Cranberry Bliss Bars

This is a recipe that I’ve been wanting to try for over a year now and just now I got around to it :) My good friend Olya was kind enough to bring a couple of bars for me to try when she made them. After that I knew that I just have to get the recipe and do it myself. Starbucks sells these and I still remember how good they were the first time I tried them. What these beauties are, is ginger sable crust with cranberry and white chocolate, covered with cream cheese frosting, sprinkled with more cranberries and white chocolate. I did not put any white chocolate in the crust as I did not have the small chips, but I think they would make this bar even more spectacular :) If for some reason you’re tempted to omit the white chocolate, don’t! It really adds the needed balance to the whole array of flavors, bringing them together in a beautiful Christmas harmony :D

My friend Olya, as I said before,  shared this recipe with me, although she did say that she in turn found it somewhere online herself. Thank you Olya!

Starbucks Cranberry Bliss Bar

• 1 1/2 sticks butter (softened, not melted)
• 1/2 t. sp. salt
• 1 1/4 cup packed brown sugar
• 1 1/2 cup flour
• 3 eggs
• 1/2 t. sp. baking powder
• 2 tbl. sp. minced crystallized ginger or 1 teaspoon finely shredded fresh ginger
• 1 1/2 t. sp. vanilla
• 3/4 –1 1/2 cups cranberries + 1/2 cups to sprinkle on top
• 4 oz. white chocolate chips + 2 oz. for decoration

Preparation:

Turn the oven to 350F. Line a jelly roll pan with foil.

Put butter, salt & sugar in a bowl of a mixer fitted with a paddle attachment and cream the ingredients together.

Add the eggs one at at time mixing well before each addition.

Add the flour, minced crystallized or finely shredded fresh ginger, vanilla and mix to combine.

Add the cranberries and white chocolate and mix.

Spray the prepared pan with nonstick spray.

Spread the batter in the pan with a spoon or wet the hand in water and do it by hand.

Bake at 350F for 25-30 min.

Let cool.

Frosting

• 4 oz cream cheese
• 1 teaspoon vanilla extract
• 3 cups powdered sugar
• 4 t.sp. lemon juice (about 1 lemon)

Cream all the ingredients together until smooth.

Spread on top of the cool crust.

Sprinkle with cranberries

Melt the chocolate in  microwave, stopping every 30 seconds to mix (making sure that the chocolate doesn’t break).

Using parchment paper, make a cone. Fill with chocolate. Snip the end and decorate in stripes. 

Cut in in big squares, then cut the squares diagonally in half.

Serve with coffee or tea of choice.

Bon Appétit!

Tarte Taten

This is an excellent recipe for those that like apples. I borrowed this recipe from the very well known blogger in the Russian community, Nika. I like baked apples and we all know about my love for all things caramel. It would be hard not to notice, since more then half of my desserts include caramel as one of the components :) But the problem with baked apples, is that they’re not very pretty once baked and don’t make for a pretty dessert. This tart takes care of that problem and the addition of caramel is just wonderful, combined with pastry crust. So give this tart a try.

Зуппа Тоскана / Zuppa Toscana

Здесь где я живу, думаю не найдеться ни одной души, кто еще не пробовал этот суп в одном из здешних ресторанов. Многие так же знают как его приготовить дома. Этот рецепт для тех, кто не живет в нашем районе. Вроде простой, но очень вкусный суп, который ничем не похож на наши обычные супы.

Для этого супа используеться специальная капуста kale. Я попробовала перевести через гугл, что бы точнее сказать название, но ничего кроме "капуста" гугл не выдал мне. Так что я вставляю ссылку на вики, там можно посмотреть как эта капуста выглядит.
Для тех кто из русско-язычных стран, может показаться странным то что картофель не очищеный. Если вам сильно хочеться, можете картофиль почистить, хотя на вкусе супа это вообще не отразиться.
Если у вас не продаеться итальянский фарш, то можно взять простой свинной фарш, добавить в него "итальянскую приправу/italian seasoning" & каенский перец, и будет вам итальянский фарш :)
У меня была мелкая красная картошка, потому я ее не разрезала пополам, а просто порезала на пластинки, используя мандалин слайсер.

