About Delightsofculinaria

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Pan-Fried Garlic Prawns

May 28, 2013 · by · 9 Comments
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This is one of the easiest pan-fried prawn/shrimp recipes that is remarkably delicious.Well seasoned prawns/shrimp  are fried with onions then tossed with more fresh onion and jalapenos.The result is sweet,juicy,garlicky,and slightly spicy.Yum!It’s all time favorite in my family.

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Pan-Fried Garlic Prawns

Ingredients

  • 2lbs prawns or wild shrimp shell on*
  • 6 garlic cloves
  • salt and pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon old bay seasoning (optional)
  • 1 onion sliced in to thick slices
  • 1-2 jalapenos sliced
  • 2/3 cup corn starch
  • 1/2 cup + more if needed high heat oil (I used avocado oil)
  • Optional-
  • chili powder or chili flakes to add more heat.
  • chopped scallions.
  • * You can use shell-off kind too

Instructions

  1. In a large bowl,combine prawns/shrimp,salt,pepper,onion powder,garlic powder,(optional;chili powder or flakes,old bay seasoning.)1/2 of sliced onion,1/2 of sliced jalapenos and corn starch.Set a side.
  2. In a another bowl, combine the rest of the onion and jalapeno. Or scallions with jalapeno or even both.
  3. Heat a wok or frying pan on high heat.Add oil and let it heat up.When the oil is really hot,fry prawns in batches on both sides. (about 3-4 batches).
  4. Place fried batch of prawns in to the bowl with onion and jalapeno and mix. Mix prawns every time when adding another batch.
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Filed Under: appetizer, Dinner, easy recipes, lunch, Main course, simple recipes · Tagged: , , , , , , , , , , , ,

Baby Dutch Potatoes with Onions and Dill

May 22, 2013 · by · 1 Comment
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Baby Dutch Potatoes with Onions and dill

Ingredients

  • Yellow dutch potatoes*
  • 1 large onion chopped or thinly sliced
  • 1 1/2 sticks salted butter (about 10-12 tablespoons)
  • 2 tablespoons olive oil
  • fresh chopped dill
  • salt
  • *You can substitute for red potatoes,yukon,or russet potatoes(peeled). Make sure to slice the potatoes in half or fourths.

Instructions

  1. Place washed potatoes in a cooking pot.Fill pot with water to cover potatoes.Bring to a boil and season with salt.Reduce heat to low. Cook until the potatoes are tender.
  2. In a skillet or saute pan,Heat oil and butter on medium heat.Add onions and saute until caramelized and golden brown in color.
  3. Turn off the heat and mix in chopped dill.
  4. Drain the potatoes and transfer to a serving dish.
  5. Pour sauteed onions with butter over the potatoes and serve.
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Filed Under: Dinner, easy recipes, healthy, lunch, Main course, russian, simple recipes · Tagged: , , , , , , , , , ,

Caprese Sandwiches with Avocado Basil Spread

April 27, 2013 · by · Leave a Comment
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Arrange sliced bread on baking sheet.Drizzle with some olive oil.

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Broil for 3-4 minutes in 500 degrees oven.

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Using a blender or food processor,pulse spinach,basil and garlic. Then add avocado,lemon juice,salt and olive oil.pulse until well blended.

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Caprese Sandwiches with Avocado Basil Spread

Ingredients

  • 1 cup fresh spinach
  • 2-3 basil leaves
  • 1 garlic clove chopped
  • 1 avocado
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil + more to drizzle.
  • 1 tablespoon grated Parmesan cheese
  • 1 baguette sliced
  • 3-4 tomatoes sliced
  • fresh mozzarella cheese sliced
  • salt and fresh cracked pepper to taste
  • optional-balsamic vinegar

Instructions

  1. Heat oven to 500 degrees on broil.
  2. Arrange bread on baking sheet.
  3. Drizzle with little bit of olive oil.
  4. Place it in the oven and toast it for 3-4 minutes.
  5. Spread:
  6. Using a blender or food processor,Blend together spinach,basil and garlic.
  7. Add Avocado,lemon juice,cheese,olive oil and salt.
  8. Pulse until well blended and the mixture is smooth.
  9. Spread avocado spinach spread on bread.
  10. Layer with mozzarella cheese,basil and tomato.
  11. Season with a little bit of salt and fresh cracked pepper.
  12. Drizzle with little balsamic vinegar when serving.(optional)
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Filed Under: appetizer, cheese, easy recipes, healthy, light, simple, simple recipes, Uncategorized, vegetarian · Tagged: , , , , , , , , ,

Spinach Strawberry Salad with Poppy Seed Dressing

April 17, 2013 · by · Leave a Comment
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A Delightful,beautiful,healthy and refreshing salad especially when strawberries are in season.This salad can versatile by adding different variety of ingredients of your choice.Poppy seed dressing is so delicious that you can eat it with a spoon.You can also add this dressing to your fruit salad.

