Winter doesn’t just bite in Russia. It eats you alive.
In the far east of this great nation, temperatures can actually drop to -95F. In the west, things are nearly so dire – winter might only drop to -22F (!), with occasional warm spurts in past years reaching 50F.
50F isn’t so bad. But the rest? Yikes.
Kul Sharif mosque. Photo by Давид гаспарян.
By the time New Year’s Eve comes, Russians are ready to break up the monotony with a blast of soul-warming comfort food. Major.
Everyone tells me New Year’s Eve in Russia wouldn’t be complete without a scoop of Olivier Salad (and the same goes for weddings, Christmas, and just about any other festive occasion). It’s the “go to.”
And by New Year’s Eve, I mean both of them.
There’s the classic December 31/January 1 New Year’s Eve. Then, two weeks later is round two, a.k.a. “Old New Year’s Eve” on January 14th, which hails from the Orthodox calendar.
P.S. Between the two? Russian Christmas falls on January 6th.
Don’t think of it as complicated. Think of it as bonus Russian fun.
P.P.S. January 6 is also a time one could choose to go swimming, if one wanted to extend the festivities past the frozen surface.
Epiphany bathing in Kazan. Photo by Maksim Bogodvid.
Brrr.
The fact that this salad grips so tightly onto Russian hearts and holidays is amazing. After all, the potato has only been actively cultivated there since the mid-19th century.
Of course, I’m a fan of anything potato. And why not? From what I can tell, potato salad is an epic world traveler. These last couple of years I’ve found versions everywhere, from the Dutch Potato Salad with apples, New Zealand’s version with bacon and sweet potatoes, and the Pacific version with bananas and sweet potatoes. Today’s mega Russian version is loaded up with carrots, eggs, peas, pickles, and ham.
Doesn’t that cover the four food groups? This calls for a squiggly straw.
By the way, I read that some Russians like to call Olivier Salad a “Party Pillow” … a.k.a. a sweet, soft spot for those who can’t hold their liquor. Good to know. Good to know.
Makes about a gallon (serves 12+)
Ingredients:
4 yukon gold potatoes, boiled, peeled, then cubed (about 2 lbs)
3 large carrots, boiled, peeled, then cubed
4 hard boiled eggs, chopped
1 can peas (about 2 cups)
3 dill pickles, diced
1 lb diced ham or chicken
mayonnaise, to taste (probably need 1 – 1 1/2 cups)
salt & pepper
Method:
Let’s find a sunny, snowy corner of Russia for our kitchen. Let the glow and crunching snow inspire.
Sunset in Kuznetsk Alatau, Russia. Photo by Dmitry A. Mottl.
While breathing in the cool shimmer, cook all of the ingredients until just tender (if they get overdone they won’t hold their shape)
– Hard boil the eggs (bring to a boil, remove from heat and cover for 17 minutes)
– Boil the potatoes (boil 20-25 minutes, or until an inserted knife slides in easily)
– large carrots (boil about 10-15 minutes)
Peel everything, then dice into neat little cubes.
Toss with a rainbow of peas, pickles, ham, salt, and pepper.
Mix with a couple of happy scoops of mayo. P.S.The salad keeps best without mayo, so only add mayo to the bit you’ll be eating.
There’s a Russian proverb which states “The appetite comes with eating” (Appetit prikhodit vo vremya yedy). Sometimes, when trying new foods, we just have to dig in (especially – oh goodness – when it comes to trying caviar the first time). Only then can we know if we have an appetite for the new dish. Thanks Russia! We definitely used this advice this week.
All recipes and meal review will be posted throughout the week.
Pumpkin Olad’yi [Recipe]
This is Russian breakfast at her best. Think fluffy pancakes, but smaller. While typically made with buttermilk, these olad’yi also have a happy helping of pumpkin puree, which makes them perfect for right here, right now. Served with honey, sour cream, and fresh berries.
Russian Potato Salad | Olivier Salad [Recipe] This classic salad contains everything but the sink: ham, peas, pickles, carrots, hard boiled eggs, and potatoes. Welcome to the ultimate potluck celebration dish in Russia.
“Egg, Egg, Caviar” [Recipe] This fun concoction is something saw on Andrew Zimmern’s show. Imagine a gently scrambled egg with cream, chives, and topped with a blast of sour cream and caviar. For bonus points, serve the whole shebang in a pretty egg shell.
Today we have two fun giveaways for one lucky winner.
I have been eyeing these adorable Russian themed measuring cups for a long, longtime. I’d like to say I want them for my daughter, but that would only be partially true. I want them for me, for you, and for everyone ever.
Just because.
They’d make the sweetest housewarming gift.
They are fun to reassemble.
And they actually get the job done.
Are you in love yet?
In addition, since it’s Halloween here in the USA, I just have to give away one of these drinking carafes:
Aw. Poor, poor Matroyshkas. This makes me chuckle every time.
Slurp.
Enjoy, friends.
TO ENTER:
What global goodies would you make with the measuring cups? What will you drink in the carafe? Or will they be a gift? Tell us all about it!
Simply leave a comment with your answer. That’s it!
UPDATE:
Congratulations to Nicole who said:
While I would love to keep and cherish them, I would give them as a gift to my neice, Gabriella, who was adopted into our forever family from Russia. My sister has recently completed their fourth international adoption and we can now call our family the “U.N.” since we cover: Russia, South Korea, Ethiopia and China. Gabbi would love to use these measuring cups in the kitchen baking all sorts of yummy things.
Please email me by November 12, 2012 to claim your prizes.
Bonus entries will be provided for those that tweet this giveaway with hashtag #globalgiveaway and/or share it on Pinterest and Facebook.
One winner will be chosen at random and announced in the Monday Meal Review on November 5, 2012. Prize must be claimed by November 11, 2012. There are no sponsors for this giveaway. I simply wanted to share some Russian love from me to you. Enjoy!
River Angara at Talzy close to Lake Baikal. Photo by octagon.
Ava’s been pointing to the giant orange mass on our world map lately and asking “are we eating that country tonight?” Each time I know without looking that she’s pointing to Russia. She always is. To her little three year-old mind, there’s nothing more enticing than the biggest country on the map (Russia is literally 1/8th of the world’s landmass!).
This week I can finally tell her “yes.”
Vologda Kremlin. Photo by Alexey Yuzhakov.
