Elite life
Romania (Romanian Recipes)
Ingredients:
1-1/2 cups cornmeal
2-1/8 cups water
1 Tbsp. salt
Sour cream
Cheese
Kitchen string
Cooking Instructions:
Boil water in a heavy pot. Add salt. When water boils, pour the cornmeal gradually into the pot, mixing it continually with a spoon. Stir until the mamaliga thickens. When mamaliga becomes difficult to stir, remove from heat. Turn mamaliga out onto a working surface. Cut into thin layers using string. Alternate layers of mamaliga with cheese and sour cream, repeating as desired.
Servings: 4
Ingredients:
12 ounces ground pork or beef
12 ounces ground lamb shoulder
1 onion, small, minced as fine as possible
2 cloves garlic, minced as fine as possible
1 tablespoon olive oil
1 1/2 teaspoons salt, or more to taste
1 teaspoon baking soda
1 teaspoon papadoms, , hot or sweet, preferably imported
1/2 teaspoon marjoram, dried
1/2 teaspoon caraway seeds
1/2 teaspoon black pepper, freshly ground, or more to taste
1/4 teaspoon allspice, ground
Pinch cloves, ground
Cooking Instructions:
Combine the pork, lamb, onion, garlic, oil, 1 1/2 teaspoons salt, the baking soda, paprika, marjoram, caraway seeds, 1/2 teaspoon pepper, the allspice, and cloves in a large bowl. Knead and squeeze the mixture with your hands until thoroughly blended, 3 to 4 minutes. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding salt or pepper to the remaining mixture as necessary; it should be highly seasoned. Lightly oil a large plate. Divide the meat mixture into 8 equal portions. Lightly wet your hands with cold water, then roll each portion between your palms to form sausage shapes about 1 inch in diameter and 3 1/2 inches long. Place the mititei as they are made on the prepared plate. Cover loosely with plastic wrap and refrigerate them for 2 to 4 hours. Preheat the grill to high. When ready to cook, oil the grill grate. Arrange the mititei on the hot grate and grill, turning with a spatula, until nicely browned and cooked through, 6 to 8 minutes in all. Serve immediately. Makes 8 sausages.
Servings: 4
Ingredients:
2 Pounds Beef, in Thin Strips
2 Large Onion, chopped
3 Tablespoons Olive Oil
6 Cups Beef Stock
6 Large Potato, cubed
Salt And Pepper to taste
3 Medium Bay Leaf
6 Tablespoons Flour
2 Tablespoons Vinegar
2 Tablespoons Cream, optional
1 Tablespoon Parsley, chopped
Cooking Instructions:
Saute onion in oil for 10 minutes. Add meat and saute for 5 minutes. Add broth and simmer for 1 hour. Add potatoes, salt, pepper and bay leaves. Simmer for 20 minutes. Remove 1/2 cup broth from the soup and slowly stir in the flour, add the flour mixture to the soup. Simmer for 3 minutes. Add vinegar, cream and parsley. Stir, remove from heat and serve.
Servings: 4
Ingredients:
2 Tablespoons Olive Oil
1 Large Onion, chopped
2 Medium Bell Pepper, chopped
1 Stalk Celery, chopped
1 Teaspoon Ginger
2 Cloves Garlic, chopped
1 Medium Bay Leaf
1 Tablespoon Paprika
1/4 Teaspoon Cinnamon
1 Pinch Saffron
1 Pinch Cayenne
1/4 Teaspoon Nutmeg
6 Cups Chicken Stock
4 Small Sweet Potato, cubed
2 Teaspoons Basil
2 Teaspoons Savory
1 Can Tomatoes, chopped
2 Teaspoons Honey
2 Cups Chickpeas, cooked
8 Ounces Turnip Greens, chopped
1 Teaspoon Soy Sauce
Salt And Pepper to taste
Cooking Instructions:
Saute onion in oil for 3 minutes. Add bell peppers and celery. Saute for 3 minutes. Add ginger, garlic, bay leaf, paprika, cinnamon, saffron, cayenne and nutmeg. Saute for 1 minute. Add stock, sweet potatoes, basil and savory. Bing to a boil, add tomatoes and honey. Simmer for 10 minutes. Stir in chickpeas and simmer for 1 minute. Add greens, cover and simmer for 10 minutes. Season with soy sauce, salt and pepper and serve.
Servings: 4
Ingredients:
2 Pounds Fish Fillet, cubed
2 Cups Sauerkraut Juice
2 Tablespoons Rice
1 Large Onion, chopped
2 Large Carrots, chopped
1 Medium Parsley Root, chopped
1 Small Celeriac, chopped
2 Quarts Chicken Stock
2 Cans Tomatoes, chopped
2 Medium Jalapeno, chopped
1/4 Cup Parsley, chopped
Cooking Instructions:
Place fish in sauerkraut juice for 20 minutes. Meanwhile, bring rice, onions, carrots, parlsey root, celeriac, tomatoes and jalapenos to a boil in the stock. Simmer for 20 minutes. Add fish and juice. Simmer until fish is done, 5 minutes for white fish or 10 for a meaty fish. Sprinkle with parsley and serve.
