Chive flower is a the first flower I ate this summer from our garden. I was standing by the chives picking off the flowers to promote more leaf growth, and I thought they might taste good. They certainly do - a crunchy, mild onion flavor. I have since added them to few dishes, from baked potatoes to salads of every description. My favorite and most attractive is avocado appetizer with yogurt, garlic, and micro greens.
Showing posts with label Yogurt. Show all posts
Showing posts with label Yogurt. Show all posts
Avocado Appetizer with Yogurt, Garlic, Micro Greens and Chive Flower
Russian Monday: Family Dinner - Cornish Hens Under a Brick, Roasted Potato & Cucumber Salad
March can be a very tricky month. One day the sun is shining and birds are singing, but the next day you wake up and find a pile of snow from overnight snowstorm on your doorstep. That is what happened to us a couple of days ago. School was cancelled, train service was suspended and life came to a complete standstill.
Lemon & Blueberry Cake with Poppy Seeds (no flour, no sugar)
This Lemon & Blueberry cake is doubly enriched with the juice and zest of the fresh lemon. Poppy seeds stirred into a almond batter give flavor and texture. The blueberries and honey are natural partners: the sweet flowery flavor of the honey plays up to the slightly sassy blueberries. I can only say one thing - delightful cake!
Russian Monday: Carrot Salad with Walnuts & Garlic
I would like to present you a simple salad recipe from my own childhood times. There has not ever been a complete holiday table in our house without this salad. I recall myself a little girl helping my mom to peel garlic and chop walnuts, and later, it has become my own dish I cooked preparing for the arrival of guests.
Oat Bran Pancake Cake with Mushroom Caviar
These oat bran pancakes are often served with caviar and sour cream in our house. Here is a vegetarian savory alternative that uses a selection of delicious mushrooms in place of fish roe. The pancakes can be made ahead of time and warmed in the oven before topping. Perfect for lunch with fresh salad.
Russian Monday: "Shuba" - Beet Salad with Herring or "Herring under a fur coat"
Authorship of this wonderful salad is attributed to Anastas Bogomilov - merchant, the owner of network of popular canteens and restaurants in Moscow at the beginning of 20th century. During late 1910’s Russia has been going through a lot of political and social turmoil eventually manifested in two revolutions of 1917. It has been very common for patrons of his restaurants adhering to opposing political views to get drunk and get into argument about fate of the country. Arguments eventually were growing into a fights accompanied by broken plates, glasses and even furniture. Clever businessman and patriot, Anastas came up with the idea of good hearty snack which could represent a notion of national unification.
“Herring under a fur coat” has been served for the first time on New Years Eve of 1919. The main ingredient of this dish was herring – favorite treat of the working poor, or “proletarians”. With addition of onions, potatoes and carrots, covered by layer of grated beets symbolizing red banner of the revolutionaries the salad was a sure hit. In order not to forget the enemies of the Soviets, the salad has been generously seasoned with Western invention – mayo. New dish has been a blast with Bogomilov’s restaurants patrons and in a very short time the fights her become significantly less frequent while number of patrons has increased and profits grew as a result.
Pumpernickel Bread with Chocolate, Coffee, Molasses, Prune Butter & Caraway Seeds
I like to bake bread at home, especially when cooler days descend upon us after summer. I feel homemade bread represents home and family. Usually I bake something during weekend and I like to surprise my kids and my husband when they come home and aroma of the fresh bakes welcomes them into cozy atmosphere. I use recipes from the books or sometimes create recipes myself. I got very helpful book on my shelf named "Baking with Julia" by Dorie Greenspan. If you are interested in baking it is highly recommended. I use it often and inspiration for the challah bread on our table as well as many other delicious bakes comes from this book.
Cardamom Semolina Cake with Rosewater Syrup
Yes, I have to admit, I do have a sweet tooth and bake something sweet quite often. In my family 4 o'clock afternoon tea is a cherished tradition. Tea and coffee is something we all drink a lot of. Sometimes I crave Middle Eastern desserts, sweet and syrupy, with ton of nuts and exotic herbs. That is why on my kitchen shelf I always keep handy a bottle of rosewater and cardamon seeds.
Orange Panna Cotta - Light & Delicate Dessert
Orange panna cotta is simple and refreshing dessert, light and delicate. It has an exquisite flavor and the color is beautiful.
Yogurt Strawberry Cake - The Perfect Dessert
No-Bake Yogurt Strawberry Cake is a light and refreshing dessert for a summer's day. The simple, fresh taste of berries combines with creamy yogurt, and the color contrast looks wonderful, too. Blueberries or raspberries make equally delicious alternatives to strawberries.
Irish Cream Coffee Cupcakes & Marshmallow Top
Cupcakes disappoint me every time I try them anywhere. Dry cake, fat sugary top are very frustrating. I have decided to make an ultimate cupcake, just as it must be. This recipe is a touch of perfection. Coffee flavor saturated cake with a hint of Irish cream taste and insanely delicious top. One ideally compliments the other and after the first cupcake you unintentionally reach out for the next. Perfect with tea or coffee outdoors on the warm spring evening... Or in any other way you feel to enjoy your deserved indulgence!
