atsman (atsman) wrote,
atsman
atsman

THINKING OF STOPARIK*

July 31

THAT night, I dined on liver. Foie de veau saute a la tartare, this is how I call the dish, a specialty of the house, that I had that night.

It is my wife who occasionally, once a year, cooks this amazing albeit very simple and common dish. I think that every person somehow related to kitchen matters knows that liver, especially calf liver, is a very delicate product which requires handling by an experienced cook and that every husband believes that that cook is his dedicated and caring wife. So do I. I am no exception. Especially my wife slices, smashes, bathes and smears meat with such devotion and commitment that when you see her in these moments in the kitchen you just can't help but think of ancient Germans who are told - oh those barbarian times! - to had been addicted to eating livers of their dead opponents after battles. Hmm...

My wife served foie de veau with rice sauteed with chunks of pineapple and slices of zucchini and carrots (she called the rice plov s fruktami, Russ. for fruit pilaf). Also, I was given some greens and veggies, and, most important, a glass of a 2009 Montenegro wine. Before and after the meals, I was allowed to have some port wine. I think, a stoparik or two of a decent vodka would have been nice too...

2

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* http://www.21food.com/products/russian-vodka---stoparik-(100g)-17333.html
Tags: лытдыбр
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