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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Summer is not really over - Popsicles - Inghetata

I don’t know how the weather is where you live, but here, last week was hotter then July or August. And I don’t know if it is just my impression, but this summer was more humid than ever here in Los Angeles. The last three days were so hot, that is hard to believe is October already. Especially when I look at the stores and see displays with Halloween and Thanksgiving. I looked at the cooking magazines and their newsletters and everybody is writing about fall menus, seasonal ingredients, Thanksgiving, and it feels weird, at least for now.
My mom told me that back home has been raining lately, and about two weeks ago it was so cold, it felt like November- December, but here you could hardly say that.
I live in Los Angeles for almost 7 years now, and I think we are in a blessed place. I love the weather, but from time to time, I miss the rainy days, the smell of autumn, leaves and earthiness, the wind, and the frost at Christmas time (just for a week would be fine, thank you). I miss those days when on the way home the clouds gathered out of nowhere, we had no umbrella, and we were running, but not too fast, to get home before we were soaked - and I know I would have never said this back home, but after 7 years and 15 rains in all, if they were 15...... And I miss tasting the snow flakes (don’t laugh, but since I was a kid I loved opening my mouth and let some melt on my tongue, not to talk about the times when we were actually eating snow, ahem). It’s funny now in December when we are going to buy a Christmas tree and following tradition we are making sausages, headcheese, stuffed cabbage rolls and cozonac (which is almost like a Challah bread, but has a sweet stuffing), and at the same time you are wearing t-shirts and outside are 20C.
That’s why last week, instead of looking at chilli recipes and hearty soups or stews, we wanted ice cream. So, we made popsicles to cool down, and they were a tasty treat, plus the work was minimal.
There is no recipe, just one cantaloupe, one and a half cups mango nectar, one cup pineapple from a can. The cantaloupe and the nectar had enough sugar, so I didn’t add anymore. I cut the cantaloupe in small cubes, then put everything in a blender and pureed for about 10-15 seconds. Put it in the popsicle tray and into the freezer for about 1-2 hours. It made 10 popsicles, after we have been tasting the fruity mixture too many times.
They were very refreshing and tasted so sweet, that next day we made a second batch.
And if the weather continues to be so warm this coming weekend, we’ll make popsicles again, this time with some berries and maybe yogurt.

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Inghetata de pepene galben, mango si ananas

Nu stiu cum e vremea pe la voi acum, dar aici, ultima saptamana a fost ingrozitor de cald, parca mai rau decat in Iulie si August. Si parca a fost mai multa umezeala decat verile trecute. Nici nu-ti vine sa crezi ca e deja Octombrie, mai ales cand te uiti prin magazine si vezi produse si vitrine aranjate pentru Halloween si Thaksgiving deja (?!?!). Ma uitam prin revistele culinare tiparite luna aceasta si la emailurile lor cu retete, si toti vorbesc de retete si meniuri de toamna, supe si tocani, ingrediente de sezon, si chiar despre meniul pentru masa de Ziua Recunostintei si mi se pare ciudat, e prea devreme, doar nu le-a venit inca vremea....
Mi-a spus mama ca acasa a plouat deja saptamanile trecute in nestire, ca a fost chiar frig rau, ca in Noiembrie - Decembrie, dar ca apoi s-a facut iar frumos si apoi iar frig, dar aici, nici vorba de asa ceva.
Traiesc in Los Angeles de aproape 7 ani, si cred ca stam intr-un loc binecuvantat. Imi place la nebunie vremea asta, dar din cand in cand mi se face dor de ploaie, sa miroasa a toamna, a frunze si a pamant umed, a vant, si chiar a ger, macar o saptamana in preajma Craciunului. Mi-e dor sa ma prinda ploaia fara umbrela, si sa grabesc pasul in drum spre casa, dar nu prea tare, ci numai suficient cat sa nu ne facem ciuciulete. Mi-e dor sa gust fulgi de zapada ( sa nu radeti, dar asa faceam copii fiind, si nu de putine ori mancam zapada de-a dreptul). E ciudat acum in Decembrie, cand mergem dupa bradul de Craciun, ne-apucam de facut carnati, toba, sarmale si cozonaci, iar afara sunt 20 C si lumea poarta tricouri.
Din cauza vremii, saptamana trecuta, in loc sa ma uit la retete de chili, mancaruri si ciorbe, noua ni s-a facut pofta de inghetata. Asa ca am facut inghetata sa ne racorim, si au fost un desert delicios, si cu munca minima.
Nu am o reteta, un cantalup (aproape 1 kg), 300 ml nectar de mango si o jumatate de conserva de ananas in compot. Nu am avut nevoie de zahar pentru ca si pepenele si nectarul au fost suficient de dulci. Am taiat pepenele galben in cuburi, si am pus toate ingredientele la blender, pulsand 10-15 secunde, apoi am pus in forma de inghetata la congelator pentru 1-2 ore. Noua ne-au iesit 10 bucati, dupa ce am tot gustat piureul de fructe de mult prea multe ori.
Au fost atat racoritoare si delicioase, incat a doua zi am mai facut o tura.
Iar daca vremea continua sa fie atat de calda, weekendul asta facem altele cu ceva zmeura si iaurt.

