Pickled Vegetables (Muraturi)

Pickled Vegetables(Muraturi)....I don't make this recipe that often, but this past winter I ventured to try it again. The recipe might not appeal to too many, but I thought there might be a few who would like to try it someday. Or, maybe it will be good enough just to keep as a reference for myself :).

We often had this dish while growing up. It was often paired with stews, mashed potatoes and fried meat, homemade sausages, a saucy potato dish(mancare de cartofi) and a variety of other dishes. I think our favorite was the crunchy cauliflower, and carrots. We felt there was never enough of those vegetables.

This recipe is so easy to make. The only hard part is the waiting part...the vegetables take some time to pickle. I usually start the pickling process with hot water...it speeds things up. My pickled vegetables took about 2 1/2 weeks...but, it can take longer, depending on the temperature.  I used 7 TBS of KOSHER salt and found it was salty enough. I know that if you don't use the right amount of salt the vegetables can get soft on you.

You can use a variety of vegetables or just a few. I used some red cabbage,which will turn all the vegetables pink:). If you don't like them pink opt for the white cabbage. Hope you enjoy...


Note: Don't use an iodized salt, the fermentation won't work right. 

You will need:


15 cups water
7 TBS Kosher salt
1 heaping TBS Peppercorns
Bunch of dill
2 Bay leaves
5-6 garlic cloves
pepper flakes/jalapeno (if you want spicy)

Vegetables to include any or all of the following:

• carrots
• cabbage
• cauliflower
• turnips
• celery
• rutabaga
• green tomatoes
• bell pepper

Directions:1. In a large pot bring to boil the water and the salt. Add seasonings. Set aside.

2. Wash and clean all vegetables well. You may have to cut some vegetables to make sure they fit in the jar /container you are using...maximize the use of the space inside the container.

3. Place vegetables in large glass container that has a lid. I bought mine from a local Wal-Mart. It is supposed to be for peanuts... but holds enough vegetables(family size). Alternately, if you don't have a lid, you can use a plastic bag and a rubber band.

4. Add the seasoned hot water to almost the edge of the rim... but leave some room for the water to "expand"....it will eventually ferment(pickle). You might not need all the water For my type of jar, I used most of the water. I usually use some large celery stalks to hold the vegetables below the water level. Alternately, you can use some clean wood sticks. This will prevent the top vegetables from spoiling.

5. Place container in a warm environment ( I kept mine in my pantry closet...room temperature)to pickle for 2-3 weeks... Check the container especially if you have a tight lid...as once the fermentation begins, some of the liquid can seep out....check on it daily especially the first week or so.

~~During the time you check on the vegetables, you can "aerate" the vegetables a few times(to sort of shake the liquid and sediments that accumulate on the bottom and disperse it throughout the jar.). Remove lid(or plastic) and use one of the methods below:

• pouring some of the pickling liquid in a bowl and then pour it back in...
• or as some do, use a plastic tube inserted in the jar to blow air...makes bubbles and in turn mixes the pickling liquid
• or if using small enough jars just shake it upside down a few times.

Place the lid back on after each "aeration" and keep it covered while the vegetables are pickling.

6. Refrigerate after vegetables have pickled.

Smoked Salmon and Cream Cheese Beggar's Purse

Smoked Salmon and Cream Cheese Beggar's Purse...This is a cute appetizer or tea sandwich alternative. What I really like about these bundles, is that you can use whatever filling you like. I chose to make mine with smoked salmon, cream cheese, green onion and capers. But you can also make a sour cream and caviar filling, feta basil filling, a sundried tomato filling, sour cream/yoghurt cucumber filling, ham and cheese filling, mushroom filling, egg salad filling...you get the idea:).

It is fun to experiment with ingredients that you like and have on hand. I've even seen these bundles filled with crab /shrimp filling, steak/mushroom filling. So, really the possibilities are endless. I have to admit that these bundles are traditionally tied with chives...a more elegant approach. But here in Montana, where it still feels like winter(it is snowing right now!), we don't have chives so readily available. So I had to use green onion. It actually worked just fine. But if you have the chives, use those ...it will be much prettier.

