Travinka Profile - (11189432)

cook's profile


Home Town: Narva, Ida-Viru, Estonia
Living In: Washington, USA
Member Since: Jan. 2010
Cooking Level: Intermediate
Cooking Interests:
  • Title
  • Type
  • Overall Rating
  • Member Rating
  • Potica
  • Potica  
    By: Vicky Bryant
  • Kitchen Approved
About this Cook
I enjoy cooking and creating new recipes for my family and for Allrecipes Russian site - I am Russian and love making Russian dishes, especially vegetables.
My favorite things to cook
Vegetables! I love peeling and chopping, can't live without my German mandoline grater and precious peeling knife (for lefties).
My favorite family cooking traditions
Home canning and preserves: jams, pickles, endless rows of jars for the winter...Dad's real sauerkraut and salted (brined) forest mushrooms. Mom's jams, soups and yeast pies.
My cooking triumphs
French Flourless Yule Log with meringue mushrooms and Kiev Cake.
My cooking tragedies
Happened years ago but still memorable...Oil in a pan overheated and ignited. I panicked, grabbed the pan, could not decide what to do with it (you are supposed to just close the lid in this situation), and put the pan on the floor, because flames were all the way up to the ceiling. Then I found the lid and put the flame out. There was a large burnt stain on the hardwood floor. Last December our floors finally got refinished, so I don't have to stare at that ugly spot anymore!!!
Recipe Reviews 2 reviews
Russian Beet and Potato Salad
I forgot to mention - I usually boil beets around 40-45 minutes, not 30 minutes. You should be able to pierce them with fork easily. Do not peel before boiling. Cool, then peel.

7 users found this review helpful
Reviewed On: Jan. 14, 2013
Split Pea Soup with Rosemary
Used celery instead of leeks and boullion cubes instead of broth.

4 users found this review helpful
Reviewed On: Jan. 20, 2012
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