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alexpgpI would have ventured to say that relatively few of us Americans have eaten fish eggs, but the widespread popularity of sushi cuisine would have put the lie to that assertion. Still, I believe few people in this country have eaten sturgeon caviar, which consists of fine black eggs and is hugely popular in Russia, where it goes by the name ikra (икра).
Apropos of which, for some time, I have wondered about the link, if any, between the Russian word ikra and the Japanese word for salmon eggs, ikura, commonly encountered in sushi restaurants. (According to Richard Blaine, writing for ifood.tv, ikura does, indeed come from Russian.) But I digress...
Genuine sturgeon caviar is expensive, for reasons that would probably fill a small book. There is, however, another kind of ikra that Russians revere, so called because—if you don't look too closely—the product exhibits numerous black specks of eggplant goodness.
You heard me right. Eggplant caviar.
And everyone seems to have his or her own recipe. Galina's, for example, includes finely chopped carrots and lots of tomato sauce.
Among my late mother's index cards is a recipe that she got from Mrs. Rennenkampf. It lacks the quantitative precision of the recipe presented a few days for okroshka, but it does seem very approachable.
The recipe does not really explain how much "some" chopped green pepper might amount to, or how to tell when this "caviar" is "almost ready," but these are not insurmountable problems.
I would whip up a batch later today, were it not for the fact that we are currently facing a food glut.
I'll put it on the list. :)
Cheers...
Apropos of which, for some time, I have wondered about the link, if any, between the Russian word ikra and the Japanese word for salmon eggs, ikura, commonly encountered in sushi restaurants. (According to Richard Blaine, writing for ifood.tv, ikura does, indeed come from Russian.) But I digress...
Genuine sturgeon caviar is expensive, for reasons that would probably fill a small book. There is, however, another kind of ikra that Russians revere, so called because—if you don't look too closely—the product exhibits numerous black specks of eggplant goodness.
You heard me right. Eggplant caviar.
And everyone seems to have his or her own recipe. Galina's, for example, includes finely chopped carrots and lots of tomato sauce.
Among my late mother's index cards is a recipe that she got from Mrs. Rennenkampf. It lacks the quantitative precision of the recipe presented a few days for okroshka, but it does seem very approachable.
Put an eggplant into boiling water and cover the pot with a lid. When the eggplant becomes soft (use a fork), draw and cool. Once cool, remove the skin. Put the eggplant through a grinder of chop it finely.
Take 2 large onions, chop them finely and fry in Mazola or Wesson oil until they are golden brown. Then add the chopped eggplant, some finely chopped green peppers, 2 cans of tomato sauce, and 2 scant tb of sugar. Cover the pan (saucepan) tightly and simmer for 30 minutes to an hour. When almost ready, add garlic powder, dill, salt, and a little pepper.
The recipe does not really explain how much "some" chopped green pepper might amount to, or how to tell when this "caviar" is "almost ready," but these are not insurmountable problems.
I would whip up a batch later today, were it not for the fact that we are currently facing a food glut.
I'll put it on the list. :)
Cheers...
