With this recipe, I’m killing two old Eastern European birds with one stone. The combination isn’t just a gimmick, though; the two dishes actually work really well together! The venison goulash uses …
Category:
Recipes by Region
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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 …
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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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I seem to be going through an “extreme offal” phase. Only a few weeks ago, I was writing about veal brains, and here I am striking back, this time below the belt! …
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After my recent complaints about the lack of originality of Onegin‘s salad Olivier, I figured I would bring my humble contribution to this Russian salad’s already extensive literature. Salad Olivier can contain many …
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This recipe is inspired by a dish I ate in a Bulgarian restaurant in Moscow many years ago. If I’m correct, the restaurant was called Mekhana Bansko and is now closed. I clearly …
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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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This dish is inspired by a recipe from an article on Georges Blanc in the Spring 2010 issue of Culinaire Saisonnier. This is a fairly simple preparation that emphasizes the flavor of …
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Here’s the second dish in my trilogy of Lake Sevan’s Gifts (the Trout Kutap was my first)! Lyulya kebabs are originally an Azerbaijani dish consisting of a mixture of ground lamb cooked …