As I head into class today to discover the science and methods of cakes and icings- I’m quite possibly the only one looking forward to this week- I realize that I’ve not yet posted our world cuisine day in which we explored a few traditional items from Eastern Europe.
And I’ll be the first to admit that the thought of sauerbraten and borscht don’t get me quite as excited as curry or gnocchi or a chili relleno.
But we all finished the day agreeing that we’d been pleasantly surprised. And when all is said and done, these foods have been staples for millions of people for hundreds of years.
Sauerbraten: tough cut of beef marinated in red wine, vinegar, and an array of spices for several days and finished with a slow braise.
Classic marbled rye bread, potato dumplings, and braised red cabbage increased the heartiness factor on the plate; and borscht, with its signature beet hue, was the obvious soup starter pick.
Enjoy some hearty comfort food because we’re about to embark on sweet explorations for the rest of the week…