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).

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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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Got milk for these pop-tarts? - "Placintele"

I made this back in November, but i didn't get to post it then, and since now my daughter asked me to make them again tonight, i thought it's time for this post, too.
I found the idea on Chez Pim's blog, and fell in love with it immediately. (And digressing a little bit from the post - Chez Pim's blog was one of the first blogs i discovered about 2 years ago on the net. I cannot tell you how mesmerized i was and how much time i spent reading every single post over and over again, checking all the other blogs she mentioned and starting saving them in my bookmarks. I think that is the time when i was actually "contaminated" for good. And i couldn't be happier that i found that this is IT for me, my passion and calling. While i still lack in so many departments - knowledge, experience, writing or photographic talent, and also the courage to give up my job for a culinary training, i am living this dream now every moment. And though the level is still below the bar set by those who inspire me so much and whose blogs i admire, they push and help me every step of the way, without them even knowing i exist.)

Back to the subject of this post -I bought the pop tarts for Clara only once, because the kids at her school were eating them, there were commercials on TV and she wanted to see how they taste. And while she keeps asking me from time to time to buy them again, i never did after tasting one from that first and only box. And saying that they are not healthy would be the understatement of the year, although the sweetness and colors make them so very popular for kids. Don't get me wrong, if i would have had one when i was Clara's age i am sure i would have loved them too, without thinking as i do now what am i actually swallowing?!?!

That's why i was so happy when i found Pim's post. It's nothing complicated (if you don't start panicking at the thought that you have to make pie crust), and when you see them you ask yourself: how come i never thought of this until now? This is brilliant.
Here is Pim's post, and please take the time to check it, her photos are beautiful and the post is explicit. Also check out the links she gives for pie crust recipes here, here, here and there, for step by step instructions with photos, you never know which recipe you'd actually like better.

I've read all of these links, some of them more than once, but in the end i went with the crust recipe i have from my friend Lili, as i made it so many times before, and we really like it.

The fillings were Nutella (what else ?!?!?!), cherry jam and the last of my homemade plum jam. I think it took us only about 2-3 hours to finish them, and they were just perfect with a glass of cold milk on the side. We were all kids again, happy, happy ones, and tonight is once more time for some sweet pop-tarts induced happiness. Got milk?

Pie crust

2 ½ cups all purpose flour
1 teaspoon salt
1 tablespoon sugar
2 sticks very cold unsalted butter, cut into small cubes
7 tablespoons ice water + 3 tablespoons vinegar

I use two knives and my hands to mix the ingredients, I don’t like the food processor and I don’t have a pastry cutter.
In a bowl put the flour, salt, sugar and the butter and cut the butter into the flour using the both knives. Mix them only until the mixture is grainy and coarse. Pour slowly the water-vinegar mix and mix with your hands or a spatula until the dough comes together. If needed, add up to 3 tablespoons more ice water, one at a time. DO NOT OVERMIX.
Cut the dough in two, shape them into disks, wrap them in plastic and put them in the fridge for at least an hour.

Flour your work surface very well and roll the dough until about 1/8" thick. Cut the dough in 4x6(8) rectangles. Spread a tablespoon of your favorite filling on one half of each rectangle, leaving about 2/3" on each side, then fold the other half over. Press the edges to close the tart (you can use water to brush the edges if they don’t stick well). Use a fork to press the sides of the tart to make a pattern. Trim off the edges (if you want to), then brush the pockets with eggwash, sprinkle some raw sugar and cut a few vents on top.
Place the tarts on a baking sheet covered with parchment paper and put them back in the fridge for about 15 minutes.
Bake at 400F (~200C) for about 15-20 minutes, until the pop tarts are nicely golden and not too brown around the edges.

