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.
With slight variations, this versatile dough recipe is used for many baked goods all over Ukraine. The same dough is made for savory garlicky pampushky served with borsch and for sweet, plain or filled with fresh berries, jam (povydlo), poppy seed filling, and dusted with sugar powder. Pies, braided and intricately decorated loaves of sweet bread, rolls — it is good for all of them. Try it this holiday season! This snowflake-shaped sweet bread makes a light, fluffy, nutty, and delicately sweet gift to remember.
Only twice in my life, I had a chance to eat Poltava nalysnyky (Ukrainian crepes) with homemade tvorog (See Recipe Notes about tvorog). Thin and lacy, crepes were quartered, rolled with cheese, layered with sour cream and honey in a deep buttered dish, and slowly cooked for hours in a residual heat of a wood-fired oven. Every bite was like sweet nothings whispered in my ear! (Many bites later, I asked how this goodness was made and realized it was didko (one of the names for the devil in Ukraine) whispering…) The recipe below is inspired by
didko my memories about eating good food in Poltava region.
This recipe is based on me Japanese soufflé cheesecake, which is also known as “cotton” cheesecake. Very popular in Asian countries for its texture — fluffy and velvety creamy at the same time — it is getting more and more known in the U.S. Just like regular cheesecakes, this souffle cheesecake can be flavored with vegetable and fruit purees. This pumpkin cheesecake is as soft and creamy as a mousse, with delicate flavors of honey and pumpkin.
This recipe is an adaptation of southern Turkish style kebab, prepared in the oven. Eggplants are cooked twice — either grilled or fried first, and then baked with meat in a tomato and pepper sauce — to concentrate flavor. My version of Patlican Kebabi doesn’t look the same as Turkish, but the idea of vertical rolls allows to use large Italian eggplants we mostly have available in Central Texas.
During my visits, I prefer eating food that is unique to the islands. Typically, I concentrate on seafood and tropical fruit. Four years ago, I saw Huli-Huli chicken on Maku’u Farmers Market and decided I have to try it next time. Since it is a signature dish for Hawaii, I assumed it should be served on every corner on the Big Island. I was wrong. During my recent hunt for Huli-Huli chicken, I found only two highly recommended businesses and both of them were open for a few hours one or two days a week. Unfortunately, I didn’t have a chance being at the right place at the right time to taste their food. Oh well, I had to make my Huli-style chicken at home in Texas then!
In Hangzhou, I visited Qinghefang Ancient Street food market a few times. I saw Beggar’s chicken during the first visit and decided it’s a must to try! The next day, four of us brave enough to eat street food came there for lunch. We enjoyed every bite! The funniest part of that experience was that the same day, after a few hours of walking around the West Lake when it was time to join the rest of the group for dinner, all four of us unanimously decided to come back and eat Beggar’s chicken instead!
I suppose only people who tasted Beggar’s chicken at least once and crave for it since then, would cook it at home. This recipe is for those who would like to recreate their experience without traveling to China.