New Year's Recipes

In a previous post, Barb Wieser shared the preparations for a New Year's Eve dinner in Crimea.  Her friend Lenura is a marvelous cook, who is so instinctive that she usually works without recipes.  But Barb took careful notes on the feast's preparation,  so we're happy to share the delicious recipes with our readers.  Thanks again, Barb and Lenura, for all your efforts!

New Year’s Dinner Menu

Stuffed Fish

Dolmades (stuffed peppers)

Oven baked beef the “French way”

Olivie Salad

Shuba Salad

Pomegranate Bracelet Salad

Side plates: Sliced bread with butter and red caviar; black olives; orange and kiwi slices

Recipes
 

Stuffed Fish:

1. Gut a large fish and peel off the skin, leaving it intact. Cut off head and save.

2. Chop up the fish meat and add a few chunks of beef and salo. Run through a grinder along with two heads of garlic cloves.

3. Mix the ground meat and garlic with 2 eggs, mayonnaise, flour, salt and pepper.

4. Stuff mixture into the fish skin and sew up. Arrange fish on a cooking platter with head.

5. Bake for about one hour at medium heat. Slice and serve.
 
Dolmades (stuffed peppers):

1.     Grind up 1 kg. of meat (mutton or beef) to make farsh (ground meat). Mix with ½ kg. chopped onions and 1 cup rice, rinsed.

2.     When tomatoes are in season, chop up tomatoes and add to mixture.

3.     Stuff mixture into peppers which have been deseeded and tops cut off. We used peppers Lenura had frozen from earlier in the year. Worked well except our fingers froze stuffing the peppers.

4.     Pack tightly upright in a large soup pot. Cover with salted water and cook until done. Serve with sour cream.
 
Oven baked beef the “French way”

1.     Thinly slice beef, salt and put in covered bowl in refrigerator for several hours.

2.     Slice 4 large onions and layer on large baking pan.

3.     Layer meat on top on the onions. Sprinkle with a package of spices for meat (not sure what they were, but you could use anything that works for beef).

4.     Peel and thinly slice two potatoes and layer on top of the meat.

5.     Layer 400 g. mushrooms on top—use very small mushrooms so they can be left whole, or slice if needed.

6.     Add a layer of cheese and bake until done.

Olivie Salad

Chop finely cooked carrots and potatoes. Mix with chopped hard boiled eggs, some kind of meat—usually ham or sausage, but we used chicken--, chopped pickles, a can of peas, and mayonnaise and salt and pepper.

 Shuba Salad: (also called Fish under a Fur coat)

1.     Boil 2 beets, 2 potatoes, 1 carrot; cool and peel.

2.     Gut and chop up one salted raw fish (herring)

3.     Layer to make salad—Grated potatoes, mayonnaise, fish, mayonnaise, grated carrots, mayonnaise, grated beets, and top with layer of mayonnaise. Decorate with mustard.

Pomegranate Bracelet Salad:

1.     Finely chop up 2 onions and ½ kg. mushrooms. Saute in butter.

2.     Boil 2 skinless chicken breasts and cool and shred meat.

3.     Grate and peel 4-6 beets. Mix with 6 minced garlic cloves, a handful of finely chopped black prunes, mayonnaise.

4.     To make the salad, put an overturned glass into the center of a large plate to create the ring. Layer shredded chicken, mushrooms and onion mixture, mayonnaise, the beet mixture.

5.     Cover the ring with 2 cups finely chopped walnuts and pomegranate seeds (one whole pomegranate).

The Yogurt Vessels of Yore

I have been waiting to see the Antiquities from Ukraine: Golden Treasures and Lost Civilizations exhibit at the Museum of Russian Art in Minneapolis since it arrived in October. The exhibit features loaned objects that are a part of the larger, privately owned collection known as PLATAR, assembled by a pair of Ukrainian industrialists, Serhiy Platonov and Serhiy Taruta. I only thought to snap one photo with my phone but wanted to share a few thoughts about the exhibit nonetheless.