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Placintelele de azi le-am facut tot inainte de postul Craciunului, dar nu am apucat sa le postez pana acum, si pentru ca mandruta mea m-a rugat sa le facem din nou diseara, m-am gandit ca e timpul sa le postez.
Am gasit ideea asta minunata pe blogul lui Pim, si m-a cucerit imediat. (Si abatandu-ma de la subiect - blogul lui Pim e unul dintre primele pe care le-am descoperit pe net in urma cu vreo 2 ani. Nu pot sa spun cat de "vrajita" am fost si cat timp am petrecut de atunci citind fiecare post de nenumarate ori, mergand pe toate linkurile catre alte bloguri postate de ea si incepand sa le salvez ca favorite cu zecile. Si asa m-am "imbolnavit" definitiv. Nu pot sa spun ce mult m-am bucurat sa descopar ca asta e pasiunea si chemarea mea. Si desi inca imi lipseste experienta, cunostintele, talentul scrisului sau al fotografiei, si curajul de a renunta la slujba mea de acum ca sa o iau de la inceput in lumea culinara, sunt bucuroasa ca traiesc acest vis in fiecare zi. Si desi nivelul este inca mult sub cel al persoanelor care ma inspira si ale caror bloguri le admir, ei ma imping si ma ajuta in fiecare pas, fara macar sa stie ca exist.)
Inapoi la subiectul postului de azi - am cumparat "placintelele" astea pentru Clara inainte (le pui in prajitorul de paine si gata), pentru ca i-a vazut pe colegii ei mancand asa ceva, le faceau reclama la Tv si a vrut sa vada ce gust au. Si desi ma roaga din cand in cand sa ii mai iau o cutie, nu le-am mai cumparat niciodata de cand am gustat una din prima / ultima cutie. Sa spun ca nu sunt sanatoase si gretos de dulci ar fi mult prea putin, dar copiilor de aici le plac mult. Nu vreau sa fac pe lupul moralist, probabil ca daca as fi mancat una cand eram de varsta Clarei le-as fi placut si eu, fara sa ma gandesc ca acum ce inghit de fapt.
De asta am fost bucuroasa cand am gasit postul lui Pim. Nu e nimic complicat ( daca nu te apuca panica gandindu-te ca trebuie sa faci aluat de placinta), si cand le vezi te intrebi cum de nu m-am gandit la asta pana acum? Pentru ca sunt absolut minunate.
Aici este postul lui Pim, cu fotografii si pasi explicati pe larg. Si puteti intra pe linkurile puse de ea pentru aluatul de placinta, aici, aici, aici si aici, pentru retete cu instructiuni detaliate cu poze, nu stii care reteta o sa va placa mai mult.
Am citit toate linkurile de mai sus, unele din ele chiar de mai multe ori, dar pana la urma am urmat reteta pe care o folosesc de vreo 3 ani, de la prietena mea Lili, pentru ca sunt sigura de rezultate si ne place cum iese.
Umplutura a fost Nutella ( se poate altfel ?!?!?), gem de cirese si ultimele linguri din gemul meu de prune. Cred ca ne-a luat numai vreo 2-3 ore sa le terminam, si au fost perfecte cu un pahar de lapte rece langa. Ne-am simtit cu totii copii iarasi, foarte foarte veseli, asa ca diseara e din nou timpul pentru niste "placintele". Bineinteles cu lapte :)).

Aluat de placinta

325 g faina
o lingurita sare
o lingura zahar
225 g unt nesarat, foaret rece, taiat in cuburi
7 linguri de apa foarte rece + 3 linguri otet

