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Prawns with Diablo sauce and Forbidden Rice

June 27, 2011 · by Delightsofculinaria · Leave a Comment

This dish comes with two sauces,diablo sauce which is spicy and tangy , and honey cream sauce which is a little sweet. It’s a perfect combination to broiled garlic prawns and black rice.

So why is it called”Forbidden Rice”?

Because In china, (where it is originally from) It was considered the emperors rice,and it was forbidden for anyone else to eat it.

Serves 2

2 cups black forbidden rice cooked in salted water.

Ingredients for Diablo Sauce:

1 bell pepper chopped

1 shallot chopped

4 cloves garlic chopped

½ of mango chopped

1 habanero Chile chopped

1 Serrano Chile

1 tbsp. Grated ginger

½ tsp. Cumin

½ cup chicken stock

1 tbsp. Butter + 1 tbsp oil

salt

½ lime squeezed

*If you think the chilies will be too spicy for , you can substitute for 1 tbsp. Hot chili sauce or adjust to your taste.

Honey Cream Sauce Ingredients:

½ of small-medium size onion chopped

3 garlic cloves chopped

1 tsp. Honey

2/3 chicken stock

½ Heavy whipping cream

salt and pepper to taste

2 tbsp. Butter

Prawns:

12 prawns

3 cloves garlic crushed

1 tbsp. Butter melted (also can use oil)

salt and pepper

chopped cilantro

Directions:Peel the shell from prawns.Combine with the rest of the ingredients. Broil prawns at 500 degrees for about 5 minutes or until done.

To make sauce #1: In a heavy bottomed skillet on med-high heat add butter with oil and saute shallots and garlic until golden brown.Add chilies,red pepper,cumin,and ginger.Stir and cook for about 1 minute.Add mango and chicken stock. Simmer for about 7 minutes or until veggies are soft and little liquid left. Puree with a hand blender and season with salt and lime juice.

To make sauce #2: In heavy bottomed skillet saute onion and garlic with butter until light golden color.add stock and honey. When starts to boil add the cream and simmer for about 3-5 minutes.season with salt and pepper.puree with blender.

Pour sauce #1 around the inside of the dinner plate more towards to the middle of the plate. Pour sauce #2 around the plate but more to the edge of the plate.place cooked rice in the middle and prawns around the rice.

Filed Under: Dinner, Main course ·

Summer Salad with Tomatoes and Peppers

June 26, 2011 · by Delightsofculinaria · Leave a Comment

This salad is fresh and refreshing. Its the best with homegrown tomatoes when their so sweet and juicy. But its still good with store bought like the ones that are on the vine.

Ingredients:

4 -5 Tomatoes cut into six sections

4 medium sized multi colored peppers cut six sections(I usually buy at Costco)

Fresh baby dill finely chopped

5 cloves garlic crushed

salt & pepper

3 tbsp Unrefined Sunflower oil

Direction:

Mix all the ingredients in a medium sized bowl.

Filed Under: Salad ·

Eggs with Vegetables and Herbs

June 26, 2011 · by Delightsofculinaria · 2 Comments

This breakfast dish can be made with your choice of fresh herbs like cilantro,parsley,sage,oregano,thyme,rosemary,basil or chives. I used basil and sage for a little Italian twist. You can use cilantro and chives with salsa on top for Mexican twist, and how about Greek with parsley,chives and little bit of feta cheese on top? Or just have fun and create your own little twist.

4 yellow young potatoes thinly sliced

¼ red onion finely chopped

¼ red bell pepper

¼ green bell pepper

1/3 eggplant(if thin and long) diced

½ tomato diced

salt & pepper

4 tbsp. Olive oil

4 eggs

fresh herbs finely chopped

Season potatoes with salt and pepper. fry the potatoes on hot skillet with olive oil until its nice and crispy . Using heavy skillet saute onion in olive oil approx.2 min. Add peppers and eggplant cook for another 3 minutes. Add tomatoes. Cook stirring occasionally for 4-5 minutes.season with salt and pepper and add herbs. Fry or poach eggs.

