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how to make kutia (honey-sweetened wheat) and uzvar (dried fruit compote), dough and filling for varenyky and vushka, meatless borshch (beet soup), fish in aspic, holubtsi (stuffed cabbage rolls), and strutslia (braided Christmas bread). There is even a bonus recipe for something called “dishwasher salmon”—it sounds funny but is easy to prepare and absolutely delightful. The step-by-step approach is enhanced by tips on how to make life in the kitchen easier, whether within the context of preparing for Christ mas Eve or in the context of generic cooking. One example of this is a “show and tell” on making vushka and varenyky uniform; another is the nu merous clear-cut how-to explanations of techniques and implements that make any food prep easier. The tips and hints are excellent for novice cooks but are by no means so “dumbied-down” that they turn off the experienced cooks. (I asked my friend Chrystyna about this, and was told that the DVD provides useful tips that can also augment the repertoire of an experienced and proficient cook.) The verbal instructions are beautifully coordinated with visuals, and the chef is a natural teacher: He explains not only the what and the how, but also the why of things he is demonstrating, and he is equally adept at explaining a simple technique (such as how to get more juice out of lime) as a complex one (such as braiding strutslia or the most efficient way of rolling up holubtsi). Moreover, the recipes are presented with the modem cook and the modem kitchen in mind. Pavlo uses a food processor, a melon bailer, and even a pizza cutter to create the familiar, traditional dishes without the familiar, traditional labor and tedium. The directions are punctuated with amusing anecdotes that anyone who grew up in a Ukrainian American household can relate to. Pavlo’s delivery is friendly and inspires confidence. Instead of being overwhelmed, the viewer is encouraged. As I watched and listened, I found myself thinking “Oh, I can do this” more often than I ever thought possible. One of the reasons for this is that the chef/host is personable and likeable; he smiles a lot and you are actually inclined to smile right back, a definite plus for those of us who see the kitchen as a mysterious labyrinth and culinary arts something akin to voodoo. The background Christmas music, a bandura instrumental by Olya Chodoba-Fryz, is gentle and soothing. The visuals, whether focused on food prep or table setting or children seated near a Christmas tree, are pleasant and comfortable without being “smarmy” or overly sentimental. Everything about the DVD says class-A production and meticulous workmanship. Running time is 2 hours and 14 minutes, and it is time well spent. The DVD delivers exactly what it promises to deliver and is highly recommended for the new bride or bride-to-be, for anyone interested in ethnic or vegetarian cooking, for anyone who has thought of preparing Sviata Vechera and has decided it’s too hard, and even for veterans of Sviata Vechera who are savvy enough to know that they can always benefit from additional time-saving techniques and processes. “Christmas Eve: Traditional Ukrainian Cooking for Today’s Modem Cook” retails for $29.99 (plus $5.95 for shipping up to 2 DVDs) and can be purchased online, directly from Ukraivin Productions at www.ukraivin.com or by sending a check for $35.94 to Ukraivin Productions, P.O. Box 2737, Arlington, VA 22202. You may also send e- mail inquiries to info@ukraivin.com. There are tentative plans for a follow-up DVD that will focus on Easter and traditional Ukrainian baked goods. Chef Pavlo Czerwoniak demonstrates how to core a cabbage Видання C оюзу Українок A мерики - перевидано в електронному форматі в 2012 році . A рхів C У A - Ню Йорк , Н . Й . C Ш A.
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