Tzar Ivan the Terrible was a cruel tyrant. Everybody knows that. And just like many things that “everybody knows” and thus nobody questions, the sobriquet “Terrible” should be taken with a grain of salt. Since we are in the middle of Pesach (Passover), I recommend Kosher for Passover Red Sea Salt.
True, he did accidentally kill his son Ivan Ivanovich, but the kid had the temerity to argue with dad! You gotta have respect for your elders! However, look at the other European monarchs, his contemporaries: Henry VIII used to chop off his wives’ heads left and right, presumably considering it much cheaper than suing for divorce (I know, the Pope wouldn’t grant him a divorce, so he eventually became his own Pope – the original DIY guy). Catherine de Medici killed close to 30,000 Huguenots during the Night of St Bartholomew, and that was no accident!
Fast forward four hundred years: in the mid-1970’s, one of the prominent Russian film directors Leonid Gaidai produced a movie “Ivan Vasilyevich Changes Professions” based on a story by Michail Bulgakov. If you want an hour and a half of non-stop laughs, watch this brilliant satire on Soviet reality where a petty tyrant cum apartment manager accidentally changes places with Ivan the Terrible. The great Bulgakov, with his genius, doesn’t only hint at Stalin, especially with the banquet scene (Stalin’s banquets at which he humiliated people by forcing them to dance and make fools of themselves were infamous). He raises a deeper issue: a bully is a bully, whether he is a humble Soviet apartment manager or a powerful monarch, with the only difference that a bully of a monarch would be called a tyrant.
This is the banquet scene from the film where the Tzar and his guests are served “red caviar, black caviar, and the caviar from beyond the sea… eggplant.” The movie is chock-full of hilarious lines, but “the caviar from beyond the sea” is probably the best known. If you stop and think, however, you’ll realize that real caviar, both red (salmon roe) and black (beluga or other sturgeon fish) were so plentiful in Russia in 15th – 16th centuries, that cheap taverns used to serve them in huge bowls, to be eaten by spoonfuls. Eggplant, though, was exotic and very pricey, to be found rarely even on a royal table. However, if you again stop and think, and perhaps consult a map, you’ll see that eggplant, coming from India, has traveled quite a distance, but definitely not “from beyond the sea.” Anyway, I’ve already posted a recipe for Eggplant Caviar (please click here), so I am taking an artistic liberty to bring to your attention a vegetable which is actually a fruit and which, in those times, truly came “from beyond the sea” – all the way from Mexico.
Zucchini Caviar was considered even more of a delicacy than the eggplant one, possibly because it really took some finesse to get it just right. There are many variations of it, but you know how everybody’s grandmother had the best recipe, and mine certainly did! It includes zucchini, carrots, sweet red pepper, onion and garlic, and lots of cilantro. I don’t use tomato paste (you’ll see it in some recipes), but I throw in bits of grape tomatoes, mainly for decoration purposes.
First you dice some onion and garlic and saute until soft and translucent. I prefer to use a kazan which is a cast iron pot with a rounded bottom, perfect for sauteing as it distributes the temperature more evenly. I have heard a theory recently that after WWII, Russians started using the round German helmets for cooking pots. The truth, however, is much more interesting and quite romantic. The city of Kazan, today the capital of Tatar Autonomous Republic and one of the five largest cities in the Russian Federation, was founded in the Middle Ages and got its name… from this cooking pot! According to the legend, a Tatar princess Soyembika dropped a golden kazan into the river, and the city was founded on that spot.
In a famous battle, Ivan the Terrible conquered Kazan and made it a part of Russia (painting by P. Korovin). His cooks, apparently, discovered the round pot and made it a part of traditional Russian cooking equipment. No Russian kitchen is complete without an assortment of different sizes of kazans.
Meanwhile, while your onions and garlic are sauteing, you can grate zucchini and carrot and dice pepper. Dicing zucchini will give you more texture, and grating it finely will produce a creamy mass. I prefer the golden middle, even though I don’t have a golden kazan. Throw all these grated and diced veggies into the pot and cover it firmly. In a few minutes, zucchini will produce out its own liquid.