The exhibit features objects from ancient cultures that lived in and around the Black Sea region. These include the Tripilians, the Scythians, the Cimmerians and, finally, Kyivan Rus.

The pieces presented in the exhibit are truly interesting and provide an account of the region over time, as well as its importance as a center of trade and hub in the ancient Silk Road. In addition to being beautiful, many of the artifacts also offer glimpses into the food practices of these early cultures, which are among the oldest known civilizations.

The Trypilian artifacts, dating back 5 to 7 thousand years, were characterized by pottery with swirling designs and interesting forms, including giant bulbous pots, mysterious binocular-shaped vessels and even toys. According to our guide, the Tripilians were a matriarchal culture, where women served as the central figures in society. They were an agrarian people that kept livestock and grew crops including lentils and peas.

There was an interesting scale model of an earthen Tripilian home on stubby stilts. This, we were told, was an architectural form much like the much more recent barn homes of central Europe, where the animals live below and their heat rises to warm the people in the story above.

One of my favorite pieces was the bovine-shaped vessel above. Although it looks more ornamental than practical to me, the plaque suggested, it was used by the ancient Trypilians for storing milk, yogurts and fresh cheeses.

Moving onto the Bronze Age, the exhibit features glimmering tokens of war and prestige. In addition to some weaponry and lavish jewelry, from the nomadic Scythians, there were golden bowls and vessels. There was a stunning drinking horn shaped like a ram. I would totally quaff from it, if given the opportunity. As I perused the Kyivan Rus section, I noticed a dazzling set of golden calf earrings, eluding to the importance of livestock in these societies. Many of the artifacts here reflect the influence of Greek travelers in this part of the Black Sea region, something we have also found in contemporary foodways and local cultures of the Crimea, as well as the Dombass and Mariupol regions.

The exhibit visited museums in Omaha and Houston before coming to Minneapolis, the last stop in its US tour. The exhibit is a bit controversial because the origins of the artifacts are largely unknown. The objects were obtained “on the open market” and do raise questions about acquisitions. Ukraine's archaeological heritage has often fallen victim to looters and remains a source of concern for many n the archaeological community.

Antiquities from Ukraine: Golden Treasures and Lost Civilizations will be at the Museum of Russian Art in Minneapolis until February 14, 2012. Be sure to check out the Museum's website to view a slideshow of selected artifacts.

A New Year's Feast from Crimea

Barb Wieser,  our favorite Crimean correspondent, shares a great New Year's meal that exemplifies the diversity of foodways in Ukraine where home cooks mix and mingle influences from around the world to create delicious meals.  Thanks Barb and Lenura (above), a fabulous cook!  Look for recipes and more photos in a following post.

Take the Christmas tree, presents, lights and all the general hoopla of American Christmas and combine them with the fireworks and partying of New Year’s and what do you have? New Year’s Eve in Ukraine. For the seventy years of the Soviet Union, religious holidays were banned. Not to be deterred from celebrating, the Soviet people took those Christmas traditions and morphed them into one big celebration on New Year’s Eve. In present day Ukraine, Christmas is once again celebrated (Eastern Orthodox Christmas is on January 7), but it is a fairly low key affair and focused around the church. New Year’s Eve continues to be the big holiday of the season, and much of it is focused on food.

The food preparation for the New Year’s Eve family dinner typically begins with a trip a week earlier to the local bazaar to stock up on all the products necessary for the New Year’s cooking and celebrations. In my Crimean Tatar family, this consisted of large bags of onions, carrots, potatoes, beets; the fruits of the season--oranges, apples, pomegranates, kiwis, mandarins; various candies; sausages and cheeses; sacks of walnuts; champagne, vodka, sodas and fruit juices, and of course, a very large quantity of mayonnaise. Closer to the 31st the meats were purchased—salted herring, a large whole freshwater fish commonly found around here, chicken, and beef to be baked whole and also ground into farsh. We checked to make sure the staples were stocked up—flour, sugar, eggs, rice, salt and pepper—and the preparations were ready to get underway.

