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International Cuisine

Romanian Deviled Eggs (Ovă Umplute )

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Romanian Deviled Eggs, or stuffed eggs are a real treat and called Ovă Umplute.  They do not take the credit for coming up with deviled eggs, but they do make them a little differently.  We thoroughly enjoyed them as our starter for our Romanian International Cuisine meal.

a plate full of Romanian deviled eggsWhat makes Romanian deviled eggs different is the use of horseradish and minced white onion.  It adds a lovely little kick to the bite.  We also made some with the addition of ham which was also lovely.  These would be excellent for just about any occasion.

Deviled eggs are always a hit and there are never any left over.  The incredible edible egg!  The recipe calls for boiling the eggs for 20 minutes but please make your hard-boiled eggs however they come out best with a perfect yellow yolk.  I now always make my eggs in my instapot.  They come out perfect every time in just 5 minutes, they peel beautifully and the yolks are perfectly yellow.

In Romania they also make stuffed eggs with pork and duck liver pate, I am sure that would also be a wonderful addition!

Did you know that the capital city of Romania is also known as “Little Paris”?  If you would like to learn more be sure to check out “Our Journey to Romania” plus you will find more authentic Romanian recipes.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

 

a plate full of Romanian deviled eggs
5 from 1 vote
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Romanian Deviled Eggs Ovă Umplute

Romanian Deviled Eggs are delicious with the addition of a bit of horseradish.  We loved them!

Course Appetizer
Cuisine Romanian
Keyword Romanian Deviled Eggs
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 178 kcal
Author Darlene at International Cuisine

Ingredients

Ingredients:

  • 12 large eggs
  • 2 teaspoons horseradish
  • 1 teaspoon Dijon mustard
  • 3 tablespoons mayonnaise
  • ½ medium white onion minced finely
  • Salt and pepper to taste

Instructions

Instructions:

  1. Put the eggs is a pot of cold water
  2. Bring to a boil then reduce to simmer for 20 minutes
  3. Drain the water and run very cold water over the eggs for a few minutes
  4. Peel the eggs and cut in half, lengthwise.
  5. Pop out the yolks into a bowl, mash them with a fork.
  6. Mix in the mayonnaise, horseradish, mustard and onion into a creamy consistency.
  7. Add salt and pepper to taste
  8. Fill each half of the egg white with the mixture
  9. Garnish with parsley.
  10. For a twist, you can add some chopped ham to the mixture for two types of eggs.
Nutrition Facts
Romanian Deviled Eggs Ovă Umplute
Amount Per Serving
Calories 178 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3g 15%
Cholesterol 330mg 110%
Sodium 186mg 8%
Potassium 134mg 4%
Total Carbohydrates 1g 0%
Protein 11g 22%
Vitamin A 9.5%
Vitamin C 1.3%
Calcium 5.1%
Iron 8.6%
* Percent Daily Values are based on a 2000 calorie diet.

Romanian Meatball Soup (Ciorbă de Perişoare)

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Romanian meatball soup called Ciorbă de Perişoare  will quickly become a family favorite, I mean really who doesn’t love a meatball right? This recipe calls for a herb you have probably never heard of called lovage.  I have no idea how this herb is not really popular here in the states.  I would describe it as bitter, like a celery leaf, but when it is cooked in the broth, something magical happens.  It truly adds a unique flavor that I have simply fallen in love with.  It is really not like something else, so I highly recommend you get some here and try it.

a ladle full of Romanian meatball soup

I fell so much in love with the flavor of lovage that we now grow it in our garden.  If you would like to try fresh lovage you can buy seeds here. I have never seen it sold fresh in a market here in the USA. If you have, please let me know where, in the comments below.

This Romanian meatball soup has a sourness to it from vinegar and the meatballs are made with a combination of pork and beef.  It is a hearty soup with many root vegetables like parsnips, carrots, and celery that your family will love, especially in the cooler months.  It can get quite cold in Romania and soups and stews are staples there.  Be sure to also make the baked Mămăliga with it.  It is made from cornmeal and makes a lovely accompaniment to the Romanian meatball soup.  Also it would be appropriate to serve this soup with a side of sour cream and a hot chili.  That would be customary there and is a great addition!

