Russian Cuisine - Reindeer Fillet, Porcini and Lingonberry Bulgur

Reindeer Fillet, Porcini, and Lingonberry Bulgur

Last month, during a short business trip to Sweden, I visited Stockholm’s venerable Östermalms Saluhall, a food market operating since 1888. While the historic hall is currently closed for renovation, the market has been transplanted to another building nearby. I was searching for something very specific and quite unique, something that you can’t acquire in […]

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Russian Food - Marinated Mushrooms

Marinated Wild Mushrooms

Just like picking fruit and making preserves, gathering mushrooms and marinating them is a Russian classic. The weekend pastime harkens back to a time when communist citizens were free from the dictatorship of consumerism and social networks, and Muscovites could enjoy the simple comforts of their suburban datchas without spending hours in traffic jams and […]

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Wild Boar and Porcini 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 […]

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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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