Eu amestec aluatul folosindu-ma de doua cutite si cu mainile, nu imi place cum iese la robot / mixer si nu am un cutit din ala de patiserie pentru aluat.
Se pun intr-un bol faina, zaharul, sarea si untul, si se amesteca taind untul in faina cu ajutorul cutitelor ( sau daca aveti maini mai reci, cu mana). Se amesteca numai cat sa arate ca niste firimituri mai mari. Se toarna treptat lichdiul (apa + otetul) si se amesteca pana aluatul se aduna intr-o minge mare. Daca aluatul e prea uscat, puteti adauga pana la 3 linguri de apa rece in plus. NU SE AMESTECA MAI MULT.
Se imparte aluatul in doua bucati, se inveleste fiecare in folie de plastic si se pune la frigider cel putin o ora.
Se presara faina din belsug pe suprafata de lucru si se intinde aluatul pana are grosimea de 3-4 mm. Se taie aluatul in dreptunghiuri de 8(10) x 16 (20) cm. Se pune o lingura din umplutura preferata pe una din jumatatile fiecarui dreptunghi, lasand liber cam 2 cm pe fiecare margine, apoi se acopera cu jumatatea cealalta. Se apasa marginile si se formeaza un pachetel. Daca marginile nu se lipesc, ungeti cu putina apa si le apasati din nou. Cu ajutorul unei furculite se face un model de jur imprejur. Se niveleaza marginile ( daca vreti), se ung pachetele cu ou, se presara cu zahar neprocesat (brun) si se taie cateva deschizaturi in partea de deasupra.
Se pun tartele pe o tava tapetata cu hartie de copt si se pun la frigider 15 minute.
Se coc la 400F (~200C) timp de 15-20 minute, pana cand se auresc. Se verifica dupa 15 minute pentru ca marginile sa ard foarte usor.

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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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Chocolate roll with raspberries - Rulada de ciocolata cu zmeura

I said I’ll be back with the recipe for the chocolate roll ( and I remember I still have some recipes from the party menu to come back with). I think this is one of the easiest desserts and you cannot go wrong with it. The filling doesn’t have to be chocolate, it could be whipped cream, mascarpone cheese, buttercream, whatever you like. The same with the fruits, but I think that the chocolate frosting - berries are such a classic, and Clara loves raspberry, so the decision was pretty easy to make. Strawberries, blueberries, peaches, apricots, pears, fresh or from a compote, mango, especially caramelized, all work just fine.
And the batter doesn’t have to have cocoa in it, you can make it white and roll it with your favorite jam or Nutella, and that really is the simplest alternative. Dust with powdered sugar, or drizzle with some icing, maybe even sprinkles, or whipped cream, and any other decorations you like or have.
This time for me was a chocolate roll, with chocolate filling and raspberries, and some icing on top.

The last picture is from a while back, when i used strawberries instead of raspberries.

Cake:

6 eggs, separated
6 tablespoons sugar
4 tablespoons flour
2 tablespoons cocoa powder (if you want it white, use 6 tablespoons flour in all)
6 tablespoons oil
1 teaspoon vanilla essence

In a bowl, beat the egg yolks with the vanilla and the sugar until light and fluffy, then slowly add the oil and at the end the sifted flour and cocoa powder.
In a separate bowl, beat the egg whites until soft peaks form. Add half of the egg whites to the batter and mixing gently with the spatula/ spoon (no more mixer), incorporate them by mixing upside down, not clockwise, so you don’t take all the air out of the egg whites. Fold the rest of the beaten whites into the batter just until no white streaks remain, without over-mixing the batter.
Preheat oven at 350F (170C). Pour the batter in a baking sheet covered with parchment paper or coated with a nonstick baking spray/greased and dusted with flour. Bake for about 15-18 minutes, until the center springs back when lightly pressed.
I take out the cake on wet paper towels, but online you find recipes where it says to roll them on kitchen towels dusted with powdered sugar for the white roll or cocoa for the chocolate roll. I use 4 paper towels, folded in two, wet them and turn the cake upside down onto the towels. Carefully remove the parchment paper (I sprinkle with water and it comes right off). Carefully start rolling while the cake is still hot, lengthwise, using the towel to help you. Let it cool, open side down, at least 30 minutes.
Unroll the cake carefully and remove the towels. Spread two thirds of the chocolate frosting over the cake and on top place the raspberries, then roll up tightly. Spread the rest of the chocolate frosting on top of the cake. You could drizzle some icing on top or decorate with sprinkles, fruits or whipped cream. Refrigerate until you are ready to serve it.

