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 […]

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Serbian Food - Grilled Pork Neck Steak, Bayildi and Morava Salad

Serbian Pork Neck Steak, Bayildi and Morava Salad

Taking a short break from the Moscow series, I’d like to continue another collection of posts that I’ve been developing little by little each year: the former Yugoslavia grill project. I’ve already created a Croatian pljeskavica  last year and a Bosnian ćevapi the year before, so today we’ll try a Serbian pork neck steak. While the classic mixed […]

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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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Czech Cuisine - Finger Lakes Duck, Plum Sauce and Brussels Sprouts

Moravian Duck, Plum Sauce and Brussels Sprouts

Duck hunting season is just starting here in New York State, which is rather hard to imagine considering that we’re still running the air conditioners to fight off seemingly never-ending summer temperatures. Did the ducks really start migrating south when it’s just as warm now in October as it was in August? I’ll find out […]

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Croatian Cuisine - Pljeskavica

Croatian Pljeskavica

Last summer, I published my recipe for Bosnian Ćevapi with Kajmak, Ajvar, and Lepinja. Although I privately considered it the first chapter of a survey of grilled meat in former Yugoslavia, maybe even the whole of the Balkans, I preferred to avoid openly committing, as many of the previous posts that I decided to call […]

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