Comments on: About Mamaliga http://www.mamaliga.com Romanian Living in Chicago Sun, 05 Feb 2012 14:25:29 +0000 hourly 1 http://wordpress.org/?v=3.0.4 By: Estera http://www.mamaliga.com/about-mamaliga/comment-page-1#comment-1098 Estera Sun, 22 Jan 2012 05:29:14 +0000 http://www.mamaliga.com/?page_id=14#comment-1098 Hi, I too have stumbled upon this blog by accident...but sure glad I found it. I was born in RO (Baia Mare) but grew up in Seattle for the past 24 years. My husband is fom Timisoara though :) Wishing you only success with this blog & your cooking experiences. Can't wait to see what recipes you'll share with us next. Estera Hi,

I too have stumbled upon this blog by accident…but sure glad I found it. I was born in RO (Baia Mare) but grew up in Seattle for the past 24 years. My husband is fom Timisoara though :)

Wishing you only success with this blog & your cooking experiences.
Can’t wait to see what recipes you’ll share with us next.

Estera

]]> By: Greg http://www.mamaliga.com/about-mamaliga/comment-page-1#comment-1096 Greg Tue, 17 Jan 2012 03:45:52 +0000 http://www.mamaliga.com/?page_id=14#comment-1096 Hi Gabi, You have a very nice website and a very interesting story to share. I found your site while googling Mamaliga as it's one of my favorite "comfort foods" from my childhood. The tradition comes down from my fathers grandparents who lived in Romania. We eat our Mamaliga with sour cream and cottage cheese. I also resonated to your comment regarding a simple pasta and sauce. I make a very simple sauce by simply pulverizing tomatoes in the food processor (4 lbs on the ripe on the vine) with a whole head of garlic (I put this in the food processor first) and then bring it to a boil with a good 1/4 cup of Extra Virgin Olive Oil and salt, pepper, and basil to taste. You serve this over angel hair and Locatelli Romano cheese and it's heaven!! Your stir fry looks great and your amp design is very cool (I'm an electrical engineer)...Thanks for sharing!! Hi Gabi,

You have a very nice website and a very interesting story to share. I found your site while googling Mamaliga as it’s one of my favorite “comfort foods” from my childhood. The tradition comes down from my fathers grandparents who lived in Romania. We eat our Mamaliga with sour cream and cottage cheese. I also resonated to your comment regarding a simple pasta and sauce. I make a very simple sauce by simply pulverizing tomatoes in the food processor (4 lbs on the ripe on the vine) with a whole head of garlic (I put this in the food processor first) and then bring it to a boil with a good 1/4 cup of Extra Virgin Olive Oil and salt, pepper, and basil to taste. You serve this over angel hair and Locatelli Romano cheese and it’s heaven!!

Your stir fry looks great and your amp design is very cool (I’m an electrical engineer)…Thanks for sharing!!

]]> By: Gabi http://www.mamaliga.com/about-mamaliga/comment-page-1#comment-1082 Gabi Tue, 27 Dec 2011 16:34:06 +0000 http://www.mamaliga.com/?page_id=14#comment-1082 Hi John and thanks a LOT for the comment! YES YES!!! In fact that's on the menu today! I add one of my mushroom-tomato sauces in between one of the layers of the layered polenta. And of course Telemea (Romanian version of Telemea). I was able to find imported Telemea from ROMANIA believe it or not here in Chicago in one store. So I can go pretty darn close to what I remember from Romania. Another thing I do is I barbecue those 1/4" (or thicker) slices of cooled polenta. FANTASTIC crust and side dish. It is so versatile indeed. No wonder you can find it on 5 start restaurants menus all over the world!! Craciun Fericit!! Thanks! Hi John and thanks a LOT for the comment! YES YES!!! In fact that’s on the menu today! I add one of my mushroom-tomato sauces in between one of the layers of the layered polenta. And of course Telemea (Romanian version of Telemea). I was able to find imported Telemea from ROMANIA believe it or not here in Chicago in one store. So I can go pretty darn close to what I remember from Romania. Another thing I do is I barbecue those 1/4″ (or thicker) slices of cooled polenta. FANTASTIC crust and side dish. It is so versatile indeed. No wonder you can find it on 5 start restaurants menus all over the world!!
Craciun Fericit!! Thanks!

]]> By: John Solomon http://www.mamaliga.com/about-mamaliga/comment-page-1#comment-1074 John Solomon Sat, 24 Dec 2011 16:23:45 +0000 http://www.mamaliga.com/?page_id=14#comment-1074 Gabi: I found your web site quite by accident. I'm a second generation Romanian-American, my grandparents having emigrated to the United States in the early 1900's from Sighisoara and Voila. Unfortunately, the only traditions that remain from Romania are the food traditions. My maternal grandmother (Voila) taught me how to make mamaliga, and I make it for our family on all holidays, and frequently on non-holidays as an accompaniment to many meals. It's such a versatile side dish. The way my grandmother made it (and the way I make it) is to make corn meal mush, cool it, slice it thinly (~1/4 inch), and layer it in a casserole with sour cream, cheddar cheese and brick cheese. Bake it in the oven at 375 degrees until the top begins to toast and turn brown and the casserole is bubbly. Interestingly, none of my family cares for my feta cheese (brindza) version, although I know it's more traditional. Now that I found your web site, I'll have to investigate it and try some of your recipes. Craciun Ferecit! Gabi:
I found your web site quite by accident. I’m a second generation Romanian-American, my grandparents having emigrated to the United States in the early 1900′s from Sighisoara and Voila. Unfortunately, the only traditions that remain from Romania are the food traditions. My maternal grandmother (Voila) taught me how to make mamaliga, and I make it for our family on all holidays, and frequently on non-holidays as an accompaniment to many meals. It’s such a versatile side dish. The way my grandmother made it (and the way I make it) is to make corn meal mush, cool it, slice it thinly (~1/4 inch), and layer it in a casserole with sour cream, cheddar cheese and brick cheese. Bake it in the oven at 375 degrees until the top begins to toast and turn brown and the casserole is bubbly. Interestingly, none of my family cares for my feta cheese (brindza) version, although I know it’s more traditional.

