tag:blogger.com,1999:blog-52797013036446417672024-03-05T03:27:49.950-05:00Recipe StudioCutting, pasting, and mixing your every day art...Nadia and Mashahttp://www.blogger.com/profile/05266824193446769691noreply@blogger.comBlogger148125tag:blogger.com,1999:blog-5279701303644641767.post-18972963883987803622018-07-10T20:01:00.000-04:002018-07-10T20:06:43.594-04:00Home-dried Bananas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj16Df8dofKlONWm1R_kVRw9xaBI2vnx4ogfyE-5x1fj32dc008sWA3zLUNXeI1uAHrLNEzCQjjv7Wjm99aWAmWcU38ZyVzBP1frLweo3wtTm4HFtZdVuPI4mI9tGjXkComkhCehjuE8FQ/s1600/DriedBananas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1340" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj16Df8dofKlONWm1R_kVRw9xaBI2vnx4ogfyE-5x1fj32dc008sWA3zLUNXeI1uAHrLNEzCQjjv7Wjm99aWAmWcU38ZyVzBP1frLweo3wtTm4HFtZdVuPI4mI9tGjXkComkhCehjuE8FQ/s400/DriedBananas.jpg" width="330" /></a></div>
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This snack came to life as a result of a nostalgic memory of dried bananas that were sold long ago back in Russia. It was made in China and was a popular addition to our not very plentiful diet. They used probably the smallest variety of bananas on Earth, and most likely dried them in the open air. <a href="https://en.wikipedia.org/wiki/Latundan_banana">Apple bananas</a> would make a good comparison, but I didn't try them yet. Drying in the open air didn't seem attractive, so by trial and error, I made a similar product in my oven, with convection setting. Round slices do not work - bananas get too dry, whereas they should be dry outside but still meaty and soft inside, as many dried fruit are. Slicing is key here. On average size banana you should have 8 lengthwise pieces: first cut in half across, then cut each half in half lengthwise, then cut each half in half lengthwise again. Uph.. Sounds a little confusing, but sorry I did not make detailed pictures yet. Let's do it!<br />
<a name='more'></a><div class="recipe">
<b><span style="color: #cc0000;"><i>What you need</i></span></b><br />
Bananas! The kiddie size would work very well, but I used average size organic bananas, last time 5 of them.<br />
Parchment paper (if you skip this, your bananas will stick to the tray)<br />
Baking sheet<br />
You need to have convection setting in your oven<br />
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<b><i><span style="color: #cc0000;">Method</span></i></b><br />
Put oven on convection setting at 165 F.<br />
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Slice bananas as described: once in half across, once in half lengthwise , and again in half lengthwise. You will have 8 pieces that vaguely resemble those tiny bananas.<br />
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Line the baking sheet with parchment paper and place banana slices close to one another.<br />
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Put in the oven and forget about it for a few hours. Check once in a while, and turn over once or twice every few hours. All ovens are different, so you have to adjust the temperature in a way that it is very warm, but not too hot so your bananas will start baking. Optimal temperature in my oven is 165 F on convection.<br />
Preparation time: approximately 10 hours (less or more depending on your oven).<br />
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The result is very enjoyable dried fruit - chewy, sweet and flavorful. It's like a candy, but a very healthy candy - a perfect guilt-free dessert for you and your kids.<br />
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<b><i><span style="color: #cc0000;">Note:</span></i></b><br />
It takes a lot of time to make so it is very advisable to make a lot at once. Believe me, it will disappear very fast... </div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-14458558761063965352017-09-06T22:42:00.000-04:002017-09-18T23:35:11.620-04:00Peach Jelly<br />
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This recipe came suddenly and became a favorite in a matter of two or three weeks this summer - we already made it like 6 times. To my surprise, for some reason the members of the household were not so much interested in fresh peaches in spite of them being irresistibly delicious (obviously only to me!) and in season here in New England. The pink beauties ripened quickly on the counter and started to spoil. At one of these sad moments I was about to fix a compote out of them, but Irishka, our guest from Russia, timidly suggested to make jelly. Oh well, I thought, why not? Thanks for the idea! Using my previous experience with gelatin and after some thinking and tweaking, I developed a recipe that can be rightfully called perfect - a rare thing to happen during three weeks. Delightfully pink, moderately sweetened, this flavorful and elegant dessert will please your palates and perk you up on a hot and humid day. Read on, it's easy!<br />
<a name='more'></a><div class="recipe">
<b><i><span style="color: #cc0000;">What you need:</span></i></b><br />
5-6 medium peaches (white or yellow or both, the pinker the skins the better)<br />
2 <span style="font-size: x-small;">1/4</span> cups filtered water for syrup and 2 Tbsp for soaking gelatin<br />
1/4 cup + 1 tsp sugar (I used unrefined organic sugar)<br />
Juice of a small lemon half (2-3 tsp)<br />
1-2 Tbsp Peach Brandy (optional, but highly recommended)<br />
1 envelope of gelatin (Knox brand was used)<br />
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4-5 ice cream bowls<br />
1.5 qt saucepan<br />
Wooden spoon<br />
Slotted spoon<br />
Sieve<br />
Measuring cup (500 ml)<br />
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Time: 30 minutes plus time for jelly to chill.<br />
Makes 4-5 portions.<br />
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<b><i><span style="color: #cc0000;">Method:</span></i></b><br />
1.In a saucepan combine 2 <span style="font-size: x-small;">1/4</span> cups water and 1/4 cup (plus 1 tsp) sugar, put on medium heat.<br />
2.Wash, dry and halve peaches, remove pits. If pits are hard to remove, do it after the peaches are cooked.<br />
3.Bring water and sugar to boil and flip peaches' halves into the saucepan making sure they are all covered with syrup. Simmer on low heat gently turning with wooden spoon until peaches are soft, but not overcooked and falling apart (about 15 minutes). The darker the skins the more intense color of the syrup you will get. I even put an additional dark red skin to add more color (and eat the skinned peach during the process :))<br />
4.When peaches are soft, fish them out with a slotted spoon and let cool on a plate. Remove and discard the skins, they should come off easily.<br />
5. In a small dish, pour gelatin to 2 table spoons of water, stir to moisten.<br />
6. Add lemon juice and brandy to the syrup, simmer for 2 minutes. Reduce heat to very low, combine gelatin and syrup, stir until gelatin dissolves completely. Do not let it boil, just keep it on very low heat. Strain the syrup through a fine sieve into a measuring cup. You should get just a little over 2 cups, about 500 ml of liquid.<br />
7. Slice peaches' halves into 5-6 wedges each, distribute among your bowls. Pour the syrup over evenly. Let them cool at room temperature, then transfer to the fridge to chill, until firm.<br />
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When ready, slowly savor this pink, and cool, and a little wobbly summer delight. <a href="https://en.wikipedia.org/wiki/Brioche">French brioche </a>that recently appeared in the stores, goes perfectly well with it (Alex says so!)<br />
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<b><i><span style="color: #cc0000;">Notes:</span></i></b><br />
The instructions on gelatin packets are completely out of proportion. What you get as a result is an overly firm unpalatable mass. Instead of 1 envelope per 1 cup of liquid, use 1 envelope per 2 cups of liquid. Some like it firm but definitely not me in this case.<br />
Summer peaches are the best since they have a lot of flavor, but one can make it also in winter as a festive treat (not so good, but would be appreciated at a party, after a vigorous dance:)).</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-10956010757140753232016-01-07T00:00:00.000-05:002016-01-07T00:15:22.485-05:00Chocolate "Kielbasa"<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDSt46lFAaJ89z-HimGuoXE9S1HgPtcEV70t8_yTpGVTHSjaguzqzopvsa4k6EPWO8u9N0RgpYySOkRiBAQXvxv9D7FQUYigASLJVeUSJCQQtVZEgJDpQqkUIN6UzVA4tlgDBlUjVgS0A/s1600/ChocolateKielbasaM2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDSt46lFAaJ89z-HimGuoXE9S1HgPtcEV70t8_yTpGVTHSjaguzqzopvsa4k6EPWO8u9N0RgpYySOkRiBAQXvxv9D7FQUYigASLJVeUSJCQQtVZEgJDpQqkUIN6UzVA4tlgDBlUjVgS0A/s400/ChocolateKielbasaM2.jpg" width="400" /></a></div><br />
The name may sound confusing for this simple yet festive and surprising dessert. I couldn't find a better translation to an unpretentious home treat of the 70-80-s when it became very popular in Russia. The stores were practically empty at some point, and not many people could successfully bake. This no-bake dessert did not require any skills and came to a rescue when nothing more could be served. Young kids loved it and many teenagers (including yours truly) enjoyed making it in a company of friends. On Christmas this past December it was tried once and again with great success.<br />
While it's very simple, the chocolate "kielbasa" is an example of a classic decadent dessert. It is high in calories and very tempting. You just cannot stop eating it, slice after slice... don't even try to make it if you are on a diet or are addicted to chocolate. :)<br />
<a name='more'></a><div class="recipe"><b><i><span style="color: #660000;">What you need:</span></i></b><br />
14 oz (about 400 g) shortbread cookies<br />
3.5 oz (100 g) of plain dark chocolate<br />
1 Tbsp milk<br />
10 Tbsp unsalted butter (1 stick plus 2 Tbsp)<br />
2 Tbsp regular cocoa<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKouJW7I_4fB2vcn3lsEF2S9bE2bR1j6JG85pBFYKlpV68TB6EWg1xnqZtiViFn3F2SquMRRbWFi2CK7b0iLxgBeSOE-cUEdQ-PJ3AOJ5_nn_8am1y1WeIexu74O2CPaPjQKPZq70mh3s/s1600/ChocolateKielbasa1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKouJW7I_4fB2vcn3lsEF2S9bE2bR1j6JG85pBFYKlpV68TB6EWg1xnqZtiViFn3F2SquMRRbWFi2CK7b0iLxgBeSOE-cUEdQ-PJ3AOJ5_nn_8am1y1WeIexu74O2CPaPjQKPZq70mh3s/s200/ChocolateKielbasa1.jpg" width="200" /></a>1 Tbsp extra dark cocoa<br />
14 oz (395 g) condensed milk (1 standard can)<br />
3.5 oz (100 g) nuts (I used walnuts)<br />
1 Tbsp cognac (optional)<br />
Confectioner's sugar for serving<br />
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Time: 1 hour<br />
Ready to consume: in 2-3 hours after it is made<br />
Makes two 10" chocolate "kielbasas" about 2.5" diameter<br />
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<b><i><span style="color: #660000;">Method:</span></i></b><br />
1. Break chocolate in a small pot, add milk and place it in a bigger pot or skillet filled with water, put on low to medium heat to melt (see pictures below). This method prevents chocolate from sticking to the bottom of the pot. Stir occasionally.<br />
2. Chop nuts and break cookies in small pieces. Mix together in a large bowl.<br />
3. Add cocoa and condensed milk to chocolate, stir until smooth. Add butter and warm up on medium heat constantly stirring until melted and almost boiling, add cognac, stir, set aside. <br />
4. Pour chocolate mixture into nuts and cookies while it's still hot, mix promptly before it starts to thicken.<br />
5. Spread clear plastic wrap on a board (about 14-16" long), form a "kielbasa" (the mixture should be still warm and manageable), roll, twist the ends.<br />
6. Roll also into aluminum foil, freeze for 2-3 hours before serving.<br />
7. When you are ready to serve, unwrap your chocolate "kielbasa", roll (or just rub with your fingers) in confectioner's sugar and slice. Looks like kielbasa, doesn't it? :) But what a surprising taste!<br />
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<b><i><span style="color: #660000;">Notes:</span></i></b><br />
It can be made a few days in advance. The day before you need it, move "kielbasa" from the freezer to the main compartment of the fridge to slowly thaw.<br />
Nuts can be skipped. Actually, the original recipe, its simplest version, included only cookies, butter, condensed milk and cocoa. The cookies of the original recipe were simple Russian cookies that now can be obtained in every Russian store here in America (you can see them on the second picture of the post).<br />
Do not confuse condensed milk (which is thick and sweet) with evaporated milk (which is liquidy and not sweetened).<br />
<br />
And.. please, try to control yourself while eating it... :)</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5279701303644641767.post-39525635199814875102016-01-05T11:11:00.000-05:002016-01-05T11:11:10.881-05:00Red Lentil Soup with Ginger<div class="separator" style="clear: both; text-align: center;">
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<br />
After visiting a newly opened <a href="http://www.indiamarket.co/index.php">Indian store</a> I was inspired by rows and rows of <a href="https://en.wikipedia.org/wiki/Lentil">lentils</a> they have for sale and endless spices where many of them were new to me. It was incredible to learn and see in one place how many varieties of lentils exist. The quick <a href="http://www.recipestudio.com/2012/02/red-lentil-soup.html">lentil soup</a> I usually make is not vegetarian (it contains a bouillon cube and bacon that makes it similar to <a href="http://www.recipestudio.com/2010/11/pea-soup.html">pea soup</a>). Today's soup is also quick and easy, but hearty and filling in spite of being <i>entirely</i> vegetarian. I never added ginger to a soup, leaving it mostly to meat dishes. I was, oh, so happy to have added it this time. Please do not skip this step: ginger completely changed the taste (and after taste) of the soup - added fire, depth and mystery, if you will.<br />
I used red lentils because it takes just about 15 minutes for them to be cooked through. :)<br />
<a name='more'></a><div class="recipe">
<i><b><span style="color: #cc0000;">What you need</span></b></i><br />
1.5 cups red lentils<br />
6-7 cups filtered water<br />
1 medium potato, peeled and quartered<br />
1 medium yellow onion, chopped<br />
1 celery stalk, thinly sliced<br />
2 Tbsp olive oil<br />
1 clove garlic, minced<br />
1 tsp minced fresh ginger<br />
Ground coriander<br />
Ground nutmeg<br />
White pepper<br />
1 Tbsp chopped greens of your choice<br />
Salt (I used sea salt)<br />
White pepper<br />
<br />
Time: 35-40 minutes<br />
Feeds 4-6 people<br />
<br />
<b><i><span style="color: #cc0000;">Method</span></i></b><br />
Place a pot with water and potatoes on high heat, bring to boil, add salt, reduce heat to medium and boil until potatoes are almost soft.<br />
Rinse lentils with cold water through a fine sieve, add them to potatoes, stir. When the soup starts boiling again, remove foam from the surface. <br />
When potatoes are soft (pierced with a small knife), take them out, mash with a fork and put back to the soup (this manipulation will add creaminess).<br />
Saute onions in oil until translucent and slightly caramelized, add celery, cook another minute, set aside.<br />
When lentils are soft, add onions and celery, adjust salt, add more boiling water if the soup is too thick for you, and simmer on low for 5 minutes. Remove from heat, add garlic, ginger, greens, a dash of each - white pepper, coriander and nutmeg, stir well. Let the soup stand covered and brew for a few minutes before serving.<br />
Serve with more chopped greens.<br />
Creamy and fragrant, this soup will definitely warm up your heart and soul on a chilly winter day. M-m-m-m- m...<br />
<br />
<b><i><span style="color: #cc0000;">Notes</span></i></b><br />
When choosing spices for the soup, I went with the instinct, so to speak. You can choose spices of your choice and add more than just a dash. 'Less is more' is my personal way with spices, especially in soups. To my perception, ginger is king here. I would not recommend to use powdered ginger in lieu of the fresh one - the aroma is incomparable.<br />
Potato can be skipped - it's also my personal choice. To make the soup creamy, either boil lentils more until they fall apart or mash a part of them and put back to the soup.</div>
<br />
<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-18191690727896571882015-12-10T19:29:00.000-05:002015-12-10T19:45:03.526-05:00No-egg Dairy-free Dough for Pirozhki<br />
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This year I'm making yet another attempt to observe the <a href="https://en.wikipedia.org/wiki/Nativity_Fast">Nativity Fast</a>. During this fast one cannot eat anything of animal origin. That means no omelette until Christmas (!), no milk in my morning coffee (!!), no butter on a toast (!!!), and no roasted chicken. :( Imagine how challenging it is for a person who just loves all of the above. Wish me luck! But lack of favorite food makes one invent something new to please the palate and tame the constant hunger and cravings. Today's recipe is strictly vegetarian: there are no eggs or dairy in the dough and the fillings. The result was unexpectedly satisfying: the dough turned to be light and soft and airy, and the overall feeling in the body was far from usual heavy feeling after consuming traditional yeast dough <a href="https://en.wikipedia.org/wiki/Pirozhki">pirozhki</a> or <a href="http://www.recipestudio.com/2012/02/belyashi-fried-pies-with-meat.html">belyashi</a>.<br />
<br />
<a name='more'></a><div class="recipe"><i><b><span style="color: #990000;">What you need:</span></b></i><br />
F o r t h e d o u g h:<br />
4.5 cups all-purpose flour, sifted. Plus flour to work with the dough<br />
500 ml (2.5 cups) filtered water<br />
1 tsp salt (medium grind)<br />
2 Tbsp sugar<br />
3 Tbsp olive oil<br />
3 tsp dry yeast<br />
<br />
F o r t h e f i l l i n g s:<br />
Today I made two fillings - mashed potato and mushroom-zucchini.<br />
<br />
<i>Potato Filling:</i><br />
3-4 medium size Idaho potatoes (or any starchy potatoes), peeled and cut in chunks<br />
1 yellow onion, peeled and chopped<br />
1 Tbsp olive oil<br />
Salt<br />
White pepper<br />
<br />
<i>Mushroom-zucchini Filling:</i><br />
12 medium size crimini (baby bella) mushrooms, finely chopped<br />
1 small to medium zucchini, finely diced<br />
1 yellow onion, peeled and chopped<br />
1 small leek, thinly sliced and rinsed with cold water through sieve<br />
2 Tbsp olive oil<br />
1 clove garlic, minced<br />
Salt<br />
Black pepper<br />
<br />
You will also need olive oil for baking/frying and a good skillet (wrought iron works best).<br />
<br />
Makes 25 pirozhki (you might have less or more)<br />
Time: 2.5-3 hours (largely depends on how fast you move working with dough and "pinching" pirozhki).<br />
<br />
<b><i><span style="color: #990000;">Method:</span></i></b><br />
