Sunday, June 4, 2017

EGGPLANT FAN, ROUMANIAN, VINETE IMPANATE CU LEGUME




The first time I found this recipe was in a roumanian blog and I look around and around to find in english. When I told my neighbor how is the recipe, she immediately told me to look for EGGPLANT FAN…. so this is how I get many, many variants of my roumanian recipe.
This is my recipe,  a combination of many recipes I found and it is suit me fine!!!

This is a very good utube video for directions:


Ingredients:

1 tomato
1 sweet pepper
1 eggplant medium
1 sweet onion
1/2 cup shredded mozzarella
   salt
   pepper
1 tablespoon vegetable oil
i cup marinara sauce of your choice.

I am adding ground meat, one pound. (optional)



Directions:

 I pealed eggplant,  cut half on long side. I cut each half as a fan. Make deep, thin  slices carefully not reaching the head of eggplant.
I cut thin slice of onion, tomato and  sweet pepper.
I stuff slices of onion, tomato and pepper in between the eggplant fan slices.



 I put some ground meat in-between eggplant slices, before I add cheese.

 Sprinkle with salt and pepper.

I add shredded mozzarella  and I noticed, in oven, mozzarella will become the glue which keep all together.

Add marinara sauce and cover with foil.

Bake covered, 350F for and hour.










NOTE:

 My neighbor who is italian sauté the ground meat on pan, discard the oil and add on top of eggplant , adding cheese on top.



Monday, May 29, 2017

Pate Fermentee (France), Poolish (Poland), Biga (Italy), 3 major methods of bread starter

You may ask yourself: what is a starter?  Answer: magic.  Kinda.  Starters are fermented cultures much like beer, wine, yogurt, that we use all the time.
Essentially, a portion of the flour, water and yeast are mixed and allowed to ferment for up to 48 hours before tossing it in with your bread dough.
They also have a limited life, so there is no obligation to remember to feed them and keep them alive, like in sourdough starter.







There are 3 major methods for sponges, depend on the country where they were developed:

1. Patee fermentee (=old dough), from FRANCEused for:  french breadpain de capagnepane siciliano

2. Poolish a wet sponge from POLAND used for:  whole wheat english muffin

3. Biga,a dryer sponge, from  ITALY used for: ciabata breadItalian bread

        All 3 sponges have the same preparing method: mix all the ingredients 2-6h, before you start making bread dough, at room temp, until the surface is bubbling and develop a distinctive smell of yeast.
       At that moment, you refrigerate the sponge until next morning when you mix with the bread dough.


Ingredients:
  1. pate fermentee=old dough, because of salt is equal of a regular bread dough and bakers use a piece of dough from yesterday batch  (good 3 days, refrigerated)
1 and 1/4 cups all-purpose flour
1 and 1/4 cups   bread flour
 1/2 teaspoon instant yeast
 3/4 cup water, at room temperature
 3/4 tsp salt


 2. poolish (wet starter)                                      3. biga (dryer  starter)
 2 and 1/2 cups   bread flour                                                      2 and 1/2 cup  bread flour  
 1/4 teaspoon instant yeast                                                       1/2 teaspoon instant yeast           
 1 and 1/2 cups water (at room temperature)                           3/4 cups water (at room temp)



 










Friday, April 14, 2017

CHOCOLATE PASCA (EASTER) /pasca cu ciocolata ( my mom's)/



My mom's recipe, (romanian):

Se pune de cu seara 1kg smantana pe un servet, deasupra unei tavi cu malai. A doua zi dimineata, e bine scursa daca se poate rula cu servetul.

Se freaca 8 galbenuse cu 8 linguri zahar, se adauga 2 linguri faina, si coaja de la o portocala si vanilie.

Se adauga smantina, 2 linguri de cacao si migdale taiate subtiri.


Se pune in tarta facuta din cozonac. Tarta are o margine si se unge cu ou si se lasa sa
 creasca, 30 minute.
Se adauga crema preparata de ciocolata.  
Se coace la 350F, pentru 30 minute, pana mijlocul este ferm, (se incearca cu un betigas)
Paste fericit!!

ENGLISH RECIPE AT THE END OF THIS PAGE.


Sunday, April 2, 2017

CHICKEN, CAULIFLOWER CASSEROLE






































I FOUND THE RECIPE IN "FOOD  NETWORK" POSTED BY TRISHA YEARWOOD. 
I NEEDIT SOMETHING FOR ALL 6 OF US, CHILDREN AND PARENTS, FOR DINER WITH CHICKEN.  
I HAD EVERYTHING I NEED FOR THIS DISH.
I DINT WANT TO USE A SOUP CAN, I MADE MY OWN BÉCHAMEL SAUCE., WHITE SAUCE, VERY EASY AND QUICK.
I HAD FRESH CHICKEN AND I SAUTEE A LITLLE WITH ONIONS. TRISHA SUGEST TO MAKE THIS DISH WITH LEFTOVER CHICKEN AND THIS IS A VERY INTERESTING TO DO!!



FOOD NETWORK, Adapted "Georgia Cooking in an Oklahoma Kitchen" by Trisha Yearwood, 2008


Ingredients


Nonstick cooking spray or butter, for the baking dish
4 boneless, skinless chicken breasts 
Kosher salt and freshly ground black pepper 
1 medium head broccoli, cut into small florets
2 cups cooked white rice 
1 tablespoon lemon juice 
10 ounces Cheddar, grated (about 2 1/2 cups)

                AND I DINT USE, THESE, I MADE WHITE SAUCE

                One 10-ounce can condensed cream of chicken soup 
1 cup sour cream 
1/2 cup mayonnaise 





Sunday, January 15, 2017

FLAN, or ROMANIAN = CREMA DE ZAHAR ARS


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:
http://cooking.nytimes.com/recipes/1018487-flan-de-leche

Ingredients:



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



    Directions:

    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:

    Sunday, September 4, 2016

    EGGPLANT CASSEROLE (TIAN D’AUBERGINES)

     


































    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: 




    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)
    Serves-2
    Prep-15 min
    Cook-30 min



    Ingredients:

    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



    Directions:

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

    EGGPLANT FAN, ROUMANIAN, VINETE IMPANATE CU LEGUME

    The first time I found this recipe was in a roumanian blog and I look around and around to find in english. When I told my neigh...