Smoked Sauerkraut

Sauerkraut and Cameron's stovetop smoker

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!

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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.

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Lazy Rabbit

Lazy Rabbit

…I closed my French cookbook and made a lazy version, the one that requires the least amount of work and time in the kitchen. It was served with a glass of good brut only (lazy!), but of course, there are many choices for side dishes including spaetzle, pasta, vegetables, etc.

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Porcini Risotto

Porcini Risotto

Risotto is a quick (25 minutes!) meal to make at home. With mastered cooking method, you can easily make different kinds of healthy and delicious restaurant-quality risotto in a comfort of your own kitchen. Make sure you have the right ingredients! This recipe features whole frozen porcini mushrooms and Italian Superfino Arborio rice. They are available at our local Astin foods stores: Central Market has the rice, and Borderless European Market (BEM) — the mushrooms. The BEM porcini mushrooms are foraged in Lithuania and distributed by AmbeRye (AmbeRye Boletus Mushrooms, packaged 300 g / 10.58 oz).

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Healthy Diet: Kefir Cheese Pancakes | Syrniki

Cheese Pancakes | Syrniki

Made with relatively low-moist fresh cheese, traditional syrniki don’t need a lot of flour. Less flour helps to maintain low-carb diet and appreciate the natural taste of cheese in cooked pancakes. Syrniki are light textured, soft and fluffy, with only a hint of sweetness and vanilla. Serve them hot or warm, simply with a dollop of sour or whipped cream. The more elements you add, the more exciting this dessert becomes. You can add fresh seasonal or preserved berries and fruits. On top of the cream, sprinkle syrniki with sliced and toasted nuts, or cocoa nibs, or any other crunchy crumbs to add more texture and flavor variety to the dessert.

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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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Пища наша: Buckwheat with King Trumpet Mushrooms

Buckwheat with King Trumpet Mushrooms

Buckwheat is mostly unknown in the U.S., or at least in Southern states. Which is one the most mysterious culinary facts for me. Since we are conscious about gluten tolerance and actively discover ancient grains, doesn’t this Eastern European delicacy deserve to trend worldwide?

Buckwheat is one of the healthiest ingredients that makes the most delicious main and side dishes. It is available in bulk sections of supermarkets, sold either unroasted or roasted. Each form requires specific cooking methods and timing and can’t be substituted in recipes. Unroasted buckwheat grain is relatively soft. Even raw and dry, you can bite and easily crumble it with your teeth. It’s flavor is very subtle, and it makes a porridge when cooked with hot liquid. Good roasted buckwheat has darker tannish color and a very hard grain that doesn’t crumble. When cooked, it has fluffy texture and rich earthy and nutty taste.

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Dumplings: The One With 13 Holes

Steamed Dumplings with Scallops

My version only looks like De Fa Chang restaurant lotus dumplings. The dough recipe belongs to Andrea Nguyen, and so far it’s the best I tried for steamed dumplings. It has a balanced chewy texture — not too soft and mushy, not too rubbery. Cooked dumplings keep their shape well. If brushed with some oil or melted butter right after steaming, the skins do not overdry and look appetizing. The stuffing is not traditional either. To practice shaping I used round slices of fresh peach dusted with dry mix of sugar and corn starch. I also changed Andrea’s recipe by replacing boiling water + oil with scalded milk + clarified butter. Peach dumplings were served with cream and peach syrup. Then I found another “lazy” stuffing for savory dumplings — large scallops, and another “lazy” sauce to serve them — Gulf Brown shrimp compound butter.

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