Sunday, December 25, 2016

Pickled Hot Baby Peppers (Biberiye Tursusu)

For a 1 pint jar:
~1/2 lb chili baby peppers (ornamental)
1 Tsp salt
½ cup vinegar
2-3 cloves of garlic
1-3 tsp sugar (optional)
Filtered water

Wash the chili baby peppers and cut the stems off. Peel the garlic. Preferably try to fit as many peppers as you can in a glass jar (1 pint). Add the garlic cloves in between. Then, add salt and vinegar on top and fill all the way up with filtered water making sure the peppers are all immersed in liquid. If desired add sugar in order to reduce the hotness level of the peppers. Sugar will eliminate the chill level. Close the lid and shake it upside down to mix up the vinegar and salt.
Store in a dark and cool place up to 7-10 days. Depending on the storage temperature, the pickled hot peppers would be ready to eat by then. Refrigerate after opening the jar.
ENJOY

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TURKCE
½ lt lik kavanoz icin:
~250 gr biberiye
1 tatli kasigi tuz
½ su bardagi sirke
1-3 tatli kasigi seker (istege bagli)
2-3 dis sarimsak
Filtre su

Biberiyeleri yikayin ve sarimsak dislerini soyun. Tercihen cam kavanoza (1/2 lt’lik) biberiyeleri doldurun. Aralarina da sarimsaklari serpistirin. Uzerine sirke ve tuzu ilave ettikten sonra, kavanozun agzina kadar su ile doldurun. Aci seviyesini dusurmek icin arzuya gore seker ilave edebilirsiniz. Seker miktari arttikca aci seviyesi azalacaktir. Kavanozun kapagini kapatin ve ters duz edip sallayarak tuz ve sirkenin iyice karismasini saglayin.
Karanlik ve serin bir ortamda yaklasik 7-10 gun icerisinde (ortamin sicakligina bagli olarak) biberiye tursusu yemege hazir duruma gelecektir. Kapagini actiktan sonra buzdolabinda saklayin.
AFIYET OLSUN


Friday, December 16, 2016

Chicken Liver with Rice (Pirincli Tavuk Cigeri)

~1 lb chicken liver, washed and drained
1 cup rice, washed and drained
1 onion, chopped
2-3 Tbsp canola oil
2 cups hot water
1 Tbsp salt to taste
½ tsp cumin (optional)
½ tsp black pepper

Take the chopped onions and canola oil in a pot and saute for 2-3 minutes. Chop the washed chicken liver and add to the sautéed onions. Saute over medium heat for 4-5 minutes until the livers change color and all the liquid is evaporated. Then, stir in the rice and cook for an additional 3-4 minutes. Finally, add the hot water and salt to taste.
Cook until the rice is cooked and the liquid is absorbed, for about 20-30 minutes over low heat. Add the cumin and black pepper, give it a final stir and let it rest for 5-10 minutes before serving.
ENJOY

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TURKCE
~½ kg tavuk cigeri, yikanmis ve suzulmus
1 su bardagi pirinc, yikanmis ve suzulmus
1 sogan, dogranmis
2-3 yemek kasigi kanola yagi
2 su bardagi sicak su
1 yemek kasigi tuz
½ tatli kasigi kimyon (istege bagli)
½ tatli kasigi karabiber

Dogranmis sogan ve kanola yagini tencereye alin ve orta ateste 2-3 dakika kadar sote edin. Yikanmis ve suyu susulmus tavuk cigerlerini dograyin ve sotelenmis sogana ilave edin. Orta ateste cigerlerin rengi degisip, suyu buharlasana dek, yaklasik 4-5 dakika kadar kavurun. Sonra, pirinci ilave edin ve 3-4 dakika kadar kavurun. Son olarak, sicak suyu ve tuzu ilave edin.
Pirinc pisip suyunu cekene dek yaklasik 20-30 dakika kadar kisik ateste pisirin. Kimyon ve karabiberi ilave edip, son olarak karistirin. Servis yapmadan once yaklasik 5-10 dakika kadar dinlendirin.
AFIYET OLSUN

Wednesday, December 7, 2016

Sauerkraut (Tuzlama Lahana Tursusu)

 
1 head medium size white cabbage, shredded finely
2-3 Tbsp kosher or regular salt
2 large jars or containers (preferably glass)


Take out the outer leaves of cabbage and wash. Shred the cabbage thin in a food processor or with the knife. Place the shredded cabbage in a large bowl, sprinkle salt and mix them. Apply pressure with a back of a wooden spoon and smash the shredded cabbage until the cabbage starts leaving its juice out. You may also let the salted cabbage rest for a couple of hours to let the juices out. Then, fill the glass/plastic containers with cabbage tightly making sure the cabbage is all covered with its own juice. The secret here is to suffocate the cabbage in its juice. So, you need to cut out the air (oxygen) from the cabbage for a good fermentation process. Press from the top to fill as much as cabbage you can. Put a clean weight on top to suffocate the cabbage. I filled a clean plastic bag with water and used it as a weight on top. You may cover the top with a cheese cloth or any other clean cloth to avoid contamination. Do not cover the top with lid.

Store it in a dark and cool place. If the place is cold, the fermentation will take place in 2-3 weeks. If it is warm/room temperature, then it will be ready to eat in 10-15 days. Once it gets ready to eat keep it in the refrigerator.
ENJOY



 
TURKCE

1 bas orta boy beyaz lahana, ince kiyilmis
2-3 yemek kasigi tuz
2 tane buyuk kavanoz/bidon (tercihen cam)

Lahananin dis yapraklarini atin ve yikayin. Mutfak robotunda veya bicak ile ince ince kiyin. Kiyilmis lahanayi genis bir kaseye alin, tuzu ekleyin ve karistirin. Tahta kasigin tersi ile bastirarak lahanalara basinc uygulayin. Zamanla lahana suyunu birakacaktir. Arzuya gore lahanayi bir kac saat dinlenmeye alip, suyunu birakmasini bekleyebilirsiniz. Sonra, lahanayi kavanoz ya da bidonlara bastirarak sikica doldurun. Guzel bir fermentasyon icin, puf noktasi lahanayi kendi suyuyla kaplayip, lahanayin hava ile temasini kesmektir. Kavanozlar doldurun ve kasikla uzerinden bastirarak, uzerinin tamamen su ile kaplanmasini saglayin. Uzerine temiz bir agirlik koyun. Ben, agirlik olarak temiz bir posetin icine biraz su koydum ve lahana ile dolu kavanozlarin uzerine koydum. Kavanozlarin uzerine temiz bir bez ortebilirsiniz. Kavanozlara kapak kapatmadan, serin ve karanlik bir ortamda fermente olmaya birakin.

Ortam eger soguk ise, fermentasyon 2-3 hafta, eger ilik ya da oda sicakligindaysa, 10-15 gun surecektir. Ondan sonra lahana tursunuz tuketime hazir olacaktir. Buzdolabinda saklayabilirsiniz.
AFIYET OLSUN

Mosaic Cake (Mozaik Pasta)

1 lb Petit Beurre or Social thin tea biscuits 10 tbsp brown/white sugar 7-8 tbsp butter/margarine, melted ½ cup milk ½ cup walnuts/peca...