October 23rd, 2010 in Sauces & Dips & Spreads by Julia Volhina
Rich sauce prepared from shallots cooked with white wine, butter and capers and seasoned with fresh chopped dill. It suits for any kind of fish whatever it is boiled, fried or grilled. Goes good with salmon (see Salmon with Capers and Dill Sauce recipe), cod, tilapia and other fish which you would usually serve with butter sauce of some kind.
If you are trying to get more liquid sauce use more wine or add more shallots otherwise. If you don’t like texture of cooked onions – increase shallots frying time and cook them with wine longer.
Ready sauce can be stored in the fridge, but it should be served warm, just make sure when you reheat it to remove sauce from burner before it starts boiling.
October 16th, 2010 in Chicken, Main Dishes by Julia Volhina
This recipe for chicken tenders (or beaten chicken cutlets) is somewhat similar to pork schnitzels, except for the fact they are made from chicken, of course.
In additional to breading (for which, I must say, ground breadcrumbs work the best), cooking of those require some agility to cut chicken breasts into flat portion pieces: so if you are wondering how to do that – keep reading
Chicken tenders are perfect for dinner; you can store leftover tenders in the fridge and warm them up for lunch or eat cold and they are great for sandwiches.
October 9th, 2010 in Beef, Main Dishes by Julia Volhina
Cookout when we had these veal shish kebabs was rather extreme: we went to the lake (about 50 miles away), fired up grill, skewered meat, set it on the grill and then… rain started.
And it appeared to be not the light summer rain which we hoped for when we first saw clouds, but the cloudburst with thunders, lightnings and a hail in between, the cold one.
I don’t know how we managed to keep that meat cooking, but it turned out good, maybe it even tasted better because we were guarding grill for half of hour with towel above it to keep it from getting wet.
By the way, to cook such shish kebab (“shashlik” or “shashlyk” how we call this dish in Russia) you will need skewers of some kind and of course grill (make it a charcoal one to get better taste) in additional to meat, onions, vinegar and spices. If you use wooden skewers, don’t forget to soak them in the water at least for 1 hour before skewer meat on.
September 25th, 2010 in Salads by Julia Volhina
Salad Dnister (just like a river) is a popular in West Ukraine dish originated in Carpathian mountains region, and made its way to other places as it is easy, not expensive and fast to do and very tasty.
Main ingredient of this salad is shredded cabbage, so you can consider it to be a coleslaw with a sausage and peas dressed with mayonnaise.
A bit of a challenge here would be to find suitable sausage. The closest translation to the kind of sausage you need I could come up with is “half-smoked summer sausage”, however I am pretty sure that sounds weird in english, and if you know how to call it better – please let me know. Krakowska or Ternopil’ska sausage will work here, if you can find any of those in Ukrainian or European shop.
September 18th, 2010 in Beverages, With Alcohol by Julia Volhina
I was unfortunate to catch a cold another day, and somewhere in between sneezing and sweating I reminded myself of mulled wine – probably the best drink to warm you up and clear your sinuses.
Mulled wine, or gluehwein (how it is called in Austria and Germany) or glintvein (how it is called in Russia) is a drink prepared by heating red dry wine with various spices and citruses.
This popular in Europe drink is often sold during cold season around Christmas time on open air markets and fairs – it really helps to warm up.
Glühwein is very easy to prepare, if you prefer – use whole spices instead of ground ones, that will make straining part much easier, however ground spices work just fine. Enjoy responsible!
September 11th, 2010 in Appetizers & Snacks by Julia Volhina
I find dishes from any kind of liver not very popular on this side of the globe. However I can’t see anybody not liking this one: chicken liver pâté or “pashtet” like it is called in Russia.
Pate in russian cousine is prepared mostly from liver cooked, ground and mixed with butter and few additions to taste. For chicken liver pate I add onions, carrots, a dash of nutmeg and a spoon of cognac, see the instruction below.
Chicken liver pate can be served as appetizer or snack, on bread, toasts, crackers or flat breads. You can also exercise a pastry chief inner self and arrange pate flowers using pastry bag.