Use the same ingredients as in the recipe traditional drum, without liver and lungs, but with more meat from the neck and muscles.
They talk to each other, laugh very well and talk. Boil the tongue and clean the thick skin. Then boil the edge, kidneys, ears and legs. Finely chop the meat and all other ingredients. Mix with thin slices of bacon, salt and pepper.
Add a little concentrated juice prepared as for pork leg meat. With the obtained composition, fill the pig's stomach, sew it and put it to boil in the juice in which they cooked the edge, the kidneys, etc.
When it is ready, take it out and press it between 2 wooden bottoms with a weight on top.
When serving, cut into thin slices.
Source: Cookbook / author Nicolae Olexiuc.
Boyar cookbook - 200 recipes for dishes, cakes and other household chores, by Mihail Kogălniceanu and Kostache Negruzzi
Some books are like a test. I really wanted my first book of Romanian dishes, even if the phrase appears later, in Christ Ionnin. At the first reading of the boyar's cookbook, signed by Kostache Negruzzi and Mihail Kogălniceanu and published in 1841, I had a feeling of disappointment. So I put it aside. Until recently, when I reread it carefully twice and tried to better understand the context and motivation of the two authors. The book obviously consists of a number of recipes collected from other countries, boyar recipes in their own right, recipes for 10-14 people, with ingredients impossible to find in a 19th century peasant household.
In addition to recipes, the two authors propose some useful "means" for households & # 8220to keep nuts fresh for a whole year & # 8221, & # 8220to remove excess salt from overly salty dishes & # 8221, & # 8220 eggs hens at any time of the year & # 8221, & # 8220to clear turbulent wine & # 8221, & # 8220to remove from the wine the smell of poloboc & # 8221 or & # 8220to be able to keep the meat fresh for a few weeks in summer & # 8221.
"The boyar's cookbook" of Kogălniceanu and Negruzzi can put in difficulty even a rich man of our days, but he is a simple man of those times. For example, for doba (drum) of turkey you need turkey, tongue, ham, cow's feet, rabbit, bacon, pickles, allspice, cinnamon, lemon peel, salt, pepper, eggs, milk and bread crumbs.
For other recipes you need nutmeg, vanilla, cloves, bay leaf, rosemary, thyme, capers, almonds, pistachios, chocolate or oranges.
The subtitle of the book, "200 sought-after recipes for dishes, cakes and other household chores", makes reasonable the hypothesis that the two tried these recipes, especially since they were both boyars and had both cooks and the opportunity to procure all these ingredients. However, the ingredients, the names of some recipes, but also the openness of both authors to European culture undoubtedly show the foreign origin of many recipes in this book. Here are some recipe names: Fashion ox comes from the French "Boeuf a la mode", pigeon in papillotes (Pigeons in wax paper, from the French "papillote"), Pasta (pie, from the German "pastette") chopping, Lentil cake (cake with a layer of jam, from the German “Linzer Auge”), Milhbrod (milk bread, from the German Milchbrot & # 8221), Mandel cuhen (almond cake, from the German “Mandelkuchen”) etc.
On the other hand, it was not the intention of the authors to present a cuisine they hated, but to borrow from foreigners and to revolutionize the society in which they lived.
Kogălniceanu writes about this book: "overthrowing all the established powers, trampling on all the rules received by the assembly and the custom of the land, he will make a terrible revolution in all Moldova in the form of making friganele and dumplings". He also adds, prophetically, that this book will bring them "the name of introducers of culinary art in Moldova."
Being up to date with the news in Europe, Kogălniceanu does not hide his intention to “borrow” from European culture: “I grew up and lived a large part of my youth in those countries that are at the head of Europe, I was and am the nineteenth century is not forgiven to any nation to confine itself to what it has, without borrowing from foreigners ”(The mysteries of the heart, unfinished novel).
