I would like to make a ‘red food parenthesis’ in my posts and share one of my favorite Russian-cuisine-inspired recipes of Beetroot Cured Salmon. It can be served as appetizer or as a main course. Beetroot gives salmon a slightly sweetened taste and adds a unusual red color, making it look appetizing and elegant. Ingredients: 800 gr Salmon filet, skin on 50 gr of Extra Large Sea salt 50 gr of Sugar Sliced beetroot Dill (optional) Steps to make it: Mix Extra Large Salt and Sugar together Lay Salmon Skin down and cut Filet in two halfs Sprinkle Salmon with salt and sugar Cver one of the filets with beetroot and fill Sandwich two filets together Wrap in aluminium foil or in plastic wrap Put in a dish and cover with something heavy which weighs around a pound or more Refrigerate for 12 hours or mre (It can be 24h depending on your taste) Discard accumulated juice, beetroot and dill Slice thinly without the skin, serve with bread, sprinkled with lemon juice Bon appetit!
Roasted Eggplants with Homemade Tomato Sauce and Grated Fresh Parmesan This dish of roasted eggplants, tomato sauce and fresh parmesan is nicely seasoned with garlic and olive oil, served with basil leaves and arugula salad. For 4 people : Ingredients: 2 large Eggplants Homemade tomato sauce Fresh shredded Parmesan Breadcrumbs 6-8 Basil leaves and arugula salad for decoration Homemade tomato sauce ingredients: Large can of whole peeled tomatoes 1 tablespoon of olive oil, 2 cloves of garlic, 2 onions, 1 bay leaf, 1 tablespoon of oregano, salt & pepper to taste. Steps to make the tomato sauce: Cook sliced onions in hot olive oil for 5 minutes 2. Add cloves of smashed garlic, cook for another 2 minutes 3. Add the full content of peeled tomatoes, 1 bay leaf, 1 teaspoon of dried oregano, salt and pepper and cook on a slow fire for 50 min Steps to bake eggplantes: 1. Slice eggplants crosswise into 0.5 cm thick slices; 2. Lay on a baking paper on a baking tray & sprinkle each slice with a drop of olive oil; 3.Heat the oven up to 200 degrees and bake the eggplants for 20 minutes turning them once after ten minutes; 4. In a baking dish put a layer of eggplants, tomato sauce and grated parmesan; 5. Form 2 or 3 layers and coat the top layer with breadcrambes; 6. Bake at 200 degrees for 40 minutes; 7. Serve with basil leaves and seasoned arugula salad. Bon appetite!
TO celebrate Chistmas I decided to make a Beetroot Tarte Tatin and dedicate it to Angelica!* For obvious reasons Angelica had never tried a Beetroot Tarte Tatin – which simply did not exist during her times. However, I thought that this recipe would perfectly correspond to her: it is vegetarian and contains a beetroot, one of the traditonal ingredients of the Russian cuisine. Beautiful glazed beets, crisp buttery pastry and creamy goat’s cheese: this delicious dish will brighten up any winter table. Perfect as a light lunch or served with pink roast venison. Serves 4 75g golden caster sugar 40g butter A splash of sherry vinegar 1 tbsp honey 7 thyme sprigs 4 fresh beetroot, cooked 250g puff pastry 4 slices of goat’s cheese Salt and black pepper 1 Preheat the oven to 180C/350F/gas mark 4. Place a smallish, heavy, oven-safe frying pan over a medium heat. Add the sugar to the pan and stir until it dissolves, then add a big pinch of salt, all the butter and a splash of sherry vinegar. Keep stirring until it has turned mahogany brown. It’s a good idea to use oven gloves to protect your hands. Take care not to let the sugar burn. 2 Add 1 tbsp honey to the pan. Pick the thyme leaves from 6 stalks and add them too. Remove from the heat and stir. Place a long sprig of thyme on top of the caramel for decoration. 3 Cut the cooked beetroot into nice fat slices and carefully (so […]
