Veal-Stuffed Lardo “Ravioli” with Chanterelles and Corn Purée

Here’s a recipe that perfectly illustrates Food Perestroika’s mission. Its Eastern European character is visible in the ingredients and the preparation: with the Mangalica lardo, the chanterelles, the corn, and the faux ravioli, we’re somewhere between Hungary and Ukraine. And yet these elements have been rearranged into a new, original dish. The Mangalica breed of pig, […]

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Partridge Schnitzel and Meatball, Red Pepper Sauce, Corn and Zucchini

Hungary is a game paradise! Partridges (fogoly in magyar) are plentiful, for example, and they’re usually hunted in corn fields. This recipe combines the bird and its feed, with delicious results. The partridge is prepared two ways — as a schnitzel and a meatball. You can’t find Hungarian partridge for sale in the U.S., but […]

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Red Alert: Smoked Trout at Telepan

Red Alert! Eastern European dishes are invading random Western restaurants! Should you duck and cover, or welcome the enemy? M. Wells Diner, with its salmon coulibiac, may be no more, but here’s another Russian-inspired dish to sink your teeth into: Telepan‘s House Smoked Brook Trout, with corn blini and green onion sour cream. The fleshy […]

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