Posts Tagged ‘regional’

Bean with sausages

(Almost)home made smoked sausages are usually available only during the winter holidays when most dishes are pork based and the people prepare the sausages by them self. There is no comparison with the commercial versions and I really enjoy when I find some sausages of this type in the winter markets.

This is just one of the dishes which can use these highly flavored sausages. They also come in many varieties: pork with basil, pork with sheep, sheep with beef, more or less smoked, etc.

Bean stew with sausages

Bean stew with sausages

(recipe updated 23-Dec-2009)

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Friptura de porc la cuptor

O reteta de iarna tocmai buna pentru masa de craciun:

Friptura de porc la cuptor

Friptura de porc la cuptor

Ingrediente

  • 1 kg de muschi/file de porc complet dezghetat
  • putina slanina
  • putina carne afumata
  • condimente: usturoi, cimbru, piper, coriandru
  • garnitura: cartofi sau ciuperci

Metoda

  • carnea se curata foarte bine si se impaneaza cu slanina, carne afumata si usturoi
  • se presara cu condimente (sarea eu o pun la sfarsit)
  • cartofii se amesteca cu cimbru, sare, piper coriandru si putin ulei
  • se pun la cuptor pentru 20 – 30 minute sau pana carnea devine foarte moale si alba (se testeaza cu o furculita care trebuie sa intre usor).
  • pofta buna si craciun fericit!

Mujaddara

Cautand idei pentru retete cu linte am gasit ceva ce incercasem mai demult fara sa stiu ca are numele de Mujaddara. De data asta am gasit proportiile si gustul perfect impreuna cu carne de berbecut.

Mujaddara

Mujaddara

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Sweet sauce couscous

Ca de obicei cand merg intr-un restaurant cu un specific deosebit reusesc, din dorinta de a experimenta, sa nu-mi aleg ceva extraordinar si pana la urma poftesc la ce au ales cei cu mai multa experienta. Asa mi s-a intamplat si cand am fost la Paris la un restaurant marocan. Asa ca am jinduit la portia de “couscous madfoun” pe care colegul cu care venisem si-o luase. O gramajoara considerabila de couscous cu migdale si pui ascunse in interior si un sos dulce galbui cu o aroma aproape caramelizata. Bineinteles ca am gustat si eu si desi n-am gasit o reteta identica pe net am reusit din 2 incercari sa replic mancarea care ar trebui sa se numeasca mai bine: “Couscous cu pui si sos dulce cu ceapa, stafide si migdale“.

Ingrediente

  • carne pui (3 pulpe sau 2 frigarui)
  • couscous
  • 1/2 cana stafide aurii
  • 1 pumn migdale zdrobite (optional)
  • 1 ceapa, usturoi
  • 1/2 lingura scortisoara
  • 1/8 lamai murate (nu trebuie de fapt)
  • 1/2 lingura curcuma (optional)
  • 1 lingura zahar, 1 lingura de miere

Metoda

  • se rumeneste ceapa in ulei de masline (il prefer pentru aroma cepei cand o prajesti in el) sau unt
  • cand pe jumatate gata se adauga migdalele
  • se adauga stafidele si se rumeneste pentru 2-3 minute amestecand
  • se adauga curcuma (optional)
  • se adauga 1/2 – 1 cana de apa (in functie de cat de mult sos e nevoie)
  • la prima incercare am adaugat 1/8 lamaie murata pentru culoare dar lamaie e prea puternica si nu am mai putut pune zahar pe urma si sosul a iesit sarat. Foarte bun dar nu exact ce-mi doream.
  • se adauga mierea, zaharul si scortisoara si se mai lasa 10 minute
  • sosul scade un pic si se rumeneste asa ca nu tb amestecat foarte des, doar sa nu se arda
  • se serveste peste couscous cu puiul langa
  • la prima incercare am adaugat si puiul in sos dar nu recomand asta si pentru sosul dulce
  • pofta buna

Achard

Asta e o reteta atat de ne-romaneasca incat m-am decis sa o scriu in romaneste :)
Reteta (Achard de légumes) e inspirata de aici si adaptata ingredientelor de pe la noi.

