March 25, 2009

Mushrooms with polenta for Lent - Ciuperci cu mamaliguta de post

I hope this is a good sign: me - blogging - twice - this week :))) and maybe i broke the spell of rare posting and laziness.
Because i have been talking about Lent before Christmas and now, before Easter, i thought it's time for some lent food. But first, i have to tell you something - i don't want anybody to think i am actually always able to fast, i am struggling and most of the time i a have a success rate of about 50%. And even when i don't cave in, there is nothing special about it, and it shouldn't be anyway, or it defeats the purpose. It's just me talking about our food throughout the year.
Mushrooms are one of our favorite foods (mine and Gabriel, for now), and although i tried many recipes until now, i think that simply roasted or seared mushrooms with some fresh herbs, garlic and wine are the best. I love them in soups, salads, roasted veggies, grilled, stewed, in raviolli and puff pastry, stuffed, and so on, and back in January i ate some very good shiitake mushrooms at a thai restaurant, which i will talk about another time. BTW, i think my "favorite foods" list is expanding outrageously, but since i love eating, cooking and talking about food so much, it seems only reasonable, doesn't it?
My mom makes these roasted mushrooms with baby leeks, and maybe sometimes sliced baby potatoes, too.
So, i made them times and again since then and i love them, even though i never added the potatoes yet, and replaced the leeks with scallions/green onion or simply onion when that's all i had.
This time i went to my asian market and they had all these amazing fresh mushrooms, so i had to get some of each, especially when you pay only about 7$ for more than 2 lbs. They were (from bottom to top of the basket): oyster, shiitake, brown (Buna-shimeji) and white (Bunapi-shimeji) beech mushrooms, and maitake (hen-of-the-wood) mushrooms.

This particular time i didn't have leeks or green onion, so i used white onion. And this is how i make them:

Clean and cut mushrooms (if they are too large).
Sprinkle them with salt, pepper, mix them with one finely diced onion (or 2 leeks or one bunch green onions chopped), drizzle with oil, then bake them in the oven at 375F -400 F about 30 minute, or until roasted.
After about 30 minute i take them out, i add some chopped fresh garlic (about 2-3 cloves) and drizzle some white dry wine over, then put them back in the oven for about another 5 minutes until the alcohol evaporates.
Take them out and mix in some fresh chopped herbs (i like parsley, dill and thyme, but you could use whatever you like) and they are ready to be served.
I like the mushrooms with polenta (and depending on the mood i make it softer or not, using 1 cup of cornmeal and 2.5 - 3 cups of water).
When it's not lent, i add some butter to the polenta, it comes out so much better, and shave some cheese on the mushrooms. If you'd like, you could add herbs and cheese to the polenta, and make it with broth or milk instead of water. And the mushrooms could be sauteed in a frying pan instead of roasted in the oven.

The wine adds a wonderful aroma and taste to the sauce, another layer that brings everything together better, in a sofisticated way, i think. And the combination of different types of mushroom is excellent, the texture and taste of each kind are so different, some meatier, others chewy, some really sweet, and some a little bitter, but in all such an "earthy" dish.


Ciuperci cu mamaliguta

Sper ca asta e un semn bun: eu - postand - de doua ori- saptamana asta, si poate ca rup si prostul obicei ("blestem") al posturilor rare si a leneviei.
Pentru ca am tot vorbit de postul Craciunului si acum al Pastelui, m-am gandit ca ar fi frumos sa postez si ceva mancare de post. Dar mai intai, o necesara marturisire - nu vreau sa dau impresia ca reusesc sa tin tot postul, ma chinui mai mereu si reusesc numai jumatate din timp. Si chiar si atunci cand nu ma spurc, nu e nimic de lauda, sau de mandrit, si nici nu ar trebui sa fie, ca atunci numai post nu e. Asa ca vine vorba numai pentru ca postarile sunt despre toata mancarea noastra.