You can place the bundles on a variety of sauces...best suited with the fillings. I just whipped some cream, added some fresh herbs(can use dill, parsley, cilantro etc.) and seasoned mine. I used my crepe batter for this and added a pinch more salt. You can also add some herbs as well. I halved the crepe recipe as I didn't really want to make too many of them. Also, the amount of filling was about 1 TBS per bundle. I chose to use a 1:1 ratio smoked salmon to cream cheese. Hope you enjoy...

You will need:

10 crepes

10 green chive leaves

Filling:

5 TBS smoked salmon, chopped

5 TBS cream cheese, softened

1-2 green onions/chives

salt

pepper

Mix all ingredients.

Bottom sauce: amounts are approximate...you can change according to taste

1/2 cup of whipped cream, soft peak

2 TBS sour cream

1-2 tsp dill

salt/pepper to taste

Mix all ingredients.

Garnish:

chives/green onions

capers

Directions:

1. Bring a pot of salted water to a boil, and dip the chives in the water for about 5 seconds.

2. Remove and place under cold water. Reserve chives on paper towels.

3. Make crepes. I made my own crepe recipe and used only half the amounts. I like to season the crepes a bit more with extra salt. I use an 8 inch skillet to make sure that my crepes are not too big. I usually make them about 5 inches in diameter.

Make Filling:

1. Combine filling ingredients in a bowl and set aside.

2. Take a few crèpes out and place about 1 tablespoon of filing in the center of each one. I like to keep the nicer side of the crepe on the outside(the darker spots on the inside...with the filling)

3. Pull the edges of the crèpe toward the center until they meet. You sort of gather the edges and make pleats. You'll have a ruffle at the top.
4. Tie a reserved chive around the top and make sure the purse is tightly secured.
5. Continue making beggar's purses in the same manner until all crepes are made.

If serving as an appetizer:

Put about a tablespoon of the bottom sauce on a plate and place a bundle on top. Sprinkle with some chopped chives/green onions(my case) and capers. Serve.

Citrus Flavored Ricotta Cookies

Ricotta Cookies...I had some ricotta cheese left over and I wanted to make something different with it. I knew I could do lasagna, manicotti, stuffed shells...but I wanted something outside the pasta world. I also knew that I could make a ricotta cake, ricotta pancakes or maybe even muffins. But, I had a lot of ricotta to use... 2 cups to be exact.

Then I remembered a cookie recipe that Giada had made on Food network Her recipe used quite a lot of ricotta. So I found the recipe and immediately made it....you can see her version here. I actually changed her recipe a bit... added some flavors that I knew my husband would love.

I  substituted orange peel for the lemon and added some almond flavor along with some unsweetened coconut. They were a hit... wonderful and full of flavor! They were sooo soft and moist ...sort of like upscale madelines.You could see the orange zest throughout the cookies...so pretty. These cookies are really good! We loved them. Hope you enjoy...

Note: You can experiment with your own flavors or stick to the original. I am sure you won't be disappointed. Next time, I think I will drizzle some chocolate ganache(updated see photos) and maybe dip them in chocolate...oh, maybe that would be too much! But, I hope you will try them...

You will need:

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
2 cups whole milk ricotta cheese
3 tablespoons lemon juice
1 TBS orange zest

1 tsp almond flavor

1/2 cup unsweetened shredded coconut (optional...skip if you don't care for coconut)

Glaze: I made my own(I didn't want to make too much) ...but you can use Giada's recipe if you prefer1/2 cup powdered sugar
1 tsp lemon juice

1-2 tsp milk

a bit of almond flavor

To make the icing, place all ingredients in a plastic bag and mix until it comes together.

If it is too dry: add more milk a bit at a time.

If it is too runny: add a bit of powdered sugar to bring it to the right consistency.

You don't want it to be too runny. You want the icing to stay on the cookie.

Directions:

~Preheat the oven to 375 degrees F.

1. In a medium bowl combine the flour, baking powder, and salt. Set aside.
2. In the large bowl combine the butter and the sugar. Make sure the butter is softened.

3. Beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated.

4. Add the ricotta cheese, lemon juice, and orange zest. Beat to combine.

5. Stir in the dry ingredients.

6. Lastly, add the coconut and stir just till combined.

7. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. I used an ice cream scoop that was half filled....I noticed it was a breeze using it.

8. Bake for 12-15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

9. Drizzle icing. You can also melt some chocolate and drizzle over the cookies for a more dramatic look:)....

These cookies freeze well. They are still moist and just as delicious!

Skewered Honey-Balsamic Chicken

Skewered Honey-Balsamic Chicken... I came up with this recipe on the spur of the moment one day Yakitori chicken is a favorite of mine. But, I didn't really have all the right ingredients to make the sauce. To make Yakitori chicken, you need mirin, sake and soy sauce... among other things. I didn't have any of those ingredients, but  I did have some Worcestershire sauce:)! So, this recipe is a result of what I had in the house. It was quite delicious!

Feel free to use soy sauce if you have it, instead of the Worcestershire...just decrease the salt amount. After the chicken was cooked through, I basted the chicken with extra honey to caramelize it even more. This is totally optional...you can skip this step if you like. I just like the extra sweetness.

You can make these as an appetizer or serve it as a main dish with some rice. I used small 5 inch or so bamboo skewers. We quite enjoyed this dish. Hope you enjoy...

Tip: You can grill these skewers, as well.

You will need:

5 chicken thighs,skinless,boneless,

Marinade:

2 TBS balsamic vinegar

2 TBS Worcestershire sauce

2 tsp onion powder

kosher salt to taste

2 Tbs honey

1 tsp pepper( or to taste)

2 garlic cloves, crushed

1 tsp ginger, grated

1 TBS oil

sesame seeds for sprinkling on top

extra honey (optional)

Directions:

1. Cut chicken thighs into 1/2 inch pieces.

2. In a separate bowl, mix the marinade and pour over the chicken.

3. Mix completely so that all the chicken pieces are covered.

OOPS! I forgot to add the garlic..so I added it after I mixed the chicken in the marinade:).

4. Let marinade for 1-2 hours.
5. Drain and skewer a few chicken pieces on each bamboo skewer.
6. Heat a non stick pan on med high until hot.
7. Lower the heat to med/low and add a few skewers to the pan.
8. Cook on one side for 3-5 minutes or until caramel brown.

9. Turn over and cook second side until caramel brown. You will notice that as the chicken cooks, it first releases some liquid and then the liquid starts to caramelize. It will then coat the chicken. Make sure your heat is not too high when cooking the chicken.

10. Baste with extra honey if you like and cook for an additional minute or so.

11. Sprinkle sesame seeds and serve.

You can keep them warm in a 200 deg oven. ... for  a bit.

Cheesy Potato Skin Wedges

Cheesy Potato Skin Wedges...I thought I would make something really easy for dinner tonight. So, I made these potato wedges. They are super easy to make, except that it takes some time to boil or bake the potatoes first. You just have to plan ahead a bit.

This time around I chose to make the potato wedges a bit more simple. Just to stay away from too many calories...But you can easily add more toppings if you like. Along with the cheese, you can add bacon or ham, and then add a dollop of sour cream. They are great either way you make them. Hope you enjoy...

You will need:

• 5-6 russet potatoes
• 1/2-2/3 cup cheddar cheese
• 1-2 green onions
• salt/pepper, to taste

Directions:

1. Clean potatoes very well.
2. You can boil them in salted water (about 1 TBS kosher salt) until tender(about 40 minutes) or bake them at 350 for about 1 hour and 15 minutes or until fork tender(make sure you pierce them before baking).
3. Let cool and cut into wedges. Scoop out some of the potato pulp.

3. Season with salt and pepper.
4. Sprinkle some olive oil and bake wedges for at 450F 15-20 minutes or until crispy.

5. Top with cheese and bake until cheese is melted and golden.
6. Sprinkle with green onions.

French Apple Pie

French Apple Pie... This morning, my husband requested an apple pie. He offered to peel and core the apples... too sweet of him, so I couldn't say no:). I always use the same pie crust recipe.... an all butter crust Sometimes, I do a regular apple pie filling, with the usual apples, sugar, and cinnamon. But, this time I decided to do another variation.

