Thursday, July 26, 2012

Cooking Around the World: Estonia


Every now and then this lone resident of the testosterone land called 'In the Land of the Manns' flexes her estrogen-fueled muscles and makes things a little bit frilly in the kitchen. Tonight's tabletop travel to Estonia is a case in point. I wanted everything to be pink...well, except the beer!


Typical Estonian dishes include: Silgusoust (Baltic fish in acid sauce), Mulgikapsad (pork with sauerkraut and boiled potatoes), Verivorst (blood sausage and barley), Marineeritud angerjas (marinated eel), Sült (boiled pork in jelly), Keel Hernestega (tongue), Suitsukala (smoked fish) and Karask (a kind of dry cake-like barley bread).

But none of those sound very girly or pink. I opted for...

Rosolje
Beet Salad

Salad
4 potatoes, boiled and cooled
3 beets, boiled and cooled
3 eggs, boiled and cooled
2 apples, peeled, cored and chopped
Garnish
cornichon
pickled herring
1/2 sweet onion, chopped
3/4 C sour cream
Dressing
3/4 C sour cream
1 T mustard
2 t blueberry vinegar
1 T organic granulated sugar
salt and pepper, to taste

Mix herring, sour cream, and onion together. Chop salad ingredients into 1/2 inch cubes and toss together. In a separate bowl blend together cream, mustard, vinegar, sugar, and spices. Stir in blended dressing to tossed salad. Top with herring and a cornichon.



Rhubarb Cake

click the title for the recipe

This Global Table Ambassador is signing off and headed back to East Africa for their next culinary adventure: Ethiopia. And then we'll launch into the 'F' countries of the world!

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