Did you know that Romania is home to the most beautiful waterfall in the world.  It is called Bigar Cascade Falls in Caras-Severin.  It was voted number one in the world by World Geography.  It is unique because of its stunning beauty and the way the water falls.  If you would like to learn more about this most interesting country of Romania, be sure to check out “Our Journey to Romania” to learn more.  You will also find more delicious and authentic Romanian recipes you are sure to love.

Have you ever tried lovage?  If you have I would love to hear your description of it in the comments below. Also if you choose to make this delicious Romanian meatball soup send me a picture of it and let me know how you liked it.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

a ladle full of Romanian meatball soup
5 from 1 vote
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Romanian Meatball Soup (Ciorbă de Perişoare)

A super satisfying hearty soup made with a unique herb called lovage.  You should try it! This soup is typically served with a hot chili on the side as well as some sour cream, I recommend both.

Course Main Course
Cuisine Romanian
Keyword Romanian Meatball Soup
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8
Calories 215 kcal
Author Darlene at International Cuisine

Ingredients

Ingredients:

  • ½ lb. ground beef
  • ½ lb. lean ground pork
  • 1 lb. beef or veal soup bones
  • 1 small onion minced
  • 1 small onion diced
  • 2 slices of day old bread
  • 2 tablespoons long grain white rice
  • 1 parsley root or 2 celery stalks sliced
  • 4 carrots peeled and sliced
  • 1 parsnip peeled and sliced
  • 4 tablespoons tomato paste
  • 1 bunch fresh lovage leaves parsley and celery leaves can be substituted
  • 3 tablespoons white wine vinegar
  • Salt and pepper

Instructions

Directions:

  1. Bring 8 cups of water to a boil in a large stock pot
  2. Add the diced onion, parsley root or celery, parsnip and carrots along with the soup bones into the boiling pot of water.
  3. Soak the bread in a bowl of water and then squeeze out the excess water and mash the bread with a fork.
  4. Mix the ground beef and pork with the minced onion, the mashed bread, rice and season with salt and pepper. Mix together thoroughly and make small meat balls with wet hands.
  5. When the vegetables become fork tender, skim off any fat from the soup bones and add in the meat balls to the boiling water.
  6. Reduce heat to simmer, cover and cook for 30-40 minutes.
  7. When the soup is almost done and the meat balls have risen to the top, add in the tomato paste and stir.
  8. Finely chop the lovage or parsley and celery leaf and add it to the soup.
  9. Season with salt and pepper to taste
  10. Add in the vinegar and stir. Remove the soup bones before serving.
  11. This soup would traditionally be served with sour cream and a hot pepper on the side which I would highly recommend.
Nutrition Facts
Romanian Meatball Soup (Ciorbă de Perişoare)
Amount Per Serving
Calories 215 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Cholesterol 40mg 13%
Sodium 159mg 7%
Potassium 462mg 13%
Total Carbohydrates 15g 5%
Dietary Fiber 2g 8%
Sugars 4g
Protein 11g 22%
Vitamin A 104.3%
Vitamin C 11%
Calcium 4.5%
Iron 8.7%
* Percent Daily Values are based on a 2000 calorie diet.

Romanian Mămăliga Baked (polenta)

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Romanian Mămăliga baked is a substitute for bread.  It is the national dish of Romania and used to be considered a peasant food however today you will find it on nearly every menu in the finest establishments.  This dish is made with eggs and cheese and a coarse cornmeal.  I baked the dish but it is often cooked on the stove top like polenta.  It goes beautifully with soups and stews.  We enjoyed it thoroughly alongside our  Romanian meatball soup.

Romanian Mamaliga

This Romanian Mămăliga is usually served with a dollop of sour cream on top which I highly recommend.  It is similar to a corn bread but the addition of eggs and cheese is lovely.  I love how peasant foods become delicacies over time.  It seems we all want to go back to our deepest roots for comfort.  This dish is clearly one of those.  I hope you make it and please let me know how you liked it.

Have you ever been to Romania?  Prince Charles has property in Romania and a true fondness for Romania’s  people and beautiful countryside.

Did you know that Nadia Comaneci was the first gymnast in  history to score a perfect 10?  In fact they had to show the score as a one because the scoreboard was never designed for a 10.

