Document Legalization: Apostille & Consular Certification
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Language of the Month: Vietnamese – Xin chao (hello!)
Vietnamese is the official language of Vietnam, spoken by about 82 million people in the country and about 3 million Vietnamese abroad. It is part of Austro-Asiatic language family. Much of the language’s vocabulary has been borrowed from Chinese. Although the country gained independence from France in 1954, modern Vietnamese still displays some influence from the French language. Vietnamese alphabet is Latin based.
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What’s Cooking Around the World: Moldavian Mushroom Stew
Trim the mushrooms, separating the stems from caps, and wipe thoroughly with a damp paper towel to remove any traces of dirt. Cut the mushrooms into 1/2-inch pieces. If the mushrooms are young and firm, you can use the stems, too.
Heat 4 tablespoons of the oil in a large skillet over high heat. Add the mushrooms and saute, stirring constantly, until the mushrooms are browned, about 7 minutes. Sprinkle with the lemon juice and set aside.
Heat the remaining oil in a Dutch oven over medium-high heat. Add the onion and bell pepper and cook, stirring, until the onions are lightly colored, 7 to 8 minutes. Stir in the tomatoes, garlic, paprika, thyme, and fennel seeds and cook, stirring constantly, for 3 to 4 minutes.
Turn the heat down to medium and sprinkle in the flour. Add the wine and stir to blend. Season to taste with salt and pepper, then reduce the heat to low and simmer, covered, for 12 to 15 minutes.
Add the mushrooms, stir, and simmer for about 10 minutes longer. Correct the seasoning, sprinkle with parsley, and serve.
• 1-1/2 pounds fresh mushrooms (such as boletes, portobello, cremini or white)
• 3 large fresh, ripe tomatoes, peeled, seeded, and coarsely chopped
• 2 teaspoons all-purpose flour
• 5 tablespoons olive oil
• 2 large cloves garlic, sliced
• 3/4 cup dry white wine
• 1 medium-size red bell pepper, cored, seeded, and diced
• 1 teaspoon sweet Hungarian paprika
• 3 tablespoons finely chopped fresh parsley
• 1 large onion, coarsely chopped
• 1/4 teaspoon dried thyme
• 1/2 tablespoons fresh lemon juice
• 1/2 teaspoon fennel seeds
*salt and ground black pepper, to taste
Source: www.azcookbook.com