The 100 Most Popular Romanian Recipes Bilingual Cooking Book (English-Romanian)
By Maria Soimu and Corina Cristea Lavoie
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The 100 Most Popular Romanian Recipes - Country Brands
Bilingual Cooking Book (English-Romanian)
A bilingual cooking book that has the purpose to make the 100 most popular romanian traditional recipes known tot he world.
Maria Soimu
Romanian language and literature teacher. Editor, journalist and author of many cookbooks written over 40 years of activity. Graduated from the Faculty of Philology at the University of Bucharest. Collaborating on radio, television, written press on the subject of traditional Romanian cuisine.
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The 100 Most Popular Romanian Recipes Bilingual Cooking Book (English-Romanian) - Maria Soimu
Maria Cristea Şoimu & Corina Cristea Lavoie
100 Traditional Romanian Recipes
Country Brands
First Edition
AMETIST 92
2016
Copyright
101 Traditional Romanian Recipes - Country Brands
Text copyright © 2015-2016 by Maria Cristea Şoimu and Corina Cristea Lavoie
Translated in English by © 2016 Alexandra Dumitrache
Illustrations copyright © 2016 by
Foreword by Maria Cristea Şoimu
Blog: www.ametist92.ro
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ISBN: 978-973-8080-43-0
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Editura VirtualaForeword
Let’s get acquainted!
A recipe book is a declaration of love that you, as an author, make to the people of your country. A recipe book is a historical document that offers information about traditions and habits, about peoples’ lives and preoccupations, about their aspirations and their daily battles. A recipe book is an authentic poetry book, maybe the most beautiful literature written by each country’s people. Maybe even more than any other document, a recipe book talks about the history of your kind, their dreams, aspirations, struggles and wisdom. History is also written in the kitchen. The first culinary written piece of evidence in our country is a notebook- manuscipt since the time of Constantin Brancoveanu. This included recipes put together by a noble woman from the upper class. The lord’s court was full of foreigners: artists, writers, travellers, all interested in this isolated world between the East and the West, that, discovered in the late Renaissance, was fascinating to any and every visitor. The food was most liked by this very interesting mix of people. Proceedings were cumbersome, sometimes dishes were cold (the kitchens were far away from the dining rooms and the serving ritual took too long, so the dishes that were leaving the kitchen hot were arriving to the table cold), but they were absolutely delicious, making up for the table companions’ discomfort.
Between those times and today, about three centuries have passed. The Romanians gave up a lot of the recipes in that old recipe book but kept what was most important, and that is the basis of our traditional recipes.
For every life event, our people used to write a certain protocol
. One to celebrate the birth of a child, one for weddings and another one for funerals. Especially the last one has lots of meanings to it and follows the rules set by the Church. The Romanian people set their way of living, working and enjoying life around the Christian holidays.
We have gathered in this present book what is essential to our kitchen, even though some of the recipes come from the populations around our country: meat rolls, meatballs, chicken and mushroom with white sauce, vegetable pot, all come from the Turks. We have lived together with them for half a millennium and the relationships were always rough but food was a friendly subject to get us closer. We took the borsch, zacusca
- vegetable spread, Easter sweet bread from the Russians, making the last two cult dishes. Very few people know today where the dishes they eat come from. If they are found in Romania, they are most certainly Romanian dishes! Because Romanian housewives have added to them Romanian condiments, vegetables grown in the earth worked by them and their families, but most of all, women have added imagination and value to the recipes they have adopted. We ensure you that the Orthodox religion and the food are two of the pillars that support our peoples’ history. The Christian holidays – Easter, Christmas– bring charm, joy and unity to the family through traditional food. God blessed the Romanian earth with the best of the gifts. Look around for these gifts when you travel to our country and you will see what I mean. Romanians never travel in the modern world without baggage. They bring everywhere they go the tastes, aromas, images and the wishes that represent the people and country we come from.
The author.
Cuvânt înainte
Să facem cunoştinţă!
O carte de bucate este o declaraţie de dragoste pe care tu, ca autor, o faci poporului tău. O carte de bucate este un document istoric care oferă informaţii despre tradiţii şi obiceiuri, despre viaţă şi preocuparea oamenilor, despre aspiraţii şi despre bătălia zilnică pentru existenţă. O carte de bucate este o carte de poezie autentică, poate cea mai frumoasă carte de literatură scrisă de fiecare popor în parte. Poate mai mult decât oricare alt document, o carte de bucate vorbeşte despre istoria poporului tău, cu visele, năzuinţele, zbuciumul şi înţelepciunea lui. Istoria se scrie şi în bucătărie. Primul document culinar pe care-l avem este un caiet-manuscris de pe vremea lui Constantin Brâncoveanu. Acesta cuprindea reţete strânse de o boieroaică, bună gospodină, care făcea parte din protipendadă. Curtea domnitoului Constantin Brâncoveanu era plină de străini: artişti, scriitori, călători vestiţi, toţi amatori să cunoască această lume izolată între Orient şi Occident, dar care, descoperită în lumina unei Renaşteri târzii, umplea de uimire pe vizitatori. Mai ales bucatele plăceau acestei lumi pestriţe. Protocolul era greoi, uneori bucatele erau reci (cuhniile erau departe de sala de mese şi ceremonialul serviciului dura prea mult, aşa că mâncărurile plecate fierbinţi de la bucătărie ajungeau reci pe masă), dar, fiind bune la gust, compensau disconfortul mesenilor.
