa si a mers perfect. Si am facut numai o jumatate de portie.
Ingrediente:
1 lingura zahar
2 lingurite drojdie granule (7g)
700 g faina cups
1 lingura sare
2 lingurite ulei
2 linguri bicarbonat de sodiu
1 ou batut cu apa pt. uns covrigeii
2 linguri sare grunjoasa ( de covrigi, de mare)
1 lingura seminte de chimion, prajte putin
1 lingura seminte de chimen, prajite putin
1 lingura seminte de susan
1 lingura seminte de mac
2 linguri Parmesan ras

Se pune apa fierbinte intr-un bol si se amesteca cu zaharul pana se dizolva. Apoi, cand temperatura apei e 110F ( cC) se adauga drojdia si se lasa 5 minute pana se umfla drojdia.
Se pune faina intr-un bol si se face un caus in mijloc in care se toarna maiaua, apoi se framanta pana faina e incorporata in totalitate si aluatul e omogen. Se framanta pe o planseta cu faina pana aluatul e neted, timp de vreo 7-10 minute in total.
Eu am folosit un mixer si am framantat cu mana numai vreo 2-3 minute la sfarsit.
Se unge un vas cu ulei si se pue aluatul in el, introcandu-se o data incat sa fie uns cu ulei peste tot, se acopera cu folie de plastic si un prosop si se lasa la crescut intr-un loc ferit de curent timp de 1 ora - o ora si jumatate, pana s-a dublat in volum.
Se incalzeste cuptorul la 450F ( 232C, f. fierbinte). Se ung doua tavi de copt cu putin ulei si se pun deoparte.
Se scoate aluatul din vas si se framata pe planseta cu faina de cateva ori cat sa iasa aerul din el. Se imparet in 6-8 parti si fiecare parte se intinde ca un cordon de 1.5 cm latime si se taie in bucatele de 2 -3 cm.
Intr-o cratita larga se pun vreo 5 cm de apa la fiert si cand da in clocot se adauga bicarbonatul, spoi se reduce focul. Se pun in apa 15-18 bucati de covrigei si se lasa sa fiarba timpd e1 minut, apoi se scot cu o spumiera intr-un vas uscat. Se procedeaza asa cu toate bucatile de aluat, pe rand.
Bucatile care au fost oparite se aseaza pe taile unse cu ulei, se ung cu ou pe deasupra si se presara intai cu sare, apoi cu celelalte condimente, dupa preferinta.
Se coc pana devin aurii, timp de 12-15 minute, rotindu-se tava o data ca sa se coaca uniform.
Cei mai buni sunt calzi, sau in ziua in care au fost copti.


Read more!

June 3, 2008

Thai Shrimp Coconut Soup - Supa thailandeza de creveti cu lapte de cocos


Since I convinced myself that I love cooking and therefore I must be good at it, don't you like my reasoning and modesty?!, I've tried so many recipes that have nothing in common with the Romanian foods we grew up with. (My father always makes fun of me when I show them pictures of what I cooked and sees the combinations and the ingredients. Then he tells my husband to come back home more often to eat some real food and thanks him for not yet leaving me because of this. Yes, I am talking about MY dad, not his, and yes, I love my dad all the way to the moon and back and he probably loves me twice as much. But I'll come back to this some other time.)

I think this opening to new food is definetely because of where we live now. We are blessed here to find everything at all times and the selection is amazing, so the rules for going seasonal and local have never been easier to follow. On top of that, you could find always more than what you are looking for and you cannot resist temptation and cravings - at least I cannot and this is my excuse when I get carried away and come home with too many things. Sometimes I don't know if this is the gourmand part of me, or if my judgement is lacking in this area.

But this is how it goes: I read some cooking books that are truly inspiring, take a peak daily on about 10 different blogs, dream of being Suzanne Goin (at least twice a week), that I will meet Mr. Keller and I will make a good impression (ahem), or that I meet Bea and her originality and amazing talent for writing and photography will be passed on when we shake hands.

You understand now how easy it is to get carried away, don't you? And all this dreaming went on and made me feel fearless in my kitchen. So, I tried to make at home some of the dishes we liked when eating out, and I took a shot at the thai shrimp soup and made up several stir fry dishes, not to forget about the sushi and hot & sour soup (was good first time, ok second time, and anything else but hot & sour the next two times, but that did not discourage me yet).