Chocolate frosting
10 oz (300 g) semisweet chocolate, chopped finely (if you prefer a sweeter filling, use milk chocolate)
3/4 cup (180 ml) heavy whipping cream
½ teaspoon rum extract (or 1 tablespoon cognac or orange liquor for an adult version)
10 tablespoons unsalted butter (125g)

Place the chopped chocolate in a bowl. Set aside. Heat the cream in a small saucepan over medium heat and bring just to a boil. Pour the boiling cream over the chocolate, then stir with a whisk until smooth. Add the rum extract or the cognac. (if you prefer the orange flavor, you could also add some orange zest or candied orange peel). Let cool until at room temperature.
In another bowl, whip the butter with the mixer until creamy and fluffy. Slowly, pour the chocolate in and mix until all incorporated. Put in the fridge and let cool for about 30 minutes before spreading onto the cake.
You could also flavor the chocolate frosting by adding a couple of tablespoons of jam to it - seedless raspberries, orange, strawberries.

Icing: 3 tablespoons powdered sugar mixed with 1 tablespoon water, milk or lemon juice until smooth

** you could change the quantities if you have a smaller baking pan, just keep the proportions 1 of each: egg, tablespoon of sugar, flour, oil.

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Rulada cu crema de ciocolata si zmeura

Ieri am zis ca voi posta separat reteta pentru rulada cu crema de ciocolata si zmeura, si iata-ma inapoi. ( inca nu am uitat ca mai am de scris cateva din retetele de la postul despre petrecerea din aprilie, si poate curand o sa le scriu).
Cred ca ruladele sunt unele din cele mai usoare deserturi si nu se poate sa gresesti cu o rulada. Crema nu trebuie sa fie ciocolata, ci pate fi frisca, mascarpone, crema preferata pentru tort, gem, orice va place. Acelasi lucru se poate spune si despre fructele folosite, dar pentru ca mandra mea Clara e innebunita dupa zmeura si pentru ca zmeura cu ciocolata e o combinatie clasica, mi-a fost foaret usor sa hotarasc. Capsuni, afine, piersici, caise, pere, proaspete sau din compot, mango, mai ales caramelizat, toate merg foarte bine.

Iar aluatul nu trebuie sa aiba cacao in el, poate fi alb, si umplut cu gemul preferat sau Nutella, e chiar cea mai simpla varianta. Rulada poate fi pudrata cu zahar praf, sau sa aiba glazura, bombonele decorative, ciocolata topita, frisca, sau orice alte decoratii va plac sau aveti.
De data asta a fost numai ciocolata, cu o crema de ciocolata si zmeura, si putina glazura deasupra. Ultima poza e de data trecuta, cand am folosit capsuni in loc de zmeura.

Aluatul pentru rulada:
6 oua, separate
6 linguri zahar
4 linguri faina
2 linguri cacao (pentru o rulada alba folositi 6 linguri faina)
6 linguri ulei
1 lingurita esenta de vanilie
Intr-un castron, se bat galbenusurile, vanilia si zaharul pana se obtine o crema pufoasa de un galben pal, apoi se toarna treptat ulei, iar la sfarsit faina si praful de cacao, cernute.
Intr-un alt castron se bat albusurile pana cand se formeaza o spuma cu varfuri mai moi. Se adauga jumatate din albusuri peste amestecul cu faina se se amesteca usor cu o lingura ( nu se mai foloseste mixerul), amestecandu-se de sus in jos, incat sa nu se scoata tot aerul din albusuri. Se incorporeaza restul de albusuri in aluat amestecandu-se numai pana nu mai sunt dungi albe.
Se incinge cuptorul la 350F (170C). Se toarna aluatul intr-o tava acoperita fie cu hartie de copt, sau unsa cu grasime si tapetata cu faina sau cu sprayul non-stick. Se coace 15-18 minute, pana cand daca se apa cu degetul deasupra, nu ramane gaura, ci isi revine imediat.
Eu scot aluatul pe prosoape de hartie, dar am gasit online sfaturi sa fie scos pe prosop de bucatarie presarate cu praf de cacao sau zahar pudra. Eu folosesc 4 servete de hartie, puse in doua, udate, pe care scot rulada cu fatza in jos. Se indeparteaza repede hartia de copt ( iese si mai repede daca o stropiti cu putina apa). Se ruleaza usor cat aluatul este inca fierbinte, cu ajutorul servetului, pe lungime. Se lasa sa se raceasca timp de cel putin 30 minute.
Se deruleaza aluatul usor, sa nu se rupa, si se indeparteaza prosopul. Se intinde doua treimi din crema peste aluat, iar deasupra se aseaza zmeura, apoi se ruleaza inapoi, strans. Restul de crema se intinde pe deasupra ruladei. Se poate decora cu glazura, bombonele, fructe sau frisca. Se tine la frigider pana e gata de servit.

