Puff pastry tarts with cheese and slow roasted tomatoes - Tarte cu branza si rosii coapte

I am cleaning up my photo folders and before I come back with a soup or something else, it is time for these small bites to see the light. I chose them because they pair well with the sunny days and high 70's we had this past 10 days. (i started writing these lines yesterday, but as we speak it started raining and that's how it will be for the rest of the weekend)
I told you already about Chez Pim’s blog being the "virus", but I can be more precise than that. My first reading was her post about oven roasted tomatoes, I craved for them, so I made them that very night. It was my entry to the monthly contest on the Romanian culinary forum reteteculinaro.ro when the theme was canned goods. And then I made it again and again for the past 2 summers because I like them a lot. The only problem - even though you can find tomatoes all year round, they don’t seem ripe, they are not bursting with flavor and although roasting helps, it cannot do wonders.
But last fall I stumbled upon the fix for my roasted tomatoes problem, when reading another recipe which said "you can use canned tomatoes". Hello!!!! How dumb of me, but it never crossed my mind until then.
I owe this food induced happiness to Molly Wizenberg’s article "My Usual, Please" from September 2008 issue of Bon Appetit which had the recipe for Pomodori al Forno from Café Lago in Seattle.
I made the tarts using store bought puff pastry (cut in 4"x4" squares, pricked with the fork all over) because I had some left over in the fridge. But the tomatoes are just perfect on grilled bread with some cheese and olives.
I topped the puff pastry with a ricotta - feta cheese mixture (no goat cheese laying around in my fridge at the time) and with the tomatoes roasted according to the recipe from Bon Appetit (a couple of changes only - I used 2/3 cup of oil instead of a full cup as the pastry has enough fat, 1 teaspoon of sugar and one of salt, and no parsley at the end), baked them, then drizzled over some basil & chive oil (homemade, because I got myself a pretty fine sieve that day, so I had to use it).
They look springy or summery, don’t they?
And here is another recipe for roasted tomatoes which is pretty similar, but comes from Gourmet.

Pomodori al Forno

(recipe from Bon Appetit - September 2008, courtesy to Cafe Lago, Seattle)

Ingredients
1 cups (or more) olive oil, divided
2 pounds plum tomatoes, halved lengthwise, seeded
1 1/2 teaspoons dried oregano
3/4 teaspoon sugar
1/2 teaspoon salt
1 to 2 garlic cloves, minced
2 teaspoons minced fresh Italian parsley
Aged goat cheese (such as Bûcheron)
1 baguette, thinly sliced crosswise, toasted

Preheat oven to 250°F. Pour 1/2 cup oil into 13x9x2-inch glass or ceramic baking dish. Arrange tomatoes in dish, cut side up. Drizzle with remaining 1/2 cup oil. Sprinkle with oregano, sugar, and salt. Bake 1 hour. Using tongs, turn tomatoes over. Bake 1 hour longer. Turn tomatoes over again. Bake until deep red and very tender, transferring tomatoes to plate when soft (time will vary, depending on ripeness of tomatoes), about 15 to 45 minutes longer.
Layer tomatoes in medium bowl, sprinkling garlic and parsley over each layer; reserve oil in baking dish. Drizzle tomatoes with reserved oil, adding more if necessary to cover. Let stand at room temperature 2 hours. DO AHEAD Cover; chill up to 5 days. Bring to room temperature before serving.
Serve with aged goat cheese and toasted baguette slices.

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Tarte cu branza si rosii la cuptor

Incerc sa trec prin pozele nepostate inca, si pana sa revin cu o supa sau alta mancare mai serioasa, a venit vremea gustarilor astora sa vada lumina. Le-am ales de fapt pentru ca se potriveau foarte bine zilelor insorite cu peste 20 C pe care le-am avut in ultimele 10 zile. (am scris randurile astea ieri, dar azi e innorat si ploua, si la fel o sa fie tot weekendul)
V-am spus mai inainte cum m-am "virusat" de la blogul lui Pim, dar pot spune ca prima mea lectura a fost despre rosiile uscate in cuptor, la care am poftit instantaneu, asa ca le-am facut in aceeasi seara. Au fost intrarea mea la concursul lunar de pe retete culinare cand tema concursului a fost conserve de toamna. Si apoi le-am refacut in ultimele doua veri pentru ca ne-au placut mult. Singura problema - desi gasesti rosii tot timpul anului, nu sunt cu adevarat coapte si gustoase, si desi uscandu-le in cuptor sunt mult mai bune, nici macar metoda asta nu poate face minuni cu ele.Dar toamna trecuta am gasit din fericire solutia citind o reteta care spunea ca poti folosi rosii din conserva, din cele puse intregi in suc de rosii. Ca sa vezi!!! Ce prostie sa nu imi treaca asa ceva prin cap pana atunci......
Ideea minunata apare in articolul scris de Molly Wizenberg "My Usual, Please" din revista Bon Appetit - Septembrie 2008, care avea reteta pentru Rosii la Cuptor (apartinand Cafenelei Lago din Seattle). Am facut tartele cu aluat cumparat (l-am taiat in patrate de 10x10 cm si le-am intepat cu furculita peste tot), pentru ca imi ramasese de la niste pateuri. Dar nu sunt necesare tartele pentru rosiile astea minunate, sunt absolut perfecte pe paine prajita sau la gratar, cu niste branza si masline.
Am pus pe fiecare tarta un amestec de branza telemea - ricotta (urda) (reteta originala cere branza de capra, dar nu aveam deloc in casa in ziua cu pricina) si deasupra rosiile pregatite dupa reteta de mai jos ( cateva schimbari, am folosit numai 2/3 din uleiul recomandat pentru ca aluatul e destul de gras si el, am pus o lingurita fiecare sare si zahar, si nu am pus patrunjel proaspat la sfarsit); am copt tartele si apoi le-am stropit cu niste ulei "verde" cu busuioc si frunze de ceapa verde (pentru ca tocmai imi luasem o sita deasa si trebuia sa o folosesc la ceva).
Miros a primavara/ vara, nu-i asa?
Iar aici e o alta reteta asemanatoare, gasita pe Gourmet.

