East of Paris Bookstore

Wednesday, September 5, 2012

Cafe Pushkin

Cappuccino with the letter "П" for Pushkin
My cousin Edward and his wife take two kinds of trips -- those with and those without "homework."  The latter are trips to new places that require many museum visits, attendance at the symphony or the opera, and sightseeing all the important points of historic or cultural interest.  The former are pure fun -- shopping, eating, relaxing.  Not that a museum or opera can't be fun.

When Mr. Wonderful and I were back in Moscow, we did it all -- museums and shopping, music and dining.  And, one of our favorite restaurants was the Cafe Pushkin, located in a slightly crumbling but still beautiful Baroque mansion on Tverskoy Boulevard.  Since it was the middle of summer and daylight lasted to almost midnight, we were able to walk the kilometer to and from our hotel and enjoy the street sights and sounds.

In keeping with its elegant atmosphere, the Pushkin Cafe waiters placed a special holder for my purse next to my chair ... so my purse would not have to be on the floor.
Purse platform on a swivel
We started our dinner with a Russian classic -- Salad Olivier, which is called Russian Salad or Ruska Salata everywhere else and is a staple at Serbian Slavas.  The salad gets its name from Lucien Olivier, a Belgian chef who owned the Hermitage restaurant in Moscow in the 1860s.  His original recipe was a closely guarded secret and has been lost to time.  Fortunately, there are many variations of this salad available in Russia and Eastern Europe.  The Cafe Pushkin served an artistic version with crab meat.
Next we had cutlets made with ground pork and veal and presented with vegetables as if they were sill in the garden.
 The wine was from Burgundy, which put Mr. Wonderful in a good mood.

Salade Olivier -- East of Paris version

7 Ounces (200 grams) of cooked peas
7 Ounces (200 grams) of cooked diced carrots
7 Ounces (200 grams) of cooked diced potatoes
7 Ounces (200 grams) of cooked diced ham or chicken or crab or a combination of them
4 chopped hard-boiled eggs
3 diced pickles
8.5 ounces (250 grams) mayonnaise
2 Tablespoons sour cream
1 teaspoon mustard
A dash of lemon juice
Salt, Pepper

Combine the meat, vegetables, eggs, and pickles and toss lightly.  Beat together the mayonnaise, mustard, sour cream, and lemon juice to make a dressing.  Add salt and pepper to taste.  Add the dressing to the salad ingredients and toss lightly.  Decorate with parsley or chopped olives or even put a few drops of green food coloring on some extra dressing ... or may be that was overdoing it.  Hmmm?

1 comment:

  1. I have to admit to a certain fascination with Russia and its history. I'd love to visit Moscow someday!


Related Posts Plugin for WordPress, Blogger...