cookingbookclubEN, disaster in the kitchen

Cookingbookclub 2

This year’s number two book to read & cook is Appetites: A Cookbook by Anthony Bourdain.

I read it in its days, even though I wasn’t a Bourdain fan, and I liked it. Because it starts with questions like “what do normal people do?” and “what does a normal happy family mean?”, meaning what they eat at home, how they live, etc. That becoming a father at the age of 50, he had to adapt, hence the book that appeared two years before he committed suicide, a book with family recipes for those he loves to feed. 🙂

There are more recipes and more love options on the plate. 🙂 Including sandwiches. 😀 To increase our appetite this spring. ❤

The deadline for reading, choosing a recipe, trying, posing and sending feedback is April 10 🙂 Give me a message to tell you where to find the book 🙂 (among others, Okian and emag).

—

Read all the #cookingbookclub articles here.

See here all the disasters in the kitchen.

disaster in the kitchen

Ep. 48 – Hawaiian pizza

Created by a Canadian Greek, Hawaiian pizza has its fans, although many say that pineapple has nothing to do in a pizza. 🙂 Well, tastes are not discussed, and it just so happens to be one of my favorites (because mango pizza is still not in trend. :)))

On the pizza top, you add tomato sauce, ham or bacon, cheese and pineapple.

For me, pizza is made with what is in the fridge and pantry, as a result today’s version had tuna, red onion, green pepper, pineapple and cheese.

I make my own dough, sometimes it even comes out edible. :))) You can find many recipes on the internet and in the most unfortunate case you can buy it ready frozen from the store.

Tomato sauce, too, there are many recipes on the internet, the simplest option is tomato paste, dissolved with a little water and mixed with various spices (salt, pepper, oregano, etc.). You can make your own sauce and keep it in jars or frozen – it’s preferable to sauces that have a ton of preservatives.

In the most unfortunate case you can order a Hawaiian pizza directly from the pizzeria :))

—

See here all the disasters in the kitchen.

disaster in the kitchen

Ep. 47 – salad with apples

What did the author of this picture mean? 😀

Well, I’ll tell you a secret, but it stays between us, okay? 😉 This time I made the salad, I ate it, after which I remembered that I didn’t write anywhere what I put in it… as a result I had to rummage through my memory to remember. :)))

It’s a salad that is made quickly, logically. 🙂 Cut a sweet-sour apple into thin slices or cubes, according to your preferences and mix with some lettuce or iceberg, thin slices of carrot, pieces of feta and sunflower seeds. Dress it with olive oil with lemon or lime juice.

And that purple thing? Hmmm, I think it was some chopped red cabbage :))

One thing I remember for sure: it’s ultra-mega-super disastrously delicious. 🙂

—

See here all the disasters in the kitchen.

cookingbookclubEN, disaster in the kitchen

Special ep. with biscuits

Well, we have another special recipe from Reese’s book, Cheddar Biscuits, from Oana. 🙂

Many recipes in the book caught my eye, especially salads, but until the strawberries’ season, we make Cheddar Biscuits. 🙂

I also found this type of cheese in the grocery store, not exactly like the one described in the recipe, mine was sweeter and not very orange, but don’t worry, I realized that if I shoot the biscuits under the light from the hood, I get the right shade :))) Otherwise they are slightly pale. 🙂

I was nervous because the instructions were long (in the end the main idea is not to knead them like cake… :)), but they came out good, greasy and fluffy, I’m going to do them next time when I have guests. 🙂 I put some cheese and white wine on the table and it’s called that I tried. :)))

I got about 30, I think they are much smaller than the original, but that’s how I had the shape and I must admit that I did not measure the dough when I stretched it to be exactly half an inch. :)) And I got a plump snake like a kind of bread that I never photographed because it was not very photogenic, I ate it quickly. 🙂

I take this opportunity to thank Claudia for the idea and to express my enthusiasm and commitment. 🙂

The recipe: 2 cups flour, 2 tbsp. baking powder, 1 tbsp. baking soda, a pinch of salt mixed; then add 6 tablespoons of cold butter cubes (approx. 85g), 3/4 cup grated cedar cheese, 1 cup yogurt and 1/4 cup melted butter. The formed dough is stretched and wrapped in two and once again in two; the process is repeated once more, after which it is stretched and cut. Bake for 20 minutes on high heat – 220 degrees.

The recipe is from the first book proposed at the January / February cookingbookclub Whiskey in a Teacup: What Growing Up in the South Taught Me About Life, Love & Baking Biscuits by Reese Witherspoon. The next book comes out in early March. 🙂

—

Read all the #cookingbookclub articles here.

