Morel "Strudel" Shashlyk

Morel “Strudel” Kebabs and Vegetarian Plov

Here’s a recipe I’d like to share before morel season is well and truly over! Morels are among my favorite mushrooms, and even if some species are more flavorful than others, they rarely disappoint when they’re bought fresh and handled properly. And with two elements each calling for a generous amount of these delectable fungi, […]

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Stuffed Wild Pheasant with Morel Coulis and Spring Vegetables

Stuffed Wild Pheasant with Morel Coulis and Spring Vegetables

So, I decided to skip the spring turkey hunt this year. Not because of my mixed success at shooting birds with brains the size of peas, as some ill-spirited mockers might say, but because I’m actually not all that thrilled by the possibilities that their meat offers in the kitchen. The taste of wild turkey, while certainly more […]

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Pike Roe

Pike, Buckwheat, and Green Apple Burger with Celery Root Gratin

The weather was bitterly cold that March morning, and whiteout conditions were looming. Only a handful of indomitable fishermen (us, obviously) had braved the elements and ventured out on the frozen lake, drilling holes through several feet of ice covered by about as much snow. The fishing was hard, but we persevered, and our efforts did […]

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Stuffed Vegetable Shashlyks, Eggplant and Zucchini Caviar

So you spent your summer preparing exotic shashlyks on the mangal. Making a döner kebab holds no secrets for you anymore. You’ve mastered the art of the lyulya-kebab, whether with meat or potatoes. And now you’re wondering: what else could you possibly put on a skewer to further defy gravity? How about stuffed vegetables, skewered transversely with their stuffing […]

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Grilling with Peat, Russian Pork Shashlyks and Potato Lyulya-Kebabs

I’ve been using natural wood for grilling shashlyks and other kebabs for quite a while now (I explained the process in my lyulya-kebab recipe post). The wood smoke certainly imparts some flavor, but the relatively short cooking time of a kebab means that the exposure, especially on an open grill, isn’t sufficient to achieve the same results as, say, […]

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Venison Steak, Red Beet-Cranberry Purée, and Country Fried Potatoes

As we’ve eaten our way through the deer I killed last fall, I’ve started cooking some of the backstraps, those beautiful 20+-inch-long pieces of loin. I’m thrilled to say that this is without a doubt the best venison steak I’ve ever eaten, and it has totally justified spending three days in a tree strand. The meat […]

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Russian Fritto Misto with Cucumber Ketchup

On the heels of yet another recent trip to Pulaski, I went fishing with Captain Troy and came back home with two walleye. Walleye is the North American cousin of European pike-perch, a species found throughout Eastern Europe in places such as the basins of the Danube, the Black Sea, and the Caspian Sea. And so, my catch begged […]

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Marinated Wild Mushrooms

Just like picking fruit and making preserves, gathering mushrooms and marinating them is a Russian classic. The weekend pastime harkens back to a time when communist citizens were free from the dictatorship of consumerism and social networks, and Muscovites could enjoy the simple comforts of their suburban datchas without spending hours in traffic jams and […]

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Yellow Perch Cutlets, Artichoke Varenyky and Morel Sauce

So spring is here (sort of — it was still 35 F in upstate New York yesterday). While I still have dozens of yellow perch from a recent ice fishing trip, I’m starting to see spring vegetables here and there. As the freezer must be emptied and the vegetables consumed in the name of seasonality, I wanted to […]

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