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Spinach Strawberry Salad with Poppy Seed Dressing

Ingredients

  • Dressing:
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 2 tablespoons honey
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons poppy seeds, toasted.
  • Salad:
  • Spinach
  • Strawberries,sliced.
  • Feta,blue,or Gorgonzola cheese crumbled
  • Other optional ingredients:
  • Walnuts,pecans,or hazelnuts toasted.
  • Fried onion pieces
  • bacon

Instructions

  1. To toast poppy seeds:
  2. Place in a small dry skillet and cook over medium-low heat,stirring constantly for about 2-4 minutes.
  3. Dressing:
  4. In a small bowl,whisk together buttermilk,sour cream,honey,lemon juice and poppy seeds.
  5. * Dressing can be made ahead and kept in a tight container for up to 4 days.
  6. Salad:
  7. Toss spinach and strawberries with dressing.Top with your choice of cheese and other optional ingredients.
  8. My personal favorite is blue cheese,hazelnuts and fried onion pieces.
  9. *Dressing adapted from Eating Well
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Filed Under: cheese, easy recipes, gourmet, healthy, light, lunch, Salad, simple recipes, vegetarian · Tagged: , , , , , , ,

Roasted Garlic Chicken Breasts

April 13, 2013 · by · 2 Comments
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This elegant chicken recipe is very flavorful,moist,light and simple to make.It has a burst of roasted garlic flavor in combination of fresh herbs like thyme,oregano and rosemary.Adding Water or stock to the bottom of the pan makes chicken breasts moist and not dry.
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                        In a blender,pulse 4 garlic cloves and shallot.Add lemon juice,salt,pepper,parsley,thyme,mayo,and olive oil.Mix mixture with chicken.

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Place chicken in a baking pan.Add garlic cloves and herbs.

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Add water or stock around the chicken.Drizzle some olive oil.Bake for 50-60 min. in 425 degree oven.

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Discard herbs.Take out garlic cloves from baking pan, and smash them in a small bowl.

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Spread garlic on top of chicken.Slice the chicken in the baking pan.Pour more liquid on top. Transfer to a serving plate and serve.

 

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Roasted Garlic Chicken Breasts

Ingredients

  • 6-8 Chicken breasts
  • 2 heads garlic peeled
  • 1 shallot chopped
  • 1 teaspoon dry parsley
  • 1 teaspoon onion powder
  • 1 tablespoon mayonnaise
  • 1 lemon squeezed
  • 8 -10 sprigs fresh thyme
  • 2-3 sprigs rosemary (optional)
  • 6 sprigs fresh oregano
  • 1/2 cup olive oil plus more to drizzle
  • Salt and black pepper(I used 1 tablespoon him.pink salt)

Instructions

  1. Heat oven to 425 degrees.
  2. Place garlic and shallot in a blender, and pulse few times.
  3. Add 4 garlic cloves,lemon juice,mayonnaise,onion powder,parsley,4 sprigs thyme(stem removed),salt,pepper,and olive oil.Pulse a few times until well combined.
  4. Spread the mixture on both sides of chicken.
  5. Place chicken in a casserole dish or baking pan.
  6. Add garlic cloves and herbs.
  7. Pour water around the chicken so it covers the chicken half way.(you can also use vegetable stock or chicken stock instead of water)
  8. Drizzle some olive oil over the chicken.
  9. Bake uncovered for 25 min.then take it out and using a spoon, pour water that's on the bottom of the pan over the chicken.Repeat one more time in 20 min.
  10. Continue roasting for another 10-15 minutes. Total time 50-60min.
  11. When chicken is done,discard herbs.
  12. Take out garlic cloves and mash them with fork.
  13. Spread mashed garlic on top of chicken.
  14. Slice chicken in the pan and pour the liquid over chicken.
  15. Serve with your favorite side dish. (I served with sauteed spinach and onion)
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Filed Under: Dinner, easy recipes, healthy, lunch, Main course, simple recipes · Tagged: , , , , , ,

Sponge Cake with Creamy Poppy Seed Filling

March 27, 2013 · by · 15 Comments
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If you’re a big fan of poppy seeds then you’ll love this cake.Soft sponge cake with lightly sweetened pastry cream,dulce de leche, and of course poppy seeds.I love anything with poppy seeds especially cakes.

