Slovak Food - Bryndzové Halušky

Bryndzové Halušky, Slovakia’s National Dish

Bryndzové halušky can be called Slovakia’s national dish without too much debate. This dish of potato spaetzle/gnocchi topped with a sheep’s milk cheese sauce and fried bacon is available in every other Slovak restaurant, if not more. Halušky have their own songs (I’ll let you google them) and their very own festival, Halušky Fest in Turecká. The latter starts in […]

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

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 […]

read

Grilling with Peat, Russian Pork Shashlyks and Potato Lyulya-Kebabs

I’ve been using natural wood for grilling shashlyks and other kebabs for quite a while now (I explained the process in my lyulya-kebab recipe post). The wood smoke certainly imparts some flavor, but the relatively short cooking time of a kebab means that the exposure, especially on an open grill, isn’t sufficient to achieve the same results as, say, […]

read

Venison Steak, Red Beet-Cranberry Purée, and Country Fried Potatoes

As we’ve eaten our way through the deer I killed last fall, I’ve started cooking some of the backstraps, those beautiful 20+-inch-long pieces of loin. I’m thrilled to say that this is without a doubt the best venison steak I’ve ever eaten, and it has totally justified spending three days in a tree strand. The meat […]

read

Potato Waffles with Salmon Roe and Goat Cheese

I was recently reading about potato waffles in Culinaire Saisonnier, and it sounded to me like an original, yet also forehead-slappingly obvious, alternative to potato pancakes. I started to picture a decadent waffle oozing with caviar, though down-to-earth material considerations soon had me downgrading to salmon roe. I wanted to transform the idea into a […]

read

Latvian Hare Trio, Part 2: Leg Confit, Potato Pancakes, Sauerkraut

After last week’s hare loin, this post features the hare legs with another group of typical Latvian winter flavors: potato, sauerkraut, and animal fat. The recipe is pretty short, because most of the work has been done during the hare preparation. The only non-trivial element left is the potato pancakes. I’ve already talked about deruny here, but […]

read

Moldovan Turkey Gratin

It all started with Sergey Donika’s Moldovan Cuisine, a book that one might call obscure for rather obvious reasons: 1) it’s written in Russian, 2) it was published in Chișinău, and 3) I found it in a bookstore in Kiev. Overnight, I went from not knowing a single Moldovan dish to having at my disposal “500 ancient and […]

read
Page 1 of 212