Russian food is simplicity itself. We’re talking cozy staples designed to get people through long tough winters, like beef stroganoff and princess pink borscht, that traditional beet soup we tried with Belarus [Recipe] (Russia is home to a dizzying array of borscht. Want it hot? No problem. Chilled? Sure thing. Inside a carnival colored cathedral? If you promise not to spill.)
Cathedral of Saint Basil in the Red Square, Moscow.
Then there’s the pickles. Pickles were a great way to preserve food in harsh weather, so it’s a standby from the old days. Pickles in Russia are not limited to cucumbers – you’ll find pickled garlic, tomatoes… even garlic shoots. I know, because I saw it on Andrew Zimmern’s show (he advises the young shoots are more tender… you know, if you ever happen to be strolling through a pickle stand in Russia). Supposedly Russian pickles are more salty than vinegary, which makes for a more mild, subtle flavor.
Karachay Cherkessia. Photo by Собственная работа.
Let’s not forget the fish. You’ll find it in every format, from caviar (a.k.a. fish eggs), to fermented or smoked, in soups or steamed. Caviar, nibbled between sips of ice cold vodka, is most definitely the fancy pants way to enjoy Russia. Perhaps you can savor yours while sitting at the Lenin State Library in Moscow, which houses one of the largest collections of books and manuscripts in the world.
Not too shabby.
For those who prefer a more humble meal? Try the street food in Russia. You’ll find everything from Blinis (think crepes) to oladyi (think pancakes). On the side you might get a traditional Russian potato salad, cucumbers in sour cream, fried mushrooms, or even a bit of sour cherry soup (like what we made for Hungary – recipe).
Vladivostok. Photo by Sistak.
Or, you could wander out to Siberia where the weather can dip below -90F (what?!) and enjoy… well… I’m not sure what else would cut it, besides several swigs of vodka. Perhaps fruit flavored? Because Russians rock that, too.
Russian map and flag, courtesy of the CIA World Factbook.
Pleasure is spread throughout the earth in stray gifts to be claimed by whoever shall find. (William Wordsworth)
I spend hours daydreaming about other countries – about how beautiful they are, about the incredible food they eat. Every week I take my family to one of these countries via stovetop travel and we imagine the joy we’d have living life in those countries. But I’m increasingly uneasy with this set up.
I’ve had trouble pinpointing my discomfort, until the other day when my issue hit me like a ton of bricks.
Part of loving the world we are in… well… it’s loving the world right where we are, right now. To quote a lobster I know:
The seaweed is always greener, in somebody else’s lake.
You dream about going up there, but that is a big mistake.
Just look at the world around you, right here on the ocean floor.
Such wonderful things surround you, what more are you looking for?
(“The Little Mermaid”)
Truth is, I’m a lot like Ariel, more focused on what’s outside of my neighborhood and family – eyeing what everyone else has instead of celebrating what I have. The more time I spend studying and eating the world, the sadder I am that I don’t know my neighbors very well. Or even parts of our family who we are so disconnected from, that we feel like strangers whenever we do get together.
As you know, the last couple of months I’ve made an effort to get out there and enjoy our little corner of the world more – but because of my shy nature, change doesn’t happen quickly. Sure, we’ve taken our Global Table out to the park and the fair and the Frisbee golf course… and we’ve had the joy of sharing it with family like baby Kaiden and his mama this week.
These experiences have opened my eyes to the fun of Tulsa and those we are fortunate enough to spend time with, but it still seems like we’re swimming in circles, just barely scratching the surface. I feel like we need to love what we have more… especially in the face of Hurricane Sandy… yeesh. Talk about a reality check (my heart is with all those in the path of this storm, including my family and friends, as well as you and yours).
So, friends, I could use your help. What advice do you have – what things have you’ve done to get to know your neighbors, to enjoy your city, to love where you are … right now? How do you deepen the relationships you already have? The awkward, geeky girl inside of me thanks you in advance.
P.S. I will say this: I’m up to the ears with Romanian bread. The guys next door, and the nice couple a few houses down benefited. But it was scary. And I’m shy.
THE FOOD:
Romanian Stuffed Cabbage Leaves (Sarmale) [Recipe]
What I loved most about this dish:
To be honest, I wasn’t sure I was going to love these stuffed cabbages. It just sounded so meaty and threatened to be a whole lot of work. Friends, this was fantastic I couldn’t have been more wrong. The work went really quickly once I got the hang of how to make the little belly button to hold the roll together.
Also, I really loved how it cooked for 4 hours (creating the most melt-in-my-mouth experience of late), leaving me to tidy the house and be completely relaxed come dinner time. As a bonus, Keith and Ava gobbled this one up, too…. as did grandbaby Kaiden and his Mama. Cheers to that!
What I loved least about this dish:
I struggled rolling the cabbage at first, but I quickly realized this was becuase I was using a very small cabbage. I should have bought the largest I could find. Once you get into the interior, the leaves are not as supple or big – making them hard to stuff.
Transylvanian Cauliflower Casserole with Cheese [Recipe]
What I loved most about this dish:
This casserole was warm, comforting, and full of cheese and bacon. I loved everything about it, especially the fact that it was made healthy with cauliflower. It’s a favorite!
What I loved least about this dish:
The casserole does not really reheat well, as the egg that binds the sour cream gets a little too tough. When I served it for dinner it was reheated which caused the rest of the family to be neutral to negative about it. I’m definitely making it again to try and win them back over.
If you have to make something eight times, it better be good. This was better than good. It was fantastic! I’m so glad I learned how to make pasca and hope that all my tweaks will make it easy for you to have great results every time. I got Ava to try this bread by calling it “pudding bread” and this might be the first dish with cream cheese that Keith has ever enjoyed.
What I loved leastabout this dish:
Nothing now, although last week I had a lot of trouble getting the bread to bake at the right temperature so the filling wouldn’t go crazy and crack. Even if it does, no worries. It’s delicious!
GIVEAWAY WINNER
Congratulations to Melissa, who says:
I would use them to send fan mail to Elizabeth Kostova, the author of the book “The Historian.” it’s in my top 5 fave books of all time and some of the (swashbuckling!) action takes place in Romania. I’m quite taken with Central and Eastern European food, so I’m super excited about your Romanian recipes.