Transfer potatoes on the serving plate, place about 2 tablespoon of vegetables on top of potatoes, and place one egg on top of vegetables. Sprinkle with herbs if you like.

Eggs with Vegetables and Herbs

Ingredients

4 yellow young potatoes thinly sliced
¼ red onion finely chopped
¼ red bell pepper
¼ green bell pepper
1/3 eggplant(if thin and long) diced
½ tomato diced
salt & pepper
4 tbsp. Olive oil
4 eggs
fresh herbs finely chopped

Instructions

Season potatoes with salt and pepper. fry the potatoes on hot skillet with olive oil until its nice and crispy . Using heavy skillet saute onion in olive oil approx.2 min. Add peppers and eggplant cook for another 3 minutes. Add tomatoes. Cook stirring occasionally for 4-5 minutes.season with salt and pepper and add herbs. Fry or poach eggs.
Transfer potatoes on the serving plate, place about 2 tablespoon of vegetables on top of potatoes, and place one egg on top of vegetables. Sprinkle with herbs if you like.

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Filed Under: Breakfast · Tagged: breakfast, eggs, herbs, vegetables

Filet mignon with Mushroom Wine Sauce or Cabernet Sauce

June 23, 2011 · by Delightsofculinaria · Leave a Comment

Summer is here, so does the grilling begins. Not that we don’t grill in winter,but not as much as we do in summer. Enjoy your late summer nights and skip all those waiting lines in restaurants by grilling this tender juicy steak . Mushroom wine sauce is little lighter and smoother then the Cabernet sauce. My personal preference is the Cabernet sauce so is my husbands.So choose your style and let the meat sizzle.
* Mushroom sauce will be great on chicken breast also.

For the steak:

Filet Mignon

Sea salt

Fresh crushed pepper

Butter softened at room temperature

Rub salt and pepper on the filet.Spread soft butter on the top and bottom of the steak.grill the steak until desired doness.

Cabernet Sauce:

5-6 cloves garlic crushed

1 shallot thinly chopped

½ cup Cabernet red wine

½ cup heavy cream

1 tsp. Dijon mustard

sea salt or kosher salt

freshly crushed black pepper

3 tabls. Butter

Saute garlic and shallot with butter on medium heat until just turning golden brown.add wine on low heat and boil to reduce wine to half.stir in heavy cream with wooden spoon. When cream begins to simmer add Dijon mustard. Season with salt and pepper.Stir and cook for 2 minutes or until sauce slightly thickens.

Mushroom Wine Sauce:

4-5 mushrooms sliced

5-6 cloves garlic crushed

1/3 cup white wine

1/3 heavy whipping cream

1/3 cup chicken stock

sea salt or kosher salt to taste

fresh ground pepper

3 tbsp. Butter

1 tbsp. Oil

On high heat saute mushrooms with oil. Using different skillet on medium-low heat saute garlic with butter until slightly golden brown.Make sure not to burn garlic.

Add wine, boil to reduce wine to half. Add heavy cream and stock. Simmer until sauce slightly thickens.Season with salt and pepper.Add mushrooms and stir with wooden spoon.

Pour the sauce over your steak and enjoy. Can be served with your choice of steamed or grilled vegetables or Mashed potatoes.

Filed Under: Dinner, Main course ·

Trifle Cake with Pineapple and Almonds

June 23, 2011 · by Delightsofculinaria · 3 Comments

Very delicious and well moist trifle cake, the best part are the toasted slivered almonds.

For the cake:

7 eggs

1 cup sugar

1 ¼ cup flour (sifted)

For Cream:

1 can condensed milk

1 package cream cheese

1 can crushed pineapples

2-3 Tbsp. Rum

1 egg

¾ cup powdered sugar

8oz. Whip cream

Toasted slivered almonds (toast them in the oven)

Heat oven to 350 degrees. On high speed beat eggs and sugar until light and fluffy. Add sifted flour and mix well on slow speed. Transfer the cake batter onto well greased baking pan . Bake for about 15-20 minutes depending on your oven.let the cake to cool down.

