Both beet varieties in this salad are an heirloom. Detroit red beets are the most popular, often described as “old standard.” Touchstone Gold roots have bright yellow flesh and retain their color when cooked. They are smooth, sweet and tasty, highly flavorful. Creamy Feta dressing with a touch of garlic compliments them, and the toppings add to their beauty. If you like a combination of earthy-sweet and pungent-salty, this salad is for you!
I dreamed of making something special with the treasures I got at the LivinOrganics farm for a few days. The idea of steamed chard rolls came to me when two other legendary recipes crossed my mind almost at the same time — capuns and vertical lasagna with morels. Gently steamed broad chard leaves seemed a good candidate to sub the sfoglia. And then there were April’s amazingly sweet young carrots I could use to flavor bechamel, along with garlic and cheddar.
Talk to people from the Middle East about hummus, and the first thing you hear is that this dip in the U.S. is nothing like the one they enjoy at home. According to my Israeli friend, the right variety of chickpeas play the leading role. Latin American chickpeas are better for soups and salads because they are larger, firmer, and stay whole when cooked. The best for hummus are pea-size chickpeas known as Baladi in Israel. They become soft and easily smashed between fingers when cooked. Unfortunately, in the United States, all chickpeas (aka garbanzo beans) are labeled the same, unless you shop for them at ethnic stores. And even if you make a trip to an ethnic grocery store, Indian for example, the chickpea names will be specific to Indian cuisine — larger Kabuli and smaller Desi aka chana dhal. Choosing the right chickpeas variety is not really an option for an average grocery shopper who craves for amazing hummus. What is the option then?
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.
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!
I love this side dish for being so simple to make, yet extremely attractive. Similar to lasagna or moussaka, potato gratin should be cooked in advance, refrigerated to set, removed from the pan, sliced to portions while cold, and reheated before serving. If all steps are done in that order, a humble potato makes an eye-catching side dish, a beautiful element of any plated dinner.
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.