Vegetable Moussaka

Vegetable Moussaka

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.

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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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Pickled Oyster Mushrooms

There are a few species of Lactarius genus, commonly known as milk-caps, that are very popular salt pickled in Slavic cuisines — L. deliciosus/Ryzhik, L. resimus/Gruzd’, etc.

Today in the U.S., mentioned above milk-caps are either unknown or deemed inedible, while in Easter Europe they are traditionally considered among the best edible mushrooms. After removing the bitterness, they are salted and later enjoyed as a condiment (there is no better companion for a shot of ice-cold vodka!) or as an ingredient in other dishes. Salted mushrooms are fleshy, juicy, and have a unique flavor.

When gruzd or ryzhik mushrooms are not available, my second favorite are P. ostreatus or Oyster mushrooms. Luckily, they are farmed by Kitchen Pride just about two hours away from Austin, in Gonzales, TX.

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