Now is the time to add salt and pepper (I actually use allspice, but I am sure they didn’t have it in 16th century). Wine is optional but it does enhance the flavor. Mix it all up, reduce the heat, and saute for about 30 minutes, or until the veggies blend nicely but the texture is still visible. Meanwhile, you can listen to the original Bobby Darin recording of “Beyond the Sea.”
I like to use little yellow grape tomatoes, but they were nowhere to be found, so in a pinch, I diced the red ones and added them to the “caviar” when it was almost ready. You want those little tomato pieces to soften just a bit but not disintegrate!
Do you think Ivan the Terrible would’ve enjoyed this dish? They say he had, well, terrible eating habits, gorging himself on whatever was put in front of him without stopping to savor the taste. But who cares; the caviar “from beyond the sea” has graced my Pesach table, and I hope it will enhance yours!
INGREDIENTS
- 1 large or two small zucchini (courgettes), grated
- 1 large carrot, grated
- 1/2 sweet red bell pepper, diced
- 1/2 onion, diced
- 3 – 4 garlic cloves, diced
- A handful of fresh cilantro, roughly chopped
- 5 – 6 grape tomatoes, diced
- Salt and allspice to taste
- 1/4 cup light sweet wine (optional)
PROCEDURE
- Saute diced onion and garlic until translucent. Add zucchini, carrot, and pepper. Close lid firmly until more liquid appears (about 5 minutes).
- Season with salt and allspice, add wine and cilantro. Stir, reduce heat, saute for 30 minutes, stirring occasionally.
- When almost ready, add tomatoes.
- Serve cold.
Enjoy!
I enjoyed your Ivan the Terrible story. As to the caviar … I’ll stick to the kind/s that come from fish. 🙂
LikeLiked by 1 person
I would too, but we can’t have it on Passover (it’s over, thank G-d!), and I love all veggies, especially prepared the Odessa way. Thank you for your kind comment, dear friend!
LikeLiked by 1 person
Love your presentation–Blessings!
LikeLiked by 1 person
Thank you so much, dear Valerie – blessings right back to you!
LikeLiked by 1 person
Thanks Kosher! 🙂
LikeLiked by 1 person
That sounds delightful! And Ivan might have behaved better and enjoyed life more if he’d slowed down to savor his meals.
LikeLiked by 1 person
Ah, dear Mimi, he was the original special needs child, suffering from either schizophrenia or bipolar disorder – who can say now? Thank you for a lovely comment, darling!
LikeLike
I love the stories that accompany your recipes.
LikeLiked by 1 person
Thank you so much, dear Marie; I am glad you enjoy my posts!
LikeLike
An excellent treatise on tyranny to accompany an appetising dish; one of the great songs on video, but the film was not available.
LikeLiked by 1 person
Thank you so much for your kind comment, Derrick. In order to watch the film, you have to click on “Watch on Youtube” line under the “Video not available.” I did it, and it opened right away.
The treatise is not mine, but Bulgakov’s; he is known for having written “the Russian novel of the 20th century, “Master and Margarita” (I highly recommend the Pevear and Volokhonsky translation, as the closest to original flavour), but his short stories and, of course, his other novels, are on the same level of a tragicomic literary genius. Films are excellent, but his books are simply superb.
LikeLiked by 2 people
Thanks very much, Dolly. It worked. I’ll watch it later
LikeLiked by 1 person
My pleasure – enjoy!
LikeLiked by 1 person
Love such vegetable dishes. Looks very tasty! 🙂
LikeLiked by 1 person
Thank you so much, dear Ronit! I really feel sorry for those who do not use garlic on Pesach, since most of my dishes would be tasteless without it.
LikeLiked by 1 person
Looks tasty like always❤️
LikeLiked by 1 person
Thank you so much, dear Ilona!
LikeLike
Love the movie!
LikeLiked by 1 person
Caviar and Cavaliers… I am thinking.
LikeLiked by 1 person
That’s cute – thanks you, darling!
LikeLike
☕😊
LikeLiked by 1 person
What a story! For us in Germany Tzar Ivan was the worst russian guy, but as you mentioned other European states had their duplicates. Thank you for another great history lesson around a wonderful recipe. Best wishes, Michael
LikeLiked by 1 person
Thank you for a wonderful comment, Michael! Have a great weekend.
LikeLiked by 1 person
Thank you too, Dolly! For always wonderful recipes, and fantastic historical information. Have a nice weekend too. Michael 🙂
LikeLiked by 1 person
Your stories are always as excellent as your recipes! You are a true oral historian/cook. The perfect Russian mix!
LikeLiked by 1 person
Thank you so much, dear purple person! I am just having fun in my own funky way.
LikeLiked by 1 person
And it’s fun for us too!
LikeLiked by 1 person
Your posts are good for the stomach, the head, and the heart, Dolly! ❤
LikeLiked by 1 person
thank you so much, dear Anna; you are too sweet!
LikeLiked by 1 person
Very interesting! I’ll have to try that recipe. Every summer we are overloaded with zucchini, and it’s always a challenge to figure out with to do with it all. Believe it or not, there’s a limit to how much zucchini bread you can eat!
LikeLiked by 1 person
Oh, I have a whole four-part set of zoodles recipes, starting with this one: https://koolkosherkitchen.wordpress.com/2017/08/07/all-you-need-is-love-zoodles-part-1/ (please disregard the video that is not available; it’s the same Beatles song, but somehow I wasn’t able to remove it). We love zucchini, and I have tons of recipes – just ask!
LikeLike
I know you can’t eat crab cakes, but grated zucchini makes a good substitute. Salt it slightly and left it drain, they squeeze out most of the moisture. Add bread crumbs, Old Bay seasoning, etc., shape into patties, and fry. Allrecipes.com has several crab cake recipes and any one of them would work. My nephew suggested jackfruit instead of zucchini; I’ve never heard of it, never mind tasted it, but he assures me it’s very good.
LikeLiked by 1 person
Thank you so much for a great recipe, dear friend. I will definitely make these!
I thank you also for your sensitivity to Kosher rules. I do, however, have a recipe for fake crab cakes https://koolkosherkitchen.wordpress.com/2016/08/24/crabless-crab-cakes/
My husband and our guests love these.
LikeLike
Those sound GOOD! This is fresh corn season, so I’m going to give it a try. I had a spell for about ten years where I was allergic to shellfish, so I learned a couple of tricks. Over the years my body changed, and now I can eat shellfish, but some of it is so expensive I’ll just stick with my zucchini burgers!
LikeLiked by 1 person
I don’t know the taste of shellfish, so zucchini burgers sound great!
LikeLike
Почему вы свои рецепты не дублируете на русском… Просто выглядит все так аппетитно. А я нихт ферштейн)) понимаю что ради одного меня утруждаться это не дело, поэтому это чисто риторический вопрос))
LikeLike
Я свою лень (нехватку времени, по научному) оправдываю тем, что кому интересно, тот нажмет на кнопку, и Мистер Гугл все переведет. Я же это делаю с рецептами разных стран.
LikeLike
Ну на сайте такой кнопки нет или она не работает у меня. А копировать и вставлять в Гугл переводчик… Тут уже моя лень противится.
Я ж говорю, чисто риторический вопрос
LikeLiked by 1 person
А если нажать на правую кнопку мыши? Я так делаю, и выскакивает “translate”, дальше нажимаю туда, и все дела. И это я – техно-идиотка. А тебе, технарю, должно быть раз плюнуть.
LikeLike
Я через приложение сижу, а не сайт
LikeLiked by 1 person
Это что за зверь – приложение?
LikeLike
Ну такой милый пушистик. Трафика меньше жрет. Чаще доступ есть. Меньше глюков. Но с переводом проблемы..
LikeLiked by 1 person
Ага. Придется все-таки у сына проконсультироваться.
LikeLike
Ага. Только приложение, внезапно, поддерживает минимум функций
LikeLiked by 1 person
Когда со мной говорят по-китайски, я плавно перевожу стрелки на старшего сына, который курирует славянский отдел машинных переводов. Говорю же – полная техно-идиотка. Функции-шмункции..
