Soviet-Jewish Food - Forshmak Terrine

Forshmak, the Improbable Soviet Jewish Dish

In my previous post on Soviet Nostalgia and Varenichnaya №1, one of the dishes I tried was forshmak, a sort of herring pâté that was common in the USSR. It’s not just another popular Soviet food, though: in a country where around 10% of the population was Jewish around 1960, this is the only Jewish […]

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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 […]

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Vis Island Pogača, or Dalmatia’s Insular Rivalry

The island of Vis, the farthest inhabited off the Dalmatian coast, has long been known for its fishing and its fishermen. Some go so far as to claim that the inventions of these fishermen changed the world. The first fish cannery on the Mediterranean was set right in Komiža, the island’s second largest settlement. In the early 20th […]

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Czech Cuisine - Giant Trout and Salmon Chlebíček

Giant Trout and Salmon Chlebíček

In Czech Republic, a chlebíček is just an open-faced sandwich. More often than not, what you’ll see is whole plates of assorted obložené chlebíčky (literally, garnished little breads), which give amateur cooks the opportunity to showcase their aesthetic leanings on little slices of bread, with complete disregard for practicality. Cured meat, cured fish, cheese, vegetables, herbs, pickles, egg, […]

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Russian Food - Russian Seafood Plateau

Russian Plateau de Fruits de Mer

This is one of my recurring ramblings: why do we see so little shellfish in Russian restaurants outside of Russia? Oh sure, you can have seafood fettuccine, lobster bisque, snails in garlic sauce, or softshell crabs at Tatiana or Volna in Brooklyn. Maybe even some shrimp cocktail and mussels vaguely marinières. But only in the lengthy salad section of […]

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Russian Food - Trout Broth with Pirozhki

Triple Steelhead Trout Broth with Gravlax and Pirozhki

I’ve said in the past that if you want to avoid crowds, the Monday after Thanksgiving is a good day to fish on the Salmon River. Well, here’s another quiet day to go fishing in the area: Mother’s Day. Real sentimental, those fishermen! Come the second Sunday of May, they leave their fishing rods in the […]

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Croatian Cuisine - Brodet

Brodet, Croatian Fish Stew

In most people’s consciousness, Eastern Europe does not evoke delicious seafood dishes. Apart from caviar or smoked fish (which most people actually eat rarely), the images that come to mind tend to be of thick brown meat stews and starchy dishes, or perhaps of various grilled meats and greasy sausages, washed down with a profusion of beer and other alcoholic beverages. And yet, […]

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