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Sunday, November 27, 2011

QUINOA MEDLEY, my daughter's finding.


My daughter cooked this recipe and she, and her family, was so exited, she wanted me to put it on my blog, pictures and all:

You can  use  this dish as a salad topping, stuffing for tomatoes/green peppers or serve it as a side dish.


Ingredients:
   
1 cup Quinoa
1 cup Black beans
1 cup Pinto beans
Sliced thin squash (1 medium)
 Half onion, chopped
Garlic
1 to 2 Red peppers, chopped
Baby spinach and/or spring green mixed
Parmesan cheese.





Directions:

               Bring 2 cups water to a boil in saucepan. Stir in quinoa, cover, and reduce heat to medium. Simmer 10 minutes.

 Add beans, squash, onion, garlic; season with salt and pepper.




 Cover, and cook 2 to 5 minutes more, or until quinoa is tender.

               Stir in parsley, parmesan cheese, oil and balsamic vinegar; if you prefer add any dressing I love: Annie's natural goddess dressing” serve it as a side dish. 





My son, Landen, said this was the best dinner ever. And we were very happy: we all ate a whole foods meal full of vitamins and healthy nutrients.

Saturday, November 26, 2011

THANKSGIVING DAY: NEXT DAY SOUP, WITH A ROMANIAN TWIST



After thanksgiving, there are so many turkey bones, invading the kitchen, the refrigerator, the pots and pan….
 Using all these leftover turkey bones, neck bones, wings tips, ones can make a big pot soup. Boiling and boiling the soup for hours…. You can add all kind of vegetables: carrot, celery, peppers (all colors), parsnip, onion, small potatoes.


You can add rice or small little pasta and the soup is ready.  



If you have fresh cut parsley, dill, or lovage is all you really need, for “Thanksgiving” next day dinner. 


In Romania we add a little more to this soup and we call it “next day soup” and in some region is called “darn salted soup”  =ciorba de potroace= because we add sauerkraut pickled jus from the barrel. Although that the sauerkraut juice is somehow salted, adding to this “chicken bone soup” adds more a sour, than salted taste …

This sour soup is traditional Romanian recipe  you get the same effect adding lemon juice.





Ingredients:

Bones from one chicken, + neck, + wings
2 carrots, 2 parsley root, 2 parsnip root, 1 small celery root
4tbs rice
  1/2tsp salt
4cups water
½ cup lemon juice (in Romania we have sour juice from pickled cabbage)
A bunch of lovage (very, very appreciated in Roman in soups) chopped; parsley will be good too;
2 yolks, beaten with ½ cup cream (optional)


 When you add bitten eggs to a soup you have to temper the eggs/cream temp, adding slowly some hot soup to the egg mixer bowl, and then added to a hot soup. Otherway  the egg will curl and the soup is ruined!

A wonderful soup, hot and refreshing!



Sunday, November 20, 2011

SPEAKING, VISITING, ENJOYING MARTHA’SHOW IN NEW YORK CITY


Monday, November 14th I was a lucky person to have 3 tickets for Martha' show in New York City: my mother, my friend and I.
 



I find out two weeks in advance that I have 3 tickets to her show, I tried few times over the years… this  is the first time I got in.
It was a show about “Thanksgiving” and about balloon’s Macy’s Parade. 


  
We got a book about this Parade, because the author was there with Martha, we learn how to carve a turkey, we learn about few side dishes for “Thanksgiving day”.

 We went to the Martha’s TV station, in Chelsea, waiting line to enter, name, id, security and so on and wait for about 2h in waiting room, until 10am when the tv show start: MARTHA SHOW





 During TV show we watch all the show, from our benches. There were some people questioning, some people shared with Martha the show




We had a lot of fun with Joey Kola, always-energetic and a stand-up comedian, who was there before the show, during the show, during commercials, after the show.





Martha was very professional and to the object, during the TV time, but after the show she was so nice, speaking to us, encouraging us to speak, she answers our questions.



