The longer I lived in the States, the more I realized it’s possible to find almost anything in specialty food stores and online. And later, traveling places and getting edible gifts from around the world proved that unfathomable are the ways of experiencing delicious food. A few years ago, this crepes recipe sounded exotic to me because of its unusual ingredients. Later, it became an illustration for the provocative statement above. Being curious is fun!
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?
A friend of Shuvalovs family in California, Klavdia Motovilova was using this recipe as a volunteer to make Russian crepes — blini — for the guests of annual Russian festival in February, organized by the Russian Center in San Francisco. For years, many Californians had a chance to enjoy these amazingly delicate crepes during Maslenitsa. My friend Anna Derugin was lucky to team up with Klavdia Motovilova and save the recipe. Klavdia is 90+ years old now, still in good health, but doesn’t volunteer anymore. With her permission, I am very grateful for the chance of being able to add this treasure to my online collection and make it available for more home cooks to enjoy.
Last year, out of curiosity I experimented with traditionally red Middle Eastern recipes — Zhoug, Harissa, Dukkah, Shakshuka — replacing red ingredients with locally available green and featuring Hatch green chile peppers. Everyone liked green harissa and green dukkah, but their combination in shakshuka was a hit.
Cooking roasted buckwheat is easy. You need 2 parts of liquid for 1 part of buckwheat seeds. Bring water to boiling, add buckwheat, season with salt and sugar, lower heat to minimum, cover with lid, and set a timer for 15 minutes. After 15 minutes, turn off the heat, add butter and cover with lid for another 5 minutes. Fluff and serve.
The texture of cheese curdled with ocean water is fantastic. It is creamy-soft and, for the lack of a better word, juicy, even after straining most of the whey. I could never get the same results when making ricotta with mozzarella whey or acidic water. The ratio of salty ocean water to milk may seem scary, but this ricotta tastes surprisingly sweet with only an intriguing trace of saltiness and minerality.