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 …
Category:
Recipes
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King crab, caviar and vodka: are there any ingredients that better exemplify haute Russian cuisine? I served this dish as a first course on New Year’s Eve. Enjoy with champagne (just not necessarily the …
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During a family trip to the Adirondacks earlier this month, I decided to continue my exploration of the great outdoors with a half-day of ice fishing and a day of hare hunting. …
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Brussels sprouts are the best example of vegetables that we unfairly vilify because we had traumatic experiences of boiled, greyish globes filling our plates as kids. But if you’re willing to prepare …
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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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This year was the first in nearly a decade that I remained home for the holidays, and I decided to make up for all that lost time by making an abundance of …
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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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There are literally hundreds of Russian pancake recipes. The Bolshaya Kniga Domashney Kukhni by Svetlana and Lidia Lagutina alone counts more than 70! These recipes distinguish themselves by the type of flour …
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In Nordic countries as well as Estonia, salmon is commonly cured in salt, sugar and dill, and called gravlax − graavilõhe in Estonian. By adding cranberry juice to the curing mix, you can …
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The food markets of Russia, Ukraine and the Baltic states are filled with smoked fish of all kinds. Here’s a sample of the selection of hot-smoked items at the Riga Central Market, …