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 /4 yolks and 4 whites/)
  •         3/4 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  raspberries preserve  blended in wiped cream
  • 1/2  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 


Friday, March 4, 2016



Why magic? What is magic cake?

The magic part is you poor a batter into a baking pan and after an hour, MAGICALLY! the cake has 3 distinct layers: crispy outside, moist inside and wet,  gooey, custardy at the bottom!
Overall the cake is a wonderful mix of chewy, gooey, crispy, lemony taste that make you MAGICALLY, VERY HAPPY!
There are other magic cakes: coconut, chocolate, Nutella, butterscotch that I found first time into a blog:


  • 4 eggs (separate yolks from whites) at room temperature
  • 1 tsp vanilla extract
  •  3/4 cup  sugar
  •  1 stick or ½ cup butter, melted
  •   ¾ cup  of all-purpose flour
  • 1¾ cup milk lukewarm
  • ¼ cup fresh lemon juice
  • zest from one lemon
  • powdered sugar for dusting cake


      Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish or line it with parchment paper.
      Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.
      Beat the egg yolks with the sugar until light. 



Edible Education Experience operating the Emeril Lagasse Foundation Kitchen House & Culinary Garden, Orlando, FL.  O ne...