I have tried my hand at making gnocchi before but this time was the first successful attempt. They turned out melt-in-your-mouth soft. Even though I used the same measurements of everything else, I ended up needing less flour, which resulted in a softer, fluffier dough. And, someone had advised me to let the dough rest for 30 minutes before forming and I think this helped too. Most doughs turn out better if you let them rest. As for the vodka sauce…enough said ; ) (Yield: 3-4 servings) Gnocchi: 1 large/2 small russet potatoes 1 egg ¾ tsp salt ½-3/4 c flour Vodka . . .
Farmer cheese, “tvorog,” is a popular ingredient in Russian and Ukrainian cuisines, in sweet and savory dishes alike. It can readily be found in supermarkets. This is a great dish to make for friends, a weeknight dinner or a cocktail party. It’s fast and easy to prepare, and if you have kids, they can definitely help. It's like ricotta in consistency but slightly denser, and it’s very versatile. In fact, the filling in this dish can be used for fresh tomatoes or bell peppers, blintzes or just on crostini. (Yield: about 14 rolls) Ingredients: 1 large . . .
Hello there! My sister and I had dinner at Veselka tonight. Veselka (Ukrainian for ‘rainbow’) is a Ukrainian café in the East Village. I was drawn to it because of the name, here’s the story – Lily and I often use the term ‘Durdom Veselka’ (rus.-Veselka Mental Asylum) to describe an out of control situation humorously. Why we use this term? I do not know. It runs in the family for some reason. Anyway, this 55-year-old café’s menu features breakfast items, soups, salads, sandwiches, burgers and of course, Ukrainian classics – blintzes and pierogies! Blintzes are . . .
This Wednesday I had dinner at Petite Abeille on West 17th St. My memory fails me now but I’m pretty sure I first heard about this place on the Travel Channel and have been wanting to try it ever since. Petite Abeille – “little bee” – is a Belgian café, which has been open for over a decade. It is famous for its waffles, French fries and mussels. It’s a pretty small space, with indoor and outdoor seating and a very warm and relaxed atmosphere. Their dinner menu is diverse; it features salads, poultry, steak and seafood. Wednesday night is Mussel Night at Petite . . .
The long-awaited croissant class at the FCI finally happened this morning! I took a chocolate desserts course (15 hours) there in the spring of 2008 and really enjoyed it. The chef-instructors are fantastic and the environment is lovely. Croissant is one of my favorite foods so I really wanted to try my hand at it. This class (4 hours) was taught by Chef Karen, who used to work for Amy’s Bread. The dough was divided in half, half for the classic croissants and half for the “pain au chocolat.” The process of making croissants is lengthy and intricate. Croissants, along . . .
you must be doing it the wrong way” – is not a bad way to summarize this cookbook. As mentioned in my previous post, this book was sent to me by its distributor, so a ‘thank you’ is in order :] Abel & Cole is Britain’s most popular organic grocer and this book is a collection of recipes that showcase seasonal organic produce in appetizer, entrée and dessert dishes. Although I am not a follower of the organic craze, I find the recipes in this book fantastic! What I love is that they are classified by the four seasons, and the ingredients and techniques used are . . .
- Is the meatiest, heartiest, most satisfying and most heart-warming stew of them all. Its origin is not definite, however, many believe it was born in Mexico in the 1800’s. There are as many recipes for chili as there are cooks and this one is mine. My chili is more like a soup than a stew, though. For optimum flavor, remember to keep salting each layer separately. Just don’t go crazy with it… Ingredients: 2 tbs. oil 1 medium onion, diced 1 bell pepper, preferably green or red, diced 3 cloves of garlic, chopped ¾ pound ground beef 1 tsp. ground cumin 2/3 tsp. . . .