Culinary Adventures with Camilla

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...

Biskviikattega Rabaribrokook (Estonian Rhubarb Cake) has displaced rhubarb pie as my family's favorite dessert...ever. That's saying something. Wow. Part I 6 stalks of rhubarb, cleaned, trimmed, and sliced into 1/2" chunks 1/2 C organic granulated sugar Roll the rhubarb in sugar and set aside. Part II 2 C white whole wheat flour 1/2 C powdered sugar 2/3 C butter, softened 2/3 C olive oil pinch of pink Himalaya salt 1 T cold water Preheat oven to 350. Place flour, powdered sugar, and salt into a mixing bowl. Rub in butter and oil till the mixture resembles coarse breadcrumbs. Stir in water until the mixture forms a ball. Press the dough into a 9"x13" baking pan and bake for 20 minutes until golden brown. Part III 4 eggs 2 C organic granulated sugar 1/4 C white whole wheat flour 1/2 t baking powder 1/4 C strawberry lemonade (the original recipe called for lemon juice, but I wanted something pink!) Beat together the eggs, ...