Today I have a video recipe for you. This is my first attempt, hence please treat it kindly-)) I would love to hear your thoughts, impressions and what other recipes you would like to see on video. Thank you for visiting Cooking Melangery!
Showing posts with label Egg. Show all posts
Showing posts with label Egg. Show all posts
Baked Brie with Wild Mushrooms, Garlic & Fresh Parsley - Video Post
Russian Monday; "Lenivie Vareniki" - "Lazy" Vanilla Ricotta Dumplings with Whole Wheat Flour
“Lazy” dumplings (or “le-nee-vye va-re-nee-kee” in Russian) are gnocchi-shaped dumplings made by mixing ricotta cheese or farmer cheese with egg and white/wheat flour into quick dough. It is an easier version for people who don't have time to make stuffed dumplings. These are great for breakfast and my mom used to make them for me many times. They can be served in many ways, for example - with sweet sauce, berries and cream. If you like to have a savory version, add shredded cheese, fresh green peas and serve them with melted butter or even tomato sauce. I used whole wheat flour for my recipe, but you are welcome to use all-purpose flour, that way your dumplings will come out whiter and lighter.
Russian Monday: Borscht with Chicken & Egg
Anyone who ever lived in Russia or Ukraine knows what Borscht is. It is very famous and favorite soup of many. There is a good number of different Borsht recipes in the world and I also have a few on my blog: Vegetarian Borscht, Chilled Borscht, Beet Soup with Sweet Potato, Borscht with Turkey Meatballs - just take your pick. Every time I cook this soup, I make it differently. This time I made Borsht with chicken broth and soft boil egg. I served it with a lot of fresh herbs and toasts. I cooked it yesterday for lunch, and my whole family were fed from one pot. Have a delicious Monday!
Tuna & Potato Fishcakes
These fishcakes are delicious, no matter how many you are going to make they will disappear in front of your eyes. Usually I have a few photographs for a recipe, but today I have only two photos for you, you know why? I have started eating the cakes from my photo shoot-)) They are great for a party, your friends are going to love it. You can make the tuna cakes few hours before the meal, but before serving put them in the oven preheated to 375F for about 10-15 minutes. The fishcakes will be hot and crispy, and ready to be eaten-)) Serve them with tartar sauce or Country Rémoulade sauce.
Fried Green Tomatoes with Cornmeal from "Glass Gem" Corn
These fried green tomatoes are crisp outside and so succulent inside, they will melt in your mouth. So make plenty for everyone.
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.
Romaine Salad with Couscous & Soft Boiled Egg
A galaxy of color and texture, with a soft boiled egg and couscous, will make this a favorite salad.
Potato Gnocchi with Baby Lima Beans
There are few things tastier than light, freshly cooked, fluffy potato gnocchi. The addition of certain spices in combination with other ingredients can elevate this simple foodstuff to heights of gourmet artistry.
Kasha Cakes with Mushroom Sauce
Made from buckwheat, kasha has very nutty taste. Here, it is combined with a fragrant parsley, scallions and carrots, and formed into small cakes. Serving with mushrooms sauce these kasha cakes made an excellent lunch or a tempting appetizer.
Farro with Mushrooms, Carrots & Perfectly Poached Egg
Farro is described as "the mother of all wheat" since it was the oldest grain domesticated by humans. In ancient Rome it was a staple food that provided the main source of nourishment for the Roman legions. Farro almost disappeared during the last centuries because of the lower yielding compared with the modern wheats.
Farro can be used as substitute for rice and pasta in many dishes. Use it in salads, soups and pilafs, or at "farrotto", an alternative to traditional risotto. Farro with mushrooms and poached egg is simple, tasty and healthy dish.
Rustic Bread Baked with Three Different Flours & Still Life with Bread & Eggs
"In Greek myth, bread is sacred to that irascible but generous goddess, Demeter, who taught young Triptolemus the art of agriculture, including the cultivation of grain.
