Tag Archives: food

Family ties

25 Jul

Here in the States, the middle name is just that—a name wedged between your given and your family name. It could be a place where important family or friends are memorialized. It could be the seeds of a secondary character trait. But for the most part, to know someone’s middle name merely shows how close you are to that person.

I was reading a piece of Avengers fan fic (don’t judge) when I came across this line:

Loki shook his head, “Midgardians are so unusual. The very idea of surnames…patronymics simply make more sense. You are always your father’s daughter, but you may not always be your husband’s wife. Something as intrinsic as a name should not change.” Loki’s face became oddly vacant, “It is your identity.”

I had to close my laptop as I was slapped with one of those rare a-ha moments. I’d never considered the purpose of a patronymic before, but that made complete sense. And it made sense why it would be found in Russian culture and not in American.

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Macaroni Salmon Pie

18 May

A friend of mine follows this blog, and I’m really happy I found it. This looks really yummy and I might have to try it while I’m here in Wisconsin.

The Mendeleyev Journal - Live From Moscow

Macaroni Salmon Pie is the latest addition to the Mendeleyev Journal’s page on Russian & Ukrainian main dishes.

thick noodles 800 grams
Salmon 1.5 kg.
tomatoes, 6
onions 2
2 cloves of garlic
Eggs 3
semi-hard cheese, 75 grams
dry white wine 3 tbsp.
9% fat cream 2 tbsp.
unrefined olive oil 2 tbsp.
bay leaf 1 pc.
sprigs of parsley, as desired
butter 1 tbsp.
salt and pepper to season

Cook macaroni in boiling water.

Rinse with cold water.

Cut Salmon fillet into large chunks. Then peel and chop Onions and garlic. Grate the cheese. Wash, dry and cover the parsley.

In a skillet heat the olive oil and fry, stirring, onion and garlic, 7 min.

Cut and cook the tomatoes into a sauce for about 5 minutes. Add fish, bay leaves, pour in the wine. Reduce heat, cook 10 minutes. Put the fish slices in…

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Aside 30 Dec

Some Neat Articles about Russian Food both by Irakli Iosebashvili from WaPo.

Deconstructing “Herring under a Fur Coat” and The Ultimate Russian Comfort Food 

In Russian cuisine, there are basically two types of dishes – those that are immediately recognizable, and others that keep you guessing right up until the first bite. Most fall into the first category: Shashlik, when you get down to it, is meat on a stick – as any fan of the kebab will happily point out. Pelmeny may be as Russian as a food can get, but they are instantly familiar to anyone who has ever had wontons, ravioli or manty.

“Golubtsy” derived from the Russian word for pigeon (“golub”), and often bring back memories of homemade cooking.”

Russian food is basic, nourishing, domestic. Like mom, it simply smothers you with love. That’s why you can eat French cuisine at home, but still picture it being served in a restaurant, while Russian cuisine will always have something homemade about it, no matter where it is served.

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