Rosii la cuptor

(reteta din revista Bon Appetit - Septembrie 2008, oferita de Cafe Lago, Seattle)

225 ml ulei de masline
900 g rosii, taiate pe jumatate, fara seminte (sau rosii din bulion, conservate intregi)
1 1/2 lingurite oregano
3/4 lingurita zahar
1/2 lingurita sare
1-2 catei de usturoi pisati
2 lingurite patrunjel proaspat tocat
branza de capra
o bagheta taiata in felii subtiri pe diagonala

Se incinge cuptorul la 250 F ( 120C). Se toarna jumatate din ulei intr-un vas termorezistent. Se aseaza rosiile in vas cu partea taiata in sus. Se toarna peste restul de ulei. Se condimenteaza cu oregano, zahar si sare. Se coc o ora. Se intorc rosiile cu partea taiata in jos si se mai pun la copt inca o ora. Se intorc rosiile din nou cu fata in sus si se mai coc intre 15 si 45 minute pana cand sunt de un rosu intens si sunt foarte coapte.
Se pun rosiile pe platou, se presara deasupra usturoiul si patrunjelul si peste se toarna uleiul din vasul in care au fost coapte. Daca este nevoie de mai mult ueli, se adauga dupa plac. Se lasa la temperatura camerei timp de 2 ore. Daca nu sunt servite imediat, se acopera si se pun la frigider pana la 5 zile. Se lasa sa revina la temperatura camerei inainte de a fi servite.
Se servesc cu branza de capra si felii de bagheta prajita.

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Boo-Hoo-Hoo, Halloween time - Mini Mac-n-cheese and "Waxed apples" - Macaroane cu branza si "Mere ceruite"

I dont' know why, but Halloween it is not one of my favorite hollidays. Actually, i don't consider it a holliday like the others are, i find it silly, commercial and a lot of times, the costumes are to blame as well (you should see how some of the girls from Clara's school dress on this day, i was really wondering, how could their parents let them wear stuff like that, or better said, how could they let them wear so little....) But Clara is excited, she cannot wait to go trick-or-treating every year, to pick her costume, and stay late counting her candies.

Her first costume was a snow fairy, really cute, ivory and gold, probably the only white costume at the parade they have at school each year. Next year she asked us for something black, so she picked a Spiderella costume. For the third grade, she didn't want black anymore, because it seems that is not so original when at least half of the kids wear black costumes, so she chose a pirate costume, since last year the Pirates of the Caribean were en vogue. This year, she wasn't really sure, but then she read a book at Barnes & Nobles and decided - this year we'll have a kimono.

My boss brought her a beautiful pink silk robe from Hong Kong last year and she wanted to transform that in a kimono, so we bought some black silk, with a red embroidery, and a red wide ribbon, to put together our outfit. A little bit of cutting and sewing (this is our first tailoring attempt, the past years we bought the costumes), and here she is after running two laps for the parade.

She was happy that her classmates thought her costume so original, even though her hair was all over the place, and i got there too late to put any make-up on her, except for a little bit of black eyeliner.
Later that day, i crashed with a terrible migraine and Clara went with Gabriel trick-or-treating. They never went alone until now, we always went with other friends, but this year, some of them moved farther, others went to a birthday party, so we did not have any companions. Everything worked just fine, Clara and Gabriel know how to have fun and i was their only problem - i called them about 10:30 to ask if they are on the way home as it's pretty late and she had a long day. They came in about 20 minutes, upset that i had them come home too early!!!!! Hopeless party people, that's my guy and my girl, and i am party killer, it seems.

Last year i made for Clara's class chocolate cupcakes with a spider web frosting and a fondant spider. This year, thinking how much sugar the kids get to eat in one day, i tried to come up with a healthier alternative and a snack for their after school party.
So, i made "waxed apples" - apples coated in white chocolate with some colored sprinkles and icing on top. The white chocolate looks like the apples were dipped in melted wax, and it is not so hard as a caramel coating.

I stuck a lollipop stick in each apple, dipped them in melted white chocolate, let them dry about 5 minutes, then dipped in orange sprinkles and drizzled them with green, black and purple icing. I put them in bags only in the morning, to make sure the coating is really dry.

