What we call brioche is a bread highly enriched with milk, eggs, and butter. The more eggs and butter in the ratio, the puffier the bread, the more tender its crumb, the longer it stays fresh and soft (read it as moist). Similar dough recipes exist in many cuisines and have different uses. Differently shaped and cooked, brioche is loved all over the world. Alsatian brioche can be less sweet and served with foie gras and Riesling and can be sweeter and served as a dessert with coffee.
Everybody knows what Limoncello is. Not everybody knows how it should taste. I don’t. I haven’t been to Italy and didn’t have a chance to get a sip of “as good as Nonna’s” Limoncello. Nevertheless, there is an ideal flavor I am looking for every time I buy a promising bottle of this authentic, imported from Southern Italy liqueur. So far, it’s always been a disappointment. Maybe an authentic Limoncello is about lemon zest, not a lemon? Maybe our local lemons are not good enough?
Talk to people from the Middle East about hummus, and the first thing you hear is that this dip in the U.S. is nothing like the one they enjoy at home. According to my Israeli friend, the right variety of chickpeas play the leading role. Latin American chickpeas are better for soups and salads because they are larger, firmer, and stay whole when cooked. The best for hummus are pea-size chickpeas known as Baladi in Israel. They become soft and easily smashed between fingers when cooked. Unfortunately, in the United States, all chickpeas (aka garbanzo beans) are labeled the same, unless you shop for them at ethnic stores. And even if you make a trip to an ethnic grocery store, Indian for example, the chickpea names will be specific to Indian cuisine — larger Kabuli and smaller Desi aka chana dhal. Choosing the right chickpeas variety is not really an option for an average grocery shopper who craves for amazing hummus. What is the option then?
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.
It’s been five years since Boring British Food project came to an end. It was a lot of fun to collaborate with my friend Katya who published more than a dozen books about the Victorian era. We discovered a remarkable number of dishes from the British Islands that became regular in my kitchen. The Yorkshire Pudding is one of them. Our version makes fast and easy dinner, and it is true to Yorkshire Pudding historical roots. Winter is an excellent time to enjoy it!
This is one of the best dough recipes for small stuffed baked pies common for Eastern-European cuisines. It is best for its ability to keep the crumb soft, fluffy, and moist for a few days, because this enriched dough comes close to the dough for brioche. Can you imagine two-bites sized stuffed brioche pies? That’s what I am talking about.
This holiday season, add this healthy Alsatian delicacy as a side dish to your festive table!
Do you like sour cabbage served with smoked sausages or pork or poultry? Everything we enjoy eating WITH smoked foods will also taste outstanding when smoke-roasted. This rule works for me every time. Though I experimented with adding smokey flavors to some unconventional foods, sauerkraut didn’t come to my mind until my friend mentioned a restaurant serving it smoked. Now, after making it at home time after time, fermented cabbage with its distinct tang looks like an obvious candidate for roast-smoking.
With Cameron’s stovetop smoker, it takes 20 minutes to add a hickory smoke flavor to fermented cabbage and another 5 to saute it with onions and heavy cream. It is as easy and quick as impressive for its complexity of well-balanced flavors. In France, it is served with cooked white fish, sausages, pork, and various poultry. Enjoy and happy holidays season!
With slight variations, this versatile dough recipe is used for many baked goods all over Ukraine. The same dough is made for savory garlicky pampushky served with borsch and for sweet, plain or filled with fresh berries, jam (povydlo), poppy seed filling, and dusted with sugar powder. Pies, braided and intricately decorated loaves of sweet bread, rolls — it is good for all of them. Try it this holiday season! This snowflake-shaped sweet bread makes a light, fluffy, nutty, and delicately sweet gift to remember.
Hot smoked chicken breasts make any meal exciting! Salads, sandwiches, soups, pasta dishes — you name it! — will benefit if you add some smoked lean chicken. But cooking skinless and boneless chicken breasts is easy and challenging at the same time. To make them tender and juicy we need to protect their moisture and to make them uniformly thick. Usually, a combination of pounding and brining is a solution. In this recipe, we make a pocket to stuff it with moist and/or fatty ingredients instead of pounding. As a bonus, different stuffings add interesting flavors to otherwise mild-tasting chicken.