tag:blogger.com,1999:blog-10123174344063582442024-03-05T15:43:57.620-08:00Big Family TableMy Big Family Table's Diary.Elenahttp://www.blogger.com/profile/02216023288230815318noreply@blogger.comBlogger63125tag:blogger.com,1999:blog-1012317434406358244.post-56489265135635695962013-03-28T08:42:00.000-07:002013-03-28T08:43:00.852-07:00How to be a Celebrity, or Kasarli Kofte. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieP9qoN363rDO8_FK8rjcuJK8wTtnz6MSIeccalnNeAAfv5HMuGcgYSvkqAAu0U5laITQlDQJTG4iItRX1AcYEtGXkm_e2JuQvCUcqruXdbCc-sSgw7Evj_cpjkXxbVOxnCq1PXXb1OZo/s1600/Koftesandwich.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieP9qoN363rDO8_FK8rjcuJK8wTtnz6MSIeccalnNeAAfv5HMuGcgYSvkqAAu0U5laITQlDQJTG4iItRX1AcYEtGXkm_e2JuQvCUcqruXdbCc-sSgw7Evj_cpjkXxbVOxnCq1PXXb1OZo/s640/Koftesandwich.jpg" /></a> <br />
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Every moment of our life is a history. You live it- you post it on Instagram, Facebook, Twitter, wrote about it in your blog. In instant your post will appear in Google search, people will read your story and look through your pictures. Are you famous, yet?- I suppose not yet. I would like to think that you reached the status of celebrity, when you are getting your pockets filled with diamonds and dollar bills simply by being yourself. Then,the status turns into the full-time job. You can be a desperate housewife, model, nerd, or fortune-teller, excellent cook, writer, tenant in Playboy mansion, get married to a famous guy, get divorce from a famous guy,write another Gangnam Style song, have DDD size, train your cat to get onto the boxes, and walk over the Niagara Falls, become an enlightened guru, or write a book on how to become rich and famous. <strike>Note: I am not charging you for the above ideas on how to get famous.:)</strike>It sounds pretty easy at this age of social network, you only need a little bit of luck, and then hope, and then work. Is it a hard work to become a celebrity, or keeping a status of one afterward? I think it's pretty hard, and nerve-breaking. Every appearance outside of your home turns into the job. You have to wear certain things, you have to say right stuff, you have to be with the correct person, and act as the star. I see extremely hard work behind Justin Bieber,PSY, Kendall Schmidt, and many other, that got recognition, and fame, and keeping it working for them.<br />
Now forget about everything I wrote above, because it's not applicable to Turkey. Turkey is an amazing country, as you might already know. The fact that you are born blond, with blue eyes is already an advantage and possibility for you to become a Star, or at least sign up for the beauty pageant. That's it! No hard work is needed. You don't need to be a musical prodigy, dancing athlete,spelling-bee champion, or have the longest legs on the planet. It's that damned easy in Turkey! The scheme is super easy.Here are the 10 steps that almost every celebrity used in her life. <br />
<i> No:1 You are pretty and good-looking,perhaps even beautiful. You are lucky if you are born this way. Not so lucky, you go ahead to the good plastic surgeon.<br />
No:2 You participate in Beauty Pageant. The results... really don't matter.But first place makes it all so much easier.<br />
No:3 You get on the cover of the magazine, they write about you in the newspapers.You got some talents, some secrets, some misery in you life-people will love it. <br />
No:4 Open your arms for the fortune to come, and be ready! You are invited to the talk shows. I have to admit, you have to know how to talk. Beauty won't save your ass on TV.<br />
No:5 This is important stage in Turkish entertainment business-you become singer. Yes, you have to sing.Music is the best tool to attract people, make money, and move you up to the throne of the queen.At this stage, usually you are allowed to call yourself "The most beautiful woman on the planet", "The woman with the best voice","The best singer".Modesty is not in fashion, here.<br />
No:6 After couple of albums, happy marriage, successful divorce, you might slow down.<br />
No:7 Next step is role in soap opera. You are an actress, now. <br />
No:8 If that is not working, there is always a place for you to host a TV show, or to be a judge in another singing competition.<br />
No:9 Your Botox consultations become more frequent, and you start writing a column in a weekly newspaper, sharing your thoughts of life, and opinion.<br />
No:10 You lived a celebrity life, you may rest in peace. <br />
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I hear you saying,"Come on, bring us some examples!"One of the biggest celebrity is Hulya Avsar. She won a beauty pageant, but as a divorcee woman the title was taken away. The scandal brought this young woman fame, and attention, that have lasted for thirty years. Pinar Altug, Azra Akin, Gulben Ergen-these are the first names that come to my mind. Turkish public is one of the best public in the world. Public will love you, just be there for it. You have to remind of yourself, be on the screen , no matter in what shape, or role. I found this to be a turkish phenomenon, and have so much regret that I didn't live here when I was 18 years old, and could apply to the beauty pageant.<br />
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Let's get to the recipe, now. I chose kofte recipe today, because it reminded me of the concept, that kofte is always kofte-it's simply ground meat, onion, and spices no matter how you call it. There are hundreds of different recipes with different names in Turkey, but the basic stays the same, just like the beauty pageant winner, no matter how you will call it-actress, star, celebrity, model, TV person, or singer.It will be always loved for what is inside.<br />
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<b>KASARLI KOFTE ( Ground beef Kofte with cheese)<br />
500 gr ground beef/or lamb<br />
1/2 cup bread crumbs<br />
1 onion chopped in food processor<br />
1 t baking soda, activated by splashes of distilled vinegar<br />
salt<br />
black pepper <br />
1 cup of shredded Mozzarela cheese/Kasar cheese<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ_NK0Op9HVnPwpGGgpHlOME23MQEZopLHOKreASA6Qxuv4aqGealNKjSbgJm_qkgbaVxApj3Z7a55N9JVKKhS8ZUSYbk6fwRe0ly0tpnTjxro8qZ3W2ZjhHkgWXg5RpT00BNWqKpVwpY/s1600/IMG_6252.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ_NK0Op9HVnPwpGGgpHlOME23MQEZopLHOKreASA6Qxuv4aqGealNKjSbgJm_qkgbaVxApj3Z7a55N9JVKKhS8ZUSYbk6fwRe0ly0tpnTjxro8qZ3W2ZjhHkgWXg5RpT00BNWqKpVwpY/s640/IMG_6252.JPG" /></a><br />
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Mix all ingredients very well, and let it stay in refrigerator for 30-45 minutes. Form a thick finger-like kofte, and fry them on heated pan with vegetable oil.Enjoy the koftes in your sandwiches, wraps, or on your plate with some side dishes.</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmQJigrjkedYnPh24nFXbai4ThgTINNP2650lS8e_Jrgyh5WYmRiWwAS9EGqUBOljS5BSuT0s0xtKIiNL6M5kY3xjVAB0PPgi_sdapbDYcLrTh1kI3Ln8TJervZdx8zLkEfwsMU8Oq8Hk/s1600/IMG_6257.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmQJigrjkedYnPh24nFXbai4ThgTINNP2650lS8e_Jrgyh5WYmRiWwAS9EGqUBOljS5BSuT0s0xtKIiNL6M5kY3xjVAB0PPgi_sdapbDYcLrTh1kI3Ln8TJervZdx8zLkEfwsMU8Oq8Hk/s640/IMG_6257.JPG" /></a><br />
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Elenahttp://www.blogger.com/profile/02216023288230815318noreply@blogger.com0tag:blogger.com,1999:blog-1012317434406358244.post-64870529193836283532013-03-21T05:28:00.000-07:002013-03-21T05:28:05.466-07:00Turkish Soap Operas, Real Sets behind them, and Dereotlu Pogaca (Turkish Biscuit) <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOxSHIStTYmCx32Ubh1J9Jzr4-Vpjpcm9JAlZlRYZTGVr-G5C9HW4CpF8TjaAa580FSiYUEjUSMylSsGPvyy0Q-I8cEnyUWsPoOVmmOhLs8WPrv9ikev0jWTPE_aijl_dCE1_YAF2XqC0/s1600/DereotluPOgaca.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOxSHIStTYmCx32Ubh1J9Jzr4-Vpjpcm9JAlZlRYZTGVr-G5C9HW4CpF8TjaAa580FSiYUEjUSMylSsGPvyy0Q-I8cEnyUWsPoOVmmOhLs8WPrv9ikev0jWTPE_aijl_dCE1_YAF2XqC0/s640/DereotluPOgaca.jpg" /></a><br />
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It is Wednesday! I am rushing my kids to complete their homework, I am loading dishwasher with few plates in rush, completing everything I had to do, check my Facebook page, Gmail, and Twitter-everything before eight o'clock. It's my night of Turkish Soap Opera.I am a big fan of "Kuzey and Guney", it airs at 8 PM every Wednesday on Kanal D in Turkey. <br />
Turkish soap operas are real big deal for Turkey, and for Middle East, and for many Balkan countries where viewers wait by the TV for their favorite story to be continued. The competition among channels is gigantic! Channels compete by measuring the ratings during the prime-time airing. Time between 8PM and 10PM, are the most valuable hours for the TV companies. Every channel has its own dizi ( TV series in turkish), which is trying to beat the rating and gain more profits from Advertising company.This is the most talked business in whole country. Dizi is powerful tool to turn an unknown foreign actor/or actress into a king or queen of media in Turkey. Like Meryem Uzerli, who is more known as Hurrem from "Muhtesem Yuzyil" series. She was invited from Germany to play a famous wife of sultan Suleyman. She is one of the most beloved actresses in modern Turkey now. The Muhtesem Yuzyil/or Magnificent Century is most profitable and at the same time most expensive TV Series in country. It also airs on Wednesday, but I am not watching it, since Hurrem's role meant to be mine, and now by not giving its producer one extra rating, I am protesting it. :) <br />