Între lumea aceea şi lumea noastră s-au scurs trei veacuri. Bucătăria noastră a renunţat la multe bucate din caietul boieroaicei, dar a păstrat ceea ce este esenţial, şi acest esenţial este azi bucătăria tradiţională. Pentru fiecare dintre evenimentele vieţii poporul nostru şi-a scris timp de veacuri un protocol
. Un protocol pentru a sărbători naşterea, altul pentru nuntă şi altul pentru înmormântare. Mai ales ultimul protocol este încărcat de semnificaţii şi urmează rânduiala făcută de biserică. În jurul sărbătorilor creştine românii şi-au întocmit felul de a trăi, a munci şi a se bucura de viaţă.
Noi am strâns în cartea pe care v-o prezentăm ceea ce este esenţial în bucătăria noastră, chiar dacă unele reţete vin de la popoarele din jurul nostru: sarmalele, chiftelele, ciulamaua, ghiveciul vin de la turci. Convieţuirea noastră cu turcii a durat jumătate de mileniu, relaţiile au fost mereu de forţă, dar bucătăria i-a tratat cu prietenie. De la ruşi am luat borşul, zacusca, pasca şi cozonacul – ultimele două fiind bucate de cult. Puţină lume mai ştie azi de unde vin bucatele pe care le mănâncă. Dacă se gătesc în România, în mod sigur sunt bucate româneşti! Căci gospodinele noastre le-au împrumutat condimente specific româneşti, legume crescute pe pământul muncit de ele şi familiile lor – dar, mai ales, femeile au adăugat imaginaţie şi măsură reţetelor pe care le-au adoptat. Vă asigurăm că religia ortodoxă şi bucătăria rămân doi piloni pe care se sprijină istoria poporului nostru. Sărbătorile creştine – Paştele, Crăciunul, Floriile – aduc cu ele un plus de farmec, bucurie şi unitate a familiei şi asta… prin bucătăria tradiţională!
Dumnezeu a binecuvântat pământul românesc cu tot ceea ce a avut mai bun în traista Sa cu daruri. Căutaţi aceste daruri în jur şi vă veţi convinge de bunătatea Lui.
Românii nu călătoresc în lumea modernă fără bagaje. Ei duc oriunde în lume gusturi şi arome, imagini şi dorinţe care ţin de cultura neamului din care ne tragem.
Autoarea
1. Alivancă
cake
6-8 servings; preparation time: 75 min
500 g pressed cottage cheese, 5 tablespoons of cream, 5 eggs, 5 tablespoons of sifted cornmeal, 5 tablespoons wheat flour, 1 cup of milk –sweet or sour, 1 teaspoon of salt, 2 tablespoons of butter
Sift the cornmeal in a deep bowl, parboil with the milk or curdled milk that you have previously heated. Crumble the cheese with a fork to obtain a smooth paste and blend it with the cream (well drained), 1 tablespoon of butter and the 5 egg yolks. You will obtain a dense cream. Pour the cream in 4-5 rounds over the boiled cornmeal, blend the mixture, add one by one the five tablespoons of flour over the dough and continue beating with a wooden spoon. Whip the foam of the 5 egg whites and mix slowly with the dough. Add salt and mix fast. You will obtain a soft dough. Rub the pie tray with the leftover butter, pour the dough and bake the cake 35-40 min in medium heat. Serve when cooler, cut in squares or rhombus and cover with cream.