Crema de ciocolata
300 g ciocolata semi-amaruie, tocata marunt (daca va place crema mai dulce, folositi ciocolata cu lapte)
180 ml smantana lichida pentru frisca
½ lingurita esenta de rom (sau 1 lingura cognac sau lichior de portocale pentru adulti)
125g unt nesarat
Se pune ciocolata intr-un castron. Intr-o craticioara se pune la foc mediu smantana si se incalzeste pana la punctul de fierbere. Se toarna imediat peste ciocolata si se amesteca bine pana toata ciocolata s-a topit. Se adauga esenta de rom sau lichiorul. ( Daca va place aroma de portocala, se poate adauga coaja rasa, sau coaja zaharisita.) Se lasa sa se raceasca pana junge la temperatura camerei.
In alt castron se freaca untul cu mixerul pana e spumos si cremos. Se toarna ciocolata treptat si se amesteca pana se obtine o crema omogena. Se punela frigider sa se intareasca vreo 30 minute inainte sa fie intinsa pe rulada. Crema mai poate fi amestecata cu cateva linguri din gemul preferat - de zmeura, capsuni, portocale.

Glazura: 3 linguri zahar pudra amestecat cu o lingura de apa, lapte sau zeama de lamaie.

** Cantitatile pot fi adaptate dupa dimensiunile tavii, pastranduse proportiile: pentru fiecare ou, o lingura de zahara, una de faina, una de ulei.

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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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Lemon Poppy Polenta Cookies Sorbet Sandwiches - Sandwichuri cu sorbet de zmeura

It's ice cream time! Every day, at home or out, the summer demands the wonderful refreshing taste and chill of the frozen dessert. Between the supermarket (with gallons of icecream, the ice cream sandwiches, the popsicles or the drumsticks), the Pinkberry, the Baskin-Robbins, the gelateria or your neighborhood ice cream place, the variety is pretty impressive and the flavors are amazing.

Still, some of us, have tried making this at home, artisan ice cream, sometimes to see how much chemistry is involved and how yours (please read mine only, i don't know about your experiments) is not even close to the wonderful creaminess of the gelato you had last week, or, if you are more talented, gifted and experienced, to get something as good as, if not better, than the one you could buy. (mine sucks since i don't have an ice cream maker, and it came out as a granita always, not creamy at all).
Back in July, when we were in Oceanside, we had for dessert a wonderful and huge vanilla ice cream (where the flavor was amazing, you could see the black speckles from the vanilla bean), with caramel sauce and fried tortilla dusted with sugar and cinnamon. The Mexican flare, the fried tortilla and the cinnamon, was a nice combo with the creamy vanilla ice cream, and the textures worked fine together.
Now back at home, we've discovered a new place, which i don't think it is that new, but somehow we haven't noticed it until about 3-4 weeks ago. It is called Bellagio, and it is in the middle of the 3rd Street Promenade in Santa Monica. Personally, we love this place 10 times more than the other one, half a block away, Angelato. Although this one doesn't have 100 flavors, but only about 20 (or less), we liked it sooo much, that now it is our first choice all the time. And because we are pretty conservative, how else could you call us when we order the same 5-6 flavors all the time, their selection of only 20 flavors it's more than sufficient. And those flavors are pistachio, hazelnut, cinnamon, pineapple and passion fruit. And every time it is hard to chose only 3 (that's called "the trouble"), and at teh same time to finish three pretty big scoops.

Last week, i wanted to make a dessert with ice cream, so i bought some Haagen-Dazs raspberry sorbet to use for this recipe and made only the cookies.

I didn't know if Clara is going to like the polenta used in these cookies, but the crunch and the lemon flavor was what we liked the most. And they were just wonderful eaten alone or in sandwiches with the sorbet.

