Wild Boar and Porcini Pirozhki

Russian Cuisine - Wild Boar Pirozhki

Pirozhki are Russian buns, usually individual-sized and baked. As with varenyky, you can fill them with pretty much anything you want — in fact, you could even use the exact same fillings for pirozhki and varenyky. It’s not rare, however, to find more diverse recipes, some of then even in classic French cookbooks. Escoffier’s Guide Culinaire, for example, counts a dozen variations called piroguis (not to be confused with Polish pierogi), and the Larousse Gastronomique has a few similar pirojkis, many of which take some serious culinary license with the real deal.

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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 to pair well together. When it comes to salmon, the so-called chemical pairings include:

  • various fish species — not really a surprise;
  • beef, followed by other meats to a smaller extent — I don’t think this makes a great pairing, but it’s interesting to note that in many regards, salmon is to fish what beef is to meat;
  • blue cheese, as well as several other cheeses;
  • black tea, and some other teas;
  • porcini mushrooms;
  • and… strawberries (we’ll leave that one out today).

There’s also a simpler, more pragmatic reason for me coming up with this dish: it’s great to catch lots of salmon and trout, but then you have to cook and eat them, and new recipes are always welcome. By the time I was ready to take pictures for this post, though, my stash of land-locked salmon was long gone, and what you see is the more conventional, pinker Atlantic salmon.

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