Ингридиенты:

2 литра бульона
3 больших красных картофеля
1/2 кг. итальянского фарша
3 ст. Капусты/Kale
1 большая луковица
2 зуб. чеснока
1 небольшой сладкий перец
6 полосочек бекона
    Соль
    Черный перец
    Каенский Перец

Приготовление:

Влить бульон в кастрюлю и поставить на средний огонь.
Тем временем, хорошо вымыть картофель.
Не очищая кожуру картофеля, порезать вдоль пополам, потом пластинками в 1/4 инча толщины.
Промыть под проточной водой и вкинуть в бульон.
Посолить.

В сковороде поджарить до золотистого цвета, порезаный маленькими кубиками лук.
Вкинуть фарш. Разминая деревянной ложкой обжарить до готовности. Хорошо поперчить, посолить и вкинуть чепотку каенского перца.
Когда фарш еще полуготов, вкинуть порезаный маленькими кубиками красный сладкий перец и пропущеный через чеснокодавку чеснок.

Вымыть листья капусты. Срезать твердый стебелек. Порезать листья на 2 см. полоски.
Порезать полоски бекона на мелкие кусочки.
Обжарить на сковородке пока весь жир не выжариться и бекон не станет хрустящим.
Когда картофель уже готов, влить стакан сливок и дать закипеть.
Вкинуть пожареный фарш, листья капусты и бекон. Дать закипеть. Выключить.
Дать постоять пол часа и подавать.

Bon Appetite!

Blueberry & Raspberry Coffee Cake

Anytime I go in to Starbucks, I get my coffee & their blueberry or raspberry coffee cake. I’ve been trying to find a recipe that would be something like what they carry. After trying a couple of recipes, I think this one comes pretty close. I didn’t make it in the cupcake form. Instead I made 2 loaves, from one recipe.
This is a good cake to go with coffee or milk in the morning or as an end to a meal.

I am too lazy to put the recipe in my own words, so you’re welcome to follow the link above.

 

Boccone Dolce – demistified!

Many times I try to replicate cakes that I have tried in restaurants. This one is not an exception. First time ever I tried Boccone Dolce was at Papa Haydn's, a desert place w/ cakes and deserts that are sure to please even the most picky desert lovers.
This is a very light and fruity desert that literally melts in the mouth and has been a family favorite for quite some time now.

 

Ingredients

Meringue:

10 egg whites
1.5 cups sugar
1 teaspoon cream of tartar
1/4  teaspoon salt

Cream:
2.5 cups whipping cream
1 cup sour cream
1/4 teaspoon citric acid or 1.5 tablespoon lemon juice
2 tablespoons vanilla extract

100 grams semisweet chocolate

Berries/fruits of your choice (strawberry, raspberry, blueberry, blackberry or other)

Preparation:
Turn the oven to 200F.

Line a 14 inch, round baking pan with parchment (I use a pizza pan). Parchment paper is important; otherwise the merinuge will not come off the pan.

For the meringue:
Whip the egg whites at medium speed to soft peaks (about a minute). Add the cream of tartar (to stabilize the egg whites)  and salt (loosens up the fibers, allowing them to whip up to maximum volume).
Turn the mixer to high and gradually start adding sugar, letting the egg whites whip to stiff peaks and pearl color.
Transfer the egg whites to the parchment lined baking pan, spreading the meringue into an even layer.
Place the pan in the oven and let the meringue bake for 10-12 hours (You can bake it overnight. Baking the meringue at a low temperature ensures that the meringue does not turn beige and dries thoroughly)
Turn off the oven, leave the oven door ajar and let the meringue cool down for 30 minutes (Otherwise the drastic change in temperature will crack the meringue).
Melt the chocolate over a double boiler. Transfer it into a plastic bag/pastry bag. Trim off the end of the corner of the bag.
Cover the meringue in "strips" of chocolate, making sure that most of the meringue is covered in chocolate. (do not just spoon the chocolate over and spread it. The chocolate will prevent the cream from making the meringue a bit softer).

Cream:
Pour the cold heavy whipping cream into a mixer bowl and start whisking it, gradually going from low to high speed.
As soon as the whip cream starts to thicken up, gradually add the sugar.
When the whip cream is whipped up, add the sour cream, lemon juice and vanilla and whip for another 10-20 seconds, to incorporate.
Do not over beat. Once the whip cream is whipped up, do not continue whipping. If you over-whip, the cream will break.