My husband is not an adventurous eater and he doesn't give to much thought to food. For him, his opera singing is what food is for me. I, on the other side, think, read and talk about food most of the time, like to try things, would love to go to culinary school or start working in a restaurant, or stay home and cook each day, if I wouldn't be a conservative Capricorn afraid of changes and scared about this not being a responsible move, bla-bla-bla ... Our duaghter is the perfect combo, just like she did with the blood type (I have A, G has B, she's got AB), she picked from her father the love for music, performing and arts in general, and from me the passion about cooking. I think she knows ten times more than what I knew when I was her age, she likes to hang around the kitchen and help, loves the Iron Chef show which we watch together and now wants her own blog.

After looking for recipes for this soup, I found about 3 or 4 which sounded like what I thought it went in the soup we had out, so I combined them and adjusted them slightly. And because we eat shrimp during lent before Christmas and Easter, this recipe is just perfect.
If you want a more classic version, please look online, mine is not that. And feel free to make it mroe salty, sour or hot, as you like, this is on the mild side. Shrimp could be substituted with chicken.
Thai Shrimp Coconut Soup
Ingredients:
a pound and a half shrimp, deveined, shell on (shells are used for the broth)
one cup and a half coconut milk
½ cup bamboo shots sliced ( I used the canned ones)
1" fresh ginger grated
1" galangal peeled and sliced
3 kaffir lime leaves
1 stalk lemongrass cut in 2-3 pieces and slightly bruised with your knife
one tablespoon tom yum paste (could be substituted with chili paste mixed with ½ teaspoon sugar)
one tablespoon shrimp paste
half an onion sliced
2 tablespoons Nam Pla (fish sauce)- or one teaspoon salt
one cup sliced mushrooms -shiitake, straw, cremini, button (which I forgot to buy this time)
cilantro
juice from 1-2 limes
a few thai chillies, if you prefer your soup really hot

Rinse, peel and devein the shrimps, and set the shells aside for the broth.
In a pot, put the shrimp shells and the onion in 6 cups of water. After the water comes to a full boil, lower the heat to simmer and continue to cook for about 5 minutes. Strain the soup and discard the shells and onion.
In the same pot, saute in 1-2 tablespoons oil the ginger, galangal slices, lemongrass pieces, the tom yum paste and the shrimp paste for about 1-2 minutes, until frangrant, then add the reserved shrimp broth, the coconut milk and the kaffir lime leaves.
Let it come back to a simmer over low heat, then add the shrimp and bamboo shots for just 1-2 minutes. If you didn’t forget about the mushrooms as I did, add them now. Shrimp cooks very fast and will continue to cook in the warm stock. Overcooking them will turn them tough and rubbery.
Remove from heat and add the cilantro, lime juice and the fish sauce (Nam Pla). Remove the lemongrass and galangal before serving, if you like. They're not really edible. Adjust the taste to your liking, by adding more or less fish sauce, lime juice or slices of chillies.
Serve it with plain rice - white, brown, basmati.
You know how the chicken soup is good for colds and gets you out of bed? This one is just the same. Or at least that’s what we think.

