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Craft a quick and tangy salad full of texture with fresh fava beans, pine nuts, pistachios, wild fennel, jalapeño, cayenne, and a simple dressing of honey, lime juice, garlic, pumpkin seed ...
Beluga caviar is caviar consisting of the roe (or eggs) of the beluga sturgeon Huso huso. The fish is found primarily in the Caspian Sea, which is bordered by Iran, Azerbaijan, Kazakhstan, Russia, and Turkmenistan. It can also be found in the Black Sea basin and occasionally in the Adriatic Sea. Beluga caviar is the most expensive type of ...
Caviar (also known as caviare, originally from the Russia is a food consisting of salt-cured roe of the family Acipenseridae. Caviar is considered a delicacy and is eaten as a garnish or spread. [1] Traditionally, the term caviar refers only to roe from wild sturgeon in the Caspian Sea and Black Sea [2] (beluga, ossetra and sevruga caviars).
Often associated with opulence and tsars, caviar are unfertilized eggs harvested from sturgeon. Caviar is versatile: these delightful fish eggs can be served solo, as a canapé or hors d’oeuvres ...
Dressing ingredients: 1 tablespoon lime zest. 4 tablespoons lime juice, freshly squeezed (approximately 2 limes) ¼ cup olive oil. ½ teaspoon kosher salt
Ossetra caviar, salmon crème fraîche, potato shallot croquette, basil oil, egg whites and yolks. Ossetra (also Osetra, Oscietra, Osetrova, or Asetra) caviar is one of the most prized and expensive types of caviar [1] (eclipsed in price only by Beluga caviar).
Ajvar (/ ˈaɪvɑːr / EYE-var; Cyrillic script: Ajвар, Aйвар) is a condiment made principally from sweet bell peppers and eggplants. [1] The relish became a popular side dish throughout Yugoslavia after World War II and remains popular in Southeast Europe. Homemade ajvar is made of roasted peppers. [2] Depending on the capsaicin content ...
Мushrooms in cream or béchamel sauce topped with grated cheese and baked in a cocotte. Chicken, fish or seafood can also be used with or instead of mushrooms. Kholodets. A meat jelly that is also known as studen[5][6] Salo. A dish consisting of cured slabs of fatback with or without skin. Stroganina.
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