Abkhazian Venison Loin with Blackberry Sauce and Cheese Polenta
Back when I wrote of my adventures in wild Abkhazia, I talked about shashlyk, spices, cheese, honey, and wine. And of course lodochka (aka Adjaran khachapuri). But there can be more to Abkhazian… The...
View ArticleRoumanian Steak and its Accompaniments, from Romania and Beyond
Inspired by my most recent visit to Sammy’s Roumanian and, posthumously, by a dinner at the now defunct Kutsher’s Tribeca, I decided to try my hand at the Romanian tenderloin — that… The post Roumanian...
View ArticleBrodet, Croatian Fish Stew
In most people’s consciousness, Eastern Europe does not evoke delicious seafood dishes. Apart from caviar or smoked fish (which most people actually eat rarely), the images that come to mind tend to be...
View ArticleMontenegrin Digression on Beef Roast and Cicvara
It all started with a dish I tried at Jezero, Plantaže‘s restaurant on Lake Skadar in Montenegro. During the tasting menu that followed our epic visit of the winery, the chef served us… The post...
View ArticleArctic Scallops and Crab Rice Polenta
My analysis of the menus of Murmansk's Arctic cuisine restaurant scene reveals two prominent local shellfish ingredients: scallops and king crab. Hence the inspiration for this dish: scallops baked on...
View ArticlePheasant Galitzin
Another Russian-ish game bird recipe, named after one of the largest noble houses of the Russian Empire and prepared with a gargantuan amount of black truffle. The post Pheasant Galitzin first appeared...
View ArticleCrispy Seabream Fillet with Very Red Shrimp, Polenta and Cherry Tomatoes
A leftover meal that's almost better than the original dish, and how to best cook a fish fillet with its skin on in order to get crispy skin and tender flesh. The post Crispy Seabream Fillet with Very...
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