(Please scroll down for English version)
Daca eu nu am putut sa ajung la Wolfgang Puck, il aduc pe Wolfgang Puck la mine, prin aceasta reteta de somon pe gratar.
Somonul este un peste destul de gras, eu de obicei il mananc cu multa lamaie. Dar garnisit cu salata de rosii din aceasta reteta, gusturile se balanseaza foarte bine, rezultand o combinatie potrivita.
Ingrediente:
2 felii de somon (sau mai multe, pentru cate portii gatiti)
2 rosii potrivite
2 catei de usturoi tocati
1 ceapa mica, tocata
1 praf de cayenne pepper (boia iute)
ierburi tocate: patrunjel, busuioc, tarhon, coriandru
2 linguri otet balsamic
sare si piper proaspat macinat, dupa gust
1/2 cana ulei de masline
Pentru salata:
Se pune o oala cu apa la fiert, si se pregateste un bol cu apa si gheata. Rosiilor li se scoate cotorul, si la capatul opus se cresteaza in cruce. Se scufunda in apa fiarta pentru 5 secunde (numeri: 1, 2..5!) , se scot si se pun in apa cu gheata sa se opreasca fierberea. Aceasta operatiune ajuta sa se cojeasca mai usor. Se cojesc rosiile, se taie jumatati si se scot semintele, apoi se toaca.
Se amesteca cu usturoiul, ceapa, ierburile, cayenne pepper, se adauga sare si piper, otetul si se incorporeaza uleiul.
Salata poate fi facuta in avans si lasata cateva ore sa se imbine aromele.
Somonul se sareaza si se pipereaza, apoi se unge cu ulei de masline. Se pune pe gratarul incins in prealabil si uns cu putin ulei. Se coace cam 5-10 minute pe fiecare parte.
Se serveste cu salata. Pofta buna!
If I couldn't get to Wolfgang Puck (his restaurant), I'll bring Wolfgang Puck to my house, with this salmon recipe.
The salmon is a pretty fatty fish, and I usually serve it with a lot a lemon. But, with this salsa recipe, the fattiness is balanced by the acidity from the tomatoes and vinegar. The result: a good combination.
Ingredients:
2 pieces of salmon
2 medium tomatoes
2 cloves of garlic, minced
1 medium onion, chopped
1 pinch cayenne pepper
herbs: parsley, basil, tarragon, cilantro
2 tbsp balsamic vinegar
salt and fresh cracked pepper
1/2 cup extra virgin olive oil
Bring a medium pot of water to a boil, and get a ice bath ready, with ice and water in a bowl. Core the tomatoes, and at the other end, make a little cut, crosswise. Drop the tomatoes in boiling water for 5 minutes (no need more than that), and after that move them in the ice bath to stop cooking. This procedure will make peeling easier. Peel the tomatoes, cut them in half and remove the seeds. Chop the tomatoes, and mix them with the garlic, onion, cayenne pepper, herbs and vinegar. Salt and pepper after taste, and drizzle the olive oil, while still mixing.
The salsa can be prepared in advance, so the flavors combine better.
Sprinkle the salmon with salt and pepper, and drizzle with olive oil. Place on a preheated and oiled grill, 5-10 minutes on each side.
Serve with salsa. Enjoy!
(Please scroll down for English version)
Am fost inspirata pentru aceasta salata de postul lui Ellie, de pe "Homecooking in Montana". Am ales sa o fac cu couscous, si a fost prima data cand am gatit couscous. Este foarte usor de gatit, nu necesita prea multa fierbere, perfecta pentru perioada de vara.
Tabbouleh este o salata originara din Liban, si raspandita in tot Estul Mijlociu. Este facuta cu bulgur (data viitoare o sa incerc si cu bulgur), si are mai mult patrunjel decat bulgur. Salata mea este tocmai invers, dar nu cred ca mai conteaza. Este foarte satioasa, si proaspata in acelasi timp si o sa fie un super pranz pentru maine. Se poate servi ca atare, sau ca garnitura la fripturi.
