Here’s a recipe that perfectly illustrates Food Perestroika’s mission. Its Eastern European character is visible in the ingredients and the preparation: with the Mangalica lardo, the chanterelles, the corn, and the faux …
Category:
Central European Food
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Hungarian FoodMeatRecipes
Partridge Schnitzel and Meatball, Red Pepper Sauce, Corn and Zucchini
by FlorianHungary is a game paradise! Partridges (fogoly in magyar) are plentiful, for example, and they’re usually hunted in corn fields. This recipe combines the bird and its feed, with delicious results. The …
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With my first deer now in the freezer, I need to come up with recipes for the whole beast. I made a great roast out of the hind leg last weekend (more …
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Victory! After spending about 11 hours freezing on a stand at the top of a hill in the Mohawk Valley countryside, silently watching this field: I killed my first deer, on the …
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Don’t let barbecue season lure you away from more gourmet food. There’s no need to wait until the next holiday season to eat foie gras! Washed down with some chilled dessert wine, …
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A bouchée is an individual basket of puff pastry, like a small vol-au-vent. The first bouchée was supposedly invented by Marie Leszczyńska, the Polish princess wife of Louis XV. The original bouchée …
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Up until the first world war, Hungary and Bohemia boasted several great estates for partridge shooting. Thousand of gray partridges were then exported to North America, making them one of the principal …
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DessertsHungarian FoodRecipes
Lúdláb Torta, or Death by Chocolate and Maraschino Cherries
by FlorianThere are a few famous Hungarian desserts (famous, that is, among those with an interest in Hungarian cuisine). The Dobos torta and its many layers. The Rigó Jancsi and its saccharine history. The Gundel …
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One of the things that first got me interested in exploring Eastern European cooking was the great potential for what high-end Hungarian cuisine could be. To help illustrate this, I adapted a recipe …
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