Recipe: Russian Syrniki

Hi there! How have you been guys?

It’s been a very long time since my last post; in fact, I’ve taken a semi-permanent break from blogging to do some other fun and exciting things (a bit on that later). So I know it’s a little strange to find this blog post pop up here, especially since early last year I joined Karina’s blog – Nocturnal Book Reviews (which you should totally check out!) and closed the shop here, so to speak. But, tonight I made these absolutely easy and delicious syrniki that I felt the need to share with you – so here I am with a new recipe!

And, no, before you ask, I’m not back to blogging, (just yet at least). Life is a bit crazy around here these days, that I don’t want to commit to a regular blog. But it is certainly fun! What, with an addition of a rambunctious, adorable little boy in our household who is already quite fond of my cooking and loves books – a man after my own heart!

***

Russian Syrniki
Servings 4 – 5

Recipe: Lamb Stew “Piti”

Hi guys! How's everyone doing? As I'm writing this, we've just had another snow storm and are digging ourselves out once again. It's been quite a cold winter and I'm somewhat over it at this point. Seriously, warm weather can't come soon enough. But one thing I like about winter is that it's a great excuse to make many hearty dishes, such as stews, braises, and roasts. So today I'd like to share a recipe for a lamb stew I made the other day. It's my take on an Azerbaijanian Piti, a slow-cooking soup, traditionally cooked in an earthenware pot (I cook mine in a Dutch oven) with lamb, vegetables and chickpeas. It's hearty and delicious - a one pot meal to please the family. 

Stay warm!  

Lamb Stew “Piti”

Servings 2 – 4

Recipe: Mushroom Julienne

Hi guys! Today I’d like to share this great hot appetizer with you. If you are a lover of mushrooms like me then I’m sure you’d like this dish as well. It is a Russian recipe and popular among many of the Eastern European countries, it is quite similar to a gratin and has little to do with the julienne technique of cutting vegetables as the name might suggest, but it is delicious nonetheless. I have fond memories of mushroom juliennes which were traditionally served at intermissions in theater’s cafeteria, along the caviar toasts and other fancy snacks and desserts [the indulgence of which I often found as an exciting part of the theater-going experience while growing up]. So give this dish a try! Quick, rich and creamy, served in small individual dishes, called cocottes, it’s bound to impress.

“Russian” Mushroom Julienne
Servings 2 – 4

Recipe: Olivier Salad

I hope there is another post that I will have a chance to share with you before the year ends, but here’s one I’ve been planning for awhile – a traditional Russian dish that always reminds me of the holidays. And while we are talking holidays let me wish you lots of love, laughter, happiness, and many great reads in the coming year!

Happy New Year!

***

I can’t believe it, but 2014 is just around the corner and as we get ready to celebrate the New Year it is time to whip up some classics. And the Russian holiday table will not be complete without its most popular dish - the Olivier Salad (or Stolichny Salad as it is also known). I grew up eating the Olivier Salad and can’t imagine it any other way, but there are as many variations of this dish as there are cooks. So here’s my take on the Russian classic, as promised Lori!

Recipe: Chicken (or Turkey) Pot Pie

Hi guys! Are you in a cooking mode today? I know I am. I’ve been prepping, and cooking, and shopping, and last night I almost had a panic attack thinking I forgot to buy half of the ingredients even though my fridge is brimming with all sorts of good foods. But, crisis averted, I think our table is going to be plentiful and I wish yours is as well. So, whatever your plans are today I wish you a Happy Holiday!

But, looking just a little bit ahead, let’s talk leftovers. I’m sure everyone has their own ideas about Thanksgiving leftovers, but how does a pot pie sound to you? I, for one, love a pot pie – such a comfort food! But I was always afraid to make one at home, thinking it was complicated. Well, it wasn’t, and it was absolutely delicious, whether with chicken or turkey, or even just the veggies it’s a great dish for the colder weather. So give it a try, I’m sure you too will enjoy it.

Pot Pie
Servings 4

Recipe: Tomato Jam & a BLT Sandwich

So here’s a nice twist on the usual BLT sandwich: bacon, lettuce and tomato jam sandwich with goat cheese. I’ve had something similar while I was away in Ottawa and the idea of it has been following me ever since – I had to make it home, but first I needed tomato jam! After searching the web for various tomato jam recipes I found a few and took them to my kitchen, to experiment and here’s what I came up with. [If you are not up for making your own tomato jam, try a store-bought variety instead, but I would highly recommend trying this fun BLT.]

Tomato Jam
Makes 2 cups

Adapted from Food52

Ingredients:
2.5 - 3 lbs tomatoes, peeled and coarsely chopped
1 small onion, chopped
1 half bell pepper, diced
½ cup brown sugar
1 tsp salt
¼ tsp ground coriander
¼ tsp ground cumin
¼ tsp crushed red pepper flakes (optional)
2 tbsp champagne vinegar
Juice of ½ lemon

Recipe: Pot Roast

The weather is certainly getting cooler outside, and now we bade summer adieu. But, the cooking season is just beginning. I think fall is the perfect season to get back into the kitchen and make good use of that almost forgotten oven. It is also a perfect season for hearty dishes, such as pot roast. So, pick up a nice piece of boneless beef chuck roast, some bright and crisp carrots, leaks, herbs, and a bottle of nice red wine. Three hours and you got yourself a delicious meal, perfect for a cool fall night.