Ingrediente:
1 cana de couscous
2 rosii medii, tocate si stoarse de seminte
1 castravete mediu, tocat, si fara seminte, in cazul in care are seminte mari
3 fire de ceapa verde (sau ceapa obisnuita)
1 mana buna de patrunjel, tocat
1 mana de menta, tocata
1 lamaie, coaja + zeama
3-4 linguri ulei de masline
1 lingurita chimion macinat
sare si piper dupa gust
Se fierbe o cana de apa, cand s-a fiert se toarna intr-un vas peste couscous, cu 1 lingura ulei de masline, si fara sa se amestece, se acopera vasul cu folie de plastic, si se lasa aprox 5 minute. Se da folia deoparte si cu o furculita (daca se foloseste lingura, se vor lipi grauntele intre ele) se mesteca usor, sa se umfle.
Se amesteca cu rosiile, castravetele, ceapa si verdeata.
Intr-un bol se amesteca sarea, piperul, chimenul, coaja de lamaie si zeama de lamaie, cu uleiul de masline, si se agita putin cu telul pana cand sarea se topeste, apoi se toarna peste salata. Se amesteca bine si se serveste.
I was inspired for this salad by Ellie's post, from "Home cooking in Montana". I chose to make it with couscous, and it was the first time when I cooked couscous. Is very easy to make, it doesn't require much boiling, just perfect for summer cooking.
Tabbouleh is traditionally a Lebanon dish, and it has becoming one of the most popular salads in the Middle East. Usually made with bulgur wheat (next time I'll try bulgur too), it has more parsley than bulgur. In my salad, couscous is predominant, but it was delicious. It is very filling and in the same time fresh, a super lunch for tomorrow. It can be served as it is, or as a side dish for chicken and steaks.
Ingredients:
1 cup couscous
2 medium tomatoes, seeded and chopped
1 medium cucumber, seeded if necessary
3 scallions, or 1/2 cup white or red onion
1/2 cup chopped parsley
1/3 cup chopped mint
1 lemon, zest and juice
3-4 tbsp extra virgin olive oil
1 tsp ground cumin
salt and pepper after taste.
Put the couscous in a bowl, and boil 1 cup with water. When the water is boiling, pour it over the couscous, with 1 tbsp olive oil. Without stirring, cover with plastic foil and let it soak for about 5 minutes. Remove the plastic foil, and using a fork fluff the couscous.
Add the tomatoes, onions, cucumbers and herbs.
In a different bowl mix well the lemon zest, lemon juice, salt, pepper, cumin and olive oil. Pour over the salad, and mix. Enjoy!
(Please scroll down for English version)
Nu sunt o mare bautoare de alcoolice, dar imi place sa ma rasfat din cand in cand cu o bautura "cu umbreluta" (asa numesc eu bauturile de vacanta). Martini-urile sunt bauturi foarte tari, cu multa vodca. Eu am adaugat putina vodca la un suc de piesici natural.
Piersicile pe care le-am folosit erau ultimele din stocul pe care il fac martea la piata. Au fost foarte zemoase si dulci, la fel ca cele pe care le mancam cand eram copii: curatam pielita subtire si apoi mancam piersica cu zeama curgand printre degete, si cateodata si pe tricouri :) Din ele mama facea cele mai bune compoturi si nectaruri, cu care ne delectam toata iarna urmatoare.
Pentru martini-ul meu am folosit 2 piersici bine coapte si foarte zemoase, fara samburi, taiate bucati, facute piure in robot, cu putina apa. Apoi le-am trecut prin sita, apasand putin cu o spatula, sa storc tot sucul. Au rezultat aprox 200 ml lichid. Am adaugat putin zahar (1/2 lingurita), zeama de la 1/2 lamaie verde si vodca (50 ml). Puteti adauga mai multa, dupa preferinta. Am agitat amestecul intr-un pahar cu gheata (pentru detalii aici), si apoi am strecurat lichidul in paharele de martini, garnisite cu zahar pe margini (pentru detalii aici).
Noroc!
