Archives for posts with tag: Mamushka

IMG_20170904_121123.jpgIt’s a bit terrifying beneath the skies controlled by Rocket Man and Barking Dog, when you know a misunderstanding or miscalculation, based on rabid ego or hungry id and advanced technological war toys, could render apocalypse for a terrible number of people.

And speaking of people, so many of us around the world have developed a fantastic love for Kimchi, food of the lands of Rocket Man – a salty, sour, umami, often fishy and spicy pickle that opens the taste buds and the heart– not that the germ-phobic Barking Dog would ever try a food so microbially rich.

It was with a personal prayer for understanding and peace that I experimented making Aubergine Kimchi in August. Aubergines were 39p a piece at a local supermarket, which felt unbelievably cheap for our neck of the woods. I’d been interested in the method for Ukrainian Sour Aubergines in Olia Hercules’s  Mamushka. Instead of beginning to ferment aubergines from raw, as do many American and British recipes, Read the rest of this entry »

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I’m feeling happy for the emergence on the food scene of Olia Hercules. I saw this film a while back and felt really thrilled to be learning from someone so deeply rooted in her own food traditions (and she’s deliberate on that plural) yet gifted with such a light and beautiful cook’s touch. That Ukrainian Green Borsht of hers is of course a much more vivacious cousin to my prosaic Schav.

Today in the Guardian is an excerpt from her new book Mamushka. I want it! Want want want! Because I know I’m going to be bowled over with inspiration, just as I was simply from reading about the way she uses fermented herbs in her lovely and simple soup.  Make sure to check out the link.

Her version uses dill, parsley, sorrel, celery, and spring onions. Read the rest of this entry »

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