1. Alivancă (alivenci)
6-8 pers; Timp de pregătire: 75 min
500 g brânză proaspătă de vaci, 5 linguri cu smântână, 5 ouă, 5 linguri cu mălai cernut, 5 linguri cu făină de grâu, 1 cană cu lapte acru sau dulce, 1 linguriţă cu sare, 2 linguri cu unt
Cerneţi mălaiul într-un castron adânc, opăriţi-l cu lapte sau chişleag (lapte prins) pe care l-aţi înfierbântat pe foc. Fărâmiţaţi brânza cu furculiţa ca să obţineţi o pastă uniformă şi amestecaţi cu smântâna (bine scursă în sită), 1 lingură de unt şi cele 5 gălbenuşuri. Obţineţi o cremă densă. Turnaţi crema în 4-5 reprize peste mălaiul opărit, omogenizaţi amestecul, puneţi câte 1 lingură de făină peste aluat şi continuaţi să amestecaţi folosind lingura de lemn. Bateţi spumă cele 5 albuşuri, încorporaţi încet în aluat. Săraţi uşor şi amestecaţi repede. Obţineţi un aluat moale. Ungeţi tava de plăcintă cu untul rămas, turnaţi aluatul şi coaceţi prăjitura 35-40 min la foc potrivit. Serviţi când s-a răcit puţin, tăiaţi pătrate sau romburi, pe care le acoperiţi cu smântână.
2. Farro with smoked plums
4-6 servings; preparation time: 90 min
250g plums, 250g farro, 1 onion, 1 tablespoon of sugar, salt
Pick out the farro just like you do with rice, wash it in 2-3 waters, and cover in cold water. Clean the plums and let them sit in cold water for 60min to lose the smoke taste a bit. Boil the plums separately for 10min, after getting rid of the water they sat in, and the farro for 30min. Prepare a caramelized sugar sauce in a bigger pot, add the plums and the farro, add a little salt and boil in low heat the food together with an onion cut in four (that you throw away when done) another 30 min. Serve the dish without bread.
2. Arpacaş cu prune afumate
4-6 pers; Timp de pregătire: 90 min
250 g prune, 250 g arpacaş, 1 ceapă, 1 lingură cu zahăr, sare
Alegeţi arpacaşul ca pe orez, îl spălaţi în 2-3 ape, îl lăsaţi în apă rece. Curăţaţi prunele de codiţe, le spălaţi, le lăsaţi în apă rece 60 min pentru a pierde gustul de fum. Fierbeţi separat prunele 10 min, numai după ce aţi aruncat apa în care au stat, şi arpacaşul 30 min Faceţi un sos de zahăr ars într-o cratiţă mai mare, puneţi prunele şi arpacaşul, săraţi după gust şi fierbeţi la foc domol mâncarea împreună cu 1 ceapă tăiată în patru (pe care o aruncaţi când serviţi) încă 30 min Serviţi fără pâine.
2a. Rice pilaf with dried plums
4-6 servings; preparation time: 60 min
250g rice, 300g dried or smoked plums, 1 medium sized onion, 1 tablespoon of sugar, salt, 1 red pepper, 3-4 tablespoons of oil
Clean the rice, wash it in cold water, then drain it. Clean and cut the vegetables in thin slices, then sauté in oil, in an enamelled pot. After 10 minutes, add the rice and 500ml of water (about 2 cups of water to 1 cup of rice). Wash the plums and leave them in warm water for 2-3 hours before cooking. When the plums are hydrated, they look just like the fresh fruit. Drain them, add them to the rice and cook all together for 20 minutes, after adding one more cup of warm water, a tablespoon of sugar and a teaspoon of salt. Serve the dish warm, without bread. (Recommended when fasting)
2a. Pilaf de orez cu prune uscate
4-6 persoane; timp: 60 minute
250g orez, 300g prune uscate sau afumate, 1 ceapă mijlocie, 1 lingură cu zahăr, sare, 1 ardei capia roşu, 3-4 linguri cu ulei
Alegeţi orezul bob cu bob, spălaţi cu apă rece, scurgeţi în sită. Curăţaţi ceapa de foile uscate şi ardeiul de seminţe, spălaţi-le şi tăiaţi-le felii subţiri, apoi căliţi în uleiul pus în vas smălţuit. După 10 minute, puneţi orezul peste legume, umpleţi vasul cu 2 măsuri apă caldă (500ml). Spălaţi prunele cu 2-3 ore înainte de a găti. Lăsaţi-le în apă caldă. Când prunele s-au hidratat, arată ca şi fructele neuscate. Scurgeţi în sită, puneţi prunele peste orez şi fierbeţi împreună 20 minute, după ce aţi adăugat încă o cană cu apa caldă, o lingură cu zahăr, şi o linguriţă cu sare. Serviţi mâncarea caldă, fără pâine. (este o mâncare de post)
3. Monk’s bortsch
4-6 servings; preparation time: 30 min
2 medium sized beets, 4-5 spring onions, 4-5 shallots, 10-15 orach leaves - green or red, 4 beet leaves, 3 tablespoons of rice, salt, fresh lovage, 2 tablespoons of oil,1l of bortsch
Clean out the beets, cut them in small 2-3 cm canes and boil them in enough water to cover them. Cover the pot and boil in low heat. Meanwhile, clean the greens, wash them, cut them in strips, add them to the boiling beet pot, together with a cup of warm water. Boil the rice 10 minutes, drain it, and pour it in the soup when you also add the previously boiled bortsch. Sprinkle some oil, and if you want, relish with fresh green lovage finely chopped. Serve warm, with a side of shallots and fresh bread or cold polenta.