As you know my biography of Angelica Balabanoff ‘The Strange Comrade Balabanoof: The Life of a Communist Rebel‘ has been published in June 2016 by McFarland Publishers. To celebrate the launch of the book I decided to devote my blog to Angelica’s lifestyle, friends, recipes and places where she lived during her long and interesting life. I decided to try today’s recipe beetroot keftedes because it is vegetarian and red. Vegetrain is to honor Angelica and red is to honor my website. These Greek-influenced beetroot fritters can be served hot or cold, accompanied by beetroot tzatziki. Serves 4. Ingredients: 200g fresh beetroot, cooked, peeled and coarsely grated 2 spring onions, finely chopped 3 tbsp parmesan, grated 240g feta cheese, crumbled 1 egg, beaten 2 tbsp dill, finely chopped 2 tbsp mint or parsley, finely chopped 220g breadcrumbs 60g plain flour Peanut or vegetable oil, for frying 1 lemon Salt and black pepper 1 Mix the beetroot, spring onions, cheese, egg and herbs together. Season, then mix in enough breadcrumbs to bind the mixture. Cover and refrigerate for 1 hour. 2 Shape the mixture into golfball-size pieces, adding a little flour if the mixture is too wet. 3 Season the flour and coat the balls in it. Heat the oil until hot, but not smoking, and fry the pieces in batches for 2-3 minutes until golden all over. Remove with a slotted spoon and drain on paper towels. Serve hot with a squeeze of lemon. It is delicious!!!! Recipe from The Modern Vegetarian by Maria Elia […]
Fermented, foraged, whole-grain and invigoratingly herbal, the flavors of the moment are straight out of Central and Eastern Europe. Why does this old-world food seem so right-now? (published in The Wall Street Journal http://www.wsj.com/articles/how-slavic-became-the-flavor-of-the-moment-1478110466) SUPER BOWL | Silesian dumplings in carrot broth (kluski slaskie), served at Apteka in Pittsburgh. PHOTO: F. MARTIN RAMIN/THE WALL STREET JOURNAL, FOOD STYLING BY SARAH KARNASIEWICZ, PROP STYLING BY CARLA GONZALEZ-HART By SARAH KARNASIEWICZ Updated Nov. 2, 2016 3:48 p.m. ET 30 COMMENTS STICK-TO-YOUR RIBS stews, vegetables simmered into submission, doughy dumplings as chubby and pale as a child’s fist: Mention Eastern European food to most Americans, and these are the images they’ll conjure. Never mind that at its largest, the U.S.S.R. covered one-sixth of the earth’s land, swallowing spice routes and diverse empires that were sustained by much more than pork and potatoes. Twenty-five years after the dissolution of the Soviet Union—and with more than 14 million Russian, Ukrainian and Polish Americans among us—popular notions of Slavic food have remained largely frozen in amber. SEE THE RECIPES Blame it on cultural baggage: The Slavic penchant for hospitality has always been most vigorously practiced at home, and the privations of life behind the Iron Curtain during most of the last century hardly made for a robust restaurant culture. Nevertheless, a new generation of stateside chefs is embracing Central and Eastern European ingredients and techniques, putting fresh—dare I say hip?—spins on a colorful cuisine that ranges far beyond stereotypical babushka cooking. At Apteka, a modern Polish restaurant […]
As you know my biography of Angelica Balabanoff ‘The Strange Comrade Balabanoof: The Life of a Communist Rebel‘ has been published in June by McFarland Publishers. To celebrate the launch of the book I decided to devote my blog to Angelica’s lifestyle, friends, recipes and places where she lived during her long and interesting life. I was looking for a new recipe for dinner to mark the beautiful sunny days we are enjoying in Paris in October. As usually I wanted to find a recipe which corresponded to Angelica’s taste and would be reddish if possible. I came across this salad recipe while flipping through one of the fashion magazines in the bookstore ‘Drugstore’ on the Champs Elysees, Paris, while waiting to go to see a movie. I’m sorry I do not remember exactly the name of the magazine or the details of the recipe. The main ingredients: beetroot, potatoes and hareng reminded me of my childhood and my grandmother so I decided to improvise and make it at home. To make the Red Salad for two you will need: 1 beetroot (I took a precooked beetroot), 4 medium potatoes, ½ apple, 1 small onion, 1 filet of hareng, and a few brines of cilantro (optional). For a dressing: olive oil, vinegar and mustard. To make the salad: Peel the potatoes with a vegetable peeler. Remove any sprouts and any green areas with the tip of a potato peeler. Place the potatoes in a large saucepan or pot. Add enough cold water to cover […]