 I saw this particular variation in a cookbook about 10 years ago. I copied it down and have made it from time to time, just because it is so good! So, if you like nuts in your desserts, you might like this type of filling... a twist to the regular classic apple pie filling.

I noticed that the nut filling on the bottom also helps to keep the crust crispier and prevents it from getting soggy. We like this version a lot...actually my husband requests this all the time!:) I like to put a bit more apples than the recipe states...that's because I just LOVE apples! I pile them high. Hope you enjoy...

TIP: I sometimes cook the apple pie filling in a large pot...just until apples are softened a bit and release some of their liquid and starts to thicken. I then place the apple filling on top of the nut filling and bake it. This step just helps with the apple filling cooking through and the crust not burning.

Helpful Info:

For a more basic reference on all sorts of pies/tarts and various crusts, you can click here.

An additional reference for pies and tarts can be found here

You will need: Unbaked 9-inch double crust pastry... I used my own pie dough recipe I posted earlier.

NUT FILLING
3/4cup Ground walnuts
2 TBS Brown sugar, firmly packed
1 TBS Milk
2 TBS Beaten egg (use the rest to glaze the top crust before baking)
1/4 tsp Vanilla (I usually add a bit more...I've even added almond flavoring)
1/4tsp Fresh lemon juice
1 TBS Butter or margarine,


APPLE FILLING
5-6 cups peeled and sliced apples(granny smith,braeburn...)
1 tsp fresh lemon juice
3/4 cup granulated sugar
1/4-1/3 cup flour (depends on what kind of apples you are using ...some have more water)
1 tsp cinnamon
1/4 tsp nutmeg
2 TBS butter

*sometimes I like to grate some lemon/orange peel and add some vanilla to the filling.

Directions :
1. Heat oven to 425 degrees F.
2. Line 9-inch pie pan with one of the unbaked crusts.


TO MAKE NUT FILLING:
1.Combine nuts, brown sugar, milk, egg,vanilla, lemon juice and butter.

2. Spread evenly over bottom of unbaked pie shell.

TO MAKE APPLE FILLING:
1. Place apples in a large bowl. Sprinkle with lemon juice.
2. Combine granulated sugar, flour, cinnamon, and nutmeg. Sprinkle over apple slices. Toss to coat.

3. Spoon over nut filling. Dot with butter.

4. Moisten pastry edge with water.
5. Place top crust onto filled pie. Fold top edge under bottom crust. Flute.
6. Cut slits in top crust for escape of steam.
7.Decorate if desired and glaze with remaining egg.

8. Bake for 50 min - 1hr 15 minutes or until bubbly and the filling is thickened. I put a wide range in the bake time because you might have to bake it longer than 50 minutes(if you put more apples like I did)...just make sure the filling is not watery but rather thickened and bubbly.
9. Cover edge of pie with foil, if necessary, to prevent over-browning. Sometimes, I usually just cover the whole pie half way through the baking process. This way I know for sure that the crust will not burn.
10. Cool until barely warm or to room temperature before serving.

All Butter Pie Dough Crust

 

All Butter Pie Dough Crust...Years ago, my teaching assistant gave me this recipe for pie crust dough. I tried the recipe and absolutely loved it... loved the fact that it was flaky and tasty.The recipe  is actually adapted from Melinda Lee, food news radio host, who called this recipe "foolproof".

I have to admit I rarely use any other dough to make pies. This recipe makes enough dough for 2 double crust pies and a bit for decorating! That means that you can freeze one for later. Of course you can halve it and just make one double crust pie if you like.

I changed the original recipe a bit, and took out the shortening... and replaced it with all butter. I love to use all butter in my dough. Don't care too much for shortening. I know that many recipes use shortening for the flakiness it imparts. But, I think this dough is quite flaky, plus you have the real butter flavor. I also like to add flavoring to the dough, which makes it taste even better. The top crust benefits from an egg wash...it will make the crust shiny and golden. Hope you enjoy...

Tips:

Vanilla sugar, lemon/orange peel, almond flavor, are a few flavors you can add to the dough depending on the filling you use.

The dough needs to be chilled before rolling out.

