Thursday, March 29, 2012
Wednesday, March 28, 2012
Monday, March 26, 2012
Wednesday, March 21, 2012
Monday, March 19, 2012
4 cloves garlic, minced
½ cup white wine to deglaze the pan
½ tsp. red pepper flakes
2 russett potatoes, peeled and cut into ½-inch chunks
2 cups fresh kale, chopped (we added a whole head)
3-4 cups chicken broth
2.5 cups water
1 cup heavy cream
Salt and pepper
Place a large stockpot or Dutch oven on the stove over medium heat. Crumble the sausage into the pan and cook until well browned. Remove the cooked sausage from the pot with a slotted spoon and transfer to a bowl; set aside. Add the chopped onion to the pan and sauté until tender, about 5-7 minutes. Add the garlic and red pepper flakes to the pan and cook for a minute more, just until fragrant. Add the wine to the pot and stir, scraping the bottom of the pan to loosen any browned bits. Add the potatoes, kale, chicken broth and water to the pot. Return the sausage to the pot. Increase the heat to medium-high, bring to a boil, and then reduce to a simmer on medium-low. Cover and let simmer for about 20 minutes, or until the potatoes are fork-tender and cooked through. Stir in the heavy cream and season with salt and pepper to taste. Serve immediately.
Thursday, March 15, 2012
Wednesday, March 14, 2012
Monday, March 12, 2012
1 cup coconut flakes
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 cup of almond meal
1/2 cup mixed nuts, finely chopped
1 cup dried fruit (I used 1/2 chopped dried cranberries, and 1/2 raisins)
3 ripe bananas, mashed
1/4 cup canola oil
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Line baking sheet with parchment paper.
In a large bowl, combine rolled oats, almond meal, mixed nuts and coconut flakes. Stir in allspice and cinnamon. Add dried fruit and stir until well and evenly mixed. Make sure the dried fruit do not stick together in big batches.
In another bowl, combine canola oil, mashed banana and vanilla extract. Pour wet ingredients over dry ingredients and stir until well combined.
Mound spoonfuls of the batter into the parchment paper lined baking sheet and pat down gently with your hand to form a cookie shape. Bake for about 20 minutes or until edges are golden brown.
Thursday, March 8, 2012
Don't be shy to ask details which I probably missed.
Borsh is also VERY good with mushrooms but this is another story.
We ate ours the same day, but I let it sit after it had already cooked, covered on the stove, for three hours before re-heating and eating. It allows the flavors to marry more deeply and I figured it was better than nothing. It was still insanely delicious.
Remember how I said Russians were proud of their dish? David concluded the message with this:
We are very proud to present this borsch directly from Moscow from our friend Sergey and his wife Alla
This is the recipe I used for Whole Wheat Beer Bread which I served along side and was the perfect accompaniment. I did have to add a few tablespoons of water to get the dough to come together though, but that's no big deal. I can tell, there is lots of beer bread is in my future.
Since you will be dealing with beets, your hands will get red, but I suggest you just get in there and start peeling and chopping like you would a potato. Your hands will look like this when done:
But never fear, It'll fade quite significantly after a few hours. And be completely gone by the end of the night.
8 medium size beets (give or take), peeled and chopped small or grated
1 large russet potato, un-peeled and chopped small
1 large yellow onion, chopped small
2 tablespoons olive oil (which I suppose is not Russian, but it's what I had)
8 cups chicken stock
1/2 cup shredded carrot (or two carrots, shredded)
1 cup water (more if needed when cooking)
3 tablespoons tomato paste
3 cups shredded green cabbage (you can use coleslaw mix to save time-I didn't)
small pinch caraway seeds (optional)
2 tablespoons red wine vinegar
1 tablespoon lemon juice
2 heaping tablespoons fresh dill, plus more for serving
Salt and pepper
-Non-Fat plain Greek yogurt, for serving
Start the soup at least 4 hours and up to two days before serving it. Saute the onion in the olive oil over medium heat until translucent, about 5 minutes. Add the potatoes, beets, carrot and tomato paste and saute for another minute. Season generously with salt (about a teaspoon). Add the chicken stock, water and caraway seeds if using, and bring up to a boil. Turn the heat down and simmer for 20 minutes, or until the potatoes and beets are tender (they don't have to be completely soft). Add the cabbage and simmer for another 15 minutes adding more water if needed. Take the pot off the heat and add the red wine vinegar, lemon juice, and dill, and season with more salt and pepper.
If serving the same day, let the finished borscht sit covered on your stove top for three hours before gently re-heating and serving at dinner time. If serving the following day, cool the borscht slightly and then store covered in the refrigerator before serving.
Serve borscht with a dollop of plain Greek yogurt or sour cream and extra dill.
The amount of beets, potato, carrots and onion you use can be altered to your own preferences. I like it heavy on the beets. This soup is not earthy at all. This would be great to serve to someone who thinks they don't like beets.