Helpful notes from the recipes found online:
* Add the lime juice at the end instead of adding it with everything else, because the flavor of the lime gets mellowed when it's cooked. It should be fresh and bursting on your tongue.
** Galangal has no real substitute. Ginger is the closest.
*** Kaffir Lime leaves have a unique flavour. Lime zest is the closest thing (use 1-2 tsp).
If you make it with chicken instead of shrimp, saute the onion (this one will not be strained) with the condiments, then add the chicken at the same time with the (chicken) broth. Let it cook until the chicken turned all white on the outside, then it is almost done and you could add the mushrooms and the bamboo shots.
~~~~~~~~
Supa thailandeza de creveti cu lapte de cocos

Este o supa thailandeza cu lapte de cocos, care se poate face cu pui sau creveti, dupa preferinta. Imi pare rau ca nu am cum sa traduc numele pt. ingredientele specifice, galangal, lemongrass, tom yum, dar am incercat sa gasesc diferite posibilitati de a le inlocui ca alte ingrediente.

Ingrediente:
500-700 gr creveti nedecorticati, carapacea se pastreaza pt. zeama de supa
o conserva de 400 ml lapte de cocos
muguri de bambus
o bucatica de vreo 3 cm ghimbir proaspat ras pe razatoarea mica
o bucata de vreo 3cm radacina galangal (seamana cu ghimbirul, dar e mai mare si miroase puternic a lamaie) taiata feliute
3 frunze de limeta (lime)
o bucata lemongrass taiata in 2-3 segmente, strivite putin
o lingura pasta de tom yum (se poate inlocui cu pasta de chili frecata cu ½ lingurita zahar)
o lingura pasta de creveti (daca aveti pasta de chili sau tom yum, puteti sari peste asta)
o jumatate ceapa taiata solzi
2 linguri Nam Pla (fish sauce)- se poate inlocui cu sos de soia, sau pur si simplu sare, dupa gust, nu 2 linguri!!!
coriandru proaspat
zeama de la 2 limette ( sau lamai)
cativa ardei iuti taiati feliutze daca va place mancarea picanta

1. Se spala si curata crevetii de coaja. Intr-o cratita se pun cojile de creveti si ceapa cu un litru de apa calduta si se lasa sa dea in clocot, apoi sa fiarba la foc mic vreo 5 minute. Se strecoara supa si se pastreaza zeama, restul se arunca.

2. In aceeasi cratita se calesc in doua linguri de ulei ghimbirul ras pe razatoarea mica, radacina de galangal taiata feliute, bucatile de lemongrass, pasta de creveti si pasta tom yum, timp de un minut, apoi se sting cu zeama de supa, laptele de cocos si se adauga frunzele de limeta. Se lasa sa ajunga din nou la fierbere, si se micsoreaza focul sa nu dea in clocot.

3. Se adauga crevetii si mugurii de bambus si se lasa sa fiarba numai vreo 1-2 minute, cat sa devina crevetii roz. (Acum se adauga ciupercile de care eu uitasem.) Crevetii trebuie gatiti foarte putin, altfel isi pierd gustul si devin tari si "cauciucosi" - ii aud parca pe ai mei zicand ceva despre romana mea deteriorata)

Se da cratita la o parte de pe foc si se adauga coriandru proaspat tocat, zeama de lime sau lamaie si sosul Nam Pla (sau sosul de soia sau sare) dupa gust. Pasta de tom yum este picanta, dar pentru cine prefera mancarurile iuti, se poate adauga mai mult ardei iute la sfarsit taiat rondele.

Se serveste fierbinte cu orez fiert simplu garnitura (alb, maro, basmati, dupa preferinta).

Sfaturi gasite la retetele din care m-am inspirat:
* adaugati sucul de limeta (lamaie) numai la sfarsit, si nu in timpul fierberii, pentru ca gustul se estompeaza cand sucul este fiert. Gustul acru trebuie sa se simta proaspat si acid.
** Galangal-ul nu poate fi inlocuit usor. Ghimbirul este cel mai apropiat la gust, dar nu e chiar acelasi lucru.
*** Frunzele de limeta au o aroma unica. Cel mai apropiat gust il are coaja rasa de la o limeta (aveti nevoie de 1-2 lingurite). Ma gandesc ca poate si frunzele de lamaie dau o aroma buna adaugate la coaja rasa.

Daca faceti supa aceasta folosind carne de pui, atunci caliti ceapa cu primele condimente, fara sa mai strecurati supa, apoi adaugati carnea de pui si zeama de supa de pui. Se lasa sa fiarba la foc mic pana cand carnea de pui este complet alba pe dinafara, atunci este aproape gata si se adauga ciupercile si mugurii de bambus.

Read more!

One more Diplomat Cake


This is a staple in Romanian desserts, I would say, and almost all housemothers make it, but they might have slightly different recipes and different plating ideas. My mom's was good, and I don't know how come, but she made it most of the times for New Year's Eve parties, or at winter time. My grandma's was always good, and she would make it quickly for Saturday or Sunday lunches, when the whole family would go over to her house for lunch after calling at the last minute the day before. Mom almost always placed fruits on the outside, while grandma would have either fruits or whipped cream all over.
