Marina Polvay really has a fertile imagination. The woman who (kind of) brought us the Veal Dubrovnik strikes again with the Fish Vojvodina. The recipe supposedly originates from the northernmost province of …
Category:
Recipes
-
-
As promised, here is a version of my Wild Pheasant Rillettes with farmed poultry instead of game birds. I have a preference for guinea hen, but chicken or farmed pheasant will work just …
-
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 …
-
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 …
-
Blueberries are mostly found in North America, but their cousins, bilberries, are found all across Europe and are highly praised in berry-gathering, preserve-loving Russia. The Russian Wikipedia informs us that in 1964, …
-
Rillettes are a spread made of salted meat slowly cooked in fat, first mentioned in 15th century cookbooks and more famously in Rabelais’ Pantagruel in the 16th century. Although they were originally …
-
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 …
-
I’ve already posted peach preserves inspired by my trip to Kakheti, but I feel compelled to share the recipe for this peach and raspberry combination that I jarred months ago and opened …
-
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 …
-
Most Eastern European countries have their version of potato pancakes, with small variations in the way you grate and bind the potatoes. In Ukraine, they’re called deruny, and in Belarus, it’s draniki, but the two are …