Posts Tagged ‘regional’

Sarmalute in foi de vita

I could find no translation for this dish but I am sure some other regional names might apply. All started when I found vine leaves for sale in a nearby market. Thus I remembered the “sarmalute” recipe. I realized layer that there is a vine growing in my backyard which I could have used with equal success. This is not a complicated recipe but it requires some time (3-4h) and a lot of patience. I suggest to do a lot of rolls as they are delicious and disappear quickly.

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Ingredients

  • vine leaves, not very old, around 50
  • 3/4 kg minced meat. I used a mix of pork, beef and sheep meat.
  • 100g rice
  • spices: black pepper, 2 laurel/bay leaves (foi de dafin), coriander, summer savory (cimbru)

Preparation

  • clean the rice and bring it to boil in salt water
  • mix the rice with meat, salt, pepper, coriander and summer savory according to taste
  • add some oil and 4-5 vine leaves on the bottom of the cooking pan
  • start making rolls out of the leaves and meat. Remove the leaf tail, add the meat close to that end, fold the 2 sides and roll. Put the rolls tightly packed on the bottom of the pan. This will assure they will not disintegrate when cooking.
  • when a layer is finished, add more leaves and a bay leaf then a new layer on top as much as you have meat and leaves. Don’t be fooled, it can take 1-2 hours to pack 3 layers of 2-3 cm rolls.

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  • add some salt, cover with water and let it boil for 60 – 90 minutes, add water to cover at all time
  • when 90% ready move the pan in the oven and cook for 30 – 45 more minutes
  • serve with polenta
  • enjoy

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Fried calamari

This is a taste-copy recipe which means I tried to replicate something I eat without actually knowing the original recipe by copying the tastes.

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Ingredients

  • 2-3 calamari. I bought freezed ones from the supermarket which are pretty much the only choice here.
  • potatoes and celery 2/1 proportion
  • just a bit of dill, green onion, 1 glove garlic, a bit of ginger

Preparation

  • defrost the calamari
  • boil the potatoes and celery separately until very soft
  • drain and mix with a blender, add some butter, salt and pepper by taste. It’s a mashed potatoes recipe with the added celery.
  • in a blender mix green onion, 1 glove garlic, a bit of ginger, 1/2 tbs curry and some oil as described here
  • clean the calamari, dip in and fill with the paste above
  • fry in a pan for 5-10 minutes
  • serve, add some fresh dill on the mashed potatoes for aspect and added discreet flavour
  • enjoy

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Roasted lamb

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Ingredients

  • lamb ribs or pulp
  • 1/2 kg mushrooms
  • a bundle of green onion and one of green garlic

Preparation

  • chop the onion and the mushrooms
  • cut the garlic in quarters
  • make small incisions in the meat and insert the garlic
  • make a bed out of the cut onion and mushrooms
  • add a bit of water or some liquid from boiling the “drob” ingredients. There is no need for much liquid, the mushrooms will leave a lot of juice.
  • put the meat on top of the green bed, add some oil or butter on top, salt and pepper
  • cook in the oven for 45 – 60 min. Each 15 or 20 minutes turn the mean and sprinkle with the liquid in the pan
  • enjoy

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The lamb “drob”

Ro: drob de miel in prapure

The lamb “drob” is a traditional recipe for easter using the lamb organs. There are many variations and this one aspires to be for me the ideal one and I will try to show why.

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Ingredients

I bought a half of a lamb from the butcher shop with everything inside and I needed almost everything:

  • heart, lungs, kidneys, liver, diaphragm
  • a bundle of green onion, one of green garlic and one of green dill
  • 3 2 eggs
  • the lamb caul fat (“prapure”). This is the membrane holding the intestines together.

Preparation

  • boil water with salt and pepper and add in order the heart, kidneys (which I cleaned with vinegar before), liver and lungs. Note: the lungs tend to float so make sure they are boiled
  • let if boil for 5-10 minutes. Remove the foam from time to time.
  • remove from the water and let it cool down for 30 minutes. Don’t throw away the water.
  • chop using a knife. Note: some variations use a mincing machine to chop the ingredients which result in a paste like composition which I don’t like. This is not foie gras nor minced meat balls.

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  • cut the vegetables (there should be a 2/1 meat/vegetables ratio)

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  • mix the chopped meat and vegetables. Beat the eggs and add to the mixture. The eggs should hold everything together. Don’t add them all from start as they might not be all needed. This is not an omelet. Note: some variations add a lot of flour to the mix. This is not a pie.
  • lubricate the pan with sunflower oil or butter then put the “prapure”. Use warm water to clean it before and be careful not to break it.

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  • add the mix and then fold the “prapure” over
  • cook in the oven for 30 – 40 minutes. I preheated the oven for 10 minutes before on lowest flame setting.
  • server cold or warm

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  • Paste Fericit!

29.03.2008 “japanese”

Totul a pornit de la plimbarea de dimineata cu bicicleta spre Mihailesti. La intoarcere, in timp ce pedalam impotriva vantului, am inceput sa ma gandesc la supa de loboda pe care mi-o doresc de cateva zile si la loboda deja cumparata. In mod foarte ciudat asociatia imediata a fost cu o supa din alge mancata intr-un restaurant japonez asa ca meniul era deja gata la trecerea prin Bragadiru:

Menu du jour

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  • sushi cu ghimbirul pus la murat cu o saptamana inainte si care e mai roz decat la cealalta incercare. Cred ca depinde cat de subtire tai ghimbirul.

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  • parca lipsea vinul cel rosu si dulce pentru sushi in rest totul perfect

Pickled ginger

Even since the sushi recipe I wanted to prepare the missing ingredient, pickled ginger. Since ginger is now available I first tried to pickle it a few months ago. Since then I found multiple uses for it, either as a refreshing inter-meal or in salads, especially the sweet, spicy vinegar as a base for the salad sauce.

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Ingredients

  • 1 ginger root (rhisome)
  • 2/3 cups of sugar
  • 1 cup of vinegar
  • salt

Preparation

  • wash and peal the ginger
  • thin slice the ginger
  • salt the slices and leave them for 1h
  • boil the vinegar and sugar and pour over the ginger slices
  • let it cool down and then store it in the fridge. I think it can last for up to 6 months in this way. I am still using pickled ginger from 3 months ago.

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Extra note: a few hours after, the ginger and the liquid gets a pink nuance. This is quite good. I fact I was hopping for more but I think the variation I had was using some kind of color ingredient for a stronger pink.

Mucenici

I don’t know if there is an english name for this dish as it’s a very special romanian dish prepared each year on a single day, the Sunday after the days of the old ladies (“babelor”) and before the easter fast. I wanted for a very long time to be able to reproduce this dish which I remembered with very much joy since my childhood.

There are 2 types of “mucenici” both of them with a very specific shape like the number 8:

  • the moldavian ones are made out of a mixture similar to the one used for “cozonac” (pound cake). They are around 10 cm long, baked in the oven and served with honey and nuts. In theory 40 of them have to be done.
  • the muntenian ones are much smaller (1 cm), dried and served in a liquid with nuts and cinnamon powder. I am describing these ones here.

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Ingredients

  • already dried “mucenici” can be bought around these day. I have used 500g
  • 500g of nuts
  • cinnamon powder 10g
  • 8 tbs of sugar
  • 1 teaspoon of salt

Preparation

  • boil 4l of water with the salt and sugar
  • when the water is boiling add the dried “mucenici”
  • boil for 15 minutes
  • let it cool down for 10 minutes
  • add the mashed nuts and cinnamon powder
  • let it cool down
  • serve and enjoy your childhood memories or create new ones

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Aromatic rice

Ingredients

  • 1 cup of normal rice
  • 3-4 cups of watter
  • 1 cinnamon stick 2-3 cm
  • grinded coriander and pepper
  • (optional) 1/2 teaspoon vinegar (I used japanese rice vinegar)
  • (optional) 2 tbs curcuma (turmeric). This will give a yellow color to the result