To make one episode, hundreds of people work full-time for 7 days a week. And by full-time, I mean 24 hours a day. One episode lasts for one and half hour, instead world standard -45 minutes. It takes a lot of juice from the crew to film a full movie-lenght episode in 6 days every week. Actors don't know their words until last moment,since the script writers are finishing their dialogues right in front of them on the sets. We met a director, who is filming famous TV series which lasts couple seasons, and she didn't see how her baby grew all this time. It's a really tough and crucial business. Viewers sometimes relate to the characters too much, and relate everything that happens on the screen as it was a real life. I will be honest if I will tell the fact about myself. My husband met Bugra Gulsoy (Guney from Kuzey Guney series), and I have been begging my husband to introduce me with him. In yesterday's episode, Guney turned into a negative character, and I told my husband, that I changed my mind, and didn't want to meet such a evil person anymore. Sounds funny, I know. The young and beautiful actress from "Eve Dusen Yildirim" was playing a character who was destroying family. The girl was attacked by people on the street for that. She had an extremely hard time walking and living a regular life without being insulted by women, who felt sorry for the left alone wife in the series. <br />
Existence of Tweeter and Facebook, also plays a big role in scandalous situations with actors. For example, during the "Adini Feriha Koydum" series, there were two groups of fans, that attacked the producers of the TV series in the cyber space in order for them to change the story line. <br />
Last week, I had a chance to visit a set of upcoming TV series "Otisabi", which is based on the Comic series, by Yilmaz Aslanturk. The series are going to be broadcasted on CinemaTV. It's a first-time experience for Private channel, that is doing an exclusive production of its own TV series in Turkey. Think of HBO special series. The director of the OTISABI is fantastic man, who has years of experience,who is trying to bring the level of the local production upto the Hollywood standards. The TV series is promising to be extremely entertaining, and very sexy. The set left an impression on me, which broke my dream of wanting to become and actress one day. It was a first time for me to see all the cameras, lights, people behind the camera, and one actor who has got all one hundred eyes on him. I felt like I didn't want to be in his shoes at that moment. This is so scary!!!Guys, I am telling you, it's not easy at all. Everyone expects you to show that perfect emotion, that one special move of the finger, or a sparkle in your eyes. The actor did fantastic job! He is hilarious, he is sexy, he is tough,simply the real OTISABI, that I used to imagine reading the comics. The Facebook page of Otisabi is already full of criticism, praising, opinions, reviews, even before anybody has seen any episode. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW4XgbItkIclxXED319dSiqGwdmGglSz_cU9wv2OgC-UQuNV_VswyVKiwLTlfp55WYhGpFcnz3DVtOq5pjmVVxY_mwv5TCbPavkHY6Q0SRsO2_dM6m6abS-jN7iQPKQwSKFoq_5PObgYY/s1600/IMG_6136.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW4XgbItkIclxXED319dSiqGwdmGglSz_cU9wv2OgC-UQuNV_VswyVKiwLTlfp55WYhGpFcnz3DVtOq5pjmVVxY_mwv5TCbPavkHY6Q0SRsO2_dM6m6abS-jN7iQPKQwSKFoq_5PObgYY/s640/IMG_6136.JPG" /></a><br />
Criticism of famous "Muhtesem Yuzyil"went even further to the Premier Minister of Turkey. In his public speech, he told his opinion, that the TV series was not reflecting the real facts or was historically incorrect. The producers had to do certain changes in following episodes because of that.<br />
My post got too long :) From the set of Otisabi, I am bringing you the recipe of usual snack. It's a POGACA (poacha). There are diffrent kinds of Pogacas in Turkey, some of them are yeasty and look like buns, some are simple and taste crumbly like scone or biscuit. I chose a simple and quick version of dereotlu pogaca (Biscuits with dill), which can be perfect for your potluck, or appetizer table, as a bread substitute for the fancy dinner.<br />
The recipe is adapted from MutfakSirlari.<br />
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<b>Dereotlu Pogaca -Bisuits with dill and Feta cheese.<br />
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3 1/2 c of all-purpose flour<br />
1 t.salt<br />
1 t. sugar<br />
1/4 cup of chopped and washed fresh dill<br />
1 T baking powder<br />
125 gr. of cold butter<br />
1/2 c vegetable oil<br />
3/4 c yogurt ( or sour-cream)<br />
1 egg divided into e.g. white and yolk.<br />
100 gr Feta Cheese -Optional</b><br />
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Mix the dry ingredients+dill, cut the butter into the flour mixture. You better use the pastry knife, or your hands to turn the butter and flour into crumbs.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSgbeNQTIWgpLo4tx3yH69XC9DLu59yLh5UwWFyQM7GilfGv75_v5lVdygziA8EiuSEejjze1nw_NNB3UK60ZjPE_J6J5v4HtNi9BZ4umEq63Pw5GDCty9CDsQjbDnobDQov9w0F6b9Cc/s1600/IMG_6176.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSgbeNQTIWgpLo4tx3yH69XC9DLu59yLh5UwWFyQM7GilfGv75_v5lVdygziA8EiuSEejjze1nw_NNB3UK60ZjPE_J6J5v4HtNi9BZ4umEq63Pw5GDCty9CDsQjbDnobDQov9w0F6b9Cc/s640/IMG_6176.JPG" /></a><br />
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Separately mix the liquid ingredients Yogurt+Egg White+Oil. Add them to Flour. Use your hands to knead the dough. We don't need to reach smooth texture, leave a little bit crumbly. Heat the oven 350F (185C). Use parchment paper on baking pan. Roll the doing in your palms into a golf size (or walnut)ball. Make a closed hole, and insert the piece of Feta cheese, close the hole.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA2Vw7sKrqkXl4mVJ9DwNF5nMno_EQh8GFN_8evsW3MEwHnF-7tpJGOt7LuXUJc38yrdy4nO7MFdLZfzQgb7-ZfdLYP2tYW36g7mLWF4naNTjikb9WJQ64gh-hdXWpwd_RU8fcVPZ3RQ0/s1600/IMG_6179.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA2Vw7sKrqkXl4mVJ9DwNF5nMno_EQh8GFN_8evsW3MEwHnF-7tpJGOt7LuXUJc38yrdy4nO7MFdLZfzQgb7-ZfdLYP2tYW36g7mLWF4naNTjikb9WJQ64gh-hdXWpwd_RU8fcVPZ3RQ0/s640/IMG_6179.JPG" /></a> <br />
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You can close totally and roll it into ball, or leave it in kind of half-open shell shape. Brush egg yolk on top. Bake 25-30 minutes until dark golden color.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5sb8Z4qex5Jt4_ueKl9tNkFKlvgAVa_Qjd1ON5HMakcpujYFSU43Uw3fINwkz6FbonHWqi6citRHWeN045vqP4F1IGQQw50sja0Uoa0rzqImYMLnN0LAxKtPCe7sRQk1kj9jHWfs5XHo/s1600/IMG_6182.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5sb8Z4qex5Jt4_ueKl9tNkFKlvgAVa_Qjd1ON5HMakcpujYFSU43Uw3fINwkz6FbonHWqi6citRHWeN045vqP4F1IGQQw50sja0Uoa0rzqImYMLnN0LAxKtPCe7sRQk1kj9jHWfs5XHo/s640/IMG_6182.JPG" /></a><br />
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Elenahttp://www.blogger.com/profile/02216023288230815318noreply@blogger.com1tag:blogger.com,1999:blog-1012317434406358244.post-30929532190922624162013-03-20T03:21:00.000-07:002013-03-20T03:23:28.530-07:00Artichoke Bottoms in Orange Juice or Secrets of Turkish Housewives. <br />
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Ohhh, those culinary secrets of turkish housewives.Every woman has its own secret recipe that she is proud of. They proudly talk about it, they praise their culinary skills, they have stories-<strike>no, no Legends</strike>-about that most delicious dish that's somehow can be cooked only by them in their sacred laboratories. If you decide to ask for the recipe, there is a chance you won't be given a recipe in full. There will be a definitely one secret weapon ingredient missing.It often goes like this :"My Kisir (kind of tabbouleh) is most famous in my family.I had been asked to make it for every wedding, party, holiday gathering, because there is simply no one better than me".Her eyes sparkle, nose goes up, and the whole thing sounds like she was the first woman astronaut. Cooking is not something I am proud of, cooking simply makes me happy. Smiles, emotions, smells, conversations, great endings for the bad day by the dinner table, starting a conversation in the market with "you-don't-know"person about how they cook that alien ingredient- that what moves me to learn more, to perfect the skills, and keep cooking. <br />
My mother-in-law, is a great cook, and she got couple recipes in her repertoire, which make her proud. One of them is Artichoke Bottoms in Orange Juice. She was very young when she got married, and started her married woman life with cooking, taking care of family before she realized that she was grown up. She had to learn cooking, and was picking up the skills, tips from the women that surrounded her. She loved artichokes, but there were couple things missing in her recipe that were obstacles on the way of perfection, that she expected. The artichoke lose the color, simply turn darker, as potatoes without water. That's why keeping the hearts or bottoms of artichoke in the acidic water is very important for the color and freshness of the product. Boiling artichokes in water, won't take away much of the taste, but turn your artichoke into not a pleasant colored pieces of vegetables. So, my mother-in-law, asked chefs of the restaurant, asked neighbors, asked private chefs, asked older women. And no one shared their secret how their artichokes keep the right color. She thought, thought, and thought more. Until she saw an orange on the table. Orange is citric fruit, just like lemon,and that was her Eureka moment. After that she cooked her artichokes in orange juice only, and proudly spoke of her own creation in the weddings, parties, and by the cup of coffee.<br />