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My grandma's moussaka - Musaca, reteta bunicii mele

About two weeks ago, i made moussaka. Almost at the same time when Bea posted her wonderful vacation journal and pictures from Crete, including the moussaka she made back home in France with her mom.

Off course her pictures are amazing, and her moussaka looks so good and tempting, that if i wouldn't have made it myself a couple of days before, for sure i would have made it after looking at hers.

So, i decided to go ahead posting this and not feel bad about the inferiority of my pictures (not that we have the same visitors anyway on our blogs, ahem...).

My grandma from my dad's side has some balcanic roots in her family, and maybe that's why her moussaka and baclava were always so good, but then again, everything Maia made was excelent.

My grandma's moussaka is made with beef, and that's how i had it all the time in Romania, nobody it made it with lamb (i don't know if now you could find lamb meat in the supermarkets any time, but before i moved here, the only time when you found lamb was Easter time). As a matter of fact, until about 10 years ago, i didn't even know that the original Greek recipes call for ground lamb meat. I didn't know about the eggplant, i thought that adding grilled eggplant or zucchinis was just another version.

You see, the recipe that Maia has is different. She uses thin slices of potatoes, which she fries only for about a minute, until they are light golden. The meat mixture is mixed with tomato sauce, sour cream and eggs, and then on top she added either a bechamel sauce, or just some eggs beaten with cream and cheese to have a nice golden top.

That's how i learnt to make it when i left to college and moved away from home, and only sometimes i add a layer of grilled zucchini or eggplant, but otherwise it's pretty much Maia's original recipe.

That doesn't mean that i don't like the traditional Greek lamb recipe, because i really do. I had it here at the Greek taverna accross the street from St. Sophia Cathedral, and also at the Greek festival that the church has each September. They make it with mashed potatoes, eggplant and lamb, wonderful rich bechamel sauce, all blended together with the smell of oregano...

The only change i brought to Maia's recipe this time is that i didn't fry the potatoes, but i blanched them in boiling salted water for about 2 minutes. I was trying to cut down the grease and fat, and i think it worked just fine.
Next time, i'll try maybe a recipe closer to the Greek one, but it will still be made with beef instead of lamb, because my dear ones from home, would not have ground lamb in anything else but meatballs with a yogurt sauce and pita bread, and that's another post to come.

Maia's Moussaka recipe

8-10 potatoes, peeled and sliced thinly

1- 1.5 pounds ground beef

1 onion diced

2 garlic cloves chopped

250 ml ( ab 8 oz) crushed tomatoes (canned)

1 teaspoon dried thyme or summer savory

1 teaspoon dried Greek oregano

salt and pepper to taste

2 tablespoons sour cream

3 eggs beaten (divided - half for the meat sauce, half to pour on top)

2 tablespoons cream or half-and-half

3 tablespoons grated parmesan cheese

For the meat sauce: Saute the onion in sunflower oil until translucent, then add the garlic, and cook until fragrant, and after about a minute, the meat, crumbled. Cook for about 8-10 minutes, until it is all browned.

Add the salt, pepper, thyme, oregano, the crushed tomatoes and cook for about 15-20 minutes. Let it cool down, then add the sourcream and half of the beaten eggs.

