Brown Soda Bread with Buckwheat Flour & Molasses

Soda bread has long been a staple in Ireland. It is a bread made without yeast, because baking soda mixed with buttermilk is used as a leavening agent. A cross is cut into the top of the bread to help it rise and, according to Irish folklore, to either ward off evil or let the fairies out.

Rustic Bread Baked with Three Different Flours & Still Life with Bread & Eggs

"In Greek myth, bread is sacred to that irascible but generous goddess, Demeter, who taught young Triptolemus the art of agriculture, including the cultivation of grain.

The invention of bread in Neolithic times marks a key stage in man's progress from hunter to farmer and shepherd. The Romans construed a divine origin for bread, deeming that the word panis derived from the sylvan god Pan, allegedly the first to have cooked the grain that Ceres gave to man. Indeed, the image of Pan was actually reproduced on loaves of bread. To make bread, the best grain was selected and stone-ground. The resulting flour was mixed with oil and water and leavened with fermented dough...

Fettuccine with Roasted Pumpkin Puree & Walnuts

The season of pumpkins is behind us, but this is the vegetable my family and I can eat all year round. Before the farms close their doors for picking late fruits and vegetables, I always make sure to have enough pumpkins in my refrigerator for at least three months. Luckily, in cool place this vegetable can stay fresh for a while and we have a pleasure to cook sweet and fantastic dishes all winter. Usually we have pumpkin madness around Thanksgiving holiday and this dish should give you very sweet and pleasant déjà vu. Nice garlicky roasted pumpkin with quinoa fettuccine will delight you with earthy and nutty flavors, but you can switch pasta to any other of your choosing. This is absolutely stunning dish which is very simple to cook.

Russian Monday: "Blintzes" with Cabbage - Stuffed Pancakes

A blin, blintchik or blintz is a type of thin pancake.

Pancakes are considered one of the most popular dishes in Russian cuisine. The story of their origin is shrouded in mystery. Some historians claim that yeast pancakes appeared in Russia at the very beginning of 11th century (years of 1005-1006). In according to one of the versions first pancake came out as a result of overheated oatmeal pudding, which turned flat and browned. According to another version by historian Prof. Pokhlebkin, pancakes have appeared much earlier, even before 9th century. Russian word for pancake, “blyn” seems to be corrupted version of “mlyn” - archaic word meaning “to grind” or “to mill” in Russian, as well as in number of other Slavic languages. Until Christening of Russia by King Vladimir in 988, pancakes were used as sacrificial bread during pagan rituals. Often those rituals were very cruel and violent when not only animals but sometimes people too were slaughtered as offering to the gods.

Pan Fried Sesame-Walnut-Crusted Orange Roughy

The mild flavor of the Orange Roughy is complemented by the sesame-walnut crust and the sweet-citrus sauce.

Carrot Spice Scones with Lemon-Cranberry Icing

Wishing you all the Blessings of this happy Christmas Season!

Whole Wheat Linguine with Roasted Beet Puree and Chia Seeds

Inspired by a recipe from Pasta Sfoglia, a cookbook by Ron Suhanosky and Colleen Marnell-Suhanosky.

Serves: 4-6

Ingredients:

• 1 pound red beets, cleaned with leaves and stalks removed
• 2 Tbsp olive oil
• 1/4 cup of water
• 1 package Organic Whole Wheat Linguine 
• 3 Tbsp unsalted butter
• 3 Tbsp walnut oil
• ¼ cup walnuts, finely chopped (optional)
• 2 Tbsp chia seeds
• 1 tsp kosher salt
• ½ cup pasta water
• 4 Tbsp soft goat cheese

Directions:

Preheat the oven to 400°F. Place the beets in a glass or ceramic baking dish. Mix with the olive oil and water. Cover with foil. Bake until the beets are tender through, about 1 hour. Let cool.

Bring a large pot of salted water to a boil. Peel the beets and cut into chunks. Add to the bowl of a food processor fitted with a metal blade and process to a rough puree. Add the linguine to the boiling water and cook according to the package directions.

Add the butter to a 10-inch skillet. Turn on the heat to high. Brown the butter, about 2 minutes. Add the olive oil. Add the chia seeds and walnuts and toast for 2 minutes. Add the pureed beets, salt, and the pasta water to the skillet. Stir to fully incorporate.

Use a wire-mesh skimmer or tongs to remove the linguine from the pot and place them directly into the skillet with the puree-sauce. Stir to combine.

Divide the linguine into equal portions and place on warm plates. Use two round or oval soup spoons to form little balls of the goat’s milk cheese. Place a ball on top of each serving.
Serve immediately.

You have no idea how good it is ! -)))