All of December, the mother of the Crimean Tatar family I live with, Lenura, mused about what to make for New Year’s, soliciting opinions from the family. She slowly put together a menu, making adjustments even on the last day (like deciding what kind of cake to make). Unlike our American Thanksgiving, there are not many “traditional” New Year’s foods in Ukraine, and menus seem to vary with the whims of who is doing the cooking and different cultural traditions, though all the menus lean heavily to some kind of meat and mayonnaise based salads. But there are two traditional salads that are found on all New Year’s menus across Ukraine and Russia—Olivie Salad and Shuba or “Fish under a Fur Coat.” 

Olivie Salad is a mixture of finely chopped carrots, hardboiled eggs, pickles, sausage (or ham or chicken), combined with canned peas and lots of mayonnaise. According to internet sources (and affirmed by the people I asked), Olivie Salad was named after a French chef who first created it in a restaurant in Moscow in the 1860’s. Shuba is a layer of chopped herring, covered by the “fur coat”--layers of grated potatoes, carrots, and beets, interspersed with layers of mayonnaise.

We also prepared a salad called Pomegranate Bracelet which involved a ring salad (created by placing an overturned glass in the middle of a plate) and consisted of a layer of chicken and mushrooms covered with shredded beets mixed with, you guessed it, mayonnaise, and topped with walnuts and pomegranate seeds.

Every dish we cooked included some quantity of mayonnaise. Ukrainians consume large amounts of mayonnaise on every possible food, even pizza!  I have asked several friends why mayonnaise is so popular and this is the typical answer: “During the Soviet period it was impossible to purchase mayonnaise and it only became available near the end of the Soviet era. Once mayonnaise started appearing in stores, it was rapidly snatched up and became an ingredient in many dishes, especially salads.” However, the Crimean Tatars (the Muslim ethnic people in Ukraine that I live and work with) have their own distinct ethnic foods and rarely use mayonnaise and talk with disdain about the Ukrainian food and “all that mayonnaise.” However, we mostly we did not make Crimean Tatar dishes for New Year’s Eve,  but the one we dish we did make—peppers stuffed with rice and ground meat called Dolmades—sure enough, did not have any mayonnaise. But this was the New Year’s Eve dinner, after all, and somehow it had to include large quantities of mayonnaise—so much so that we twice ran out and had to send one of the kids to the neighborhood store for more.

Besides all those mayonnaise salads, the dinner menu also included a stuffed fish, a meat/potatoes/mushroom/cheese dish (which Lenura called beef baked “the French Way”), the meat and rice stuffed peppers, and a delicious lemon cake with Lenura seemed to just create out of whatever she had on hand.

Though everything was very tasty (especially when washed down with the continual New Year’s toasts), I thought the real masterpiece of the dinner was the stuffed fish. I had been served it once before at a New Year’s dinner at their house, but it definitely is not a traditional New Year’s dish at anyone else’s house. I asked Lenura if she had learned it from her mother, but she said, “No, it is just something I made up.” Basically the dish consists of first gutting a fish and peeling off its skin intact. The fish meat is then run through a grinder along with junks of beef and salo (the Ukrainian national food of cured slabs of pork fat) and a lot of garlic. The ground meat is then mixed with eggs, a little flour, and yes, a little mayonnaise, and stuffed back into the fish, and baked. Served on a bed of lettuce with a hardboiled egg “flower hat”, it was an elegant centerpiece of our Ukrainian/Crimean Tatar New Year’s Dinner. С Новым Годом!

Will 2012 Be the Year of the Pickle? Only with Your Help!

It's official, James Oseland of Saveur Magazine has named pickles as one of his top food trends for 2012. We're happy to be ahead of the curve as 2011 was a pretty amazing year for the Pickle Project and we hope 2012 will be more of the same.

A year ago, we were deep into our Kickstarter fundraising efforts. We still can't say enough about the support we received. From across the world--including Sweden, Japan, Ukraine, Canada and the United States--dozens of you pitched in to help make our effort to document and share Ukrainian food traditions a reality. We truly felt buoyed by all of your good wishes when we returned to Ukraine.

