I can see sour cabbage rolls being appealing

The Ukrainian version they learned from their neighbours used sour
cabbage leaves, buckwheat, not rice, and a generous amounts of both
fatty bacon and chopped onions in the filling. Roslind has made them
for me and it was love at first bite. Hmmm, that last sentence has
two meanings; both are true.

Hmm, we don't need to know.

There are so many Ukrainians in Alberta and Albertans in Yellowknife
that whole heads of sour cabbage are a regular thing in my super-
markets here.

Surely they're not in brine-filled barrels
like in the old province.

why do the airlines cater so often with gaseous foods

Canadian ones rarely serve cabbage or beans.

Smaller planes.

Air Canada uses 777s on it long haul routes, just not on the
Edmonton to Yellowknife run.

For curiosity's sake I looked at the Website of a
guy I know who reviews such things and discovered
a couple of longhaul menus, which are transcribed
here for your delectation. The food is not so dairy
and cruciferous-happy as United's or American's,
but it could be a lot more cabin-air-friendly.

Veal stew with a tomato and vegetable sauce,
cauliflower au gratin and fine French green
beans

Green curry chicken with rice pilaf, carrots
and edamame beans

Flame-seared loin of cod with red pepper, tomato
and almond sauce, orzo, and vegetable medley

Cheese tortellini with Italian-style tomato
sauce and mozzarella

--

Lamb fillet, creamy fennel sauce, rosemary-garlic
roasted new potatoes, pumpkin, broccoli

Parmesan and leek filled chicken breast, chicken
jus, Madeira-infused farro, slow-roasted cherry
tomatoes, asparagus

Poached cod fillet, tomato caper olive salsa,
turmeric couscous pearls, edamame, braied
fennel, buttered green beans

Spinach and ricotta filled pasta, tomato
Provencale sauce

Desserts were very dairy-heavy, in the main
cheese or ice cream.

Belarus Buckwheat and Mushroom Cabbage Rolls
Cabbage rolls:

Pretty normal but with lots of mushroom presence
(good) and kasha (not so good) stepping in for the
rice I'm more familiar with.

Sauce:

Also pretty normal.

Garnish:
fresh dill, parsley
sour cream

This is the eastern European touch. As I think that
dill is with cilantro one of the most overused and
disappointing herbs, I draw the line here.

Author: Olga's Flavor Factory

I looked her up - I'd sort of hoped that
it was the name of a restaurant or something.

Mushroom Tarts with Asparagus Tips
categories: Minceur,
Serves: 4

100 g puff pastry
500 g white button mushrooms, wipes
750 ml 2% milk
200 g duxelles of mushroom
salt and pepper to taste
h - Garnish
12 asparagus tips
1 Tb fat-free fromage blanc or Greek yoghurt
2 Tb snipped chives

Divide the puff pastry in 4 quarters and roll
into balls. Using a rolling pin, roll out
each ball into a circle 14 cm in diameter and
1 mm thick. Put the circles onto a baking
sheet lined with parchment paper and put into
the refrigerator.

Put the white button mushrooms in a large
saucepan and cover with the milk. Season with
salt and pepper and bring the mixture to a
simmer over a medium heat. Let it simmer
gently for 10 min or until the mushrooms are
cooked. Drain the mushrooms, setting aside
the milk. When the mushrooms are cool enough
to handle, cut them into 3 or 4 mm slices
and set them aside.

Preheat the oven to 200C/400F. Spread the
duxelles of mushrooms onto the chilled puff
pastry, leaving a 1/2 cm border. Carefully
lay the slices of mushrooms on top of the
duxelles in rows, slightly overlapping each
row. Bake the tarts 12 min until the pastry
is golden and slightly puffed.

Meanwhile, simmer the asparagus tips in
lightly salted water for 3 min or until
bright green and just tender. Drain the
asparagus gently so as not to break them,
and refresh in cold water; drain again
and set aside.

Pour 300 ml of the reserved milk into a
medium saucepan and bring to a gentle simmer.
Allow the milk to simmer until it is reduced
by half. Whisk in the fromage blanc and adjust
the seasoning. Cover the sauce and keep it
warm, preferably in a bain-marie, until ready
to serve.

Have ready 4 warm serving plates. When the
tarts are done, put one on each plate and
decorate with the asparagus pits. Using a
spoon, gently drizzle the sauce over the tarts
and garnish with the fresh chives.

Variations

These tarts can be an attractive feature of
the main dish when served with chicken breasts
or cooked shellfish, such as clams or mussels.

Michel Guerard via Four magazine
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