In the meantime, bring a pot of salted water to a boil and blanch the potatoes for only about 2-3 minutes. ( You could also fry the potatoes, or prepare your favorite mashed ones and use those for the layers in this moussaka. As you see we are not so close to the traditional recipe anyway, so one more change is not going to kill anybody, right?)

In a buttered dish, arrange a layer of potatoes ( use 1/3 of them for each layer) on the bottom, then add half of the meat sauce, followed by the second layer of potatoes, the rest of the meat sauce and last the rest of potatoes. On top, pour the sauce made from the second half of the beaten eggs, mixed with the cream and parmesan cheese.

Bake at 350F (170C) for about 40-60 minutes, until the top is golden.

It is great with a salad of tomatoes, cucumbers and scallions, or pickles. And the leftovers are just as good as the first serving.

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Musaca - reteta bunicii mele

8-10 cartofi taiati felii, fierti

500 gr carne tocata

250 sos de rosii

o ceapa tocata marunt

2 catei de usturoi tocati

2 linguri smantana

o lingurita cimbru uscat

o lingurita oregano uscat

sare si piper

3 oua batute (jumatate se folosesc la sosul de carne, jumatate se toarna deasupra pt. gratinat)

2 linguri smantana dulce

3 linguri parmesan ras

Sosul de carne: se prajeste ceapa si usturoiul putin, apoi se adauga carnea, sarea, piperul, oregano si cimbrul uscat si se prajesc 8-10 minute, pana s-a facut maronie. Se adauga sucul de rosii si se lasa sa fiarba sosul la foc mic timp de 15-20 minute. Se da la o parte si cand s-a racit putin se adauga smantana si jumatate din ouale batute.

Intre timp se fierb cartofii taiati felii timp de 2-3 minute in apa sarata. Se scurg bine si se aseaza intr-un vas uns cu unt, un strat de cartofi (1/3 din ei), apoi un strat de sos de carne, iar un strat de cartofi, restul de carne si se termina cu ultima treime din cartofi. Deasupra se toarna restul de oua amestecate bine cu smantana si parmesan.

Se pune la cuptor la foc mediu timp de 40-60 de minute, pana sosul de deasupra devine auriu.

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Always in love with Salmon - Homemade cured salmon

Back in April i found a recipe for cured salmon, so i decided to make it at home, since we love so much the smoked and the cured one that you find in the supermarkets.

I gave it a try then, for my friend's surprise birthday party (which i will put together in a post some time this week) and we liked it so much, that i tried to make it again. I know you could use different ingredients for the cure, but the dill in this one is our favorite, although i still want to try something else next time.

I made it again this last weekend, when we've got together for a BBQ, and it was very good. Plus everybody finds it amazing that you prepared it at home and wants to know how.

What i found when we were munching on it, talking about the smoky seasoning i used for the BBQ chicken, was that i could have added something from the beginning, but it didn't even cross my mind - smoked sweet paprika, just a bit, which could give the cured salmon the smokiness it was missing. This was an Evrika moment for me (daaahh, is that the spelling for my very dumb moment?) and i am happy Lili came up with the ideea. If you like a spicy smoky cured salmon, add some chipotle powder, we loved it both ways.

You could also use more cracked pepper, or anything else you like; use lime zest instead of lemon and you'll get a more mexican taste, some cajun seasoning for a southern one, but don't forget to share the results or new ideas, please, like we did with the smoked paprika :).

I had a piece of salmon of almost 2 pounds and for the cure used a mix made from:

1/3 cup coarse salt

1/4 cup light brown sugar

1 teaspoon ground pepper

zest from one lemon ( you could definitely use more)

one bunch fresh dill chopped finely

Rinse and ry the salmon, then place half of the salt mixture in a glass baking dish, put the salmon on top, then cover it with the rest of the salt. Cover the dish with plastic foil and put it in the frige for 48 hours. Pour out the water from the baking dish about twice a day. Rinse it in cold water when you are ready to serve it.

We love it on toast or bagels, with cucumbers, creme fraiche or sour cream, or a mix of either cream cheese or goat cheese with heavy cream (until you have kind of a mousse), red onion, capers, more dill, lemon to squeze over the fish.

It is great with pasta and in sandwiches or quiches as well.

