Pastitsio

I thought this was a perfect recipe for a cold autumn night, except the weather wasn't cold at all :)). Nevertheless, we enjoyed it immensely :D

 

For the tomato meat sauce:

• 3 tablespoons good olive oil
• 1 1/2 cups chopped yellow onion (1 large)
• 1 pound lean ground beef
• 1 pound lean ground lamb
• 1/2 cup dry red wine
• 1 tablespoon minced garlic (3 large cloves)
• 1/2 tablespoon ground cinnamon
• 1 teaspoon dried oregano
• 1 teaspoon fresh thyme leaves
• Pinch of cayenne pepper
• 1 can (28 ounces) crushed tomatoes in puree
• Kosher salt and freshly ground black pepper

For the bechamel sauce:

• 1 1/2 cups whole milk
• 1 cup heavy cream
• 4 tablespoons (1/2 stick) unsalted butter
• 1/4 cup all-purpose flour
• 1/4 teaspoon freshly grated nutmeg
• Salt and freshly ground black pepper
• 1 1/2 cups freshly grated Parmesan
  
• 2 extra-large eggs, beaten
• 2/3 cup Greek-style yogurt
• 3/4 pound small shells (I used orechiette)

Hachis Parmentier

This is a French recipe very similar to the moussaka, but with enough differences to make one curious and ready to experiment. So, for 4 persons, you'll need:

Israeli Couscous with Pine Nuts and Parsley

The problem with my kitchen is that I never have enough light, even in the summertime I have to turn on the light to cook. That explains my photos to a degree (I'm not trying to make excuses here), and I confess I'd love to have a kitchen like Roxana's (sigh). Until then, let's make some couscous!

The ingredients are:

- 3 tbsp butter, divided

- 1/2 cup pine nuts

- 1/2 cup shallots, finely chopped

- 1 1/2 cups Israeli couscous

- 1/2 large cinnamon stick

- 1 fresh or dried bay leaf

- 1 3/4 cups chicken broth

- 1/2 tsp salt

- 1/4 cup parsley, minced

- zest of 1/2 lemon

- 1/4 cup raisins (optional)

- black pepper to taste

Melt 1 tablespoon butter in a large saucepan over medium-low heat. Add pine nuts and stir until golden brown, then transfer to a small bowl.

Slow Cooked Beef Roast (Eye Round)

Happy Labour Day! Summer is over now, and in sort of a rehearsal for the cold days ahead I made one of my daughter's favourite dishes. I used:

- 2 lbs eye round beef, cut in 1/2-inch slices

- 2 tbsp olive oil (or vegetable oil)

- 2 medium yellow onions, chopped

- 6 garlic cloves, grated

- 2 cups light beer (can be replaced with water, chicken/vegetable stock or 1 cup red wine)

- 1 cup chicken stock

- 1/2 tsp dried oregano

- 1/2 tsp dried thyme

- 1/2 tsp dried rosemary

- 2 bay leaves

- salt and pepper to taste

- 3/4 cup tomato sauce

First heat the oil in a pan large enough to contain all the meat (well seasoned with salt and pepper on both sides) in one layer.

Börek - Ground Meat and Leek-Filled Pastry

For the pastry, I used 3 sheets of yufka. The filling consisted of:

- 1 lb leeks

- 1 medium yellow onion

- 1 lb ground meat

- 1 tsp sweet paprika

- 1/2 bunch parsley

- salt and pepper to taste

Mini-Meatballs Sour Soup

This must be one of the all-favourite traditional dishes we had back home. My daughter is crazy about it and dances around whenever I tell her we have it on the menu.  It may take a little bit of time, but I guarantee it is definitely worth it!

This is what I used for starters:

 

- 1 large yellow onion, chopped

- 2 carrots, peeled and finely sliced

- 3 celery stalks, finely sliced

- 1 parsnip, peeled and finely sliced

Beef Stroganoff

After a week of being out and about, I can finally get back to my business. And what would be a more appropriate way to celebrate returning home than by cooking something?

