I generally don’t make all rye sourdough breads. I like rye, but my tendency is to mix it with some wheat flour. But for once, I went with all rye. It didn’t rise much, but I should expect that, using different flour types. It’s dense and flavorful and very hearty, very filling. The recipe does call for caraway seeds, but I omitted them, because I really don’t like caraway, and seeing I am the only consumer of this bread, I do have to like it!
It’s Pi(e) Day on March 14, so I had to make a pie, right? Well, seeing I am still working on educating myself on all things Ukrainian, I decided to make Kapustyanyy pyrih — Ukrainian-Style Cabbage Pie. It’s sort of a cross between a souffle, a crust-less quiche and a savory pie like a potato-leek pie. It’s got a whole lot of cabbage of-course (not fermented cabbage / sauerkraut though, just raw cabbage that is baked), as well as herbs and onions and a light, super eggy crust. It’s not like anything that I have ever had before, but I do quite like it. I also could see making this in like a rectangular brownie pan and serving it as a side with a meat dish. Apparently, you can also make variations with other veggies included (i.e. carrot or potatoes) or add in some sauteed chicken or sausage or ham. Pleasantly pleased at the outcome.
In my research into Ukrainian food, I am finding one very consistent thing: the items and the flavor profiles of many central European foods, as well as Germany and Russia, are pretty similar. There are nuances of course — the further south (i.e. Hungary), the spicier the food, and there are some hyper-regional nuances (i.e. a Lviv-style cheesecake is from Lviv), but in general, there is a whole lot of overlap in Ukrainian, Polish, Slovak, Romanian, Hungarian, Russian and German food. Case in point: this style of cookie is found in Poland, Chechia, Slovakia, Ukraine and Russia. I chose fruit, but you can also use almond paste or even a sweet cream cheese filling. These are apricot and tart cherry. Yummy.
Switching gears for a minute, it’s almost St. Patrick’s Day and I actually meant to make these last year, but something — I don’t even know what to be honest — got in the way, so I remembered to make them this year. They are really yummy. Irish cheddar was on sale at Whole Foods this week and it’s nicely aged and sharp. The crackers have a high butter and cheese ratio, so definitely flavorful crackers. Would go nicely with a pint for sure! The sesame and poppy seeds are optional, but they give the crackers a bit more character.