Cream:In a medium bowl beat together cream cheese with powdered sugar. Add egg.beat again.

In a separate bowl combine condensed milk,crushed pineapples(with juice),and rum.mix well.

How to assemble the cake:

This cake will be layered about 2-3 layers depending on the size of your dish.You can use a large glass baking dish also (I even like it more like that).Cut cake in to medium sized squares, and place some square pieces on the bottom of deep glass dish. Using a spoon, pour good amount of pineapple mixture over the cake.repeat steps for the next layers including last one. Spread cream cheese mixture on the last layer. Add whip cream on top of the cream cheese mixture.Sprinkle with slivered almonds

Trifle Cake with Pineapple and Almonds

Ingredients

For the cake:
7 eggs
1 cup sugar
1 ¼ cup flour (sifted)
For Cream:
1 can condensed milk
1 package cream cheese
1 can crushed pineapples
2-3 Tbsp. Rum
1 egg
¾ cup powdered sugar
8oz. Whip cream
Toasted slivered almonds (toast them in the oven)

Instructions

Heat oven to 350 degrees. On high speed beat eggs and sugar until light and fluffy. Add sifted flour and mix well on slow speed. Transfer the cake batter onto well greased baking pan . Bake for about 15-20 minutes depending on your oven.let the cake to cool down.
Cream:In a medium bowl beat together cream cheese with powdered sugar. Add egg.beat again.
In a separate bowl combine condensed milk,crushed pineapples(with juice),and rum.mix well.
How to assemble the cake:
This cake will be layered about 2-3 layers depending on the size of your dish.You can use a large glass baking dish also (I even like it more like that).Cut cake in to medium sized squares, and place some square pieces on the bottom of deep glass dish. Using a spoon, pour good amount of pineapple mixture over the cake.repeat steps for the next layers including last one. Spread cream cheese mixture on the last layer. Add whip cream on top of the cream cheese mixture.Sprinkle with slivered almonds

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Filed Under: Dessert · Tagged: cake, desserts, pineapples, trifle cake

Italian Spinach Soup

June 21, 2011 · by Delightsofculinaria · 1 Comment

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This is delicious and healthy soup with lots of spinach.I usually like to cook my own chicken/beef broth, but its not necessary.You can use store bought also.Since I cooked chicken broth, Of course I’m not going to waste chicken so I added some to the soup.This recipe was adapted from Marcella Hazan’s Essential’s of Italian cooking with few of my changes.

Ingredients:

1 lb. Spinach chopped

1 onion chopped

6 tbsp. Butter

3 cups yellow young potatoes cut into quarters then ¼ inch sliced

2 1/2 cups 2% milk

7 cups chicken broth ( you can use vegetable broth also)

1 tsp. Freshly grated nutmeg

5 tbsp. Freshly grated Parmesan cheese

salt and pepper

Directions:

Put butter and onion in to a large pot and turn to a medium heat. Saute when the onion is soft and slightly golden in color. Add the spinach and saute until the spinach is soft.stirring about 3-4 minutes.

Add milk,broth, and nutmeg. Bring to simmer stirring occasionally. Add Parmesan cheese,salt and pepper.

Turn off the heat and serve into bowls with toast or crostini on the side.

Optional: add fresh ground pepper to the bowl.

Filed Under: Uncategorized ·

Chocolate truffle cake with Nut crust and Raspberry sauce

June 20, 2011 · by Delightsofculinaria · Leave a Comment

If you love Chocolate, then this cake is for you.This chocolate truffle cake is creamy and smooth with rich chocolate flavor. and is perfect to the crunchy nut crust. And with raspberry sauce ….it’s like a party in your mouth. I used 9 x 2 ¾ spring form baking pan.

Ingredients for crust:

2 cups coarsely chopped Pecans (or walnuts)

3/4 stick butter softened room temperature

¾ cup sugar ( I used Torbanido sugar)

2/3 cup flour

Truffle:

2 ½ cups Heavy whipping cream

(2) 12oz Semi sweet or Dark chocolate chips

2 egg yolks

Raspberry sauce:

(2) 12 oz thawed frozen raspberries ( also can use fresh)

1 cup powdered sugar

Crust:Combine nuts with butter,sugar and flour. Press down the mixture in a well greased spring form baking pan and bake at 375 degrees for 15 minutes. Let the crust cool completely.

Truffle:Bring the cream to boil and pour it over chocolate.stir until smooth and that all chocolate is melted. Add egg yolks and stir well again. Pour the truffle mixture over the cool crust and refrigerate at least 6 hrs.

Raspberry sauce: Mix Raspberries in a mini blender or food processor. Add powdered sugar and mix well. You can adjust sugar depending on your taste. Using strainer separate the seed from the sauce.

Filed Under: Dessert · Tagged: chocolate, dessert, nut crust, raspberry sauce, truffle cake

Russian Tea Cookies

June 19, 2011 · by Delightsofculinaria · 1 Comment

These mouth watering cookies really melt in your mouth. Really great with a cup of hot tea. This recipe was adapted from grabngorecipes.com
makes about 45 cookies

Ingredients:
1 cup softened butter
1/2 cup powdered sugar
1 1/2 teaspoon vanilla
1/4 teaspoon salt
2 1/4 cups Gold Medal® all-purpose flour
1 cup finely chopped roasted walnuts
additional powdered sugar for rolling

Recipe directions:
Heat oven to 400ºF.
Cream butter in a large mixing bowl.
Add the vanilla then gradually add the 1/2 cup powdered sugar
Gradually add flour and salt to the butter mixture.
Add the walnuts and mix well.
Shape dough into 1-inch balls and place 1 inch apart on ungreased baking sheets.
Bake 15-17 minutes or until edges are very lightly browned.
Remove the cookies from the baking sheets and roll in powdered sugar while still hot.
Cool on wire racks and roll cookies again in powdered sugar.

***Once cookies are completely cooled, they may be stored in a closed container for up to 1 week.

***These rich tiny cookies are extra-special when made with roasted Hazelnuts.

***Special treat your cookies by adding coconut for coconut lovers. Toast 3/4 cup coconut by baking uncovered
in a pan at 350°F for 5 to 7 minutes, stirring occasionally, until golden brown. Let coconut cool before adding to the dough.

Filed Under: Dessert ·

Smoked Salmon Carpaccio

June 17, 2011 · by Delightsofculinaria · Leave a Comment

Smoked salmon carpaccio is a delicious and fancy appetizer.One of my favorites.

6-8 thin slices of smoked salmon

¼ onion finely chopped

Arugula and Baby Romaine lettuce ( or you can use spring mix)

Capers

Salt and fresh ground pepper

Grilled/ toasted slices of bread such as ciabatta or pugliese

1 tbsp. Champagne wine vinegar (or white wine vinegar)

2 tbsp. Cold pressed olive oil

sauce:

2 tbsp. Mayonnaise

1 tsp. Honey

Mix mayo with honey and pour the sauce in to squeezable bottle.

Drizzle sauce on the plate.

Arrange slices of salmon,drizzle with sauce.

In a bowl combine lettuces,onion,vinegar,salt,pepper and olive oil.

Mix and arrange the salad in the middle of a platter.

Add capers on top of the salad. Place sliced crusty bread slices or crackers on top of the salad.

Serve by starting with the bread, place salmon and salad on top of the bread and Enjoy!

Filed Under: appetizer · Tagged: appetizers, carpaccio, easy recipes, elegant starters, finger food, light recipes, recipes, smoked salmon

Peach Drink with Berries

June 17, 2011 · by Delightsofculinaria · Leave a Comment

A really refreshing drink on a hot summer day. In this photo I used frozen raspberries because I ran out of berries,it was ok, but I prefer berries. Mix all the ingredients together in big pitcher.

