Cuisine Featured: Romanian
The Melting Pot section is where we have placed recipes for cuisines brought to America by the many immigrants to our shores. Over the years these cuisines have been Americanized, i.e., most viewers of our site have probably been exposed to many of these cuisines, either via the dining-out route or, perhaps, directly within our own families due to the multi-ethnic makeup therein. As an example of this multi-ethnicity within a single family, I can cite my own case-- My family consists of the following ethnicities: English, Irish, Scottish, German, Polish and Greek. Is it any wonder then that America is called the Melting Pot?
At the bottom of this page, you will have an opportunity to E-mail us and give us your thoughts on this page. We encourage this. After all, we will be tailoring this "Cooking Around the World" series according to the wishes of our viewers.
½ c vegetable oil crosswise into ½-inch-thick
1½ pounds eggplant, cut into rounds
½-inch cubes (6 cups) ¼ pound okra, sliced crosswise into
pound mushrooms, thinly sliced, ¼-inch-thick rounds (1 cup)
(2½ cups) 2 medium-sized potatoes, peeled and
1 medium-sized green pepper, cut into ½-inch cubes (3 cups)
seeded, deribbed and cut into 1 pound green peas, shelled, or
¼-inch-wide strips (1 cup) substitute 1 cup frozen peas,
2 tsp finely chopped garlic thoroughly defrosted
2 c finely chopped onions 1 small parsley root, scraped and
2 large carrots, scraped and cut cut into ½-inch cubes (½ cup)
crosswise into 1/8-inch-thick 3 medium-sized squash, cut into
rounds (1 cup) ½-inch dice (3 cups)
½ pound green beans, washed and 2 c chicken stock, fresh or canned
trimmed (2 cups)
3 pounds (about 8) medium-sized
firm ripe tomatoes, sliced
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Preheat the oven to 350°. In a heavy 10- to 12-inch skillet, heat the oil
over moderate heat until a light haze forms above it. Add the eggplant and
cook, turning the pieces frequently with a slotted spatula for 3 to 5
minutes, or until they are lightly and evenly colored. Transfer the eggplant
to a heavy 4- to 6-quart casserole, and add the mushrooms and green pepper
to the skillet. Fry for about 4 minutes, until they are lightly and evenly
colored, then transfer them to the casserole. Add the garlic and onions to
the skillet and fry them until the onions are soft and translucent; scrape
the contents of the skillet into the casserole. Add the carrots, green beans,
tomatoes, okra, potatoes, green peas, parsley root and squash to the
casserole and, with large spoons, toss the vegetables about until they are
thoroughly mixed. Pour in the chicken stock and bring to a boil over high
heat. Place the casserole in the center of the oven and bake uncovered for
1½ hours, or until the vegetables are tender.Serve the ghivetch hot or lukewarm, as a course in a meatless meal or as a vegetable. Or cool to room temperature, refrigerate it, tightly covered with plastic wrap, and serve it cold. Serves 10 to 12.