The invention of bread in Neolithic times marks a key stage in man's progress from hunter to farmer and shepherd. The Romans construed a divine origin for bread, deeming that the word panis derived from the sylvan god Pan, allegedly the first to have cooked the grain that Ceres gave to man. Indeed, the image of Pan was actually reproduced on loaves of bread. To make bread, the best grain was selected and stone-ground. The resulting flour was mixed with oil and water and leavened with fermented dough...
Christmas Cookies #3: Spiced Brown-Sugar Fruit Drops
These delicious cookies are dainty enough for a tea party and yet hearty enough for afternoon snacks. They have a rich, delicately spiced brown-sugar flavor and are filled with pecans, dates, and raisins. If the cookies are not over baked, they have a better flavor and remain soft for a longer period of time.
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.
Apricot-Ginger Bites with Cocoa Nibs
I don't recall when we had such beautiful August. Nice weather, zero humidity, it feels like September is touching us already, but it's only beginning of the last month of summer. We spend our evenings outside. When sky darkens you can see bats flying around. Squirrels come out to eat wild walnuts on a big tree next to our deck. There is so much harmony, peace and quiet... After dinner we always have a tea or coffee. And of course my family usually asks for some sweet bites. Today I would like to introduce you to unbelievably delicious apricot-ginger cookies, that I baked purposefully for such cool summer evening. They are full of flavors and perfect with tea. I made them extra small, just one perfect bite, but I have to warn you, they are extremely addictive-) Enjoy!
Baked Brie in Puff Pastry with Figs, Honey and Pistachios - Appetizer or Dessert
There is something inherently gratifying about a cheese course, one that combines soft brie cheese with sweet fruit and crunchy, toasted nuts. This elegant dish hides a mouthwatering mixture of flavors, and makes a delicious appetizer or lunch, or wholly satisfying and truly unique dessert.
Russian Monday: Vatrushka Farmer Cheese Pastry
One of the popular types of pirogues, plump Russian “vatrushka” (pronounced “vat-roo-shka”) always looks not only tasty but also sensual. It is a round shape griddle-cake open on top and closed around the sides which is usually filled with farmer cheese or cottage cheese on less commonly with jam or marmalade.
Russian Monday: Sour Cherry Vareniky
This recipe comes to me from childhood. My family lived in St. Petersburg which used to be called “Leningrad” at the time and every summer I used to visit my grandma’s in the village far out of town. She had log house with nice garden and lots of fruit trees. One among them was a cherry tree bearing a lot of small sour cherries. What’s interesting about my grandma’s house is that kitchen was completely separate in the small log cabin in the middle of the fruit garden. I vividly remember my grandma making berry and apricot jams, pressing apple juice and molding her cherry “vareniky” (pronounced as “va-re-ne-key”, i.e. dumplings). She has never been taking cherrystones out so dumplings were usually large and plump. I remember myself sitting on the kitchen windowsill and watching my grandma’s fast hands working the dough. I loved to spit those cherrystones out and never had a chance for it when my mom used to make vareniky with cottage cheese because cherries were not always easy to get in the city.
Russian Monday: "Kulebyaka" - Authentic Russian Pie with Salmon, Rice, Mushrooms, Onions and Dill
Today in our Russian section we present “Kulebyaka”. This traditional pie is an ideal dish for special occasions and it makes a perfect brunch. My daughter helped me to make it – we’ve been preparing dough, making crêpes used in stuffing and decorated the pie together. As we were cooking, I have shared with her the story of this dish and how it should be served. I hope you are interested too, so here it is.
Apricot Blackberry Shortbread Tart & Basil Cream
I wanted to bake this tart for quite some time. It has a special crust and the recipe is by pastry genius Pierre Herme. Ingredients include hardboiled egg yolk, so the crust comes out very tender and simply extraordinary. I have been waiting for the first apricots of the year and now they are finally in season. I have gotten ten of them - just enough for the tart. They have been sitting in a brown paper bag in order to get some more color and ripeness, but before starting to bake I put them out on counter top to get some extra inspiration.