Please email me by November 5, 2012 to claim your prizes. 🙂
In my dream Romanian house I am surrounded by tall, sunny windows overlooking cobblestone streets and green, leggy hills. As I sit in a velvet window seat, I nibble copious amounts of Pasca, a traditional sweet bread enjoyed on Easter morning. The bread is filled with sweet cheese (think something like cheesecake) and sometimes raisins. Between bites, I sip a cup of steaming, hot tea.
The nearby oven radiates gentle heat that drifts through the house and takes the chill out of the air.
In real life, my kitchen has no windows and, instead of warmth floating through the house, my stand mixer tosses my made-with-love Pasca dough off of the counter.
Instead of daydreaming by the window, I spend my afternoon Googling what kind of mixer to buy this time. You see, as my stand mixer kneaded the soft dough, she shimmied off the table, crashed onto the tile floor and broke the arm mechanism for good.
Even JP Weld wouldn’t put those pieces back together. I know because, love him, Mr Picky tried.
The scene was a cross between a Halloween nightmare and a rather incredible swan dive.
As I stood there, relieved that Ava hadn’t been conked on the head by this beast and wondering what to do next (and after being blown off by customer service), I chose to be influenced by the Romanian proverb ” A broken friendship may be soldered, but will never be sound.”
I felt it was all the permission I needed to go ahead and purchase a Kitchenaid.
As for the dough that was in the old mixer?
It was perfectly good. I baked it up and the result was grand.
Get your baking shoes on! Mix the milk, yeast and sugar in a stand mixer fitted with dough hook. Let it proof while you gather and measure out the remaining ingredients. Take a couple of deep breaths to really absorb that fresh lemon zest. Delicious.
Mix everything together, adding enough flour to get dough to clear sides of bowl, no more. It should be soft, but not sticky.
Let knead for 10 minutes, place in an oiled bowl, cover, and let rise until doubled, about 2 hours.
Boom! A dough pillow…
Next, divide the dough in 2 pieces. Press one into a 9 inch, buttered springform pan.
Divide the other half into 3 even pieces and make each one into a 30 inch rope. Braid and loop around the edge of the pan.
Let rise about 30 minutes. Meanwhile, whip together the cream cheese with the sugar until smooth, then whip in the vanilla extract and the egg.
Punch down the center of the dough, brush the braid with egg wash, then add the cream cheese filling.
NOTE: I’ve made this recipe about 8 times and am still working on the perfect baking temperature…. because this is bread (which loves high heat) and cheesecake (which is temperamental and likes low heat), it’s just not easy. The good news? Every single version tasted awesome – it just maybe didn’t look as pretty.
I’ve narrowed it down to two decent methods:
A) Bake at 375 for about 45 minutes. The bread will be deep brown and the center will likely crack, but it’ll still taste grand.
B) For a gentler bake, reduced chances of cracking, and golden crust, try 400F for 5 minutes, then reduce the heat to 250F for about 1 hr/1 hr 15 min. This method will most likely sink a bit in the center, but there should be little to no cracking.
In general, I recommend method B… unless you’re in a huge hurry.
Turn off heat when the center is set, but still jiggles a teeny bit when you push the pan (this will firm up when cool). Let cool in the oven with the door shut.
Enjoy!
Preferably with a view like this:
Retezat Mountains, Romania. Photo by AlexCiopata.
Romanian Easter Bread | Pasca
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Pasca is a traditional sweet bread enjoyed on Easter morning. The bread is filled with sweet cheese (think something like cheesecake) and sometimes raisins.
Pasca is a traditional sweet bread enjoyed on Easter morning. The bread is filled with sweet cheese (think something like cheesecake) and sometimes raisins.
Mix the milk, yeast and sugar in a stand mixer fitted with dough hook. Let it proof while you gather and measure out the remaining ingredients. Mix everything together, adding enough flour to get dough to clear sides of bowl, no more. It should be soft, but not sticky.
Let knead for 10 minutes, place in an oiled bowl, cover, and let rise until doubled, about 2 hours. Next, divide the dough in 2 pieces. Press one into a 9 inch, buttered springform pan. Divide the other half into 3 even pieces and make each one into a 30 inch rope. Braid and loop around the edge of the pan.
Let rise about 30 minutes. Meanwhile, whip together the cream cheese with the sugar until smooth, then whip in the vanilla extract and the egg. Punch down the center of the dough, brush the braid with egg wash, then add the cream cheese filling.
Bake at 375 for about 45 minutes. The bread will be deep brown and the center will likely crack, but it’ll still taste grand.
- OR - For a gentler bake, reduced chances of cracking, and golden crust, try 400F for 5 minutes, then reduce the heat to 250F for about 1 hr/1 hr 15 min. This method will most likely sink a bit in the center, but there should be little to no cracking.
Turn off heat when the center is set, but still jiggles a teeny bit when you push the pan (this will firm up when cool). Let cool in the oven with the door shut.
Recipe Notes
I’ve made this recipe about 8 times and am still working on the perfect baking temperature…. because this is bread (which loves high heat) and cheesecake (which is temperamental and likes low heat), it’s just not easy. The good news? Every single version tasted awesome – it just maybe didn’t look as pretty.
I’ve narrowed it down to two decent methods:
A) Bake at 375 for about 45 minutes. The bread will be deep brown and the center will likely crack, but it’ll still taste grand.
B) For a gentler bake, reduced chances of cracking, and golden crust, try 400F for 5 minutes, then reduce the heat to 250F for about 1 hr/1 hr 15 min. This method will most likely sink a bit in the center, but there should be little to no cracking.
In general, I recommend method B… unless you’re in a huge hurry.
I don’t usually give a lot of thought to Dracula, except for that one era in the nineties when several movies came out and I read “Interview with a Vampire” in two and a half late-night sittings. For a long time afterwards my brain bore the imprint of fear. Do not leave the windows open in the glittering, eerie night, a little voice told me. Whatever you do, sleep with garlic in close proximity – preferably around the neck, the voice added. (I would have done so, if it hadn’t been so uncomfortable)
So here we are – a decade and a half later – the week before Halloween, and we’re cooking Romania. All those old feelings have come back, jittering out from my psyche. To quell this nervous energy, I’m happy to report I found a recipe inspired directly by the cuisine of Dracula’s hometown: Transylvania. Perhaps the Count ate it himself.
