“Cooking is at once child's play and adult joy. And cooking done with care is an act of love.” ― Craig Claiborne
Ingredients:
Tomatoes
-use equal amount
European bologna diced (smoked doktorskaya or vetchina)*
canned corn
shredded cheese ( I used mozzarella)
mayonnaise
salt if needed
chopped fresh dill
Directions:
Slice off the stem part of tomato and scoop out pulp and seeds.
Slice off a little of the bottom part of tomato so it will sit flat on the plate.
In a mixing bowl mix together all the ingredients except dill.
Stuff the tomatoes and sprinkle with dill.
Ingredients:
1 eggplant peeled,and cut into 1/2 inch strips
2 red,orange or yellow bell pepper cut into thick strips
5 tomatoes blanched and sliced into 1/2 inch rounds
1/2 cup adjika ( store bought or homemade http://delightsofculinaria.blogspot.com/2011/07/adjika-georgean-style-salsa.html)
2-3 cloves crushed garlic
olive oil
2 tablespoons fresh chopped cilantro or parsley
salt
Directions:
Heat oven to 400 degrees
Drizzle plenty of olive oil on the bottom of deep baking pan( I used glass deep dish).
Arrange in vegetables in layers:
- Bell pepper
- eggplant
- using a spoon add adjika
- tomatoes
Place in the oven for 20 minutes.
Let it cool completely.
Add salt, garlic and cilantro or parsley.
Mix well.
This is the best mushroom sauce that I ever tried. My friend Marina shared this recipe with me and I want to share it with you.It goes great with Filet Mignon but you can have it with any other type of steak or even chicken.
Ingredients:
Serves 6-8 people
6-8 Filets
10-12 ozs button mushrooms sliced
1 onion chopped
1/3 cup white wine
1 pint heavy whipping cream
1 tablespoon demi glace *
salt and fresh crushed pepper
3 tablespoons olive oil
* You can make it yourself (which takes like over 20 hours to cook) or you can buy it online or in the store. I bought mine at William & Sonoma for $29.99, It’s pricy but really worth it.
Directions:
Heat a saute pan med-high heat and add olive oil.
Add mushrooms and onions, and saute until onions are soft and liquid is gone.
Remove about 4 tablespoons of mushroom and onion and reserve it for later.
Add white wine and let it evaporate. 2-3 minutes.
Add cream and simmer for about 5-7 minutes.
Stir in demi glace.
Add salt and pepper to taste.
Using a hand or mini blender, pulse the sauce.
Add the reserved cooked mushrooms, mix and serve over grilled filets.
If the sauce is to thick, add more cream and reheat it.
This recipe is for 2 pizzas. You can make it both the same or do another of your favorite. I usually make 2 different ones. To find more recipes, visit brooklyncraftpizza.
Ingredients for Pizza crust:
Dough recipe adapted from The Pioneer Woman.
2 14-inch pizzas
1 teaspoon Instant or Active Dry Yeast
1 1/2 cup warm water ( not lukewarm)
4 cups All-purpose flour
1 teaspoon kosher salt
1/3 cups olive oil
Directions:
Add yeast to warm water.Let stand for few minutes.
In a stand mixer, combine flour and salt. With the mixer running on low speed ( with paddle or hook attachment), drizzle in olive oil until combined with flour.
Pour water/yeast mixture and mix until combined.
Coat a separate mixing bowl with olive oil.
Form the dough into a ball, and toss to coat in olive oil.
Cover the bowl tightly with plastic wrap and let it rise for 1-2 hours, or store in the fridge until you need it(up to 4 days).
Sauce and Toppings for 2 pizzas:
1/2 cup your favorite BBQ sauce
1/2 cup your favorite ranch dressing or http://delightsofculinaria.blogspot.com/search?q=buttermilk+ranch for homemade.
1 cooked chicken breast pulled apart or diced. ( you may use rotisserie chicken if desired)
3/4 cup sliced green onions green parts
1 red onion sliced
2 cups shredded mozzarella cheese or more if you like extra cheesy.
16 oz. fresh mozzarella cheese thinly sliced.
1 cup fresh chopped cilantro
olive oil
Directions:
Heat oven on 415 degrees.
Combine BBQ sauce with ranch dressing.
Apply olive oil to your hands and take half of the pizza dough.
Slightly coat a pizza pan, a pizza stone or regular baking pan with olive oil.
Pull and stretch and spread the dough until crust is nice and thin ( you can use a rolling pin also, but this way its much easier).
Add about 2 tablespoons of BBQ sauce and a little salt and black pepper to the chicken and mix together.
Spread some sauce evenly on the crust.
Top with fresh mozzarella, mozzarella,green onions, red onions, and chicken.
Drizzle a little bit of sauce on the pizza.
Bake the pizza for 13-15 minutes, or until crust is golden brown and toppings are bubbly.
Sprinkle cilantro before serving.
This recipe was adapted from my sister-in-law. It’s fairly sweet and moist with a little crunch.
Ingredients
Instructions
Enjoy with hot or cold cup of tea.
Pelmeni is very well known popular Russian dish that originated in Siberia. It’s made from unleavened dough that is rolled in to thin circles and filled with minced meat ( chicken,beef,pork or lamb.combination of meats is also popular), spices,onions and/or garlic.Then they are cooked in water,drained and served with lots of butter and some sour cream.You can eat them as soup as well without draining them and sprinkle with fresh ground black pepper and some chopped green onions.
I like to make them in large quantity, then freeze them for later. They will stay good for long period of time with out loss of quality or flavor.Best kept in a heavy duty ziplock bag.”
Ingredients for dough:
about 230-250 pieces
5 eggs
1 cup water
1 cup milk
1 teaspoon salt
8 cups flour
Filling:
2 lbs. ground meat ( I used chicken-thigh meat if making homemade ground meat )
1 onion shredded or minced
salt -about 1 1/2 teaspoon +/-
1 heaping teaspoon fresh ground black pepper.
Direction for dough:
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| whisk together water,milk,eggs and salt. |
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| Mix using a dough hook adding flour. |
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| Wrap the dough in plastic wrap and place it in the fridge for 40 min. |
I wasn’t able to take step by step photos but here is a link where you can see -http://tasterussian.com/russian-pelmeni-recipe.html.