She doesn't keep her recipe's ingredients in secret and shares them happily with everybody. She is sure that list of all the ingredients not going to make the dish delicious, because she simply has that magic touch to make dish delicious and out stand the other's.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu-zbn9alCLjtzHN_34qg9NsBGaidFl-YXZz1ap5nJgaGCq-0U1-JqSZ8wR2AyjEXvdpZTXvFO1vQuujxpnZGtBOZTIC6PitLRSIaUyrCQ65QvdloRyA40C5kZHUfeS7AzUS03YO6OVEQ/s1600/IMG_5974.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu-zbn9alCLjtzHN_34qg9NsBGaidFl-YXZz1ap5nJgaGCq-0U1-JqSZ8wR2AyjEXvdpZTXvFO1vQuujxpnZGtBOZTIC6PitLRSIaUyrCQ65QvdloRyA40C5kZHUfeS7AzUS03YO6OVEQ/s640/IMG_5974.JPG" /></a><br />
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<b> My Mother-in-law Artichoke Bottoms in Orange Juice<br />
<br />
<i>4 Artichoke bottoms <br />
1 Carrot <br />
2 white onion<br />
1 cup of frozen peas, you can substitute to canned one, or fresh<br />
Olive oil<br />
1 1/2 t salt<br />
1 1/2 cup fresh orange juice (3 oranges)<br />
</i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6IcmPdibRzYr-zuVnzmtDpgmTZvWxOsdMKDEGZHZW64MS2__RZJ1NGN0zdQXavGyzBFswiSR8W142b-7m73yBeuRBi_QV1L19Ic7eIcFUuCuBQoejXxjuJNdXHnU78J0sV1V8PhXeTO8/s1600/IMG_5977.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6IcmPdibRzYr-zuVnzmtDpgmTZvWxOsdMKDEGZHZW64MS2__RZJ1NGN0zdQXavGyzBFswiSR8W142b-7m73yBeuRBi_QV1L19Ic7eIcFUuCuBQoejXxjuJNdXHnU78J0sV1V8PhXeTO8/s640/IMG_5977.JPG" /></a><br />
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Deep Frying pan, or a casserole pot.<br />
Slice you onions, cube the carrots, drain the peas, keep the artichokes in lemon water until yo ready to add them.<br />
Heat the pan, add olive oil. Sautee onions until golden. Add carrots. You can cube your artichokes roughly. Add then to your pan. Add some salt, and pour orange juice. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1oxk-QzIKa4CtWLGT8aQIoMsqWqZOOoFmIC9mjZmvxlHjyhFow-ScpsE4XycEvCNH8buUrk_wCVNbpRKQWy96sXFKvN8xeCTDG38C_28jt4J-UiIV3N0V9feUwQmz6U5yj8jHDAZkEwE/s1600/IMG_5978.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1oxk-QzIKa4CtWLGT8aQIoMsqWqZOOoFmIC9mjZmvxlHjyhFow-ScpsE4XycEvCNH8buUrk_wCVNbpRKQWy96sXFKvN8xeCTDG38C_28jt4J-UiIV3N0V9feUwQmz6U5yj8jHDAZkEwE/s640/IMG_5978.JPG" /></a><br />
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Cover the lid, and lower the heat. Cook for approx. 25-30 minutes. Check the artichokes for their softness (boiled potato stage-not soft). Turn off the heat. Leave the lid on for couple hours. Serve cool.</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmXZDStxuUsRlmnIdF18XEP4Jj8ywqPqvvz8DnyEO093rG0HM81zdBYEG2qLOLl5NdXA3PqOWW3k_l0hL9DvQJI1dl6LgFKK3UOo3e3okK9urCuwAvmdN1LuKGiQCyuB7ZlT7wK8fcG-k/s1600/IMG_5981.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmXZDStxuUsRlmnIdF18XEP4Jj8ywqPqvvz8DnyEO093rG0HM81zdBYEG2qLOLl5NdXA3PqOWW3k_l0hL9DvQJI1dl6LgFKK3UOo3e3okK9urCuwAvmdN1LuKGiQCyuB7ZlT7wK8fcG-k/s640/IMG_5981.JPG" /></a> <br />
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Buying and cooking artichokes in Turkey is a lot of pleasure, since the hardest part -CLEANING THEM is done for you by the seller in the market. Here is the video of me buying the fresh artichokes in Kadikoy market. In States the bottoms are sold frozen in supermarkets. Artichokes considered as the great Liver Cleanser, and Cholesterol lowering must-have ingredient in Mediterranean diet. <br />
<iframe width="420" height="315" src="http://www.youtube.com/embed/qIdnp0zD2SY" frameborder="0" allowfullscreen></iframe><br />
Elenahttp://www.blogger.com/profile/02216023288230815318noreply@blogger.com0tag:blogger.com,1999:blog-1012317434406358244.post-70066076567354627472013-03-17T04:28:00.000-07:002013-03-17T04:37:17.165-07:00Maslenitsa-Mасленица<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ-RLhLEaa0Lwv8ieRXDAiC69z1ILbKD8wd56KEwKL8PWg3uBbRLGAVGdErtaFkerx0GgJ708QfKcridZ8M4hY0XUwYNwEoWyp9YVevMF_1sy5qTs9DefahMDs_b7sVhwh1NPyD7xmQ6A/s1600/Hohloma.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ-RLhLEaa0Lwv8ieRXDAiC69z1ILbKD8wd56KEwKL8PWg3uBbRLGAVGdErtaFkerx0GgJ708QfKcridZ8M4hY0XUwYNwEoWyp9YVevMF_1sy5qTs9DefahMDs_b7sVhwh1NPyD7xmQ6A/s640/Hohloma.jpg" /></a> <br />
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<i>Spring is one of the most beloved seasons for most of the people. I really enjoy early spring here in Istanbul. Compare to cold, and snowy March in New York, we are enjoying Californian warm sun here. We have been spending so much time outdoors, exploring parks, sahil yollar (meaning pedestrian road by the water). Seeing jogging people, girls in tight sport outfits makes me feel comfortable. WARNING: I wouldn't do running in super sexy outfit in every neighborhood of Istanbul.</i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFgfOY-h7DLHJ93M6q3PpyYnW1arNsr6EzMAfExHKml0oylrvAWXSQNVp5nuE5wbc8I8GbBw20X2tRW-Bs-9plOpO8tkoIKX3HUmz0QnCTYVMhWLB-7YHFg4-GiHoAXmxT5nuAhB2bMoU/s1600/Spring13.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFgfOY-h7DLHJ93M6q3PpyYnW1arNsr6EzMAfExHKml0oylrvAWXSQNVp5nuE5wbc8I8GbBw20X2tRW-Bs-9plOpO8tkoIKX3HUmz0QnCTYVMhWLB-7YHFg4-GiHoAXmxT5nuAhB2bMoU/s640/Spring13.jpg" /></a><br />
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<i>To warm up my friends on East coast, and Europe, I am baking today specialty of this week -BLINY (блины), Blintzes, Crepes.Whole week was a week of celebration called Maslenica Wikipedia gives us this meaning "Maslenica is a port and village in Zadar County, Dalmatia, Croatia." -No, no, no -that's not what we celebrate. MASLENITSA is according to Wikipedia "an Eastern Slavic religious and folk holiday. It is celebrated during the last week before Great Lent—that is, the seventh week before Eastern Orthodox Pascha (Easter)" Traditionally, we bake Bliny, and eat them with various fillings -herring, caviar, honey, jams, smoked fish,hard-boiled eggs+rice, meat, and more modern and most popular sweetened condensed milk, Nutella.<br />
There is no recipe of Bliny in my family. It's a product of leftovers, mixing them, reaching correct consistency, and frying on right heavy-bottomed pan. Like yesterday, my mom said that Bliny were fantastic, not like on Monday. <br />
- Mom, did you do something different this time? <br />
- No, of course not. Little bit of milk, 2 eggs, flour. That's it.<br />
So, every time I am about to beat up the batter, I am hoping that BLINY Gods will be happy today with my mixing skills and my bliny will be soft, delicious, and just like my mom's. After 100th recipe, that I had tried, I believe I am getting better, and can post a recipe that you might follow and get delicious result.<br />
In Turkey, I am in constant search of good ingredients. Recently, I found Organic Flour in Migros. I bought two kinds -whole wheat, and regular white flour packages. I cannot write review in fully yet, but I will be making Bliny with white flour today. </i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2XdhLiQpyKXcaOOokwPnCD1Z8qJKjvoFRnhxl46maBMpUTU1eCMMTc9zl3QZrdocjUVPS5JU08oq9ZN69B6PYwFym_okTAciV8o30Mvxz6BcUH9Fv19Ly4GSdY7I6830YZpeK6hbk0rM/s1600/Maslenica1-13.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2XdhLiQpyKXcaOOokwPnCD1Z8qJKjvoFRnhxl46maBMpUTU1eCMMTc9zl3QZrdocjUVPS5JU08oq9ZN69B6PYwFym_okTAciV8o30Mvxz6BcUH9Fv19Ly4GSdY7I6830YZpeK6hbk0rM/s640/Maslenica1-13.jpg" /></a><br />
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I usually, mix the batter right before I pick up my kids from school. After we get home, I work it on two frying pans, and getting the bliny ready in no time in front of my two hungry men.<br />
<b> CREPES-BLINY<br />
1 1/2 cups milk<br />
3 large eggs<br />
3 T sugar<br />
1/2 t salt<br />
70 grams of melted butter<br />
1 T Vanilla extract <br />
1 cup of all-purpose flour<br />
<br />
You can use blender to mix all the ingredients together. If you are using mixer, then mix Eggs+ Sugar, do not make it foamy, add salt, butter, half of milk, and vanilla. 1/2 cup of flour, rest of the milk and the rest of the flour (1/2 c).Cover the bowl with batter with plastic, and refrigerate for 30 minutes. Butter hot frying pans. One ladle of batter should be spread by moving the pan.The edges will turn into light golden color, you flip the crepe over, and fry the other side. Stack crepes on top of each other on the plate. <br />
</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAMzVu5V7TfR-CxAlQcalVn_B7pi1LQlkNkPBTo-T5377DmEICOuB4RPduGKz0FbT60T-_bzgqrlTaYGRZ22Q8qMIWnOrl8dNVzmue21_2EByCkja6odcdRsKu5IvVnwm6ajdtNUOl400/s1600/blini.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAMzVu5V7TfR-CxAlQcalVn_B7pi1LQlkNkPBTo-T5377DmEICOuB4RPduGKz0FbT60T-_bzgqrlTaYGRZ22Q8qMIWnOrl8dNVzmue21_2EByCkja6odcdRsKu5IvVnwm6ajdtNUOl400/s640/blini.jpg" /></a><br />
