Skip to main content

Traditional Russian Foods

On Orthodox Easter, Reggie introduced to me some of the traditional Russian foods eaten for this holiday. I kind of had an idea of what she'd prepare because she made me side foods before like carrots and onions marinated in vinegar. I asked her to help me out with this entry (her words are in italic) because I don't remember everything that was in each dish. Thanks Reggie <3

Name: Kvas
Contents: fermented rye bread, carbonation
(can be compared to American Root Beer)

Kvas tasted way better than root beer! The awards on the side of the bottle proved it:




Name: Venigrette
Contents: potatoes, pickles, sauerkraut, beans, beets, vinegar,
& a little bit of veg. oil

I absolutely loved the strong vinegar taste to this salad, I miss it:




Name: Olivye
Contents: potatoes, carrots, sausage, peas, eggs, pickles,
sour creme & mayonaise, pepper & salt.

This potato salad tasted like any other potato salad I've tasted except it was lightly flavored. I liked it this way because anyone could put as much pepper as they want to suite their taste buds:





Name:Vareniki (Russian style pierogies, dumplings)
Contents: milk based dough, pan fried onions, fork mashed potatoes.
Vareniki were cooked boiled and then pan fried.


The vareniki reminded me of the Chinese gyoza dumplings except there were potatoes inside instead of meat. The countries are neighbors so it would make sense these dumplings are influenced by China.
The vareniki were also lightly flavored and tasted yummy dipped in sour cream!
Here's Dan frying the vareniki:




Other foods were:

Name: Plov
Contents: beef, long grained rice, carrots, onions.
All cooked in a cast iron pot.
& then a side dish of pickles tomatoes.


I remember Reggie told me a lot of foods and soups taste better with sour cream. Its a Russian custom! I'm only used to pouring sour cream on burritos, tacos, and baked potatoes. Anyways I put the sour cream over the Plov and couldn't stop eating it!
These are the rest of the meals and Reggie's arm haha:


Comments

Popular posts from this blog

Fat Boy

On my cheat day I ate at Fat Boy located on 4425 Stewart St Suite 107 (corner of Stewart St & Lamb Blvd).  It's a small fast food joint that serves hamburgers, pizzas, burritos, salads, smoothies (their syrups are homemade), milkshakes, and Mexican food:

Chencho Fries- a Fat Boy favorite!  These fries are topped with salsa verde, grilled onions, chopped chicken, and melted cheese:

Pastrami Boyger- beef patty topped with pastrami, mustard, grilled onions, pickles and mayo.  If you need a serious protein fix, this "boyger" is for you:

Fat Boy makes their meat patties daily and are never frozen.  Toppings and vegetables are prepared as needed, and buns are delivered to the restaurant fresh daily.  If you're feeling gluttonous, check out Fat Boy!

Flock & Fowl

If you're in the mood to eat a chicken dish, I highly recommend checking out Flock & Fowl.  This restaurant specializes in making Hainanese Chicken Rice.  It's a simple dish consisting of poached organic, free range chicken with marinated cucumbers and preserved mustard greens as seen in the photo below.  You may dip the chicken in ginger scallion sauce, house made sambal (chile), and house made soy sauce for more flavor/kick (not pictured).  Also, the sides to choose from are organic egg, Chinese sausage (lap cheung), chicken broth, or more chicken rice:

On the day we dined there, the Chicken & Poached Egg Congee was the special dish of the day.  Congeeis a rice porridge that's common throughout Asian countries.  It can be eaten plain, but usually comes with garnishes and sides:



We couldn't resist trying their steamed buns:

After I ate, I felt like I finished a home cooked meal, which is a rare feeling for me when eating at any restaurant.  Keep in mind this …

Japan Trip '16: Sushi Bar Yasuda

I had to save my best dining experience in Japan for last at Sushi Bar Yasuda!  When my husband and I entered the small, intimate restaurant, we saw Chef Yasuda standing alone at the bar.  He had no facial expression (maybe he was getting into the zone?).  As everyone sat down, he was preparing our foods and began talking to us in a calm, friendly manner.  
As the night progressed, we all were having interesting conversations with Chef Yasuda from his life back in New York (he was the former owner of Sushi Yasuda), sushi making techniques (and secrets!), him getting to know a bit about his patrons, and so on. I had told him that we were from Las Vegas, NV and he made fun of how it was impossible to get great sushi to the desert.  Well, after eating my omakase meal, I would have to agree with him!

Now onto the food, if you haven't recognized him yet, Chef Naomichi Yasuda is featured in CNN's Anthony Bourdain: Parts Unknown episode in Tokyo, Japan.  If you've seen this epis…