In my recent review of Zagreb’s finer dining options, one of the dishes I tried at Vinodol was the cottage cheese ravioli with smoked mussels, Adriatic shrimp, and cherry tomato sauce (which…
Seafood
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My last recipe brought you the Dalmatian stew, a delicious mix of Swiss chard and potatoes. As I mentioned, this is one of Croatia’s most popular side dishes to eat with fish,…
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It’s about time I start covering some of the traditional recipes of Croatian cuisine. After my review of Zadar’s Pet Bunara restaurant, where we had an orzo nero, I figured I would…
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Since I first wrote about Pomor cuisine here, I’ve already posted two cod recipes from the Russian Far North: a cod fish soup, and cod and potato fritters. But the Pomors aren’t…
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If you’re an assiduous reader of this blog, you might remember my first recipe for ukha, the traditional Russian fish soup: a yellow perch ukha with perch fritters and perch roe croutons.…
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In my recent post on Pomor cuisine, I mentioned that the Pomors were known as “cod eaters” because they consumed codfish, in various ways, with impressive regularity. At the Arkhangelsk market, the…
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In my last post, I introduced you to the Pomor people and reviewed Pochtovaya Kontora, a restaurant in Arkhangelsk that serves its own interpretation of the local cuisine. One of the dishes…
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In my previous post on Soviet Nostalgia and Varenichnaya №1, one of the dishes I tried was forshmak, a sort of herring pâté that was common in the USSR. It’s not just…
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Following my review of Wine & Crab, here’s a recipe inspired by their crab Pozharsky. Traditional Pozharsky cutlets are breaded ground chicken or veal patties (maybe I should publish my own recipe of this…
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I’ve been wanting to make crab rillettes for quite some time now. The idea sprung from a dish I tried at Michael Mina’s late RN74 in San Francisco back in 2015: Dungeness crab…