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Eggplant Sandwich

February 26, 2014 · by · Leave a Comment
Eggplant sandwich
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Eggplant sandwich

 

This is a gourmet toasted vegetarian eggplant sandwich with pesto,sundried tomatoes, broiled bell peppers and cheese. These sandwiches are perfect for any time of the day and are good to pack for lunch or enjoy at a picnic on a beautiful warm sunny day.

 

4-6 Sandwiches

Bread of choice ( I used torta bread from Costco this time)

1 Eggplant sliced 1/2 inch thick.( peel or no peel)

1 red bell pepper

1 green bell pepper

4-6 slices of cheese like Havarti,fresh mozzarella,provolone,monterey jack.

1-2 avocados sliced

pesto sauce

sundried tomatoes or fresh tomato sliced

2 eggs

1/2 cup panko crumbs

salt

oil for frying

 

Direction:

Season Eggplants with salt on both sides and arrange on a baking sheet or large tray.Let them sit for 10-15 minutes.

Heat oven to broil.Cut sides of the bell peppers to equal four pieces.Broil peppers until the skin is charred.Remove charred skin.

In a bowl whip eggs with whisk or fork.

Heat a skillet or a frying pan on medium heat.Add about 1/4 cup of oil.Dip each eggplant round in egg, then in panko crumbs.Fry both sides and transfer on a plate lined with paper towel.

Heat oven to 500 degrees.

Spread pesto sauce on one side of the bread.Add a little amount of sundried tomatoes (if desired).Place 1 slice of cheese and 1-2 tomato slices (if not using sundried)  on each sandwich half.

Arrange sandwiches (top and bottom piece) on a baking sheet. Toast the bread until cheese is melted.

Place avocados on top of the cheese followed by eggplants,and bell peppers.

 

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Eggplant Sandwich

Eggplant Sandwich

Ingredients

  • 4-6 Sandwiches
  • Bread of choice ( I used torta bread from Costco this time)
  • 1 Eggplant sliced 1/2 inch thick.( peel or no peel)
  • 1 red bell pepper
  • 1 green bell pepper
  • 4-6 slices of cheese Havarti,fresh mozzarella,provolone,monterey jack.
  • 1-2 avocados sliced
  • pesto sauce
  • sundried tomatoes or fresh tomato sliced
  • 2 eggs
  • 1/2 cup panko crumbs
  • salt
  • oil for frying

Instructions

  1. Season Eggplants with salt on both sides and arrange on a baking sheet or large tray.Let them sit for 10-15 minutes.
  2. Heat oven to broil.Cut sides of the bell peppers to equal four pieces.Broil peppers until the skin is charred.Remove charred skin.
  3. In a bowl whip eggs with whisk or fork.
  4. Heat a skillet or a frying pan on medium heat.Add about 1/4 cup of oil.Dip each eggplant round in egg, then in panko crumbs.Fry both sides and transfer on a plate lined with paper towel.
  5. Heat oven to 500 degrees.
  6. Spread pesto sauce on one side of the bread.Add a little amount of sundried tomatoes (if desired).Place 1 slice of cheese and 1-2 tomato slices (if not using sundried) on each sandwich half.
  7. Arrange sandwiches (top and bottom piece) on a baking sheet. Toast the bread until cheese is melted.
  8. Place avocados on top of the cheese followed by eggplants,and bell peppers.
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Zuppa Toscana Soup

February 21, 2014 · by · Leave a Comment
zuppa toscano
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zuppa toscano

If you ever tried this creamy and hearty Zuppa Toscana soup at Olive Garden Restaurant you probably fell in love with it.Well… you can enjoy this soup at home with this easy simple recipe.When ever I cook it at home,all I hear is “it’s better then Olive Garden!”.It’s super-delicious and perfect comfort soup.

 

Ingredients:

1 onion chopped

5-6 cloves garlic minced

4-5 slices  bacon or pancetta diced

1 lb. Italian hot sausage (casing removed) or homemade recipe below

6-8 russet potatoes or 2-3  baking potatoes washed and sliced into 1/4 inch rounds.(semi-circles for baking potatoes)

4 quarts  (16 cups) chicken broth

1 cup heavy whipping cream

1 bundle of kale chopped

1/2 cup grated parmesan cheese

1/4 cup romano cheese optional

salt and black pepper

2 tablespoons butter

Sausage:

4 chicken thighs grinded or 1 lb ground chicken.

6 garlic cloves crushed

1 teaspoon dry basil

1/4 teaspoon paprika

1 teaspoon red pepper flakes

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon cayenne

salt and black pepper

 

Directions for sausage:

Combine all ingredients well.Take little pieces of meat and arrange on baking pan.

Bring pot of broth to a boil.

While broth is heating up,heat a frying pan or skillet on medium heat.Throw in bacon or pancetta in the pan and let it slightly brown a little.Remove bacon from pan and wipe the pan from  drippings with paper towels*.Add 1 tablespoon butter and throw in sausage pieces.Brown sausage and add to bacon.Add another 1 tablespoon butter to the pan.Add onions and garlic. Saute until onions are soft and golden in color.

When the broth is boiling,throw in potatoes,bacon,sausage,and sautéed onions with garlic.Cook on med-low until potatoes are soft.

Add heavy whipping cream,parmesan cheese and kale.Heat through and serve.

* I don’t like to use drippings,but you can use drippings if you like and not add butter.

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Zuppa Toscana Soup

Zuppa Toscana Soup

Ingredients

  • Ingredients:
  • 1 onion chopped
  • 5-6 cloves garlic minced
  • 4-5 slices bacon or pancetta diced
  • 1 lb. Italian hot sausage (casing removed) or homemade recipe below
  • 6-8 russet potatoes or 2-3 baking potatoes washed and sliced into 1/4 inch rounds.(semi-circles for baking potatoes)
  • 4 quarts (16 cups) chicken broth
  • 1 cup heavy whipping cream
  • 1 bundle of kale chopped
  • 1/2 cup grated parmesan cheese
  • 1/4 cup romano cheese optional
  • salt and black pepper
  • 2 tablespoons butter
  • Sausage:
  • 4 chicken thighs grinded or 1 lb ground chicken.
  • 6 garlic cloves crushed
  • 1 teaspoon dry basil
  • 1/4 teaspoon paprika
  • 1 teaspoon red pepper flakes
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne
  • salt and black pepper

Instructions

  1. Directions for sausage:
  2. Combine all ingredients well.Take little pieces of meat and arrange on baking pan.
  3. Bring pot of broth to a boil.
  4. While broth is heating up,heat a frying pan or skillet on medium heat.Throw in bacon or pancetta in the pan and let it slightly brown a little.Remove bacon from pan and wipe the pan from drippings with paper towels*.Add 1 tablespoon butter and throw in sausage pieces.Brown sausage and add to bacon.Add another 1 tablespoon butter to the pan.Add onions and garlic. Saute until onions are soft and golden in color.
  5. When the broth is boiling,throw in potatoes,bacon,sausage,and sautéed onions with garlic.Cook on med-low until potatoes are soft.
  6. Add heavy whipping cream,parmesan cheese and kale.Heat through and serve.
  7. * I don't like to use drippings,but you can use drippings if you like and not add butter.
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BBQ Ranch Chicken Salad

February 18, 2014 · by · 2 Comments
BBQ ranch chicken salad
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BBQ ranch chicken salad

Absolutely amazing,delicious  and filling BBQ ranch chicken salad. This salad got so many of my of favorite ingredients especially fresh crispy onion strings. You can refer this salad as a copycat recipe from Cheesecake Factory. I love to order this salad whenever we go there or Thai lettuce wraps substituted with grilled portable mushrooms for chicken.It’s the best! so fresh,crunchy,and healthy.

BBQ ranch dressing:

1 clove garlic crushed

3 tablespoons sour cream

3 tablespoons mayonnaise

1/2 cup buttermilk

1/2 teaspoon garlic salt

1/2 teaspoon dried and/or  fresh parsley

1 tablespoon grated parmesan cheese

1 tablespoon lemon juice

2-3  tablespoons bbq sauce

salt and fresh ground pepper

 

Chicken:

1-2 chicken breast

salt

pepper

1/4 cup lemon juice

1/2 teaspoon paprika

1 teaspoon garlic powder

1 tablespoon  worcestershire sauce

2 tablespoons bbq sauce

 

Onions strings:

1 sweet onion peeled and sliced thin rounds

3/4 cup corn starch

salt and pepper

oil for frying

Salad:

2 heads romaine lettuce chopped

1/4 head purple cabbage thinly sliced (optional)

1 large tomato diced

1 avocado diced

1/2 can black beans, drained

1/2 cup fresh,canned or frozen(thawed) corn

fresh cilantro chopped

 

Directions:

BBQ ranch: Whisk all ingredients set a side or refrigerate.

Chicken: Mix seasoning/marinade ingredients. Add it to chicken. Bake,grill or use electric grill (such as George Foreman) to cook chicken.When chicken is done let it rest for 3-5 minutes.Cut into bite size cubes.

