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

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

Pomodori al Forno

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

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

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

~~~~~~

Tarte cu branza si rosii la cuptor

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

Rosii la cuptor

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

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

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

Read more!

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.

~~~~~~

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.

Read more!

Shrimp and snow peas stir fry - Mancare chinezeasca de creveti si mazare (teci)

When i took a break from posting from the end of November till January, i also took a break from reading my favorite blogs and i'll tell you now why. We tried to keep the Lent before Christmas, which is about 6 weeks, and for me it is pretty hard. Gabriel doesn't seem to mind or wonder like me. I always think about food and i always crave food, especially when i see beautiful photos, so i decided not to look, to make it easier for me and avoid the temptations. I feel sometimes is very easy to go thru the day without feeling hungry for something that i am not supposed to have, but there are so many other days when i feel i will faint if i don't eat some cheese or eggs or anything else, but vegetarian dishes. The food doesn't have to be boring during Lent, but it could be, especially if you feel that you are running out of ideas and i always feel like that. I wrote down so many recipes and ideas so i could have them handy for fasting before Christmas or Easter, but when time comes, i feel so uninspired for the majority of the time, and in the end, there are about 15 dishes that i keep on making, with small variations, for the whole 6 weeks.
At least during the Lent before Christmas you are allowed to have fish on Sundays, but for the lent before Easter, which is just about 5 weeks away, i think there are only 2-3 times when fish is ok. And since we really are not vegetarian people, just veggies and fruits, grains, beans, rice and no meat, fish, eggs or dairy could be cumbersome. That's why i have to confess that my success rate is not very good yet, but at least i am trying. And when we couldn't do it, we tried not to have meat, but just dairy, fish or eggs.
And in spite of our ( please read my) failure to fast the whole period, we felt wonderful every time when we succeeded, and i say that without a bragging tone, as that would defeat the purpose, isn't it?
Now, since we are here, the menu is richer because we have year round all these wonderful veggies, which taste pretty decent even in December. And on top of that, we have seafood. In Romania the shrimp, mussels, clams, squid and calamari are not food for Lent. But then again, they are not common foods at all, and until some years ago they were not available not even frozen. I know there is a big dispute about shellfish being allowed or not. The orthodox Greeks accept it and so do some orthodox Romanians who say that it is not the same with fish, it has not blood. This being said, you can't have shellfish during lent to the point where you stuff yourself and indulge with this food which for some is even better that meat, because again, that is no abstinence. But from time to time, i make a soup or different dishes, using shrimp, mixed shellfish, mussels or clams to have a more consistent meal. I haven't cooked squid or calamari at home, except for some rings, only once, and if i remember it right, it wasn't during Lent.
Before i go on with my shrimp stir fry, i remember when 2 years ago, my friend Lili wanted to fast, too. We went to her house one night and she was happily telling us how she was able to do it for about a week, while she was eating some meat, so we started laughing. And she replied serenely that meat is not a problem for her, she could give it up at any time for weeks, without craving, (and indeed there were weeks when she didn't eat any), so that's why she didn't feel she had to stop eating it. But for that whole week she gave up eggs, which are her favorite food, and she was proud for being able to abstain from them for so long, and that's how she was fasting :))).
Back to the shrimp. I have told you so many times that we like Chinese food. And Gabriel really loves Chinese food more than any other ethnic food that we found here in LA. I don't think there has been not even one dish that he would say he wouldn't order again. I like Chinese food too, to the point where i started buying all these ingredients, sauces, condiments, and cookbooks to try to make some recipes at home. And some of them came out really good. Others, not so much, but i am not giving up.
I love the stir fry, i like that the veggies remain crunchy, and i find the recipes versatile - it could be shrimp for the two of us, but chicken, beef or pork for Clara, too, and i could whip something up depending on what is in my fridge, or i buy ingredients especially for one recipe or another.
This time, i had the snow peas and some red bell pepper, but they could be replaced with anything you like - broccoli, asparagus, mushrooms, zucchini, eggplant, bok choy.... I love adding some fresh ginger, garlic, bamboo shots, water chestnuts, and bean sprouts, depending what i make and if i didn't forget to get some. I got a full load in my pantry of oyster sauce, black bean, garlic-chili, hoisin, sweet & sour, cornstarch and soy sauce, and i use them either following a specific recipe, or not really.
Snow peas are one of my favorite greens. I never had them before back home. We have pea pods (which here are called sugar snap peas), but we buy them to shell the peas, or at least that's what i knew back then and i've seen everybody do. For those of you who don't know what snow peas are, here are some things i found online: snow peas are also called Chinese peas, Chinese snow pea, edible-podded pea, mange-tout pea (i love this mange tout, i found them called this way in some european cookbooks)The snow pea is a legume, a variety of pea eaten whole in its pod while still unripe. Snow peas are thin, crisp, bright green pods, almost translucent. They are tender and sweet and have a crisp, firm texture. The tiny peas inside are small and flat. Sugar snap peas on the other side, are sweet, tender pods that have fully developed plump, rounded peas inside. They are thicker and could be cooked as they are (sometimes they need to have the string on the side removed) or they could be shelled and only use the peas.