1 can frozen Welch’s peach white grape juice

1 bottle sparkling water

1 bottle Ginger Ale

frozen berries

fresh mint

ice cubes

Filed Under: Beverages ·

Chipotle Grilled Wings

June 16, 2011 · by Delightsofculinaria · Leave a Comment

7 oz. Chipotle peppers in adobe sauce

6-7 cloves garlic

3 teaspoons Dijon mustard

2 tsp. Paprika

2 tsp. Smoked chipotle pepper

2 tsp. Black pepper

½ tsp. Cayenne pepper

2 tabls. Garlic powder

2 tabls. Onion powder

1 tsp.cumin powder

2 tbsp + 1 tsp. Salt

4 tbsp. Honey

½ cup red wine vinegar

4 tbsp. Oil

5 pieces cilantro

Using mini blender combine all the ingredients. Defrost the wings,wash. Wash the bag.Transfer wings in the bag pour the marinade over wings. Zip the bag and shake it until all parts are covered with marinade. Marinade overnight and grill it on the grill.

Blue Cheese Yogurt Dip:

1 cup plain yogurt or Greek yogurt

¼ cup finely chopped green onions (green part only)

¼ finely chopped red onion

¼ cup crumbled blue cheese (good one)

salt to taste

fresh cracked pepper

Mix all the ingredients in a medium size bowl.

Filed Under: Dinner, Main course ·

Napoleon Cake

June 14, 2011 · by Delightsofculinaria · 1 Comment

Napoleon cake is a traditional Russian cake that is often served on birthdays and New Years.There is many different recipes for Napoleon. I go by the simplest and easiest recipe there is with only 3 ingredients ; salted butter,flour, and ice cold water. This cake can be done with condensed milk cream or pastry cream (custard type). Condensed milk cream gives you a very crunchy sweet type of cake ( that’s what I like) , and pastry cream makes the cake more moist and soft . Keep in mind that it is best on the second or third day.This cake is a little time consuming, but it is worth it.

Cake: 8 layers

2 sticks salted butter (softened at room temperature)

3 cups flour

1 cup ice cold water

Condensed milk cream:

2 cans of condensed milk

4 sticks butter softened at room temperature

Or (my fav cream) Check here

In a large bowl combine flour and butter by trying to make a crumb like mixture with your hands.

Add ice cold water and mix with your hands few times.

Divide the dough into 8 balls . Cover with plastic wrap and let it stay in the fridge for 1-2 hours up to 2 days.

To make the cake:

Heat oven to 400 degrees

On well floured surface roll the ball (dough) into a really thin crust . Using a dinner plate or any other round dish,cake pan or lid place it upside down on the crust and cut around it.

Sift a little of flour on to a baking sheet (upside down) or use parchment paper, Transfer the dough to a baking sheet, if you still have

enough space transfer the cut off edge of the crust too, you will use that for crumbs that will go on the top and sides of the cake.

Bake until golden brown. Repeat the steps for the rest of the dough.

Cream:

Using a hand mixer beat butter until slightly fluffy. Add two tablespoons of condensed milk and beat again. Add another two tablespoons of condensed milk and beat. Add the remaining condensed milk and beat.

Assembling cake:

Using spatula, place a generous amount of cream on the crust spread it evenly. Repeat for all the layers. Make crumbs out of the baked edge parts of the cake. Spread the cream on top and sides of the cake and cover the cake with crumbs. Also you can add walnuts or sliced almonds on top. Place it in the fridge overnight or more.