Servings: 4
Ingredients:
2 Large Leeks, chopped
1 Tablespoon Olive Oil
1 Pound Potatoes, cubed
1 Can Tomato Paste
Salt And Pepper, to taste
4 Tablespoons Sour Cream
4 Tablespoons Parmesan Cheese
2 Cans Chicken Broth
Cooking Instructions:
Saute leeks in oil for 5 minutes. Add potatoes and stock. Simmer for 20 minutes. While still in the pan, mash coarsely. Mix in tomato paste, salt and pepper. Simmer for 5 minutes. Stir in sour cream and cheese. Serve.
Serving: 1
Ingredients:
3 Pounds Potatoes, sliced
3 Tablespoons Olive Oil
3 Medium Onion, sliced
2 Cans Tomatoes, chopped
1 Pound Ground Pork
1 Cup Beef Broth
Salt And Pepper to taste
Cooking Instructions:
Saute potatoes in oil for 10 minutes. Add onions and saute for 10 more minutes. Transfer to ovenproof casserole dish. Add meat and tomatoes. Sprinkle with salt and pepper. Stir well. Add broth and place in 350 degree oven for 1 hour. Serve.
Servings: 4
Ingredients:
1 Medium Onion, chopped
1 Medium Carrot, chopped
1 Medium Parsley Root, chopped
5 Large Potatoes, chopped
5 Cups Chicken Stock
1/2 Pound Bacon, cooked
Parsley, to taste
Salt And Pepper, to taste
Cooking Instructions:
Add onion, carrots, parsley root and potatoes to the stock. Simmer for 20 minutes. Add bacon, parsley, salt and pepper. Serve.
Servings: 4
Ingredients:
2 Cans Beans, any kind
1/2 Pound Smoked Pork, cubed
1 Tablespoon Olive Oil
1 Tablespoon Flour
1 Small Onion, chopped
1 Teaspoon Paprika
3 Tablespoons Vinegar
Salt And Pepper to taste
3 Cans Chicken Stock
Cooking Instructions:
Saute oil and flour together until light brown. Add onion and paprika, saute for 10 minutes. Add pork, saute for 5 minutes. Add bean and stock and simmer for 10 minutes. Season with vinegar, salt and pepper. Serve.
Ingredients:
2 lbs beef
4-5 onions
2 tablespoons lard
1 tablespoon tomato paste or 4-5 tomatoes
Salt
Pepper
Cooking Instructions:
Cut the meat in bite sized pieces, fry a little in lard, add the chopped onion, let it fry a little, add a little water and then let it boil covered at slow heat. Add water from time to time until the meat is tender. Add the tomato paste or peeled and seeded tomatoes (in small chunks), salt and pepper. Cover the pot and let boil at slow heat until the liquid evaporates almost entirely. Serve with polenta.
Ingredients:
1/2 lb cottage cheese
2 oz butter
1 tablespoon minced dill
Salt
Cooking Instructions:
Mix the cheese with the butter and salt until it becomes a paste. Add the minced dill and mix well. Use this to fill sandwiches. You can also serve with green onions.
Ingredients:
1 big eggplant
2 onions
3 tablespoon oil
Tomatoes
Salt
Pepper
Parsley
Cooking Instructions:
Bake the eggplant, let it drain well, and chop with a wooden or glass chopper. Set in a bowl and mix with the oil poured little by little. Add finely chopped onion, salt and pepper. Choose small and firm tomatoes and remove the inside with all the seeds. Fill with the eggplant mixture, then place all stuffed tomatoes on a platter and decorate them with a sprig of parsley for each tomato. You can also use stuffing peppers instead of tomatoes.
Ingredients:
5 oz butter
5 oz canned sardines
5 oz lean ham
4 oz Swiss cheese
10 olives
1/2 pickled pepper
1 small French baguette
1/2 cup milk
Cooking Instructions:
Grind the sardines, 1/3 of the ham and an egg-sized piece of crustless bread, soaked in milk and squeezed dry. Mix everything with the butter until creamy and homogeneous. Cut the rest of the ham, Swiss cheese, olives and pickled pepper in small cubes and mix with the prepared paste. Refrigerate. During this time, cut the heels of the baguette and take the soft bread inside out, leaving about half an inch of bread below the crust. Then fill with the refrigerated paste. Refrigerate. Cut with a very sharp knife in thin slices about half an inch thick. It is better when prepared one day in advance.
Ingredients:
2 lbs mushrooms
1 egg
1 tablespoon minced dill
2 tablespoon butter
Salt
For French toast:
1 small French baguette
1 cup milk
1 egg
Salt
1/2 teaspoon sugar
Cooking Instructions:
Wash and chop the mushrooms. Melt some butter in a pan and then fry them with the dill and salt. When ready, take off the heat and add a beaten egg. Mix well. Prepare the French toast and place a thick layer of mushrooms on top of them, smoothing with a knife. Then bake the pancakes for 10 minutes. Serve hot.