Onions: Cover sliced onions with water and set a side for 10 minutes.Fill heavy pot or deep skillet with oil about 3/4 – 1 inch from the bottom and heat it on high heat.

Combine corn starch with salt and pepper.Drain the water from onions and separate into single rounds .Add corn starch mix to the onions and mix.

When oil is really hot,using tongs fry onions in small batches until lightly golden brown.

Salad:

Arrange salad ingredients on a salad plate or bowl.Add diced chicken.Top with onion strings and drizzle with BBQ ranch dressing.

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BBQ Ranch Chicken Salad

BBQ Ranch Chicken Salad

Ingredients

  • BBQ ranch dressing:
  • 1 clove garlic crushed
  • 3 tablespoons sour cream
  • 3 tablespoons mayonnaise
  • 1/2 cup buttermilk
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dried and/or fresh parsley
  • 1 tablespoon grated parmesan cheese
  • 1 tablespoon lemon juice
  • 2-3 tablespoons bbq sauce
  • salt and fresh ground pepper
  • Chicken:
  • 1-2 chicken breast
  • salt
  • pepper
  • 1/4 cup lemon juice
  • 1/2 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 tablespoon worcestershire sauce
  • 2 tablespoons bbq sauce
  • Onions strings:
  • 1 sweet onion peeled and sliced thin rounds
  • 3/4 cup corn starch
  • salt and pepper
  • oil for frying
  • Salad:
  • 2 heads romaine lettuce chopped
  • 1/4 head purple lettuce thinly sliced (optional)
  • 1 large tomato diced
  • 1 avocado diced
  • 1/2 can black beans, drained
  • 1/2 cup fresh,canned or frozen(thawed) corn
  • fresh cilantro chopped

Instructions

  1. BBQ ranch: Whisk all ingredients set a side or refrigerate.
  2. Chicken: Mix seasoning/marinade ingredients. Add it to chicken. Bake,grill or use electric grill (such as George Foreman) to cook chicken.When chicken is done let it rest for 3-5 minutes.Cut into bite size cubes.
  3. Onions: Cover sliced onions with water and set a side for 10 minutes.Fill heavy pot or deep skillet with oil about 3/4 - 1 inch from the bottom and heat it on high heat.
  4. Combine corn starch with salt and pepper.Drain the water from onions and separate into single rounds .Add corn starch mix to the onions and mix.
  5. When oil is really hot,using tongs fry onions in small batches until lightly golden brown.
  6. Salad:
  7. Arrange salad ingredients on a salad plate or bowl.Add diced chicken.Top with onion strings and drizzle with BBQ ranch dressing.
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Crab Stuffed Fish

February 12, 2014 · by · 4 Comments
crab stuffed fish-4
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crab stuffed fish-4

This is a great and elegant crab stuffed fish dinner recipe.It’s really a fantastic dish for any occasion especially like Valentines Day or anniversary. If you’re not a seafood lover,you can pan sear chicken breast*(pound it first,season it) then proceed to making the sauce. The sauce is so delicious that you can use with any other pan seared or baked fish like halibut,sea bass,or salmon.

* You can also make chicken breast rolls. Fillings like sautéed mushrooms with onions/shallots are perfect.Or you can stuff with cheese,spinach or asparagus.

Ingredients for fish:

4-6 white fish fillet. (I used dover sole)

1-2 shallots minced

2 garlic cloves minced

2 green onions finely sliced

1 tablespoon butter

1/4 cup white wine

2 1/2 cups  real crab meat

1/4 cup lemon juice

salt and pepper

1/4 cup plain bread crumbs

2 tbs. grated parmesan cheese

Sauce:

1 shallot minced

1/3 cup white wine

1 roma tomato diced (optional)

3/4 cup heavy whipping cream

1/2 cup chicken broth.

2-3 tablespoons butter

salt

 

Directions:

Heat oven to 375 degrees.

Melt butter in a saute pan on medium heat.

Add shallots,garlic,and scallions.

Saute until shallots are soft.

Add white wine and let wine evaporate.

In a small bowl or plate,combine bread crumbs with parmesan cheese and set aside.

Place crab meat,sautéed shallot with garlic and scallions,lemon juice,salt and pepper in the food processor or mini blender.

Pulse 5-6 times until ingredients are well combined.

Spoon crab filling onto one end of each fish fillet and roll it up.Secure with toothpick.

Sprinkle each roll with breadcrumb mixture (all around).

Place seam side down in a glass baking dish.

Make the sauce….

Melt butter in a saute pan on medium heat,and throw in shallots.

Saute 1-2 minutes.

Add tomatoes and sauté for another minute or so.

Add white wine and let it evaporate.

Gently stir in cream and stock.

Season with a little bit of salt.

Pour the sauce in the baking pan with fish.**

Add butter.

Bake for about 30-35 minutes or until the top is slightly golden.

Serve over arborio rice or risotto.

** If using this sauce for pan seared fish,continue to simmer the sauce for about 5 minutes on low heat.Turn off the heat and stir in butter one tablespoon at a time.

 

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Crab Stuffed Fish

Crab Stuffed Fish

Ingredients

  • Ingredients for fish:
  • 4-6 white fish fillet. (I used dover sole)
  • 1-2 shallots minced
  • 2 garlic cloves minced
  • 2 green onions finely sliced
  • 1 tablespoon butter
  • 1/4 cup white wine
  • 2 1/2 cups real crab meat
  • 1/4 cup lemon juice
  • salt and pepper
  • 1/4 cup plain bread crumbs
  • 2 tbs. grated parmesan cheese
  • Sauce:
  • 1 shallot minced
  • 1/3 cup white wine
  • 1 roma tomato diced (optional)
  • 3/4 cup heavy whipping cream
  • 1/2 cup chicken broth.
  • 2-3 tablespoons butter
  • salt

Instructions

  1. Directions:
  2. Heat oven to 375 degrees.
  3. Melt butter in a saute pan on medium heat.
  4. Add shallots,garlic,and scallions.
  5. Saute until shallots are soft.
  6. Add white wine and let wine evaporate.
  7. In a small bowl or plate,combine bread crumbs with parmesan cheese and set aside.
  8. Place crab meat,sautéed shallot with garlic and scallions,lemon juice,salt and pepper in the food processor or mini blender.
  9. Pulse 5-6 times until ingredients are well combined.
  10. Spoon crab filling onto one end of each fish fillet and roll it up.Secure with toothpick.
  11. Sprinkle each roll with breadcrumb mixture (all around).
  12. Place seam side down in a glass baking dish.
  13. Make the sauce….
  14. Melt butter in a saute pan on medium heat,and throw in shallots.
  15. Saute 1-2 minutes.
  16. Add tomatoes and sauté for another minute or so.
  17. Add white wine and let it evaporate.
  18. Gently stir in cream and stock.
  19. Season with a little bit of salt.
  20. Pour the sauce in the baking pan with fish.**
  21. Add butter.
  22. Bake for about 30-35 minutes or until the top is slightly golden.
  23. Serve over arborio rice or risotto.
  24. ** If using this sauce for pan seared fish,continue to simmer the sauce for about 5 minutes on low heat.Turn off the heat and stir in butter one tablespoon at a time.
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Filed Under: Dinner · Tagged: , , , , , , , , , , , ,

Chocolate Creme Brûlée

February 5, 2014 · by · 4 Comments
Chocolate creme brûlée
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Chocolate creme brûlée

 

Still looking for that special sweet treat for your loved one? Chocolate creme brûlée is a divine and luscious romantic  dessert that will be perfect for valentines day or anniversary. It’s one of those very easy and elegant desserts with fancy name and amazing taste.Both chocolate lover and non chocolate lover will enjoy. And if you really dislike chocolate you can check this recipe for classic creme brûlée.

Ingredients:

6 egg yolks

1/3 cup sugar

2 cups heavy whipping cream

1/4 -1/2 cup finely chopped or shredded  dark chocolate( depends on your love for chocolate)

2 tablespoons Kahlua liqueur or any other coffee liqueur

2 ounces espresso or 1 tablespoon instant coffee.

4 tablespoon sugar for topping.

 

Directions:

Heat oven to 325 degrees.

In a saucepan,heat heavy cream until begins to boil.

Beat egg yolks with sugar.

Remove from heat and gradually whisk in chocolate,coffee,and kahlua.

Gradually, by dribbles at first whisk in hot cream mix to egg yolks.

Divide custard among 4 ramekins (if you have smaller ramekins, you might need 6-8 of them).

Place ramekins in large baking dish.

Add enough hot water to pan to come halfway up sides of cups.

Bake until custards are set, about 30-35 minutes.

Remove from water; chill 2 hours.

Preheat broiler.

Sprinkle each custard with 1 tablespoon sugar. Broil until sugar turns golden, watching closely to avoid burning, about 3 minutes.

Refrigerate until custards are set, 1 to 2 hours.

