Posts Tagged With: Romanian

Coffee Pudding

Romanian Dessert

COFFEE PUDDING

INGREDIENTS

1 cup strong coffee*
or 1 cup regular coffee plus 4 teaspoons instant coffee)
6 ounces bagels, bread, or dinner rolls**
1 cup milk
4 eggs
⅓ cup butter, softened
¾ cup sugar
no-stick spary

* = Or ¼ cup coffee grounds in 1 cup water
** = 2 bagels, 6 slices bread, or 4 dinner rolls

SPECIAL UTENSILS

coffee maker
blender
electric beater
6 ramekins
9″ * 13″ casserole dish

Serves 6. Takes 1 hour 5 minutes.

PREPARATION

Make 1 cup strong coffee. Put bagels in 1st mixing bowl. Pour coffee over bagels. Let coffee soften bagels. Add coffee, softened bagels, and milk to blender. Puree until you get a paste.

Preheat oven to 375 degrees. Separate eggs .Add egg yolks, butter and sugar to 2nd mixing bowl. Combine with fork until well blended. Add this egg/butter/sugar mix to 1st mixing bowl with coffee/bagel. Mix with whisk until well blended. Add egg whites to 3rd mixing bowl. Whip egg whites with electric beater until peaks form. Fold egg whites into coffee/bagel/sugar/egg yolk mix.

Spray ramekins with no-stick spray. Pour mixture into ramekins. Put ramekins in casserole dish. Add water to casserole until water is 2/3 way up the ramekin sides. Bake at 375 degrees for 45 minutes or until surface of puddings become firm to the touch and cracks in the surfaces appear. Goes well with vanilla sugar on top or with a scoop of vanilla cream on the side.

TIDBITS

1) See how, in the above picture, the ramekin filled with coffee pudding has broken down the color of the plate into its constituent colors. All culinary scientists use coffee in their spectrometers.

 

– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, international | Tags: , , , , , , , , , , , , , , | Leave a comment

Romanian Salata de Boeuf (Beef Salad)

Romanian Entree

SALATA DE BOEUF
(Beef Salad)

INGREDIENTS

1 pound thin beef sirloin
1⅓ pounds potatoes
2 carrots
2 eggs
⅓ cup green peas
1 cup diced or sliced pickles
½ cup pickled red bell peppers
1 cup mayonnaise (¼ cup more later)
2 tablespoons mustard
½ teaspoon pepper
1 teaspoon salt
¼ cup mayonnaise
1 tablespoon fresh parsley

Serves 8. Takes 1 hour. No mayonnaise topping at front, so you can see inside.

PREPARATION

Add sirloin and enough water to cover. Bring to boil at high heat. Boil for 30 minutes or until sirloin is tender. Drain. Remove sirloin, let cool, and chop into ½” cubes. While beef cooks, add potatoes and enough water to large pot. Bring to boil at high heat. Boil for 25 minutes or until tender. Drain. Let potatoes cool. Peel potatoes and chop them into ½” cubes.

While sirloin and potatoes cook, add carrots and water to pot. Bring to boil using high heat. Boil for 15 minutes or until carrots becomes tender. Drain and cool. Chop carrots into ½” cubes. Add water to pot. Bring to boil using high heat. Carefully add eggs. Boil for 8 minutes for soft boiled and 12 minutes for hard boiled. Let cool. Peel and cut each egg into 6 slices.

Add sirloin, potato, carrot, peas, pickles, pickled red-bell peppers, 1 cup mayonnaise, mustard, pepper, and salt. Mix by hand until well blended. Add this mixture to a serving plate. Mold by hand into a flat, round shape like a layer of cake. Use spatula to coat cake-shape mixture with ¼ cup mayonnaise. Dice parsley. Garnish with egg slices and parsley.

TIDBITS

1) Prehistoric humans believed the Sun was a god. Egg yolks look like the Sun. Our ancestors reasoned that egg yolks themselves must possess a bit of divinity. The ancient Egyptians went further. Any animal that could birth so much godliness must itself be divine. The chicken became the preeminent Egyptian god. However, during the 18th dynasty, the priests of Amun Ra gained power and destroyed the Chicken Cult. Chickens would never again be worshipped. Their eggs, however, may be enjoyed in this dish.

 

– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, history, international | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Romanian Stuffed Bell Peppers

Romanian Entree

STUFFED BELL PEPPERS

INGREDIENTSStuffedBell-

5 Roma tomatoes
6 yellow or red or green bell peppers
2 onions
12 ounces ground beef
12 ounces ground pork
½ cup rice
1 tablespoon dill
2 tablespoons paprika
½ teaspoon pepper
1/4 teaspoon salt
1 tablespoon flour
3/4 cup sour cream (1/4 cup more later)
1/4 cup sour cream

SPECIAL UTENSIL

1 or 2 8″-casserole dishes

PREPARATION

Preheat oven to 375 degrees. Puree tomatoes. Cut off tops from bell peppers. Keep tops for later. Remove seeds. Mince onions.

Add beef, pork, rice, onion, dill, paprika, pepper, salt, and HALF of the pureed tomatoes to mixing bowl. Mix by hand. Fill bell peppers with beef/pork/rice mix. Do not overstuff or they will crack open later. Top peppers with flour to prevent beef/pork/rice mix from spilling out. Put stuffed peppers in casserole dish.

Add ¾ cup sour cream and second HALF of the pureed tomatoes to mixing bowl. Mix well with whisk. Pour sour cream/pureed tomato sauce onto stuffed bell peppers. Add water to casserole dish until water is 1″ from the top. Bake at 375 for 90 minutes-to-2 hours or until bell peppers are soft. Serve with ¼ cup sour cream on top of stuffed bell peppers. Pour or spray a little water on bell peppers every 40 minutes if they look too dry. CAREFULLY take out dish when done baking. The hot water in it can slosh out if moved too quickly.

TIDBITS

1) Count Vladimir the Impaler of Transylvania killed many people with wooden stakes. You too can kill people with food, ordinary food. All you have to do is use the wrong parts, cook improperly, or eat way too much of it. The following crossword puzzle lists common foods that can kill when in the wrong hands.

2) Crossword Puzzle – POISONOUS ORDINARY FOODS WHEN USED IMPROPERLY

ACROSS
4) Highly toxic fish, must be cooked with care.
6) This nut sounds like a sneeze
8) A brawl on a baseball field
9) Use this to make French fries
10) An anagram for “rip taco”
11) First three letters of this veggie bit Cleopatra
12) Add joy after this nut to get a candy bar

DOWN
1) Can she bake a ….. pie?
2) Moms once poured this vile liquid down their sick kids’ throat to make them better (2 words)
3) Toadstool
5) Sassafras is a controversial …..
7) Legally, this fruit is a vegetable in America.
10) An ….. a day keeps the doctor away

puzzle2e

ANSWERS

Puzzle2AnswersInverted

 

 

 

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

 

Categories: cuisine, humor, international | Tags: , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Create a free website or blog at WordPress.com.

%d bloggers like this: