Gely Korzhev - Get Up, Ivan! (1997)

Winter Break 2019

When you read these lines, I will be on my way to the Great North: after a few days in Moscow, I plan to cross the Arctic Circle aboard the Arktika train to enjoy some (moderately) extreme tourism. As a result, I won’t be blogging for a couple of weeks, but I’m planning to post […]

Advertisements
read
Moscow - Danilovsky Market - Dagestani Food

Moscow Rules, Part 10: Eating at the Danilovsky Market

In my last post, we toured the food stalls of the Danilovksy Market, Moscow’s oldest marketplace, newly renovated. But looking for quality products to prepare for dinner isn’t the only reason to visit this venerable institution. Today, around the perimeter of the market and on the second floor, there are about thirty eateries, some of […]

read
Siberian Bird Cherry Cake and Lingonberry-Dill Sundae

Siberian Bird Cherry Cake and Lingonberry-Dill Sundae

There are many dishes on the menus of the two restaurants I just reviewed – Omulyovaya Bochka and Chemodan – that most diners will have never encountered before, often prepared with Siberian fish, game meat, or berries. One of the most intriguing, in my opinion, is the bird cherry cake. If unfamiliar with bird cherry […]

read
Happy Holidays 2018 from Food Perestroika!

Happy Holidays 2018!

Happy Holidays! Looking to stuff your face in style a few more times before the New Year resolutions kick in? Here is a selection of my favorite recipes from this year’s posts, perfect for any special occasion. To get you started, the New Russian Brioche, Herring, and Foie Gras makes for an unexpected and spectacular […]

read
Siberian Cuisine - Wild Boar Cutlets, Celery Root Purée, Kasha and Lingonberry Sauce

Wild Boar Cutlets, Celery Root Purée, Kasha, and Lingonberry Sauce

As seen at the two restaurants discussed in my previous posts, wild game, mushrooms, and berries are three essential ingredients in Siberian cuisine. Quite often, the game meat is prepared as a cutlet – a round or oval patty made of ground meat. There’s a reason for this: while it would be awesome if wild […]

read
Siberian Cuisine - Chemodan

Moscow Rules, Part 8: Chemodan

After my post about Omulyovaya Bochka last week, let’s continue our exploration of Siberian cuisine through another Moscow restaurant. Located in the Arbat District, Chemodan (“suitcase” in Russian) is part of the trend of celebrity-owned eateries that arrived in Moscow in the early twenty-tens. If you follow Russian cinema a little, you might remember actor Oleg […]

read
Russian Space Food

Russian Space Food

Quite logically, being the first to send a man to space, the Soviet Union invented space food. During his historic flight in 1961, cosmonaut Yuri Gagarin ate from toothpaste-style tubes containing servings of puréed meat or chocolate sauce, for example. Shortly after that, Gherman Titov became the first human to experience space sickness, and won the dubious distinction […]

read
Russian Food - Crab Pozharsky, Mustard Sauce, Aligot and Asparagus

Crab Pozharsky, Mustard Sauce, Aligot and Asparagus

Following my review of Wine & Crab, here’s a recipe inspired by their crab Pozharsky. Traditional Pozharsky cutlets are breaded ground chicken or veal patties (maybe I should publish my own recipe of this traditional Russian dish soon…). The idea here is the same, but the meat is replaced with crab, which results in something closer to […]

read