Warm water in a preferably enameled (or any non-reactive metal) pot, stir in sugar (water should be warm to the touch, but not hot). Take 1/3 cup of this water and mix in the yeast, set aside to rise. While the yeast is "waking up", add salt and oil to the water. When the yeast is all foamy, pour it in the water mixture, gradually add flour. Stir the dough with a spoon (or a mixer!) or just mix and knead with your hands to make a sticky dough ball. Cover the dough in the same pot and put it in a warm place to rise. It will take about 1 hour, depending on the temperature of the room and the quality of the yeast.<br />
While the dough is rising, prepare the fillings.<br />
<i>For the potato filling</i>, boil potatoes until very soft (salt water when they start boiling). Saute one onion until translucent. When potatoes are soft, drain water reserving about 1/2 cup of it. Mash potatoes, add onions, white pepper and 1/2 potato water that you reserved, adjust salt. Mix well.<br />
<i>For the mushroom-zucchini filling</i>, saute onion in olive oil for 5 minutes, then add mushrooms, continue to saute for another 5 minutes on medium heat. Add zucchini, leek, garlic, salt and pepper. Cook 5-7 minutes, until everything is soft and there is no liquid on the bottom of the skillet.<br />
Set the fillings aside to cool. By the time you prepare the fillings, the dough should rise well and triple in size. At this point you can start working with dough.<br />
<br />
This dough is very soft and sticky, so you need a lot of extra flour to work with it. Generously flour the surface, transfer all dough on the flour, and dust it with flour all over. Work with floured fingers. Cut the dough into pieces, about 2.5"x 2.5", dip each piece in flour and place apart from one another.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfmWAHbRltzUQGusBVy7dpsY9nPYtUPldDmx84DHCXHIKJlLlxv8mGmIS39p5cPRuRebX9Sq4KzmCPci3v5olfuHIEvroo-Jf1BQMQgnLFss1a-XKHmzKOddDf-PVG0s2dzdu1ma8B6iQ/s1600/010EEgglessDough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfmWAHbRltzUQGusBVy7dpsY9nPYtUPldDmx84DHCXHIKJlLlxv8mGmIS39p5cPRuRebX9Sq4KzmCPci3v5olfuHIEvroo-Jf1BQMQgnLFss1a-XKHmzKOddDf-PVG0s2dzdu1ma8B6iQ/s320/010EEgglessDough.jpg" width="320" /></a></div><br />
With your fingers, gently work out a dough oval out of each dough piece, about 3"x 4" in size, it shouldn't be perfect. Work in batches of 4-5. Place the filling in the middle of each oval (about 1.5 Tbsp), slightly dust it with flour and pinch the sides together to form a <i>pirozhok (si</i>ngular from <i>pirozhki</i>). Place pirozhki, the seam down, on a floured surface. It's better to make all pirozhki and cover them with plastic film before baking/frying, so that you are not destructed later.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9j0GjmhChHeLDuGlaNs43HHW_NXP8WHvg-iOnwvH2hs019KGFB7mwAXzpeBBraJa3W6OS_NZGesnivnzufNOVsfPMl9fg3iuk5aohhWCJjkOAkdrqcQUYAt3-_wLx1tHm2r245NQErO0/s1600/011EgglessDough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9j0GjmhChHeLDuGlaNs43HHW_NXP8WHvg-iOnwvH2hs019KGFB7mwAXzpeBBraJa3W6OS_NZGesnivnzufNOVsfPMl9fg3iuk5aohhWCJjkOAkdrqcQUYAt3-_wLx1tHm2r245NQErO0/s320/011EgglessDough.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi93u4x9TvBHxdVAN_z5uUGQYMBcJTKpmBBPLHTXuf22xIKFPSbKMrSCG9FVG99SBk9vEpZL9Ngxvho8NdQFfA2lgt51nfk5z9zVVz0Pd4HPrntvSRhCIBxVlX1GFO7Yfj8W6juhK-4jbo/s1600/012EgglessDough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi93u4x9TvBHxdVAN_z5uUGQYMBcJTKpmBBPLHTXuf22xIKFPSbKMrSCG9FVG99SBk9vEpZL9Ngxvho8NdQFfA2lgt51nfk5z9zVVz0Pd4HPrntvSRhCIBxVlX1GFO7Yfj8W6juhK-4jbo/s320/012EgglessDough.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQe_qdlnHFDiyGwIrvFKnuNXZ3ZPw5YNM3Rxxwg0fuAV_XMHZg1Pc32QIKcOk-K8aEkY6talFUqC1MV39zcqyTBC5LcQY9_RpC6gurhIeLis37t7BVZkcA_7lwVOCYRKJpM5U9rSjT334/s1600/013EgglessDough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQe_qdlnHFDiyGwIrvFKnuNXZ3ZPw5YNM3Rxxwg0fuAV_XMHZg1Pc32QIKcOk-K8aEkY6talFUqC1MV39zcqyTBC5LcQY9_RpC6gurhIeLis37t7BVZkcA_7lwVOCYRKJpM5U9rSjT334/s320/013EgglessDough.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIaF2v2UoKxOkGiF3NR0OHFDpcfDv1OCzYHlC2g2VV0z3RyGqvBcqsu7KksLc7weWvRKx51AG6mfdhvm2mnzkmY2OWHapQPedhZZ89_1WZUkwNv7sumuNt1u4IQBLFShuX0OVdU2QpJuk/s1600/016EgglessDough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIaF2v2UoKxOkGiF3NR0OHFDpcfDv1OCzYHlC2g2VV0z3RyGqvBcqsu7KksLc7weWvRKx51AG6mfdhvm2mnzkmY2OWHapQPedhZZ89_1WZUkwNv7sumuNt1u4IQBLFShuX0OVdU2QpJuk/s320/016EgglessDough.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVtwInCIaprvdryXubwMEVZMvUeNQopOIIbLkos1h2m2tcejFUc3gA6QbmPz75ltOzeQlE6FN-_C8iVS_OAPYv2OtXix10LpJQA-o2mx6Gt9H07TaqQeeWvgDHuTMNVy4SfaD4cb4eE4M/s1600/026EgglessDough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVtwInCIaprvdryXubwMEVZMvUeNQopOIIbLkos1h2m2tcejFUc3gA6QbmPz75ltOzeQlE6FN-_C8iVS_OAPYv2OtXix10LpJQA-o2mx6Gt9H07TaqQeeWvgDHuTMNVy4SfaD4cb4eE4M/s320/026EgglessDough.jpg" width="320" /></a></div><br />
Heat the skillet on medium heat, add oil and heat it, too, for a few minutes. Ideally, the oil must cover pirozhki up to the middle of the side, but it can be less (in this case you will need to also brown the sides and tips at the end - this is what I did). Gently transfer a few pirozhki (the seam down) onto the skillet, they should not touch one another. Fry on all sides until golden (tongs are very useful in the process). Transfer ready pirozhki in a pot lined with paper towels.<br />
<br />
Serve warm with butter (if you are not on a fast!). Happily consume and feel the difference. The texture is so soft and airy, with delightful crunchy outside. Enjoy!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw7B7n2T8f-lt8yHXW9ENrzpzoCSKMffJKG-RSeLU1yOC_gjiFS8NKf0Xny209_hNTPw5zu7iacKBMVCgtoJ2fPpBN47sgBIur29irqrErREjcvsdDgCg5Gnp3GTcPCsUMpox_3Z_7ouA/s1600/019EgglessDough.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw7B7n2T8f-lt8yHXW9ENrzpzoCSKMffJKG-RSeLU1yOC_gjiFS8NKf0Xny209_hNTPw5zu7iacKBMVCgtoJ2fPpBN47sgBIur29irqrErREjcvsdDgCg5Gnp3GTcPCsUMpox_3Z_7ouA/s200/019EgglessDough.jpg" width="200" /></a></div><br />
<b><i><span style="color: #990000;">Notes:</span></i></b><br />
This amazing dough was almost equally good on the second and third day!<br />
If you have leftover pirozhki, keep them covered and refrigerated after they cool.<br />
<i>To heat up</i>: place a few pirozhki on a dry skillet, cover and heat up on low heat, turning periodically. It will take more time than microwaving, but you will get this crunchy crust back. Makes a perfect breakfast. :)</div><br />
<br />
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-72040553055020975232015-04-24T20:53:00.000-04:002015-04-24T20:59:02.345-04:00Turnip Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju6UDX2dgUg_ldAlR0A5bd-e_a7qumBpxDUlbw896hWMEmKCFCkSBEqnjZkaCDkkYlOqDR3qADtc3hU0DeCBA6EU-ns3Nbk6ZULn1BWHIfUrRgn3NGLayxcZV3lCMIhZ4YKuhxDhJ1vyc/s1600/Turnip+Salad+007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju6UDX2dgUg_ldAlR0A5bd-e_a7qumBpxDUlbw896hWMEmKCFCkSBEqnjZkaCDkkYlOqDR3qADtc3hU0DeCBA6EU-ns3Nbk6ZULn1BWHIfUrRgn3NGLayxcZV3lCMIhZ4YKuhxDhJ1vyc/s1600/Turnip+Salad+007.JPG" height="287" width="400" /></a></div>
After Orthodox Easter gluttony with <a href="http://www.recipestudio.com/2015/04/kulich-orthodox-easter-bread.html">Kulichi</a> and <a href="http://www.recipestudio.com/2011/04/happy-easter.html">Paskha</a>, my body is longing for something light and fresh, like this quick and simple turnip salad. It seems that <a href="http://en.wikipedia.org/wiki/Turnip">turnips</a> are ignored as food by many because I often find them wilting on store shelves. People seem to under appreciate this milder alternative to more pungent <a href="http://www.recipestudio.com/2011/08/red-radish-salad.html">red radishes</a> that are the same <i style="background-color: white; color: #252525; font-family: sans-serif; font-size: 14px; line-height: 22.3999996185303px;"><span lang="la" xml:lang="la"><a href="https://en.wikipedia.org/wiki/Brassicaceae">Cruciferae</a> </span></i>plant family. Turnip is a good source of vitamin C, and it's just plain tasty when properly prepared. This salad is another spring impromptu of mine and takes just 10 minutes to make. Nice. :)<br />
<a name='more'></a><div class="recipe">
<br />
<i><b>What you need:</b></i><br />
1 medium turnip (about 3" wide), peeled and finely grated<br />
2-3 sprigs of green onions, finely cut<br />
1 clove of garlic, finely grated or minced<br />
2-3 tsp of mayonnaise<br />
Lemon zest (optional)<br />
Makes two portions<br />
Time: 10 minutes<br />
<br />
<b><i>Method:</i></b><br />
Stir all ingredients until evenly mixed together - eat immediately after that. This is all about the "method"! Don't you just love it?<br />
Enjoy this refreshing turnip salad and never again pass this vegetable in a grocery store - just toss a couple in your cart.<br />
<br />
<i><b>Notes:</b></i><br />
Unfortunately, in American markets (at least here in New England) there is no <a href="https://ru.wikipedia.org/wiki/%D0%A0%D0%B5%D0%BF%D0%B0">yellow turnip </a>(do not confuse it with <a href="http://en.wikipedia.org/wiki/Rutabaga">rutabaga</a>!). This yellow variety is sweeter and juicier than turnip we spoke about today. It could be munched on as is - it does not need any special preparations. It's very common among Russians to grow yellow turnip in their vegetable gardens. In my childhood, it was a special summer pleasure to gnaw on a baby turnip that was just pulled out of the dirt, rinsed and ready to burst out with sweet juices on your teeth...<br />
Yellow turnip was so popular in Russia that a famous children's folk fairy tale called <i>Repka</i> (<i><a href="https://en.wikipedia.org/wiki/The_Giant_Turnip">A Giant Turnip</a></i>) was based on growing this vegetable. Each Russian child knows this exciting tale by 2 years of age.<br />
<b><i><br />
</i></b> </div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-64394814618790512602015-04-12T19:58:00.000-04:002015-12-10T19:44:56.681-05:00Kulich - Orthodox Easter Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgraJwQzjecY6kbTL-SUgYEHHiH5CZf9pYE5eXATwzPSyLQp7Db7A9L4nK3n4DKYZuygWrONM42UKYT9HWlGeZnm9Rdymf8VynmZXjtOKY3n5LAV1kvmtjEcto7m3bJqBNaUGKQBhjuhVM/s1600/Kulichi_Main.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgraJwQzjecY6kbTL-SUgYEHHiH5CZf9pYE5eXATwzPSyLQp7Db7A9L4nK3n4DKYZuygWrONM42UKYT9HWlGeZnm9Rdymf8VynmZXjtOKY3n5LAV1kvmtjEcto7m3bJqBNaUGKQBhjuhVM/s1600/Kulichi_Main.jpg" height="275" width="400" /></a></div><br />
For many Orthodox Christians <a href="http://en.wikipedia.org/wiki/Kulich">kulich</a>, the festive and colorful bread, is traditionally a part of their Easter morning table, along with <a href="http://www.recipestudio.com/2011/04/happy-easter.html">paskha</a> and colored boiled eggs. During Soviet era, when people were deprived of God and faith by the regime, many older people still prepared traditional meals for religious festivities and observed religious holidays at home. My grandmother Anfisa (father's mom), for example, baked kulichi (plural from kulich) pretty well. For some reason, she didn't teach me how to do it. Aunt Shura, who was mentioned in this blog as my cooking mentor, didn't bake kulichi. For many years I wanted to learn this intricate skill, but postponed until my very ripe age - yesterday was my first attempt to bake kulichi. I think it was a success. :)<br />
<br />
<a name='more'></a><div class="recipe"><b><i><span style="color: #990000;">What You need:</span></i></b><br />
<i><br />
</i> <i>Dough:</i><br />
3 large eggs and 3 egg yolks<br />
150 g unsalted butter (about 1 <span style="font-size: x-small;">1/2</span> sticks), cut in small pieces and softened<br />
300 ml whole milk (1 <span style="font-size: x-small;">1/2</span> cups)<br />
3 tsp active dry yeast<br />
250 g sugar (1 <span style="font-size: x-small;">1/4</span> cups of fine crystals baker's sugar)<br />
4 cups flour, sifted<br />
1/4 tsp salt<br />
1 Tbsp cognac (optional)<br />
1 tsp vanilla extract (optional)<br />
60 g golden raisins (2 small boxes or about 1/3 cup)<br />
<i><br />
</i> <i>Icing:</i><br />
1 egg white<br />
1/2 cup confectioner's sugar<br />
2 tsp lemon juice<br />
<br />
<i>Decorations:</i><br />
Finely chopped dried fruit of your choice<br />
<br />
<b><i><span style="color: #990000;">Method:</span></i></b><br />
The method is rather complicated and time consuming. But, as in most of such cases, it's worth the effort. Please bear with me - I wanted to share some extra details (I think - important!)<br />
1. Beat eggs and yolks with sugar, add warm milk, butter and yeast dissolved in warm milk (while warming milk, take a small portion of it to soften and dissolve dry yeast). Stir well in a non-reactive saucepan, cover and let sit in a warm place for 5-6 hours.<br />
2. Cover raisins with boiling water, let sit for a few minutes, then drain. Add salt, cognac, vanilla to dough mixture and start adding flour cup by cup, stirring well each time. You will get a sticky and soft dough. At the end fold in the raisins. Cover and let rise for about 1.5 hours, the dough should triple in size by that time.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoQ546snYEjeMSa5nGcklFKc8FG3acIABJtzvLsndZYdHp1FLXsKLJrp3BxA4mmiuWS5NHKAd3Vgee2WsaroeelqhVLvFoChWZ7j4Je_dlCwWLBGy1r_3QF3sQIASzdHztijwu8vv92fU/s1600/Kulichi_DoughConsistency.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoQ546snYEjeMSa5nGcklFKc8FG3acIABJtzvLsndZYdHp1FLXsKLJrp3BxA4mmiuWS5NHKAd3Vgee2WsaroeelqhVLvFoChWZ7j4Je_dlCwWLBGy1r_3QF3sQIASzdHztijwu8vv92fU/s1600/Kulichi_DoughConsistency.jpg" height="211" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The dough was up to the border after 1.5 hours - forgot to make a picture!</td></tr>
</tbody></table>3. Prepare the forms. You can buy special forms with vertical sides (as my today's experience shows, the sides must be vertical, otherwise the dough will not rise well enough) or use tins from canned vegetables and fruit (I even used a few beer cans :)). Those tins must be lined with buttered parchment paper (I measured and cut the bottoms and sides, then oiled the parts, then put bottoms in place, then put sides and secured them with one staple). The paper for the sides should be a little higher than the tin form (this dough rises high!). I also used a regular form and a tin in the middle to get a <a href="http://en.wikipedia.org/wiki/Bundt_cake">bundt cake</a> effect, but it was not a good idea to use this tin as an extra form for a small kulich (the sides were not baked through, so I had to take this tin out and bake this little kulich additionally after all others were out and cooling).<br />
4. Scoop the dough with a table spoon and fill 1/3 of each form, helping with your other hand that should be oiled or buttered (otherwise the dough will stick to your fingers). <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvRg-QqCFdL3c-DRhAN5zbeq6E45Z9WA8RwD4LbTw3lweRDG4Ujy_a1-lTBUIyi1toZKqHOHTQZo6aEXaESaR88Irb36CXeTxXmYyMvg3QgsFt44LtvT_5avmEhyphenhyphentzKg9udf-bykvu8pE/s1600/Kulichi_FilledForms.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvRg-QqCFdL3c-DRhAN5zbeq6E45Z9WA8RwD4LbTw3lweRDG4Ujy_a1-lTBUIyi1toZKqHOHTQZo6aEXaESaR88Irb36CXeTxXmYyMvg3QgsFt44LtvT_5avmEhyphenhyphentzKg9udf-bykvu8pE/s1600/Kulichi_FilledForms.jpg" height="211" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fill 1/3 of the forms or even less - this dough will rise, </td></tr>
</tbody></table>Let the dough rise in a warm place, preferably up to the sides of the forms or a little less. I set the oven at 100 F and placed all forms inside, checking periodically (it took about 1.5 hours for the dough to be ready to bake). Try not to disturb the rising dough: no running, jumping, slamming doors, even talking loudly.<br />
<div style="text-align: left;"></div><div style="text-align: left;"></div><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhueI5248DlK0VkCfeaGJsfOpI2IRXIPDyqdjEY2QEaDajxBQeEv0JSKm3qysvE7FPdNQfgXAOsBdxaOH8NFd3s1E5jDXt6ZnuyJEIyGcffucaFpnIYwwwHYI89ipcIlo3Q_nzRL7Yg854/s1600/Kulichi_ReadytoBake.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhueI5248DlK0VkCfeaGJsfOpI2IRXIPDyqdjEY2QEaDajxBQeEv0JSKm3qysvE7FPdNQfgXAOsBdxaOH8NFd3s1E5jDXt6ZnuyJEIyGcffucaFpnIYwwwHYI89ipcIlo3Q_nzRL7Yg854/s1600/Kulichi_ReadytoBake.jpg" height="220" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to be baked.</td></tr>
</tbody></table><br />
5. Set oven at 365F, start baking. Switch to 360F in 15 minutes, then to 355F in another 15 minutes, bake for 40-60 minutes total time, depending on the size of your forms. If the tops start to brown too quickly, cover with foil or parchment paper. Check readiness with a wood skewer (if ready, it must be dry when pulled out of the cake).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO2Y8lHomnsJA7EN50FeaV0p8Z2NZbUfOA8GXZbSvZlxqqpfD5dG8QZMmzKpwj2kfoH-d-6GUw9rsT7vN3IQz9YMZA_mXch_-jDjwSZjSviBZFrZfav1NgnrCYpGCYShK0FDYga-NGyGg/s1600/Kulichi_Small.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO2Y8lHomnsJA7EN50FeaV0p8Z2NZbUfOA8GXZbSvZlxqqpfD5dG8QZMmzKpwj2kfoH-d-6GUw9rsT7vN3IQz9YMZA_mXch_-jDjwSZjSviBZFrZfav1NgnrCYpGCYShK0FDYga-NGyGg/s1600/Kulichi_Small.jpg" height="229" width="320" /></a></div><br />
6. Take the forms out of the oven and carefully pull out the parchment paper lining with kulichi out of the forms, remove the lining, let kulichi cool on a towel lined with paper towels (the dough is buttery and can grease your towels).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgldK7BbxGa7ApYoqFOhBQOpffXEf39uNT-8_n_1zSfjio86iPXI1B7LJ7lZjYfTFX3x1Rsbk778NAGiAIaH7_L5wsgpgxKihI2acDcRD0wbvNk80XK1wtJ0Jm6dVaj_xIV1t92KB8rv7I/s1600/Kulichi_Icing.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgldK7BbxGa7ApYoqFOhBQOpffXEf39uNT-8_n_1zSfjio86iPXI1B7LJ7lZjYfTFX3x1Rsbk778NAGiAIaH7_L5wsgpgxKihI2acDcRD0wbvNk80XK1wtJ0Jm6dVaj_xIV1t92KB8rv7I/s1600/Kulichi_Icing.jpg" height="155" width="200" /></a></div>7. Prepare the icing. Whisk 1 egg white with 1/2 cup confectioner's sugar and 2 tsp of lemon juice. The icing must be thin enough to easily spread on tops of the cakes. If it is too thick, add a drizzle of lemon juice.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqRXp_V53uiSclywEndgpS0rqod4VWeNrSUeUfLOR31erk6tT1abOEIG7H9XCKZVIgw2Q3FH-D9x3ioOegBoecJ5G4onZGCag_lSrMZoe32nAKumGOpJAXQ4wZOBKufp0wtlYfqKJwvJ0/s1600/Kulichi_Decorating.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqRXp_V53uiSclywEndgpS0rqod4VWeNrSUeUfLOR31erk6tT1abOEIG7H9XCKZVIgw2Q3FH-D9x3ioOegBoecJ5G4onZGCag_lSrMZoe32nAKumGOpJAXQ4wZOBKufp0wtlYfqKJwvJ0/s1600/Kulichi_Decorating.jpg" height="211" width="320" /></a></div>8. Let kulichi cool completely. With a brush, sпреаd icing on tops of your kulichi, decorate to your liking. In decorating your imagination is the limit. I chose the healthier dry fruit, but it took some patience to finely chop them. You can use chopped nuts or commercially available decorations for muffins and donuts.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSDHbsf9_yuQI2S_0W2yj4g_duCXyvaYHgCs07GeQkpKAfSmxfe6e3QnkmAvudwUA-Org9q7IBX_z7UyUlLZCdXzIuVTLQx5mp7IdWTdt8zsX1P4GKhhRS8wka_Zv16hmyFdLBSyY319Q/s1600/Kulichi_Paskha_EasterTable.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSDHbsf9_yuQI2S_0W2yj4g_duCXyvaYHgCs07GeQkpKAfSmxfe6e3QnkmAvudwUA-Org9q7IBX_z7UyUlLZCdXzIuVTLQx5mp7IdWTdt8zsX1P4GKhhRS8wka_Zv16hmyFdLBSyY319Q/s1600/Kulichi_Paskha_EasterTable.jpg" height="133" width="200" /></a><br />
