You Say Tomayto, I Say Tomahto

Do you prefer fresh or roasted tomatoes with burrata? Why? For a long time I was sure fresh tomatoes are the best. Until today. Roasted tomatoes concentrate their flavor and change their texture. They become tender soft, just like burrata. Add basil leaves and flowers, chives flowers, thyme, EV olive oil, and fresh crusty baguette. That’s it.

July 19, 2015
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A Girl With Morels: Baked Langres

There are many morels recipes in my collection. All of them are variations of what everybody else makes with morels. Baked Langres stuffed with morels and served with crusty bread and French champagne is my own invention. It is my favorite and the most decadent recipe. It turns an ordinary weekday dinner into fantastic celebration of flavors and textures.

May 17, 2015
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Ramps and Bacon Omelet

There are many ways to make an omelet. Rolled French omelette is one of my favorite. It is good plain, but even better when flavored with herbs and rolled with grated cheese. It is absolutely amazing with chives and ramps!

May 3, 2015
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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
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Gluten-Free and Egg-Free Pie Crust

15 minutes one evening, 20 minutes next morning, 30 minutes in the evening, and you serve a light dinner at the end of your busy day in the office. With a glass of nice red wine. Perfect. This gluten-free and egg-free crust is perfect for many diets. The ingredients are dehydrated butternut squash, pecans, parmesan cheese, and seasonings. Now, what if we use other dehydrated vegetables?…

March 4, 2015
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Pumpkin Seed Oil “Burrata”

I used Austrian pumpkin seed oil to flavor my modernist “burrata” appetizers. This oil is a culinary specialty from southern Austria, Styria. It adds beautiful green color and amazingly reach nutty flavor.

January 13, 2015
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Ossetian Pies

Ossetian pies are a culinary phenomenon. People taste them once and crave for the rest of their lives.

January 7, 2015
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Adjaruli Khachapuri for Breakfast

Does this Georgian savory open pie with cheese and egg need any advertising? Just listing the ingredients will make your mouth water! Freshly baked crusty bread, slightly salty cheese, and a runny egg — what’s not to like?

January 5, 2015
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