Signature Russian Amuse-Bouche: Potato Chip, King Crab, Brains, and Caviar

Here’s a bite-sized dish to kick-off the holiday season in style! This very Russian combination seamlessly mixes poor and rich man’s ingredients, with potato and brains on one hand, and king crab and sturgeon caviar on the other. It’s not the first time I’ve paired crab and caviar (see here), and I’ve also posted recipes for pork brains […]

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Happy National Caviar Day!

That’s right, today is National Caviar Day. Once upon a time, New York City bars gave free caviar to their customers to keep them thirsty. Nowadays, of course, you’re unlikely to see restaurants handing over free spoonfuls of the black gold. Not even to mark today’s celebration (you can always try to persuade them; you […]

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Cured Lake Trout Roe

The icing on the cake when you catch your own fish is that you’ll get plenty of fish roe during spawning season – my last trip alone brought almost a pound! Cured trout roe (personally, I don’t like calling it caviar unless it comes from a sturgeon) has become an increasingly expensive delicacy, with stores […]

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Sturgeon Astrakhan

Here’s a decadent little recipe to take a break from your local / seasonal / sustainable routine. I named the dish after the city of Astrakhan in the Volga delta, (once) renowned for its rich sturgeon population. The idea is pretty simple: a thick piece of butter-poached, meaty sturgeon buried under spoonfuls of caviar. Obviously […]

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King Crab Ravioli, Caviar and Vodka Cream

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 […]

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