3. Borş călugăresc
4-6 pers; Timp de pregătire: 30 min
2 sfecle roşii mijlocii, 4-5 fire de ceapă verde, 4-5 fire de usturoi, 10-15 fire de lobodă verde sau roşie, 4 frunze de sfeclă, 3 linguri cu orez, sare, leuştean verde, 2 linguri cu ulei, 1 l borş
Curăţaţi sfeclele de coajă, le tăiaţi bastonaşe de 2-3 cm şi le puneţi să fiarbă cu apă caldă cât să le acopere. Fierbeţi acoperit, la foc mic. În acest timp curăţaţi verdeţurile, le spălaţi, le tăiaţi fâşii, le puneţi în oala cu sfeclă, adăugând 1 cană de apă caldă. Fierbeţi orezul 10 min în apă, îl scurgeţi, îl răsturnaţi în supă când puneţi şi borşul fiert separat. Daţi faţă mâncării cu ulei, facultativ condimentaţi cu leuştean verde tocat fin. Serviţi cald, cu ceapă verde alături şi pâine proaspătă sau mămăligă rece.
3a. Nettle and potato borscht
4-6 servings; preparation time: 70 min
300g potatoes (2-3 pieces), 1 carrot, 1 bowl full of fresh, clean and julienned nettles, 5-6 sprigs of green onion, 2 sprigs of spring garlic, ½ l borscht, salt, chopped lovage and parsley
Wash and peel the carrot and potatoes, cut them in small rhombs and put them in warm water to boil for 20 minutes. Meanwhile, clean and wash the nettles, cut them julienne. Drain them and add them to the vegetable pot, together with the finely chopped onion and garlic and let simmer for 10-15 more minutes. Add salt, separately boiled borscht, flavor with lovage and turn off the heat.
3a. Borş de cartofi cu urzici
4-6 persoane; timp: 70 minute
300g cartofi (2-3 buc), 1 morcov, 1 castron plin cu urzici alese, spălate şi tăiate fâşii, 5-6 fire de ceapă verde, 2 fire de usturoi cu frunze, ½ l borş, sare, leuştean şi pătrunjel tocate
Spălaţi şi curăţaţi cartofii şi morcovul, tăiaţi-le romburi mici şi puneţi-le în apă caldă să fiarbă 20 minute. In acest timp alegeţi urzicile de codiţa tare şi de frunzele veştede, spălaţi-le în 2-3 ape călduţe sau reci şi tăiaţi-le fâşii. Scurgeţi-le în sită, apoi turnaţi-le în oala cu legume odată cu ceapa şi usturoiul curăţate şi spălate, tăiate mărunt, şi continuaţi fierberea 10-15 minute. Săraţi mâncarea, acriţi cu borş fiert separat, condimentaţi cu leuştean şi trageţi oala de pe foc.
3b. Lovage and bean borscht
4-6 servings; preparation time: 65 min
300g beans (white or mixed), 1 bowl full of white or red lovage, 5-6 sprigs of green onion, 3-4 sprigs of spring garlic, 1 carrot, 1 celery, ½ l borscht, 1 tablespoon of chopped lovage
Clean the beans, wash them 2-3 times and leave them in a covered enamelled pot with plenty of water for 8-10 hours. Throw away the water, add cold water and bring to a boil for 1-2 minutes, throw this water as well, and bring to a boil in 1,2 l fresh water. Simmer after adding the carrot and celery for about 50 minutes. Add the chopped onion, garlic, julienned lovage and necessary salt. After 10 minutes, add the separately boiled borscht and bring to a boil for 1 minute. Turn off the heat and add some more fresh lovage. This soup is served hot, with hot pepper of green onion, bread or cold polenta. This is a dish for fasting.
3b. Borş de lobodă cu fasole boabe
4-6 persoane; timp: 65minute
300g fasole boabe (albă sau pestriță), 1 castron plin cu lobodă albă sau roşie, 5-6 fire de ceapă verde, 3-4 fire de usturoi cu frunze, 1 morcov, 1 țelină, ½ l borş, leuştean tocat (1 lingură)
Alegeţi fasolea bob cu bob, spălaţi-o în 2-3 ape, lăsaţi-o într-un vas emailat acoperită cu apă caldă pentru 8-10 ore. Aruncaţi apa în care a stat, puneţi apă