5 secrets from Romanian Cuisine
The Secret to Lump-Free Polenta
Who doesn’t want to serve creamy, lump-free polenta? But what’s the trick? The water must be boiling intensely when you start sprinkling in the cornmeal and don’t skimp on stirring. Both your whisk and your arms are important tools for achieving creamy polenta, as you’ll need to stir until your hands tell you “enough”.
The Magic of Authentic Borscht
Never confuse authentic borscht with what you find on store shelves. Homemade borscht is made from bran and a bit of patience, or maybe a bit more patience. The secrets: proper fermentation of the borscht and its magical addition to the soup at just the right time. Add the borscht when the vegetables are half-cooked and let them simmer gently together. The result? A soup that makes your taste buds dance the hora, of course.
Sarmale – The Marathon of Flavor
If you want a sarmale like your mother makes, clear your schedule and focus only on the sarmale. Please don’t rush the process because they are queens of patience and will continuously test you. Use fatty meat, as the fat binds the ingredients in the pot. Simmer them, very slowly, on low heat. And as I said, don’t hurry them. For about 3 - 4 hours, your best friend will be the pot of sarmale. Oh, and a softly whispered secret: a bit of smoked meat in the pot transforms the sarmale into a direct journey to grandma’s stove on Christmas Eve.You can try it at Crama Rina.
The Secret to Pork Roast – Spices and Patience
In Romania, pork roast is not just food; it's a tradition. Its the meal that brings everyone around the table. The marinade makes all the difference and if you want that authentic taste, go to the market and pick up garlic, thyme, a little wine, and lots of love and care. You won’t find the latter two at the market, but in your soul, you know that love is necessary for flavorful food. Let the meat rest in the marinade overnight and it will soak up all the flavors and savor of the spices. Then, cook it slowly, in the oven. Please, don’t rush it. Ultimately, you’ll have a roast tender that even words melt alongside it.
Pickles – the winter surprise in jars
No authentic Romanian meal is complete without a jar of crunchy pickles, whether cucumbers, green tomatoes, peppers, or why not, tasty mixes. The secret to perfect pickles? The magic ratio of water, salt, and spices. And let's not forget to add those “few” secrets: a couple of bay leaves, some horseradish for a bit of spice, and, of course, patience until the flavors meld together.
Ultimately, Romanian cuisine is based on patience and love. And it has something special: it’s not just a collection of recipes in a book, but an invitation to storytelling. We say it’s time to put on our aprons, heat the pots, and maintain our patience and sense of humor because these are the secret ingredients you won’t find written in any recipe. And, if you're passing through Sinaia, we invite you to enjoy our dishes at Crama Rina, all made with love, patience, and a focus on the authentic taste of Romanian cuisine.