Wild Pheasant Rillettes

Rillettes are a spread made of salted meat slowly cooked in fat, first mentioned in 15th century cookbooks and more famously in Rabelais’ Pantagruel in the 16th century. Although they were originally made from pork, duck and goose have also become fairly common, and many other meats can be used. I chose wild pheasant today […]

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Veal Dubrovnik

This dish is inspired by a recipe called “Veal Escalops Dubrovnik Style” that I found in All Along the Danube, by Marina Polvay — someone who has managed to both present a food show called Cooking with Elegance and pen The Dracula Cookbook. Her veal recipe distinguishes itself by an unusual technique: after preparing a sort of mushroom risotto, […]

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Peach-Raspberry Preserves

I’ve already posted peach preserves inspired by my trip to Kakheti, but I feel compelled to share the recipe for this peach and raspberry combination that I jarred months ago and opened last weekend. It is just delicious, and would probably make a great pie filling, too. The raspberry purée can either be purchased or made […]

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Wild Boar Filet Mignon and Smoked Lentils

Wild boar is eaten all across Eastern Europe, from eastern Germany to Russia. It is a common charge in heraldry, displayed on the coat of arms of Ebersbach in Saxony. Boar hunting was also one of Brezhnev’s favorite pastimes. Filet mignon, the tenderloin, is one of the only cuts of wild boar that is best enjoyed rare or […]

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Deruny, Ukrainian Potato Pancakes

Deruny, Ukrainian Potato Pancakes

Most Eastern European countries have their version of potato pancakes, with small variations in the way you grate and bind the potatoes. In Ukraine, they’re called deruny, and in Belarus, it’s draniki, but the two are very similar. And they’re serious business! A Minsk native once explained to me that potatoes are the national specialty, and Belarusian cookbooks typically […]

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King Crab Ravioli, Caviar and Vodka Cream

King crab, caviar and vodka: are there any ingredients that better exemplify haute Russian cuisine? I served this dish as a first course on New Year’s Eve. Enjoy with champagne (just not necessarily the Soviet kind)! For the pasta dough, I am using a modified version of Gordon Ramsay’s dough recipe. Stay away from dough recipes that […]

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Ice Fishing, and Quick Seared Trout with Smoked Trout Rillettes

Ice Fishing, and Quick Seared Trout with Smoked Trout Rillettes

During a family trip to the Adirondacks earlier this month, I decided to continue my exploration of the great outdoors with a half-day of ice fishing and a day of hare hunting. While the hunting was, like last time, a failure that I will save for another post, the fishing was pretty successful. Forget the […]

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Brussels Sprout Gratin

Brussels sprouts are the best example of vegetables that we unfairly vilify because we had traumatic experiences of boiled, greyish globes filling our plates as kids. But if you’re willing to prepare this wild cabbage cultivar with a little bit more care, you can enjoy a bright green, nutty vegetable through the fall and winter. […]

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Wild Boar Bouchées

A bouchée is an individual basket of puff pastry, like a small vol-au-vent. The first bouchée was supposedly invented by Marie Leszczyńska, the Polish princess wife of Louis XV. The original bouchée à la reine is filled with mushrooms, chicken, veal quenelles and sweetbreads in a cream sauce. This iteration was inspired by a dish […]

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