Fresh Goat Cheese Salad

Remember this glorious salad?  It’s funny how fast a year goes by...  What’s even more surprising is that I don’t embrace salads all that often.  It’s probably because my dominant meat lover side usually screams for decadently rich and mostly porky goodness.  But that changes significantly in the summertime.  Remember this family classic?  We eat it almost every day in the hot season.  

Last year, it felt as if we turned to the Warm Goat Cheese Salad for the sole purpose of detoxifying our bodies after a week of undeniable binge eating in Las Vegas.  But it was also because it was summer, a season when I’m instinctively inclined to get rid of the clutter and heavy food from my eating routine and make room for fresh, clean, light, and vibrant alternatives.  I’m also a goat cheese junkie.  And the chief ingredient of this salad is... you guessed... goat cheese.  On top of that, this salad is good, really good!  Yet, I felt that it needed some tweaking and a new spin to make it utterly delicious.    

My new version of the salad, the Fresh Goat Cheese Salad, is a riff on the Barefoot Contessa favorite without the fried element and with a couple of extras.  It’s a snap to assemble; uses only simple and unspoiled ingredients, and I find it to be more suited for the scorching heat than its sister.  Still, the salad is abundant in textures and lovely flavors.  The raisins give it a pleasantly sweet chewiness; the walnuts bring a toasty crunchiness; the goat cheese makes it hearty and creamy; while the drizzle of light homemade lemony dressing adds a touch of acidity.  A no muss, no fuss colorful summer salad, so graceful in its simplicity you’ll be eating it all season long!

Fresh Goat Cheese Salad

Inspired by Salad with Warm Goat Cheese by Barefoot Contessa

Makes: 6 servings

Ingredients:

·         6-7 cups mixed salad greens

·         ½ cup golden raisins

·         Heaped ½ cup toasted walnuts, roughly chopped

·         4 ounces goat cheese, crumbled

·         Juice of 1 large, juicy lemon

·         ½ teaspoon salt

·         ¼ teaspoon black pepper

·         ¼ cup olive oil

·         Optional: freshly ground black pepper

Instructions:

To toast the walnuts:  Preheat the oven to 350°F.  Spread the walnuts on a large baking sheet.  Roast the nuts in the oven for about 10-12 minutes.  Allow them to cool completely. 

Place the mixed salad greens in a large bowl.  Add the golden raisins, walnuts, and goat cheese. 

For the dressing:  In a small bowl, whisk together the lemon juice, salt and pepper.  Slowly pour in the olive oil, whisking constantly until the dressing thickens slightly.  

Pour the dressing over the salad and toss well to combine.  Divide the salad among plates and add more freshly ground black pepper if desired.    

Poftă Bună! (Bon Appétit!)

Cucumber salad

I’m still grasping onto summer and its charming recipes with all my might.  Still, as days grow shorter and cooler, it does feel that summer is growing into fall, and is steadily giving way to its warm and cozy dishes.  But, as I told you before, I’m not yet ready for fall, and I’m still eating my fair share of summery delights.  Among them is Cucumber Salad.

 

Cucumber Salad is a classic in my family and summer isn’t summer without it.  During the hot season I always eat herculean amounts of cucumber salad; a lot more than I would ever admit.  This year was no exception.  I made it so often that we had it with almost every meal.  It paired beautifully with chicken, pork, beef, fish, and even with omelette.  I was actually astounded that Adrian never complained about having too much cucumber salad or suggested that we tried something else instead; better yet, I was amazed that I wasn’t tired of it.  But I wasn’t.  And that was good since the fridge was loaded every week with pounds and pounds of cool and crispy cucumbers, patiently waiting for me to turn them into cucumber salad.  The food police should have arrested me if I had wasted them.  There was only one major obsession that tormented me all summer long – I had to get the salad right on point! 

