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The Hirshon Romanian Bean And Sausage Soup – Ciorbă De Fasole

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The Hirshon Romanian Bean And Sausage Soup - Ciorbe De Fasole

Ciorbe De Fasole Image Used Under Creative Commons License From forums.egullet.org

Ciorbă (Romanian, derived from the Persian shorba (شوربا) via Turkish çorba) is a general Romanian word used in Romania and the Republic of Moldova to describe sour soups consisting of various vegetables and meat.

Most people differentiate between “supă” (soup) and “ciorbă” by the fact that supă has no added acid and is usually clear (with only one exception), while ciorbă may contain a wide variety of sour ingredients, usually lemons, borș, or zeamă de varză acră (sauerkraut juice). In Moldavia region, the word borș means simply any sour soup. Lovage is a frequent addition.

Ciorbă is a widespread and popular dish in Romania, and is considered to have beneficial health effects. When served hot, it is thought to stimulate digestion and be effective against colds.

In 2013, 18% of respondents in a national poll in Romania declared ciorbă to be their favorite dish.

Types of ciorbă include:

Ciorbă de burtă (tripe soup)
Ciorbă de fasole (bean soup)
Ciorbă de cartofi (potato soup)
Ciorbă de ciocănele (soup made from chicken legs)
Ciorbă de perişoare (meatball soup)
Ciorbă de peşte (fish soup)
Ciorbă de praz (leek soup)
Ciorbă de pui (chicken soup)
Ciorbă de oase (bones soup)
Ciorbă de sfeclă (Romanian borscht)
Ciorbă de văcuţă (beef soup)

TFD calls for the herb Lovage, which belongs to the parsley family that is commonly used in Romanian cuisine. The Romans, who introduced lovage to Europe, used it widely in their cooking as well as to reduce fevers and treat stomach ailments. Germans call it maggikraut, because its aroma reminded them of maggi cubes (meaty yeast extracts). Today it is popular in South and Central European cuisines.

True lovage is native to Southern Europe but cultivated in western Asia, Germany, Italy, France, Czechia, Hungary, and the United States.

Also known as sea parsley, the leaves and stem of the lovage plant add an intense celery-like flavor to soups, stews and stocks or pork and poultry dishes. It can also be used to enhance the flavor of potato dishes.

The fresh leaves have a sharp, yeast-like and musky taste with a lemon and celery-like aroma. The dried leaves have a stronger flavor than the fresh leaf. You can buy excellent-quality dried Lovage here.

I also tweaked some of the other ingredients from the original recipe I found at forums.egullet.org, and added in some kielbasa (traditional in the Winter version of the soup) and delicious Balkan smoked chili flakes – you can buy the flakes here.

I have every confidence you will love this delicious cold-weather treat, my Citizens!

Battle on – The Generalissimo

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The Hirshon Romanian Bean And Sausage Soup – Ciorbă De Fasole

The Hirshon Romanian Bean And Sausage Soup – Ciorbă De Fasole

Ingredients

  • 180 g dry small white beans, soaked in water overnight
  • a pinch of baking soda
  • 1 teaspoon salt
  • 3 bay leaves, one for each pot of bean cooking
  • chicken stock for last soaking of beans
  • 1 large red pepper
  • 1 medium onion
  • 3 large leafy celery stalks, de-stringed (reserve the leaves separately - chop the leaves first)
  • 1 parsley root, peeled (you can use a parsnip or more carrots instead, but TFD strongly recommends seeking this out!)
  • 2 small peeled carrots
  • 4 garlic cloves, finely chopped
  • 1 tablespoon butter
  • 1 ½ tablespoons flour
  • 1 tablespoon tomato paste
  • 1 ½ teaspoons salt
  • ***
  • To finish:
  • 1 ½ teaspoons hot Hungarian paprika
  • 1 ½ teaspoons smoked Spanish paprika
  • 3 small garlic cloves, crushed
  • 3 teaspoons white wine vinegar
  • A sprinkling of smoked chili flakes, to taste
  • 10 tarragon leaves, chopped
  • 3 tablespoons chopped parsley
  • 2 tablespoons chopped dill
  • 1 tablespoon finely-ground dried lovage (optional but recommended)
  • 1 Hillshire Farm Polish kielbasa link, cut up and fried in a pan
  • ***
  • To serve:
  • Red onion, finely chopped, mixed with a little white wine vinegar or zeamă de varză acră (sauerkraut juice - this is very much preferred over vinegar) and salt
  • Sour cream
  • Light country/seeded bread, not sliced - before serving, put it (or a portion) in a low oven and bake until crisp on the outside
  • Sour pickles