 

Ingredients:

 

7 eggs

 

1 cup sugar

 

1 1/4 cup sifted self rising flour or regular but add 1/2 teaspoon baking powder.

 

Cream:

 

Prepared pastry cream

 

2 butter sticks softened at room temperature

 

1 can cooked condensed milk ( dulce de leche)

 

1 1/2 cup poppy seeds cooked and grinded

 

1/2 cup toasted and crushed hazelnuts

 

To cook poppy seeds:

 

Place poppy seeds in a small sauce pan.Cover with water.Bring to a boil,then reduce heat to low.

 

Cook for 30 minutes,strain, and let it cool.

 

Grind poppy seeds using a meat grinder.

 

Syrup:

 

1 cup boiling water

 

3 tablespoon sugar

 

-Combine and let it cool

Directions for cake-

Heat oven to 325 degrees.

Using a mixer, beat eggs with sugar until thick and pale in color.

Gradually add sifted flour and mix on low.

Pour the batter in to a lined round 9 inch baking pan(10 inch will work too)

Bake for about 35-40 minutes or until the top is golden brown in color.

Let it cool completely.

Cream:

Whip softened butter with a mixer.Gradually add in pastry cream by 2-3 tablespoons at first 2-3 times.Reserve half of pastry cream for later.

Add cooked condensed milk and poppy seeds.Whip it on high speed for few minutes.

Assembling:

Divide sponge cake to equal 3 layers.

Spray or pour syrup on the first layer.

Spread a generous amount of poppy seed cream.

Cover with the second layer and repeat the steps.

Place the third layer on top and spread the reserved pastry cream on the top and around the sides of the cake.Add crushed hazelnuts to the sides of the cake.Decorate the top as desired.

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Sponge Cake with Creamy Poppy Seed Filling

Ingredients

  • Ingredients:
  • 7 eggs
  • 1 cup sugar
  • 1 1/4 cup sifted self rising flour or regular but add 1/2 teaspoon baking powder.
  • Cream:
  • Prepared pastry cream
  • 2 butter sticks softened at room temperature
  • 1 can cooked condensed milk ( dulce de leche)
  • 1 1/2 cup poppy seeds cooked and grinded
  • 1/2 cup toasted and crushed hazelnuts
  • To cook poppy seeds:
  • Place poppy seeds in a small sauce pan.Cover with water.Bring to a boil,then reduce heat to low.
  • Cook for 30 minutes,strain, and let it cool.
  • Grind poppy seeds using a meat grinder.
  • Syrup:
  • 1 cup boiling water
  • 3 tablespoon sugar
  • -Combine and let it cool

Instructions

  1. Directions for cake-
  2. Heat oven to 325 degrees.
  3. Using a mixer, beat eggs with sugar until thick and pale in color.
  4. Gradually add sifted flour and mix on low.
  5. Pour the batter in to a lined round 9 inch baking pan(10 inch will work too)
  6. Bake for about 35-40 minutes or until the top is golden brown in color.
  7. Let it cool completely.
  8. Cream:
  9. Whip softened butter with a mixer.Gradually add in pastry cream by 2-3 tablespoons at first 2-3 times.Reserve half of pastry cream for later.
  10. Add cooked condensed milk and poppy seeds.Whip it on high speed for few minutes.
  11. Assembling:
  12. Divide sponge cake to equal 3 layers.
  13. Spray or pour syrup on the first layer.
  14. Spread a generous amount of poppy seed cream.
  15. Cover with the second layer and repeat the steps.
  16. Place the third layer on top and spread the reserved pastry cream on the top and around the sides of the cake.Add crushed hazelnuts to the sides of the cake.Decorate the top as desired.
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Caesar Salad Dressing

March 15, 2013 · by · 4 Comments
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I love homemade dressings and sauces. The taste is not comparable to the store bought. It’s delicious and fresh without any preservatives or all that stuff you might not know that is the bottled  store bought dressings.Making dressings and sauces from scratch is just better for you health wise.Most of the time it’s made of simple ingredients that you have on hand.So you can have a delicious fresh salad anytime.