OR

Use a kitchen torch to caramelize sugar instead of using the broiler.

chocolate creme brûlée

 

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Chocolate Creme Brûlée

Ingredients

  • 6 egg yolks
  • 1/3 cup sugar
  • 2 cups heavy whipping cream
  • 1/2 cup finely chopped or shredded dark chocolate
  • 2 tablespoons Kahlua liqueur or any other coffee liqueur
  • 2 ounces espresso or 1 tablespoon instant coffee.
  • 4 tablespoon sugar for topping.

Instructions

  1. Directions:
  2. Heat oven to 325 degrees.
  3. In a saucepan,heat heavy cream until begins to simmer.
  4. Beat egg yolks with sugar.
  5. Remove from heat and gradually whisk in chocolate,coffee,and kahlua.
  6. Gradually, by dribbles at first whisk in hot cream mix to egg yolks.
  7. Divide custard among 4 ramekins (if you have smaller ramekins, you might need 6-8 of them).
  8. Place ramekins in large baking dish.
  9. Add enough hot water to pan to come halfway up sides of cups.
  10. Bake until custards are set, about 30-35 minutes.
  11. Remove from water; chill 2 hours.
  12. Preheat broiler.
  13. Sprinkle each custard with 1 tablespoon sugar. Broil until sugar turns golden, watching closely to avoid burning, about 3 minutes.
  14. Refrigerate until custards are set, 1 to 2 hours.
  15. OR
  16. Use a kitchen torch to caramelize sugar instead of using the broiler.
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Filed Under: Dessert, Uncategorized · Tagged: , , , , , , , , , , , , ,

Buffalo Wings

January 31, 2014 · by · 4 Comments
buffalo wings
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buffalo wings

As we all know buffalo wings are a popular game day party food.And no need to take out or to buy some in the freezer section of your grocery store,because….they are so easy to make at home,much healthier and so tasty.These are baked until the skin is nice and crispy then tossed with  Franks hot sauce. Simple ingredients,easy method,and amazing finger licking results.

Ingredients:

30 chicken wings

3/4 cup Franks Hot sauce

4 tablespoons butter

salt and pepper.

 

Direction:

Heat oven to 500 degrees

Bring a pot of water to boil.

Season water with salt.

Throw in wings.

Cook for 5 minutes.

Drain the water.

Season wings with more salt and black pepper.

Arrange on a cooling rack.

Place cooling rack on top of rimmed baking sheet.

Add water to the bottom of the pan.

Bake for 25- 30 minutes one side,then another 20-30 minutes the other side or until skin is golden in color.

Heat sauce and butter in a small sauce pan until butter is melted.

Place wings in a bowl and toss with sauce.Let rest for about 3 minutes and toss again.

 

Print
Buffalo Wings

Ingredients

  • 30 chicken wings
  • 3/4 cup Franks Hot sauce
  • 4 tablespoons butter
  • salt and pepper.

Instructions

  1. Heat oven to 500 degrees
  2. Bring a pot of water to boil.
  3. Season water with salt.
  4. Throw in wings.
  5. Cook for 5 minutes.
  6. Drain the water.
  7. Season wings with more salt and black pepper.
  8. Arrange on a cooling rack.
  9. Place cooling rack on top of rimmed baking sheet.
  10. Add water to the bottom of the pan.
  11. Bake for 25- 30 minutes one side,then another 20-30 minutes the other side or until skin is golden in color.
  12. Heat sauce and butter in a small sauce pan until butter is melted.
  13. Place wings in a bowl and toss with sauce.Let rest for about 3 minutes and toss again.
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Hot BBQ wings

January 31, 2014 · by · 5 Comments
Hot BBQ wings
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Hot BBQ wings

 

These Hot BBQ Wings are a creative twist to original buffalo wings.This recipe was inspired by my brother-in-law Alex  who also cooks amazing plov and is a pro at grilling. He deep fries wings in batches to get a perfect result of crispy wing on the outside and moist and juicy on the inside.I decided to bake instead, and with a little trick the result of  crispy and moist wing is achieved. You can make them either way and enjoy!

Ingredients:

30 chicken wings.

1/2 cup favorite bbq sauce *

1/2 cup Franks Hot sauce

2 tablespoons butter

1/2 lemon squeezed

salt & pepper

*If your bbq sauce too tangy,add some sugar to the sauce to balance out the flavor.

Direction-

1.Bring pot with water to a boil.

2.Season water with salt.

3.Throw in wings and cook for 5 minutes.

4.Transfer wings to a bowl and season more with salt,pepper and lemon juice.

5.Heat oven to 500 degrees.

6.Arrange wings on a cooling rack.

7.Place cooling rack on top of rimmed baking sheet.

8.Add some water to the bottom of the pan.

9.Bake for 30 minutes.

10.Turn wings over and bake for another 20-30 minutes or until wings are golden brown.

11.Heat both sauces in a sauce pan with butter. ( add sugar if needed)

12.Place wings in a bowl and toss with sauce. Let rest for 3-5 minutes and toss again.

I sprinkled some minced cilantro on top.

Print
Hot BBQ wings

Ingredients

  • 30 chicken wings.
  • 1/2 cup favorite bbq sauce *
  • 1/2 cup Franks Hot sauce
  • 2 tablespoons butter
  • 1/2 lemon squeezed
  • salt & pepper
  • *If your bbq sauce too tangy,add some sugar to the sauce to balance out the flavor.

Instructions

  1. 1.Bring pot with water to a boil.
  2. 2.Season water with salt.
  3. 3.Throw in wings and cook for 5 minutes.
  4. 4.Transfer wings to a bowl and season more with salt,pepper and lemon juice.
  5. 5.Heat oven to 500 degrees.
  6. 6.Arrange wings on a cooling rack.
  7. 7.Place cooling rack on top of rimmed baking sheet.
  8. 8.Add some water to the bottom of the pan.
  9. 9.Bake for 30 minutes.
  10. 10.Turn wings over and bake for another 20-30 minutes or until wings are golden brown.
  11. 11.Heat both sauces in a sauce pan with butter. ( add sugar if needed)
  12. 12.Place wings in a bowl and toss with sauce. Let rest for 3-5 minutes and toss again.
  13. I sprinkled some minced cilantro on top.
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Lemon Layer Cake

January 30, 2014 · by · 4 Comments
Lemon cake
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Lemon cake

The idea of making this lemon layer cake came from my sisters bridal shower back in September ’13.It was when I had to make a cake that had lemon or honey in it.Well… I ended up making both a lemon cake and honey cake. Basically that was our theme because our  sister Sweet-lana loves her tea with lemon and honey as much as one loves their coffee.She’ll have it in her to-go cup everywhere she goes.

For the cake as pictured above I made total of four layers and made more cream by half. Added blueberries inside.

For bridal shower I sliced the layers in half,but it was hard to keep the cake from falling apart. The cake layers are very delicate.

And I used pureed raspberries with sugar(strained) instead of whole raspberries.

 

DSC_3985

 

 

DSC_3994

 

 

Ingredients:

( Cake batter adapted from America’s Test Kitchen)

2 1/4 cups flour*

1/4 cup cornstarch*

1 cup whole milk,at room temperature

6 large egg whites,at room temperature.

2 teaspoons vanilla extract

1 3/4 cups granulated sugar

4 teaspoons baking powder

1 teaspoon salt

12 tablespoons unsalted butter at room temperature.

lemon zest of 2 lemons

* you can substitute these two ingredients of cake flour

 

Cream for 1 (2 layer ) cake:

1 1/2 cups heavy whipping cream

8 oz. cream cheese

1  1/4 cup powdered sugar

1 tablespoon squeezed lemon juice

1-2 tablespoons limoncello liqueur

zest from one lemon

Syrup:

1/2 cup hot water

3 tablespoons sugar

3 tablespoons limoncello

2 tablespoons lemon juice.

-Combine all ingredients and let cool.

 

Fresh blueberries,raspberries or strawberries.

Whole or pureed with some sugar.

 

Direction for cake-

Preheat oven to 350 degrees

Sift flour with cornstarch 3 times and set aside

In a large measuring cup,whisk together the milk,egg whites,lemon zest and vanilla.

In the bowl of a standing mixer fitted with the paddle attachment,mix together the flour,sugar,baking powder and salt at med-low speed.

With the mixer running,add the butter pieces one at a time until the mixture resembles fine,even crumbs.

Stop the mixer and about 1/2 cup of the wet ingredients.

Beat the batter at medium speed until it is pale and fluffy,about 1 1/2minutes.

With the mixer running on med-low pour in  the rest of the wet ingredients,then crank the speed back up to medium and beat for 30 seconds more.Scrape down the bowl and beat for 30 more seconds.

Divide the batter equally among the two (9 inch) cake pans and smooth the tops.

Bake for 23-25 minutes,or until a toothpick come out clean-do not over bake.

Let the cakes cool in pans for 10 minutes,then remove the cakes from pans,and cool completely.

