Posts Tagged ‘food’

Speaking of old soviet strawberry joke*, here’s today’s loot from my local KeyFood:


-Star fruit

-Bunch of rhubarb

-Blood orange

-Nameless cross between lemon and plum.

I say: Hurray for global trade!

Even if the taste is not as good as when they all are in season.






*-When does first strawberry appear in Soviet “gastronom”?

-In June

-When does first strawberry appear in American supermarket?

-At 7am


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…вкусно получается борщ с брюссельской капустой вместо вилковой. Разрежьте кочанчики на половинки (если большие, на четвертинки), и закладывайте перед картошкой, вместо после.

Отлично, граждане.

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Угадайте, откуда я сейчас пришла?


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is a worthy alternative to infamous S, D & R-n-R.

At least that’s what I thought on Friday, stopping for dinner at Salud Bklyn on 3rd ave.


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Рецепт выпрошен у Паши Кудрявцева, за что ему ОГРОМНОЕспасибо. Невероятно вкусно.

Итак, на 2 порции:
50 грамм креветок с головой, алебо же лангустинов.
1/2 зубчика чесноку
Чорт… Ciboulette… Лук-батун… По-английски не знаю.
Полторы-две ст. ложки оливкового масла Экстра Вирхен
50 мл белого вина
30 мл рыбного бульёну
50 мл двойных сливок
малая чуточка чёрного перцу смолотого тут же и кайенского.

Очистить креветков и всю шелуху вкупе с головами и в отдельном ковшичке обжарить на ложке оливкового масла. Как покраснеют- добавить вино, за пару минут выпарить алкоголь. В другой сковородке на второй ложке масла за те же две-три минуты обжарить с чесноком очищенных креветков. В ту же сковороду добавить бульон и процеженный отвар из-под шелухи. Туда же сливки. На первом этапе в обоих случаях огонь довольно сильный, далее- слабый. Всё перемешать, добавить перцы и готовить 1-2 минуты не более. Далее облить пасту и проглотить язык)))))))))))))))))

А теперь – дискотека картинки!


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Let’s pick up where we left and resume talking about the Star of Ukrainian Cooking, borsch.

It is one of my favorite soups, not because I invented it or have particular attachment to Ukrainian kitchen, but because every time I make it it feels like a tribute to my beloved grandma: she taught me how. After years of practice I can finally say without false modesty that I cook it well -although not as well as her, in my memory. I’m not ashamed of it: she was a champion.


As with any great classic dish you will find endless variations on a theme: “the meat for stock should only be out of a pork shoulder” – “no, a 1/3 of each of beef, pork and ham” – “no, only based on bone with marrow” – “no meet at all!”-, etc etc etc.

It’s all fine and good – within reason. What’s reasonable? What products are likely for Ukrainian countryside. Pork is reasonable, mutton – no. Purely vegetarian is reasonable, as long as vegetables are cabbage, potatoes and beets – and not avocados or yams.

A disclaimer: I’m giving you the recipe as it evolved in my Jewish family; which means: no pork and no “salo” (fatty bacon), and we don’t add vinegar or lemon juice.

Yield: 10 bowls.


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Borcsh: announcement

Before the first heat wave starts and time to eat heavy, concentrated “wintery” foods pass, I bought all the ingredients for BORSCH. Made step-by step photos. Cooked. Even ate it (yes, the whole pot. Not in one go!)

But I can’t find time to write a post. The recipe only seems simple; when I start formulate it, it appears I have to go on tangents to explain details that to some of the readers might not be familiar.

So, Dan: a bit of patience, please. There is still time for your beets to grow, right?

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