If you would like to learn more about this intriguing country of Romania be sure to check out “Our Journey to Romania“.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page may contain affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Romanian Mamaliga
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Romanian Mămăliga Baked (Polenta)

The national dish of Romania is a  lovely side.  Be sure to serve it with a  dollop of sour cream.  It goes perfectly with any stew or soup.

Course Bread
Cuisine Romanian
Keyword Romanian Mamliga
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 341 kcal
Author Darlene at International Cuisine

Ingredients

Ingredients:

  • 4 cups water
  • 2 cups ground coarse cornmeal
  • 1 teaspoon salt
  • ¼ cup butter melted
  • ½ cup shredded feta cheese
  • ½ cup sour cream

Instructions

Instructions:

  1. Bring the water and salt to a rapid boil in a large pot.
  2. Turn heat down to simmer and slowly pour in the cornmeal.
  3. Stir constantly for about 20 minutes until you notice the Mamaliga breaks away easily from the side of the pot.
  4. The cooked Mamaliga should be thick enough to stay on a plate by itself.
  5. It could be served just like this, cut into slices with a string. It would be served with sour cream, and feta cheese sometime even a fried egg on top.
  6. For the Baked Mamaliga:
  7. Preheat the oven to 375 degrees.
  8. Put half of the porridge into a 7 x 9 greased glass pan.
  9. Pour ½ of the melted butter on top.
  10. Whisk together the 4 eggs and the shredded feta cheese.
  11. Pour over the bottom half, making a layer of egg and cheese in the Mamaliga.
  12. Spread the rest of the Mamaliga on top.
  13. Pour the remaining melted butter over that.
  14. Bake for 20 minutes or until the top becomes lightly browned.
  15. Cut in pieces and serve with sour cream on top.
Nutrition Facts
Romanian Mămăliga Baked (Polenta)
Amount Per Serving
Calories 341 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 9g 45%
Cholesterol 41mg 14%
Sodium 620mg 26%
Potassium 205mg 6%
Total Carbohydrates 39g 13%
Dietary Fiber 4g 16%
Sugars 1g
Protein 7g 14%
Vitamin A 8.2%
Vitamin C 0.2%
Calcium 9.3%
Iron 9.4%
* Percent Daily Values are based on a 2000 calorie diet.

Romanian Papanaşi (A Fried Cheese Doughnut)

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Romanian Papanaşi is a famous treat there.  Honestly it makes me want to hop on the next plane just for this.  Romanian Papanaşi is a fried cheese doughnut the hole of the doughnut is placed on top and in between it is smothered with cherry preserves and topped with confectioners sugar.  A heavenly bite indeed.  Oh and did I mention whipped cream too…..

A picture of Romanian Papanasi

I typically use a deep fryer for these types of recipes, this is the one I use and I love it!  It makes frying so easy although you can easily just use a deep skillet as well.  Whichever you have is what you should use, you will want to make these again and again.

Did you know that Francesco Illy, the founder of Illycaffe was born in Romania in 1892.  He also invented the first automatic steam espresso coffee machine.  This Romanian Papanaşi would be superb with an espresso!

If you would like to learn more about this interesting country of Romania be sure to check out “Our Journey to Romania“.  You will also find more authentic and delicious Romanian recipes.

Have you ever traveled to a destination just for the food?  If you have, I would love to hear about it in the comments below. Honestly this recipe truly makes me want to hop on a plane!  There is not only wonderful food to try in Romania, it is home to some amazing UNESCO sites as well.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A picture of Romanian Papanasi
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Romanian Papanaşi (A Fried Cheese Doughnut)

A Romanian treasure!  I think it is worth a plane trip just to eat more of these, they are awesome!

Course Dessert
Cuisine Romanian
Keyword Romanian Papansi
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 338 kcal
Author Darlene at International Cuisine

Ingredients

Ingredients:

  • 4 cups cottage cheese
  • 1 cup sugar
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 1 teaspoon lemon zest grated
  • ½ teaspoon baking powder
  • 2 eggs
  • 2 cups all-purpose flour
  • Cooking oil
  • Powdered sugar to garnish
  • Whipped cream or sour cream
  • Fruit preserve strawberry, raspberry, sour cherry etc.

