Word: shashlik
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Dates: during 1950-1959
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...just in time to swap his tan suit for his dark suit and play host at a state reception of the Soviet embassy. The first U.S. President to cross the embassy threshold, Dwight Eisenhower led his lady and 31 other Americans in joining 23 Russians in caviar, borsch and shashlik beneath crystal chandeliers. Said Khrushchev of his trip to date: "I'm very pleased-despite the strong propaganda, a warm reception." "Had anything he had seen changed his prior conceptions about...
Entrees: chicken, rump steaks or fried shashlik...
...Recipe. From the start of the cold war, censorship was always ironhanded, often mysterious. In 1947, when Gilmore filed a light feature story on how Russian housewives cook shashlik and beef Stroganoff, the censor deleted everything in the story except the recipe, apparently because he thought the discussion of Russian eating habits was intended to make them look barbaric. Newsmen never set eyes on the censors or knew who they were. They simply took three copies of every story to entrance No. 10 at the Moscow Central Telegraph Office. If the story cleared quickly, newsmen got it back...
...Russians, all smiles, were ready for them. Over vodka and shashlik, at a dinner party given for the visiting Americans, one Communist editor rose and proposed a toast to "Mr. Eisenhower and the American people." Just as quickly, Publisher Wiek was on his feet, toasting "the health of Premier Georgy Malenkov." With Potemkin-like efficiency, the group was taken on carefully conducted tours through the subway, to a collective farm, to the new Moscow University building, and to a candy factory...
Having impressed your date with a command of Middle Eastern appetizers, allow her admiration no rest. Launch into the entree. The basic meat in these restaurants is lamb, especially when broiled on a skewer with layers of onion, tomato, and green papers. Called Souvlakia at the Athens, Shashlik in Russian restaurants, and Shish-Kabab most everywhere else, the chunks of lamb are sauteed in olive oil and rigone. Before serving, onions are added for pungency. The meat is succulent with natural juice and the combined effect of onions and a pronounced tang of rigone...