Instructions

  1. Choose beans, rinse and leave it in a bowl with cold water overnight. The next day, drain the beans and discard the water.
  2. To succeed with a bean recipe, it is very important that you learn this: beans should be boiled in 3 different rounds of liquid (when boiling in the last round, use stock not water, and you should add a pinch of bicarbonate to help with cooking and digestion).
  3. Put water to boil in a pot. Add the beans and let it simmer for 15 minutes.
  4. Meanwhile boil the second water in a separate pot.
  5. Drain beans, discard the first round of water. Now, add beans to the second pot of hot water. Let it simmer for another 15 minutes and again, discard the water.
  6. In a third pot, cover beans with boiling chicken stock (stock level should be just above the layer of beans). Add the pinch of baking soda and stir.
  7. Cut all the vegetables into small cubes. Keep aside the celery leaves (check that they are not bitter, if they are, discard them).
  8. In a large pot, heat the butter.
  9. Add the chopped vegetables (pepper, carrot, parsley root, onion, celery) and sauté while stirring over medium heat until the vegetables soften, but are not browned.
  10. Add the garlic and flour and mix well until it is absorbed.
  11. Add the tomato paste, salt, smoked chili flakes and celery leaves.
  12. Add the beans with their final cooking liquid.
  13. Add more chicken stock as needed.
  14. Mix well, add the sautéed kielbasa slices, cover, and cook until the vegetables soften.
  15. Add vinegar, paprikas, crushed garlic, tarragon, lovage, celery leaves, parsley and dill.
  16. Serve very hot, accompanied by vinegar onions, pickles, sour cream and bread.
https://www.thefooddictator.com/the-hirshon-romanian-bean-and-sausage-soup-ciorba-de-fasole/

The Hirshon Basque Garlic Fried Chicken – Euskal Baratxuri Oilasko Frijitua

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The Hirshon Basque Garlic Fried Chicken - Euskal Baratxuri Oilasko Frijitua

Basque Garlic Fried Chicken Image Used Under Creative Commons License From pinterest.com

My Citizens, few things are as dulcet-toned to the ears of the Glorious Harmony that is TFD as the words “fried” and “garlic” in the same sentence! When it’s garlic-fried chicken, few recipes can make the mouth water as copiously as this classic of inland Basque cuisine!

The great mountainous nature of the Basque Country in France and Spain has led to a difference between coastal cuisine dominated by fish and seafood, and inland cuisine with fresh and cured meats, many vegetables and legumes, and freshwater fish and salt cod.

The French and Spanish influence is strong also, with a noted difference between the cuisine of either side of the modern border; even iconic Basque dishes and products, such as txakoli from the South, or Gâteau Basque (Biskotx) and Jambon de Bayonne from the North, are rarely seen on the other side.

Basques have also been quick to absorb new ingredients and techniques from new settlers and from their own trade and exploration links. Jews expelled from Spain and Portugal created a chocolate and confectionery industry in Bayonne still well-known today, and part of a wider confectionery and pastry tradition across the Basque Country.

Basques embraced the potato and the capsicum, used in hams, sausages and recipes, with pepper festivals around the area, notably Ezpeleta and Puente la Reina.

Olive oil is more commonly used than vegetable oil in Basque cooking. Cuisine and the kitchen are at the heart of Basque culture, and there is a Museum of Gastronomy in Llodio.

One of the staple cookbooks for traditional Basque dishes was initially published in 1933. “La cocina de Nicolasa” (the Kitchen of Nicolasa) by Nicolasa Pradera has gone into 20 editions.

In addition to the dishes and products of the Basque Country, there are features of the way of preparing and sharing food unique to the area.

Cider houses (sagardotegiak) are a feature of the hills around Donostia, especially near Astigarraga. These are usually large country restaurants with enormous barrels of cider.

Cider is poured from a height straight into the glass for visitors, with a rustic menu invariably of salt cod omelette, grilled T-bone steak and ewes’ milk cheese with walnuts and quince paste. The cider houses are only open for a few months of the year.

The txikiteo is the tapas crawl from bar to bar seen across Spain, but it reaches its pinnacle in Donostia, with hundreds of people on the streets of the old town wandering from bar to bar, each known for its specialty, whether it be croquettes, tortilla, toast, or seafood. The txikiteo is also popular in cities such as Pamplona and Bilbao.

Gastronomic societies are organisations, almost always of men, who cook and eat together in a communal txoko. In large cities, the society’s premises can be large and formally organised, but the txoko is frequently a small space owned by a group of friends in smaller towns and suburbs, where food and costs are shared.

The first txoko was noted in Donostia in 1870. This unique feature of the Spanish Basque Country enables men to participate in the cooking process and spend time together away from the traditionally formidable matriarchs (etxekoandreak). In recent years, women have been allowed into some clubs.

In the 1970s and 1980s Basque chefs were influenced by the nouvelle cuisine of France and created the nouvelle cuisine basque, radically original in its form but solidly Basque in substance, with lighter and less rustic versions of traditional dishes and flavours. The first Spanish restaurant to be awarded 3 stars in the Michelin Guide was, in fact, Zalacaín, a Basque restaurant, although located in Madrid.

Juan Mari Arzak in Donostia became the most famous exponent and one of the first three-star Michelin Guide restaurants in Spain. In a few years the movement swept across Spain, becoming the state’s default haute cuisine. Many tapas bars, especially in San Sebastián, serve modern-style pintxos employing novel techniques and ingredients. In more recent years, young chefs, such as Martin Berasategui, have given new impetus to Basque cuisine.

Basque cuisine has continued to have an influence on international cuisine, particularly in Spain and France where it is highly regarded. Catalan chef Ferran Adrià has taken the techniques pioneered by Arzak and other Basque chefs to new heights.

At the other end of the scale, Basque-style pintxos bars are common in Barcelona and Madrid. In cities where large numbers of Basque people emigrated, such as Buenos Aires, Argentina; São Paulo, Brazil; Boise, Idaho; Elk, Nevada; Fresno, California, and Bakersfield, California, all have several Basque restaurants and a noted Basque influence on the local cuisine.

In Bakersfield, California, cooks at the legendary Pyrenees Cafe douse their Basque fried chicken with butter and garlic. The original source for this recipe was Cook’s Country and I have modified their version to be more authentically Basquaise.

That includes adding some ground bay leaf to the marinade, adding in some lard to the frying oil, adding both fresh oregano and fresh thyme flowers to the parsley and most importantly, adding some Basque ground red pepper (Piment d’Espelette) to the garnish of the chicken pieces.

Piment d’Espelett is a mildly-spicy chili pepper with a smoky flavor that is a staple ingredient in traditional Basque dishes. It is an exclusive to the commune of Espelette in the French Basque country – only peppers grown in the Espelette region may be labeled as Piment d’Espelette.

Piment d’Espelette is truly a mandatory spice in most Basque cooking, at least as far as TFD is concerned – you can purchase some of excellent quality from here. I have every confidence you will love this recipe as much as I do, my Citizens!

Battle on – The Generalissimo

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The Hirshon Basque Garlic Fried Chicken – Euskal Baratxuri Oilasko Frijitua

The Hirshon Basque Garlic Fried Chicken – Euskal Baratxuri Oilasko Frijitua

Ingredients

  • CHICKEN:
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons granulated garlic
  • ½ tablespoon ground bay leaf
  • 5 garlic cloves, minced
  • Kosher salt and pepper
  • 3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, thighs, and/or wings), trimmed
  • 2 cups all-purpose flour
  • 4 large egg whites
  • 2 quarts peanut oil
  • 1 quart top-quality rendered pig lard (strongly preferred) - if unavailable, use peanut oil
  • ***
  • GARLIC BUTTER
  • 8 tablespoons unsalted butter, softened
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh oregano
  • 1 tablespoon minced fresh thyme flowers (optional but TFD really likes it)
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 8 garlic cloves, minced
  • 1 tablespoon water
  • ***
  • Piment d’Espelett