I made this salad dozens of times for Adrian and our friends; whether at home or away, cucumber salad was on the menu.  I knew exactly what went into it since this was my grandma’s favorite salad and the first dish that I had ever made on my own (that’s mainly because it involves no cooking), but I couldn’t wrap my head around the precise measurements especially when it came to the dressing.  I knew that I had to douse the cucumbers in salt, and then in a mixture of vinegar and sugar, but that was about it.  There was always a lot of tedious eyeballing, perpetual tasting, and constant praying for that perfectly balanced outcome – not too sour, not too sweet…  I do admit, though, that one summer while at home in Romania I finally asked my grandma for the exact measurements.  Unfortunately, her answer didn’t spark a revelation but rather caused my head to get lost in a deeper puzzling haze.  What else can you expect from “a little bit of this, and a little bit of that” kind of answer?

But in spite of the tentative measurements my guests kept munching and never complained about my salad.  On the contrary; they all seemed to love it, and the cucumber salad always received rave reviews.  I, on the other hand, only seemed to like it.  For me it was always slightly off pitch; I was never fully satisfied with the taste.  It was good, but not great.  When I closed my eyes I could easily recall every nuance of the dish, every detail, tone and undertone, crunch, acidity, sweetness and freshness; but when I wanted to replicate those flavors, it was harder than expected, and more often than not the results fell short.  I desperately wanted to get it right, and replicate my grandma’s cucumber salad to the last drop.  And, this summer, after much trial and error and many just good cucumber salads, I can finally report that I got it right on point.

I have now upgraded this salad from good to stellar.  And I’m not saying that lightly.  After drenching the cucumbers and onion in salt, the cucumbers are now soft and silky on your tongue, but still fresh and crunchy under your teeth; and the onion is less pungent and verges on sweet.  The perfumed dill brings elegance to the marriage of flavors, while the sweet-acidic dressing adds the final touch.  A splash of olive oil for a glossy top and you’re in for a treat. Another good thing about this salad – you can find cucumbers year-round so you don’t have to limit your Cucumber Salad intake to summer!  

Cucumber Salad

Serves: 4 servings

Ingredients:

·         2 medium cucumbers, washed, peeled and thinly sliced

·         1 small yellow onion, sliced

·         ½ Tablespoon kosher salt

·         1 heaped Tablespoon fresh dill, chopped

·         1/3 cup white vinegar

·         2 Tablespoons granulated sugar

·         1 teaspoon olive oil

Instructions:

Put the sliced cucumbers in a medium bowl; add the sliced onion and salt.  Using clean hands mix them all together.  Allow the mixed ingredients to sit at room temperature for about 15-20 minutes.  You will notice water accumulating at the bottom of the bowl.  

In the meantime, in a small bowl, combine the vinegar and sugar, and whisk until the sugar dissolves completely.

Drain the cucumbers and onion of the extra water on the bottom of the bowl.  Add the dill and mix well.  Add the vinegar and sugar dressing and then the splash of olive oil.  

Poftă Bună! (Bon Appétit!)     

Time to detox

After a week in Las Vegas, and after the sensational savory dishes and luscious desserts we had at SW Steakhouse alone, it’s definitely time to detox.  I can’t say that it’s time to go on a diet because that’s too depressing just as it’s going on a scale after a week of intense binge eating.  (To be brutally honest, just hearing the words diet or scale makes me cringe).  If only we had eaten until we were satisfied; or maybe until we were full; but no, we had to go the extra mile and stuff ourselves to the point of bursting.  The history repeats itself every time we’re in Las Vegas.  We never learn…  

Have I ever mentioned that I went on a diet only once in my life?  Yes, it was a long time ago and it involved eating a limpid onion soup with black olives and carrots.  It didn’t sound too bad except for the fact that you were supposed to eat the same tasteless soup for breakfast, lunch and dinner for 10 days.  So, on day one, I was ecstatic at breakfast, I survived through lunch, but my soup was down the drain by dinner.  I ended my first and last diet the day I started it.  I should have realized that something was dubious about it since you were supposed to lose 10 kilograms in 10 days – that’s 22 pounds in 10 days!  I know, I know – what was I thinking, right?  Well, apparently I wasn’t… Anyway, enough about diets! 

