| RETETE CULINARE
ROMANESTI - Romanian Recipes
| Daca va este dor
de minunatele preparate culinare romanesti, va poftim sa va
amintiti de grozavele sarmale,
salate de boef sau de
ori nemipomenitii mititei,
cozonaci; de drobul
de miel . . . plus multe
Va invitam sa consultati cartea
de bucate, realizata cu deosebita pasiune de de Simona.
Regular cabbage rolls/
Sarmale cu varza dulce
1 large cabbage, 1 3/4 lb/750 g ground meat (mixture of pork
and beef is recommended), 4 large onions, 2 tablespoons rice,
1 bread slice, 3 tablespoons lard, 5-6 tomatoes or 1 tablespoon
tomato sauce, salt, pepper, chopped dill, 1 qt/1 l sour cream
Grind the meat with the crustless bread slice
(previously soaked and squeezed dry) and a raw onion. Place
in a bowl and mix with rice, dill, pepper, salt and finely
chopped onion slightly fried in two tablespoons of lard. Mix
everything well. Core the cabbage with a sharp thin knife
and then blanch it with borsh. Then carefully remove the cabbage
leaves, one by one, so that they do not tear. Cut larger leaves
in 2 or 3 and then place a little meat in each cabbage piece
and roll in. The smaller the rolls are, the tastier they are.
Place a layer of rolls in the pan (take a deep one), then
cover with a layer of chopped (julienned) cabbage, then a
layer of thinly sliced tomatoes. Do this layering until all
the rolls are made. The last layer must be tomato slices or
add tomato sauce. Add a heaping tablespoon of lard, pour the
borsh and let simmer on top of the range for 30 minutes. Then
place in the oven so that the liquid is reduced. Serve with
2 lbs/1 kg ground beef, 1/2 lb/250 g suet, 1/4 teaspoon
baking soda, 2-3 garlic cloves, some ground pepper, juniper
berries and caraway, 2-3 tablespoons meat broth, salt
Grind the meat together with the suet. Add
salt, spices, chopped garlic, meat broth and baking soda
and mix everything with your hands for 15 minutes, adding
two tablespoons of water a little at a time. Keep the bowl
with this mixture on ice for 5-6 hours. Just before grilling,
take tablespoons of the mixture and with wet hands, shape
the rolls (they are approx. 2-3 inches long and 1 inch thick).
Before placing on the grill, grease them with oil and during
grilling baste them with a mixture of meat broth and oil.
Salata de boeuf
4-5 potatoes, 1 carrot, 1 parsley root, 1 parsnip (optional),
1 large celery root, a handful of green peas, 2 pickles, 1/2
lb/250 g poultry breast or beef sirloin, salt. For mayo: 1
hard boiled yolk, 3 raw yolks, 1/2 lb/250 g oil, 1 tablespoon
mustard, 1 tablespoon lemon juice
You get the best beef salad by boiling the vegetables with
the meat (soup). Cube the potatoes and all other vegetables.
The same goes for the meat and pickles. Place all in a bowl,
add the peas, salt and let rest until you prepare the mayo.
Sieve a hard boiled egg. Place it in a bowl. Add a little
oil, mix with a spoon, add a raw yolk and add oil, a little
at a time, stirring continuously in the same direction.
When it starts to thicken, add another raw yolk and again
oil a little at a time. Do this until all yolks and all
oil is used up. Then add mustard, a little at a time and
stirring continuously and the lemon juice, again stirring
continuously. Add 3/4 of the mayo to the meat and vegetable
mixture and mix well. Add salt if needed. Arrange on a serving
platter. Smooth with a knife and then cover with the rest
of the mayo. Garnish with a few olives, hard boiled egg
white, or egg slices, pickled red peppers, parsley, etc.
Try to shape flowers, other designs.
Salata de vinete
2 big eggplants, 1 onion (to taste), 3-4 tablespoons oil,
a pinch of pepper (optional), salt, green pepper, tomatoes
Roast the eggplants, peel while still hot and then leave
on a slanted cutting board to drain. Chop with a wooden
or glass chopper, place in a bowl and then mix, using a
wooden spoon, with a little oil at a time, until it whitens
and becomes foamy. Add finely chopped onions (to taste),
pepper and salt. Place in a a salad bowl or on a plate and
garnish with tomato slices and rounds of green pepper.
Drob de miel
Innards (heart, kidneys, liver, tongue, spleen) from a
lamb, 2 big onions, 2 eggs, 1 tablespoon mixed chopped parsley
and dill, 1 tablespoon chopped green onions (green parts),
salt, pepper, 1 tablespoon lard, 1 bread slice
Grind the innards with the finely chopped raw or slightly
fried onion, lard and crustless slice of bread (previously
soaked and squeezed dry). Add salt, pepper, chopped parsley
and dill, chopped green onions, beaten eggs and mix everything
well. In a well greased pan, set the washed lamb stomach
so as to cover the bottom and sides of the pan with room
to spare. Arrange the ground meat mixture, cover with the
sides of the stomach and bake. When ready, turn onto a plate
and serve with green lettuce.
5 tablespoons sugar, 5 eggs, 5 tablespoons fine bread
crumbs, grated peel from 1 lemon, juice from 1/2 lemon, whipped
cream. Syrup: 5 oz/150 g sugar, 1 cup water, 1 tablespoon
Cream the sugar with the yolks, add, mixing continuously,
lemon peel and juice, bread crumbs and finally whipped egg
whites. Pour the mixture into savarin molds (little Bundt
pans, with hole in the middle). Bake at medium heat. Then
pour a syrup made from sugar, water and rum all over them.
When they are cold, fill the middle hole with whipped cream.
You may garnish with sour cherries or other fruits from
preserves, on top of the whipped cream.
|Regular sweet bread/
2 lbs/1 kg flour, 10 oz/300 g sugar, 1 1/2 cups milk,
6 eggs, 2 oz/50 g yeast, 7 oz/200 g butter, 2 tablespoons
oil, vanilla stick, salt, egg for washing the dough, grease
for the pans
Make a starter from yeast and a teaspoon of sugar. Mix until
the consistency of sour cream, add 2-3 tablespoons tepid milk,
a little flour and mix well; sprinkle some flour on top, cover
and let sit in a warm place to rise. Boil the milk with the
vanilla stick (cut in very small pieces) and leave it on the
side of the range, covered, to keep warm. Mix the yolks with
the sugar and salt, then slowly pour the tepid milk, stirring
continuously. Place the risen starter in a large bowl and
pour, stirring continuously, the yolk-milk mixture and some
flour, a little at a time. Then add 3 whipped egg whites.
When you finish this step, start kneading. Knead, adding melted
butter combined with oil, a little at a time, until the dough
starts to easily come off your palms. Cover with a cloth and
then something thicker (like a blanket). Leave in a warm place
to triple in bulk. If during kneading the dough seems too
hard, you may add a little milk. If, on the contrary, the
dough seems too soft, you may add a little flour. When the
dough has risen well, take a piece of it, place on the floured
work surface, give it the desired shape (round, oval, braided,
etc.) and place in the baking pan previously greased with
butter. Let rise some more in the pan in a warm place. Wash
with egg and bake at medium heat. Take out of the pan as soon
as it is done, place on a cloth and let cool.