Shrimp and snow peas stir fry

1 tablespoon grated fresh ginger
2-3 cloves garlic, minced
half an onion, cut into thin wedges
1 medium red bell pepper cut into strips
2 cups fresh snow peas, tips and strings removed
1 pound raw shrimp, peeled and deveined
2 tablespoons cooking oil
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon black bean sauce
1 tablespoon cornstarch
2 tablespoons water

Add the cooking oil to a wok or a large skillet and cook the ginger and garlic over medium-high heat about 15-20 seconds. Add the onion, bell pepper and snow peas and cook and stir for about 3 minutes or until the vegetables are crisp tender.
Take the vegetables out of the wok with a slotted spoon. Stir together in a mixing bowl the soy sauce, oyster sauce, black bean, cornstarch and water. Add to the wok and let it cook until slightly thickened and bubbly. Add the shrimp. Cook and stir about 3 minutes or until the shrimp is pink. Stir in the vegetables for one more minute, until heated through. Make sure you are not overcooking it, as the shrimp will be chewy and the veggies soft and wilted. Serve with plain white or brown rice.

~~~~~~~~

Read more!

Sausage and beans cassoulet with roasted peppers - Carnati cu iahnie de fasole si ardei copti

This is one of those times when i am sorry there is such a big gap between our cuisines or cooking styles & trends, the Romanian and the American one, because i am not sure how good of a job i'll do when telling you how Romanian this food is. Just as much as the pancakes with bacon and eggs are the American breakfast, or the steak and the apple or cherry pies are culinary staples here.

It wouldn't be so hard if I was Radu Anton Roman. And again, who heard of him here, besides the Romanians who live now on this side of the world? Unfortunately, you cannot find to many things online about his books and there is no biography written in English, or at least I didn’t find it. But for the Romanians who read these lines, here is an interview which i didn't read until two months ago. To make an out of line comparison to somebody American foodies know, he was like Michael Ruhlman, more of a " food poet" ( i found this somewhere, don't remember the source now, but that's how my comparison was born), story teller and historian than recipe author, but not a chef.

Radu Anton Roman put together the most amazing and representative book with traditional authentic Romanian recipes and had a Tv show traveling the country and finding our gems. His book has a wonderful style, it's just like a story that brings back in front of your eyes an archaic Romania, with its people and their traditions, customs, and superstitions, their wisdom and humor, their songs and poems. All the richness of our culture and history, combined with our culinary treasure, which we, the new generations did not get to know and live. Reading his book and watching his televison show for about two years before i moved here, made me realize how little I know about us and what a petty is that today we are so far away from that old Romania. I am not talking about the physical distance, but about the distance between the past generations and us, with our rush of being like any of the western civilizations, our rush to deny and forget who we are and where we are coming from. Moreover, it was a lesson for me that indeed we have our own Romanian cuisine, and he brought it on our tables again. His wit, charm and gift of story telling were a treat, and his anthology is a legacy cherished by so many of us, who discovered again the charm and beauty of Romania.

The back cover of the book has a quote from Jacques Yves Cousteau, who, discovering our ‘extraordinary "tchiorba" (thicker soup) and our to dream of "tourta" ( kind of a cornbread)’, said that ‘not only the world doesn’t know almost anything about Romania, but that the Romanians don’t know their miracles. As a cuisine, at least, you are a very rich people in our so called poverty’.
And the editor talks about how this book helps showing our culture through the act of cooking, intertwined with our symbolism, mysticism and traditions and how it carries you to the pan with the feeling that your ancestors will tell you what and when to do. All of this clarifying for you the troubling question: is there a Romanian cuisine? with a subtle, but well proven answer: YES.

