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.


















IN ENGLISH:


Place one day before, in the evening, 1kg sour cream on a towel, over a tray with cornmeal.  Next morning,  the sour cream it's well drained  and you can roll  the sour cream with towel.

 Using  a stand up mixer mix 8 yolks with 8 tablespoons sugar, add 2 tablespoons flour and zest of an orange and  1 tablespoon vanilla.

Add slowly drained sour cream, 2 tablespoons of cocoa and thin sliced almonds.

 In a tart pan, using the panettone dough make a tart  with a nice edge and brush with egg and let rise for 30 minutes.
Add prepared chocolate cream to the tart.


Bake at 350F, 30 minutes, until the middle is set.











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 




Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.

MAKE A WHITE SAUCE: 3 tablespoon butter, 3 tablespoon flour and 3 cups of chicken stock. Add 10 ounces Cheddar, grated.

Stammer for 2 minutes cauliflower or broccoli florets.

Sotee the fresh chicken  pieces with onion, 3 minutes. (or use cooked chicken).

Boil rice.


Spray a casserole  9"X13" with oil or butter, put rice at the buttom.




Mix cauliflower, chicken and cheese into white sauce.
Poor over rice and add the remaining 5 oz of grated these, on top.

Bake uncovered for 40 min at 350F.  Bonne appetite!!








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.

    Thursday, July 14, 2016

    APRICOT JAM / GEM DE CAISE

            
               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!


    INGREDIENTS:
    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)  
    Method


      Preheat the oven to 350ºF.

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




    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...