Seafood Chowder

Seafood Chowder

The day has the color and the sound of winter. Thoughts turn to chowder…chowder breathes reassurance. It steams consolation.
— Clementine Paddleford

Read more

Caviar Sauce — Cream of Ocean

Cream of Ocean Sauce with Caviar

Sea scallops are probably the most winning seafood ingredient to serve with this sauce. They can be made using different cooking methods, including searing, steaming, and simmering, etc. This sauce is good with fresh pasta. And, of course, any combination of pasta and seafood are perfect. My favorite dish with this sauce is sea scallop dumplings.

Read more

Miso Marinated and Roasted Fish | Saikyo Yaki

Halibut Saikyo Yaki

Saikyo Miso originated in Kyoto — a city that has been a center of politics, economics, and culture for more than a thousand years—and has been cultivated by the elegance of royalty. (Saikyo means “west city,” the former name for Kyoto.) Saikyo Miso has been a valuable part of the Imperial Palace’s hare (soul rejuvenation) ceremonies and has developed along with the food culture of the capital city. It is known for its generous amount of rice malt, its sweetness due to its low sodium content, and its beautiful light beige color.

The fermentation period for this miso is relatively short which contributes to the color and the buttery, smooth consistency. Compared with other miso, saikyo has the least amount of salt (5 percent to 10 percent) which minimizes the intense flavor to a naturally sweet, mild taste. Fish fillets are marinated in sweet miso for at least 2-3 days or up to 5-7 days for thicker slices before being grilled.

Read more

Cucumber Guacamole Topped with Octopus Ceviche

Octopus Ceviche and Cucumber Guacamole

As you know, the main ingredient of basic ceviche recipe is fresh raw fish marinated in lemon or lime juices and seasoned with salt, chili peppers, onions, and fresh cilantro. Ceviche de pulpo, or octopus ceviche can be made with cooked octopus. This ceviche is good for those who avoid eating uncooked fish (acid marinades do not provide the same level of food safety as heat cooking). In case of cooked octopus, we don’t need large amounts of citric juices and hours of marinating to cause denaturation of the proteins. We mostly add flavor, and the level of acidity in ceviche can be adjusted to your taste.

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

Family Recipes: My Mom’s Creamed Mackerel with Vegetables

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.

Read more

As American As: Oysters

Oyster Loaf | La Mediatrice

It’s amusing to read historical recipes and observe how the perception of foods changes over time. At first, all those stories about delicacies we highly value today being served as dog or prison food in old times seem shocking and funny. On the second thought, it’s logical. It’s in human nature to praise what is not easily available and disregard what is more abundant. Oysters are different. “There were always oysters, and there were those to praise them.” Are oysters to be admired forever?

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.