See here all the disasters in the kitchen.

cookingbookclubEN, disaster in the kitchen

Special ep. with fried chicken

Today – guest post – Carmen burns recipes in the kitchen. 🙂 Also from Reese’s book. 🙂

Aunt Reese, with her spoon, wrote a book about cooking. The only edible thing in the whole book is this. For me, that is. Okay, actually there’s another one, but I still don’t understand the concept of pecans. So the recipe goes like this:

Dorothea’s Brined-and-Battered Fried Chicken: 1 pint buttermilk mixed with 1/4 cup hot sauce (optional), One 11 / 2- to 2-pound chicken, cut into 8 pieces, 2 cups all-purpose flour, 1 tablespoon kosher salt, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 tablespoon hot paprika, 1 tablespoon freshly ground black pepper, 2 cups whole milk, 2 large eggs, beaten, Peanut or vegetable oil for frying.

I mean, whey (says google) – drinking yogurt I say, some spicy sauce, a chicken cut into 8, flour, salt, granulated onions (if you find it somewhere, please tell me) and granulated garlic, hot paprika, ground pepper (fresh!), milk, 2 beaten eggs and oil. She says some quantities there, but I was born and raised in Europe, on the continent. For me, things are measured in grams, pieces and by eye. Usually by eye.

She says that she mixes the whey with the spicy sauce (which is not obligatory), puts it in a zippered bag, throws the chicken in the bag, closes it and keeps it in the fridge for at least 8 to 24 hours. I tell you, a pot with a foil on top is just as good. After the time has passed, leave the bag / pot somewhere in the kitchen to heat the chicken. Drain the juice and keep the chicken, after which:

Mix the flour, salt, onion and granulated garlic, paprika and pepper. She says in a paper bag. I call it a bowl. Mix the eggs with the milk in another bowl. Throw the chicken in the bowl with the flour, then in the bowl with the eggs, then return to the flour. Because it’s winter. And the chicken needs a lot of clothes.

When the chicken is ready, put a Dutch oven on the fire (if you search on google, you will find that it is your grandmother’s cauldron), fill it with oil and let it heat up. The oil. Then throw the chicken inside and wait for it to sizzle. About the price of a cigar (about 7 minutes for normal people). Then turned it and do the same the same. Then take it out and let it drain somewhere.

It is eaten hot.

Now, if your name is Carmen and you cook from memories, you use sliced chicken breast, not all chicken’ (because it’s hard to cut it. Especially if you’re lazy), you forget to drain the chicken ‘ (this wasn’t really a disaster), you forget to add salt (something I can only do), you overdo it with paprika and spicy sauce, and you remember that hot oil burns.

Otherwise, all good and hot in the summer! Lust in the belly!

PS, for those who wonder, Dorothea is her grandmother.

—

Read all the #cookingbookclub articles here.

See here all the disasters in the kitchen.

cookingbookclubEN, disaster in the kitchen

Ep. 46 – Reese’s Chicken Pot Pie Casserole

Or as translated in Romanian, Reese’s chicken pie. 🙂

Reese’s Chicken Pot Pie Casserole is a pie with hash browns, vegetables, chicken and puff pastry. I chose it because I thought it to be nourishing and because I had never cooked anything like it. 🙂

In a pan greased with oil I put the layer of potatoes (2 potatoes grated and mixed with an egg and salt, pepper) and put the tray in the preheated oven, over medium heat for more than a quarter of an hour, until the potatoes have began to change color. (Just don’t burn them! 🙂) On top, I put the layer of vegetables and meat – in my case, carrot, celery, red onion, chopped red pepper, hardened with oil and a little chicken soup, plus some boiled and chopped turkey, seasoned with salt, pepper and mint (You couldn’t help it, right? 😉). Reese used carrots, celery, onions and peas, plus chicken and mushroom cream soup… I say that whatever vegetables you use, it’s important not to have too much juice left. Over the layer of vegetables, thawed puff pastry. In the oven, medium heat, about half an hour, until the puff pastry is cooked. Two portions come out.

If you want a vegetarian recipe, take out the meat and use vegetable soup or water. If you want a vegan one, take out the egg and either leave the potatoes like that or use boiled potatoes instead of hash browns. If you want a raw vegan, well, give up puff pastry, eat raw vegetables, use potatoes for the skin and look at the pictures. 🙂

And if you want to be arrogant, use a larger tray, more ingredients and grease the pastry with a beaten yolk before putting the tray in the oven. With a little luck – fingers crossed – something like the photo below will come out. 😀

—

Read all the #cookingbookclub articles here.

See here all the disasters in the kitchen.

cookingbookclubEN, disaster in the kitchen

Cookingbookclub 1 | Reese’s recipes :)

The first book proposed to the cookingbookclub in January/ February was Whiskey in a Teacup: What Growing Up in the South Taught Me About Life, Love & Baking Biscuits by Reese Witherspoon.

So, we have as follows, two Reese’s Chicken Pot Pie Casserole, one piece Cheddar biscuits, one piece Dorothea’s Brined-and-Battered Fried Chicken. All successful experiments, as members of our select club told me. 🙂 Moreover, when the spinach and strawberries’ season comes, we’ll repeat the figure with a seasonal salad – we have already put a note not to forget about it. 😉

Well, for me the first challenge was to meet the deadline, being used with spontaneous burning of pots and pans and less with the planned one. 🙂

Otherwise it was easy, easy peasy, I had already looked at a recipe, finally I reread the book, I chose four more and I cooked the fifth one. :)) | Exactly as in the recipe ?? Well, almost. 🙂 I made Reese’s Chicken Pot Pie Casserole, a pie with potatoes, vegetables, turkey and puff pastry. I only changed it here and there, depending on what I had in the fridge. on pickiness. And on allergies. :))

The result came out really good. ❤ After which Chef also made one, bigger and more beautiful (with the same taste, you have my word: D), insta quality as they say. :)))

The gang was satisfied with this first season, which is why no one threw pans at the author. 😛 But there is still time. :)))

On Friday I also give you the recipe from Reese’s Chicken Pot Pie Casserole and next week we have special episodes. For anything else, feel free to call me. 😀

Our club’s next virtual meeting will be in early March. Read about cookingbookclub here.

—

Read all the #cookingbookclub articles here.

See here all the disasters in the kitchen.

disaster in the kitchen

Ep. 45 – quick pies with cheese

Well, they turned out so good, that I was about to eat the whole tray instantly 😛 :)) They are made so fast, that by the time you read this week’s articles on the blog, they are ready baked.

Some puff pastry dough (fresh or thawed), cut into small rectangles and fill with a cheese composition. I put grated white cheese (telemea) and an egg, mixed well. The classic recipe says to mix white cheese with cottage cheese. Both fat, if you want something edible to come out. :))

A large spoonful of the composition, on half a puff pastry, spread the edges with water, then glued the two sides to come out a pate. Put in the tray on baking paper sprinkled with water, with space between them, at the medium heat, maximum half an hour.

Try not to burn them. 🙂

—

See here all the disasters in the kitchen.

disaster in the kitchen

Special Ep. – Sibiu European gastronomic capital

Maybe you read about the fact that this year Sibiu is the European gastronomic capital.

Gastronomically, for me Sibiu means Telemea – white cheese, bread and pork, pate and saltines, plus homemade cakes. 🙂 Plus a ton of camps and other projects, and menus, and good food. Sometimes even disastrously good. 🙂

It’s super funny, if I think that before I stayed in Sibiu I didn’t eat much white cheese, except under certain conditions. :)) Even now I don’t eat, unless it’s from the market from Cibin, from a lady in Rășinari. 🙂

The bread, after the one with potatoes from the Szekler, the one from Sibiu was the tastiest. Combined with some bacon, Scandia pate or zacusca made by Alex’s mother. 🙂 Whether it’s from the air or from the wind, when I’m in Sibiu I eat more bread than at home.

I’m not telling you about cakes, because you’re going to eat the keyboard. :))) And not about the food I used to cook in the country kitchen on Șteaza. 🙂

What is certain is that if you have a business in the area, do not hesitate to taste something. Preferably outside the mega-tourist area from Piața Mare – I guess you’re tired of McD, pizza and shaorma. Go to the market, go through the neighborhoods, get out of the city and go to Mărginime, visit your relatives. 😛

With a bit of luck, you will have experiences as successful as mine. 🙂

—

See here all the disasters in the kitchen.

disaster in the kitchen

Ep. 44 – vegetables with liver

As I used to tell my mother, I am eating some things I can’t believe it either. :)))

In addition to the usual roots (carrot, parsnip, celery), I also combined some red onions, eggplant, pumpkin, peppers and tomatoes. Cut into pieces and put in the pan, one at a time, plus oil and spices. In this case thyme, basil and mint. Seasoned with some chopped garlic and possibly soy sauce.

Chicken liver, boiled or fried, is on the menu once a month.

If I did it a second time, I would put them all in the oven tray.

—

See here all the disasters in the kitchen.