Subtitled Recipes from a Russian Kitchen, Salt & Time is dedicated to Alissa’s great-grandma who showed her that the act of feeding is the act of true love.
Salt & Time
Alissa was born in Siberia and her background is of a mixed heritage. The food of the region reflects this as it is a melting pot of culinary traditions (quoted). Some of the pantry ingredients were familiar to me, and others I cannot get in South Africa. Sea Buckthorn is one of them that I shall have to try and find in the UK. This of course limits the recipes one can make as authentically as possible.
Chapters are divided into:
- Starters, Sides & Salads
- Main Dishes
- Pickles & Ferments
Recipes that caught my eye:
- Courgette Dip (p23)
- Cured Fish (p27)
- Buckwheat Vinegret Salad (p34)
- Olivier Salad (p59)
- Kholodets (p61)
- A Mushroom Broth with an Asian Touch (p79)
- Potato & Caviar Soup (p80)
- Mushoom & Buckwheat Risotto (p108)
- Aubergine Matzo Bake (p111)
- Millet Risotto with Pancetta & Sage Butter (p116)
- Squid Poached in Smetana Sauce (p122)
- Siberian Pelmeni Dumplings (p140)
- Fermented Cucumbers (p152)
- Khrenovina (p158)
- Red Sauerkraut with Garlic & Chilli (p159)
- Semolina Cake (p179)
- Blini with Curd & Apricots (p184)
- Zephyrs (p192)
- Napoleon Cake (p214)
- Persimmon Bellini (p228)
I loved the story behind the recipes and find it so interesting to learn more about a cuisine and a culture. Knowing some of the ingredients would not be easily available, or interchangeable, I read the recipes first before selecting any. Only once I had read the recipe did I decide whether or not it caught my eye. In one recipe, the method states place all ingredients in a large pan, but use only 1 carrot and 1 onion to begin with. I never usually read a recipe from start to finish and find this sort of methodology is not quite precise enough. Many recipes refer to other recipes so there is a lot of page turning to be done. Thankfully there is a book mark to make this easier. To me, the only recipe ‘missing’ from this collection is one for Russian rye bread.
What I made:
I had people over for dinner and made the Potato & Caviar Soup, substituting the caviar with capers. Everyone at the table commented on how good it was. And one guest even went back for seconds. This recipe made enough for 8 people, with generous servings. I also baked the Semolina Cake which was perfect when served with poached fruit and the poaching syrup.