Napoleon Cake

Ingredients

Cake: 8 layers
2 sticks salted butter (softened at room temperature)
3 cups flour
1 cup ice cold water
Condensed milk cream:
2 cans of condensed milk
4 sticks butter softened at room temperature

Instructions

In a large bowl combine flour and butter by trying to make a crumb like mixture with your hands.
Add ice cold water and mix with your hands few times.
Divide the dough into 8 balls . Cover with plastic wrap and let it stay in the fridge for 1-2 hours up to 2 days.
To make the cake:
Heat oven to 400 degrees
On well floured surface roll the ball (dough) into a really thin crust .
Using a dinner plate or any other round dish,cake pan or lid place it upside down on the crust and cut around it.
Sift a little of flour on to a baking sheet (upside down) or use parchment paper, Transfer the dough to a baking sheet, if you still have
enough space transfer the cut off edge of the crust too, you will use that for crumbs that will go on the top and sides of the cake.
Bake until golden brown. Repeat the steps for the rest of the dough.
Cream:
Using a hand mixer beat butter until slightly fluffy. Add two tablespoons of condensed milk and beat again. Add another two tablespoons of condensed milk and beat. Add the remaining condensed milk and beat.
Assembling cake:
Using spatula, place a generous amount of cream on the crust spread it evenly. Repeat for all the layers. Make crumbs out of the baked edge parts of the cake. Spread the cream on top and sides of the cake and cover the cake with crumbs. Also you can add walnuts or sliced almonds on top. Place it in the fridge over night or more.

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Filed Under: Cakes, Dessert ·

Caprese Salad with Mixed Greens

June 12, 2011 · by Delightsofculinaria · Leave a Comment

This salad is one of my favorites, With fresh mozzarella, sweet red tomatoes and aromatic smell of basil , Its just so GOOD!!! When we were in Italy on our vacation with my husband I ordered Caprese salad everyday for lunch and dinner, That’s how much I love it. On my salads (especially this one) I’m picky about olive oil. I like to use cold pressed fresh olive oil from Whole Foods or any other store that its available depends on where you live

1 fresh mozzarella cheese cut in ¼ inch rounds

1 tomato on Mixed greens such as spring mix.

the vine sliced in to ¼ inch rounds

extra virgin olive oil

balsamic vinegar

2 pieces basil leafs finely chopped

salt ( I prefer sea salt, or kosher salt)

fresh cracked pepper

In medium bowl mix together salad greens , basil, with 1 tablespoon olive oil and 1 tablespoon balsamic vinegar,add little bit of salt and fresh cracked pepper.

Transfer the Salad on to a flat serving plate. Arrange tomatoes and cheese on top of the greens (tomato,cheese,tomato,cheese ….so on) sprinkle with salt and pepper , and drizzle with olive oil.

Filed Under: Salad ·

Ukranian Borscht

June 9, 2011 · by Delightsofculinaria · 3 Comments

Borscht is a soup mostly made with beets and cabbage. It is a speacialty of Russian and Ukranian cuisine. It’s still a specialty in my family.There is lots of variations how to make borscht, but the base ingredients are cabbage and beets.Most of the time I can cook borscht without any meat or broth(believe me It’s still good) but sometime I would make it with homemade chicken or beef broth.

1 big or 2 small onions chopped

1 big or 2 small carrot shredded

½ green bell pepper chopped

½ red bell pepper chopped

1 small raw beet and 1 cooked beet for really red borscht shredded

4 cloves garlic finely chopped or crushed

8oz. Tomato sauce

3 bay leaves

8 medium russet potatoes peeled and cut into squares

½ of medim size cabbage thinly sliced

2/3 cup flat leaf parsley finely chopped (optional)

2/3 baby dill finely chopped

3 quarts (12 cups) of water,chicken/beef broth with meat

salt and pepper

3 tablespoon oil

Heat oil in large heavy pot on medium-high heat.

Add garlic . When garlic starts to turn light brown add onions, carrots, and bell peppers.

Saute for 7 minutes, stirring occasionaly.

Add beets.saute for another 4-5 minutes.

Add the tomato sauce,bay leaves and black pepper. Stirring few times,let it cook for 5 minutes .

