Russian Monday: Warm Potato Salad with Radish & Cucumber, Mustard Dressing

In serious Russian cookbooks potato salads always merit to get chapter of their own. This is because potato salad is not just salad with potatoes, like “Vinegrette” or "Olivier", you are already familiar with, but rather whole category of salads, in which potatoes are the leading ingredient. This particular kind of salad does not require young small potatoes (although, I like to use new potatoes for this salad), the important factor is if the kind of potatoes you use would keep their shape after boiling and can be easily cut in cubes or slices that would not break when mixing with other ingredients.

Barbecue Turkey Burger with Lettuce, Tomato & Mustard Coleslaw

This is an ultimate burger with "the works", all in one plate. You have to spoil yourself occasionally-))

Stovetop Macaroni and Cheese with Shrimp - Perfect Comfort Food

People ask me all the time how I arrange my food when I photograph it. Most of the time I am thinking about how it is going to look, imagining different backgrounds with all kinds of plates, bowls and cutlery. I am thinking about the flowers or dry leaves or herbs I would love to use in my sets, the colors I would need and which of them would be fitting for that specific dish. This usually takes me about a couple of days, then, when I have it all clear in my mind, I proceed.

Bass-Terre, Maine, Part Three and Lobster Salad with Scrambled Eggs for Breakfast

Goose Cove and Bass-Terre are the very Best of Maine and one of the most beautiful and relaxing places in the world. What a place. We stayed there for one week, and had one of the most memorable vacations ever. It was hard to tear ourselves away from the deck, with its gorgeous view and lovely breezes. Even at night; the stars are spectacular. When we did leave the deck, we went hiking, biking and kayaking and eagle spotting, all within minutes of this home. We went to Bar Harbor as well, but couldn't wait to get back to the Quiet Side and our vacation home. We like to cook and have had some great meals. Please, enjoy my recipe of the Lobster salad we had for breakfast on our last day.



Ingredients:

• 1 live lobster, about 1 1/2 lb.
• 1 cup cooked fresh corn (or 1/2 can corn)
• 1 small onions, chopped 
• 1 Tbsp. capers
• 2 Tbsp. mayonnaise
• 1 tsp Champagne or white wine vinegar
• 1 tsp mustard
• 1 1/2 Tbs. chopped fresh tarragon
• Salt and freshly ground pepper, to taste
• Organic, free range eggs - scrambled

Directions:

Bring a large pot three-fourths full of salted water to a boil over high heat. Add the lobster, headfirst. Cover and cook until the lobster is red, about 7 minutes. Transfer the lobster to a large bowl filled with ice water and let cool completely. Remove the meat from the claws, knuckles and tail, and discard the shells. Cut the meat into 1/2-inch pieces.

In a small bowl, whisk together the mayonnaise, vinegar, mustard, tarragon, salt and pepper until smooth and blended.

In the medium bowl, combine the lobster meat with corn, onions, capers and mayonnaise mixture and gently toss to coat the lobster and vegetables evenly. Serve on the toast with organic scrambled eggs.

Have a good breakfast!

Four Grains Soup and Potato Stuffed Flatbread (Aloo Paratha) and Mint, Yogurt Dressing

"He who controls the spice, controls the universe. Such were the words uttered by the main character of the movie Dune based on the Frank Herbert science fiction epic of the same name. In the story, the spice was the lifeblood of a vast empire. For the leaders of this empire, it was essential that at all times the spice must flow.

The spice trade of the Dune movie was no doubt inspired by the historical trade in aromatics from ancient times to the present. At various periods in history, spices have been as valuable as gold and silver. According to a 15th century saying: No man should die who can afford cinnamon."

I love to cook with spices lately. Here is a perfect lunch or dinner, full of exotic ingredients and yet healthy, vegetarian dishes.


