Russian Archive

Monday, January 27, 2014

cheese blintz

cheese blintz with loose strawberry jam

Today, it’s time to correct one of the greatest oversights of the last 7.5 years on this website — sorry, no, not the grammar or excesses of commas and em-dashes, oops, there I did it again — we’re going to talk about cheese blintzes. I mean, really, what have I been waiting for? I’ve got all of the bases covered that would prequalify me for a cheese blintz proclivity: I love crêpes and Eastern European food, I’m Jewish, married to a Russian, had a deep cheese blintz addiction* when I was pregnant, and our little half-Russkie predictably cut his teeth on grandma’s homemade cheese blintzes (and Salad Olivier). And with this, I think we can isolate the real reason I’ve never made cheese blintzes for you: I don’t have to, because my mother-in-law makes them for us.

blending the crepe batter
my crepes always have funny moon shapes

But, I had an excess of farmers cheese in the fridge after I ran out of time to make these (unbearably good) Crescent Jam and Cheese Cookies before the end of the year, an intense hankering for a dessert crêpe to drizzle last week’s Dulce Manna over, it’s late in the coldest January I can remember and I’ve had it just about up-to-here with kale-tinged resolutions — cheese blintzes didn’t just make sense, the situation demanded them.

crepe don't stick to each other, so stack 'em up

Continued after the jump »

Friday, January 6, 2012

apple sharlotka

apple sharlotka

At last, I have a new recipe for you in the heavily neglected category of Russian food. How could this have happened, you ask? Are you not married to a Russian? Does your son not respond to the question “Would you like to go to the library?” with “Da!”? Are you not still in love with all of the Russian food you’ve encountered in your (holy wow) 8 1/2 years of courtship? And the answer is very simple: I needn’t cook Russian food because my mother-in-law does it so well.

great green granny apples
apple peelings

Weekly, she brings us deliveries of stuffed cabbage or Salad Olivier (which is one of my oddball son’s favorite foods) or blintzes or vegetable soups, oh, and farmers cheese, which I have come to believe Russians imbue with the healing/halo-ensconced qualities most American parents do yogurt. But, she never brings us this, and so I had to take matters into my own hands.

halved and cored apples

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Wednesday, July 21, 2010

raspberry brown sugar gratin

ugly, wonderful things happened here

This is the ugliest, best thing I have ever made with three ingredients and the happy ending to three weeks of obsessing. And here you probably just thought it looked like an accident, didn’t you?

raspberries

This plan hatched last month when Regina Schrambling declared on Epicurious’ Epi-Log that one of the best ways to eat summer berries is to “just add fat” to them. Well, she didn’t have to ask me twice! Buried near the end of the post, however, is the real gem, a summary of a recipe from New American Classics by Jeremiah Tower (I thought his hair looked familiar…) in which berries, sour cream and dark brown sugar are broiled together in a shallow dish to create something he calls a “Russian Gratin.”

ingredients
piling in the berries

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Wednesday, April 29, 2009

black bread

slicing the black bread

It is ridiculous to think that on a site where I have shared twenty-nine bread recipes that I have yet to tell you about my favorite bread. Way to hold out Deb, right? I mean what were the other breads, just teasers? Well, yes.

black bread is the ingredient-est
some black bread dry ingredients

I’m not sorry, though, because my favorite bread contains perplexing things like chocolate, bran, molasses, shallots and fennel seeds, things that any sane person would know are completely insane to intentionally put in the same place. It has seventeen ingredients, which also goes far to explain why I don’t make it more often. (Remember, I’m the person who ran out of cinnamon making cinnamon rolls; do you actually think I can be counted on to have seventeen things at once?) Put all of that together and you’ll see why I know this bread is a hard sell.

Continued after the jump »

Sunday, February 8, 2009

alex’s mom’s stuffed cabbage

stuffed cabbage (golubtsy)

I have been promising you my mother-in-law’s recipe for stuffed cabbage or “golubtsy”, which was her mother’s recipe for stuffed cabbage, for ages but do you know what is even sadder about how long it has taken me to get to this? That if I remember correctly, I jotted this recipe down on a page from my planner (a planner! with pages in it! many moons ago, my friends.) while sitting in the back seat as we drove to check out some wedding locations. Alex and I got married in 2005.

steeping the cabbagesauteing the fillingmixing the fillingcabbage rolls, ready to be cooked

And really, I have all sorts of places to blame for how long it has taken me to actually make the recipe at home. The first is Neptune on 1st Avenue, only my favorite place to sit outside for beers in the summertime and if you think that stuffed cabbage can’t taste good after a few Polish beers on a warm night, you obviously haven’t tried it yet. (With a side of kielbasa and pierogis, thank you.) The second is Veselka, also in the East Village — this is where I go for my winter stuffed cabbage fix. (Also cabbage soup. Small hands… smell like cabbage. Nobody else gets that, do they?) And the third is Alex’s mom herself, who often brings us extra that she has made, rendering it completely unnecessary for me to make any effort whatsoever to decipher my four year-old notes.

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