CJWDT: Estonia

8/12/13-8/19/13: Tallinn, Estonia

CJWDT'13 Euphoriania grand tour European bound, 2nd last stop....  Tallinn, Estonia!   Estonia is like again Latvia... I came with no knowledge, the culinary background seems mix of Russian, Scandinavia & German.  From What I ate and see, it looks quite similar to previous Baltic cuisines I've ate.

Mission CJWDT!  No stage AGAIN...  yes, just until I get next country, no stage/cooking, it was depressive days....  Market search, I went to Balti Jaam market and one more, but I can't remember the name.... (it's more than 1 month ago....)  Eventually I spent 8days in Tallinn because I wanted to see the reactions on my resumes both Finland & Sweden.  Well, I didn't go to Sweden after all, just Finland, but will talk this on my next post....  

Munch n' inspiration

Elk soup:  I think I had elk several time before in Scandinavia, but first time in stew. Good elk(I mean reindeer) is super clean n' gamey in positive way.  For grilled reindeer it's really going well with different kinds of berries, but in gerneral, I hate berry inside the stew.  This case, no berry inside.  Pretty tasty.

Eesti pannkoogid:  Estonian pancake from Kompressor.(Legendary pancake shop, SUPPOSED TO BE)  The filling is cottage cheese, peach & brie. It's light n' fluffy, closer to Dutch one rather than American.

Smoked salmon, fried cottage cheese, snap pea & sea buckthorn sauce:  I think I had sea buckthorn a few times in Scandinavia.  The flavor is quite unique, kinda sweet, sour, citric and tart.  Actually it tastes very tart least this time.  I never use it in the kitchen myself.  I'm thinking what I could possibly use...  I think it's going along with fish n' grilled vegetable.  Mmmm...  I just need to get on my hand and spinning around....

Duck carpaccio, rocket & parmesan:  I did cook duck breast many times... I mean MANY TIMES. Crispy skin duck breast is always gorgeous one, it's like 'craft'.  BUT....  kinda boring keep roasting duck breast, I personally like many other parts of duck more than breast.  So...  it could be interesting serving carpaccio style after cured or smoked breast.

I've seen miso cured, sake marinaded, coffee roasted, orange glazed....  what could be new flavor profile....  I just thought "THAT" smoke, could be interesting(FR Lithuania post)...  Or 'm thinking leche de tigre!!  Crazy thought(laugh)... but I don't think rebuilding recipe with adjustment/substitution for curing duck, impossible?  I don't think so!!

Restaurants in Tallinn:

Culinary web links: