Lyukum Cooking Lab > Blog > cooking method > roasting / baking

Taro Pastry

They look like peony buds. They taste like childhood. Very delicate, barely sweet. The dough is laminated, but the proportions and the method are somewhat unusual and make the dough very light. But it is the taro stuffing that makes these pastries so desirable. If you are yet to discover the flavor of cooked Taro Areca — the one with pink fibers and the flavor of pastry cream — stick around while taro is being steamed! I bet you’ll be amused with its aroma.

May 20, 2021
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Oysters Bienville

Oysters Bienville is a NOLA cuisine appetizer — baked oysters covered with creamy shrimp sauce. Pairs well with white, rose, or sparkling wines.

February 22, 2021
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Panforte Margherita

This recipe became my ultimate Christmas treat. Just like my other seasonal favorites — Medieval British Fruitcake and German Spiced Christmas Cookies — panforte Margherita is made with a lot of dry fruit and nuts. It also gets better with time when properly stored. But it seems easier and faster to make because there are no time-consuming steps. The original recipe comes from a collection of traditional Tuscan recipes. 

January 22, 2021
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Roasted Sevruga | Tsar-Style Cooked Sturgeon

Both species from Sturgeon Aquafarms — sevruga and sterlet — are relatively lean. I tried multiple cooking methods to see which one is the best for my taste —  grilling, frying, smoking, boiling, and baking/roasting. The last one was the most awarding. I call it baking/roasting because of the oven, but it is cooked in moist heat. The fish is covered all the time (more like in a dutch oven), and it cooks in its own juice and steam, which is the best for it. The vegetables are arranged around it, share the same cooking method, and absorb the same flavors. This cooking method unlocks the best in this fish in terms of flavor and texture.

January 4, 2021
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Lemon Pastry

“…но какие ж они были вкусные, те лимонные. Наша школа была буквально метрах в 200 от хлебзавода, они к нам попадали чуть ли не тёплыми. И вот тебе 12 [лет], у тебя в обеих руках по пирожному, сейчас ты будешь от уха до уха в белковом креме…”

October 11, 2020
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Apple Brioche

Apple Seasons Every year I add another apple recipe to my collection. Some of them are discovered that year, some of them perfected (meaning I finalize them in a way I like them the most), some of them are my memories from the past. Every year the apple recipe becomes symbolic for a particular year,...
October 2, 2020
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Zwiebelkuchen | German Onion Pie

happy fall y'all We made it through the summer of 2020. Phew! You know what I mean. Time to celebrate autumn, aka fall in North American English. Today, I am doing it by making the Zwibelkuchen, a German onion pie. For a passionate foody, Germany is one of the best travel destinations in the Fall....
September 20, 2020
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Shor Gogal | Savory Layered Bun

Shor Gogal is a famous, savory layered bun with spiced filling made with turmeric, cumin, fennel seeds, and butter. This Azerbaijani pastry is traditional for the spring holiday Novruz.

April 1, 2020
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Messy Love Cake

Love is messy – хрупкие меренговые сердца держатся на тающем на губах ореховом креме – love drives us nuts, but it’s all we need.

February 6, 2020
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Monk’s Lake House Savory Cake

The idea for this cake was born as a result of a challenge — what would a savory version of the Monk’s Hut cake be. Monk’s Lake House is a combination of Rye Galette with Fish and 7-Herb Green Sauce. Because they were born to complement each other!

January 23, 2020
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