Following our successful Keuka Lake fishing trip, I have a few more trout recipes to share with you. Since I don’t want to freeze fish when I can avoid it, and I can only eat so much while it’s fresh, I had to come up with a number of curing and marinating plans. This one […]
On a visit to the Finger Lakes last weekend, we spent a morning trout fishing on Keuka Lake with Fisherman John. When he’s not teaching freshwater angling and fly fishing at Cornell University, John is on the lakes nearly every other day all year long, and you can trust him to figure where and when the action […]
Here’s another recipe made with seafood that can be found in Crimea: skate, shrimp, and mussels. (See also my Crimean Seafood Orzo). Following Ukrainian cuisine’s propensity for all things ground, the fish and the shrimp are minced to form nice little round patties. The vibrantly yellow mussel sabayon packs a lot of bivalve flavor which complements […]
Originally, a kulebyaka was a closed pie filled with several layers, often separated with pancakes to prevent mixing. The dish could be served at any time during the meal, and fillings consisted of almost anything, including meat, fish, mushrooms, onions, cabbage, buckwheat, hard-boiled eggs — sweet ingredients to create a dessert pie weren’t unheard of either. However, it […]
When thinking about Ukrainian food, seafood is probably not the first thing that comes to mind. We tend to forget that in addition to its countryside and its heaps of sausages and potato pancakes, its pierogi and beet soup, Ukraine boasts an important coastline on the Black Sea — 2,782 km, second only to Turkey. A good […]
I love eating marinated herring in Russian restaurants — except for the “herring under fur coat” salad, which simply looks gross. Sadly, I’ve never or hardly ever seen fresh herrings in stores, so I’ve never prepared my own. Things started looking up when I realized that American shad belongs to the same family and is […]
Marina Polvay really has a fertile imagination. The woman who (kind of) brought us the Veal Dubrovnik strikes again with the Fish Vojvodina. The recipe supposedly originates from the northernmost province of Serbia and consists of freshwater fish, such as pike or perch, layered with mushrooms and cream, then baked. Needless to say, nobody seems […]
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 […]
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 […]
In Nordic countries as well as Estonia, salmon is commonly cured in salt, sugar and dill, and called gravlax − graavilõhe in Estonian. By adding cranberry juice to the curing mix, you can impart a subtle red berry note to the fish and turn the flesh a bright red color. Cranberry and dill marinated salmon Yields […]