This recipe will probably remind you of my Venison Goulash and Potato Varenyky. And true, the dish follows the same structure — but with a radically different flavor profile: The leg of venison,…
Category:
Russian Food
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I know I’ve already posted a coulibiac recipe about a year ago, but this one is a bit different. While still keeping the format of a traditional coulibiac (dough, fish, rice), I chose…
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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 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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As I’ve explained before, rillettes were originally a spread made of salted pork slowly cooked in fat, but many recipes involving other meats or fish are now common. In a previous post, I showed…
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Kurnik, a kind of Russian chicken pot pie, is akin to a coulibiac where the fish is replaced with poultry — the name of the dish derives from the Russian word for…
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Here’s a decadent little recipe to take a break from your local / seasonal / sustainable routine. I named the dish after the city of Astrakhan in the Volga delta, (once) renowned…
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Mors is a refreshing drink made of berries. Though cranberries are the most traditional choice, any berry in season can be used, and commercial brands in Russia and Ukraine offer anything from blackcurrant…
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Following our successful Keuka Lake fishing trip, I have a few more trout recipes to share with you. Since I don’t want to freeze fish when I can avoid it, and I…
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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…