Tag Archives: recipe

russian.veggie.tart

This beautiful recipe, or rather photo of drool worthy food, has been floating around Pinterest for a bit. What’s the hold up? It’s in Russian. My pal Natasha over at Alaska Knit Nat had a friend translate some of the recipe with a translator and ended up with things like “butter sauce.” So, no one is much closer to making this beautiful thing…So I bribed kindly asked my friend Sergios to translate the ingredients for me as he is super cool and speaks both Russian and Greek (go team Cyprus!).

From there I approached this a bit like a British Bake Off technical challenge. Read: Imma make this up! Sort of.

  • Make your pie crust
    • Mix  2 1/2 cups all purpose flour, 2 tsp sugar, 3/4 tsp salt in a bowl
    • Cut in 2 full sticks of butter. (Yeah. 2 sticks. No one ever said vegetables were healthy.) until you have a nice mealy mix.
    • Add 9 – 12 TB of ice cold water and mix until the dough holds when pressed. Don’t over mix or your pastry will be tough. And ain’t nobody got time for that.
    • Wrap/cover in cling film and pop in the refrigerator
  • Run out of the house in your flour covered shirt to go to the expensive (but very cool) housewares store in rush hour traffic. Buy spring form pan because even after all these years, you still don’t have one. And believe me – this veggie tart won’t be nearly as cool if you can’t see the whole thing.
  • Dig out your butcher glove (the Michael Jackson thing you use when filleting allthefish so you won’t cut your hand off) and prep the mandolin. Slice 1 full green zucchini, 1 full yellow zucchini squash, 2 potatoes, half a beet and some carrots. Realize the carrots don’t cut as nicely as you would like, and feed some to the dog.
  • After your dough has chilled for at least an hour, remove from the fridge, roll, pack and blind bake for 15 minutes at 375*. I’m too cheap to own weights, so dried kidney beans and tin foil won the day. Why do we blind bake? No soggy bottoms!
  • Cool your pastry for 10 minutes, and begin layering your veggies in the mold.

After your veggies look super pretty, set aside and begin making your cheese sauce. I did not have Sergios translate the entire recipe (my bribe powers have limits) but from the photo, it looks like a modified cheese sauce.

  • Grate a lot of cheese – like 2 1/2 cups or so. I used 3/4 pepper jack and 1/4 cheddar. It was what we had – I don’t judge.
  • Begin your roux – 1 -2 TB of melted butter with 2 -3 TB of flour, yadda yadda. (If you don’t know how to make a roux – go forth to Google)
  • Slowly add 1 1/2 cups of milk, stir until thick, begin adding portions of cheese and stir until melted and all is incorporated.
  • Add a few TB of water because of course you made the cheese sauce too thick. Salt, pepper, and cayenne to taste.
  • Feel terrible you are about to pour this stuff all over your pretty vegetables.
  • Bake for 45 minutes – 1 hour at 375* – until the pie is set.

While you are waiting for the pie to cook, snack on some salmon spread leftover from last night’s onigiri. Have 3 or 4 slices, because it’s snacking.

Allow your pie to cool for about an hour – you want all that stuff to set and congeal before you hack into it and it all comes rushing out….Make sure someone in your house asks “Is it ready yet? Can we eat it?” every 15 minutes.

Cut, serve and send photos to your friends. This thing turned out amazingly well and it is definitely making it in to our meal rotation. Seriously. Super good.

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pressure.cooker.crack.pork.tacos

It’s true. These pulled pork style tacos don’t last nearly as long as they should in our household of two (I should probably be embarrassed, but I’m not. I’ll own it. They are so good.). I have passed the recipe along to a few folks and they agree, this stuff is good. I mean, good.

We prefer to use our pressure cooker to make these bad boys, but I know a few folks that have used their crock pots too (we don’t have one, I call them crack pots, but I digress) and they have turned out just as well – just be sure to follow cooking time instructions per pound of meat for the device of your choosing.

What you will need:

  • 2 teaspoon salt
  • 2 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander (did you know coriander is the same thing as cilantro? Mind blowing.)
  • 1/4 teaspoon ground cinnamon
  • 1 (3-4 pound) boneless pork shoulder/rump roast (Have your butcher remove any bones and fat as much as possible)
  • 2 bay leaves
  • 2 cups chicken broth
  • A few jalapeños for good measure

Mix the dry ingredients together (except the bay leaves, just in case you were wondering) and rub your roast so the tasty bits get in all the nooks and crannies. Pour your chicken stock, bay leaves and a few jalapeños (pickled or fresh it’s up to you) into your pressure cooker, and set the little metal trivet on top of all of that. Place your perfectly seasoned roast on the trivet and set to High Pressure for 60 minutes (all you crock pot folks can pull your chins off the floor now). After the timer beeps, release the pressure and remove your roast from the pot. Remove the trivet and then replace the roast (you’re almost done!), running one last 30 minute High Pressure cycle. (we throw a few more jalapeños in this step too – we like life spicy)

After the last cook your mouth watering meat hunk is done and may even start to fall apart as you remove it from the pot. Set in a bowl or deep plate and slowly pull apart with a fork and a ladle a scoop or two of the delicious broth over your meat and you’re ready to go.

Fill tiny tortillas with meat, freshly chopped cilantro, perhaps a little salsa, and whatever else your heart desires. This pork won’t last long and you’ll be foaming at the mouth to make it again. Seriously.

pork taco

 

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honey.pepper.salmon

I was on my own for dinner last night and decided to grab some salmon from the freezer. The husband likes his fish to still taste like fish, and I like to add a little more zip to it…and what I came up with was *amazing.*

  • Rinse and dry your salmon filet and remove the bones (I use needle nose pliers)
  • Place the dry filet skin side down on foil (dry skin means it will stick to the foil when it’s time to serve, meaning you don’t have to mess around with the skin)
  • Add some salt, garlic salt, and a liberal dash of pepper, squeeze a little bit of lemon over the filet and then finish with about 1 1/2 teaspoons of honey
  • Bake uncovered in a preheated 375* oven for 15 minutes (it will be perfectly cooked – you want salmon to be just ‘underdone’)

It honestly was so good I ate the whole thing (to be fair it was only half a filet) but that is pretty unheard of for me. The mix of the pepper and the honey made for a combination I just couldn’t get enough of (kinda like salty and sweet – chocolate covered pretzels? Forget about it.)

300_Sockey_Salmon_fillets

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