tag:blogger.com,1999:blog-24170237.post4698355720106553323..comments2024-03-06T09:43:09.476+10:00Comments on The Old Foodie: From Russia, with recipes.The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-24170237.post-90248300201098988422008-05-30T10:06:00.000+10:002008-05-30T10:06:00.000+10:00If you are interested in a modern recipe, look no ...If you are interested in a modern recipe, look no further than the April 2008 issue of Saveur magazine:<BR/><BR/>http://www.saveur.com/food/classic-recipes/herbed-fish-and-rice-stuffed-pastry-1000053680.html<BR/><BR/>There is a lovely article on the complexities of making Kulebyaka (she basically tracks down one woman who is willing make the traditional recipe, and then spends hours watching her do it only to be then left alone in the apartment with the entire completed dish) included by none other than Anya von Bremzen, but it seems that you can't read the article online. Drat! I was so looking forward to posting a link.<BR/><BR/>Here is a synopsis, anyway:<BR/><BR/>The Émigrée's Feast<BR/>For one Russian expat, replicating a lavish 19th-century Russian banquet in a one-bedroom apartment in Queens, New York, becomes an epicurean adventure of the highest order. (Period costumes are required.) By Anya von Bremzenla petite gourmandehttps://www.blogger.com/profile/08237906409527637238noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-41502653605422632742008-05-28T19:19:00.000+10:002008-05-28T19:19:00.000+10:00Shay - I have never heard of 'perloo' - it sounds ...Shay - I have never heard of 'perloo' - it sounds very interesting. I will definitely explore it for a future post.<BR/>Liz&Louka - neither of the books have recipes for savoury wine sauces, although they do have the sweet variety to serve with puddings. I have had a quick browse of other books around the era, and mostly they seem to indicate a sort of gravy with wine added.The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-5493293275578448392008-05-28T17:08:00.000+10:002008-05-28T17:08:00.000+10:00Well I've got recipes for Coulibiac, but mine don'...Well I've got recipes for Coulibiac, but mine don't mention wine sauce. Do these books give recipes for the wine sauce to serve with the coulibiac?Liz + Loukahttps://www.blogger.com/profile/11041957231286910198noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-3357092142278114422008-05-28T07:32:00.000+10:002008-05-28T07:32:00.000+10:00Something of which you may already be aware; in So...Something of which you may already be aware; in South Carolina and such parts, a dish of rice with various additions such as onions, bits of meat, vegetables, etc, is still known as "perloo."Shayhttps://www.blogger.com/profile/16527241089629026268noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-40915605857936648152008-05-28T01:59:00.000+10:002008-05-28T01:59:00.000+10:00I am interested in the food culture of your countr...I am interested in the food culture of your country so that you are interested in the food of other countries.And I support your site. If there is time, please come in my site. From Japan<BR/>http://food-soybean.blogspot.com/Anonymousnoreply@blogger.com