RPCV + Personal Chef

My college friend Julie just returned from Romania where she recently finished Peace Corps (thus she is the RPCV - Returned Peace Corps Volunteer). She has lived primarily overseas for the past 8 years, so she is having to adjust and acclimate to life back in the States. She spent most of this week at my house and cooked for me quite a bit of the time. Luscious! I have now learned I am not at all averse to having a personal chef and that I think Tex-Romanian food has a bright future in the fusion cuisine scene.

Julie made a traditional peasant dish called mamaliga. It is polenta served with sour cream and cheese. However, Julie makes it as a lasagna like dish, layering the polenta, cheese, and sour cream and then baking it all together. Since we are in San Antonio Julie used Pepper Jack cheese and diced avocado into the layers. Oh my goodness. A little spicey, a lot gooey, and so very tasty.

My favorite quote for the week with Julie was when she stated in all seriousness, "I had no idea the state of jam in the States." She was apalled at how sweet store-bought jams are here; culture shock takes many shapes. I didn't mind her dismay as it meant she made fresh plum jam for me. We bought 4 lbs. of the most delicious black plums I have had in years (Central Market - from California)! The whole time Julie was making the jam I kept quoting the movie Crossing Delancey, "Ripe plums are falling. . ." (Don't worry if you don't get this reference; it is fairly obscure. I mainly include it because it made me very happy and I think it will make my sister laugh too.:) I am so very excited about my stash of jam. Julie worked to find the coolest, dark closet in my casita for storing said stash. After testing all the closets, the jam now lives with my linens!

This morning I had a great start to my day with the following equation:
greek yogurt+homemade plum jam+ tiny candied ginger pieces+crumbled kashi granola bar= AMAZING! (That's right, I used all CAPS, that is how good this was!) Officially this could be considered a parfait, and, therefore, a dessert. Whatever. My dad believes cherry pie makes a suitable breakfast, so who am I to stand in the way of family tradition?

Here are a few of the other culinary treats of my week, thanks Julie! Clatita which is Romania's take on crepes. Julie used jam in some and nutella in others. Ciorba which is the name used for a variety of sour soups. The one Julie made included chicken broth, saurkraut, carrot, potato, onion, garlic, served with sour cream. I wasn't sure about a soup with vinegar, but it was delicious! Roasted/ Charred Eggplant mashed up with onion and garlic. We enjoyed this on black bread and also as a spread with our hamburgers. It was a delicious week!