Oysters on Ice with Shallots, Red Wine Vinegar, and Lemon

Raw oysters are one of those shellfish that you either love or hate. They do, however, have a reputation as an aphrodisiac, which has helped increase their popularity. If you have never eaten a raw oyster before, make sure that you squeeze lemon juice on it and watch to make sure it contracts before you eat it.

Russian Monday: "Riba pod Marinadom" - Pan Fried Fish with Warm Carrot Sauce "Marinade"

This warm, spicy marinate with its rich partnership of flavors is perfect complement to lightly fried fish, such as cod, basa, sea bass or tilapia. “Marinade” is a carrot-onion sauce that the fish is covered and served with. These dish can be served hot with mashed potatoes or at room temperature as an appetizer. And the good thing is - you can make it day before serving! Try it, you'll thank me later-)

Rosemary New York Strip Steak & Pickled Onions

This is one of the most delicious steaks I have ever eaten. It was cooked together with butter, rosemary and garlic. Try it this way!

Have a gorgeous weekend!

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”).

Summer Beet Soup - Chilled Borscht

Summer beet soup is a simplified version of borscht and is prepared in a fraction of the time. Serve with a spoonful of sour cream and a sprinkling of chopped fresh parsley. This is a healthy and refreshing vegetarian soup, which is just as good served either hot or chilled.

Pickled Red Cabbage

This is great appetizer, excellent with hot roasts or as a side dish. Pickled red cabbage can even be used as part of a salad or in a sandwich. If you like pickled vegetables you should try the recipe for pickled beets. It is very delicious!

Yellow Tomato and Apple Chutney

"No spring, nor Summer Beauty
hath such grace,
As I have seen in one Autumn-all face".

John Donne

Chutneys are made from finely cut ingredients, cooked slowly with vinegar, a sweetener and frequently spices or other flavorings to make a thick, savory jam-like mixture. Onions and apples are often included in chutneys, but almost any fruits and vegetables can be used. Chutneys should be matured in cool dark place for at least 2 months before eating.

Important notes before you start making chutney:

• Chutneys are made from finely cut ingredients, cooked slowly with vinegar, a sweetener and frequently spices or other flavorings to make a thick, savory jam-like mixture. Onions and apples are often included in chutneys, but almost any fruits and vegetables can be used. Chutneys should be matured in cool dark place for at least 2 months before eating.
• Use malt vinegar for its intense flavor. Wine vinegar or cider vinegar are better for preserving colorful or light-colored vegetables because they will not spoil the color of the vegetables.
• The choice of sugar will affect the end result: brown sugar gives the richest flavor and color; row sugar and golden granulated sugar give a caramel flavor; and white sugar helps to retain the color of light ingredients.
• Never cover the pan when making chutney. Cooking the preserve uncovered allows the liquid to evaporate and the chutney to thicken. Towards the end, stir the chutney frequently to prevent it from catching and burning on the base of the pan.
• Always store chutney in a cool dark place: warmth can cause it to ferment, and bright sunlight can affect the color.

Ingredients: 

• 4 lb green tomatoes roughly chopped
• 1 lb cooking apples, peeled cored and chopped 
• 1 lb onions chopped 
• 2 large garlic cloves, crushed
• 1 Tbsp. salt
• 3 Tbsp. pickling spice
• 1 Tbsp. ground cardamom 
• 2 1/2 cups cider vinegar 
• 2 1/4 cups granulated sugar

Directions:

Place the tomatoes, apples, onions and garlic in a large pan and add the salt and cardamom.

Tie the pickling spice in a piece of muslin (cheesecloth) and add to the ingredients in the pan.

Add half the vinegar to the pan and bring to boil. Reduce the heat and simmer for 1 hour, or until the chutney is reduced and thick, stirring frequently.

Put the sugar and remaining vinegar in a pan and heat gently until the sugar has dissolved, then add to the chutney. Simmer for 1 1/2 hours until chutney is thick, stirring it occasionally.