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Elenahttp://www.blogger.com/profile/02216023288230815318noreply@blogger.com0tag:blogger.com,1999:blog-1012317434406358244.post-76368709529547058742012-11-07T09:59:00.000-08:002013-03-17T04:39:00.482-07:00Apple Tart, or Thanksgiving Preparation<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5hot-8lcPROAEq6AanYxRGmj1jfvSd_rgE1TNHpSm7emP6iL2n29-GVCVW3Z5sy8t-Z3jqAgzm6pnkFgT943rVQWAV0cd6vtUTrgtUizVcKctcEoFkLaQBFUkNUXPANrgJlvUXSi6qgs/s1600/appletart.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height"" width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5hot-8lcPROAEq6AanYxRGmj1jfvSd_rgE1TNHpSm7emP6iL2n29-GVCVW3Z5sy8t-Z3jqAgzm6pnkFgT943rVQWAV0cd6vtUTrgtUizVcKctcEoFkLaQBFUkNUXPANrgJlvUXSi6qgs/s800/appletart.jpg" /></a></div><br />
<i>Oh, I haven't written anything in a while. I feel like I am learning to cooke all from scratch here in Turkey. My oven doesn't bake the way I used to ovens, the ingredients don't taste the same, the measurements for local recipes call for tea cups, coffee cups instead of our usual measuring cups and pyrex cup. And my Kitchen Aid mixer was not with me ( and you know it's my best friend)<br />
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So, here I am adjusting to the new way around my turkish kitchen, and begging my husband to find me Kitchen Aid mixer, and here my wish comes true. During the recent holiday here in Istanbul, the price for my "Diamond" was reduced by %50. I ran to the store, and purchased the present of the year for myself. I couldn't wait to beat up a batch of my favorite chocolate chip cookies, or chocolate cake. I baked, baked , and baked. Until I realized that I wasn't so comfortable in my pair of jeans. I had an emergency, and last week on Thursday started a Dukan diet. Now, I am cooking for family, and for myself separately, and not so much of baking will be happening in my kitchen for some time until the holidays. I lost so far about 5 Lbs, and happy how the diet is simple and makes me feel. I will try to share some recipes with you from my diet plan, if you'd like.<br />
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The thought of having a Thanksgiving Dinner at my home, made me think of all the delicious things, that I can cook. I decided to try to bake some of my Thanksgiving recipes in my new oven ,and using local ingredients. Today I baked an Apple Galette, which I really liked. The original recipe was found on epicurious.com, however I baked it with some slight changes.<br />
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Oh, how much I struggled not to swallow the slice of galette ( I am on protein diet).The crust is nice and crumbly, the apples are delicious and sweet, and if you place and vanilla ice cream on top, you will be on heaven. <br />
</i><br />
<b>APPLE GALETTE</b>.<br />
adapted from Epicurious, originally from Chez Panisse.<br />
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<b>1 3/4 cup flour<br />
1/4 teaspoon salt<br />
1 Tablespoon sugar<br />
1 1/2 sticks (165 gr) cold butter<br />
3-4 Tablespoons of ice water<br />
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1 1/2 lb Granny Smith apples<br />
4 Tablespoons brown sugar<br />
1 teaspoon lemon peel<br />
1/2 lemon juice<br />
1/4 teaspoon cinnamon<br />
1/4 cup chopped walnuts<br />
1/4 cup of apricot preserves<br />
whole milk or egg wash<br />
</b><br />
You can use processor to make dough or fork/pastry knife. Mix flour+salt+sugar, add cubes of butter, and work it until it looks like crumbs.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrzy2gXNDIfUxYNwc4E7naEVs9bNjt7FWkLRjrYgsuWv79twKn8WbJm7YuIYhi7VQVwUpxwy_-QrF2jL_INYVgART-PjBdGD6KlgE_45hMFa2emvPwPIfPZGn0M9agnzu_xTKNqOGk6a0/s1600/buttercrumbs.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="267" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrzy2gXNDIfUxYNwc4E7naEVs9bNjt7FWkLRjrYgsuWv79twKn8WbJm7YuIYhi7VQVwUpxwy_-QrF2jL_INYVgART-PjBdGD6KlgE_45hMFa2emvPwPIfPZGn0M9agnzu_xTKNqOGk6a0/s400/buttercrumbs.jpg" /></a></div>Add water, and put the dough into one piece, make a disk,wrap it in plastic and refrigerate for at least 1 hour.<br />
Peel your apples, clean and core. I didn't have the core cutting tool, I simple quartered an apple, and gently cut out the seeds.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5aeJLeKtHJFwlrOmEMvABXhNWYw-HuEre9YmAtS-t6Xey5he7Is_HxvochSphesZ90BFCbVPY9NcFuqa0xt1bM_PLKWkXhbsOI_uiwet8sVmlXoehtUKc5Ipo9quKAz7BS7ESLH18FdY/s1600/cuttingapple.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5aeJLeKtHJFwlrOmEMvABXhNWYw-HuEre9YmAtS-t6Xey5he7Is_HxvochSphesZ90BFCbVPY9NcFuqa0xt1bM_PLKWkXhbsOI_uiwet8sVmlXoehtUKc5Ipo9quKAz7BS7ESLH18FdY/s400/cuttingapple.jpg" /></a></div><br />
Slice the apples, and mix them with cinnamon, 2 Tablespoons of sugar, lemon peel, and lemon juice. <br />
Preheat oven to 450 F.<br />
Roll out the dough in between two sheets of parchment paper into 14 inches circle. Chill in the refrigerator for 15 minutes. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpn-f_gK-ZDKsJ_BE_qZsW8aa-zEN8Lo_hGFqSyFgqhbmAptsPTubmI40whuf3P7B4sFejK4k1R92ea-3ZW7Kc5nMO2YFF7GmwBU_j2CaL-LiH3HVFZWLbsfSudJ-Moyp7kzKpKjExHps/s1600/rollingdousg.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="267" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpn-f_gK-ZDKsJ_BE_qZsW8aa-zEN8Lo_hGFqSyFgqhbmAptsPTubmI40whuf3P7B4sFejK4k1R92ea-3ZW7Kc5nMO2YFF7GmwBU_j2CaL-LiH3HVFZWLbsfSudJ-Moyp7kzKpKjExHps/s400/rollingdousg.jpg" /></a></div><br />
Take off the top parchment paper, and place your circle on the baking sheet. Spread the preserves over the top, leaving 1 1/2 inches for border. I didn't have apricot jam, and used homemade figs preserves-loved it.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-vLN_Uj5r-7ehcCne9lvUapuiv7yfhKa_J6sOaJfpojC8uD7qdPItJ2sKPM3yHEbDaSDEVf5YSHldEP6EIEJTOIS2LoEhJeq58UNJu6oe2QTsN8pj14AP9GfxNiu5C3rHvpiwyd-moOc/s1600/incir.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-vLN_Uj5r-7ehcCne9lvUapuiv7yfhKa_J6sOaJfpojC8uD7qdPItJ2sKPM3yHEbDaSDEVf5YSHldEP6EIEJTOIS2LoEhJeq58UNJu6oe2QTsN8pj14AP9GfxNiu5C3rHvpiwyd-moOc/s400/incir.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia1HMzw-itZF5TMS9h4SOC1mthys7cL2IDzQsLhwekel7M9ycBwqk-RIM5md6whJfy_MYNDlmn7b9cIQgcF4QKz_GozdZKu7LL0P4Nu-qjqb9fK-mO5aQH7ZCKT4Vc_Q6x6k3DeHd5_do/s1600/spread.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia1HMzw-itZF5TMS9h4SOC1mthys7cL2IDzQsLhwekel7M9ycBwqk-RIM5md6whJfy_MYNDlmn7b9cIQgcF4QKz_GozdZKu7LL0P4Nu-qjqb9fK-mO5aQH7ZCKT4Vc_Q6x6k3DeHd5_do/s400/spread.jpg" /></a></div><br />
Arrange Apple slices on top. Fold the borders. Sprinkle the rest of the sugar and walnuts on top.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheAGXNi_daGJcZblbQn_2oYeCT7eabFiX2rlz0zjuLwvFRvc38XC6C84M4wfeJeqz6XM94Bk_CtjljLYpTOwC89eSGjavB1ioHSN8OQPLtj00Xy_scZk4iab7bBw9c98Nz_ANWj8OZUII/s1600/puttingtogether.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="267" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheAGXNi_daGJcZblbQn_2oYeCT7eabFiX2rlz0zjuLwvFRvc38XC6C84M4wfeJeqz6XM94Bk_CtjljLYpTOwC89eSGjavB1ioHSN8OQPLtj00Xy_scZk4iab7bBw9c98Nz_ANWj8OZUII/s400/puttingtogether.jpg" /></a></div><br />
Brush the borders with milk or egg wash. Bake for 20 minutes (I baked 15 Minutes), reduce to 375F, and continue baking until crust is pretty golden color about 30 minutes.<br />
Best served warm with an ice cream on top. I am planning to warm it up in he oven after the dinner, and serve it with delicious walnut ice cream.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5TxnXvp0N8Fzb92ScWM6eRoDfyjLZ8JxfTEMzg_h2fJkODP7sSQmDt6HEAZQML4PGq3E0jkolC0UHIrbaUuxEisyK__myUIHkx7XBXLXOObnZaXCeuWAoLMfUANs_hjqPaNLpAUfyI1Y/s1600/slice1.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" heigh"" width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5TxnXvp0N8Fzb92ScWM6eRoDfyjLZ8JxfTEMzg_h2fJkODP7sSQmDt6HEAZQML4PGq3E0jkolC0UHIrbaUuxEisyK__myUIHkx7XBXLXOObnZaXCeuWAoLMfUANs_hjqPaNLpAUfyI1Y/s800/slice1.jpg" /></a></div><br />
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Elenahttp://www.blogger.com/profile/02216023288230815318noreply@blogger.com2tag:blogger.com,1999:blog-1012317434406358244.post-8073011308440329382012-09-21T01:59:00.000-07:002013-03-17T04:39:22.313-07:00Making home at new home <i>It's funny, how I am trying so hard to make our new home look like our old one. Things, that make us feel comfortable , and are familiar to us are gathered from store to store. And of, course, food is a big part of it. Whenever I see a similar ingredient in the supermarket, I am grabbing all the boxes from the shelf in fear that I won't find it some other time.Cooking home-comfort food for me was a natural call, that I followed, and cooked our favorite dishes all week long. Uzbek plov, Borscht, Pelmeni, fried potatoes with mushrooms(russian style),chicken noodle soup, and of course a piece of simple cake. I shared the recipe of Uzbek plov before in my blog.<br />
Sometimes, if I want to make a quick version of it, I use chicken meat instead of lamb, and it becomes super-quick and delicious meal.<br />
The basics are the same, please, let me know, if you want step-by-step recipe for Plov with chicken. <br />
