It’s hard to imagine Ukrainian life without vareniki (or pierogi - the polish name). Some foreigners don’t understand why everybody in Ukraine are so obsessed with vareniki, cause according to them “they are just the dumpling-like pastry of unleavened dough with different stuffing”. But for Ukrainians vareniki are magic dish, I would say that they ( Read more... )

I attempted create a facsimile of Foie Gras.


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I say, Offal! instead of Opa! :-)


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liver (sliced really thin ( Read more... )

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I have a goodly amount of calf liver in the freezer, plus two large yellow onions on the counter. I love liver, but I usually just pan-fry it in my cast-iron skillet. I've never tried to compose liver and onions before. Does anyone have any advice about the particulars, how to keep it from being too greasy or over-cooked in particular ( Read more... )