Russian Monday: Omelet " po Leningradski" - Omelet with Onion, Tomato, Veal & Fresh Herbs

As you know, I was born and grew up in St. Petersburg (formerly Leningrad). From my childhood memories I remember most popular breakfast of the time - omelet with onions, tomatoes, any cooked meat and fresh herbs. It was something known to everyone and cooked in great variety of ways. This omelet does not have any “official” name, but I have nicknamed it “po Leningradsky” (“Leningrad omelet”), in honor of my old city. The omelet is fresh, colorful and fulfilling, you can use any leftover cooked meat or cold cuts and it can be done in 15 minutes. It is great breakfast dish in one pan for the whole family. For fresh herbs you can use parsley, dill, cilantro or scallions. Serve it with dark bread toast.

Sunday Brunch: Arctic Char with Tomatoes & Asparagus

Letting people serve themselves is the simplest way to host a sunday brunch. Preplanning the food table as well as the drinks makes for an event where you can actually sit down and enjoy your quests. After deciding on your menu, choose your serving platters and tools. Set up your buffet table starting with plates, utensils, and napkins, then lay out the food in the order you would like to serve it, savory dishes first, sweets and fruits at the end.

For drinks, set out glasses in a few different sizes, a bucket of ice, and selection of drinks. Have a bottle of champagne open and be sure to offer orange juice and a pitcher of water with lemon slices.

Stuffed Tomatoes with Rice & Mushrooms

Stuffed Tomatoes with Rice and Mushrooms makes a pleasant lunch dish or an attractive accompaniment to main dishes.

Heirloom Tomato Beets Salad with Basil, Red Onion & Feta Cheese

Beets, basil and tomatoes with some red onions and feta cheese, might be my favorite ingredient combination.

I love summer!

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-))

Russian Monday: Cabbage Soup - Shchi

Last Sunday, at bloggers conference in Orlando, when people were finding out I was born in Russia they have been asking if I have any recipes of Russian cuisine on my blog. Apparently, I had none. I just thought that on the internet there are plenty of recipes of cabbage soup (pronounced as “sch-ee”), cabbage rolls (“go-lub-tsy”) and perogys (“pee-ro-gee”). There are tons of these things around I would not dare to say final products look really attractive. On the way home I have been thinking about all of this, about my hometown of St. Petersburg, about my mom’s home cooking and the fact that I have graduated from the Culinary Arts Institute years ago particularly in my hometown and not at any other place. I would love to stay close to my roots and I feel that my cultural background comes out anyways in all of my creations – recipes, photos and illustrations.

Tomato Salad with Mozzarella & Avocado

Here is another interesting version of spring inspired salad. Instead of spreading out pieces all over the plate or making a mix, you can assemble them into mini-tower. You family and friends at the table will be pleasantly surprised by this. Who said all healthy things can't be beautiful as well?

Gazpacho with Lemon Thyme and Smoked Paprika

"Soup," declared the French gastronomer, Grimod de la Reyniere, "is to a diner what a portico or a peristyle is to a building… not only the first part of it, but must be made in such a manner as to set the tone of the whole banquet, in the same way as the overture of an opera makes known the subject of the work."



Tomatoes, both row and cooked, play such a tremendous part in our diet that it is hard to believe that they have been in the general category of edible vegetables for only about a hundred years.

Note: If you wish to peel tomatoes, hold them over a gas flame, turning constantly, or blanch them in boiling water for minute. When cool, the skins will slip off without any trouble. Remove the stem ends. If you are planning to use the tomatoes for seasoning a dish, cut in quarters and remove the seeds.This means that you will have the essence of the tomatoes without the additional liquid that results from the cooking of the seeds.

Tomatoes, cucumber and peppers from the basis of the classic, Gazpacho soup. Add a spoonful of lemon thyme and chunky roasted cherry tomatoes for a refreshing summer appetizer. This is quite a substantial soup, so follow with a light main course, such a broiled fish or chicken.



Ingredients:

• 6 ripe tomatoes, peeled and chopped
• 1 purple onion, finely chopped
• 1 cucumber, peeled, seeded, chopped
• 1 sweet red or green bell pepper, seeded and chopped
• 1-2 Tbsp. chopped fresh parsley
• 2 Tbsp. chopped fresh chives
• 1 Tbsp. chopped fresh lemon thyme
• 2 clove garlic, minced
• 1/2 tsp smoked paprika
• 2 Tbsp. freshly squeezed lemon juice
• 1 Tbsp. freshly squeezed lime juice
• few drops of Tabasco sauce to taste
• 2 cup tomato juice
• Salt and fresh ground pepper to taste

Directions:

Place all ingredients in a food processor or blender. Blend until mixed but still chunky. Season well. Cover and chill for at least one hour before serving.