In the opening of his book, Radu Anton Roman writes about how only a few of us today still cook Romanian food. I blush thinking that these lines were written for me... "it seems the Romanians apparently don’t love their cuisine. All of grandma’s goodies lie in dusty, abandoned recipes notebooks. We eat pizza, hamburgers, kabob or sushi. Why? For the same reason people drink cheap bad vodka from bottles with colored labels on them, instead of savoring the Romanian authentic superior plum brandy." He talks about how our recipes might not be original or unique, because after all we are part of Europe and have always been. But even the recipes we got from others, we made them our own, to the point you don't even recognize what could they have in common, besides their names. Our musaca, stuffed cabage rolls, crepes, soups and meatballs were not ours, but they are "sediments" of the Otoman occupation, or French, German, Greek, and other influences. We made them our own "discretely arranging" the original recipes, "tailoring" them like hand-me down clothes that don't fit.
This post is a come back to my roots, a confession about most of the food i actually cook and we eat in our home, but don't take pictures most of the times, because it is not very good looking. I know it sounds vain, and maybe it is. But if there are many others like me, visual eaters, and if those by chance would stumble upon this blog, my pictures would not make them crave any of those foods, or at least not yet. So, from now on, i'll try my best to cook, photograph and post more photos of Romanian foods.
In the mean time, since the next posts will not be Romanian recipes at all, consider this my mea culpa and my pledge of allegiance.

Ohhh, and please don't laugh at my smug snobbish attempt of finding an English title for this using the french cassoulet, but it was the closest i know to what this food is really like. I followed the recipe from Radu Anton Roman's book as much as i could, but there were some changes i made because i couldn't get or didn’t have all of the ingredients. That's why the one below is not the exact one from his book.

Sausage and beans cassoulet

Ingredients:
1 -1.5 lbs smoked meat (pork ribs, hocks, shanks, or turkey drumsticks/ wings)
1 lb smoked sausage
1 - 1.5 lbs beans (I use baby lima, but any other kind you like or have works well)
1 onion diced
1 bell pepper diced
2 carrots shredded
14 oz can (420 g) crushed tomatoes
1 tablespoon pepper paste
2 bay leaves
1 tablespoon dried thyme
1 teaspoon black peppercorns
1/4 cup oil (I use sunflower, canola or grapeseed)
1 cup white wine
fresh dill and tarragon

Soak the beans in cold water over night or at least for about 4 hours. I cook the beans in cold water and after they boil for about 3-5 minutes, I drain them and throw away that first water.
Cover the beans again with cold water, about 3 quarts, add the smoked meat, bring them to a boil, then lower the heat and let them simmer for at least an hour.
After an hour take the smoked meat out, and add the onion, carrots, bell pepper, oil, pepper paste, dry thyme, bay leaves and the wine and let it simmer for another half an hour. Stir from time to time to make sure the beans don’t stick and burn on the bottom.
Cut the smoked meat into pieces if you have a larger shank, ribs or turkey drumsticks and put them back. When the half an hour passed, add the crushed tomatoes and the meat and let it simmer for another 20 minutes or so, until the sauce is thick enough to coat the beans. The sauce should not be too watery, but not too dry either, if needed add a little bit of hot water.
In a separate fry pan saute the smoked sausages, which could be served either on the side or added to the beans in the last 10 minutes of cooking.
Add fresh tarragon and dill if you like and serve with some pickles or a salad.
Possible side dishes:
- assorted pickles or sauerkraut salad,
- coleslaw ( red and white cabbage and shredded carrots, fresh dill, oil, vinegar, salt & pepper),
- roasted red bell peppers (broiled, peeled and marinated w oil, vinegar, sliced/minced fresh garlic, salt & pepper)

The beans are even better with a glass of red wine, like a Caubernet Sauvignon.

~~~~~~~

Read more!