Ingrediente

  • morcovi subtiri (de fapt am folosit 2 morcovi si un pastarnac)
  • varza (cam 3/4 din o varza de 500g)
  • 1 ardei galben mare
  • fasole galbena (cam 300g)
  • 2 cepe
  • mirodenii: 2 linguri curcuma (din rezerva), 1 lingura ginger (de la Cora), piper, mustar boabe, un ardei iute, cimbru verde
  • 3-4 linguri otet (eu am folosit otet de miere)

Metoda

  • se taie morcovii pe lungime, ca niste betisoare. De fapt totul se taie ca niste betisoare.
  • se taie varza subtire
  • se taie fasolea pe lung (!) in 2, 3 bucati
  • se taie ardeiul tot ca niste betisoare
  • se fierbe mai intai morcovul pana incepe sa clocoteasca apa si apoi restul (ardeiul se poate pune mai tarziu) pana ce toate sunt fierte dar nu moi. Trebuie sa ramana ferme si un pic crocante
  • se strecoara si se lasa sa se raceasca
  • intre timp se taie ceapa
  • curcuma, gingerul praf, mustarul si ardeiul se freaca impreuna cu un pic de apa
  • cand s-au racit legumele se rumeneste ceapa
  • se adauga pasta de curcuma si se lasa inca 4-5 minute amestecand constant pana se adauga si legumele
  • se amesteca pana legumele sunt invelite in sos si se mai lasa un pic
  • se lasa sa se raceasca, pe urma se adauga otetul
  • se pastreaza intr-un borcan la frigider 1-2 zile pana se mananca. Teoretic sunt muraturi (pickles) dar pentru mine muraturile inseamna altceva.
  • pofta buna

Rougaille inspired dish

Friday I went to the market and bought a lot of tomatoes and I wished to make some sort of tomatoes sauce. Browsing the web I found out many sauces but the following one is inspired from the rougaille recipe, a common mauritius dish. Here is the blend of this recipe with the romanian sauces.

Ingredients

  • 1/2 kg tomatoes
  • 2 tbs curcuma powder
  • 1 tbs ginger powder
  • 2 hot peppers
  • 2 green onions, 4 gloves garlic
  • 3 portions of meat (I used pork meat)
  • 4 tbs sunflower oil

Preparation

  • cut the tomatoes much smaller than used to
  • mix the ginger, curcuma, 2 tbs water and the peppers in a grinder
  • cut the onions and garlic, brown them in oil
  • when 70% done, add the curcuma mix and stir for 2 minutes
  • add the tomatoes and let boil on a medium flame until tomatoes are almost soft
  • mean while cut the meat in bite size chunks and brown just a very little bit
  • add to the sauce and let it boil until 5 minutes
  • let it rest for 15 – 30 minutes to let the meat get the flavour
  • enjoy

Stuffed tomatoes

Motivation

Everything started with my friday trip to the market. There where lots and lots of tomatoes and I also found some mint for which I was searching some time now. So beside the cherries I filled my bag with tomatoes and mint. Arrived at home my grandmother stuffed tomatoes came to mind so everything was set: I will make stuffed tomatoes / rosii umplute cu carne

Ingredients

  • 1.5 kg large tomatoes
  • 300 – 500 g minced meat
  • 1 onion
  • 1 egg
  • 1/3 cup boiled rice. In my case I did not used any rice because I had too much meat already and I was not very sure of the proportions
  • green stuff like dill or lovage. I used mint which I have to agree it’s not very romanian as a habit.

Preparation

  • clean the tomatoes
  • cut the top with a knife and remove the inside with a sharp spoon, to form a cup, leave under 5 mm of tomato meat but be careful to keep the integrity of the tomato
  • put in a baking tin enough tomatoes to fill the tin
  • sprinkle the tomatoes interior with salt and pepper
  • separately cut and brown the onion
  • add the minced meat and rice and cook until the meat is 95% cooked
  • remove from heat
  • add the chopped mint, the egg, salt and pepper and mix
  • I’ve seen this recipe done with 2-3 eggs and lot of flour added but this is not a pudding
  • with a spoon fill the tomatoes with the mix
  • don’t force press the meat inside
  • add just a bit of the tomatoes interior on the top to avoid drying up the meat on top
  • cook in the oven for 30 minutes
  • enjoy
  • if you wonder what to do with the tomatoes interior then you should know I mixed it in a blender with some more mint, salt, pepper and 1/2 cup water, refrigerated and used as a refreshing drink

Lebanese cookies

Motivatie

Totul a inceput cu reteta pentru ataif. Am incercat mai multe combinatii si proportii pentru aluat si sirop si intr-un final m-am trezit cu un borcan de sirop ramas in frigider care cerea neaparat o alta reteta de prajituri orientale. Am studiat un pic si din pacate am gasit doar putine retete care implicau ingrediente disponibile caci nu stiu unde as putea gasi nici faina de semoule, nici taiteii sau foile pentru baclava.