Pot Roast
Servings 4 - 6

Recipe: Russian Kotlety

As you know, I am going away on business this week, so of course, I have to stock the fridge for my lovely husband [not that he isn’t capable of cooking himself]. But, it is a nice thing to do and I really do not mind, especially when the mood to cook strikes. So, I was cooking up a storm this weekend, from pot roast, fried mushrooms, roasted potatoes, and kotlety – you’d think I was going away for a month, not just a few days. Anyhow, this recipe below is pretty much a staple of convenient Russian comfort food, and it was one of my personal favorites growing up. This is quite similar to the familiar meatballs, less the sauce, and I hope you give it a try.

Russian Kotlety

Servings 4

Ingredients:

1 lb ground beef
½ medium onion, minced
1 egg
Breadcrumbs
Salt and pepper

Recipe: Goat Cheese & Cranberry Salad

Do you ever find yourself fascinated with an ingredient? No? Well, I do, sometimes and then I can’t help but try to experiment with it, especially if it’s something unfamiliar to me. This past week’s fix was goat cheese. Believe it or not, it is a very strange ingredient to find in my fridge, as I don’t actually like goat dairy products. I always found the taste a bit odd, but then, a few weeks back, while I was out at some restaurant we ordered a dish that was essentially goat cheese and beets and to my great surprise it was delicious! So naturally, I had to get goat cheese and try to make something with it.

***
This is a very simple dish but it is nonetheless delicious and I highly recommend giving it a try. If you are like me and are skittish of such ingredients as goat cheese, this salad just might change your mind.

Goat Cheese & Cranberry Salad
Servings 2

Ingredients:
1 cup red leaf lettuce
2 cups arugula
¼ cup dried cranberries
¼ cup roasted pecans
¼ cup marcona almonds (optional)
Goat cheese, crumbled

Vinaigrette:
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tsp honey
Salt and pepper

Recipe: Salt & Sugar Cured Salmon

From my breakfast table to yours, I give you the cured salmon. I’ve been meaning to post this for quite some time, so I’ll just let this recipe speak for itself. It’s simple to make, takes only a few days [don’t let this intimidate you, just plan ahead], with almost no prep, few ingredients and delicious results! Try it and don’t forget to let me know how it came out.

Salt & Sugar Cured Salmon
Servings 3 – 4

Ingredients:
1 lb fresh salmon
3 tsps salt
1 tsp sugar

Preparation:
Mix salt and sugar together in a small bowl and set aside. Wash and pat dry the fish gently, place in a shallow bowl. Sprinkle the salmon generously with salt and sugar mixture on both sides. (If using a whole fish, cut in half crosswise and once salted, fold the two halves on top of each other). Cover the dish with plastic wrap and let rest in the fridge for 2 days.

Recipe: Ratatouille

Guess what? I got another recipe for you guys! I had a sudden spurt of cooking inspiration this weekend, and I am a firm believer that for best tasting results it’s always good to cook when you are up for it. So, here we are, and don’t be surprised if you see more recipes popping up in the next few weeks.

Anyway, remember that adorable cartoon about a rat cooking away in a French kitchen? Yes, I am talking about Ratatouille! I’m generally not a fan of vermin but couldn’t help but love adorable Remy. And, I certainly share his love for his signature dish. So, here’s my take on ratatouille, which is a perfect summer dish.

ra•ta•touille
[rat-uh-too-ee, -twee; French ra-ta-too-yuh]

noun
a vegetable stew of Provence, typically consisting of eggplant, zucchini, onions, green peppers, tomatoes, and garlic, served hot or cold.

Origin:
1875–80;  < French

Recipe: Sharlotka

I don’t have a great many desserts in my cooking repertoire but I have a few that are easy enough to whip up at a moment’s notice and this recipe below is my frequent go to. In fact, this is one of the first desserts I learned to bake. Growing up, my mom often used to make this apple cake, especially in the late summer and fall when apples are in their prime and boast a wide variety. And, it often reminds me of those evenings spent around the family table, enjoying a good cup of tea and a slice of freshly baked Sharlotka. So, I hope you also enjoy this simple dessert and share it with your family.

Sharlotka – Russian Apple Cake
Servings 8 – 10

Ingredients:
Butter or olive oil, for greasing pan
Bread crumbs or semolina flour, for flouring pan
3 eggs
¾ cup sugar (up to 1 cup sugar if you have a sweet tooth)
1 cup flour
½ tsp baking soda, dissolved in 1 tsp vinegar
3-4 tart apples (medium size)
Confectioner’s sugar, if desired

Preparation:
Preheat the oven to 350 degrees F. Lightly grease and flour a 9-inch round cake pan. (If you prefer, you can line the bottom of the pan with parchment paper instead of using flour or bread crumbs).