I am not a very big drinker, but I like to enjoy from time to time a little cocktail, just to feel like I am on vacation. The martinis are very strong drinks, but I added just a little vodka to a natural peach nectar.
The peaches that I used were the last from the stock that I made on Tuesday from farmer's market. They were very juicy and sweet, like the ones that me and my brother were eating when we're kids: we used to take off the thin skin and enjoy the peach with all the juice running thru our fingers, and sometimes on our shirts :)
Those peaches were used by my mother to make the best compotes and nectars, to have all next winter.
For my martinis, I used 2 very ripe and juicy peaches, pitted and cut in pieces. I puree them in the food processor with a dash of water, and after that I strain them thru a sieve, pushing gently with a spatula, to get all the juices out. I had about 1 cup of liquid. I added just a little sugar (1/2 tsp) and the juice from one lime, and 1 shot of vodka. Feel free to use more vodka if you like.
For garnishing the glass, wet the rim of the glass with little lime, and rotate the rim upside down on a plate with a 1tbsp sugar.
Shake everything in a martini shaker with ice, pour and enjoy!
(Please scroll down for Enghish version)
Un aperitiv rapid, inspirat dintr-o reteta a Giadei de Laurentiis. Am folosit ardeii din postul precedent si o savuroasa branza Monterey Jack adusa din Wisconsin. Se poate folosi cu mult succes mozzarella, sau chiar feta (feta probabil nu o sa se topeasca prea mult). Daca vreti sa va impresionati prietenii la un gratar, fara sa transpirati prea tare, este reteta potrivita.
Ingrediente:
1 bagheta, taiata felii cu grosimea de aprox 2 cm
ardei copti in salata
1/2 cana branza Monterey jack data pe razatoare
frunze de busuioc pentru decorat
1/4 cana ulei de masline
Feliile de bagheta se ung cu ulei pe ambele parti si se pun pe gratarul incins pana cand se rumenesc pe o parte, 3-4 minute. Se iau de pe gratar si se intorc cu partea coapta in sus si se aseaza felii de ardei copti, iar deasupra branza. Se pun inapoi pe gratar, de aceasta data, partea necoapta o sa fie in jos. Se lasa inca 3-4 minute, pana cand se rumeneste si partea de jos si branza se topeste.
Se decoreaza cu frunze de busuioc.
An easy appetizer, inspired by a Giada de Laurentiis recipe. I used the roasted red peppers from the previous post, and some Monterey Jack cheese brought from Wisconsin. It can be successfully substituted with mozzarella, or even feta cheese (feta probably won't melt the same). If you want to impress your friends at a barbecue party, without sweating too much, this is the proper recipe.
Ingredients:
1 baguette, sliced (1 inch thick)
roasted red peppers
1/2 cup shredded Monterey Jack cheese (or mozzarella)
basil leaves for decoration
1/4 cup olive oil
Brush the baguette slices with olive oil and place on a preheated grill for 3-4 minutes until they get golden brown. Remove and turn with toasted side up. Arrange the peppers slices and top with shredded cheese. Place again on the grill, this time the untoasted part down. Grill for another 3-4 minutes, until the cheese start melting. Remove and decorate with basil leaves.
Serve and enjoy!
(Please scroll down for English version)
Iata ca incet-incet am ajuns la postul cu numarul 50. Ma felicit singura si ma bat prieteneste pe umar! :) Ca sa sarbatoresc, am reluat prima reteta cu care am inceput acest blog. Binenteles, cu niste poze reusite la aceiasi ardei deliciosi. De data asta copti pe gratar.
Ingrediente:
3 ardei grasi (rosii si galbeni)
sare si piper dupa gust
1 catel de usturoi
2 linguri de ulei de masline
3 linguri otet balsamic
Eu nu am masurat ingredientele, intotdeauna ii gust si mai adaug sare sau otet, daca este necesar.
Ardeii se coc pe gratar, intorcandu-se pe toate partile, pana cand se rumenesc.
