Baklava

Signature Dish: Food Perestroika’s Baklava

I love baklava. The thin, nutty layers saturated with fragrant syrup take me back to a warm night in a caravanserai in Baku’s Old City, drinking herbal tea and dark Azerbaijani cognac. Or to the mountains of northern Azerbaijan, where locals make their unique Quban baklava, paper-thin latticed layers finished with in bright red. Or to […]

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Prune and Chocolate Custard Tart

Here’s a recipe that should come in handy for the upcoming holidays. The idea for this dish stemmed from a popular dessert at family Thanksgiving dinners. The original was a plain chocolate custard tart, covered with whipped cream and cocoa powder. While most of the other desserts would be barely touched by the turkey-stuffed guests, the […]

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Cayuga Lake Salmon, Blue Cheese and Porcini Coulibiac

I know I’ve already posted a coulibiac recipe about a year ago, but this one is a bit different. While still keeping the format of a traditional coulibiac (dough, fish, rice), I chose the other elements based on their chemical composition. As it turns out, ingredients that share a lot of chemical compounds are more likely […]

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