Back to blogging and cooking - Inapoi la blog si gatit

First of all, let me thank all of you that continued to check for a new post for the last two months, i appreciate your good thoughts and words and although i took a pretty long time to get back on track, here i am again. And thank you for pushing me to come back to my senses and shake off the deeeep blues and laziness.
I think you should know how much it had to do with your standing by me, your encouraging and true friendship, especially when i wasn't such a wonderful or true friend myself. Now, when you'll see what comes next, i hope you are not going to change your mind about encouraging me to continue :)))) ( see, i've got some sense of humor.....)
No recipe in this post, this is a promise and an apology for not wishing you guys when i should have Happy Thanksgiving, Merry Christmas and a Happy New Year!!!!

We had a really wonderful Thanksgiving in November, over the top as usual, as my friend Liliana has no limits when it comes to how much food we should prepare. I am so sorry that i didn't make time to take any pictures this year, but i'll put together in a post the ones from '07, you'll see i am not exagerating at all.

Christmas Eve was spent with some friends and lots of kids, and we were so lucky to actually see Santa again this year, which made Clara soooo happy (yes, we still believe even though we are in our 30's, but isn't he amazing???? we all fell in love with him 4 years ago). We then had other friends over on Christmas day at our house, which seemed smaller than ever with about 20 people at the table, but that's how it should be and how we like it. We cooked so much for the holidays and everything was perfect, and i have some pictures to prove that, coming up later.

New Year's Eve was another big party, at our friends house and everybody had an amazing time. We are blessed to have so many wonderful friends, and as much as we felt so bad about not being with my parents this year either, it was first time when we had my sister with us and i couldn't be happier that after 6 years we've spent the holidays together.

