Estonian Museum of Applied Art & Design 
Showing posts with label Gastronomies. Show all posts
Showing posts with label Gastronomies. Show all posts
Feb 13, 2009
Dec 22, 2008
haid joule ja head uut aastat (or, merry christmas!)
Matt and I had our first foray into Estonian cooking this week. We were hosting the December gathering of HomeSchool, the affordable online art shop I run with Jess Hirsch and Jacqueline Mention, at my apartment, and we figured it was a good opportunity to get our feet wet (and they were, literally, thanks Arctic Blast '08!). We picked out a couple things from our Estonian Tastes and Traditions cookbook that would be good for sharing, a chicken liver pate, deviled eggs, potato pancakes with applesauce (perfect for Hannukah) and cookies.
Neither Matt nor I had ever made any kind of pate before, so I stocked up on helpful hints (and a terrine pan) from work, took a gander at Maggie's trusted delicious recipe, and cross-referenced other cookbooks. Matt ended up making the pate when I was at work, and found it to be quite easy (and I found the result quite pleasing). The Estonian recipe called for Cognac, and we didn't have any - it would have been a literal trek through the snow to a liquor store to acquire some - so he used the Port we had instead, but otherwise he stuck pretty close to the recipe. The result was a very simple and hearty pate flavored only slightly with warm spices and the Port (according to Nami-Nami Estonians do not use a lot of spices). In the future I would like to play with other meats and the addition of other classic Estonian ingredients like lingonberries.
Jacqueline ended up preparing the deviled eggs with us. We bought convential eggs from across the street at Safeway (they don't carry organic, and again, the snow, trekking...), and just a word to the wise, don't try this at home. I usually buy eggs from the People's Co-op (they have great farm eggs) or the farmer's market, and I know I am also totally spoiled by the Big Table eggs we have at Navarre, but really, no one should be eating eggs like these . In the dozen that we hard-boiled, FOUR were double-yolks. Those are some fertile eggs. Those chickens had to be pumped up on some serious baby drugs to get that kind of productivity ratio. Anyway, Estonian deviling called for a mixture of sour cream, hot mustard, salt and chives, all whipped together by Jack's expert hand. I liked the flavor a lot, although I think I would make them less creamy in the future, and I really liked the chives.
I was on potato pancake duty. Unlike latkes, which usually feature grated raw potato and onion bound together with flour, and are fried in oil to make individual pancakes, the Estonian potato pancake is made from grated boiled potato with thinly sliced leeks that have been sauteed in butter. The mixture is seasoned with salt and pepper then browned with butter as one big pancake in a cast iron skillet, then put into the oven to bake. The recipe was very straightforward, but the resulting concoction was problematic. There was a lot of residual wetness in the pancake that didn't dry out, and I wanted a crispier texture that I was unable to achieve using the butter/oven combo. I cut the pancake up into wedges as instructed, and then tried to pan-fry to finish, but kind of gave up after a few minutes. With my homemade applesauce, sour cream and some more chives, they tasted fine, but certainly weren't presentational.
To finish, Jack and I made mulled wine and Matt made Pig's Ears, a traditional Estonian Christmas cookie where essentially you fry sugar cookie dough that has been rolled and twisted into the shape of a pig's ear in oil and then dust with powdered sugar. Delicious!
Sorry we don't have pictures. I expect a camera shaped bulge in my stocking, so future endeavors will be better documented. I believe we are going to make an Estonian New Year's feast, so take a gander in a week! Until then, Happy Holidays.
Neither Matt nor I had ever made any kind of pate before, so I stocked up on helpful hints (and a terrine pan) from work, took a gander at Maggie's trusted delicious recipe, and cross-referenced other cookbooks. Matt ended up making the pate when I was at work, and found it to be quite easy (and I found the result quite pleasing). The Estonian recipe called for Cognac, and we didn't have any - it would have been a literal trek through the snow to a liquor store to acquire some - so he used the Port we had instead, but otherwise he stuck pretty close to the recipe. The result was a very simple and hearty pate flavored only slightly with warm spices and the Port (according to Nami-Nami Estonians do not use a lot of spices). In the future I would like to play with other meats and the addition of other classic Estonian ingredients like lingonberries.
