Romanian Cuisine: A Blend of East and West

Romanian Cuisine: A Blend of East and West
Eastern European Cooking With LUKA

 
 
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Romanian cuisine has made its way into my heart. For the first episode of our new podcast, Eastern European Cooking with LUKA, I talk a bit about the menu for our Romanian shepherd’s supper this Friday, February 14, 2020, at Seed Sprout Spoon in St. Louis. Tickets are still available as of the time of this posting. Here’s that menu again, so you have something to refer to while I talk:

—Ciorbă de Cartofi—
sour potato soup
—Paparuda Rosé

—Zacuscă—
roasted eggplant and red pepper, charcuterie
—Încânta Pinot Noir

—Sarmale cu Mămăligă şi Ghiveci—
sour cabbage stuffed with ground pork and rice.
maize porridge with butter, sheep cheese, cream.
stewed winter vegetables and roots with tomato.
—Terra Romana Fetească Neagră

—Vargabéles—
Transylvanian sweet cheese and noodle cake

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