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Somon sarat (neafumat)

Noua ne place foarte mult somonul afumat, iar in aprilie am gasit o reteta pt. peste facut la saramura pe care am incercat-o atunci pentru ziua surpriza a prietenei mele ( un post pe care tot vreau sa-l pun impreuna de mult timp, poate reusesc saptamana asta). Pestele a iesit excelent, asa ca am mai facut reteta de mai multe ori de atunci. Ingredientele de la saramura pot fi adaptate dupa gustul si preferintele fiecaruia, numai ca noua ne place mararul foarte mult, asa ca nu am schimbat reteta pana acum.

Vorbind cu prietena mea despre condimentele folosite pentru puiul facut duminica la BBQ, am descoperit insa ca as fi putut adauga si l-ar fi facut mai bun - boia/ paprika dulce afumata. Un pic de tot, cat sa-i dea gustul ala de afumatura care ii lipseste. Sau daca va place putin picant, folositi boia iute afumata.

Daca va place, puteti pune mai putina sare si zahar, si mult mai mult piper macinat proaspat mai grunjos. Se poate inlocui coaja de lamaie cu limeta, sau condimente cajun pentru o saramura "sudista". Orice idei incercati, nu uitati sa impartasiti rezultatele, asa cum am facut noi cu paprika aici :).

Pentru un filet de peste de aproape 800 g am folosit

70 g sare grunjoasa

50 g zahar brun

o linguritza piper macinat

o legatura marar proaspat tocat marunt

coaja rasa de la o lamaie (sau chiar mai multa)

Se pune pestele la marinat intr-un vas de sticla pe jumatate din amestecul de sare si condimente si se acopera cu restul de sare si condimente, se pune o folie de plastic deasupra si se da la frigider aproape 48 de ore. Se scurge de apa lasata la fiecare 12 ore. Se spala incat sa se inlature sarea si e gata de servit.

Noua ne place pe paine prajita, pe covrigi, cu felii de castraveti, crema fresca, smantana, sau un amestec de crema de branza sau branza de capra cu smantana dulce lichida (incat sa iasa un fel de mousse), ceapa rosie, capere, marar, felii de lamaie.

Este foarte bun si cu paste sau in sandwichuri si tarte/quiche.

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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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Pasta love

I am back.

School started again, we are four graders now, a busy time at work, new rules and forms that i am learning, possibly looking for a new job starting January, fighting the blues (funny thing, blue is not my favorite color, but definitely the blue hue is around me a lot, sometimes more than i like it or can handle it), all these together kept me away from posting. Not enough time, not enough motivation, but now hopefully i am getting the hang of it again, enough to make time for the blog as well for more exciting cooking.
We still ate these past weeks, i kind of cooked, most of the time because i had too. And this shows big time. You know that saying that you have to cook with love and when something tastes really good the special ingredient is love and passion? I believe that's sooo true. At least in my case the food is not the best when i am lacking the excitement. I either burn the food, forget to add something, add something else twice, and so on.

There were still some good meals, nothing too pretentious, but i have some pictures for them. Then, i have been shopping last weekend with Clara at a wonderful Italian shop where we found so many wonderful things, which will be part of some future posts.

I am sorting now thru the pictures took in the last 3 weeks. There will be probably 2-3 different posts, because some have a recipe, some don't.

Let's start with my zucchini ribbon salad, the Greek pasta salad and the homemade fresh pasta.

The zucchinis (2 green and 2 yellow) were too fresh and good looking to cook them. So, i sliced them lengthwise on a mandoline, made a balsamic reduction (which i tasted about 15 times, until there was only half left to drizzle over the salad), added some toasted pine nuts and shaved some peccorrino cheese on top ( after i took the picture, honestly). It took only a couple of minutes to make, but it was soo good.

The Greek pasta salad was for dinner one of the nights when i didn't really feel like cooking. I used some colored rottini, with tomato and spinach flavor, feta cheese, red bell pepper, cucumbers and tomatoes, green olives and Kalamata olives, olive oil and about 1-2 tablespoons of rice vinegar. It was light and quick to made, and also quick to disappear.

And now the homemade pasta. Cristina is guilty of getting me so nuts about making pasta and craving it so badly. She is the one who started making all different shapes, and tell you the regions where they come from, and how the simple combinations are actually the best, that she got so many of the girls from the RC forum to start making their own pasta. That's when i got the pasta machine and i think it is one of the most precious things in my kitchen. So i started making pasta with Clara.

