The Monster Island Theater Transylvanian Recipes

Zacusca (Preserved Eggplant)

Preheat the oven to "broil".

Eggplants: Pierce a few holes in the skin with a fork. Broil one side until the skin is blackened, then turn and broil the other side. When done, cut the stems off and rest the eggplants on a tilted surface to drain the juice for about 15 minutes. Next, peel off the skin, and process in a food processor until smooth. Set aside.

Peppers: Core and de-stem the peppers, then broil until the skins are mostly blackened, usually 5 minutes. Once cool, remove the skin from the peppers, chop and set aside.

Next: Heat the oil in a large pot over medium-high heat. Add the onions, and cook until they just begin to caramelize (10 minutes). Stir in the tomatoes, peppers, hot peppers, and eggplant. Add the salt, black pepper, and sugar. Lower heat and simmer, uncovered, for about one hour, stirring frequently to keep from burning.

To store: if you know how to can, do so. Zacusca improves with age. If canned and stored in a cool place for 3 or 4 months, the taste will be fantastic!

Makes about 3 pints.

Recipe courtesy of VegPeople.com

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Green Bean Soup

In a large pot over medium heat, combine green beans, garlic, parsley, salt and water to cover and cook until beans are tender.

Fry bacon until crisp, set aside. Add onion and flour to bacon grease, stirring until smooth and brown. Add some water from the beans, stirring slowly and constantly to prevent lumps.

Cook to thicken a bit, then add it to the bean soup and bring to a boil. Stir in crisp bacon, sour cream and vinegar.

6 servings.

Recipe courtesy of AllRecipes

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Sarmale (Stuffed Cabbage)

Place the rice in a medium sized bowl and pour boiling water over it. Let it soak for 15 minutes before draining.

Heat 2 tablespoons of oil in a large skillet over a medium-high heat. Add the carrots, parsley roots, onions and tomato paste and cook (and stir) until the vegetables are tender. Transfer the vegetables to the bowl with the rice.

Heat 2 more tablespoons of oil in the same skillet, again over a medium-high heat. Add the pork and cook for about 2 minutes (just until browned on the outside). Transfer to the bowl with the rice and vegetables and season with dill and black pepper. Stir until everything is well blended and then set the mixture aside to cool.

Carefully remove the leaves from the head of cabbage and place them in a large pot with about 2 inches of water. Bring to a boil and cook for 5 to 10 minutes, until tender and flexible.

Remove the cabbage leaves from the pot, but leave enough in the bottom to cover. On each of the remaining leaves, place about 2 tablespoons of the pork and rice mixture in the center and wrap the leaf around to cover. Place the stuffed cabbage leaves into the pot. When the pot is full, place a few boiled cabbage leaves over the top. Pour boiling water into the pot to cover the cabbage rolls, and place over medium-low heat. Cover, and simmer for about 30 minutes, until the rice is tender.

Makes five servings.

Recipe courtesy of Brasov Visitor

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Guiveciu De Ciuperci (Mushroom Ragoût)

Heat a skillet, add the bacon and fry it until the fat runs freely. Add the scallions, parsley, salt and pepper. Cover and simmer for a few minutes, then add the whole mushrooms, cover again and continue simmering for 10 minutes.

Beat the flour into the sour cream and gradually pour this mixture over the mushrooms. Stir gently and cook until the mushrooms are tender.

Serves 4.

Recipe courtesy of Gail's Recipe Swap

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Transylvanian Cabbage Gulyas

Peel and chop onions. In large cooking pot place diced bacon and oil. Saute onions and garlic for 5 minutes over low heat, stirring frequently until onion is light golden.

Take cooking pot off heat, add paprika and mix well. Place cubed pork on paprika/onion mixture and turn pieces around to coat well. Cook over low heat for a few minutes, stirring continuously, making sure that paprika does not burn.

Add salt, pepper, and caraway and mix well. Immediately after, add enough water to cover meat. Cover pot and simmer meat for 45 minutes. While meat is cooking, wash out sauerkraut under cold running water. Squeeze dry and set aside (not necessary if sauerkraut is not too sour) Add sauerkraut to meat and cook together until meat is done, about 15 minutes longer. Before serving, add sliced sausage and sour cream. Gently stir into gulyas and cook on low heat for another 2-3 minutes. You may serve at once but this dish is better when prepared a day ahead. Sour cream should only be added before serving.

Serves 4-6.

Recipe courtesy of Recipe*zaar

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Outlaw's Stew

Two equal pieces of beef and pork are fried in fat with chopped onions. Water is added and the whole is allowed to simmer. When the meat is cooked, one or two chopped kidneys are added, as well as pepper, and the dish is simmered for another 20 minutes. Separately, a few slices of bacon and a few mushrooms are fried until soft and then added to the meat. Serve with Mamaliga and sour cream. There cannot be a greater feast for a healthy stomach.

Recipe courtesy of The Embassy of Romania in Copenhagen

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Mamaliga cu Brinza (Polenta with Feta)

In a sauce pan bring water with butter and salt to a boil. slowly add cornmeal, stirring continuously. Cook over low heat, stirring frequently until very thick. Mix in the grated cheese. Butter an 8-9 inch pie pan well. Spread the cornmeal mixture evenly in the pan and pat down with the back of a silver spoon. If the spoon sticks, dip it in cold water. Serve slices in wedges. Top with sour cream or yogurt if consumed alone.

Recipe courtesy of Transylvanian Cooking, Orastie Style

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Zhidzhi-Bidzhi (Rose Water Cream Pudding)

Mix the cornstarch with the water in a large mixing bowl. Bring the milk to a boil. Pour the milk into the cornstarch, stirring all the while. Add at least 3 tablespoons sugar. Balkan puddings are usually very sweet. When the cornstarch cream is thick, remove it from the heat and beat until it is cool. Pour the rose-water into a shallow plain mold or bowl and swirl it round and round. Sprinkle generously with ground almonds. Add the cornstarch cream, sprinkle lightly with sugar to prevent a skin forming, and chill. Turn out to serve, either alone or with rose petal jam.

Serves 4 - 6.

Recipe courtesy of Gail's Recipe Swap

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