Friday, August 3, 2018

Turkish Abagannuc in Florida (HAKAN’s Baba Ghanoush)







Last week I had the pleasure to meet HAKAN and his beautiful wife and their children. They are turks and lately live in Romania.

  We were invited to our friends who came from Romania for summer vacation. Hakan and his family came with them…..summer vacation, for all…..

When I enter in the house I see Hakan at the huge outside kitchen , all involved in grilling, drinking, speaking…. I feel I am at the right place… I remember in Romania, as a child  in summers, waking on streets…..  smelling eggplant  burning on the grill…. bring so loving memory for me….

  Entering into my friends house, in Florida, Hakan on the terrace,  nursing a grill and a beer had  peppers, onion, tomatoes….beside a lot of eggplants… on the grill…Wonderfull smell that is attracting you there…. 
The children were happy, shouting and jumping in a enormous infinity pool, right on left of the terrace!




Hakan said is making for all of us, Baba Ghanoush! Wonderful! I was thinking!!!!.... real  Baba Ghanoush by a turk, from Turkey in Florida!! I was preparing for a real treat.

I have seen all the vegetables on grill, I was thinking he is going to make a additional salad…. But NOOO! he cleaned, cut, mushed , all the grilled vegetable, together: tomatoes, colored peppers, few hot peppers, eggplant, making a tasteful mush….










I was surprised!! 
All restaurants, in Boston, New Hampshire, New York, Florida,….. and Middle Eastern groceries Stores I went in, all of them 
Baba Ghanoush is made from grilled eggplant and spices. 


I looked in internet and I find this is Abagannuc, specific to southern Turkish cuisine, from where Hakan is……..

The author, Ozlem Warren, is saying:

"This delicious salad or dip, Abagannuc or Baba ghanoush, is very popular in Antakya and Southern Turkish cuisine and one of our family favorites. It has many variations throughout the Middle East, where tahini maybe added or plain yogurt....
No matter how the finishing touch will be, the essence of this salad remains the same; the aubergines are traditionally cooked over open fire or over the burner to get the smoky flavor. The skin of aubergines, peppers and tomatoes burn and their flesh becomes soft, sweet and tender".






Turkish Abagannuc in Florida (HAKAN’s Baba Ghanoush)

This is OZLEM WARREN recipe, exactly as Hakan cooked for us:

Ingredients

  • 2 medium aubergines / eggplants
  • 1 pointy red pepper or bell pepper
  • 3 small, ripe tomatoes
  • Juice of ½ lemon
  • 30ml/2 tbsp. extra virgin olive oil
  • Salt and freshly ground black pepper to serve
  • 1 clove of garlic, crushed with salt and finely chopped***


MY NOTE
 *** Hakan used a whole garlic, grilled and cleaned

       Adding a whole parsley bunch, minced (Hakan used this)







Hakan used all  these vegetables, grilled and cleaned from  burned skin, mushed, adding salt and  good oil,  some lemon juice.
Hakan added a big bunch of minced parsley,  at end.
Served with pieces of a good fluffy, pita.







Hakan made at the end of this wonderful dinner, a lovely Turkish coffee… to remember!



LOVELY!!!

Saturday, April 14, 2018

easy, no bake, CHOCOLATE MOUSSE CAKE /tort spuma de ciocolată fără coacere/








































I found this adorable video, in romanian, at utube. Cristina and her cute little boy  is telling us how to make this lovely desert.




I like it because was no bake and very easy to settle (about 20 minutes)  leave overnight in refrigerator, finishing and decorating next day.

 WE NEED:
800 ml heavy cream
28oz (800g) chocolate, as follow:
   18oz (520g) semi-sweet chocolate
    10oz(280g) dark (at least 70% cocoa) chocolate



BASE:
200g  Oreos cookie or any biscuits =2 cups=7oz
100g  melted butter = 7 tablespoons

FILLING:
400g  semi-sweet chocolate =14oz
125g  dark chocolate           = 5oz
600ml Heavy Whipping Cream = 2cups and 1/2

GANACHE LAYER, ON TOP OF TORT:
100g semi-sweet chocolate = 4oz  
125g  dark chocolate          = 5oz
200ml Heavy Whipping Cream = 1cup 

DECORATION:
4 tablespoon of sprinkles
 250g nice, ripped raspberry = 1/2 lb.  




    

1. Prepare 9” spring pan lined with parchment paper, bottom and sides.  
NOTE: It is easy if you cut one flat parchment paper for base and  another 3 inch wide for the side. This way you can keep the base paper to add sprinkle on the sides.