Now, we do have to detox our bodies and turn to greeneries.  The bright side about that is that it’s summer, a time to eat… lighter.  For me that means going for a nice summery Warm Goat Cheese Salad.

I love this salad!  It’s leafy, light, bright and fully satisfying.  The best part about it is that the warm pan fried goat cheese is crispy, creamy and tangy, and acts as the meaty element of this dish.  You don’t even need meat.  You can savor this salad as it is, simple, just the mixed greens, goat cheese, and a drizzle of extra virgin olive oil and balsamic, for a lighter version; or, what I like to do is dress it up and make it extra special, heartier, and more colorful by adding sliced crunchy cucumbers, plump cherry tomatoes, briny kalamata olives, dried chewy cranberries, and toasted sliced almonds.  This way, you’re not only enhancing the colors of the salad, but you’re also enhancing the carnival of flavors and textures.  This may be just a salad, but it can also be a substantial meal!   

Warm Goat Cheese Salad

Adapted from Salad with Warm Goat Cheese by Barefoot Contessa

Serves: 6 servings

Ingredients:

·         1 (11-ounce) log plain Montrachet goat cheese

·         2 large egg whites, beaten with 1 Tablespoon water

·         Plain bread crumbs

·         Extra virgin olive oil

·         Balsamic vinegar

·         Pinch of salt and black pepper

·         Mixed greens, Romaine lettuce, arugula, spinach or any other salad greens that you prefer

·         Optional: a few cucumber slices, cherry tomatoes, kalamata olives, sliced red pepper, dried cranberries, and toasted almonds

·         1 Tablespoon olive oil or vegetable oil and 1 Tablespoon unsalted butter, for frying

Instructions:

Slice the Montrachet into 12 (1/2-inch-thick) slices using a length of sewing thread or dental floss.  This is the easiest way to slice goat cheese.  Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated.  Place each slice on a rack or plate and chill them for at least 15-20 minutes. 

Divide the salad greens and the rest of the vegetables and nuts if using among 6 plates.  Sprinkle with a pinch of salt.

Melt 1 Tablespoon of olive oil and 1 Tablespoon butter in a sauté pan over medium-high heat.  Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside.  Top each salad with 2 warm rounds of goat cheese, drizzle with some extra virgin olive oil and balsamic vinegar, and serve.     

Poftă Bună! (Bon Appétit!)

My trip to Transylvania: Part 2

Did I mention that we, Romanians, eat a lot during the holidays?  We eat so much that during the days following Christmas, all you hear on the news is how many people ended up in the hospital because they overate.  The problem is that it’s so hard to resist when the food selections are so amazing – anything from savory to sweet and everything in between.  My family’s Christmas table was no exception!  Everywhere you looked there was food.  There was such an abundance of choices on our Christmas table… it felt like food heaven.    

Here are some of the wonderful dishes that my mother and grandma Vicki prepared for Christmas: 

Salată de boeuf (Boeuf Salad) is a classic Romanian dish that is very common during the winter holidays.     

Salată de vinete (Eggplant Salad or Baba Ganoush) is traditionally made with roasted eggplants, onions and mayonnaise.

Salată de oua (Egg Salad) is made with hard-boiled eggs, ham, onions and mayonnaise. 

Pork roast with sausage, mashed potatoes, green peas and pickled red peppers stuffed with cabbage.

Ciorbă de porc (Pork Ciorbă) is a traditional tangy and tart soup, which is very popular in the Romanian cuisine.           

                    

And, of course, let’s not forget about the Stuffed Cabbage, which is a must during the winter holidays, together with many wonderful desserts.  

Chestnut Torte

Cakes and cookies and anything else you could dream of.  

When I visited Adrian’s family, I indulged in more food therapy.  And one of the highlights was the Duck on Sauerkraut, which Adrian’s uncle Laci prepared.  This dish is a typical example of the foreign influences in the Romanian cuisine.  Combining the duck from the French cuisine with the sauerkraut from the German cuisine, we created this over the top mouthwatering deliciousness.  

