Vegetable ghivetch
Ingredients
4 clusters garlic3 parsley roots
4 or 5 onions
2 celery roots
1/2 cups olive oil
1 turnip
2 cups soup stock or bouillon
1 small head cabbage
1 small head cauliflower
salt and pepper
Those who have seen a vegetable ghivetch as made in Romania will never forget it. First there is the baking dish as big as a wheel and filled with the white, yellow, green, purple and orange colored vegetables in a riot of color. This is then placed in the great earthen bread oven, and as the changing aromas force themselves out into the kitchen and reach your nostrils, a wonder¬ful feeling of anticipation comes over you.
In the cities they prepare their ghivetch in the largest glazed earthenware dish that they have and send it out to the neighborhood baker to be baked in his oven.
Prepare the following vegetables: One bunch of carrots sliced crosswise, 4 large potatoes diced, one eggplant which has been washed, left unpeeled and cubed, one cup of green peas, one cup of green beans sliced lengthwise, one meaty green pepper sliced lengthwise, one cup of green lima beans, 3 parsley roots, 2 celery roots, one turnip, all of these cubed, one small head of cabbage and one small head of cauliflower both cut into thick pieces, I few chopped leeks, one summer or winter squash diced, one handful of okra, 8 to 10 tomatoes sliced thick, one bunch of mixed herbs chopped, one bunch of grapes and 4 clusters of garlic separated into cloves. Mix together all the vegetables gently and place in a large earthenware baking dish.
Fry 4 or 5 sliced onions in 1/2 cup of olive oil or butter to a nice golden brown, add 2 cups of soup stock or bouillon ami bring to a boil. Now pour over the vegetables in the casserole one cup of boiling olive oil, add about 2 teaspoonfuls of salt and some pepper to taste, and finally pour on the hot bouillon with the fried onions.
Cover and bake in a moderate oven, until the juice has been absorbed. Serve hot or cold.
Spring Chicken Stew Peasant Style
Ingredients
2 or 3 spring chickenssalt
5 or 6 onions, chopped
4 or 5 tbs. sour cream
3 tbs. lard
beef soup or water
dried tabasco
peppers
fennel, parsley and dill
Clean 2 or 3 spring chicken and cut into pieces. Fry 5 or 6 onions, chopped into small pieces, to a golden brown in a casserole with 3 tablespoonfuls of lard. Add the cut up chicken in the casserole. Add a pinch of crushed dried tabasco pepper, salt, cover the casserole and cook until the liquid is absorbed, stirring from time to time. When no liquid remains, add 4 or 5 tablespoonfuls of sour cream, simmer for 5 minutes, then ad. I enough beef soup or water to just cover the chicken, one table spoonful of finely chopped fennel, one tablespoonful of finely chopped parsley and a little dill. Cover and cook for 1/2 hour, dien serve hot with butter dumplings, noodles or potatoes fried in butter.
Tripe Sour Soup
Ingredients
honeycomb tripelaurel leaf
lovage and thyme
veal knuckle
1 potato and 1 onion
1 egg yolk
2tomatoes
green hot pepper
salt and pepper
butter
1 bunch assorted herbs
4 to 6 tsp. lemon juice
Wash well a nice piece of honeycomb tripe, let stand in salt water for 1/2 hour, then wash again.
Now put it into a pot with 2 quarts of water and add one onion sliced, one laurel leaf, a bunch of assorted herbs, salt and pepper to taste, 2 sliced tomatoes, a veal knuckle, one potato and a little thyme and lovage. Cook slowly for 4 hours or until the tripe is tender.
Lift out the tripe and place it on a board. With a sharp knife cut it into thin strips. Let stand Vi hour, then remove the vege¬tables from the liquid.
Place the strips of tripe back into the pot and continue the boiling in the clear liquid a little longer. Put into a large serving soup bowl one egg yolk and one teaspoonful of lemon juice or vinegar for each person you expect to serve. Beat with a fork until light. Now pour the boiling ciorba with the tripe slowly into the egg mixture and stir constantly.
Serve very hot with a green sharp pepper. If you like a sharpei flavor in the ciorba, add to it a few pepper seeds. Dab with butter.
Romanian Polenta
Ingredients
1 qt. Water, 1-2 cups corn meal, 2 tsp. salt
Stop adding corn meal when the mixture is considerably thick, though still liquid.
Continue to simmer for about 10-15 minutes, with caution since the mixture bubbles up and splatters hot polenta around.
Remove from the heat and serve with your favorite dish.
