June 25th, 2011 in Main Dishes, Pork by Julia Volhina
Yet another pork roast – and it is spicy one. Slow cooking turns meat in this roast tender and juicy and it makes great dinner.
To save some time on preparation you can marinate meat in advance and then just put it to the oven 3 hours before it needs to hit the table.
Juices produced while meat was cooking make great addition when poured over the meat or its side dish of potatoes served with it.
June 18th, 2011 in Hot Soups, Soup Recipes by Julia Volhina
Sorrel and pork soup, or as it is called also green borscht (obviously because of the color), is one of these dishes you can rarely eat in US, unless you are ukrainian, poland, russian family or visiting one of those :).
I was a bit unlucky in buying sorrel this time. Sorrel is very seasonal (meaning available only on spring), and for some reason WholeFoods (the only place where I was able to find it) carries it in herbs section – read this as 2-3 branches per a pack.
I ended up getting last 3 packs they had in their stock, but even that was less then needed for this soup (I am actually still wondering, who buys sorrel in WholeFoods in such packs and for what?).
Anyway, if you are more lucky than me and either know where to buy enough of sorrel or growing it by yourself, you can safely use more, and by more I mean much more: 3-4 cups is good. If you want to make it’s sour taste a bit less intense – fry it before adding to the cooking pot or/and use more water when cooking broth.
June 11th, 2011 in Desserts by Julia Volhina
I am used to call this kind of braid sweet bread Hala (Хала in russian), however when I was preparing to write this recipe and did a bit of research to make sure I get name right in english, I discovered that real Challah (Hala) doesn’t contain dairy.
Considering this recipe have butter and milk and eggs in it, I didn’t risk to call in challah. After all it is a sweet braid yeast based sourdough bread.
It tastes good by itself and even better with a cup of yogurt or cultured milk (kefir or buttermilk).
June 4th, 2011 in Main Dishes, No-meat, Side Dish Recipes by Julia Volhina
Yet another recipe for fried green string beans, now accompanied by scrambled eggs.
Any kind of string beans will work good for this one: green or yellow, thin or thick, whole or cut – just adjust boiling time so they are cooked enough but not too soft when done.
I don’t think there can be too much eggs used when cooking string beans. Even though there are only 2 on the picture and I ended up using 3, but actually think 4 would be even better, so just cook to your taste!
May 28th, 2011 in Salads by Julia Volhina
It is time for summer cookouts yet? I bet it is! Who said cookouts should be all meat and bread – add a bit of vegetables and crab sticks 🙂
Napa gives this salad tender filling; however you can substitute white cabbage for napa – it will work fine, just remember to tenderize shredded cabbage with your hands.
If you use frozen crab sticks, make sure they unfreeze completely and all extra liquid is removed before adding them to the salad.
May 21st, 2011 in Lamb, Main Dishes by Julia Volhina
This is traditional Georgian recipe (and I mean Georgia as a country, not the state). It takes a bit of time and inspiration to cook, but it totally worth it.
Even though it is time consuming, with a bit of organization it can be a fun activity to do for whole family together.
I never been a big fan of lamb meat, but these dumplings taste the best made of it. However you can always substitute equal amount of beef and pork mix for lamb meat.
May 14th, 2011 in Tips, Advices & How-to by Julia Volhina
This recipe for dumpling dough uses milk, egg and a bit of oil. It suites good for fried dumplings, such as chebureki, for example (this recipe is coming up next saturday).
Another difference in this recipe is that milk is warmed up till boiling temperature when it is mixed with first batch of flour. This makes dough more elastic.
If you have a stand mixer with dough hook feel free to use it, otherwise you can also knead this dough by hands.