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Smoked Salmon Carpaccio

June 17, 2011 · by · Leave a Comment
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Smoked salmon carpaccio is a delicious and fancy appetizer.One of my favorites.
6-8 thin slices of smoked salmon
¼  onion finely chopped
Arugula and Baby Romaine lettuce ( or you can use spring mix)
Capers
Salt and fresh ground pepper
Grilled/ toasted slices of bread such as ciabatta or pugliese
1 tbsp. Champagne wine vinegar (or white wine vinegar)
2 tbsp. Cold pressed olive oil
sauce:
2 tbsp. Mayonnaise
1 tsp. Honey
Mix mayo with honey and pour the sauce in to squeezable bottle.
Drizzle sauce on the plate.
Arrange slices of salmon,drizzle with sauce.
In a bowl combine lettuces,onion,vinegar,salt,pepper and olive oil.
Mix and arrange the salad in the middle of a platter.
Add capers on top of the salad. Place sliced crusty  bread slices or crackers on top of the salad.
Serve by starting with the bread, place salmon and salad on top of the bread and Enjoy!
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Ukranian Borscht

June 9, 2011 · by · 3 Comments
Borscht
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Borscht
Borscht is a soup mostly made with beets and cabbage. It is a speacialty of Russian and Ukranian cuisine. It’s still a specialty in my family.There is lots of variations how to make borscht, but the base ingredients are cabbage and beets.Most of the time I can cook borscht without any meat or broth(believe me It’s still good) but sometime I would make it with homemade chicken or beef broth.
1 big or 2 small onions chopped
1 big or 2 small carrot shredded
½ green bell pepper chopped
½ red bell pepper chopped
1 small raw beet and 1 cooked beet for really red borscht shredded
4 cloves garlic finely chopped or crushed
8oz. Tomato sauce
3 bay leaves
8 medium russet potatoes peeled and cut into squares
½  of medim size cabbage thinly sliced
2/3 cup flat leaf parsley finely chopped (optional)
2/3 baby dill finely chopped
3 quarts (12 cups) of water,chicken/beef broth with meat
salt and pepper
3 tablespoon oil
Heat oil in large heavy pot on medium-high heat.
Add garlic . When garlic starts to turn light brown add onions, carrots, and bell peppers.
Saute for 7 minutes, stirring occasionaly.
Add beets.saute for another 4-5 minutes.
Add the tomato sauce,bay leaves and black pepper. Stirring few times,let it cook for 5 minutes .
Throw in the potatoes and pour in water or broth.
Season with salt,stir,close lid and bring to boil.
When starts to boil reduce heat to low and cook until potatoes are done.
Throw in cabbage,parsley and dill.(I like to add half of uncut bell pepper for more flavor.)
Bring to a light boil and remove from heat.Tear chicken/beef in to small parts and throw in to the pot.
It is best when served couple hours later.serve with dallop of sour cream , thinly sliced onions and bread.
Optional: to cook Beef or Chicken stock; Bring water to a boil in a big pot,add whole chicken or beef (your choice of meat,ribs ). 1 whole onion and 1 carrot peeled.2 bay leaves and season with salt.cook for an hour on low heat or until chicken is soft and tender.
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Vegetarian Ukranian Borscht

Ingredients

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

Instructions

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

June 7, 2011 · by · Leave a Comment
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Tasty and crisp smoked salmon lettuce rolls.A perfect appetizer if you’re cutting on carbs.
Ingredients:
Thin slices of smoked salmon
Romaine lettuce
Cucumber ( cut  lenghtwise in to thick strips)
Cream cheese
Chives or green onion(green parts only) finely chopped
Directions:
Cut of the hard parts of lettuce.
Use only dark green leafy parts.
Spread cream cheese.
Sprinkle little bit of chives or green onions.
Add smoked salmon and 2 cucumber strips.
Roll it up and tie the roll with a chive string or green onion.
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Smoked Salmon Lettuce Rolls

Ingredients

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

Instructions

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

June 4, 2011 · by · 7 Comments
Berry cake
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Berry cake
This is a divine and super delicious berry cake.Very fast and simple to make.  The inside of the sponge cake is combined with cream;then the cake bowl is filled back with the creamy mixture. The top of the cake is topped with mix of fresh or frozen berries. I prefer to use frozen berries because it gives out the juice and gives the cake more berry flavor.
Cake:
6 large eggs
1 cup sugar
1 cup sifted flour
Cream:
1 package cream cheese
1 can condensed milk
2 cups heavy whipping cream*
1 stick butter softened room temp.*
2 tablespoons vanilla*
1/4-1/2 cup powdered sugar (optional if you like sweeter cake)*
Fresh or frozen berries
*You can substitute these ingredients with 8 ozs cool whip. (I try to avoid using cool whip.)
Heat oven to 325 degrees.
On high speed beat eggs with sugar.When the batter is stiff and light, add flour and mix it  gently and well on low . Pour the batter into 9” round baking pan and bake for  about  20-25 minutes. Let  the cake cool.
For the cream:
On high speed with electric mixer whip butter and cream cheese until well combined then gradually add condensed milk and vanilla.Slowly pour in heavy whipping cream while the mixer is running.Continue to whip until cream is stiff and fluffy.
To make the cake:
Take out the inside of cake leaving the bottom and sides as a frame.Spread a generous amount of cream  to bottom and sides of  the cake.
Add the rest of the cream to the cake that was taken out but reserve about 1/4 cup for the outside sides of the cake  and mix it well  until there is  no dry pieces left. Fill the inside cake with a cake mixture and top  with frozen berries.Place it in the fridge.
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Berry cake

Berry cake

Ingredients

  • Cake:
  • 6 large eggs
  • 1 cup sugar
  • 1 cup sifted flour
  • Cream:
  • 1 package cream cheese
  • 1 can condensed milk
  • 2 cups heavy whipping cream*
  • 1 stick butter softened room temp.*
  • 2 tablespoons vanilla*
  • 1/4-1/2 cup powdered sugar (optional if you like sweeter cake)*
  • Fresh or frozen berries
  • *You can substitute these ingredients with 8 ozs cool whip. (I try to avoid using cool whip.)

Instructions

  1. Heat oven to 325 degrees.
  2. On high speed beat eggs with sugar.When the batter is stiff and light, add flour and mix it gently and well on low . Pour the batter into 9'' round baking pan and bake for about 20-25 minutes. Let the cake cool.
  3. For the cream:
  4. On high speed with electric mixer whip butter and cream cheese until well combined then gradually add condensed milk and vanilla.Slowly pour in heavy whipping cream while the mixer is running.Continue to whip until cream is stiff and fluffy.
  5. To make the cake:
  6. Take out the inside of cake leaving the bottom and sides as a frame.Spread a generous amount of cream to bottom and sides of the cake.
  7. Add the rest of the cream to the cake that was taken out but reserve about 1/4 cup for the outside sides of the cake and mix it well until there is no dry pieces left. Fill the inside cake with a cake mixture and top with frozen berries.Place it in the fridge.
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