Lyukum Cooking Lab > Blog > diet > lactose-free

Peach Chutney, Major Grey’s Style

This Anglo-Indian-Texan condiment is made with local peaches. In English pub, a dollop of sweet and tangy fruit chutney often complements cheddar cheese. Here in Texas, we respect beer and cheese. We are proud of our peaches. Why not to pair them all?

August 2, 2015
View the Post

5th of July Salad

I don’t know about you, but I feel like (no, dear Taylor, not 22, no) eating a lot of cabbage salad on 5th of July. Because on 4th of July, I felt like eating a lot of grilled, and smoked, and cured meats. And drinking beer. And now this cabbage salad sounds really, really good. The recipe below is my version of Ukranianized coleslaw.

July 5, 2015
View the Post

XO, XtraOrdinary Sauce

My first XO sauce was a gift from Taiwan. Three little jars with shrimp, scallops, and assorted seafood flavors looked very expensive. I opened the first jar, sniffed, and immediately liked its complex flavor. The sauce went into a variety of stir-fries and I was gone in the blink of an eye!
Asian cooks claim that homemade XO sauce is always better than commercial. It makes sense, obviously, if all ingredients are available. In Austin, find them in MT Supermarket.

June 29, 2015
View the Post

Cold Summer Soups: Okroshka

Okroshka is one of the most popular cold summer soup in Slavic culture. The name suggests that ingredients are diced or chopped. Some of them are fresh and crunchy (cucumbers, radishes, scallions, herbs), some are cooked and soft (lean meat/poultry/fish, eggs, neutral tasting vegetables), all of them are lean. To make Okroshka, these ingredients are traditionally mixed with kvass and sometimes dressed with a dollop of sour cream just before serving. It’s a salad-like soup, light, refreshing, and filling at the same time. Every spoon of Okroshka is an entertainment for those who have an appreciation for diverse flavors and textures!

June 14, 2015
View the Post

Cuttlefish and Pickled Ramps Rice Salad

Served at room temperature, rice salads are perfect for summer. They can be composed with local ingredients. They can be vegan, vegetarian, or include light proteins. Calamari or cuttlefish are ideal for that kind of salads. Pickled ramps used in the recipe are part of my Wild, Wild, Wild Ramps!, but can be substituted with your favorite pickles and olives. The vegetables, pickles, and dressing you use will make your salad unique.

May 9, 2015
View the Post

More Ramps! Salad Dressing

Blanching is a must for herbs and vegetables to stop the enzyme action and to destroy any microorganisms present on the surface. Freezing only helps to remove extra moisture. Are there any other techniques to replace blanching benefits? Yes. There is heat-shocking.

May 3, 2015
View the Post

Simple Tarragon Simple Syrup

“I can’t wait to share this lemonade with my friends!” exclaimed one of my guests. Oh yes, made of fresh tarragon, it tastes wonderful! Very refreshing — just what we need for Texas summer.

May 3, 2015
View the Post

Chebureks

I have no idea how to write about them. Every time I think about chebureks, the only words that come to my mind — “They are so good!”

April 29, 2015
View the Post