My last blog had a picture
of a little boy beside a washtub: my cousin, Ivan.
June, 1963: Diana, Ivan, Eleanor
*************
A lot of the food I
have blogged recently came from this book:
Atkinson,
Catherine. From Borshch to Blinis.
London: Southwater, ©2000.
The writer, Catherine Atkinson, is a Cordon Bleu cook and
the contributing editor, Leslie Chamberlain, has lived and travelled in Eastern
Europe.
This cookbook specifically identifies 15 of its recipes as
Ukrainian. The lavish illustrations
provide helpful clues regarding techniques and presentations.
Having tried most of the Ukrainian recipes, I can especially recommend the
Carter’s Millet, the Dried Fruit Compote, the Beef Stroganoff, and the Cheese
Dumplings.
I would suggest using your own judgment when it comes to
some of the other recipes. Faithfully
following the recipe for Galushki, for
example, did not work for me. A few days ago, I had some extra perogy dough (Mom's recipe), so I cut it up in halushky style squares -- much better!
As for Atkinson's boiled Kovbasa, that was the “wurst”.
As for Atkinson's boiled Kovbasa, that was the “wurst”.
I tried the Polish Babka, and it was good, but I don’t think
it rose enough, even though it looks much as it did in the book’s illustration.
I did enjoy Atkinson's book
for its contributions to promoting Ukrainian cuisine, but we have better
recipes . . . thanks to our moms.
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