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Blini are the ideal accompaniment to smoked salmon and caviar in Russian cuisine. They come in a wide variety of forms, such as American pancakes, German pancakes, crepes and Dutch poffertje. So far, I had preferred the shape of the smaller German pancake, which you can eat with a bite if necessary, because that actually belongs in the area of finger food.
This time I tried the crepe/galette version. The result doesn't quite...
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Deviled eggs are actually just hard boiled eggs, whose yolk was enriched with various ingredients such as mushrooms and capers and put back into the eggwhite halves. This recipe is a glorious throwback to the economic boom years of the early Federal Republic of Germany and so abundant in the ingredients, as was customary at that time.
This is a main dish in contrast to the appetizer version.
In the late 1960ies we used this as a...
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This is a heavily trimmed down version of the deviled eggs, served as a cold main course. A vegetable mix of mostly bell peppers, peas and corn is well seasoned and mixed with mayonnaise. The mixture is spread flat on plates and topped with egg halves, which in turn are crowned with caviar.
When it comes to choosing caviar, your wallet is once again the decisive factor, whether you choose real sturgeon caviar, salmon caviar, trout...
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Steaks are notoriously difficult to cut from the tip of the beef tenderloin. Therefore, it is used either for steak tartare or for shredded beef tenderloin.
The dish is attributed to the Russian noble Stroganov family, either Count Grigori Alexandrovich Stroganov or Count Sergei Grigorievich Stroganov, who died in exile in Paris in 1923.
St. Petersburg chef Charles Brière introduced Beef Stroganoff at a cooking competition in Paris...