Recipe: Roasted Chicken Breast

I know, I know. It’s been awhile since my last recipe post but I’ve had an excuse. Since my parents are in the middle of their move, and have temporarily settled in my house, I have gingerly relegated my cooking duties to my mom. Even though I love to cook it is always nice to come home to an already prepared meal, especially one prepared by your mom. So, thanks Mom!

Still I don’t slack all that much in the kitchen. I just been on a more simple, comfort food approach lately, and did not feel that there was anything super exciting to share. But, I’ve decided that this super easy (if not obvious), roast chicken breast recipe is a winner and is worth a share, notwithstanding its simplicity. Sometimes the simplest things are the best things. Don’t you agree?

***

I was never a fan of white-meat chicken myself, always finding it too dry and bland for my taste. But, this recipe delivers super juicy and delicious chicken, thanks to the spice rub and chicken being bone-in and skin-on. So, make sure you get yours bone-in and skin-on (you can always take it off later).

Roasted Chicken Breast
Servings 4 – 6

Recipe: Lamb Roulade with Baby Dill Potatoes

A few months back, my husband and I were visiting in western New York, and we had the pleasure to venture into NY’s Amish Trail, which I found quite fascinating. Aside from scenic views, riding alongside the horse drawn buggies, and browsing among the farms and stores that stock some great products, we got a chance to purchase some meat from the locals. (I have to say that I grew up quite a city girl, so to me buying a whole lamb seemed quite an undertaking, but it was well worth the experience and of course the taste). And thankfully, we have a large freezer at home that now safely harbors a well supply of meat. So, the other week I’ve extracted a piece of lamb from my handy freezer and here is what I made of it…

Lamb Roulade with Baby Dill Potatoes
Servings 2 – 4

Recipe: Mushroom & Beef

Growing up I was a picky kid, food wise that is. To this day, I remember sitting down at the dinner table in the evening with a plate of my favorite skillet-fried potatoes. I could probably live for days just eating those potatoes. However, there were certain other dishes that were of special liking to me. And meals cooked in the little “individual” pots, hot out of the oven were certainly among them. Perhaps, it was the miniature size of the pot the meal would arrive in – as a kid I found that very appealing. I do enjoy such meals to this day though, and not only for its miniature container, but rather the versatility of the dish itself and of course the taste.

Below is a recipe for the mushroom and beef cooked in miniature pot (or crock, or bowl if you will). However, as I mentioned earlier it is a versatile dish, so let loose your imagination and give it a whirl with whatever ingredients you might have on hand.

Mushroom & Beef
Servings 4

*You will need 4 oven-safe bowls/crocks/or miniature pots. (I’m using the Brunswick Soup Bowls from Crate & Barrel, which I absolutely love for their convenience and design.)

Recipe: Avocado Salad

Sometimes a few ingredients can make an incredibly flavorful dish. As such, below is my spin on guacamole if you will. It is an incredibly easy and fast little salad that pairs well with fish or chicken, goes along with rice, and makes a nice addition to a sandwich. My secret ingredient here is toasted sesame oil which adds a nice touch of smoky flavor to this wonderfully bright and delightful dish.

Avocado Salad
Makes 2-3 servings

Recipe: Meatloaf Meatballs

For the past few weeks I’ve been browsing through and admiring my new acquisition: The Smitten Kitchen Cookbook by Deb Perelman of the www.smittenkitchen.com. It is amazing! And I would absolutely recommend it to anyone.

I’ve been following Deb’s website for awhile now, and have often found her recipes to be creative but at the same time very manageable. Using everyday ingredients, and often inspired by familiar dishes, with support of amazing photography and fun prefaces Deb puts an new spin and inspires many of her readers, myself included.

Recipe: Braised Pork Ribs with Red Sauce

I enjoy cooking, a lot. I guess, my mom was an inspiration in that. She is an amazing cook and everything that comes from her kitchen is incredible. I have learned a lot from her over the years, but have since also added a few of my own tricks and twists.

For the past few years I have started to experiment more with food I cook, stepping away from the familiar fair into things that are new to my family’s table. I’ve been following various different food blogs and food magazines, and even picked up a few new cookbooks along the way. Inspiration comes in many different forms, and even though I don’t always follow the recipes to a tee, they often serve as a perfect base for some new creations in my kitchen. Whether it is learning of new ingredients and ways of using them, to new methods of cooking, or even new ways of presenting something (because we love our food with eyes first) the food blogs are the wealth of new ideas. I’ve been contemplating sharing my own cooking experiments on the web before, but have never quite gotten to it. Apparently, all one needs is a snow day and a bit of inspiration…

The inspiration for this dish came from a Pappardelle wide cut pasta, braised pork sugo from Tomasso Tratoria in Southborough, MA. It was an incredible, melt in your mouth braised meat in rich sauce, with a compliment of pasta. So, here’s my take on the dish – hubby and I approved!

Braised Pork Ribs with Red Sauce
Makes 6-8 servings