Ciupercile sunt una din mancarurile noastre favorite (ma refer la mine si Gabi, bineinteles), si desi le-am incercat in atatea feluri pana acum, cele mai bune mi se par facute simplu in cuptor sau prajite in tigaie, cu verdeturi, usturoi si putin vin. Imi plac si in supe, salate, cu alte legume coapte, la gratar, in tocanite, ciulama, raviolli, pateuri, si cate si mai cate feluri, iar in Ianuarie, am mancat niste Shiitake la un restaurant thailandez asa de bunee... , dar despre ele o sa vorbesc alta data. Si ca tot a venit vorba, lista mea de mancaruri favorite se extinde continuu, dar considerand obsesia mea cu mancatul, gatitul si vorbitul despre mancare, e normal, nu-i asa?
Mama mea face ciupercile la cuptor cu praz, si cateodata si cartofi noi.
Asa ca le-am facut si eu de atatea ori si intotdeauna mi-au placut, desi n-am adaugat cartofi niciodata, si uneori am inlocuit prazul cu ceapa verde sau orice fel de ceapa cand n-am avut altceva.
De data asta am fost la magazinul meu asiatic si am gasit tot felul de ciuperci, foarte proaspete, si "a trebuit" sa cumpar din fiecare, mai ales cand sunt atat de ieftine. Am gasit (incepand din partea de jos a cosului): ciuperci stridie (Pleurotus ostreatus - buretele vanat), shiitake (Lentinula edodes sau Agaricus Edodes, un fel de ruda a ciupercii albe, crem sau brune, dupa ce am citit
aici), ciuperci albe si brune (Hypsizygus marmoreus sau Hypsizigus tessellatus) si maitake (Grifola frondosa, numita si gaina padurii, creste la baza copacilor, mai ales stejarilor).

Si pentru ca nu am avut nici praz nici ceapa verde, am folosit niste ceapa alba. Si astia sunt pasii:

Se curata si se taie ciupercile (daca sunt prea mari).
Se condimenteaza cu sare si piper, se adauga ceapa tocata marunt (sau 2 fire de praz sau o legatura de ceapa verde), se stropesc cu ulei si se pun in tava la copt la 180-200 C timp de aproape 30 de minute, sau pana sunt coapte.
Dupa aproape 30 de minute, le scot din cuptor, le stropesc cu vin si adaug vreo 2-3 catei de usturoi tocati marunt, si le pun inapoi la cuptor inca vreo 5 minute, pana s-a evaporat alcoolul din vin.
Se scot din cuptor si se amesteca cu verdeturi tocate dupa gust (mie imi plac patrunjel, marar si cimbru proaspat) si sunt gata de servit.

Mie imi plac ciupercile cu mamaliguta (care uneori e mai moale, alteori mai vartoasa, facuta cu o cana de malai la 2.5-3 cani de apa).
Cand nu e post, pun unt la mamaliga, e mult mai gustoasa si rad niste branza peste ciuperci. Daca va place, adaugati verdeturi si branza la mamaliga, si o puteti face cu zeama de supa sau lapte in loc de apa. Iar ciupercile pot fi facute in tigaie, prajite, nu neaparat la cuptor.

Vinul da o aroma aparte si un gust minunat sosului, iar combinatia de mai multe soiuri de ciuperci e minunata, textura si gustul fiecarui fel e atat de deosebit.

