Dalmatian Porgy with Fennel, Asparagus Salad, and Egg Sabayon
A whole fish like those so often served on the Dalmatian coast, with a tasty and colorful accompaniment. The post Dalmatian Porgy with Fennel, Asparagus Salad, and Egg Sabayon first appeared on Food...
View ArticleNorth Country Hunting, and How I Became a Goose Hunter
An update on my recent waterfowl hunting trips in New York's North Country. The post North Country Hunting, and How I Became a Goose Hunter first appeared on Food Perestroika.
View ArticleGoose Kielbasa, Goat Cheese Pierogi, and Creamed Leeks
Every goose hunter needs a good sausage recipe. This smoked Polish kielbasa with revisited classic accompaniments does the job nicely. The post Goose Kielbasa, Goat Cheese Pierogi, and Creamed Leeks...
View ArticleUkrainian Duck Golubtsy and Red Beet Risotto
Called golubtsy in Russian, stuffed cabbage is found in all Eastern European cuisines. With its bright and contrasting colors, my version combines duck meat, a red beet risotto, and goat cheese sauce....
View ArticleGoose Schnitzel and Celery Root Spaetzle
I'm taking a Hungarian approach and serving my schnitzel with spaetzle, with the twist of adding celery root to the dough, and sautéing the pasta with chanterelles and scallions. The post Goose...
View ArticleHappy Holidays 2022
Happy holidays! Here's a selection of my best recent holiday recipes and my most popular dishes of 2022. The post Happy Holidays 2022 first appeared on Food Perestroika.
View ArticleBuchty, Czech Sweet Buns
Baked buns made of a yeast dough, containing a prune filling, and brushed with plenty of melted butter. A classic Bohemian recipe. The post Buchty, Czech Sweet Buns first appeared on Food Perestroika.
View ArticleCroatia’s Stars, Part 2: Restaurant 360
Located right on Dubrovnik’s town walls, Restaurant 360 offers classic Dalmatian flavors with modern techniques. The post Croatia’s Stars, Part 2: Restaurant 360 first appeared on Food Perestroika.
View ArticleKlašuni, Walnut Cookies from Korčula
Korčula is famous for its sweets, especially its cookies with citrus zest and nuts. Klašuni bring together all the authentic insular flavors. The post Klašuni, Walnut Cookies from Korčula first...
View ArticleCroatia’s Stars, Part 3: Pelegrini
Located in Šibenik, Pelegrini was one of the first restaurants in Croatia to receive a Michelin star. Discover some of chef Rudi Štefan's dishes. The post Croatia’s Stars, Part 3: Pelegrini first...
View ArticleAdriatic Octopus, Lime Ravioli and Fish Soup
My first recipe featuring octopus, inspired by a dish from Dubrovnik's Restaurant 360. The post Adriatic Octopus, Lime Ravioli and Fish Soup first appeared on Food Perestroika.
View ArticleCrispy Seabream Fillet with Very Red Shrimp, Polenta and Cherry Tomatoes
A leftover meal that's almost better than the original dish, and how to best cook a fish fillet with its skin on in order to get crispy skin and tender flesh. The post Crispy Seabream Fillet with Very...
View ArticleSpring Break
A podcast on French radio, a trip to Slovenia, and some spring recipes to rediscover while I take a short break. The post Spring Break first appeared on Food Perestroika.
View ArticleWarm Adriatic Mussel Salad
Inspired by a mussel dish I ate at Pelegrini restaurant in Šibenik, a salad of mussels, capers, red peppers, potatoes and chives on top of a mussel, corn, and saffron mousse. The post Warm Adriatic...
View ArticlePag Island Lamb Trio with Spring Vegetables
Inspired by a dish from Boškinac restaurant on Pag Island, this recipe features diverse lamb preparations: a roasted lamb chop, fried meatballs, and stewed shoulder. The post Pag Island Lamb Trio with...
View ArticlePelješac Peninsula, Part 1: The Land of Plavac Mali
The Pelješac Peninsula, the Plavac Mali grape varietal, and the Dingač micro-region. Plus a few wineries. The post Pelješac Peninsula, Part 1: The Land of Plavac Mali first appeared on Food Perestroika.
View ArticlePelješac Peninsula, Part 2: The Yankee, the Centenarian, and the Donkey
Join me on my visits to three of the most famous wineries on the Pelješac Peninsula: Korta Katarina, Grgić, and Matuško. The post Pelješac Peninsula, Part 2: The Yankee, the Centenarian, and the Donkey...
View ArticleSlovenian Pizza
Inspired by a recipe from Wylie Dufresne plus culinary memories of my recent Slovenian trip, this pizza combines beef tongue, pickled red onion, Emmental, horseradish, and chives. The post Slovenian...
View ArticlePelješac Peninsula, Part 3: Moment of Truth
Time to taste the Dingač wines I've been writing about. In this blind tasting of eight reds from the Pelješac Peninsula, the winners may not be the ones you expect! The post Pelješac Peninsula, Part 3:...
View ArticleSlovenia’s Stars, Part 1: Gostilna Skaručna
Thanks to Slavko Žagar's personality and traditional cuisine, Gostilna Skaručna is Slovenia's craziest and most unique inn. The post Slovenia’s Stars, Part 1: Gostilna Skaručna first appeared on Food...
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