Assembly:
After the chocolate has set on the meringue, either spoon or using the pastry bag cover the meringue with the cream.
Layer the fruit on top of the cream, pushing the fruit into the cream.
Fruits need to be dry, otherwise they will "bleed"
If you're going to use strawberry, cut it up.
Refrigerate the cake for at least 5 hours.

*For the meringue, you can use either the egg whites that are sold separately from the egg yolks (in carton boxes), or you can separate the egg yourself.

*The dried meringue can be stored at room temperature for a week in a sealed container/wrapped up; you can also freeze it.

*The chocolate is used as a barrier for the cream, if layered on too thin, too much cream will penetrate the cream, if layered too thick, the meringue will stay dry and will be hard to cut.

*If you're using fruit with a lot of acid, use less acid in the cream.

*Originally the cake is made with three layers, but I prefer to have one thicker layer as it is much easier to cut and eat it.

 

Bon Appetite!

Salted Caramel Ganache & Hazelnut Chantilly Cream Tartlet

Chocolate, Caramel, Nuts... but this time with some sea salt. Salt balances out the chocolatiness (is that even a word?) and makes this tartlet worth some silver! No, no, not aluminum foil... but silver, edible silver that is :)
As always, I have been thinking to make caramel tartlets and was looking for a good recipe to work with. I picked recipe from Cannelle et Vanille and I am glad I did. It was awesome! All those that love chocolate as much as I do are sure to appreciate this tartlet. The ganache tastes almost like a truffle (well, isn't that a coinsidene; the truffle is basically made from ganache:)) but with a hint of caramel. I would've never come up with an idea to mix ganache and caramel together, so good thing I came across this recipe.

 

for 24 tartlets

Crust:
150 grams unsalted cold/frozen butter
150 grams granulated sugar
4 egg yolks
50-80 ml. heavy whipping cream
310 grams flour
50 grams cocoa powder
1/2 t.sp. baking powder

Turn the oven to 350 F.
Sift the flour, cocoa powder and baking powder together in a separate bowl.
Transfer into a mixing bowl and add sugar, salt; start mixing on a low speed w/ paddle attachment - about 15 seconds
Grate the cold/frozen butter, add it to the flour mixture
Add the egg yolks
Add the whipping cream and let the mixer mix the mixture into a "ball"
Roll out the dough until it's 1/8 inch thick.
Cut out the circles about the size of your tartlet forms and put each circle into the form, pressing it against the sides of the walls (I used a muffin pan, with a 1.5 in bottom diameter)
Bake about 15 minutes, until ready.
Take out of the forms and let cool on a rack.

Caramel Ganache
250 grams dark semisweet chocolate
300 grams whipping cream
50 grams unsalted butter
15 grams glucose
180 grams sugar
big pinch of salt

1 cup roasted and chopped hazelnuts or almonds

Put a sieve over the bowl w/ chocolate. Set aside.

In a medium pot heat the whipping cream and butter, almost to a boil. Keep warm.

In a heavy bottomed, medium sized pot cook caramel; first adding the glucose and then the sugar. Let the sugar melt and acquire a golden/brown color.
Add the whipping cream into the caramel, pouring it slowly and keeping your hands out of the way of the steam.
Using a long handled whisk, keep whisking the caramel until it's smooth and even consistency.
Pour the caramel, over the sieve (that's over the bowl with the chocolate).
Add the salt.
Thoroughly mix everything, to reach consistency of an emulsion.
Do not over-mix, or the ganache will break.

Chantilly Cream
300 grams heavy whipping cream
50 grams sugar
couple drops of hazelnut extract

Whip heavy cream until soft peaks. Continuing to whip, add the sugar and extract. 
Transfer the cream into a pastry bag, w/ a round pastry tip (1 cm).

Sprinkle chopped nuts into each tartlet shell, to cover the bottom.
W/ a teaspoon pour about a tablespoon of ganache over nuts, trying to fill it up.
W/ the pastry bag push out some of the chantilly cream, decorating it any way you want to. 

Сборка -
В каждую тарталетку посыпать рубленых орехов, что бы они покрыли дно.
Сверху залить ганаш, заполняя тарталетку почти до верху.
Сверху выдавить шантили крем желаемым узором.

You can add a small piece of silver paper.
Refrigerate the  tartlets at least 2-3 hours, letting the ganache and cool and firm up.