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Grilled fish with a warm potato salad

Unintentionally, it's now 3 weeks later since my last post, and honestly i cannot make promises to change this bad habit, not even to myself. The reason this time.... nothing in particular, i don't know when the time flies. Moreover, Easter Lent started 3 weeks ago, and it's hard for me browsing online and looking at different blogs, especially if there is any photo that makes your mouth water. I am having an easier time not craving the forbidden foods (meat, fish, all dairy, eggs) if i don't see anything. On the other side, it's been hard finding ideas because we are not salad people, and Gabriel loves something more consistent.
Today i am posting a fish dish because on March 25th, each year, we can eat fish, even if it is during Lent. Today christians celebrate the Annunciation - which is the revelation to Mary by the archangel Gabriel that she would conceive a child to be born the Son of God. This is one of the only two days when fish is allowed during Easter Lent, the other being Palm Sunday.
I didn't make this today, and i know i am not going to make it for tonight, even though it is very good and easy to make, but i promised Clara i will make some "pickled" fish (saramura) and maybe some stuffed sole, as i feel quite ambitious right now :)).
Fish is Clara's first choice of "meat", always. Salmon is her favorite, no matter how it is prepared, and then snapper, cod, sole and all other white fish. She would ask for fish everytime and pick it over any beef, pork, or chicken, and i am so happy for that. Fish and crab are the only seafood she likes, the rest - shrimp, mussels, clams, oysters, lobster - did not make it on her list yet. She would rather go to sleep hungry and crying than take a bite of them.
My problem when i cook fish for her is what will it be the side dish. She would always ask for plain rice and a salad, or maybe potatoes (fried, mashed, or baked), and that's about it. So the roasted asparagus you see in the picture it was only on our plates, hers had only potatoes and a cucumber-radish salad.

Now, i don't have a recipe for the fish, i just sprinkle it with salt, pepper and some sweet smoked pepper (i love the sweetness and the smokiness), brushed it with oil and grilled it for about 2 minutes per side.
The warm potato salad is so easy to make, i cannot really call it a recipe either, but i'll try to come with something:
- boil sliced red potatoes in salted water until fork tender, but don't overcook them as they will break and become mushy (use about 2-3 potatoes/person, depending on their size)
- while the potatoes are boiling, prepare the vinaigrette for them:
1/3 cup olive oil,
1/4 cup rice vinegar or white balsamic vinegar,
1-2 seeded and finely chopped tomatoes,
1 tablespoon chopped fresh dill,
2 tablespoons chopped fresh tarragon,
2 tablespoons chopped chives or green onions,
salt & pepper to taste.
Whisk everything together well and try to crush the tomatoes into the vinagrette with a fork. Drain the potatoes and while they are still hot, pour the dressing over them and mix slowly so you don't break the slices completely. Adjust the seasoning if needed by ading more salt & pepper, or whatever spices you'd like.
Plate the warm potatoes, top with roasted/grilled/boiled asparagus and then with the grilled fish. On top of the fish, i put one more spoon of the tomato dressing and some chives.

I love the licorice taste of the tarragon, the freshness of the dill and chives, the acidity from the tomatoes and i could have these potatoes any day with anything or just by themselves.


Peste la gratar cu salata calda de cartofi

Fara sa vreau, au trecut iarasi 3 saptamani de cand am postat ultima data, si cinstit vorbind, mi-e greu sa promit sa schimb asta, chiar daca e o promisiune facuta mie. Ce motiv am avut de data asta.... nimic in particular, habar n-am unde si cand a trecut timpul. Intre timp a inceput postul Pastelui, si mi-e tare greu sa ma plimb pe net si sa poftesc la diferite mancaruri de pe blogurile mele preferate. Asa ca e mai usor sa nu poftesc daca nu le vad :)). Si asa mi-e greu sa gasesc idei pentru mancaruri de post consistente, nu suntem genul care mancam numai salate in fiecare zi....
Azi - mancare cu peste pentru ca e Bunavestire si e dezlegare in fiecare an, chiar daca pica in Postul Pastelui. Si cum nu sunt decat doua ocazii (azi si in Duminica Floriilor), de-abia asteptam

