Order a grilled fish at a restaurant in Dalmatia, and there’s one side dish that you’ll be offered almost every time: Swiss chard and potatoes. Along with the international pomfrit (French fries),…
Category:
Vegetables
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In my last post, I talked about my trip to the wilderness of Lake Lacha, outdoor adventures in the surrounding woods and swamps, and meals at the Kolokol tour base – burbot…
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Taking a short break from the Moscow series, I’d like to continue another collection of posts that I’ve been developing little by little each year: the former Yugoslavia grill project. I’ve already…
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Here’s a recipe I’d like to share before morel season is well and truly over! Morels are among my favorite mushrooms, and even if some species are more flavorful than others, they…
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So, I decided to skip the spring turkey hunt this year. Not because of my mixed success at shooting birds with brains the size of peas, as some ill-spirited mockers might say, but because…
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RecipesRussian FoodSeafoodVegetables
Pike, Buckwheat, and Green Apple Burger with Celery Root Gratin
by FlorianThe weather was bitterly cold that March morning, and whiteout conditions were looming. Only a handful of indomitable fishermen (us, obviously) had braved the elements and ventured out on the frozen lake, drilling…
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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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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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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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On the heels of yet another recent trip to Pulaski, I went fishing with Captain Troy and came back home with two walleye. Walleye is the North American cousin of European pike-perch, a species found throughout…
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