December 8th, 2012 in Main Dish Recipes, Pork by Julia Volhina
This is one amazingly easy to do pork roast with apples and mustard: one and half hour from beginning to end.
Just pork loin, apples and mustard; hard sour apples will work the best for this recipe.
Serve the roast with potato side dish, boiled or baked, mashed potatoes work good too.
December 1st, 2012 in Main Dish Recipes, No-meat, Side Dish Recipes by Julia Volhina
I got probably my last catch of brussels sprouts for this year and had to throw away some of it, that is why I only had three quarter of a pound left. If you manage to get whole pound, just increase ingredients proportionally.
In this recipe tomato can be replaced with tomato paste with water, but I like fresh tomatoes more than canned substitutes.
A note: recipe doesn’t call for salt for a reason: the soy sauce is salty enough.
November 21st, 2012 in Main Dish Recipes, Turkey by Julia Volhina
I am publishing this recipe earlier than usual schedule, just in case some of you find it interesting enough to cook for your Thanksgiving dinner.
It was my first attempt to prepare a whole roast turkey. And I must say it was a good one: turkey turned out very juicy, by the way I used cranberry sauce from last week post for this recipe.
If you are using turkey bigger than 11lbs, you may need to adjust cooking time and maybe use meat thermometer (which I never can figure out how to use myself) to make sure meat is properly cooked through.
November 17th, 2012 in Sauces & Dips & Spreads by Julia Volhina
Cranberry sauce seem to be one of traditional dishes served on Thanksgiving dinner.
Since I didn’t have many of these (being in US for about 4 years now and not having family here) I had to do a bit of research to find a recipe.
I apologize in advance if the recipe doesn’t look too traditional. Please, feel free to share yours in comments, I promise to try them out!
November 10th, 2012 in Appetizers & Snacks, Beef, Chicken, Main Dish Recipes, Pork by Julia Volhina
Another traditional dish of various east and west european cuisines (russian, ukrainian, polish, and many others): jellied meat, also knows as kholodets, studen, dragli, aspic, and many other names.
Main ingredient to successful preparation of jellied meat is using meat with cartilages (hocks, years, tails, etc), without these broth will not jelly (pig or chicken skin helps too).
If broth doesn’t jelly (too less cartilages used) you can dissolve a bit of gelatine in the broth before pouring it to the dish. I don’t like using gelatine, but it can be a fail-safe mechanism if you want to make the dish is ready in time for an important event.
November 3rd, 2012 in Salad Recipes, Sauces & Dips & Spreads by Julia Volhina
Yuriy calls this relish, made of horseradish and beets, Ukrainian wasabi: it is sharp and flavorful and goes great with meat dishes, sausages, jellied meat.
In Ukraine it is often served on Christmas and New Year.
Fresh horseradish can be tricky to handle – vapors may irritate nose and eyes, especially when chopped. That is why using blender or food processor is the best choice here.
October 27th, 2012 in Duck, Main Dish Recipes by Julia Volhina
As I mentioned before, I love duck meat dishes. And, as it looks to me, not many people cook ducks in this part of the globe.
So here is my contribution to promote that kind of meat: a recipe for duck stew with prunes. The recipe calls for whole young duckling, but duck breasts or/and legs can be used instead.
Cast-iron cooking pot is the best for this kind of stew if you have one.