Enjoy the richness and fluffy soft texture of this bread. And, please, don't feel guilty - can you do it only once a year after all?..<br />
Happy Orthodox Easter!<br />
Со Светлым Праздником Пасхи!<br />
<b><i><span style="color: #990000;"><br />
</span></i></b> <b><i><span style="color: #990000;">Notes:</span></i></b><br />
1.These pastries get staled and dry out very quickly and should be kept in a big pan with lid. If your kulichi get dry, place a wet napkin in the pan and leave tightly covered for a few hours. 2. You can make alcoholic kulichi. One of Russian traditional pastries is a small cake similar to kulich that is saturated with liquor on the bottom part. It is called "romovaya baba" (<a href="http://en.wikipedia.org/wiki/Rum_baba">rum baba</a>). To make this variation, take a dish with leveled bottom, pour some rum (or liqueur) on it, place hot kulichi (it also would be helpful to pierce the bottoms a few times with thin wood skewer) bottom down and let them suck in all liquor. Tasty! </div>Nadia and Mashahttp://www.blogger.com/profile/05266824193446769691noreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-59475818534334787742013-11-30T20:13:00.000-05:002013-11-30T20:33:20.140-05:00Meringue Cake "Siberian Mama"<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoMvvbqNeXrF5yz2vTVcZht2r-6c-I4Y7vEeT3cJ3vPePJ7neb7akRZ0rriT1SDc37i8an7Jr3z_1sV_M4zMu8puXKwu8-cor_BMabLiC4-uzHayGZj6PhyihcVJlB40G8ZdF0IOJSvcY/s1600/2013_11_28_siberian_mommy.jpg" imageanchor="1" style="margin: 0;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoMvvbqNeXrF5yz2vTVcZht2r-6c-I4Y7vEeT3cJ3vPePJ7neb7akRZ0rriT1SDc37i8an7Jr3z_1sV_M4zMu8puXKwu8-cor_BMabLiC4-uzHayGZj6PhyihcVJlB40G8ZdF0IOJSvcY/s450/2013_11_28_siberian_mommy.jpg" /></a></div>
This is the only dish that mama and I have ever received applause for, from the whole table. We were at a Thanksgiving party in a magic Art House of Quincy, inhabited by talented, artistic, loving people of all walks of life. Not long ago I also lived in that bewitched place, and everyone there is like family to me. Mom was dubbed the official Thanksgiving mother of the evening. There were many miraculous things on the table, all cooked by my even more miraculous friends. Mom and I were simply entrusted with a dessert. The party was merry, the food delicious, the wine flowed, and so did the stories and the songs, some going back to the happy memories of the Soviet childhood. Mom, of course, had to confirm everybody's preconceptions about Siberia by telling of the baby bear (yes, live) that she had as a pet when she was small. Incidentally, the bear was named Masha, like me.<br />
<br />
Actually, we were not going to post this recipe when we were cooking. However, the unexpected amount of moaning and applause changed our minds. Thus, we'll have to make do with a smartphone photo of a half-eaten cake. Maybe the feeling matters more than the camera sensor. The feeling of being with people who are your own, the feeling of true gratitude for what you have, the feeling of connection with the stuff your soul is made of, and with your roots. That happy feeling that Thanksgiving should be all about.<br />
<br />
This cake is based on a <i>Pavlova</i> recipe by Nigella Lawson, and inspired by another meringue cake that my (yes, Siberian) grandma used to bake. I baked it with my (Siberian) mama, and it invoked some memories, so we decided to call it "Siberian Mama." Let it recall for some the sweetness of raspberries grown by a potato plot at a Russian dacha, let others remember the soft white of the Siberian snowdrifts, and let everyone feel just a bit of mother's love in this unsophisticated blissful treat.<br />
<br />
from Russia (well almost),<br />
with Love,<br />
Masha & Nadia<br />
<br />
<div class="recipe">
<b><i><span style="color: #990000;">What you need:</span></i></b><br />
1 cup whole almonds<br />
1 pint raspberries<br />
2 cups heavy whipping cream + 2 Tbsp. granulated sugar<br />
a tiny bit of bitter dark chocolate to shred over the cake<br />
<br />
<i>For the meringue layer #1:</i><br />
4 egg whites<br />
2/3 cups granulated sugar<br />
1/2 tsp cream of tartar (optional)<br />
2/3 tsp balsamic vinegar<br />
1 tsp unsweetened cocoa powder (100% cacao)<br />
<br />
<i>For the meringue layer #2: </i><br />
4 egg whites<br />
2/3 cups granulated sugar<br />
1/2 tsp cream of tartar (optional)<br />
2/3 tsp balsamic vinegar<br />
4 tsp unsweetened cocoa powder (100% cacao)
<br />
<br />
<i>For the frosting: </i><br />
2 egg yolks<br />
1/4 cups granulated sugar<br />
2 Tbsp milk<br />
1 stick of unsalted butter (113 g)<br />
<br />
<b><i><span style="color: #990000;">How to do it:</span></i></b><br />
Preheat the oven to 350 degrees Fahrenheit.<br />
<br />
Chop the almonds in a food processor until you have small bits, but not quite sawdust.<br />
<br />
Make sure the butter is fresh (if the stick of butter has a yellow coating, scrape it off with a knife). Cut it into chunks and set to soften at room temperature in a medium mixing bowl.<br />
<br />
<i>To prepare baking sheets:</i><br />
Pick one or two baking sheets that can fit in the oven on the same shelf at the same time and can accommodate two circles of ~9" diameter. Line the baking sheets with parchment paper and use an upturned ~ 9" plate to trace two circles on the parchment paper. These circles will be your guides when you mound the meringue onto the baking sheets.<br />
To prevent the baking sheets from sliding around, you may want to dab their bottom side with softened butter for better stickiness.<br />
<br />
<i>To make the meringue:</i><br />
To make sure that the two circles of meringue are the same size, we made the meringue for the layers in two batches, but baked the meringue all at once. You could probably also whip all the egg whites at once.<br />
To make the first portion of meringue: whip the egg whites with an electric mixer until fine foam forms. Add cream of tartar and 1/3 of the sugar. Keep beating at high speed as you gradually add all of the sugar, and keep beating until stiff peaks form. Sprinkle with cocoa powder, 1/2 of the chopped almonds and balsamic vinegar and gently fold in with a wooden spoon until all the ingredients are incorporated. Mound the meringue onto the baking sheet using the traced circle as your guide. Smooth the top and the sides of the layer with a knife. It should be more or less even.<br />
Wash and dry the mixing bowl and make the second meringue layer as above.<br />
<br />
Place both meringue layers into the oven. Wait 4 minutes and lower the temperature to 300 degrees. Bake for just over 1 hour (1 hr - 1hr 15 min). At the end, turn off the oven, open the oven door and let the meringues cool completely. They should be dry and crispy on the outside, but a little soft (Nigella calls it "squidgy") in the center.<br />
<br />
<i>To make the frosting:</i><br />
While the meringue is baking, whip the yolks and sugar with an electric mixer (choose a small container, as there is very little stuff to whip). Mix in milk and put the mixture into the top (obviously!) compartment of a double boiler. Set on medium heat and briskly mix the egg mixture until it starts to thicken and steam is rising from the surface of the egg mixture. Mom is actually more adventurous and prefers to use a regular pot set over low heat, but the danger of turning the frosting into an omelette is greater this way!<br />
Let the egg mixture cool, while you cream the butter thoroughly with a wooden spoon. Add the egg mixture into the butter one tablespoon (or even tea spoon) at a time, mixing gently and patiently until fully incorporated. If you've got no patience, this will not work. Butter needs to be coerced to let the egg into its motherly embrace.<br />
<br />
<i>To serve:</i><br />
Dab the serving dish with the frosting for stickiness. Place the darker meringue round onto a serving dish and smother with the butter frosting. Top off with the second meringue round. You can keep this set up at room temperature until your guests are ready for dessert.<br />
Right before serving, whip the cream with 2 tablespoons sugar until soft peaks form. Mound this luscious white bliss on top of the cake and arrange the raspberries over it. Sprinkle with shreds of dark chocolate, and then - indulge, moan, and indulge others! </div>
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Nadia and Mashahttp://www.blogger.com/profile/05266824193446769691noreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-53807604115410135562013-03-10T13:40:00.000-04:002013-03-10T13:40:13.711-04:00Yogurt Souffle for Two<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0xkaq-KL2yjiii1D4xvtx6C8P2Sk7eaS8tefrt3cIwo0fWasPq8lsQp6j5cVpt7WQ-6zynDq2aMlVRtjUySo1jzeoiEdQ5_PqwljoI47PWRnQqZ45H2ydmR3CJwTXQQBuYRbClZs9b_M/s1600/Yogurt+Souffle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0xkaq-KL2yjiii1D4xvtx6C8P2Sk7eaS8tefrt3cIwo0fWasPq8lsQp6j5cVpt7WQ-6zynDq2aMlVRtjUySo1jzeoiEdQ5_PqwljoI47PWRnQqZ45H2ydmR3CJwTXQQBuYRbClZs9b_M/s400/Yogurt+Souffle.jpg" width="400" /></a></div>
As our readers might notice, Recipe Studio and its two hosts are experiencing a transformation period in their lives. Interests shifted, and while my love to food is still here, my cooking these days is an array of quick improvisations that mostly are not worth publishing, with a few exceptions. Today's recipe is one of these exceptions - just couldn't help sharing. <br />
As common as it is among chefs, this yogurt souffle was a result of a failure. Yogurt was opened and meant to be mixed with strawberries to fill French crepes that I bought in a local grocery store. Alas! The crepes were absolutely uneatable and went to the trash. Since I didn't want just yogurt this Sunday morning, I had to improvise again. A few swift kitchen movements resulted in the most tender and satisfying treat. It is a hybrid between a cheesecake, and our other recipes <a href="http://www.recipestudio.com/2010/07/farmers-cheese-pancakes-syrniki.html">Farmers Cheese Pancakes</a> and <a href="http://www.recipestudio.com/2012/03/farmers-cheese-muffins.html">Farmers Cheese Muffins </a>. It is a similar, but more delicate creation that, coupled with fresh fruit and whipped cream, could easily be called a dessert.<br />
<div class="recipe">
<b><i><span style="color: #cc0000;">What you need:</span></i></b><br />
10 oz 0% fat Greek yogurt<br />
1 egg<br />
2 Tbsp sugar + sugar for dusting<br />
1 tsp flour<br />
Pinch of salt (I used Kosher)<br />
Handful of dried cranberries<br />
1 tsp butter<br />
<br />
Small baking form, 5"x 8" or so with 2" high borders<br />
Bigger baking form to hold the smaller one<br />
<br />
Preparation: 5 minutes<br />
Cooking time: 55 minutes at 325 F<br />
Serves 2 people<br />
<br />
<b><i><span style="color: #cc0000;">Method:</span></i></b><br />
Turn the oven on at 325 F. Butter the smaller baking dish. Mix well yogurt, egg, salt, sugar, flour, and cranberries. Scoop the mass out into the baking dish, even out the surface (a long-handled teaspoon works very well). Dust with some more sugar (optional).<br />
Pour water into the bigger baking form (about 1" deep), place the smaller dish into it (this method will keep the souffle moist and prevent burning). Transfer the whole construction onto the middle shelf of the oven. Bake for about 55 minutes or until set. When out of the oven, put a piece of butter on top (adds this wonderful creamy aroma, but it is completely optional).<br />
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Serve warm or chilled, with sour cream, jams, jellies, fresh fruit or just as is. Could be a king's breakfast - easy! :)<br />
<br />
<b><i><span style="color: #cc0000;">Note:</span></i></b><br />
I hope that the period of stagnation is over, and spring will come with many new recipes to share. :) Spring, where are you?..</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-79697518009598921182012-08-18T07:49:00.000-04:002012-08-18T07:50:21.435-04:00Pink Summer Salad with Gooseberries and Mozarella<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWfstOK4RMP7RUfp6zc5xlS0bmUF9NK_XS4MuHjxGJqtui6KnIQWkz4t60TyNQB7qd9V0DqYpmnDuh0t-7K6hYJ8gPf2x7FT1yCP7mUh2_h2jMsMQwO0mwMUlKyU3AeNKNlhUyPpB2Ofo/s1600/1012_08_18_pink_salad.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWfstOK4RMP7RUfp6zc5xlS0bmUF9NK_XS4MuHjxGJqtui6KnIQWkz4t60TyNQB7qd9V0DqYpmnDuh0t-7K6hYJ8gPf2x7FT1yCP7mUh2_h2jMsMQwO0mwMUlKyU3AeNKNlhUyPpB2Ofo/s450/1012_08_18_pink_salad.jpg" width="450" /></a></div><br />
It's Saturday, it's summer and the sun is shining in Zurich. Because I live alone these days, I hardly ever cook anything interesting (except for parties, when things get too hectic to make pictures). When I do cook, my most favorite thing to cook for just myself is a salad. I become a painter who works with tastes, smells, textures and bright colors of the summer produce.<br />
<br />
Today I fixed myself a salad before heading out to town, and it was so delightful that I have to share it before I forget.<br />
<div class="recipe"><i><span style="color: #741b47;"><b>What you need</b> (serves 1)</span></i>:<br />
<i>for dressing:</i><br />
1/4 tsp walnut oil<br />
1 tsp olive oil<br />
1 tsp balsamic vinegar, high grade<br />
1/4 tsp Jaegermeister (yep, that's right)<br />
<br />
<i>for salad:</i><br />
1 finely chopped scallion<br />
a drizzle of freshly squeezed lemon juice<br />
a sprinkle of hot hungarian paprika<br />
~10 ripe red gooseberries<br />
1/2 of a ripe turkish or mission fig<br />
1/2 ball of mozzarella di bufala <br />
a handfull of <a href="http://en.wikipedia.org/wiki/Corn_salad">lamb's lettuce</a> (other kinds will do)<br />
a drizzle of <a href="http://en.wikipedia.org/wiki/Himalayan_salt">Himalayan salt</a><br />
<br />
<b><i><span style="color: #741b47;">How to do it:</span></i></b><br />
Finely chop the scallion, drizzle with lemon juice and paprika, squeeze with your hands and let it sit on your chopping board for a couple of minutes.<br />
<br />
Make the dressing in a little cup and mix it well.<br />
Arrange the salad leaves on the plate, put halved gooseberries and chopped scallions on top. Pour most of the dressing over the arrangement, reserving a little. Gently mix the dressing with the leaves and berries using your hands until every leaf is dressed for a party. Arrange slices mozzarella and fig beautifully over the leaves. Sprinkle with the remaining dressing and bit of ground himalayan salt to taste. <br />
<br />
Then, sit outside in the sun and relish the tartness, creaminess and sweetness of summer.</div>Masha S.http://www.blogger.com/profile/14109454364892898928noreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-27342084042554111172012-05-22T19:35:00.000-04:002012-05-24T02:40:30.955-04:00Baked Apples with Dandelion Honey Cream<div class="separator" style="clear: both; text-align: center;">
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<br />
This simple dessert of baked apples topped with buttery crumbles and sweetened sour cream is one of those treats that you cook on the days when you hm... don't want to cook. It was one of those days for me: after digging and planting in the garden I was not inclined to cook at all (got too carried away this year with gardening projects). This dessert is simple and easy to do, but it can satisfy your sweet tooth and calm you down. I needed this badly on last weekend since Alex was away, and I usually feel uneasy on those days.<br />
<br />
It took me about two weeks to make dandelion honey. Opposite to most of the neighborhood, we consider <a href="http://en.wikipedia.org/wiki/Dandelion">dandelions</a> a blessing not just an invasive weed, so we let them be and brighten the lawn with their sunny faces. I picked up some dandelion blooms around the house and poured buckwheat honey on them to barely cover in a glass jar. Shaking the jar daily, I waited until honey blended with flower juice and acquired the pleasant grassy flavor. After two weeks it was infused with dandelion juice and pollen, and ready to enjoy. This time it was used to sweeten sour cream for a quick creamy topping. We often use sour cream whipped with sugar in desserts, and sour cream is always in my fridge. Substituting honey for sugar seemed like a good idea, especially if it was an unusual honey like the one I had. The rest was quick and easy.<br />
<div class="recipe">
<i><b><span style="color: #990000;">What you need:</span></b></i><br />
2 <a href="http://en.wikipedia.org/wiki/Granny_smith">Granny Smith</a> apples, peeled, cored and cut in small pieces<br />
1/4 cup sugar<br />
2 tbsp butter, softened + butter to grease the pan<br />
6-7 Tbsp flour<br />
Pinch of baking soda<br />
Ground cinnamon<br />
1/2 cup sour cream (not reduced fat)<br />
2-3 Tbsp honey (dandelion honey or sugar)<br />
Time: 1 hour<br />
Makes 2 nice portions<br />
<br />
<i><b><span style="color: #990000;">Method:</span></b></i><br />
<i>The apples:</i><br />
1. Grease baking dish with about 1/2 Tbsp butter.<br />
2. Rub 2 Tbsp butter, flour and baking soda until crumbly and well incorporated.<br />
3. Put apples in the dish, sprinkle with about 1/8 cup of sugar.<br />
4. Sprinkle apples with butter crumble and the remaining sugar.<br />
5. Bake at 365 F for about 40 minutes or until apples are soft and cooked through.<br />
6. Set the oven on grill setting to add color (watch closely!)<br />
7. Take out of the oven and give it a few dashes of ground cinnamon while hot.<br />
<br />
<i>The cream:</i><br />
If you don't have dandelion honey, the regular honey will do, even sugar, for a simpler version.<br />
Beat 1/2 cup cold sour cream with 2-3 Tbsp honey(dandelion honey or sugar) until creamy (sour cream should thicken a little). Chill for 15 minutes. For these quantities a mug and a tea spoon (and your hands, of course!)work best as tools to whip the sour cream.<br />
<br />
Serve your baked apples warm or cold with chilled honey cream atop.<br />
<br />
This simple dessert lulled me and minimized the feeling of loneliness. It stifled my fears, and let a positive mood and appreciation of solitude settle in.<br />
<br />
<b><i><span style="color: #990000;">Notes:</span></i></b><br />
This portion of baked apples could be stretched for 4 people, if you serve it in smaller bowls or saucers. It can also be your emergency dessert in case you happen to have an unexpected avalanche of guests. To make it fancier, use whipped cream or ice cream in lieu of sour cream and honey.</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-37257906807607045992012-05-16T23:16:00.000-04:002012-05-24T02:42:05.614-04:00Strawberry Tart with Ginger and Lemon<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXYwZQho1D8p_auBB_KT5iJUfHj56pzE4CV-o0YL4etWmrIVWLrwLdUjxtPT9srh_3uq6jLOw0gDLiXSQQ5DfqfoBYygLgnsDM8EDW3w3Ph0fyk3Cunm1_cavVqwxFAVFPJgrZ1zukyIs/s1600/Strawberry-Tart+2012+046.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXYwZQho1D8p_auBB_KT5iJUfHj56pzE4CV-o0YL4etWmrIVWLrwLdUjxtPT9srh_3uq6jLOw0gDLiXSQQ5DfqfoBYygLgnsDM8EDW3w3Ph0fyk3Cunm1_cavVqwxFAVFPJgrZ1zukyIs/s450/Strawberry-Tart+2012+046.JPG" width="450" /></a></div>
<br />
