Tag: by Masha
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Meringue Cake "Siberian Mama"
This is the only dish that mama and I have ever received applause for, from the whole table. We were at a Thanksgiving party in a magic Art House of Quincy, inhabited by talented, artistic, loving people of all walks of life. Not long ago I also lived in that bewitched place, and everyone there…
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Pink Summer Salad with Gooseberries and Mozarella
It’s Saturday, it’s summer and the sun is shining in Zurich. Because I live alone these days, I hardly ever cook anything interesting (except for parties, when things get too hectic to make pictures). When I do cook, my most favorite thing to cook for just myself is a salad. I become a painter who…
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Health Nut's Raw Vegetable Relish
Consuming sinful Parisian pastries on my latest trip drew my mind to healthier things – fresh vegetables, spring herbs, vitamins, the stuff of life. Today’s recipe is for an ultra healthy relish of carrots, tomatoes, peppers and rhubarb marinated cold in the juice of one whole lemon and a few other flavors. This spicy, zesty…
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Hot Non-Alcoholic Fruit Punch
As soon as I came to Zürich two weeks ago the weather turned foul and hasn’t even once cleared up (until today, yay!). It was also cold, and being optimistic about spring I didn’t pack anything warm enough. Under these circumstances one can’t go on drinking mulled wine every day (next fall I promise to…
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Empty Apartment Sauce
Sorry, guys, all photos were taken from my phone. I photoshopped them to look about as dazed as me 🙂 Tonight I cooked dinner for the first time in my blissfully empty Swiss kitchen. As the name of this post suggests, the kitchen is inside my new and almost entirely empty apartment, just about a…
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Valentine's Day Fool
A British dessert dating back to the 1500’s, fruit fool is as simple as its name suggests. Traditional fool (or foole) is nothing more than pureed fruit folded into sweetened whipped cream. For Valentine’s day I took it a notch further and added a bed of peaches and bourbon syrup under the swirly folds of…
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Simple Banana Nut Bread
Banana bread is a classic American dish. I’ve been going to make it for a long time, and now that I have I almost regret it, because it is absolutely addictive! Having one slice is just not an option. Given that I usually don’t have this problem with desserts, this is surprising. Are you brave…
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"Bewildered Turkey" Meatballs
Meatballs is not quite the right word. In Russian, тефтели (pronounced: tef-teh-lee) is the name for meatballs that contain a large portion of rice or potatoes in addition to meat. This recipe uses turkey meat, which is lower in fat and has a milder flavor than beef. To make up for this mildness, I went…
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Zesty Fried Shrimp
Shrimp are a delight of a lazy cook, and this recipe is no exception. Spicy, zesty and quick, these shrimp call for second helpings. The recipe was born on our last night on Kauai, when we decided to be frugal and use up everything left over in the fridge. Faced with a lack of ingredients,…
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Shiitake and Lentil Pilaf
Today’s recipe is a vegetarian pilaf as satisfying and rich in flavor as mom’s Lamb Pilaf. Imagine the aroma of mushrooms and garlic, the rich taste of lentils and the nuttiness of wild rice punctuated by tiny nuggets of spice stored in the green peppercorns. You have to pay for this richness, though, by using…
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Black Currant Ice Cream
Buckets of free black currants is what we were used to. Every summer we picked them in our own garden, ate them with relish (until our tongues ached) and preserved them to last through the long Siberian winter. In America currants are not easy to find, and when you do find them be ready to…
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Stuffed Tarragon Mushrooms
Summer calls for salads, frosty drinks and fruit, but sometimes the body craves grilled cheese and protein, no matter the heat outside. These are easy-to-make, delicious stuffed mushrooms, with a couple of unique touches and the intense flavor of tarragon. Craving melted cheese? Here is your chance… What you need: 15 medium baby bella mushrooms…
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Ah… Sangria
It’s Saturday. I sip ice-cold sangria, and outside it’s hot, hot, hot. The heat is so unusual, that the streets of Park Slope and Carroll Gardens in Brooklyn are blissfully empty. A few passerbys, perilously close to the melting point, saunter on the shady side of the street, looking lost. I wish I could take…
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Classic Tiramisu, with Blackberries
Oh, who has not heard of Tiramisu, the modern Cesar of Italian desserts? It has conquered its native country in a storm, taken over the rest of Europe, made its way into the US. Indeed, Tiramisu has an empire of its own, though the recipe itself is at most 35 years old. Once, when I…
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Prague Food Adventure
At the end of May we took a mother-daughter trip to Prague, where Nadia had visited at the time when she was pregnant with the other chef of this blog. Of course, she couldn’t have any famous Czech beer then, so we had to correct the situation, half her lifetime later. Maybe it was just…
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Czech Cucumbers Stuffed with Meat
This is the final, and probably the most peculiar dish in our Czech series: thoroughly cooked stuffed cucumbers. I found this in several cookbooks on Czech cuisine, so it most likely is traditionally Czech. As usual, I make a few additions to the recipe, but nothing drastic to detract much from its classic taste. Attempt this…
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Czech Meat and Cabbage Loaf
The recipe for this meatloaf, sekaná in Czech, is adapted from the Czech cookbook (Česká domácí kuchařka díl 1.) mom and I bought while in Prague. To a Russian speaker, translating the ingredients from Czech is rather trivial, and the combination of cabbage, bread and milk in a meatloaf immediately struck me as original and…
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Slightly Chocolate Coffee Cake
This coffee cake has a rich and crumbly chocolate crust and a fluffy inside with a hint of chocolate and nuttiness. The basic recipe for the batter comes from Rose’s Heavenly Cakes, a book with amazing photography and recipes that are as good as they look. But the crust invention and the flavorings are all…
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Ginger and Shiitake Pork
Mushrooms, ginger, and pork – a perfect combination of flavors with an Eastern twist. This recipe is inspired by Japanese cooking, but does not require any rare ingredients (because I was too lazy to travel to Manhattan for a visit to a Japanese grocery). And I don’t regret it, because this pork dish lacks absolutely…
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Korean-Style Steak
After 40 days of veganism during the Russian Orthodox Lent, I am a true carnivore again! The idea for this recipe – a steak with a marinade that includes pureed fruit – comes from my boss, who has spent some years in Japan and is more in tune with Asian olfactory sensibilities than me. Pureed…
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