Red Cooking Archive

standard

Dinner with Mussolini – part II

8.04.2016 Posted in Red Cooking, Red Writing No Comments

Those who have been following my blog know that I have a book coming out about Angelica Balabanoff at McFarland Publishers in April, The Strange Comrade Balabanoff: The Life of a Communist Rebel. To celebrate the book launch, for the time being I will dedicate my blog to various themes about Angelica and amongst others her favorite recipes. In point of fact, Angelica did not cook. She was not even interested in food. For the majority of her life she was a vegetarian. Nonetheless, food played an important role in her existence. She used food to fight bourgeois traditions, which was the main battle of her life. My first blog post about Angelica’s recipes was devoted to her favorite food – cheese sandwiches. This one is about the only dish she could make – an omelet. This article is devoted to Angelica dinner with Mussolini, and the dish they ordered “Pastasciutta”. In her book “The Traitor” Angelica described their dinner “… delicious macaroni with cheese, past’asciutta, house wine [for Mussolini] and water” for Angelica. Trying to put myself in Angelica’s shoes, even though I did not have anyone in front of me to act as Mussolini, I decided make both dishes. I have already cooked in one of the previous articles, Dinner with Mussolini – Part I – the first dish “Macaroni with Cheese”. Here is Pastasciutta. First of all – what is it? Pastasciutta (pastashoota) is the Italian word for any pasta and sauce dishe in Italy. If you are going […]

standard

Angelica’s recipes – Pink pancakes

11.03.2016 Posted in Red Cooking No Comments

Those who have been following my blog know that I have a book coming out about Angelica Balabanoff at McFarland Publishers in April, The Strange Comrade Balabanoff: The Life of a Communist Rebel. To celebrate the book launch, for the time being I will dedicate my blog to various themes about Angelica and amongst others her favorite recipes. In point of fact, Angelica did not cook. She was not even interested in food. For the majority of her life she was a vegetarian. Nonetheless, food played an important role in her existence. She used food to fight bourgeois traditions, which was the main battle of her life. My first blog post about Angelica’s recipes was devoted to her favorite food – cheese sandwiches. This one is about the only dish she could make – an omelet. I will be honest. I’m cheating in this article about the Pink Pancakes . I do not know if Angelica has ever tired to make pancakes in her life, not to mention the beetroot ones. However I had two good reasons to make them. Firstly, it is a vegeterian and simple recipe, which is also RED because of the beetroot. Grated beetroot makes these pretty-in-pink pancakes a talking point at breakfast (or not, if you’re slipping vegetables into a fussy eater’s diet on the quiet). Secondly, it is also a week of Maslenitsa in Russia or crepe week – the last week before Great Lent, the week when Russian people make crepes, so I really wanted […]

standard

Angelica’s recipes – Ideal Meal on a Budget

12.02.2016 Posted in Red Cooking, Red Writing No Comments

Those who have been following my blog know that I have a book coming out about Angelica Balabanoff at McFarland Publishers in September, The Strange Comrade Balabanoff: The Life of a Communist Rebel. To celebrate the book launch, for the time being I will dedicate my blog to various themes about Angelica and amongst others her favorite recipes. In point of fact, Angelica did not cook. She was not even interested in food. For the majority of her life she was a vegetarian. Nonetheless, food played an important role in her existence. She used food to fight bourgeois traditions, which was the main battle of her life. My first blog post about Angelica’s recipes was devoted to her favorite food – cheese sandwiches. This one is about the only dish she could make – an omelet. All her life Angelica rented small rooms, moving every two years to a new place. And if the rooms had cooking facilities (which was not always the case), she had a pan to make omelets. I have already made an omelet to honor Angelica in my blog of July 10, 2015. Today’s omelet is not an ordinary one. It is an omelet she used to make when she lived on a low budget in Paris in the 1920s-1930s and when ” An omelet of two eggs beaten with a bit of bread soaked in milk was a royal and rare meal.” To make it I got: 2 free-range eggs, salt, freshly ground black pepper, 2 […]

standard

Angelica’s recipes – an Omelet

10.07.2015 Posted in Red Cooking, Red Writing No Comments

Those who have been following my blog know that I have a book coming out about Angelica Balabanoff at McFarland Publishers in September, The Strange Comrade Balabanoff: The Life of a Communist Rebel. To celebrate the book launch, for the time being I will dedicate my blog to various themes about Angelica and amongst others her favorite recipes. In point of fact, Angelica did not cook. She was not even interested in food. For the majority of her life she was a vegetarian. Nonetheless, food played an important role in her existence. She used food to fight bourgeois traditions, which was the main battle of her life. My first blog post about Angelica’s recipes was devoted to her favorite food – cheese sandwiches. This one is about the only dish she could make – an omelet. All her life Angelica rented small rooms, moving every two years to a new place. And if the rooms had cooking facilities (which was not always the case), she had a pan to make omelets. So to honor Angelica I decided to make one. I do not often make them so at least I compete on equal terms with my herione. I got: 2 large free-range eggs, salt, freshly ground black pepper, 1 small knob butter, a bit of olive oil. My next steps were: Cracking eggs in a bowl, adding salt, pepper and beating it with a falk; Heating (on a low heat) a small frying pan, adding a knob of butter and […]