Caramel Flan

I have been wanting to make crème Brule for a while now, but since I don’t have the torch needed for crystallizing the sugar on top of crème Brule I’ll just have to figure something else out – like flan. In essence the two are pretty much the same thing, except for one has sugar - on the top and the other – on the bottom, plus the consistency of crème Brule is a bit softer then the flan’s.
But nevertheless, this was one great substitute!
Since I had a ton of egg yolks left from a previous desert, this was perfect time to make flan.
I made 7 ramekins yesterday night, today I have only one left in the fridge.
I found the recipe on tastespotting at Whisk The Pantry blog.
This was my first time making flan and it appeared to be a pretty easy and simple thing to do. Quick too. In preparation that is.
Because you still have to give it a couple of hours in the fridge before you can enjoy this luscious, silky, smooth and custardy desert.   
Changed the recipe a bit, but I do not think that anybody could tell :)

 

Serves 6-8

For the caramel:

1/3 cup sugar
3 tb sp. water
For the Flan:
1.5 cups heavy cream
1.5 cups milk (w/ 2% fat) 
3 whole eggs
3 egg yolks
1/2 cups sugar
1 t.sp. vanilla extract
Preparation:
Turn your oven to 350F.
Line a baking sheet with paper towel or just a regular kitchen towel.
Boil some water in a teakettle.
To make the caramel:
In a small saucepan combine sugar and water and turn the heat to medium-high. Whisk the mixture until sugar is completely dissolved.
Turn the heat to low and let it cook until the caramel is amber in color
Meanwhile get your ramekins ready.
Distribute the caramel evenly between the ramekins, covering the bottom completely.
Set aside.

To make the flan: Boil the cream and milk together. Set it aside.
In a separate bowl, whisk the eggs, egg yolks and sugar together for a minute or so.
Add the vanilla extract and give it another whisk.
Continuing to whisk, pour a quarter of the milky liquid into the eggs and mix it well together (this is to temper the eggs so that they don’t curdle).
Whisking all the while, pour the rest of the milk into the custard, to incorporate everything together.
Using a large spoon, take off the foam off the top of the custard
Distribute the custard among the prepared ramekins.
Put the ramekins into the lined baking sheet.
Put the baking sheet into the oven.
Carefully pour the boiled water into the pan, letting the water come only halfway to the top of the ramekin.
Bake for 25-30 minutes, or until a knife inserted in the middle comes out clean.
Run a knife between the ramekin and the custard to loosen it up from the walls.
Cool on a baking rack to room temperature, then cover and refrigerate for about 4 hours before serving.

To serve: Run a knife around the inside of the wall of the ramekin.
Place a serving dish on top of the ramekin with the custard.
In a quick motion, turn the dish together with the ramekin, upside down.  
Lift the ramekin to display a delicious desert!
 

Bon appetite!
Russian version of the same text

Lunch

 

My lunch today - grilled chicken breast, veggie salad and an egg.

Chips galore cookies

Cookies loaded with goodness!

All 3 types of chocolate, 2 types of nuts – what more can you ask for in a cookie?

Adapted from “Taste of Home Cookies” book.

Ingredients:
1 cup butter softened
3/4 cups sugar
3/4 cup packed brown sugar
2 eggs
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups semisweet chocolate chips
1-1/2 cups semisweet milk chocolate chips
1-1/2 cups white chocolate chips
1-1/2 cups chopped pecans
1-1/2 cups chopped walnuts

Preparation:
In a large bowl, cream butter and sugars.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla extract.
combine the flour, baking soda and salt; gradually add to creamed mixture. Combine chips and nuts; stir into dough. Cover and refrigerate for1 hour until easy to handle (or you can omit this step altogether if using an ice-cream scoop.
Drop with an ice-cream scoop, 2 in. apart onto parchment paper.
 
Flatten with the back of the spoon.

Bake at 325F for 18-20 minutes or until golden brown..
remove to wire racks to cool completely.

