Anyse Joslin Profile - Allrecipes.com (18645645)

cook's profile

Anyse Joslin


Anyse Joslin
 
Home Town:
Living In: Sacramento, California, USA
Member Since: Nov. 2005
Cooking Level: Expert
Cooking Interests: Baking, Asian, Indian, Nouvelle, Low Carb, Healthy
Hobbies: Reading Books, Music
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About this Cook
I am fascinated with Russian cooking and have MANY cookbooks in Russian. I study Russian as well as Russian culture, art, history, and humanities. I am aso a musician and play some good Louisiana Cajun music and love the food. I have been in Europe for 7 weeks in museums and eateries! From there, I learned to love to eat fresh mussels boiled nicely in large pots with a nice mixture of Belgian spices. I learned some French, Dutch, Belgian, German and Swiss cooking while I was there. I also learned to love pates but I can't eat much of them any more. I also spent 4 weeks in Phuket Island, Thailand and LOVE to cook and eat Thai food. I am also diabetic and have learned to modify my favorite wonderful foods with ALL of the flavor and texture of the original.
My favorite things to cook
In the winter, my favorite meal is good Russian borshch and pirozhki (beet soup and small hand held meat pies). It is warm, sticks to the stomach, and has a way to act like "comfort" food. I love to throw together traditional Irish scones ad tea (or even lattes) when people come over in the early morning or mid afternoon. I was raised by mid-western parents from southern Illinois (very close to and North of St. Louis). The food never was interesting and vegetables were way overcooked. However, my mother's potato salad can't be beat (made with sweet pickles and Miracle Whip) and I know how to make it. She also made a "hamburger pie" from scratch. Biscuits made by hand and hamburger in a cream sauce with spices and onions and the biscuits set on top fo the hamburger mixture in a large iron skillet and baked in the oven until the biscuits were "just right" and the hamburger in a nice, thick sauce.
My favorite family cooking traditions
Look above!
My cooking triumphs
I prefer to just enjoy food day by day. I have not had any failures and mostly triumphs. I did prepare an 8 course Russian dinner for 12, taking 2 days to prepare and to cook. Lots of vodka at the end. I did offer vodka before dinner, but I train people to drink it the "Russian" way and they would get drunk and not eat anything and pass out! What is the Russian way? Lots of vodka and zakuski (Russian appetizers that become the meal if eaten with vodka before dinner!). Vodka cooled for 24 hours in the freezer, small glasses filled for each toast. After the toast, one takes a deep breath first (so as not to aspirate on the vodka itself), tosses back the WHOLE glass, and then follows it with a zakuska. Takes only a few toasts of 100 proof Stolichnaya vodka to be at the "end of the line"!
My cooking tragedies
Had one Russian dinner for 6 that was my first at which the zakuski and vodka was the first course and I drank my guests and spouse under the table. We had 2 bottles to start and bought 2 more when the first one was gone! No one ate dinner at all!
Recipe Reviews 4 reviews
Buckwheat Blinis
Recipe works "as is"! Blinis have a vary prominent place in Russian history. The day before lent is called maslenitsa. On this day all of the village women would prepare giant stacks of very thin blini brushed with plenty of butter between each to keep them from sticking together. This, being a feast day, was accompanied by both sweet and salty foods for wrapping into each blini by hand (like a buffet table with all sorts of stuff to put in them, yum, yum! The various condiments included jams, sour cream, pickled fish, salted preserved fish, fish in oil (sardins), various meats aso prepared in numerous ways, and plenty of kvas to drink.

37 users found this review helpful
Reviewed On: Jul. 1, 2008
Pierogi II
This is quite an old, "traditional" Russian food. "Pirogi" simply means "pie." If you make a regular pie, this is the word you should use. Pirogi are usually baked. "Pirozhki" is a diminutive word for "pirogi" and means "little pie" or can even be equated with the word for a "turnover." These can be baked or fried. "Vareniki," usually refers to a type of a dumpling or the preparation of "pirozhki" by boiling. Russian vareniki are boiled and then, sometimes after that, are also quickly fried in butter so tat they don't stick together as much.

18 users found this review helpful
Reviewed On: Jul. 1, 2008
Romanov Piroshki
Whenever I ate pirozhki at the delis in SanFrancisco, they were mostly deep fried. However, with times getting more "healthier," baking seems to be a good way to cut down on the fat as well as the calories. I ask you, though, "Why spare anything with something so tried and true for quite some time?? I deep-fry mine without shame AND I have PLENTY of sour cream to dip or to spoon onto them (in more polite company that I would never serve this anyway!). My guest and I sit about and eat ALL we want and just ENJOY the wonderful flavor. Usually, I serve a nice beet borshch along with the pirozhkis and, again, there is plenty of sour cream to add to the borshch as well. I only make these a few times a year and, like bliny, we just stuff ourselves to the gills and have a lot of fun for the afternoon and evening, taking our time and slowly but surely depleting the complete supply among 6-8 of us (of course, there is the vodka and the music of the bards as well). As they say in Russian, "Tikho yedish, dalshe budesh." (Slowly, but surely.) Now why the 3 stars? There is no dill in the meat stuffing! No dill, no REAL pirozhki!!

29 users found this review helpful
Reviewed On: Jul. 1, 2008
 
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