Our two Pickle Project trips this year were each very different, but both were distinguished by the warmth and hospitality of Ukrainian friends and colleagues. Our three weeks in high summer were full of berries, of home-cooked meals, of walks in hills of Crimea and the Carpathians, and of long conversation-filled train rides for the two of us. This fall, returning with Caleb Zigas and Rueben Nilsson, our four Pickle Project Conversations cemented our friendships with great organizational partners the Bulgakov Museum, Eko Art, PIC NGO and the Centre for Cultural Management. We ate, we drank, we found ourselves in conversations that ranged from what we eat for dinner to how to support small farmers. Thanks to the Trust for Mutual Understanding and Shelburne Farms for making this possible.

Back in the US, I had the chance to share the work of the Pickle Project in five different presentations at locations ranging from a Catskills community roundtable to an American Association of Museums presentation in Texas. Lively questions always ensued.

But what will 2012 hold? And how can you help?
We continue to be inspired and driven by the interests, questions and comments from our Kickstarter backers, our readers and the people we engage through the Pickle Project, in Ukraine, the US and elsewhere.

We're working on a number of different ideas--ranging from promoting further exchange, to exhibitions, to projects with young people. We'd love to find ways to bring the Pickle Project conversations to different countries, to learn and share perspectives.

We've got a long list of blog posts from our 2011 visits to keep you up on--everything from Greek food in eastern Ukraine and manti making in Crimea to making currant wine in L'viv-- and the debut of some video interviews. Stay tuned.

But about you--if you're in Ukraine, we'd love your help. We've greatly appreciated our guest bloggers and hope that more of you will consider joining in and sharing family stories, traditions, or what you've learned about village and urban foodways. In particular, Peace Corps volunteers, we'd love to hear from you.

And if you have ideas about what's next for us--let us know. Thanks to all of you for making 2011 an incredible year for the Pickle Project!

Lviving On A Jet Plane

 
A final guest post from Caleb Zigas, traveling companion for our October Conversations. 

So after four conversations, three train rides, at least 2 pounds of salo consumed and countless liters of vodka (the best was the homemade kind) what are the takeaways?

In writing about travel, and writing about it in the first person no less, and in a format like a blog even more, I think it’s important to recognize that one most likely learns far more about one’s self through travel than one possibly can about one place. Place is too nebulous. Too large. Too all-consuming. I didn’t eat enough, or from everywhere. I didn’t eat in anyone’s home, share a meal with a person who cooked it, or stumble into an expected delight enough times to give a sense of place. But I did eat wonderful food, much of it home-cooked, and I did listen and talk quite a bit about not only the food but also the act of cooking and consuming it.

When I left the States I felt, as I often feel, conflicted about the work that I do. Without boring you too much with insights into my own personal struggles, it’s enough to know that I do what I do because I believe the world can be a better place. I often think that one of the main factors in preventing such betterment is the dominance of capitalism, yet what I do simply aspires to make poor people better capitalists. But what of this thought in a post-Communist society?

The irony, or really it’s not irony but the realization, is that small business can be powerful. In the many conversations we had, meals we shared and foods we tried, the idea of small business was rarely on the forefront of anyone’s minds. The questions I ended my discussion with (What foods do you think you could sell, for instance) often led to blank stares and boring conversation. The explanations provided were often that government regulation, corruption and taxation were too daunting of tasks for small business to have any traction in this place. And so small business begins to feel powerful.

I imagine a group of piroshky selling women banding together with a solid brand and making a living for themselves. Or the subsistence farmers creating value-added products with regional variations in order to maintain the life style that their sons and daughters are abandoning. While their sons and daughters work in cities and earn money in order to purchase the foods they miss from the village. And while our conversations seemed to state that this was not, yet, a reality, some part of me feels that we simply didn’t find the right places to have that conversation.