Today, I want to share a recipe for Borscht soup. It's a "landmark dish" in Russia, and Ukraine. Everyone makes borscht their only right way, and everyone knows, that their mother's Borscht is the only best version of it, that have a right to live. I am very flexible about cooking, and accept their versions, but still , my grandmother's borscht was the best, I had ever tried. After consulting with my mom (live Skype conversation, she followed every step of the process), I am ready to put this for public view.<br />
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<br />
<br />
<br />
<b>BORSCHT.</b><br />
<br />
Soup Pot-5 liters.<br />
One Frying pan.<br />
Box Grater<br />
Knife and cutting board.<br />
<br />
Ingredients.<br />
Beef Bones with some meat on it.Mom's preference is veal.-500-700 gr. (For Stock)<br />
Beets-1 medium/or 2 small<br />
Yellow onion-1 medium<br />
Carrots-2 medium<br />
Sweet red pepper- 1<br />
Tomato paste -1 Tablespoon<br />
Ready tomato sauce 4 Tablespoons/or 1-2 fresh tomatoes grated<br />
Cabbage<br />
Salt<br />
Parsley or celery stalks for meat stock.<br />
<br />
1.Make a basic meat stock. Wash your meat, and bones, add cold water, after it gets to the boiling point, skim the foam, add salt. You can tie together parsley, and few pieces of red pepper, and add it to your stock at this point.<br />
2.Peel, and wash the beets. Add whole beets into the stock.It will be easier for you to work with them later after they will get little softer.<br />
3.Chop your onions, cut 1 carrot into small cubes,1 carrot grated, cut potatoes in cubes. Slice the cabbage. My cabbage was medium size, and I used a quarter of it.Grate the tomatoes, if you use fresh ones.<br />
4. The stock cooks about 40 minutes. Depends on your meat. After 30 minutes of cooking time, pull out beets, and cool them down under the cold water.<br />
5. Grate the beets. Heat oil on the frying pan, and add onions. After onions turn golden color, add beets, and grated carrot. Cook for 2 minutes. Add tomato paste, stir, and add tomato sauce/or fresh grated tomatoes.Cook 5 minutes. Add 1 ladle of your meat stock to it. Cook until beets are soft-about 10 minutes.<br />
6.Add potatoes to your stock. If your cabbage is hard, add it to stock before the beets mixtures.If it's not, add it after the beets mixture. You have about 10 minutes to decide that, before your potatoes are getting ready. Cabbage cooks about the same time. <br />
7. Turn off the heat.Cover it with the lid, and let it stay for 30 minutes. It has to absorb all the juices. <br />
8. For the serving, I make bread croutons, or toasted Garlic bread . Add a teaspoon of sour cream to you plate with Borscht. Borscht is always more delicious the next day. <br />
Elenahttp://www.blogger.com/profile/02216023288230815318noreply@blogger.com3tag:blogger.com,1999:blog-1012317434406358244.post-51890414733701168702012-09-19T06:03:00.000-07:002013-03-16T10:55:05.727-07:00Alacati, Cesme, Urla. I must say thank you to our wonderful friends-Guniz & Deniz. Deniz's mom opened the doors of her beautiful home for us, where we enjoyed fantastic weather, great food, and best company ever. We stayed at Urla, which is conveniently located next to more crowded and popular Cesme, and Alacati cities. We did couple day trips to Efesus, Cesme beaches, and enjoyed our evenings by browsing streets of Alacati. Absolutely the best breakfast, I ever had. (Urla) <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8isuhpTVJOdGQ2TyzBy1h5nc4xowRyKX5_VkxqxKIyVd_BcMO7vdLNAAuhVSQLpRCFOl4Ji5bvE7XwwFCtzm119T8fK43KdfzYpZ2U15kSSf6o1nCFhJS7Yde9uzOvMb2nQJuTQ2L2gg/s1600/urlabreakst.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8isuhpTVJOdGQ2TyzBy1h5nc4xowRyKX5_VkxqxKIyVd_BcMO7vdLNAAuhVSQLpRCFOl4Ji5bvE7XwwFCtzm119T8fK43KdfzYpZ2U15kSSf6o1nCFhJS7Yde9uzOvMb2nQJuTQ2L2gg/s400/urlabreakst.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh09UCMl5uwH5kYL6x8nrPHtVq6liQW5JGS0Hw-HYroo0wusZwxQStVs7ET9uHhDqkUzvzyY4JpSMUj1tM32JIe8ZJCcRNaXeHH9hC1-dXHC8Ldzik8dyJ_c6Ca9p3bjwLgUx42sJqPwtY/s1600/urlayacht.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh09UCMl5uwH5kYL6x8nrPHtVq6liQW5JGS0Hw-HYroo0wusZwxQStVs7ET9uHhDqkUzvzyY4JpSMUj1tM32JIe8ZJCcRNaXeHH9hC1-dXHC8Ldzik8dyJ_c6Ca9p3bjwLgUx42sJqPwtY/s400/urlayacht.jpg" /></a></div><div class="separator" style="clear: both; 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We sold our cafe, and moved to Istanbul, Turkey. This is a brand new beginning for my family. I hope you will enjoy new turkish-inspired culinary adventures, and my very hard to adjust to new ingredients experience. I will try to cook my family's favorite dishes with new turkish equivalent ingredients, and share my new finds with you. We started our new life with very exciting chapter-Vacation. We moved from city to city in our car, and stayed in different places couple nights, which gave us some time to rest, and some time to enjoy. Stop #1-Lagoon between Adrasan and Olympos-Antalya. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOopimsA5Z407S17O47CI4reJ9b9GGJwe8A0_VzUetVjxAU-2Ik3VIlrlCtBMAPGXiOJyO-9VTOO4dijdH839Le8kELKubogxM9mCB48b47KzwQMo1IFN_s9wS-7K3bSYMyg7OyExb_64/s1600/seastars+copy.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOopimsA5Z407S17O47CI4reJ9b9GGJwe8A0_VzUetVjxAU-2Ik3VIlrlCtBMAPGXiOJyO-9VTOO4dijdH839Le8kELKubogxM9mCB48b47KzwQMo1IFN_s9wS-7K3bSYMyg7OyExb_64/s400/seastars+copy.jpg" /></a></div>Zero comfort, fantastic pebble beach, the best sea in the world, and you eat whatever you catch, or kill. The owner of this little paradise killed a wild goat, and cooked it for a dinner. The meat was cooked without any spices added to it, and yet, it had an amazing the strong oregano sense in every bite. It was amazing! <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1vJ7BFLoXueKwVeVLuQC23NGPSavur1uhmTiG6kz8Zt71x6lMlnRs7AGEkDOHb2qATb7nPrjuFmaWstnm-KX405TvCQsnWuW_kIEGZORLjS1wy3X5LMg_fNIL5wTFnIFR8CnzVzXhmdk/s1600/wildgoat.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1vJ7BFLoXueKwVeVLuQC23NGPSavur1uhmTiG6kz8Zt71x6lMlnRs7AGEkDOHb2qATb7nPrjuFmaWstnm-KX405TvCQsnWuW_kIEGZORLjS1wy3X5LMg_fNIL5wTFnIFR8CnzVzXhmdk/s400/wildgoat.jpg" /></a></div>Catch of the day <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpYDCLB1YZlaCvWuHjfC3CYNlVhvPfbFxRRkHx7oNT1mAY5_d9lxqZfPd9Db1jfRu2ZwWVsTUMlNgPm9E-GlSjb-e_ioE1WoK9i94rRmJ-Qz-975xRQ31bPwapOmYrswcRd5Wjl5EHvjU/s1600/torches%2527fish3.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpYDCLB1YZlaCvWuHjfC3CYNlVhvPfbFxRRkHx7oNT1mAY5_d9lxqZfPd9Db1jfRu2ZwWVsTUMlNgPm9E-GlSjb-e_ioE1WoK9i94rRmJ-Qz-975xRQ31bPwapOmYrswcRd5Wjl5EHvjU/s400/torches%2527fish3.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcey6UHUyYAW9YjYwUN31Fs8rCSyrjl4v8Iib6awI1GqVcozQ4ZFjJa2dUM6Fr2E2NyoHxFng_LKb01M7QhaBgpKVFrj9uYE8xjdJtHb_tx0s_dz-ke2Ylz3Dm4WP8ccoWFCp6rJ1YpV4/s1600/torchbrekst.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcey6UHUyYAW9YjYwUN31Fs8rCSyrjl4v8Iib6awI1GqVcozQ4ZFjJa2dUM6Fr2E2NyoHxFng_LKb01M7QhaBgpKVFrj9uYE8xjdJtHb_tx0s_dz-ke2Ylz3Dm4WP8ccoWFCp6rJ1YpV4/s400/torchbrekst.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRG0WWmBTo3PUwHB5dLmjp4w5T7-Dg4B0NhIlFC6yAQMcONJIJYiwSPgQoyBr96wtbrNauknOpPdji8TvuTWcw9G1cxLXV3e3OUXQhFLefjLgQOLbzEq-7VSZxOXlOVjhnmKvtCfLMKJg/s1600/mom%2526son%2526sea.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRG0WWmBTo3PUwHB5dLmjp4w5T7-Dg4B0NhIlFC6yAQMcONJIJYiwSPgQoyBr96wtbrNauknOpPdji8TvuTWcw9G1cxLXV3e3OUXQhFLefjLgQOLbzEq-7VSZxOXlOVjhnmKvtCfLMKJg/s400/mom%2526son%2526sea.jpg" /></a></div>Elenahttp://www.blogger.com/profile/02216023288230815318noreply@blogger.com0tag:blogger.com,1999:blog-1012317434406358244.post-28264326475363455472012-02-13T16:18:00.000-08:002012-02-13T16:21:00.057-08:00Happy Valentine's Day-or early love letter to my husband. Not a big fan of this holiday. Before we got married with my husband, we had decided not to celebrate 14th of February, instead, surprise each other occasionally, and cherish the love between us everyday of our life. I am posting this on 13th, not to ruin the traditions :)<br />
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"I am 12 years old, and asking my mom,<br />
- Mom, how in the world, you would know, which guy to get married with. There are so many to pick from. I am really afraid to make a wrong choice.<br />
Mom with a smile<br />
- You will definitely know if He is the Right one."<br />
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Now, I know, that my mom was %1000 right, and the second I saw him, I knew he was THE ONE. I love you , and love you, and love you endlessly, like an ocean. You are an amazing soulmate, that understands me, supports me, holds me, lifts me up, listens, and loves. I am grateful to have you entering my life, and sharing every moment of it. I Love you, and thank you for loving me back.<br />
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<br />Elenahttp://www.blogger.com/profile/02216023288230815318noreply@blogger.com0tag:blogger.com,1999:blog-1012317434406358244.post-22812180870254728142012-02-11T14:44:00.000-08:002012-02-11T14:44:22.724-08:00Almonds, Sunflower Seeds-salted snack.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF1wR9ObVZpBV1ljpexn0odlhohvbkTMX-KczRZ6hkIcWKY1Yr5o5fc-RK9US3GpO4bSvNNJC00MLnNtJc0CKo-T7fNFM63pEYiIT0TjRp02rWfcfkNSB2DvGSNOGrMT4JAUo1lcHPvJE/s1600/Seeds,+almonds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF1wR9ObVZpBV1ljpexn0odlhohvbkTMX-KczRZ6hkIcWKY1Yr5o5fc-RK9US3GpO4bSvNNJC00MLnNtJc0CKo-T7fNFM63pEYiIT0TjRp02rWfcfkNSB2DvGSNOGrMT4JAUo1lcHPvJE/s640/Seeds,+almonds.jpg" width="428" /></a></div>
