7-Herb Green Sauce

Frankfurter Gruene Sause | Frankfotter grie Soß

I remember how difficult it was for me to recreate Grüne Sosse in Texas 6 years ago. Two herbs with fresh cucumbery aroma — borage and burnet — were impossible to find. Since they were not available at any local stores or farmers markets, and I tried to grow them, unsuccessfully. Finally, I gave up and replaced them with finely diced cucumber. Who knew a few years later I would find both of them grown by Livin’ Organics farm right here in Spicewood, available almost regularly! This season, Frankfurt-style green sauce is a delicacy I can enjoy more than once during the season.

One of my German friends says Grüne Sosse is a higher-calorie modification of Italian salsa verde. As if herbs, vinegar, and olive oil were not enough for Germans to survive in a colder climate, and they added eggs and fatty cream. Per about 5 oz of chopped herbs, a typical recipe includes 1) 3.5 oz of Schmandt (24% milk fat) and 2) 3 eggs + 3.5 oz vegetable oil + 3 tbsp white wine vinegar + 2 tsp mustard. Does the second part remind you something? Exactly! It’s mayonnaise.

It’s hot and sunny in Texas most of the year, and the ratio of herbs to the mix of sour cream and mayo is different in my recipe. I go for more herbs and less fat. I also skip making mayo and use my favorite Kewpie. In my opinion, this sauce is the best served with soft-boiled eggs and boiled Yukon Gold potatoes. If you want to add proteins, consider seafood — fried or roasted fish, smoked salmon, seared sea scallops, etc.

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Сочени | Socheni — Pastries Stuffed with Fresh Cheese

Sochniki, Socheni, Farmer's Cheese Stuffed Pastries

It’s already scorching hot in Central Texas. But early in the morning, the light is golden and gentle, and the air is still fresh. Socheni and some tea in a shadow of live oaks filled my morning with dear flavors, nostalgic images from the past, and piece. And it was good.

If you recognize the pastry in the picture, you and I probably belong to the same culture and generation. Most likely you are smiling and wishing you could get one of those right now. I bet you are thinking about your school years and other favorite cookies and pastries from a long time ago, aren’t you? Socheni, aka Sochniki, don’t need any introduction to those who know what they are. The rest of people would probably pass them by as they look pretty rustic and not as attractive as modern pastries. This phenomenon is an illustration how much we treasure our childhood food memories. They stay with us forever.

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Ukrainian Khrustyky | Polish Faworki

Ukrainian Khrustyky | Polish Faworki

It was the first recipe I learned as a child, and it became my signature dish. I was extremely proud to be able to make these sweets for the whole family all by myself. They sort of disappeared from my adult menu. I don’t even remember when I made them for the last time. A request to make them for the coming Fat Thursday surprised me. I had no idea they are traditional carnival sweets! For me, making them was another chance to reminisce about my childhood, family, home… Thank you.

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Healthy Diet: Kefir Cheese Pancakes | Syrniki

Cheese Pancakes | Syrniki

Made with relatively low-moist fresh cheese, traditional syrniki don’t need a lot of flour. Less flour helps to maintain low-carb diet and appreciate the natural taste of cheese in cooked pancakes. Syrniki are light textured, soft and fluffy, with only a hint of sweetness and vanilla. Serve them hot or warm, simply with a dollop of sour or whipped cream. The more elements you add, the more exciting this dessert becomes. You can add fresh seasonal or preserved berries and fruits. On top of the cream, sprinkle syrniki with sliced and toasted nuts, or cocoa nibs, or any other crunchy crumbs to add more texture and flavor variety to the dessert.

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Dumplings: Dargin Khinkal

Dargin Khinkal

If you are with me for a long time, you already know about my roots and my fascination with layered dough. They come together in this recipe. I’ve seen dargin khinkal on pictures and videos only and know about its taste and texture from somebody else’s descriptions. The combination of boiled beef and garlicky tsahdon (sauce) is the treat from my childhood, one of the dishes my grandma used to make for me.

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Beef Wellington

Beef Wellington Served with Caramelized Califlower and Mushrooms and Miso Butter Sauce

Prime beef tenderloin wellington is the king. You can make it pretty decent with pork or poultry, but beef is fabulous. I am adding Beef Wellington to my romantic/date dinners menu. When I ate it the other day, I just realized I forgave myself everything…

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Stuffed and Smoked Hatch Peppers

Angus Beef Stuffed Smoked Hatch

Green chile peppers are known for their tough skin. They are usually charred to peeled it away. Seeds and membranes should also be removed. Only then peppers are ready for using them in final dishes. Unfortunately, charred peppers often loose their shape and wholeness and can’t be used for stuffing with raw ingredients. In Nuevo Tex-Mex cookbook, David Garrido and Robb Walsh mention another traditional way to prep chili peppers for stuffing — softening them in hot water for 20 minutes. Some cooks go even further by adding some piloncillo (raw cane sugar), apple cider vinegar, and salt to make a hot brine for peppers. Precooking peppers in salty and acidic water helps to preserve color, lowers heat level, and makes it easier to clean seeds and membranes.

In Hatch cooking classes, we stuffed Hatch peppers with carnitas and roasted them to serve with green Mexican rice. Stuffing them with lean Angus beef and hot smoking with hickory chips seamed the next obvious step. Delicious!

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