Now that I found your web site, I’ll have to investigate it and try some of your recipes.

Craciun Ferecit!

]]> By: Gabi http://www.mamaliga.com/about-mamaliga/comment-page-1#comment-1053 Gabi Wed, 16 Nov 2011 18:16:46 +0000 http://www.mamaliga.com/?page_id=14#comment-1053 Casiana! Multumesc mult! Ma bucur sa te cunosc astfel. Sper sa gasesti ceva delicios de gatit printre retetele mele. Casiana! Multumesc mult! Ma bucur sa te cunosc astfel. Sper sa gasesti ceva delicios de gatit printre retetele mele.

]]> By: Gabi http://www.mamaliga.com/about-mamaliga/comment-page-1#comment-1046 Gabi Wed, 16 Nov 2011 17:58:00 +0000 http://www.mamaliga.com/?page_id=14#comment-1046 Multumesc, Miana! Presupun ca reteta de eclere trebuie sa fie similara. Diferenta este doar forma. Insa s-ar putea sa gresesc. Daca gasesc ceva, iti voi da de veste. Pe curand! Multumesc, Miana! Presupun ca reteta de eclere trebuie sa fie similara. Diferenta este doar forma. Insa s-ar putea sa gresesc. Daca gasesc ceva, iti voi da de veste. Pe curand!

]]> By: Miana http://www.mamaliga.com/about-mamaliga/comment-page-1#comment-1038 Miana Sun, 06 Nov 2011 15:36:14 +0000 http://www.mamaliga.com/?page_id=14#comment-1038 Buna Gabi, Si eu ti-am descoperit blogul acum 10 minute, trebuie sa recunosc faptul ca numele mi-a atras atentia. Cautam choux a la creme, de fapt vreau sa gasesc reteta de eclere (si crema de ness + glazura de ness) si am continuat prin a iti citi povestea vietii, care e impresionanta, trebuie sa spun. Voi continua sa citesc retetele tale si iti urez mult succes in continuare. Miana Buna Gabi,

Si eu ti-am descoperit blogul acum 10 minute, trebuie sa recunosc faptul ca numele mi-a atras atentia. Cautam choux a la creme, de fapt vreau sa gasesc reteta de eclere (si crema de ness + glazura de ness) si am continuat prin a iti citi povestea vietii, care e impresionanta, trebuie sa spun.

Voi continua sa citesc retetele tale si iti urez mult succes in continuare.

Miana

]]> By: Casiana Roman http://www.mamaliga.com/about-mamaliga/comment-page-1#comment-1028 Casiana Roman Sat, 22 Oct 2011 06:14:34 +0000 http://www.mamaliga.com/?page_id=14#comment-1028 Intr-adevar, Gabi, ai un blog minunat! Farmecul sau este ca e mai mult decat un blog de gatit - vorbeste si despre voi, despre povestea voastra. Si am rasfoit putin retetele si par delicioase. Abia astept sa le incerc. Intr-adevar, Gabi, ai un blog minunat! Farmecul sau este ca e mai mult decat un blog de gatit – vorbeste si despre voi, despre povestea voastra. Si am rasfoit putin retetele si par delicioase. Abia astept sa le incerc.

]]> By: Gabi http://www.mamaliga.com/about-mamaliga/comment-page-1#comment-952 Gabi Wed, 14 Sep 2011 14:36:31 +0000 http://www.mamaliga.com/?page_id=14#comment-952 Brandusa! multumesc mult de compliment!! Sper sa gasesti ceva interesant intre retete :-) cu drag, Gabi. Brandusa! multumesc mult de compliment!! Sper sa gasesti ceva interesant intre retete :-)

cu drag,
Gabi.

]]> By: Brindusa @ Cooking with my soul http://www.mamaliga.com/about-mamaliga/comment-page-1#comment-951 Brindusa @ Cooking with my soul Tue, 13 Sep 2011 16:56:19 +0000 http://www.mamaliga.com/?page_id=14#comment-951 Buna Gabi, Abia ti-am descoperit blogul si imi place foarte mult. La fel ca si povestea voastra de viata. Ma duc acum sa caut printre retete. O zi buna sa ai. Buna Gabi,

Abia ti-am descoperit blogul si imi place foarte mult. La fel ca si povestea voastra de viata. Ma duc acum sa caut printre retete.
O zi buna sa ai.

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