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

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

So, the menu was:

~ Shrimp on edamame puree with a ginger soy sauce dressing

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

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

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

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

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

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

I combined the recipes from here and here, and made some adjustments, because .... I think i am a tweak-er, i cannot help myself not to....
And this is the final draft of my version

Pears in a Cage

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

Bring the wine, water, cinnamon, sugar, and vanilla bean to a boil in a large saucepan. Boil for about 5 minutes, then add the pear halves, and poach the fruit over medium heat for about 15 minutes or until tender, but not longer, as they will become too soft. Remove the pears and let them cool on a plate covered with a paper towel.
Continue cooking the poaching liquid until it is reduced to about 1 cup, and it looks like honey. Set aside.
Preheat oven at 375F ( or the temperature indicated on your puff pastry baking instructions).
Take 6 of the puff pastry squares out of the fridge and cut them out in the shape of a pear. Place them on a baking sheet covered with parchment paper and put them back in the fridge to keep them cold.
Take the other 6 puff pastry squares out of the fridge and cut them the same way in the shape of a pear. Using a paring knife cut slits on the pear shaped pastry, leaving about ½" around the edge. Slowly pull apart the dough to show the lattice. Don’t let the dough get too soft, and it cannot be too hard either, as it will break.
Working quickly so the dough doesn’t get too soft, take out of the fridge the baking sheet with the pear cut-outs and place one pear on each, cut side down. Lay the lattice cut pear shapes on top of each pear, press down the sides and trim the edges if necessary. Brush the top pastry with the syrup from the poached pears (or with egg wash, if you want, then sprinkle some sugar on top).
Bake for about 15-20 minutes, until golden brown.
Serve warm or at room temperature with vanilla ice cream or whipped cream and definitely with more of the pear syrup. (The vanilla bean is from the syrup, I saved them for garnish).

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Am neglijat iara blogul, desi sper din tot sufletul sa nu ajung sa postez numai o data pe luna cum s-a tot intamplat in ultimul timp. Se pare ca nu pot balansa foarte bine slujba, familia, prietenii, trebaluiala pe-acasa si blogul. Asta nu inseamna ca nu am gatit sau facut poze la mancare, dimpotriva, numai ca sunt foarte inceata cand trebuie sa postez. Pe deasupra, voi schimba serviciul. O sa fie acelasi domeniu, cel putin asa sper, pentru ca de-abia am inceput sa caut, dar va trebui sa gasesc ceva curand pentru ca mi se pensioneaza seful. Si stresul asta e alt motiv pentru care nu am avut timp de blog. In general imi petrec serile facand lectiile cu Clara, pregatind ceva mancare, apoi uitandu-ne impreuna la vreun film, citind sau stand la taclale despre totul si nimic. Nu contenesc sa ma minunez de cat de repede creste Clara si imi place cand stam la povesti ca fetele. Gabi a avut repetitii de cateva ori pe saptamana si e incantat sa lucreze cu niste oameni tare talentati. Weekendurile le-am petrecut fie pe-acasa fie cu prietenii, nimic special, dar de fiecare data simtindu-ne excelent si bucurandu-ne sa fim impreuna. Desi mai am multe poze de la diferite mancaruri facute in ultimele luni si chiar mai demult, m-am gandit ca azi le-a venit randul celor de la Sf. Valentin. Am stat acasa pentru ca Gabi a avut o infectie la masea cu dureri groaznice si nedormit vreo 3 zile la rand, luand antibiotice si eu sperand ca isi va gasi curajul sa mearga la dentist sa ii scoata nervul (au trecut acum aproape 3 saptamani si inca nu a fost). Uite asa planurile mele pentru Sf. Valentin aproape ca nu s-au intamplat pentru ca scumpul meu sot se simtea groaznic, era umflat toata partea dreapta si era cam drogat de la atatea calmante, dar nu va pot spune cat de mult il iubesc pentru ca a stat cu noi, mancand totul, chiar totul, facand glume pe seama mea impreuna cu Clara, cu tot felul de comentarii genul celor de la show-urile Iron Chef, Top Chef si Chopped :)), si sincer nu stiu cine era mai rau, tatal sau fiica-sa :D, ca in sfarsit sa ceara si desert. ASTA E IUBIRE CURATA, oameni buni, si eu sunt norocoasa sa o fi gasit ....