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Caesar Salad Dressing

Ingredients

  • Ingredients:
  • (adapted from MotherThyme.com)
  • 1/2 cup mayonnaise*
  • 1/2 cup plain Greek yoghurt *
  • 1/2 cup grated Parmesan cheese
  • 2 lemon, juiced
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon anchovy paste
  • 2-3 garlic cloves,minced
  • freshly cracked pepper to taste and salt if needed.
  • * You can use mayonnaise only, using yoghurt is a little lighter version.Directions:

Instructions

  1. Combine all the ingredients in a bowl and whisk until blended.Store in refrigerator in an airtight container.
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Filed Under: dressings, easy recipes, lunch, Salad, simple recipes, vegetarian · Tagged:

Farro with Creamy Mushroom Sauce

March 12, 2013 · by · Leave a Comment
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Farro is the oldest ancient grain that was very popular in middle east during biblical times.In modern days it’s popular in Italy,some parts in Europe and Middle East.It’s texture and taste is very similar to barley and spelt with lower gluten level then wheat.
This creamy mushroom sauce can be served over pasta,rice or farro.

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Farro with Creamy Mushroom Sauce

Ingredients

  • Cooked farro
  • 10 mushrooms sliced
  • 1/2 onion finely chopped
  • 5 garlic cloves thinly sliced
  • 1 tbsp. finely chopped fresh basil
  • 2-3 sprigs thyme(stems removed)
  • 3/4 cup white wine
  • 1 cup heavy whipping cream
  • 1 tbsp. Demi glaze disolved in 1/2 cup hot water*
  • 1/2 cup grated Parmesan cheese
  • 3 tbsp. olive oil
  • salt and fresh ground pepper
  • *You can substitute beef,chicken,or vegetable stock or broth.

Instructions

  1. Heat a saute pan on medium heat and add oil.
  2. Throw in mushrooms and onions and saute for about 5 minutes or until onions and mushrooms are soft .
  3. Add garlic,basil and thyme. Saute for another minute or so.
  4. Add the wine.Cook for about 3 minutes or until wine evaporates.
  5. Add heavy whipping cream and demi glaze mixed with hot water or your choice of substitution.
  6. Let the sauce cook for about 4-5 minutes.
  7. Mix in cheese.
  8. Add salt and pepper to taste.
  9. Serve over farro or any pasta or grain of your choice.
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Filed Under: cheese, Dinner, easy recipes, european, lunch, Main course, simple, simple recipes, vegetarian ·

Brie Cheese Sandwiches

March 5, 2013 · by · Leave a Comment
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These sandwiches are very fast,and easy to make. They are perfect for appetizers at birthdays, potlucks,bridal showers, baby showers, or tea parties.I often make them for our sisters-get-together party.It’s fun,simple and delicious.

Ingredients:
Brie cheese (your favorite)
avocado sliced
tomato sliced
cucumber sliced
red onion sliced
baguette sliced

Directions:

Place a slice or spread brie cheese (if creamy type) on bread.
layer with onions,tomato,cucumber, and avocado.

Filed Under: appetizer, cheese, easy recipes, simple, vegetarian ·

Chicken Chahohbili with Garbanzo Beans

February 25, 2013 · by · 4 Comments
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Chahohbili is very flavorful and aromatic Georgian dish that could be referred to chicken ragu or stew with lots of garlic and cilantro.Back in those days they used to make dish from Pheasant,but chicken is more popular nowadays.Most of the time, it’s prepared from whole cut up chicken pieces,that’s how my mom always prepared for us.We would eat the meat then dip bread in the yummy sauce that’s leftover.For me it’s kind of too messy,so I came up with just using chicken breast cut in to pieces and since I love garbanzo beans, I decided to throw them in.This time I served it with quinoa, but it can be served with any side of your choice or just by itself with bread.

Ingredients:
2-3 chicken breasts cut in to strips
14.5 ozs. fire roasted or regular canned tomatoes crushed
1 onion chopped
10 cloves garlic crushed
1 cup cilantro chopped
1/2 cup fresh dill chopped
1/2 cup fresh parsley chopped
1 cup water
4 tbsp oil
4 0zs. canned or cooked garbanzo beans - optional
salt and pepper to taste.

Directions:
Heat a large skillet or a saute pan on medium heat (I like to use cast iron skillet for this).
Add oil.

Throw in chicken.Saute until its well browned.
Add the onions to the chicken. Continue to cook until onions are soft and golden in color.
Add tomatoes.Continue to cook for 3-4 minutes.
Throw in cilantro,parsley,dill and garlic.
Add water and garbanzo beans(optional). Simmer for 15 minutes.

