Лохматый пирожок из таро! Так я прозвала этот dumpling, when saw it for the first time in the picture 10 years ago. I became obsessed — needed to find the recipe and try making it. If I remember correctly (the original is not available anymore), I found a Chinese recipe and had somebody help me translate it. It was challenging and fun!
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.
I came across this warm eggplant salad 10 years ago, when discovered harissa. Unfortunately, this salad is less know than zaalook, another Moroccan eggplant salad — with tomatoes. Or, let’s say there are fewer references to it available out there in English.
It is sweet and sour, refreshing and citrusy, mildly spicy, with very pronounced Middle Eastern flavors. Pairs well with crispy grilled flatbread.
In Central Texas, we see more and more rare for Prime and Wagyu beef cuts every holiday season. Since beef brisket is one of Texas BBQ specialty, it was very tempting to smoke Wagyu using my Traeger.
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?