“I said to the almond tree , friend speak to me of God, and the almond tree blossomed.”
Nikos Kazantzakis
The weather around the globe has been indecisive, but one can tell spring has truly arrived by what’s available in the markets. If you see green almonds in your culinary shopping pursuits, then spring has arrived. But it’s so fleeting and you must catch it while you can, during the months of April , May and June. I found fresh green almonds at Arax, a Middle Eastern grocery in Niles. I had heard of them but never have seen them before. My co-worker told me of eating them when young in Iraq, and not liking the taste sour taste and gel like inside, so spitting them out. I did more inquiry and found in some countries like Iran, Turkey and Lebanon, they are dipped in salt water and eaten perhaps with an apertif . I wanted more from the beautiful green fuzzy fruits, and saw a post where in Greece they pickled them and they call them Tsagala. I love a good pickle, and that’s what I decided to do to preserve them before they get to hard. The pickle is perfect as you eat the green almond whole before they get hard and mature to resemble what most people traditionally think of as almonds. If unpicked the green husk of fresh almonds splits to reveal a more mature nut with a hardened shell . You can read more about green almonds here.
I brought some into work today to show my co-worker who remembered them with distaste from childhood. Ironically at a lunch a week back she was offered some green almonds by another,dipped in salt water and loved it. So naturally she was curious to have my pickled version. She loved them and the mild heat from the Serrano Pepper infusion. She offered some to a Russian coworker who went nuts for them , no pun intended. I have to bring the rest of stash to them to share some more. The Russian, who wasn’t feeling well said it was just what she needed. Trust me she’s not easily impressed. Almonds are magical and blessed. Perhaps there is a reason they mentioned in the Bible on numerous occasions. I was inspired to pickle the almonds from this post, but naturally made it my own. The flavor gets better in the brine over time, but they are delicious even a few days later. Eat them alone, or add to salad ( green, tuna, or chicken) for a crunchy treat with a bite.
Certain Someone is a simple man in his dessert tastes. So naturally the divine duo of a rich vanilla based custard , with a semi sweet chocolate ribbon stream stracciato ( torn apart) while churning, is bound to be a favorite. I decided to serve this up for the Easter holiday following a simple fresh slow grilled ham , pan fried leeks and potatoes, and a pea and carrot medley. Even stuffed , Certain Someone made room for two servings of ice cream.
I used to think Certain Someone would be a bit pretentious asking for Stracciatella in American Ice Cream parlors.It’s the European in him of course. But it’s more than differentiating between the naive assumption of thinking this is something akin to the chunky American Chocolate Chip ice cream. Stracciatella was invented not to long ago, in 1962 by Enrico Panattoni at La Marianna, in the picturesque city of Bergamo in Northern Italy, not far from Milano.It’s based on the Italian egg drop soup of the same name, where beaten eggs are added to a hot broth. The chocolate is more interspersed into the ice cream and broken up into little bits, creating a alternating smooth and creamy yet crunchy sensation on the tongue. Stracciatella definitely has more finesse than the good ole chocolate chip from the USA.
First let me preface this post with the statement that if you don’t like beets normally, you will love Borscht.
One thing that can said about me from birth, is that I have always sought out the new, different and loved to learn from others cultures. I could be never be one to fit into a specific box . I have my mother to thank ,for nurturing this curious spirit of mine. For some reason these days, I’m all into Russian food. If I cant travel, I visit through my kitchen. I even added to the final missing link to my Culinaria series, which was the Russian edition. A coworker saw me reading the Russian edition and asked
“Why Russia?”
…and I replied “Why Not?”
to which he thought for a moment and said “Touche”
Admittedly , listening to my Russian co workers has piqued my curiosity. Russian being used in the broadest terms,as each region has its own unique identity. The Polish co workers then pipe in with their versions of the same dish and we get into a whole discussion on recipes and traditions. This is what we do when bored, and I love it!
So lets talk about Borscht. The Ukrainians consider themselves the inventors of Borscht. This “land on the edge” with its main capital of Kiev. All the trade routes crossed this region and The Ukrainians have been under various rulers for centuries, until it was absorbed by the former Soviet Union. In 1991 the finally achieved their independence. The Ukraine can owe its rich culinary tradition to its lands that are known for its mushrooms, berries, grains, vegetables and other fruits. Even wines. Maybe their rich and varied diet contributes to beauty of the Ukrainian people who seem to produce some of the worlds top models. Food for thought…
Now there are many variations for this beet flavored stew/soup Borscht. From totally vegetarian to more hearty like stew, like I made. Originally Borscht was just a soup made from wild plants and oats. Beets evolved into the soup late on. The beauty of Borscht is that it can change seasonally with whats on hand. In conversations with my friends I find they like to add beef short ribs to flavor the base and to add heartiness to the soup. Potatoes, cabbage, carrots, tomatoes, mushrooms and even beet leaves or sorrel can be added. That’s the beauty of the soup. In Poland at Christmas barszcz , a thinner vegetarian Borscht is made and served with dumplings called uszka. Borscht really celebrates natures bounty can really decrease waste. In fact it evolved as a way families saved vegetable scraps and trimmings, and stored outside during the frozen winter, to make into soups later on. So think of all those veggies in your fridge that need to be put to use and make a borscht. Your family will thank you for it. Don’t forget to top it with the Sour Cream , that’s the best part many people believe.
