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Wednesday, 8 August 2012

UKRAINE: FIELD and MONASTERY




Pilgrims to the Pochayiv Lavra visit the baroque cathedral to see the 1597 Mother of God icon and the “footprint of the Virgin”.   


Women must cover their head, knees, and hands.  Men aren't allowed hats or shorts.


                                      Pochayiv Lavra is a large and beautiful Orthodox complex.




                                                          Pochayiv Lavra from a distance

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Savella says that “While millet is rarely used in Canada even by Ukrainian cooks, it is an important cereal in Ukraine.”  (p. 226)

Instead of rice, potatoes, or pasta to accompany a meat dish, you would not be disappointed by :

CARTER’S MILLET  (Serves 6)

If serving to company, prepare this ahead of dinner and then reheat just before serving.

 From Borshch to Blinis by Catherine Atkinson says that carters on the steppes of Ukraine cooked this over an open fire.

1 cup millet
2 cups water (or stock: vegetable or chicken)
¼ tsp pepper
4 slices bacon
1 tbsp olive oil
6 ounces onion
½ pound mushrooms (about 9 button mushrooms)
salt to taste

  1.  Rinse the millet with cold water and drain.
  2. In a saucepan, bring millet, pepper, and 2 cups water to a boil.  Cover  and simmer on very low heat for 20 minutes  or until water is absorbed.
  3. Slice the onion finely and set aside on a plate. 
  4. Slice the mushrooms. 
  5. Fry the bacon until well-browned and remove from the pan.   Chop the fried bacon and return to the pan.
  6. Add the oil, onion, and mushrooms to the pan.   Sauté for 10 minutes on medium-low heat, stirring the whole time. 
  7. Stir the millet into the onions and mushrooms.
  8. Taste for salt.

To reheat:  Preheat the oven to 350 degrees.  Put the millet into a covered casserole.   Heat the casserole for 15 to 20 minutes.

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Leftover millet mixed into a macaroni salad is surprisingly delicious!