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.

Tuesday, September 26, 2017

THE BEST HUMMUS, from “Silver Palate Cookbook”

 


































The first time I had hummus, I love it! 30 years ago (1987) new to this country, we had lunch all of us in the lab! Somebody brought food from across the street: hummus, tzatziki, falafel, olives, tabbouleh, pita and lavash…. all new to me!! In Romania we don’t have chickpeas, cumin, cilantro,  cardamon and many others…. I just love hummus! 
I start looking and trying recipes, many, many, but this one is the one that I like it, my family like it, I keep making all the time.

Once you have all the measured ingredients, you just put all in a powerful blender and keep mushing, pureeing, mixing… until is a smooth paste! Taste and experiment.....




Silver Palate cookbook, recipe:
4 c. (about 2-1/2 cans) garbanzos (chick-peas), drained
1/2 c. tahini (sesame paste) 
1/3 c. warm water
1/3 c. best quality olive oil
Juice of 2 or 3 lemons
4 or more cloves garlic
1-1/2 t. salt
2 t. ground cumin
Freshly ground black pepper to taste


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.

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:

    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...