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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Sakura Boshi | Hawaiian Aji Tuna Jerky

This artisanal recipe comes from the kind person from the Farmer’s Market on Big Island, who shared it with me. Very grateful to him! I make Sakura Boshi on a regular basis now, and this snack brings back my best memories on the Island. Great paired with IPA.

August 3, 2021
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Caesar Salad Dressing and Salad Tips

Caesar salad is the best with freshly made dressing, and it tastes the best with high-quality ingredients. I am sharing my favorite version of the dressing and the salad with tips on making this salad at home quickly and adjusted to your taste.

August 3, 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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Lemon Pastry

“…но какие ж они были вкусные, те лимонные. Наша школа была буквально метрах в 200 от хлебзавода, они к нам попадали чуть ли не тёплыми. И вот тебе 12 [лет], у тебя в обеих руках по пирожному, сейчас ты будешь от уха до уха в белковом креме…”

October 11, 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 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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Rye Galette with Fish

I am not a big fan of that kind of galettes — rustic looking flat cakes stuffed with whatever. This one was the first I’ve ever made, and the reason it made me curious was a combination of fish and rye. The origins of rustic rye pie with fish, I believe, come from Northen Europe. Kalakukko is a good example. My friend’s recipe inspired me to experiment with several rye crust recipes available online to see what’s out there. One, in particular, became my favorite — a crust made with butter using the same method as for the flaky Pâte Brisée. The heirloom Wren Abruzzi rye flour and good tasting butter create an exceptionally flavorful dough that pairs well with many toppings, savory and sweet.

April 9, 2019
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Easy Dough for Ravioli/Pierogi Makers | Greens and Feta Dumplings

I equally enjoy eating and making dumplings. It’s one of those foods that gives me an opportunity to let my fingers work on something fine and elaborate. That’s why I haven’t given a try to my ravioli maker for years until now. But even a passionate cook who tends to make meals from scratch feels lazy from time to time and I unpacked it.

I had an idea about what kind of dough will be best to use for the maker, and the first try was successful. There were only three convenient ingredients. The dough was easy to make and easy to use. It didn’t need more than 15 minutes to rest and nicely rolled very thin. The dumplings were cooked in about 2 minutes.

I tried it for a few times with different stuffings and now happy to share the recipe! It is perfect for dumplings with the stuffing that benefits from quick cooking — raw herbs, berries, fresh cheese, etc. Enjoy!

March 25, 2019
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