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.
This casserole is a celebration of vegetables! Look at the list of ingredients. Their variety is stunning! That’s why the complexity of this dish flavors conquers the taste buds of vegetarians and carnivores alike. Just like any other layered dish, benefits from being cooked in advance, set in a refrigerator for a few hours and reheated portioned right before serving. It helps to develop flavors and keep colorful layers presentable.
Mzhave Combosto is widely popular in former Soviet countries appetizer made with cabbage and beetroot. Since it belongs to the Georgian cuisine, it is also known as Georgian or Guria-style cabbage. Word MZHAVE literally means salted, fermented, or pickled. There are variations in different regions of Georgia (e.g., in Guria, Imereti, and Kakheti). Some cooks prefer natural fermentation when other add vinegar to pickle vegetables. Some recipes make the cabbage more hot and pungent, while other are not heavy with spices and herbs. Every household adjusts the recipe to the taste. The common ingredients are juicy white cabbage, beetroot, garlic, and chile pepper. Celery is also often in the list.
In Ukraine, we have a similar recipe — Pelyustka. The name comes from the word “petal” probably because pickled with beets cabbage leaves look like pink flower petals.
If you ever made a good Southern-style cornbread, you most likely came across Mark Bittman’s recipe, which was featured and adopted by many online sources. James Brown shared his adaptation during the workshop at his mill. Obviously, James’ cornbread was made with his heirloom corn, yellow and red, and was wonderful. I skipped yellow corn and added some diced roasted peppers and Spanish sweet smoked paprika.
“The Corn Mother from whom we receive our nourishment is thus an entity like Mother Earth, and so closely are they united that they are virtually synonymous. Because we build its flesh into our own, corn is also our body. But corn is also spirit, for it was divinely created, so we are also offering spiritual thanks to the Creator.” — Book of the Hopi
I started with Nopi’s soufflé corn cakes recipe and … changed it to make them greener and gluten-free. I also walked away from the Mediterranian flavors. Oaxacan Green corn flour, miso-glazed shishito peppers, and Roth’s Moody Blue (American smoked blue cheese) made a wonderful contribution to a complex flavor and color of the cakes.
I say those are lucky who have never tasted certain delicacies because they don’t know what they are missing. If you didn’t enjoy eating fresh creamy and dreamy melt-in-your-mouth soy milk skins in Kyoto — kumiyage yuba — you obviously don’t miss it. With a tiny drop of freshly grated wasabi and diluted with dashi soy sauce for dipping, it is something to crave for. Fortunately, it is easy to make at home.
Years ago, I discovered foraged ramps in the U.S. though available only matured, expensive, and very difficult to find. Unfortunately, matured ramps cannot substitute cheremsha, which is ramp sprouts from Kavkaz mountains. But flowering leeks can! Cooked the same way, I consider succulent stems of flowering leeks the second best. The recipe below is exactly how we prepared ramp sprouts in our family — simple and delicious. It works for the flowering leeks to the letter.
As you know, the main ingredient of basic ceviche recipe is fresh raw fish marinated in lemon or lime juices and seasoned with salt, chili peppers, onions, and fresh cilantro. Ceviche de pulpo, or octopus ceviche can be made with cooked octopus. This ceviche is good for those who avoid eating uncooked fish (acid marinades do not provide the same level of food safety as heat cooking). In case of cooked octopus, we don’t need large amounts of citric juices and hours of marinating to cause denaturation of the proteins. We mostly add flavor, and the level of acidity in ceviche can be adjusted to your taste.
The longer I lived in the States, the more I realized it’s possible to find almost anything in specialty food stores and online. And later, traveling places and getting edible gifts from around the world proved that unfathomable are the ways of experiencing delicious food. A few years ago, this crepes recipe sounded exotic to me because of its unusual ingredients. Later, it became an illustration for the provocative statement above. Being curious is fun!
Are crêpes better when they’re turned into cones? (c) I remember Tokyo pastry houses and bakeries surprised me. It seemed like Japanese pastry chefs took the best from European traditions and creations and perfected them even more. It was true for inexpensive street food and for desserts at luxurious, exclusive places. So, don’t be surprised to see many videos and blog stories full of excitement about Japanese crepe cones, which became a common street food in Japan. Crème Brûlée crepe cone is also a Japanese idea. I saw the pictures and I wanted it! Is it possible to make it at home without special equipment (large diameter crepe makers, spreaders, etc.)?