Russian Monday: Roasted Lemony Duck with Buttery Quince - “Utka & Aiva”

Many people, when they think of duck, think only of roast duck. In reality there are so many interesting ways to prepare duck that, with the real connoisseurs, roast duck often takes a a back seat. For instance, steamed or boiled duck may be attractively combined with vegetables in Chinese-style recipes. Or duck may be braised and served with any one of a number of delicious sauces. But, personally I always come back to roasting the duck, with different herbs, spices, fruits and grains. Here is a recipe I created for upcoming holidays - roasted duck, with ginger and sweet honey, stuffed with lemons. I served it with fried pan buttery quince and few fermented and pickled vegetables. If you looking to cook something different for Christmas I hope you will try my recipe for simple roasted duck.

Pumpkin & Flax Seeds, Sun-dried Tomato Crackers with Roasted Beets Hummus

I have been very busy over the last few weeks, doing a lot of creative things/jobs and also watching my latest favorite cooking show - The Great British Baking Show. You probably can tell, since I bake quite a lot lately, just cannot help myself, the show is so good. I just want to bake together with the bakers and I do.

Baked Acorn Squash with Chestnuts, Mushrooms & Quinoa, also a Story about Horse-Chestnuts!

Halved acorn squash make perfect single-serving bowls. These make a great vegetarian main course for any day, but they're also a festive accompaniment to turkey, chicken or roast duck.

(This post has many beautiful photographs - enjoy them!!!)

Winter Salad with Beans, Potato & Roasted Beets

The beets color this warm winter salad a delightful purple, but if you like to keep colors separate, add the beets last. This salads good on its own as a side dish, or as a base for pan-fried fish or chicken.

Homemade Beet Pasta & SAVORA GIVEAWAY

This is a colorful pasta, made from roasted beets with a sweet aftertaste and a lovely bright color that marries best with cheese sauce and fresh herbs thats show off its beauty. Small beets will impart magenta color; larger beets will impart a darker, almost purplish color. Some of the color will inevitably leach out into the water, but the cooked pasta will still be quite bright.

Honey Glazed Roasted Chicken Sandwich with Cabbage & Corn Salad

The tender chicken breast contrasts with crunchy texture of the cabbage salad, and the honey glaze add color and flavor.

Roasted Spicy Orange Chicken Thighs

This is a real show-off chicken dish with a citrus flavor. Serve it on a hot rice with avocado salad. A company meal, "but it couldn't be easier!"

Roasted Chickpeas with Ginger, Spices & Sesame Seeds - Tasty Snack/Appetizer

These crispy and spicy roasted chickpeas conceal a mouth-watering collection of flavors and make a delicious appetizer. You could make this dish any time of year, and I think they make a wonderful New Years Eve party snack.

Roasted Rolled Turkey Breast with Garlic & Herbs

We have four people in our family and for us to cook the whole turkey for Thanksgiving is never "too much". But if you would like to cook something different or have decided not to cook the whole bird, here is a time saving substitute. Roasting the breast on its own will ensure moist, tender meat. This recipe gives it a lot of flavor using lemon juice, garlic and fresh herbs.

Roasted Butternut Squash Bisque with Almonds

Roasted Butternut Squash Bisque with Almonds is a fragrant, creamy and delicately flavored soup. I hope you will enjoy this soup as well as we are.

BBQ Roast Chicken with Carrot Puree

Creamed carrot puree is scarcely an inspired choice for any meal, and the eternal combination of carrots and peas is, to my taste, better forgotten. Serve puree with butter or with herb butter. Parsley, chives, chervil, and oregano will enhance the flavor.

Roasted Beet Risotto with Glazed Carrots and Fresh Dill

Autumn is one of my favorite seasons - not just all the dawns of autumn, nor the shorter, cooler days, but the evenings as well. Soft, sad evenings when shadows are lengthening and leaves beginning their transformations through gold, red and yellow to brown. I love the rustling as they fall and the sudden gusts of wind and dust. There is a wistful, mellow feeling in the air during autumn which makes us pause and take stock, beckoning us to reflect a little on our lives. Mornings when it is good to go mushrooming, and pick figs; to invite friends over for a long breakfast; and to experiment with some new dishes in the kitchen using some of the tawny autumn fruits and vegetables.

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.

Eggplant Dip with Rosemary and Roasted Tomatoes - Baba Ghanoush Recipe

You can use a food processor to make eggplant dip, but take care not to make it too smooth; this is supposed to be a rustic, slightly chunky dip. I overdid it a little-)) Also you may add tahini (sesame paste), but I didn't, I am on a diet, so mine is fat free.