Nu am facut pestele asta azi, si nici nu o sa-l fac diseara, pentru ca i-am promis Clarei ca facem saramura si poate daca am tine entuziasmul ce ma incearca de azi dimineatza, si niste peste umplut (rulouri). Pestele e carnea preferata a Clarei, intotdeauna. Somonul este prima alegere, indiferent cum e pregatit, apoi orice fel de peste alb. Cere peste cel putin o data pe saptamana si intotdeauna il prefera carnii de porc, vita sau pui, ceea ce ma bucura tare mult.Pestele si crabul sunt singurele care ii plac, restul - creveti, scoici, midii, stridii si toate celelalte nu sunt inca pe lista ei. Mai degraba s-ar culca nemancata si plansa toata decat sa le guste. Singura problema care o am cand gatesc peste e ce garnitura sa fac. Clara cere invariabil orez simplu si o salata sau poate cartofi, si cam atat. Asa ca sparanghelul din poza era in farfuriile noastre, Clara a avut numai cartofi si o salata de castraveti si ridichi.
Nu am o reteta pentru peste, il presar cu sare, piper si niste condimente de ardei dulce afumat (care imi plac la nebunie), il ung cu ulei si la gratar cam 2 minute pe fiecare parte.
Salata de cartofi e tare simplu de facut, nu pot sa zic ca e o reteta, dar cam astia sunt pasii:
- se fierb feliile de cartofi (din cei rosii, fara sa ii curatati de coaja, cam 2-3 de persoana, depinde cat sunt de mari) in apa sarata pana cand se patrund cu furculita, dar nu mai mult sa nu inceapa sa se sfarame,
- in timp ce fierb cartofii, se prepara vinegreta:
~ 75 ml ulei
~ 50 ml otet de orez sau alb balsamic
1-2 rosii tocate marunt (fara seminte)
1 lingura marar proaspat tocat
2 linguri tarhon proaspat tocat
2 linguri iarba ciorii sau ceapa verde tocata
sare si piper dupa gust
Se amesteca toate ingredientele impreuna zdrobind putin rosiile cu furculita. Se scurg cartofii de apa si cat sunt inca fierbinti se toarna peste ei vinegreta, amestecand usor sa nu se zdrobeasca feliile de cartofi de tot. Se mai adauga sare si piper daca e nevoie, si orice alte condimente va plac.
Se aseaza intai cartofii pe farfurie, apoi niste sparanghel pregatit la cuptor / fiert/ pe gratar si desupra pestele. Am pus o lingura din sosul de rosii pe peste si niste iarba ciorii (chives). Mie imi place gustul de anason al tarhonului, prospetimea mararului si a cepei verzi, si aciditatea rosiilor, asa ca as putea manca salata asta cu orice sau nimic langa ea

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March 3, 2009

Memoirs of a Valentine's Day dinner - Amintiri de la cina de Sf. Valentin

I have been slacking off again on my blog, but i certainly hope it will not become a once-a-month posting deal. It seems i cannot joggle very well my job, spending time together with my family and friends, the house chores and the blog. Still doesn’t mean that i am not cooking or not taking photos, but i am very slow when it comes to posting. On top of all this, i will be changing jobs. It will be same field, or at least i hope so, as i am still looking, haven’t got another one yet, but i'll have to find one in the next 4-6 weeks since my boss is retiring. And the stress from this is another reason why i haven’t got time for the blog. Basically, i spend my nights with Clara doing homework, while i am trying to put dinner together, then watching movies, reading or chatting about everything and nothing, bonding a lot. Gabriel has been rehearsing and is excited about working with some very talented people right now. On weekends, we have been either at home or out with friends, nothing special, but actually pretty good times enjoying everybody’s company.
While i still have so many photos of dishes made in the last 3 months and even from before, i thought today it’s time for the ones I made for Valentine’s day. We stayed home because Gabi had a terrible tooth infection with aches and pain for days, taking antibiotics and hopeful waiting for him to get the courage to have that root canal done (it’s now almost 3 weeks later, and he still didn’t go to the dentist). So, my planned meal almost didn't happen as my poor guy looked and felt awful, was half numb from all that Ibuprofen 800, but i cannot tell you how much more i love him now for staying at the table with me and Clara, eating everything, really everything, making both of them fun of me with foodie comments a la Iron Chef, Top Chef and Chopped judges :)) ("... was not overpowering", "the main ingredient was showcased perfectly", "the plating was beautiful", "the combination was .... and so on, and i don't know who was worse, the father or the daughter :D), and even asking for the dessert. THAT IS LOVE people, and I am lucky to have them.....

