Lyukum Cooking Lab > Blog > historical

Roasted Sevruga | Tsar-Style Cooked Sturgeon

Both species from Sturgeon Aquafarms — sevruga and sterlet — are relatively lean. I tried multiple cooking methods to see which one is the best for my taste —  grilling, frying, smoking, boiling, and baking/roasting. The last one was the most awarding. I call it baking/roasting because of the oven, but it is cooked in moist heat. The fish is covered all the time (more like in a dutch oven), and it cooks in its own juice and steam, which is the best for it. The vegetables are arranged around it, share the same cooking method, and absorb the same flavors. This cooking method unlocks the best in this fish in terms of flavor and texture.

January 4, 2021
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Boring British Food | New Yorkshire Pudding

It’s been five years since Boring British Food project came to an end. It was a lot of fun to collaborate with my friend Katya who published more than a dozen books about the Victorian era. We discovered a remarkable number of dishes from the British Islands that became regular in my kitchen. The Yorkshire Pudding is one of them. Our version makes fast and easy dinner, and it is true to Yorkshire Pudding historical roots. Winter is an excellent time to enjoy it!

January 29, 2019
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Heart Warming Winter Drinks: Mulled Wine with Pears

Do not, I repeat, do not drink this mulled wine during the day if you plan to do things. It’s a powerful way to release pressure from your life. This wine will make your head light, your legs heavy, your heart warm. You will want to sit in a chair, tucked with your cozy blanket, and watch Christmas fairytales about love and other wonders.

December 15, 2017
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As American As: Oysters

It’s amusing to read historical recipes and observe how the perception of foods changes over time. At first, all those stories about delicacies we highly value today being served as dog or prison food in old times seem shocking and funny. On the second thought, it’s logical. It’s in human nature to praise what is not easily available and disregard what is more abundant. Oysters are different. “There were always oysters, and there were those to praise them.” Are oysters to be admired forever?

November 24, 2017
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As American As: Mincemeat Pie

Even though American taste buds are known for the love of sweet and salty food combinations, traditional Mincemeat pie is seen today as an acquired taste. There are many implications on why early settlers combined savory meat and ingredients that are considered belonging to dessert dishes. Was it really for food preservation purposes or our ancestors were fond of bold flavors?

November 6, 2017
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Russian Nobility Blini | Графские блины | Shuvalovs’ Family Recipe

A friend of Shuvalovs family in California, Klavdia Motovilova was using this recipe as a volunteer to make Russian crepes — blini — for the guests of annual Russian festival in February, organized by the Russian Center in San Francisco. For years, many Californians had a chance to enjoy these amazingly delicate crepes during Maslenitsa. My friend Anna Derugin was lucky to team up with Klavdia Motovilova and save the recipe. Klavdia is 90+ years old now, still in good health, but doesn’t volunteer anymore. With her permission, I am very grateful for the chance of being able to add this treasure to my online collection and make it available for more home cooks to enjoy.

October 18, 2017
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Beggar’s Chicken

In Hangzhou, I visited Qinghefang Ancient Street food market a few times. I saw Beggar’s chicken during the first visit and decided it’s a must to try! The next day, four of us brave enough to eat street food came there for lunch. We enjoyed every bite! The funniest part of that experience was that the same day, after a few hours of walking around the West Lake when it was time to join the rest of the group for dinner, all four of us unanimously decided to come back and eat Beggar’s chicken instead!

I suppose only people who tasted Beggar’s chicken at least once and crave for it since then, would cook it at home. This recipe is for those who would like to recreate their experience without traveling to China.

May 10, 2017
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Cauliflower and Almonds Soup

Do you know that almonds is a very important ingredient in British cuisine since Early Middle Ages? That almonds appear in almost every third recipe in Shakespeare’s time? That British loved to thicken soups with different nuts?
This soup features delightful sweet halftones of caramelized cauliflower and toasted almond slices. Creamy base, juicy fried florets, and crunchy nuts let you experience a variety of textures in every spoon.

February 16, 2015
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