Tag: cream (Page 1 of 4)
Salmon and Broccoli FrittataSeptember 23rd, 2017 in Eggs, Fish, Main Dishes by Julia Volhina
I am always not sure what the difference is between frittata, omelette or just crustless quiche: all of these have something to do with eggs, some sort of cream, cheese and various fillings.
In this recipe fillings are salmon, broccoli, asparagus and some greens. And today I will call it a frittata 🙂 And hey, it is full of veggies…
Great recipe for breakfast, lunch or whatever meal time you prefer.
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.
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.
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.
Italian Sausage PastaApril 9th, 2016 in Chicken, Main Dishes, Pasta by Julia Volhina
This pasta dish recipe is greatly inspired by Zuppa Toscana you can find in “Olive Garden” here in US.
It has distinct Italian taste (thanks to spices in sausage), creamy parmigiano reggiano sauce and any pasta you want, all though I suggest using whole wheat linguini pasta for healthier option.
Using of hot Italian sausage rather than mild one will make the dish hotter obviously, mixing both is an option too.
Serve Italian Sausage Pasta for dinner or lunch, serve it hot, it tastes better fresh, not reheated. Stated amount of ingredients yields exactly 2 portions, adjust amounts if you need more or less.
Pecan Stuffed Prunes with Whipped CreamFebruary 28th, 2015 in Desserts by Julia Volhina
For some weird reason this dessert is called “Snow White and Seven Dwarfs” in Ukraine. But it doesn’t make its taste any less than awesome: sourish prunes, stuffed with nuts on a bed of fluffy whipped cream.
Prunes can be stuffed in advance, in fact nuts will taste even better after few hours in prunes. And then whip cream and assemble dessert right before serving it.
By the way, you can use other nuts instead of pecans, for example walnuts or almonds, whatever you like more.
Mushroom and Carrots Stuffed Chicken CasseroleMay 31st, 2014 in Chicken, Main Dishes by Julia Volhina
This is somewhat unusual dish to cook: mushroom and carrot stuffing baked inside of chicken meat “crust”.
But I assure you, it is totally worth cooking, for romantic dinner for example. Leftovers can be easily warmed up in microwave.
By the way, juices and removing casserole from the dish are a bit easier to handle if you use springform, but casserole dish would work too.