Tag: cream (Page 3 of 4)
Zuppa Toscana (Italian Sausage Soup)June 22nd, 2013 in Hot Soups, Soups by Julia Volhina
Zuppa toscana (or italian sausage soup with skin on potatoes, bacon and kale) is one of the reasons I usually go to Olive Garden for. Now with this recipe I don’t have to anymore (but I still can :), they also have neat tiramisu).
This soup has very distinctive italian taste because of spices in sausage. By the way either mild italian chicken meat mix with spices or sausages themselves will work for this recipe. I think meat mix is a bit easier to handle.
Using canned broth for this recipe is easier and saves time, but isn’t absolutely necessary, you can cook the broth yourself.
Serve this soup hot, that way it will provide nice warm feeling especially on cold weather. If you need to reheat the soup leftovers, don’t overheat it, just bring to light simmer and serve.
Sour Cherry Dessert with Whipped CreamDecember 22nd, 2012 in Desserts by Julia Volhina
This is easy to make and tasty sour cherry dessert recipe. However I must warn you: because of alcohol content it isn’t suitable for children.
Either pitted sour cherry will work for this recipe whatever they are fresh, frozen or canned; of course, fresh ones will taste the best, but they are hard to come by, so I used canned ones from the local European store.
You can beat cream yourself or use some N2O charged cream whipper: just add cooled cream, confectioner’s sugar and liqueur to whipper and mix before pulling in the charger.
Salmon and Potato Chowder with CreamOctober 13th, 2012 in Hot Soups, Soups by Julia Volhina
There is no better food for crispy fall weather than a cup of thick freshly cooked hot chowder.
This chowder is prepared using salmon and potato as main ingredients and cream and potato starch for thickening. Lemon is optional and can be omitted.
You can regulate thickness to your taste by adding more or less of the starch.
Pasta with Chicken and Mushroom SauceSeptember 29th, 2012 in Chicken, Main Dishes by Julia Volhina
Creamy chicken and mushroom sauce with feta cheese and parsley will work for any kind of pasta.
Don’t forget that different kinds of pasta require different time for cooking: check instructions on pasta package and adjust steps accordingly so both sauce and pasta are ready approximately in the same time.
By the way, white champignons can substitute for brown cremini mushrooms in this recipe.
Curry Chicken with Prunes and Dried ApricotsJuly 28th, 2012 in Chicken, Main Dishes by Julia Volhina
I wasn’t a big fan of curry, until I actually tried it.
Some time ago we discovered a small family owned buffet which serves pakistani food that with no surprise comes with a lot of curry. And I like it a lot, in fact we are lunching there at least once a week.
So I wanted to try to cook with curry myself, and this is a dish I attempted first: creamy chicken with prunes and dried apricots and, of course, curry.
And it turned out great.
Vegetable Soup-Puree with MushroomsDecember 31st, 2011 in Hot Soups, Soups by Julia Volhina
If you are looking for easy to cook recipe for soft pureed soup with vegetables, mushrooms and cream this is it.
Boil vegetables, add fried onions and mushrooms and blend it all together with heavy cream. By the way, using hand blender makes cooking of this soup much easier.
If you want soup-puree to be more liquid, keep water left from boiling vegetables and add it to the soup at the end to receive desired thickness.
Beef Stroganoff with Mushrooms and CreamSeptember 17th, 2011 in Beef, Main Dishes by Julia Volhina
This recipe features a small modification to the beef stroganoff recipe I posted earlier, but a good one: a cup of cream and cremini mushrooms give this dish a very rich taste.
Field mushrooms will also work good in this recipe, but cremini are the best.
As usual, I suggest serving beef stroganoff with a side of boiled buckwheat, it tastes great with mushrooms and cream and, of course, beef.