I have techniques I use in soup making that may vary from traditional Borscht recipes. I will give you a clear recipe but I wanted to explain my process and traditional processes. Whatever you do do , remember the beets are sauteed separate and should not be added until the final stage of cooking, We don’t want the beets to lose color and darken. We want to retain the bright red color. For my version I used beef shank because it was cheaper than short ribs, although not as much meat. It requires hours of cooking to make tender. I peeled chopped and diced my potatoes , carrots, golden beets, onions, and garlic and roated them first with my beef shanks to brown in dutch oven. Then I placed it stove top and added my liquids. I find roasting of veggies and meats coaxed the flavor out more rather than browning on the stove top. The ingredients can vary and be based on what you have. For meat you can use pork, beef , chicken or lamb. Don’t worry about being exact. Cooking should be fun and improvisational, not rigid. Also note that borscht always tastes better the next day. But if you cant wait until then wait for at least 40 minutes for flavors to merge before serving.
1-2 lbs beef short ribs, shank , etc. You can use whatever meat you desire form pork, chicken or lamb.
1 large onion
4 carrots peeled and chopped fine.
3-4 medium potatoes peeled and chopped.
1-2 golden beets optional* ( had on hand)
3-4 cloves garlic minced
a touch of vegetable or olive oil
⅛ tsp Celery seed
salt and black pepper to taste
1 small head of white cabbage shredded
3 qts or more of beef stock ( can use bouillon and water)
3-4 large red beets peeled julienned into strips
½ cup chopped fatty bacon, guanciale or other fatty pork
1 can tomato paste
Bay Leaf
2 tablespoons of red wine vinegar
1-2 tbsp sugar
Sour cream to garnish
Fresh Dill & Parsley to garnish
Instructions
Preheat oven to 425.
In a large Dutch Oven add the beef shanks, ribs, etc and the peeled and chopped potatoes, carrots, golden beets,onions, and garlic.
Toss with a little oil , season with salt and pepper and roast for about 45 minutes to 1 hour until softened and browned.
In a separate skillet , render fat a bit from the bacon or fatty pork product and the peeled and julliened red beets. Saute for a few minutes.
Add the tomato paste to the beets. Continue to saute.
Add the vinegar to the beets and mix well. Remove from heat and set aside.
Remove the Ducth Oven form the oven and place on stove top.
Add the 3 qts of stock or water and bouliion.
Bring to a simmer on a low heat and adjust seasonings to taste. Now's the time to add more salt etc.
Add cabbage, celery seed, bay leaf.
Cover and simmer for 2-3 hours until beef is tender. At this point you may add more liquid if needed.
For the last 10 -15 minutes of cooking add the red beets, tomato mixture to the soup base. Add sugar.Simmer uncovered .
Adjust seasonings( maybe add more vinegar ,salt or pepper).
Remove from heat after 15 minutes.
Let sit for at least 45 minuted before serving.
Garnish with fresh sour cream , dill and parsley.
Notes
Do not overcook the beets in the soup. Only add at the last stage and cook no longer than 15 minutes in the soup.
You can adapt this recipe to incorporate may types of seasonal produce or using what ever meat you like on hand. You can also make it completely vegan by omitting the animal products and meat.
I love eggs. When I’m by myself, I often to turn to easy quick egg based dish. A fried egg added onto of rice or pasta just transforms it to something magical and beyond tasty. A simple poached egg is the epitome of elegance. Chopped boiled eggs add ummph to a salad. I can go on and on. So naturally when Land Of Lakes asked me try their eggs, the issue was deciding on what type of dish to narrow it down to. I chose something I’ve made recently while catering a Spanish themed party this past summer. The baked Spanish Tortilla, cut into little bites, were a hit served cold.