For the party i decided to make the all time favorite mac-n-cheese in a snack size, so they could eat it without forks and plates. That's how i found this recipe here and made it triple, using a regular size muffin pan, not the mini version recommended in the recipe.

We live only 2 minutes away from school, so the snacks were still warm when i got there, and they disappeared immediately. At least they had some food besides all the cookies, cupcakes, chips and candy, and it was not the one made from the box, which made these mac-n-cheese even better.

Ohhh, i forgot to ask, who wants some candies? We have about 5 lbs of every possible kind :))

Three-Cheese Mini Macs (Recipe by Grace Parisi)

1/2 pound elbow macaroni
1 1/2 tablespoons unsalted butter, plus more for brushing
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons all-purpose flour
3/4 cup milk
4 ounces cheddar cheese, shredded (1 packed cup) ****
4 ounces deli-sliced American cheese, chopped **** i used 8 oz of a mix of cheddar, mozarella and colby, shredded
1 large egg yolk **** because i made the recipe tripple, i used 2 egg yolks and one full egg
1/4 teaspoon smoked Spanish paprika

1. Preheat the oven to 425°. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water.
2. Brush four 12-cup, nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.
3. In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.
4. Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top.
5. Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 min­utes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.

The recipe can be prepared through Step 4 and refrigerated overnight.

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"Mere ceruite"

Am infipt un betisor de acadea in fiecare mar, l-am rostogolit prin ciocolata alba topita, la-m pus pe un gratar 5 minute sa se intareasca ciocolata, apoi l-am dat prin cristale de zahar portocaliu, iar pe deasupra am picurat niste galzura de zahar pudra, colorata mov, negru si verde. Le-am lasat asa pana dimineata cand le-am pus in pungute si legat cu fundite sa le duca Clara la scoala.

Mini briose de macaroane cu branza (Reteta lui Grace Parisi)

250 g macaroane micute, de 2-3 cm
20g unt nesarat, plus mai mult pentru uns forma de
50g parmesan ras 2 linguri faina
225 ml lapte
120 g Cheddar cascaval ras ***
120 g branza topita, taiat in cuburi *** eu am folosit in total 250 g de branza rasa, un amestec de trei feluri, cheddar, mozzarella si colby, fara sa mai pun branza topita
1 galbenus *** pentru ca am facut reteta in cantitate tripla, 2 galbenusuri si un ou intreg
1/4 lingurita boia afumata

1. Se incalzeste cuptorul la 425 (218C). Intr-o oala cu apa clocotita sarata se pun macaroanele la fiert, pana sunt al dente, timp de vreo 5 minute. Se scurg de apa, fara sa se clateasca.

2. Se ung formele de briose cu unt si se tapeteaza cu 2 linguri parmesan ras. Se scutura excesul.

3. Intr-o craticioara se topesc cele 20 g unt. Se presara faina si se face un rantas, prajind -o vreo 2 minute. Se amesteca cu telul adaugand laptele pana incepe sa dea in clocot si se ingroasa, vreo 5 minute. Se adauga branza si se amesteca pana e topita toata. Se da la o parte de pe foc, se adauga galbenusul si boiaua afumata. Se adauga macaroanele fierte si se amesteca bine.

4. Se pun macaroanele in formele de briose, fara sa se apese tare pastele. Se presara restul de parmesan pe deasupra.

5. Se coc in treimea de sus a cuptorului aproximativ 10 minute, pana s-au aurit deasupra. Se lasa sa se raceasca 5 minute. Cu ajutorul unei linguri se scot "briosele" din tava si se pun pe platoul de servit.
Reteta poate fi preparata cu o zi inainte pana la pasul al 4-lea, pastrandu-se in frigider peste noapte.

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Party food - Menu pentru petrecere

This post is not about something recent, the party was back in April, and the pictures were taken then, but since at that time i wasn't yet ready to start this blogging affair, i saved them in a folder. Honestly, i was thinking i'll have the time to re-make some of the food to take new pictures, but until now, i didn't get to do it. Maybe later on, and then i'll edit the post to add the new pics.

First, about the party. It was meant to be a surprise birthday party for my friend Lily, even though it was a week after her B-day. On her birthday we went to her house for dinner, gave her the gift and she really didn't expect anything else after that. We planned it for a couple of weeks. Claudia, her daughter was supposed to get the flowers and decorations, then together with my sister to clean and set up our place for the party, while i was in charge with the food. Everything was planned, when my dear husband, while chatting with Lily three days before the party said: "so, we'll see you at the party Saturday". He knew it was supposed to be a surprise, but somehow forgot Lily is the only one who shouldn't know about it!! He called both me and Claudia immediately to appologize, i think he was actually affraid how mad we'll be, and to repair the damage we told Lily that he meant to say "we are having a BBQ on Saturday, see you then", but he got it wrong. While we were thinking that the surprise was ruined and Lily will no longer be surprised, she actually wasn't paying attention to Gabriel when he said party, and all our worries were for nothing. The only worry we should have had it was that Saturday, Lily was so tired after her work day, that she thought a BBQ is not worth all the trouble and she wasn't lanning to come to my house. She had a bad day, she couldn't wait to go home and get in bed. I don't remember why Gabriel dropped Clara at her house that day, but if it wasn't for the fact that i asked her to bring her back home instead of us going to pick her up, Lily wouldn't have come at all. We had no clue about this until it was after 7 o'clock and Lily wasn't showing up. We kept on calling her to make sure she is coming, otherwise, the three buckets of flowers Claudia bought that morning from the flower market downtown ( for which she had to wake up at 6 am on a Saturday morning), the hours spent by her and my sister decorating and then helping me, and the hours i worked in the kitchen were in vain. I mean we could have managed to eat everything and enjoy the party, but this was not meant for us, it was meant to celebrate Lily, and thank her for the wonderful friend she is, hoping to make her feel special.