On the other hand, his friend and partner in several projects, the elder Costache Negruzzi, leaves us more information about the food of the time, especially in the letters published in the volume Black on white:
“Come with me to the country and follow the diet that I follow: In the morning we will eat chops and you will drink a glass of porter (dark English beer, hard and bitter) instead of dicoct at noon ham, macaroni, aliens, with wine from Odobești. In the evening we will come home tired, we will drink a poncho at a time, to cool off and then we will have dinner with a rabbit ostropat. ”
Letter VIII (June, 1839)
“Annoyed and tired of the works of the catagraphy, to which I owed my task as deputy, I had come to breathe a few more days at my estate, and to enjoy a better meal, after a walk through the villages for five months, during which time I had only eaten chicken borscht, and chicken with cream. (…) Waiting for the macaroni… ”
Letter XX (February, 1846)
"Coming to the host and feeling appetite, they sat down to eat. The waiter gives them borscht with lamb, lamb chops and lamb steak. ”
Letter XXV (October, 1849)
“One day, passing through the village of N., they stopped at the house of a lazy man, an old man who still had a few embarrassments of the estate. The Romanian received me with joy, and his wife added another chicken with cream to the usual dishes. We sat down to eat. ”
Even if dated almost three centuries before, Alexandru Lăpușneanul also gives us a clue about Negruzzi's opinion on the kitchen until the appearance of the boyar cookbook:
"In Moldova, at that time, the fashion of the chosen dishes had not yet been introduced. The biggest feast consisted of several dishes. After the Polish borscht came Greek food stuffed with greens, which floated in butter and then Turkish pilaf, and finally cosmopolitan steaks. In the yard, in addition to two reeds and four fried rams, there were three clumsy polobochas full of wine (& # 8230) ”
It should be mentioned, however, that both authors were convinced nationalists, Kogălniceanu imposing the terms “Romanian” and “Romania” in the European academic environment, and Negruzzi being intensely preoccupied with a more flexible Romanian language, a language to get rid of imported ballast.
Coming back to "Boyar's cookbook - 200 sought-after recipes for dishes, cakes and other household chores", I would notice the lack of diversity of “dishes”, a sign that the authors were not concerned with a comprehensive cookbook, as in the case of Christ Ionnin (from 1865), but with the imposition of a new gastronomic style.
In fish we find only sardines, used as an auxiliary element, not as the main ingredient. In hunting, although Negruzzi was a hunter, we find only deer and wild duck. Vegetables are also much "rarefied" compared to Ionnin's book. The book abounds, however, in dessert dishes: puddings, ice cream, cakes, cakes, salads.
Need pork tofu
- 1 half pork head
- 2 ears
- 2 pcs. pig tongue
- 2 kidneys
- 1 spleen
- 1 piece of rind
- 1-2 pig's stomach for stuffing, depending on size & # 8211 I stuffed two
- spices- peppercorns and ground, bay leaves, coriander, allspice, salt
- If you do not eat spicy dishes, choose to use hot peppers of the Bulgarian variety.
- Shake the pan lightly when adding the garlic to avoid crushing the vegetables and meat.
- A Moldovan recipe also means a Moldovan trick: scald the meat in salted water to avoid the accumulation of impurities.
- Boil everything over low heat so that you don't lose water and have to top it up.
- If you want to prepare this dish in a cauldron or tuci, then you can remove the vegetables, to fully enjoy the taste of the meat.
- This recipe is similar to the classic, Oltenian chicken ostropel. Both options are healthy and delicious.
Re & # 539ete pasc & # 259. The most delicious Easter recipes in Bucovina
In another confectionery, Easter and cake are made after a visit from Bucovina. Customers were fascinated by the taste of the products, and the orders ran smoothly.
The cake with walnuts and raisins costs 55 lei per kilogram, and Easter 64 lei.
Reporter: & bdquoThe cake looks great, what's the secret?
Ileana Ockan pastry chef: "The secret is according to a traditional recipe from Bucovina, only with natural ingredients."
Easter Easter or Fat Cake are just a few of the unique original recipe titles created by sisters Raluca and Roxana. It all started with a passion for cooking, and from there to the development of a family business, it was just another step.
Reporter: "Where do you get your passion for cooking from?"
Roxana Prodan, buc & # 259tar: The passion for cooking began at the age of 13, I had various trips around the house and started everything, I went to a culinary college and now I like to do that. . "
"Put the dough with the egg, put some raisins in the middle and let it rise, and then bake it in the oven for 30 minutes." She explains how to prepare for Easter.