Throw in the potatoes and pour in water or broth.

Season with salt,stir,close lid and bring to boil.

When starts to boil reduce heat to low and cook until potatoes are done.

Throw in cabbage,parsley and dill.(I like to add half of uncut bell pepper for more flavor.)

Bring to a light boil and remove from heat.Tear chicken/beef in to small parts and throw in to the pot.

It is best when served couple hours later.serve with dallop of sour cream , thinly sliced onions and bread.

Optional: to cook Beef or Chicken stock; Bring water to a boil in a big pot,add whole chicken or beef (your choice of meat,ribs ). 1 whole onion and 1 carrot peeled.2 bay leaves and season with salt.cook for an hour on low heat or until chicken is soft and tender.

Vegetarian Ukranian Borscht

Ingredients

1 big or 2 small onions chopped
1 big or 2 small carrot shredded
½ green bell pepper chopped
½ red bell pepper chopped
1 small raw beet and 1 cooked beet for really red borscht shredded
4 cloves garlic finely chopped or crushed
8oz. Tomato sauce
3 bay leaves
8 medium russet potatoes peeled and cut into squares
½ of medim size cabbage thinly sliced
2/3 cup flat leaf parsley finely chopped (optional)
2/3 baby dill finely chopped
3 quarts (12 cups) of water,chicken/beef broth with meat
salt and pepper
3 tablespoon oil

Instructions

Heat oil in large heavy pot on medium-high heat.
Add garlic . When garlic starts to turn light brown add onions, carrots, and bell peppers.
Saute for 7 minutes, stirring occasionaly.
Add beets.saute for another 4-5 minutes.
Add the tomato sauce,bay leaves and black pepper. Stirring few times,let it cook for 5 minutes .
Throw in the potatoes and pour in water or broth.
Season with salt,stir,close lid and bring to boil.
When starts to boil reduce heat to low and cook until potatoes are done.
Throw in cabbage,parsley and dill.(I like to add half of uncut bell pepper for more flavor.)
Bring to a light boil and remove from heat.Tear chicken/beef in to small parts and throw in to the pot.
It is best when served couple hours later.
Serve with dallop of sour cream,thinly sliced onions/green onions/garlic and bread.

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Filed Under: lunch, Soup · Tagged: beef, beets, borscht, cabbage, chicken, healthy, light, recipes, red borscht, Russian recipes, simple, soup, traditional, ukranian borscht, vegetarian

Smoked Salmon Lettuce Rolls

June 7, 2011 · by Delightsofculinaria · Leave a Comment

Tasty and crisp smoked salmon lettuce rolls.A perfect appetizer if you’re cutting on carbs.

Ingredients:

Thin slices of smoked salmon

Romaine lettuce

Cucumber ( cut lenghtwise in to thick strips)

Cream cheese

Chives or green onion(green parts only) finely chopped

Directions:

Cut of the hard parts of lettuce.

Use only dark green leafy parts.

Spread cream cheese.

Sprinkle little bit of chives or green onions.

Add smoked salmon and 2 cucumber strips.

Roll it up and tie the roll with a chive string or green onion.

Smoked Salmon Lettuce Rolls

Ingredients

Thin slices of smoked salmon
Romaine lettuce
Cucumber ( cut lenghtwise in to thick strips)
Cream cheese
Chives or green onion(green parts only) finely chopped

Instructions

Cut of the hard parts of lettuce.
Use only dark green leafy parts.
Spread cream cheese.
Sprinkle little bit of chives or green onions.
Add smoked salmon and 2 cucumber strips.
Roll it up and tie the roll with a chive string or green onion.

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Filed Under: appetizer · Tagged: appetizer, carbless, easy recipes, healthy, lettuce rolls, recipes, smoked salmon

Apple cinnamon French Toast

June 7, 2011 · by Delightsofculinaria · Leave a Comment

Once in a while I like to spoil myself for breakfast with my favorite French toast;apple cinnamon bread with a dollop of mascarpone on top and drizzled all over with homemade syrup. Its just so yummy!!!