First time, before getting the machine, we made cavatelli, and i am sorry i cannot find the pictures anymore, which means we'll have to make them again. Clara had so much fun rolling the dough and then pull with her fingers, plus she was proud she helped cooking the dinner. It was clear how this pasta tasted so much better then any other before. Next, i bought the machine and i could say just like she said, that i have never had a better pasta in my life than the fresh fettuccine and the capellini (angel hair) we made at home. It tasted so good, it had a bite to it, the texture from the semolina flour is so different from the dry pasta i used before... It is even a pitty now to drown them in sauces, or maybe at least not in the store bought sauce anymore.

We had the capellini with just parmesan, lemon zest, butter, and pepper (no picture now, but sometime again this coming week), or with some fresh tomato, roasted garlic, basil and parmesan. I cannot wait to make the carbonara and so many others which i am sure will taste ten times better with the fresh pasta. Not to say about the spinach pasta that is on the list, and also some raviolli or tortellini, we'll see.

The first pasta dish is fettuccine with a sauce made with onion, garlic and fresh tomatoes, some italian herbs and shaved cheese.

The second pasta dish i made a while back, but i thought to add it here, is made with cremini mushrooms, thyme and cognac, and some grated parmesan cheese. I made the pasta dough using dry shiitake mushrooms, which i turned into a powder and replaced 1/3 of the flour in the pasta dough recipe with the mushroom powder.

Until now, i was lucky to find pasta flour in my supermarket, it is a mix of flour and semolina. But last time, i didn't find anymore, so i used half all purpose flour and half semolina flour.

The recipe for the pasta dough is very simple:

2 1/2 cups pasta flour (or half and half all purpose and semolina)

4 eggs

1 teaspoon salt

1 tablespoon oil

about 2 tablespoons water

I mix the ingredients in a bowl (tried to mound the flour on the and knead them for about 5 minutes, until the dough is elastic and smooth, not sticky anymore. I wrap the dough in plastic and let it rest for about 20-30 minutes. Then, divide the dough in 4-6 pieces, and work with one at a time, the rest staying under the plastic wrap so it wouldn't dry out. Each piece is flattened to about 1/8" or 3-4 mm, then dusted with flour and put it through the pasta machine according to their instructions (i start at 6, put it twice at this thickness, then go lower one step each time, and put it twice thru 2). I don't have a drying rack, so i either put them on hangers or lay out on a cookie sheet dusted with semolina flour. Be careful to keep the strands separate, otherwise they will stick together and not dry out as they should.

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Corn chowder - Supa-crema de porumb

My vacation is over. Hopefully, i am now rested and ready to go back to work. Spending time with Clara was really needed before school starts again and since my last vacation was over 8 months ago, a break from work was long over due.

We went back to Oceanside, for a week at the beach and tanning, doing nothing and being as lazy as possible. And that's exactly how this past week has passed. I am still not ready to face my desk tomorrow in spite of all the rest and laziness, but what can you do? I wish i was a kid again, i promise i would be so happy of going back to school and not complain about the vacation being gone so fast, but i don't think this helps me feel less miserable. On the other side, clara is so excited to meet her new teacher and her new coleagues, so at least one of us is doing better.

We have been eating out a couple of times, but except for the icecream desert, we were so dissapointed by all the food we had. It's either that the people we've asked did not know good places, or maybe we weren't lucky, but nothing stood out. We have tried an American diner, a Mexican seafood restaurant and one of the fish & chips places in the harbor, all pretty bad. The food from the dinner was blaah, the seafood was overcooked, we ended up asking for more quesadillas being still very hungry, and the fish & chips were so greasy.... The rest of the times i fixed something quick for lunch, dinner, and for the first time a whole week of breakfasts. We went to the farmers' market on Thursday and picked up some beautiful heirloom tomatoes, yellow wax beans, blueberries and strawberries. We made blueberries and mango pancakes and enjoyed our breakfast out on the balcony each morning, right on the beach.

