February 28, 2015

Country style chicken liver pate

Country style chicken liver pate

Serving a party of 10-12 people

Here's my mom's recipe, which we used to make back in Soviet Union many years ago.

2 pounds fresh chicken livers
1 big potato, cooked and peeled
2 big carrots, cooked and peeled
2 medium size yellow onions, peeled and cut into big chunks
1 & 1/2 tablespoon frozen shmaltz
salt and pepper to taste

In a medium pot of salted simmering water, poach the chicken livers until ready (40 minutes) on low heat. Drain on paper towels.

In a food processor, puree the livers with the carrots, potato, and onions until smooth. Add shmaltz and puree a little bit more. Season with salt and pepper. Add nutmeg, if desired.

Печеночный паштет по крестьянски

на 10-12 человек

1 кг свежей куриной печенки
1 большая картофелина, вареная и очищенная
2 больших моркови, вареные и очищенные
2 средней луковицы, очищенные и порезанные на большие куски
1 & 1/2 столовых ложки топленого куриного жира (шмалца)
соль и перец по вкусу

В небольшой кастрюле закупятить воду и вбросить печенку. Варить на небольшом огне 40 минут до полной готовности. Выложить на бумажные полотенца и посушить.

В кухонный комбайн сложить печень, картофель, морковь и лук. Прокрутить до получения пюре. Добавить куриный жир и прокрутить опять. Вынуть из чашки комбайна и проверить на соль и перец. Добавить по вкусу.

Corn chowder

In Minnesota we still have cold days and looking forward for warm weather and comfort food. This time I decided to make a corn chowder. This recipe is simple, delicious and healthy.

Corn chowder

Serves 6.

1 & 1/2 teaspoon vegetable oil
2 large onions, chopped
1 stalk celery, chopped
1 red bell pepper, cored, seeded and diced
3 cloves garlic, minced
1/2 teaspoon ground cumin
3 & 1/2 cups reduced-sodium vegetable stock
1 tablespoon chopped fresh thyme (optional, who likes it)
2 cups corn fresh or frozen kernels
1 large potatoes, peeled and diced
2 tablespoons cornstarch
1 12-oz can evaporated milk
salt & freshly ground black pepper to taste
pinch of cayenne pepper

In a large heavy saucepan, heat oil over medium-low heat. Add onions, and saute for 4 minutes. Add celery, red pepper, garlic and cumin and saute for 2-3 minutes. Add vegetable stock, thyme and bring to boil. Reduce heat to low and simmer, uncovered, for 10 minutes. Add corn and potatoes, return to a simmer and cook until all vegetables are tender, 10 minutes. Place cornstarch in a small bowl, slowly add evaporated milk, stirring until smooth. Stir into thesoup and return to a simmer. Cook, stirring for 2-3 minutes, until thickened. Serve immediately.

Recipe came from "The Eating Well recipe rescue cookbook."

February 19, 2015

Mozzarella Lox sandwiches

Mozzarella Lox sandwiches.

Make 4 big sandwiches

4 big pieces crusty bread
2 tablespoons butter
2 teaspoon soy sauce
2 teaspoon honey
1 glove garlic, minced
7 oz soft mozzarella cheese
4 oz lox, thinly sliced

green spring onions for sprinkling

Mix together butter, soy sauce, honey and garlic. Apply butter mixture on the bread slices. Place the 2-3 slices of mozzarella cheese and top with lox. Sprinkle with spring onions.

Бутерброды с моцареллой и соленым лососем

4 больших куска хлеба
2 столовых лозки сливочного масла
2 чайные ложки соевого соуса
2 чайные ложки меда
1 зубец чеснока, очень мелко нарезанного
200 грамм мягкого сыра моцарелла
120 грамм соленого лосося.

Зеленый лук для посыпки

Перемешать масло, соевый соус, мед и чеснок. Помазать этой смесью хлеб. Положить по 2-3 куцочка моцареллы и накрыть соленым лососем. Посыпать зеленым луком.

February 11, 2015

Apple-Cinnamon crumb cake

I decided to try at least a couple recipes from famous book "Rose's heavenly cakes", which I recently bought. Of course, first one is an apple cake. It's quite refreshing to have an apple cake in February. So, I made it.

Apple-Cinnamon crumb cake

Serves 8 to 10 people.

Cinnamon Crumb Topping

1 cup walnut halves
1/3 cup, firmly packed brown sugar
2 tablespoons granulated sugar
1 & 1/2 teaspoon cinnamon
1/2 cup all-purpose flour
4 tablespoons butter, melted
1/2 teaspooon vanilla extract

In a food processor, pulse the walnuts, brown sugar, granulated sugar, and cinnamon until the walnuts are coarsely chopped. Remove and set aside 1/2 cup to use for the filling. To the remainder, all flour, butter and vanilla. Pilse briefly to form a corse, crumbly mixture. Scrape it into a medium bowl and refrigirate it for about 20 minutes to firm up the butter and make it easier to crumble.

Apple filling
1 tart apple (I took 2 apples), 2 teaspoons lemon juice

Just before mixing the batter, peel, core and slice the apple 1/4 inch thick. Sprikle with lemon juice and set asinde.

Batter for the cake

2 large eggs, at room temperature
2/3 cup sour cream, divided
1 & 1/2 teaspoon vanilla extract
1 & 3/4 cup all-pirpose flour
1 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
12 tablespoons butter

Preheat the oven to 350F 20 minutes before baking.

In a medium bowl, whisk the eggs, 3 tablespoons of the sour cream, and vanilla just until lightly combined.

Make the batter. In the bowl of stand mixer fitted with a flat beater, mix the flour. sugar, balong powder, baking soda, and salt on low speed for 30 seconds. Add butter and the remaining sour cream and mix on low speed until dry ingredients are moistened. Raise the speed to medium and neat for 90 second. Scrape down the sides of the bowl.

Starting on medium-low speed, gradually add the egg mixture in two parts. Using a silicone spatula, scrape about 2/3 of the batter into prepared pan and smooth the surface evenly with a small offset spatula. Sprinkle lightly with reserved 1/2 cup crumb topping(do not press into batter) and top with apple slices. Drop remaining batter in large blobs over apples and spread evenly.

Rose recommends to use one 9-inch springform to bake sich delicate cake. I used rectangle form with similar dimensions, just because I like  rectangle pieces of cake.

Bake the cake 35 minutes.

Remove the cake from the oven. Evenly strew the surface with the crumb topping. Return the pan to the oven and continue to bake for 20-30 minutes, or until a wooden toothpick inserted in the corner comes out clean and the cake springs back when presses lightly in the center.

Recipe came from "Rose's heavenly cakes" by Rose Levy Beranbaum