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.

Mussels in White Wine Sauce with Onions and Tomatoes - The appetizer that should be in every cook’s repertoire!

I of the things I admire about French cooking is the fact that inexpensive foods are given the same loving treatment as the luxury items, and frequently turn out to taste even better. Take mussels. Probably the most popular mussel dish is "moules marinieres", a classic French recipe using wine, garlic, shallots, parsley and butter. This dish is easy to make, and tastes divine. The only different thing with my variation is that I added fresh tomatoes to the sauce. I love it this way. See for yourself when you try this recipe.



Ingredients:

• 1 medium onion, chopped
• 4 garlic cloves, chopped
• 3 Tbsp. butter
• 2 1/2 lb. mussels, well scrubbed and debearded
• 1/2 cup white wine
• 3-5 small tomatoes, chopped
• 1 bay leaf
• salt and freshly ground pepper, to taste
• 2-3 Tbsp. fresh parsley, chopped

(On the photo: Boston lettuce for my salad that I had with mussels)

Tip: To clean mussels, scrub the shells well under running water. The beard, a fibrous tuft near the hinge, should not be removed until just before cooking. Grasp it close to the shell and pull on it with a firm tug. Today, with so many farm-raised mussels in the market, beards are less fully formed and are easier to remove. Once the mussels have been thoroughly cleaned, remove and discard any shells that are open or broken and that do not close when tapped.



Directions:

In a large sauté pan over medium-high heat, melt the butter. Then add the onion, garlic and cook until the onions are soft, about 3-4 minutes. Turn up the flame to high and add the mussels. Pour in the white wine, bay leaf, fresh parsley, salt, ground pepper and stir for about 1 minute. Stir in the tomatoes, cover and cook for 5 minutes until all the mussels have opened. Discard any mussels that did not open.
Serve the mussels in large bowl with the broth and baguette slices for dipping.

Sautéed Zucchini, Mushrooms and Tomatoes with Curry Sauce

In this recipe Sautéed Zucchini, Mushrooms and Tomatoes with Curry Sauce the vegetables are cooked separately and then combined just before serving. This helps them to cook evenly and retain their color and texture. Serve this flavorful dish with curry sauce for a meatless entrée or as a side dish with roasted meats or poultry.



Serving: 2-4

Ingredients:

• 1 medium zucchini, cut into 1/2-inch rounds
• 3 plum  tomatoes, cut into 1/2-inch rounds
• 1/2 lb mushrooms of your chose, brushed clean
• 2 garlic cloves, halved crosswise
• 6 Tbs. extra-virgin olive oil
• salt and freshly ground pepper, to taste
• 2 Tbs. minced fresh cilantro

For curry sauce:

• 14 oz coconut milk
• 3 T curry powder
• 3 T honey
• 1 1/2 Tbsp. chili garlic sauce

Directions:

Make curry sauce. Combine coconut milk, 3 T curry powder, honey, and chili garlic sauce in a medium saucepan. Simmer over low heat for 20 minutes or until it thickens to a gravy-like consistency.

In a large saute pan over medium heat warm 2 Tbsp. olive oil.  Add the zucchini and cook until the zucchini rounds are tender, 3 to 4 minutes per side. During the last minute of cooking season with salt and pepper. Transfer to a platter.

Return the saute pan to medium heat and warm 2 Tbsp. of the oil. Add the tomatoes and repeat the cooking process. Transfer the tomatoes to the platter with the zucchini rounds.

Return the pot to medium heat and warm 2 pof the oil. Add the mushrooms and garlic, and cook, stirring occasionally, until softened and beginning to caramelize, 7 to 8 minutes. During the last minute of cooking, add minced fresh cilantro and season with salt and pepper. Transfer the mushrooms and garlic to the plate with the other vegetables.  Serve with curry sauce immediately.

Roasted Tomato Bisque with Porcini Mushroom Oil

Whether family favorites, such as Curried Butternut Squash Soup, luxurious dinner-party dishes, such as Creamy Mushroom Soup, or international classics, such as Fresh Pea Soup there is something wonderfully comforting and welcoming about creamy soups. Some are warming and filling, others are delicate and elegant, still more are rich and colorful. Whatever the season or occasion, a creamed vegetable soup is perfect choice for whetting the appetite and stimulating the taste buds.
The concentrated flavor of roasted tomatoes giving this Roasted Tomato Bisque a full-bodied taste without the use of cream. Silky porcini mushroom oil take this bisque to a whole new level.



