Цвіклі (pol. ćwikła) is a hot beets appetizer in Poland and Western Ukraine. It is made with boiled or steamed beets, grated, seasoned, and mixed with some horseradish puree and spices. The level of heat and the list of ingredients vary from region to region and from family to family. Besides all kinds of vinegar, the acidic elements range from lemon juice to dry red wine. Just make it to your taste.
During the winter, my parents fermented cabbage in 3-quart glass jars known as баллоны, making batch after batch. В момент заквашивания капусты нужно быть неподалеку, чтобы досталось самое вкусное в капусте — кочерыжка, the core! A juicy, crunchy, sweet stem that holds cabbage leaves is relatively small, so kids had to fight for it!
This salad recipe is a tribute to my childhood memories. It is as simple as the core of all things. Kohlrabi sticks are seasoned with salt and pepper, lightly drizzled with aromatic oil and white balsamic vinegar, and tossed — that’s it.
Today, canning vegetables at home is mostly reasonable for farmers, I guess, who grow vegetables and need to preserve their harvest. Pickling, on the other hand, is a simple and quick cooking method for summer vegetables. Unlike many overwhelmingly spicy, salty, and vinegary store-bought pickles (they have to be that way for shelf life), homemade pickles can be forgivingly gentle. We can protect their natural flavors, texture, and most importantly, keep their nutrients! Make a few jars at a time, keep them refrigerated, and enjoy your cold, crunchy, refreshing, healthy, comforting vegetables — a great snack to survive Texas summer.
We went for the SIP N’ SHUCK event with oysters and sparkling wine to Fulton and (unexpectedly!) discovered smoked steak tartar. I wanted to recreate it in my home kitchen with Cameron’s Stovetop Smoker. I didn’t know how the Fulton steak tartare got its smokey flavor, but since it was barely there, I suspected they used a smoking gun and a relatively short period for the smoke to set. My experimental timing with Cameron’s smoker was a bullseye, and I liked my version even better! My beef tenderloin got the right amount of smokiness, and its internal temperature was a bit above the body temperature. Here is the recipe…
Dolma (Ottoman Turkish: طوٓلمه) is a family of stuffed dishes common in Mediterranean cuisine and surrounding regions including the Balkans, the South Caucasus, Central Asia, and the Middle East. Stuffed with lamb and rice grape leaves is one of the version. I was never impressed by what is sold or served as dolma in the U.S. Most of the time it is dry and tasteless. As a result, I never attempted to make it at home, thinking it’s not my thing. That was until some of my friends bragged about their homemade dolma with fresh grape leaves. The recipe below is my first try and I consider it very much up to my taste!
Everybody knows what Limoncello is. Not everybody knows how it should taste. I don’t. I haven’t been to Italy and didn’t have a chance to get a sip of “as good as Nonna’s” Limoncello. Nevertheless, there is an ideal flavor I am looking for every time I buy a promising bottle of this authentic, imported from Southern Italy liqueur. So far, it’s always been a disappointment. Maybe an authentic Limoncello is about lemon zest, not a lemon? Maybe our local lemons are not good enough?
Hot smoked chicken breasts make any meal exciting! Salads, sandwiches, soups, pasta dishes — you name it! — will benefit if you add some smoked lean chicken. But cooking skinless and boneless chicken breasts is easy and challenging at the same time. To make them tender and juicy we need to protect their moisture and to make them uniformly thick. Usually, a combination of pounding and brining is a solution. In this recipe, we make a pocket to stuff it with moist and/or fatty ingredients instead of pounding. As a bonus, different stuffings add interesting flavors to otherwise mild-tasting chicken.
The original chutneys come from India, Bangladesh, Pakistan, Nepal cuisines. They can be made of fresh or cooked ingredients. Their texture varies from smooth to chunky. To prolong their shelf life, they can be fermented or cooked with vinegar, citrus juice, or tamarind puree. There are many variations, and recipes vary from region to region.
Today chutney is a large category of condiments made of spiced fruits and vegetables. In addition to traditional Asian condiments, there are American and European (aka Major Grey’s style) chutneys that became popular in western cuisines. This recipe is based on the classic Anglo-Indian version with apples and raisins. Serve smoked apple chutney with mild cheddar, ham, roasted pork, poultry, on top of baked brie, etc. This chutney will beautifully flavor brown stock and demi-glace sauces.
May this holiday season bring joy to your heart and a pleasure to your taste buds! Thank you for being Lyukum Cooking Lab friends!
Mzhave Combosto is widely popular in former Soviet countries appetizer made with cabbage and beetroot. Since it belongs to the Georgian cuisine, it is also known as Georgian or Guria-style cabbage. Word MZHAVE literally means salted, fermented, or pickled. There are variations in different regions of Georgia (e.g., in Guria, Imereti, and Kakheti). Some cooks prefer natural fermentation when other add vinegar to pickle vegetables. Some recipes make the cabbage more hot and pungent, while other are not heavy with spices and herbs. Every household adjusts the recipe to the taste. The common ingredients are juicy white cabbage, beetroot, garlic, and chile pepper. Celery is also often in the list.
In Ukraine, we have a similar recipe — Pelyustka. The name comes from the word “petal” probably because pickled with beets cabbage leaves look like pink flower petals.
An inspiration for this recipe came from two unexpected directions. My friend, pastry chef Diana, mentioned her based on sweet Spanish coca seasonal hit with candied pumpkin and pine nuts. The day I processed half of my Cinderella pumpkin for this dessert, we were invited for dinner — our neighbors threw a party for their visiting Puerto-Rican relatives. To my surprise, among other delicacies, I found chunks of candied pumpkin served as an appetizer to pair with queso fresco. My neighbor explained it was seasonal and traditional calabaza en tacha. I ran home to bring my version to share, and we were enjoying them side by side. While Latin American candied pumpkin is darker, sweeter, spicier, and made of whole or big chanks, Diana’s is grated, doesn’t use any spices, elegantly citrusy, and light. If you stop on earlier stages, pumpkin flavor will be recognizable. If you continue until most of the moisture is evaporated, your guests won’t be able to say what this treat is made of. I’ve heard people comparing it to other fruit from apricot to quince.