Dracula was a real man from the 1400’s (with an epicmustache), originally known as Vlad the Impaler because of the extraordinary punishments he doled out to his enemies. “Dracula” comes from the fact that he was a member of the Order of the Dragon, or Dracul (in Romanian Dracula means son of Dracul).
Vlad Tepes (a.k.a Dracula) and Poenari castle, where he lived in the 1400’s.
While he definitely wasn’t a vampire (probably), I’m fairly confident he would have loved this bacon-loaded, cheese sprinkled cauliflower casserole (perhaps without the garlic). With lots of bacon and sour cream, it’s classic Romanian cooking at it’s finest. I like to imagine him eating the casserole at dusk, collar raised against the bitter winter winds that whipped through his castle grounds.
Most authentic recipes call for cheese called cascaval, which I had to look up. Turns out it’s a type, covering many varieties:
In Romania, cașcaval (Romanian pronunciation: [kaʃkaˈval]) is used to refer to a number of types of yellow semi-hard cheeses made out of sheep’s or cow’s-milk. The term is often used by extension as a generic name for all semi-hard yellow cheeses such as the Swiss Emmental cheese, the Dutch Gouda and the British Cheddar, or anything that looks similar to the cașcaval. (Wikipedia)
Based on this definition I used a blend of Emmental and Cheddar which made for an amazing creamy, half-sharp blend. The sour cream and egg serve as a binder and make this dish a little more finished for potlucks and larger gatherings.
1 small head of cauliflower, cut into florets
6 oz bacon, diced
1 onion, chopped
3-4 cloves of garlic, crushed
For the cheese sauce:
1 cup grated emmental 1 cup grated cheddar
8 oz sour cream
2 eggs
Salt, pepper, and paprika for seasoning
Method:
Set your kitchen up in one of the castles Bram Stoker used as inspiration for his 1897 book Dracula … Bran Castle in Romania.
Bran Castle. Photo by Dobre Cezar.
Here’s another castle which is said to have influenced the story’s description of the count’s home (but this one is in Scotland).
Slain’s Castle in Scotland, in which Bram Stoker stayed as a guest. Photo by Andrew Leatherbarrow.
After taking in these glorious views, steam the cauliflower in florets (this took 6-10 minutes for me). Be careful not to overcook it. Then preheat the oven to 375F and begin frying up the bacon. Breathe in the aroma of goodness.
Add the onion and plenty of garlic. Cook until soft and the vampires have dispersed.
Place the steamed cauliflower in a small casserole, top with the bacon and onion. In a small bowl, mix together the eggs, sour cream, cheese, salt, pepper, and paprika.
Pour over the top of the cauliflower. Bake at 375 for about 25 minutes, or until bubbling and the edges begin to brown.
Enjoy the fact that this is highly indulgent… cauliflower. Considering cauliflower is pretty much water and fiber, while bacon and cheese is deluxe glory, this recipe is the best of both worlds.
I’m into it.
Enjoy somewhere dreamy, where no vampires have ever lived.
Biserica Pasul Prislop. Photo by Adrian Libotean.
Thanks Romania!
Transylvanian Cauliflower Casserole with Cheese
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I’m fairly confident Dracula would have loved this bacon-loaded, cheese sprinkled cauliflower casserole (perhaps without the garlic). With lots of bacon and sour cream, it’s classic Romanian cooking at it’s finest. I like to imagine him eating the casserole at dusk, collar raised against the bitter winter winds that whipped through his castle grounds. Most authentic recipes call for cheese called cascaval, for which I used a blend of Emmental and Cheddar which made for an amazing creamy, half-sharp blend. The sour cream and egg serve as a binder and make this dish a little more finished for potlucks and larger gatherings.
I’m fairly confident Dracula would have loved this bacon-loaded, cheese sprinkled cauliflower casserole (perhaps without the garlic). With lots of bacon and sour cream, it’s classic Romanian cooking at it’s finest. I like to imagine him eating the casserole at dusk, collar raised against the bitter winter winds that whipped through his castle grounds. Most authentic recipes call for cheese called cascaval, for which I used a blend of Emmental and Cheddar which made for an amazing creamy, half-sharp blend. The sour cream and egg serve as a binder and make this dish a little more finished for potlucks and larger gatherings.
Steam the cauliflower in florets (this took 6-10 minutes for me). Be careful not to overcook it.
Preheat the oven to 375F and begin frying up the bacon. Add the onion and plenty of garlic. Cook until soft and the vampires have dispersed.
Place the steamed cauliflower in a small casserole, top with the bacon and onion. In a small bowl, mix together the eggs, sour cream, cheese, salt, pepper, and paprika. Pour over the top of the cauliflower.
Bake at 375 for about 25 minutes, or until bubbling and the edges begin to brown.
Cabbage patch kids always seemed creepy to me when I was little. What kind of baby grows out of a cabbage? Could you still eat the cabbage once you harvested the baby? This doll raised lots of questions. Not to say this stopped me from wanting a cabbage patch doll more than Rainbow Brite leggings, because I did. The urge was major.
Now that I am a couple (few) decades older, I know exactly what was going on – mostly because it’s starting to happen with Ava. I wanted those dolls because all the other kids wanted them. They were collected in the 80’s quicker than Michael Jackson gloves. As a rather “thrifty” family living in a “thrifty” part of Boston (I slept in one corner of our apartment’s living room while my brother slept in the other), I wanted nothing more than to play with these dolls that rich kids littered their deluxe playrooms with. It all seemed so fancy and grand. And I thought maybe having a doll would make me popular – like the kids who had them.
Damien & I on Mother’s Day 1983. Thrifty living: he found the cup & I found the flowers.
By the time the dolls entered the thrift stores – our usual shopping grounds – the allure had all but faded away for the rest of the world. The closest I ever got to the doll was a few beat up trading cards which I paraded through the playgrounds with pride. But they weren’t the dolls, so the kids didn’t care.
It was a hard lesson at a time when the only thing that seemed to matter was what mattered to everyone else.
Sometime later, while scouring the rich neighborhoods for any good “finds” (a habit of my mom’s which never ceased to make me cringe) we happened upon a trunk full of someone’s old dolls placed on the curb, just waiting for someone to claim them. I remember ducking down so no one could see me.
