Happy Thanksgiving! Smoked Apple Chutney

Smoked Apple Chutney

The original chutneys come from India, Bangladesh, Pakistan, Nepal cuisines. They can be made of fresh or cooked ingredients. Their texture varies from smooth to chunky. To prolong their shelf life, they can be fermented or cooked with vinegar, citrus juice, or tamarind puree. There are many variations, and recipes vary from region to region.

Today chutney is a large category of condiments made of spiced fruits and vegetables. In addition to traditional Asian condiments, there are American and European (aka Major Grey’s style) chutneys that became popular in western cuisines. This recipe is based on the classic Anglo-Indian version with apples and raisins. Serve smoked apple chutney with mild cheddar, ham, roasted pork, poultry, on top of baked brie, etc. This chutney will beautifully flavor brown stock and demi-glace sauces.

May this holiday season bring joy to your heart and a pleasure to your taste buds! Thank you for being Lyukum Cooking Lab friends!

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Swedish Meatballs: Köttbullar

Swedish Meatballs

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.

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Chicken Liver Pâté | Terrine de Foies de Volaille

Chicken Liver Pate

This recipe is classic French/European recipe for chicken liver pate, except for the first step with soaking livers in starchy ice bath. Most recipes include soaking livers in milk. “It is often said that milk improves the taste, purges blood, lightens the color, or affects some other property of the meat.” (“Modernist Cuisine” (Nathan Myhrvold, p. 147) Soaking lean proteins in cold water (or flavored liquids) mixed with starch is “velveting”, a technique used to prevent delicate foods from overcooking. I’ve heard about it first from my Japanese friend and then found more in Chinese Gastronomy by Hsiang Ju Lin and Tsuifeng Lin.

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Easy-Fizzy Cucumbers

Fizzy Cucumbers

If you live in Texas, where we have everything available in every supermarket, you don’t really need to know how it works. The main three ingredients for success are baby aka cocktail aka small Persian cucumbers, San Pellegrino carbonated mineral water, and Kosher salt. Just skip to the recipe and do it! Unless, you are curious…

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Caouane. Creole Turtle Soup

Creole Turtle Soup/Stew

For English-speaking people it might sound like “cow Ann.” So, there. It’s meat, it tastes good. If tasting blind, I wouldn’t be able to say what kind, but I’d suspect slow-cooked tough lean beef muscles or some kind of beef offal.

I was going for thick and rich Creole turtle stew. A cup of sauce left over and cooked Angus beef meatballs in it. You don’t need exotic for Texas turtle meat to enjoy this Creole creation! Cook this stew with easily available beef shanks or cheeks. This dish is perfect for cold weather.

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My Borsch

Borsch

Rich, thick and dense, bright red, piping hot, always served with a dollop of a sour cream on top. My father and brother would say: “There is a borsch and there is red soup with beetroots and tomatoes. These are two very different things.”

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The Feast of Seven Fishes: Whiskey-Cured Tuna

Bourbon-Cured Tuna

In Texas, we are familiar with cured salmon, but don’t see much cured tuna. The taste, texture, and fatness of yellowfin tuna loin steaks differ from salmon, so does the result of curing it, even if you use the same recipe as for gravlax. In this recipe salt dehydrates tuna to a thick marmalade consistency during 24 hours of curing. Whiskey and spices contribute their specific flavors. If you use a peaty scotch or a combination of bourbon and Lapsang Souchong tea, you will have a note of smokiness in final product.
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LOVE YOUR COOKING

Culinary coach and personal chef with extensive knowledge of cuisines from cultures around the world. I invite you into my cooking lab to share my discoveries.
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