Family Recipes: My Mom’s Creamed Mackerel with Vegetables

Not sure how widespread it was in the Soviet era and what variations existed out there. We discussed it in LCL Group on Facebook and, apparently, the recipe with tomatoes was more popular. In other regions, pink salmon (aka Gorbusha) was more available than mackerel and was cooked similarly. The recipe below is how my Mom made it. I loved eating creamed mackerel with vegetables as a cold appetizer after school. My favorite part of this dish was the vegetables — naturally sweet, slightly flavored with sea salt and umami, and rounded with silky cream. They had to be soft and barely crunchy.

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Christmas Goose

Roasted Goose

Just like Bizet’s Carmen, a goose has it all: a memorable juicy meat and a haunting golden skin, a terrific variety of textures and flavors, a romance with highs and lows of heat, and a painful tragedy of the amount of fat.

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Pretzels

Pretzels

Pretzels are my obsession. I like all of them, including soft Auntie Anne’s ones offered in most American malls and airports. No wonder pretzels were my point of interest during the trip to Hessen and Reinland-Pfalz states in Germany and Alsace region in France. Those I loved. The recipe below is my favorite version of homemade pretzels adjusted to locally available ingredients.

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As American As: Oysters

Oyster Loaf | La Mediatrice

It’s amusing to read historical recipes and observe how the perception of foods changes over time. At first, all those stories about delicacies we highly value today being served as dog or prison food in old times seem shocking and funny. On the second thought, it’s logical. It’s in human nature to praise what is not easily available and disregard what is more abundant. Oysters are different. “There were always oysters, and there were those to praise them.” Are oysters to be admired forever?

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As American As: Mincemeat Pie

Mincemeat pie

Even though American taste buds are known for the love of sweet and salty food combinations, traditional Mincemeat pie is seen today as an acquired taste. There are many implications on why early settlers combined savory meat and ingredients that are considered belonging to dessert dishes. Was it really for food preservation purposes or our ancestors were fond of bold flavors?

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Of Love and Hate: Brussels Sprouts

Brussel Sprouts with Cranberries, Barberries, and Smoked Blue Cheese

We kids feared many things in those days – werewolves, dentists, North Koreans, Sunday School — but they all paled in comparison with Brussels sprouts. — Dave Barry
I feel sorry for all people who were served poorly cooked Brussels in the childhood and now miss the beauty of these tiny cabbages every season. How do YOU like your Brussels?

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Glace au Beurre Noisette | The Best Ice Cream Ever in the Whole World

Prosecco Mazerated Pears with Brown Butter Ice Cream and Miso Caramel

I kept this recipe unpublished for so long because it is part of my favorite party trick. I let my guests taste the ice cream and ask them to name four ingredients they think were used to make it. I hear all kind of answers — caramel, toffee, some say vanilla bean seeds because they see tiny black dots, etc. Everybody is genuinely surprised when I name them — milk, sugar, eggs, and butter.

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