Tag: meat
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Beef Stroganoff
Bœuf Stroganoff (Beef Stroganoff, or just Befstroganov) is one of Russian traditional and loved meat dishes. I remember my mother’s kitchen and wonderful aroma of cooking meat, and sauce, and fried potatoes. It was an all-time favourite and never failed to be well prepared. The dish of finely cut beef in sour cream sauce was…
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Bigos
Many consider bigos to be a Polish traditional dish, though its origin could be probably traced to Germany. Those who happened to visit Germany might remember something like Berlin Platto dish served as sour kraut and different meats, accompanied by a pint of beer. Maybe that’s why it sneaked into our family’s list of recipes –…
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Goulash
Goulash as I knew it back in Russia was a pretty simple dish cooked of beef with onions and tomato and usually served with pasta. There was a meat dish in Russian diners that also carried a proud name goulash, but was very far from its original Hungarian recipe. There are two forms of goulash: one is a soup and another a…
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Classic Borsch
A staple of East European kitchen, this bright beet soup is healthy, delicious, and worth every bit of trouble… If you know of Russian food, you’ve heard of Borsch. It is popular not only in Russia, but also in Ukraine – its motherland – and in a number of East European republics. Naturally, this dish…
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Heavenly Chicken Noodles
Some consider chicken soup a winter meal, especially if one has a cold. Luckily, I don’t have this association, and, due to the fact that at my favourite farm fresh chickens are cut some time in mid summer, that’s when I have the opportunity to prepare my best chicken noodles. Chicken is certainly fresh-not-frozen and organic, and noodles are homemade by yours…
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Beef Bourguignon – My Variation
One of the prized dishes introduced to Americans by Julia Child, this rich beef stew is a French country classic. To this I add that my French co-worker referred to it contemptuously as “food for the old people”, claiming that it’s been cooked for so long to make the ingredients soft for the toothless that…
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Classic Russian Cotletas (Cotelettes)
Russian cotleta is not to be confused with American cutlet. Cotleta (french cotelette) is one of Russian traditional and very much loved dishes made of ground meat. It came to Russia from Europe and initially was a deep-fried slice of meat with rib bone, but later became a ground and spiced meat patty, coated with bread crumbs and pan-fried. Since the 19th…
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Pork "Chili" Stew
I’ve been away on vacation to the land of red earth and blue skies, where the food is hot and the people are easy-going – New Mexico. Incidentally, this means that I have been away from the kitchen and, to tell the truth, a bit loath to return to it. But, nostalgia for spicy New…
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Dolma – Delight in Grape Leaves
Many times I heard about this dish and saw how to make it in cooking shows, but never endeavoured to cook it myself. Why? The answer is simple: grape leaves that are used in this recipe are not your regular easily available product, and I do not grow grapes in my garden. What a pity. But during my…
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Chicken Tenders with Brussel Sprouts
After working day aggravated by a few errands around town, I had no time for intricate preparations. Besides, my empty stomach was already beginning to play its hungry overture. It’s good to plan ahead for such days, so from yesterday’s shopping I had fresh chicken tenders, and some Brussels sprouts waiting to be used in my fridge. This…
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Lamb Tomato Soup
Last weekend New England was covered by a sudden heat wave. It was hot and humid, very much like in August, but not typical in the beginning of the spring. So my anticipation of cool refreshing lazy mornings faded as soon as I stuck my head out of the window at waking up. OK, there…
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Smoked Chicken Pilaf
This is a fool-proof tasty dish, since the chicken used in this recipe is already cooked. One only has to have some skills to cook rice. This pilaf, accompanied by fresh vegetables, was our today’s dinner – nice re-energizing after a long working day. What you need: One smoked chicken leg with thigh, deboned and…
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