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!
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.
Crepes — a type of very thin pastry — exist in the majority of world cuisines. Nevertheless, when I discovered Italian crespelle, it was a surprise for me. Italian cuisine is associated with pasta and pizza in my mind, so I assumed Italians would rather use flour for those. While going through many crespelle recipes, it became clear that crepes in Italy are mostly used as a quick version of stuffed pasta. When stuffed, rolled, and baked covered with sauce and grated cheese, they relate to cannelloni. When stuffed, folded into triangles (fazzoletti di crespelle or “crepe handkerchiefs”), and baked with a sauce and grated cheese, they are a shortcut for lasagna, aren’t they?
Not sure how widespread it was in the Soviet era and what variations existed out there. We discussed it in LCL Group on Facebook and, apparently, the recipe with tomatoes was more popular. In other regions, pink salmon (aka Gorbusha) was more available than mackerel and was cooked similarly. The recipe below is how my Mom made it. I loved eating creamed mackerel with vegetables as a cold appetizer after school. My favorite part of this dish was the vegetables — naturally sweet, slightly flavored with sea salt and umami, and rounded with silky cream. They had to be soft and barely crunchy.
Even though American taste buds are known for the love of sweet and salty food combinations, traditional Mincemeat pie is seen today as an acquired taste. There are many implications on why early settlers combined savory meat and ingredients that are considered belonging to dessert dishes. Was it really for food preservation purposes or our ancestors were fond of bold flavors?
Gratin Dauphinois is known much better than Gâteau de Pommes de Terre, isn’t it? Gratin Dauphinois (aka potato gratiné in the U.S.) is made with thinly sliced layered potatoes and cream in a buttered dish rubbed with garlic. For the cake, potatoes are sliced thick and boiled first. Then, potato slices are mixed with some duck fat and smashed in the skillet to be cooked for the second time as a cake with golden brown and crispy crust. Traditionally, this French potato cake is served with nothing but chopped fresh garlic and parsley on top. So, feel free to omit fennel and smoked fish. But they are so good together!
For years my tians looked similar — overlapping round slices of vegetables layered in an alternating pattern. After the successful variation of Patlican Kebabi, I wanted to try the same arrangement of vegetables for tian. And loved it!
Last year, out of curiosity I experimented with traditionally red Middle Eastern recipes — Zhoug, Harissa, Dukkah, Shakshuka — replacing red ingredients with locally available green and featuring Hatch green chile peppers. Everyone liked green harissa and green dukkah, but their combination in shakshuka was a hit.