standard

Angelica’s Recipes – Beetroot Caviar

7.08.2015 Posted in Red Cooking, Red Writing No Comments

Those who have been following my blog know that I have a book coming out about Angelica Balabanoff by McFarland Publishers in September, The Strange Comrade Balabanoff: The Life of a Communist Rebel. To celebrate the book launch, for the time being I will dedicate my blog to various themes about Angelica and amongst others her favorite recipes. In point of fact, Angelica did not cook. She was not even interested in food. For the majority of her life she was a vegetarian. Nonetheless, food played an important role in her existence. She used food to fight bourgeois traditions, which was the main battle of her life. My first two blog posts about Angelica’s recipes were devoted to her favorite food – cheese sandwiches and the only dish she could make – an omelet. This one is about the beetroot caviar. Beetroot caviar was  widely popular in Russia in the 19th century. There is little doubt that the dish was often made in Angelica’s house in Chniogov during her childhood while multiple recipes of beetroot caviar have been published in the 19-century cook books. This brilliant magenta puree dramatically elevates the humble beetroot. It’s simple and cheap to make, too. Use as a dip with warm blinis, cubes of dark, almost chocolatey rye bread, or any good crusty bread. Ingredients: Serves 4-5 225g fresh beetroot; 40g walnuts; 4 prunes, pitted; 1 1/2 tbsp brandy; 0.5 lemon; 1 garlic clove; Salt and black pepper; 100 ml sour cream or creme fraiche; 3g fresh dill;  Blinis or dark rye bread, to serve. 1 Preheat the oven to […]

standard

Dinner with Mussolini – Part I

30.10.2015 Posted in Red Cooking, Red Writing No Comments

Those who have been following my blog know that I have a book coming out about Angelica Balabanoff by McFarland Publishers in the Fall 2015, The Strange Comrade Balabanoff: The Life of a Communist Rebel. To celebrate the book launch, for the time being I will dedicate my blog to various themes about Angelica, her life, friends and favorite recipes. In one of my previous blogs I wrote about Angelica’s dinner with Lenin that took place in 1918 described by her in her memoirs My Life as a Rebel. In her book about Mussolini The Traiter Angelica mentioned a dinner she had with Mussolini in 1912. Two dinners with two greatest men of the 20th century. Both stunning by their simplicity. As a rule she was not interested in food. This time she went through the menu mentioning “… delicious macaroni with cheese, past’asciutta, house wine [for Mussolini] and water” for Angelica. Trying to put myself in Angelica’s shoes, even though I did not have anyone in front of me to act as Mussolini, I decided make both dishes. There are numerous recipes of Macaroni with Cheese. As I know that Angelica never had an oven, I opted for a basic stovetop recipe with no added chicken, ham or shrimps. Ingredients 1 1/4 cups uncooked elbow macaroni (about 6 ounces) 1 cup 1% low-fat milk 2 tablespoons all-purpose flour 1 1/4 cups (5 ounces) shredded reduced-fat sharp cheddar cheese 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper Preparation Cook pasta according […]

standard

Angelica’s Recipes – Beetroot Risotto

22.05.2015 Posted in Red Cooking, Red Writing No Comments

Those who have been following my blog know that I have a book coming out about Angelica Balabanoff by McFarland Publishers in September, The Strange Comrade Balabanoff: The Life of a Communist Rebel. To celebrate the book launch, for the time being I will dedicate my blog to Angelica, her friends, her leisure time and her ‘recipes.’ In point of fact, Angelica did not cook. For the majority of her life she was a vegetarian. She was not even interested in food. Nonetheless, her favorite dish was a vegetarian risotto, which her Italian friends used to make for her when she came over for a meal. I’m suggesting to try today a beetroot risotto. True this recipe did not exist in Angelica’s time. However, coming from Chernigov, today’s Ukraine, she was certainly familiar with beetroot, one of the most common ingredients of the Ukranian and Russian recipes. So I decided to combine both and make a beetroot risotto to honour Angelica. With its shocking colour and sound flavour, this dish is quite the exhibitionist. Keep it simple if that’s how you like it, but the optional toppings add layers of flavour. Serve as a main course, a starter, or as a lovely little extra alongside a bit of beef or oily fish, such as salmon or mackerel. Serves 2 250g fresh beetroot 2 shallots, peeled 2 garlic cloves, peeled 850ml chicken or vegetable stock 35g butter, plus a knob for later A splash of olive oil 175g risotto rice 80ml white wine A […]

standard

Delicious & Curious – Trendy Tomato Recipes

10.04.2015 Posted in Red Cooking No Comments

I came across these images today on Facebook.* I had to share these Delicious & Curious – Trendy Tomato Recipes on my blog They come from a book Delicious Tomato Fantasies I know it is in Russian but let the images speak for themselves. So there they are: A Dog A Tiger A Rabbit A Dragonfly A Flower *From http://eilin-o-connor.livejournal.com/

standard

Beetroot, clementine, grapefruit and raspberry juice

17.04.2015 Posted in Red Cooking No Comments

This pink pick-me-up has some impressive restorative powers. The citrus fruit and the raspberries balance the sweet, slightly earthy taste of the beetroot juice wonderfully. Serves 4 8 clementines 2 large pink or red grapefruit 8 fresh beetroots (around 250g), leaves removed 1 large punnet of raspberries 1 large knob of fresh ginger Honey or maple syrup to taste 1 Juice the citrus fruit and set aside. 2 Push the beetroot, raspberries and ginger through a juicer. Mix the pressed juice with the clementine and grapefruit juice. 3 If it tastes too tart, mix in a spoonful of honey or maple syrup. Serve straight away. * From Secrets of Scandinavian Cooking: Scandilicious by Signe Johansen (Saltyard Books). published by The Guardian, Saturday 23 February 2013