The Kremlin's Candidate: A Novel (The Red Sparrow Trilogy Book 3)

PUTIN’S CRAB IMPERIAL Combine diced red bell pepper, minced parsley, lemon juice, raw egg, mustard powder, paprika, celery salt, bay leaf, black pepper, red pepper flakes, Worcestershire sauce, mayonnaise, and melted butter in a bowl and whisk until smooth. Gently fold in lump crabmeat, spoon into ramekins, and bake in a medium-high oven until bubb

SEL’D POD SHUBOY—HERRING UNDER VEGETABLE SALAD Finely dice boneless herring fillets. Separately grate cooked carrots, potato, peeled apple, and hard-boiled egg whites (reserve yolks). Finely grate cooked beets (drain well) and whip with mayonnaise to make a velvety spread. Layer grated ingredients in a deep oval relish dish, pressing each layer fir

PARMESAN FRICO APPETIZERS Mix coarsely grated Parmesan and flour, then season with red pepper flakes and black pepper. Spoon cheese in a medium-hot nonstick pan, flatten gently into a thin disk, and cook until golden on both sides. Drape still-hot frico over an inverted shot glass or teacup and let cool and harden into a Parmesan cup. Fill with a b

DOMINIKA’S ARTICHOKE APPETIZER In a large bowl, toss marinated artichoke hearts, pitted Kalamata olives, capers, quartered tomatoes, and crushed garlic with white wine, olive oil, salt, and pepper. Spread out and roast on a baking sheet until tomatoes are tender. Drizzle with olive oil, sprinkle with salt, and top with torn basil leaves. Serve on t

TUNA CARPACCIO Chill a ten-inch plate. Slice raw Bluefin tuna very thinly, then pound paper-thin under a layer of plastic wrap, and layer plate with slices. Keep chilled. Slice fennel bulb paper-thin, and mix with grapefruit supremes and salt. Finely grate ginger. Sprinkle ginger on tuna slices, then heap fennel and grapefruit in the center of the

ZRAZY ZAWIJANE—POLISH ROULADE OF BEEF Pound slices of round steak very thin. Put thin-sliced onions and pickle, and a finger of trimmed French bread, on each slice, roll tightly, and secure with toothpicks. Boil dried mushrooms in beef stock. Roll beef rolls in flour and brown in butter with additional onions in a Dutch oven. Cover rolls with stock

MA PO EGGPLANT IN GARLIC SAUCE Mix ground pork with rice wine vinegar, chili sauce, cornstarch, and soy sauce. Refrigerate. Cut Asian eggplants in half lengthwise, brush with peanut oil, season with salt, and broil cut side down on baking sheet until charred and tender. Whisk chicken stock with sake, sugar, sesame oil, bean paste, and soy sauce. St

STRIPED BASS À LA FIORENTINA Sauté fish fillets in butter and oil until golden. Set aside. In a saucepan, sauté whole peeled tomatoes, anchovies, chopped garlic, chopped cilantro, capers, a splash of balsamic vinegar, and thinly sliced potatoes until potatoes are soft and sauce is thickened. Serve fish on a bed of sauce.

CHICKEN SAUTÉ WITH CHEESE—KASARLI TAVUK Sauté onions, garlic, mushrooms, and tomatoes in olive oil, butter, and a splash of white wine. Add bite-size pieces of chicken breast and simmer, covered, until tender. Cover stew with Kaşar cheese (or substitute mozzarella) and top with Turkish ezme, or a spicy tomato sauce. Bake until cheese has melted and