Notes from the Field: Recipes and Such
Research never really ends, but it can take different, more therapeutic forms. Below are some recipes I’ve enjoyed recreating in the field. Often, recipes stay relatively the same, but replaced with local (Georgian) products, as much as possible.
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Chacha Bloody Mary
Chacha is a grappa-like spirit, unique to Georgia. Grape must, collected after grapes are harvested and pressed into juice, is distilled in cast cooper vessels. Although normally drank straight, chacha has a very high proof, and I always struggle to keep up. Chacha cocktails have become more popular in Tbilisi’s gastro-scene, and it makes an interesting mixer. Serving it with a rim of Adjika, a medium-level spice ubiquitous in Georgian cuisine, provides a nice balance and the perfect platform for a recreated Bloody Mary. Besides, Georgia’s cuisine offers many pickled veggies — whole tomatoes, mild peppers, pickles, onions, garlic, and a rare flower bud, Jonjoli — a Bloody Mary was inevitable.
Photo Credit: Rowan Twine
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1 Kilo of Georgian market tomatoes
1 Onion
3 Stalks of Celery
4-5 Cloves of garlic
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Poach tomatoes in boiling water to remove skins. Sauté onion, celery, and garlic in olive oil (Georgian brand: Svanidze). Cook down tomatoes to soften. Once cooled, blend the mixture and strain out the juice. I saved the pulp to use as a base for pasta sauce.
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I mixed tomato juice with Tabasco hot sauce, a dash of horseradish, Worcestershire sauce, fresh-squeezed lemon juice, and a pinch of salt.
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+Celery leaves left over from the tomato juice; roasted on low heat for 15 minutes, then grounded into power
+Adjika powder
+Freshly squeezed lemon juice from Western Georgian lemons
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Combine dried spices: celery leaves, adjika power, and salt. Dip glass in lemon juice, then rim in dried spices.
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+Pickled Yellow Peppers
+Cubes of fresh Sulguni Cheese (Imereti would work, too)
+Georgian Green Olives (Svanidze's Winery)
+Jarred Pickles (Turkish)
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I usually pour around 1.5 shots of chacha and then top with bloody mary mix.