Red Berry Bliss

For each layer of cake you will need: 3 eggs
1 cup of sugar
3/4 cup of flour
2 teaspoons of baking powder
3 tablespoons of melted butter
2 tablespoons of boiled water
Preparation:
Turn the oven to 370F.
Line a square spring form (10 in X 10 in) with parchment paper.
In a  bowl bowl run the flour and baking powder through a sieve.
Melt cut butter in the microwave until liquid.
Mix with 3 tablespoons of boiled water.
Beat 3 eggs until slightly fluffy with a mixer. Start adding sugar one tablespoon at a time and continue beating with a mixer on high, until very light yellow color and tight texture (about 10 minutes total).
Fold in the flour mixture into the egg mixture, in 3 addition being very careful not to deflate the batter.
Pour the liquid into the batter and fold it together until well incorporated.
Pour the batter into the lined form and bake it in the oven for 20-25 minutes. DO NOT open the oven the first 18 minutes. If you have the light in the oven make sure that the middle is the same color as the outside of the cake before opening it. At about 20 minutes, open the oven door slightly and check with a toothpick (or a bamboo skewer) to see  if it’s done in the middle. If it’s baked through, the toothpick should come out clean, if it’s not clean give it a couple more minutes.
Once out of the oven, let the cake stay in the form for about 5 minutes, then transfer it to a cooling surface.
Bake 3 sheets of cake in the above manner.

Frosting Ingredients:
2 cups heavy cream
2 cups sour cream
1 big pack of whipped topping
1 cup of sugar
Preparation:
Beat chilled cream & sour cream, going from very low to high, until soft peaks. While continuing to beat with a mixer, add 1 cup of sugar 1 tablespoon at a time, making sure not to overbeat the mixture as it will separate if you do, until stiff peaks.
Add thawed whipped topping and mix it once more to incorporate it into the cream mixture. Use the frosting right away.
1 Large Jar (1.5 liter) of pitted sour cherry Let the cherries drain.
*Instead of cherries you can use dried cranberry, letting it soak in warm water for about 40 minutes, before draining it and drying it with a paper towel. Use about 3 cups of cranberry for the inside of the cake.
*Instead of cherries you can use fresh strawberry or raspberry also.

To assemble: Put a dab of frosting in the middle of the plate and spread it out a little.
Place the sheet of cake in the middle. Cut 4 strips of parchment paper/foil about 3 inches wide.
Place each strip about 1/2 inch under each side of the cake (this is to help with the clean up after the frosting process).
Put a couple of tablespoons of frosting in the middle of the cake and spread it out thinly.
Arrange the cherries on top of the frosting pretty tightly together.
Put more frosting on top of the cherries and smooth it out.
Do the same with the rest of the frosting and cake.
Carefully take out the 4 strips of parchment paper/foil that you placed under the bottom layer.
To decorate:
Cover the outside of the cake with frosting.
Carefully sprinkle the dried cranberries over the top of the cake and stick it by hand to the sides of it. 

Refrigerate the cake for about 24 hours before cutting it. The longer it stays in the fridge, the more moist it becomes.
Serve chilled.

Bon appetite!

Very Berry Panna Cotta

This is a signature desert of my sisters. Whenever we get together and each one has to bring a dish, I know that my sister will bring either, panna cotta, cheesecake or a jell-o.
She gave me the recipe for the panna cotta and I added the idea of berries, since I had been looking to put them to a good use. I think they served their purpose extremely well.

Panna Cotta:
2 cups milk
2 cups heavy cream
3/4 cups sugar
3 teaspoons gelatin
Berry Layer: 3/4 cups raspberry
1 1/2 cups strawberry
1/2 cups sugar
1/4 cups water
1 1/2 teaspoons gelatin
Sprinkle the gelatin over cold milk, mix and put it aside.
Bring  the heavy cream to boil, add sugar and mix until sugar dissolves.
Pour the milk with gelatin into the heavy cream and mix with a spoon until gelatin is dissolved. Is the gelatin does not dissolve, then put the saucepan back on the stove and heat over very low heat until gelatin dissolves. DO NOT bring it to boil.
Take the saucepan off the stove and put it over an ice cold bath. Bring it to room temperature.
Meanwhile -
Put the thoroughly washed berries in a different saucepan, add sugar and water. Bring it to boil and cook it over medium heat for 2-3 minutes.
Take it off the stove, pulse it with a hand blender a couple of times, to get rid of any chunks of berries that are left. Put the puree through a sieve to get rid of any of the berry seeds.
From this amount of ingredients I got about 2 cups of berry puree. Take away 1/2 cups of pure and heat it either in the microwave or in a different saucepan, DO NOT bring it to boil. Add 1 1/2 teaspoons of gelatin and mix with a spoon or a whisk until gelatin dissolves. Add this to the rest of the puree and mix thoroughly. Put the saucepan with the pure over warm bath, to keep it from setting.
By now the panna cotta mixture should be at room temperature.
Prepare the containers in which you plan to make panna cotta. If you want to get the "angled" look (as seen in the 2nd picture) then you need to place the glasses in another container large enough to fit them and secure them at an angle. Place the container with the glasses or just glasses themselves in the refrigerator so that you're able to pour the panna cotta mixture right in the refrigerator.
It's best to use some kind of a pitcher to pour the mixture in, as this would make the whole task easier.
Pour the panna cotta mixture in the glasses, making them 1/3 full. Return the pitcher to a warm water bath, to keep it from setting right in the pitcher.
Once the first layer sets, pour the berry puree into the glasses, making the glass 2/3 full. Return the pitcher to the warm water bath.
Once the second layer sets, pour in the remainder of the panna cotta mixture, making the glasses full. Leave the panna cotta in the refrigerator to completely set.


