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Saturday, 24 November 2012

UKRAINIAN & AMERICAN, a winning combination

A smiling stranger in Yaremche Market, Ukraine – so charming!

Talking with locals: all Greek to Cholovik 
(also in Yaremche Rynok)


A beef and green onion meatball – good . . .

But even better with Erik Akis’ Chipotle Barbecue Sauce. 


Now for the perfect side dishes to go along with an American dish that’s swimming in barbecue sauce:     

Potato and Cottage Cheese Casserole:  from Ukrainian Cuisine
Cabbage Salad (Kapoostyani Salat):  based on Bohdan Zahny’s The Best of Ukrainian Cuisine



2 pounds potatoes
2 cups 2% cottage cheese
1 ½ tbsp butter
¾ cup sour cream

1.       Boil the potatoes in salted water and peel. 
2.      Preheat oven to 350 degrees.
3.      Butter a 10 inch casserole that has a lid.
4.      Put a layer of sliced potatoes into the casserole.
5.      Spread with ¼ cup sour cream.
6.      Next spread with a cup of cottage cheese.
7.      Dot with half of the butter.
8.      Sprinkle with pepper.
9.      Repeat the layers.
10.  Finish with a layer of potatoes, covered with sour cream and sprinkled with pepper.
11.  Cover and bake casserole for 40 minutes.



2 lbs cabbage
1 cup mayonnaise
1 tbsp sugar
2 tbsp fresh basil, chopped
2 tbsp lemon juice
3 tbsp parsley, chopped
1 tsp salt
¼ tsp pepper

1.       Chop cabbage.
2.      Mix together the rest of the ingredients.
3.      Toss with the cabbage.