Serve over rice,potatoes,quinoa,couscous,or any other side or bread.

Filed Under: chicken, Dinner, easy recipes, Georgian, healthy, lunch, meat, simple ·

Chopped Salad with Creamy Lemon Basil Dressing

February 20, 2013 · by · 6 Comments
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This salad is my favorite. It’s loaded with almost all the ingredients that I like. And the dressing is aromatic,refreshing and so delicious.You can make this salad as a main course by adding some chicken and double the ingredients for a bigger crowd.

Ingredients:
serves 4-6 people

1/2 iceberg lettuce chopped
2 cups spinach chopped
2 cups mixed greens chopped
3/4 cup grape or cherry tomatoes quarted
1-2 strips bacon,baked and crumbled ( I used uncured applewood smoked bacon)
2 hard boiled eggs cut into strips
3 ozs. green or black olives quarted ( I used green)

2-3 basil leaves thinly sliced
glazed nuts ( pecan or walnut)
crumbled blue cheese or feta
crispy onion pieces
avocado (optional)
croutons (optional)
cooked,grilled or baked chicken (optional)

Dressing:
1 1/2 tbsp. basil chopped
3 tbsp.sour cream
3 tbsp. mayonaise
2 tbsp. lemon juice
salt to taste
fresh ground black pepper ( more the better)

Mix all the ingredients for dressing in a blender until smooth and creamy.


Directions:
Toss all the ingredients for the salad except onions with some dressing(not all).Sprinkle onions on top of the salad and serve.

Filed Under: cheese, easy recipes, gourmet, healthy, lunch, Main course, meat, Salad, simple, simple recipes ·

Eclairs-Эклеры

February 18, 2013 · by · 4 Comments
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Eclairs are oblong or round french pastry made from pate choux that can be filled with variety of creams or custards.Sometimes they can be called cream puffs,profiteroles or “Zavarniye” in Russian.However they called, they are very delicate and beautiful dessert. For this particular recipe I used sweetened whipped cream for the filling.For the topping you can use chocolate glaze, sugar glaze or just plain dusted powdered sugar.

Ingredients:
1 cup flour
1 cup water
1/4 teaspoon salt
7 tbsp. butter
4 eggs

Whipped cream:
1 1/2 cup heavy whipping cream
1/2 cup powdered sugar
1 teaspoon pure vanilla

or
1 cup heavy whipping cream
4 ozs. mascarpone cheese
1/2 cup powdered sugar
1 teaspoon vanilla extract

Sugar glaze:
1/2 cup powdered sugar
2 tablespoons milk( add a little more if needed)

Directions:
Preheat oven to 400 degrees.

In a large sauce pan,combine water,butter, and salt.
Bring to slight boil.
Remove from heat and add flour.Mix well until the dough forms into a ball and doesn’t stick to the sides of the saucepan.
Let dough cool down for about 10 minutes,then beat in eggs one at a time.
Spoon or pipe the dough on lined baking sheet.

Bake for 15 minutes on 400 then reduce to 350 and continue baking for another 15-20 minutes.Very important not to open the oven.

Remove from oven and let them cool.

Cream:
Add all the ingredients to a mixing bowl. Using a hand or stand mixer whip the cream until stiff peaks form. Same procedure with using mascarpone.

Split pastry in half and fill or pipe with whipped cream.
Glaze or sift powdered sugar on the top of eclairs.

Filed Under: Dessert, french, russian, tea time ·

Rice and Bean Stuffed Peppers with Basil cream sauce

February 11, 2013 · by · 1 Comment
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Stuffed Peppers is a dish that can be very versatile.This recipe is perfect for vegetarians, as well as for meat lovers, just add meat(preferably chicken).Ingredients for filling:
2 cups brown or white rice
1 can Northern beans
2 cups baby spinach chopped
3 garlic cloves chopped
2 tbsp. sun dried tomatoes
1 tbsp. fresh basil chopped
2 tbsp. parsley chopped
1 cup vegetable or chicken broth
3 tbsp. crumbled feta cheese
2-3 tbsp. Parmesan cheese
1/4 cup olive oil
salt and freshly ground black pepper
6-8 bell peppers sliced in half and seeds removed
1 1/2 cups grated mozzarella cheese
boiling hot water

Sauce:

Adapted from Giada De Laurentiis

5-6 basil leaves chopped
1/2 cup (about 4oz.) creme fraiche
3 tbsp. extra-virgin olive oil
1 tbsp. water
1 garlic clove, coarsely chopped
2 teaspoons fresh lemon juice
1/4 tsp. sugar
1/4 tsp. salt,plus extra as needed
1/4 tsp.freshly ground pepper

Directions: 
Cook rice.

