Vegetable Pate with Walnut and Garlic (Pkhali)

The power of food—to transcend boundaries, both geographical and cultural, and unify—has been the main idea behind Chesnok. By focusing on the recipes that have allowed my own family to bond through the years, I have created a space, a virtual communal table if you will, where I too can forge a connection with others in my community and around the globe. This week marks exactly one year since I’ve started to share a little of my life and my family’s food heritage with you all and I’ve been rewarded with a warm and welcoming embrace. To know that others believe in me has gone, and will continue to go, an incredibly long way towards this passion project of mine.

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Buckwheat Kasha

It’s been a little over three months since my accident and after spending most of that time with family in Rhode Island recovering, I’ve finally returned to Charlottesville—my other home of the past six and a half years. I’ve quickly realized, though, that my life here is no longer quite the same and the experience has reminded me of something the narrator says in the movie The Curious Case of Benjamin Button: “It’s a funny thing coming home. Nothing changes. Everything looks the same, feels the same, even smells the same. You realize what’s changed, is you.” 

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Russian Crumb Cake

Many have asked how I keep myself busy and yes, I've been reading, binging-watching tv shows and keeping up with my favorite food blogs and websites. However, not as much as I’d initially have thought. The amount of mental energy that goes into thinking and worrying about my hand, the focus required for rehab exercises, the mental fog that comes from constant pain and its partner, pain meds, has left me surprisingly pretty unproductive. 

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When Times Get Rough, Keep Your Chin Up

It was December, and my New Year calendar was already booked with cooking classes and workshops I was going to teach. Fruitful meetings with local artists and purveyors were leading to exciting collaborations, and a trip to Georgia was even in the works for February. I was feeling validated in all the work I had put into Chesnokand the momentum had me eager to get back to it once the hustle and bustle of the holidays died down.

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Polina C. Comments
Dorie's Gozinaki

Even though I grew up in a household where the family meal was always the main focal point of holidays and family gatherings, where eating out was once-a-year kind of occasion, my own passion in the kitchen, particularly for baking, didn’t really take hold until high school. Not really sure the exact moment it all clicked, but I do remember coming across what was then a nascent blogging world, being subsequently introduced to the likes of smittenkitchen, David Leibovitz, and Joy the Baker. All of a sudden, obsessing over my RSS feed—making sure I was up to date on all my 20+ blogs— was my new and favorite source of procrastination. This was also around the same time that my usual visits to the library also began to change in motive. I would go and emerge hours later carrying literal stacks of books—no longer of novels, but of cookbooks and the occasional food memoir.

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Ajapsandali - A Ratatouille That Bites Back

In my last post I talked about summer’s generous bounty—how do you take full advantage of it?? It’s a bit tough, I have to admit—not only is there so much variety in produce available, but there’s also the sheer abundance of it too. At work, as a baker, I can’t seem to make enough pies, buckles, coffee cakes to keep up with all the peaches and nectarines that need to be made use of. Outside of work, I can’t seem to keep up with my impulse buying of heirloom eggplants, tomatoes and peppers at the farmer’s market. How can I resist when they’re all seeming to say, “Buy me before the season is over!!” 

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Summer's Bounty and Fried Eggplant Rolls

Nature is so generous to us this time of year that, presented with such an abundant bounty, I often find myself facing the same dilemma. Do I savor this piece of fruit or vegetable immediately, teeming with all the goodness and flavor of summer, or do I save it instead to cook with? If I practice a little restraint and go with the latter, I’m then left with another dilemma: how do I make the absolute best use of it? 

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Khmeli-Suneli & Co.

In Tbilisi, the central marketplace is a city dweller’s link to the country. With two huge floors of stalls, not to mention the labyrinth of the outdoor market, you have an enchanting and exhilarating destination where vendors of every shape and size, from every part of the country, are unabashedly selling their wares.  Counters are laden with farm-cured cheeses and meats, their sellers vying for attention and a chance to convince you their product is superior to all the rest.  Rows of butchers wax poetic about their meat which, according to them, only that morning was still alive, grazing and sleeping in the meadows. Burlap sacks overflow with every nut, dried fruit, bean, and grain you can imagine, and barrels sit filled to the brim with pickles and marinades, hole heads of garlic soaking in verjuice or pomegranate juice. 

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Chicken with Herbs and Tomato (Chakhokhbili)

Birthdays are an interesting thing. Of course as a little kid, birthdays were the best day of the year—you are the birthday prince or princess and anything you say or want, goes.  But as you grow older, things change. The day looses its luster for some and then others find that they’re better off without the yearly reminder that time is ticking away. Most likely the hedonist in me, I’ve always loved birthdays. Not only is it an excuse to eat, drink, and be all sorts of merry, but it’s also an occasion to bring together the people in your life to do so. And even when it’s not your birthday you’re celebrating, you can do what I did as a 4-year old and pout in the corner until you get a present too. Sorry, Mom.

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Beet Red Borscht

If I had to choose one dish that embodied home for me it is my mother’s borscht, a traditional Eastern European beet soup. There is nothing like sitting down to a piping hot bowl of it, a dollop of thick sour cream slowly swirled in, and for the heck of it, another dollop (or two) smeared on a hearty chunk of bread. Just looking at its gemstone color warms my soul, but one bite—spicy, sweet, sour, rich and creamy—fills me with all sorts of cozy, comforting feelings. 

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Cook with Me!

Hey all! As I've said in the past, the reason why I started this blog was to be able to share my heritage and all of its delicious recipes with you all.  It's one thing to post pretty pictures and talk about these dishes, hoping that you will try them on your own at home. But nothing will ever beat being able to gather in the kitchen and working with one another to create a bountiful feast. Well, I am pleased to announce that we'll have the opportunity to do just that!

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The Ideal "Ideal" Torte

When I call my mother to ask her for a family recipe, I always make sure to have a pen, paper, and at least a hour set aside for the conversation. You see, more times than not, there is no recipe—not one written down that is. These recipes, born in the Soviet Union and passed down from woman to woman over the years, have simply been put to memory and rely more on basic know-how and techniques than on rigid instructions.

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No, Not That Georgia.

My lifetime of familiarity with the country of Georgia came full circle last year when my mother and I decided to make the 14+ hour journey to its ancient and rustic capital, Tbilisi. We flew from New York City to Istanbul, where we spent a few sultry days before boarding our midnight flight to Tbilisi Airport. A quirky place, the airport only comes alive in the wee hours of the night and dies down again at the first rays of sun. As we made our final descent, at the unfamiliar hour of 4am I may add, I found myself looking down at the quiet, twinkling city. The same city that my parents and I, a little babe at that point, flew out of exactly 23 years ago, never to return to until now. 

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Hi! Privet.

One's personal history often colors one's worldview, but... what about when that history spans multiple worlds? .

My mother is Russian, my father Armenian. She was born in the Republic of Georgia, he in Azerbaijan. Nonetheless, they were both raised in the beautiful ancient city of Tbilisi, Georgia where they eventually connected and married. Fast-forward to the collapse of the Soviet Union and an economically ruined Georgia, and it was a good time to high tail it out of there. Not, however, before I was born in southern Ukraine (where my mother’s father and brothers still live today). Soon after, we made the journey over to America and settled in the quaint little ol’ state of Rhode Island. Joined by four of my mother’s sisters and their families, they all settled here with the hope of achieving, at least for their children, the American Dream.

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Polina C. Comments