I recall this soup from my childhood, my school and even kindergarten years. Pea soup is very rich, fragrant and delicious. It is also very good in cold weather. The cooking of it is quite simple and fast. 20-25 years ago you could get peas at any store in Russia in few varieties – yellow, green, whole or halves. The halves were especially popular for some reason, they were cheap and in demand.
Pea soup in Germany is practically a national dish and usually is served with smoked pork. Similarly, in Netherlands pea soup is cooked from crushed green peas with pork. Russian version of this soup is cooked with potatoes and served with crackers or toast.
This recipe is my grandma’s – she used to make pea soup with smoked ribs and served it with garlic croutons made in the oven. Fantastically delicious!
Russian Monday: Yellow Split Pea Soup with Smoked Ham Shank - "Gorochovy Soup"
Oyster-Corn Chowder & Garlic-Rosemary Biscuits
Nowadays, we think of oysters as a luxury food, but a few centuries ago they where in such bountiful and accessible supply that people actually complained of having to eat too many. Too many oysters - can you imagine?
Roast Leg of Lamb with Rosemary Marinade & Roasted Vegetables
Lamb leg is considered the choicest cut for roasting, although a boned shoulder or a rack of lamb is also delicious. Legs are usually sold range in weight from 5 to 10 pounds. You may have the leg prepared couple different ways for your cooking. A French way - leg has the shank bone left in and trimmed. An American way - the shank bone is removed, and the meat turned under and either tied or secured with a skewer. If you have trouble carving a leg of lamb, have the shank bone left in, the other bones removed, and the roast rolled and tied. This gives you even slices and presents no trouble at table to the carver.
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.
Russian Monday: "Kortofelnaya Zapekanka" - Beef & Potato Сasserole
Recipes using ground meat were very popular when I lived in Russia, probably because ground meat is the kind of ingredient that allows a lot of variety. Potato casserole with ground meat is the dish used to be cooked by our moms and grandmas. I don’t know the origins of it, but I can say for sure that it is traditional dish of Russian cuisine.
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.
Russian Monday: "Shaneshky" - Baked Potato Buns with Sour Cream & Cheese
These tasty pastries are especially dear to me because they carry the taste of my childhood. When I was a schoolgirl during summer holidays my parents used to send me to spend some time with grandma in the countryside. My grandma used to live in the village, in house made of real logs with giant brick-made oven. She had large garden, veggie patch, chickens, sheep and even cows. These were unforgettable days of my childhood.
Shepherd's Pie With Truffle Oil
Pure white flakes fall gently from the heavens, blanketing the entire world in a sparkling mantle. All sounds seem hushed. The air is crisp and cold. Whether you're spending an active day outside or passing a quiet afternoon beside the fire, the Shepherd's pie is the favorite of comfort food will warm both body and soul on any winter day.
Russian Monday: "Kartofelnye Zrazy" - Potato Cutlets Stuffed with Mushrooms
Zrazy is a dish of Lithuanian, Belarusian, Polish and Ukrainian cuisines. Word “zrazy” is of polish origin, it means “slices”, “cut pieces” of something. Despite its Polish name, for the first time the dish is mentioned in the Lithuanian historical records of 14th century.
4th of July Recipe Ideas
Dishes for special occasions
"To roast some beef, to carve a joint with neatness,
To boil up sauces, and to blow the fire,
Is anybody's task: he who does this
Is but a seasoner and broth-maker.
A cook is quite another thing. His mind
Must comprehend all facts and circumstances;
Where is the place, and what the time of supper;
Who are the quests, and who the entertainer;
What fish he ought to buy, and where to buy it."
-Dionysius
Russian Monday: "Solyanka" - Rustic Potato Soup with Smoked Meat & Olives
Solyanka (pronounced “so-lyan-ka”), a Russian word which can be translated as “grab-bag” or “hodgepodge” is the name of the dish symbolic in Russian cuisine known far beyond Russia. As a matter of fact, knowing the name of this dish is enough never to go hungry if you are a foreigner visiting Russia. For the first time “solyanka” is mentioned in the Russian literature of the 15th century and by the 18th century it is widespread and referred by two names – “solyanka” and “pohmelka” (“pokh-mel-ka”), which meant a greasy and very hearty soup served as snack with vodka or served as an entrée. Nobility, however, did not accept this dish at all, considering it a sign of bad taste and only commoners and poor people loved it, since it was very filling and warming while being a good source to replenish energy after a whole day of hard labor. Solyanka also helped common people to drink without actually getting drunk.