That's why, in spite of all the worries, it was actually a big surprise. So big, that for about two minutes she didn't understand what are we celebrating. And that this was really for her. And that she had no clue whatsoever, and she almost missed everything. After those two minutes, the party was on, and Lily got the message - we love her dearly and she deserves ten times more than this.

Here is what we had that night:

- Tartines with pork tenderloin and a celery - carrot remoulade
- Mini savory palms with an olive -roasted red bell pepper - parmesan - parsley stuffing

- Cucumber cups with whipped cream cheese, cured salmon, shallot, dill and capers

- Crab Salad

- Beets and cheese "cake" - layers of roasted beets and feta - ricotta - dill with crackers

- Black Forrest prosciutto with cantaloupe

- Squid ink pasta with shrimp

- Chicken "Lollipops" with herbed couscous and roasted mini squash/ zucchini with feta crumbs and basil

- Napoleons with vanilla custard and strawberries (really sorry for the blurry photo, but i'll make it again very soon, when i'll post the recipe too).

Since this post is long enough, I think i'll break them down in different posts, at least the ones that have kind of a recipe to write about. There was nothing extraordinary about the cucumber-salmon bites and the cantaloupe-prosciutto combination, or about the beet & cheese "cake" with the crackers, but i knew our friends would like them. The rest, to be continued....

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Postul acesta e cu poze vechi, de la o petrecere surpriza in Aprilie. Am salvat atunci pozele, si am tot zis ca o sa ajung sa le postez si poate chiar sa refac bucatele pentru niste poze mai bune, dar nu am apucat pana acum.

Petrecerea surpriza a fost pentru ziua Lilianei, prietena noastra. Chiar de ziua ei fusesem la cina impreuna, i-am dat cadoul si nu se mai astepta la nimic dupa aceea. Dar noi vorbisem cu fata ei Claudia sa ii facem petrecerea la 3 zile dupa, la noi acasa. Am planificat totul cu saptamani inainte, si a ramas Claudia o sa cumpere florile, decoratiile si sa aranjeze casa noastra cu sora-mea, iar eu ma ocup de mancare. Numai ca scumpul si dragul meu sot s-a scapat si i-a spus Lilianei ca ne vedem la petrecere Sambata, iar noi ca sa dregem busuiocul am zis ca ne-am gandit sa punem de un gratar la noi Sambata, si Gabi i-a zis din greseala petrecere. Ne-am facut noi griji sa nu cumva sa se fi prins, cand de fapt Lili nici nu-l auzise bine pe Gabi, si habar n-avea de nimic. De fapt, nu numai ca nu avea habar, dar dupa o zi lunga la lucru sambata aia, s-a gandit nici sa nu vina la noi. Noroc ca Gabi a lasat-o pe Clara la ea, si am insistat noi sa o aduca ea inapoi, altfel toata munca noastra ar fi fost de pomana (Claudia a fost la 6 dimineata in piata de flori si a venit cu 3 galeti acasa, iar dupa-amiaza a muncit cu sora-mea sa aranjeze totul si m-au ajutat in bucatarie, in timp ce eu am petrecut jumatate de zi cu pregatitul). Nu ca nu am fi fost noi in stare sa consumam totul, dar ideea e ca totul a fost pentru ea, sa-i multumim pentru prietenia ei si sa o sarbatorim.

Lili a ajuns la noi dupa 7 jumate seara si in primele doua minute nu a inteles pentru cine era surpriza si de ce e casa aranjata asa frumos. Se uita la noi, la flori, la masa, de parca nimic nu facea sens. Dupa cateva minute, pupaturi si imbratisari, din nou, am inceput petrecerea, iar Lili a primit mesajul - ne e tare draga si merita chiar de zece ori mai mult, mai ales de ziua ei.

Meniul a fost:

- Tartine cu muschiulet de porc si salada de telina si morcov

- Mini plamieri cu umplutura de masline- ardei copt- parmesan- patrunjel

- Cupe de castraveti cu spuma de Philadelphia, somon, ceapa rosie (esalota), marar si capere

- Salata de crab

- "Tort" de sfecla si branza telemea- ricotta - marar cu biscuiti

- Prosciutto cu pepene galben

- Paste negre ( cu cerneala de sepia) si creveti

- "Acadele" de pui la gratar, couscous aromat si mini dovlecei la cuptor cu telemea si busuioc

- Cremsnit cu vanilie si capsuni (scuze pentru calitatea pozei atat de incetosate, dar o sa le fac in curand din nou si o sa postez atunci reteta si pun alta poza).

