Banosh (banush or tokan) (Ukrainian: бануш, банош, токан ) is a velvety cornmeal porridge, often served with a variety of toppings. It is a beloved dish among Hutsuls, pastoral highlanders who inhabit the forests, mountain slopes and river valleys in Ukraine’s Carpathian Mountains and in the northern part of present-day Romania. Ukraine’s Carpathian Mountains*** Banosh is a …
These Ukrainian Potato Zrazy – Potato Pancakes Stuffed with Mushrooms — are traditionally eaten by Ukrainian families in the spring, especially during Lent, which many Ukrainians consider a time for cleansing, penitence and fasting. This year this tradition was disrupted by war, and I am posting this Ukrainian Zrazy recipe to honor Ukraine’s culinary traditions …
Ukrainian Potato Zrazy — Potato Pancakes Stuffed with Mushrooms Read More »
I had another post planned this month, but the start of Russia’s horrific, unprovoked war against Ukraine on February 24, caused me to reflect on my culinary heritage, and I prepared a pot of Ukrainian Borshch, Ukraine’s national dish, in solidarity with my countrymen who are fighting to preserve life, country, culture and democracy. Ukrainian …
My travels inspired this Chicken with Black Lime post in the Middle East, where exotic dried limes are often used to flavor stews, soups, fish and tea. I first encountered black limes at a United Arab Emirates (UAE) market years ago. The aroma-laden air in Old Dubai’s spice souk was intoxicating. Old Dubai’s Spice Market from …
I embarked on recreating the Cajun Tourtière after learning that this traditional dish vanished many decades ago. When our daughter Sophia settled in New Orleans, I became interested in learning about Christmas traditions brought to French-ruled Louisiana by Acadian emigres after their expulsion by the British from Nova Scotia in the 18th century. Those French-speaking …
I often prepare lighter meals during the first part of November in anticipation of the annual holidays’ heavy meals. So, I added this Fideuá (Spanish noodles with seafood) to my November dinner repertoire this year. The dictionary of the Spanish Royal Academy defines fideuá as a dish similar to paella but made with pasta …
I don’t remember every great meal I’ve ever enjoyed, but some meals are more memorable than others. The Wisconsin Corn Chowder I enjoyed at the home of my sister Maria’s in-laws, Arlene and Edward Oliver on a fall day decades ago in Albany, Wisconsin made a lasting impression and I’ve often tried to replicate it …
This Tomato Goat Cheese Tart is my home lockdown project. During the pandemic lockdown, I expanded our small low-maintenance, urban perennial and shrub garden in Chicago by tucking in a few pots of tomatoes and herbs. This small pot enhancement to our garden provided a welcome diversion between streams of on-line activities. The herbs — …
I recently enjoyed Yucatecan Grilled Pork –poc chuc (which means “toast over wood coals”) at a restaurant serving regional cooking (comida regional) in Playa del Carmen on Mexico’s Yucatán peninsula. The complex salty-sour flavors of this dish was quite a surprise. After having visited several Mexican regions and its restaurants for many years, I thought I’d …
Preparation of Vietnamese summer rolls, also called fresh spring rolls, is not as simple as it appears. These flavorful, transparent bundles of vegetables, rice noodles, a few bits of shrimp or pork with spicy sauces which often set the tone for a wonderful Vietnamese meal are difficult to assemble. I tried my hand at making …