Apple Sharlotka

It's quite interesting when American woman makes Russian Jewish food. I'm one of the greatest fans of Deb Perelman cooking blog and deeply admire her how she learned Russian (Soviet) recipes from her mother-in-law. For many of you, her name does not say anything. For me it does say a lot. Everything began with a short article on npr website. Then I tried a couple of her recipes, then I introduced my Russian readers to her recipes. Now I follow her blog and look forward for her first cooking book.

Working on my article for Russian newspapers, I decided to test one of the Deb's Russian recipes. Here it is:
Apple Sharlotka

Adapted from Alex’s mother, who adapted it from her mother, and so on…
Butter or nonstick spray, for greasing pan
6 large, tart apples, such as Granny Smiths
3 large eggs
1 cup (200 grams) granulated sugar
1 teaspoon vanilla extract
1 cup (125 grams) all-purpose flour
Ground cinnamon, to finish
Powdered sugar, also to finish
Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and the sides of the pan. Peel, halve and core your apples, then chop them into medium-sized chunks. (I cut each half into four “strips” then sliced them fairly thinly — about 1/4-inch — in the other direction.) Pile the cut apples directly in the prepared pan. Meanwhile, in a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour with a spoon until just combined. The batter will be very thick.
Pour over apples in pan, using a spoon or spatula to spread the batter so that it covers all exposed apples. (Updated to clarify: Spread the batter and press it down into the apple pile. The top of the batter should end up level with the top of the apples.) Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter. Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter. Dust lightly with ground cinnamon.
Serve warm or cooled, dusted with powdered sugar. Alex’s family eats it plain, but imagine it would be delicious with a dollop of barely sweetened whipped or sour cream.
I decided to enhance the recipe with a lemon zest and lemon juice. So, I added 1 lemon. Before beating sigar with eggs, I mixed the sugar and zest in a medium bowl and rub the ingredients together until the sugar is fragrant. In the end, I added a lemon juice.

Яблочно-лимонная шарлотка

6 больших яблок
3 больших яйца
1 чашка (200 грамм) сахара-песка
1 чайная ложка ванильного экстракта
1 чашка (125 г) муки
свежая цедра из одного лимона,
сок из того же лимона
Молотая корица, на кончике ножа
Сахарная пудра для посыпки

Разогреть духовку до 350 Фаренгейтов. Выложить 9-дюймовую форму для выпечки торта пергаментной бумагой. Смазать маслом дно и стенки формы. Почистить яблоки и нарезать на мелкие кусочки. Смешать сахар с лимонной цедрой и перетереть. В большой миске, используя электрический миксер или венчик, взбить яйца с сахаром до того, чтобы след оставался в виде толстой ленты. Добавить ванильный экстракт муку и лимонный сок. Все хорошо перемешать Переложить яблоки в форму и залить тестом. Используя ложку распределить тесто так, чтобы оно покрыло все яблоки. В конце, тесто и яблоки немного вдавить. Выпекать в разогретой духовке в течение 55 до 60 минут. Проверить лучинкой на готовность шарлотки. Готовый пирог вынуть из духовки, охладить в течении 10 минут, затем переложить на блюдо. Подавать теплым или охлаждением, посыпанный корицей и сахарной пудрой.

Recipe from Smitten kitchen

Mexican Plum-Tomato Cups

Mexican Plum-Tomato Cups
Makes 20 appetizers
Tomato Cups
10 medium plum (Roma) tomatoes
1 ripe large avocado, pitted, peeled and finely chopped (about 1 cup)
1/2 cup finely chopped cucumber
1 medium jalapeño chile, seeded, finely chopped
3 to 4 tablespoons chopped fresh cilantro or parsley
2 tablespoons lime juice
1/2 teaspoon salt

Topping
1/2 cup sour cream
2 teaspoons whipping cream or milk
1/2 teaspoon grated lime peel
1/2 teaspoon salt
Cut each tomato in half crosswise. Using teaspoon, scoop out seeds and pulp from each tomato half, leaving enough tomato for a firm shell. If necessary, cut small slice from bottom so tomato half stands upright.
In medium bowl, mix remaining tomato cup ingredients. In small bowl, mix topping ingredients. Spoon about 1 tablespoon avocado mixture into each tomato shell. Top each with about 1 teaspoon topping.

Фаршированные помидоры по-мексикански
20 закусок
 10 среднего размера помидор
 1 спелый авокадо, без косточек, очищенный и мелко нарезанный
 1/2 стакана мелко нарезанного огурца
 1 средний чили  халапеньо , очищенный от семян, мелко нарезанный
 3 - 4 столовые ложки нарезанной свежей кинзы или петрушки
 2 столовые ложки сока лайма
 1/2 ч.л. соли
 1/2 стакана сметаны
 2 чайные ложки сливок или молока
 1/2 ч.л. тертой кожуры свежего лайма
 1/2 ч.л. соли

Разрезать каждый помидор пополам поперек. Используя чайную ложку, вынуть семена и мякоть из каждой половинки. Если необходимо, вырезать маленький кусочек снизу, чтобы  половинки помидор стояли вертикально. Приготовить начинку. В небольшой миске смешать авокадо, огурец, чили и петрушку. Теперь приготовить соус. В небольшой миске смешать сметану, сливки, цедру лайма и соль.
Разложить начинку по помидорам и залить соусом. Делается это очень быстро, а кушается еще быстрее. Это прекрасное быстрое блюдо для праздничного стола и будничной трапезы. 

Recipe from Betty Crocker

Express Gefilte Fish

My friend found this video on www.youtube.com. Unbelievable easy, tasty and quick gefilte fish from tulapia.  It's not only the recipe, it's a short cooking show by Roman Gershuni. He's the one of the best Jewish chefs in Moscow, who has typical Ashkenazi and Israeli experience. He's fun to watch it. I'm sure, not many of us know about Jewish chefs in Russia. He is the ONE and he's real good. I think, I will make such delicatessen for Holidays. It should be FUN. Watch, enjoy and and try to make it. I promise to post my dish on my blog. 

Curried Couscous Salad with Dried Sweet Cranberries

Curried Couscous Salad with Dried Sweet Cranberries

I'm always looking for some good side dishes which go together with fish,  poultry and meat.  This dish is equally good for daily or Holiday table. It's easy, healthy and real fun to make it. It does not take a lot of time to make or to eat. For now couscous is available all of over the world, and each of you can experiment with couscous, dry berries, nuts and a little bit of olive oil.  Enjoy this little fun dish.

Ingredients
1 (5.8-ounce) box instant couscous
3/4 cup sweetened dried cranberries
1 tablespoon curry powder
1 teaspoon salt
1 teaspoon sugar
1/2 orange, juiced
2 to 3 tablespoons extra-virgin olive oil
3 to 4 scallions, trimmed and thinly sliced on an angle
2 tablespoons chopped fresh Italian parsley leaves
1/2 lemon, juiced
3/4 cup chopped walnuts, toasted
Freshly ground pepper

Directions
Stir the couscous, cranberry, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.

Recipe courtesy Dave Liberman from Food Network

Preserve Fresh Herbs in Olive Oil

I rare send my blog readers to another blogs or magazines. But now I MUST do. I just found THE excellent article about frozen summer herbs in olive oil. I live and learn. It's quite smart way to bring summer pleasures to a fall or winter dishes. The article will appear  in "Vegetarian Times" (July/August issue 2012). For those, who don't know, "Vegetarian Times" is a really good magazine for many of us. I found many good and healthy recipes there.
Please, follow the link and read the article.

Blueberry crumb cake

Blueberry crumb cake
Several months ago I made  Country Apple Crumb Cake. I wanted to try the same recipe with fresh blueberries, so I did. It turned very good and much better than with apples. Essentially, it's the same recipe, only I used blueberries. I think, I can use frozen berries in a winter time. This cake is delicate and delicious compliment to a herb tea or lemonade. It's really classy.
Servings: 12

Cake
1 3/4 cups flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup butter, softened
6 ounces cream cheese, room temperature
1 1/2 cups sugar
4 large eggs, room temperature
1 teaspoon vanilla
1 lemons, zest of, grated

2 cups fresh blueberries (I think, you can use frozen ones in a winter time)
Crumb Topping
3/4 cup flour
3/4 cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon salt
6 tablespoons butter, cut into 1/4 inch pieces

Directions
Heat oven to 350 degrees.
Lightly butter a 9 inch square pan and dust with flour (you can also use nonstick spray).

For the cake, sift the flour, baking powder, and salt into a medium bowl; set aside.
With an electric mixer, cream the butter (1/2 cup) and cream cheese in a large bowl.
Gradually add in the sugar, 1/2 cup at a time.
Add in the eggs one at a time, beating well after each addition.
Add the flour mixture, a third at a time, blending well after each addition.
Add the vanilla and lemon zest.
Pour the batter into the prepared pan and smooth it with a spoon. Sprinkle with blueberries

To finish the topping, combine the flour, sugar, cinnamon, and salt in a large bowl.
Rub the butter into the dry ingredients until you have uniform crumbs.
Sprinkle crumbs over the blueberries,

Bake the cake on the center rack for 50-60 minutes. When the cake is done,it will pull away from the sides and the top will be golden brown.
Cool the cake in the pan on a wire rack.

Черничный пирог с хрустящей корочкой
На 12 порций.

Тесто:
1/2 чашки мягкого сливочного масла
1 3/4 чашки муки
1 чайная ложка разрыхлителя
3/4 чайной ложки соли
180 грамм (6оz.) сливочного сыра Филадельфия
1 1/2 чашки сахара
1 чайная ложка ванильного экстракта
4 яйца,
свежая цедра из одного лимона

2 чашки свежей черники

Тертая крошка:
3/4 чашки муки
3/4 чашки сахара
1/4 чайной ложки корицы
1/8 чайной ложки соли
6 столовых ложек холодного сливочного масла, порезанного на мелкие кусочки.

Нагреть духовку до 350Ф. Смазать маслом квадратную 9-дюймовую форму.

Приготовить тесто для пирога. Перемешать муку, разрыхлитель и соль в небольшой посуде. В другой посуде взбить миксером сливочное масло и сливочный сыр. Добавить яйца и мучную смесь из первой посуды. В конце добавить ванильный экстракт и свежую цедру. Все хорощо перемешать. Вылить тесто в форму.
Приготовить тертую крошку смешав муку, сахар, корицу и соль. Добавить холодное сливочное масло и растереть до крошек.
Выложить чернику на тесто и посыпать крошкой. Поставить в нагретую духовку на 50-60 минут. Готовый пирог вынуть из духовки и остудить, нарезать на порционные кусочки.

Cabbage and kohlrabi salad

Cabbage and kohlrabi salad

Despite of many people don't use kohlrabi a lot, I do for my salads. I was happy to see one more recipe in a new cooking book by  Yotam Ottolenghi "Plenty". By the way, I choose several recipes from his book and intend to make all of them. Now now I made a new and refreshing salad.

Serves 4
1 medium large kohlrabi
1/2 white cabbage (8 or 9 oz)
large bunch of dill, roughly chopped ( I used cilantro)
1 cup dried whole sour cherries (I used dry cranberries)
1 medium size cucumber (peeled and sliced) - my addition
grated zest of 1 lemon
6 teaspoon lemon juice
1/4 cup olive oil
1 garlic clove, crushed
salt and white pepper to tasted
2 cups alfaalfa sprouts (I omitted)

Peel the kohlrabi and cut into thick matchsticks that are about 1/4 inch wide and 2 inches long. (I grated my kohlrabi). Cut cabbage into 1/4-inch-thick strips.
Put all ingridients, apart from sprouts, in a large mixing bowl. Use hands to massage everything togehter for about  minutes so the flavors mix and lemon can soften the bcabbage and sherries. (I massged cabbage separately, then mix all ingridients together). let the salad sit for about 10 minutes.
Add most of the sprouts and mix well again with your hands. (I did not add sprouts). Taste and adjust the seasoning; you need a fair amount of salt to counteract the lemon.
Garnish with the sprouts and serve ar once.

Салат из белокочанной капусты и капусты кольраби
На 4 порции

1 средняя головка кольраби
1/2 головки белокочанной капусты
2 столовых ложки укропа, мелко порезанного (если Вы предпочитаете петрушку, то можете ее использовать)
1 стакан сухой клюквы
1 небольшой огурец, очищенный и нарезанный на небольшие кусочки
тертая цедра 1 лимона
6 чайных ложек лимонного сока
1/4 чашки оливкового масла
1 зубчик чеснока, измельченного
соль и белый перец по вкусу

Тонко нашинковать белокочанную капусту.Положить капусту в большую миску. Добавить немного соли и руками перетереть. Очистить кольраби и натереть на крупной терке. Перемешать кольраби и белокочанную капусту. Добавить укроп, огурец и сухую клюкву. В отдельной небольшой посудине приготовить соус, смешав цедру лимона, лимонный сок, оливковое масло и чеснок. Залить соусом салат и хорошо перемешать. Попробывать, и если нужно добавить соль и перец. Дать постоять салату 10 минут.

Homy apple cake

Here's a typical and classic, easy and delicious apple cake, which anyone can make. Each woman used to have a very own recipe. I'm sure you can find many variations of the recipe below. I'm sure, many of them are really easy and tasty. Enjoy mine!  

Homy apple cake
Makes 8 servings
2 & 1/3 cups all-purpose flour
1/2 teaspoon salt
8 tablespoons unsalted butter or margarine room temperature
1 teaspoon baking powder
2 eggs + 1 small egg
6 tablespoons sugar + 2 tablespoons sugar
3 tablespoons sour cream
3 medium size apples, peeled and chopped
2 teaspoons lemon juice
1 tablespoons bread crumbs
1 tablespoon heavy cream, half and half or milk.

In a big bowl add flour. Preheat oven to 350F. Combine the flour and salt in a mixing bowl and toss together. Drop in the butter. With your fingertips, 2 knives, or a pastry blender, blend the ingredients together, working quickly, until you have a mixture of tiny, irregular flakes and bits about the size of coarse bread crumbs. Add baking powder, 2 eggs, 6 tablespoons sugar, sour cream and make a dough.

To make filling, in a large bowl, toss together the apples, granulated sugar, bread crumbs, and lemon juice until well mixed.

On a lightly floured work surface, roll out half of the dough into a 9-inch round. Fold the dough in half and then into quarters and transfer it to a 9-inch deep-dish pie dish. Unfold and gently press the dough into the bottom and sides of the dish. Transfer the apple filling to the cake shell.

On a work surface, roll out the remaining dough into a 9-inch round about 1/8 inch thick. Cover apple mixture evenly with second round of the dough. Seal the edges. Prepare egg wash.

Mix 1 small egg with 1 tablespoon heavy cream, half and half, or milk. Paint the top of your dough with an egg wash (this will make a nice finish).

Bake at 350ºF (180ºC) for 45-50 minutes. Allow cake to cool 45 minutes to 1 hour at room temperature before serving. Enjoy!