Strawberries sitting in my fridge were meant to accompany the ice cream, but it seemed too simple for the Mother's Day weekend. So I changed my mind and made this strawberry tart for all mothers of the world, including yours truly. There was no time to search for a crust recipe, so I took it from my mind using previous experiences. The recipe for the custard was taken from my old baking book, the rest came in place by itself.<br />
Oh those spring weekends! Holiday or no holiday, you have to work outside: cleaning, pruning, planting, watering, and what not. The process obviously has no end, so you have to stop at some point before you drop dead under a rhododendron bush. <br />
I figured it'd take me not more than one hour to make the tart, so I left it to after dinner. Big mistake number one. When the dough was made (after a significant 10-minute effort) I could do nothing but take a horizontal position on my bed. I tossed the dough into the freezer for 30 minutes and decided just to relax during this time. Big mistake number two. I drifted away into irresistible sleep and woke up to realize I slept for two hours! Two hours that felt like 20 minutes! The dough was stiff-frozen, and it took a long time to thaw it. So the dessert that I planned for Sunday evening became my next day's breakfast. Not how it was planned, but with coffee it was a very nice beginning of the day. So all is well that ends well, but still it's probably not a good idea to combine elaborate yard work with creative kitchen endeavors.<br />
<br />
<div class="recipe">
<b><i><span style="color: #cc0000;">What you need:</span></i></b><br />
<i>For the dough:</i><br />
1 1/4 cup flour, sifted<br />
1 stick butter, softened<br />
1 Tbsp white vinegar<br />
1 Tbsp vodka<br />
1 egg<br />
Pinch of salt<br />
<br />
<i>For the custard:</i><br />
3 eggs<br />
1 cup half & half<br />
3 Tbsp sugar<br />
1 tsp corn starch (or potato starch)<br />
1 slice of caramelized ginger, finely diced<br />
<br />
<i>For the filling:</i><br />
1 lb fresh strawberries<br />
1/2 grated lemon + 1/4 cup sugar (or lemon curd or marmalade)<br />
Meyer lemon (or regular lemon) zest<br />
<br />
9" baking dish<br />
<br />
Total time: 1.5 hours<br />
Makes 12 wedges<br />
<br />
<b><i><span style="color: #cc0000;">Method:</span></i></b><br />
Rinse strawberries and spread them on a few layers of paper towels to dry. Finely grate lemon (discard all seeds) and mix it with sugar (or separate about 2 Tbsp of marmalade or lemon curd).<br />
<br />
<b>Prepare the dough:</b><br />
1. Mix egg, vinegar, vodka, and salt - these are wet ingredients of your dough.<br />
2. Cut butter in 1/2" pieces. Rub butter and flour between your fingers until crumbly.<br />
3. Mix in the egg liquid gradually, using a wooden spoon.<br />
4. Finish with hands: form a ball, flatten it, dust with flour, and put in the freezer for 30 minutes.<br />
<br />
While the dough is in the freezer, <b>prepare the custard</b>:<br />
1. Beat eggs and sugar, mix in starch and half & half.<br />
2. Using a double boiler or two pots (where the bigger is filled with water), bring the mixture to steam until thickened constantly stirring with a spatula.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqNV6_gLsEsnFagOlfLOW0BRanXR7YQcIKZeaSnYQO83yqghAwlqE9273FkZ7NKq_pLKg-izKZuej72gsXiWRQGCIolVMqpXV5mLPcGQZnphpieTUd6Op8Ih0zAYoen7qQHwLqsk68v88/s1600/Strawberry-Tart+2012+022+.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqNV6_gLsEsnFagOlfLOW0BRanXR7YQcIKZeaSnYQO83yqghAwlqE9273FkZ7NKq_pLKg-izKZuej72gsXiWRQGCIolVMqpXV5mLPcGQZnphpieTUd6Op8Ih0zAYoen7qQHwLqsk68v88/s320/Strawberry-Tart+2012+022+.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Instead of a double-boiler I use two pots (or a deep pans).</td></tr>
</tbody></table>
3. Mix in ginger, remove from heat to cool. Stir from time to time to avoid the film forming on the surface.<br />
<br />
While the custard is cooling, <b>bake the crust</b>:<br />
1. Roll the dough out into a disc that is about 2.5" bigger than the diameter of your baking dish. I used a 11" plate as a template and cut it a little bigger than the plate (the dough will shrink a little while baking). It fit perfectly into a 9" dish.<br />
2. Press into the baking dish, cut off the excess dough, pierce in a few places with the tip of a knife (or a fork). Bake at 390 F for about 20 minutes or until slightly browned.<br />
<br />
While the crust is baking <b>prepare the strawberries</b>:<br />
1. Dry strawberries with paper towels if not already dry.<br />
2. Cut of the ends, then cut each berry in half.<br />
3. Place berries cut side on paper towel to absorb some juice.<br />
4. Separate about 2 Tbsp of lemon syrup (put the grated lemon through the sieve). If you use marmalade, warm it up for easy brushing.<br />
5. Brush each berry with syrup.<br />
<br />
When the crust is slightly browned, gently slide it out of the baking dish on a rack to cool. Also at this point put the custard in the fridge to chill (cover with plastic wrap to avoid the film on the surface).<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8RNZPTk1keAQLtXYGAkn0G-OIF2j7lt0QRIH_KID65wesbvCdp7yc845tDf9_9kl-fysS_oeUxvHnsDgr4K7AbavPbfE6HyiextI_lKN3y12jWJqWp1VW1dYd7fyCJJ54Ay9eJ8IFNQc/s1600/Strawberry-Tart+2012+031.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8RNZPTk1keAQLtXYGAkn0G-OIF2j7lt0QRIH_KID65wesbvCdp7yc845tDf9_9kl-fysS_oeUxvHnsDgr4K7AbavPbfE6HyiextI_lKN3y12jWJqWp1VW1dYd7fyCJJ54Ay9eJ8IFNQc/s320/Strawberry-Tart+2012+031.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Now the fun part - putting the tart together.</td></tr>
</tbody></table>
When the crust reaches room temperature, <b>put your tart together</b>:<br />
1. Spread the custard in the crust.<br />
2. Place strawberries in swirl or radial order.<br />
3. Sprinkle with lemon zest.<br />
<br />
Serve right away! That is how this strawberry tart should be eaten. If you do it in advance the strawberries will start to release the juice and the custard will moisten the crust, and the whole thing will not be as good.<br />
Tea with milk is a nice accompaniment to this dessert. The crust was crumbly, the creamy custard moderately sweet, and hints of lemon and ginger worked perfectly well together.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK_s-dzuC216aWvA1kGaegI0mXulGxEukj-G-gnXG9a6IdXwnOY21V72yrKBB8DppRAjyfr1t-Grn44VGEZWqXSwcP5VcaYj-1EXJlU7e5iNtl3bQuvJudBpUiI4iKR7T7db0hsDSUAqQ/s1600/Strawberry-Tart+2012+056.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK_s-dzuC216aWvA1kGaegI0mXulGxEukj-G-gnXG9a6IdXwnOY21V72yrKBB8DppRAjyfr1t-Grn44VGEZWqXSwcP5VcaYj-1EXJlU7e5iNtl3bQuvJudBpUiI4iKR7T7db0hsDSUAqQ/s320/Strawberry-Tart+2012+056.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just made and begging to be eaten. :)</td></tr>
</tbody></table>
<b><i><span style="color: #cc0000;">Notes:</span></i></b><br />
I made a thicker crust, but if you prefer a thinner one, you can make two crusts out of this dough. To make it you have to form two balls of dough before putting it to the freezer, and don't forget to take both out after 30 minutes.<br />
Alcohol will evaporate during baking - no worry about this. </div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-38817151689466400882012-05-10T22:26:00.000-04:002012-05-11T09:22:04.557-04:00Goat Soup with Dumplings<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWR1LgtMh074jxM1EKIg_5DkYJ4IhaKGwVM0LdrqAlzfRFwomNduFC_gxTwGRxrPlQJb_JKSnv0OKgoQ9Pgw9MOCwmM4lXV39so9tbsJJEgQagI5Ou7wlgQ2E0VDZ1fIr1DDiXyT7KMuY/s1600/Goat-Soup-With-Dumplings+015.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWR1LgtMh074jxM1EKIg_5DkYJ4IhaKGwVM0LdrqAlzfRFwomNduFC_gxTwGRxrPlQJb_JKSnv0OKgoQ9Pgw9MOCwmM4lXV39so9tbsJJEgQagI5Ou7wlgQ2E0VDZ1fIr1DDiXyT7KMuY/s450/Goat-Soup-With-Dumplings+015.JPG" width="450" /></a></div>
<br />
I didn't know what the goat meat tastes like until I made a refreshing Saturday morning trip to Blood Farm in West Groton, MA, and cooked the goat meat soup for the first time in my life. I was hoping to get fresh meat, but it was frozen, I should have asked to keep it fresh for me in advance. Who knew? Next time I will. This place was kindly revealed to me by the hosts of <a href="http://www.innatthecrossroads.com/">Inn at the Cross Roads</a> blog, and I am ever so grateful for that. Now I know yet another place to get good local food. <br />
<br />
When the meat was thawed, it smelled so fresh, like the meat we used to buy at an open farmers market in Russia where merchants brought it fresh from the countryside. Contrary to what I expected, the meat didn't have a strong smell as mutton/lamb would, and it was very lean (only a small 1" blob of white fat was floating on the surface of the broth), even young lamb is usually much more fatty. So I had to change the recipe that I had in mind, to go well with goat meat.<br />
<br />
I used parts of meat with bones, necessary for a good broth. The broth was simmering for a long time to acquire a concentrated aroma similar to beef (or maybe veal) and a beautiful amber color (the unpeeled onion contributed to this). It's better to make the broth the day before, in the evening when you just have to check once in a while and do other things. A good broth is your guarantee for a good soup! That's what I did, and the next day the soup was made, rich with most tender meat I've ever tried. <br />
<div class="recipe">
<i><b><span style="color: #cc0000;">What you need:</span></b></i><br />
This soup (and my trip to the Blood Farm) was inspired by <a href="http://www.innatthecrossroads.com/2012/05/02/onion-broth-wbits-of-goat-and-carrot/#more-4772">the post</a> from Inn at the Crossroads blog.<br />
<br />
1 <span style="font-size: x-small;">1/4</span> lb goat meat with bones<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbYZHoYzZKYnXo95nyXRxcizDx1dIiB9Pw29CoNFP4tUNbc3DguN7qOhwlymdKcStOO3pj-NyJr6fHB6AnQJ2_HjatNmVvOZZtjhY0om0-0XdWt7oQ9PXoqtMFWC7g9LfRAIlP0IjhoUM/s1600/Goat-Soup-With-Dumplings+002.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbYZHoYzZKYnXo95nyXRxcizDx1dIiB9Pw29CoNFP4tUNbc3DguN7qOhwlymdKcStOO3pj-NyJr6fHB6AnQJ2_HjatNmVvOZZtjhY0om0-0XdWt7oQ9PXoqtMFWC7g9LfRAIlP0IjhoUM/s200/Goat-Soup-With-Dumplings+002.JPG" width="200" /></a></div>
8-10 cups of filtered water<br />
1 yellow onion, whole with peel(for the broth)<br />
1 bay leaf<br />
10 black pepper corns<br />
1 small carrot, grated<br />
1 Italian pepper (or <span style="font-size: x-small;">1/2</span> yellow bell pepper), diced<br />
1 yellow onion, diced<br />
4 cloves garlic, sliced<br />
1 medium tomato, peeled and diced<br />
2 Tbsp butter<br />
<span style="font-size: x-small;">1/2</span> tsp ground ginger<br />
<span style="font-size: x-small;">1/4</span> tsp ground coriander<br />
Pinch of cumin<br />
Ground cayenne pepper to taste<br />
Salt to taste<br />
1 egg<br />
2 Tbsp water<br />
7-8 Tbsp flour<br />
Chopped parsley and chives to garnish<br />
<br />
Cooking time (broth): about 3.5 hours or until meat is almost falling off the bones<br />
Cooking time (soup): 30 minutes<br />
Feeds 4 people<br />
<br />
<br />
<i><b><span style="color: #cc0000;">Method:</span></b></i><br />
Cook the broth the day before you plan to make the soup.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaidD-Lx-vczspoof__9eL_nd2ti9nJ4oJxKI4tPwt9BsJhNHQf4w6XYxd0kQ_DWlON0FVylTtOJvyuYHKiUpRlL4WT12XARS0U-QaR9gdAtAbrkY4bwxlKC-vPQL3geR5eIO6XtoqqOA/s1600/Goat-Soup-With-Dumplings+008.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaidD-Lx-vczspoof__9eL_nd2ti9nJ4oJxKI4tPwt9BsJhNHQf4w6XYxd0kQ_DWlON0FVylTtOJvyuYHKiUpRlL4WT12XARS0U-QaR9gdAtAbrkY4bwxlKC-vPQL3geR5eIO6XtoqqOA/s320/Goat-Soup-With-Dumplings+008.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I didn't ask, but looks like shoulder parts.</td></tr>
</tbody></table>
Rinse the meat, barely cover with filtered water, bring to boil. When you see a lot of foam, discard the water, rinse meat again with cold water, rinse the pot, put meat back in the pot, cover with 6-8 cups of filtered water and put back on heat. I adopted this method from my Jewish friend Larisa, it allows you to make the clearest perfect broth.<br />
<br />
When it starts to boil again, reduce heat to simmer, skim the remaining foam, add unpeeled (but rinsed and checked for quality) onion, black pepper corns. Continue to simmer for about one hour, then add salt to taste and continue simmering. If a lot of water evaporates add some more boiling water. When the meat is almost done, add a bay leaf. Cook until meat is falling off the bones. That's where I stopped the day before.<br />
<br />
The next day, warm up your broth, fish out all meat and bones, set aside. Pour the broth in another pot through a fine sieve to get rid of possible bone chips. Now you are ready to make your soup. <br />
<br />
1. Saute onion and carrot in butter until caramelized. At the end add garlic, switch off the heat,and let it sweat for some time.<br />
<br />
2. Put the broth on high heat, prepare the batter for the dumplings. Rapidly mix flour, egg and water in a bowl (a small mug works best) until even (takes 2 minutes or less). When the water starts boiling, scoop about 1/2 tea spoon of batter and dump it in boiling broth. This way scoop out all your batter.<br />
<br />
3. Reduce the heat to medium, add peppers and tomato to the soup, let it simmer for 5 minutes.<br />
<br />
4. Add sauteed carrots with onion and garlic, and spices, let simmer for another 5 minutes or so.<br />
<br />
5. Finger through the meat and remove all bones, tear or cut meat into 1" pieces.<br />
<br />
6. Add meat to the soup. At this point I also tossed in some chopped Italian parsley. Check for salt, add more if desired, remove from the heat, let brew for 5-10 minutes.<br />
<br />
7. Meanwhile prepare garlicky toasts from rye bread (or any bread you can have with soup). Peel one big clove of garlic, cut it across, rub on the edges of hot toasts, sprinkle with coarse salt (sea salt would be best of course).<br />
<br />
When serving, add more chopped parsley, chives and any greens you like. Though not what I had pictured in my mind, the goat soup with dumplings was very tasty, it was what you would call a hearty meal, and the meat was literally melting in your mouth. This is a perfect soup for dieters and people suffering from fat phobia. :) We don't have it, but still enjoyed our goat soup with dumplings to the last spoon.<br />
<br />
<b><i><span style="color: #cc0000;">Notes:</span></i></b><br />
If you have nowhere to go for goat meat, no worry. Lamb will do too, just make sure to buy meat with bones. Cook the broth the day before, chill overnight. In the morning you can collect and discard all solidified fat from the surface of the broth if you wish. To me, throwing this fat away is a waste of a valuable product, I would use it to saute vegetables for the soup.</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-64822037757770396602012-05-08T16:12:00.000-04:002012-05-08T18:08:00.066-04:00Health Nut's Raw Vegetable Relish<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnY3ducHRzCPkipSCqv2HKuw8acavG4S6ZnmbcfXFOV5GACtJan6eBrYiigfGi-D4CRJt4s7W_pXkbBzKEC8XiPGYklh9k6HBLd_iY3K_tCbubbwfJfN_gxLFZ2Yc07rv8OlWK6uVCp9c/s1600/2012_05_06_healthy_relish.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnY3ducHRzCPkipSCqv2HKuw8acavG4S6ZnmbcfXFOV5GACtJan6eBrYiigfGi-D4CRJt4s7W_pXkbBzKEC8XiPGYklh9k6HBLd_iY3K_tCbubbwfJfN_gxLFZ2Yc07rv8OlWK6uVCp9c/s450/2012_05_06_healthy_relish.jpg" width="450" /></a></div>
Consuming sinful Parisian pastries on my latest trip drew my mind to healthier things - fresh vegetables, spring herbs, vitamins, the stuff of life. Today's recipe is for an ultra healthy relish of carrots, tomatoes, peppers and rhubarb marinated cold in the juice of one whole lemon and a few other flavors. This spicy, zesty and crunchy concoction is chock full of vitamins that will ward off any lurking cold. The strong flavor is a perfect complement to red meat, beer and cheese. <br />
<br />
Ready for a burst of energy?
<br />
<br />
<div class="recipe">
<div style="color: #cc0000;">
<b><i>What you need:</i></b></div>
<div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZTh2h3_Hm8XGjkqrG9BZEt_N2FF9CTkmJsQnkj1ipGS6CyKa0LEEfb1CGJXSDOsbS3m1oQvHSVZEFkeBOj1p9hoIIuoDcUHucmVze4myHURqWasSIWDWwnfi31mvVkPPHWGQpJfYHGYY/s1600/2012_05_06_ingredients.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="140" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZTh2h3_Hm8XGjkqrG9BZEt_N2FF9CTkmJsQnkj1ipGS6CyKa0LEEfb1CGJXSDOsbS3m1oQvHSVZEFkeBOj1p9hoIIuoDcUHucmVze4myHURqWasSIWDWwnfi31mvVkPPHWGQpJfYHGYY/s200/2012_05_06_ingredients.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oops... forgot the tomatoes</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwHC3QKXaecXu0IF_6-nZVBRD16oE10rX38CSiqLQn2ldxEzpACHaTEFCGGBKEHhcduaNyxsTa3z0NG0KNgLyewYFv4RAssVY4CGNGVEkS_pLzecD0J55IfUDVXN5yQBriLGhdJq5cSK8/s1600/2012_05_06_tomatoes.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwHC3QKXaecXu0IF_6-nZVBRD16oE10rX38CSiqLQn2ldxEzpACHaTEFCGGBKEHhcduaNyxsTa3z0NG0KNgLyewYFv4RAssVY4CGNGVEkS_pLzecD0J55IfUDVXN5yQBriLGhdJq5cSK8/s200/2012_05_06_tomatoes.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here they are!</td></tr>
</tbody></table>
2 yellow carrots<br />
1 regular carrot<br />
1 parsnip<br />
1 ramiro pepper<br />
1 stalk rhubarb<br />
6 small dark brown tomatoes (or green tomatoes, or any other tougher kind of tomato)<br />
1 shallot</div>
<br />
<div>
<i><b>for the marinade:</b></i></div>
<div>
1 cup very strong black tea<br />
6 Tbsp apple vinegar<br />
juice and zest of 1 lemon<br />
3 Tbsp vodka<br />
3/4 cups soy sauce<br />
1 clove garlic, shredded<br />
1.5 tsp sugar</div>
<br />
<div style="color: #cc0000;">
<b><i>How to do it:</i></b></div>
<div>
Combine marinade ingredients in a separate bowl (do not heat the marinade!). Chop all the vegetables (and rhubarb, which is not a vegetable) and douse them with the marinade. Cover with a plate (e.g. see <a href="http://www.recipestudio.com/2010/09/quick-pickled-cucumbers.html">mom's instructions for pickled cucumbers</a>) and let stand for 24 hours, in the fridge or at room temperature.
</div>
<br />
<div style="color: #cc0000;">
<b><i>The art spirit:</i></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOIMHnVwxNDo6lygMJg-8Q_yP2vLf3Nu_io4-KAxNE9uZsFBSyia4DdoEBVouc0-GXFzgRvAkjzfe9kwDkQ9vc0m5MEEkhWOXCjDv5byhXR1emP146Hq387IP09GQCdF-KYcmuGuDtloQ/s1600/2012_05_06_relish_vegetables.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOIMHnVwxNDo6lygMJg-8Q_yP2vLf3Nu_io4-KAxNE9uZsFBSyia4DdoEBVouc0-GXFzgRvAkjzfe9kwDkQ9vc0m5MEEkhWOXCjDv5byhXR1emP146Hq387IP09GQCdF-KYcmuGuDtloQ/s400/2012_05_06_relish_vegetables.jpg" width="400" /></a></div>
There are two interesting points about this relish recipe.<br />
<br />
Number one - the ingredients are unusual. Rhubarb is most commonly used in desserts, but its fresh sourness works very well among the vegetables. Ramiro peppers are extremely flavorful and sweet, and I have not seen them in supermarkets when I lived in US. Dark brown tomatoes are also not common. Parsnip has a strong flavor of its own, and yellow carrots just have a nice happy color. If you do not have these ingredients - get inspired at your own grocery store! There are infinite combinations of healthy vegetables to choose from.
