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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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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