Jacqueline ended up preparing the deviled eggs with us. We bought convential eggs from across the street at Safeway (they don't carry organic, and again, the snow, trekking...), and just a word to the wise, don't try this at home. I usually buy eggs from the People's Co-op (they have great farm eggs) or the farmer's market, and I know I am also totally spoiled by the Big Table eggs we have at Navarre, but really, no one should be eating eggs like these . In the dozen that we hard-boiled, FOUR were double-yolks. Those are some fertile eggs. Those chickens had to be pumped up on some serious baby drugs to get that kind of productivity ratio. Anyway, Estonian deviling called for a mixture of sour cream, hot mustard, salt and chives, all whipped together by Jack's expert hand. I liked the flavor a lot, although I think I would make them less creamy in the future, and I really liked the chives.
I was on potato pancake duty. Unlike latkes, which usually feature grated raw potato and onion bound together with flour, and are fried in oil to make individual pancakes, the Estonian potato pancake is made from grated boiled potato with thinly sliced leeks that have been sauteed in butter. The mixture is seasoned with salt and pepper then browned with butter as one big pancake in a cast iron skillet, then put into the oven to bake. The recipe was very straightforward, but the resulting concoction was problematic. There was a lot of residual wetness in the pancake that didn't dry out, and I wanted a crispier texture that I was unable to achieve using the butter/oven combo. I cut the pancake up into wedges as instructed, and then tried to pan-fry to finish, but kind of gave up after a few minutes. With my homemade applesauce, sour cream and some more chives, they tasted fine, but certainly weren't presentational.
To finish, Jack and I made mulled wine and Matt made Pig's Ears, a traditional Estonian Christmas cookie where essentially you fry sugar cookie dough that has been rolled and twisted into the shape of a pig's ear in oil and then dust with powdered sugar. Delicious!
Sorry we don't have pictures. I expect a camera shaped bulge in my stocking, so future endeavors will be better documented. I believe we are going to make an Estonian New Year's feast, so take a gander in a week! Until then, Happy Holidays.
Dec 8, 2008
TARTU MARKETS
This website, by Blake Royer, has some good first-hand Estonian foodie tips, from an American (ignorant) perspective. Here is a look at the farmer's markets of Tartu, which we will be checking out:
The Paupered Chef: Tartu Markets
Nov 29, 2008
BIRD-BECOMING @ AT THE ESTONIAN HOUSE (NYC)
Recently, with my friends Micah & Sabrina, I visited the "Estonian House" of the New Yorgi Eesti Maja organization (or the New York Estonian Education Society) in New York City.
The Estonian House
Established in East Mid-Town Manhattan on Dec 7th, 1929, they have been the center for Estonian cultural awareness and celebration in New York ever since. They host regular arts & cultural events, educational workshops, language classes, culinary instruction, and all manner of festivities and celebrations. On top of that, they have what has quickly become one of my favorite bars in New York (ambience & friendliness go a long way) and you can find lovely Estonian main courses for around $8 (We each had the stewed beef w/carrots, potatoes, & black rye bread - a simple, good, soul-warming dish).
The bartender was a seemingly terse and lovely woman in her 40's who'd been living in the US for 30 years. Wearing a heavy dark shawl, she carried herself confidently, almost regally, but once engaged she spoke fluidly with friendliness and hospitality. At the other end of the bar an old man was sitting, yelling at the young men playing pool in the next room and delightfully kissing the cheeks of all the older ladies passing by.
After we ordered our Turi vodkas, and having mentioned that I was planning on visiting Mooste, curious glances began to be tossed our way. The younger generations present (mostly playing pool) were less inclined to engage or even show notice, while older generations were delighted to. As we sat there, various-aged Estonian couples and small groups would come and go; all seemed familiar with one another. Meanwhile, beneath the tabletops scurried a strange dog, appearing more like a cloud with feet and nervously snarfing like a tiny pig on amphetamines.
After our meal, we spoke to the chefs, a middle-aged couple, who received and served food orders from behind a separate counter across from the bar. They were both musicians. They told us all about the musical activities of the House and kindly wished us to come back. I believe 3 main course dishes are typically served, though only 1 was available the night we arrived (hence we all shared the same beef stew dish). There was another side dish (?) and, for desert, cheesecake ($4 or so).
Before my friends & I left, the bartender took me by the arm and positioned me to stand over an emblem bearing the image of the Barnswallow (the Estonian national bird). She then asked me to spread my arms and stand on one leg, just as the bird in the image. Once she was pleased with my pose (having carefully repositioned me at least 3 times), she cupped and raised her hands, slowly lowering the Estonian House insignia (a magnet from their giftshop) into my palms, and said "You are welcome here".
I'll definitely be returning to The Estonian House...