Ingredients:

• 2 medium eggplants, about 2 pounds
• 3-4 garlic cloves, finely chopped
• 1 teaspoon ground cumin
• 2 1/2 Tbsp. lemon juice of one lemon 
• salt and cayenne pepper to taste
• 1 Tbsp. chopped rosemary

Directions:

Preheat oven to 375°F. Grill the eggplants over a gas grill, rotating it around until the skin is completely charred, about 10 minutes. Then bake the eggplants until they are soft inside, about 20 minutes.Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth and transfer to a medium bowl.Combine the eggplant, minced garlic, cumin, lemon juice, the salt,chopped rosemary, and a pinch of cayenne. Mix well. You want the mixture to be somewhat smooth but still retaining some of the eggplant's texture. Top with a lightly roasted tomatoes. Serve with celery, or cucumber slices.

Roasted Whole Red Snapper, Healthy and Easy Recipe

"There are as many good fish in the sea as ever came out of it"

Red Snapper found all over the world. This fish has a firm texture and an almost nutty flavor. When buying look for clear, red eyes and bright red skin that fades toward the belly. Make sure the skin is not marked or broken. When you press down on the skin, the flesh should feel firm and not soft. Buy the whole fish to help retain the flavor of the fish. Red snappers are fantastic for roasting and grilling whole.



Preparation time: 5 minutes
Cooking time: 25 minutes

Ingredients:

• 1 medium whole fish, about 2 1/2 to 3 pounds, cleaned and scaled 
• 2 Tbsp olive oil, divided
• sea salt and fresh ground pepper to taste
• 3 cloves crushed or sliced garlic
• fresh thyme
• fresh lemon mint or favorite herbs 
• 1 lemon, sliced
• 1/4 cup dry white wine

Directions:

In a large baking dish, add 1 tablespoon olive oil and spread around dish. Place fish in dish and coat with remaining tablespoon olive oil, salt, and pepper. Insert garlic, lemon, thyme, other herbs to cavity of fish. Pour white wine over the fish.

Bake, uncovered, at 400°F for about 25 minutes or until skin is browned and fish flakes easily.



I am sorry I don't have any photos of the cooked fish, I deleted them by accident -))
Here are a few photos of something very unique and beautiful - my neighbor drying his garden herbs. He is a doctor by profession, but I think he is truly a great artist -))

Cream of Rice Soup with Curry, Mushrooms, and Roasted Red Pepper Puree

You may substitute any fresh herb for a Parsley Sauce. Other dried mushrooms can also be used, but none will give the intensity of porcini. You will simply have a milder flavored soup.

When buying mushrooms leveled "cepes" or "porcini", let your nose lead you. The mushrooms should have a rich, woodsy character with overtones of leather. Dried ceps or porcini are very easy to use. Just pop them into a long-cooking stew and let them cast their magic. Or cover the mushrooms with water, bring to boil, simmer them, and watch the liquid become black with richness. Use that liquid as the base of a soup or sauce. This will  make the liquid much more flavorful. Remember, the magic is in the liquid, not the reconstituted mushroom.

The recipe from A Cook's Book of Mushrooms



Serves 4 to 6

Ingredients:

• 1 cup basmati rice, rinsed well
• 1/2 ounce dried porcini or any other mushrooms you prefer
• 1 1/2 tsp salt
• 1/2 tsp sugar
• 2 Tbsp. soy sauce
• 1/2 tsp sesame oil
• 1/2 small onion, thinly sliced
• 2 tsp curry powder
• 1 tsp paprika
• 2 cups milk
• 3 Tbsp Red Pepper Puree

For the Red Pepper Puree:

• 1 large red bell pepper
• 2 Tbsp. fresh lemon juice
• 2 tsp sugar
• salt to taste

For the Parsley Sauce:

• 1 cup fresh parsley, chopped
• 1 1/2 tsp vinegar
• 3/4 cup heavy cream
• Vietnamese fish sauce (available in Asian markets) to taste

Directions:

Bring 5 cups of water to a boil in a large pot. Add the rice while stirring, bring to a boil, then turn down to a simmer. Cover and cook for 15-20 minutes.

While the rice is cooking, place 2 cups of water in a small saucepan. Add mushrooms, salt, sugar, soy sauce, sesame oil, onion, curry powder, and paprika. Bring to boil, then turn down the heat and simmer for 20 minutes.

