Russian potato salad in America (Olivie)

Usually we make this salad with fresh sweet onions. I decided to change recipe and make very delicious dressing. I'm totally hooked up with this dressing and always will make my olivie (russian potato salad) with this dressing.


Makes 4-5 portions.

2 large potatoes, boiled, peeled and cut into small cubes
2 medium carrots, boiled, peeled and cut into small cubes
2 large eggs, hard-boiled, peeled and cut into small cubes
2 medium-large pickles, cut into small cubes
5-6 oz oven roasted turkey breast, cut into small cubes
5 tablespoons canned sweet peas, drained

Dressing

1 tablespoon olive oil
1 large sweet onion, peeled and cut into half-moons
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon mustard
1/2 cup mayonnaise

Salt and pepper to taste

To make salad, mix all salad ingredients in a large bowl and make a dressing. To make a dressing: Add oil to a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize. This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions. Once the onions are a medium brown, remove from the heat and add the vinegar. Place the onions and vinegar into a small food processor. Add the honey and mustard, and process or blend until smooth. Add the mayonnaise and salt and pepper to taste, stirring to combine. Refrigerate, covered, until ready to serve. Pour dressing over the salad and mix very well just before serving. Refrigerate leftovers.

Dressing recipe comes from King Arthur Flour web site

Салат Оливье по-американски

На 4-5 порций

2 больших картофелины, сваренных в кожуре, очищенных и нарезанных на маленькие кубики
2 средней величины моркови, сваренной в кожуре,очищенной и нарезанной на маленькие кубики
2 больших куриных яйца, сваренных в крутую и нарезанных на маленькие кубики
2 средних соленых огурца, нарезанных на маленькие кубики
150-200 грамм мяса запеченной индюшьей грудки, нарезанной на маленькие кубики (oven roasted turkey breast)
5 столовых ложек консервированного горошка, воду отцедить

Соус для салата

1 столовая ложка оливкового масла
1 большая луковица, очищенная от кожуры и нарезанная полукольцами
2 столовые ложки яблочного уксуса
1 столовaя ложка меда
1 столовая ложка горчицы
1/2 чашки майонеза

Соль и перец по вкусу

Перемешать все нарезанные ингридиенты для салата в большой миске и приготовить соус. Вылить оливковое масло на сковороду и выложить нарезанный лук. Постоянно помешивая, жарить на среднем огне и ждать появления коричневого цвета. Снять поджаренный лук с огня и добавить яблочный уксус. Положить лук, мед, горчицу в кухонный комбайн и прокрутить до получения однородной массы. Вылить массу в майонез и хорошо перемешать. Поставить в холодильник. Залить соусом салат перед подачей на стол, перемешать. Попробовать на соль и перец, если нужно добавить по вкусу. Остатки салата хранить в холодильнике. .

Уж очень вкусный получается салат с таким соусом.  Желаю всем попробовать. Я использовала американскую горчицу, которая не такая острая как русская.

Orange Marmalade Cake with Lemon Glaze and pistachios

I found the recipe  in New York Times Cooking Newsletter and enhanced my way. I think, it's the best from the best cake. It goes well in many situations and with many fruits, cheeses and wines. In a future, I plan to experiment with dry cranberries, chocolate chips or cinnamon.

 Cake:
    1/3 cup coarse-cut orange marmalade
    12 tablespoons unsalted butter, softened
    150 grams granulated sugar (3/4 cup)
    2 teaspoons grated lime zest (I used lemon zest)
    ½ teaspoon grated orange zest
    3 large eggs, at room temperature
    2 tablespoons fresh orange juice
    190 grams all-purpose flour (1 1/2 cups)
    7 grams baking powder (1 1/2 teaspoons)
    3 grams fine sea salt (3/4 teaspoon)
    1/4 cup chopped pistachios

Glaze:
1 tbsp margarine
1 tbsp lemon juice
1 cup icing sugar

Heat oven to 350 degrees ( I would do 325 degrees). Grease a 9-by-5-inch loaf pan.
 
    In the bowl of an electric mixer, beat together softened butter, sugar, lime zest and orange zest until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until incorporated. Beat in 1/3 cup marmalade and the orange juice.
    In a separate bowl, whisk together flour, baking powder and salt. Fold dry ingredients into wet until just combined.
    Scrape batter into prepared pan. Bake until surface of cake is golden brown and a toothpick inserted in the center emerges clean, 50 to 55 minutes. Remove from oven and transfer pan to a wire rack. Cool 10 minutes; turn cake out of pan and place on rack right-side up. Place a rimmed baking sheet under rack to catch the glaze.
    To make glaze, mix together completely softened margarine with 1 tbsp of lemon juice and the icing sugar. Make a thick paste, add more lemon juice to make a thickish but pourable drizzle. Pour glaze over the cake and sprinkle with nuts.  Cool completely before slicing.

