Russian Bulava Steak, Kasha and Aligot

Russian Bulava Steak, Kasha and Aligot

On the heels of my Voronezh review, here’s my take on the Bulava steak, aka tomahawk. Since I suggested that Voronezh should try creating agenuinely Russian steakhouse not only with the meat it serves, but also in the sides and accompaniments, I figured I should give it a go myself. I can think of many […]

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Russian Cuisine - Osso Buco with Pumpkin Mousse and Dried Persimmon Sauce

Osso Buco with Pumpkin Mousse and Dried Persimmon Sauce

As is now customary for my Moscow Rules series, I’m following my review of farm-to-table cum New Russian restaurant LavkaLavka with a recipe inspired by a dish I ate there. This time, I’ve picked chef Vladimir Chistyakov’s osso buco with pumpkin mousse and dried persimmon sauce. I really liked the veal-pumpkin-persimmon pairing, and wanted to build on it […]

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New Russian Brioche, Herring, and Foie Gras

To go with the Moscow Rules series of restaurant reports that I’ve recently started, I intend to create recipes that are directly inspired by or adapted from the dishes I ate during my visits to each restaurant. Consider this my first entry! In my last post, I talked about Moscow’s White Rabbit, its ambitious Chef […]

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Lithuanian Food - Varškės Spurgos

Varškės Spurgos, Lithuanian Farmer Cheese Fritters

Nearly every country counts some kind of sweet fried dough among its desserts. Americans eat doughnuts, Indians have gulab jamun, the French make beignets, and I’ve already written about fritule, Dalmatian fritters. Lithuanians are no exception, and in his class on Eastern European desserts at the Institute of Culinary Education (which I have mentioned previously), Michael […]

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Croatian Food - Povitica

Povitica, Croatian Walnut Roll

Walnut rolls are common in many cuisines of Eastern Europe. Hungarians eat bejgli, Slovenians have potica, and Croatians make povitica, generally for Christmas and Easter. The dessert counts many variations: the layers can be thick or thin, the roll can be baked as a log or folded in a loaf pan, and poppy seeds can replace walnuts. […]

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