While
thrifting with my sister I found many a treasure. I snatched up a
working dehydrator for ten bucks and a huge baby blue pot that is
large enough to use as a canning pot. While browsing a furniture
store my sister handed me a book. I opened it and decreed 'Getting
it!' It was “Traditional Ukrainian Cookery”. My sister was a
little disappointed that I was so excited for if I had been
nonchalant about this find she would have adopted it. I did email her
the recipe for Nachynka (a type of cornbread) for which she was harboring a ten year long craving. Nachynka is standard fare at
small town Saskatchewan Legion potlucks.
When
embarking on cabbage rolls I turned to “Traditional Ukrainian
Cookery” for insight. “In the summer beet, lettuce, or spinach
leaves may take the place of cabbage. In the grape-growing areas of
Ukraine, the filling is often encased in grape leaves.” (pg 215)
Upon advice from this cookbook, I omitted the tomato sauce in favor
of lemon juice mixed with water. I did this because tomato sauce
isn't my favorite ingredient (especially when it comes to Campbell
Tomato Soup). I would recommend a somewhat more flavorful sauce than
mere water with lemon juice as my cabbage rolls were a little lackluster.
The recipe and MoFo inspiration is: The Real Meal
Visit me at this year's Canzine! Mention that you read the blog and get a free zine!
Visit me at this year's Canzine! Mention that you read the blog and get a free zine!
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