*****************************************************************
Ето так сказать "фирменный" рецепт моей сестры. Если мы собираемся на какие то празники то моя сестра точно будет делать панна коту, чизкейк или желле в стаканчиках из всего прочего. Она дала мне рецепт самой панна коты а ягодный слой уже придумался сам посебе так как специально купила малину которую хотела приспособить к чему то вкусному.

Very Berry ... Curd

I know people that don't like chocolate, but I don't know one person that does not like berries. So here I would like to introduce you to a Very Berry Curd that I found in the journal of my friend blogger Yuliya. I've been looking at her beautiful pictures of different variations of this curd for a while, but at last I was able to do it myself.

I used her recipe as a base and adjusted it to my taste and to what I had available at the time.
2 cups - strawberry, raspberry, blueberry (in any proportions) either fresh or frozen
1/8 cup - lemon juice
2/3 cup - sugar
6 eggs

If you have frozen berries then thaw them either at room temperature or in the microwave.
Pulse them a couple of times with a blender then put them through a sieve to remove all the seeds.
Whip the eggs and sugar using an electric mixer with a whisk attachment until fluffy.
Mix the berry puree and the egg mixture together and cook it over bain-marie, constantly mixing until it thickens (about 30 min).
Thickened curd, put through a sieve one more time, then transfer it to a clean bowl and cover with a plastic wrap letting it touch the surface. Refrigerate.
 

Marbled Cheesecake with Caramel filling and Chocolate Sauce

Marbled Cheesecake with Caramel and Chocolate Sauce
Found this recipe in the blog of a very talented lady Аyn . Followed the recipe for the cheesecake, but added the layer of caramel in between two layers of baked cheesecake and covered  the whole thing with chocolate sauce.
.

Berry & Mint Soup

Soup that you can serve for dessert.

Strawberry
Blueberry
Sour cream or heavy Cream
Mint (couple of leaves, to just hint about mint)
Sugar - to taste
Lemon juice - couple of drops
All the ingredients pure with a hand blender until a very smooth and even consistency is reached. If you want some chunks of berry in your soup then blend the whip cream, mint leaves and sugar separately until all the leaves are blended into paste, then add to the berries and pulse a couple of times with berries.
For an even better twist, use frozen berries.
There're not actual proportions of the ingredients as you can you as much or as little as you want and still get it right.



This is just to show that it can be served the traditional way :)

Chicken & Dumplings Soup

Вчера, нечего было делать и пошла на msn смотреть их видео.
Там нашла рецепт етого простого но вкуснейшего супа основаного на куринном бульйоне. Именно етот суп являеться одним из класических супов, очень известных в Америке. Взяла за основу рецепт и подстроила его под свой вкус.

Fingerling Potato

  If anybody saw a movie "Confessions of a Shopoholic" then you'll remember how the manikins were talking to the main character in the movie ("Buy this! Buy this! Just look how at this, not only good, but quality product. Besides, it looks great too"). Exactly the same way these potatoes talk to me when I am passing them by in a grocery store

 

 

Cappuccino Cups

I was lucky to be a daughter of a woman that loved all that had to do with kitchenware. My mom had a big collection of dishes, pots and other stuff that you would ever need or use in the kitchen, and that was during the times where nothing was available for purchase in the stores. If you ever got anything, that was because you had relations with store personnel or you waited in a two mile long line.