<br />
<br />
Number two is the marinade. For starters, it has a lot more vitamin C than your usual vinegar-based marinade. To make life more interesting, it also has caffeine and a little bit of alcohol. I had some of this for dinner today and I don't know what to do with my energy. I assembled a couch, a table, cleaned up a room and got over a cold that was just about to start from biking in the rain along Lake Zurich this past weekend.</div>
<br />
<div style="color: #cc0000;">
<b><i>Local color:</i></b></div>
<div>
Finally, if you are lucky, you may be able to garnish this dish with a few blooms of bear's garlic (also known as <i>ramsons</i>, <i>wild garlic</i> and <i>wood garlic</i>). A co-worker of mine (thank you, Stefan!) mentioned that the mountains around Zurich have a lot of <i>Bärlauch</i> this time of year. After a quick look at <a href="http://en.wikipedia.org/wiki/Ramsons">wikipedia</a>, I learned that <i>Bärlauch</i> is nothing but the beloved wild garlic (<i>черемша</i> in Russian, pronounced <i>cheremsha</i>) that we deemed forever lost after moving to US from Siberia. Bear's garlic has a distinct taste that I cannot pin down - you will just have to try it yourself! It tastes of woodland, childhood, of long journeys and of healthy hunger.</div>
<br />
<div>
If Stefan had not told me, I would not know to pick up a few of the white flowers scattered around Zurich. They are everywhere and this is what they look like (also pictured in the first photo):
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNhPgciiNOzJjAsb0437oavZYfoW3MgdFyC8kVgOY1j_s888YpOG2fqT0w64wHAhkpEG29gU4rNk-IJgmgtu3tq0bG8WDEBMtekdLBpLGWCC-IVp9arbaFNHfxFhk6VyOKqQs2Q4Skt_M/s1600/2012_05_06_wild_garlic_zurich.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNhPgciiNOzJjAsb0437oavZYfoW3MgdFyC8kVgOY1j_s888YpOG2fqT0w64wHAhkpEG29gU4rNk-IJgmgtu3tq0bG8WDEBMtekdLBpLGWCC-IVp9arbaFNHfxFhk6VyOKqQs2Q4Skt_M/s600/2012_05_06_wild_garlic_zurich.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wild garlic in May around lake Zurich.</td></tr>
</tbody></table>
<div><br />
A few more photos from my trip around the lake (well, half way around... as it started to rain pretty hard):</div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBPneEniezMU46ZsIET8AuPvi1AGYMqVb6m7h01fiza2I1x3kNYpx-U4OWVHeu-2uPC8uqOUVP24DCuEKUtbOhXoCxHbcAjs3soQfYkXJHxxKscsokGAN7LM4Jq-Ju17odP-Nox-w4q-o/s1600/2012_05_06_lake_zurich.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBPneEniezMU46ZsIET8AuPvi1AGYMqVb6m7h01fiza2I1x3kNYpx-U4OWVHeu-2uPC8uqOUVP24DCuEKUtbOhXoCxHbcAjs3soQfYkXJHxxKscsokGAN7LM4Jq-Ju17odP-Nox-w4q-o/s600/2012_05_06_lake_zurich.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The orderly Swiss love graffiti, paradoxically.</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxKsPh_SiizNRByfVgIUqiYAzK-NjZcomjTkqMAYh5E7oMB5qlhebzx-WPO0dN289jbQQ_k2AxTB0WtHSyti3FU7EWyExg3WaNK-VTvDTJXVQb6XQSI82fwzTJaHx8EJXZ7FY6F9VhfgI/s1600/2012_05_06_overcast_lake_zurich.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxKsPh_SiizNRByfVgIUqiYAzK-NjZcomjTkqMAYh5E7oMB5qlhebzx-WPO0dN289jbQQ_k2AxTB0WtHSyti3FU7EWyExg3WaNK-VTvDTJXVQb6XQSI82fwzTJaHx8EJXZ7FY6F9VhfgI/s800/2012_05_06_overcast_lake_zurich.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lake Zurich, overcast and beautiful.</td></tr>
</tbody></table>Masha S.http://www.blogger.com/profile/14109454364892898928noreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-32681753097703333372012-05-03T22:33:00.001-04:002012-05-07T01:48:45.760-04:00Napoleon Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX-SxfEgrb4ifNQb6Ua7uTSaJ_dVP-dYHl6pygLC2Nm5YEeWCFrseLZjRHny1lE8t0THP6TBanFhkUEHfKgB_k4QiLdfmqPOuDVXJUKcl1AuBSZr8Sg990YiORLZjwvKXJlUut3fcuea4/s1600/napoleon.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX-SxfEgrb4ifNQb6Ua7uTSaJ_dVP-dYHl6pygLC2Nm5YEeWCFrseLZjRHny1lE8t0THP6TBanFhkUEHfKgB_k4QiLdfmqPOuDVXJUKcl1AuBSZr8Sg990YiORLZjwvKXJlUut3fcuea4/s450/napoleon.jpg" width="450" /></a></div>
Layered Napoleon cake is our family's heirloom recipe. The <i>number one</i> cake. It can also be called mama's signature cake. Nobody she shared this recipe with could reproduce what she did. Luckily I wrote it down in my recipe notebook some thirty years ago. I made it a few times, but it was never like mama's, until now.<br />
<br />
This is not a traditional Napoleon, or <a href="http://en.wikipedia.org/wiki/Mille-feuille">Mille-feuille</a> recipe. The dough is a <a href="http://en.wikipedia.org/wiki/Puff_pastry">puff pastry</a>, but not a traditional multi layered type either. The crème that was used between layers is a combination of <a href="http://en.wikipedia.org/wiki/Pastry_cream">pastry cream </a>and <a href="http://en.wikipedia.org/wiki/Butter_cream">simple butter cream</a>. Mama also added grated lemon to the middle layer to make it even fancier than it was. The dough was always airy and flaky, maybe because she added vodka to it. This always made people seeking the recipe rise their brows.
<br />
<br />
Actually, when I was little, there was no name for this cake, we called it just "Chopped Cake" (<i>Rubleny Tort</i>), but others called it "Napoleon". Later I made it for our English class graduation party, and my classmates called it "Snow White" (<i>Belosnezhka</i>). So many things are linked to this cake, so many memories. It was lovingly made for family festivities and was always a great success with all our guests, and never was there enough of it. As soon as the last piece was gone, you wanted some more. It took time to make it, and I liked to participate, watching, mixing, spreading cream, and certainly licking dishes.<br />
<br />
I made today's cake for Alex's birthday. I was making it for him but thinking about mama since it was also the day she died. The cake turned out exceptionally good, and I couldn't help but wonder if mama's spirit was present to help me (actually I was even talking to her while making the cake and recalling some tricks she taught me). Can it be true? I think it can.<br />
<br />
This time it took a lot of time because I had to constantly stop to make pictures of all the stages. It distracted me a little, but nevertheless I channeled most of my energy and concentration into the cake. Once and again, it was a labor of love, love for my other half. It was Alex who brought us to a foreign country and made it possible to go through the turmoils of immigration. Once, in a moment of weakness he said: <i>I feel like a poor little kitten</i>. But the kitten was brave enough to overcome uncertainty and the language barrier, and bring us where we are now. So I made this cake for <i>my little kitten who grew into a mountain lion.</i> Happy Birthday, dear, and Many Happy Returns of the Day!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdMEPZ7yWgm1g77LzxH2UgdhoimfDZ8vMECflhNwqGmmiHWw-i0tIH6tobaKfuRmXqTHr0wCYTA1XW5Cvy6LK0_3eMygXU0C29wodihqXxD50xcJKxgvMU-Psrjf_1yuHJRvDFyMHkXZE/s1600/Napoleon-Cake22.gif" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdMEPZ7yWgm1g77LzxH2UgdhoimfDZ8vMECflhNwqGmmiHWw-i0tIH6tobaKfuRmXqTHr0wCYTA1XW5Cvy6LK0_3eMygXU0C29wodihqXxD50xcJKxgvMU-Psrjf_1yuHJRvDFyMHkXZE/s450/Napoleon-Cake22.gif" width="450" /></a></div>
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<div class="recipe">
<b><i><span style="color: #cc0000;">What you need:</span></i></b><br />
The recipe in my shabby old notebook looks like this, it has almost no instructions:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTWYhnvZuEjFbEF5KstD6fmWKK9EEZqAG3uKkDgVL60kUNOLGBXTgxQNm9MDnrAXghs6qSSmcWrfiOYHSXjBf2hlrzS2XGNLcfhnBpSD4ZSbZoAus8Rd37AiK9miZYZ7Ks5y45QmeSixo/s1600/Napoleon-Cake.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="127" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTWYhnvZuEjFbEF5KstD6fmWKK9EEZqAG3uKkDgVL60kUNOLGBXTgxQNm9MDnrAXghs6qSSmcWrfiOYHSXjBf2hlrzS2XGNLcfhnBpSD4ZSbZoAus8Rd37AiK9miZYZ7Ks5y45QmeSixo/s200/Napoleon-Cake.jpg" width="200" /></a></div>
I wanted to make it possible for you to repeat what I did with the same worthy result, hence the detailed instructions. Who knows, maybe this cake will become your favorite, too, and your children will remember it as the best cake of their childhood.<br />
So, that's what you will need...<br />
<br />
<i>For the dough:</i><br />
3 sticks + 1 Tbsp cold butter (350 g)<br />
4 <span style="font-size: x-small;">1/2</span> cups flour, sifted<br />
Egg mix: 1 egg, 1 yolk, 1 <span style="font-size: x-small;">1/2</span> Tbsp vodka, 1<span style="font-size: x-small;"> 1/2</span> Tbsp white vinegar, pinch of salt, water to yield 1 <span style="font-size: x-small;">1/3</span> cup of liquid<br />
<br />
<i>For the crème/custard:</i><br />
2 eggs<br />
2 yolks<br />
1<span style="font-size: x-small;"> 1/4</span> cup sugar<br />
1 cup milk<br />
<span style="font-size: x-small;">1/4</span> cup half & half<br />
1 tsp vanilla extract (optional)<br />
3 sticks softened butter (340g)<br />
<br />
<i>For the lemon spread:</i><br />
1 whole lemon, finely grated<br />
<span style="font-size: x-small;">3/4</span> cup sugar<br />
<br />
Total time: 3.5 hours (if you have experience)<br />
You can make as many as 30 servings (depending on the size of a piece)<br />
<br />
<br />
<i><b><span style="color: #cc0000;">Method:</span></b></i><br />
1. Prepare egg mixture: mix egg, yolk, salt, vodka, vinegar, and water. You should have 1 1/3 cup of liquid (alcohol will evaporate during baking).<br />
2. With a big knife or a dough blender chop cold butter and 3 cups of flour to a small crumble. Add the rest of flour, continue to chop until there are no noticeably large crumbles. Use a board to do all this, and try not to use your hands to collect the crumbles that fall from the board to your counter, do it with the knife.<br />
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3. When you achieve a fine crumble, start adding 2-3 Tbsp egg mixture to the dough and continue to chop, working the liquid into the dough. Continue adding liquid and chopping until the dough starts to come together.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_uJwuaGb1JbKismTBn_72yRXCjtHjNFnMgeikGtArZ6kwoYPk0LasXQNOfIFyhbP71dtX0lbM4pkJFqofVqS1nqDURMJ8SE6T01vnyh0bMXhBsySyoQVvNA_jOeZMGvdDfNAAR8qZ5ZM/s1600/Napoleon-Cake6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_uJwuaGb1JbKismTBn_72yRXCjtHjNFnMgeikGtArZ6kwoYPk0LasXQNOfIFyhbP71dtX0lbM4pkJFqofVqS1nqDURMJ8SE6T01vnyh0bMXhBsySyoQVvNA_jOeZMGvdDfNAAR8qZ5ZM/s320/Napoleon-Cake6.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Now bring it all together with hands.</td></tr>
</tbody></table>
<br />
4. Form a log of dough with your hands, cut it into 6 parts. Roll each part in flour, place on a board and put in the freezer for 30 minutes, then transfer to a lower part of the fridge for 30 minutes more.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVrYlZ5UnNb8ztGsq0OeOIf7TI-LZj_dcSFrzn176puV41t2Kk0MMtIr4eIbpENEKclQ9EjERxtcmbZJad9Di01kpoDwD3glDfcLCtVwbNiGfNHOXPbMbMXg5RlLPCU5r_j-gnWx-o8cE/s1600/Napoleon-Cake7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVrYlZ5UnNb8ztGsq0OeOIf7TI-LZj_dcSFrzn176puV41t2Kk0MMtIr4eIbpENEKclQ9EjERxtcmbZJad9Di01kpoDwD3glDfcLCtVwbNiGfNHOXPbMbMXg5RlLPCU5r_j-gnWx-o8cE/s320/Napoleon-Cake7.jpg" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh29GU8k1Jb9Um1c6VVUYahrgbsqKM0MJhDalS3xEshZgjFweIfPM9Fbb9GNNDm6oJbIIRP0Ixw1Dr68JE9gHnXw81rO5-AC3Ai7C6UYDznjWPuBjx_XC5VCrEmhffdVK0-EQB3k9327io/s1600/Napoleon-Cake8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh29GU8k1Jb9Um1c6VVUYahrgbsqKM0MJhDalS3xEshZgjFweIfPM9Fbb9GNNDm6oJbIIRP0Ixw1Dr68JE9gHnXw81rO5-AC3Ai7C6UYDznjWPuBjx_XC5VCrEmhffdVK0-EQB3k9327io/s320/Napoleon-Cake8.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">If you want a round cake, make pieces round.</td></tr>
</tbody></table>
5. While the dough is being chilled, prepare the crème. Beat eggs, yolks and sugar until they acquire a light yellow color and the sugar is almost dissolved. Add milk, half & half, mix well. The best would be to have a double boiler. If you have no double boiler, like me, use a bigger pan with water and place your egg mixture there in a smaller pan. <br />
Put on medium heat. Heat up the mixture, constantly stirring until it starts to steam and becomes thicker. At this point I put it on direct heat and wait (while stirring) for the first bubbles to appear, then immediately set aside. Let it cool, stirring occasionally to avoid the film to form on the surface. <br />
In a bowl beat butter until creamy. When the egg mixture has cooled down to room temperature (or even a tad higher), start stirring it into butter in small portions of 2 Tbsp at a time. Each time mix until even. Stir steadily at a pace of about 2 stirs per second (don't worry, you don't need a <a href="http://en.wikipedia.org/wiki/Metronome">metronome</a> for this:), do not beat or the butter might curdle. If it happens, place the bowl in a dish with warm water and stir gently until even).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMh-CMQlsDvGnlIrl68aINAbjAoE24ZiCOkWI0UzsoTnva-CK7f4COwu3P0naEPV7ebSChvVLkzGhRxCq5nNNuA-eiAOowQ7BAErqPO5L692xOrDTdBJHiKBy1eZdFQxo0-o9i95FEKyM/s1600/Napoleon-Cake9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMh-CMQlsDvGnlIrl68aINAbjAoE24ZiCOkWI0UzsoTnva-CK7f4COwu3P0naEPV7ebSChvVLkzGhRxCq5nNNuA-eiAOowQ7BAErqPO5L692xOrDTdBJHiKBy1eZdFQxo0-o9i95FEKyM/s320/Napoleon-Cake9.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">If the butter has a yellow film, scrape it off with a knife<br />
and discard.</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi27x4o1TrgZnkXFPvTOYjscvBnZqkbpw_o3RZBZgt5m2Zts5ecg5umNPptc8nSyvaCd7bdH3LOOHDhxJ5E9MRDuGLvBNTQ9sUsPtC85iaZ1CSShyg2V5SJe41ngysplILbkeqaVbKi7E0/s1600/Napoleon-Cake10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi27x4o1TrgZnkXFPvTOYjscvBnZqkbpw_o3RZBZgt5m2Zts5ecg5umNPptc8nSyvaCd7bdH3LOOHDhxJ5E9MRDuGLvBNTQ9sUsPtC85iaZ1CSShyg2V5SJe41ngysplILbkeqaVbKi7E0/s320/Napoleon-Cake10.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My double-boiler. :)</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqE2WsQnhtEj4Px1gQJyK5pSfi8kDA5oF9LFThqTF3wsNcegX5YxEfY-EI8i5XcYQZaMNOkNiRYQFqzNg1NflxTS5cWN4oSF7grIDH3jsuoMEmsO-aQJqJ_Vc7ys6eUcAc7ed3es1k8nY/s1600/Napoleon-Cake16.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqE2WsQnhtEj4Px1gQJyK5pSfi8kDA5oF9LFThqTF3wsNcegX5YxEfY-EI8i5XcYQZaMNOkNiRYQFqzNg1NflxTS5cWN4oSF7grIDH3jsuoMEmsO-aQJqJ_Vc7ys6eUcAc7ed3es1k8nY/s320/Napoleon-Cake16.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Good crème must be smooth and shiny.</td></tr>
</tbody></table>
6. Set oven at 400 F. Take out one piece of dough, put it on a "floured" surface, flatten it somewhat with the palm of your hand (this will also warm it up a little), then roll as thin as you can, gradually increasing pressure. Constantly turn it on the floured surface to avoid sticking and to help the dough spread. The dough should be as thin as 1/8". <br />
I used a paper template to cut each layer, it was 10.5"x12.5" rectangle. If you want a round cake, make a round template. You can make it any form you like! Keep in mind that layers will shrink a little while baking, so cut them about 1/3" bigger than the template. After each cutting I had some leftover dough that I put back in the fridge. So by the end I collected enough dough for the seventh layer and for finishing crumbs on top of the cake.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3gKf4S_quuT_3ePhixFK7PGbu_uGhueNVxR4OCbAMWpxHDxSJax5w2zLUG4KHAzb1SLAXKWdae1oGrOFB9iJttefWlgr5-_tWdYir-Bs2NvCYw-tifkYTuqRVRH147ZndIUpWVPNBEYs/s1600/Napoleon-Cake11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3gKf4S_quuT_3ePhixFK7PGbu_uGhueNVxR4OCbAMWpxHDxSJax5w2zLUG4KHAzb1SLAXKWdae1oGrOFB9iJttefWlgr5-_tWdYir-Bs2NvCYw-tifkYTuqRVRH147ZndIUpWVPNBEYs/s320/Napoleon-Cake11.jpg" width="320" /></a></div>
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7. Line the surface with kitchen towels and paper towels to receive baked layers. Place a cut out layer of dough on a cold ungreased baking sheet, pierce it with a fork in a few places. Bake for about 7 minutes or until just <i>barely</i> browned. While the first layer is baking start to roll out the next one.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuewoA_qrHlB3amHihRit_E9M0Mtnfk8UhuTOBli0EThH6DRmeW2PFi2uZdDWR54h6wizx1t_QNufZG_pWP4FmRqBUXteL79Y9hiH1-5ytKNDDRZ-73xg0y24cKXmDK4f1ULqh3Xc7pTI/s1600/Napoleon-Cake12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuewoA_qrHlB3amHihRit_E9M0Mtnfk8UhuTOBli0EThH6DRmeW2PFi2uZdDWR54h6wizx1t_QNufZG_pWP4FmRqBUXteL79Y9hiH1-5ytKNDDRZ-73xg0y24cKXmDK4f1ULqh3Xc7pTI/s320/Napoleon-Cake12.jpg" width="320" /></a></div>
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8. Carefully slide the first baked layer on the prepared surface to cool. Rinse the baking sheet with cool water, dry with paper towels, and bake the next layer. Repeat with all layers. If you have a few baking sheets, it will shorten your baking time. Finally, bake the leftover dough, also thinly rolled out.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguaeVpDQBn4PMJfeNab27vtL-mq3TeUAlLyNW76i0IPgjB2IFen-xcTHmYC9JnQkXpKfYNHALb_ZsQlF9c7FEwV23wqsW7TGQqLVI1gRPm69_KbxLxt93a-iNGeluH5nqgNkwGzpH2BhU/s1600/Napoleon-Cake13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguaeVpDQBn4PMJfeNab27vtL-mq3TeUAlLyNW76i0IPgjB2IFen-xcTHmYC9JnQkXpKfYNHALb_ZsQlF9c7FEwV23wqsW7TGQqLVI1gRPm69_KbxLxt93a-iNGeluH5nqgNkwGzpH2BhU/s320/Napoleon-Cake13.jpg" width="320" /></a></div>
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9. Stack baked layers to cool completely, prepare a serving dish where you will put your cake together.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTyfa6X9HsP463CKpUlw0BtoYXm-7sXE5zwuHld9LX5FMI8a2wpP3g8HAWZzd7UpXO50YLrDuNVs1bQC5mcNN7EUyu9Jnq-afwdLdBVj5RSUeaTa9xykgBFoTZgANqH6nFz2mHnRV73Z8/s1600/Napoleon-Cake14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTyfa6X9HsP463CKpUlw0BtoYXm-7sXE5zwuHld9LX5FMI8a2wpP3g8HAWZzd7UpXO50YLrDuNVs1bQC5mcNN7EUyu9Jnq-afwdLdBVj5RSUeaTa9xykgBFoTZgANqH6nFz2mHnRV73Z8/s320/Napoleon-Cake14.jpg" width="320" /></a></div>
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10. Finely grate a whole lemon, discard all seeds. Mix with sugar. This will go to the middle layer.<br />
<br />
11. Choose the most even baked layer - it will go on top, set it aside. Dab the surface of the serving dish with crème, so that the first layer sticks to it and doesn't wiggle. Now choose the worst layer and put it on the dish bubbled side up. Press it with your hands to break and flatten the bubbles. Scoop the crème in 1 tsp portions on top, spread with a butter knife or a spoon, you will use about 9 tsp per layer. Repeat with two more layers. This dough is fragile and can easily break, but this can be corrected while spreading the crème - just put pieces together as a puzzle and "glue" them to the previous layer.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixY_ZpkkKTHdnn883VGz1zOMX_ZVahOBqfH3XC55DRSrRrJROIlBHUU2vMKe3GK3mBBlV5ymD3agDpj04IE2f0Z0aAjWr_LsoJk0vanqtiLX0LV42sYyj2-U1OZ_gZ_sLh4PdnnAMhbzA/s1600/Napoleon-Cake17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixY_ZpkkKTHdnn883VGz1zOMX_ZVahOBqfH3XC55DRSrRrJROIlBHUU2vMKe3GK3mBBlV5ymD3agDpj04IE2f0Z0aAjWr_LsoJk0vanqtiLX0LV42sYyj2-U1OZ_gZ_sLh4PdnnAMhbzA/s320/Napoleon-Cake17.jpg" width="320" /></a></div>