Strawberry Smoothie Popsicles
This frozen refreshment is perfect for hot days. You don't even need to have an ice cream maker to make it. Also, a healthy snack for kids.
Red Beet Pancakes with Sweet Grape Sauce
My family loves beets and I cook them quite often. In my recipe box I got "Roasted beets", "Whole Wheat Linguine with Roasted Beet Puree", "Pickled beets" and variety of soups with beets. When I got up today, I was completely out of ideas of what to cook. After doing some inventory of my fridge I found 3 pretty good looking beets and put them immediately into the oven to roast. While they were roasting, I have checked my email, read some news and decided to prepare healthy lunch with a twist :) What can I say...? It came out delicious! Rustic and earthy pancakes with light and sweet grape wine sauce. My husband had three of these beauties, and they are not little pancakes :) Don't believe me? Try it! You will thank me later. Have a beautiful Friday and an amazing weekend, my dear readers!
Autumn Pear Cake with Cinnamon and Walnuts
This Pear Cake recipe glows with the golds, a bright yellows, sparkling oranges and warm browns of the season. It features pears, cinnamon, walnuts and the warmth of my heart.
"No spring, nor Summer Beauty bath such grace,
As I have seen in one Autumnall face".
John Donne
Rolled Dill Frittatine with Mushroom Ricotta
Note: Make Rolled Dill Frittatine with Mushroom Ricotta up to one day in advance. Refrigerate. Slice up up to 1 hour before serving.
Use fresh seasonal ingredients, organic eggs and have fun if you are cooking for a party!
Ingredients:
For the frittatine:
- 4 eggs, beaten
- 1 Tbsp. Wheat Bran
- 1 Tbsp. yogurt (or heavy cream if you don't mmd some rich version)
- 1 Tbsp. fresh dill, finely chopped
- ground nutmeg to taste
- salt and fresh ground pepper
- 1 tsp olive oil for pan
- 1 cup ricotta cheese
- 1 cup mushrooms, chopped
- 1 small yellow onion, chopped
- oil for pan
- salt and fresh ground pepper
Directions:
Beat eggs, yogurt or cream, wheat Bran, fresh dill, nutmeg, salt, and pepper until combined. Heat the olive oil in pan over medium heat. Pour of egg mixture. Cook until golden and set on both sides, 5 minutes in total. Slide frittatine from pan on to kitchen paper to drain. Let it cool.
Meanwhile, in a large skillet sauté the onion and mushrooms in the little oil until golden, about 5-7 minutes. Combine together ricotta, mushroom mix, salt and pepper to taste. Spread cooled frittatina evenly with the filling to within 1/2in of edges. Roll up. Wrap in plastic wrap, twisting the ends to secure. Refrigerate for about one hour. With a serrated knife, trim the ends. Cut frittatina into 7-8 slices. Discard the plastic wrap after slicing. Serve chilled or at room temperature.
Spicy Cream of Pumpkin (Red Hubbard) Soup with Crispy Prosciutto
"September is like no other
It's days change color and weather
No other month can say quite the same
For every day, I can feel the change
It's cool breezes start out warm,
Changing to cold throughout every storm
The leaves change and fall
As the Summer leaves and Autumn kisses us all
September maidens feel the change
Like the blue of the sky
Yet the color so deep
Unbelievable beauty..."
by Jessica Millsaps
Red Hubbard, Orange Hokkaido or Uchiki Kuri. A great sized mini Hubbard weighing 4-5 pounds. Deep orange colored skin and sweet, smooth, dry flesh. Originally from Japan. Last year I posted Blue Hubbard Jam with Raisins and Vanilla Bean recipe, take a look. This year I have cream of pumpkin soup with crispy prosciutto from Hubbard family. I hope you will enjoy my photos and the recipe!
Ingredients:
- 6-8 slices of prosciutto
- 1/2 medium Red Hubbard pumpkin, about 2 lb ( Big thank's to Styer Orchard Farm)
- 3 carrots, peeled and cut into 1/2-inch dice
- 1 yellow onion, cut into 1/2-inch dice
- 4-5 cups chicken broth, plus more if needed
- 1 tsp curry
- 1/2 tsp smoked paprika
- 1/2 tsp turmeric
- 1 tsp orange zest or valencia orange peel
- sea salt and freshly ground pepper, to taste
- fat free Greek yogurt for serving (optional)
- dry dill for garnish
Directions:
Preheat an oven to 350°F.
Arrange the prosciutto slices in a single layer on baking sheet and bake until crisp, about 20 minutes. Transfer the baking sheets to wire racks and let the prosciutto cool completely.
Meanwhile, in a Dutch oven over medium-high heat add the Red Hubbard, carrots, onions and the broth. Add the spices. Bring to a boil, reduce the heat to medium-low and simmer for 15 -20 minutes.
Using a blender, puree the soup in batches until smooth. Return the soup to the pot and add more broth if needed to reach the desired consistency, adjust the seasonings. Ladle the soup into bowls. Serve with Greek yogurt and the prosciutto. Garnish with dry dill and spices.
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.