Last week I was treated and surprised by all my dear ones with a birthday party at my sister’s house (and it couldn’t have meant more than it did, so thank you again, if you guys stop by here... I love you all and thank all of you for what you did and for being in my life), so it was a slap in the face that reminded me how all my worries and unwarranted depression should go away, as indeed it’s all without any good reason whatsoever and it has lasted enough.
I have a couple of photos from Christmas that I wanted to share with you, and I promise that I’ll be back maybe tonight or tomorrow with a post, photo and recipe from the ones I took in the past 2 months, as I think I have some good ones. Or at least I consider them good thanks to the optimism that hit me and I hope it will stay around for a loooong time.

~~~~~~~

In primul rand, as vrea sa va multumesc tuturor celor ce ati trecut pe aici cautand un post nou in ultimele doua luni. Va multumesc pentru gandurile si cuvintele voastre bune, si pentru ca m-ati facut sa-mi recapat cheful si sa-mi ies din asteniile prelungite si lenea ce m-a cuprins. Si desi mi-a luat cam mult sa ma reapuc de treaba, iata-ma inapoi.
Vreau sa va spun cat de mult inseamna ca ati fost langa mine, incuranjandu-ma si fiindu-mi buni prieteni, mai ales cand eu nu am fost un prieten bun sau adevarat. Sper numai ca vazand posturile ce vor urma de aici inainte vezi fi multumiti de ce cititi si nu regretati ca m-ati incurajat sa merg mai departe :))) ( ahm, ceva urme de umor anemic). Postul asta nu are nici o reteta, e doar o promisiune ( facuta mie) si o cerere de scuze pentru ca nu v-am urat atunci cand trebuia Happy Thanksgiving, Craciun fericit si un An nou bun!
Am avut un Thanksgiving minunat in Noiembrie, ca de obicei de exceptie, pentru ca Liliana, prietena noastra, nu are nici un fel de limite cand e vorba despre cata mancare trebuie sa pregatim. Imi pare rau ca de data asta nu am facut poze, dar am sa pun intr-un post pozele din 2007 sa vedeti ca nu exagerez cu nimic.
Ajunul Craciunului l-am petrecut cu aceeasi prieteni cu care ne adunam de 5 ani acum, cu multi copii, si spre bucuria netarmurita a Clarei, am avut bucuria sa-l vedem in carne si oase pe Mosul ( da, noi credem in Mosul desi avem este 30 de ani, si ziceti si voi daca nu e atat de minunat, ne-am indragostit de el cand l-am vazut prima data in urma cu 4 ani). Am avut apoi alti prieteni invitati la noi in ziua de Craciun, si casa a fost atat de mica pentru 20 de oameni la masa, dar asa e frumos de sarbatori, nu? Am gatit mult de sarbatori, totul a iesit bun, si am si cateva poze si retetele de rigoare pe are o sa le postez in zilele ce vin.
De Revelion, alta petrecere mare, la prietenii nostri unde intotdeauna toti ne simtim de minune. Suntem de-a dreptul binecuvantati sa avem atatia prieteni buni, si desi ni se rupe sufletul de sarbatori sa fim departe de parinti, din nou, anul asta a fost prima data cand am fost impreuna cu sora mea de sarbatori, dupa 6 ani lungi, ceea ce ne-a facut foarte fericiti.
Saptamana trecuta, am fost rasfatata si surprinsa de toti cei dragi de aici cu o petrecere la sora-mea acasa (si vreau sa va spun dragilor, in caz ca treceti pe aici, ca nu putea insemna mai mult pentru mine surpriza asta.... Va iubesc mult si va multumesc tuturor pentru ce ati facut si pentru ca sunteti parte din viata noastra), care a fost palma ce m-a trezit si mi-a adus aminte cum toate grijile mele si tristetile nefondate ar trebui sa dispara, pentru ca sunt intr-adevar fara de motiv si au durat destul.
Am cateva poze de la Craciun pe care le impartasesc cu voi, si promit sa ma intorc diseara sau maine cu alt post, poze si retete din cele pe care le-am facut in ultimele 2 luni, unele fiind bune - bunutze. Sau cel putin asa le vad eu :)) datorita optimismului ce m-a lovit si sper eu ca va sta cu mine mult timp de aici inainte.

Read more!

Butternut squash soup - Supa crema de dovleac

Now that fall is here to stay, i love the color of the light this time of the year, it looks pale yellow, and it casts a warm glow to everything. The only thing that i don't like, is when the sun sets. I love the colors of the sunset, but the dusk feels so sad, sudden and overwhelming when i barely leave work to go home.

I was reading the last number from Saveur, and i was carried away by the article "In The Heart of France" wrote by by David McAninch (here is the article from their website). I haven't been to France yet, but i would love to go, especially to see the country side, to see if what i imagine France to be like and smell like is real or not, and to see the charm of this place as described in this article and its pictures, because it was more enchanting to me than so many others seen until now. Of course i still want to see Paris, walk around until my legs hurt and taste the amazing macarons, it wouldn't be France without them.
Reading the pages from Saveur the other night, made me dream of the beautiful time to come, the cozy warm nights at home and the wonderful foods of the season. And most of all, made me miss Romania and my family, and it brought so many memories back. If i would have been born here, used to seeing the ocean and plam trees all year long, i wouldn't probably miss fall or winter. At least, I am happy that the last street on the way to my job is probably one of the few streets in west LA that have beautiful shedding trees, some sort of maples with a white bark, which now look pretty yellow and are getting ready to strip. I love to see them every day and i cannot believe how beautiful they are. Both blocks to the left and right of them have really tall palms, bending in the wind, just like you see everywhere in this city.