 

Cream-

In a mixer with whisk attachment ,whip cream cheese with powdered sugar.

Scrape the bowl and add lemon juice,zest, and limoncello.Whip again until ingredients are well incorporated.

On med-low speed gradually pour heavy whipping cream,bringing the speed higher gradually.

Whip the cream until stiff peaks.

 

Assembling-

Pierce first cake layer with toothpick or fork.

Pour/spray syrup on the cake.

Spread a good amount of frosting.

Arrange preferred berries on top of frosting.

Place the other cake on top of berries.

Pierce the cake and pour/spray syrup.

Spread frosting all over cake and decorate as desired.

 

Print
Lemon Layer Cake

Ingredients

  • ( Cake batter adapted from America's Test Kitchen)
  • 2 1/4 cups flour*
  • 1/4 cup cornstarch*
  • 1 cup whole milk,at room temperature
  • 6 large egg whites,at room temperature.
  • 2 teaspoons vanilla extract
  • 1 3/4 cups granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 12 tablespoons unsalted butter at room temperature.
  • lemon zest of 2 lemons
  • * you can substitute these two ingredients of cake flour
  • Cream for 1 (2 layer ) cake:
  • 1 1/2 cups heavy whipping cream
  • 8 oz. cream cheese
  • 1 1/4 cup powdered sugar
  • 1 tablespoon squeezed lemon juice
  • 1-2 tablespoons limoncello liqueur
  • zest from one lemon
  • Syrup:
  • 1/2 cup hot water
  • 3 tablespoons sugar
  • 3 tablespoons limoncello
  • 2 tablespoons lemon juice.
  • -Combine all ingredients and let cool.
  • Fresh blueberries,raspberries or strawberries.
  • Whole or pureed with some sugar.

Instructions

  1. Direction for cake-
  2. Preheat oven to 350 degrees
  3. Sift flour with cornstarch 3 times and set aside
  4. In a large measuring cup,whisk together the milk,egg whites,lemon zest and vanilla.
  5. In the bowl of a standing mixer fitted with the paddle attachment,mix together the flour,sugar,baking powder and salt at med-low speed.
  6. With the mixer running,add the butter pieces one at a time until the mixture resembles fine,even crumbs.
  7. Stop the mixer and about 1/2 cup of the wet ingredients.
  8. Beat the batter at medium speed until it is pale and fluffy,about 1 1/2minutes.
  9. With the mixer running on med-low pour in the rest of the wet ingredients,then crank the speed back up to medium and beat for 30 seconds more.Scrape down the bowl and beat for 30 more seconds.
  10. Divide the batter equally among the two (9 inch) cake pans and smooth the tops.
  11. Bake for 23-25 minutes,or until a toothpick come out clean-do not over bake.
  12. Let the cakes cool in pans for 10 minutes,then remove the cakes from pans,and cool completely.
  13. Cream-
  14. In a mixer with whisk attachment ,whip cream cheese with powdered sugar.
  15. Scrape the bowl and add lemon juice,zest, and limoncello.Whip again until ingredients are well incorporated.
  16. On med-low speed gradually pour heavy whipping cream,bringing the speed higher gradually.
  17. Whip the cream until stiff peaks.
  18. Assembling-
  19. Pierce first cake layer with toothpick or fork.
  20. Pour/spray syrup on the cake.
  21. Spread a good amount of frosting.
  22. Arrange preferred berries on top of frosting.
  23. Place the other cake on top of berries.
  24. Pierce the cake and pour/spray syrup.
  25. Spread frosting all over cake and decorate as desired.
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Breakfast Egg Sandwich with Pesto

January 28, 2014 · by · 2 Comments
breakfast sandwich
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breakfast sandwich

Breakfast is my favorite meal of the day. I love breakfast!!! I don’t really care about other meals as much as breakfast. This is a tasty ultimate breakfast egg sandwich dressed up with flavorful pesto sauce.Mmmm… so delicious and just perfect!

Ingredients-

(As many as needed)

Bread of your choice ( I used bread tortas from costco)

Turkey,ham,or bologna slices

Havarti cheese slices

Tomato sliced

Avocado sliced

pesto sauce

Eggs

 

Direction-

Heat oven to 450 degrees.

Slice bread in half.

Spread a desired amount of pesto sauce on one side of the bread.

Place sliced turkey,ham, or bologna on top,followed by cheese and tomatoes.

Place both pieces of bread on to a lined baking sheet with parchment paper.

Toast for about 3-5 minutes or until the bread is well toasted and cheese is melted.

Meanwhile,fry eggs any way you prefer.You can make them sunny side up,scrambled, or simple folded omelet.

Take sandwiches from the oven.

Add avocado on top of tomatoes and place egg on top of tomatoes.

Place the top bread over eggs.

ENJOY!

egg sandwich

Print
Breakfast egg sandwich with pesto

Breakfast egg sandwich with pesto

Ingredients

  • (As many as needed)
  • Bread of your choice ( I used bread tortas from costco)
  • Turkey,ham,or bologna slices
  • Havarti cheese slices
  • Tomato sliced
  • Avocado sliced
  • pesto sauce
  • Eggs

Instructions

  1. Heat oven to 450 degrees.
  2. Slice bread in half.
  3. Spread a desired amount of pesto sauce on one side of the bread.
  4. Place sliced turkey,ham, or bologna on top,followed by cheese and tomatoes.
  5. Place both pieces of bread on to a lined baking sheet with parchment paper.
  6. Toast for about 3-5 minutes or until the bread is well toasted and cheese is melted.
  7. Meanwhile,fry eggs any way you prefer.You can make them sunny side up,scrambled, or simple folded omelet.
  8. Take sandwiches from the oven.
  9. Add avocado on top of tomatoes and place egg on top of tomatoes.
  10. Place the top bread over eggs.
  11. ENJOY!
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Fresh Pasta with Alfredo Sauce

January 23, 2014 · by · 6 Comments
alfredo
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alfredo

Nothing beats homemade pasta,believe me – not even fresh store bought.Making fresh pasta dough and alfredo sauce from scratch is easier then you might think.The taste of fresh pasta is incomparable and amazing! You can use this dough recipe for any type of pasta dishes including lasagna and chicken noodle soup. You can use any pasta maker (I’m using kitchen aid ) or do it all by hand. Here’s a great step by step tutorial from Olgas flavor factory.This recipe needs a lot of egg yolks, so if you’re baking something like meringue,macaroons or anything else; you can use egg yolks to make pasta for your next dinner.

Alfredo is an italian pasta dish.And if you visit Italy and order Alfredo at a restaurant you might be surprised to see your dish prepared differently then you expected.In Italy Alfredo is considered to be made of lots and lots of butter and lots and lots of parmesan cheese.No cream at all.Thats what happened to me when we visited Italy.I was surprised and thought they got my order wrong.Alfredo we know in US is different. Pasta is drowned in rich creamy buttery cream sauce  and usually with prawns,shrimps or chicken. It’s our Americanized Alfredo.

Pasta with alfredo sauce is very versatile. You can use any type of pasta from wide egg noodles to thin angel hair. To make it more festive,add sautéed prawns or shrimps to the sauce.Grilled,baked, or pan fried chicken breast.You can also add variety of vegetables like sauteed mushrooms,steamed broccoli,or sautéed,grilled or broiled tomatoes.

 

Ingredients for basic pasta dough-

6 egg yolks

1 egg

1/2 teaspoon salt

3 1/2 cup all purpose flour sifted

1/2 cup water

Basic Alfredo sauce-

3 cups heavy whipping cream

12 tablespoons (1 1/2 stick) butter sliced

1 1/2 cup fresh ground or grated parmesan cheese (Very good one)

1/2 teaspoon fresh grated nutmeg

Fresh ground white or black pepper.(I love extra)

4 garlic cloves crushed or minced

minced fresh parsley or basil

Salt to taste

Other optional ingredients-

If you love lemony taste add 1/4 cup lemon juice to heavy cream and lemon zest from 1 lemon.

Make sure not to boil  the sauce if adding lemon juice or it will curdle.

Hot pepper flakes.

Any Other desired ingredients mentioned above.

 

Directions for pasta-

Place egg,egg yolks,water and salt in mixer bowl.

Attach bowl and flat beater.

Turn to speed 2 or 3 and mix 30 seconds.

Exchange flat beater to dough hook.

Turn to speed 3 and knead approximately 2 minutes.

Remove dough from bowl and hand knead for another 2 minutes.

The dough should be hard, not soft.

Let dough rest covered for 20 minutes.

Divide dough into 4 equal pieces before processing with pasta sheet roller attachment.

Roll out dough in to sheets using kitchen aid attachment. Starting on 1 setting, then 3,5,and 8.

Sprinkle flour on both sides of the pasta sheet.

Cut into desired length.Repeat the steps with the rest of the dough.

Remove Pasta sheets roller attachment and  replace with fettuccinne pasta attachment.