Place peppers in a large pot and cover with boiling hot water. Let stand for about 5 minutes then remove from water.

In a large mixing bowl combine rice,beans,spinach, feta cheese,Parmesan cheese,sun dried tomatoes,olive oil,garlic,parsley,basil,and broth.Season with salt and pepper.

Stuff peppers with rice and bean filling and put them in a deep baking dish.

Fill the baking dish with about 3/4-inch water or broth.

Bake for 30 min. in a 400 degree oven.

Sprinkle mozzarella cheese and bake for another 3-5 minutes or until cheese is melted.

Sauce:
In a blender, combine all ingredients and blend until smooth.Adjust the seasoning with salt and pepper to taste.

Arrange peppers on serving plates. Spoon the sauce on the peppers and serve.

Filed Under: cheese, chicken, Dinner, healthy, lunch, Main course, rice, sauce, vegetarian ·

Spinach and Arugula Salad

January 30, 2013 · by · Leave a Comment
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I love dark green leafy salads because, they are healthy,light,and so delicious.
This salad is really easy and fast to make. Chopped or teared  spinach and arugula,halved grape tomatoes,sliced fennel tossed with balsamic vinaigrette and topped with feta cheese, caramelized walnuts or pecans, and fried crispy onion pieces.Yum… that just makes me hungry!

Ingredients:
Caramelized walnuts or pecans-
1 cup coarsely chopped walnuts/pecans
3 tbsp. brown sugar
1 tablespoon butter
1 tablespoon pure maple syrup

Direction:
Add brown sugar,maple syrup and butter to the skillet.
And cook on medium heat until sugar dissolves and bubbly.
Throw in the nuts and stir to coat.
continue cooking for 5-7 minutes then transfer to foil,wax or parchment paper.
Let cool completely.

Balsamic Vinaigrette dressing –
3 tablespoons good quality Balsamic vinegar
1 tablespoon red wine vinegar
1/2 cup good quality olive oil (you can add more if needed)
1/2 teaspoon honey or sugar
salt(dash or two)
fresh ground pepper

Directions-
Whisk vinegars with honey,salt and pepper.
Slowly add olive oil.
Whisk until well blended.

Salad-
6-7 ozs.spinach or baby spinach
6-7 ozs. arugula or baby arugula
1 cup grape tomatoes halved
1 medium size fennel halved and sliced
Feta or blue cheese
Caramelized walnuts/pecans
fried onion pieces

Combine spinach,arugula,fennel, and tomatoes with balsamic vinaigrette dressing.
Sprinkle some feta or blue cheese,fried onions,and nuts.

Filed Under: dressings, easy recipes, healthy, lunch, Salad, simple recipes, vegetarian ·

Loaded Baked Potato Soup

January 17, 2013 · by · 2 Comments
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What can be more satisfying on a cold winter day then a comforting creamy bowl of soup.
This soup is very delicious and calorific at the same time. One of my families favorite soups. I like to add kale to this soup, a little something nutritious,but its totally optional.For vegetarians you can substitute chicken broth for vegetable broth and omit bacon.
Ingredients:
7 potatoes or 3-4 baking potatoes (baked,peeled and cubed)
3 apple wood smoked bacon
1/2 onion chopped
1 carrot peeled,and cut into rounds
1 celery stalk chopped
7 cups chicken broth( for homemade recipe below)
1/2 cup heavy whipping cream
2/3 sour cream
2 garlic cloves
3 tablespoon flour
2 tablespoon butter
1 tablespoon oil
4-5 green onions sliced plus more for garnish
1 cup cheddar cheese shredded
salt & pepperOther optional ingredients:
Hot sauce
Chopped kale, broccoli(steamed), or cauliflower (steamed.

For garnish:
sliced green onions
shredded cheddar cheese
sour cream
bacon
crispy potato skins

Chicken broth:
Fill a big cooking pot with water.Bring water to a boil.Rinse the chicken and place it in the boiling water.Add onion,carrots,bay leaves and about 1 tablespoon of salt (I use Himalayan pink salt, you might need more or less with other types).
Bring it to boil again and reduce to low. Cover with lid but not all the way.Let it cook for about 2 hours.Check for salt and add more if needed.