Although i don't have a favorite season, i have things that i love about each. For fall is Thanksgiving, apple and pumpkin pies, cinnamon and spices, the thick and warm soups and stews, which make you feel warm and make your house smell amazing.

When i saw the butternut squash at the market, i knew immediately that i want to make a soup out of it. I brought it home, excited, and told Gabriel what i was planning to make and he smiled and said : "sure, pumpkin soup is what i wished for all my life, that's food to crave for...." I rolled my eyes at him, and decided that i will make it anyway. I like pureed soups and i like roasted butternut squash, but i never used it for soup before. I only made soup with the mexican squash and italian zucchinis and i knew they were ok with that, so decided to give it a try.

Last night, i made the soup, not planning to add to many things to it, because i wanted to taste like squash mainly. So, after i pureed it, i tasted it and didn't like it at all. And if i don't like it, then for sure Clara and Gabi wouldn't eat more than a spoon. It was too sweet, more like baby food, and i don't say that i a good way.

That's how i decided to make it a bit more savory and add some flavors, and picked out nutmeg, ginger and all spice. To cut down the sweetness, i used the borsch powder, which i have found at the Polish store from Santa Monica, and also got more from my mom. But i found a recipe on the Saveur's website for the squash soup and they suggest canned tomatoes, which i am sure would have worked just fine if i didn't have the borsch.

Now, about the borsch (Romanian "bors"). Here is a link from wikipedia, where it explains that the Romanian bors is a sour soup, not the same with the Russian, German or Polish soups, and all the others. The powder that i am talking about is a concentrate, like the chicken or beef bouillon cubes. There is a veggie one and a white (from sour cream) one.

The beet chips - i made them for Clara last night. She loves the ones i get from Trader Joe's, made from beets, yams, parsnips, and other root vegetables, so i bought 4 beets, peeled and sliced them really thin and baked them for about 45 minutes at 250 F, just sprinkled with salt, until dried. Clara helped with them, loving the stains on her fingers and bragging how she eats healthy chips, without any oil or preservatives. Plus that she learned the word crimson last week, and she kept on saying how the beets have this wonderful crimson color :)))). I was happy, because she is not a big fan of beets, never ate them roasted or boiled, only when i added them to a soup, so she doesn't know about it. We'll make some more this weekend and i'll take some pictures.

I also added some toasted almond slivers to the soup, but after I took the photo, and i loved the crunch and nutty flavor brought to the soup.

Clara and Gabi ate a little, but still didn't like it. What was that they didn't like? "that it wasn't chicken noodle or any meat and veggies kind of soup. " "but I used chicken broth to make it..." "but the meat taste is not there, nor any meat pieces...." "but you could make it again for yourself, mom, maybe not this much, and something else for us?!"

So, unless i find someone else to eat this with me, i am not going to make it again soon, even though it was really good. In the meantime, chicken noodle and other meat and veggie soups.

Butternut squash soup

3 tablespoons oil
Half of a large onion, chopped
2 carrots, shredded or chopped
1 parsnip, shredded or chopped
1 celery rib, chopped
1 bay leaf
3 lbs butternut squash, either cut in half and seeded, or peeled, seeded and cut into cubes
5 cups chicken or vegetable broth, or water (about 1 quart/1 liter)
1/4 teaspoon ground nutmeg
1/4 teaspoon powdered ginger
1/4 teaspoon all spice
salt and pepper
1 cup tomato sauce or 2 tablespoons Polish or Romanian borsch (borscht) concentrate

toppings: heavy cream or sour cream , chives, beet chips and toasted almonds slivers

Preheat oven at 375F (190C). I cut the butternut squash in half, lengthwise, and seeded them, but you could also peel them, remove the seeds and cut the squash in cubes. Put the halves or cubes in a baking dish or roasting pan and bake them for about 45 minutes to an hour, until softened and caramelized. The roasting intensifies the flavor and also the orange color.
Saute the onion, carrots, parsnip, celery and bay leaf in a medium 2-3 qt pot, over medium heat, until softened.
Pour over the broth and let it boil about 10-15 minutes, then add the squash (if baked in halves, spoon out the flesh and throw the peel), the tomato sauce or borscht powder, the nutmeg, ginger, all spice, salt & pepper and let it simmer, covered, for about 5 minutes. Remove the bay leaf.
Puree the soup in batches in a blender, until smooth (cover the lid with a kitchen towel to hold the blender and to avoid any burning accidents). Return the soup to the pot and thin with water or broth if it’s too thick.
Serve hot with a drizzle of cream, beet chips, toasted almonds and chives.