Pass pasta sheets through the roller.

Cook right away or arrange on a lined table to dry.

 

Fettuccine and Alfredo Sauce-

Cook the pasta(about 18 oz.) in a large pot of boiling salted water and 1 tablespoon olive oil until tender but still firm to the bite, stirring occasionally.Drain.

Pour heavy whipping cream into a  heavy large skillet or a sauté pan.

Add the butter and cook over medium heat just until the butter melts, stirring occasionally.

Add garlic*,salt,pepper,nutmeg (lemon zest;optional) and cheese.

Stir to combine.

Add drained pasta  and mix well to coat with cream.

Cover with lid and let pasta sauce thicken and fettucine to absorb sauce.

Garnish with minced parsley or basil,more cheese and fresh ground pepper.

 

* If you like more mild garlic taste,sauté garlic with little olive oil before adding cream.

Print
Basic Pasta dough and Alfredo Sauce

Ingredients

  • 6 egg yolks
  • 1 egg
  • 1/2 teaspoon salt
  • 3 1/2 cup all purpose flour sifted
  • 1/2 cup water
  • Basic Alfredo sauce-
  • 3 cups heavy whipping cream
  • 12 tablespoons (1 1/2 stick) butter sliced
  • 1 1/2 cup fresh ground or grated parmesan cheese (Very good one)
  • 1/2 teaspoon fresh grated nutmeg
  • Fresh ground white or black pepper.(I love extra)
  • 4 garlic cloves crushed or minced
  • minced fresh parsley or basil
  • Salt to taste
  • Other optional ingredients-
  • If you love lemony taste add 1/4 cup lemon juice to heavy cream and lemon zest from 1 lemon.
  • Make sure not to boil the sauce if adding lemon juice or it will curdle.
  • Hot pepper flakes.
  • Any Other desired ingredients mentioned above.

Instructions

  1. Directions for pasta dough-
  2. Place egg,egg yolks,water and salt in mixer bowl.
  3. Attach bowl and flat beater.
  4. Turn to speed 2 or 3 and mix 30 seconds.
  5. Exchange flat beater to dough hook.
  6. Turn to speed 3 and knead approximately 2 minutes.
  7. Remove dough from bowl and hand knead for another 2 minutes.
  8. Let dough rest covered for 20 minutes.
  9. Divide dough into 4 equal pieces before processing with pasta sheet roller attachment.
  10. Roll out dough in to sheets using kitchen aid attachment. Starting on 1 setting, then 3,5,and 8.
  11. Sprinkle flour on both sides of the pasta sheet.
  12. Cut into desired length.Repeat the steps with the rest of the dough.
  13. Remove Pasta sheets roller attachment and replace with fettucinne pasta attachment.
  14. Pass pasta sheets through the roller.
  15. Cook right away or arrange on a lined table to dry.
  16. Alfredo Sauce-
  17. Cook the pasta in a large pot of boiling salted water and 1 tablespoon olive oil until tender but still firm to the bite, stirring occasionally.Drain.
  18. Pour heavy whipping cream into a heavy large skillet or a sauté pan.
  19. Add the butter and cook over medium heat just until the butter melts, stirring occasionally.
  20. Add garlic*,salt,pepper,nutmeg (lemon zest;optional) and cheese.
  21. Stir to combine.
  22. Add drained pasta and mix well to coat with cream.
  23. Cover with lid and let pasta sauce thicken and fettucine to absorb sauce.
  24. Garnish with minced parsley or basil,more cheese and fresh ground pepper.
  25. * If you like more mild garlic taste,sauté garlic with little olive oil before adding cream.
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Russian Glazed Cookies “Pryaniki”

January 20, 2014 · by · 9 Comments
pryaniki
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 pryaniki

“Pryaniki”are Russian Glazed cookies that existed since 9th century.Although, there are many types of pryaniki,this is just one of them.They are soft,delicious and will stay fresh not only for one day. Especially kids love them and it’s a great treat to share some with your coworkers,friends or family.If you like spiced cookies you can add cinnamon,nutmeg,all spice, or cardamom to the dough mixture.

Ingredients-

2 large egg yolks

2 cups sugar

2 cups sour cream (16oz)

8 tablespoons(1 stick) butter room temp.

1 teaspoon baking soda

1 teaspoon Baker’s Ammonia or Ammonia Bicarbonate*

1 tablespoon vinegar

4 -4 1/2 cups flour (I used canadian)**

1 tablespoon peppermint,vanilla,or almond extract (optional)

*If you can’t find it, sub in baking powder.

** I did experiment with canadian whole wheat flour it work great.Spelt and whole wheat pastry flour will work too.

Glaze-

2 cups powdered sugar

2 large egg whites

1 teaspoon peppermint extract(optional)

Direction-

1.Whisk  egg yolks with sugar.

2.Add  butter and sour cream and mix using a stand or hand mixer.

3.In a small bowl combine baking soda and ammonium(or baking powder) with vinegar. Add to the mixture.

4.Add preferred flavoring  if desired.

5.Gradually add flour and mix until well combined.

6.The dough will be sticky.Cover with plastic wrap.

7.Refrigerate for 2 hours.

8.Heat oven to 350 degrees.

9.Apply oil to your hands.

10.Roll dough into 1 inch balls and arrange them on a lined baking sheet.

11. Bake for 15-17 minutes.

Glaze-

12.Beat egg whites with powdered sugar and peppermint extract(if desired)

13.Apply glaze to pryaniki while still hot/warm.You can dip or mix them into to glaze also,then spread glaze evenly using your fingers.

14.Arrange on a wax paper to dry.

15.Enjoy with your favorite tea.

 

Print
Russian Glazed Cookies “Pryaniki”

Ingredients

  • 2 large egg yolks
  • 2 cups sugar
  • 2 cups sour cream (16oz)
  • 8 tablespoons(1 stick) butter room temp.
  • 1 teaspoon baking soda
  • 1 teaspoon Baker's Ammonia or Ammonia Bicarbonate*
  • 1 tablespoon vinegar
  • 4 -4 1/2 cups flour (I used canadian)**
  • 1 tablespoon peppermint,vanilla,or almond extract (optional)
  • *If you can't find it, sub in baking powder.
  • ** I did experiment with canadian whole wheat flour it work great.Spelt and whole wheat pastry flour will work too.
  • Glaze-
  • 2 cups powdered sugar
  • 2 large egg whites
  • 1 teaspoon peppermint extract(optional)

Instructions

  1. 1.Whisk egg yolks with sugar.
  2. 2.Add butter and sour cream and mix using a stand or hand mixer.
  3. 3.In a small bowl combine baking soda and ammonium(or baking powder) with vinegar. Add to the mixture.
  4. 4.Add preferred flavoring if desired.
  5. 5.Gradually add flour and mix until well combined.
  6. 6.The dough will be sticky.Cover with plastic wrap.
  7. 7.Refrigerate for 2 hours.
  8. 8.Heat oven to 350 degrees.
  9. 9.Apply oil to your hands.
  10. 10.Roll dough into 1 inch balls and arrange them on a lined baking sheet.
  11. 11. Bake for 15-17 minutes.
  12. Glaze-
  13. 12.Beat egg whites with powdered sugar and peppermint extract(if desired)
  14. 13.Apply glaze to pryaniki while still hot/warm.You can dip or mix them into to glaze also,then spread glaze evenly using your fingers.
  15. 14.Arrange on a wax paper to dry.
  16. 15.Enjoy with your favorite tea.
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Lazy Vareniki

January 17, 2014 · by · 4 Comments
Lazy Vareniki
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Lazy Vareniki

Well known and all time favorite Ukrainian breakfast dish.Lazy vareniki is like traditional cheese filled vareniki but simplified by combining all ingredients together in a bowl.It’s made of quick dough, cut into small pieces and cooked in boiling water.Tossed with lots of butter and served with sour cream.If desired,you can make simple sour cherry *sauce (sooo good) or strawberry sauce and pour it over vareniki.

*I found frozen sour cherries at my local European/Russian store.

2 cups farmers cheese(tvorog)*

2 eggs

1/2 cup sugar

1/2 teaspoon salt

1  1/2 cups flour

6 tablespoons butter melted (for serving

sour cream (serving)

Sugar (serving)

Large pot and water for boiling

You can substitute ricotta cheese or cottage cheese,but you will need to adjust flour.

Sour cherry sauce-

1 cup frozen sour cherries

1/4 -1/2 cup sugar (sweetness to your liking)

1 tablespoon corn starch

 

Strawberry sauce-

Strawberries

sugar

Direction-

1.Combine tvorog,eggs,sugar,salt in a bowl using stand mixer,spoon, or fork.

2.Add flour and mix to combine.If dough is too sticky,add flour 1 tablespoon at a time. It should be soft,not tough.

3.Divide dough into four sections.

DSC_5322

4.On a well floured surface, roll a long rope/snake.*

5.Cut the rope into 1/2 inch pieces.

