Verza cu Brinza ( Moldavian Cabbage Baked with Feta)

http://foodgeeks.com/recipes/recipe/19938,moldavian_cabbage_baked_with_feta_verza_cu_brinza.phtml

6 servings.

Ingredients:

1 firm head green cabbage (about 2 1/2 pounds), cored and finely slivered
3 tbsp. unsalted butter
2 tbsp. vegetable oil
1/4 cup sour cream
2 lg. eggs
1/4 cup finely chopped fresh dill (optional)
Salt and freshly ground black pepper, to taste
1-1/3 cups finely crumbled or grated feta cheese, preferably Bulgarian
1/2 cup unflavored, coarse, dry bread crumbs
1 to 2 tsp. sweet Hungarian paprika
5 tbsp. unsalted butter, melted

Directions:

Blanch the cabbage in boiling water for 2 minutes. Drain and pat dry with a linen or cotton (not terry cloth) kitchen towel.

Heat the 3 tablespoons butter and the oil in a large skillet over medium heat. Add the cabbage and saute, stirring and tossing frequently, until the cabbage is nicely browned, 15 to 20 minutes. Cool the cabbage until it is easy to handle.

Preheat the oven to 375°F.

In a small bowl, whisk together the sour cream and eggs. Mix thoroughly with the cabbage. Add dill, if desired, and season to taste with salt and pepper. Transfer the mixture to an earthenware casserole dish.

Combine the feta with the bread crumbs. Sprinkle the mixture over the cabbage. Sprinkle with paprika and melted butter and bake until bubbly and the top is browned, about 15 minutes. Serves 6.

Comments from olga:

A lively and unusual way to dress up cabbage. Make sure you fry the cabbage well, as this really brings out its best qualities.

Moldavian Red Pepper Relish

http://foodgeeks.com/recipes/recipe/19941,moldavian_red_pepper_relish.phtml

1 jar.

Ingredients:

6 medium-size red bell peppers, cored and seeded
3/4 cup water
1/2 cup white vinegar
2 bay leaves
2 tsp. sugar
8 black peppercorns
Coarse (kosher) salt
5 sm. onions, thinly sliced
6 sprigs fresh dill
3 cloves garlic, sliced
3 tbsp. olive oil

Directions:

Blanch the peppers in a pot of boiling water for about 5 minutes. Drain and rinse under cold running water. Slice the peppers rather thin.

In a medium-size nonreactive sauce pan, combine the water, vinegar, bay leaves, sugar, peppercorns, and salt and bring to a boil over medium heat. Boil, uncovered, for 3 minutes.

Place the peppers, onions, dill, and garlic in a 12-ounce jar. Add the marinade and cool to room temperature.

Stir in the olive oil, cover, and refrigerate for at least 12 hours. The relish will keep for up to 1 month. Makes one 12-ounce jar.

Comments from olga:

Peppers in one guise or another accompany almost every meal in Moldavia. These are especially good with grilled fish. You can use a combination of red, orange, and yellow peppers for an even prettier relish.

Porc Prajita Cu Paprika ( Moldavian Roast Pork Paprikash)

http://foodgeeks.com/recipes/recipe/19935,moldavian_roast_pork_paprikash_porc_prajita_cu_paprika.phtml

6 to 8 servings.

Ingredients:

3 lb. boneless Boston butt, rolled and tied
4 cloves garlic, sliced
Salt and freshly ground black pepper, to taste
5 tbsp. unsalted butter
1 tbsp. Dijon mustard
3 sm. onions, coarsely chopped
1 Italian (pale green frying)pepper, cored, seeded, and quartered
4 fresh, ripe tomatoes, peeled and quartered
1 rib celery with leaves, cut into 4 pieces
1-1/2 cups beef stock or canned broth, or more as needed
2 tsp. sweet Hungarian paprika
10 oz. fresh white mushrooms, wiped clean and sliced
1 scant tablespoon all-purpose flour
1/3 cup dry red wine
1 tbsp. fresh lemon juice
1 lg. clove garlic, minced
1/2 tsp. dried thyme
2 tbsp. chopped fresh parsley

Directions:

Preheat the oven to 350°F.

With a sharp knife, make deep slits all over the meat and insert the garlic slivers, as deep as possible, into the slits. Rub the meat with salt and pepper.

Melt 2 tablespoons of the butter in a large casserole over medium heat. Add the meat and brown it on all sides. Off the heat, spread the mustard over the meat with a spatula.

Add the onions, Italian pepper, tomatoes, celery, and stock to the casserole. Sprinkle the meat and vegetables with 1/2 teaspoon of the paprika and roast for 1 3/4 hours, turning the meat, and basting with the pan juices from time to time. Prick the meat with a skewer, if the juices run clear, the meat is done.

While the meat is roasting, melt 2 tablespoons butter in a small skillet over medium heat. Add the mushrooms and saute, stirring occasionally, until the mushrooms throw off and reabsorb their liquid, about 12 minutes. remove from the heat and reserve.

Remove the roast from the casserole, place on a cutting board, and cover with aluminum foil.

Strain the pan juices and skim off the fat. Return one-third of the roasted vegetables to the pan juices. Puree another one-third in a food mill or push through a fine sieve. Add the puree to the pan juices. Discard the rest of the vegetables.