Si pentru ca postul asta e destul de lung deja, o sa am altele separate pentru fiecare din mancarurile care au un fel de reteta. Nu a fost nimic iesit din comun in ce priveste castravetii cu somon, prosciutto cu pepene galben si sfecla cu branza si ( mai ales biscuti), dar sunt combinatii care stiu ca le plac prietenilor nostri. In rest, o sa vina continuarea....

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About dissapointment and a recipe - Savory Stuffed Crepes - Clatite umplute

I don't know if you've read here when i was talking about my dream of becoming Suzanne Goin (by the way, i've just seen again the commercial for land of food and wine, she is one of the chefs featured in it, and i still like her in spite of what i wrote lower).

I have been planning for a long time to go to her restaurant Lucques, but for some reason we didn't get there until last Sunday. I've read about her, her talent, her inspiration, her recipes, awards and book, and about her restaurant which was voted best in LA last year and it is rated in the best 10 in LA all the time. But our dinner at Lucques two days ago wasn't all i have been dreaming of. I was looking to show my husband that this is what food means to me. More than a plate on the table, but something that can make you feel better, because it carries the soul of the one who makes it, and brings everybody together, having a great time, and creating wonderful memories. And all my dreams were shattered in about 60 minutes, making me pretty sad. And this happened on our 10th year anniversary night, which was worse, especially for me, since i am the food-crazy one, Gabriel couldn't care less.
It doesn't mean that the James Beard winning chef Goin isn't a talented chef, that her book isn't inspired and that the dishes served at Lucques could not be truly amazing, because her "record speaks for herself " (debate talk, anybody?). And anyway, i am no food critic, as anybody could see, although i would love to find my words at least 1/10 as well as Opinionated About Dining. (off topic - now i really want to go to Bastide and to Providence here in LA, and i cannot wait for Steve Plotnicki to go to Lucques so i could read what he has to say.)

The Sunday supper we had (the meals for which Lucques is known) was far away from being extraordinary. The bread was cold (refrigerated cold), but we liked the snack - olives and almonds tossed in oil. The salad was just so-so, lacking some acidity, the roasted grapes should have been bursting with flavor, it's their season, isn't it?, but they didn't. I thought the niman ranch pork chop was good, with breadcrumbs on top and roasted tomatoes, served on green beans, strings and shelled, but the meat had several gristles, which couldn't be swallowed, just gracefully spitted out. I had the fish (grouper) with boiled potatoes in a saffron broth, tomato confit and oranges. Normally, this is a combo i would like, but this time, for some reason it didn't work for me. It was ok, but not more than that, and even i made fish with oranges at home, so i was looking for something more adventurous or exciting from them. The dessert was apple and frangipane galette with crème fraîche and vanilla ice cream. The crust underneath the apples was really very hard, not flaky, and the almond taste was so strong that made it very bitter. I could not finish the slice and tried to pass it to Gabriel, but he didn't want it. I couldn't believe my ears, he usually eats three times as much as I do and never says no to anything. The vanilla ice cream was so blaaah, i think Haagen Dazs is three times better and we are talking about supermarket ice cream.
I know it sounds harsh, it was not the worst dinner, but was definitely not memorable, nor inspiring, just acceptable. Lucques seemed overrated, and it didn't live up to all the praise. Maybe weekday meals are better, and maybe we'll go back to see, but not very soon. The only thing i know is that they fell short. Maybe the chef was not there this time, who knows...

The service was not spot on either, some of them being quite smug. The salads came out quick enough, but for the main entrees, we waited a while. The table next to us, received theirs one after another, although they came after us, while we were still waiting.
On the other side, the portions are large and the price is not bad at all for a 3 course menu in an upscale place. The restaurant looks nice, i like the rustic elegant setting, and the patio, too, and if i am still dreaming of having my own restaurant one day, i would love to have one like that and so full all the time.

Enough gossip, now my post for today - Savory Stuffed Crepes

I like crepes, but not very much making them, because (1) i don't like to be glued to the stove like that, i usually multi-task, (2) they dissapear so quickly and (3) when you start eating them, it is hard to stop after just one or two.

I like making stuffed crepes with savory fillings, baked or served as appetizers. I like the mushroom stuffing, the spinach and cheese, the chicken livers, or ground meat, ricotta and dill, baked au gratin, served with a salad....
This time, i could not make up my mind, i suffer of this a lot, and made two separate ones - one stuffed with a mix of spinach - ricotta - feta with a bechamel sauce and another one with chicken livers -onions -zucchini -herbs with a tomato sauce and parmesan. This is not diet food, but since i make them only once or twice a year, i think (hope) we'll survive. I know how long this post is and how the recipes are not complicated though they look scary, but they are not difficult at all, and the results are really worth all the trouble this time.