Directions:
In a dutch oven or other pot,heat oil and butter on medium heat.
Add onions and garlic.Saute onions for 4-5 minutes and add carrots and celery.
while that’s cooking….

In a frying pan, cook bacon until brown and crisp.
Transfer bacon to a plate lined with paper towel.
Crumble the bacon into pieces.

Add flour to the pot with vegetables and stir well.
Gradually,add broth by drips at first and stir until smooth.
Take a little amount of broth (about 1/2 cup) from the pot and carefully add to sour cream.
Throw in the potatoes,bacon and green onions.
Add cream.
Cook for about 8-10 minutes.
Carefully add sour cream and cheese.
Season with salt and pepper as needed.
Throw in any other optional ingredients listed above and remove from heat.
Serve in a soup bowl with optional ingredients listed above.

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Loaded Baked Potato Soup

Ingredients

  • 7 potatoes or 3-4 baking potatoes (baked,peeled and cubed)
  • 3 apple wood smoked bacon
  • 1/2 onion chopped
  • 1 carrot peeled,and cut into rounds
  • 1 celery stalk chopped
  • 7 cups chicken broth( for homemade recipe below)
  • 1/2 cup heavy whipping cream
  • 2/3 sour cream
  • 2 garlic cloves
  • 3 tablespoon flour
  • 2 tablespoon butter
  • 1 tablespoon oil
  • 4-5 green onions sliced plus more for garnish
  • 1 cup cheddar cheese shredded
  • salt & pepper
  • Other optional ingredients:
  • Hot sauce
  • Chopped kale, broccoli(steamed), or cauliflower (steamed.
  • For garnish:
  • sliced green onions
  • shredded cheddar cheese
  • sour cream
  • bacon
  • crispy potato skins
  • Chicken broth:
  • Fill a big cooking pot with water.Bring water to a boil.Rinse the chicken and place it in the boiling water.Add onion,carrots,bay leaves and about 1 tablespoon of salt (I use Himalayan pink salt, you might need more or less with other types).
  • Bring it to boil again and reduce to low. Cover with lid but not all the way.Let it cook for about 2 hours.Check for salt and add more if needed.

Instructions

  1. In a dutch oven or other pot,heat oil and butter on medium heat.
  2. Add onions and garlic.Saute onions for 4-5 minutes and add carrots and celery.
  3. while that's cooking....
  4. In a frying pan, cook bacon until brown and crisp.
  5. Transfer bacon to a plate lined with paper towel.
  6. Crumble the bacon into pieces.
  7. Add flour to the pot with vegetables and stir well.
  8. Gradually,add broth by drips at first and stir until smooth.
  9. Take a little amount of broth (about 1/2 cup) from the pot and carefully add to sour cream.
  10. Throw in the potatoes,bacon and green onions.
  11. Add cream.
  12. Cook for about 8-10 minutes.
  13. Carefully add sour cream and cheese.
  14. Season with salt and pepper as needed.
  15. Throw in any other optional ingredients listed above and remove from heat.
  16. Serve in a soup bowl with optional ingredients listed above.
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Filed Under: Dinner, easy recipes, lunch, simple, simple recipes, Soup, vegetarian · Tagged: , , , , , , , , ,

Prune Cake “Chernosliv”-Торт Чернослив

January 8, 2013 · by · 8 Comments
Prune Cake "Chernosliv"-Торт Чернослив
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Prune Cake "Chernosliv"-Торт Чернослив

This cake is one of the Russian classics.Slightly spongy cake layers are soaked in a sweet syrup,then the layers are spread with delicious sweet buttery sour cream and prune cream filling with a little crunch from walnuts.Then the top and sides of the cake are topped with a light and creamy whipped cream and sour cream topping.I added shredded chocolate to the sides and made a chocolate grid from melted truffles and mini meringues drops from left over egg whites.

Ingredients:
Batter-
1 stick butter (118 grams)room temperature.
4 egg yolks(reserve egg whites for meringues)
1 cup sugar
1 cup sour cream
11/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
1 1/2 cups flour
+ 1 tablespoon cocoa powder

Cream-
1 cup sour cream
1 1/2 stick butter (room temperature)
1/2 cup sugar
1 teaspoon vanilla
3/4 cup crushed walnuts
225 grams(8 oz.) prunes soaked in boiling water and drained.

Topping:
3/4 cup heavy whipping cream
2 tablespoons sour cream
1 1/4 cup powdered sugar
1 teaspoon vanilla

Syrup:
1 cup boiling water
2 tablespoons sugar
2 tablespoons cognac or brandy(optional)

Directions:
Total of 3 sheets (2 white and 1 chocolate)
Heat oven to 350 degrees.

