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Sunday, January 15, 2017


What a wonderful memory I have as a child, having this desert, in face of me and my eyes, and my mouth!!!! Extremely sweet, extremely good....

Everybody is telling me what a easy desert to make, so I had to try. I found a recipe in NEW YORK TIMES food section, one place that I trust and I found many times very good recipes. 

Julia Moskin in New York Times food section has a great recipe and video:


2 ½ cups sugar
3 cups whole milk, or 2 cups whole milk and 1 cup heavy cream
2 strips lemon zest
teaspoon salt
6 large eggs
2 egg yolks

½ teaspoon pure vanilla extract

             9- by -5-inch loaf pan
           Heat oven at 325F


    First you make caramel and poor all over the loaf pan.

    1. Make caramel: Pour 1 cup sugar and 2 tablespoons water into a saucepan, preferably one that is white or light-colored inside. Place over medium heat and bring to a boil, swirling the pan to combine the sugar and water. Do not stir. Let boil until deep amber in color, swirling the pan occasionally to caramelize evenly, about 10 minutes total. Watch the pan carefully after the mixture starts turning golden; it will quickly become light brown, then amber, then dark amber.

    2. Second make a mixer of first 4 ingredients:
    3. In microwaveable bowl or pitcher, combine milk, lemon zest, salt and remaining 1 1/2 cups sugar. Over low heat or in the microwave, heat through, stirring to melt the sugar. Set aside. 

    1. Next, In a blender (or using a hand blender in a pitcher), combine eggs, egg yolks and vanilla. Blend until smooth.
      1. Remove the lemon zest strips from the hot milk mixture. With the blender running, gradually pour the milk mixture into the eggs. Go very slowly at first so that the eggs don’t cook from the heat of the milk. Blend just until smooth.
      2. Third, poor this mixer into the caramel-lined pan.

      3. Carefully place the loaf pan in the baking dish. Pour hot tap water into the baking dish until it comes about halfway up the sides of the loaf pan. 
      4. Fourth bake at 325F. 
      5. Bake 55 to 65 minutes, until flan is set but still jiggly in the center. Remove flan from water bath and leave on the counter half an hour, to cool.

      6. Fifth, refrigerate. 
      7. Refrigerate, uncovered, until cold and firm, at least 8 hours or up to 3 days. The caramel will soften as it sits.

    2. Sixth, unmold and invert.

    1. To unmold, run a thin sharp knife around the edges. Center a flat-bottomed platter or serving dish with a rim on top of the pan and, holding both, carefully flip the pan and plate together. The flan will fall onto the plate with a squelch; lift off the pan and let the caramel run all over the top. (If the flan doesn’t come out, flip it back over and rest the bottom of the pan on a hot wet kitchen towel for a few minutes, to melt the caramel.) 
    2. Serve chilled, in slices.

    Sunday, September 4, 2016



    This is a vegetarian dish I learn first from a french video, and I was amazed how wonderful arrangement for a similar  dish we (Romanian)  often make. I found many numerous variation, from few vegetables to many (ratatouille) arranged in the same manner…
    I love the look of it and I love the taste.

    I learn that TIAN is a pot.
    "It is an earthenware vessel in Provence used both for cooking and serving. It is also the name of the dish prepared in it and baked in an oven.
    Tian can be described as a  gratin in the Provençal style".(Wikipedia,)

    There are many english recipe of "eggplant tian" and I made a mix of them as fit my cooking style.

    From the french video I took the ingredients: 


    2 pounds ripe, firm tomatoes, sliced thin
    1 red torpedo onion, sliced thin
    ½ to ¾ pound zucchini, preferably mixed green and yellow, sliced thin  (OPTIONAL)
    1 long, thin eggplant, sliced thin  
    Salt and freshly ground pepper
    ¼ cup extra virgin olive oil
    2 teaspoons chopped fresh rosemary, plus a few sprigs
    2 teaspoon fresh thyme leaves, plus a few sprigs
       few whole garlic cloves

    Wednesday, August 10, 2016

    Redfish with tomatoes, for two

    (courtesy of Gloucester Fishermen's Wives Association)
    Prep-15 min
    Cook-30 min


    1 cup uncooked long grain white rice
    2 cups water
    2 1/2 tbsp garlic oil
    2 (6 oz) redfish fillets
    Salt and pepper to taste
    1/2 tsp dried dill weed
    1/4 tsp paprika to taste
    2 fresh tomatoes, diced
    1 1/2 tsp minced garlic
    1 tsp lemon juice
    3 tbsp chopped fresh parsley
    1/4 cup grated Parmesan cheese
    2 tbsp butter
    4 dashes hot pepper sauce


    1. In a medium saucepan, bring the rice and water to a boil. Reduce heat to low, cover and cook 20 minutes.

    Thursday, July 14, 2016


               3 lb apricot (to  obtain  2 lb pitted apricot)
                2 lb sugar
                 juice of one lemon

    For apricot jam we chose beautiful, untainted and not very ripe apricot.
    This recipe is good for no more than 2 lb apricot, pitted. For more jars, use another 2 lb pitted apricot. 

       MY NOTE: the recipe require  to peel the apricots, but one can cut each half, in half, Instead of peel them, which is very laborious work..

    Wash and discard the apricot pits and weighed 2 lb pitted apricot. 
    In the saucepan  that you are going to make jam next day, put together, in the evening, these apricot with 2 lb of sugar. Cover the pot with a fresh towel and leave it  on the counter, over night. 

    The next day, bring the apricots to boil and stir with a clean, wood spoon from time to time, until it start bubbling. 

    Sunday, May 29, 2016

    Chocolate cloud cake

      This recipe comes from  Classic Home Desserts by Richard Sax.  I founded from Nigella and the picture was amazing....dark gooier chocolate, light as a cloud....flaky and topped with wiped cream.    I am going to try a raspberry mouse wiped cream... I think is going perfect with this dessert!

    for the cake
    • 9 oz bittersweet chocolate (minimum 70% cocoa solids) I used LINDT dark chocolate   orange flavor, almost 3 bars

    •           9 tablespoons unsalted butter (softened, at room temp is very important)
    •          6 large eggs (2 whole, 4 separated)
    •          ¾ cup superfine sugar
    •          2 tablespoons Cointreau (optional)
    •           grated zest of 1 orange 
    • for  topping
    • 2 cups heavy cream
    • 1 teaspoon vanilla extract
    • 1 tablespoon Cointreau (optional) / used  one cup fresh raspberries blended in wiped cream, instead/
    • ½ teaspoon unsweetened cocoa powder (for sprinkling)t as a cloud)  

      Preheat the oven to 350ºF.

      Line the bottom of a 9 inch spring form cake tin with baking parchment.