Syrup:
3/4 cup water
1 cup dark brown sugar
2 tablsp. heavy whipping cream
½ teasp. ground cinnamon

French Toast:
8 slices of apple cinnamon bread cut into ¾ inch thick ( you can use any other bread, other one I like is raisin bread from panera bread)
4 eggs
¾ cup whipping cream
1/2 cup whole milk
2 tablespoons powdered sugar
2 tablespoons butter
pinch of salt
1 tablespoon vanilla, rum or brandy (optional)
mascarpone
powdered sugar, for dusting (optional)

For the syrup: pour in the water and brown sugar in to medium saucepan.bring to a boil on a high heat.boil for 8-10 minutes until the syrup reduces to approximately 1 cup.remove from heat and whisk in the cream and cinnamon if you like.
French toast:In a medium bowl,whisk the eggs. Add the cream,milk,sugar ,salt,and rum,brandy or vanilla and whisk until well combined.
Melt 1 tablespoon butter on a large nonstick griddle or a pan over medium heat. Dip slices of bread in to the mixture, turning allowing both sides to absorb the mixture. Griddle until they are golden brown.
Transfer the French toast to plates.put a dollop of mascarpone on top of each. Dust with powdered sugar if you like, and pour the syrup over and around the French toast.Serve with fresh berries and Enjoy!

Apple cinnamon French Toast

Ingredients

Syrup:
1 cup water
1 cup dark brown sugar
2 tablsp. heavy whipping cream
½ teasp. ground cinnamon
French Toast:
8 slices of apple cinnamon bread cut into ¾ inch thick ( you can use any other bread, other one I like is raisin bread from panera bread)
4 eggs
¾ cup whipping cream
1/2 cup whole milk
2 tablespoons powdered sugar
2 tablespoons butter
pinch of salt
1 tablespoon vanilla, rum or brandy (optional)
mascarpone
powdered sugar, for dusting (optional)

Instructions

For the syrup: pour in the water and brown sugar in to medium saucepan.bring to a boil on a high heat.boil for 8-10 minutes until the syrup reduces to approximately 1 cup.remove from heat and whisk in the cream and cinnamon if you like.
French toast:In a medium bowl,whisk the eggs. Add the cream,milk,sugar ,salt,and rum,brandy or vanilla and whisk until well combined.
Melt 1 tablespoon butter on a large nonstick griddle or a pan over medium heat. Dip slices of bread in to the mixture, turning allowing both sides to absorb the mixture. Griddle until they are golden brown.
Transfer the French toast to plates.put a dollop of mascarpone on top of each. Dust with powdered sugar if you like, and pour the syrup over and around the French toast.Serve with fresh berries and Enjoy!

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Filed Under: Breakfast · Tagged: breakfast, cinnamon, easy recipes, french toast, homemade syrup, simple recipes

Eggs in a basket

June 5, 2011 · by Delightsofculinaria · Leave a Comment

This recipe was adapted from food network, I don’t really like the maple idea. Also you can substitute prosciutto for bacon,sausage, or baloney.you can view the recipe at http://www.foodnetwork.com/recipes/eggs-in-baskets-recipe/index.html or view video of it http://www.foodnetwork.com/videos/egg-in-baskets/53642.html

Filed Under: Breakfast ·

Cauliflower salad

June 4, 2011 · by Delightsofculinaria · Leave a Comment

½ fresh cauliflower

¼ english cucumber

fresh baby dill finally chopped

1 tabls. mayo

1 teasp. sour cream

1 clove crushed garlic

salt

Grate or cut cauliflower into small pieces.slice cucumber in thin quarters. Add dill,garlic,mayo,sour cream and salt.mix everything together. Has to be eaten right away, it becomes bitter later.

Filed Under: Salad ·

About Delightsofculinaria

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Apple cinnamon French Toast

Eggs in a basket

Cauliflower salad

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