Tag: garlic (Page 9 of 11)
Tomato and Basil SauceApril 30th, 2011 in Sauces & Dips & Spreads by Julia Volhina
This light tomato based sauce will add a hint of mediterranean cuisine to any dish.
It goes great with fried or grilled vegetables (e.g. zucchini and eggplants); seafood (mussels and shrimps) and meats; it also can be served as pasta sauce.
Sweet tomatoes are the best fit this recipe. If you prefer to remove seeds, choose pulpy tomatoes, it will be easier.
Ukrainian Tomato and Cucumber Salad with Sour Cream DressingMarch 12th, 2011 in Salads by Julia Volhina
This simple salad with tomatoes and cucumbers is very popular in Ukraine, and I don’t see any reasons why it wouldn’t be liked in any other country which grows tomatoes, cucumbers, dill and sour cream with onions and garlic.
As opposite to summer salad with tomato and cucumbers with vegetable oil based dressing, this one uses sour cream and mayonnaise.
If you are trying to cut on calories – use mix of sour cream and low calorie yoghurt, or just yoghurt as a base for dressing, but, believe me, this salad tastes the best with real sour cream.
Duck Stewed with Potato and EggplantsMarch 5th, 2011 in Duck, Main Dishes by Julia Volhina
I love duck meat. And other day we were lucky to find a couple of duck breasts in Market District opened recently near by (nice store by the way).
So, I got them, also eggplant and some potatoes, and cooked this nice dinner.
Any duck meat will work just fine for this stew, I was just lazy to remove bones.
Russian Lenten Mushroom SoupFebruary 19th, 2011 in Hot Soups, Soups by Julia Volhina
This soup doesn’t include any meat, it is based on mushrooms and have vegetables (carrot, parsley and celery roots, potato) as well as pearl barley.
Such kind of mushroom soup is very popular in Russia. Various kind of mushrooms can be used in this recipe, but I must say fresh or frozen porcini are the best tasting ones, if you can find them, of course.
If you are not trying to follow Great Lent rules – my advise is don’t skip on sour cream, 1 tablespoon of sour cream to the bowl of mushroom soup not only adds nutrients, but also gives the soup its unique rich taste.
Cheese Balls AppetizerFebruary 12th, 2011 in Appetizers & Snacks by Julia Volhina
Chicken PilafJanuary 22nd, 2011 in Chicken, Main Dishes by Julia Volhina
An easy tweak to classic pilaf recipe – chicken instead of lamb – will make this dish to shine all different colors. Chicken require less time to cook, it is more lean so, let’s say it is more healthy and also faster to prepare 🙂
Using whole chicken is an option, but in this case you probably need to bone it first (unless you like to chew on bones).
Take boneless thighs, if you don’t like to spend time removing bones. Chicken breasts can be used as well, but may end up being too dry – mix them up with some other parts such us thighs or so.
Another trick to this recipe is using cast-iron pan, ideally round one. It makes rice to cook more evenly which is more important part – get soft not overcooked rice.
Veal Roast with Mustard and GarlicJanuary 1st, 2011 in Beef, Main Dishes by Julia Volhina
This veal roast is a good choice for romantic or family dinner. Meat can be prepared for cooking in advance, like a night before, and then roast day after. That will make meat even better marinated.
I think veal is the best for this recipe, but since veal is hard to get and can be quite pricey – beef can be used as well. If you choose to cook beef – increase roasting time a bit.
Veal roast can be served warm straight from the oven, as one piece or spiced into portions. It also tastes good cooled down.