Balsamic Roasted Asparagus Salad With Brie

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It’s Asparagus time of the year! I always get ridiculously excited about that since Asparagus season is incredibly short and typically lasts from late February through the beginning of May in California (months may vary depending on the country).

This recipe was inspired by a piece of truffle brie that was in my fridge for over two days and I decided to use it up.

This recipe contains video instructions.

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Russian Easter Cake

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Orthodox Christians celebrate Easter in a slightly different way. Our main dish on the table is usually Kulich or Easter cake. Traditionally it is made on Clean Thursday (3 days prior to Easter) along with the eggs, blessed in the church and then eaten the next morning.

The recipe is kind of similar to Italian panettone and some Russians even buy panettone in store, decorate them accordingly with the traditions and put it into the center of the table on Sunday morning.

The shape of Kulich is traditionally tall and cylindrical just like Russian monastery bread – Artos that is unlike Kulich traditionally made out of kvas (fermented Slavic and Baltic beverage commonly made from rye bread).

Kulich was influenced by the Slavic tradition of spring ceremonial baking. It is served as ceremonial bread, which was usually baked on the eve of sowing works out of fermented dough. This sacred bread was used by peasants in rituals, and its remnants were used in fortune telling about harvest and offspring of the cattle.

This recipe contains video instructions.

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Episode 1. Las Vegas

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Who Launched a YouTube channel? I did!

I got super into the history of the food with the series of my articles about Great Depression cooking and that It got me thinking: why don’t I do the same but about the cities?

Since 2019 has a lot of unexpected turns I am going to be traveling for the most part of the year.

Here is just a slight taste of what you will see on further videos.

Please note that it is the first ever video made by me so no judging 🙂

This video covers a little about how Las Vegas emerged as a city and why food scene in there is so goddamn fancy.

Link to my YouTube channel. Likes and subscriptions are the best support!

 

Strawberry Spinach Salad With Goat Cheese

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This salad starts my story in Los Angeles. It is hot, a little humid and I noticed that for the past 4 days I don’t want to eat heavy meals. Maybe meat comes later but now let’s check out this fresh and crunchy strawberry salad with goat cheese, spinach, red onion and a bunch of other healthy stuff.

This recipe contains video instructions at the end.

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Red Cabbage Salad With Fried Apples and Turmeric Yogurt Dressing

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This salad was made out of the ingredients that I had in the fridge. I didn’t go to the supermarket specifically to buy them. I also love cooked apples! I think they make a great addition to crunchy red cabbage and creamy turmeric yogurt dressing!

The recipe is also packed with vitamins and you can consider it healthy(ish) 🙂

This recipe contains video instructions at the end.

Continue reading “Red Cabbage Salad With Fried Apples and Turmeric Yogurt Dressing”

Candied Citrus Peel

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In Russia, we usually add candied citrus peel to our Easter cakes. I was not a big fan of them up until I actually made them from scratch. I kept snacking on them once I started making my own easter cake, and they turned out very delicious!

Candied citrus peel will be an amazing addition to your baked goods, tea, Christmas table, and desserts. It is also very cheap to make!

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Thanksgiving 2.0: Chicken Legs In Sage Pomegranate Sauce

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Why turkey?

Why not fish, duck, chicken or any other bird?

According to a news article: Turkey was indigenous to North America and a way to feed lots of people as well.

Another source claims that it has to do with Charles Dickens and A Christmas Carol. When the book was published in the 1840s, it introduced an American audience to the idea of a turkey being something special.

Another article says that It was during Abraham Lincoln’s presidency. After his election, he had started the tradition with a Thanksgiving dinner that featured roast turkey, reportedly his favorite meal.
Even though there are myths going around the turkey being on our table, one thing we know for sure – it doesn’t have to be a turkey.

That’s why today we are going to make chicken legs in rich sage and pomegranate sauce!

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Thanksgiving 2.0: Roasted Brussel Sprouts With Honey And Goat Cheese

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In my last post, I sort of had a little breakdown on the subject of what is going on in the United States for the past few months. Watching TV and taking things calmly is not my cup of tea, so to bring more joy and delish food to your table, I will try to read more food mass media and give you more definite information. 🙂

So what is Thanksgiving? Why are we making such a big deal out of it? Why do we eat so much and do other countries celebrate that? Let’s start with the food.

Let’s begin with the early pilgrims that arrived at the United States around 1620’s – the 1630s.

Simply put they were celebrating the end of the harvest season by holding massive feasts. Turkey was not a part of the table yet, it is more in modern history. Some writers claim that the turkey was easily accessible in some states and pilgrims caught it to feed their large families when others say that the turkey was an animal often consumed by native Americans and was native to these lands.

Thanksgiving is always associated with indulging into massive piles of food and lack of healthy options on the table. I found that one ingredient that is both seasonal and comes out right before the celebration and healthy. Bring some Brussel sprouts to the table this year and your stomach will say “thank you!”

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Thanksgiving 2.0: Coconut Pumpkin Curry With Salmon

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I love everything that involves people connecting through food. Food is the only subject that will (probably) never start a war, an argument (only with your mom at the kitchen) and never cause negative emotions (only if the food is prepared the wrong way).

Thanksgiving is a truly unique celebration that ALWAYS brings families together big and small at a table full of homemade dishes, most of the time prepared from scratch.

I am not an American. I was never born in this county, I don’t carry a passport, and I have a family very far away from here, but somehow I can relate to what people celebrate in here. The aspect of it – all that matters. We should connect through eating homemade food more often. Maybe then there will be less anger and more love.

I don’t want to bring anything else up for now. The history of thanksgiving will appear in this blog later. For now, let’s remember those who will never make to the celebratory table and let’s MAKE SURE we give more love to those in need and give more attention to those who may be depressed and not feeling well.

Food – is what indeed can bring us together. Food is calming. Food is therapy.

Today I am revealing the recipe that I have only cooked for the dearest and nearest. For some reason, I didn’t have time to make it public, but I am now.

Sincerely yours, Chef Tania.

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Great Depression Cooking: Graham Bread

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At the beginning of 1900, the United States experienced a massive flow of “smart” chemists who found many ways to add unhealthy ingredients, that sometimes were not even supposed to be in food.

Flour was that once ingredient that suffered many transformations before we realized that bleaching it was not a great idea. Food chemists used: Organic peroxides, Calcium peroxide, Nitrogen dioxide, Chlorine, Chlorine dioxide, Azodicarbonamide, Atmospheric oxygen to bleach it. Some of the ingredients above are not allowed to be used in food products un the EU. Now imagine how the stomach would feel like after a good portion of bread made with some of these components?

During Great Depression times people used graham flour: the combination of regular flour, wheat germ, and wheat bran. Most communities were aware of the flour bleaching process and thus used graham flour when possible since it had more fiber and healthy components.

Graham bread was inspired by Sylvester Graham, a 19th-century reformer who argued that a vegetarian diet, anchored by bread that was baked at home from flour that was coarsely milled at home, was part of a healthful lifestyle that could prevent disease.

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