Crepes:
(makes at least 12, depending on the size of your skillet)
3 large eggs
1 ½ cups milk + 1/2 cup sparkling water (or 2 cups milk)
1 ½ cups all-purpose flour
Pinch of salt
2 tablespoons oil
Whisk the eggs with the milk and the sparkling water until they are combined. Put the flour in another bowl and add the liquids, mixing well to avoid any lumps, until all is thoroughly incorporated. Add the salt and oil, and if the batter is too thick, more milk (it should look like heavy cream). Cover and refrigerate the batter for 30 minutes to an hour, even longer.
Heat a non-stick skillet, over medium heat. Brush it with oil, and when it's hot but not smoking, pour about ½ of a ladle/cup of batter into the center of the skillet and rotate it so the batter covers the bottom of the pan in a thin layer. Cook the crepe until it is just golden on one side, 1 to 2 minutes, turn it and cook until it is golden on the other side, about 30 seconds. Transfer to a plate, and keep warm by covering with aluminum foil. Continue until all the batter is used.

Bechamel sauce:
4 tablespoons butter
2 tablespoons flour
1 ½ cups milk
Salt, pepper and 1/4 teaspoon nutmeg
½ cup grated Parmesan cheese

Melt the butter in a saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown. Add the milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt, pepper and nutmeg to taste, lower the heat, and cook, stirring for 2 more minutes. Stir in ½ cup grated Parmesan cheese. Remove from the heat.

Spinach stuffing: (for 6 stuffed crepes - 18 rolls)
10 oz spinach (ab 300g)
1 cup ricotta cheese
½ cup feta cheese
one bunch scallions chopped
2 tablespoons fresh parsley
2 eggs
Salt, pepper and 1/2 teaspoon chili flakes

Saute the green onions and spinach until there is no more moisture in the pan. Let cool, then mix the spinach with the cheeses, eggs, parsley, salt, pepper and chili flakes.
Stuff each crepe with about 2 tablespoons spinach mixture, roll them, then remove the ends and cut the crepe in three segments.
Butter a baking dish and spread half of the bechamel sauce on the bottom. Place the crepe rolls standing in the dish, then pour the rest of the cheese sauce on top. Sprinkle more grated Parmesan cheese on top if you like. Bake at 350F (170C) for about 30 minutes, until golden brown on top.

Chicken liver stuffing (for 6 stuffed crepes)
1 medium onion, chopped
2 garlic cloves
1 zucchini, grated (makes the stuffing moist; squeeze out all water from it when ready to use)
2 slices bacon, diced
one pound chicken livers
1 egg
2 tablespoons fresh dill, chopped
salt, pepper and ½ teaspoon dry thyme
225 ml tomato sauce

Cook half of the onion, the bacon and garlic in a skillet, stirring occasionally, until onion is golden. Clean and rinse livers, pat dry and season with salt and pepper. Add livers and thyme to onion and saute, stirring occasionally, until livers are just cooked through and they are no longer pink in center. Remove from heat, let cool, then chop the livers. I don’t use the food processor for this because it will come out like a pate, and I like the liver a little bit chunkier for the stuffing.
Saute the other half of onion with the zucchini until no longer moist. Add the zucchini, the dill and the egg to the chicken livers and adjust the seasoning, if necessary.
Use about 3 tablespoons chicken liver mixture for each crepe. Stuff and roll all crepes.
Butter a baking dish, spread half of the tomato sauce on the bottom, then place the crepes on top of the sauce, and cover with the rest of the tomato sauce. Sprinkle grated Parmesan cheese and fresh chopped thyme or parsley on top. Bake at 350F (170C) for about 30 minutes, until golden brown on top.