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12. The forth layer has no butter crème on it, just grated lemon and sugar. Spread it evenly and avoid dripping on sides.<br />
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13. Put next two layers with crème. The last (and best) seventh layer is placed bottom side up (it is more even). Spread butter crème on top and sides, fill in the gaps between layers. Work in small portions.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf3sGEIJgpzw9kuD99jX1vf0ZTD2k51P0GqVtWwBQFdR1duKWx9QcL7SPLYejm34JyQV7HD10uFV7BjA6swzUaFv0IoVRTGp-Srv7eVzoipL-90SgN9rWIo4q1X1dTZpjI0ff8qVXQ_NM/s1600/Napoleon-Cake19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf3sGEIJgpzw9kuD99jX1vf0ZTD2k51P0GqVtWwBQFdR1duKWx9QcL7SPLYejm34JyQV7HD10uFV7BjA6swzUaFv0IoVRTGp-Srv7eVzoipL-90SgN9rWIo4q1X1dTZpjI0ff8qVXQ_NM/s320/Napoleon-Cake19.jpg" width="320" /></a></div>
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14. Break the baked leftover dough into small crumbs, sprinkle over the top of your cake. You can also sprinkle the sides if you want. The top could be dusted with confectioner's sugar, but this is optional.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguAeaayg3wsE4t5M0tKbSwTU7PJXszEMiTNkSg6jPR0kBXrC5ln9CXVib6VTOAUJq_gOgMcpThNDaL-ZF9VJbkhBEhpgbd2p1SDYDPdmzniNwaYtjjnn-r1y30DPbfgjRgAOLYbIdNb1Q/s1600/Napoleon-Cake20.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguAeaayg3wsE4t5M0tKbSwTU7PJXszEMiTNkSg6jPR0kBXrC5ln9CXVib6VTOAUJq_gOgMcpThNDaL-ZF9VJbkhBEhpgbd2p1SDYDPdmzniNwaYtjjnn-r1y30DPbfgjRgAOLYbIdNb1Q/s320/Napoleon-Cake20.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Who can resist licking the dish?..</td></tr>
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<br />
Chill the cake for 2-3 hours. Serve! With tea or coffee, or just like that. ...and thoroughly enjoy your Napoleon Cake Russian style. Gorgeously decadent and absolutely delightful...<br />
<br />
<b><i><span style="color: #cc0000;">Art:</span></i></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp4c2MsxZZzq_AOEjeqycPUu1XGmJ6F4V5H-lKFWjjpdL9UJRzCBJ4DRPzG1Yu_-IkMgwHgw4WjUl7gYF2NN9njZpJoRPgJH82wzztuM74CyKIvXl_Z7NvNLVjRSYgp5MuqTN3g6H4LAk/s1600/Napoleon-Cake21.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp4c2MsxZZzq_AOEjeqycPUu1XGmJ6F4V5H-lKFWjjpdL9UJRzCBJ4DRPzG1Yu_-IkMgwHgw4WjUl7gYF2NN9njZpJoRPgJH82wzztuM74CyKIvXl_Z7NvNLVjRSYgp5MuqTN3g6H4LAk/s200/Napoleon-Cake21.jpg" width="200" /></a>You can get creative and make some pattern on top of the cake. I cut out a kitten head and two paw prints, placed them on top using tweezers, and dusted with confectioner's sugar through a fine little sieve. Then I carefully removed paper pieces, with tweezers again. On this cake it's not so visible, but I needed just a hint of a kitten. Usually we didn't decorate the top at all - it is as good as it is with just crumbles.<br />
<br /></div>Nadia and Mashahttp://www.blogger.com/profile/05266824193446769691noreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-46886690310515864182012-04-22T18:37:00.001-04:002012-04-26T14:34:06.378-04:00Baked Omelet (Drachona)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOp_iKjBCweC7ed7T6Ghidle-WNlKhVZMg-ElkkC5pSH2MAYSAQPjg55XSfPm8_GWX2LOi08D0j2I3_qUtcaU8aQRmdYUzln7x81s-I7Zp2ECLUei4aG9EJDljYLvBgoxmDiO_x-NmJFE/s1600/BakedOmelet-Drachona+010+-+Copy.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOp_iKjBCweC7ed7T6Ghidle-WNlKhVZMg-ElkkC5pSH2MAYSAQPjg55XSfPm8_GWX2LOi08D0j2I3_qUtcaU8aQRmdYUzln7x81s-I7Zp2ECLUei4aG9EJDljYLvBgoxmDiO_x-NmJFE/s450/BakedOmelet-Drachona+010+-+Copy.JPG" width="450" /></a></div>
I loved baked omelet that was served in Russian <a href="http://en.wikipedia.org/wiki/Canteen_(place)">canteens</a>, the common lunch place of the Soviet era. It was one of very few eatable and even enjoyable dishes among an array of unattractive food. They used to make it on huge baking trays and cut off the portions with a special spatula. It was browned on the top and was not losing the volume once on a plate, as usually happens with top-stove omelets. We called it omelet, and at that time I didn't know it had a special name <i>drachona. </i> The name probably comes from either Ukranian or Belorussian cuisines. That's what my linguistic intuition tells me since I failed to find any proof of origin for this word. The research shows that basic drachona is made of eggs, flour and milk, it is oven-baked. But there are also numerous variations when it is made with wheat or millet, potatoes and even cheese.<br />
When I found the recipe online and decided to cook, I forgot to separate eggs and my drachona, though deliciously puffy right out of the oven, quickly and disappointingly decreased in volume on our plates. My second attempt was successful (I tried to wake up completely and concentrate :): drachona increased in volume nicely and did not sink - it was holding until the last bite. The texture was light and delicate and would fit for a dessert pudding, but it was not. It was our unusual and very pleasant Sunday breakfast.<br />
<div class="recipe">
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The recipe was adapted from RusCuisine.com.<br />
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<b><i><span style="color: #274e13;">What you need:</span></i></b><br />
4 large eggs, separated<br />
1/2 cup milk<br />
2 Tbsp sour cream<br />
2 Tbsp flour<br />
1/4 tsp Kosher salt<br />
1 Tbsp butter + more for serving<br />
Chopped parsley<br />
<br />
Time: 50 minutes<br />
Feeds 2-4 people<br />
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<b><i><span style="color: #274e13;">Method:</span></i></b><br />
Set the oven at 325 F then start prep work.<br />
1. Beat egg yolks with salt and sour cream.<br />
2. Mix flour and milk until even.<br />
3. Beat egg whites until soft peaks form.<br />
4. Mix well 1 & 2, then fold in the whites, don't beat after that.<br />
5. Grease the baking form with 1 Tbsp butter.<br />
6. Pour in the mixture and place in the heated oven.<br />
7. Bake for about 30-35 minutes or until set. You can broil it a little if you want if you want it browned.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUfnRP02siG-H89RyWYPQbA8rZrCUyqc5NffDUqanaKf672lumm2T-d2CHs_eSZGj42JbAqDH77TXtQYSEGcYaWVh96-9KqsbJXEwSZ4QtHZwVpbUcoCqgdgTyRe99YJ3Nh1FK1_fNhXg/s1600/BakedOmelet-Drachona+014.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUfnRP02siG-H89RyWYPQbA8rZrCUyqc5NffDUqanaKf672lumm2T-d2CHs_eSZGj42JbAqDH77TXtQYSEGcYaWVh96-9KqsbJXEwSZ4QtHZwVpbUcoCqgdgTyRe99YJ3Nh1FK1_fNhXg/s400/BakedOmelet-Drachona+014.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Egg yolks and whites separated in two layers while baking,<br />
but it didn't change the taste to the worse. </td></tr>
</tbody></table>
Serve drachona immediately with more butter and chopped parsley.<br />
<br />
<b><i><span style="color: #274e13;">Notes:</span></i></b><br />
I don't get tired to repeat: people, please use organic eggs from free range chickens - it makes the whole difference in your omelets. Please support your local farmers that sell fresh <i>clean</i> eggs! <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlhpwqh9Z9YJ1jcQigwUH9-_X-NDtEDEXQC0zqOMNiylbk_X6EAu8x94xr2dfEGBSREGDvINxZiAQT1GMyVvM59YUB1DWIYUYzhzNK1gozRwW_KyPd8NhxZoPCE-rBbOkPpuLaHitsseo/s1600/Blue-Eggs+004.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlhpwqh9Z9YJ1jcQigwUH9-_X-NDtEDEXQC0zqOMNiylbk_X6EAu8x94xr2dfEGBSREGDvINxZiAQT1GMyVvM59YUB1DWIYUYzhzNK1gozRwW_KyPd8NhxZoPCE-rBbOkPpuLaHitsseo/s400/Blue-Eggs+004.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blue eggs from a nearby farm - the base for my drachona. So good... :)</td></tr>
</tbody></table>
Experiment with your baked omelet by adding more spices, bacon, green onions and other things your imagination will whisper.</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-25056707232379747382012-04-17T13:40:00.003-04:002012-04-18T13:02:09.828-04:00Hot Non-Alcoholic Fruit Punch<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzB3392310tbIrzlR5_o-aXfBTmRlwXCxcDY_BkUNiGhOOuZEGbc1Wmow_wo5_7fJ0jyOd_bsVj0okvKrJm9ysq6BTZfXoq2KQ3z4-XL1s14NftHk5cCCQ7naJ-aq-ZC_7IYRa1wHfAi0/s1600/2012_04_17_hot_punch.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzB3392310tbIrzlR5_o-aXfBTmRlwXCxcDY_BkUNiGhOOuZEGbc1Wmow_wo5_7fJ0jyOd_bsVj0okvKrJm9ysq6BTZfXoq2KQ3z4-XL1s14NftHk5cCCQ7naJ-aq-ZC_7IYRa1wHfAi0/s450/2012_04_17_hot_punch.jpg" width="450" /></a></div><div>As soon as I came to Zürich two weeks ago the weather turned foul and hasn't even once cleared up (until today, yay!). It was also cold, and being optimistic about spring I didn't pack anything warm enough.<br />
<br />
Under these circumstances one can't go on drinking mulled wine every day (next fall I promise to post our amazing mulled wine recipe and you will understand why it may be tempting). This spiced hot fruit punch is a non-alcoholic alternative that warms the body and soul just as well. The recipe is a hybrid between our fragrant and sophisticated mulled wine recipe and Russian <i>kompot</i>, a dead simple boiled fruit drink I enjoyed growing up.<br />
<br />
If it's still cold around your part of the world, this recipe is for you. And if not, you can also serve this cold. </div><br />
<div class="recipe"><b><i><span style="color: #990000;">What you need:</span></i></b><br />
4 cups water<br />
2-3 Tbsp sugar<br />
1 Tbsp strawberry jam (optional)<br />
1 apple<br />
8 dried apricots<br />
3 Tea bags of hibiscus tea<br />
1 very fragrant fresh clementine<br />
two pinches of mulling spices (choose any that you like, I just had a pre-packaged mix in my cuppoard)<br />
<br />
<b><i><span style="color: #990000;">How to do it:</span></i></b><br />
Chop the bright orange apricots in half and drop them into a pot of water. Add sugar and hibiscus tea bags (careful to leave only he heat resistant parts of the teabags) and turn the heat on. Make sure the water boils only very gently - no wild gurgling bubbles, please. <br />
<br />
After a minute or two of boiling, the tea bags will have released all of their crimson color. Fish them out and discard. We would not want them to break and let loose their contents. Add one pinch of mulling spices and cover.<br />
<br />
After 20 minutes of gentle boiling, add chopped apple and the second pinch of spices. Stir in strawberry jam and cover.<br />
<br />
When the apple chunks are cooked through (5-10 minutes), remove from heat. Add clementine zest and juice to the hot (but not boiling!) punch right before serving. <br />
<br />
Enjoy the drink and the fruit and stay warm!<br />
<br />
<b><i><span style="color: #990000;">The art of it:</span></i></b><br />
I used dried apricots and an apple, because my grandma had used them in winter when no fresh fruit was available. To me this combination tastes of home and childhood. Maybe for you something else will do the trick: raisins, plums, pears, you name it! Just be sure to take into account how long it takes to cook different fruits. <br />
<br />
The type of mulling spice is up to you. It gives this drink a wintery feeling, while the clementine zest throws in a bit of freshness and feistiness. After all, Spring <i>is</i> coming.<br />
<br />
<b><span style="color: #990000;">Inspiration:</span></b><br />
This weather will inspire anyone to warm up:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuFxjdKHoiY4TIYe0mVkNbZmQrZCJ_nOdxf7MmEer4gtf6iWAWfS9J41_OyGvCkC3_BTVc1OlfP2ReXCwqHtbT9eFQ74AFNkPQ48Y2Dxaa4qFAgBufCDYU_szSjtDdEUoikKsbPFxhfJs/s1600/tmp_weather2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuFxjdKHoiY4TIYe0mVkNbZmQrZCJ_nOdxf7MmEer4gtf6iWAWfS9J41_OyGvCkC3_BTVc1OlfP2ReXCwqHtbT9eFQ74AFNkPQ48Y2Dxaa4qFAgBufCDYU_szSjtDdEUoikKsbPFxhfJs/s400/tmp_weather2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixyfRdJ73pvtMHgCTdtTyGgn9gx99sTSVH0k8Ue8Gx567MX-nOcX2SeQv0cOQTCnMmhv2NjiTHyZCTLqYZgmhJcDAG8rMbjecSfF1ikb7CdLkEqMRG8jmAMUmG_3Sm2F3GQhrczc17-OY/s1600/tmp_weather1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixyfRdJ73pvtMHgCTdtTyGgn9gx99sTSVH0k8Ue8Gx567MX-nOcX2SeQv0cOQTCnMmhv2NjiTHyZCTLqYZgmhJcDAG8rMbjecSfF1ikb7CdLkEqMRG8jmAMUmG_3Sm2F3GQhrczc17-OY/s400/tmp_weather1.jpg" width="400" /></a></div><br />
Though some of actually looks quite nice:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL1hn12wOA1_ZHQMbzKbFmWKZ6Vy7WfEM98ZUUbAkj8MkqW0QgU83uC5paxLaAUS1FcgtbplH20YmSCCuh4fkttCzDZWiVVTeXpW8pxZuFn0Ux_i5TdXvd9hAXK0J2vmgdVJ_Eom_InoQ/s1600/tmp_weather3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL1hn12wOA1_ZHQMbzKbFmWKZ6Vy7WfEM98ZUUbAkj8MkqW0QgU83uC5paxLaAUS1FcgtbplH20YmSCCuh4fkttCzDZWiVVTeXpW8pxZuFn0Ux_i5TdXvd9hAXK0J2vmgdVJ_Eom_InoQ/s400/tmp_weather3.jpg" width="400" /></a></div><br />
And to top it off, I actually have a bed now, and a table, and curtains (but still no internet, alas), unlike the <a href="http://www.recipestudio.com/2012/04/empty-apartment-sauce.html">last time I made a post</a>!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkf0qaGuh32x0TPAFjfPgnrAEqVWJpK0__CTlPSmitFuYnqzBZ4_WuNUOXysWG0RVa6RwXOuK_LDXZw4z3QodssicCjnLb43eE1bWsp6kP5H1l6-o4F1AO5wyzheEVwAMesJ3rECxULw8/s1600/tmp_weather4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkf0qaGuh32x0TPAFjfPgnrAEqVWJpK0__CTlPSmitFuYnqzBZ4_WuNUOXysWG0RVa6RwXOuK_LDXZw4z3QodssicCjnLb43eE1bWsp6kP5H1l6-o4F1AO5wyzheEVwAMesJ3rECxULw8/s400/tmp_weather4.jpg" width="300" /></a></div></div>Nadia and Mashahttp://www.blogger.com/profile/05266824193446769691noreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-15590692019322407892012-04-16T20:51:00.003-04:002012-04-17T13:51:26.270-04:00Frikadellen Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXn-u0nzH_kPp-jDGNxEdDR7aj81Lqucsan5zhreHqYRge_h39rLkrZuYyG7WBQ0fiFpjbdWuP8vqGNxAPq-EwV-nIKW3zTEzfhlhaUN9DlFqh7k1rrDvIfbzDrvGg5xz4g2NZHzBaIzE/s1600/Drachona_Frikadelki+039+-+Copy_edited-1.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXn-u0nzH_kPp-jDGNxEdDR7aj81Lqucsan5zhreHqYRge_h39rLkrZuYyG7WBQ0fiFpjbdWuP8vqGNxAPq-EwV-nIKW3zTEzfhlhaUN9DlFqh7k1rrDvIfbzDrvGg5xz4g2NZHzBaIzE/s450/Drachona_Frikadelki+039+-+Copy_edited-1.jpg" width="450"/></a></div><br />
My German Nanny was not a good cook, but it was she who introduced this simple Fricadellen soup recipe to our family. Too little to help, I used to hang around kitchen looking how she was grinding, peeling and boiling. "What's cooking?" I would ask. "Frikadellen soup", Nanny would grouch, she didn't like me in the kitchen. And suddenly I felt so terribly hungry, and time started to crawl so slowly until the soup was finally done... <br />
<br />
Since then (long time ago it was :) it has become one of our frequently cooked and loved soups. Traditional German Fricadellen are relatives of <a href="http://www.recipestudio.com/2010/06/classic-russian-cotleta-cotelette.html">Russian cotelettes</a> and <a href="http://en.wikipedia.org/wiki/Meat_ball">meatballs</a>, both of which use the same ingredients and have similar form - but not cooking style. In today's recipe tiny Frikadellen are prepared in a different way. This soup is a healthier way of cooking ground meat, since it is boiled not fried.<br />
<br />
The soup is simple, and the only special skill you need is rolling small meatballs out of ground meat. It takes some practice, but what doesn't? I think slicing and dicing takes more skill than this. I used beef, but other meats can be used with the same result, but it is best if the meat was not very lean - it makes the meatballs more delicate. Actually most of this fat will boil out and can be skimmed. <br />
<br />
This soup is always a pleasure to eat, and everybody likes it (the reward every home chef needs).<br />
<div class="recipe"><i><b><span style="color: #274e13;">What you need:</span></b></i><br />
3 qts filtered water<br />
1/2 lb ground meat (beef, pork, lamb, turkey, chicken or their combinations)<br />
1 small egg<br />
1 medium yellow onion, peeled<br />
2 medium potatoes (starchy type), peeled and cubed (1/2" cubes)<br />
1 tsp Kosher salt, divided<br />
1/4 tsp ground black pepper<br />
Black pepper corns<br />
2 Tbsp flour<br />
1 bay leaf<br />
Chopped greens<br />
Time: about 1 hour<br />
Feeds 4-6 people<br />
<br />
<i><b><span style="color: #274e13;">Method:</span></b></i><br />
1. Put a pot with water on high heat.<br />
2. Cut a small portion of onion and grate it in a bowl. Add ground meat with 1/4 tsp salt, ground pepper, and 1 small egg (if it's a large egg the meat mass can become too soft to form meatballs; if it happens, add 1 tsp flour). Mix with a spoon or your hand until well incorporated and not sticking to the bowl.<br />
3. With a tea spoon scoop small portions of meat on a flat plate. Roll each portion between your palms to form a small meatball about 1" diameter. Use slightly wet hands to do this, if meat is sticky.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw3wWlIoVU92VuqQBZgc1GYDCPkfft4Bord85Cp2432tWf9eghyphenhyphenWC4WAZ12JQspx4tSQSjb0wZvxDLdNg0NuMAOBh5vOZS7BXgsJslzSvwngFzgRds7K5_upxm7g84zJIzud7-h0DzVBs/s1600/Drachona_Frikadelki+032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw3wWlIoVU92VuqQBZgc1GYDCPkfft4Bord85Cp2432tWf9eghyphenhyphenWC4WAZ12JQspx4tSQSjb0wZvxDLdNg0NuMAOBh5vOZS7BXgsJslzSvwngFzgRds7K5_upxm7g84zJIzud7-h0DzVBs/s320/Drachona_Frikadelki+032.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTE2dLw0TLwSreuhYbwSLu_R1u84ewHfaB1CEduOuY3H5MZdsFFPDsqbd6NUB_iG7k0mjUmhnqNyzNs2uoz6IfFl9WxYWw1XAEeL-n7DU3R35GfrL5-Br0WX87XgQm6GqyznqYdPx36WQ/s1600/Drachona_Frikadelki+034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTE2dLw0TLwSreuhYbwSLu_R1u84ewHfaB1CEduOuY3H5MZdsFFPDsqbd6NUB_iG7k0mjUmhnqNyzNs2uoz6IfFl9WxYWw1XAEeL-n7DU3R35GfrL5-Br0WX87XgQm6GqyznqYdPx36WQ/s320/Drachona_Frikadelki+034.JPG" width="320" /></a></div>4. Roll each ball in flour, and shake off the excess by rolling it between palms. Working swiftly, repeat with all the remaining meatballs. Drop meatballs into boiling water (it should be boiling at this point). Reduce heat to medium, remove the foam from the surface. Slightly shake the pot to avoid the sticking of meatballs to the bottom. Boil for a minute and let the meat harden.<br />
5. Add potatoes, 3/4 tsp salt (or less if you prefer less salty food), and black pepper corns, reduce heat to simmer.<br />
6. While soup is cooking, chop the remaining onion and saute it in 1 Tbsp oil until nicely caramelized.<br />
7. When potatoes are almost ready, add onion and bay leaf to the soup, taste for salt (you might use less or more of what is in the recipe). Keep in mind that potatoes absorb a lot of salt, so soup might seem salty, but at the end it will need some adjustment. Simmer until potatoes are completely done.<br />
<br />
Serve with chopped greens of your choice. Enjoy!<br />