Astea fiind spuse, meniul a fost:

~ Creveti cu puree de boabe de soia (edamame) cu un sos de soia si ghimbir
~ Sparanghel verde si alb, rucola si ardei gras rosu invelit in prosciutto

~ Scoica prajita cu ridiche alba japoneza (daikon), castravete, salata de micro-verdeturi si miso (pasta de soia) uscat (idea cu miso uscat este din cartea Nobu West, pe care salivez macar o data pe saptamana si o tin pe noptiera intotdeuna)

~ Friptura cu mango, rucola si busuioc cu o vinegreta asiatica (sos de soia, otet de orez, ghimbir proaspat ras, ulei)

~ Pere in "colivie" cu inghetata de vanilie si cu sirop de pere

Nimic nu e prea greu de facut, dar sunt mancaruri care ne plac, asa ca le-am savurat pe toate. Inca trebuie sa mai lucrez la lumina din poze, nu poate editatul sa faca minuni cand lumina naturala e atat de proasta. Problema mea e ca in casa nu prea avem lumin naturala, geamurile (nici prea multe, nici prea mari) sunt toate spre sud sau nord, iar cladirea noastra e inghesuita intre alte doua blocuri, cu numai aproape 2 metri intre noi si vecini. Desertul l-am pus pe farfurie sa-l pozez imediat ce l-am terminat de pregatit, asa ca am avut lumina mai multa, dar restul le-am terminat cand era deja tarziu, si stiu ca 3 becuri chioare (chiar deasupra mancarii) cu sau fara blitz nu e arta fotografica, dar va rog sa fiti ingaduitori cu mine inca putin.
Desertul cu pere am tot vrut sa-l fac de ceva vreme, dar nu aveam timp, asa ca ce ocazie mai buna decat asta.

Am facut o tarta cu pere in urma cu o luna, care mai are de asteptat, pentru ca toata lumea scria pe bloguri retete cu pere, mai ales pere fierte, asa ca a trebuit sa le incerc si eu. Dar nu voiam numai pere fierte, asa ca prima data dupa ce le-am fiert le-am pus in tarta, iar acum in "colivie" ( suna mai bine decat cusca) de foetaj. Desertul a aratat ata de frumos (desi nu am avut rotita aia de taiat aluatul, asa ca l-am taiat cu un cutit ascutit), a fost tare gustos, iar siropul de la pere, delicios. Foetajul si inghetata le-am cumparat.
Am combinat retetele de aici si aici, si am facut mici modificari, pentru ca.... nu am nici un motiv mai bun decat ca nu ma pot abtine sa nu le schimb...Si asta e versiunea finala:

Pere in "colivie" de foetaj

(pentru 6 portii)

500 ml vin alb

500 ml apa

100 g zahar

½ bat scortisoara

½ teaca de vanilie

3 pere, decojite, taiate jumatati si fara cotor (Bartlett sau Bosc, sau orice pere destul de tari)

12 patrate (de cca 12x12 cm) foetaj dezghetate, tinute in frigider pana sunt gata de folosit

Se pun vinul, apa, zaharul, scortisoara si vanilia la fiert intr-o cratita larga. Se lasa sa fiarba in clocot mic vreo 5 minute, apoi se adauga jumatatile de pere si se fierb la foc potrivit cca 15 minute sau pana sunt patrunse, dar nu mai mult, pentru ca nu trebuie sa fie prea moi. Se scot perele pe un servet de hartie si se lasa sa se raceasca.

Se lasa lichidul sa fiarba in continuare pana se reduce la o cana si arata ca mierea. Se da la o parte.

Se incinge cuptorul la 375F/ 190 C (sau la temperatura de coacere recomandata pe pachetul de foi).

Se iau 6 din patratele de foetaj din frigider si se taie sub forma de para. Se pune cele 6 foi pe o tava tapetata cu hartie de copt si se tin la frigider pana se asambleaza desertul.

