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Raspberry Macarones





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recipes coming soon

Buckwheat salad

Healthy, light and simple to put together.
Cook buckwheat, cut up some of your favorite vegetables(tomato, cucumber, bell pepper, cauliflower, zucchini, mushrooms), herbs(dill, parsley, cilantro, scallions, chives) salad leaves(lettuce, spinach, arugula), and  nuts, dress the salad with some good extra virgin olive oil, lemon or lime juice, salt and pepper and enjoy. Serve it us a salad or on a side with fish, chicken or any kind of meat.

My new gadget: truffle shaver

The truffle shaver has a razor-sharp serrated blade. The blade is adjustable from 1/8" at its thickest to so thin you almost can read through. The adjustment is made with a little knob. To use it, just slide truffle over the plate.

Summer Black Truffle Imported from Italy*

*Keep fresh truffle, in an air tight container full of rice, in the refrigerator, use within a week of purchase, or the truffle will dry out and lose fragrance.

Grilled Tri-Tip Roast

Tri-tip is also called bottom sirloin tip roast. It  is  perfect for barbecuing and grilling.
Tri-tip can be very tough when cooked past medium. To get a great piece of meat with expressive meaty texture and flavor it needs to be cooked low and slow on indirect heat. Tri-tip is a thick piece of meat and  to get flavor to penetrate the meat it needs to be marinated with any favorite marinade or spice rub.

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Smoked Beef Tongue

Beef tongue is one of the most underused parts of beef in USA and one of the tastiest ones. It has rich savory flavor and soft, fine, and velvety texture.
Usually I just boil tongue with root vegetables in salted water for 2 hours, slice, sear, and serve with some sauce and mushed potato on a side. Because I have a smoker now, I decided to smoke it, and I loved it.
Smoked tongue can be served just with salad or on sandwiches. Horseradish is the best condiment to serve with tongue.

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Hazelnut Espresso Macarons

hazelnut flour 110g
confectioner's sugar 200g
egg whites 110g
fine sugar 35g
instant espresso 20g

instant espresso



Hot smoking salmon, trout, Cornish hens

Got myself a new toy - electric smoker. Food smoking for me was a little intimidating. I thought one had to be a professional to smoke food. Now I know it is very easy if you have a smoker. Put some meat in a smoker and forget about it for an hour or two. My smoker has two levels. I smoked two things at the same time. On top rack I put fish: salmon first, then trout. On lower rack I put two Cornish hens, it took longer time to cook through. The food turned out very good looking and tasted even better.

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Extremely quick and tasty little appetizer. I also love it as a dessert. Any creamy blue cheese can be used.

Fresh figs
Turbinado Cane Sugar
Cabrales-Picon cheese

Cut figs to halves.
Sprinkle 1 tsp of sugar on top of each fig half.
Using a torch, melt sugar until forms a crispy caramel layer. 
Put pieces of cheese on top of the caramelized figs and melt for few seconds using a blowtorch.
Serve immediately.

Matcha Macarons

Another variation of Macarons. This is the same recipe but with different ingredients. To make these macarons I used Mathca / Green Tea Powder. It can be found at any japanese store. Some supermartkets carry it as well. To fill macarons I used once again Nutella (You can`t go wrong with Nutella) and caramel paste I made with caned sweetened condenced milk by simmering unopen can covered with plenty of water for two and a half - three hours.

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Chocolate Almond Macarons

Macarons are french meringue cookies filled with ganache or other kind of cream. The perfect macaron is defined by a smooth domed top encircled by a craggy edge known as "foot".They are very soft and delicate inside and crispy outside. There is many varieties of macarons. Almond flour can be replaced with hazelnut or pistachio flours. This recipe requires precision.

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Preserved Truffled Foie Gras

Foie gras is the fattened liver of ducks or geese.
Pouched in a jar  foie gras has a melt-in-the-mouth texture and subtle and delicate taste.

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Passion Fruit Caviar

This is my first molecular gastronomy experiment.
It's called caviar because it looks like caviar, except that there is passion fruit juice inside of these tiny spheres.
The process is easy but it requires precision. You will need an accurate weighing scale.

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Truffle butter is a perfect finishing touch for a filet mignon, a lovely combination of truffles and beef filet. The flavors blend together well.

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How to Clean Beef Tenderloin

Beef tenderloin is also called beef filet. The tenderloin is lean and versatile piece of meat. This makes it one of the most popular cuts. That`s why tenderloin is also the most expensive. Buying an untrimmed tenderloin and trimming it yourself can save you money. As long as you use sharp knife, trimming tenderloin yourself doesn't take long and it isn't difficult to do.

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Balut "treat with feet"

Balut is a duck egg that was incubated for 16 days and removed from the incubator for consumption. They are common, everyday snack in some countries in Southeast Asia particularly in the Philippines.Many people believed to be an aphrodisiac and considered a delicacy and highly nutritious.

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Sea Urchin (Uni)

Sea urchins are spine-encrusted globes that resemble rolled into a tight ball hedgehog. There are many species of sea urchins. They are considered a delicacy in some parts of the world. The largest American producers are California for red urchins and Maine for green urchins. Peak season for red urchins is October to May; peak season for green urchins is November to March.
The roe ranges in color from bright yellow to deep orange. Sea urchin roe should taste sweet and have a smooth, rich, buttery texture. The male “roe,” actually the gonads, is fine and silky, the female’s more grainy.
Choose sweet-smelling live sea urchins. You can tell if it is alive by moving its spines. If it goes back slowly it is alive.
It is better to prepare live sea urchins the day they’re purchased. Or you can keep it in large container on a bed of ice (beak down) and covered with wet cloth. Store the roe refrigerated up to 2 days.

