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Latkes and Eggs

Any reader of this blog knows that I’m obsessed with poached eggs. Jen and I have made so many iterations from Thomas Keller’s Roasted Asparagus with Poached Eggs and Prosciutto, to Thanksgiving Leftovers Eggs Benedict, to  Poached Eggs with Tomato and Salmon, to California Eggs Benedict. The potato latke, though, is an homage to the … Continue reading

Borsch

Borsch is a very traditional Russian beets-based stew. It is typically very heavy, savory, and perfect for cold winter nights. I think traditionally it came to be as a way to combine whatever vegetables were available with scraps of meat and fattiness into a hot stew. But I obviously had the option to use more … Continue reading

Food Comas Turns 1!

May 13th marks a special day for us here… Food Comas turns 1 year old today!  Exactly one year ago, I wrote my first ever blog post on Baby Lamb Chops with Cucumber-Mint Relish.  I didn’t really know what I was doing (regarding both cooking and blogging) but I went for it anyway.  At first, … Continue reading

Mama Goose’s Golubtsy

After tasting the stuffed cabbage rolls at Sammy’s Roumanian Steak House, Jen and I had been craving this dish at home. This dish is common in many ethnic cuisines of Europe and Asia, and consists of cooked cabbage leaves wrapped around a variety of fillings.  In Europe, the dish traditionally uses meat as a filling … Continue reading

Our Thanksgiving Eve Dinner!

I hope everyone had a fabulous Thanksgiving and ate delicious food to your stomach’s content! For Natalya and me, it’s a bit too far to fly home to California for Thanksgiving (plus we work on Friday) so for the past few years, we have just stayed in New York.  We decided to host a Thanksgiving … Continue reading

Vinigret Salad

This salad is a very popular Russian dish that features the often stereotyped Russian staples of potatoes and beets. It shares many of its ingredients with Olivye, and so the two are frequently served simultaneously at large dinners during the salad/appetizer course. It is often referred to as “Vinaigrette Salad” on American websites, which makes … Continue reading

Russian Côtelettes

The term côtelettes is of French origin, meaning cutlet or chop.  In Russia, côtelettes has to come to refer to any sort of ground meat mixture formed into patties. For a formal Russian dinner, the serving order of the meal goes cold, hot, then cold.  Typically cold soups like Holodnik and a variety of salads … Continue reading

Olivye (Russian Potato Salad)

From living with my Belarussian roommate and thus sharing a kitchen with her, I have come to realize how much Russian/Belarussian people love their potatoes, mayonnaise, dill and pickles.  The oliyve (potato salad) dish combines all these national favorites. Russian cuisine is intriguing to me because there is very little overlap of ingredients with the … Continue reading

Fried Home-Style Potatoes (assuming your home is Russia)

Another savory recipe from my Belarussian roommate!  Natalya had taken me and several friends to the famed Tatiana restaurant located in Brighton Beach.  This glitzy Russian palace/night club features a dining experience unlike any other.  From the tome of a menu to the constant flow of vodka to the crazy production that is the weekend … Continue reading

Russian Salad (Salat)

Another recipe contribution from my Belarussian roomie – Russian salad or salat!  To stick with the whole Russian theme, this salad is a great complement to Holodnik (Russian cold soup).  Furthermore, because the majority of the ingredients are the same, it is very convenient to make both dishes at the same time for an overall … Continue reading