6. Bring water to boil and add 1/2 teaspoon of salt.

7.Throw in vareniki one by one.(don’t over crowd ,cook in batches if needed)

8.When vareniki begin to float on top,cook for 3-4 minutes.

9. Drain the water.Transfer to a mixing bowl and toss with melted butter and sugar.

Serve with sour cream and/or with desired sauce (below).

*If you want to be lazier then lazy….use a teaspoon to drop the dough in the water.

Sour cherry sauce-

Place cherries and sugar in a small sauce pan.

When sugar has melted,and begins to simmer, take 3 tablespoons of juice from the sauce pan to a cup.

Add cornstarch to the cup with sour cherry juice.Mix well.

Stir in cornstarch mixture with sour cherries and cook until liquid thickens a little.

lazy vareniki

 

Strawberry sauce-

Slice strawberries.

Combine strawberries with sugar in a small sauce pan.

Cook stirring until sugar is dissolved (try not to overcook).

 

To reheat;melt a little bit of  butter in a pan.Throw in cooked vareniki.Saute until golden in color.

Lazy Vareniki

 

Print
Lazy Vareniki

Lazy Vareniki

Ingredients

  • 2 cups farmers cheese(tvorog)
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups flour
  • 6 tablespoons butter melted (for serving
  • sour cream (serving)
  • Sugar (serving)
  • Large pot and water for boiling
  • Sour cherry sauce-
  • 1 cup frozen sour cherries
  • 1/4 -1/2 cup sugar (sweetness to your liking)
  • 1 tablespoon corn starch
  • Strawberry sauce-
  • Strawberries
  • sugar

Instructions

  1. Direction-
  2. 1.Combine tvorog,eggs,sugar,salt in a bowl using stand mixer,spoon, or fork.
  3. 2.Add flour and mix to combine.If dough is too sticky,add flour 1 tablespoon at a time. It should be soft,not tough.
  4. 3.Divide dough into four sections.
  5. 4.On a well floured surface, roll a long rope/snake.
  6. 5.Cut the rope into 1/2 inch pieces.
  7. 6. Bring water to boil and add 1/2 teaspoon of salt.
  8. 7.Throw in vareniki one by one.(don't over crowd ,cook in batches if needed)
  9. 8.When vareniki begin to float on top,cook for 3-4 minutes.
  10. 9. Drain the water.Transfer to a mixing bowl and toss with melted butter and sugar.
  11. Serve with sour cream and/or with desired sauce (below).
  12. 1.Sour cherry sauce-
  13. 2.Place cherries and sugar in a small sauce pan.
  14. 3.When sugar has melted,and begins to simmer, take 3 tablespoons of juice from the sauce pan to a cup.
  15. 4.Add cornstarch to the cup with sour cherry juice.Mix well.
  16. Stir in cornstarch mixture with sour cherries and cook until liquid thickens a little.
  17. Strawberry sauce-
  18. 1.Slice strawberries.
  19. 2.Combine strawberries with sugar in a small sauce pan.
  20. 3.Cook stirring until sugar is dissolved (try not to overcook).
  21. To reheat;melt a little bit of butter in a pan.Throw in cooked vareniki.Saute until golden in color.
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Mushroom quiche

January 15, 2014 · by · 2 Comments
mushroom quiche
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mushroom quiche

This Mushroom quiche is rich,delicate and perfect for fancy breakfast or brunch.Crispy buttery crust filled with savory creamy custard and sautéed mushrooms.

It’s not hard to make it , but is a little time consuming. You can save some time and buy ready-made pie shell,but of course it’s not going to be buttery,flaky, and delicate as homemade.Because it’s time consuming;I make it day before serving, so all  do in the morning is reheat and serve.

By pre baking the shell,your crust will be crisper and not soggy.

Crust-

Adapted from America’s Test Kitchen

1 3/4 cups all-purpose flour *

1/2 teaspoon salt

12 tablespoons  chilled unsalted butter,cut into 1/2-inch pieces

3 tablespoons sour cream

1/3 cup ice water

1 large egg white,lightly beaten.

dry beans

foil or parchment paper

* I used spelt flour,worked well.(pictured above)

Filling-

2 shallots finely chopped.

8 oz.. mushrooms ( any type) sliced ( you can add more if you really love mushrooms)

1/4 cup white wine (optional)

2 tablespoons butter

1/4 teaspoon salt

1/4 fresh ground black pepper

pinch of nutmeg

7 eggs, lightly beaten

4 cups half-half or milk (or 2 cups heavy whipping cream + 2 cups milk)

1/2 cup -3/4 cup grated Gruyere or Swiss cheese.

 

Directions-

Crust:

1.Process flour and salt in food processor until combined.About 3 seconds.

Add butter and pulse until butter is size of large peas,about 10 pulses.

2.Combine sour cream and water in a small bowl.

Add half of the mixture to flour mixture; pulse 3 times.

Repeat with the remaining sour cream mixture.

Pinch dough with fingers;if dough is floury,dry,does not hold together,add 1-2 tablespoons more ice water and pulse until dough forms large clumps and no dry flour remains,3-5 pulses.

3.Turn dough out onto counter and flatten into 6-inch disk;wrap disk in plastic wrap and refrigerate until firm but not hard,1-2 hours before rolling.(dough can be refrigerated for 24 hours;let stand at room temperature for 15 minutes before rolling).

4.Grease a pie dish, quiche pan or any other deep cake pan.

Roll out the dough on generously floured counter to 15 -inch circle about 1/4 inch thick.

Roll dough loosely around rolling pin and unroll into prepared pan.Working around circumference,ease dough into pan by gently lifting edge of dough with 1 hand while pressing into pan with other.

Trim any dough that extends more than 1 inch over edge of pan.Patch any cracks or holes with dough scraps as needed.

Refrigerate any remaining dough scraps or make apple pie.

Refrigerate dough lined pan for 20-30 minutes.

5.Heat Oven to 375 degrees.

Line dough with parchment paper or foil and fill completely with dry beans or pie weights, including corners of the shell.

Bake for 15-20 minutes.Remove beans,paper or foil from the crust.

Filling-

Reduce oven to 325 degrees.

In a saute pan, melt butter and throw in mushrooms and shallots.

Saute until liquid is evaporated.

Add white wine (if preferred) and let it evaporate about 1 minute.

Combine eggs,milk,half-half or cream with milk,nutmeg,salt and black pepper using a whisk,blender,or stand mixer.

Stir in mushroom mixture.

Sprinkle half of the grated cheese on the bottom of the pastry shell.

Pour custard mixture with mushrooms into pastry shell.

Sprinkle the remaining grated cheese on top of the custard.

Place dish on a baking sheet ,and bake for about 1 :15 -1:30 minutes or until custard is puffed and browned.

Serve warm or cooled.

Or place it in the fridge when cooled and serve next day (cold or warmed up)

Print
Mushroom quiche

Ingredients

  • Crust-
  • Adapted from America's Test Kitchen
  • 1 3/4 cups all-purpose flour *
  • 1/2 teaspoon salt
  • 12 tablespoons chilled unsalted butter,cut into 1/2-inch pieces
  • 3 tablespoons sour cream
  • 1/3 cup ice water
  • 1 large egg white,lightly beaten.
  • dry beans
  • foil or parchment paper
  • * I used spelt flour,worked well.(pictured above)
  • Filling-
  • 2 shallots finely chopped.
  • 8 oz.. mushrooms ( any type) sliced ( you can add more if you really love mushrooms)
  • 1/4 cup white wine (optional)
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 1/4 fresh ground black pepper
  • pinch of nutmeg
  • 7 eggs, lightly beaten
  • 4 cups half-half or milk (or 2 cups heavy whipping cream + 2 cups milk)
  • 1/2 cup -3/4 cup grated Gruyere or Swiss cheese.

