About three years ago, I found a little cookbook called Bayram: Bashkir and Tatar Cuisine, with plenty of inspiring recipes and attractive pictures, which I promptly used to create my Lamb Shanks Ufa. …
Category:
Meat
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Call it my resolution for 2015: I’ve decided to extend (complete?) my collection of national dishes this year. I’ve already covered Czech Republic, Poland, Ukraine, Azerbaijan, Georgia, Uzbekistan, Tajikistan, maybe a couple more, so I’ve got, …
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Azeri FoodMeatRecipesVegetables
Stuffed Vegetable Shashlyks, Eggplant and Zucchini Caviar
by FlorianSo you spent your summer preparing exotic shashlyks on the mangal. Making a döner kebab holds no secrets for you anymore. You’ve mastered the art of the lyulya-kebab, whether with meat or potatoes. And now you’re …
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A national dish of Poland, bigos is a traditional meat-and-cabbage stew, often referred to as a hunter’s stew. The history of bigos stretches back to the 14th century: supposedly, Lithuanian Grand Duke Jogaila, who …
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MeatRecipesRussian FoodVegetables
Grilling with Peat, Russian Pork Shashlyks and Potato Lyulya-Kebabs
by FlorianI’ve been using natural wood for grilling shashlyks and other kebabs for quite a while now (I explained the process in my lyulya-kebab recipe post). The wood smoke certainly imparts some flavor, but the …
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If you follow me on Twitter, you’ve probably seen some recent tweets about my upcoming talk on the Future of Food at TED@IBM. One of themes I’ll be discussing is food waste, …
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MeatRecipesRussian FoodVegetables
Venison Steak, Red Beet-Cranberry Purée, and Country Fried Potatoes
by FlorianAs we’ve eaten our way through the deer I killed last fall, I’ve started cooking some of the backstraps, those beautiful 20+-inch-long pieces of loin. I’m thrilled to say that this is without …
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During deer hunting season last fall, when Huntsman Stan mentioned that he’d had a success rate of 100% during the 2013 spring turkey season, I was a bit skeptical. I’ve seen firsthand …
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Some readers may remember the tourtière du lac from M. Wells Steakhouse, a debauchery of game meat encased in pie crust that fits quite well with my somewhat idealized conception of Eastern European …
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I’ve already posted recipes for goose sausages, lake trout sausages, salmon sausages (with beef fat). With two deer in the freezer, venison sausages were the natural thing to do next, and I might very well …