Recent Posts: Page 2 of 54
Clam ChowderFebruary 11th, 2017 in Hot Soups, Soups by Julia Volhina
This is my take on New England Clam Chowder, which I love and always wanted to learn to cook it, and somehow always hesitated.
It appeared not as hard as I thought it would. And it doesn’t take too much time to cook this fragrant and warm soup for a cold winter day. Listed amount of ingredients will produce 3-4 portions.
As many seafoods, it is important to not overcook clams, or they will harden and will become chewy. If you like bigger pieces of clam use chopped clams, minced clams are smaller.
Don’t skip on bacon, it gives the chowder that distinctive smoky taste.
Roasted Pork tenderloin with Spicy RubJanuary 28th, 2017 in Main Dishes, Pork by Julia Volhina
Somehow I never roasted a pork tenderloin until about month ago. And now once I tried, I can’t stop doing it.
Not only it is very easy and fast to cook, but it also turns out very delicious and tender, and spices can be varied to whatever you like.
You can use pretty much any ready-to-use pork meat rub here. Sometimes I do, and other times I make my own, see list of spices in the recipe.
Chanterelles with Sour Cream and OnionsJanuary 14th, 2017 in Sides by Julia Volhina
Chanterelles cooked with sour cream and onions are perfect side for any potato dish: boiled, baked, fried, you name it; they can also be great topper for a steak.
And of course mushrooms work great with grains, so boiled rice, or barley, or buckwheat will taste great with these as well.
Chanterelles are seasonal and can be quite expensive, but if you are as lucky as I am you may find some reasonable priced ones at some point in Costco.
Use good original sour cream without any additives if you can for best taste. And make sure you soak chanterelles and wash them well off any dirt and dust before cooking.
Italian Sausage Soup with CauliflowerDecember 31st, 2016 in Hot Soups, Soups by Julia Volhina
Cauliflower and vegetables soup infused with Italian spices and cream is another creation perfect for cold winter weather: it fills and warms you up.
And that fact that this soup is pretty easy and quick to do if just another reason to try it out.
Fresh chicken broth works perfect here, however good grade boxed broth is a good option too.
Sometimes I use broth from boiling chicken thighs for salads and such, to not waste a good stuff.
If you are looking for more heat use hot Italian sausage instead of mild one or in addition to it.
Pan Fried Potatoes with Onion and BaconDecember 17th, 2016 in Sides by Julia Volhina
Everything tastes better with bacon. And potatoes are not an exception here: use smoked bacon fat to fry potatoes for an extra twist on otherwise usual taste and you will get traditional Bratkartoffel (German style pan fried potatoes with bacon).
Because of amount of fat, this is probably not the healthiest recipe in the world, but it is for sure a delicious one.
Serve pan fried potatoes with pretty much any meat, they pair great with any kind of schnitzels or sausage.
Mushroom CurryDecember 3rd, 2016 in Main Dishes, No-meat by Julia Volhina
Quick and easy no meat mushroom curry. I could probably get away with using curry powder, but for this recipe I used actual mix of spices.
That way I could can play with spiciness and taste a bit every time I cook it.
Mushroom curry tastes great with boiled rice, or boiled barley. I even add it to salads sometimes to spice things up a bit.
It is really pretty fast recipe to cook and very tasty.
Jäger Sauce (Mushroom Hunter Sauce)November 19th, 2016 in Sauces & Dips & Spreads by Julia Volhina
It took me couple of tries to get close enough in recreating a recipe for Jager Sauce which I tried in local German restaurant.
I must say I love how it turned out: creamy, mushroomy with a hint of wine and a little more than a hint of smoked bacon.
Traditionally, Jager Sauce is being served with schnitzels.
And I found it works great with meat roasts and fried meat, as well as with any kind of potato sides.