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Calamari Ripieni | Italian Stuffed Squid

Sicilian stuffed calamari recipe with authentic Puglia taralli crumbs is a hit in Camille Orrichio Loccisiano’s Casa Calamari restaurant. I am translating her recipe in Russian with a link to the original and my notes about locally available ingredients in ATX.

August 5, 2021
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Red Snapper Ceviche & Ota Ika

The summer is coming. It’s time to update our menus with easy-made refreshing dishes as good for light dinner for two as for a big pool party. Cocktails, beer, and all that jazz.

Why is a Latin American fish salad next to a French Polynesian one combined in one recipe?

Ceviche is made with cubed raw fish marinated in citrus juice, strained, combined with sliced and chopped vegetables (most commonly avocado, tomato, onion, green onion, cilantro, chili peppers), and served cold.

Ota Ika is made the same way, but with the addition of coconut milk or creme. Some of the vegetables mixed with fish are the same, and some are different (most commonly cucumber, tomato, onion, green onion, and spicy peppers). Coconut milk softens the acidity of the initial marinade and makes the dish somewhat tropical holiday dreamy and elegant.

May 26, 2021
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Taro Pastry

They look like peony buds. They taste like childhood. Very delicate, barely sweet. The dough is laminated, but the proportions and the method are somewhat unusual and make the dough very light. But it is the taro stuffing that makes these pastries so desirable. If you are yet to discover the flavor of cooked Taro Areca — the one with pink fibers and the flavor of pastry cream — stick around while taro is being steamed! I bet you’ll be amused with its aroma.

May 20, 2021
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Zwiebelkuchen | German Onion Pie

happy fall y'all We made it through the summer of 2020. Phew! You know what I mean. Time to celebrate autumn, aka fall in North American English. Today, I am doing it by making the Zwibelkuchen, a German onion pie. For a passionate foody, Germany is one of the best travel destinations in the Fall....
September 20, 2020
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Gombovtsi | Ґомбовці

Ukrainian Cheese Dumplings Gombovtsi is a popular type of stuffed dumplings in the Transcarpathia region of Ukraine. The "dough" can be based on 1) fresh cheese, 2) cooked potatoes, or 3) wheat flour. The first two kinds are usually cooked by simmering, and the third one — by steaming. This version — with fresh cheese...
April 13, 2020
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Monk’s Lake House Savory Cake

The idea for this cake was born as a result of a challenge — what would a savory version of the Monk’s Hut cake be. Monk’s Lake House is a combination of Rye Galette with Fish and 7-Herb Green Sauce. Because they were born to complement each other!

January 23, 2020
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Monk’s Hut Cake | Торт “Монастырская изба”

Монастырская изба is one of the most popular cakes in post-Soviet countries. И за что его не любить? Кислые вишни, песочное тесто, крем из подслащенной густой сметаны — простые и хорошо сочетающиеся ингредиенты. Sour cherries are rolled into a thin layer of dough and baked to look like cilindrical pies. The pies are layered with thick sweetened sour cream to represent a log cabin, то бишь дровяную избу.

January 22, 2020
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Raw Kohlrabi Salad

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.

January 4, 2020
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Savory Brioche

Some time ago, my Russian speaking friends were praising Hans Ovando’s brioche with camembert, olives, and bacon. I’ve been thinking about trying this idea with my favorite brioche recipe and local ingredients for a few years. I couldn’t fit it into my schedule until the last December request for brioche class. I suggested making a Sweet Snowflake brioche, for it’s the season. My guests suggested making a savory aka “соленую” salted brioche as it is known in Russian. We made both. The savory brioche turned out to be so good, all of us made it several times after the class for family meals and to gift our friends!

January 3, 2020
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Chocolate Japanese Sponge Cake

There are no secret ingredients that make this sponge different. They are the same as for many other cake sponges — flour, sugar, milk, butter, sugar. It’s the method — how and in what order you combine these simple ingredients together. That’s why it is essential to follow the steps and recommendations. It is also important to bake the sponge gently at a lower temperature. For the best results, Japanese sponge should be baked it a hot bath, but in some cases, it’s impossible (e.g., when the largest available baking dish for the bath doesn’t fit the cake mold you need to use). The next best temperature for a sponge 1″ thick is 325F for 25 minutes, with the bottom of the cake mold wrapped with a wet kitchen towel. Enjoy the recipe!

November 5, 2019
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