Author: Chef M

Bliny have a long tradition in Moscow and other Russian cities, where they often are eaten as a symbol of the coming of spring; the round shape and glistening melted butter are said to be symbolic of the bright shining sun. This classic dish is traditionally served with peas and kasha or eaten with melted butter and sour cream or caviar.

Stuffed noodles are common throughout much of the Russian Federation and the former states of the USSR, and this version is but one example of the filled noodles that can be found in the Ukraine. This version utilizes a potato and onion filling, but other versions use such fillings as sauerkraut, cheese, ground meats, and sweet varieties.

This creates a firm, crunchy outer layer in the pumpkin pieces while their inside will turn soft and creamy. This is a very traditional Brazilian recipe. Kabocha is a wondrous Japanese pumpkin that is sweet and creamy, working well with both savoury dishes and desserts. The skin has a lot of the goodness from the vegetable and can be eaten, so do not throw it away, but use it in the Kabocha Pumpkin Skin, Onion and Chorizo Fritter recipe.

Using fresh broccoli instead of bagged broccoli slaw makes for a sweeter, more flavorful end product. Look for refrigerated sauerkraut either in the deli or by the tofu in your local grocery store (canned sauerkraut lacks probiotics).