You can handle the dough as much as you like, just don't overdo it. You should be able to still see some butter pieces through the dough.

If the dough is too dry, add a 1/2 TBS of water to bring it together. You shouldn't add too much water. It is best if you just place the dough in the fridge to rest for 30 minutes or so. This allows the flour to absorb the liquid and in turn be pliable enough to roll out.

You can flour your counter top well to ensure that the dough won't stick as you roll it out.

You will need: add flavoring amounts as you like or skip all together.

4 cups flour

1 3/4 cups unsalted butter, cut up

1 TBS sugar

2 tsp salt (I use kosher)

1 TBS vinegar

1 egg

1/2 cup water

Directions:

1. Mix first 4 ingredients together with a fork or pastry blender. I have,of lately, started to use my food processor for this... pulsing it until the butter pieces are a bit bigger than peas, more like kidney beans.

2. In separate bowl, beat remaining ingredients.
3.Combine the 2 mixtures, stirring with a fork until all ingredients are moistened.

4. Then, with hands, mold dough into a ball.

5. Chill at least 20 minutes, before rolling it into desired shape.
6. Divide the dough into 4 equal parts.This way, you know you have enough dough for 2 double crust pies. If you like to freeze some, make sure you wrap the dough well before freezing.

7. Roll the dough out.

You can see, in the picture above, some white pieces of butter in the dough. This will make it flaky.
8. Make sure you leave about 1/2-1 inch overhang of pie dough so you can seal the bottom crust with the top crust.

9. Fill with desired filling.
10. Place top crust, crimp and glaze with egg wash.
11. Bake in a preheated 400-425 deg.F oven. Make sure you cover (tent) the pie with some foil half way through(or when it is just golden...it will continue to lightly brown even with the foil on) so that the dough won't burn.

Ricotta Filled Tomatoes

Ricotta Filled Tomatoes...This recipe is actually a take on the classic ricotta stuffed pasta shells. But, I thought it would be fun to stuff roma tomatoes instead. The ricotta filled baked tomatoes are great as a side dish... or even as an appetizer. And they are supper easy to make.

The nice part about this dish, is that you can assemble the dish ahead of time... and then just bake later on during the day. I just enjoy recipes that can be made ahead, and that simplifies the last minute preparations. I didn't have any parmesan in the house, so I sprinkled some shredded mozzarela on top of the bread crumbs. You can actually omit the cheese altogether if you prefer.

For this dish, I like to use the smallest roma tomatoes...I just think they are cuter. I am sure you can use some large cherry tomatoes or campari tomatoes just as well. Try adding some bacon, ham or some gruyere cheese to the ricotta filling for extra flavor. Experiment with flavors according to your preference. Hope you enjoy... 

You will need: You can double recipe quite easily...you need about 1 TBS of ricotta filling per half tomato.

Filling:

5 small roma tomatoes, halved

10 leveled TBS whole milk ricotta

1 TBS basil, chopped*

1 clove garlic, minced

1 TBS parsley, chopped

1 tsp dried onion powder

a pinch of chile flakes (optional)

Salt and pepper to taste

*I used freeze dried(all I had) fresh is best, use it if you have it

Topping:

1/2 cup fresh bread crumbs*

2 TBS mozzarela cheese (or preferably parmesan cheese)

extra basil for sprinkling on top

olive oil
* just place a couple of slices of white bread and process in a food processor till almost fine.

Directions:

1. Cut tomatoes in half, lengthwise. Take out tomato pulp.

2. Pat the inside dry with a paper towel and sprinkle with some salt(I use kosher).
3. Let drain on paper towels while you prepare the filling.

4. Preheat oven to 400 degs F. ( I used my toaster oven).
5. Place bread crumbs in a bowl and set aside.
6. Prepare filling. In a separate bowl, mix all filling ingredients until thoroughly combined.

7. Place about 1 TBS of filling in each tomato.

8. Take each tomato and place face down in the breadcrumbs, press slightly so that the breadcrumbs will adhere to the filling  ... remove and place on baking sheet.

9. Sprinkle with some cheese and drizzle some olive oil.

10. Bake in a preheated 400 deg for about 20-25 minutes or until nicely golden.