Idea  comes from  http://cooking.nytimes.com/recipes/1016043-orange-marmalade-cake

Quick bruschetta with goat cheese and radishes

2 large slices  sourdough bread
2 oz. soft goat cheese
6 large radishes, minced in a very small cubes
2 teaspoons minced fresh parsley
1/4 teaspoon lemon juice
1/2 teaspoon olive oil
Salt and pepper to taste

Toast the bread slices in a toaster.  Spread goat cheese. In a small bowl mix radishes, parsley, lemon juice, and olive oil. Mix and check for salt and pepper. Spoon radishes mixture over the goat cheese. Serve with tomato.

Быстрые сэндвич с козьим сыром и свежей редиской

2 больших куска хлеба
60 грамм мягкого козьего сыра
6 больших редисок, нарезанных на очень мелкие кубики
2 чайные ложки мелко нарезанной петрушки
1/4 чайной ложки лимонного сока
1/2 чайной ложки оливкового масла
Соль и перец по вкусу

Поджарить хлеб в тостере. Намазать козьий сыр на теплый хлеб. В небольшой посудине смешать редиску, петрушки, лимонный сок и  оливковое масло. Перемешать все и проверить на соль и перец. Добавить по вкусус.  Выложить овощную смесь на козий сыр. Подать с помидорами.

Rum-Scented Marble Cake

Makes one 10-inch tube or Bundt cake, about 24 slices

Base Batter
2 2/3 cups all purpose flour (spoon flour into dry-measure cup and level off)
1 2/3 cups sugar
2 teaspoons baking powder
1/4 teaspoon salt
12 ounces (3 sticks) unsalted butter, softened
7 large eggs
3 tablespoons dark rum

Chocolate Batter
2 tablespoons dark rum
2 tablespoons milk
1/2 teaspoon baking soda
6 ounces bittersweet (not unsweetened) chocolate, melted and cooled
2 cups Base Batter, above

One 12-cup tube or Bundt pan, buttered, coated with fine, dry bread crumbs, and sprayed with vegetable oil cooking spray

   
    Set a rack in the lower third of the oven and preheat to 325˚F.
    In the bowl of an electric mixer, combine the flour, sugar, baking powder, and salt. Stir well by hand to mix. Add the butter. Beat the mixture on low speed with the paddle until the mixture is a smooth, heavy paste, 1 to 2 minutes.
    Whisk the eggs and rum together. On medium speed, beat one third of the egg mixture into the flour and butter mixture. Beat for 1 minute.
    Stop and scrape down the bowl and beater. Add half of the egg mixture and beat for 2 minutes. Repeat with the other half.
    Remove the bowl from the mixer and use a large rubber spatula give the batter a final mix.
    For the chocolate batter, combine the rum, milk, and baking soda in a medium mixing bowl and whisk well to dissolve the baking soda. Scrape in the chocolate and whisk it well. Add the 2 cups of base batter to the chocolate mixture and whisk well to combine.
    Scrape half the remaining base batter into the prepared pan and smooth the top. Cover with the chocolate batter, making as even a layer as possible. Finally top with the remaining base batter and smooth the top. Use a wide-bladed table knife or a thin metal spatula to marble the batter: Insert the knife into the batter at the central tube, with the flat side of the blade facing you. Draw the blade through the batter to the bottom of the pan and up and out the side of the pan closest to you, repeating the motion every inch or so around the pan, making a spiral in the batter, almost as though you were folding egg whites into it. Stop when you get back to the point where you started. Don’t bother to smooth the top of the batter – it might disturb the marbling.
   
    Bake the cake until it is well risen and firm, and a toothpick or a small thin knife inserted midway between the side of the pan and the central tube emerges dry, about 1 hour.
    Cool the cake in the pan for 5 minutes, then invert a rack over it. Invert and lift off the pan. Cool the cake completely on the rack.

Serving: This doesn’t need any accompaniment.

Storage: Wrap the cooled cake in plastic wrap and keep it at room temperature. Freeze for longer storage. Defrost cake and bring it to room temperature before serving.

Recipe come from Nick Malgieri