Latest news with #Gheorghe
Yahoo
13-03-2025
- Yahoo
Man extradited to NC after Paris escape post crash that killed 12-year-old
CABARRUS COUNTY, N.C. (QUEEN CITY NEWS) — A man accused of fleeing to Paris, France, after being involved in a crash that killed two adults and a 12-year-old boy is back in the U.S. According to Cabarrus County jail records, Solomon Sincler Gheorghe, 20, was booked into the detention center on Wednesday, March 12, 2025. He has been charged with three counts of felony death by vehicle and one count of felony serious injury by vehicle. The deadly multi-vehicle accident happened just before 8:00 a.m. on Sept. 20, 2023, along N.C. 24/27 near Bethel School Road. Cabarrus County deputies said the accident involved three vehicles, a 2009 Toyota Sienna van, a 2015 Chevrolet Silverado truck, and a 2019 Toyota RAV 4. Witnesses at the scene told the sheriff's office that the van was traveling eastbound when the van made an abrupt swerve into the path of the two westbound vehicles. Three people were pronounced deceased at the scene. They were identified as Nicolae Gheorghe, 49, Adela Gheorghe, 47, and a 12-year-old, Leonidas Gheorghe. The driver of the van, identified as Solomon Gheorghe, who was a teenager at the time, was impaired during the crash, investigators determined. Authorities said Gheorghe was related to the three people killed in the crash. Warrants were obtained for his arrest in 2023. He was located in Paris, France, by the United States Marshal's Service nearly one month following the deadly accident. Gheorghe's bond has been set at $2 million. His next court date is scheduled for March 14, 2025. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Yahoo
13-03-2025
- Yahoo
Man who fled to Paris after deadly Midland crash extradited to US
A man who was taken into custody in Paris almost two years ago, after being accused in a Midland crash that killed three of his family members, is back in the U.S. Deputies said on Wednesday, Solomon Gheorghe arrived at the Cabarrus County Sheriff's Office Detention Center. He's currently being held on a $2 million secured bond. Three people died and four others were hurt in the multi-vehicle crash on Sept. 20, 2023, according to the Cabarrus County Sheriff's Office. It happened on Highway 24/27 near Bethel School Road. PAST COVERAGE: Deputies: Man allegedly impaired in Midland crash that killed 3 family members Deputies identified the three victims as Nicolae Gheorghe, 49, Adela Gheorghe, 47, and a 12-year-old boy. At the time, after gathering evidence and speaking to witnesses, investigators said they believed a van driving east swerved into the path of a truck and an SUV heading west, causing the crash. Deputies said Gheorghe, the van's driver, was impaired at the time of the crash. An arrest warrant was taken out against him for three counts of felony death by vehicle and one count of felony serious injury by vehicle. The sheriff's office said Gheorghe fled the country but they ultimately tracked him down and arrested him in Paris, France, with the help of the U.S. Marshals Service. Sheriff Van Shaw thanked U.S. Marshals, officials at the U.S. Embassy in Paris, and the Cabarrus County District Attorney's Office for their help in extraditing Gheorghe. In December 2023, the sheriff's office reduced speeds on Highway 24/27 from 55 mph to 45 mph between Sam Black Road and McManus Road. Deputies said the move was part of an effort to further prevent deadly and serious injury crashes along Highway 24/27. Check for the latest developments. WATCH BELOW: 2 shot, killed outside Cabarrus County DSS building
The Guardian
05-02-2025
- General
- The Guardian
Paprikash fish and leek and olive stew: Irina Georgescu's recipes from the Danube