Ingredients:

For the soup:

• 1/2 cup green split peas
• 1/2 yellow split peas
• 1/2 barley
• 1/2 lentils
• 1/2 alphabet pasta bits made from wheat flower, spinach and tomato (or pasta of your choice)
• 6 cups of water
• 1 potato, diced into small cubs
• salt to taste
• 2 tsp sunflower or olive oil
• 1/2 tsp black or brown mustard seeds
• 1/2 tsp cumin seeds
• 4 shallots, finely chopped
• 2 fresh green chiles, chopped (seeded if you like)
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 fresh tomato, chopped
• 2 tbsp chopped fresh cilantro leaves

For the potato stuffed flatbread:
For Dough:

• 1 1/2 cups whole wheat flour  
• 1/4 tsp salt  
• 3 tsp oil 
• 1/2 cup water
• more flour in a plate, for rolling

For Filling:

• 2 large potatoes, boiled and peeled
• 1/2 small red onion, finely chopped
• 1/4 tsp or to taste red chili powder 
• salt to taste
• 5 sprigs cilantro, finely chopped
• oil for pan frying

For the yogurt dressing:

• 1 small cucumber
• 3/4 cup plain yogurt
• 1/4 tsp sugar
• 1/4 tsp salt
• 2 garlic cloves, minced
• 1/4 tsp paprika
• fresh mint, to taste, finely chopped

Directions:
For the soup:

Put the grains into medium saucepan. Add the water and bring to boil. Reduce the heat to medium and skim of the foam. Cook, uncovered, for 10 minutes. Reduce the heat to low, cover, and cook for 30 minutes, stirring occasionally to ensure that the grains do not stick to the bottom of the pan as they  thicker. Stir in the salt and potato. (If you add salt too soon to the grains, they will take longer to cook.) Let it cook for another 10 minutes.

Meanwhile, heat the oil in a small saucepan over medium heat. When hot, but not smoking, add the mustard seeds, followed by the cumin seeds. Add the shallots and chiles and cook, stirring, for 2-3 minutes, then add the turmeric and ground cumin. Add the tomato and cook, stirring, for 30 seconds.

Fold the shallot mixture into the cooked grains. Stir in the cilantro, remove from the heat, and serve.


For the flatbread:

If you are planning to cook Aloo Paratha for the first time, please visit the very helpful video of this recipe here. That's what I did-)))


For the yogurt dressing:

Peel the cucumber and scoop out the seeds. Cut the flesh into bite-size pieces and set aside. Put the yogurt in a bowl and beat with a fork until smooth. Add the sugar and salt and mix well. Add the cucumber, garlic, mint and paprika. Mix well and serve over flatbread.

Purple Deviled Eggs

Brunch (breakfast and lunch combined) is American in origin, and the English have adopted it because it fits in well with the modern way of life without upsetting their traditional eating habits too much. Morning tea, breakfast, luncheon, tea and dinner cut up the day too much. Brunch is a good idea for a quick synthesis of two main meals.

Brunch is an ideal Sunday formula for those who like to lie abed, or for week-ends and holidays in the country. It can be served like breakfast from ten onwards and enables the hostess to receive a number of friends almost without effort. As it can nearly all be prepared the day before, the hostess is free of too much preparation in the kitchen and, being substantial, it allows guest time to enjoy their day in the sun, by the sea or in the country, without returning for lunch. Here is a perfect brunch dish - Purple Deviled Eggs. Perhaps for the Easter? -))



Ingredients:

• 6 peeled, hard-boiled eggs
• the juice from a jar of picked beets (store-bought or homemade)
• 1/4 cup of mayo (I like homemade mayonnaise and it's easy to make)
• 2 tsp dijon mustard
• salt and pepper to taste
• paprika to taste
• cilantro, minced

Directions:

Soak hard-boiled eggs in beet juice for 30 mints (if you like your eggs be perplex a lot, leave it for a few hours or overnight). Remove and drain, then slice the eggs in half and gently remove yolks. Combine yolks in a bowl with mayo, mustard, minced cilantro, season with salt and pepper. Then stir until mixture is smooth.



Scoop the mixture into the plastic bag, then snip off a bottom corner and pipe the spiced yolks into the whites.



Sprinkle the eggs with paprika and garnish with cilantro or slice of beet.

