Getting back into the swing of things after my bout with covid (all healthy again). There is something about a fresh loaf of bread from the oven that is good for the soul.
Here’s another Ukrainian/Eastern-European-inspired cookie recipe: Ukrainian-Style Walnut Ring Cookies, with Chocolate. In my research, I saw these both with chocolate like this, or with just walnuts held on with an egg wash and sprinkled with confectioner’s sugar. I guess it was how fancy one was being. Or what ingredients are on hand. The cookie dough is quite nice — mostly whole wheat flour (a little unusual for a cookie) and a touch of dark, buckwheat flour honey. As with many of the cookies that I am making, these are mostly made at Christmas time, so it feels a little strange to be making them in the run up to Easter, but oh well. They are yummy no matter what time of year.
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!
Appetizers/Starters, Lunch, Savory Snacks, Sides
Kapustyanyy pyrih
Kapustyanyy pyrih
(Капустяний пиріг, Ukrainian-Style Cabbage Pie)
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.