The way we Romanians cook at home is more varied and regional than what you get in the country's restaurants, which generally serve a pretty standard menu across the country. We have old traditions of preserving and of cooking with seasonal fruit and vegetables, influenced by observing 180 days of fasting annually (fortunately not all in a row). Even when we do cook with meat or fish, our dishes often feature spring onions, leeks, chard, spinach, courgettes, aubergines and tomatoes, and there are constant culinary nods to the Roman empire, too: leeks, so loved by the Romans, are the culinary symbol of Oltenia in the south of the country; we still bake ash bread under a dome-shaped earthenware lid called a testum, known locally as a țest, much as they did in Pompeii; we add vinegar, a Roman favourite, to our soups; and we use lots of lovage and parsley, which flavoured many ancient Roman dishes. But the similarities stop at garlic, which Romans hated, and which we love. Dishes with leeks have dual nationality in my family. My grandfather, Gheorghe, was from Oltenia, where leeks are considered a culinary symbol, and I now live in Wales, where they play a similar role. What a coincidence! This stew is very popular, especially during Lent (during which event we skip the wine), and I love it for its sweet-tangy notes. It's usually served with bread, but burghul wheat and rice are also common south of the Danube. Prep 10 minCook 50 minServes 4 Sunflower oil, for frying2 large leeks, washed and cut into rounds, green tops includedSalt and black pepper 1 tsp coriander seeds 50ml white wine 200ml vegetable stock 2 400g tins chopped tomatoes250g mixed olives, plain or marinatedZest and juice of 2 lemons Cover the base of a large frying pan with a thin layer of oil and heat well. Add the sliced leeks, a pinch of salt and the coriander seeds, and cook, stirring, over a medium heat for 15-25 minutes, until nicely caramelised. Pour in the wine and cook until the liquid has evaporated. Add the stock and chopped tomatoes, turn down the heat to medium-low and carry on cooking for 15 minutes; if you like, cover the pan, in which case reduce the heat even more so it cooks at a very gentle bubble. Stir in the olives, lemon zest and juice, cook for five minutes more, then adjust the seasoning to taste. Serve with bread, burghul wheat or rice. When people hear the word papricaș, they immediately think of the famous Hungarian chicken dish with tomatoes and paprika, yet you find carp or catfish paprikash in many traditional restaurants in Budapest, the country's majestic capital city. It is usually served with nokeldi, a German term popular in central and eastern Europe to describe any type of dumpling. Prep 15 minCook 50 minServes 4 Sunflower oil, for frying2 medium brown onions, peeled and thinly slicedSalt and black pepper2 tsp smoked or sweet paprika 300ml fish stock, or vegetable stock400g tinned finely chopped tomatoes, or passata if you prefer a smoother sauce 100g creme fraiche1 green bell pepper, or Turkish pepper, pith and seeds removed, flesh sliced, to finish (optional) For the dumplings250g plain flour 2 large eggs 1 tsp salt, plus extra for cooking For the fishSunflower oil, for frying4 medium sustainably sourced cod loins, or similar white fish Put a thin layer of oil in a saute pan or casserole dish for which you have a lid, and set it over a medium heat. Add the onions and a pinch of salt, and cook, stirring, for eight to 10 minutes, until soft and translucent. Quickly stir in the paprika, so it doesn't catch and burn, then pour in the stock and tomatoes. Bring to a boil, turn down the heat to low, and adjust the seasoning to taste. Combine all the dumpling ingredients in a medium bowl, then mix in 100ml cold water. Bring a large pan of well-salted water to a boil, then dip a teaspoon into the hot water and use it to start scooping up small amounts of the dumpling mix and dropping them into the hot water – half a teaspoon is usually a good size, but don't worry if you make them larger. Put as many dumplings as possible in the pan of water so that they drop to the base of the pan in a single layer, then boil for about three or four minutes, until they pop up to the surface. Use a slotted spoon to transfer the cooked dumplings to the pot of paprikash sauce, stir to coat in the sauce, then repeat with the remaining dumpling mixture. Stir the creme fraiche into the sauce and keep warm on a low heat. Heat a thin layer of oil in a frying pan large enough to accommodate all the fish, then pat the fish dry and fry for a couple of minutes on each side, until just cooked through. Break the fish into large flakes, then tuck these in among the dumplings. Serve with the sliced green pepper, if using, on top. These recipes are edited extracts from Danube: Recipes and Stories from Eastern Europe, by Irina Georgescu, published by Hardie Grant at £28. To order a copy for £25.20, go to The Guardian aims to publish recipes for sustainable fish. Check ratings in your region: UK; Australia; US.