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I love crunchy seeds, nuts in granola, salads, or simply by itself. I purchase raw, unsalted sunflower seeds, or almonds (slivered/or whole), and turn them into perfection in my kitchen.<br />
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This recipe is pretty basic.<br />
You will need a cup of almonds, or sunflower seeds, water, and kosher salt.<br />
I use small saucepan, fill it with water, boil it, add 1/2 Tablespoon of kosher salt. The water has to be pretty Ocean salty. When the water reaches boiling status, add your nuts and seeds. Let them simmer in the salted water for 5 minutes.<br />
Drain the nuts, and spread them on the baking pan. Toast in the oven at 350F for 5-10 minutes. The nuts should be nice, dry, and toasted. For smaller amount of nuts, use the frying pan, and toast them on top of the stove.<br />
For more interesting taste, you can add some olive oil, red/or black pepper before the toasting in the oven.Elenahttp://www.blogger.com/profile/02216023288230815318noreply@blogger.com0tag:blogger.com,1999:blog-1012317434406358244.post-19826585115337780712012-02-09T15:19:00.000-08:002013-03-16T10:57:52.612-07:00Strawberry Balsamic Dressing.Roasted Beet Salad.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7gtN1qDuE4SkarttDB_R9cr801Q5daE09_DYaUGYVvNzYXB0zceOJapaTt5IZRFkurBczZ8uyMRBMI4WECGRfDsqm2KDB_EWetIYCUu_9UyX7llkAP06nO-fcJRpqZ0uVAYxQu7_HV6k/s1600/Strawberry+salad+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7gtN1qDuE4SkarttDB_R9cr801Q5daE09_DYaUGYVvNzYXB0zceOJapaTt5IZRFkurBczZ8uyMRBMI4WECGRfDsqm2KDB_EWetIYCUu_9UyX7llkAP06nO-fcJRpqZ0uVAYxQu7_HV6k/s640/Strawberry+salad+5.jpg" width="428" /></a></div><br />
I am surrounded by cupcakes, cookies, crepes, ice cream, and cakes. It's so hard to resist to try everything we make in Pushkin, and stay in good shape, that's why, couple days a week, I eat light and no-calories meals. I love salads, and there are so many creative ways of making delicious salad from basic ingredients that you can pick up, mix up, and eat up without feeling guilty.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCk0ud3COILnck3SHW0C45XkgiSb4UNtimuYmqcyJyzHxBfncM5B8yPmv3eWjts-5ykt9wsTvV2BRd0Pui4f60nanT82HhtjjvBr5fQD-J597BUCkFuRW58js51w9fl0wR_Yf3PNuQ8dE/s1600/Strawberry+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCk0ud3COILnck3SHW0C45XkgiSb4UNtimuYmqcyJyzHxBfncM5B8yPmv3eWjts-5ykt9wsTvV2BRd0Pui4f60nanT82HhtjjvBr5fQD-J597BUCkFuRW58js51w9fl0wR_Yf3PNuQ8dE/s640/Strawberry+1.jpg" width="428" /></a></div><br />
<div style="text-align: center;"><i><b>STRAWBERRY BALSAMIC VINEGAR DRESSING.</b></i></div><br />
You can guess, that we use a lot of strawberries in our cafe, since one of he most popular crepe in our menu is... -That's right, "Nutella and Slice Fresh Strawberries" crepe.<br />
I pick through the strawberries, and pick only the best, that go into the customer's meal. Some strawberries are just not perfect enough, and not so bad to throw them away. That's why I make strawberry sauces, and strawberry dressings. You can do the same thing at home- pick through the pint the not -so- beautiful berries, and make something delicious.<br />
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-About 10 ripe strawberries<br />
- Juice of half of a Lemon<br />
-pinch of salt<br />
-pinch of black pepper<br />
- Balsamic Vinegar 1 Tbsp<br />
-Honey 2 Tbsp (or more, if you like it little bit sweeter)<br />
-Olive oil - If you are on a diet, 2 Tbsp will be perfect.If not, then add exact same amount as, the strawberry puree. 1/2 olive oil+1/2 strawberry puree.<br />
Use medium saucepan. You can puree strawberries in blender. I sliced, and pureed them with hand stick blender. Add pinch of kosher salt, and black pepper, juice of a lemon. Set the heat on medium, and boil sauce for 5 minutes. You will see, that sauce will thicken, and reduce in amount. Turn off the heat, add balsamic vinegar, and let it cool. Add honey, taste the sauce, and add more salt, or pepper, or honey. I liked to leave it sometimes at this stage. But you can definitely add some olive oil, and whisk throughly. You will have a thick emulsion.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjARDwY7WwG6wnRVQY5brb6XFnXjvwgkrf-V86qIqmD7iAPVus-2v4kHba5go2DVU-qmhhz7jBtZQ6aTD8MFd87udXpb4B94a-w7BNWsz9GPQlaiQTjYDu_KN4ayJriCYUCQ1OYpUqf8F0/s1600/Strawberry+chopped+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjARDwY7WwG6wnRVQY5brb6XFnXjvwgkrf-V86qIqmD7iAPVus-2v4kHba5go2DVU-qmhhz7jBtZQ6aTD8MFd87udXpb4B94a-w7BNWsz9GPQlaiQTjYDu_KN4ayJriCYUCQ1OYpUqf8F0/s640/Strawberry+chopped+2.jpg" width="640" /></a></div> <br />
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</div><div class="separator" style="clear: both; text-align: center;"><b><i>ROASTED BEET SALAD. </i></b></div><div class="separator" style="clear: both; text-align: left;">If you think, that you don't like beets, it means you never tried roasted/baked young beets. Purchase young, small beets from your supermarket, or farm stand, and you will enjoy the health benefits of this fantastic root vegetable. You can use fresh beet in your power fresh juices, and make some delicious Russian-inspired salads. But today, let's stay on the safe side, and make something, that's more familiar to everyone. </div><div class="separator" style="clear: both; text-align: left;"> To bake beets, you will need to wrap them in foil, and bake at 425F for one hour in your oven. My professional oven is super monster, and I had them ready in one hour at 350F. Time will vary, if the beets are bigger in size.</div><div class="separator" style="clear: both; text-align: left;"> Let them cool. Wrap them, and refrigerate, until you ready to use them. I usually bake couple at a time, and use them during the week, whenever I feel like having a salad.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"> Mix some greens (arugula, spring mix, green spinach), slice your beets. Add some toasted pecans, crumble some goat cheese (or feta), and Strawberry Dressing. Voila!!! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMy_t9vIReOmLFoMEAa1dhhvm5kJdcLgD21rPQ5cjWGL4WC90KdgT_K2qyNlxk02QR5_S1dla8FBPUKRbEnFeZJvh31IFja2ti0jMKIY04L2FX_b4REDjjb5HZLnP1bb9_mKDTOfJg9-U/s1600/Strawberry+salad+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMy_t9vIReOmLFoMEAa1dhhvm5kJdcLgD21rPQ5cjWGL4WC90KdgT_K2qyNlxk02QR5_S1dla8FBPUKRbEnFeZJvh31IFja2ti0jMKIY04L2FX_b4REDjjb5HZLnP1bb9_mKDTOfJg9-U/s640/Strawberry+salad+6.jpg" width="428" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"> </div>Elenahttp://www.blogger.com/profile/02216023288230815318noreply@blogger.com0tag:blogger.com,1999:blog-1012317434406358244.post-7590735827216188342012-01-09T15:14:00.000-08:002012-01-09T15:15:19.252-08:00New York surprises us with warm weather Weekend's weather was fantastic, everyone for a moment forgot about winter, and enjoyed outdoors. We haven't had the snow yet, and winter blizzards. There is something strange about it, but I like it!<br />
Here is a little piece of Staten Island, which I really like. <br />
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<br />Elenahttp://www.blogger.com/profile/02216023288230815318noreply@blogger.com0tag:blogger.com,1999:blog-1012317434406358244.post-91292269215792926812012-01-09T14:39:00.000-08:002012-01-09T14:39:49.519-08:00Rough and Inverse Puff Pastry.<div class="separator" style="clear: both; text-align: center;">
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I picked basic recipes for Rough/or quick puff pastry and Classic Inverse Puff Pastry. The results are Rough pastry will be forgotten by me and never used again. I found it to be too rough for my taste. Inverse puff , however made me think of myself, as of magician! The raise, the qualities, the layers of buttery delicious pastry made me feel happy, and satisfied. I will simplify the recipe for inverse puff pastry and post it as soon as... I promise.<br />
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Quick pastry baked<br />
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Apple turnover with rough pastry<br />
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Apple turnover with Inverse puff pastry<br />
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Layers of pastry with buttercream made into Napoleon. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0oRGSfPcr0EdV8ewjRTZD-ZxDoMrjuCXUFFxtVmxSCS8WEx33vVI1gg1_eQo1GBYuVS81wiavtagk8hba6So2K0rDyedu94wz_HXk1blLtnDxp83vnPAWo5qez1A-P4d5kbZgSsvHpR8/s1600/two+napoleons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0oRGSfPcr0EdV8ewjRTZD-ZxDoMrjuCXUFFxtVmxSCS8WEx33vVI1gg1_eQo1GBYuVS81wiavtagk8hba6So2K0rDyedu94wz_HXk1blLtnDxp83vnPAWo5qez1A-P4d5kbZgSsvHpR8/s640/two+napoleons.jpg" width="640" /></a></div>
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<br />Elenahttp://www.blogger.com/profile/02216023288230815318noreply@blogger.com0tag:blogger.com,1999:blog-1012317434406358244.post-24334863683767965852012-01-07T12:22:00.000-08:002013-03-16T10:56:24.439-07:00Goat Cheese Mushroom Pie.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOcsIAk_8m3IwP7bS8dNmKhyHkvTEp1K0zh5-6RtzfLd2nVPUt7sysm02p6q0-WAq75PoDwrV88hNUOccFhyLTeh5NhccST6-yGw39Pkbsmw6Y2yQf_3fJFqoom6ONDkKionJKrx4kqyU/s1600/Goat+Cheese+Mushroom+pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOcsIAk_8m3IwP7bS8dNmKhyHkvTEp1K0zh5-6RtzfLd2nVPUt7sysm02p6q0-WAq75PoDwrV88hNUOccFhyLTeh5NhccST6-yGw39Pkbsmw6Y2yQf_3fJFqoom6ONDkKionJKrx4kqyU/s640/Goat+Cheese+Mushroom+pie.jpg" width="640" /></a></div> When we decided to open Pushkin, the main goal was to surprise and satisfy any customer. Our crepes are very different and unusual in some way. I love all of our crepes, but one of the most favorites one is "Goat Cheese+Sauteed Mushrooms+Caramelized onion Crepe."For Home Thanksgiving meal, I really wanted to make a pie with the same ingredients. I used my mother's favorite short crust pastry (pate brisee). Prepared the ingredients one day ahead at work, and assembled the pie before baking.<br />