Instructions

Instructions:

  1. In a large bowl mix the cottage cheese, sugar and baking powder.
  2. Add the eggs, vanilla, salt and lemon zest.
  3. Mix very well to get a smooth as possible.
  4. Slowly add in the flour a little at a time.
  5. If the dough is too moist add more flour, you don’t want the dough to be too sticky.

  6. Heat the oil in a deep fryer or skillet over medium high heat

  7. Make small balls of dough, to fit in the palm of your hand, make into a donut shape with a hole in the middle. Dip into a small bowl of flour.
  8. Make some round balls a bit bigger than the size of the donut hole. Dip into a small bowl of flour
  9. Fry them in oil until golden brown on both sides.
  10. Remove onto a paper towel to remove any excess oil.
  11. Assemble the donut with some sour cherry preserve on top add the small ball on top of that, sprinkle with some powdered sugar and a dollop of whipped cream or sour cream on top.
  12. Serve while warm.
Nutrition Facts
Romanian Papanaşi (A Fried Cheese Doughnut)
Amount Per Serving
Calories 338 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 60mg 20%
Sodium 500mg 21%
Potassium 191mg 5%
Total Carbohydrates 52g 17%
Sugars 28g
Protein 17g 34%
Vitamin A 4.4%
Vitamin C 0.4%
Calcium 11.5%
Iron 9.6%
* Percent Daily Values are based on a 2000 calorie diet.

Cuba Tostones (Fried Plantains)

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Cuban Tostones are fried plantains. They are popular in many countries and Cuba is no exception. They are delicious sprinkled with just a touch of salt and always best just out of the fryer. You could always dip them in a little left over mojo sauce. They are served as a snack, or as a side with lechon asado or a Cuban sandwich. If you do don’t have a tostonera (tostones press) you can use the bottom of a heavy glass or a food can.

Cuba Tostones

Cuba Tostones (Fried Plantains)
 
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Recipe type: Appetizer
Cuisine: Cuba
Serves: 4
Ingredients
  • 3 to 4 cups cooking oil
  • 2 green plantains
  • salt to taste
Instructions
  1. Pour 2-3 inches of oil into a deep-fat fryer or heavy skillet over medium-high heat. As the oil heats, cut the ends off of each plantain, and make a slice along the length of the skin. You should be able to remove the peel in one piece, unlike peeling a banana's skin one section at a time.
  2. Slice each plantain into pieces about two inches long. Add the pieces to the hot oil Fry them for about two minutes until they start to get slightly golden, then flip them over, frying for another two minutes.
  3. Remove the cooked pieces from the pan, and drain them on paper towels. They will be very hot, so let them cool for at least 1-3 minutes. Take one of the pieces, and smash it in a tostonera (tostones press).
  4. If you don't have a tostonera, you can easily use wax paper the bottom of a glass or a food can. Place the plantain piece upright on wax paper, fold the wax paper over the top of it, and then smash it until it is ¼ inch thick.
  5. Once the cooking oil is hot again, add all of the plantain slices and fry them on both sides until golden brown (about 1-3 minutes). Remove the tostones from the oil, and drain them on paper towels.
  6. Sprinkle with a little salt
  7. Serve immediately

 

 

Ensalada Cubano (Typical Green Salad)

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This Cuba salad is a typical green salad that you would find on many Cuban tables as a companion to the meal. It is light and refreshing, sometimes we forget how good simple things can be. Add whatever is in season and fresh. The dressing is perfect with the lechon asado it is garlicky and tangy.

Cuba Salad

 

Ensalada Cubano (Typical Green Salad)
 
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Recipe type: Salad
Cuisine: Cuban
Serves: 4
Ingredients
  • 2 ripe red tomatoes, sliced
  • 1 red onion, sliced
  • 1 head iceberg lettuce, shredded or torn
  • 6-8 radishes, sliced thin
  • Dressing:
  • 4 cloves garlic, mashed
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup olive oil
  • ¼ cup white vinegar
  • ¼ cup fresh lemon juice
Instructions
  1. Toss together the salad ingredients in a bowl and place in a refrigerator to chill.
  2. For the Dressing:
  3. Use a mortar and pestle to mash the garlic with the salt and pepper.
  4. In a small bowl, add the olive oil, vinegar and lemon juice to the crushed garlic. Whisk together thoroughly. You can also use a blender to emulsify the oil and liquids.
  5. Just before serving: Gradually add the dressing, a little at a time, while you toss the salad with a couple of large salad forks.
  6. Add just enough dressing to cover the salad -- more or less to your own taste.
  7. Enjoy!