Time changes everything though. This collection had dozens of outfits from the 60’s and 70’s – full of beautiful, quality stitching. I played for hours upon hours with those dolls. And when I went off to live with my foster family for nearly a decade, my mom saved them – still dressed in the last outfit I’d put on them. She gave them back to me last Christmas and I was shocked she’d kept them for more than 20 years. We now store them in Keith’s Grandfather’s old work briefcase (Ava’s Great-grandfather).
I’m proud of those dolls and what they represent. And I’m even more proud to say that Ava plays with them, too. I can’t wait to tell her the “thrifty” story behind them.
But back to the cabbage. (Amazing how one little word can bring back so many memories.)
The funny thing is, while I was pining away after those silly cabbage patch dolls, I had an even better gift right in front of me, on a regular basis: my mom’s homemade stuffed cabbage. Thankfully, this particular version of cabbage did not involve babies. But it did involved love, a dash of thriftiness and all kinds of comfort.
If we lived in Romania, we’d have been right on trend (on all counts). And this would be the right kind of trend – good, comforting food, to be shared with the ones you love.
In Romania, they call stuffed cabbage “sarmale”. Usually they are filled with ground pork, some sort of bacon product, onion, the odd vegetable (like carrot), and a tomato sauce mixture. You can find little ones and huge ones – the size varies by region. In Moldavia they are smaller, while in the west and south they are bigger (like in Transylvania). In honor of a very Global Halloween, we went big with our sarmale in hopes that they’d please Dracula himself.
This is the first time I’ve had stuffed cabbage since my childhood. And I’m so glad, not just for this dish, but for the memories. Thanks, Romania.
House in Transylvania
Ingredients:
1 large head cabbage
6 oz bacon, diced
1 onion, chopped fine
2 carrots, grated
1/2 cup long grain rice
3/4 cup water
1/2 tsp paprika
salt & pepper
2 lbs ground pork
15 oz can tomato sauce diltuted with 1 can worth of water
ham hock
extra water, if needed
a few sprigs of fresh dill
Garnishes:
Sour cream
Fresh Dill
Method:
The first step to making sarmale is to soften the cabbage so that it is supple enough to wrap.
You can either…
A) submerge the head of cabbage in boiling water for half a minute until outer leaves are soft (then remove the soft leaves and repeat procedure)
OR
B) a couple of days before you want to make the sarmale, freeze your cabbage. Then place in refrigerator to thaw the night before you plan to make the sarmale.
I tried both ways and happen to prefer the boiling method myself , although you’ll need a large scoop to get the cabbage in and out of the water easily.
The next step is the yummy-tummy filling. I mean, seriously. Major.
Here goes…
In the same pot you’ll cook the Sarmale in, fry up the bacon to render the fat, but not to brown it. This very act makes any house smell like a home. A place I, for one, want to be.
Next, dump in the chopped onion, grated carrot, paprika, salt and pepper. Cook until everything is happy and soft. Then stir in the rice and water. Simmer about 10 minutes or until the water is absorbed, stirring occasionally.
Combine the meat and the rice mixture in a large bowl (If you aren’t cooking these right away, you’ll want to cool the rice mixture before combining it with the raw meat).
Place a large spoonful in each softened cabbage leaf.
Fold the right side in, then roll up from the stem end.
Finally, press the left end in, making a deep belly button of sorts. This will hold the entire package together.
To the bottom of your dutch oven (or large pot), add a splash of oil and a few scraps of cabbage. Place a ham hock in the center and lay the stuffed cabbage rolls around it, packing them pretty tightly.
Whisk together the tomato juice and water (plus more salt and pepper, if desired). Pour over cabbage rolls and make sure the liquid goes up to the bottom of the top row (add more water as needed – I didn’t need any). You can add a few sprigs of dill for extra flavor, if you like.
Top with loose cabbage leaves, pop on the lid, and bake at 275F for about 4 hours.
Meanwhile take a stroll through Transylvanian spring.
Snow covered Fagaras mountains. Photo by Horia Varlan from Bucharest, Romania.
When you get home, it’s time to eat.
After peeling back the crusty layer of cabbage, we find this goodness inside. Just look at that rusty sauce. Glorious. With a spoonful of sour cream and a few sprigs of dill? Yes.
Kid tested …
… and mother approved.
(Hi, Alexis and Kaiden! P.S. Kaiden is Ava’s nephew and Alexis is his sweet mama.)
P.P.S. Super extra thanks to our Romanian reader Laura, who sent me her very detailed family recipe to work off of. I made a few changes, but the spirit remains the same. Cheers to you, Laura!
Romanian Stuffed Cabbage Leaves | Sarmale
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In Romania, they call stuffed cabbage “sarmale”. Usually they are filled with ground pork, some sort of bacon product, onion, the odd vegetable (like carrot), and a tomato sauce mixture. You can find little ones and huge ones – the size varies by region. In Moldavia they are smaller, while in the west and south they are bigger (like in Transylvania). In honor of a very Global Halloween, we went big with our sarmale in hopes that they’d please Dracula himself.
In Romania, they call stuffed cabbage “sarmale”. Usually they are filled with ground pork, some sort of bacon product, onion, the odd vegetable (like carrot), and a tomato sauce mixture. You can find little ones and huge ones – the size varies by region. In Moldavia they are smaller, while in the west and south they are bigger (like in Transylvania). In honor of a very Global Halloween, we went big with our sarmale in hopes that they’d please Dracula himself.
15oztomato sauce, diluted with 1 can worth of water
ham hock
water(extra), if needed
fewsprigsfresh dill
Garnishes
sour cream
fresh dill
Servings: people
Units:
Instructions
The first step to making sarmale is to soften the cabbage so that it is supple enough to wrap.
You can either…
A) submerge the head of cabbage in boiling water for half a minute until outer leaves are soft (then remove the soft leaves and repeat procedure)
OR
B) a couple of days before you want to make the sarmale, freeze your cabbage. Then place in refrigerator to thaw the night before you plan to make the sarmale.
In the same pot you’ll cook the Sarmale in, fry up the bacon to render the fat, but not to brown it. This very act makes any house smell like a home. A place I, for one, want to be. Next, dump in the chopped onion, grated carrot, paprika, salt and pepper. Cook until everything is happy and soft. Then stir in the rice and water. Simmer about 10 minutes or until the water is absorbed, stirring occasionally.
Combine the meat and the rice mixture in a large bowl (If you aren’t cooking these right away, you’ll want to cool the rice mixture before combining it with the raw meat). Place a large spoonful in each softened cabbage leaf.