Russian Monday: Vinegrette - Vegetable Salad
Vinegrette (pronounced as “vee-ne-gret”, from French “vinaigrette”) is widely popular in Europe as well as in tsars time Russia salad dressing made of vinegar, olive oil and mustard. The name originates from diminutive form of word vinegar (or in French “vinaigre”).
Cheeseburger Soup
This warming soup just perfect for taking the edge off hearty appetite on a cold winter's day. Delicious when served with extra cheese and toasted bread.
Top Six Appetizers for New Year's Eve Party
Look no further for appetizers to impress even the most discerning guest. Hot and spicy popcorn, smashed potatoes, or sweet potato baked chips - these really are appetizers to sink your teeth into. Set the table, set the mood and set the taste buds tingling.
For sheer visual appeal, shellfish appetizers are hard to beat. There is little more tempting than a plate - or skewer - full of plump, succulent sizzling shrimp and there is a uniquely naughty pleasure found in the delightful messiness of peeling them at the table. For more formal occasions and for those with more sophisticated table manners, serve salmon soufflé or smoked salmon rolls.
Shrimp with Garlic and Parsley - The Best Sizzling Spicy Appetizer
Garlic Popcorn with Cayenne Pepper & Popcorn with ”Buffalo Wings” Red Hot Sauce
Beef and Vegetable Pie
Comforting and substantial main-course pies are always welcome. Winter chills are warded of with classic Beef and Vegetables Pie. At Christmas either Chicken and Red Currant Pie or Beef and Guinness Pie with Chanterelle Mushrooms would make a stunning centerpiece. Beneath a crust of crisp pastry, a tasty, rich stew of tender beef and soft vegetables is ideal antidote to winter colds.
Pan-Roasted Chicken with Italian Seasonings and Dried Cèpe Gravy
Note: Serve this sauce from Dried Cèpes using slices of roasted chicken arranged around the potatoes and brussels sprouts as a garnish and side dish. Dried cèpes usually come in 1/2 to 1-ounce packages, sliced. The much rarer Polish mushrooms can be found as whole caps. You must simmer the whole mushrooms longer than the sliced ones, and you'll have to slice them before use.
Note: Ariosto Italian seasoning chicken is a blend of classic Italian herbs. With Ariosto Italian seasoning you can quickly and easily seasoning many dishes. This seasoning contains the essential taste of Italy. If you don't have it you can mix together salt, rosemary, garlic, sage, juniper, laurel, oregano, thyme, marjoram, basil.
Ingredients:
For pan-roasted chicken:
- 3 boneless, skin-off chicken breast halves, about 2 lb. total
- 2 Tbsp. Ariosto seasoning for roasted meats grilled chicken
- 1 Tbsp. olive oil
- potatoes and brussels sprouts for serving (optional)
For the Dried Cèpes sauce: Inspired by A Cook's Book of Mushrooms
- 1 oz Porcini mushrooms (Cèpes)
- 3 cups water
- 1 small onion, chopped
- 2 Tbsp. butter
- 1 tsp sea salt
- 1 tsp sugar
- 1 Tbsp. soy sauce
- 2 Tbsp. arrowroot mixed in 1/3 cup cold water
Directions:
Preheat an oven to 400ºF.
Season the chicken breasts generously on both sides with Ariosto seasoning. In a large ovenproof fry pan over medium-high heat, warm the olive oil. Place the chicken breasts, skin-off side down, in the pan and sear until browned and crisp, about 6 minutes. Transfer to a pan, skin-off side up and transfer to the oven. Roast until an instant-read thermometer inserted into the thickest part of a breast, registers 160ºF, 22 to 24 minutes.
Place the cèpes and water in a medium saucepan and bring to a boil over medium heat. Let simmer for 20 minutes.
Meanwhile, in a large skillet sauté the onion in the butter until translucent, about 2-3 minutes. Add the cèpes and their liquid, salt, sugar, and soy sauce. Reduce to 2 cups. Strain the liquid through a fine sieve, then place in the saucepan over medium heat. Add the arrowroot mixture and stir until thickened. You may return the mushrooms to the sauce, but I did not, I like to have clear gravy this time with mushroom taste. Serve over roasted chicken, roasted potatoes and steamed brussels sprouts.
Sizzling Smashed Potatoes with Garlic, Dill, Curry and Smoked Paprika - Great Appetizer!
Inspired by White on Rice Couple
Note: To preserve the nutritional value of potatoes, they should be cooked in their skins, or scrubbed rather than peeled. When choosing potatoes, make sure they are firm and well-shaped with smooth tight skin, preferably organic.