Cabbage rolls
Ingredients
1 large soured cabbage or one large cabbage and sour kraut*, 1 3/4 lb/750 g ground meat (mixture of pork and beef is recommended), 4 large onions, 2 tablespoons rice, 3 tablespoons lard, 5-6 tomatoes or 1 tablespoon tomato sauce, salt, pepper, 1 qt/1 l sour cream
Grind the meat with a raw onion. Place in a bowl and mix with rice, pepper, salt and finely chopped onion slightly fried in two tablespoons of lard. Mix everything well. Core the cabbage with a sharp thin knife. 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 sour cream.
* When soured cabbage is not available, use cabbage leaves scalded in water and sour kraut in stead of chopped (julienned) cabbage.
Romanian Grilled Sausages / Mici
Ingredients
| U.S. | Ingredients | European |
| 4 | Garlic cloves | 4 |
| ½ c | Carbonated water | 120 ml |
| 2 ½ lb | Ground beef | 1 kg |
| 1 Tbs | Baking soda | 1 Tbs |
| ½ c | Beef stock | 120 ml |
| 1 tsp | Thyme | 1 tsp |
| To taste | Salt | To taste |
| 1 tsp | Pepper | 1 tsp |
| 1 tsp | Paprika | 1 tsp |
1. Chop garlic and set aside.
2. In a large bowl, start with water. Slowly combine, with your hands, all the remaining ingredients. Mix well. More water may need to be added if the meat will not hold its shape.
3. Shape the meat into equal sized rolls or logs (about 4 inches long).
4. Fry or grill until thoroughly cooked.
Notes: It is impossible to visit or live in Romania with out encountering Mici. When homemade, they are quite a bit better than the store bought ones. Serve hot with mustard and bread. Don’t worry if the Mici seem too watery as liquid will cook off in the process.
Dumpling Soup
Ingredients
| U.S. | Ingredients | European |
| 1 lb | Chicken | ½ kg |
| 1 lb | Meat bones | ½ kg |
| 10 ½ c | Water | 2 ½ L |
| 5 | Potatoes (small) | 5 |
| 3 | Parsnips | 3 |
| 4 | Onions (small) | 4 |
| 2 | Parsley roots | 2 |
| 1 | Celery root | 1 bunch |
| 8 | Carrots | 8 |
| To taste | Salt | To taste |
| To taste | Pepper | To taste |
| 2 | Eggs | 2 |
| 1 c | Griş | 167 g |
| ¼ tsp | Salt | ¼ tsp |
1. To prepare the broth, put chicken, bones and water in a large pot. Bring to a boil over a medium-high flame. Remove any foam that accumulates on the surface. Reduce heat and simmer.
2. Meanwhile, rinse and peel the potatoes, parsnips, onions, parsley roots, celery root, and carrots. Chop all the veggies (except potatoes) and add them to the pot. Season to taste with salt and pepper.
3. Once the vegetables are tender and the meat has completely cooked through, remove the chicken and set aside to cool. Chop the potatoes into small chunks and add them to the pot.
4. Clean and chop the meat from the chicken and put it back in the pot. Continue cooking until the potatoes are tender as well.
5. To prepare the găluşte, beat the eggs in a small bowl. Add griş and salt and mix until the mixture is well blended and doughy.
6. Drop the dough by the spoonful into the boiling soup mixture. The dumplings will be done 10 minutes after they rise to the surface. Serve hot (discard the bones when serving).
Notes: Depending on the type of pot you use, there may not be enough room for the dumplings to float. If this is the case & a more watery soup is desired, add just enough water so that the dumplings can float. If the soup is the right consistency without added water, allow the dumplings approximately 15 minutes to cook. Served with a hot chili, this dish is excellent on a chilly day or if you're coming down with a nasty cold.
Meatball Soup
Ingredients
| U.S. | Ingredients | European |
| 1 | Onion | 1 |
| 2-3 | Carrots | 2-3 |
| 1 | Celery root | 1 |
| 2-3 | Parsley roots | 2-3 |
| 1 lb | Pork | ½ kg |
| To taste | Vegeta | To taste |
| 28 c | Water | 6 L |
| 2 lb | Ground meat | 1 kg |
| 5 | Eggs | 5 |
| 2 Tbs | Flour | 2 Tbs |
| To taste | Salt | To taste |
| To taste | Pepper | To taste |
| 1 c | Sour cream | 242 g |
| 1 Tbs | Vinegar | 1 Tbs |
| 2 Tbs | Parsley | 2 Tbs |
1. Chop onions, grate carrots, celery root, and parsley roots. Cut pork into 2-3 centimeter cubes.
2. Fry onions in oil and add other roots. Add cubed pork and season with vegeta. Pour water over all and boil until meat is tender.
