I’m delighted to announce Mark Palmer’s Uszka in Barszcz as my pick.
Uszka means “little ears” and Barszcz is a clear beet soup, more commonly known as Borscht. Mark lovingly rolled out the dumpling dough by hand… all from scratch! To make the stuffing, he combined shredded napa cabbage and mushrooms that were reconstituted in homemade duck stock.
Next, he simmered some beets with more clarified duck stock (mmm!) to make the Barszcz for the plump Uszka to float in.
To kick it up one more notch, he tops the comfort dish with some crispy duck crackling. I kid you not.
Congratulations, Mark! Your dedication to make this lovely dish from scratch earned you the title of Battle Napa’s Winner! Please feel free to display the badge proudly on your new blog! I look forward to seeing more of your cooking endeavors.
Your entry is also placed in our Wall of Fame.
The Prize: Gourmet, Dried Wild Mushrooms from Untamed Feast! (A proper introduction and more details to follow.)
These are top of the line, forest- to- table wild mushrooms harvested from my backyard on Vancouver Island. You DON’T want to miss out on this one.
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