Mom's Culinary Masterpieces: The Best Home-Cooked Dishes of My Earlier Years

As a child, the meals prepared by my mother in Soviet times were always the highlight of our family’s week. Even though they were simple, packed with love, and often made on a limited budget, these home-cooked dishes held a special place in my heart. In this article, I will share some of the most memorable home-cooked meals from my childhood. I also include a step-by-step recipe for a unique chicken dish that my dad used to prepare, and a description of our summer outings by the river.

The Bottle-Baked Chicken

One of the most extraordinary home-cooked meals that stands out in my memory is the bottle-baked chicken. This recipe, which seems simple on the surface, requires some creativity and patience.

Ingredients:

Chicken (preferably a whole or cut into pieces) Salt Ground Black Pepper Extra Virgin Olive Oil (or sunflower oil, if available) Garlic cloves Bottle (preferably a wide-necked glass or plastic bottle, about 0.5-0.7 liters) Bay Leaf Peppercorns Lemon Slices Water Optional: Cornstarch (for dusting the chicken, if needed)

Instructions:

Wash and dry the chicken with napkins or a towel, then pat it dry thoroughly. Rub the chicken inside and outside with salt, ground black pepper, and extra virgin olive oil or sunflower oil (if available). Peel and finely chop the garlic. Make small slits in the chicken skin and insert the garlic cloves under the skin. Fill the bottle with about 1/3-1/2 of water. Add bay leaf, peppercorns, and lemon slices to the water. Place the chicken on top of the bottle (or hang it using slits under the chicken's wings). Put the bottle with the chicken into a deep frying pan or a metal container. Fill with water so that the fat can drain into the water when baking. Place the setup in a cool oven on the lowest level or in a spot that prevents the chicken from touching the top of the oven. Bake at 180 degrees Celsius (350 degrees Fahrenheit) for about 1.5 hours. The cooking time may vary depending on the size of the chicken. To check if the chicken is done, insert a fork into the thickest part. If clear juices come out, the chicken is ready. If the juice is opaque and red, return it to the oven for a few more minutes.

A Time to Remember: Summer by the River

During the school holidays, we often spent time by the river near our city. We would cool off and then be hit by hunger as the warm water and the activities made us thirsty. On those days, the feast of chicken, cooked using the bottle method, was a highlight. It was simple, yet incredibly satisfying.

A photo from the internet but it’s the Kama River near my city, where we used to spend our summer days.

Family Dinners: From My Mom to My Dad

While my mom’s Sunday dinners were the perennial favorites, with fried chicken, mac and cheese, collard greens, cornbread, and homemade potato salad, my dad had his own signature dishes. His meatballs were a hit, and he used his own brand of spices that gave them a unique and unforgettable flavor. For me, the most memorable meal, albeit a rare one, was the Vesta curry. It was exotic and elegant, though in reality, it was a very simple curry with a twist of Vesta spice. It was a rare treat that made every occasion special.

To my shame, my favorite meal was the Vesta curry, which in the 70s felt very exotic, look it up. It was dreadful lol, but it was a very special treat.

Conclusion

Each home-cooked dish, whether it was a simple bottle-baked chicken or a luxurious Vesta curry, carries the warmth and love of family. These meals are not just about taste but also about family rituals and cherished memories. The beauty of homemade cooking lies in its simplicity and the love that goes into each ingredient and each step of the process. These dishes are not just food; they are a celebration of family and tradition.