Se lasa sa se raceasca, apoi se curata de coaja, cotor si seminte, si se rup fasii. Atentie: nu se spala! Odata cu apa se vor duce si toate sucurile ardeilor. Eu folosesc si zeama care se lasa de la ardei. Se rade pe ochiurile mici usturoiul, se pune sare, piper, uleiul si otetul. Se amesteca si pofta buna! Daca se mai lasa cateva ore sau pe a doua zi, se vor imbina si mai bine aromele. Se serveste ca garnitura la carne, sau chiar simpla. Eu i-am folosit si intr-o reteta de crostini, in postul urmator.
Little by little, I got to the post number 50! I'm patting myself friendly on the shoulder.
To celebrate, I revisited my first post from this blog, this time with better pictures, and the same delicious recipe. This time I grilled the peppers.
Ingredients:
3 bell peppers (red and yellow)
salt and pepper after taste
1 garlic clove
2 tbsp olive oil
3 tbsp balsamic vinegar
I don't measure the ingredients, I taste it, and I add more salt or vinegar if necessary.
Cook the peppers on the preheated grill, turning all sides, until they turn dark, without burning. Remove and let the peppers cool down. When cool enough, clean the skin, core and seeds. Do not wash! Water will take away all the good juices. I use the juice that is left on the bottom of the bowl. Grate the garlic, and add the rest of the ingredients. Toss and enjoy! The flavors will combine better in few hours or overnight. You can served them as they are, or as a side dish for steak or chicken. I used the peppers in a crostini recipe, in next post.
(Please scroll down for english version)
Caldura mare, cum ar zice Caragiale. Numai chef de gatit nu ai. Asa ca am gasit solutia salvatoare: gratarul.
Imi place foarte mult mancarea pe gratar. Pestele, carnea, crevetii, au toate o aroma si gust deosebit atunci cand sunt gatite la foc deschis. Am fost inspirata de Tyler Florence sa fac crevetii in crusta, sa nu se usuce. Iar pentru salata, m-a inspirat o discutie la plaja intre fete, care m-a facut sa caut si sa gasesc reteta lui Ellie Krieger. Ce a iesit? Ceva delicios! Rapid si usor! Creveti fragezi si o salata racoroasa.
Doar ce am citit intr-un articol pe internet ca mancarurile picante sunt perfecte pentru vara, pentru ca te fac sa transpiri, iar prin transpiratie se pierde din caldura din corp si te racoresti. Asa ca un ardei iute (jalapeno) in salata a fost perfect.
Sa trecem la treaba:
Ingrediente:
10 creveti mari, crestati pe jumatate, curatati, cu crusta intacta
3 linguri de unt la temperatura camerei
2 linguri ulei de masline
8-10 frunze busuioc
o mana mica de frunze de coriandru
sare si piper dupa gust
Untul se amesteca cu uleiul si ierburile tocate (eu am folosit blenderul), se adauga uleiul, sarea si piperul si se omogenizeaza. Cu acest amestec se umplu crevetii.
Se pun pe gratarul incins, cam 5 minute pe fiecare parte, pana cand se rumenesc si crusta se face roz.
Pentru salata:
1 mango, curatat de coaja, si tocat mai marunt
1/2 cana castravete, curat de coaja si tocat
1/2 ardei iute (jalapeno) curatat de seminte si vine, tocat marunt
1/3 cana ceapa rosie, tocata marunt
1 mana buna de frunze de coriandru, tocate
zeama de la jumatate de lamaie verde
2 linguri de ulei de masline
sare si piper dupa gust
1 lingura otet de orez (optional)
Se amesteca toate ingredientele, si gata salata.
Pofta buna!
It's very hot outside and I don't feel like cooking. But I found a better solution: grilling.
I love grilled food. The fish, steak, shrimp taste different and better when they're cooked on an open fire.
I was inspired by Tyler Florence to cook the shrimp in crust, so it doesn't get dry on the grill. For the salsa, I was inspired by a conversation at the beach with the girls, which made me look and find Ellie Krieger's recipe. It turned out delicious and it was fast.