This recipe comes from the Food & Wine website, and i substituted the huckleberry sorbet with raspberry and added 1/2 teaspoon lemon extract to the cookie dough.

Lemon Poppy Polenta Cookies for Ice Cream Sandwiches

1 cup instant polenta
3/4 cup all-purpose flour, plus more for dusting
2/3 cup confectioners' sugar
1/8 teaspoon baking powder
Pinch of salt
5 tablespoons unsalted butter, at room temperature
3 tablespoons solid vegetable shortening, at room temperature
Finely grated zest of 1 lemon
1 egg, at room temperature
1 tablespoon poppy seeds

*1/2 teaspoon lemon extract

In a food processor, combine the polenta, the flour, confectioners' sugar, baking powder and salt and pulse to blend. Add the butter, shortening, lemon extract and lemon zest and pulse until the mixture resembles coarse sand. Add the egg and poppy seeds and pulse just until the dough forms a ball. Pat the dough into a disk and wrap in plastic; refrigerate for at least 1 hour, or until firm.
Preheat the oven to 350 . Generously flour a work surface and rolling pin. Roll out the dough 1/8 inch thick. Using a floured 2 1/4-inch round biscuit cutter, stamp out 28 cookies as close together as possible. Gather the dough scraps together and gently reroll the dough, then stamp out 4 more cookies. Carefully transfer the cookies to 2 ungreased baking sheets.
Bake the cookies until golden (it took me only 8-10 minutes, not 18 as recommended in the recipe; the first batch it almost burnt because i kept it 12 minutes). Let the cookies cool on the baking sheets.
To form the sandwiches, scoop about 1/4 cup of the softened sorbet onto each of 16 cookies. Top the sorbet with the remaining cookies, pressing lightly to help evenly spread the sorbet. Set the sandwiches on a baking sheet and freeze for about 1 hour, or until the sorbet is firm.
MAKE AHEAD The cookies can be made up to 3 days ahead. Let cool completely, then store in an airtight container.

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Biscuiti de malai, mac si lamaie pt. "sandwichuri" cu inghetata

200 g malai
100 g faina, plus cateva linguri de presarat pe masa cand se intinde aluatul
2/3 cup zahar pudra
1/8 lingurita praf de copt
un varf de sare
5 linguri unt nesarat la temp. camerei
3 linguri margarina de prajituri la temp. camerei
coaja de la o lamaie
un ou la temp. camerei
o lingura seminte de mac

Se amesteca intr-un robotel malaiul, faina, zaharul pudra, praful de copt si sarea si se pulseaza de cateva ori cat sa se amestece. Se adauga untul, margarina si coaja de lamaie si se pulseaza pana amestecul seamana cu niste firimituri, sau nisip grunjos. Se adauga oul si semintele de mac si se pulseaza numai cat sa formeze alutul o minge. Aluatul se inveleste in folie de plastic si se tine la frigider cel putin o ora, sau pana este tare. (Se poate foarte bine face aluatul si fara robot, amestecandu-se ingredientele cu mana sau cu furculita intr-un castron.)
Se incalzeste cuptorul la 350F (170 C). Se presara faina pe suprfata de intins si pe sucitor si se intinde o foaie de cca 3mm grosime. Se taie aluatul cu o forma de biscuiti rotunda cu diametrul de 5-6 cm. Se aduna resturile de aluat si se intinde din nou o foaie pana se foloseste tot. Daca aluatul devine prea moale pentru a fi intins, puneti-l din nou la frigider acoperit cu folie de plastic.
Se pun biscuitii la copt pe tavi neunse si se coc pana devin aurii. Reteta originala recomanda18 minute, ale mele au fost gata in 8-10 minute, si am aflat asta numai dupa ce aproape am ars prima tura. Daca nu as fi fost curioasa rau sa vad cum arata dupa 12 minute, le carbonizam de tot. Se lasa biscuitii sa se raceasca pe tava.
Pentru a se forma sandwichurile, se pun cca 2 linguri de inghetata/serbet (lasat afara putin sa se moaie, dar numai cateva minute) pe jumatate din biscuiti si se acopera cu cealalta jumatate de biscuiti, apasand usor incat sa intinda inghetata uniform. Se pun sandwichurile pe o tava la congelator pana serbetul a inghetat din nou.
Biscuitii pot fi facuti cu 3 zile inainte si pastrati intr-un container inchis ermetic dupa ce s-au racit complet.