Fold the right side in, then roll up from the stem end. Finally, press the left end in, making a deep belly button of sorts. This will hold the entire package together. To the bottom of your dutch oven (or large pot), add a splash of oil and a few scraps of cabbage. Place a ham hock in the center and lay the stuffed cabbage rolls around it, packing them pretty tightly.
Whisk together the tomato juice and water (plus more salt and pepper, if desired). Pour over cabbage rolls and make sure the liquid goes up to the bottom of the top row (add more water as needed – I didn't need any). You can add a few sprigs of dill for extra flavor, if you like. Top with loose cabbage leaves, pop on the lid, and bake at 275F for about 4 hours.
After peeling back the crusty layer of cabbage, we find this goodness inside. Glorious. With a spoonful of sour cream and a few sprigs of dill? Yes.
This weekend we bobbed for apples, did some yoga, and took a Sunday drive past acres upon acres of brown trees. They were mostly oaks, poised solemnly against the horizon, their branches nodding as if to say “It’s 80 degrees in October. We give up.” Other than a few spikes of golden yellow, fall seemed to have skipped over our annual 30 minute drive to the pumpkin patch. Considering we forgot to actually buy any pumpkins while there, I’m not sure what to make of our afternoon.
One thing is for certain. Anytime I want to escape to the true crispness of fall, I simply have to whip this Romanian menu up. Designed for the fall and winter table, it has everything warm, gooey, and full of bacon. I’m not sure what else there is to life. Unless, perhaps, cheesecake baked into bread.
All recipes and the meal review will be posted throughout the week.
Transylvanian Cauliflower Casserole withCheese [Recipe] Wave “Hello” to Dracula while you eat this favorite from his hometown. Steamed cauliflower is then enrobed in bacon, onion, and a cheesy topping. What’s not to love? Oh, maybe the garlic – but only if you’re a vampire.
Romanian Stuffed Cabbage Leaves (Sarmale) [Recipe] Having a big group of people over for dinner? What about a potluck? This recipe easily makes 16 large sarmale and many more if shaped small. Inside of each cabbage leaf is a mixture of ground pork, carrot, onion, and bacon slow cooked in a tomato sauce broth all afternoon. The end result? Incredibly tender and totally irresistible. P.S. If it’s a Halloween party, called them mini mummies!
Romanian Easter Bread | Pasca [Recipe] A large loaf of beautiful sweet bread infused with the delicate, sunny aroma of lemon zest and filled with a sweet cheese filling. Think giant cheese danish. Think Sunday brunch. Think happy Romanian thoughts. (sorry, nothing scary here, folks!)
THIS WEEK’S GIVEAWAY
Today, because it’s Wednesday and because I know there’s someone out there who really needs a smile, I’m giving away these awesome handmade international note cards. They are made by Annabelle of Papier Papel on Etsy. (P.S. She and her husband were kind enough to help us with our Portuguese Global Table).
The first set of notecards is all about saying “Hello” in different languages. So cute!
Did you know some people say “Yoga” to greet each other in Uganda? Me neither!
The second set are thank you cards. They come with the same message in several languages. Thank you is such an important thing to know how to say. Just the words open our hearts to others.
So who will you send them to?
To Enter:
UPDATE: Congratulations to Melissa, who says:
I would use them to send fan mail to Elizabeth Kostova, the author of the book “The Historian.” it’s in my top 5 fave books of all time and some of the (swashbuckling!) action takes place in Romania. I’m quite taken with Central and Eastern European food, so I’m super excited about your Romanian recipes.
Please email me by November 5, 2012 to claim your prizes. 🙂
Leave a comment telling us who you’d like to say hello or thank you to… and why. That’s it!
Bonus entries will be provided for those that tweet this giveaway with hashtag #globalgiveaway and/or share it on Pinterest and Facebook.
One winner will be chosen at random and announced in the Monday Meal Review on October 29, 2012. Prize must be claimed by November 5, 2012. Papier Papel is offering these cards to you. They are so sweet and so kind — so be sure to check out their Etsy shop for more tons more global cuteness (globally inspired wedding invites, anyone?). Enjoy!
Just two weeks ago our friend Marlin went to Romania, in a little spot near Transylvania. He came back with stories of a beautiful country working on unification. His words conjured up images of wagons, cobblestones, mud, and villages lost in time. In this country, one family might eat completely differently than another (surprisingly, there was no mention of vampire eating habits). Of course, it’s not all countryside – there are also stone cities which look out sternly upon the streets. Regardless of where you are, there are cultures from different backgrounds living side by side… trying to figure it all out.
Later that night, as I lay in bed, it occurred to me that Romania is no different from the rest of us. From the smallest family, to the entire human race, this is our quest: how can we all come together peacefully?
Craiova, Romania. Photo by Mvelam.
Some days go better than others.
So let’s sit around the Romanian Global Table and see what we can learn.
For starters, I noticed an old friend from our time cooking Moldova: “malmaliga” [Recipe]. This polenta-like side is either served like porridge or made so thick it can be sliced like bread. To go with malmaliga, you’ll find any number of hearty meat dishes, like sarmale – a.k.a. stuffed cabbage leaves [Recipe]. Other favorites include meatloaf stuffed with peppers and hard-boiled eggs, roast pork, duck, and even goose.
Piaţa Unirii in Bucharest. Photo by Simo Räsänen.
If you’re in the mood for vegetables you’ll still find meat in the mix more often than not. Things like sour cream baked cauliflower is served with a heavy sprinkling of bacon, while salads often includes cold ham and eggs [Recipe]. You’d also find dishes like meat-stuffed peppers, which we made a variation of for part of Kosovo’s Global Table [recipe].
Cetatea Enisala. Photo by Stefanmolnus.
To end on a sweet note, there’s everything from strudels to cake to walnut bread, and from rose petal preserves to pies to Pasca (or Easter Bread [Recipe]). With a list like that, I’ll be smiling all week.
So let’s toast Romania with their national drink – Țuica, a.k.a. Plum liqueur.
Sighişoara, Romania. Photo by Radu Ana Maria.
And, just for fun, here’s a Romanian Proverb (although I’m not exactly sure what it means). Should I be blushing?
Nu-ti bãga nasul unde nu-ti fierbe oala.