Instructions

  1. Use a cast-iron Dutch oven that holds 6 quarts or more. Mince the garlic with a knife rather than with a garlic press.
  2. FOR THE CHICKEN: Combine olive oil, 1 tablespoon granulated garlic, ground bay leaf, minced garlic, 2 teaspoons salt, and 2 teaspoons pepper in large bowl. Add chicken and toss to thoroughly coat with garlic mixture. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
  3. Set wire rack in rimmed baking sheet. Whisk flour, remaining 1 tablespoon granulated garlic, 2 teaspoons salt, and 2 teaspoons pepper together in separate bowl. Lightly beat egg whites together in shallow dish.
  4. Remove chicken from marinade and brush away any solidified clumps of oil with paper towels. Working with 1 piece at a time, dip chicken into egg whites to thoroughly coat, letting excess drip back into dish; then dredge in flour mixture, pressing firmly to adhere. Transfer chicken to prepared wire rack and refrigerate, uncovered, for at least 30 minutes or up to 2 hours.
  5. Set second wire rack in second rimmed baking sheet and line with triple layer of paper towels. Add peanut oil and lard to a large Dutch oven until it measures about 2 inches deep and heat over medium-high heat to 325 degrees.
  6. Add half of chicken to hot oil and fry until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 13 to 16 minutes. Adjust burner, if necessary, to maintain oil temperature between 300 and 325 degrees. Transfer to paper towel–lined rack, return oil to 325 degrees, and repeat with remaining chicken.
  7. FOR THE GARLIC BUTTER: While chicken rests, combine 7 tablespoons butter, parsley, oregano, optional thyme flowers, salt, and pepper in bowl; set aside.
  8. Melt remaining 1 tablespoon butter in 8-inch nonstick skillet over medium heat. Add garlic and water and cook, stirring frequently, until garlic is softened and fragrant, 1 to 2 minutes. Add hot garlic mixture to butter-herb mixture and whisk until well combined.
  9. Transfer chicken to platter and spoon garlic butter over top. Dust with Piment d'Espelette. Serve at once.
https://www.thefooddictator.com/the-hirshon-basque-garlic-fried-chicken-euskal-baratxuri-oilasko-frijitua/

The Hirshon Serbian “Hamburger” – Гурманска Пљескавица

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The Hirshon Serbian “Hamburger” - Гурманска Пљескавица

Gurmanska Pljeskavica Image Used Under Creative Commons License From gymlive.net

Citizens, a recent article extolled the virtues of Serbian gastronomy, and with good reason – the pioneering visionary that alone is TFD has visited this amazing country and has known of its excellent food scene for several years now! One of the more surprising dishes I tried while in Belgrade (“The White City” in Serbian) was this familiar-looking yet uniquely flavored dish, known as Pljeskavica!

Pljeskavica is a grilled dish of spiced meat patty mixture made from differing ratios of pork, beef or lamb that is a national dish of Serbia, also popular in Bosnia and Herzegovina and Croatia.

It is a main course served with onions, kajmak (milk cream), ajvar (relish), and urnebes (spicy cheese salad), either on the plate with side dishes, or with lepinja (flatbread, as a type of hamburger).

Recently, Pljeskavica has gained popularity elsewhere in Europe and is served in a few speciality fast food restaurants in Germany, Sweden, and Austria. Varieties include the “Leskovac Pljeskavica” (Leskovačka pljeskavica) very spicy with onions, “Šar Pljeskavica” (Šarska pljeskavica) stuffed with kačkavalj cheese, “Hajduk Pljeskavica” (Hajdučka pljeskavica) of beef mixed with smoked pork meat, and “Vranje Pljeskavica” (Vranjanska pljeskavica).

According to my dear friend Lazar, a veritable fountain of knowledge and pride in his home country:

“If you’re buying a pljeskavica (or “pljeska” in colloquial) as a street food in Serbia, there are a few types. A regular one doesn’t contain cheese unless you add it as a condiment once it’s ready to eat (which some people do, turning it into a cheeseburger of sorts). The version that does contain cheese, bacon, etc. that is the closest to what your recipe describes is a so called gourmet pljeskavica (“gurmanska pljeskavica” or just “gurmanska” in colloquial).”

Lazar even called several places in Belgrade that specialize in this dish, which helped me narrow down the proper cheese selections for the patty! As always, I remain indebted to his deep knowledge about his home country and offer my great appreciation for his efforts on behalf of TFD Nation!

