Photo by Zepp Web.

Dish of the Week: Blinis

Where: Mari Vanna, your kitchen.

In Soviet Russia, blini eat you. In the Weekly Feed, we eat blinis in honor of post-Soviet Russia hosting the Winter Olympics.

Blinis are tiny Russian pancakes, often made out of buckwheat flour. If you’re familiar with caviar, then you probably know that the salty fish eggs are typically served on a little round blini. If caviar is too rich for your blood, fear not: blinis are incredibly versatile. Top them with a dollop of sour cream and a strip of smoked salmon; a smattering of ground beef; or a scoop of egg salad. Chewy and a little buttery, blinis can also be served sweet. Try berries, honey, and ricotta as a stand-in for tvorog, traditional Russian farmer’s cheese. Your imagination is the limit.

Mari Vanna (1141 Connecticut Avenue NW) has a selection of blinis on the menu, with toppers like salmon roe or oysters and mushrooms. But if you can’t make it over there, consider whipping up a batch of blinis at home. They’re super easy and perfect for an Olympics watch party.

Basic Blini Recipe
Adapted from Ina Garten. If you don’t have buckwheat flour, you can substitute whole wheat or simply use all white flour.

1/3 cup buckwheat flour
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup plus 2 tablespoons milk (non-dairy milk works fine here)
1 extra-large egg
1 stick unsalted butter, melted and clarified, or a 1/4 cup melted ghee

1. In a large bowl, whisk together the flour, baking power, salt, milk, egg, and 1 tablespoon of melted butter.
2. Heat 1 tablespoon of remaining butter a non-stick pan on medium-low heat.
3. When pan is hot, pour a tablespoon of batter into the pan, using the back of the spoon to spread the batter into a circle.
4. Cook blini until tiny bubbles begin to form on the surface and the edges begin to brown, about 2-3 minutes. Flip blini and cook another minute more.
5. Remove blini from pan and drain on a paper towel-lined plate. Repeat with remaining batter.

Makes about 2 dozen silver dollar-sized blinis.

Blinis can be made in advance and stored in the fridge or freezer until you’re ready to eat caviar and watch the ice dancing finals.

Small Bites

Chocolate, champagne, and ladies of the night
Get ready for 14th’s newest restaurant, Red Light, a cocktail and dessert bar coming to the former Bar di Bari space at 1401 R Street NW. The name is a nod to Logan Circle’s, um, colorful past, but the concept seems designed for Valentine’s Day, with red couples couches and champagne on tap. The menu will feature a rotating selection of 10 desserts and a seasonal souffle, “adult” dessert cocktails (think boozy milkshakes), as well as wine. Red Light is anticipating an April opening.

Chewing the fat with DC Brau
Zaytinya (701 9th Street NW) and DC Brau are teaming up for a special beer dinner with brewery owners Brandon Skall and Jeff Hancock on Tuesday, February 11th at 7 p.m. The five course dinner will feature beer pairings, including limited release brews like the Exaltation Strong Ale and the Model Citizen American Cream Ale. Dishes include salt cod carpaccio, braised duck leg, and spit-roasted lamb shoulder. Tickets are $65 a person. To reserve a spot, email John Livanos at johnl@zaytinya.com.