So, the menu was:

~ Shrimp on edamame puree with a ginger soy sauce dressing

~ White & Green asparagus, arugula and bell pepper wrapped in prosciutto

~ Seared scallop on cucumber and daikon, with some micro-greens on top and dried miso sprinkled over
(the dried miso idea is from Nobu West, which I drool over at least once a week and keep on my night stand)

~ Steak, mango, arugula and lemon basil salad with an Asian vinaigrette

~ Pears in a cage with vanilla ice cream and pear syrup

Nothing too difficult to make, but these are things we like, so we enjoyed them a lot. Still have to work on the lighting, our house doesn’t have too much natural light, the windows (not too large and not too many) face south and north, and the building is buried between two others with only maybe 5 feet between us and the neighbors. I plated one dessert as soon as it was done in the afternoon just to take a photo, so I had better lighting, but the rest of the food was ready too late, and i know 3 dim light bulbs with/without flash is not great photography, but please bear with me a bit more. Or consider the light part of a romantic setting :D.

The pear dessert i wanted to make for a while now, but never had time, so what better occasion than this. I made a pear custard tart the month before, which is still waiting on the back burner to come out, because everybody was blogging pear recipes, especially poached pears, so i had to try them too. But i didn’t want just poached pears, so first time i poached them for the custard tart, and now they were "caged" in puff pastry. The dessert looked beautiful (even though I don’t have a lattice cutter, so I cut the puff pastry with a sharp knife (who wouldn't like those leaves!), tasted amazing, and the syrup was absolutely delicious. The puff pastry was store bought, and so was the ice cream.
I combined the recipes from here and here, and made some adjustments, because .... I think i am a tweak-er, i cannot help myself not to....
And this is the final draft of my version

Pears in a Cage

(for 6 servings)
2 cups white wine
2 cups water
½ cup sugar
½ cinnamon stick
½ vanilla bean
3 pears, peeled, halved and cored (Bartlett or Bosc)
12 squares (about 4.5" x 4.5") puff pastry (or one package with two sheets of puff pastry), thawed, kept in the fridge until ready to use

Bring the wine, water, cinnamon, sugar, and vanilla bean to a boil in a large saucepan. Boil for about 5 minutes, then add the pear halves, and poach the fruit over medium heat for about 15 minutes or until tender, but not longer, as they will become too soft. Remove the pears and let them cool on a plate covered with a paper towel.
Continue cooking the poaching liquid until it is reduced to about 1 cup, and it looks like honey. Set aside.
Preheat oven at 375F ( or the temperature indicated on your puff pastry baking instructions).
Take 6 of the puff pastry squares out of the fridge and cut them out in the shape of a pear. Place them on a baking sheet covered with parchment paper and put them back in the fridge to keep them cold.
Take the other 6 puff pastry squares out of the fridge and cut them the same way in the shape of a pear. Using a paring knife cut slits on the pear shaped pastry, leaving about ½" around the edge. Slowly pull apart the dough to show the lattice. Don’t let the dough get too soft, and it cannot be too hard either, as it will break.
Working quickly so the dough doesn’t get too soft, take out of the fridge the baking sheet with the pear cut-outs and place one pear on each, cut side down. Lay the lattice cut pear shapes on top of each pear, press down the sides and trim the edges if necessary. Brush the top pastry with the syrup from the poached pears (or with egg wash, if you want, then sprinkle some sugar on top).
Bake for about 15-20 minutes, until golden brown.
Serve warm or at room temperature with vanilla ice cream or whipped cream and definitely with more of the pear syrup. (The vanilla bean is from the syrup, I saved them for garnish).
Am neglijat iara blogul, desi sper din tot sufletul sa nu ajung sa postez numai o data pe luna cum s-a tot intamplat in ultimul timp. Se pare ca nu pot balansa foarte bine slujba, familia, prietenii, trebaluiala pe-acasa si blogul. Asta nu inseamna ca nu am gatit sau facut poze la mancare, dimpotriva, numai ca sunt foarte inceata cand trebuie sa postez. Pe deasupra, voi schimba serviciul. O sa fie acelasi domeniu, cel putin asa sper, pentru ca de-abia am inceput sa caut, dar va trebui sa gasesc ceva curand pentru ca mi se pensioneaza seful. Si stresul asta e alt motiv pentru care nu am avut timp de blog. In general imi petrec serile facand lectiile cu Clara, pregatind ceva mancare, apoi uitandu-ne impreuna la vreun film, citind sau stand la taclale despre totul si nimic. Nu contenesc sa ma minunez de cat de repede creste Clara si imi place cand stam la povesti ca fetele. Gabi a avut repetitii de cateva ori pe saptamana si e incantat sa lucreze cu niste oameni tare talentati. Weekendurile le-am petrecut fie pe-acasa fie cu prietenii, nimic special, dar de fiecare data simtindu-ne excelent si bucurandu-ne sa fim impreuna. Desi mai am multe poze de la diferite mancaruri facute in ultimele luni si chiar mai demult, m-am gandit ca azi le-a venit randul celor de la Sf. Valentin. Am stat acasa pentru ca Gabi a avut o infectie la masea cu dureri groaznice si nedormit vreo 3 zile la rand, luand antibiotice si eu sperand ca isi va gasi curajul sa mearga la dentist sa ii scoata nervul (au trecut acum aproape 3 saptamani si inca nu a fost). Uite asa planurile mele pentru Sf. Valentin aproape ca nu s-au intamplat pentru ca scumpul meu sot se simtea groaznic, era umflat toata partea dreapta si era cam drogat de la atatea calmante, dar nu va pot spune cat de mult il iubesc pentru ca a stat cu noi, mancand totul, chiar totul, facand glume pe seama mea impreuna cu Clara, cu tot felul de comentarii genul celor de la show-urile Iron Chef, Top Chef si Chopped :)), si sincer nu stiu cine era mai rau, tatal sau fiica-sa :D, ca in sfarsit sa ceara si desert. ASTA E IUBIRE CURATA, oameni buni, si eu sunt norocoasa sa o fi gasit ....
Astea fiind spuse, meniul a fost:
~ Creveti cu puree de boabe de soia (edamame) cu un sos de soia si ghimbir
~ Sparanghel verde si alb, rucola si ardei gras rosu invelit in prosciutto
~ Scoica prajita cu ridiche alba japoneza (daikon), castravete, salata de micro-verdeturi si miso (pasta de soia) uscat (idea cu miso uscat este din cartea Nobu West, pe care salivez macar o data pe saptamana si o tin pe noptiera intotdeuna)
~ Friptura cu mango, rucola si busuioc cu o vinegreta asiatica (sos de soia, otet de orez, ghimbir proaspat ras, ulei)
~ Pere in "colivie" cu inghetata de vanilie si cu sirop de pere
Nimic nu e prea greu de facut, dar sunt mancaruri care ne plac, asa ca le-am savurat pe toate. Inca trebuie sa mai lucrez la lumina din poze, nu poate editatul sa faca minuni cand lumina naturala e atat de proasta. Problema mea e ca in casa nu prea avem lumin naturala, geamurile (nici prea multe, nici prea mari) sunt toate spre sud sau nord, iar cladirea noastra e inghesuita intre alte doua blocuri, cu numai aproape 2 metri intre noi si vecini. Desertul l-am pus pe farfurie sa-l pozez imediat ce l-am terminat de pregatit, asa ca am avut lumina mai multa, dar restul le-am terminat cand era deja tarziu, si stiu ca 3 becuri chioare (chiar deasupra mancarii) cu sau fara blitz nu e arta fotografica, dar va rog sa fiti ingaduitori cu mine inca putin.
Desertul cu pere am tot vrut sa-l fac de ceva vreme, dar nu aveam timp, asa ca ce ocazie mai buna decat asta.
Am facut o tarta cu pere in urma cu o luna, care mai are de asteptat, pentru ca toata lumea scria pe bloguri retete cu pere, mai ales pere fierte, asa ca a trebuit sa le incerc si eu. Dar nu voiam numai pere fierte, asa ca prima data dupa ce le-am fiert le-am pus in tarta, iar acum in "colivie" ( suna mai bine decat cusca) de foetaj. Desertul a aratat ata de frumos (desi nu am avut rotita aia de taiat aluatul, asa ca l-am taiat cu un cutit ascutit), a fost tare gustos, iar siropul de la pere, delicios. Foetajul si inghetata le-am cumparat.
Am combinat retetele de aici si aici, si am facut mici modificari, pentru ca.... nu am nici un motiv mai bun decat ca nu ma pot abtine sa nu le schimb...Si asta e versiunea finala:

