Azerbaijani Plov (Azerbaijanian Pilaf)
Recipe from the Intourist Hotel in Baku, Azerbaijan. Found in my grandmother’s old recipe box. Dates from the ’60’s.
Azerbaijani Stuffed Grape Leaves- Yapaq Dolmasi
Having tried “dolma” from several countries I like these the best. Traditionally these are very small, quarter sized. The big leaves you can get in jars in the U.S. can be halved to make nice little ones. But nothing beats the dolma from fresh tender leaves.
Kaiserschmarrn
Make and share this Kaiserschmarrn recipe from Food.com.
Savoy Cabbage in Cream
Cabbage and root vegetables are staples in Austria and Bavaria. This creamy version is especially delicious authentic to the region when served with fried sausages and mashed potatoes.
Polenta Ai Funghi
Delicious fluffy polenta with sautéed chanterelle mushrooms. It’s easy and makes a beautiful starter for four or vegetarian main for two. You can sub other mushroom, I love freshly picked chanterelles the best. Joy of the (mushroom)hunter :). Not so fond of the cleaning though. If the mushrooms are not too earthy try brushing them off only and prevent rinsing them in water, this will diminish their distinct flavour and make bigger ones mushy. The amount of mushrooms used may vary according to their water contents.