3. Meanwhile, mix ground meat with 2-3 eggs. Add flour, as well as salt and pepper to taste. Roll meat mixture into tablespoon sized balls.
4. Once the pork is tender, add meatballs to the soup. Simmer until the meatballs rise (this
means they are done).
5. To turn the soup sour, add vinegar.
6. In a separate bowl, mix 2 egg yolks with the sour cream until well blended. Remove the soup from the flame and add the egg/sour cream mixture. Do not boil the soup after this or it will curdle.
7. Season soup with fresh chopped parsley, salt and pepper.
2. Fry onions in oil and add other roots. Add cubed pork and season with vegeta. Pour water over all and boil until meat is tender.
3. Meanwhile, mix ground meat with 2-3 eggs. Add flour, as well as salt and pepper to taste. Roll meat mixture into tablespoon sized balls.
4. Once the pork is tender, add meatballs to the soup. Simmer until the meatballs rise (this
means they are done).
5. To turn the soup sour, add vinegar.
6. In a separate bowl, mix 2 egg yolks with the sour cream until well blended. Remove the soup from the flame and add the egg/sour cream mixture. Do not boil the soup after this or it will curdle.
7. Season soup with fresh chopped parsley, salt and pepper.
Notes: This popular soup comes with many variations. It is sometimes made with veal instead of pork, or the chopped meat may be omitted all together. It is uncommon to find this ‘creamy’ version in Hungarian areas. For more authentic Húsgómboc Leves omit the egg yolks and sour cream in step 6. It is not very traditional, but try adding other fresh or dried herbs to this soup for more flavor.
Boeuf Salad
Ingredients
| U.S. | Ingredients | European |
| ½ lb | Beef | 250 g |
| 6 | Carrots | 6 |
| 3 | Parsley roots | 3 |
| 6 | Parsnips | 6 |
| 6 | Potatoes | 6 |
| 5 | Pickles | 5 |
| 1 ½ c | Mayonnaise | 360 g |
| 1 tsp | Mustard | 1 tsp |
| To taste | Salt | To taste |
1. Boil meat until completely cooked through. Cut into small cubes. Set aside and let cool.
2. Peel and carrots, parsley root, parsnips, and potatoes. Boil whole until tender.
3. Chop boiled vegetables and the pickles into bite-size pieces.
4. Once all the ingredients are cool, blend mayonnaise, mustard and salt in a large bowl. Stir in the meat and vegetables. Taste and adjust seasonings if needed.
Notes: This popular Romanian salad often includes peas or dill and can be dressed up with other herbs or spices.
Chocolate Cake
Ingredients
| U.S. | Ingredients | European |
| 2 ¼ c | Sugar | 450 g |
| ¼ c | Cocoa | 25 g |
| 1 c | Milk | 240 ml |
| 1 ½ c | Butter | 360 g |
| 6 | Eggs | 6 |
| 3 c | Flour | 360 g |
| 1 tsp | Baking powder | 1 tsp |
1. Mix sugar and cocoa in a medium saucepan.
2. Add milk and place pan over medium flame until it comes to a boil. Stir constantly.
3. Once the sugar has melted completely, add the butter and boil the mixture for a few more minutes (reduce heat if it starts to burn).
4. Remove from the heat and set aside until cooled.
5. Remove 1 cup of the cocoa mixture to reserve as an icing. Set aside in a small bowl. Pour the rest of the cooled cocoa mixture into a large bowl.
6. Separate the yolks and whites of the eggs. Set aside.
7. Begin adding the egg yolks to the large bowl of cocoa mixture, a few at a time, and mix until blended.
8. With a whisk, beat the egg whites until frothy and light. Add the whites to the cake mixture.
9. Mix in the flour and baking powder.
10. Place the cake batter into a medium sized, greased and floured baking pan.
11. Bake in a medium temperature oven until cooked through. The cake is done when a knife or toothpick comes out clean after inserted in the center (check at 30 minutes, 40 minutes, and 50 minutes).