Line bottom of  2 (9 inch round) spring foam pans with parchment paper.
Spray with non stick cooking spray or use oil.
In a mixing bowl using stand or hand mixer beat together butter and sugar.
When the butter becomes light and fluffy and egg yolks one at a time.
Add salt.
Combine sour cream with baking soda and vanilla and add to the bowl.
Gradually add flour.

The batter should be thick.
Spread the batter in the 2 baking pans.(reserve some batter for the third  cake)
Bake 2 cakes for about 15 minutes.
Add cocoa powder to the rest of the left over batter and mix well to combine.
Bake it when the other two cakes are done.
Let it cool.

Now you can bake the meringue drops.
Whip egg whites with 1 cup sugar until stiff peeks form.
Bake at 250 degrees for about 1 1/2.

Syrup:
Boil water with sugar.Add cognac or brandy(optional). Let it cool.

Cream:
Crush walnuts and prunes using a blender.
Beat together butter and sugar.
Add walnuts,prunes,sour cream, and vanilla to whipped butter with sugar.

Cream Topping:
Beat heavy whipping cream,sour cream,vanilla and powdered sugar together.

Assembling:
Spray or pour syrup using a spoon on the first white layer.

Spread a generous amount of prune cream filling.
Place chocolate layer on top .
Spray or pour syrup.
Spread prune cream filling.
Place white layer on top.
Spray or pour syrup.

Spread the rest of the prune cream filling on the sides of the cake.
Spread whipped cream and sour cream topping on the sides and top of the cake.
Decorate as desired.
I used shredded chocolate on the sides,melted truffles for the grid, and meringue drops for the top edges.

 

Filed Under: baking, Cakes, Christmas, Dessert, gourmet, holiday, russian, russian food, tea time · Tagged: , , , ,

Salmon with Creamy Dill Sauce

January 6, 2013 · by · Leave a Comment
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Ingredients:
3-4 Wild Salmon fillets
salt & pepper

Sauce:
1 shallot minced
1/3 cup white wine
2 tbsp.Neufchatel cheese ( or cream cheese)
1/2 cup heavy whipping cream
zest of 1 lemon
4 tbsp. butter
1 tbsp. fresh chopped dill
salt to taste.

Directions:
Heat oven to 400 degrees.
Line a baking sheet with parchment paper.Place fillet on baking sheet and sprinkle with salt and fresh cracked pepper.Bake for approx. 15-17 minutes.

Sauce:
On medium heat melt 1 tablespoon butter and add shallots.Saute shallots until caramelized.
Add wine.Let it evaporate and add cream cheese and heavy cream.Using a wooden spoon, stir carefully as cream cheese melts and the sauce is thickens.
Add dill and a little salt.
Turn off the heat and stir/whisk in butter 1 tablespoon at a time.

Arrange 1 fillet on a serving plate and pour sauce over fish. Serve with your favorite rice.

Filed Under: healthy, lunch, Main course, salmon, seafood, simple recipes ·

Chicken and Cheese Roulade

December 29, 2012 · by · 3 Comments
Chicken and Cheese Roulade
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Sliced deli meats and cheese are very popular to be on Russian tables especially during holidays and special occasions like weddings.This roulade is thinly sliced and served cold as an appetizer.

Ingredients:
8 chicken thighs
8 eggs
1 1/2 cup shredded mozzarella cheese
6 tbsp. mayonnaise
salt and pepper

Directions:
Heat oven to 350 degrees.
Grind the chicken using a meat grinder.
Season chicken with salt and pepper (you may add your favorite seasonings as well)
Whisk eggs and mayo in a mixing bowl.Add cheese.
Line a baking sheet(15×10.5) with heavy duty aluminum foil.
Spray with nonstick cooking spray.

Spread cheese and egg mixture evenly on the prepared baking sheet.
Bake for 15 minutes.

Carefully peel the aluminum foil of the egg and cheese.Using a serving knife or spatula helps a little with peeling.
Spread ground chicken evenly over the egg and cheese sheet and roll it up starting with long side.

Wrap it tightly in parchment paper(seal the sides) and two times in aluminum foil.twist and tuck in the sides of foil.
Bake for 1hr 1/2.
Let it cool and store in the refrigerator.

Filed Under: appetizer, cheese, Christmas, gourmet, holiday, meat, roll, roulade, russian, russian food ·