Although we are in a pandemic, it seems that sales have not been affected - on the contrary, they have increased and received very good reviews from customers.
Reporter: "What makes you different from other confectioneries or pastry shops?"
Raluca Prodan cofet administrator & # 259rie: "In the first place, we differ in the fact that we do not use any preservatives in the second place, because of the very good price we have for the products."
Reporter: How many orders do you have per day?
Raluca Prodan, administrator cofet & # 259rie: & bdquo We have a lot of orders during this period. "
- smoked sleep pastrami
- sour cream
- an egg yolk from an egg
- green dill
- oil (preferably olive)
Method of preparation
Inside the polenta balls, insert the smoked sleep pastrami cut into small slices. The egg yolk is mixed with two tablespoons of cream and finely chopped green dill. The composition is poured over the sleeping pastrami. We take a tray that we grease with olive oil, we place the polenta ball and we sprinkle a few drops of oil on it. Leave in the oven for about 30 minutes. Good appetite!
Homemade drum like in Moldova - the perfect recipe for the Christmas meal!
Homemade drum like in Moldova, well coagulated and slightly spicy, made of diced meat, mouse, organs. It can be made simple or smoked.
- 2 sneakers (pig's feet)
- 2 ears
- 1 half liver
- 2 kidneys
- 1 piece of belly (meat with fat) or a brine
- A few pieces of lean meat left over from shaping
- 1 carrot
- 1 onion
- 1 piece of celery root, can also be a parsley or parsnip root
- Salt, pepper, hot pepper, bay leaf, allspice, coriander
- Garlic - optional
- Pork stomach or thick beef mate
How to make a homemade Toba recipe like in Moldova
Preparation for the homemade drum in Moldova starts in the evening, when the ears, sneakers and brushing speak well, so that I don't have hair left, wash in more water, remove the hooves from the sneakers, sprinkle with salt and leave until the next cold day. The stomach or intestine of beef is washed with cold and warm water, then put in cold water with vinegar or lemon slices and left to cool until the next day. In this way the specific smell whitens and disappears.
Wash the ears, the brisket and the snacks with the drained blood again, add the lean meat and put them to boil in salted water. Separately boil the liver, spleen, kidneys (cut in 2 and clean - see pictures), heart cut and well washed. The tongue is scalded for 15 minutes, then it is cleaned well and only after this operation it is boiled together with the sneakers. The organs are placed separately because they leave more blood and the juice comes out cloudy.
After it boils, let it simmer and gather the foam well, then add the bay leaves, peppercorns, allspice and coriander, a hot pepper - optional. I don't like allspice, and if you put too much coriander, it gives a strange taste, like perfume, so don't put too much. Boiled whole grains will give a special taste, just like hot peppers, but be very careful to remove them when cutting meat and drumsticks.
In the country, hot, dried peppers are strung on a string and hung on the beam, ready to be broken and thrown into the boiling pot. I dry the peppers in the sun and a little in the oven, then I pass them through the robot and dust them, I stop only a few for the drum, colds and other stews like that.
Leave it to boil until the meat comes off the bones, and the organs are well cooked (try it with a fork), then leave it to cool.
After all the dirt has cooled enough to be cut, it is cut, but with some mustard and garlic at hand, some salt, to be stretched and tasted, not somehow, God forbid be damaged by boiling. And if it is possible that there may be something troubled in the black like my mother-in-law's soul, it is even better to slip on the neck on Sunday.
Cut everything into suitable pieces, not too small, enough to harmonize and look beautiful when cutting slices. Mix the remaining pieces from the tasting, add salt and pepper, hot pepper to taste and fill the stomach.
The juice left from the cooking of the sneakers is tasted and the taste of salt and hotness is matched and optionally the garlic juice can be added. That is, grind the garlic and add in it the juice in which the broth was boiled, then strain in the drum only juice, without garlic (as in colds). But it's optional, there are people who don't put garlic in the drum and to be honest, I only put a puppy for flavor, that's all.