Me and my sister always had a favorite cup or a dish. And God have mercy if we liked the same thing that was available in a quantity of only one.
That is why everything that was ever purchased for our use, was bought in double quantities. Even the birthday presents were bought in the quantity of 2, to make sure that none were "discriminated". It didn't really matter whose birthday it was.

Even now in my adult life I have a favorite cup and a soup bowl that I like to eat from. Somehow the food is more enjoyable when it's consumed from the favorite dish or a cup.

So, where am I going with this... Oh, that's right...
Every time we ordered a cappuccino in a restaurant they would bring it in this special cappuccino cup, with the steamed milk, the foam of which always seemed to want to escape the cup, but never did. I didn't have these kinds of cups at home though. I am not sure if we rarely made cappuccino because we didn't have cups, or we didn't have cups because we rarely made cappuccino at home.
Well that cycle ended when I saw these cups in a store. I bought them. It didn't take me long to decide wether I wanted them or not. Now I am going to drink cappuccino not only because it tastes delicious, but because I have the cups that have the ability to make anything taste delicious, once poured into them.

For a version of this post in Russian go to CrazyAppetite

Жареный Рис - Fried Rice w/ meat stock

One day I decided to prepare a meal that somewhat represented Chinese cuisine.
I had some chicken thighs that I decided to fry with some soy sauce and Brussels Sprouts.
In the process of sauteing the meat, I got about 2 cups of extracted juice. That's when the idea of cooking the rice in that liquid came to my mind.

Ingredients:

Rice
Juices extracted from meat or chicken broth
Onion
Carrot

Cook the rice in the broth or the juice extracted from the meat.
Meanwhile, saute some onions until golden-brown in color, in a shallow pan with plenty of oil. Add the carrots cut into strips and cook over low heat until slightly crunchy but cooked thoroughly.
When the carrots are al dente, turn up the heat to high and transfer the rice in to the pan with the carrots and onion.
While on high heat, stir the rice and let it "fry" in the pan for about 3-5 minutes.

Как то я решила сделать ужин в китайском, так сказать мотиве.
У меня было мясо куринных бедрышек из которых я решила что то приготовить. В процессе жарки мяса, мясо выделило очень много сока, который прямо перед тем как он начала испаряться я выбрала и на нем приготовила вкуснейший рис.

Ингриеинты:

• Рис
• Навар от мяса или уваренный бульйон
• Луковица
• Морковь

Обычно рис я готоволю в микроволновке.
Промывают тщательно рис водой, потом ставлю в стеклянную посудину и наливаю в 2 раза больше подсоленой воды чем риса и варю до тех пор пока рис не вберет всю воду. Но в етот раз вместо простой воды я залила рис наваром от мяса.
Пока рис варился, я порезала лук большими квадратиками, очищеную морковку почистила и порезала соломкой. Обжарила лук до золотистого цвета в раст. масле а потом вкунув морковку в ту же сковородку, протушила на маленьком огне до готовности.
Когда рис был готов, я вкинула рис в овощи и на большом огне постояно мешая "поджарила" его.
Вот собственно и все :)

На улице тепло...Весна...

Последние 2 дня у нас температура 75 гр. по Ф.
Сейчас ночь, но окно открыто и в комнате вообще не холодно, наоборот тепло. После длинного периода дождей и пасмурной погоды, наконец-то наш штат увидел и почуствовал тепло и светлость весны.

No-Kneed Bread

Very tasty and easy to make bread that the author claims, a six year old can make.
The bread has a somewhat rubbery texture and a thick, crunchy crust. This is the best bread that I have ever made and is a lot like the bread I buy sometimes in the "artisan" section of the bakery.

Ingredients:
3 cups all-purpose flour
1.5 cups water
1 1/4 teaspoon salt
1/4 teaspoon dry yeast
Mix the dry ingredients with water and as soon as it all comes together and looks like a dough, put it in a well oiled container and let rise for 12 hours.
After 12 hours, heat the oven and a pot in which you're planning to bake your bread (with the lid) to 500 degrees.
Take your dough and shape it into a round ball and leave it on a well floured table for about 20 minutes, seem down.
Once the oven is blazing hot, transfer the dough into your pot, seem up, cover it with the lid and bake for 20 minutes at 500 degrees.
After 20-30 minutes, take the lid off and bake for another 10 minutes until golden brown in color.