Serve both immediately, preferable with a salad.

~~~~~

Clătite:

(Ingrediente pentru cel putin 12, depinde de marimea tigaii)
3 oua
375 ml lapte + 125 ml apa minerala (sau 500 ml lapte)
175 g faina ( o ceasca si jumatate)
un varf de sare
2 linguri ulei

Se amesteca ouale cu laptele si apa minerala (sau numai lapte) pana sunt combinate bine. Intr-un castron se pune faina si se adauga lichidele, amestecandu-se bine incat sa nu fie cocoloase. Se adauga sarea si uleiul, iar daca e nevoie si mai mult lapte, incat compozitia sa fie ca o smantana subtire. Se lasa sa se odihneasca la frigider aproape o ora, chiar si mai mult.
Se pune o tigaie neaderenta sa se incinga la foc potrivit. Se unge cu putin ulei, se toarnă o jumatate de polonic de compoziţie in mijloc si se roteste tigaia incat compozitia sa acopere tot fundul intr-un strat subtire. Se prajeste clatita 1-2 minute pe o parte, pana e aurie, apoi se intoarce pe partea cealalta sa se rumeneasca, aproape 30 secunde. Se fac pe rand toate clatitele si se aseaza intr-o farfurie una peste alta. Se continua pana toata compozitia e folosita.

Sos alb (Bechamel):

4 linguri unt
2 linguri faina
350 ml lapte
Sare, piper si 1/4 lingurita nucsoara rasa
½ ceasca Parmesan ras

Se topeste untul intr-o craticioara la foc potrivit. Se adauga faina si se prajeste, amestecandu-se continuu, pana cand arata ca o pasta, fara sa se arda. Se adauga laptele, amestecandu-se continuu in sosul care incepe sa se ingroasa. Se lasa sa ajunga la clocot, apoi se adauga sarea, piperul si nucsoara, se micsoreaza focul si se amesteca in continuare inca vreo 2 minute. Se amesteca parmesanul ras si se da la o parte de pe foc.

Umplutura cu spanac: (pt. 6-8 clatite - 18-24 ruluori)

300g spanac
1 ceasca urda proaspata ( ricotta)
½ ceasca telemea zdrobita
o legatura ceapa verde tocata marunt
2 linguri patrunjel proaspat tocat
2 oua
Sare, piper si 1/2 lingurita ardei iute uscat

Se calesc ceapa verde si spanacul pana se evapora tot lichidul. Se lasa sa se raceasca, apoi se amesteca spanacul, urda, telemeaua, ouale, patrunjelul si condimentele. Se umple fiecare clatita cu 2-3 linguri de spanac, se ruleaza, se taie capatele si se imparte fiecare clatita in trei parti.Se unge un vas termorezistent cu unt si se intinde jumatate din sosul alb pe fundul vasului. Se pun rulouri cu spanac in picioare unul langa altul pana se umple vasul, si se toarna restul sosului de branza pe deasupra. Se presara Parmesan ras pe deasupra si se da la cuptor la 350F (170C) pentru vreo jumatate de ora, pana se rumeneste deasupra.

Umplutura de ficatei de pasare (pentru 6-8 clatite umplute)

1 ceapa potrivita, tocata marunt
2 catei de usturoi
1 dovlecel micut dat pe razatoarea mare (face umplutura mai putin uscata; se scurge bine de apa cand e gata de folosit)
2 felii de bacon tocate marunt
500 g ficatei de pasare
1 ou
2 linguri marar proaspat, tocat
sare, piper and ½ lingurita cimbru uscat

225 ml sos de rosii

Se caleste jumatate din ceapa cu baconul si usturoiul, pana se aureste ceapa. Intre timp se spala si curata bine ficateii, se sterg si se condimenteaza cu sare si piper. Se adauga ficateii si cimbrul peste ceapa si se gatesc pana nu mai sunt roz in mijloc, fara sa fie uscati/ prajiti prea tare. Se lasa sa se raceasca, apoi se toaca marunt. Eu nu ii pun la robotel pentru ca ar iesi prea pasta, ca pentru pate, si noua ne place umplutura sa aiba bucatele mai mari.Se caleste restul de ceapa si dovlecelul pana se evapora tot lichidul. Se amesteca dovlecelul, mararul si oul cu ficateii si daca e necesar, se mai adauga sare si piper, dupa gustul fiecaruia.Se umplu fiecare clatita cu vreo 2-3 linguri din amestecul de ficatei si se ruleaza ca un sul.Se unge un vas termorezistent cu unt si se intinde jumatate din sosul de rosii pe fundul vasului. Se pun clatitele una langa alta, si se toarna restul sosului de rosii pe deasupra. Se presara Parmesan ras si patrunjel sau cimbru proaspat pe deasupra si se da la cuptor la 350F (170C) pentru vreo jumatate de ora, pana se rumeneste.
Se servesc imediat cu salata.

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Blintzes/Blintzi

When i was a kid, my mom and my grandma, and all of my friends' mothers and grandmas, were baking a lot. They were exchanging recipes, they were making lucious desserts with cream, fruits, cheese, nuts, layered, baked on the back of the baking tray or in it, cakes, and everything else you could imagine. Most of the times, especially after the ingredients were rationalized, they had to deal with how to substitute one thing for another, and they still managed to make up recipes for desserts with less or no eggs, less or no butter, but they still came out good.

Now, that i am in their shoes, baking desserts did not come so naturally to me. And i know it will take years to be at least half the bakers they are..... I am a little bit scared every time when i make something. I don't think i figured out the magic/ chemistry of the baking, so i am always amazed when something comes out perfect, and i cannot say what went wrong when i fail. That doesn't mean that i am not willing to try, though. Baking desserts or cooking some savory dishes, or whipping up some appetizers, it's still all exciting if my guys or my friends like them.

So, i started shy, looking out for recipes, even collected some of my mom's and my grandma's and i am still waiting to have time to make some of them. I found some recipes that come out perfect every time, they are easy to make and we liked them so much, that i am happy to say i am baking dessert today.

