Guglhupf | Kougelhopf | Alsatian Brioche

Kougelhopf| Guglhupf | Alsatian Brioche

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.

Read more

Of Love and Hate: Brussels Sprouts

Brussel Sprouts with Cranberries, Barberries, and Smoked Blue Cheese

We kids feared many things in those days – werewolves, dentists, North Koreans, Sunday School — but they all paled in comparison with Brussels sprouts. — Dave Barry
I feel sorry for all people who were served poorly cooked Brussels in the childhood and now miss the beauty of these tiny cabbages every season. How do YOU like your Brussels?

Read more

Smoked Basmati

Smoked Basmati with Eggplants

Smoking grains with Camerons stovetop smoker is a no-brainer. Cook them to 80-90% of doneness, season, add some fat, and finish by smoking with wood chips of your choice. But if the introduction to smoked grains made you curious, you might want to try this recipe with Middle Eastern flavors. You can start without the Mandi spice mix or replace it with another Arabian mix you like and have handy.

Read more

Cauliflower and Almonds Soup

Cauliflower and Almonds Soup

Do you know that almonds is a very important ingredient in British cuisine since Early Middle Ages? That almonds appear in almost every third recipe in Shakespeare’s time? That British loved to thicken soups with different nuts?
This soup features delightful sweet halftones of caramelized cauliflower and toasted almond slices. Creamy base, juicy fried florets, and crunchy nuts let you experience a variety of textures in every spoon.

Read more

Almond Whipped Cream

Almond Whipped Cream

Almond whipped cream has different properties than dairy whipped cream. It is much lighter, there is less fat in it. It doesn’t form stiff picks, so it can’t be used for decorating cakes or pastries. But it tastes good and it will successfully replace whipped cream in, for example, coffee or hot chocolate.

Read more

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.
#LYcooking #lyukumcookinglab

new recipes
in your inbox

Subscribe to Lyukum Cooking Lab mailing list to get updates to online recipe collection to your email inbox.