Preparation

  • wash the rice until the water is clean
  • mix everything except the vinegar and boil on a low flame stirring from time to time until the rice is soft. This depends on your taste. I prefer the grain to be rather firm than soft.
  • wash and filter the rice then let it rest for a while
  • add the vinegar to the rice and mix while letting the rice breath

02.02.2008, “shanghai” chicken

My initial idea was to prepare a celery carrots salad and shanghai chicken but after a quick search on the net I realized that what I knew as “shanghai chicken” which is usually served in romanian restaurants had nothing to do with the recipes I found online.
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The romanian served “shanghai chicken” is nothing more than some chicken white cut in thin slices and the prepared as a normal chicken white schnitzel which means after cutting the chicken breast slices you roll them in flour and egg and then cook them in hot oil.  However the recipes I had found described a totally different preparation. Finally I did the followings:

  • cut the chicken white in thin slices
  • mix 1 egg  + the white from the celery carrots salad with corn flour, 1 teaspoon of madras curry, salt and pepper
  • add the chicken pieces to the mixture
  • brown the chicken pieces in series in hot oil
  • set aside 1/2 of the result and mix with lemon juice to remove the grease
  • cut 1 medium onion and 3 garlic gloves and brown them in oil
  • when the onion is soft and brown add lemon juice (from 1/4 lemon) and soy sauce (about 100 ml)
  • add the other 1/2 of the cooked chicken and stir for about 2 minutes

To my surprise the onion-soy sauce added a very delicate, sweat flavor to the chicken. Exquisite.

Sushi rolls

In primul rand, multumiri lui Fry pentru articolul atat motivational cat si foarte folositor. A trecut o multime de timp de cand am mancat pentru prima data sushi si in tot acest timp nu m-am gandit niciodata cat de simplu este de facut. In Franta colegii nu ma prea intelegeau de ce frecventez atat de des restaurantul japonez de langa birou insa in timp ce pentru ei era ceva super comun pentru mine era ceva “super” caci din pacate la noi e mult prea greu si scump sa mananci sushi, ca de altfel multe alte tipuri de mancaruri diferite de friptura cu cartofi prajiti. Initial m-am gandit sa scriu o reteta ca toate celelalte dar avand in vedere numarul mare de retete de sushi de pe net mi s-a parut un pic hilar asa ca voi pune doar niste poze si cateva observatii.

Rezultatul

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Umplutura

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pe net am gasit ca se poate pune cam orice in sushi insa intr-un final m-am razgandit asupra ingredientelor. Am pus doar: morcovi fierti, fructe de mare, masline si hering marinat toate taiate ca niste betigase.

Rulourile de sushi

Primul rulou: morcovi si fructe de mare:
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Al doilea (si al treilea) rulou: morcovi, fructe de mare, herring si masline:
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Cateva idei

  • cred ca e bine de folosit o oala cu baza nu foarte mare, asa se lipeste cat mai putin orez
  • orezul de sushi n-are nimic de-a face cu cel pentru pilaf, e repede mult mai repede si reactioneaza cu totul altfel asa ca puteti uita totul. Un exemplu simplu e proportia de apa/orez (1.25:1 pentru sushi si 3.5:1 pentru orezul normal).
  • e bine sa lasi 1-2 cm spre capatul unde vei inchide ruloul. Asa eviti probleme cu orez in exces.
  • complexitatea e similara sau mai mica decat majoritatea retetelor de aici
  • proportiile folosite pentru orez: 250g de orez (s-a pierdut destul pe fundul cratitei), 2 linguri otet, 1 lingura zahar, 1/2 lingurita sare. Am umplut 3 nori sheet si au rezultat 19 sushi (pana m-am prins care e latimea potrivita). As zice ca e destul pentru 4 persoane.
  • toate ingredientele m-au costat cam 60RON (fara umplutura) insa mai am o portie de orez, 3 de nori si nenumarate pentru otet si sos de soia.

La final

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