Remove the muslin bag from the chutney, then spoon the hot chutney into warmed sterilized jars. Cover and seal immediately.

Chilled Summer Soup from Young Beets

There can hardly be a more delightful way to start a summer lunch or al fresco dinner than with a refreshing chilled soup. Borscht from Young Beets is a healthy vegetarian soup, which just good served on hot day.



Adapted from “A Platter of Figs and Other Recipes,” by David Tanis

Ingredients:

• 1 1/2 pounds beets
• 2 garlic cloves, sliced
• 1 medium red onion, sliced
• 1 bay leaf
• 2 cloves
• 1/8 teaspoon cayenne, or to taste
• 1 tablespoon sugar
• 1 tablespoons red-wine vinegar, or to taste
• 1 tablespoon olive oil
• 1 tablespoon salt
• 1/2 teaspoon freshly ground pepper
• fresh fennel
• crumbled feta for serving

Directions:

Peel and slice the beets and put them in a large saucepan. Cover with 4-5 cups water and add the garlic, red onion, bay leaf, cloves, cayenne, sugar, vinegar, oil and salt. Bring to a boil, then reduce to a simmer and cook for 15 minutes, or until the beets are tender. Check the seasoning of the broth. It should be distinctly sweet, sour, peppery and flavorful. Correct the seasoning, adding salt and cayenne if necessary, and freshly ground pepper. Cool slightly.

Remove the bay leaf. Purée the soup well in a blender, then strain into a large bowl. Chill in the refrigerator or over ice until cold.

To serve, pour into small water glasses. Garnish with freshly ground pepper and, if desired, fresh fennel and crumbled feta.

My Neighbors, a Bottle of Vinegar and Marinated Mushrooms.

Although  I am far from being a professional writer, I’m often compelled to tell a story every now and then. This story is about my world, how I see it, the people that care about me, how I care for them, and about the precious moments in the life of my children.



My family lives in a small house and sometimes I have an urge to move. But even if one day  Ishould  find my dream house, I would not be able to take my neighbors with me. We became very close. Different people, different cultures, but one thing in common - we care about each other. If we go on a trip and the kids are staying with their grandmother, I always know that they will have plenty of milk, eggs and bread. My grass will be cut and my cat will be fed. We exchange presents on holidays; we always share the most delicious food and we laugh together.



Our neighbors have a wonderful vegetable garden with tomatoes, pumpkins, and cucumbers. It also has an amazing variety of herbs: rosemary, thyme, dill, fennel, basil (purple and green) and mint, but not just any mint -  lemon mint, peppermint mint, and chocolate mint. And of course the lavender, after all what garden can be without such an aromatic beauty.



From time to time, I find lovely gifts on my doorstep. It can be a bowl of cherry tomatoes, bread with shallots, bunch of herbs or even a flower.

Few days ago, I found a ruby red bottle with delicious homemade vinegar. Oh, the aroma of the garlic and basil immediately makes imagine all of the possible dishes that I could cook with it.

I come up with this recipe that I'd like to share it with you. And we are not going to eat that alone tonight.
Guess who is coming to dinner :-))



Ingredients for marinated mushrooms:

• 1/2 cup extra-virgin olive oil
• 2 pounds baby portobello or button mushrooms, cleaned and quartered
• 1/3 cup homemade vinegar
• 3-4 shallots, sliced
• 1 small bunch fresh thyme
• Kosher salt and freshly ground black pepper

Ingredients for homemade vinegar:

• shallots
• garlic
• garden herbs - red basil, fennel
• pepper

Directions for marinated mushrooms:

Add 1/4 cup olive oil to a large skillet over medium heat.



Add the mushrooms and cook them for about 3 minutes.



Stir in shallots, then the homemade vinegar and thyme.



Pour over the remaining olive oil and season the mixture with salt and pepper.



Pour into a bowl and allow to cool. Serve at room temperature.