 

Cuba Lechon Asado (Roast Pork)

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In Cuba, lechon asado is made for a celebration. Many times a whole pig is cooked in the ground and covered with banana leaves.  It is a tradition and a feast.  They also often roast the pork in a specially made box called a Caja china.

This roast pork recipe is one of the best I have had and I attribute it to the Mojo sauce that it marinates in. Please note that this recipe calls for marinating overnight so plan accordingly.  The aroma is outstanding while cooking.  I was able to find a nice pork shoulder with the skin on, and the results, awesome and oh yes, those caramelized onions, to die for!

Cuba Lechon Asado whole

Cuba Lechon Asado (Roast Pork)
 
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Author:
Recipe type: Main Dish
Cuisine: Cuba
Serves: 8
Ingredients
  • 1 large pork roast shoulder or fresh ham (ham that is not cured or smoked or cooked)
  • 2 c sour orange or fresh lime or lemon juice (or combination thereof)
  • 1 large bay leaf
  • 2 tsp dried oregano
  • 2 tsp cumin powder
  • 2 Tbsp salt and 1 teaspoon salt.
  • ½ tsp black pepper
  • 20 clove fresh garlic peeled, cloves can be left whole
  • cuban mojo sauce
  • 2 large onions sliced in thin rounds
  • ½ c roast pork pan drippings
  • ½ c reserved garlic and lime sauce mixture
Instructions
  1. Buy a nice large pork shoulder or fresh ham try to buy one with the skin on the fresh ham.
  2. THE NIGHT BEFORE: Take your pork shoulder or fresh ham and stab it all over making deep stabbings in the meat all over the roast. Next take your salt pour about two tablespoons full in your hands and rub deep all over the pork roast or fresh ham sticking your fingers in the deep stabbed holes to penetrate the salt well into the meat. Do this all around the meat. You will need about 2 tablespoons of salt all together. Rubbing deep into the meat all over and into the holes made with a sharp knife. Obviously use care when stabbing the meat with a sharp knife to not cut yourself. After salting put the pork to a side.
  3. In a blender add the lime/lemon or sour oange juice, garlic cloves, and the seasonings bay leaf, cumin powder, oregano, pepper, 1 teaspoon salt. Blend on high until all is liquified. This is your Cuban Mojo, pour one cup of the mojo in a jar cover and reserve for later. Now take your pork roast and pour the rest of the sauce all over the pork roast rubbing the mojo sauce deep into the pork meat in the slits or holes. The secret is to make sure you rub your pork meat or fresh ham with all this lime/garlic sauce making sure it is well introduced into the meat. When done sprinkle a little more oregano, cumin, black pepper over the entire roast again just a little sprinkle. Cover with aluminum foil; and refrigerate until the next day for roasting.
  4. Next day remove pork from the refrigerator let stand on the counter for at least an hour then put into a preheated 325 degree oven. Depending on how large a roast you have roast about 3 to 4 hours or a little more. Pour a half cup of the reserved mojo and baste your roast every hour with some of the mojo. Roast is done when the juices run clear and the meat is tender. Do not cover with aluminum foil to roast. You can tent the roast with aluminum foil but do not crimp the edges all around. You want to roast your pork meat not steam it. If the roast starts to get to brown on top tent it with the foil. take a large piece of foil and fold in half then put over the roast leaving the sides open, no crimping. A five pound roast can take as long as five or six hours slow roasting. When done remove roast from the oven take out of the pan put into another pan. Let roast rest for a bit.
  5. In your pan there should be lots of pan drippings pour them into a frying pan over medium heat and add the onions and fry them in the drippings. Next take half cup of the reserved mojo from the refrigerator and pour into the onions sauteing everything for about five minutes. After about 10 minutes slice all of your roast and pour the mojo with onions all over the meat mixing it well into all of the pork meat.
  6. Serve your pork with Moros and Christianos (Cuban rice and beans) for a real treat, and make a Cuban sandwich with the left overs!