To make the Pepper Puree: preheat the broiler. Place the pepper in a pan and put in broiler. Broil for 10 to 15 minutes, or until the skin shrivel and begin to blacken. Place in a paper bag and let cool. Peel the skin entirely from the pepper, then slit it open and remove the stem, seeds, and veins. Place the roaster pepper in a food processor and add the lemon juice, sugar, and salt. Blend to a smooth puree. Set aside.

To make the Parsley Sauce: in a food processor, combine the parsley, 2 tablespoons water, and the vinegar until pureed. Pour into a medium saucepan and add the cream. Bring to a simmer and add fish sauce to taste. Keep warm.

Combine the cooked rice with its liquid, the mushroom mixture with its liquid, and the milk in a blender. Blend until smooth, adding more milk if necessary and adjusting for salt. Stir in the red pepper puree.

Put into bowls and swirl a teaspoon of herb sauce in each.

Roasted Marinated Chicken with Mango Salsa

A roosted chicken, hot or cold, is a most delicious meal. Stuff it or not, and serve it with tiny roast potatoes and broccoli with drawn butter. In summer, when green corn is plentiful, a cold roast chicken and corn on the cob make a delightful meal. This, with a good green salad and some chilled fruit, is a dinner that will serve both family and guests.

If you are to serve cold chickens, cook your birds in the morning or early afternoon and let them cool rather than chill. A bird cooled without refrigeration is much more crisp on the outside, and the meat is juicier and more flavorful. A faint touch of the oven heat should remain.

Ingredients:

For the marinated chicken:

• 6 whole chicken legs, skinned
• 2 Tbsp Asian fish sauce
• 2 Tbsp peanut oil
• 2 Tbsp soy sauce
• 1/4 cup chopped cilantro
• 1 garlic clove, minced
• 1 tsp minced fresh ginger
• 1 tsp honey
• 1 Tbsp sesame seeds

For the mango salsa:

• 2 ripe, firm mangos, 1/2" dice
• 3 Tbsp cilantro, finely chopped
• 1 small red onion, finely chopped
• 1 tsp dried fire-roasted tomatoes
• 2 tsp fresh lime juice
• pinch of sea salt

Directions:
To make the salsa combine all ingredients together and gently mix. Adjust individual ingredients to taste. Store covered in fridge until ready to use.



To marinate the chicken in the small bowl combine fish sauce, peanut oil, soy sauce, cilantro, garlic, ginger, honey and sesame seeds. Coat the chicken with the marinade. Let stand at room temperature for 20-30 minutes.

Preheat the oven to 400F. Transfer the chicken to a baking sheet and roast for 45-50 minutes, until cooked. Serve with mango salsa, cilantro and lime.

Roasted Beets, Turnips and Carrots with Fennel

FENNEL - Venerable Panacea  from The Spice Cookbook, 1964
This aromatic herb, whose smell is very much like that anise, was believed by ancient scholars to be among the nine sacred herbs that could cure the nine causes of decease. It was considered a rejuvenator, an aphrodisiac, a fortifier, and an aid to slenderness. It restored and sharpened the eyesight, stopped the hiccups, freed one from "loathings," cured wheezing, and improved "the ill color in the face after sickness," according to Culpeper, who added that "Both leaves, seeds and roots thereof, are much used in drink or broth, to make people lean that are to fat." On the other hand, the very poor of the seventeenth century, who could seldom eat enough to grow fat, drank fennel tea to allay the pangs of hunger!

Very few herbs can boast of having had their varied virtues eulogized by a poet as famous as Longfellow. The following is from his "The Goblet of Life":

Above the lowly plants it towers,
The fennel, with its yellow flowers, And, in an earlier age than ours
Was gifted with the wondrous powers
Lost vision to restore.
It gave new strength and fearless mood;
And gladiators fierce and rude,
Mingled it with their daily food;
And he who battled and subdued, 
A wreath of fennel wore.



"The Carrot," wrote sixteenth-century herbalist, J. Gerarde, " serveth for love matters; and Orpheus, as Pliny written, said that the use thereof winneth love…." If nothing more, a dish of Roasted Carrots may get you a pat on the head and a few kind words.

Carrots are such a marvelous source of Vitamin A that should be served regularly.


Ingredients:

• 3 red beets, peeled and cut into wedges
• 3 turnips, peeled, if desired, and cut into wedges
• 3 carrots peeled, cut into 1-inch chunks
• 1 small fennel bulb, greens only
• 4 Tbsp unsalted butter, melted
• 2 Tbsp chopped fresh sage
• 1 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1 Tbsp fig balsamic vinegar

Directions:

Roast the vegetables:


Preheat an oven to 400°F.