Don’t scald your lips in another man’s porridge.
Update: Laura mentioned on our Facebook page that this translates better to “Don’t stick your nose in somebody else’s business” (translated word for word it would be something like “don’t stick your nose in someone else’s pot of boiling water”)
Maps and flag courtesy of the CIA World Factbook. Photo of Beiuş, Romania by Vertigoro.
This week we hosted a Fairies around the World party. There were two main reasons, only one of which had anything to do with fairies.
First of all, the party was a way to quell my motherly distress over the fact that my husband, my daughter, and I all have birthdays in the middle of summer (which, in Oklahoma means suffering through 112 degree days). In other words, we have no other option than to spend our birthdays submerged in water (or suffer in air conditioning, which I have little interest in).
As a result, I’ve not been able to provide theme birthday parties for any of us. Don’t get me wrong – at one time a regular birthday party with a few stray balloons seemed perfectly normal… but something changed post-Pinterest. Now everything must have a theme, even pencil holders. And the litter box (yes, really)… oh, and don’t forget about the cat bed.
(p.s. none of these pins actually made it into my house).
I’m so entrenched, I now create Pinterest boards like “rainbow birthday parties” knowing full well there is no way we can pull them off. But a fairy party in October – when the weather is floating in the 60’s? That seemed doable. So, of course, I started a pinboard and collected ideas. I knew I wanted to create fairy looms, for the kids… and little pipe cleaner fairies. The kids had so much fun, we never even got to the crafts; I had to send them home with mom & dad for another day.
As for the second reason to have the party, I hoped it would be a way to teach my daughter than there is more to life than Tinkerbell. It never ceases to amaze me how children can watch a show once and grapple to it like a mountain goat on a near-vertical cliff. I thought, given enough time, she’d eventually let go – move on – try a different view. But not the goats. And not Ava. We’re living in Tinkerbell central.
Then it hit me… surely there are other cultures who talk about fairies besides the United Kingdom… why not use inspiration from around the world to learn about others? A quick Google search told me it was possible.
So here’s what I wrote on the Facebook invite:
Ava loves fairies. Truth be told, so do I. To widen her understanding of these mystical creatures, I decided to host a little party for her and her friends to learn about the fairies of the world. Aside from the famous ones in the United Kingdom (think Tinkerbell), there are fire fairies in Japan, water fairies like Ondine in Germany, the Aziza fairies in the forests of Nigeria, the Chullachaqui in the Amazon… and the list goes on. Here’s what you need to do: Have you and your child come dressed as fairies from somewhere in the world. Be sure to tell us what kind of fairy you are, where you are from, and something about you (like your talent). Remember, there are fairies of all genders… and I think it’ll be extra fun if the adults participate, too (we will).
I made the party a potluck – my favorite kind of party – and encouraged people to bring food inspired from their fairy land. One family brought Madeleine’s from their French soccer-coffee-baguette toting fairy. Other’s brought simpler dishes. See the red and white fairies? They are Swedish mushroom fairies. If they get scared, they can squat down and blend in like mushrooms!
I shared Qatar.
While there’s no connection between Qatar and Tinkerbell (that I’m aware of), I wanted to be sure to bring this week’s Global Table to the party. The night was perfect.
But here’s the crazy thing – halfway through the costume party I find out that one of the mothers I hang out with all the time (especially last year, when the girls were in the same class) actually lived in Qatar for years. Years! She was sitting right next to me as I told people about what I’d made to share. I almost fell over when she told us (she’s the one in the pink t-shirt, on the right in the group photo below).
I spent the next few minutes asking her about traditional Qatari food. It was so fun.
Turns out the great big world is right here, right now. Even in Oklahoma.
We just have to open our eyes, ears, and mouths.
THE FOOD Cumin Seed Potatoes | Batata b’kamun [Recipe]
What I loved most about this dish:
This is a weeknight dinner option that makes me feel like I’m at a party. The incredible combination of cumin, turmeric and coriander with sweet, softened onion makes for completely addicting flavor. One bite in, Mr Picky simply nodded in wide-eyed joy. He then proceeded to follow me into the kitchen and sneak several more potatoes from the bowl while my back was turned. Ava even ate this, which I wasn’t sure would happen… although she didn’t chow down with full force (she’s still learning to love caramelized onions). This one is great for potlucks and reheats really well.
What I loved least about this dish:
Nothing. I find if you cut your potatoes before you boil them, they tend to get soggy. Boil, then slice. Also, I really enjoy a little potato skin, but if this isn’t for you, you can easily slip them out of their skins before tossing with the spices. Be sure to use the full amount of oil, as it helps get the spices all over the potatoes.
Oh… just everything. Even hand rolling the leaves went very quickly and my efforts were rewarded with a small bounty which I can nibble on throughout the week. I am particularly proud that Ava helped make these and showed quite an interest in nibbling on them as well. What a transformation from all the times I’ve tried to convince her in the past.
What I loved least about this dish:
Not much. I did notice some of the grape leaves on the top of the pile were a little less done than those that we completely submerged. Check for doneness – cooking times might vary. As I mentioned in the recipe, some recipes call for up to 3 hours.
What a unique and fun dish… a real opportunity to bring something others haven’t had to a potluck. For me, this was a fairly good experience with dates. While I still don’t enjoy them on their own, they take on real life with some butter, cinnamon and sugar. (Then again, what food doesn’t?). This was pretty good!
What I loved least about this dish:
Al Rangina would make fun finger food for a party but there’s no way a small family of three, like ours, can polish this entire recipe off by ourselves. The worst of the worst is that I forgot to set this dish out at our Fairies around the World party, and so I now have a pound of butter and dates to finish off, virtually by myself (family isn’t so into). I’m thinking about chopping it up and making a cinnamon date bread with the leftovers.
Ava’s Corner:
Giveaway Winner:
Congratulations to Anna who says:
My favorite part of Halloween is pumpkin carving and then getting to use the extra pumpkin flesh for pie, or custard when I’m feeling too lazy to make a pie crust. This year I planted a buttercup squash plant in the garden, so if everything goes well I should be able to make buttercup squash pie too.
Please email me by 10/29/12 to claim your prize, Anna!
I’m not a particularly picky person, except when it comes to dates and men. I lucked out in the man department when I married my best friend 4 1/2 years ago… but I’m still working on learning to love dates. While I certainly love going to dinner and a movie, taking long walks on the beach, and enjoying romantic hikes in the forest… I don’t much care for date dates. The black, oblong super sweet kind of date that one eats.
