Unlike some of my previous dishes questionably named after Eastern European cities, this recipe truly was inspired by something I ate in Telavi, Georgia. Against all odds, the deserted restaurant in the town …
Category:
Meat
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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 …
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Chicken tabaka is a Georgian dish prepared in a special pan with a lid, called the tapaka. A small bird (usually a poussin) is flattened and fried whole until brown and crispy …
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This dish is inspired by a recipe called “Veal Escalops Dubrovnik Style” that I found in All Along the Danube, by Marina Polvay — someone who has managed to both present a food show called Cooking …
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Wild boar is eaten all across Eastern Europe, from eastern Germany to Russia. It is a common charge in heraldry, displayed on the coat of arms of Ebersbach in Saxony. Boar hunting was …
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Here is another recipe I adapted from the Derrydale Game Cookbook. The original had you keep the whole bird on the bone, which must have been pretty hard to cut and eat …
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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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Like many parts of the animal not normally used in modern Western restaurants, lamb tongues are common in the Caucasus. You can find boiled tongues on the menu at Apsheron in Sheepshead …
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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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As I reported in a previous post, I went deer hunting earlier this month. While somebody who actually knows what he’s doing was driving the hunt, I was hiding in tree stands …