But this was never a favorite of mine. I am not saying that I didn't eat it, but if I had to chose what I wanted for dessert, I would have never picked this one. That's why I said their cakes were just good. Not that I had somewhere else better, just did not think this is an amazing dessert. I did not like the orange zest taste coming thru the cream, and the gelatin in it. And I didn't like to eat a slice of cake which is more than half whipped cream, that's how it was in the bakeries. Or at least that's how I remember it. It was a roulade with whipped cream and had a grape or a glace cherry on top of each slice.
But because the girls on the forum Retete Culinare where I started to explore my passion for cooking have always made me crave looking at their pictures, and because I didn't have this in years, I thought to give it a try. I twicked the recipe a lot, and made it to my liking. Maybe I should name this "almost Diplomat cake".

Cake:
4 eggs
4 tablespoons all purpose flour
4 tablespoons sugar
4 tablespoons oil
1/2 teaspoon vanilla extract

about 25 lady fingers ( I needed 23 for a 9" pan)

Filling:
pastry cream
one small can mandarin slices, drained
half of a can pineapple chunks, drained
2 cups whipped cream (you could take a shortcut as I did and by the one whipped already, or you could make it yourself)
1 ½ teaspoons gelatin

Pastry cream
2 cups milk
4 egg yolks
5 tablespoons sugar
3 tablespoons flour
one vanilla bean or 1 teaspoon vanilla extract
one tablespoon lemon or orange zest, if you like it

Decorations:
Chocolate sauce
Currants
Bring the milk to a boil in as saucepan. If you are using a vanilla bean, cut it in half lengthwise, scrape the beans with a knife and add both the seeds and the bean to the milk. When the milk starts to boil, remove the pan from the heat.

In a bowl, mix the egg yolks with the sugar until light yellow, fluffy and the sugar was dissolved, then add the flour, making sure there are no lumps in the mix. If using vanilla extract, you can add it now, as well as the lemon or orange zest.
Slowly pour the hot milk over the egg yolk mixture, then put the cream back into the saucepan and cook over moderate heat, whisking constantly, until the pastry cream is very thick, about 5 minutes.
In a small glass bowl, sprinkle the gelatin over 2 tablespoons water or pineapple juice and let stand until softened. Microwave the gelatin for 5 seconds, or until melted. Whisk the gelatin into the warm pastry cream. Press a sheet of plastic wrap directly onto the pastry cream and refrigerate for about 1 hour, or until it is thoroughly chilled.
If you are using whipped cream, fold it in the pastry cream, adding it gradually.
It you are using heavy cream, beat the cream in a bowl until stiff, then add it to the pastry cream.

Cake:
In a bowl beat the egg yolks and the sugar until light yellow and fluffy, then add slowly the oil and continue mixing. Incorporate the flour without over-beating the batter.

In a separate bowl mix the egg whites until firm, then add 1/2 of them to the batter and fold them in with a spatula, upside-down technique so we don’t take out all the air from the egg whites, then fold in the rest of the egg whites.
Pour the batter in a 9" pan and bake for about 25 minutes at 350F, until golden yellow and a toothpick inserted in the middle comes out clean.
Let the cake cool in the pan for about 10 minutes, after that take teh cake out and let it sit on a cooling rack.
When cooled completely, slice the cake in two.

Assembling:
Place the first half of the cake on the bottom of a 9" spring form pan, then arrange the lady fingers around the pan.

Pour one third of the pastry cream over the cake, then arrange half of the mandarin sections and the pineapple on top of the cream.

Cover the fruits with another third of the pastry cream, followed by the rest of the fruits and finish with the last third of the cream on top of the fruits.
Place the second half of the cake on top of the cream.
I decorated this one with whipped cream, which was runny by the time I used it, because I forgot to put it back in the fridge. I tried to do a spider web using chocolate sauce and had some currants that went on the cake, since I had no other inspiration.

The cake has to stay for at least 4 hours in the refrigerator, or overnight, then the cream will be very well set.

The Diplomat can be covered either with whipped cream, or instead of having lady fingers and cake on the bottom and sides, you could use fruits - oranges, kiwi, mandarins, and so on, like Vero did here.


Read more!