In a Q & A, the author of the new cookbook DANUBE talks about the cuisines of Eastern Europe's riverlands and shares her recipe for Mǎmǎligǎ la Cuptor ~ baked polenta with sour cream, cheese, and eggs
OOh how I love Irina's work and all her books and I'm on the edge of my seat for this one (it should be in the mail!). I was already a big polenta lover coming into my adulthood (my parents, southern farm kids, served all kinds of grain porridge, both sweet and savory, like grits and mush cereals growing up), but the way I have seen them prepared in Romanian household and through Irina's work is next level comforting. This recipe is a perfect example of Central and Eastern European cooks' genius use of simple ingredients to achieve something much more than the sum of its parts.
Polenta and porridge are still underrated, IMO! When I was growing up, one of my favorite winter breakfasts was cream of wheat cooked in milk and topped with butter and either maple syrup or brown sugar. In Abruzzo, polenta is poured directly onto the tabletop and then ragù with chunks of meat and sausages is ladled on top. Everyone stakes out their territory and digs in! Simple preparations are so often the best preparations.
Hi Bob, I meant to look into this before publishing but I just didn't have time. From the descriptions I've read, the two are similar. I've also seen it spelled differently, with a 'k', and there's a Mediterranean bakery and deli not to far from my home that sells it, though I've never bought it. If I find out more, I'll let you know. With the names being so similar, I have to believe they're related.
Glad to know the biscotti turned out, Christine. Your adaptation sounds delicious. Slow going with the book but I've got my head (mostly) down, writing writing writing.
OOh how I love Irina's work and all her books and I'm on the edge of my seat for this one (it should be in the mail!). I was already a big polenta lover coming into my adulthood (my parents, southern farm kids, served all kinds of grain porridge, both sweet and savory, like grits and mush cereals growing up), but the way I have seen them prepared in Romanian household and through Irina's work is next level comforting. This recipe is a perfect example of Central and Eastern European cooks' genius use of simple ingredients to achieve something much more than the sum of its parts.
Polenta and porridge are still underrated, IMO! When I was growing up, one of my favorite winter breakfasts was cream of wheat cooked in milk and topped with butter and either maple syrup or brown sugar. In Abruzzo, polenta is poured directly onto the tabletop and then ragù with chunks of meat and sausages is ladled on top. Everyone stakes out their territory and digs in! Simple preparations are so often the best preparations.
Hi, Domenica.
Any chance that cașcaval is similar to caciocavallo?
Best, Bob Marino
Hi Bob, I meant to look into this before publishing but I just didn't have time. From the descriptions I've read, the two are similar. I've also seen it spelled differently, with a 'k', and there's a Mediterranean bakery and deli not to far from my home that sells it, though I've never bought it. If I find out more, I'll let you know. With the names being so similar, I have to believe they're related.
Yum, yum! Thanks.
I made the cooking class biscotti but did all almonds
and orange! Delicious. More than half are gone!!
Keep working on that book.
Glad to know the biscotti turned out, Christine. Your adaptation sounds delicious. Slow going with the book but I've got my head (mostly) down, writing writing writing.
Love polenta! 🌽
One of my favorite comfort foods. I don't know why I don't make it more often!
A perfect night for your Marsala beef stew!