Instructions

  1. Directions-
  2. Crust:
  3. 1.Process flour and salt in food processor until combined.About 3 seconds.
  4. Add butter and pulse until butter is size of large peas,about 10 pulses.
  5. 2.Combine sour cream and water in a small bowl.
  6. Add half of the mixture to flour mixture; pulse 3 times.
  7. Repeat with the remaining sour cream mixture.
  8. Pinch dough with fingers;if dough is floury,dry,does not hold together,add 1-2 tablespoons more ice water and pulse until dough forms large clumps and no dry flour remains,3-5 pulses.
  9. 3.Turn dough out onto counter and flatten into 6-inch disk;wrap disk in plastic wrap and refrigerate until firm but not hard,1-2 hours before rolling.(dough can be refrigerated for 24 hours;let stand at room temperature for 15 minutes before rolling).
  10. 4.Grease a pie dish, quiche pan or any other deep cake pan.
  11. Roll out the dough on generously floured counter to 15 -inch circle about 1/4 inch thick.
  12. Roll dough loosely around rolling pin and unroll into prepared pan.Working around circumference,ease dough into pan by gently lifting edge of dough with 1 hand while pressing into pan with other.
  13. Trim any dough that extends more than 1 inch over edge of pan.Patch any cracks or holes with dough scraps as needed.
  14. Refrigerate any remaining dough scraps or make apple pie ;) .
  15. Refrigerate dough lined pan for 20-30 minutes.
  16. Heat Oven to 375 degrees.
  17. Line dough with parchment paper or foil and fill completely with dry beans or pie weights, including corners of the shell.
  18. Bake for 15-20 minutes.Remove beans,paper or foil from the crust.
  19. Filling-
  20. Reduce oven to 325 degrees.
  21. In a saute pan, melt butter and throw in mushrooms and shallots.
  22. Saute until liquid is evaporated.
  23. Add white wine (if preferred) and let it evaporate about 1 minute.
  24. Combine eggs,milk,half-half or cream with milk,nutmeg,salt and black pepper using a whisk,blender,or stand mixer.
  25. Stir in mushroom mixture.
  26. Sprinkle half of the grated cheese on the bottom of the pastry shell.
  27. Pour custard mixture with mushrooms into pastry shell.
  28. Sprinkle the remaining grated cheese on top of the custard.
  29. Place dish on a baking sheet ,and bake for about 1 :15 -1:30 minutes or until custard is puffed and browned.
  30. Serve warm or cooled.
  31. Or place it in the fridge when cooled and serve next day (cold or warmed up)
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Fried Calamari with Sweet Chili Sauce

January 12, 2014 · by · 4 Comments
calamari
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calamari

This is a copy cat recipe from Ruth’s Chris steakhouse restaurant.We love it so much that I decided to recreate this appetizer dish.Their fried calamari with sweet chili sauce are AMAZING and addicting! They are dredged in seasoned flour coating, fried until browned and crispy, then tossed with sweet chili sauce and diced roasted red peppers.

 

Ingredients-

1 pound cleaned and pat dry squid with tentacles, bodies cut into 1/2-inch-thick rings

1 cup all-purpose flour

1 1/2 teaspoon old bay seasoning

1 teaspoon black pepper

salt

1 red bell pepper

1/4 cup Sweet chili sauce(add more if you like it to be saucy)*

1/2 lemon squeezed

minced parsley or chopped green onion/chives

High heat oil

* I bought the sauce at Trader Joe’s,or you can make your own by this recipe.
calamari

 

Directions-

Heat oven to 500 degrees on broil.

Place bell pepper on a baking sheet.

Broil until charred,turning sides 3 times.

Remove from oven and place it inside the plastic bag or ziplock bag.

Set aside and let them cool enough to handle.

When peppers are ready to handle,peel off the skin.

Cut peppers in to 1/2 inch squares.Set a side.

calamari

 

Pour enough oil in to a dutch oven or a sauce pan (about 2-3 inches from the bottom)

Heat oil over medium-high heat to 350 degrees.

In a bowl,combine flour,old bay seasoning, and black pepper.

In small handfuls,dredge the squid in the flour mixture and shake off excess.

Gently lower the squid in hot oil. Fry in batches for about 3 minutes or until lightly golden in color.

Remove from oil and sprinkle salt.

 

In a small sauce pan, heat sweet chili sauce with squeezed lemon juice.

Toss Calamari with sauce and roasted bell peppers.

Transfer to a serving platter and sprinkle with minced parsley and/or chives/green onions.

Squeeze more lemon  on top if desired.

 

Print
Fried Calamari with Sweet Chili Sauce

Ingredients

  • 1 pound cleaned and pat dry squid with tentacles, bodies cut into 1/2-inch-thick rings
  • 1 cup all-purpose flour
  • 1 1/2 teaspoon old bay seasoning
  • 1 teaspoon black pepper
  • salt
  • 1 red bell pepper
  • 1/4 cup Sweet chili sauce(add more if you like it to be saucy)*
  • 1/2 lemon squeezed
  • minced parsley or chopped green onion/chives
  • High heat oil
  • * I bought the sauce at Trader Joe's,or you can make your own by this recipe.

Instructions

  1. Heat oven to 500 degrees on broil.
  2. Place bell pepper on a baking sheet.
  3. Broil until charred,turning sides 3 times.
  4. Remove from oven and place it inside the plastic bag or ziplock bag.
  5. Set aside and let them cool enough to handle.
  6. When peppers are ready to handle,peel off the skin.
  7. Cut peppers in to 1/2 inch squares.Set a side.
  8. Pour enough oil in to a dutch oven or a sauce pan (about 2-3 inches from the bottom)
  9. Heat oil over medium-high heat to 350 degrees.
  10. In a bowl,combine flour,old bay seasoning, and black pepper.
  11. In small handfuls,dredge the squid in the flour mixture and shake off excess.
  12. gently lower the squid in hot oil. Fry in batches for about 3 minutes or until lightly golden in color.
  13. remove from oil and sprinkle salt.
  14. In a small sauce pan, heat sweet chili sauce with squeezed lemon juice.
  15. Toss Calamari with sauce and roasted bell peppers.
  16. Transfer to a serving platter and sprinkle with minced parsley and/or chives/green onions.
  17. Squeeze more lemon on top if desired.
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Chicken Nuggets

January 7, 2014 · by · 4 Comments
chicken nuggets
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chicken nuggets

What kid doesn’t like chicken nuggets?  They are really popular and on the restaurants menu most of the time. Kids just love them!

I stopped buying frozen chicken nuggets about three years ago,and tried making homemade ones with different recipes.And… this recipe is a keeper for me. They are perfect and just the way kids like it. And its so funny how they tried to compare them to  some of the restaurants and fast food places like chick-fil-a. But,guess what…? They liked these better !

They are surprisingly easy to make and not a lot of ingredients.Less ingredients then store bought box for sure.And all the ingredients will not sound foreign to  you. My sister Olga shared this recipe with me from  weelicious.com * .They are delicious and your family,especially kids will love them.

chicken nuggets

 

(dipped in to ketchup by tiny hands)

 

– I made few adjustments to the recipe.

Ingredients-

about 24 nuggets

1 pound chicken breast,cut into chunks.

1/4 cup mashed potatoes or rolled old fashion oats (5 minute oats.)*

1/2 teaspoon garlic salt with parsley

1/4 teaspoon onion powder

1 tablespoon mayonnaise(optional but recommended)

1 tablespoon parmessan cheese,grated

panko bread crumbs

oil

1/4 teaspoon salt +/-

black pepper

* I used mashed potatoes

Direction-

Preheat oven to 375° F.

Place chicken breasts in a food processor until chicken is finely chopped.

Transfer chicken to a bowl and add garlic salt,onion powder,parmesan cheese,mashed potatoes/oats,salt and pepper.

Mix well to combine all the ingredients.

Pour oil in to a small dish.

With moistened hands,roll 1 tablespoon of chicken mixture in to a ball and flatten to a “nugget” shape.

Dip nugget into oil,and coat with panko crumbs.

Arrange on to a lined baking sheet with parchment paper.

Bake for 15 minutes.Broil on 500 for 2-3 minutes or until nuggets are golden brown.

*  To freeze, place nuggets on a sheet tray after this step and freeze for one hour. Place nuggets in labeled freezer bags for up to 3 months.

You can serve them with ketchup or honey mustard sauce.

Honey mustard sauce-

2 tablespoon mayonnaise

1 tablespoon dijon mustard (good one)

1 teaspoon red/white wine vinegar

1 tablespoon honey

Whisk all the ingredients.

Print
Chicken Nuggets

Ingredients

  • about 24 nuggets
  • 1 pound chicken breast,cut into chunks.
  • 1/4 cup mashed potatoes or rolled old fashion oats (5 minute oats.)*
  • 1/2 teaspoon garlic salt with parsley
  • 1/4 teaspoon onion powder
  • 1 tablespoon mayonnaise(optional)
  • 1 tablespoon parmessan cheese,grated
  • panko bread crumbs
  • oil
  • 1/4 teaspoon salt +/-
  • black pepper
  • * I used mashed potatoes
  • Honey mustard sauce-
  • 2 tablespoon mayonnaise
  • 1 tablespoon dijon mustard (good one)
  • 1 teaspoon red/white wine vinegar
  • 1 tablespoon honey
  • Whisk all the ingredients.

Instructions

  1. Preheat oven to 375° F.
  2. Place chicken breasts in a food processor until chicken is finely chopped.
  3. Transfer chicken to a bowl and add garlic salt,onion powder,parmesan cheese,mashed potatoes/oats,salt and pepper.
  4. Mix well to combine all the ingredients.
  5. Pour oil in to a small dish.
  6. With moistened hands,roll 1 tablespoon of chicken mixture in to a ball and flatten to a "nugget" shape.
  7. Dip nugget into oil,and coat with panko crumbs.
  8. Arrange on to a lined baking sheet with parchment paper.
  9. Bake for 15 minutes.Broil on 500 for 2-3 minutes or until nuggets are golden brown.
  10. * To freeze, place nuggets on a sheet tray after this step and freeze for one hour. Place nuggets in labeled freezer bags for up to 3 months.
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Korean Carrot Salad

January 2, 2014 · by · 9 Comments
korean carrot salad
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korean carrot salad

Well flavored,slightly spicy, and vibrant Korean carrot salad.This salad was popularized  by ethnic Koreans all over Russia,Ukraine,and Central Asia.It always been a staple salad at all Slavic weddings,parties,and holidays.