<div style="text-align: center;"> <i><span style="font-size: large;"> Pate Brisee /Mom's short crust pastry</span></i></div><i>1 1/4 cup Flour</i><br />
<i>1/4 tsalt</i><br />
<i>1/2 cup of cold butter</i><br />
<i>I use pastry knife to "chop" the butter into the flour. You will have to have crumbs of butter covered with flour. </i><br />
<i>Add 1/4 cup of sour cream</i><br />
<i>2 t of fresh lemon juice or 1 t of vinegar</i><br />
<i>1/4 cup or less of cold water</i><br />
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I use the scraper to mix in the wet ingredients with flour. Don't add all the water at once, start with half, mix it in, and see if more is necessary. inish kneading with hands, do not over knead. Simply, try to put all the crumbs into one big ball of dough. Make a disc , and wrap it in plastic, and refrigerate for at least 2 hours.<br />
Note: I made the dough, and prepared the ingredients for the filing a day before. I left everything in the refrigerator overnight,<br />
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<i>Filling:</i><br />
<i>1 1/2 pound of white mushroom /sliced/</i><br />
<i>1 big onion sliced and caramelized</i><br />
<i>Goat cheese is up to you and your taste.</i><br />
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Slice mushroom and saute in the pan until cooked. Caramelize onions (in separate pan). Mix Mushrooms+Onions, add salt and pepper.<br />
Preheat oven to 400 F. <br />
I used Pyrex Pie Pan, roll out the dough into circle about 26". Fill it with mushroom + onions mix, crumbled the goat cheese on top, and baked for about 45 minutes. <br />
After first 15 minutes of baking, lower the temperature to 350 F.<br />
The pastry should get nice brownish/golden color.<br />
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Elenahttp://www.blogger.com/profile/02216023288230815318noreply@blogger.com0541 Myrtle Ave, Brooklyn, NY 11205, USA40.69403 -73.96288740.692524999999996 -73.965354499999989 40.695535 -73.9604195tag:blogger.com,1999:blog-1012317434406358244.post-3213249457267700172012-01-06T16:18:00.000-08:002012-01-06T16:18:10.345-08:00New Year's Cake -2012!!!<div class="separator" style="clear: both; text-align: center;">
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I am baking my special cake every year. This year, I had to double the size. The cake is so delicious. Layers of walnut sponge cake, meringue layer, and espresso caramel buttercream, with milk chocolate ganache and roasted walnuts. This cake is all my favorite ingredients together!!! The recipe is complicated, but I will try to put it together in nearest future. Since 2012 is Fire Dragon Year by Chinese year, the decoration is inspired by that fact.<br />
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<br />Elenahttp://www.blogger.com/profile/02216023288230815318noreply@blogger.com0tag:blogger.com,1999:blog-1012317434406358244.post-4992170393435851412012-01-06T15:40:00.000-08:002012-01-06T15:40:26.477-08:00Merry Christmas to all Orthodox Christians!!!<div style="text-align: center;">
<span style="font-size: x-large;"><b> S Rojdestvom!!!</b></span></div>
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<br />Elenahttp://www.blogger.com/profile/02216023288230815318noreply@blogger.com0541 Myrtle Ave, Brooklyn, NY 11205, USA40.69403 -73.96288740.692524999999996 -73.965354499999989 40.695535 -73.9604195tag:blogger.com,1999:blog-1012317434406358244.post-54988908885396735502012-01-05T11:33:00.000-08:002013-03-16T10:56:59.345-07:00Cinnamon Sticky Buns<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhurs6VoxZO-HnLLYFSM3PuqdqHOXhxdVSmwsfvJcLENONyW9qZnCJ1ZUWmZ-6fs_xZlTzTgpQ2L9zEnTM900KjBJsN2TZqrMMZI_kD80B_PzAfXYj2DzivPEjwn39lQobH1qmQZM-wKHc/s1600/Sticky+Buns+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhurs6VoxZO-HnLLYFSM3PuqdqHOXhxdVSmwsfvJcLENONyW9qZnCJ1ZUWmZ-6fs_xZlTzTgpQ2L9zEnTM900KjBJsN2TZqrMMZI_kD80B_PzAfXYj2DzivPEjwn39lQobH1qmQZM-wKHc/s640/Sticky+Buns+3.jpg" width="428" /></a></div><div style="text-align: center;"><br />
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</div><div style="text-align: center;"> <span style="font-size: large;"><b>Cinnamon Sticky Buns.</b></span></div><div style="text-align: center;"><span style="font-size: large;">(adapted from Oprah's magazine)<b> </b></span></div>Buns, Croissants, Brioche, Danishes-my yummy world of yeasty dough. "Bulochki" in Russian for buns have been so my favorite since my childhood. Grandmothers were using poppy seed filling and specially baking it for me for my after school snack. Yeap...no chips, no oreos, no soda, no carrot sticks, and no peanut butter sandwiches-only delicious freshly baked poppy seed buns. I will be honest, and tell you the truth, that I never succeeded in remaking those childhood buns. I tried thousands of recipes, and it just never awoke that memory. I will share with you the recipe, which is very easy to do, the results have been always satisfying, and received approval from now-days school snackers. :)<br />
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<i> -1/4 cup of warm water</i><br />
<i> -1 packet/or 2 1/2 teaspoon of dry yeast</i><br />
<i> - 1/3 cup of sugar</i><br />
<i> -3/4 cup of milk</i><br />
<i> - 4 Tablespoon softened butter</i><br />
<i> - 3 Large egg yolks</i><br />
<i> - 1 Tablespoon of orange zest</i><br />
<i> - 1 1/4 teaspoon salt</i><br />
<i> - 4 - 41/4 cup flour</i><br />
<i><br />
</i><br />
<i> Filling</i><br />
<i>-1/2 cup of packed light brown sugar</i><br />
<i>-1 T. cinnamon</i><br />
<i>-4 T softened butter</i><br />
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<i>Warm water + yeast+ 1t sugar, leave for foaming in the mixing bowl.</i><br />
<i>Add milk+butter+sugar+egg yolks+zest+ 3 cups of flour, use the dough hook for your mixer.And add 1 cup of flour, if the dough is sticky add the remaining 1/4 cup of flour.</i><br />
<i>Leave the dough in the greased stainless bowl, covered with plastic wrap, and a towel on top. Leave it for 1 hour , until doubles in volume. Punch it down with your fingers, and let it rest for 20 minutes more.While waiting prepare the topping. </i><br />
<i><br />
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<i> Topping</i><br />
<i>-3/4 cup pf light brown sugar</i><br />
<i>-4 T-butter</i><br />
<i>-3 T-honey</i><br />
<i>-1 T light corn syrup</i><br />
<i>-1 1/2 chopped pecans</i><br />
<i>In a 1 quart saucepan, combine sugar, butter, honey, corn syrup. let it simmer.</i><br />
<i>Prepare 12x18 rectangle pan, or 12x18 pyrex. Pour the sticky mixture into pan, sprinkle equally pecans on the bottom of the pan. </i><br />
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<i> Roll dough in 12"x18" rectangle. Brush melted butter, sprinkle with cinnamon/sugar mixture, roll the dough, starting with the long side.Slice into equal 15 pieces. Place dough slices flat side down on top of prepared topping. Cover with plastic wrap, leave it to rise for an hour.</i><br />
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Elenahttp://www.blogger.com/profile/02216023288230815318noreply@blogger.com0541 Myrtle Ave, Brooklyn, NY 11205, USA40.69403 -73.96288740.692524999999996 -73.965354499999989 40.695535 -73.9604195tag:blogger.com,1999:blog-1012317434406358244.post-19236655809216856392011-12-28T15:19:00.000-08:002011-12-29T19:38:00.629-08:00We Did It!!! It's almost New year's Eve, and it's kind of interesting to look back at things, that happened in a year of 2011. Opening Pushkin Creperie Bakery was a Big Deallll!!!It occupied our mind, and body through the whole year. We got into the space during the Christmas 2010, and received the approved plan for construction after New Year's Eve. It took us 6 months to complete the construction! And we opened our doors on June 30th, 2011. It was long-time dream of ours to have a place like this, and we were happy, that we did it. Thank you PUSHKIN!!!!We Love you!!!! We thank everyone who supported us, who stop by, who came in. We thank our family-Mama, papa, Daniel, Kenan, Anne, Sinan-bey, Canan, Baba. Tnanks to Kathy the Great Super, Jim (landlord), Jim (awesome electrician), his assistant Jim, Vitalik, Ahmat, Kurvan, Igor, Tiles Depot, Home Depot, Brooklyn Roasting Company, Daysha Plaza, Howard, Rupert, and Rupert Jr, Myrtle Assoc. We thank our customers, first one was Paul-the neighbor, Taylor, Seun, Isaia, Hilda,Mike & Alisia, Jener &Tim, our summer school students from Columbia, and Russia, our regular students from Turkey, Taiwan, Korea, Japan, China, US states, neighbors from upstairs, and Hasan (owner of Farmer in the Deli). Our first ever employee-Aja!<br />
You are all awesome!!! Happy New Year!!!<br />
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This how our space looked like after we decided on layout. <br />
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We got separated from our neighbors!<br />
