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Archive for the ‘Wine’ Category

Traditionally, key ingredients of this dish are lamb and tarragon, but after desperate search of desired parts of lamb in Telavi Market , my father decided to buy veal for making Chakapuli (literally meaning the meat and greens boiled in its juice without removing the froth). The dish originates from Kakheti (East Georgia), as the lamb is very popular there and it is seasonal, usually made in Spring.

Surprisingly, when we finally arrived in the village, my father asked me  to make Chakapuli 🙂 so here is what I’ve made and what everyone liked in there. 🙂

Ingredients: 

Veal – 1 kg

White wine – 200 gr

Tarragon – 200 gr

Spring onions – 200 gr

Coriander – 200 gr

Wild plums – 100 gr

Salt/pepper to your taste  

Photo Directions   

1. First cut the veal in small parts.

2. Then put the sliced veal into the pot and pour wine in it, no water is needed veal shall boil in wine and own juice.

Keep on low heat for about 30-40 minutes.

3. When the meat is ready, top the pot with cut tarragon, coriander and spring onions and wild plum, cap the pot, wait for 2 minutes and turn off the heat.

4. Bon Apetit!

Veal with Tarragon

And a bonus, Wild Plums right from my garden in the village 🙂 

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We had quite a cold and rainy day in the capital of Georgia, today; so on my way home, very tired, I was thinking about simple and hot dish, suitable for one gloomy day.

A Rainy Day (shot from my car)

Here is what I have prepared.

First, bunch up these ingredients:

3 – Onions

6 – Mashed tomatoes or 150 gr ready-made tomato puree

4 – Potatoes

1.5  – water

100 gr – Vermicelli

3 cloves – garlic

3 tbs – corn oil

50 gr – coriander

Black pepper/salt to taste

 

Secondly, heat the saucepan, pour some oil in it and sauté diced onions until golden and soft. Then pour mashed tomatoes and keep stirring with wooden spoon on low heat. After boiling, add diced potatoes and water, stir carefully and bring all these to simmer.

Potatoes diced for soup

When potatoes are almost ready, add vermicelli in the saucepan, and keep simmering on low heat until potatoes and vermicelli are completely ready.

Finally, dress the soup with mashed garlic, chopped coriander and black pepper and salt to your taste.

Serve hot.

Cure for a rainy day

 

I hope tomorrow will be a sunny day, as we are having Wine Festival in Tbilisi, at Open Air Museum of Ethnography;  I was there last year  and enjoyed brilliant Georgian wine with my friends.  Many kinds of homemade and company-made wines are presented at the festival,  so the weather is of key importance for tomorrow.

 

 

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It was 2010, when I last visited Tsinandali; I was then attending the exhibition of Salvador Dali works and wine sampling.

Tsinandali is a small village in Kakheti, Georgia – 79 km east of the Capital Tiflis.

For brief introduction of Tsinandali Palace, I can say that it belonged to one of the noble families of XIX century Georgia – The Chavchavadze Family;

This was the place where prominent people of various countries met each other, the place uniting art, literature, music, winemaking, gardening . . .

Tsinandali Palace was famous for  its winery – the oldest and largest winery in Georgia, combining European and Georgian winemaking traditions and for its garden planned by European designers and being stretched on 12  h; 150 plantations from 400 in total, are exotic, brought from foreign countries, the Garden was even compared to Richmond Park and Alexander Dumas mentioned it as the Garden of Eden.

Presently this brilliant place is the Palace-Museum and is used for various events, such as wine fests, exhibitions, conserts, cheese festival, etc.

Some photos from Tsinandali taken in 2010  

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