I just read this article over internet, that spicy food is perfect for summer, because it cools you down, so a little jalapeno was the perfect touch.
Ingredients:
10 jumbo shrimp, cleaned, with crust on, cut lenghtwise in half
3 tbsp butter room temperature
2 tbsp olive oil
8-10 basil leaves
3 tbsp cilantro leaves, chopped
Salt and pepper, after taste
Mix in the food processor the butter, basil, and cilantro, add the olive oil and season with salt and pepper. Stuff the shrimp with this mixture and grill the shrimp about 5 minutes on each side, until they turn pink. Remove from grill and serve with salsa.
For salsa:
1 mango, peeled and diced
1/2 cup cucumber, peeled and sliced
1/2 jalapeno, seeds and core removed, finely diced
1/3 cup red onion, diced
The juice from 1/2 lime (1 tbsp)
1/3 cup cilantro leaves, chopped
2 tbsp olive oil
Salt and pepper, after taste
1 tbsp rice vinegar (optional)
Mix all the ingredients.
Enjoy!
(Please scroll down for english version)
Buletele de cascaval sunt un aperitiv romanesc, mici sfere de branza gasite pe mai toate platourile cu aperitive in Romania de sarbatori. Eu nu am gasit branza de burduf, si sincer nici nu stiu exact cum este, daca stie cineva, va rog sa-mi spuneti. Asa ca am incercat sa fac varianta mea si am gasit combinatia excelenta. La fiecare petrecere unde le-am avut s-au terminat in primele 15 minute. La servici nu mai spun, colegii le-au denumit: "Miha's cheeseballs". Foarte cremoase inauntru si crocante la exterior.
Ingrediente:
200 gr ricotta
300 gr feta data pe razatoarea mare
300 gr mozzarella data pe razatoare
2 oua
5 linguri faina
1 lingurita praf de copt
1/2 cana pesmet
2-3 cani ulei de floarea soarelui pentru prajit, in functie de cat de mare este cratita
Se amesteca bine toate branzele cu ouale, faina si praful de copt. Se formeaza bilute cu diametrul de 2-3 cm si se dau prin pesmet. Se formeaza toate bilutele inainte de a se incepe prajirea.
Pentru prajit am folosit o cratita mica, cu diametrul de 20 cm. La prajit, bilutele trebuie scufundate complet in ulei si astfel am folosit ulei mai putin.
Se incinge foarte bine uleiul. Se incearca cu una din bilute, trebuie sa se ridice la suprafata, daca sta lipita de fund, uleiul nu este de ajuns de incins. Se prajesc pe rand, cate 4-5 odata, cate 2-3 minute, pana cand sunt rumenite, si se scot cu o paleta cu gauri pe un servetel sa mai absoarba din excesul de ulei.
Sunt foarte bune calde, dar se pot pastra si pentru a doua zi, si se pot incalzi la cuptorul cu microunde.
The cheeseballs are an romanian appetizer, little cheese sferes that you can find on most of romanian appetizers plates during hollidays. They use "burduf" cheese, which I couldn't find, so I did my own variation, which turned out excellent. At all the parties that I served cheeseballs, they were gone in the first 15 minutes. My coworkers loves them too, they called them "Miha's cheeseballs". They are very creamy on the inside and crisp outside.
Ingredients:
1 1/4 cups ricotta cheese
2 1/2 cups shredded feta cheese
3 cups shredded mozzarella
2 eggs
5 tbsp all purpose flour
1 tsp baking powder
1/2 cup breadcrumbs
2-3 cups sunflower oil, for deepfrying
Mix well all the cheeses, the eggs, flour and baking powder. Roll little balls, 1 inch in diameter and roll them in breadcrumbs. Roll all the mixture before start frying.
Heat the oil in a small frypan. Try with one ball, if it stick by the bottom, the oil is not hot enough. Fry in batches, 4-5 at a time, for 2-3 minutes, until they're golden brown. Take them out on a paper towel to absorb the exces oil.
The cheeseballs are the best fresh, but they keep good in the fridge to and they can be reheated.
Enjoy!