<br />
<i><b><span style="color: #274e13;">Notes:</span></b></i><br />
This soup can be called kid-friendly. As a child, I <i>loved</i> Fricadellen soup, so did Masha when she was little. She still loves it and has been asking me for a long time to post it (How long can you procrastinate with this recipe?.. :)<br />
This is a basic recipe that you could "embellish" to your taste and mood of the day: add leek, carrot, sweet pepper, garlic, and what not.</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-42512144762166620352012-04-12T20:11:00.001-04:002012-04-12T20:21:50.703-04:00Fresh Beet Smoothie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil_gtd-OghjJYhRKneHLymPYm1WBfVLKP2sIMAnlJnNR01WS6Ae-ZyTiQaGwcNQ0r5F5mJO5rSGzfJsGQHDFbi8-MOS-oCYYfl_cmZzfeXs9Zi-g2XYz7jjnjmTgCYg2HqZVm3Sn3_GC0/s1600/Beet+Smoothie+032+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil_gtd-OghjJYhRKneHLymPYm1WBfVLKP2sIMAnlJnNR01WS6Ae-ZyTiQaGwcNQ0r5F5mJO5rSGzfJsGQHDFbi8-MOS-oCYYfl_cmZzfeXs9Zi-g2XYz7jjnjmTgCYg2HqZVm3Sn3_GC0/s640/Beet+Smoothie+032+-+Copy.JPG" width="443" /></a></div>Beet Smoothie?.. If somebody told me about it a few years ago, I would be very skeptical. Once I tried it though, it became one of my preferred smoothies any time of the year. It is very timely after Easter when you eat a lot of high-calorie viands and your body needs a break. Fresh beet smoothie is unexpectedly tasty and offers many benefits to your health: not only it nourishes, it also cleanses your body, making life better and your senses sharper. It makes you a happier person. A perfect quick breakfast, it gives your day an energetic start.<br />
I used to make fresh beet salad once in a while, but real love to fresh beets came to me when I stumbled upon Mini Beet Protocol among many readings on natural healing methods. Taken regularly and persistently, fresh beets and beet juice can rid you of many ailments. It will make you feel healthy and light and ready to conquer. One warning: you have to take some caution starting with fresh beets since it is a very powerful plant. Eaten alone, beets might not be so pleasant, can irritate your throat and even make you feel nauseous. It's better to mix beets with other fresh vegetables and fruit, and start slow, with small portions. The basic combination of beet, carrot and apple works best. Somehow carrots and apples neutralize and soften the effects of fresh beets. Together they make a delicious and healthy drink or a refreshing dessert. <br />
<br />
<div class="recipe"><b><i><span style="color: #660000;">What you need:</span></i></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7-1RIMHUJ0ohQzBz42uwrkEtdRwBeRSz7ygLddSL__p8nxXd8fCht4xDTf_HuusaMdspzFeOhxivJzr7177HU20Y8OvS0OmaMbJEOPY0t0_Vdd-GBCNFRuhNhQRepcDT8BBwcINnnXx8/s1600/Beet+Smoothie+007.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="136" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7-1RIMHUJ0ohQzBz42uwrkEtdRwBeRSz7ygLddSL__p8nxXd8fCht4xDTf_HuusaMdspzFeOhxivJzr7177HU20Y8OvS0OmaMbJEOPY0t0_Vdd-GBCNFRuhNhQRepcDT8BBwcINnnXx8/s200/Beet+Smoothie+007.JPG" width="200" /></a></div>1 small beet, about 2" diameter, peeled and coarsely cut <br />
(or use part of a bigger beet)<br />
1 small carrot, peeled and coarsely cut<br />
(I used 1/2 of a bigger carrot)<br />
1 medium green apple, quartered and seeded<br />
1 tsp honey (optional)<br />
3/4 cup filtered water<br />
<br />
Equipment: blender<br />
Time: 10 minutes (or less if you peel fast)<br />
<br />
<b><i><span style="color: #660000;">Method:</span></i></b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDzr_sZOEA5oFkFbSCGWENHHLVxh7CT7NqoXpEtVsMcqluYPw2R5jHK1wPnfr3J_KMPV6gtjJ7QbaMDo1XMZaifaubzG6WZO5HGeKMSyS_E_j1bkaBweEo1OkMe1uyzThr2cwRzkk2VX4/s1600/Beet+Smoothie+016.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDzr_sZOEA5oFkFbSCGWENHHLVxh7CT7NqoXpEtVsMcqluYPw2R5jHK1wPnfr3J_KMPV6gtjJ7QbaMDo1XMZaifaubzG6WZO5HGeKMSyS_E_j1bkaBweEo1OkMe1uyzThr2cwRzkk2VX4/s200/Beet+Smoothie+016.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I prefer a thicker smoothie "dessert"</td></tr>
</tbody></table>It is so simple: just throw everything in a blender, blend on high for 1-2 minutes until it all foams. If you feel it's too thick, add a little more water.<br />
Pour in a glass, enjoy it's wonderful color, and drink up your fresh beet smoothie thinking that good stuff is entering your precious body.<br />
<br />
<b><i><span style="color: #660000;">Notes:</span></i></b><br />
Whenever possible use organic beets, you don't want to spoil good effects of beets with bad chemicals.<br />
To incorporate fresh beets and beet greens in your soups, see our recipe <a href="http://www.recipestudio.com/2011/08/beet-smoothie-soup.html">Beet Smoothie Soup</a>.<br />
<br />
Beet juice diluted with water using 1:1 ratio makes an effective medicine for running nose when you have a cold. Squeeze a couple of drops into each nostril a few times a day. It will sting, but is worth the suffering. <b><i><span style="color: #660000;"></span></i></b></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5279701303644641767.post-7586393666095580012012-04-06T12:53:00.000-04:002012-04-06T13:01:40.361-04:00Judas Buns for Easter<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvDg0jfdwCDOPZrCwbB5koiF9sXF53VifRTR8e_86_C7zmVRFwt_zOXcOIcWwEYMxcNwRyujTnOOjdZI9tv1rtCM7kBXOb4NmP-TDyLXKOk3MaNE6BAiyHxOTCJYSTn3z1qpy5TPx2GkY/s1600/Easter+Buns+041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvDg0jfdwCDOPZrCwbB5koiF9sXF53VifRTR8e_86_C7zmVRFwt_zOXcOIcWwEYMxcNwRyujTnOOjdZI9tv1rtCM7kBXOb4NmP-TDyLXKOk3MaNE6BAiyHxOTCJYSTn3z1qpy5TPx2GkY/s400/Easter+Buns+041.JPG" width="400" /></a></div>
In <a href="http://en.wikipedia.org/wiki/Czech_Republic">Czech Republic</a> Judas Buns are served for <a href="http://en.wikipedia.org/wiki/Easter">Easter</a> and, following the most popular legend, symbolize the <i>rope </i>on which <a href="http://en.wikipedia.org/wiki/Judas_Iscariot">Judas</a> hang himself after he betrayed <a href="http://en.wikipedia.org/wiki/Christ">Christ</a> (the traitor had some remnants of conscience in him after all).<br />
I have been thinking about baking these buns for a few years now. I used to make them long time ago when I incidentally acquired a Czech Cookbook in the biggest bookstore of the city of Novosibirsk, Siberia. The book was an odd item in the store, but a great find for me. There were two benefits: it had a lot of Czech recipes (as a recent traveler to then <a href="http://en.wikipedia.org/wiki/Czechoslovakia">Czechoslovakia</a> I was interested in <a href="http://en.wikipedia.org/wiki/Czech_cuisine">Czech cuisine</a>) and it was written in English (that was kinda hobby of mine at that time). I left the book behind when we parted with gloomy Russia and moved to the US. Luckily, on the last visit to our motherland I found this book among others and lovingly brought it back. The book is beautifully published, but recipes lack detailed instructions and rely on a person's experience. But that's OK with me.:) Actually it makes the process unpredictable and more exciting.<br />
I took the recipe from this book and tweaked it a little. There is only 1 (!) tea spoon of sugar in the dough, the rest of sweetness comes from honey. Despite late evening, Alex ate three buns in a row, rolling his eyes with pleasure. I was also seduced to eat one... OK - two smaller ones. :) The buns are moderately sweet, have delicate slightly chewy texture (in a good way) and a rich taste of a fancy pastry, with a tiny lemony note. They can certainly be baked anytime and make a beautiful breakfast or a festive treat.<br />
<div class="recipe">
<i><b><span style="color: #e06666;">What you need:</span></b></i><br />
2.75 cups flour, sifted + flour to work with dough<br />
2.5 cups milk
<br />
3 egg yolks<br />
100 g (7 Tbsp) butter, melted + butter for brushing<br />
100 g (1/3 cup) honey + honey for brushing<br />
1 tsp sugar<br />
3 tsp instant dry yeast<br />
1/8 tsp of salt<br />
2-3 tsp lemon juice<br />
1 lemon zest<br />
Total time about 3 hours<br />
Yields about 20 buns depending on form and size<br />
<br />
<span style="color: #e06666;"><i><b>Method:</b></i></span><br />
1. Warm up milk to lukewarm in an enameled or stainless steel pot.<br />
2. Mix yeast in 1/2 cup of this milk along with 1 tsp sugar and 1 Tbsp flour, set aside to foam.<br />
3. Warm up together butter and honey until butter is melted.<br />
4. Cream together egg yolks, butter and honey - stir for 5 minutes, add lemon zest.<br />
5. Add eggs with butter and honey, salt and yeast (when foamy) to milk, stir well.<br />
6. Warm up the mixture if necessary on very low heat. Add flour to milk mixture, stir with a wooden spoon, then transfer to the working surface and continue to knead with your hands until you have soft dough that doesn't stick to your hands.<br />
7. Transfer dough to the pot, cover, and put in a warm place to rise. It will take about 1 hour depending on the quality of the yeast and the temperature in the room.<br />
8. After the first rise, punch the dough down, and let rise some for the second time for about 20 minutes.<br />
9. Cut the dough into pieces, about 1 oz each. Roll them out into 1/2" thick strings. Then improvise to your liking: twist them in half or in pairs in a rope-like manner, braid them, etc. Make them look like... ropes.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6wsLJ1AM8XQ6fEgvnGjcsXKO76pJRO_H4c7ZpDcCRZdYYb-i2_NoHaCzV1j1chS1ErhUN4Yf8wtYegI0U0QU9Hhiewj5yrGTHZ1_eOvALh0sdMwiFj6e6ZiBgT5hkY6XI3q9vLANr_98/s1600/Easter+Buns+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6wsLJ1AM8XQ6fEgvnGjcsXKO76pJRO_H4c7ZpDcCRZdYYb-i2_NoHaCzV1j1chS1ErhUN4Yf8wtYegI0U0QU9Hhiewj5yrGTHZ1_eOvALh0sdMwiFj6e6ZiBgT5hkY6XI3q9vLANr_98/s320/Easter+Buns+009.JPG" width="320" /></a></div>
<br />
10. Place buns on a buttered baking sheet, leaving enough space between them to expand. Loosely cover with plastic wrap, put in a warm place to rise for the third time, about 30 minutes.<br />
Again, the rising time depends on your yeast and the temperature in the room, it should be no less than 75 F. If it is rather cool in your kitchen, use the slightly warmed oven to rise your dough. Remember that temperature higher than 130 F will harm the yeast.<br />
11. Before baking, gently brush the buns with warm melted butter.<br />
12. Bake at 395 F for 15 minutes until golden.<br />
<br />
<span style="color: #990000;">While baking:</span><br />
<span style="color: #990000;">-do not open the oven first 10 minutes until the dough is set;</span><br />
<span style="color: #990000;">-do not jump;</span><br />
<span style="color: #990000;">-do not slam doors;</span><br />
<span style="color: #990000;">-do not yell.</span><br />
<span style="color: #990000;">All of the above has a disastrous impact on the texture and overall quality of baked dough: it may sink before it is baked and shaped by the heat of the oven.</span><br />
<br />
13. Stir 1 Tbsp honey with lemon juice so that it becomes liquidy and brush ready buns while they are still hot.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Vaz7xUdddbVpWjmLbaybxFKiQxU3oHh6z80_WgopWa8Tk0GO75pamDK0a3F5cJSNhitVz3MZxOVv0j7D670oz_a7Wfa9MFlACO46jNMGqI9-JqMhcq3vAkNblNSsomX0tLPgvdk82ls/s1600/Easter+Buns+014.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Vaz7xUdddbVpWjmLbaybxFKiQxU3oHh6z80_WgopWa8Tk0GO75pamDK0a3F5cJSNhitVz3MZxOVv0j7D670oz_a7Wfa9MFlACO46jNMGqI9-JqMhcq3vAkNblNSsomX0tLPgvdk82ls/s320/Easter+Buns+014.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready!</td></tr>
</tbody></table>
Serve warm or cooled, with milk, tea, and additional honey. <br />
<i><b><span style="color: #e06666;"><br /></span></b></i><br />
<i><b><span style="color: #e06666;">Notes:</span></b></i><br />
It is important to give the yeast dough time to rise well, otherwise what you will get is a tough bun or roll or whatever you bake, with dense texture and a taste of yeast - versus an airy and light texture of a well-risen dough. As aunt Shura taught me, the yeast dough usually requires three risings to be "ripe" and ready to bake. I follow this advice most of the time with good results.<br />
<br />
These buns do stale fast. To revive them, just wrap in a paper towel and microwave for 15 seconds before eating - they will be almost as good as freshly baked.<br />
<br />
Enjoy your Judas Buns on Easter or any day you feel a call for baking. Happy Easter 2012!</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-90333004199945876402012-04-06T08:34:00.013-04:002012-04-06T09:02:59.250-04:00Empty Apartment Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiipui3iVdoXv-k0GNoFyZYpLEb-mDuCuIQltZWI-EFsgblWVFOW_JEoAWt9CpZEtVn2gGOQREXmM5v5uXEcWoYOLiYaN96sOigqKJ0H7AoITxXnLDhuSeBGo8jFDzCCKmbHceAxXVPAM/s1600/2012_04_05_empty_sauce2.jpg" imageanchor="1" style="clear: left;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiipui3iVdoXv-k0GNoFyZYpLEb-mDuCuIQltZWI-EFsgblWVFOW_JEoAWt9CpZEtVn2gGOQREXmM5v5uXEcWoYOLiYaN96sOigqKJ0H7AoITxXnLDhuSeBGo8jFDzCCKmbHceAxXVPAM/s450/2012_04_05_empty_sauce2.jpg" width="450" /></a><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin: 0 auto;text-align: center;"><tbody>
<tr><td class="tr-caption" style="text-align: center; padding:0; margin:0;">Sorry, guys, all photos were taken from my phone. I photoshopped them to look about as dazed as me :)</td></tr>
</tbody></table><br />
Tonight I cooked dinner for the first time in my blissfully empty Swiss kitchen. As the name of this post suggests, the kitchen is inside my new and almost entirely empty apartment, just about a 15 minute walk away from Zurich's local mountain Uetliberg. The apartment is empty, because I only brought a suitcase with me from New York, but in the suitcase I brought a loyal stainless steel pan!<br />
<br />
Next time you are making steak when dead tired and wolf hungry after running around an unfamiliar city, trying to speak a foreign language with strangers, and sleeping on the floor because you don't have a bed, consider making this simple sauce to fortify your spirits. It's rich and satisfying and only takes two main ingredients - onions and sour cream.<br />
<div class="recipe"><b><i><span style="color: #990000;">What you need:</span></i></b><br />
Meat and seasonings for your steak<br />
1.5 Tbsp sour cream per person<br />
1/2 small onion per person<br />
oregano or another herb of choice (optional)<br />
<br />
<b><i><span style="color: #990000;">Making the sauce:</span></i></b><br />
Sear your steak in a little oil in a stainless steel pan, as you normally would. Stainless steel pan grips the frying meat more tightly than Teflon and doesn't quite want to let go, so when you remove the meat dark brown residue remains as its footprint. This is called fond (see <a href="http://en.wikipedia.org/wiki/Deglazing_(cooking)">Wiki</a>) and is the foundation of the famous French pan sauces.<br />
<br />
When the steak is ready, remove it from the pan and set aside. Lower the heat and saute chopped onions in the same oil and same dirty pan until caramelized. Optionally add your chopped herb. Then, pour in just enough water so that not all of it evaporates at once, and scrape the bottom of the pan with a wooden spoon until all of the fond dissolves in the water (deglazing as this is called is typically done with more interesting liquids like wine or broth, none of which could be found in my empty pantry). <br />
<br />
Salt generously and let the onions simmer for a minute until the sauce is nearly as thick as you'd like. Swiftly whip in the sour cream, making tight fast motions with a spoon as if you were beating an egg. That's it! Serve this sauce over your meat and side dish.<br />
<br />
<b><i><span style="color: #990000;">Inspiration:</span></i></b><br />
I have usually done deglazing with wine, beer, broth or juice and considered the pan sauce fundamentally French and fancy. Sour cream is a simple and homely ingredient from Russian cooking, where it is applied liberally to sauces, soups, salads and pancakes alike (just see our <a href="http://www.recipestudio.com/2010/08/buf-stroganoff.html">Beef Stroganoff</a>, <a href="http://www.recipestudio.com/2010/10/beef-and-mushrooms-stew.html">Beef and Mushrooms Stew</a> and <a href="http://www.recipestudio.com/2010/08/classic-borsch.html">Classic Russian Borscht</a>). Though French and Russian culinary traditions shy away from each other, this simple experiment worked out and so I will be on the lookout for more :)</div><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjyDTJxmdlhg48kytt2l0hlesHzu-1V0Zpl9ONkxLQzlz0Wl0c210JpIxc5ER8NxKK85hdb7URr411MLT8eexjYPz5tBM5nnGna29hRyPr9EqIBYq6-Wp2T0-4uy4fFddoVYYgDKXyopQ/s1600/2012_04_05_empty_kitchen.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjyDTJxmdlhg48kytt2l0hlesHzu-1V0Zpl9ONkxLQzlz0Wl0c210JpIxc5ER8NxKK85hdb7URr411MLT8eexjYPz5tBM5nnGna29hRyPr9EqIBYq6-Wp2T0-4uy4fFddoVYYgDKXyopQ/s450/2012_04_05_empty_kitchen.jpg" width="450" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My very Swiss kitchen (see my very loyal pan on the window sill).</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkTgdDehHe7DzHexu72jq_EN63ME9i5pqbi65UinNq4tDvNH7jN2k3lq3CpLFFqwmbqe5wF_7tbNk8yPnYlSFeOM6J9amO2jvdR8WRuE_7ARvORAfI9-VilMmYTJmv989TtUbnqs9I5Yw/s1600/2012_04_05_empty_bedroom.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkTgdDehHe7DzHexu72jq_EN63ME9i5pqbi65UinNq4tDvNH7jN2k3lq3CpLFFqwmbqe5wF_7tbNk8yPnYlSFeOM6J9amO2jvdR8WRuE_7ARvORAfI9-VilMmYTJmv989TtUbnqs9I5Yw/s450/2012_04_05_empty_bedroom.jpg" width="450" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A blanket is all the furniture I've got!</td></tr>
</tbody></table>Nadia and Mashahttp://www.blogger.com/profile/05266824193446769691noreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-30137497298723675252012-04-03T19:49:00.000-04:002012-04-03T19:59:04.928-04:00Carrot Relish<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFKErFj27LFSNxdEcF35FDjY4EPDjPjWlkr9LaOQOyLZgneIY75vvEdVTTV0O8psMsgbDHBg4DWRdzWhxM52texG-uplIoxB1kB2ztMqCAoRTiOpbIwGJ__3QXR4tXQxTzeZdHCwFzXKQ/s1600/DSC_0303_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFKErFj27LFSNxdEcF35FDjY4EPDjPjWlkr9LaOQOyLZgneIY75vvEdVTTV0O8psMsgbDHBg4DWRdzWhxM52texG-uplIoxB1kB2ztMqCAoRTiOpbIwGJ__3QXR4tXQxTzeZdHCwFzXKQ/s400/DSC_0303_edited-1.jpg" width="400" /></a></div>
There are people who don't like cooked carrots, my beloved husband included. But even he absolutely loves this carrot relish. He loves it so much that he always offers his muscle power to grate carrots which I hate to do myself, just to convince me to cook it. After his generous labor input the kitchen looks a little messy, but that's OK.:)<br />
This carrot relish is very versatile. It can be used in sandwiches or on toasts, as a perfect side for meat and fish, could be added to otherwise pale soups or just eaten as is. <br />
The combination of vegetables and just a few spices makes a difference between bland and delicious in this simple recipe.