Se iau celelalte 6 patrate de foetaj si se taie si ele sub forma de para. Cu ajutorul unui cutit foarte ascutit se taie fiecare bucata de aluat in interior, pe lung, lasand o margine de 1.5 cm, ca sa arate ca o fereastra cu zabrele ( asta e traducerea pentru lattice). Se trage incet de aluat ca sa se deschida taieturile. Sa nu lasati foaia sa fie prea moale, si nici prea inghetata ca se poate rupe usor.

Lucrand repede sa nu se incalzeasca aluatul prea tare, se scoate tava cu primele sase forme din frigider si se aseaza o jumatate de para pe fiecare aluat, cu partea taiata in jos. Se aseaza "zabrelele" deasupra, intinzand aluatul si apasand marginile sa se lipeasca. Daca e nevoie, se taie excesul de aluat. Se unge aluatul pe deasupra cu siropul in care au fiert perele (sau cu un ou batut si se presara cu putin zahar).

Se coc 15-20 minute, pana sunt aurii.

Se servesc calde (nu fierbinti) sau reci, cu inghetata de vanilie sau frisca, si stropite cu restul de sirop. (Teaca de vanilie este cea din sirop, am pastrat-o pentru decorat.)

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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.

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Party food - Menu pentru petrecere

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

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

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

Here is what we had that night:

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

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

- Crab Salad

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

- Black Forrest prosciutto with cantaloupe

- Squid ink pasta with shrimp

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

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

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

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

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

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

Meniul a fost:

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

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

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

- Salata de crab

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

- Prosciutto cu pepene galben

- Paste negre ( cu cerneala de sepia) si creveti

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

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

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

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Stuffed tomatoes with orzo salad and shrimp - Rosii umplute cu salata de orzo si creveti

The tomatoes that we picked from the farm last week were wonderful, bursting with flavor, and they made a simple tomato salad with feta cheese, while the ones that were not very ripe, I thought of stuffing them. Last week was nice and warm here, so no roasted tomatoes for me, and that's how I decided to stuff them with a cold pasta salad. This is the same orzo salad I made here and put it in lettuce leaves.

Ina Garten's recipe has also feta cheese and sliced cucumbers, but I didn't add them this time (nor the last time as a matter of fact), although I made it her way so many times, I don't add shrimp when I add feta. For some reason, I don't like them together, but I love them separately, I think feta is salty and tangy, and doesn't go well with my shrimp. And this time I added some peas.

The orzo salad is my favorite cold pasta salad. I like the vinaigrette, the fresh herbs, the fresh lemon taste and it pairs wonderful with sauteed shrimp. It's a light lunch or dinner, and I think would work perfectly with lamb or grilled chicken as well. Or in the vegetarian version with feta cheese and slices of cucumber, maybe even with red bell pepper and zucchini, roasted, grilled or fresh.

This is what I used and how I made it:

one pound shrimp (31-40), marinated for at least 30 minutes with spices, salt & pepper

one cup and a half orzo pasta

one bunch green onions, chopped

the zest and juice from one lemon

fresh dill, basil and cilantro, chopped finely

a handfull fresh or frozen peas, blanched in boiling water for 1-2 minutes

olive oil

salt & pepper to taste

I removed the shells from the shrimp and rinsed it (I keep the shells in the freezer for seafood stock), then put it in a bowl and seasoned it with salt and pepper, chilli flakes and a mix of spices - paprika, granulated onion and garlic, thyme, oregano. Let them marinate for at least 30 minutes. Saute the shrimp, arranged in a single layer, about 2 minutes on each side, until pink. Don’t overcook them or they will be chewy.
In the meantime, cook the pasta in salted water according to the instructions. When it’s cooked al dente, drain, rinse and put in a bowl with about 2 tablespoons olive oil. When the pasta is cold, mix in with the lemon juice and zest, the fresh herbs, the green onion and the peas, then add the shrimp and its sauce. Season with salt & pepper.
Serve at room temperature.

