Maslenitsa | Crepe Week, Day 4 | U-snooze U-loose Crepes

A batch of 24 crepes (see a link to my favorite crepes recipe in Recipe Notes) provides 3-4 days of different breakfasts and lunches for two every week. Make crepes in advance, keep them covered with plastic wrap in a refrigerator, and quickly serve an endless variety of foods! With a pile of crepes and two more simple ingredients like ground meat and BBQ sauce, you can make a quick, attractive, and filling appetizer for unexpected (or expected) friends. Serve it in individual ramekins or a large baking dish — easy to grab bite-size rolls will be gone in no time! Thus the name.

February 1, 2018
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Bulgogi Under the Broil

Cooking bulgogi outdoors over smoking charcoal is, of course, number one choice. The second choice is grilling the beef on a skillet over very high heat. My recipe is intended to show how to broil bulgogi. Broiling allows making large portions of meat to serve at the same time without mess and hassle. It also requires the least amount of oil and your efforts. Think about it as a cooking method you can utilize for other marinades and meats that belong to different cuisines.

April 23, 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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Swedish Meatballs: Köttbullar

Yes, they exist in all cuisines of the world, in some of them — forever. Different names, kinds of meat, sauces, and seasonings depend on what is available in the region. Last night, during the class we made classic Italian meatballs with tomato sauce to serve them with fresh pasta, and I remembered how much more I like Swedish meatballs. It’s time to add my favorite school recipe to this website collection.

March 7, 2017
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Dumplings: Georgian Khinkali

Khinkali (Georgian: ხინკალი) is a juicy Georgian dumpling, filled with seasoned minced meat (lamb or beef + pork). Minced onions, red chili pepper, and cumin are always part of the recipe, while herbs (cilantro and parsley) are optional. Khinkali is supposed to be eaten with hands (no utensils). It is picked up by the top of the dumpling (aka kudi or “hat”) and turned upside down. First, you bite a small hole to suck all the meat juices trapped inside. Than, you can eat the rest of the dumpling, except for the part you’ve been using as a holder, the “hat.”

April 10, 2016
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Black Friday Salads: Greens, Pears, and Crispy Cured Meat

My daughter found this recipe years ago and it became one of the favorite salads in our family. She always makes it following the original to the letter. I like variations. Three ingredients (I do not add cheese) — greens (with arugula or arugula only), fresh fruit slices (apple or pear), and crispy cured pork (panchetta, coppa, capocollo, proscuitto, bacon) — plus classic French salad dressing make a quick, delicious, beautiful, and light meal. I featured this salad last Wednesday on French Crepes Party for my neighbors. Judging by speed it was finished, everybody loved it. This salad is perfect for after-Thanksgiving light meal.

November 27, 2015
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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
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