12. Top with the remaining cup of cocoa mixture while the cake is still hot.
Sour Cherry Cake
Ingredients| U.S. | Ingredients | European |
| 1 lb | Cherries | ½ kg |
| 1 ¾ c + 2 Tbs | Sugar | 350 g + 2 Tbs |
| 1 | Lemon | 1 |
| 6 | Eggs | 6 |
| 1 ⅔ c | Flour | 200 g |
| Dash | Salt | dash |
1. Rinse, half and pit the cherries.
2. Place the cleaned cherries in a large bowl and toss with ⅔ c/125 g sugar. Set aside the mixture for 1-2 hours.
3. Pre-heat oven to medium-high. Grate the lemon peel and press the juice from the lemon, keeping the liquid in a small bowl. Set each aside separately.
4. Separate the yolks and whites of the eggs.
5. In a mixing bowl, begin mixing the yolks with 1 ¼ c/250 g sugar, and lemon zest until very creamy.
6. Add the lemon juice and half the flour. Mix well.
7. In a separate bowl, beat the egg whites with a dash of salt until stiff, but not dry. Gently fold the egg whites into the yolk mixture. Stir in the remaining flour until mixed.
8. Pour the batter into a greased and floured baking pan, spooning the cherries over the top. Bake in a medium-high temperature oven for 5 minutes.
9. Reduce the temperature to medium-low. Bake the cake for another 25-30 minutes or until done. The cake is done when a knife or toothpick comes out clean after inserted in the center.
10. Allow the cake to cool before serving.
Notes: This traditional cake is wonderful with either fresh or canned cherries. It’s usually served with vanilla powdered sugar or powdered sugar sprinkled on top. Enjoy!
Variations: Try using other fruits such as apricots or peaches, or add a can of fruit, draining the syrup before preparing.
Crepes
Ingredients
| U.S. | Ingredients | European |
| 2 | Eggs | 2 |
| 1 c | Milk | 240 ml |
| 1 c | Flour | 120 g |
| 1 pinch | Salt | 1 pinch |
| 1 tsp | Lemon or orange zest | 1 tsp |
| 1 tsp | Vanilla | 1 tsp |
1. Carefully scrub a lemon or orange and grate 1 tsp zest. Set aside.
2. In a large mixing bowl beat eggs. Add milk and vanilla and mix well (a whisk or fork works best).
3. Slowly add flour and salt to liquid mixture, stirring well, until well combined. Add zest and mix again. The batter should be the consistency of thin cream with virtually no lumps.
4. Heat a griddle/skillet and add a small amount of oil for cooking. The pan should be fairly hot.
5. Pour just enough batter into the pan to coat the bottom (you may find it helps to “swirl” the pan in the air to help the batter spread).
6. When bubbles appear, flip the crepe and lightly cook the other side. Don’t over cook – the crepes should be just golden.
Notes: This is a very traditional recipe in Romania, you can find Clătite or Palacsinta (in Hungarian) almost anywhere you go, served as part of lunch or dessert. The traditional filling is usually jam or soft sweet cheese flavored with vanilla and sometimes cinnamon (you may find also find raisins in these cheese crepes). Ice cream, or walnuts and chocolate spread are more unusual fillings, usually only found in restaurants.
Variations: A less traditional, yet tasty, filling for sweet crepes is fresh fruits, with yogurt and/or honey. Savory Crepes are also delicious. If you want to use a savory rather than sweet filling, omit the citrus and vanilla (you may substitute a pinch of pepper or herbs). Usually savory crepes combine meat and/or veggies and a White Sauce*. Try sautéed mushrooms with onion, garlic and a little cheese. Chicken with broccoli and walnuts is also nice, as is spinach and cheese
Walnut Sweet Bread
Ingredients
Dough: 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.
Filling: 10 oz/300 g ground walnuts, 1 cup milk, 3/4 cup sugar, 1/4 cup rum, vanilla
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.
Melt the sugar in the warm milk with vanilla in a pot on the range. When the sugar is melted, add the walnuts and keep stirring. After a few minutes of boiling, and after the filling has thickened, remove from heat and add rum. When the filling is cold, roll a sheet of dough about one finger thick, uniformly spread the walnut filling on top and roll like a jelly roll.
Grease a bread pan, place the roll inside, let rise for a while. 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.
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.
Melt the sugar in the warm milk with vanilla in a pot on the range. When the sugar is melted, add the walnuts and keep stirring. After a few minutes of boiling, and after the filling has thickened, remove from heat and add rum. When the filling is cold, roll a sheet of dough about one finger thick, uniformly spread the walnut filling on top and roll like a jelly roll.
Grease a bread pan, place the roll inside, let rise for a while. 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.
source: http://www.romanianfoodrecipes.com
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