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Rosiile culese saptamana trecuta la ferma au fost minunate, atat de gustoase, incat am facut o salata de rosii cu branza telemea, iar cele mai putin copate, m-am gandit sa le fac umplute. Si pentru ca saptamana trecuta a fost destul de cald, am decis sa nu le coc, ci sa le umplu cu o salata rece de pasta. E aceeasi salata de pasta orzo de care am vorbit aici, pe care atunci am pus-o in frunze de salata.

Reteta originala ii apartine lui Ina Garten - Food Network, si ea a folosit si branza telemea si felii de castraveti, pe care eu nu i-am folosit nici acum, nici data trecuta, desi alte dati am facut-o respectand reteta intocmai. Problema e ca mie nu-mi place sa amestec crevetii cu telemeaua, care mi se pare sarata si putin acrisoara. In plus, eu am pus mazare de data asta.
Salata de orzo e favorita mea dintre salatele reci de paste. Imi place vinegreta, verdeata, gustul proaspat de lamaie, si cred ca merge de minune cu crevetii prajiti in tigaie. Poate fi un pranz sau o cina usoara, si merge bine si cu friptura de miel sau cu pui la gratar. Si cred ca si versiunea vegetariana e foarte gustoasa, cu telemea, felii de castraveti, poate chiar si niste ardei gras si dovlecei, copti, la gratar sau proaspeti.

Acestea sunt ingredientele si pasii:
o jumatate de kilogram creveti proaspeti, nedecorticati (31-40), marinati timp de cca 30 minute cu sare, piper si condimente
o cana/ 200 g pasta orzo (sau orice paste foarte mici)
o legatura de ceapa verde tocata marunt
coaja rasa si zeama de la o lamaie
marar, busuioc si coriandru proaspat, tocate marunt
o mana de mazare (proaspata sau de la congelator) fiarta numai 1-2 minute
ulei de masline
sare si piper, dupa gust

Am curatat crevetii de coaja si i-am spalat (eu pastrez cojile pentru zeama de supa de fructe de mare), si i-am pus intr-un castron la marinat cu sare, piper, putin ardei iute si un amestec de condimente - boia dulce, praf de ceapa, usturoi, cimbru si oregano. Se marineaza cca 30 minute. Se prajesc crevetii in ulei, asezati intr-un singur strat (nu-i aglomerati sau o sa iasa mai mult fierti decat prajiti), timp de 1-2 minute pe fiecare parte, pana devin rozalii. Daca ii gatiti mai mult, devin tari. Intre timp, fierbeti pastele conform instructiunilor de pe pachet. Cand pastele sunt al dente (nu fierte pana sunt moi de tot, cum aveam eu obiceiul cu cativa ani in urma), scurgeti-le de apa, si puneti-le intr-un bol cu doua linguri de ulei. Cand s-au racit pastele, amestecati-le cu zeama si coaja de lamaie, mararul, coriandrul, busuiocul, ceapa verde si mazarea, apoi adaugati si crevetii si sosul lasat de ei. Sarati si piperati dupa gust. Se serveste la temperatura camerei.

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Thai Shrimp Coconut Soup - Supa thailandeza de creveti cu lapte de cocos

Since I convinced myself that I love cooking and therefore I must be good at it, don't you like my reasoning and modesty?!, I've tried so many recipes that have nothing in common with the Romanian foods we grew up with. (My father always makes fun of me when I show them pictures of what I cooked and sees the combinations and the ingredients. Then he tells my husband to come back home more often to eat some real food and thanks him for not yet leaving me because of this. Yes, I am talking about MY dad, not his, and yes, I love my dad all the way to the moon and back and he probably loves me twice as much. But I'll come back to this some other time.)

I think this opening to new food is definetely because of where we live now. We are blessed here to find everything at all times and the selection is amazing, so the rules for going seasonal and local have never been easier to follow. On top of that, you could find always more than what you are looking for and you cannot resist temptation and cravings - at least I cannot and this is my excuse when I get carried away and come home with too many things. Sometimes I don't know if this is the gourmand part of me, or if my judgement is lacking in this area.

But this is how it goes: I read some cooking books that are truly inspiring, take a peak daily on about 10 different blogs, dream of being Suzanne Goin (at least twice a week), that I will meet Mr. Keller and I will make a good impression (ahem), or that I meet Bea and her originality and amazing talent for writing and photography will be passed on when we shake hands.