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No Knead Thin Crust Pizza

I am very excited to have a recipe for a home-made pizza dough that only takes 5 minutes to make. This recipe makes enough dough for two 10-12 inch pizza. It does not need to be kneaded. It will be ready in 4 hours. This is a MUST try recipe.

Buffalo mozzarella, tomato, olive oil, salt, pepper

Fresh figs, blue cheese, gruyere cheese, walnuts, thyme, sage, honey

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Pan Fried Potatoes

Russian favorite potato dish. Pan fried potatoes are some of my favorite comfort foods, this dish brings back lots of good memories from my childhood.
Best to use firm potatoes like Yukon gold (others might be too mushy)
and fry in heavy bottom large skillet, cast iron would be perfect. Serve it with pickles and garlic aioli.

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Lamb testicles

Mmm... GOOD! Very tasty. Lamb testicles have a nice texture, nice flavor, and cooking time is no more than 7 minutes. They have a similar texture and taste to a bratwurst sausage but milder and smoother. I thought they would have that distinctive lamb flavor, I was wrong. It have not taste like lamb at all. The butcher cleaned them for me. He showed to me how to remove the skin. He cut skin from both ends then made a cut lengthwise just to notch the skin, then skin easily pills off.

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 Corn smut (huitlacoche) is a fungi which infects maize. It is a delicacy in Mexico.  I have never had it fresh.  Will say... it has quite interesting taste. Kernels are little starchy.
When uncooked, by it self it was not good, but with a peace of garlicky toast, tomato, and sauce it tasted better. I did not really like it, but I am glad I tried.

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Fresh sardines

Nice little tapa/appetizer.
The most important thing is that sardines should be very fresh. Flash should be firm to the touch, gills and blood-bright red, and smell fresh.
It can be served with a touch of olive oil and sea salt, or with boiled potato, or on a ball of sushi rice, or on a piece of dark rye bread with a thin slice of butter.

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Simplest One Pot Bread

Incredibly simple bread, crunchy and tasty crust and soft and spongy inside.
A quick, easy recipe for a crusty bread, using ingredients you already have. No need to knead! It does not need any special tools and baking dishes to make. All you need it is oven, a non-stick pot, a spoon, and a measuring cup.


Cheese Pudding and Fresh Cheese

Like my mother used to make. This recipe is very popular in Russia. Any fresh cheese can be used: ricotta, cottage cheese, farmers cheese (preferably). I make my own cheese with buttermilk.
The best way to serve this pudding at room temperature with big dollop of sour cream.

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Caprese Salad with Basil Pesto

Caprese Salad traditionally made of tomato, fresh mozzarella cheese, basil and olive oil. In this recipe I used basil pesto instead of basil leaves. Some times I use roasted beets, sweet peppers or eggplant instead of tomato. Pesto also can be made many different ways. Any kind of herbs(shpinach, arugula, parsley...), hard cheeses(manchego, gruyere, asiago, aged gouda...), nuts(walnuts, almonds, cashew...) and oils can be used.

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Savory Cheese Puffs

Nice little appetizers. They can be sliced in half and filled with any salad or cheese spread. They make  beautiful and delicious sandwiches.

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Marinated Mushrooms

It is very easy to make. These Mushrooms are nice accompaniment to a variety of meals, and it is great addition to antipasto platter.
Leave mushrooms overnight to enhance the flavor even more. These can be made ahead of time and stored in the refrigerator for up to two weeks.

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Salmon Roe

Salmon roe also known as a red caviar. It can be served as a garnish to seafood dishes or an appetizer. My favorite way to present red caviar is on a piece of toast with slice of butter and fresh dill (the best herb to serve it with). Also it can be served on slice of baked potato or cucumber with sour cream or cream cheese. Salmon roe is very popular in Japanese cuisine and well known as Ikura. Ikura is salmon roe marinated in soy sauce and Mirin wine.

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Ankimo (Foie Gras of the Sea)

Ankimo is a Japanese dish made with monkfish  liver. The mohkfish liver is regarded as a particular delicacy and is often compared to foie gras. Rich and creamy, but yet at the same time very light and delicate.

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Golubtsi  is hearty savory Russian dish. Golubtsi can be made with any kind of cabbage, meat, and grain or even without meat, just rice and vegetables. Here is my favorite recipe.

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Мясные шарики

Моя версия итальянских мясных шариков. Это блюдо готовится очень быстро и легко, не смотря на громозское описание.  Я не большой любитель итальянкиой версии мясных шариков из-за наличия в томатном соусе душицы или майорана, так-же в большинстве итальянских рецептов соус требует длительного тушения(соус получается слишком насыщеным и концентрированым.
Очень важны в соусе для шариков помидоры, я всегда использую только томаты сорта Сан Марзано, они очень сладкие и практически не содержат семечек. Так как соуса из одной банки помидор получается много, это блюдо обычно готовлю на два дня. Первый день подаю с соусом как описано ниже, на второй день добавляю 100 мл сливок, в итоге получается новое блюдо. На гарнир подавать макаронные изделия.

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