May 25th, 2013 in Fish, Main Dishes by Julia Volhina
This is my mom’s recipe, she used to cook pretty much any fish we had like this. Original recipe calls for parsley roots, but they are hard to come around here, so I used parsnips instead and it worked good.
Important moment: the fish should be with bones (so pieces won’t fall apart). Actually this recipe is very good for bony fish: if you let fish simmer with vegetables for longer – smaller bones will dissolve while cooking.
May 18th, 2013 in Salads by Julia Volhina
This salad filled with vitamins. But it is highly seasonal, unless you have fresh ramps at your disposal anytime of a year.
I saw them by in Whole Foods other day, and couldn’t pass by, had to take an opportunity to make this salad.
Ramps have intense garlicky taste, if you want to make it less so, add a bit more sour cream to the dressing.
May 11th, 2013 in Beef, Main Dishes by Julia Volhina
Beef sirloin steak meat marinated in gyros spices and vegetables turns out tender (if meat is of good quality) and somewhat spicy.
Meat needs to marinate for couple of hours, overnight is good, but it can go longer. I usually prepare meat and sear portion of it right before serving, and I store remaining marinated meat in fridge until I need it next time.
Accompanying beef gyros with Tzatziki sauce is a good choice, spices in meat and sauce blend in well.
May 4th, 2013 in Beverages, Non-alcoholic by Julia Volhina
This is another drink from my childhood. I must say I didn’t like it back when my grandma cooked it. But it changed since then.
I saw rhubarb stalks in store and it reminded me of her, so I decided to share this recipe with you.
If the taste of kompot is a bit too sour for your liking, add a bit more sugar.
April 27th, 2013 in Side Dish Recipes by Julia Volhina
An easy yet tasteful side dish to make. It goes well with meat or poultry or a vegetable main dish.
Caraway seeds in combination with garlic give this dish some fragrance and interesting taste.
A hint: you can boil potatoes well in advance and fry them right before serving to get side dish ready when main course is.
April 20th, 2013 in Beef, Main Dishes by Julia Volhina
This recipe is not so budgety, prices for veal in US are somewhat high, but I like veal meat: it is lean and tender.
To reduce cost a bit, another part of veal can be substituted for scallopini here, pieces should be sliced thin, beef will do too but may need to be cooked longer to be tender.
Use any kind of white wine you like, it can be also served later with the course.
April 13th, 2013 in Main Dishes, Turkey by Julia Volhina
This is another experiment with turkey meat, which I am not very familiar with. And I must say I like how it turned out.
I used ground turkey breast meat, but thighs would do good as well, or a combination of these.
This recipe is good choice for lunch or dinner, leftovers can be stored in fridge and warmed up before serving.