Порадуйтесь со мной!! "Ето" совершилось!
Что именно?
Как что, я испекла колобok хлеб который надо было выдержать 12 часов)))
Ну спросите, "и что тут такого? Не тяжело ведь!"
Ну вроде ничего такого, вроде не тяжело, но собиралась я на ето уже с год точно... Ну никак не получалось, а все оказалось на столько просто :)
Впервые в жизни, я получила дырки в хлебе которые были больше чем милимитер в диаметре :)
Так же, я получила свою любимую "резиновость" в хлебе :)
А корочка, корочка ето вообще совершенство!
И где же были мои руки раньше?

Селедь под Шубой (Inside Out)

Koгда хочеться селедку под шубой но не хочеться играться со слоями, я нарезаю отвареные овощи на кубики, заправляю майонезом, а селедку подаю отдельно к салату.

Fingerling Potatoes

Нашла ету картошку в магазине и не могла пройти мимо что бы не купить :) Такая маленькая, длинненькая, необычная, ну как можно просто пройти? :)
Ну купила, принесла домой, а как именно подать ее что бы она сохранила свой интересный вид, но еще и вкусной была... ех задача.

Куринная Печень и Луковые Колечки - Chicken Liver & Onion Rings

Если человечество делиться на две половины, из которые первая не любит субпродукты а вторая их обожает, то я буду относиться ко второй :) Не могу сказать за все субпродукты, но печень я ну оочень люблю, при чем в етом варианте больше всего, а другие - ну так себе.
Ничего нового или необычного я вам не разкажу, но хотя бы поделюсь тем как я люблю готовить печень.

Mustard Sauce - Горчичный Соус к Овощам

Етот соус я впервые попробовала в салате который кто то принес на праздник Нового года. Недавно думая о салатax, я хотела чего то другого чем просто обычные ренчи или заправки. Так я вспомнила о том салате с Нового Года и недолго думая я набрала номер телефона моей тети и спросила рецепт.
10 минут позже у меня был прекрасный горчичный соус который я использовала к овощам как заправку.

Курица в Марсале (Stuffed Chicken Marsala)

Фетучини, зеленый горошек, грибы, куринные грудки, Марсала, сушеные помидоры, пармезан - основные ингридиенты из которых мы приготовим не очень похожие, и в то же самое время похожие на друг друга блюда.

 

 

Первое -

Курица в Марсале (Stuffed Chicken Marsala)

Для курицы:

• 2 куринные грудки
• 1 ст. грибов
• 1 ст. - зеленый горошек (мороженый или свежий)
• 1 ст. вина Марсала
• 4 ст. л. сливочного масла
• Соль, перец на вкус
• 2 ст. л. сушеных помидор
• 2 ст. л. тертого Пармезана
• сушеный лук

Так же
Фетучини на 2 человек.
1/2 ст. сливок
1 ст. л. сушеного лука

 

Куринные грудки, помыть осушить бумажним полотенцем, и порезать так что бы грудка была открыта как книжка.
Всередине посыпать солью, перцем, положить 1 ст. л. сушеных помидор и 1 ст. л. пармезана в каждую грудку, закрыть и обвалять в муке.
На небольшой сковородке растопить масло.
Обжарить грудки с обеих сторон до золотистого цвета. Отставить в сторону.
В ту же сковородку влить 1 ст. вина и дать половине испариться.
Положить грудки обратно на сковородку и под закрытой крышкой тушить до полной готовности мяса. Можно перевернуть грудки что бы они были готовы с обеих сторон. Вынуть мясо из сковородки и отложить в сторону.
Добавить в сковородку грибы и тушить их до полного испарения жидкости. В конце посолить чуть чуть.
За минуту две до того как грибы будут готовы, вкунуть сушеный лук (или порезаный на полукольца) и зеленый горошок.

Отварить фетучини. Слить воду. Вкинуть кусочек масла и хорошо перемешать.
Залить в сковородку 1/2 ст. сливок, добавить 1 ст. л. лука и дать покипеть 1 минуту под закрытой крышкой.
Вкинуть в сливки фетучини. Перемешать и дать покипеть 30 секунд.

Разставить пасту по тарелкам.
Выложить 1 грудку сверху на пасту. На грудку и пасту поставить грибы и горошек. Посыпать блюдо тертым пармезаном.

 

Fettuccini pasta, green peas, mushroom, chicken breasts, Marsala wine, sun-dried tomatoes, Parmesan Cheese - base ingredients for two dishes. Now lets see what we got :)