It was three years ago this month (I don’t recall the exact date) that my friend Irina talked me into starting a blog to share my recipes. I didn’t know anything about the blogosphere at the time but she used to religiously read several hugely popular fashion blogs so she told me how popular bloggers can become and how much free stuff they can get. The idea obviously appealed to me. Having a sufficient amount of free time, decent writing skills, and a passion for cooking, I thought, “Hey, why not? I have nothing to lose.” And here I am today, three blog name and . . .
If not to bake you two dozen red velvet cupcakes for your twenty-second birthday party celebration. Sofya, one of my best friends, turned twenty-two at midnight. This girl lets me borrow her clothes, picks me up at abandoned train stations at three in the morning (okay, so it was just that one time but still, I could’ve easily been murdered had she not saved me), listens to my paranoid life theories, and has been faithfully doing so since our freshman year of high school. I wanted to do something special for her and one just can’t go wrong with red velvet. I’d . . .
I happen to love chicken salad. I usually make it with apples, pineapple and/or dried cranberries or cherries. This time I wanted to jazz things up so I decided to add one of my favorite things - yellow curry powder. I thoroughly enjoyed the result and I'm pretty sure I'll never make chicken salad without it again. Curry fun fact? It has antioxidant and anti-inflammatory properties. And, studies show that it may aid in the prevention of Alzheimer's disease. (Yield: 4 servings) Ingredients: 1 boiled chicken breast, diced 1/2 c finely diced apple (like . . .
I have walked by this irresistibly adorable eatery more times than I care to look back on and have never actually gone in. I think I’ve just always been on my way elsewhere and the time never seemed right to go inside. Then, in the September 2011 issue of my very favorite magazine, Bon Appetit (duh), I spotted this gorgeous photo of Peels’ acclaimed shrimp and grits dish. “This is torture,” I thought to myself, “Will I ever actually get to eat at this place?!” I dog-eared the page as a reminder and moved on with my life. This past Sunday, I planned to meet my . . .
I’ve attempted making Coq au Vin (for help pronouncing this French name, click here) once before and it was alright, but this time, it was truly lovely. This is because I’ve acquired a Dutch oven since then and was able to braise the chicken the way it was meant to be. The meat was super tender – it literally fell off the bone – and the sauce thickened to a perfectly rich consistency. *The preparation of Coq au Vin usually starts with the rendering of bacon fat but I skipped this step. I know, I know, this is nuts and totally unlike me but I recently found out I . . .
This idea came from... Wait, I'm gonna let you guess... Why yes, it was Bon Appetit magazine! But I only used it for inspiration this time, the recipe is entirely mine. I should just rename this blog "Bon Appetit-Inspired Recipes by Sasha." Also, note this beautiful, asymmetrical serving dish, which was another part of my birthday present. My friends sure do know me well. (Yield: 4 servings) Ingredients: 2 tbsp vegetable oil 1 small yellow onion, diced 3 garlic cloves, minced 1 orange bell pepper, diced 1/2 tsp cumin 1 heaping tsp yellow curry powder Cayenne . . .
God, I love this stuff. I have now attempted three variations of it. Besides apple, I've stuffed French toast with canned peaches and fresh strawberries. Next time I think I'll flambé the apples with brandy before putting them into the sandwich. (Yield: one mouthwatering breakfast) Ingredients: 2 slices white Wonderbread 1 heaping tbsp cream cheese, divided 5-6 thin apple slices 1 egg 2 tbsp milk 1/2 tsp cinnamon 1 tsp butter Maple syrup or powdered sugar for the grand finale Procedure: In a shallow dish, beat together egg, cinnamon and milk, seasoning with a . . .