Pere in "colivie" de foetaj

(pentru 6 portii)
500 ml vin alb
500 ml apa
100 g zahar
½ bat scortisoara
½ teaca de vanilie
3 pere, decojite, taiate jumatati si fara cotor (Bartlett sau Bosc, sau orice pere destul de tari)
12 patrate (de cca 12x12 cm) foetaj dezghetate, tinute in frigider pana sunt gata de folosit
Se pun vinul, apa, zaharul, scortisoara si vanilia la fiert intr-o cratita larga. Se lasa sa fiarba in clocot mic vreo 5 minute, apoi se adauga jumatatile de pere si se fierb la foc potrivit cca 15 minute sau pana sunt patrunse, dar nu mai mult, pentru ca nu trebuie sa fie prea moi. Se scot perele pe un servet de hartie si se lasa sa se raceasca.
Se lasa lichidul sa fiarba in continuare pana se reduce la o cana si arata ca mierea. Se da la o parte.
Se incinge cuptorul la 375F/ 190 C (sau la temperatura de coacere recomandata pe pachetul de foi).
Se iau 6 din patratele de foetaj din frigider si se taie sub forma de para. Se pune cele 6 foi pe o tava tapetata cu hartie de copt si se tin la frigider pana se asambleaza desertul.
Se iau celelalte 6 patrate de foetaj si se taie si ele sub forma de para. Cu ajutorul unui cutit foarte ascutit se taie fiecare bucata de aluat in interior, pe lung, lasand o margine de 1.5 cm, ca sa arate ca o fereastra cu zabrele ( asta e traducerea pentru lattice). Se trage incet de aluat ca sa se deschida taieturile. Sa nu lasati foaia sa fie prea moale, si nici prea inghetata ca se poate rupe usor.
Lucrand repede sa nu se incalzeasca aluatul prea tare, se scoate tava cu primele sase forme din frigider si se aseaza o jumatate de para pe fiecare aluat, cu partea taiata in jos. Se aseaza "zabrelele" deasupra, intinzand aluatul si apasand marginile sa se lipeasca. Daca e nevoie, se taie excesul de aluat. Se unge aluatul pe deasupra cu siropul in care au fiert perele (sau cu un ou batut si se presara cu putin zahar).
Se coc 15-20 minute, pana sunt aurii.
Se servesc calde (nu fierbinti) sau reci, cu inghetata de vanilie sau frisca, si stropite cu restul de sirop. (Teaca de vanilie este cea din sirop, am pastrat-o pentru decorat.)

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