Ingrediente

  • 2 pahare de faina
  • 150g (1/2 pahar) unt topit
  • 1/3 pahar zahar
  • 1/2 pahar ulei mi s-a parut mult prea mult asa ca am inlocuit cu 1/2 pahar lapte
  • 1 lingura zeama de portocale sau de lamai
  • 1 lingurita praf de copt, 1/2 lingurita bicarbonat
  • sirop facut exact ca pentru ataif
  • nuca maruntita

Metoda

  • se topeste untul si se amesteca cu zaharul si cu laptele
  • se adauga zeama de portocale, praful de copt si bicarbonatul
  • se adauga treptat faina. Daca folositi un mixer atunci pe masura ce se adauga faina aluatul se va sparge in niste bilute (gogoloaie)
  • se lasa 10 min timp in care se incinge cuptorul
  • se ia cu mana din aluat si se formeaza o sfera care apoi se turteste si ovalizeaza. Spre deosebire de choockies aluatul nu se scurge asa de mult asa ca 1 cm de spatiu in jur e de ajuns. Tava nu se unge.
  • se coc la cuptor 20 – 25 minute cu focul la minim. Nu se lasa mai mult, sunt gata. Initial le-am lasat mai mult pentru ca asteptam sa se rumeneasca dar doar s-au intarit la fund. Din cantitatile de mai sus am umplut 2 tavi medii.
  • se scot si se lasa la racit cel putin 1h

  • intre timp se face sau se incalzeste siropul
  • se inmoaie prajiturile reci in siropul cald si apoi se presara cu nuca
  • recomand sa se manance prajiturile incepand de la fundul recipientului :)
  • pofta buna

Ataif

This is one of the most complicated and different sweet recipe I’ve tried until now and I would probably never have known about this wonderful recipe unless finding in one of my cycling paths around the city a small shop with oriental sweets. I’ve sampled some and when laying my eyes on the large platter with ataifs the shop keeper said: “this is a very good choice”. And it was a very good choice, indeed.

And then, after some research on the net I found out this is a very respectable and important recipe served in the last day of Ramadan. The variation described bellow I an adaptation of several recipes I found to my available ingredients and knowledge.

1. Syrup sauce

Ingredients

  • 2 cups of white sugar
  • 2 tbs of linden tree flowers honey
  • 1 1/2 cups water
  • 2 tbs of lemon juice
  • 2 tbs of water with some aroma. I’ve used some elder water since I have no way to find orange or rose flower water. I don’t think that using alcohol based aroma is in the spirit of this recipe.

Preparation

  • mix the sugar, honey, water and lemon juice in a pan and bring to boil on a low flame
  • let it boil for 10 – 15 minutes after the liquid starts to boil. The final consistency is about 1/3 thick as honey.
  • pour the liquid into a metal bowl and store it in a cold place

2. Nut filling

Ingredients

Preparation

  • just grind the ingredients in a blender or mash them not very fine

3. Batter

Ingredients

  • 1 1/2 cups flour
  • 1 1/2 cups milk
  • 1/2 tbs yeast
  • 1 tbs sugar

Preparation

  • put the flour in a mixer bowl
  • put the milk in another bowl, add the sugar and sprinkle the yeast on top. Leave it be for 15 minutes. Most recipes described a foam forming but it was not my case.
  • pour the milk over the flour and mix. Keep in mind that the composition should be quite thin
  • cover with cloth and wait for 1 – 1 1/2 h. At this point you should see lots of bubbles in the batter
  • heat a pan with almost no oil and pour 1 tbs of batter. The batter should be thin enough to get a 2-4 mm thick pancake. In my case it was a bit too thick and I used the spoon to make them thiner. Cook just on one side until it starts to bubble on the other side then remove. It really needs some experimenting and a lot of plates :). Finish all the batter before the next step.

  • don’t wait and start filling the pancakes on the uncooked side with the nut filling, fold and the 2 sides should stick if pressed slightly. Fold all the pancakes.

  • heat the pan again with oil inside and when hot add the pancakes for 1 – 2 minutes on each side until they get a very nice color.

  • remove and store on some paper towels to remove the oil. I had to change the paper towels twice.
  • dip the warm pancakes in the cold syrup for one minute then remove.
  • enjoy

Some links:

Socata

Even if it’s quite a common drink during the month of may when the elder (sambucus) come to flower I only had socata (vin de soc) twice until now but each time it was a refreshing experience.

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Ingredients

  • 10 – 12 elder flowers
  • 1 lemon
  • 1kg of sugar
  • 8-9l of water
  • 1 tbs of dried leaven

Preparation

  • mix 8-9l of water with the flowers, the lemon cut in 16 pieces, lemon juice, sugar and leaven, cover and wait …

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  • for 3 – 6 days
    • using a wooden spoon mix the ingredients twice a day, taste
    • remove the lemon the next day in order to avoid a bitter taste
  • in function of how much time you let it rest more or less alcohol will get formed

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  • it can either become a refreshing, sparkling drink (after 2-3 days) or a refreshing, mild alcoholic drink (after 5-6 days)