Russian Monday: "Pozharsky Cutlets" - Ground Chicken Cutlets with Homemade Breadcrumbs

The Pozharsky cutlets have become a popular dish of the Russian cuisine at the beginning of the19th century. Their name and origin are attributed to prince Pozharsky, one of the noblemen of the time.  Moscow’s crown prince was visiting, and Pozharsky’s favorite veal cutlets were to be served. But as ill luck would have it, no fresh veal was found in any of Pozharsky’s kitchens. To save the day, the prince ordered his chef to prepare the cutlets with chicken. The dish was so much to the liking of the crown prince, that  he asked for its recipe. Since then, these chicken cutlets have spread through the kitchens of the nobility and later on they became popular among ordinary people.

Old-Fashioned Stuffed Baked Clams

This is quite an old-fashioned recipe but I really love it! A very simple appetizer but full of flavor. Make sure that you use fresh clams as this will provide the best result.

Russian Monday: "Shtrudel" - Apple Strudel, Perfect Dessert

Strudel is a world famous dessert delicacy. It originates from Austria where even in the smallest town every morning starts from the smell of apples with cinnamon spreading around. It comes from the bakeries where their caring owners are preparing strudel pastry for the morning coffee of local residents. If you ever try this pastry in one of the local coffee shops, you will always remain a devoted fan of it. Smell of fresh strudel is a smell of home, warm hands and morning freshness…

Crispy Sautéed Green Beans with Pumpkin Seeds, Hemp Seeds & Lemon

These green beans are crispy on the outside and tender, but still have a bit crunch on the inside. Another idea for Thanksgiving dinner side dish.

Greenshell Mussels with Herbed Breadcrumbs, Au Gratin - Makes an Elegant Appetizer

In North America, blue mussels, the most common variety, grow on pilings, bulkheads, piers, and even on some bridge anchorages. The aquacultures mussels (like those in Europe) are grown on ropes suspended in the water. Blue mussels are harvested from the clear sea waters off the New England coast, while a relative also grows in the northern waters of the Pacific.

Curried Fried Eggplant and Bob's Red Mill's Spar for the Spurtle Oatmeal Recipe Contest + GIVEAWAY

Bob’s Red Mill kicked off its second annual Spar for the Spurtle 2 Oatmeal Recipe Contest which invites home cooks and professional chefs alike to submit videos demonstrating a unique recipe that makes use of Bob’s Red Mill’s Steel Cut Oats – the World’s Best Oatmeal.

The complete rules can be found here, but basically you submit a 3 minute video featuring your unique recipe using Bob’s Red Mill Steel Cut Oats. Last year’s winner was Merry Graham, whose winning entry was Black Bean Porridge Patties.

Three finalists will be flown to Portland, Oregon to compete in a live cook-off. The winner of the cook-off will then be sent on an all-expense-paid trip for 2 to Scotland to represent Bob’s Red Mill in the 19th annual Golden Spurtle World Porridge Making Championship!

The grand prize, includes the following:

• Round-trip airfare for two to Scotland to represent Bob's Red Mill at the 19th annual Golden Spurtle World Porridge Making Championship in October 2012
• Two nights' accommodations in Edinburg, three nights' accommodations in Carrbridge (for two)
• Rail transportation between Edinburgh and Carrbridge (for two)
• $2500 cash!

How cool is it?

The deadline to submit your videos is July 20th, which is less than a week away.  To help spark your creativity, the folks at Bob’s Red Mill have generously offered to do a giveaway! The first five readers who enter a video and then let me know, then you’re getting a prize pack filled with goodies from Bob's.

The prize pack from Bob’s Red Mill would include the following :

• Honey Oat Granola
• Cinnamon Raisin Granola
• Scottish Oats
• 7 Grain Pancake Mix

The rules are simple:

• Submit a video entry for the Spar for the Spurtle 2 Contest 
• Leave a comment here to let me know you entered

The deadline to submit a video entry is July 20, 2012, this giveaway will end on July 19, 11:59 pm

Good luck!



Today I have a very simple eggplant recipe for Curried Fried Eggplant, eaten as the side dish for a healthy salad.

Ingredients:

• 2-3 small eggplants, cut into slices about 7-10 mm thick, no need to peel
• 1 egg, lightly beaten
• salt and fresh ground pepper
• 3 Tbsp. breadcrumbs
• 1/2 tsp curry powder

Directions:

In the small bowl mix together breadcrumbs, salt, pepper and curry powered. Heat a little olive oil in a heavy pan. Dip the eggplant slices into the beaten egg mixture. Then cover slices thoroughly in a breadcrumbs mixture. Fry them till golden brown.

I served them with the white peach chutney (I will post the recipe for chutney later). Quick, easy and delicious!