BASE.

  1. Process Oreos cookies  in a food processor until fine grind.  
  2. Add melted butter and pulse until the butter is homogenized.
  3. Press this crumbs and butter on the prepared spring pan and refrigerate.





FILLING: 

  1. Whip 1+1/2 cup (400 ml) heavy cream in a stand up mixer until whipped cream is stiff; set aside.
  2. Bring to a boil 1 cup (200 ml) heavy cream, add 14oz (400g) semi-sweet + 5oz(125g) dark chocolate  , stir well until mixer is creamy and silky.
  3. Slowly add the stiff whipped cream, until become nice and smooth.




 

          4. Poor over the base into the prepared spring pan.

5. Refrigerate at least 4 hours, or better overnight.









    Next morning the cake will be hard and one can get tort out of spring pan,  and carefully pulling the  lining paper. 


     You can add sprinkle to the sides.  




Slide over to a nice dish.




MAKING GANACHE.

    Bring to a boil  1 cup (200 ml) heavy cream, add 5oz (125g) DARK chocolate and 4oz (100g) semi-sweet, stir well until mixer is creamy and silky.
Leave to cool down in refrigerator, 10-15 minutes, to be as thick as you still can spread evenly, over the tort.

DECORATION:

I put raspberry on top of the tort, but  you can chose as you like: colored M&M, shaved white/black chocolate, strawberry, raspberry.





























Slide over to a nice dish.

   



























Sunday, November 19, 2017

LINZER TART



As a child my mother would make this tart and she was very happy to tell us that is a very famous Austrian tart  named after the town of Linz.  
 I remember gathering  in fall hazelnuts from the woods in Romania and than we were so happy seeing this desert on the table.
Later on, we went to Von Trap family restaurant in Vermont, and we learn  that lingonberry jam is perfect for this desert.  My mother and my mother in law used raspberry jam that we used to pick from city of Bran’s woods, where my mother in law had her ancestors house.

Lingonberry  fruits are very common in north of Germany, Norwegian and Sweden, dark red fruits ripped in fall.


 This is  my combination of  recipes from:  NY TIME COOKING   and the one from Marshall Faye, the pastry chef at the von Trapp Family Lodge in Stowe, Vermont and my mother’s recipe.  





 INGREDIENTS:

¾ cup/120 grams whole hazelnuts
¾ cup/120 grams whole almonds
1 1/3 cups/170 grams  all-purpose flour, plus more for dusting
12 tablespoons/170 grams unsalted butter, at room temperature 
¾ cup/160 grams sugar
1 egg yolk
1 teaspoon vanilla extract
teaspoon ground cloves
teaspoon ground nutmeg
1 ¼ teaspoons ground cinnamon
½ teaspoon baking powder
¼ teaspoon salt
6 tablespoons lingonberry jam (or raspberry, or plum butter,
                                     or red currant) 

Powdered sugar, optional
  

Step by step recipe from NY TIMES follow.


               
MY NOTE: I MIX ALL THE INGREDIENTS IN A STAND UP  
                    MIXER, UNTIL I HAVE A “GATHER UP DOUGH”.





                   IT IS VERY IMPORTANT TO PUT DOUGH TO  REFRIGERATOR FOR 20-30 MIN, TO GET IT COLD AND MAKE THE TART.
                  
                   DIVIDE DOUGH IN TWO UNEVEN PARTS.  
                   THE BIG PART YOU CAN SET UP ON TART PAN PUSHING SLOWLY WITH YOUR FINGERS, PUT THE JAM ON TOP AND REFRIGERATE. 



               THE SMALER PART OF DOUGH, YOU SPREAD AS A PIE CRUST AND REFRIGERATE. WHEN YOU TAKE OUT FROM REFRIGERATOR IS STIFF AND YOU CAN QUICKLY CUT STRIPS TO MAKE A DESIGN ON TOP AND ON THE MARGIN OF TART.




                 


BAKE AT 350 FOR 40 MINUTES.







MAKE THE DOUGH (from NY TIMES COOKING step by step)

1 In the bowl of a stand mixer with whisk attachment, combine butter, sugar, and lemon and orange zest. Beat until sugar is dissolved and mixture is pale and fluffy, about 3 minutes. Beat in egg, egg yolk and vanilla.

Turkish Abagannuc in Florida (HAKAN’s Baba Ghanoush)

Last week I had the pleasure to meet HAKAN and his beautiful wife and their children. They are turks and lately live in Roman...