To make this recipe authentically, you’re going to need some special ingredients. First, you will want to get your hands on some of the best dry-aged ground beef you can get your hands on. This serves a purpose – the meat is typically aged/fermented for anywhere from 2-30 days before being used, so using dry-aged beef that has already been aged appropriately cuts a big step out of the process. It’s also just delicious, so please do seek it out from a good butcher!

Next, you will need some Serbian bacon to make this – thankfully, you can buy it here. You’ll also want to get your hands on some Kashkaval cheese, which may be purchased here – I do recommend easier-to-find alternatives if you are so inclined. The bun is brushed – in the classic recipe – with fat from a Mangalitsa pig, also known as the Wooly Pig. The fat from this pig is universally acknowledged as the finest on the planet and thankfully you can buy rendered Mangalitsa lard from here.

Lastly, you’ll need some of the famed Serbian vegetable condiment known as ajvar for the “burger” – you can buy a good brand here.

This is a delicious addition to your recipe repertoire, my Citizens – it will wow your tastebuds with its authentic flavors!

Battle on – The Generalissimo

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The Hirshon Serbian “Hamburger” – Гурманска Пљескавица

The Hirshon Serbian “Hamburger” – Гурманска Пљескавица

Ingredients

  • Meat:
  • 300g dry-aged free-range beef mince
  • 100g heritage breed ground pork
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 70g Serbian bacon or the best slab bacon you can find
  • 70g diced Kashkaval cheese or substitute 35g diced Gouda cheese and 35g diced Emmenthaler cheese
  • 1 tsp. hot homemade paprika
  • 2 tbsp. onions, diced
  • ***
  • Bread dip sauce:
  • 1 tsp. mangalitsa fat - if unavailable, use regular pork fat
  • 2 tbsp. chicken soup
  • ½ tsp. hot Hungarian paprika
  • ⅓ tsp. white pepper
  • ***
  • For serving:
  • 1 Serbian somun bread, if unavailable, use naan bread
  • Whole green onions
  • Chopped raw onion
  • Heirloom tomato slices
  • Ajvar vegetable condiment
  • 1 tbsp. young homemade Serbian kajmak, made from:
  • 4 ounces cream cheese
  • 4 ounces (1 stick) butter
  • 4 ounces ricotta
  • 4 ounces sour cream
  • 1 garlic clove, minced
  • 1 shallot, minced
  • 1 tablespoon chopped parsley
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • Salt
  • black pepper to taste

Instructions

  1. First of all, prepare the meat. The fermentation period can be from 2 days to 30 days, the longer the better. Mix the dry-aged beef mince and ground pork with 1 tps. baking soda and 1 tsp. salt. Knead the meat.
  2. Cover with towel and leave it in your fridge for 2-30 days. Knead it every day. If using dry-aged beef, you can get away with 2-5 days aging. If not, go with as long as you can up to 30 days.
  3. Slice and dice Serbian bacon (you can replace it with regular slab bacon, but the taste won’t be the same), and mix it into the patty. Slice and add in the cheese plus the hot paprika and diced onions. Knead again.
  4. Cover with towel and let it rest for 1 hour.
  5. For the bread dip sauce, preheat a pan over low heat.
  6. Add mangalitsa fat and chicken soup, stir well.
  7. Add paprika and white pepper, then stir and mix well.
  8. Cut Serbian somun bread or naan in half lengthwise and dip both halves in the sauce.
  9. Cover your barbecue and cutting board with oil.
  10. Heat a grill, indoor grill, broiler or skillet. Using slightly dampened hands, divide meat mixture into 6 portions. Form into thin patties, 9 inches by ½ inch or about the size of a small dinner plate.
  11. Cook pljeskavice about 7 minutes per side.
  12. Grill buns for 1 min.
  13. Take the bottom bun, and cover it with 1 tbsp. kajmak.
  14. Place the patty on it, then cover with top bun.
  15. Serve with green onions or chopped raw onion, tomatoes, and ajvar with Serbian potato salad, fries or cole slaw on the side.
https://www.thefooddictator.com/the-hirshon-serbian-hamburger-%d0%b3%d1%83%d1%80%d0%bc%d0%b0%d0%bd%d1%81%d0%ba%d0%b0-%d0%bf%d1%99%d0%b5%d1%81%d0%ba%d0%b0%d0%b2%d0%b8%d1%86%d0%b0/