Panna Cotta with Wild Blueberry and Lavender

My amazing frozen wild blueberries were forgotten in the heat of my garage to melt. What was the best way to save them? Make a blueberry jam! What kind of blueberry jam every food blogger and their mom made recently? The one with lavender! So be it. Since too much sugar and long-simmering would kill the natural flavor of blueberries, I decided to use pectin NH and make the process as gentle as possible. Born by accident, the divine purple blueberries and lavender potion surprised me!

September 22, 2019
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Peach Frangipane Tart

A frangipane tart with pears might be a classic recipe, but nothing makes it as exciting as stone fruit — peach, nectarine, apricot, plum, etc. Since they belong to the same prunus family, they pair with almond cream better. They belong to each other.

Texas peaches season starts in May and continues till September. For five months, we can enjoy different varieties of local peaches. Early ones are clingstones and have a refreshing tartness which disappears in late summer freestones. An acidic tang in the fruit empowers and balances the sweet creaminess of frangipane at the same time. That’s why now the best time for the frangipane tart with Texas peaches. They are perfect together.

June 5, 2019
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Seafood Chowder

The day has the color and the sound of winter. Thoughts turn to chowder…chowder breathes reassurance. It steams consolation.
— Clementine Paddleford

February 8, 2019
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Caviar Sauce — Cream of Ocean

Sea scallops are probably the most winning seafood ingredient to serve with this sauce. They can be made using different cooking methods, including searing, steaming, and simmering, etc. This sauce is good with fresh pasta. And, of course, any combination of pasta and seafood are perfect. My favorite dish with this sauce is sea scallop dumplings.

February 7, 2019
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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 2 | Crepes with Runamok Maple Syrup

Technically, this is not a recipe. It’s a way to enjoy delicious crepes on a higher level. Just add cultured creme fraiche and Runamok maple syrup — any syrup from their extensive collection — and you are in heaven!

January 30, 2018
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Maslenitsa | Crepe Week, Day 1 | Melt-in-Your-Mouth Poltava Crepes

Only twice in my life, I had a chance to eat Poltava nalysnyky (Ukrainian crepes) with homemade tvorog (See Recipe Notes about tvorog). Thin and lacy, crepes were quartered, rolled with cheese, layered with sour cream and honey in a deep buttered dish, and slowly cooked for hours in a residual heat of a wood-fired oven. Every bite was like sweet nothings whispered in my ear! (Many bites later, I asked how this goodness was made and realized it was didko (one of the names for the devil in Ukraine) whispering…) The recipe below is inspired by didko my memories about eating good food in Poltava region.

January 29, 2018
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Family Recipes: My Mom’s Creamed Mackerel with Vegetables

Not sure how widespread it was in the Soviet era and what variations existed out there. We discussed it in LCL Group on Facebook and, apparently, the recipe with tomatoes was more popular. In other regions, pink salmon (aka Gorbusha) was more available than mackerel and was cooked similarly. The recipe below is how my Mom made it. I loved eating creamed mackerel with vegetables as a cold appetizer after school. My favorite part of this dish was the vegetables — naturally sweet, slightly flavored with sea salt and umami, and rounded with silky cream. They had to be soft and barely crunchy.

January 11, 2018
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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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Tequila Tasting Party Recipes: Tipsy Tres Leches

Long time ago, I was on a quest to try as many different versions of Tres Leches in Austin as I can. For almost a year, I’ve been ordering, buying, and making it for dessert. It was fun! As a result, I found my favorite to buy (Downtown WholeFoods’ Tres Leches Parfait) and developed a few my favorite recipes to make at home (with baked milk and with cajeta, caramelized goat’s milk). I prefer versions where milk is the main source of flavor — no other ingredients like fruit, nuts, chocolate, etc. are allowed to overpower milk’s delicate and dreamy nature. For me, Tres Leches it’s a study on milk flavor. The recipe below is part of my ¡Viva Tequila! tasting event, featuring extra anejo tequila as an ingredient for the sponge feeding.

October 30, 2016
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