Ingredients:
- 2 lb. small white potatoes (Baby Yukons or other fingerling potatoes), washed and scrubbed
- 1 tsp salt for boiling potatoes
- 2 Tbsp. olive oil
- 1 tsp curry powder
- 2-3 shallots, diced
- 2 garlic cloves, finely minced
- 2 tsp dry dill or 2 Tbs. chopped fresh dill
- 1 tsp smoked paprika
- salt and freshly ground black pepper, to taste
- 1 cup yogurt or sour cream, for serving
- fresh mint for garnish
Directions:
In a small bowl, combine together curry powder, dill, smoked paprika, salt and pepper. Set aside.
Put the potatoes and salt in a medium pot, add water to cover the potatoes by 3 inches and bring to a boil over medium-high heat. Reduce the heat to medium-low and gently cook the potatoes until they are tender when pierced with a fork, 15 minutes. Drain well and let it cool.
After potatoes have cooled enough to handle, smash them with the flat side of a chef knife. In a large sauté pan over medium heat, add the olive oil. Add the shallots and garlic and sauté about 3 minutes. Gently arrange potatoes in hot pan, season well with curry-dill mixture and sear each side of the smashed potatoes for about 2-3 minutes, or until they are golden and crispy.
Serve immediately with fresh mint leaves and sour cream or yogurt.
Minty Sweet Pea and Zucchini Soup with Garlic Shrimp
MINT Symbol of Hospitality from The Spice Cookbook, 1964
"One of Ovid's tales of godsend goddesses, written years ago, was inspired by mint-symbol of hospitality. Philemon and Baucis, man and wife, were living in Phrygia, a country in Asia Minor. The land was so poor, this couple had scarcely sufficient food to keep them alive. One day two strangers knocked at their door, asking to be fed. Despite their poverty, Philemon and Baucis were delighted to have guests, and prepared the best meal possible from their meager supplies. Wanting to fill their humble home with an inviting fragrance, they rubbed their table with mint leaves. At that point their anxieties were past - the guests proved to be Zeus and Hermes, incognito. The hovel was soon transformed into temple, and priests ministered to all the needs of Philemon and Baucis for duration of their lives.
Mint, plant historians claim, came originally from the Mediterranean shores. Mythology offers a far more romantic story: mint was once the nymph Mentha, unfortunate to have attracted the eye of Pluto. Persephone, his jealous wife, pursued Mentha, and trod her ferociously underfoot. Pluto, unable to control his wife's fury, changed Mentha into a delightful herb, ever after sacred to this god of the underworld.
Mint was well known and highly esteemed in the ancient world. We read in Bible that the Pharisees paid tithes of mint, anise, and cumin. In Greece, crushed mint leaves where used as perfume for the arms and to scent the bath".
Fresh sweet peas and garlic shrimp make a simple, but delicious combination of flavors. The aroma of mint is ideal complement to the sweetness of cooked vegetables. You may serve this soup hot or cold. If you've never served a chilled soup before, this is the one to try. Fresh and light, it's perfect way to celebrate summer.
Serves 4
Ingredients:
- 4 cup sweet peas, if you don't have fresh ones, use frozen
- 1 medium zucchini, trimmed and chopped
- 1 potato, peeled and chopped
- 4-5 scallions, rinsed well and chopped
- 3/4 cup chopped fresh mint
- 4 cups vegetable broth or water
- 1/4 cup heavy cream
- Salt and freshly ground pepper, to taste
- 1 lb. medium shrimp, peeled and deveined
- 2 tsp finely minced garlic
- 1 Tbs. olive oil
- 1/2 tsp ground mustard seeds
Directions:
In a Dutch oven over medium-high heat, combine the sweet peas, zucchini, potato, chopped scallions and broth or water. Bring to a boil. Reduce the heat to medium-low and simmer until the vegetables are tender, 15 minutes. Add mint. Stir in the cream. Working in batches, puree the soup in a food processor until smooth. Heat the soup, stirring occasionally for a few more minutes. Season with salt and pepper.
In a large sauté pan over high heat, warm the olive oil. Add the shrimp and garlic to the pan and season with some of the salt, pepper and ground mustard seeds. Cook, stirring frequently, until the shrimp turn pink and are opaque throughout, about 2-3 minutes. Season the shrimp with more of the salt and pepper mixture.
Ladle the soup into warmed bowls, add cooked shrimp, garnish with the mint and serve.