Creamy Tomato Risotto As you know my biography of Angelica Balabanoff ‘The Strange Comrade Balabanoof: The Life of a Communist Rebel‘ has been published in June by McFarland Publishers. To celebrate the launch of the book I decided to devote my blog to Angelica’s lifestyle, friends and recipes. Angelica was not much of a cook. In fact food was of little interest to her. She was also a vegeterian. I will devote today’s blog to Angelica’s favorite dish – a vegeterian risotto which her Italian friends Maria and Ivan Matteo Lombardo cooked for her when she visited them in Milan. Risotto is a popular versatile dish easy to make. No wonder that Angelica loved it. The creamy tomato risotto, which I tried to make yesterday, brings together the favorite Mediterranean ingredients. Adding the liquid from the tomatoes to the vegetarian stock underscores the flavor of the fresh tomatoes added at the very end. This is delicious made with any ripe red (or orange) tomatoes. Ingredients 400g can chopped tomato 1l vegetable stock knob of butter 1 tbsp olive oil 1 onion, finely chopped 2 garlic clove, finely chopped 1 rosemary sprig, finely chopped 250g risotto rice 300g cherry tomato, halved small pack basil, roughly torn 4 tbsp grated Parmesan Serves 4 / Preparation time 10 mins / cooking time 40 min Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat. Meanwhile, place the butter and […]
As you know my biography of Angelica Balabanoff ‘The Strange Comrade Balabanoof: The Life of a Communist Rebel‘ has been published in June by McFarland Publishers. To celebrate the launch of the book I decided to make the Beetroot Halva. I chose this recipe for two reasons. Firstly Angelica was very fond of sweets, secondly I collect ‘reddish’ recipes which always make an interesting entry for my blog. Halva is one of the most delicious dishes you can make with beetroot. Serves 4 2 large, fresh beetroot 1 litre milk 3 tbsp caster sugar 5 tbsp unsalted butter 3 tbsp raisins A small handful of chopped cashew nuts A pinch of ground cardamom 1 Coarsely grate the beetroot. Place in a large, non-stick saucepan with the milk and cook, stirring occasionally, until the milk has dried off. It will take more than an hour. 2 Add the caster sugar and 4 tbsp of butter and cook, stirring, for another 15-20 minutes to help the beetroot caramelise. It will turn a lovely, deep red colour. 3 Meanwhile, gently heat 1 tsp of unsalted butter in a pan, then fry all the raisins with the cashews and a pinch of ground cardamom until the nuts are lightly golden. 4 Stir into the halva. Taste, adjust the sugar and serve hot. Anjum’s Indian Vegetarian Feast by Anjum Anand (Quadrille). To learn more about Angelica read About Angelica.
As you know my biography of Angelica Balabanoff ‘The Strange Comrade Balabanoof: The Life of a Communist Rebel‘ has been published in June by McFarland Publishers. To celebrate the launch of the book I decided to make the Beetroot and ginger chocolate brownies. I chose this recipe for two reasons. Firstly Angelica was very fond of sweets and chocolate, secondly I collect ‘reddish’ recipes which always make an interesting entry for my blog. Beetroot and ginger chocolate brownies These purple-hued brownies have an earthy taste and are a little fiery, giving you one of your five a day in a very wicked way. There is debate as to whether a brownie should be cakey or fudgy: these are definitely on the gooey side. Ingredients Makes 24 500g fresh beetroot 200 plain chocolate (70% cocoa) 100g unsalted butter, plus extra for the tin 1 tsp vanilla extract 250g golden caster sugar 3 eggs 100g plain flour 25g cocoa powder 3 balls of stem ginger 1 Line a 20cm x 30cm tray with greaseproof paper. Simmer the beetroot in hot water until soft, then, wearing rubber gloves, slip off the skins. (I used precooked beetroots). Preheat the oven to 180C/350F/gas mark 4. 2 In a food processor, mix together the chocolate, hot beetroot, butter and vanilla extract until the mix is as smooth as you can get it. (As I used precooked beetroots which were cold, I first melted butter and chocolate for 3-4 minutes on a low heat, mixing it then in a […]