~~~~~~~

Supa crema de dovleac

Read more!

Mussels in a Coconut Thai Broth - Midii in sos thailandez cu lapte de cocos

I love mussels, and pretty much all seafood. The only ones that i am iffy about are the oysters, but i don't turn them down. It's just that i like them not too large, not too many, and served like shooters - with a bit of lemon or lime juice and a bit of tabasco or spicy cocktail sauce. All the others, shrimp, clams, mussels, lobster, crab, any kind of fish, are more than welcome, at any time, preferably in larger portions. I would choose them over red meat at any time.

I cooked mussels lots of times before, but somehow i have only two other photos in my folder, in seafood combo dishes. I'll get to them some time soon. I like the mussels to have some broth so i could eat them with fresh crusty bread, and i love the sea smell and taste of the sauce from the mussels. Any broth - made with wine, beer, tomato sauce, cream or coconut milk - is really good.

And these dishes are not only good, but definitely presentable as an appetizer or a main entree for any casual or fancy gathering. The flavors could be played with based on your favorite herbs and cuisines. Go French with just white wine, shallots and thyme, Italian with some tomato sauce and fresh parsley, Asian by adding the ginger, or Thai - with the lemongrass, curry and coconut milk. Make them spicy or mild, as you like.

The taste, flavors and the bread dipped into the sauce, makes this one of my favorite comfort foods. The broth has a wonderul rich taste and beautiful yellow color, and the chilli gives it a bite. And don't forget the glass of chilled white wine by its side, it's definitely better :))

This time i mixed the wine and the coconut milk for the broth, but you could go with just one or the other, and play the other ingredients by ear if you don't like the Thai theme. You could also use heavy cream instead of coconut milk, but i would use then 1 1/2 cups of white wine and only up to 1 cup (250 ml) cream. If using just coconut milk, and no wine, add at the end some acidity - lemon or lime juice.

This time i don't have a recipe link, i mixed a couple and made it to our liking. It made 4 appetizers.

Here is a link about cleaning mussels, with very good advice and step-by-step photos.

Mussels in a Coconut Thai Broth

2 tablespoons oil
½ onion, finely chopped (you could also use one shallot or one leek, only white and light green parts)
1 or 2 garlic cloves, finely chopped
1 stalk lemongrass, cut into 3-4 pieces, smashed with the side of the knife
the zest of one lime
one 1 ½ inch piece of fresh ginger, peeled and sliced or chopped coarsely
1 teaspoon curry powder
1 can coconut milk (~300ml)
1 cup dry white wine
1 ½ pound mussels, scrubbed
salt and pepper
1 red chilli, thinly sliced
1 green onion, sliced on diagonal
fresh cilantro, chopped

In a large saucepan, saute the onion and cook until softened. Add the garlic, and after a minute the curry powder. Add the coconut milk, wine, ginger, lime zest and lemongrass, and bring the sauce to a boil.
Add the mussels, cover the pot, and let them cook over low heat for about 3-5 minutes, shaking the pan occasionally, until all the mussels open. Transfer the open mussels to your serving bowls, discarding the ones that didn’t open.

