Chef Doru's Blog

After 2 weeks vacation in Toronto, Montreal, Ottawa and Peterborough, finally I’ve got home and opened my laptop first time after 17 days. First thing was to check my blog and see what comments I have, who liked and what and stuff like that. Second comment I’ve read, was from an old follower and a fashion guru, who blessed me with three awards. WOW! Thanks a lot Amanda for you kindness and appreciation and hopefully a lot of my admirers will go and delight reading your blog.

Best Moment Award

Sunshine Blog Award

Versatile Blogger Award

Now I am supposed to “disclose” 7 things about me:

1) I like beers. A lot.

2) And wine

3) Definitely a family guy

4) Totally “in love” of my trailer

5) I hope to go to Tokyo one day.

6) Love to cook for my family and friends

7) Can wait to retire and raise my grandchildren

The most difficult thing to do when awarded, is to pick only 15 from all my fans. Here are my nominations in a random order:

1) Melanie

2) Sophie

3) Kat

4) The “Surfer”

5) Jermaine

6) Mark

7) Ina

8) Marie

9) Azita

10) XBOX

11) Johnny

12) Sad Man

13) Amy

14) Oana

15) Bernice

One of the best Romanian soups (the best ever!!) is a traditional Romanian tripe soup. From my own “experience” and as everybody is saying, this is THE BEST remedy for a hungover. It’s very easy to make and the results are amazing.

Ingredients:

1kg tripe
1kg pork/beef bones (I used pork riblets)
10 eggs (yolks only)
2 heads of garlic (Yeah!!! It’s a lot)
4 medium onions
2 carrots
1 parsnip
1 parsley root
1/2 celery root
500mg sour cream
250mg 10% cream
1-5 hot peppers (I used 3)
parsley for garnishing

I a soup pot with 6L of water and 1tbsp of salt, boil the tripe and the bones for 1h and then add all the vegetables chopped big chucks except the garlic. After everything is cooked, add 1 garlic head minced and boil for 2-3 minutes. Take out all the vegetables, bones and tripe and strain the soup. Add the tripe cut in medium size strips, add all the meat from the bones and simmer it on low temperature. In a medium bowl mix with the blender the yolks, half of the sour cream and the cream. While the soup is simmering, add slowly the mixture stirring continuously and boil it for another 15-20 minutes. Take the pot from the stove and add chopped fresh parsley and hot peppers. Serve with more sour cream, garlic and vinegar, to taste.