If there was no belief in that kind of opportunity there would be no Pizzata Hata and no Kompot. There would be no informal vending, no funnel-cake hot dogs, no coffee shops and no tandoori-like fired breads. By the end of this trip I’ve come to believe, again, in the power of small business, or at least the ideal of it, the notion, to provide some kind of opportunity for economic freedom. It’s a concept that is utterly complicated by the rippling impact of collectivism plus oligarchy, but, perhaps for the first time in a long time, it often feels like a solution.

Given the pace of capitalism that we experienced, I’m not sure that Ukrainian capitalism currently looks any different than the malicious brand of American capitalism, rife with income inequality and lack of opportunity, that we are so quick to export. But I’m also not sure that has to be the case.

In our last conversation in Lviv, a young woman was asked if she still cooked, and she answered (like nearly everyone else we asked in the time I was there) that she did. But, she was quick to point out, instead of spending Sunday making vareniki all day long, she cooked something quick and delicious. If she were to spend an entire day, she said, she’d have friends over and they would make something they wanted… sushi.

In Lviv we ate one meal at the Salo Museum. A high-concept restaurant bar that chooses not to examine the history of this national dish but instead to focus on its future, draping models with small bits of it in artsy-soft-porn poses and offering a menu of salo based concoctions. One of which we tried—salo sushi. Like so many other things, it was imperfect, but emblematic. There is no such thing as tradition. No such taste as authentic. There is only what we are, and that is constantly changing. So salo sushi is no less Ukrainian than borscht, no matter how much we miss the borscht our grandmother’s made.

What can be more powerful than the memory of that borscht, or the taste of any other number of foods, is the power to choose the foods that we make and eat. Ukraine, like so many of us, is in a struggle to define that future for themselves, and it’s one you can see, hear and taste on the streets and in the markets every day. I will remember, for a long time, the taste of that borscht and the taste of that sushi, and I will wonder, for a long time, what it will taste like the next time I go.

Photos by Rueben Nilsson, our fellow traveler.  From top:  borscht;   cheese seller at Bessarabka market, Kyiv; salo sushi (no kidding); and Sarah, Linda and Caleb in L'viv.

Dach(a)ed Hopes; A Non-Religious Jewish Story About Odessa

And another great guest post from Caleb Zigas.

When I was nine years old and in line at Safeway, the cashier wished my mother a very earnest Merry Christmas. We’re Jewish, Ireplied probably annoyingly, we don’t celebrate Christmas. My mom, clearly notnine and far better mannered than I, wished her the same and whisked me away. Allof this to say that I’ve rarely been scared to say who I am.

When I told people I was going to Ukraine, I felt like atl east one out of five told me they had roots there. And if the literature of Jewish America (or at least of my DC Jewish same-age-but-went-to-private-school-but-is-really-talented-(begrudgingly) cohort Mr. Safran Foer) can tell us anything it is that this beautiful port city knows its Judaism. And, with that, the Jewish part of this story ends. Because for whatever confounding reason (and I could write about 1,200 more unnecessary words un-confounding them) I did not articulate my Judaism in this fine city. And I found that to be just fine.

Instead, I felt lucky to be connected to a part of Ukraine that, until then, had seemed hidden. Through circuitous social connections and the power of Facebook, we were introduced to the inner-workings of the Kompot empire in Odessa, a network of 6 restaurants all with aspirations to be a new kind of Ukrainian place. Sitting outside at Kompot’s second location on a pedestrian-friendly street in the sun, with the marketing manager, one couldn’t help but think that they were well on the way.

For much of the time that I spent in the Ukraine I couldn’t help but think about one of La Cocina’s program participants, Anda Piroshki.Anna Tvelova, the owner, moved to the States about 10 years ago, waited tables and finally decided to pursue her dream of business ownership with a baked-piroshki model. Her food is delicious, original and beautifully branded,and as I watched Ukraine essentially speed into capitalism as I simply stood there, I couldn’t help but think that there was a dearth of well-branded national fast-casual foods and that someone just needed to take it there.

Perfectly appointed,detail-oriented and with middle-class food, the Kompot experience was unlike most ofthe basement dining that we did in so many ways. But, perhaps even more interestingly, the partner restaurant Dacha, took the concept of Ukrainian food and elevated it beyond my expectation in a way that looked both inward and outwards.