You understand now how easy it is to get carried away, don't you? And all this dreaming went on and made me feel fearless in my kitchen. So, I tried to make at home some of the dishes we liked when eating out, and I took a shot at the thai shrimp soup and made up several stir fry dishes, not to forget about the sushi and hot & sour soup (was good first time, ok second time, and anything else but hot & sour the next two times, but that did not discourage me yet).

My husband is not an adventurous eater and he doesn't give to much thought to food. For him, his opera singing is what food is for me. I, on the other side, think, read and talk about food most of the time, like to try things, would love to go to culinary school or start working in a restaurant, or stay home and cook each day, if I wouldn't be a conservative Capricorn afraid of changes and scared about this not being a responsible move, bla-bla-bla ... Our duaghter is the perfect combo, just like she did with the blood type (I have A, G has B, she's got AB), she picked from her father the love for music, performing and arts in general, and from me the passion about cooking. I think she knows ten times more than what I knew when I was her age, she likes to hang around the kitchen and help, loves the Iron Chef show which we watch together and now wants her own blog.

After looking for recipes for this soup, I found about 3 or 4 which sounded like what I thought it went in the soup we had out, so I combined them and adjusted them slightly. And because we eat shrimp during lent before Christmas and Easter, this recipe is just perfect.

If you want a more classic version, please look online, mine is not that. And feel free to make it mroe salty, sour or hot, as you like, this is on the mild side. Shrimp could be substituted with chicken.

Thai Shrimp Coconut Soup

Ingredients:
a pound and a half shrimp, deveined, shell on (shells are used for the broth)
one cup and a half coconut milk
½ cup bamboo shots sliced ( I used the canned ones)
1" fresh ginger grated
1" galangal peeled and sliced
3 kaffir lime leaves
1 stalk lemongrass cut in 2-3 pieces and slightly bruised with your knife
one tablespoon tom yum paste (could be substituted with chili paste mixed with ½ teaspoon sugar)
one tablespoon shrimp paste
half an onion sliced
2 tablespoons Nam Pla (fish sauce)- or one teaspoon salt
one cup sliced mushrooms -shiitake, straw, cremini, button (which I forgot to buy this time)
cilantro
juice from 1-2 limes
a few thai chillies, if you prefer your soup really hot

Rinse, peel and devein the shrimps, and set the shells aside for the broth.
In a pot, put the shrimp shells and the onion in 6 cups of water. After the water comes to a full boil, lower the heat to simmer and continue to cook for about 5 minutes. Strain the soup and discard the shells and onion.
In the same pot, saute in 1-2 tablespoons oil the ginger, galangal slices, lemongrass pieces, the tom yum paste and the shrimp paste for about 1-2 minutes, until frangrant, then add the reserved shrimp broth, the coconut milk and the kaffir lime leaves.
Let it come back to a simmer over low heat, then add the shrimp and bamboo shots for just 1-2 minutes. If you didn’t forget about the mushrooms as I did, add them now. Shrimp cooks very fast and will continue to cook in the warm stock. Overcooking them will turn them tough and rubbery.
Remove from heat and add the cilantro, lime juice and the fish sauce (Nam Pla). Remove the lemongrass and galangal before serving, if you like. They're not really edible. Adjust the taste to your liking, by adding more or less fish sauce, lime juice or slices of chillies.
Serve it with plain rice - white, brown, basmati.
You know how the chicken soup is good for colds and gets you out of bed? This one is just the same. Or at least that’s what we think.

Helpful notes from the recipes found online:
* Add the lime juice at the end instead of adding it with everything else, because the flavor of the lime gets mellowed when it's cooked. It should be fresh and bursting on your tongue.
** Galangal has no real substitute. Ginger is the closest.

*** Kaffir Lime leaves have a unique flavour. Lime zest is the closest thing (use 1-2 tsp).

If you make it with chicken instead of shrimp, saute the onion (this one will not be strained) with the condiments, then add the chicken at the same time with the (chicken) broth. Let it cook until the chicken turned all white on the outside, then it is almost done and you could add the mushrooms and the bamboo shots.