Upcoming events include a $10 course on how to make blood sausage; a christmas celebration with food, crafts, & music; and much else. Check out their website:
http://www.estonianhousenewyork.com/eng_index.php
The Bar is open every Wed., Thurs., Fri. from 5 - 11 PM
Bar and restaurant is closed Nov. 27 and Nov. 28
HAPPY HOUR at the BAR 5 -7 PM
The Kitchen is open
Wed. open 7 - 10 PM
Thus. open 7 - 10 PM
Fri. open 6 - 10 PM
phone: (212) 684-0336
Fax: 212 684 6588
email: info@estonianhousenewyork.com
address:
The New York Estonian Educational Society
243 East 34th Street
New York, NY 10016.
metro: #6 (33rd st/park ave stop)
The Estonian House
Established in East Mid-Town Manhattan on Dec 7th, 1929, they have been the center for Estonian cultural awareness and celebration in New York ever since. They host regular arts & cultural events, educational workshops, language classes, culinary instruction, and all manner of festivities and celebrations. On top of that, they have what has quickly become one of my favorite bars in New York (ambience & friendliness go a long way) and you can find lovely Estonian main courses for around $8 (We each had the stewed beef w/carrots, potatoes, & black rye bread - a simple, good, soul-warming dish).
The bartender was a seemingly terse and lovely woman in her 40's who'd been living in the US for 30 years. Wearing a heavy dark shawl, she carried herself confidently, almost regally, but once engaged she spoke fluidly with friendliness and hospitality. At the other end of the bar an old man was sitting, yelling at the young men playing pool in the next room and delightfully kissing the cheeks of all the older ladies passing by.
After we ordered our Turi vodkas, and having mentioned that I was planning on visiting Mooste, curious glances began to be tossed our way. The younger generations present (mostly playing pool) were less inclined to engage or even show notice, while older generations were delighted to. As we sat there, various-aged Estonian couples and small groups would come and go; all seemed familiar with one another. Meanwhile, beneath the tabletops scurried a strange dog, appearing more like a cloud with feet and nervously snarfing like a tiny pig on amphetamines.
After our meal, we spoke to the chefs, a middle-aged couple, who received and served food orders from behind a separate counter across from the bar. They were both musicians. They told us all about the musical activities of the House and kindly wished us to come back. I believe 3 main course dishes are typically served, though only 1 was available the night we arrived (hence we all shared the same beef stew dish). There was another side dish (?) and, for desert, cheesecake ($4 or so).
Before my friends & I left, the bartender took me by the arm and positioned me to stand over an emblem bearing the image of the Barnswallow (the Estonian national bird). She then asked me to spread my arms and stand on one leg, just as the bird in the image. Once she was pleased with my pose (having carefully repositioned me at least 3 times), she cupped and raised her hands, slowly lowering the Estonian House insignia (a magnet from their giftshop) into my palms, and said "You are welcome here".
I'll definitely be returning to The Estonian House...
Upcoming events include a $10 course on how to make blood sausage; a christmas celebration with food, crafts, & music; and much else. Check out their website:
http://www.estonianhousenewyork.com/eng_index.php
The Bar is open every Wed., Thurs., Fri. from 5 - 11 PM
Bar and restaurant is closed Nov. 27 and Nov. 28
HAPPY HOUR at the BAR 5 -7 PM
The Kitchen is open
Wed. open 7 - 10 PM
Thus. open 7 - 10 PM
Fri. open 6 - 10 PM
phone: (212) 684-0336
Fax: 212 684 6588
email: info@estonianhousenewyork.com
address:
The New York Estonian Educational Society
243 East 34th Street
New York, NY 10016.
metro: #6 (33rd st/park ave stop)
NAMI-NAMI
Here is a great Estonian food blog by a cool lady named Pille in Talin, Estonian's capital, who I not-so-secretly hope we can meet when we go. She does foraging in her local woods for wild mushrooms and blueberries, bakes traditional black bread to have as toast for breakfast and experiments in cuisine specific to her culture as well as more familiar Western recipes. Plus, she seems especially dessert obsessed, making delicious traditional Estonian cakes and confections as well as such universally appealing wonders as figs roasted in cinnamon, thyme and honey. Mmm...
Check out NAMI-NAMI here, and see more where the above photo came from.http://www.flickr.com/photos/naminami/3030252756/
COOKBOOK
So it turns out there are not a whole lot of English language cookbooks out there on Estonian cuisine, so we will be relying heavily on Internet sources and other research methods. However, we did find a wonderful cookbook called Estonian Tastes and Traditions, by Karin Annus Karner, that is wonderful and informative.
And you can read a good portion of the book here:
ESTONIAN TASTES & TRADITIONS
And you can read a good portion of the book here:
ESTONIAN TASTES & TRADITIONS
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