I admit the thought of a cold egg and potato dish didn’t win me over, but tasting believing. In fact the dish actually tastes better cold than right out of the skillet or oven. In Spain they make sandwiches with the leftovers. The flavors just merge after sitting a while and you have a tasty and satisfying dish. Waxy yellow potatoes are normally peeled and sliced and “boiled “ in two cups of olive oil with onions until soft. Be sure to get a waxy potato as opposed to a Russet, which will fall apart when cooking. Don’t be alarmed at the amount of olive oil as it will be drained off, and you can use the flavor infused oil for other dishes later. In Spain you traditionally cook the tortilla in a skillet, flip it onto a plate, put it back in and finish the other side in the oven or range. I prefer the easy method to just baking the eggs in the oven. You get a perfect tortilla that won’t fall apart or break when flipping.
Baked Spanish Tortilla with Land of Lakes Eggs can be made the night before a brunch and refrigerated. I used small baby red potatoes with the skins. If you do this, it is important to refrigerate as potato skins left at room temp for several hours breed botulism. This is important to consider with any potato dish with skins. But since Tortilla is a dish best served cold or at room temp, you will be in good shape. I also added red peppers and sun dried tomatoes for color. While not authentic, try adding cheese or crumbled cooked chorizio to your Tortilla .Anything goes. Serve with warm crusty bread.
For more information on Land O Lakes Eggs please visit:
This international favorite is easy to make and will wow your brunch crowd with its simplicity and flavor.
Recipe type: Entree
Serves: 8
Ingredients
2 cups olive pomace oil or olive oil
2 cups sliced potatoes
1 large onion, sliced
2 teaspoons chopped fresh thyme leaves
Salt and pepper to taste
1 red bell pepper, chopped
2 tablespoons chopped dry-pack sun-dried tomatoes
1 dozen Land O’ Lakes® organic all-natural eggs
Instructions
In 12-inch nonstick skillet, heat oil over medium-high heat.
Cook potatoes and onions in oil about 5 minutes, turning potatoes constantly for even cooking, until oil begins to simmer; add thyme, salt and pepper.
Simmer about 10 minutes longer, turning potatoes constantly, until potatoes are soft and tender. (If potatoes begin to fry and turn brown during cooking, reduce heat.)
Remove from heat; drain (do not wash skillet).
Place potato mixture in medium bowl; cool slightly.
Meanwhile, in same skillet, cook and stir bell pepper and sun-dried tomatoes over medium heat 1 minute; add to potato mixture.
Break up potatoes a little with fork.
Heat oven to 350°F.
Line bottom of 13x9-inch (3-quart) glass baking dish with cooking parchment paper; grease side of dish with oil.
In large bowl, lightly beat eggs with fork or wire whisk until well mixed.
Add potato mixture to eggs; stir until blended.
Carefully pour into baking dish.
Bake about 30 minutes or until eggs are completely set and top is slightly puffed and golden; cool 15 minutes.
Cover tightly and refrigerate at least 4 hours or until chilled.
To serve, run thin knife around edge of tortilla to loosen. Place rectangular serving platter upside down on baking dish (be sure platter is at least as large as baking dish); carefully turn platter and baking dish over.
Remove baking dish; peel off cooking parchment paper.
Serve chilled.
Notes
This dish can be made and refrigerated the night before a brunch.
For a milder flavor, you can substitute 1 or 2 sliced large shallots for the onion.
While not authentic, you can add cheese or crumbled, cooked chorizio to your tortilla. Serve with warm, crusty bread. Anything goes
Last week on a rare day off I was watching the BBC America station. Gordon Ramsay’s The F Word was on and I perked up as he made these easy gorgeous individual Pear Tatins studded with Star Anise. I had a bunch of commercial supply puff pastry in my freezer, left over from a event and a few apples left from my solitary apple picking adventure the week before. I was determined to try this stunning simple dessert with what I had and it didn’t disappoint.
The recipe is simple and you just need some fresh hard fruit , peeled and cored, sugar, butter, cinnamon or star anise, and maybe a splash or rum or brandy. Be creative. And of course serve with ice cream or whipped cream to up the indulgence factor. Your guests will be amazed and it saves the terror of flipping over a whole Tarte Tatin.
Prep your apples by peeling, halving, and removing the inner core and stem. Squeeze with lemon juice to prevent browning.
Preheat oven to 375 F.
In a heavy stainless steel skillet melt butter and sugar carefully and slowly until its starts to caramelize and brown. Be careful not to burn from sugar. You can add a splash or rum or brandy to the caramel.
Quickly stud each apple halve with star anise . Wrap each piece individually with puff pastry leaving the flat half free and exposed.
Place each pastry wrapped halve in the skillet with the caramelized sugar face down.
Sprinkle with additional sugar is optional.
Arrange in pan, and place in oven. Bake until golden .
Serve face up and with ice cream or whipped cream.