LikeLike
А сына переводящего на русский нет случайно. А то я ленивый лингво идиот)) а ваши рецепты бы почитал
LikeLiked by 1 person
Спасибо за интерес, Мишенька! Видишь ли, Google Translate – это один из проектов компании, где мой сын работает, как и Adobe Translate. Так что, да, 25 лет тому назад он еще сам занимался переводами туда и обратно, включая литературные, но сегодня уже сидит наверху (в переносном смысле – сидит-то он дома в Бостоне) и разъезжает по конференциям. Ладно, скажи, что тебе интересно, я улучу момент и сама переведу.
LikeLike
Ну мне рецепты интересны в первую очередь. Но так я бы и все остальное почитал. Но вообще, ради меня не напрягайся. Даже не думай. Это было риторическое эх…
Так-то список ингредиентов я понимаю, а вот дальше темный лес))
LikeLiked by 1 person
Так, у меня там почти 500 рецептов. Каждый пост включает в себя рецепт. Тебе каких: сладких, овощных, мясных, Индийских, Итальянских, Китайских, Кубинских?
LikeLike
Потому я и говорю, не парься))
LikeLiked by 1 person
Будем посмотреть, как говорят в Одессе. Все, иду на кухню.
LikeLike
Будем посмотреть.. я так говорю получение лет 28)) но я не одессит… Ну ладно, последние лет 15, если честно
LikeLiked by 1 person
Говорят, что наши выражения заразны. Правда, некоторые говорят что мы вообще – заразы.
LikeLike
Ага. Жизнь это болезнь, которая передается половым путем))
LikeLiked by 1 person
Старо, но верно.
LikeLike
Да к тому же переводил я тут недавно с английского на русский. Воспользовался Гуглом. В общем он технический знает на том же уровне что и я))
LikeLiked by 1 person
Технический – не ко мне. С рецептами справляется, даже с Индийскими и Китайскими.
LikeLike
Thank you so much for linking, Ted! I hope you had a nice celebration yesterday.
LikeLike
Combination of zucchini with your other ingredients created such a tasty meal.
LikeLiked by 1 person
Thank you so much, dear Rozina.
LikeLiked by 1 person
Reblogged this on koolkosherkitchen and commented:
As Passover is winding down to the end, and we are hoping to spend the next one “next year in Jerusalem,” here is a repeat of one more of my Pesach recipes. Enjoy, Beautiful People!
LikeLike
A most interesting post, Dolly. The recipe and the information about Ivan the Terrible who sounds like he was a narcissist.
LikeLiked by 1 person
Thank you so much, Robbie. Most probably, Ivan the Terrible suffered from bipolar disorder, combined with acute paranoia.
LikeLiked by 1 person
A delicious-sounding Pesach recipe and a fascinating look at history dear Dolly Hugs x
LikeLiked by 1 person
Thank you so much, darling! Hugs right back to you.
LikeLiked by 1 person
Last time i forgot watching the attached vids. Great addition. Thank you very much, Dolly! Best wishes, Michael
LikeLiked by 1 person
My pleasure, Michael, and thank YOU for watching and reading.
LikeLiked by 1 person
Thank you too, Dolly! Always a great pleasure, and with great, for me most times new, but very useful and important information! Enjoy your day,, and keep on celebrating. Michael
LikeLiked by 1 person
Thank you, dear friend; I never stop partying – that’;s what keeps me young. Have a wonderful day, Michael!
LikeLiked by 1 person
Great! Keep on doing so. You are in the best area for this.
LikeLiked by 1 person
That’s for sure! Have a great day, Michael.
LikeLiked by 1 person
Really loved your history info.
Art
LikeLiked by 1 person
Thank you so much, dear Art!
LikeLike
Reblogged this on By the Mighty Mumford and commented:
MY DAD HAD HUEGENOT BLOOD IN HIS FAMILY.
LikeLiked by 1 person
Did he really? Wow! Thank you for reblogging, dear friend!
LikeLike