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Blueberry Coconut Pound Cake

I have been craving desserts with fruits for a couple of days now, but not something warm as a cobbler, nor sorbet. So yesterday I looked for a recipe for blueberry muffins and found one for a pound cake on epicurious from Gourmet magazine - May 2000.

Last night, once again pretty late, I started making this and I am happy to say this is a keeper. Clara loves blueberries and eats them untill she has tummy aches, so this morning she had about 4 slices for breakfast with milk and gave two thumbs up.

I made a double batch (got 4 mini loaves) to take with us for the weekend at Big Bear ( ta-ra-ta-ta, cannot wait for this mini-vacation) and made only these changes to the recipe - since it was double, I used 2 teaspoons orange zest and 2 teaspoons lemon zest, added one teaspoon vanilla and used 2% milk instead of heavy cream.
Looking at the photo from Gourmet, I realize I should have put more coconut flakes on top, but otherwise, this is just blueberry heaven.

Individual Blueberry Coconut Pound Cakes

1 stick (1/2 cup) unsalted butter, softened

3/4 cup sugar

2 teaspoons freshly grated orange/ lemon/ lime zest

2 large eggs

5 tablespoons milk (the original recipe asks for heavy cream)

1 cup all-purpose flour

1/4 teaspoon salt

1/2 cup plus 3 tablespoons sweetened flaked coconut

1/2 cup blueberries

Preheat oven to 350°F and coat with butter and flour 2 mini loaf pans/ one full size or as the original link says 9 (1/2-cup) muffin cups. If nonstick, just butter the pans. I used the rectangular paper pans, so I skipped this step.
Beat together butter, sugar, and zest until light and fluffy. Add the eggs, one at a time, then in order milk/cream, flour and salt, on low speed until just combined. Stir in 1/2 cup coconut, then very gently stir in blueberries, using a spoon or spatula so your batter won't "bleed".
Pour batter into the pans/cups and smooth tops. Sprinkle the rest of the coconut flakes over the top.
Bake in middle of oven until a toothpick comes out clean and edges are golden brown, about 25 minutes (mine took about 27-28). Take it out from the pan and let it cool on a rack.

Chec cu blueberries si nuca de cocos

(Blueberries sunt un fel de afine mai mari)

115 g unt la temp. camerei

150 g zahar tos

2 lingurite coaja de lamaie, portocala sau limeta

1/2 lingurita esenta de vanilie

2 oua

5 linguri lapte ( reteta originala are smantana dulce lichida)

125 g faina

1/4 linguritza sare

1/2 ceasca fulgi nuca de cocos + 3 linguri pt. pus deasupra

1/2 ceasca blueberries/afine

Se incalzeste cuptorul la 175C(350F) si se tapeteaza formele cu unt si faina, sau daca sunt neaderente, doar cu unt. In linkul pt. reteta checul a fost copt in forme de muffins, dar se poate folosi fie o forma de chec mare sau din cele individuale mai mici, sau forme de hartie -eu am avut din cele dreptunghiulare.

Se freaca untul, zaharul, vanilia si coaja de lamaie/portocala pana se obtine o crema spumoasa, apoi se adauga in ordine ouale unul cate unul, urmand laptele, faina si sarea. Se bat cu mixerul la viteza mica numai cat sa fie combinate omogen. Se adauga apoi nuca de cocos si afinele, amestecandu-se foarte usor cu o lingura sau spatula ca sa nu se striveasca si sa pateze coca.

Se pune aluatul in forme, se netezeste pe deasupra si se presara cu restul de nuca de cocos.

Se coace timp de cca 25 minute, pana sunt aurii si o scobitoare iese curata. Se scot din forma si se lasa la racit pe un gratar.

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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.

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