Before we left, i made a corn chowder, but i didn't have the time to post anything. I have been waiting for along time to make this soup but i was waiting for corn to be in season to be very sweet and milky. I looked for a recipe for a long time, and i found a couple that i liked, so i decided to combine them and then made some other changes, so now it is a completely different recipe. I liked how creamy and tasty it came out, and i am sure when some crab or lobster is added to the list of ingredients, it's even better, but i made it without any seafood so clara could eat some too. I've read recently about using the corn cobs to make the stock, so i kept them and boiled them, it was a marvelous idea.

Corn chowder

8 corn on the cob - cut the corn off from 7 cobs, and keep the cobs to make the stock. The 8th cob will be grilled and the kernels used for garnish)

1/2 white onion diced

1 celery stalk diced

1 carrot finely grated

1 fennel bulb diced

250 ml heavy cream

400 ml chicken stock

salt & pepper to taste

smoked paprika

garnishes: 3 tablespoons chopped cilantro and 4 slices bacon, cut in small pieces

Shave the corn from seven of the cobs and reserve the kernels for later. Place the cobs in a pot with enough water to cover them, add a little bit of salt and boil them covered for about 20-30 minutes. This water will be used for the soup. Take the cobs out of the water and scrape down any bits of corn left on them and add this to the shaved kernel.

Saute the onion, celery, fennel and carrot together, until all softened. Add the shaved reserved kernels and saute for a couple of minutes, then add the chicken stock, salt and pepper and 450 ml from the water in which the cobs were boiled and let it simmer over medium heat for about 30 minutes.

In the meantime, grill the last cob (the 8th one), then cut off the kernels and reserve them for garnish.

Add the cream to the soup and let it come back to a simmer, then remove from heat.

Puree half of the soup in a blender, until creamy, then mix it with the rest of the soup that was not blended. If you prefer a creamier soup, puree the second batch as well.

Serve the soup hot, garnished with cilantro, bacon bits, grilled kernels and sprinkle a litle bit of smoked paprika.

You could add seafood to this soup. If you want, you could use the seafood to make the stock, boiling it for a couple of minutes with the cobs, then take it out of the water, remove the shells and reserve thw meat to be added to the soup after it was taken away from the heat. And for garnish you could use some chopped scallions and shredded cheese.

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Supa - crema de porumb

8 stiuleti de porumb (se taie boabele de porumb de pe 7 stiuleti si se pastreaza stiuletii pentru zeama de supa. Al optulea se pune la gratar, sau intr-o tigaie fara grasime, si boabele se folosesc pentru garnisit)
1/2 ceapa alba tocata marunt
1 tija de telina verde tocata marunt
1 morcov dat pe razatoarea mica
1 radacina fenicul (anason) tocata marunt
250 ml smantana dulce
400 ml zeama de supa de pui
sare si piper dupa gust
boia afumata

Pentru garnisit trebuie cateva linguri de coriandru proaspat tocat marunt si cateva felii de bacon prajit si taiat bucatele.

Se taie boabele de porumb de pe sapte stiuleti si se pun intr-un bol, iar stiuletii se pun la fiert intr-o oala, cu apa cat sa-i acopere si putina sare, si se fierb acoperiti cca 20-30 minute. Apa aceasta va fi folosita pentru supa. Se scot stiuletii de porumb din apa si cu lingura se "rad" si ultimele bucatele ramase si se adauga la restul de boabe de porumb.
Se soteaza ceapa, telina, feniculul si morcovul impreuna, timp de vreo 10 minute, pana sunt foarte moi. Se adauga boabele de porumb si se mai calesc cateva minute, apoi se toarna peste zeama de supa, sare si piper si 450 ml din apa in care au fiert stiuletii de porumb, si se lasa sa fiarba la foc mic aproape o jumatate de ora. Intre timp, se pune la gratar ultimul stiulete, apoi se taie boabele si se pastreaza pentru garnisit.
Se adauga smantana dulce la supa si se lasa pana ajunge iarasi la punctul de fierbere, apoi se da la o parte de pe foc.
Jumatate din supa se pune in blender si se face crema, apoi se amesteca cu restul de supa. Daca va place o supa mai cremoasa, se poate pune in blender toata supa, pe rand.Se serveste fierbinte, garnisita cu bucatele de bacon, coriandru proaspat, porumbul la gratar si putina boia afumata.

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