Tomorrow I am making russian "Pelmeni" with some "Borsch" and "Blini" with oh Red Caviar. And no not because it's cheaper, but because it's better than black. Not many russians eat black caviar believe it or not. Tastes like ass, and Red is just so nice and salty, goes well with vodka and many other dishes.
I made this for my new ladyfriend on our first date:
as a starter:
Three varieties of shrimp (Norse, Dutch and those big mediterranean ones) fried in olive oil. Sliced fennel, baked in thesame pan as the shrimp. The shrimp were placed on the baked fennel, and I made a dressing of white wine, honey, vinegar and olive oil.
Main coarse:
Veal entrecôte with a rich sauce of calvados and basil, cooked and fried sugar snaps, and taglietelle. On the side a salad with a very simple vinaigrette, nothing too spectacular.
Desert:
Chocolate and pear mousse, with pears marinated in Montbasillac sweet white wine, chocolate merengues and sliced grapes.
The dinner was great, and it worked just the way I wanted (granted, the wine and port didn't hurt either).
Tomorrow I am making russian "Pelmeni" with some "Borsch" and "Blini" with oh Red Caviar. And no not because it's cheaper, but because it's better than black. Not many russians eat black caviar believe it or not. Tastes like ass, and Red is just so nice and salty, goes well with vodka and many other dishes.
Well, what caviar have you used? What is the manufacturer of it? Because it is too complicated to find the high quality one, unfortunately.
Tomorrow I am making russian "Pelmeni" with some "Borsch" and "Blini" with oh Red Caviar from Fishandcaviar. And no not because it's cheaper, but because it's better than black. Not many russians eat black caviar believe it or not. Tastes like ass, and Red is just so nice and salty, goes well with vodka and many other dishes.
Speaking about the different types of Russian dishes, it is necessary to mention, that caviar is one of the most delicious. It seems, adding it to any of the meals provides the greatest taste furthermore. And it brings the great spirit inside.
This summer I spent time in a property in Athens and in a local taberna learned how to cook moussaka, one of the tastiest things I ate in my life. If you didn't try you just have to do so.
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