Melt the remaining 1 tablespoon butter in a small heavy saucepan over medium heat. Sprinkle in the flour and stir for 2 minutes. Whisk in the pan juices.

Add the wine, lemon juice, minced garlic, thyme, parsley and additional salt and pepper, if desired. Bring to a boil, then reduce the heat to low and simmer, covered, for another 10 minutes.

Stir in the mushrooms and the remaining paprika and simmer for 5 minutes more.

Carve the pork into thin slices and arrange on a serving platter. Pass the sauce separately in a sauce boat.

Comments from olga:

Moldavians have a special fondness for sauces and gravies, such as the one with this roast, generously spiced with garlic, herbs, and paprika. These sauces are really the essential part of the dish, especially when spooned over mamaliga--their beloved corn mush--which is a must with any Moldavian meal. Do try to make mamaliga at least once; but also remember that this delectable pork roast will taste almost as good with Garlicky Mashed Potatoes.

Tacana de Vitsel ( Moldavian Veal and Quince Stew)

http://foodgeeks.com/recipes/recipe/20245,moldavian_veal_and_quince_stew_tacana_de_vitsel.phtml

6 servings.

Ingredients:

8 tbsp. unsalted butter
2-1/2 lb. boneless lean veal shoulder, cut into 1 1/2 cubes
All purpose flour for dusting the veal
2 md. size onions, chopped
1/2 cup beef stock or canned broth
1/2 cup fruity red wine
1 can (32 oz.) tomatoes, drained, seeded, and chopped
1 piece (1 inch) cinnamon stick
1/2 tsp. sugar
Salt and freshly ground black pepper, to taste
2 quinces, cored, peeled, quartered, and sliced
2 tbsp. golden raisins
1/2 tsp. sweet Hungarian paprika
1 tbsp. fresh lemon juice, or more to taste
Chopped fresh parsley for garnish

Directions:

Melt 4 tablespoons of the butter in a large heavy casserole over medium heat. Dust the veal pieces with flour and brown a few at a time in the butter. With a slotted spoon, remove the veal to a plate.

Melt 2 more tablespoons of the butter in the casserole. Add the onions and sauté, stirring occasionally, until colored, about 12 minutes.

Stir in the stock and wine and bring to a boil, scraping the bottom of the casserole with a wooden spoon. Return the veal to the casserole along with the tomatoes, cinnamon stick, sugar, and salt and pepper. Reduce the heat to low and simmer, covered, until the veal is almost tender, about 1 hour.

Meanwhile, melt the remaining 2 tablespoons butter in a large skillet over medium heat. Add the quinces and raisins and sauté, stirring occasionally, until the quinces are soft and light golden in color, about 15 minutes.

Stir the quinces and raisins into the veal, adding paprika, lemon juice to taste, and more salt or pepper, if desired. Simmer for 45 minutes more.

Remove the cinnamon stick and serve, sprinkled with parsley.

Comments from olga:

A delicate aromatic veal stew that can be enjoyed on any occasion. Quinces are one of the most fragrant fruits imaginable. They are available in the fall, and they store well in the refrigerator. You cannot eat them raw they must be cooked. Ripeness does, however, make a difference when you cook with them. Select quinces that are deep yellow and that give off the most intense aroma; smell is your guide. When peeling and coring quinces use a very sharp knife, as the core tends to be very hard.

Add quince to meat or poultry stews or add to the pan juices when roasting pork or game. They will always add a special fragrant touch to your dishes. I love this dish! Yummy!

Moldavian Cornmeal Mush (Mamaliga)

http://foodgeeks.com/recipes/recipe/19937,moldavian_cornmeal_mush_mamaliga.phtml

6 to 8 servings

Ingredients:

3-1/2 cups water
Salt, to taste
1 cup stone-ground yellow cornmeal
5 tbsp. unsalted butter, cut into bits
8 tbsp. (1 stick each) unsalted butter, melted, for serving

Directions:

Combine the water and salt in a heavy saucepan and bring to a boil. Add 2 tablespoons of the cornmeal in a steady stream and whisk until the water returns to boiling. Gradually add the rest of the cornmeal, stirring constantly. Reduce the heat to low and cook the mixture, covered, until thickened and cooked through, 10 minutes.

Add in the butter, a piece at a time, stirring constantly. Continue stirring until the mixture leaves the sides of the pan, about 5 minutes more.

Transfer the mamaliga to a medium size oval bowl and flatten the surface with a wet spoon. Let stand for 5 minutes.

Invert the mamaliga onto a plate and sprinkle with the melted butter.


SOME FAVORITE TRADITIONAL WAYS TO SERVE MAMALIGA

Sprinkle the mamaliga with 1 cup crumbled feta cheese and bake in a 400 degrees F. oven until the feta is golden and bubbly, 10 minutes. Serve with melted butter.

Cut the mamaliga into 1/4 inch thick slices, dredge in cornmeal and fry in butter. Serve for breakfast with fried bacon.

Mix hot mamaliga with 1 1/2 cups kasseri cheese, transfer to a rectangular casserole, drizzle with 4 tablespoons melted butter that has been mixed with 3 to 4 cloves of crushed garlic, and bake in a 375 degrees F. oven until the top is browned, 12 minutes.

Place a thin slice of German ham and a thin slice of sharp cheese between two slices of mamaliga, dip in beaten egg, and fry in butter until golden.