Roasted Brussels Sprouts with Capers, Walnuts and Anchovies

Adapted from Food & Wine

The key to Michael Symon's deeply savory side dish is a dressing that includes anchovies, capers, mustard, and a little honey.

Ingredients:

• 3 pounds brussels sprouts, halved lengthwise or quartered
• 3/4 cup extra-virgin olive oil
• 1 cup walnuts
• 1/4 cup red wine vinegar
• 1 tablespoon grainy mustard
• 2 tablespoons honey
• 3 tablespoons capers, rinsed and chopped
• 2 garlic cloves, minced
• 2 shallots, minced
• One 2-ounce tin of anchovies, drained and minced
• Salt and freshly ground pepper

Directions:

Preheat the oven to 425°. In a large bowl, toss the brussels sprouts with 1/4 cup of the olive oil and season with salt and pepper. Spread the brussels sprouts on 2 large rimmed baking sheets and roast for about 45 minutes, stirring once or twice, until tender and charred in spots. (Note: Mine were done after 20-25 minutes)



Spread the walnuts in a pie plate and toast for about 8 minutes, until golden. Let cool, then coarsely chop the nuts.



In the large bowl, whisk the vinegar with the mustard and honey. Whisk in the remaining 1/2 cup of oil until emulsified. Add the capers, garlic, shallots and anchovies; season with salt and pepper. Add the brussels sprouts and walnuts and toss well. Serve.

Fried Basa Fish Fingers with Country Rémoulade

Adapted from: Bon Appetit, Y'all by Virginia Willis

Ingredients for Fried Basa Fish Fingers :

• 1 cup whole-grain Dijon mustard
• 1 large egg white, lightly beaten
• 1 tablespoon Tabasco
• 1 pound basa fish fillets, cut into strips
• 1/2 cup white or yellow cornmeal
• 1/2 cup all-purpose flour
• 4 cups peanut oil, for frying
• Coarse salt and freshly ground black pepper
• Country Rémoulade (below), for accompaniment

Ingredients for Country Rémoulade:
Makes about 1-3/4 cups

• 1 cup mayonnaise
• 1 tablespoon whole-grain Dijon mustard
• 1 tablespoon freshly squeezed lemon juice
• 1 stalk celery, very finely chopped
• 1 onion, finely chopped
• 1 tablespoon chopped fresh mint
• 1 clove garlic, finely chopped
• 1/2 teaspoon hot sauce
• Coarse salt and freshly ground black pepper

Instructions for Fried Basa Fish Fingers:
Line a plate or baking sheet with paper towels and set by the cooktop.
In a large bowl, stir together the mustard, egg white, and hot sauce. Add the fish and toss to coat well. Cover and marinate in the refrigerator for 1 hour.
In a shallow dish, combine the cornmeal and flour and season with salt and pepper. Pour the oil into a heavy-bottomed saucepan, deep fryer, or Dutch oven. Heat the oil over medium heat until it reaches to 350°F on deep-fat thermometer.
Remove the fish from the marinade and season with salt and pepper. Dredge the fish in the cornmeal mixture to coat both sides and shake off the excess. Carefully add the fish to the oil, a few pieces at a time. Cook until golden brown and crispy, about 2 minutes. Remove with a slotted spoon to the prepared plate. Taste and adjust for seasoning with salt and pepper. Serve with rémoulade.



Instructions for Country Rémoulade:
Rémoulade is a cold French sauce made with mayonnaise, mustard, pickles, capers, and various herbs, and is very similar to American-style tartar sauce. It's important the onions and celery are very finely chopped. It is a dip, not a salad.
To cut the celery, first cut the stalk into even, manageable lengths. Then cut into very thin matchsticks, line them up like little soldiers and slice across in thin cuts to make small perfect dice.
In a bowl, combine the mayonnaise, mustard, lemon juice, celery, onion, mint, garlic, and hot sauce. Season with salt and pepper. Cover and refrigerate for 1 hour to blend the flavors. Taste and adjust seasoning with salt and pepper, if needed. Store in an airtight container in the refrigerator for up to 3 days. Serve chilled.