A Romanian Pantry

No matter where they live, if it’s a small apartment of a big city or a house in a traditional village, most of our mothers & grandmothers have pantrys where they keep all the good stuff you would ever imagine… or not:) So I’m thinking, why not showing to the world a Romanian pantry? I’ve found a perfect blog with a lot of pictures and also I can explain most of the goodies preserved for the cold winters…

 

So let’s start with the pickles, you’ve certainly heard of these..we love our pickles and there is a big match between the vinegar lovers and the salty brine (I hope you understand what I’m saying, I mean the pickles made with water and salt and the ones made with vinegar). Anyway, we have a lot of options: peppers, cucumbers, cabbage, cauliflower, (green) tomatoes, carrots, watermelon or roasted peppers, or why not, a mix of all the above.

 http://www.len.ro/cooking/muraturi/

 http://bogdanbarliga.blogspot.com/2008/09/muraturielectorale.html

Let’s continue with “zacusca“, which is a vegetable tartinable stew made usually from tomatoes, eggplants, onions, peppers, and mushrooms.I have to add that this dish is usually made in the country side in the yard where 10-20 kg of vegetables are roasted and prepared in a huge boiler directly into a fire in open air.

 http://fantasia-gourmet.blogspot.com/2010/09/zacusca-mamei.html

 http://www.lalena.ro/253-reteta-zacusca-cu-ciuperci.html

Romanian housewives (which by the way have also a job, but I couldn’t find a word for the women that have a job but also cook take care of a home, preserve food for the winter etc) also make tomato sauce. Even if you can find a lot of products on the market, they make their own because usually the tomato harvest are really big and people have nothing to do with it so they start cooking this juice. So you can say that we eat healthy out of necesity:) it’s cheaper! Yeah, this is the Romania I love. Here the healthier food is actually cheaper!

 http://nainakitchen.blogspot.com/2011/10/suc-de-rosii.html

Jams, we like jams made with pulp not like jellies; in French it is called “confiture”, maybe you are familiar with this term. Basically, we let the fruit be, we don’t crush it, and we boil it with only sugar and some lemon juice depending on the recipe. This is it! no additional crap added! Some of the Romanian specialties are: green walnut jam, sour cherry and plum jam..

 http://andruska.wordpress.com/2009/06/07/dulceata-de-nuci-verzi/

 http://arta-culinara-romaneasca.blogspot.com/2011/06/dulceata-de-cirese-amare.html

 http://www.lalena.ro/587-reteta-gem-de-prune.html

And the last bot not the least delicious, the compotes: from cherries, apricots, sour cherries, grapes, pears, plums, even apples.

 http://www.bucatarmaniac.ro/2009/06/compot-de-visine.html

And the link I have promised.. a real Romanian village household… just like heaven, press here.

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