<div class="recipe"><b><i><span style="color: #990000;">What you need:</span></i></b><br />
5 large carrots, coarsely grated (about 2 lb)<br />
2 large yellow onions, chopped<br />
Cloves of 1 garlic bulb, peeled and finely chopped or sliced<br />
1 1/4 tsp Kosher salt<br />
1/4 tsp ground black pepper<br />
20-30 black pepper corns<br />
3-4 bay leaves<br />
4 tsp white vinegar<br />
4-5 Tbsp olive oil<br />
Water<br />
Large stainless steel or non-stick skillet/pan with tall sides<br />
Total time 1.5 hours<br />
<br />
<b><i><span style="color: #990000;">Method:</span></i></b><br />
Heat the skillet on medium heat, add oil and carrots. Saute for about 5-10 minutes.<br />
Add onions, garlic, salt, peppers, saute 5-10 minutes. By that time all juices will evaporate, so add water little by little (about 2 Tbsp at a time) to prevent sticking to the bottom of the skillet. Reduce heat to low and stew for about 15 minutes. Add vinegar and bay leaves, continue to stew for some time adding water if necessary. The relish must be moist and all vegetables must be well cooked through. Vegetables will reduce in volume, so don't be disappointed by the yield. Taste your relish, be flexible and add more spices to your liking. <br />
The balance of spices for this recipe seem perfect to me, but you can feel otherwise, so be creative.<br />
<br />
Before serving remove all bay leaves and all or most of pepper corns. Serve warm as a side and cooled as a spread on toasts and sandwiches. <br />
<br />
<b><i><span style="color: #990000;">Notes:</span></i></b><br />
This carrot relish could be stored in the fridge for a few days - white vinegar works as a natural preservative. Just transfer it to a clean and dry glass/porcelain jar and cover tightly.<br />
If you are experienced with pickling, the carrot relish can be sterilized in glass jars for longer storage. That's what we did back in Russia on those days when grocery stores were near to empty. To liven up long Siberian winters, we always had a few choices of vegetable preserves, where the only preservative used was white vinegar.<br />
<br />
Now I have to figure out how to make him love broccoli. :)</div>Nadia and Mashahttp://www.blogger.com/profile/05266824193446769691noreply@blogger.com0tag:blogger.com,1999:blog-5279701303644641767.post-7176005609974339082012-03-29T10:51:00.001-04:002012-03-30T13:04:48.625-04:00Buttermilk Blini<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2PfDVMosIpHJ7vfIqe56K_eln3l9h-wM3OlgLj5hvh9ooQLM7CHps6DpQf1ScENXSR5Bqwb93j5PM9PWdmEVGh3iNlcmom62ZrCEZhF6Kw4-J7o_sYKRL8DR1lKCwvnoKrO_Hx19XVto/s1600/DSC_0196.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2PfDVMosIpHJ7vfIqe56K_eln3l9h-wM3OlgLj5hvh9ooQLM7CHps6DpQf1ScENXSR5Bqwb93j5PM9PWdmEVGh3iNlcmom62ZrCEZhF6Kw4-J7o_sYKRL8DR1lKCwvnoKrO_Hx19XVto/s450/DSC_0196.JPG" width="450" /></a></div>Loved by many as a common weekend breakfast, blini are also a ritual food in Russia. They symbolize sun and are the main food during <a href="http://en.wikipedia.org/wiki/Maslenitsa">Pancake Week (Maslenitsa)</a>, a celebration of upcoming spring. They are also served during mercy meals and memorial dinners, where they also carry a symbolism: the connection between lower and upper worlds and eternity of life.<br />
The other day we had Aunt Shura's memorial evening. It's been eleven years she departed to the other world in the ripe age of 96, and it is a tradition to mark this day each year with a dinner at home. She was one of my six aunts from mama's side. Childless, she clung to her sisters' children, and so it happened that I was her favorite niece. She later got deeply attached to Masha (the other host of this blog), when later we had to live together in one apartment. Hot-tempered, demanding and rowdy, she was not an easy-going person, but on the other hand she was kind, generous and open-hearted. Once in a while she brought me to tears, but strangely enough I remember mostly good things about her. One of them is her cooking lessons. She armed me, the then ten-year-old girl, with tools of the trade - all the basics and principles of good home cooking. All these principles are used today with gratitude, and I hope to have passed most of them on to my daughter who surprises and gladdens me with her fantastic kitchen experiments.<br />
Today's blini recipe is quite different from <a href="http://static.recipestudio.com/2012/03/yeast-blini.html">Yeast Blini</a> - they are thin, lower calorie and pretty quick to do.<br />
<br />
<div class="recipe"><b><i><span style="color: #660000;">What you need:</span></i></b><br />
B a t t e r:<br />
2 eggs<br />
1 cup buttermilk/kefir<br />
1 cup and 1 Tbsp flour<br />
1/8 tsp Kosher salt<br />
1 tsp sugar<br />
2/3 cup milk<br />
1/2 tsp baking soda<br />
2 Tbsp olive oil + oil for frying<br />
+<br />
Stick of cold butter to oil ready blini<br />
<br />
<i>Condiments/Sides:</i><br />
S a v o r y: <br />
Butter<br />
Sour cream<br />
Caviar<br />
Salted salmon<br />
Herring<br />
<br />
S w e e t:<br />
Butter <br />
Jams<br />
Jellies<br />
Whipped cream<br />
Honey<br />
Maple Syrup<br />
Fresh fruit<br />
<br />
Also: sour cream combines well with all sweet things.<br />
<br />
Non-stick or cast iron skillet.<br />
Soup ladle<br />
Spatula<br />
Heat-resistant serving dish<br />
<br />
Time 1 hour (it will take more if you have no experience with pancakes or crepes)<br />
Yields 12 blini<br />
<br />
<b><i><span style="color: #660000;">Method:</span></i></b><br />
1. Slightly beat the eggs, add 1/2 cup buttermilk, salt, sugar, and oil, mix until sugar and salt completely dissolve.<br />
2. Add all flour and make a rather thick batter. Mix rapidly until there are no lumps and the batter looks smooth.<br />
<i><b>Tip</b>:</i> When making blini it's much faster to make a thick batter first, then dilute it with liquids. <br />
3. Now, add the remaining buttermilk, sprinkle with baking soda, stir well, and finally mix in milk in 1/3 cup portions.<br />
4. Let the batter sit for a few minutes to form gas bubbles that will give airy texture to blini.<br />
<br />
Keep in mind that the first blin (<i>blini</i> is plural form of <i>blin</i>) is usually ruined. There's even a saying in Russian: "The first blin comes crumbled" (near equivalent in English is "The first pancake is for the cook"), meaning when you do something for the first time, it's not always successful. So don't be discouraged if your first blin is a failure - it's normal. That's why you see only eleven blini on the picture, and the middle is empty: the twelfth blin was supposed to be there in a form of a rosette. :)<br />
Heat the skillet on a high heat setting. Now you have to work with two hands: sprinkle the skillet with oil (just a little), take the skillet in your left hand, tilt it around, make sure the oil spreads in all directions in thin lines (you can also butter the skillet as shown in <a href="http://static.recipestudio.com/2012/03/yeast-blini.html">Yeast Blini </a>recipe), then scoop about half of soup ladle of batter and pour it on top of the skillet, quickly swirl and tilt making sure the batter spreads around - it shouldn't be perfect. If you feel the batter is too thick, add a little more milk to it.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8XIvs9m8aA23jej0bOohMem-dHBdWXxxnzEveuwz6kb8UGswQ54jqleMTgrW_AU5yhETtFRtArE62nDhKPLFcotep1nYWay4Dv5kSvtc3ZtSI2SVqg1jYhqGTlIz2W0s-qlLk9NaAxpw/s1600/DSC_0191.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="135" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8XIvs9m8aA23jej0bOohMem-dHBdWXxxnzEveuwz6kb8UGswQ54jqleMTgrW_AU5yhETtFRtArE62nDhKPLFcotep1nYWay4Dv5kSvtc3ZtSI2SVqg1jYhqGTlIz2W0s-qlLk9NaAxpw/s200/DSC_0191.JPG" width="200" /></a></div><br />
Cook on one side until the surface becomes mat and bubbles form.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW-_z5rtL5gzsfKvdgp4W-eLPOrEeco2H_7488qEAl6kFtgrbQMRFESCTiKlyZ3kmDdWqzxefPoHJE_O88uQt2ArI96Ol3zH8DIvTUQ1cEY3N0pgNWO7eVFiGURHuEYmuKWndlHx4Q01E/s1600/DSC_0190.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="135" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW-_z5rtL5gzsfKvdgp4W-eLPOrEeco2H_7488qEAl6kFtgrbQMRFESCTiKlyZ3kmDdWqzxefPoHJE_O88uQt2ArI96Ol3zH8DIvTUQ1cEY3N0pgNWO7eVFiGURHuEYmuKWndlHx4Q01E/s200/DSC_0190.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW-_z5rtL5gzsfKvdgp4W-eLPOrEeco2H_7488qEAl6kFtgrbQMRFESCTiKlyZ3kmDdWqzxefPoHJE_O88uQt2ArI96Ol3zH8DIvTUQ1cEY3N0pgNWO7eVFiGURHuEYmuKWndlHx4Q01E/s1600/DSC_0190.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="text-align: -webkit-auto;"><br />
</span></a></div><div style="text-align: -webkit-auto;"><br />
</div>Flip over and finish on the other side.<br />
<br />
<br />
<br />
<br />
<br />
<br />
When ready, flip it over to a heat-resistant dish - second side up. This side is smoother and easier to butter. Quickly butter your blin with a <i>half-undressed</i> butter stick, and immediately start another blin.<br />
It takes some practice to bake blini. You also should have everything arranged and easily reachable otherwise you will either forget to butter or will burn your blini or something else will go wrong.<br />
Thin blini should be baked on high heat setting, but sometimes (depending on the skillet you use) you need to adjust the heat. I alternate high and medium heat to achieve what I need.<br />
Stack all your blini on a serving plate (heat-resistant!), loosely cover with foil, and toss it in the 280-300F oven to keep warm. It's better to lay the table beforehand, so you could immediately start eating blini.<br />
<br />
<b><i><span style="color: #660000;">Notes:</span></i></b><br />
This recipe can be modified: add less oil in batter and use water instead of milk to reduce calories, add melted butter instead of oil to make it deliciously flavorful, add more sugar if you prefer sweeter blini.<br />
What you see on the picture is three-fold blini. This is the best way to serve them to a crowd of people and easy to heat up if needed.<br />
Another rather sinful way to serve blini: generously butter a hot blin, generously sprinkle it with sugar, roll up - eat! That's what my aunts did to spoil their grandchildren.:)<br />
<br />
My buttermilk blini turned out great: delicate inside with a perfect pattern. I ate and thoroughly enjoyed them as they are, without any additions. Aunt Shura would be proud of her humble apprentice. :) </div>Nadia and Mashahttp://www.blogger.com/profile/05266824193446769691noreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-52846584820099325172012-03-26T22:05:00.001-04:002012-03-27T15:06:34.300-04:00Sour Spinach Soup<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5d93J02t3SGt-u6L7VMHxXn2cshnGCfrsCfcfOApF9D648oBlxT4OMmPSmajHYy4E4m6cJQyLy4Qo_2TqKKHsiB8PJTfqk9kBLSfNGLggzlr3u6AUQ8l9kjwe_24XgkaDq1iRfZHDX4A/s1600/DSC_0180.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5d93J02t3SGt-u6L7VMHxXn2cshnGCfrsCfcfOApF9D648oBlxT4OMmPSmajHYy4E4m6cJQyLy4Qo_2TqKKHsiB8PJTfqk9kBLSfNGLggzlr3u6AUQ8l9kjwe_24XgkaDq1iRfZHDX4A/s400/DSC_0180.JPG" width="400" /></a></div>This spinach soup is a nostalgic effort to reproduce one of my favorite soups from the past times.<br />
When we bought a house in the US, I was full of dreams and plans about my own organic garden. I tried to grow many things, from greens to strawberries, and once even cantaloupe (that was relentlessly eaten by some beasts before we had a chance to enjoy it ourselves). Nothing grew well: too many bugs, too little sun, too many impudent squirrels. Then there was this unfortunate chipmunk that was strangled in a strawberry net - it was the last drop... I ended up growing greens and sometimes tomatoes. But there is a a hope I cherish: grow my own <a href="http://en.wikipedia.org/wiki/Sorrel">sorrel</a> that cannot be found in stores and farmers markets here in New England, if I am lucky enough to find good seeds. I grew sorrel in our <a href="http://en.wikipedia.org/wiki/Dacha">dacha</a> garden in Siberia back then. It required minimum effort and spread like a weed every year. We used sorrel to make fabulous seasonal <a href="http://en.wikipedia.org/wiki/Shchi">shchi</a>, we called it <i>green shchi </i>- it tasted sourish and very refreshing in the heat of summer. We also baked delicious sweet piroshki with it, believe it or not it tasted like strawberries! The idea to make "kinda green shchi" using spinach came suddenly one day, and this recipe was born.<br />
<div class="recipe"><i><b><span style="color: #38761d;">What you need:</span></b></i><br />
2 pints filtered water<br />
2 medium potatoes, cubed<br />
1 small carrot, grated<br />
1 small yellow onion, chopped<br />
1 small parsnip, finely sliced/julienned (optional)<br />
1 cup of packed finely chopped/minced spinach<br />
1 Tbsp butter<br />
1 chicken broth cube or 1 tsp paste (for flavor)<br />
Salt to taste<br />
4 tsp lemon or lime juice<br />
Garnish: chopped greens, hard boiled eggs, sour cream<br />
Preparation time: 45 minutes to 1 hour<br />
Feeds 4 people<br />
<br />
<b><i><span style="color: #38761d;">Method:</span></i></b><br />
Pour water in a 2-3 quart pot, put on high heat and bring to boil. Add potatoes, simmer for 5 minutes, then add chicken broth cube and parsnip (if you choose to use it).<br />
Saute carrots and onion with 1 Tbsp butter until slightly caramelized, add to soup. Taste for salt and add more if desired.<br />
Chop spinach very finely, so it is almost minced. You could use food processor to speed up things, but then it will be <i>too</i> fine.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbTDK3rkti09MynICfFxZWeKVhQinXJmSCy-TykrkcVWAA18sGNRFf8b96lGdlDdkXq17z_9i-LMfJ8ZFTgBwzXsftyPZ1tjGIUIXu7CQFNWlrWCs9NrzCNjMrk7AOHSNoax_wRGLbfpw/s1600/DSC_0168.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbTDK3rkti09MynICfFxZWeKVhQinXJmSCy-TykrkcVWAA18sGNRFf8b96lGdlDdkXq17z_9i-LMfJ8ZFTgBwzXsftyPZ1tjGIUIXu7CQFNWlrWCs9NrzCNjMrk7AOHSNoax_wRGLbfpw/s320/DSC_0168.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chop spinach with a wide kitchen knife. </td></tr>
</tbody></table>When potatoes are completely ready, add spinach, stir, and remove from heat (don't boil!). Pour in lemon/lime juice, stir, and let brew for 5 minutes before serving. This no-boil way of cooking spinach allows to retain its bright green color and some of the good things contained in fresh leaves.<br />
<br />
Serve with greens, chopped hard-boiled eggs and sour cream in the middle of each bowl. Consider 1/2 egg per portion. Toasted bread is also a good thing to have on the table for this healthful sour spinach soup. Lovely!</div>Nadia and Mashahttp://www.blogger.com/profile/05266824193446769691noreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-49628398422705655952012-03-20T19:14:00.002-04:002012-03-21T19:29:28.323-04:00Farmers Cheese Muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge2lQkiEPBryIQTuUlm1PBddt62_VuTxTZX3bYv2TTcY-RKq1CtONRvMYVIx-Dih1LLkzbs4WCTRHJsRLEIdZncag_Jg417NTrF_WvvhAzcrUayzN0Sww3PjhMV3mHG9o2UGrhEyMWtc4/s1600/DSC_0144.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge2lQkiEPBryIQTuUlm1PBddt62_VuTxTZX3bYv2TTcY-RKq1CtONRvMYVIx-Dih1LLkzbs4WCTRHJsRLEIdZncag_Jg417NTrF_WvvhAzcrUayzN0Sww3PjhMV3mHG9o2UGrhEyMWtc4/s450/DSC_0144.JPG"/></a></div>These muffins are actually a healthier variation of <a href="http://static.recipestudio.com/2010/07/farmers-cheese-pancakes-syrniki.html">Farmers Cheese Pancakes</a>. The main ingredients are the same, but the way of cooking is quite different. It's baking instead of frying - a preferable way to cook in the age of fat phobia. I used <i><a href="http://en.wikipedia.org/wiki/Tvorog">tvorog</a> </i>bought at a Russian market, but farmers cheese will also do. These two products are very similar in texture and taste. One just have to pay attention what farmers cheese it is: if it's salted no more salt is needed. It was my first experiment with this kind of muffins, but it can be called a success. :) We had a pleasant morning chewing on tender and slightly sour cheesy "cakes". What is also good about it, it's an easy dish anybody could do.<br />
<div class="recipe"><i><b><span style="color: #990000;">What you need:</span></b></i><br />
1 lb tvorog/farmers cheese<br />
1/4 cup sugar<br />
3 eggs<br />
1/4 cup golden raisins<br />
1/2 tsp vanilla extract<br />
1/4 tsp salt (for unsalted cheese)<br />
3 Tbsp flour<br />
Butter for greasing muffin baking sheet<br />
Semolina for dusting the baking sheet<br />
Sour cream to garnish<br />
<br />
Medium muffin baking sheet (non-stick is better)<br />
Preparation time: a little over 1 hour<br />
Yeilds 7 medium muffins<br />
<br />
<b><i><span style="color: #990000;">Method:</span></i></b><br />
Set the oven at 375 F, warm up the baking sheet (it will take a few seconds in the oven). Grease 7 muffin forms with butter, dust with semolina, shake off the excess. Semolina will prevent the muffins from sticking to the walls of the baking form (it can happen even in non-stick forms).<br />
Mix cheese, eggs, sugar, salt, flour, and vanilla until you have an even mass. Fold in the raisins. Divide the mass between the 7 forms. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmB4LnuisW6O1JKFHHE5J3Nkb12H4_mTT254fgDSHW_57GeDXvkctUkoNFgtzHH9kcFJ51Vf2hWywZ9U1KfIlg4zFFukzyXIe9ECD_gnlx2AXiOMP8ERae9BFWPh7JBJkEYyIeyHfLz0s/s1600/DSC_0135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmB4LnuisW6O1JKFHHE5J3Nkb12H4_mTT254fgDSHW_57GeDXvkctUkoNFgtzHH9kcFJ51Vf2hWywZ9U1KfIlg4zFFukzyXIe9ECD_gnlx2AXiOMP8ERae9BFWPh7JBJkEYyIeyHfLz0s/s320/DSC_0135.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKDmkXLmsl9llUj9I2sPXOLqlH9gBW4M0IdZFooxq9aAxigM1syDrHeJ4pY_OtQLq7g7G6A_cbrYOxa3mfVcrjbmxw1H6Tv1h1ZPY_fbZqN4C540g2YcCIrmpH9vrmaJ4jXmIOSjaGnek/s1600/DSC_0139.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKDmkXLmsl9llUj9I2sPXOLqlH9gBW4M0IdZFooxq9aAxigM1syDrHeJ4pY_OtQLq7g7G6A_cbrYOxa3mfVcrjbmxw1H6Tv1h1ZPY_fbZqN4C540g2YcCIrmpH9vrmaJ4jXmIOSjaGnek/s320/DSC_0139.JPG" width="320" /></a></div>Bake for 45 minutes until golden and set. Take the sheet out of the oven and let the muffins sit in the form for 2-3 minutes. Slightly twist each muffin in the form, then it will easily go out. They will recede a little while cooling, but not too much.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW5nQR74sbUj70iTpbH3yCk8lG9VxKzY5w_LcKzlfWHkXxQ6TFkwiCkapkTC9g9O3tZJU-uYFfbQ4JAmTIB5csQHGEIcnU8ETWokjjjaJjyUMou7TcTiR7KwOMk1QzmCyz2dO9Q7otEoE/s1600/DSC_0140.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW5nQR74sbUj70iTpbH3yCk8lG9VxKzY5w_LcKzlfWHkXxQ6TFkwiCkapkTC9g9O3tZJU-uYFfbQ4JAmTIB5csQHGEIcnU8ETWokjjjaJjyUMou7TcTiR7KwOMk1QzmCyz2dO9Q7otEoE/s320/DSC_0140.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Puffy beauties. :)</td></tr>
</tbody></table>Serve warm with chilled sour cream atop. If you want it even more sweet, serve also your favorite jam. These muffins are filling, so two per person is more than enough. Enjoy your very nutritious breakfast!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzJLSimLZPjdBEeYu8ETyM09FWgnI6maVPS4HYhnSNqDdNUMbgZT59pNYTNSiBHKgpoN938cTRMGMYsHSoJSO3ZNzpKxjNAH-jBlOz32gUlUchmnpQmBZ3peLGlm8_csP5r78jamNayio/s1600/DSC_0154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzJLSimLZPjdBEeYu8ETyM09FWgnI6maVPS4HYhnSNqDdNUMbgZT59pNYTNSiBHKgpoN938cTRMGMYsHSoJSO3ZNzpKxjNAH-jBlOz32gUlUchmnpQmBZ3peLGlm8_csP5r78jamNayio/s320/DSC_0154.JPG" width="320" /></a></div></div>Unknownnoreply@blogger.com