 

Cuba Moros and Cristianos (Rice and Beans)

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Cuban rice and black beans goes by the name Moros and Cristianos literally translated means Moors and Christians.  It is assumed that the dish gets its name back in the time when Moors occupied the Iberian peninsula.  In Cuba, the name of the dish refers to the mix of Africans and Spanish cultures. Whatever you call it, make it…  as it is one of the best rice and beans I have had the pleasure to enjoy.  Please note that this recipe calls for 1/3 cup of sofrito which is a base for many soups and stews.  The homemade sofrito recipe is available under sauces.

Cuba Rice and Beans

Cuba Moros and Cristianos (Rice and Beans)
 
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Author:
Recipe type: Side Dish
Cuisine: Cuba
Serves: 4
Ingredients
  • 1 can of black beans
  • 2-3 cups of already cooked white rice
  • ⅓ cup of sofrito (see recipe under sauces)
  • Salt and pepper to taste
  • ½ teaspoon cumin
  • ½ teaspoon of oregano and a drizzle of apple cider vinegar
  • 1 garlic clove finely chopped
  • 1 cup of beer or broth
  • ½ can tomato sauce
Instructions
  1. In a pot, add olive oil and sautee garlic and sofrito for a minute. Add salt, pepper, cumin and oregano to sofrito and mix. Add beans and mix well. Add tomato sauce and beer or broth and mix.
  2. After 5 minutes, add apple cider vinegar and stir. Add 2-3 cups of already cooked white rice (at room temperature) and mix well. Cook until all is absorbed (about 10-15 minutes).
  3. Let sit for 10-15 minutes before serving.

 

 

Cuba Sofrito ( Base for Moros Y Cristianos)

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Sofrito is a base for the delicious Cuban rice and beans called Moros y Cristianos.  It is also used for many soups and stews as well.  It keeps for a week or so in the refrigerator.  Making it from scratch is easy and well worth the effort.

Cuba Sofrito

Cuba Sofrito ( Base for Moros Y Cristianos)
 
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Author:
Recipe type: Seasoning
Cuisine: Cuba
Serves: 1 quart
Ingredients
  • 4 large tomatoes, chopped
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 2 large onions, chopped
  • 8 to 10 garlic cloves, chopped
  • 1 or 2 bay leaves
  • Pinch of ground cumin
  • Pinch of dried oregano
  • ¾ cup Sherry, or to taste
  • 4 Tablespoons olive oil
  • Salt to taste (optional)
Instructions
  1. Saute tomatoes, peppers, onion, garlic, bay leaves, cumin and oregano in oil slowly until all vegetables are limp. Add Sherry and let simmer. If you add the salt, taste beforehand as you might not need it at all. Yields about one quart.

 

 

Cuban Churros with Chocolate Caliente

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Cuban churros are basically a fried dough rolled in sugar. Who doesn’t love fried dough? Serve it along side some hot chocolate for dipping and you have a match made in heaven!  The churros are  best served hot after frying. They are actually too easy to make, if you know what I mean!

Cuban Churros

Cuban Churros with Chocolate Caliente
 
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Author:
Recipe type: Dessert
Cuisine: Cuba
Serves: 4
Ingredients
  • 1 cup (all-purpose) flour
  • 1 cup water with ⅛ tsp. of salt
  • vegetable oil
  • Plate of granulated or powdered sugar
Instructions
  1. Sift the flour in a mixing bowl, while bringing the salted water to a boil.
  2. Pour the boiling water over the flour, stirring lightly until the dough forms into a ball - about 30 seconds. The dough should be compact, but not runny or too soft.
  3. If you have a churrera or a cookie press, load it up with the dough. If not, a big freezer zip lock or a pastry bag with a corner cut off works, too. Use a star shaped tip, if you have it.
  4. Squeeze dough onto waxed paper in about 6 inch strips.
  5. Heat the oil until very hot.
  6. Fry the dough in the super-hot oil, turning once when you see the edges barely begin to pick up color. (think pancakes) Fry for about 5 minutes total.
  7. Remove with a slotted spoon, draining as much oil as possible and place on the sugar plate and roll in the sugar.
  8. Serve immediately with some hot chocolate with whipped cream and cinnamon stick YUM!

 

 

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