My question was about dough, mainly bread dough, that sometime, unexpected become sticky: the same recipe, the same ingredients and is very difficult to deal with, almost impossible to braid or to give a nice shape. She said this is probably because of humidity first, and then probable because of the flour’s batch that I used. As she knows very well as a baker, she said that this should not annoy me because today’s trend for bread dough is stickier than before, because this dough should give a very light, bubbly loaf that envies everybody. 




Friday, November 11, 2011

CERRY BOMB PEPPERS AND CHIPOLLINI ONION SAUCE FOR GRILLED PORK CHOPS.




This recipe was in the April 2011 issue of Bon Appétit and is not available online. It is published in the reader’s favorite restaurant recipe (N Y City Mario Batali’s restaurant).

Every fall, I use cherry bomb peppers to pickle (my very own recipe with vinegar and honey). This is one of the few things that I still preserve for the winter. In Romania, many years ago my mother use to do so many preserves, tomato paste in jars, pickle cabbage, green tomatoes… and so on and so on!!!!  
For Christmas and New Year I have a nice little gift for my very good friends. One of my friends came up with this recipe and I was not so much impressed, at first. I found this recipe last week, into one of my kitchen notes and I realized that can turn into a very deliciously dish! 


I try it and it is a great recipe…. You can make it hot, or hotter, as you wish; you can make the sauce days in advance and just heat it   just as pork chops are ready to be grilled….



Ingredients:
4- 8oz pork chops with bone
¼ cup sugar
½ cup salt
8 cups water.
Mix all the ingredients, add pork chops, cover and refrigerate overnight.
 you also need:
1lb cipolline or pearl onion
¼ cup virgin oil
2 bell peppers (one red, one yellow) cut in small squares.
1 red onion finely chopped.
8 pickled cherry bomb peppers (from jar).


Directions:

1.                         Blench chipollini onion in hot water and cool, and peel.
Heat oil in a skillet and cook the whole little onion until they are soft and brown (about 10 minutes). Transfer onion and oil to a bowl.





2.                     Heat oil in the skillet, add red onion and bell peppers, to cook until soft and brown,  (about  5 minutes)



3.                           Add crushed red pepper, salt and black pepper, as one’s desire. Thew recipe asked for 4 cerry red pickled pepper, added to skilet, and 4 more to add as a garnish to teh plate. I prefeerd to added to the skilled, all of them , 8 to the skillet.            



4.                           Add to the skillet chipollini onion, stripes of cherry peppers, a tsp sugar or honey and heat again, just before you serve.



Remove pork chops from brine, pat dry, sprinkle with salt, and brush with oil.

Grill them about 5 minutes, until the grill mark appear on pork chops.






Plate each pork chop and add a good tablespoon of mixture over. Add a whole pickled red cherry pepper as garnish.

Friday, November 4, 2011

3 SCARY COOKIES FOR HALLOWEEN (#3)

HOT DOG  MUMMIES  (#3)




I found this recipe from "FOODISTA " and as we always do this hot dogs in puff pastry shets, I addopted , being easy for me.
Original recipe( follow) is with bread stick, bought from grocery's refrigerator and is as good as mine.

I buy the puff pastry sheets and one of the sheet I scored in long pieces, as long as is needed it to wrap the hot dog tight, to give an impression of  mummies.







Put some egg wash on them to have a brown baked color and bake them at 400F for about 20 minutes,maybe 25 minutes, to be nice and brown and fluffy.



Make some eyes with a little mustard and HAVE SCARY MUMMIES  FOR HALLOWEEN !






Hot Dog Mummies
Created by Sheri Wetherell   the Founder and Editor-in-Chief at Foodista.com



Ingredients
1 11-ounce can of refrigerator bread sticks
1 12-pack of all beef hot dogs
Yellow mustard


Preparation


1 For each mummy, separate one bread stick from the roll and slice it in half lengthwise to create two thinner strips.
2 Wrap one strip at a time snugly around the hot dog. Depending on the size of the hot dog, you may not need all of both strips. Leave about 1/2 inch of hot dog exposed for the face area and continue wrapping the top of the hot dog.
3 Bake the mummies on a cookie sheet at 350º for 15 to 18 minutes or until the bread stick wrapping is golden brown.
4 Remove the mummies from the oven and cool them for 5 minutes. Add yellow mustard eyes just before serving.