What I cooked at the championship

95

It’s a good thing I didn’t wait for Christmas to tell you abut the food that got us some awards at the fall edition of the international open air cooking championship, in Cluj. I haven’t had time, life kept pushing me and gave me other things to post. It’s alright, today I woke up earlier in the morning and here you have it, photos with the food and a short description for each of them: We start here, with rooster comb and rocky mountain oyster stew. It brought us the first prize of the Creation section. The testicles are washed, cut and filled with cured fat and then you fry them.

Wild boar steak. I paired it with a sauce made from red wine, thyme, balsamic vinegar and honey.

This is what the sauce for the boar looks like.

I made fresh goat milk cheese, on the spot.

The duck with beetroot sauce was a hit.

The goose in white wine sauce, with celery and sage was mmmm. Yes.

That is the rooster rocky mountain oyster stew.

A la Apicius soup, with plenty of peas, smoked and fresh meat, full of herbs picked from the Moigrad Roman castrum. Delicious.

Pork with bay. Ham stuffed with figs and dates, boiled with bay leaves and thyme, covered in dough and then baked.

Photo: Dorin Noge. Thank you.

 

Special thanks to
Oana Bodnariuc, Authorized Translator
oana.bodnariuc@gmail.com
facebook.com/oana.bodnariuc

 

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