Yellow Perch Mousse, Eggplant Caviar, and Buckwheat Puff Pastry

Although my last ice-fishing trip brought back 100 yellow perch, some of them were smaller than others, to put it mildly. Once the heads, tails, skin, and bones were removed, I often ended up with fillets the size of my pinky. Lots of them. So just as when I made fish cutlets in a recent post, I decided […]

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Russian Food - Salmon Coulibiac

Salmon Coulibiac

Originally, a kulebyaka was a closed pie filled with several layers, often separated with pancakes to prevent mixing. The dish could be served at any time during the meal, and fillings consisted of almost anything, including meat, fish, mushrooms, onions, cabbage, buckwheat, hard-boiled eggs — sweet ingredients to create a dessert pie weren’t unheard of either. However, it […]

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Rabbit, Bacon and Spring Vegetable Bouchées

With the first asparagus, ramps and wild mushrooms available at the market, spring has definitely arrived! I am combining the first vegetables of the season with rabbit and bacon to create a light, bottomless bouchée. (In contract, some of you may remember the wintry Wild Boar Bouchées.) Ramps may be native to North America, but […]

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