Recent Posts: Page 30 of 59
Jellied Meat (Kholodets)
November 10th, 2012 in Appetizers & Snacks, Beef, Chicken, Main Dishes, Pork by Julia Volhina
Another traditional dish of various east and west european cuisines (russian, ukrainian, polish, and many others): jellied meat, also knows as kholodets, studen, dragli, aspic, and many other names.
Main ingredient to successful preparation of jellied meat is using meat with cartilages (hocks, years, tails, etc), without these broth will not jelly (pig or chicken skin helps too).
If broth doesn’t jelly (too less cartilages used) you can dissolve a bit of gelatin in the broth before pouring it to the dish. I don’t like using gelatin, but it can be a fail-safe mechanism if you want to make the dish is ready in time for an important event.
Horseradish and Beets Relish
November 3rd, 2012 in Salads, Sauces & Dips & Spreads by Julia Volhina
Yuriy calls this relish, made of horseradish and beets, Ukrainian wasabi: it is sharp and flavorful and goes great with meat dishes, sausages, jellied meat.
In Ukraine it is often served on Christmas and New Year.
Fresh horseradish can be tricky to handle – vapors may irritate nose and eyes, especially when chopped. That is why using blender or food processor is the best choice here.
Duck Stew with Prunes
October 27th, 2012 in Duck, Main Dishes by Julia Volhina
As I mentioned before, I love duck meat dishes. And, as it looks to me, not many people cook ducks in this part of the globe.
So here is my contribution to promote that kind of meat: a recipe for duck stew with prunes. The recipe calls for whole young duckling, but duck breasts or/and legs can be used instead.
Cast-iron cooking pot is the best for this kind of stew if you have one.
Green Beans and Eggs Salad
October 20th, 2012 in Salads by Julia Volhina
Another recipe for green beans and eggs, now in a form of egg salad with garlic and mayo.
As all foods prepared from green beans I know, it doesn’t require much time to do: about 20 mins from beginning to end or even less if you use cooked eggs and thin french green beans.
Adjust amount of garlic and mayo to your taste.
Salmon and Potato Chowder with Cream
October 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.
Chicken Meat Roasted with Pineapple and Bananas
October 6th, 2012 in Chicken, Main Dishes by Julia Volhina
This easy yet very tasty chicken meat roast is perfect choice for romantic or family dinner.
If you buy pre-packaged boneless skinless chicken thighs (like me) all you need to do is to arrange them in baking pan, cover with layers of pineapple chunks, bananas slices, mayo and cheese, then stick pan to the oven.
Serve hot with mashed potatoes or rice.
Pasta with Chicken and Mushroom Sauce
September 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.