Located in a former sanitarium a ten minute taxi ride from downtown Odessa, Dacha simulates the experience of the gentried middle class of this part of the world's history--pre-Soviet Union. It may not be the dacha that your family has, but it’s the one you and I have read about in Russian novels with balls and carriages. But updated and, maybe even sometimes, kind of ironic.

We were greeted with a selection of six vodkas, several the house brand, and one of which (not from the house) was called Jewish Vodka (nocomment). From there, we sampled six kinds of homemade pickles and perused amenu full of Ukrainian food offerings that sounded simply delicious. The place was beautiful, warm and the staff was knowledgeable and passionate. Most interestingly, though the place can seat 400 in the summer, they seem to have no problem bringing people to them.

Which means that someone in Odessa is eating. In our conversation here we heard from a smattering of Odessans, all of which came from very different places. What was amazing about a place like Dacha was thefamiliarity of the concept despite the difference in the food. Nowhere in the States will you find pickled watermelon, fish-stuffed fish (basically gefilte fish)and bread soda on a menu, but you wouldn’t have felt out of place in the dining room with white wooden chairs and a wood-burning oven.

Our conversation was largely dominated by currents of frustration at industrialized agricultural practice, skepticism of supermarkets and the shocking straw poll that saw everyone claiming to not only know to make but also actively making salo in their homes. Meanwhile, Dacha diners can buy“Odessan” food, take it home in a branded Dacha bag and buy branded Dacha preserves whenever they want. I can’t help but admit to liking that both are an option.

So when we arrived two hours early to the train station the next day after dining in the dark the night before (though a generator was procured midway through the meal) in yet another basement, I wasn’t even kind of disappointed to be eating in Kompot yet again. But I’m not sure that I know what that means for Ukrainian food.

A L’viv Conversation, Food and Thought

Like each of the cities we visited on our conversational tour of Ukraine, L’viv is its own place. The capital of historic Galicia, L’viv is regarded by many as the heart of Ukrainian culture, language and traditions. Crumbling and complex, the city is known for romance, poetry and intellectual enterprise.

In recent years, L’viv has also sought to distinguish itself as a gastro-destination. Long renowned for its caffeine haunts, there is now a cohort of small brewers, chocolate shops and gelato stands, cropping up around town, not to mention the batch of bizarre themed restos.

Our wonderful partner, the Centre for Cultural Management, an organisation that works to promote the cultural sector in L’viv and across Ukraine, hosted the event at the Ye Bookstore. And, so, we chatted, amongst the books, while browsing customers paused to listen or join in the dialogue.

Unsurprisingly, our discussions reflected L’viv’s unique character, charting a thoughtful progression from traditions to the future. We launched with stories about first tastes and childhood temptations. One participant remembered that, under the Soviet Regime of her youth, there were few luxury foods to be had. However there were the rare delights, including chewing gum and sodas (Pepsi NOT Coke) and, for Christmas, mandarin oranges. In my circle, we talked a great deal about Ukrainian food customs and dishes. What makes a meal Ukrainian, one asked. But, Galician food has been so influenced by Polish traditions, another commented. Is it still Ukrainian? What if you ate the same meal in Canada? (On a plane, on a train? In a box, with a fox?) We explored gender roles relative to food, who cooks and who grows, then, now, and into the future. The group of participants in the L'viv discussion was more diverse in age than in the other cities on the Community Conversation tour. Thus, the conversations were infused with an array of perspectives, reflecting the generational and cultural influences of the participants.

As talk of food often does, the discussions turned to politics and governance, and, inevitably in Ukraine, corruption. Contemplative participants offered exchanged opinions on regulations, taxes and food safety. We talked about the influence of Ukraine’s current leadership and the future of rural Ukraine. We talked about lifestyles, health and who tomorrow’s farmers will be. The lively exchange went on for a while, in that smart, meandering and, sometimes, wistful L’viv of way. And, then, we retired for beer and more of the same.

Watch a video and read peculiar news coverage about the L'viv event here.