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Supa thailandeza de creveti cu lapte de cocos

Este o supa thailandeza cu lapte de cocos, care se poate face cu pui sau creveti, dupa preferinta. Imi pare rau ca nu am cum sa traduc numele pt. ingredientele specifice, galangal, lemongrass, tom yum, dar am incercat sa gasesc diferite posibilitati de a le inlocui ca alte ingrediente.

Ingrediente:
500-700 gr creveti nedecorticati, carapacea se pastreaza pt. zeama de supa
o conserva de 400 ml lapte de cocos
muguri de bambus
o bucatica de vreo 3 cm ghimbir proaspat ras pe razatoarea mica
o bucata de vreo 3cm radacina galangal (seamana cu ghimbirul, dar e mai mare si miroase puternic a lamaie) taiata feliute
3 frunze de limeta (lime)
o bucata lemongrass taiata in 2-3 segmente, strivite putin
o lingura pasta de tom yum (se poate inlocui cu pasta de chili frecata cu ½ lingurita zahar)
o lingura pasta de creveti (daca aveti pasta de chili sau tom yum, puteti sari peste asta)
o jumatate ceapa taiata solzi
2 linguri Nam Pla (fish sauce)- se poate inlocui cu sos de soia, sau pur si simplu sare, dupa gust, nu 2 linguri!!!
coriandru proaspat
zeama de la 2 limette ( sau lamai)
cativa ardei iuti taiati feliutze daca va place mancarea picanta

1. Se spala si curata crevetii de coaja. Intr-o cratita se pun cojile de creveti si ceapa cu un litru de apa calduta si se lasa sa dea in clocot, apoi sa fiarba la foc mic vreo 5 minute. Se strecoara supa si se pastreaza zeama, restul se arunca.

2. In aceeasi cratita se calesc in doua linguri de ulei ghimbirul ras pe razatoarea mica, radacina de galangal taiata feliute, bucatile de lemongrass, pasta de creveti si pasta tom yum, timp de un minut, apoi se sting cu zeama de supa, laptele de cocos si se adauga frunzele de limeta. Se lasa sa ajunga din nou la fierbere, si se micsoreaza focul sa nu dea in clocot.

3. Se adauga crevetii si mugurii de bambus si se lasa sa fiarba numai vreo 1-2 minute, cat sa devina crevetii roz. (Acum se adauga ciupercile de care eu uitasem.) Crevetii trebuie gatiti foarte putin, altfel isi pierd gustul si devin tari si "cauciucosi" - ii aud parca pe ai mei zicand ceva despre romana mea deteriorata)

Se da cratita la o parte de pe foc si se adauga coriandru proaspat tocat, zeama de lime sau lamaie si sosul Nam Pla (sau sosul de soia sau sare) dupa gust. Pasta de tom yum este picanta, dar pentru cine prefera mancarurile iuti, se poate adauga mai mult ardei iute la sfarsit taiat rondele.

Se serveste fierbinte cu orez fiert simplu garnitura (alb, maro, basmati, dupa preferinta).

Sfaturi gasite la retetele din care m-am inspirat:
* adaugati sucul de limeta (lamaie) numai la sfarsit, si nu in timpul fierberii, pentru ca gustul se estompeaza cand sucul este fiert. Gustul acru trebuie sa se simta proaspat si acid.
** Galangal-ul nu poate fi inlocuit usor. Ghimbirul este cel mai apropiat la gust, dar nu e chiar acelasi lucru.

*** Frunzele de limeta au o aroma unica. Cel mai apropiat gust il are coaja rasa de la o limeta (aveti nevoie de 1-2 lingurite). Ma gandesc ca poate si frunzele de lamaie dau o aroma buna adaugate la coaja rasa.

Daca faceti supa aceasta folosind carne de pui, atunci caliti ceapa cu primele condimente, fara sa mai strecurati supa, apoi adaugati carnea de pui si zeama de supa de pui. Se lasa sa fiarba la foc mic pana cand carnea de pui este complet alba pe dinafara, atunci este aproape gata si se adauga ciupercile si mugurii de bambus.

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