- 1 lb stir-fry beef

- 1/4 lb finely chopped mushrooms
- 2 medium onions, cut julienne style

- 2/3 lbs sour cream
- 1 clove garlic, peeled and grated

- 1 tbsp Dijon mustard

- 1 gherkin, finely diced

- 1 stick butter

- 1 tsp olive oil

- salt and pepper to taste

Young Eggplants Stuffed with Italian Sausage

For this Turkish-inspired dish I used a recipe in which I substituted the beef meat for Italian sweet sausages. It was a very flavorful and interesting twist!

- 4 small eggplants (baby eggplants are just fine)

- 0.8 lb Italian sausage meat (casings removed)

- 1 medium yellow onion

- 1 bell pepper (I used a red one)

- 2 cloves of garlic

- 1 large tomato (can be replaced with canned tomatoes)

- 4 tbsp olive oil

- 1 small bunch of parsley, chopped

- salt and pepper to taste

- sweet or hot paprika (optional)

Meat and Potatoes Moussaka

• 1 lb (450 gr) lamb (ground, can be replaced with beef)
• 1/2 lb (200 gr) onions - I used a bunch of scallions, chopped
• 2 garlic cloves
• 2 tablespoons olive oil
• 1 tablespoon oregano (dry)
• 1 teaspoon cinnamon (grounded)
• salt and pepper to taste
• 1 lb tomatoes (peeled and chopped)
• 1 cup (250 ml) lamb stock or beef stock
• 1 1/2 lb potatoes

In a large Dutch oven heat the olive oil over medium heat, add the minced lamb (or beef) and cook, stirring until browned. Add oregano, cinnamon, salt and pepper. 

Chop the onions, grate the garlic and add them to the browned meat, then allow to cook for several minutes, stirring from time to time.

Veal Cordon Bleu

I bought the other day some splendid veal cutlets, although I was not sure what I was going to do with them. Today, whilst in the office, it struck me: Cordon Bleu, something I have not made in a very long time. So, when we got home, I took the meat out of the fridge and started preparing it by patting it dry with some paper towels, then laying it on my glass cutting board

Irish Beef Stew with Guinness Stout

I'm going to start this post with the final product, hoping it will stimulate your taste buds and determine you to make this recipe ;). This stew is rich and hearty and a perfect meal to serve on a cold day. Of course, it’s a must for St. Patrick's Day, which is just around the corner (more or less)!

- 1 pound stewing beef
- 2 tablespoons oil
- 2 tablespoons flour
- salt and freshly ground black pepper
- pinch of cayenne pepper
- 2 large onions, coarsely chopped
- 1 garlic clove, crushed

- 1 bay leaf (optional)
- 2 tablespoons tomato puree, dissolved in 4 tablespoons water
- 1 1/2 cups Guinness

- 1 cup beef stock (or water)
- 3 carrots, sliced

- sprig of fresh thyme (can be replaced with dried)

- sprig of fresh rosemary (again, replace with dried if so desired)
- chopped parsley, for garnish

I also added, because I could and I wanted to:

- 3 celery stalks, sliced

- 1/2 parsnip, diced

Beef Stew with Red Wine - Tocanita de vita cu vin rosu

A slow-cooked casserole of tender beef in a red wine and tomato sauce, with black olives and bell pepper.

For 6 persons:

- 5 tablespoons olive oil

- 2.5 lbs boned beef chuck, cut in i.5-inch pieces

- 1 large onion, very finely sliced

- 2 carrots, chopped

- 3 tablespoons finely chopped fresh parsley

- 1 garlic clove, chopped

- 1 bay leaf

- a few fresh thyme sprigs (I replaced with dried thyme)

- pinch of freshly ground nutmeg

- 1 cup red wine

- 14-ounce can plum tomatoes, chopped, with their juice

- 1/2 cup beef or chicken stock

- about 15 black olives, halved and pitted

- salt and ground black pepper

- 1 large bell pepper, preferably red, cut into strips (mine was orange, sorry! :D)

Note: The quantities shown in my photos are halved (for 3 persons).