Continue cooking the broth, uncovered, simmering over low heat, until reduced by half. Season with salt and pepper and add the chilli slices.
Strain and pour the broth over the mussels. Sprinkle with cilantro and green onion and serve immediately with fresh crusty bread and lime wedges.

~~~~~~~~~

Midii in sos thailandez cu lapte de cocos

Imi plac midiile, si de fapt toate fructele de mare. Singurele la care sunt mai mofturoasa sunt stridiile, dar nu le refuz nici pe ele. Doar ca imi plac cele de marime potrivita, sa nu fie prea largi si prea multe, si sa le mananc proaspete, sorbite dintr-o inghititura stropite cu zeama de lamaie sau limeta si putin sos picant sau cocktail. Restul, creveti, scoici, midii, homar, crabi, si absolut orice fel de peste, sunt mai mult decat binevenite, cat mai des si in portii cat mai mari. As alege fructe de mare oricand in locul carnii rosii.
Am gatit midii acasa de multe ori, dar nu stiu de ce nu am decat doua poze in albumele salvate, si alea de feluri de mancare unde le-am combinat cu alte "pescaresti". O sa ajung intr-o buna zi si la ele. Imi plac midiile sa aiba un fel de sos, zeama, sa le mancam cu paine proaspata, si imi place mirosul si gustul de mare pe care il ia sosul de la ele. Orice sos - facut cu vin, bere, suc de rosii, smantana dulce sau lapte de cocos- este foarte bun.
Si pe langa ca sunt foarte gustoase, felurile astea sunt si foarte prezentabile, servite ca aperitiv sau fel principal (o portie mai serioasa) la orice masa, fie ea mai putin pretentioasa, sau mai formala. Iar aromele si condimentele pot fi alese in functie de verdeturile voastre preferate si inspiratia culinara. Incercati o varianta franceza cu vin alb, ceapa de apa (esalota) si cimbrisor proaspat, italiana cu sos de rosii si patrunjel proaspat, asiatica - adaugand ghimbir si coriandru, sau thailandeza cu lemongrass, praf sau pasta de curry si lapte de cocos. Si daca va place mancarea care pisca putin la limba, adaugati ardei iute sau ceva condimente care sa le faca picante.
Gustul, aromele si painea muiata in sos, fac felul asta una din mancarurile mele favorite, care iti da o senzatie minunata de comfort si caldura. Zeama are un gust atat de bogat, de un galben minunat, iar ardeiul iute ii da "musca" numai putin. Si nu uitati un pahar de vin alb rece servit langa, asa sigur totul are un gust si mai bun :))
De data asta, am amestecat vinul si laptele de cocos pentru zeama, dar se poate folosi numai unul din ele, iar restul ingredientelor se modifica dupa gust. De asemenea, se poate folosi smantana dulce lichida in loc de lapte de cocos, dar atunci as folosi o ceasca si jumatate de vin si numai jumatate de ceasca de smantana (mi se pare mai grasa decat laptele de cocos). Daca folositi numai lapte de cocos si nu adaugati vin, la sfarsit s-ar putea sosul sa aiba nevoie de putina aciditate - stropiti midiile cu putina zeama de lamaie sau limeta.
De data asta nici o reteta la care sa va trimit, ci o combinatie pe care am facut-o dupa gusturile noastre. Din ingredientele de mai jos au iesit 4 portii de aperitiv.
Aici este un link unde gasiti sfaturi cum se curata midiile, cu poze pentru fiecare pas. (Daca are cineva nevoie de traducere, trimiteti numai un comentariu).

Midii in sos thailandez cu lapte de cocos

2 linguri ulei
½ ceapa tocata marunt (sau puteti folosi ceapa de apa - esalota sau chiar un fir de praz, numai partea alba si cea verde deschis)
1-2 catei de usturoi tocati marunt
un fir de lemongrass, taiat in 3-4 bucati, strivite cu muchia cutitului
coaja rasa de la o limeta
o bucata de vreo 3-4 cm de ghimbir proaspat, curatat de coaja si taiat feliute sau tocat mai mare
1 lingurita praf de curry
o conserva lapte de cocos (~300ml)
250 ml vin alb
700-800 g midii proaspete, curatate bine (sau congelate, folosite direct de la congelator, nu le lasati sa se dezghete pana le puneti in oala)
sare si piper
1 ardei iute rosu, taiat feliute subtiri
un fir de ceapa verde, taiat in feliute subtiri pe diagonala
2-3 linguri coriandru proaspat, tocat

Intr-o cratita mai larga (in care sa incapa mai tarziu midiile), se caleste ceapa pana e translucenta. Se adauga usturoiul, si dupa un minut praful de curry. Se amesteca apoi laptele de cocos, vinul, ghimbirul, coaja de limeta si bucatile de lemongrass, lasand sosul sa dea in clocot.
Se adauga midiile, se pune capacul si se micsoreaza focul, miscand cratita ocazional, timp de vreo 3-5 minute, pana s-au deschis toate midiile. Se scot midiile in bolurile in care o sa le serviti ( sau unul singur mai mare) si se arunca cele care nu s-au deschis.
Se lasa zeama sa fiarba, neacoperita, la foc mic, pana se reduce la jumatate. Se pune sare si piper dupa gust si feliutele de ardei iute.
Se strecoara zeama si se toarna peste midii. Se presara coriandru si ceapa verde pe deasupra si se servesc imediat cu paine proaspata si felii de limeta sau lamaie.

Instructiuni speciale:

Midiile trebuie gatite in aceeasi zi in care au fost cumparate. Se desfac din pachetul sau punga in care au fost impachetate imediat ce este posibil, sa respire, altfel mor. Se spala bine de tot in apa, frecandu-se carapacea sa se indeparteze toate depunerile, se taie "barba" care iese din carapace si se lasa putin in apa rece cat sa se indeparteze nisipul din ele. Se scot usor din castronul cu apa incat nisipul sa ramana la fund, nu varsati castronul cu ele sa se scurga nisipul inapoi.

Inainte de a le gati, se arunca midiile care sunt sparte, precum si cele care nu se inchid cand sunt lovite cu degetul. Dupa ce au fost gatite, se arunca toate cele care nu s-au deschis.

Read more!