Tag: meat
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Goat Soup with Dumplings
I didn’t know what the goat meat tastes like until I made a refreshing Saturday morning trip to Blood Farm in West Groton, MA, and cooked the goat meat soup for the first time in my life. I was hoping to get fresh meat, but it was frozen, I should have asked to keep it…
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Frikadellen Soup
My German Nanny was not a good cook, but it was she who introduced this simple Fricadellen soup recipe to our family. Too little to help, I used to hang around kitchen looking how she was grinding, peeling and boiling. “What’s cooking?” I would ask. “Frikadellen soup”, Nanny would grouch, she didn’t like me in…
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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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Roasted Chicken Thighs to Die For
This roasted chicken thighs recipe was inspired by Jamie Oliver‘s TV series. This English guy is an extraordinary chef. I adore his unpretentious way of cooking, and I love him for his efforts to change school food and end mental retardation and sickness among children. He cooks as if he is playing a fascinating game. His style…
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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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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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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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Golubtsy – Cabbage Rolls with Meat
Russian golubtsy that are known in America mostly as Polish golabki, are simply cabbage rolls with meat and are popular in many European countries. I consider golubtsy one of Russian traditional and loved dishes. It takes some effort and patience, but the payoff is just great: steaming hot rolls with most delightful meat filling accompanied…
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Solyanka – Meat Soup with Pickles
After battling with the snow on our roof and driveway, we had a little break of warmth and sunshine. Not for long! The weekend was disappointingly windy and cold. Our aching bodies begged for a proper fuel… Browsing through famous Cookbook by Elena Molokhovets, I suddenly remembered this soup: loaded with different meats, cucumbers, olives,…
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Spiced Lamb Chops
Spices were never used a lot in my cooking, with the exception of black pepper and salt, which I do not even consider spices. That’s how I grew up – in my mom’s kitchen where wonderful things were cooked, we didn’t use unusual stuff. Spices like coriander or cumin could be bought only at the…
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Beer-Braised Lamb
Do something new with your porter: succulent, flavorful, lick-your-fingers lamb… Ladies and gentlemen, I have done it: beer-braised lamb on Monday night. Yes, braising does take about an hour and a half or more. Vacation must have left me with some extra energy, or hunger, or desire to stay up later… Whatever it was, I…
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Kholodets – Meat Jelly
Meat jelly is no other than boiled meat pieces in aspic. This is one of the dishes I love and remember from my mom’s holiday menu. Kholodets that derives in Russian from the word kholod (cold) is a traditional winter treat, loved by many. It takes one day and half a night to prepare, but the result is…
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Beef Liver Patties
As much as I liked pea soup, I hated liver in my early years. Oh God, I remember so vividly how I was sitting over my plate in desperation, unable to get this hateful piece of fried liver down. I was a rather sickly child, and mama fed me with half-done liver for anemia. That’s…
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Pea Soup
Traditional pea soup with pork hocks, perfect for warming body and spirit, but requires some patience… Pea soup has been one of my favourites since nursery school. I still remember its wonderful smell when we the kids used to fall into the building from our outing in the snow. Oh, was it good to throw off…
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Rassolnik – Chicken Soup with Pickles
Rassolnik is a fairly common traditional Russian soup. Its name comes from the Russian word rassol, or brine in which pickled cucumbers are kept. It is true that brine can be used in preparing this soup, but it is not essential. In practice, pickled cucumbers alone are sufficient to give the broth the tangy acidity…
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Beef and Mushrooms Stew
It’s interesting how food is associated with our memories. Remember a meal, and then go people, and places, and feelings. Or maybe it’s just me?.. Maybe I’m getting old and tend to return to my past as old people do? 🙂 Combination of beef and mushrooms brings me back to the time when Alex and I…
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Lamb Pilaf
Every home chef has his or her own recipe for lamb pilaf. Different ways to cook rice, different spices, different fats and oils, etc. … My recipe is a compilation of many and my own experience put together. I like to cook pilaf: standing over the range, stirring meat, and breathing in this wonderful aromatic blend…
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Chicken Livers Pate
When I was little I hated liver. Maybe because in my kindergarten they made us little kids eat it no matter what, to keep us well-nourished and fattened. I was as thin as a twig at that time, but strongly resisted getting the hated liver down. I sat over my plate much longer than it…
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