Beef Stew Stuffed Potatoes - Cartofi umpluti cu tocanita de vita

Today I was extremely glad because a good old friend of mine reappeared on a forum where I activate; since her favourite dish is potatoes in any way, shape or form, this recipe is for her. Happy, mouah!

My quantities are for 6 servings, but I adjusted the recipe and cooked just for 2.

Preheat the oven to 400F.

Get 3 large russet potatoes, put them on a rimmed baking sheet and roast until just tender, about 45 minutes.

Chiftele - Meatballs

Fiica-mii ii plac teribil de mult, si nici nu-s mare inginerie. Se fac repede si se pot asorta la orice garnitura. Puteti folosi orice fel de carne, eu am folosit asa:

- 250 gr carne de porc tocata
- 250 gr carne de vita tocata
- 1 legatura de ceapa verde, maruntita
- 2 catei de usturoi, dati pe razatoare
- 2 oua
- 1 morcov mic, ras
- cimbru uscat
- patrunjel uscat
- sare, piper dupa gust
- foarte putin sos iute
- o lingura sos Worcestershire
- faina
- ulei pentru prajit

These are my daughter's absolute favorites, she eats them like candy. They are very easy to make and go with basically any side dish. You can make them with any type of meat, this is what I used:

- 1/2 lb ground pork meat

- 1/2 lb beef ground meat

- 1 bunch scallions, finely chopped (can be replaced with shallots or 1 medium yellow onion, finely chopped)

- 2 garlic cloves, grated

- 2 large eggs

- 1 small carrot, grated

- dried thyme

- dried parsley

- salt and pepper to taste

- a dash tabasco sauce

- one tablespoon Worcestershire sauce

- flour

- oil to fry

Ardei umpluti foarte simplu - Simply stuffed bell peppers

Am avut trei ardei grasi pe care i-am taiat rondele, din fiecare ardei am scos 3 bucati de cam 2,5 cm grosime fiecare.. Am ras un morcov, am tocat o ceapa

I had 3 bell peppers that I cut into 1 inch slices (I got 3 slices per each bell pepper). I grated a carrot and chopped a medium yellow onion


Am amestecat carnea de vita (cam 500 gr) cu 2 oua, un catel mare de usturoi dat pe razatoare, morcovul, ceapa, sos Worcestershire, sos iute, o mana de orez, sare si piper

Combine 1 lb beef ground meat with 2 large eggs, 1 grated large garlic clove, the grated carrot, chopped onion, 2-3 splashes Worcestershire sauce, 1 splash hot Tobasco sauce, one handful of rice, salt and pepper to taste


si am umplut rondelele de ardei

stuff the bell pepper slices


pe care le-am pus la prajit, cam 5 minute pe fiecare parte

and fry them, about 5 minutes on each side






apoi am transferat totul intr-un vas termorezistent, am turnat sos de rosii si am dat la cuptor, 200 grade Celsius, pentru cam 30 minute

transfer the stuffed bell pepper slice into a Pyrex dish, pour diluted tomato sauce to almost cover the slices, then put in the oven at 400F, for about 30 minutes


si gata!

and serve (preferably with a dollop of sour cream on top)! :D

Braciole - Braciole

Ingredientele sunt cam acestea:

Ingredients:

700 gr pulpa de vita taiata in 4 felii de aproximativ 0,8 cm (eu am avut 2, dar gigantice, cam cat o foaie A4) - 1.5 lbs flank steak sliced in 4 slices (I had 2 gigantic slices) 4 felii de prosciutto (eu n-am avut, n-am pus, evident) - 4 prosciutto slices 2 linguri seminte de pin - 2 tablespoons pine nuts 2 linguri de Pecorino Romano rasa (merge si parmezan sau alta branza maturata) - 2 tablespoons grated Pecorino Romano cheese 2 catei de usturoi, rasi - 2 grated garlic cloves 2 linguri de patrunjel taiat marunt - 2 tablespoons finely chopped fresh parsley 100 ml ulei de masline - 1/2 cup olive oil o conserva mare de rosii - one 28 oz can of whole peeled tomatoes 50 gr pasta de tomate - 2 oz tomato paste 2 frunze de dafin - 2 dry bay leaves 3 frunze de busuioc proaspat, rupte in fasiutze mici - 3 fresh basil leaves, sliced 1 ceapa uscata medie, tocata marunt - 1 small yellow onion, finely chopped 2 morcovi, tocati marunt - 2 finely diced carrots 2 tulpini de telina, tocate marunt - 2 finely diced celery stalks 250 ml vin rosu - 1 cup red wine faina - flour sare, piper - salt and pepper to taste Am luat fiecare felie de carne si am batut-o pana a ajuns la grosimea de jumatate de cm., apoi am presarat sare si piper. Aici trebuia sa pun deasupra cate o felie de prosciutto, pe care n-am avut-o. Mie imi lipseste poza asta, am uitat s-o fac Beat each slice of meat with the meat pounder to 1/8 inch thickness, sprinkle with salt and pepper then place a slice of prosciutto on top of each meat slice (I forgot to take this photo) Am pus in blender semintele de pin, patrunjelul, branza si usturoiul Put in the blender the pine nuts, parsley, grated cheese and garlic si le-am blendurit blend everything Am pus amestecul peste feliile de carne (tineti minte ca trebuie si prosciutto, da?) Lay the blended mix on top of the prosciutto and meat slices Apoi le-am rulat strans, bagand capetele inauntru si le-am legat cu ata de bucatarie, dupa care le-am tavalit prin faina si le-am pus la prajit, le-am intors pe toate partile pana s-au rumenit, cam 15 minute Roll each slice tightly, placing the ends inside the roll, then tie each roll with kitchen thread. Dredge each roll in flour, place in a large pan with enough oil and brown on all sides In alta cratita am pus la calit ceapa, telina si morcovii Whilst the meat rolls are browning, in another pan put the onion, celery and carrots to soften Le-am lasat sa stea cam 10 minute (rulourile de carne se prajeau in vremea asta), timp in care am scos la inaintare conserva de rosii, busuiocul, pasta de tomate, foile de dafin si vinul rosu Allow to cook for about 10 minutes, whilst preparing the can of tomatoes, basil leaves, tomato paste, bay leaves and red wine Dupa cele 10 minute am adaugat conserva de rosii, frunzele de dafin si pasta de tomate After 10 minutes add the can of tomatoes, bay leaves and tomato paste Am pus in sos braciolele Add the braciole to the sauce   Am adaugat vinul rosu si doua cani de apa Add the red wine and 2 cups of water   Am dat focul mic, am acoperit si am lasat sa fiarba incet cam 2 ore, pana ce carnea a fost moale si sosul scazut. La sfarsit am pus busuiocul si am mai lasat 2 minute. Turn the heat to low, cover and allow to boil for about 2 hours, until the meat is tender and the sauce has thickened. In the end, add the basil and let it sit for 2 minutes.   Am scos atele, am taiat felii Remove the kitchen thread and cut the rolls crosswise in about 1/2 inch slices   si am pus sosul peste feliile taiate. Spread the sauce over the slices   N-am mai pus garnitura, deja era galagie in casa din cauza mirosului . Se pot servi alaturi de paste sau gnocchi. I didn't get the chance to put any side dish on the plate, the smell (and the noise because of it) was already overwhelming! This dish can be served with pasta or gnocchi.