Serves: 4

Ingredients:

• 2 1/2 lb. ripe tomatoes, peeled, quartered and seeded
• 2 garlic cloves, crushed
• 1 1/4 tsp. kosher salt, plus more, to taste
• freshly ground pepper, to taste
• 1 tsp. extra-virgin olive oil or butter
• 1 tsp. sweet paprika
• 1 yellow onion, chopped
• 1 cup vegetable stock or water
• porcini mushroom oil for serving
• thyme for garnish

Directions:

Preheat an oven to 425°F. Cover 1 large baking sheet with aluminum foil.
Arrange the tomatoes, cut sides up, on the prepared baking sheets. Sprinkle evenly with crushed garlic, 1 tsp. of the salt and several grinds of pepper. Roast the tomatoes in the oven until they are soft but still hold their shape, about 30-35 minutes.

In a large, heavy saucepan over medium-high heat, warm the olive oil. Add the onion and sauté until translucent, about 3 minutes. Reduce the heat to low, cover and cook until the onion releases its juices, about 8 minutes. Stir in the paprika. Increase the heat to medium-high and add the roasted tomatoes, along with any juices collected on the pan, then pour in the vegetable stock or water. Reduce the heat to medium, cover and simmer until the vegetables are very soft, about 25 minutes.

Remove from the heat. Working in batches, carefully transfer the soup to the food processor or blender and process until smooth. Alternatively, pass the soup through a fine-mesh sieve placed over a bowl, pressing against the solids with the back of a wooden spoon.

Taste and adjust the seasoning.
Reheat the soup over medium heat. Divide the soup among warmed soup bowls and place few roasted tomatoes in the center of each bowl, drizzle with porcini mushroom oil, garnish with thyme and serve.

Seasonally simple garden Tomatoes with Basil

This recipe is so simple and so beautiful! Have a delicious summer!



Ingredients:

•  fresh, sweet tomatoes
•  olive oil
•  lemon juice
•  fresh basil
•  sea or kosher salt
•  fresh cracked black pepper

Direction:
Slice tomatoes and drizzle with olive oil, lemon juce, salt and pepper. Slice or tear fresh basil leaves on top.



Enjoy!

Baked Tomatoes and Zucchini with Peach Salsa

Look for plum tomatoes and zucchini with similar diameters so that you have uniform slices to arrange attractively atop the sautéed red onions that form an aromatic base for this Mediterranean-inspired side dish.

Ingredients for Baked Tomatoes and Zucchini:

• 2 Tbs. olive oil 
• Salt and freshly ground pepper, to taste 
• 3/4 lb. plum tomatoes, sliced 
• 2 small zucchini, about 3/4 lb. total, sliced 
• 1 Tbs. minced fresh dill 
• 2 garlic cloves, minced 
• 1/4 cup water or chicken broth
• 2 oz. goat cheese, crumbled  
• 2 Tbs.fine bread crumbs ( I like to use fresh bread crumbs) 

Ingredients for the Peach Salsa:

• 1 cup chopped peaches 
• 1 red yellow bell pepper, seeded and coarsely chopped 
• 1 yellow bell pepper, seeded and coarsely chopped 
• 1/2 cup chopped red onion 
• 1 to 2 jalapeno chilies, seeded and finely chopped 
• 3 Tbs. chopped fresh cilantro  
• 1 tsp. grated lime zest or lemon zest
• 2 Tbs. fresh lime/lemon juice 
• Salt and freshly ground pepper, to taste

Directions:

To make the peach salsa, in a bowl, combine the peaches, bell pepper, onion, chilies, cilantro, lime zest and lime juice and toss gently to mix. Season with salt and pepper. Let stand at room temperature for at least 20 minutes before serving.

Preheat an oven to 350°F. Butter or oil a shallow baking dish.

In a fry pan over medium heat, warm the oil. Add the onion and sauté slowly until very soft and beginning to brown, about 10 minutes. Transfer the onion slices to the prepared baking dish, spreading them evenly over the bottom. Season with salt and pepper. 

Arrange the tomato slices and zucchini slices over minced fresh garlic in alternate rows. Sprinkle with the dill, goat cheese and bread crumbs and season with salt and pepper. Pour the water evenly over the vegetables.

Cover and bake until the vegetables are bubbling and tender, about 30 minutes. Remove from the oven, uncover and serve hot directly from the dish. 

Serves 4 .