RECIPES

Roger Sherman’s Blini

  • blini-canal-house.jpg

     (From Canal House Cooking Volume No. 5—The Good Life)

  • * Christopher Hirsheimer served as food and design editor for Metropolitan Home magazine, and was one of the founders of Saveur magazine, where she was executive editor. She is a writer and a photographer. * Melissa Hamilton cofounded the restaurant Hamilton’s Grill Room in Lambertville, New Jersey, where she served as executive chef. She worked at Martha Stewart Living, Cook’s Illustrated, and at Saveur as the food editor.

    * Christopher Hirsheimer served as food and design editor for Metropolitan Home magazine, and was one of the founders of Saveur magazine, where she was executive editor. She is a writer and a photographer. * Melissa Hamilton cofounded the restaurant Hamilton’s Grill Room in Lambertville, New Jersey, where she served as executive chef. She worked at Martha Stewart Living, Cook’s Illustrated, and at Saveur as the food editor.  (Canal House Cooking)

  • Prep Time

    10min

  • Cook Time

    20min

  • Total Time

    30min

  • Servings

    4

Filmmaker Roger Sherman is married to our dear friend Dorothy Kalins, the renowned editor who thought up and started Saveur magazine. They have the most hospitable of homes. Drop by unannounced with a little beluga and Roger might just whip up a batch of his famous blini. Here’s how he makes them.

Ingredients

  • 1 cup cottage cheese
  • 1/4 cup whole wheat flour
  • 3 Eggs
  • 2 tablespoon canola oil, plus more for oiling the skillet

Preparation

Step 1

  • Put all the ingredients in a blender. Blend until the batter is smooth.

Step 2

  • Use a paper towel to rub a large skillet with a little oil. Heat skillet over medium-high heat. Drop tablespoonfuls of batter into the hot skillet a couple inches apart. Cook until little bubbles form on surface of the blini. Flip blini and cook for less than a minute.

Step 3

  • Transfer to a platter and top with caviar or salmon eggs.