Although, I love all these delightful and elaborately decorated dishes, my two favorite are: Salată de boeuf (Boeuf Salad) and Ciorbă de Porc (Pork Ciorbă).     

As I said before, Salată de boeuf (Boeuf Salad) is a classic Romanian dish that is very common during the winter holidays and also on special occasions.  Even though, it may sound French because of the word boeuf, which means beef in French, this salad has Russian origins and is inspired by the Olivier or Russian salad.  Whatever its origin, this is my favorite salad in the Romanian cuisine.  Not to mention that, more often than not, this salad is made with chicken breast instead of beef. 

Salata de Boeuf (Boeuf Salad)

By Simply Romanesco inspired by my Grandma Vicki

Serves: 8-10 servings

Ingredients:

·         ½ pound boneless, skinless cooked chicken breast, cooled and diced

·         5-6 boiled carrots, cooled and diced

·         6-7 Russet potatoes, cooked in their skin, peeled, cooled and diced

·         4-5 Kosher Dill pickles, diced and squeezed of extra juices

·         1 (15-ounce) can of peas, rinsed and drained      

·         Salt and black pepper

·         Vegetable oil

·         1 cup or more mayonnaise

Instructions:

In a large bowl, combine the chicken, carrots, potatoes, pickles and peas.  Season with salt and pepper to taste.  Drizzle with 1 Tablespoon of oil.  Mix well.  Add the mayonnaise 1-2 Tablespoons at a time and stir well until the salad is nice and creamy.  If you don’t like it too creamy, use less mayo.  I like my Boeuf Salad to be creamy.  Place the salad in a glass or ceramic bowl and spread a thin layer of mayo over the top.  Don’t forget to decorate the salad as you like it, extravagant or simple; you can use roasted red peppers, parsley, black olives, pickles, you name it.   

Out of all these wonderful selections, I also love Ciorbă de Pork (Pork Ciorbă).  This tasty soup can also be made with chicken breast.  I love this soup because the acidic flavor works as a palate cleanser after days of rich, heavy meals.  In addition, a bowl of ciorbă will fill up your tummy and is the perfect choice for cold winter nights. 

Ciorbă de Pui (Chicken Ciorbă)

By Simply Romanesco inspired by my Grandma Vicki

Serves: 8-10 servings

Ingredients:

·         3 tablespoons vegetable oil

·         2 pounds boneless, skinless chicken breasts cut into cubes

·         4-5 carrots peeled and grated

·         1 big yellow onion, chopped

·         2 tomatoes boiled and peeled and then cut into cubes

·         1 yellow pepper, chopped

·         A small bunch of fresh dill, chopped

·         A small bunch of fresh cilantro, chopped

·         A small bunch of fresh parsley, chopped

·         Salt

·         2 Tablespoons (or more) white vinegar

·         2 Tablespoons sour cream

·         1 egg yolk

 

Instructions:

In a large pan, heat the oil over medium heat.  Add the carrots and a pinch of salt.  Sauté the carrots for about 5 minutes.  Add the onion.  Cook the onion with the carrots for 2 minutes.  Add the yellow pepper.  Cook for 1 more minute.  Add the tomatoes.  Cook for another minute.  Add the chicken and cook for 8-10 minutes stirring frequently until the chicken is cooked through.  Add water to fill up the pan.  Season with salt.  Bring to a boil.  Turn the heat down and simmer for 30-40 minutes until the meat is cooked and tender.  Check the meat after 25 minutes. 

When the meat is cooked, taste the soup and add more salt if needed.  Add the vinegar and bring back to a boil for 2 minutes.  Turn the heat off.  In a small bowl, mix the sour cream with the egg yolk.  Off heat, add the sour cream and egg yolk mixture to the soup and stir well.  Sprinkle with cilantro, dill and parsley on top. 

Note:  Let the soup cool completely before you put it in the fridge. 

Poftă Bună! (Bon Appétit!)