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.
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!
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?
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.
In my family, we never used eggs in our raw molded cheese paskha. So I was surprised to discover other recipes with eggs as well as with cooking paskha this way or another. All traditional variations are pretty decadent — a lot of milk fat not only in the cheese but also in added cream and butter, which is expected after the fast when these foods were forbidden. I hesitated to use raw eggs and based this modern version of fresh cheese paskha on one of the traditional Ukrainian recipes with cooked egg yolks. I thought why not to start with Creme Anglaise, which is egg yolks, sugar, and cream cooked together.
Since the kefir culture started living in my kitchen, I have fresh kefir products (drinking, strained, and soft cheese) in my fridge all the time. When they are handy, I find more amazing culinary uses for them all the time. The moment I saw a kulich recipe where farmer’s cheese was an ingredient to add to the dough, I knew I have to try it with my kefir cheese. I also wanted to try an idea I saw a few time online (don’t know who the author is) for forming this Easter bread as a flower, sunflower or daisy. The result is amazing! There is a faint hint of cheese. The texture is so creamy, a comparison to Japanese Souflee Cheesecake came to my mind. It is still a sponge, but the sensation of crumb melting in your mouth is incredible.
This recipe is part of the Taste of Thai cooking classes (BLOCK 1: Sense of Cuisine. Introduction to Thai flavors, curry pastes, nam phrik kaeng). Pineapple rice is simple to make either for 2-3 people, or for a big crowd. It can be plated or beautifully served in halved pineapple boats. It’s a good way to use cooked long grain rice leftovers, as well as cooked lean meats, poultry, seafood, and vegetables. Personally, I cook all the ingredients for this dish form scratch. There are recipes that use only fish sauce and white pepper for seasoning. They are good for those who can’t tolerate any heat. I prefer variations with Thai green, red, and yellow curry pastes, adding more or less of them depending to my guests requests for the level of heat. I tried many ways to cook and serve this dish — all of them are delicious!