Month: November 2010
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Butter Cookies
These cookies definitely belong to sinful food. Not your everyday food, as Julia Child would say. So if you are scared that your arteries will be suddenly clogged with fats, and your waist will expand unexpectedly, please don’t bother to read the recipe. But those of you who sometimes give in and let your desires rule…
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Fresh Stuffed Peppers
This recipe was inspired by my trip to then Checkoslovakia long time ago when yours truly was pregnant with the other chef of this blog. 🙂 I felt not well (to say the least), but was able to notice blooming cherries, the beauty of Prague, and gastronomic things we were offered in restaurants – koláče…
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Kholodets – Meat Jelly
Meat jelly is no other than boiled meat pieces in aspic. This is one of the dishes I love and remember from my mom’s holiday menu. Kholodets that derives in Russian from the word kholod (cold) is a traditional winter treat, loved by many. It takes one day and half a night to prepare, but the result is…
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Mazurka – Dried Fruit Cake
No, I am not talking about a Polish folk dance. Mazurka is a sweet quick bread made with a lot of nuts and dried fruit. The nuts and fruit constitute as much as half of the dough. Mazurka is astonishingly easy to make, and is not meant to be a sophisticated cake. The bread consistency…
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Beef Liver Patties
As much as I liked pea soup, I hated liver in my early years. Oh God, I remember so vividly how I was sitting over my plate in desperation, unable to get this hateful piece of fried liver down. I was a rather sickly child, and mama fed me with half-done liver for anemia. That’s…
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Pea Soup
Traditional pea soup with pork hocks, perfect for warming body and spirit, but requires some patience… Pea soup has been one of my favourites since nursery school. I still remember its wonderful smell when we the kids used to fall into the building from our outing in the snow. Oh, was it good to throw off…
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Apple Turnovers
Apple season is almost over, but one can still buy fresh apples, just from a tree. Those apples are quite different from what you will buy in a store in winter. Juicy, crunchy, and I would say live. Even preserves and pie fillings are tastier if made from those fresh apples. I had another opportunity…
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Rassolnik – Chicken Soup with Pickles
Rassolnik is a fairly common traditional Russian soup. Its name comes from the Russian word rassol, or brine in which pickled cucumbers are kept. It is true that brine can be used in preparing this soup, but it is not essential. In practice, pickled cucumbers alone are sufficient to give the broth the tangy acidity…
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Kulesh the Warrior Food
Funny name? Maybe. According to one of the theories, this hearty millet dish originates from Cossack‘s cuisine. Easy to do, tasty, and very filling, kulesh could be cooked in the woods and fields on the open fire in cauldrons, and can be considered a warrior food. But the name probably derives from Hungarian koeles (millet porridge). It is cooked in Ukraine, Belorussia,…
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