Tag: onion (Page 7 of 17)
Turkey Pie with Grated Potatoes
December 29th, 2012 in Main Dishes, Turkey by Julia Volhina
It took me a bit of time to master this recipe: somehow I was either getting too much potatoes (honestly I have to get myself a cooking scale for Christmass) or potatoes I used were too juicy, so it was hard to get meat stuffing in the middle of the pie without sinking it into the batter.
Apparently this issue was easy to fix with draining redundant potato and onion juices using colander (ofc getting the right amount of potatoes helped a bit too).
Using of springform pan is convenient for this recipe however, if you don’t have one, any other baking pan of similar size will work fine.
Roast Turkey Breast with Onions and Herbs
December 15th, 2012 in Main Dishes, Turkey by Julia Volhina
Roast turkey can be served warm with a side dish as a main course, in salad or on sandwich if cooled down.
I used Herbs of Provence mix for this recipe, it includes thyme, marjoram and rosemary. You can use the same or just mix the same herbs to your taste.
Adjust cooking time for breast piece smaller or bigger than mentioned in the recipe.
Juices produced while cooking can be used to prepare sauce for the meat. You can either pour them over the meat or cook them together with flour to thicken them and then chop with hand blender.
Cranberry Sauce for Meat
November 17th, 2012 in Sauces & Dips & Spreads by Julia Volhina
Cranberry sauce seem to be one of traditional dishes served on Thanksgiving dinner.
Since I didn’t have many of these (being in US for about 4 years now and not having family here) I had to do a bit of research to find a recipe.
I apologize in advance if the recipe doesn’t look too traditional. Please, feel free to share yours in comments, I promise to try them out!
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.
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.
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.
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.