Heirloom Wheat and Rye Galette with Alaskan Salmon

Heirloom Rye and Wheat Galette with Alaskan Salmon

I am not a big fan of that kind of galettes — rustic looking flat cakes stuffed with whatever. This one is the first I’ve ever made, and the reason it made me curious was a combination of fish and rye. The origins of rustic rye pie with fish, I believe, come from Northen Europe. Kalakukko is a good example. My friend’s recipe inspired me, but the amount of vegetable oil in the dough forced me to go through several rye crust recipes available online just to see what else is out there. There were plenty and all of them overloaded with fat. One, in particular, made me almost give up my search for the low-fat version. It was a very tempting flaky rye crust made with tons of butter using the same method as for the flaky Pâte Brisée. But then I remembered my recently discovered The-Best-Ever dough. I tried using the same method for the rye and wheat mix of flours, and it worked! Again.

Read more

Maslenitsa | Crepe Week, Day 3 | Crespelle ai frutti di mare

Crespelle ai frutti di mare | Crepes with Assorted Seafood (Salmon, Bay Scalops, Sea Bass, Prawns), Bechamel, and Asiago Cheese

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?

Read more

Rumbledethumps | Potato and Cabbage Casserole

Rumbledethumbs

Rumbledethumps is a traditional dish from the Scottish Borders. The main ingredients are potato, cabbage, and onion. Mashed potatoes are mixed with lightly sautéed shredded onions and cabbage, seasoned, topped with grated cheddar, and baked until the cheese is melted and golden brown.

Read more

My Hawaii: Lomi Lomi

Lomi Lomi Salmon Salad

The name of this salad comes from its cooking method. Lomi lomi today is a term for “massage therapist” or “Hawaiian massage.” In Hawaiian, the word lomi traditionally used to describe an action of kneading, rubbing, or soothing, just like happy or content cats do. It is documented that for ages Hawaiians have beed preparing fresh fish salads by mixing diced ingredients — fish, sweet Maui onions, tomatoes, and salt — and gently massaging them with hands, letting fish to get cured by salt and vegetable juices.

Read more

The Feast of Seven Fishes: Tequila-Cured Salmon

Tequila-Cured Salmon Appetizers

Miguel Ravago, one of the Fonda San Miguel founders, was served this dish in the Mexico City home of Guadelupe Rivera Marin, the daughter of Diego Rivera and Frida Kahlo. Miguel was so impressed with the taste of salmon that he asked Guadelupe’s permission to recreate the recipe for the restaurant in Austin.

Read more

LOVE YOUR COOKING

Culinary coach and personal chef with extensive knowledge of cuisines from cultures around the world. I invite you into my cooking lab to share my discoveries.
#LYcooking #lyukumcookinglab

new recipes
in your inbox

Subscribe to Lyukum Cooking Lab mailing list to get updates to online recipe collection to your email inbox.