Vladimir Poutine

Vladimir Poutine

Poutine is a dish from Quebec consisting of French fries and cheese curds topped with gravy. Not very Eastern European, you may say. I could argue that there’s nothing more Russian than a recipe containing both potatoes and cheese, but that’s not the point. Poutine is also the French spelling of Vladimir Putin‘s last name, […]

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Blueberry Jam

Blueberries are mostly found in North America, but their cousins, bilberries, are found all across Europe and are highly praised in berry-gathering, preserve-loving Russia. The Russian Wikipedia informs us that in 1964, Soviet Union issued a stamp representing bilberries, and the Great Soviet Encyclopedia mentions that bilberry juice can be used for the dubious purpose […]

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Deruny, Ukrainian Potato Pancakes

Deruny, Ukrainian Potato Pancakes

Most Eastern European countries have their version of potato pancakes, with small variations in the way you grate and bind the potatoes. In Ukraine, they’re called deruny, and in Belarus, it’s draniki, but the two are very similar. And they’re serious business! A Minsk native once explained to me that potatoes are the national specialty, and Belarusian cookbooks typically […]

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King Crab Ravioli, Caviar and Vodka Cream

King crab, caviar and vodka: are there any ingredients that better exemplify haute Russian cuisine? I served this dish as a first course on New Year’s Eve. Enjoy with champagne (just not necessarily the Soviet kind)! For the pasta dough, I am using a modified version of Gordon Ramsay’s dough recipe. Stay away from dough recipes that […]

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Blini and Oladi, Russian Pancakes

Blini and Oladi, Russian Pancakes

There are literally hundreds of Russian pancake recipes. The Bolshaya Kniga Domashney Kukhni by Svetlana and Lidia Lagutina alone counts more than 70! These recipes distinguish themselves by the type of flour or starch used (wheat, buckwheat, rye, semolina, potato), the raising agents or aerators present in the batter (yeast, baking soda, beaten egg whites, […]

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Baked Paskha

Paskha is a traditional dessert made of tvorog and shaped like a truncated pyramid. Culinary writer William Pokhlebkin notes that the cost of the dish used to mean that simple people could only afford it about once a year, and chose to time it for the end of the Lenten fast in the orthodox faith — in […]

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