may 10, 2012
Goat Soup with Dumplings
meat • healthy • soup
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 fresh for me in advance. Who knew?
apr 16, 2012
meat • easy • soup
In today's recipe tiny Frikadellen are prepared in a different way. I would say this soup is a healthier way of cooking ground meat, since it is boiled not fried. The soup is simple, the only special skill you need is roll small meatballs out of ground meat.
jan 28, 2012
"Bewildered Turkey" Meatballs
meat • main course
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 overboard with herbs and spices, so the taste is actually bursting with flavor: the ground turkey is indeed bewildered, and bewildering to the taste buds!
sep 11, 2011
Roasted Chicken Thighs to Die For
meat • main course • chicken
His food is rustic, but captivating. After watching him one would like to never leave the kitchen, and cook cook cook. I was so inspired by one of episodes that made a trip to my favorite organic farm to buy chicken thighs.
aug 07, 2011
Stuffed Tarragon Mushrooms
meat • appetizer • mushrooms • easy
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?
jun 19, 2011
Czech Cucumbers Stuffed with Meat
meat • appetizer • international
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.
jun 06, 2011
Czech Meat and Cabbage Loaf
meat • international • main course
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 interesting. The union of cabbage and meat reminds me of mom's Golubtsy , traditional Russian cabbage rolls, but by contrast the taste of cabbage in this meatloaf recipe is much less pronounced. Cabbage mostly makes the texture of the meat tender, but does not assert itself.
may 08, 2011
Ginger and Shiitake Pork
alcohol • meat • international • main course • mushrooms • Asian • challenging
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 nothing.
may 04, 2011
meat • international • main course • easy • Asian
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 fruits are traditionally used in Korean marinades and for good reasons. They add the characteristic tinge of sweetness to the meat, and the acidity present in some fruit can help tenderize the meat.
mar 20, 2011
Golubtsy - Cabbage Rolls with Meat
Russian traditional • meat • main course
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 with a dollop of cold sour cream.
feb 23, 2011
Solyanka - Meat Soup with Pickles
Russian traditional • meat • soup
Salt to taste Pepper to taste (any kind) 1 bay leaf Slices of lemon & black olives to garnish Chopped greens (dill, parsley, green onions) Method: Make a nice beef broth (use this recipe of the beef broth, for example ). Fish out and discard vegetables. Take out meat, remove all bones, cut meat in small pieces, and put back to the broth along with other meats.
jan 27, 2011
Spiced Lamb Chops
meat • lamb • main course
Rinse lamb chops with cold water, tap dry with paper towels, sprinkle with salt and black pepper. Heat the open skillet on medium heat, add 3 tbsp olive oil. Cover chops in spices, pressing slightly to allow spices stick to meat surface, shake off the excess, and place in the skillet.
jan 17, 2011
alcohol • meat • lamb • main course • challenging
Whatever it was, I invited beer to my kitchen, and it graciously accepted. Cooking with beer has a long tradition, but for some reason appears less often in the kitchen than wine. Just like wine, beer works well as a deglazing agent for a pan sauce and is also a great liquid for braising because it has a degree of acidity that helps tenderize the meat.
nov 17, 2010
Kholodets - Meat Jelly
Russian traditional • meat • appetizer • chicken
You can make a chicken meat jelly, if you boil a good whole chicken for a few hours. It is very tasty, too, but I prefer a combination of meats. The boiled meat pieces could be minced.
nov 11, 2010
Beef Liver Patties
meat • appetizer • main course • healthy
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.
nov 10, 2010
meat • soup
I missed pea soup very badly. Later I rediscovered this soup on a new level. Today's recipe is a classic version of pea soup with smoked meat.
nov 07, 2010
Rassolnik - Chicken Soup with Pickles
Russian traditional • meat • healthy • chicken • soup • challenging
In practice, pickled cucumbers alone are sufficient to give the broth the tangy acidity and the peculiar flavor of pickles. When choosing pickles, brined cucumbers, kosher dill cucumbers, or any other pickled cucumbers not too high in acidity will work fine. Traditionally, this soup is made with chicken kidneys, but this requires quite a bit more patience on the part of the cook, and a lot less squeamishness on the part of the eater.
oct 03, 2010
Beef and Mushrooms Stew
meat • main course • mushrooms
They had mushroom noodle soup to die for, mouth watering beef stew in pottery pots, they also had beef in porcini sauce. The latter was my inspiration for today's recipe. What you need: 2 lb lean beef cut in thin 1"x2"slices Filtered water Mushrooms (2 big Portobello or 6 stuffing mushrooms), julienned or diced 1 big yellow onion, diced 2 tbsp butter 1 clove garlic, minced Salt Ground black pepper 2 tbsp sour cream 3 tsp flour in 1/2 cup water Method: Barely cover meat with water, put on high heat, and bring to boil.
sep 27, 2010
meat • lamb • main course
I like to cook pilaf: standing over the range, stirring meat, and breathing in this wonderful aromatic blend of spices and lamb. This makes me feel I'm in an exotic place somewhere in the Middle East cooking for a sultan ready for his next night of exciting tales. Maybe he would cut my throat if he doesn't like my pilaf, maybe not if he likes a new story and his heart would be softened.
sep 07, 2010
Chicken Livers Pate
Russian traditional • meat • appetizer
Strangely enough, but I like it now. Sometimes I even have sudden cravings for liver and hurry to my favourite dairy and meat farm to fetch some beef livers. Today's recipe however offers chicken livers pate that is lighter than beef and equally, if not more, tasty.