This recipe came from my mother who was selling this salad along with Kim Chi salad at a local farmers market back in Tajikistan.Korean ladies tought her how to make it the authentic way. Adding sugar is optional. My mom doesn’t add sugar.

Ingredients:

8 carrots peeled

1/2 onion

1/2 carrot sliced in half

1 cup oil *

2 tbs white sugar (optional)

1 tbs salt or +/- to taste

6-8  cloves garlic crushed

1 teaspoon ground or coarsly ground coriander seeds.

1/4 cup white vinegar

1 dry red chili pepper

1 teaspoon black pepper

red chili pepper flakes or cayenne pepper (optional)

Chopped fresh cilantro (optional)

 

* Use non flavored oil such as canola,vegetable,corn,grape seed or light olive oil.

Directions-

Shred carrots using a thin julienne slicer.

Add salt and sugar. Mix well using your hands .

Pour oil in to a small pan (preferably deep one).

Place chili pepper,sliced carrot and onion in the oil ( sliced side down).

Heat it well on medium-high heat until 1/4 of  onion is black and the oil is boiling *

Meanwhile,add garlic,vinegar,black pepper,coriander,and hot peppers (if you prefer your salad to be spicy) to carrots.

Carefully Pour hot oil allover carrots making sure to pour some over garlic.

Quickly and carefully remove and discard onion and chili pepper.

Mix with your hands.

Adjust seasonings if needed.

This salad has to be refrigerated at least 12 hours before serving.

Add fresh cilantro to the salad if desired.

Can be stored in a well covered container up to 10 days.

Print
Korean Carrot Salad

Ingredients

  • 8 carrots peeled
  • 1/2 onion
  • 1/2 carrot sliced in half
  • 1 cup oil *
  • 2 tbs white sugar (optional)
  • 1 tbs salt or +/- to taste
  • 6-8 cloves garlic crushed
  • 1 teaspoon ground or coarsly ground coriander seeds.
  • 1/4 cup white vinegar
  • 1 dry red chili pepper
  • 1 teaspoon black pepper
  • red chili pepper flakes or cayenne pepper (optional)
  • Chopped fresh cilantro (optional)
  • * Use non flavored oil such as canola,vegetable,corn,grape seed or light olive oil.

Instructions

  1. Shred carrots using a thin julienne slicer.
  2. Add salt and sugar. Mix well using your hands .
  3. Pour oil in to a small pan (preferably deep one).
  4. Place chili pepper,sliced carrot and onion in the oil ( sliced side down).
  5. Heat it well on medium-high heat until 1/4 of onion is black and the oil is boiling *
  6. Meanwhile,add garlic,vinegar,black pepper,coriander,and hot peppers (if you prefer your salad to be spicy) to carrots.
  7. Carefully Pour hot oil allover carrots making sure to pour some over garlic.
  8. Quickly and carefully remove and discard onion and chili pepper.
  9. Mix with your hands.
  10. Adjust seasonings if needed.
  11. This salad has to be refrigerated at least 12 hours before serving.
  12. Add fresh cilantro to the salad if desired.
  13. Can be stored in a well covered container up to 10 days.
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Cream horns -Трубочки

December 28, 2013 · by · 17 Comments
DSC_5117
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DSC_5117

Treats like  cream horns (trubochki) filled with fluffy cream will always be a big hit on any type of party. And for us who grew up in slavic family they sure do bring a lot of childhood memories. I make dough from scratch for these,but you can use store-bought  puff pastry as well.

I made these for Christmas using cream recipe from leascooking.blogspot.com .I usually use different cream for these.But, I liked this one better.

Ingredients:

2 1/2 sticks frozen salted butter (300 grams)

2 1/2 cup all purpose flour

1/2 cup cold water

1 egg

1/4 cup vinegar

Cream:

2 cups heavy whipping cream

3/4 can sweetened condensed milk

1-2 teaspoons vanilla

Powdered sugar for dusting.

Direction:

In a large mixing bowl,Shred butter using a grater.

Add flour,and rub the flour with butter to make a crumb mixture.

In a separate small bowl,whisk water,vinegar, and egg.

Add water/egg/vinegar mixture to flour/butter.

Mix using hands few times. (Don’t over mix)

Divide dough in to 4-5 portions/balls.

Refrigerate for about 1 hour.

You will need cream horn molds to make these.

Heat oven to 350 degrees.

On well floured surface roll out dough.Not to thin,so you will be able to roll the dough around mold.

Cut into 1 inch strips.

Starting from the pointy top,wrap the strip around the mold overlapping half the width of the strip.

Lay them on the baking sheet and bake for 15-18 minutes or until slightly golden.

 

Cream:

Start by whipping heavy whipping cream.

Add 1 tbs at the time of sweet condensed milk.

Add vanilla.

Whip until it becomes thick.

Fill a pastry bag with cream and fill cream horns with it.

Dust with generous amount of powdered sugar.

 

Print
Cream horns -Трубочки

Ingredients

  • 2 1/2 sticks frozen salted butter (300 grams)
  • 2 1/2 cup all purpose flour
  • 1/2 cup cold water
  • 1 egg
  • 1/4 cup vinegar
  • Cream:
  • 2 cups heavy whipping cream
  • 3/4 can sweetened condensed milk
  • 1-2 teaspoons vanilla
  • Powdered sugar for dusting.

Instructions

  1. In a large mixing bowl,Shred butter using a grater.
  2. Add flour,and rub the flour with butter to make a crumb mixture.
  3. In a separate small bowl,whisk water,vinegar, and egg.
  4. Add water/egg/vinegar mixture to flour/butter.
  5. Mix using hands few times. (Don't over mix)
  6. Divide dough in to 4-5 portions/balls.
  7. Refrigerate for about 1 hour.
  8. You will need cream horn molds to make these.
  9. Heat oven to 350 degrees.
  10. On well floured surface roll out dough.Not to thin,so you will be able to roll the dough around mold.
  11. Cut into 1 inch strips.
  12. Starting from the pointy top,wrap the strip around the mold overlapping half the width of the strip.
  13. Lay them on the baking sheet and bake for 15-18 minutes or until slightly golden.
  15. Cream:
  16. Start by whipping heavy whipping cream.
  17. Add 1 tbs at the time of sweet condensed milk.
  18. Add vanilla.
  19. Whip until it becomes thick.
  20. Fill a pastry bag with cream and fill cream horns with it.
  21. Dust with generous amount of powdered sugar.
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Roasted Rack of Lamb

December 20, 2013 · by · 6 Comments
Roasted rack of lamb
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Roasted rack of lamb

Roasted rack of lamb is a festive dish at holidays like Christmas, New Years and Easter.The meat is tender and juicy with a little herby crust.

Ingredients for 2 racks-

8 garlic cloves

1 tablespoons fresh thyme leaves

4 sprigs fresh rosemary leaves

1/4 cup olive oil

1/4 cup red wine

1 tablespoon dijon mustard

salt and fresh ground better ( I used about 1 tablespoon)

Direction:

Using a blender,combine all the ingredients.

Rub the marinade all over lamb racks.

Marinade for at least 8-12 hours in the fridge.Bring meat to room temperature before roasting.(about 1 1/2-2 hours)

Heat oven to 500 degrees on broil.

Line a baking sheet with foil.

Place racks on baking sheet and roast for  about 15 minutes.

Reduce heat 450 degrees on bake for another 15-20 minutes*

Remove from oven, let rest covered with foil for at least 5 minutes.

Carve and serve right away.

* If you prefer your meat more rare,roasting time will be less.

 

Print
Roasted Rack of Lamb

Ingredients

  • 10 garlic cloves
  • 2 tablespoons fresh thyme leaves
  • 5 sprigs fresh rosemary leaves
  • 1/4 cup olive oil
  • 1/4 cup red wine
  • 1 tablespoon dijon mustard
  • salt and fresh ground better ( I used about 1 tablespoon)

Instructions

  1. Using a blender,combine all the ingredients.
  2. Rub the marinade all over lamb racks.
  3. Marinade for at least 8-12 hours in the fridge.Bring meat to room temperature before roasting.(about 1 1/2-2 hours)
  4. Heat oven to 500 degrees on broil.
  5. Line a baking sheet with foil.
  6. Place racks on baking sheet and roast for about 15 minutes.
  7. Reduce heat 450 degrees on bake for another 15-20 minutes*
  8. Remove from oven, let rest covered with foil for at least 5 minutes.
  9. Carve and serve right away.
  10. * If you prefer your meat more rare,roasting time will be less.
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