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: 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: 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: 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: 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?

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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: 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