Delicately dehydrated (aka sun-dried) tomatoes are extremely popular as a vegetarian snack, appetizer, or a dish element for many reasons. First of all, they add a concentrated flavor of fully ripe tomato to the dishes. They are sweet and tangy, light in calories and with an intense aroma. Now, imagine adding some campfire-like tasting notes to sun-dried tomatoes! It takes 10 minutes using Cameron’s stovetop smoker. Keep smoked tomatoes refrigerated in a jar and serve them on grilled bread rubbed with garlic, or on top of pasta and rice dishes, or add them to your favorite sauces and salsas. Enjoy the summer!
It’s been five years since Boring British Food project came to an end. It was a lot of fun to collaborate with my friend Katya who published more than a dozen books about the Victorian era. We discovered a remarkable number of dishes from the British Islands that became regular in my kitchen. The Yorkshire Pudding is one of them. Our version makes fast and easy dinner, and it is true to Yorkshire Pudding historical roots. Winter is an excellent time to enjoy it!
Hot smoked chicken breasts make any meal exciting! Salads, sandwiches, soups, pasta dishes — you name it! — will benefit if you add some smoked lean chicken. But cooking skinless and boneless chicken breasts is easy and challenging at the same time. To make them tender and juicy we need to protect their moisture and to make them uniformly thick. Usually, a combination of pounding and brining is a solution. In this recipe, we make a pocket to stuff it with moist and/or fatty ingredients instead of pounding. As a bonus, different stuffings add interesting flavors to otherwise mild-tasting chicken.
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!
Risotto is a quick (25 minutes!) meal to make at home. With mastered cooking method, you can easily make different kinds of healthy and delicious restaurant-quality risotto in a comfort of your own kitchen. Make sure you have the right ingredients! This recipe features whole frozen porcini mushrooms and Italian Superfino Arborio rice. They are available at our local Astin foods stores: Central Market has the rice, and Borderless European Market (BEM) — the mushrooms. The BEM porcini mushrooms are foraged in Lithuania and distributed by AmbeRye (AmbeRye Boletus Mushrooms, packaged 300 g / 10.58 oz).
How authentic is this shashlyk? Well, let’s see. Instead of traditional mangal, I use shichirin and instead of grapevine — binchotan charcoals from Japan. While true Georgian shashlik is made of non-aged lamb, I choose conditioned lamb from New Zeland. Finally, the marinade is based on local herbs, vegetables, and spices. I couldn’t even find a good substitute for young Georgian wine and decided to use sake for its cleaner taste.
Even though true salo comes from the back of the pig, a thick pork belly with one or two thin layers of meat is what most of Ukrainians consider a treat as well. In any case, it’s a good start for homemade salo in Texas. There are different ways to make salo: dry and wet salting, using cold and hot brine, making it cold or hot smoked. Adding other ingredients to salt rub or brine changes the recipe from region to region. In Kharkov and Poltava region, I’ve seen salo made with salt and garlic only. In Western regions, black pepper and paprika are added to salt. The recipe below is my first experiment with local pork belly and dry salt rub and covers both variations.
This recipe is based on Stuffed Quail from The Chez François Cookbook: Featuring the Cuisine of Alsace by Jacques E. Haeringer and my culinary school recipe for stuffed quail. It is part of my Mosel & Alsace Menu.