Dates are one of the major foods grown in Qatar, so the time has come to challenge myself with this treat once again. I found today’s cinnamon and butter laden recipe in the World Cookbook for Students. In my adaptation, the flavors combine into a simple and straightforward treat – something for everyday living. Also, the butter cuts some of the sweetness from the dates which is a definite plus in my book.
P.S. Here’s how dates grow, if you’re curious… it’s a long road from these plump jewels to the wrinkly, black nuggets we find in the grocery store.
Date palm tree. Photo by Nepenthes.
Ingredients:
3/4 lb whole dates, pits removed
1/2 cup butter
1 1/2 tsp ground cinnamon
1/3 cup flour
confectioner’s sugar, for dusting
Method:
For this recipe you’ll need to pit a container of dates. I found using a walnut-meat pick to be extremely helpful (by spinning it around the pit to loosen it, I was then able to hook over the top of the pit and pull it out through the stem end of the date).
Side note: I never gave much thought to walnut-meat picks until my mom’s care package that she sent to GTA a few weeks ago. Am I the only one with a walnut cracker and pick under the age of 75?
Next, arrange the dates on a pretty plate.
Meanwhile, melt the butter and whisk in the flour and cinnamon. If you use unsalted butter, you may want a pinch of salt. Cook for a few minutes until thickened into a gravy like sauce (whisk constantly).
Now, spoon the buttery cinnamon mixture over and around the dates.
Let the warm sauce cool to room temperature, then dust like crazy with as much powdered sugar as you can stand.
Enjoy the transformation into a snowy landscape…
… and, just for fun, dive into these bites of Qatar and daydream your way to this view.
Beach in the town of Al Khor, Qatar. Photo by Martin Belam.
(My toes are in the shallows already)
Cinnamon Buttered Dates | Al Rangina
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Dates are one of the major foods grown in Qatar, so the time has come to challenge myself with this treat once again. I found today’s cinnamon and butter laden recipe in the World Cookbook for Students. In my adaptation, the flavors combine into a simple and straightforward treat – something for everyday living. Also, the butter cuts some of the sweetness from the dates which is a definite plus in my book.
Dates are one of the major foods grown in Qatar, so the time has come to challenge myself with this treat once again. I found today’s cinnamon and butter laden recipe in the World Cookbook for Students. In my adaptation, the flavors combine into a simple and straightforward treat – something for everyday living. Also, the butter cuts some of the sweetness from the dates which is a definite plus in my book.
For this recipe you’ll need to pit a container of dates. I found using a walnut-meat pick to be extremely helpful (by spinning it around the pit to loosen it, I was then able to hook over the top of the pit and pull it out through the stem end of the date).
Next, arrange the dates on a pretty plate. Meanwhile, melt the butter and whisk in the flour and cinnamon. If you use unsalted butter, you may want a pinch of salt. Cook for a few minutes until thickened into a gravy like sauce (whisk constantly).
Now, spoon the buttery cinnamon mixture over and around the dates.
Let the warm sauce cool to room temperature, then dust like crazy with as much powdered sugar as you can stand.
When I look up at the turmeric-colored leaves that dangle in our now somewhat skeletal trees, I know I need a change. I crave something warm, comforting and full of spice. But I need it to happen quick, so I can run back outside, lay on my back, and watch those leaves shimmy and shake on their way down to the ground.
Unless, I can find a compromise.
A quick recipe I can bring on a picnic.
One that can stand up to a chilly autumn afternoon and a toddler who recently got a big girl bike.
A recipe I can bring to a potluck… perhaps a potluck featuring fairies from around the world.
Well. Turns out, thanks to Qatar, I can. Enter Cumin Seed Potatoes – a recipe that rocks my world. The origins of this dish are a blend of Middle Eastern and Indian sensibilities, which is just about the way things work in Qatar.
For a fun and equally authentic variation, try substituting some or all of the potatoes for steamed cauliflower.
Ingredients:
2 lbs small gold potatoes
1/4 cup vegetable oil
1 Tbsp cumin seed
1 onion, chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
chili powder, to taste
salt & pepper
lemon juice, to taste (about 1 lemon) or set out slices as garnish
Method:
Let’s bring spice in our lives. This is the time. A good spice collection is worth the trouble. Because then you can just pull open a drawer and breath in the delight of cumin, turmeric, coriander, and chili powder.
Refreshing. Uplifting.
First step? Set up your kitchen in a sparkling city in Qatar…
The Corniche. Doha, Qatar. Photo by Bruno befreetv.
Then, set a pot of potatoes to boil and cook until tender. Our small golden potatoes only took about 15 minutes. Meanwhile, fry up those cumin seeds in some vegetable oil until fragrant and just beginning to color (30 seconds to a minute).
My heart jumps with every crackle.
Toss on the onions and cook until “meltingly” soft. Then stir in all the spices, salt, and pepper.
Sneak a taste and smile.
Halve or quarter your potatoes, as desired, and add to the onion mixture. Squeeze on a little lemon juice, as desired.
Toss until completely coated with golden, sweet spiced goodness. Serve hot with fresh lemon slices.
Enjoy with a towering view. A new perspective.
Skyline of Doha, Qatar. Photo by Darwinek.
Cumin Seed Potatoes | Batata b'kamun
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The origins of this dish are a blend of Middle Eastern and Indian sensibilities, which is just about the way things work in Qatar. For a fun and equally authentic variation, try substituting some or all of the potatoes for steamed cauliflower.
The origins of this dish are a blend of Middle Eastern and Indian sensibilities, which is just about the way things work in Qatar. For a fun and equally authentic variation, try substituting some or all of the potatoes for steamed cauliflower.
Set a pot of potatoes to boil and cook until tender. Our small golden potatoes only took about 15 minutes. Meanwhile, fry up those cumin seeds in some vegetable oil until fragrant and just beginning to color (30 seconds to a minute).
Toss on the onions and cook until “meltingly” soft. Then stir in all the spices, salt, and pepper.
Halve or quarter your potatoes, as desired, and add to the onion mixture. Squeeze on a little lemon juice, as desired.
Toss until completely coated with golden, sweet spiced goodness. Serve hot with fresh lemon slices.
