Lyukum Cooking Lab > Search results for 'apple'

Meringue Roll with Mascarpone Creme and Raspberries

This meringue roll is barely sweet, very moist, highly delicate — an entertaining combination of silky meringue and dense cream with sparks of tart raspberries and crunchy hazelnuts.

February 25, 2018
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Maslenitsa | Crepe Week, Day 7 | Boûkète, Limburg Crepes with Speck and Sirop de Liege

The longer I lived in the States, the more I realized it’s possible to find almost anything in specialty food stores and online. And later, traveling places and getting edible gifts from around the world proved that unfathomable are the ways of experiencing delicious food. A few years ago, this crepes recipe sounded exotic to me because of its unusual ingredients. Later, it became an illustration for the provocative statement above. Being curious is fun!

February 5, 2018
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Christmas Goose

Just like Bizet’s Carmen, a goose has it all: a memorable juicy meat and a haunting golden skin, a terrific variety of textures and flavors, a romance with highs and lows of heat, and a painful tragedy of the amount of fat.

December 18, 2017
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As American As: Mincemeat Pie

Even though American taste buds are known for the love of sweet and salty food combinations, traditional Mincemeat pie is seen today as an acquired taste. There are many implications on why early settlers combined savory meat and ingredients that are considered belonging to dessert dishes. Was it really for food preservation purposes or our ancestors were fond of bold flavors?

November 6, 2017
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Glace au Beurre Noisette | The Best Ice Cream Ever in the Whole World

I kept this recipe unpublished for so long because it is part of my favorite party trick. I let my guests taste the ice cream and ask them to name four ingredients they think were used to make it. I hear all kind of answers — caramel, toffee, some say vanilla bean seeds because they see tiny black dots, etc. Everybody is genuinely surprised when I name them — milk, sugar, eggs, and butter.

October 23, 2017
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Braised Red Cabbage

Braising is one of the most favorite ways to cook red cabbage. Tart braised red cabbage is a traditional side dish in German and German-influenced (e.g., Alsatian) cuisines to be served with fatty meats.

August 4, 2017
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Smoked Basmati

Smoking grains with Camerons stovetop smoker is a no-brainer. Cook them to 80-90% of doneness, season, add some fat, and finish by smoking with wood chips of your choice. But if the introduction to smoked grains made you curious, you might want to try this recipe with Middle Eastern flavors. You can start without the Mandi spice mix or replace it with another Arabian mix you like and have handy.

June 27, 2017
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My Hawaii: Huli-Huli Chicken Inspired

During my visits, I prefer eating food that is unique to the islands. Typically, I concentrate on seafood and tropical fruit. Four years ago, I saw Huli-Huli chicken on Maku’u Farmers Market and decided I have to try it next time. Since it is a signature dish for Hawaii, I assumed it should be served on every corner on the Big Island. I was wrong. During my recent hunt for Huli-Huli chicken, I found only two highly recommended businesses and both of them were open for a few hours one or two days a week. Unfortunately, I didn’t have a chance being at the right place at the right time to taste their food. Oh well, I had to make my Huli-style chicken at home in Texas then!

June 22, 2017
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Salsa Macha

If you read about original Salsa Macha, you’ll see that there is a reason for its name. Salsa Macha comes from Veracruz region that features extremely hot chile peppers comapeños available only locally. It’s a truly fiery condiment. When this salsa is made in other regions of Mexico, comapeños are replaced with other hot peppers (e.g., arbol). I admired this condiment not so much for its heat, but for the bold and intense flavors. To adjust it for my palate, I combine my favorite dry and fresh red chile peppers, which are fruity and smokey, but pretty mild.

April 5, 2017
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Lamb Kabobs: Making Shashlik in Texas

How authentic is this shashlyk? Well, let’s see. Instead of traditional mangal, I use shichirin and instead of grapevine — binchotan charcoals from Japan. While true Georgian shashlik is made of non-aged lamb, I choose conditioned lamb from New Zeland. Finally, the marinade is based on local herbs, vegetables, and spices. I couldn’t even find a good substitute for young Georgian wine and decided to use sake for its cleaner taste.

March 10, 2017
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