This is one of them, and i found it on Kraftfoods website looking for some dishes for a brunch - Blintz Cake, and made it at least ten times since then. It is very easy to make, never fails, it is fluffy, light and tasty. I added more lemon zest and vanilla to the cheese filling.

Blintz Brunch Cake
2 pkg. (8 oz. each) Cream Cheese, softened ( i use 33% less fat)
1 container (15 oz.) Ricotta Cheese
5 eggs, divided
3/4 cup sugar, divided
1 tablespoon grated lemon peel
3 tablespoons fresh lemon juice

1 teaspoon vanilla extract
1 cup flour
1 cup (2 sticks) butter or margarine, melted
1/4 cup milk
1 Tbsp. CALUMET Baking Powder

Preheat oven to 325 F for a glass baking dish and 350 for a metal one.

Beat cream cheese, ricotta cheese, 2 of the eggs, 1/4 cup of the sugar, lemon peel and lemon juice in large bowl with electric mixer on medium speed until well blended; set aside.
Place flour, butter, remaining 3 eggs, remaining 1/2 cup sugar, milk and baking powder in separate large bowl; beat with wire whisk until well blended. Spread 1/3 of the dough onto bottom of greased 13x9-inch baking dish; cover with cream cheese mixture. Gently spoon remaining dough over top.
Bake 45 minutes or until center is set. Cut into 16 pieces to serve. Sprinkle with powdered sugar, if you like it.

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Blintzi - prajitura cu branza

pentru coca: 250 gr faina

230 gr unt topit

3 oua

115 gr zahar

1 lingura praf de copt

pentru umplutura:

450 gr urda (ricotta)

2 pachete crema de branza Philadelphia

2 oua vanilie

60 gr zahar

3 linguri zeama de lamaie

1 lingura coaja de lamaie

1 lingurita esenta de vanilie

Se incalzeste cuptorul la 170C (325F) pt. vas de sticla termorezistent sau 180C (350F) pt. vas de metal.

Coca- Se amesteca faina, praful de copt, zaharul si ouale cu mixerul, apoi se adauga treptat untul topit. Iese o compozitie foarte moale, dar o sa vedeti cu nu are nici o problema la copt.

Intr-un castron se amesteca toate ingredientele pentru umplutura si se freaca cu mixerul ca sa se omogenizeze crema Philadelphia. Se pune 1/3 din coca intr-o tava dreptunghiulara unsa cu unt, cam de 30cm X 20cm, apoi umplutura de branza, iar deasupra se toarna uniform cu lingura restul de coca. Se coace 40 de minute.

Se lasa sa se raceasca, se taie felii si se pudreaza cu zahar pudra. Este foarte usor de preparat, extraordinar de pufoasa si fina.

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Zucchini rolls with herbed cheese - Rulouri de dovlecei cu crema de branza si ierburi

First, Irina made her eggplant rolls, which look amazing, then Cristina, and last week I found this book by Jennifer Joyce online and was temped by the cover so much, that I had to try and replicate the zucchini rolls that appear in the middle. And because I'll get the book from the library only next week, I made them now using things that we like ( and happened to have in the fridge).

So, here it goes:
2 zucchini, cut in very thin slices lengthwise
3 tablespoons creamcheese
3 tablespoons Bulgarian/French feta cheese, grated or smashed with a fork
2 tablespoons heavy cream
1-2 tablespoons dill, parsley, basil mixed together (or any other fresh herbs you might like)
salt and pepper to taste
orange bell pepper (because that's what I had in the fridge, but I think red would look better) and chives to decorate

Brush the zucchini with oil and cook on a very hot grill for not more than 1 minute per side. After you take them out on a plate, season with salt & pepper.
Mix the creamcheese, feta and the heavy cream about 2 minutes, until airy like a mousse, season with salt and pepper and add the herbs.
Place a teaspoon of the cheese mixture at the end of a zucchini slice and roll, then place the rolls on the serving platter.
Decorate with chives and bell pepper segments, or arugula, basil or mint as it might be in the picture, or actually as you please.
They are tasty bites, nothing hard to put together and they disappear prrreety fast.

Mai intai am vazut cuiburile de vinete ale Irinei, apoi Cristina i-a calcat pe urme, iar saptamana trecuta am gasit cartea aceasta de Jennifer Joyce online, si mi-au facut cu ochiul rulourile cu dovlecei din mijloc. Iar pentru ca nu pot lua cartea de la biblioteca decat la sfarsitul saptamanii, am decis sa le fac cu ce ingrediente ne plac noua (si mai ales cu ce aveam in frigider).
Asa ca am folosit:
2 dovlecei taiati felii subtiri de cca 3 mm pe lung
3 linguri crema de branza/cascaval/Phildelphia
3 linguri telemea rasa
3 linguri smantana lichida
sare si piper dupa gust
1 linguri ierburi proaspete tocate - marar, patrunjel, busuioc ( alegeti ce va place voua sau ce aveti)
feliute de ardei gras si chives (merg frunzele de la o ceapa verde mai subtire) pt. decorat

Se ung feliile de dovlecel cu ulei si se pun pe un gratar foarte incins timp de maxim un minut pe fiecare parte. Cand se scot pe farfurie se sareaza si pipereaza putin.
Se freaca cu mixerul crema de cascaval, telemeaua si smantana lichida, cca 2 minute, cat sa devina o crema spumoasa, apoi se adauga, sare, piper si verdeata.
Se pune o lingurita de crema de branza pe o felie de dovlecel si se ruleaza, apoi se pune in picioare pe farfurie.
Se decoreaza rulourile cu feliutele de ardei gras (eu am avut numai portocaliu, dar cred ca unul rosu ar fi mers mult mai bine, pt. poza, ma refer) si cu ceapa verde, sau dupa cum arata coperta cartii, cu ceva verdeturi; arucola, menta, busuioc, sau dupa imaginatia si placul vostru.
Sunt tare gustoase, nu se fac greu si dispar repede, foarte repede.

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