Place the beets, turnip and carrots on a baking sheet. Pour the butter over the vegetables. Sprinkle with the sage, salt and pepper. Toss until the vegetables are coated, then spread in an even layer. Roast, stirring occasionally, about 30 minutes. Continue to roast, without stirring, until the vegetables are tender, 20 to 30 minutes longer.


Finish the vegetables:

Using a large spatula, transfer the vegetables to a serving bowl. Pour any remaining pan juices into a small bowl and whisk in the fig vinegar. Drizzle over the vegetables, toss and serve. Sprinkle with chopped fennel greens.

Roasted Flank Steak with Mushrooms and Thyme

Ingredients:

• 1 flank steak, about 1 1/2 lb. trimmed
• 1 tsp chopped fresh thyme
• 1/4 cup dry red wine
• 3-4 garlic cloves, peeled, sliced
• salt and ground pepper
• 2 Tbsp olive oil for marinade plus 1 Tbsp for a cooking pan
• 1 onion, peeled and cut into 6 wedges
• 2 Tbs. unsalted butter
• 1 lb. mushrooms, sliced
• salt and freshly ground pepper, to taste

Directions:

Place the steak in a large glass dish. Combine fresh thyme, garlic, salt, ground pepper, oil and red wine, pour over the meat. Cover the dish tightly with plastic wrap. Let the meat stand in the mixture for several hours in the refrigerator, turning occasionally. Remove the steak from the refrigerator 40 minutes before cooking. Bringing the meat to room temperature helps it to cir more evenly.



Preheat the oven to 400F.

Heat a heavy nonstick fry pan over medium-high heat. Add 1 Tbs. of the oil. Remove the stake from the marinade. Put the steak in the pan and sear it, turning once, for 3 to 4 minutes per side or until browned. Spread the marinade over steak and add onions; place pan in oven. Roast at 400° for 10-15 minutes or until desired degree of doneness. Transfer the steak to a carving board and let rest for 10 minutes before slicing.



In a large fry pan over medium heat, melt the butter. Add the mushrooms and cook, stirring occasionally, until lightly browned, 8 to 10 minutes. Season with salt and pepper, and stir to combine.

Cut the steak into thin slices on the diagonal, using a sharp knife. Serve with roasted onions and mushrooms.



Our Peach Tree is Blooming. Last year we had 3 peaches. Let see what this young tree will bring us this year.

Baked Skate with Lightly Roasted Tomatoes

Skate is a flat seawater fish lives in cold and temperate waters on the bottom of the see where its coloring – a gray or brown back with lighter spots and black dots – camouflages it on the sea bed. Skates lay eggs in rectangular cases with “tassels” in each corner, with when washed up on the beach are known as “mermaids’ purses”. When alive, skates contain little ammonia, but after death they produce a lot more. The smell of ammonia should disappear when the skate is cooked; if it doesn’t, the skate is not fresh.

Skate wing is a fairly inexpensive fish. It may be hard to find as it is not very popular. Try local Farmers market or Fish market. It is a delicious flat fish you may only see in French restaurants.
The Skate have a simple bone structure, so even people nervous of bones can cope with them. The best way of eating most flat fish is pan-fried with a little lemon, parsley and browned butter – stronger flavors will overpower the delicate flavor of these fish. Good rich sauces for this fish include hollandaise, parsley, and lobster sauce.

This is a first time I am cooking the skate. Simple recipe but heavenly delicious! These skate wings are baked with butter. When you bake them watch the edges as they tent to burn. Cover them with foil and the skate will cook quite quickly. I served my skate wings with roasted tomatoes, capers and mustard sauce.



Unusually delicious!

Total Preparation Time: Less than 15 minutes
Actual Cooking Time: 20 minutes
Number of Servings:  2 (only because it’s so good)

Ingredients:

• 2 Skate wings from Madara's Seafood
• 2 Tbsp lemon juice
• 4 Tbsp butter, melted
• 2 Tbsp bread crumbs
• salt and fresh ground pepper, paprika
• dill, parsley, tarragon (and any kind of herbs of your choice)
• 1 pound of small tomatoes on vine
• 2 Tbsp olive oil

Directions:

Preheat the oven to 400°F.

Toss the tomatoes with 1 teaspoon olive oil, season with salt and pepper and arrange in a single layer on the prepared baking sheet.  Bake the tomatoes for 20 minutes or until lightly roasted.

Place the skate wings in an oven dish and sprinkle with lemon juice, pepper, salt and the chopped herbs. Drizzle with melted butter. Sprinkle with bread crumbs. Cook it in the oven at the same time as tomatoes for 20 minutes.