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Walls were installed, but we were still waiting for main door. The door arrive in March 2011. HVAC was installed at the same time, Electric work was also happening at the same time.<br />
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We had our drop ceiling installed, and light fixtures started working.<br />
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Ohhh, that antique furniture!!! We collected most of our chairs in Flea markets, and Antique/Vintage Stores in NY and NJ. Those chairs looked horrible! We sanded them, stained, and polished.<br />
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The main room was finally done!!! :) I love it! <br />
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Kids were happy to visit the construction site, and of course help. <br />
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Vadim decided to have beard, and shave it when we'll open the doors. <br />
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We built the counter, tables, the tile was done on the floor, the paint job is done. <br />
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I think, it was our first crepe. <br />
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Art work installation.<br />
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Working on the menu, trying food. Heineken did help!<br />
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First Inspection, and we are ready to operate, and serve food to customers!!!<br />
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Filling up the Black board with Menu items.<br />
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We are open on June 30th, 2011.<br />
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HAPPY NEW YEAR!!! Wish to Pushkin to have walls filled with laughs, good friends, and great food!!!<br />
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Check for more info and future updates on our Facebook page https://www.facebook.com/PushkinCreperieBakeryElenahttp://www.blogger.com/profile/02216023288230815318noreply@blogger.com0541 Myrtle Ave, Brooklyn, NY 11205, USA40.69403 -73.96288740.681992 -73.982627999999991 40.706067999999995 -73.943146tag:blogger.com,1999:blog-1012317434406358244.post-88475554464992173712011-12-28T13:51:00.000-08:002013-03-16T10:55:56.197-07:00Two Cookies, almost the same recipe!!!<br />
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I love how after the certain time of cooking and baking, the realization of the simplicity of the whole process comes to your life, and all of a sudden, everything makes sense, and you start creating, and playing, and making your own stuff, without being afraid. You heard how in baking everything makes sense, everything matters. So, there was a time, when I was very afraid to replace the amount of ingredients, to replace the ingredient itself. I tried carefully measuring, and stick to what the recipe told me to do. And then, one beautiful morning, my kitchen almost had a halo around, and the voice told me, that it was "Ok" to create. I started with the recipes, that were my "elementary school" of baking -cookies.I remember, that I was baking the batches of shortbread cookies, when I was 7 years old. My mom, did something, that I am as a mom, never do, left me unattended in the kitchen :) I think, that happened, because I was a very mature 7 year old Girl, and I am a mom to immature 9 and 5 year old Boys. :) Cookies...Let's start. One of my favorite customers in my store-Kim, who is a chef, asked me to bake a peanut butter cookie. I was not honest, and told her it was not a problem. I never done a peanut butter cookie before in my life, simply, because Peanut Butter is a not popular product in the rest of the world's supermarket shelf. I was around 16, when my neighbor's father-a pilot, invited us to try American food. There boxes of cereal, jars of peanut butter, and powdered milk. The peanut butter jar was colorful, and attractive. We got the spoons, and were ready to enjoy the Dulce de Leche-looked sweet creamy-paste. You should see our faces! It was a big disappointment for all of us. Since, then, I never bought a jar. <br />
I took my favorite Butter cookie recipe, and replace the butter with the creamy peanut butter, and tried, and tried, and tried one more time, until, here it was "crispy", "buttery", delicious cookie.<br />
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<div style="text-align: center;"> This is for Kim.<span style="font-size: large;"><b> PEANUT BUTTER COOKIE.</b></span></div><br />
<div style="text-align: center;"><i> 1 1/4 cup of flour</i></div><div style="text-align: center;"><i>1 Tablespoon of baking powder</i></div><div style="text-align: center;"><i>1/2 teaspoon salt</i></div><div style="text-align: center;"><i>115 gr. softened unsalted butter</i></div><div style="text-align: center;"><i>1/2 cup of sugar</i></div><div style="text-align: center;"><i>1/2 cup of light brown sugar</i></div><div style="text-align: center;"><i>1 cup (260 gr) creamy peanut butter</i></div><div style="text-align: center;"><i>1 egg.</i></div><div style="text-align: center;"><i>Whisk flour+ baking powder+salt</i></div><div style="text-align: center;">Beat butter in the mixer with paddle attachment, after 4 minutes, add white sugar, and brown sugar. Beat until butter until fluffy and light (about 5 minutes). Add peanut butter. Beat another minute. Beat in 1 egg. Add mix of flour. Do not over mix! Shape a flat disk, wrap in plastic, and refrigerate for 2 hours, or overnight. </div><div style="text-align: center;">Roll the walnut size balls of the dough with your palms. Place the balls on the baking tray, and flatten them with hand, you can use fork to impress the lines, and make your cookie flatter. Bake at 350 F for 10-12 minutes. </div><br />
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Another cookie, that I really like, and was based on the same butter cookie recipe is Turkish Kurabye, or Middle Eastern Sesame Cookie.<br />
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<div style="text-align: center;"> This is for my brother.<b> <span style="font-size: large;">KURABYE, or Middle Eastern Sesame Seed, Tahini Cookie</span>. </b></div><br />
<div style="text-align: center;"> <i>1 1/4 flour</i></div><div style="text-align: center;"><i>1/2 teaspoon of baking powder</i></div><div style="text-align: center;"><i>1/4 teaspoon of salt</i></div><div style="text-align: center;"><i>115 gr. of softened unsalted butter</i></div><div style="text-align: center;"><i>1/2 cup of sugar</i></div><div style="text-align: center;"><i>1/2 cup of tahini (sesame seed paste)</i></div><div style="text-align: center;"><i>1 t.vanilla</i></div><div style="text-align: center;"><i><br />
</i></div><div style="text-align: center;">1/3 cup of sesame seeds for rolling the cookies in.</div><div style="text-align: center;">Whisk flour+baking powder+salt. Beat butter in mixer with paddle attachment +sugar until fluffy (5 minutes), add tahini+ vanilla. Add flour mix. Shape a flat disk , wrap in plastic, and refrigerate for 1-2 hours. Shape the balls( walnut size). Roll the ball f dough in sesame seeds, and flatten it with your hand. Bake at 350F for 10-12 minutes, you'll see the edges will be golden/brown.</div><br />
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Elenahttp://www.blogger.com/profile/02216023288230815318noreply@blogger.com0541 Myrtle Ave, Brooklyn, NY 11205, USA40.69403 -73.96288740.692524999999996 -73.965354499999989 40.695535 -73.9604195tag:blogger.com,1999:blog-1012317434406358244.post-37469263623153824932011-11-24T21:10:00.001-08:002011-12-28T13:53:41.310-08:00Croissant from Scratch<div class="separator" style="clear: both; text-align: center;">
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I enjoy a good croissant. There is something special about this small crescent-shaped pastry, that has delicious flaky inside part, and attracts so many people to enjoy a bite. I picked a recipe from " Flour" book. I like the way it came out, but will not do again. The process was not described correctly (however very detailed). Proofing took 8 hours, which is very long. Was it my fault?-Perhaps... But... I will do the next time classic croissant from the classic pastry chef notes.<br />
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<br />Elenahttp://www.blogger.com/profile/02216023288230815318noreply@blogger.com0tag:blogger.com,1999:blog-1012317434406358244.post-37135110710839553822011-01-14T19:46:00.002-08:002013-03-16T10:53:43.013-07:00<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNcwmrAuCzWoNoUvoVcNP5HNV4knccV_jpyUjcxKHeOP5YRQwrwvuIFS_Gq3_hskuoJWfDUUl1o77jfVLJ307oO8VbUqbHXgxiHJkmHLRjKNDLe3JZHckhHFbEvPzLt4PpqkqLILLIuRU/s1600/chinese+bulki.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNcwmrAuCzWoNoUvoVcNP5HNV4knccV_jpyUjcxKHeOP5YRQwrwvuIFS_Gq3_hskuoJWfDUUl1o77jfVLJ307oO8VbUqbHXgxiHJkmHLRjKNDLe3JZHckhHFbEvPzLt4PpqkqLILLIuRU/s400/chinese+bulki.jpg" width="266" /></a></div>Elenahttp://www.blogger.com/profile/02216023288230815318noreply@blogger.com0tag:blogger.com,1999:blog-1012317434406358244.post-7846244353707911142011-01-14T19:46:00.000-08:002013-03-16T10:58:29.765-07:00New Year's Eve 2011 Cake!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9hGjbpprFVBgc_bmYrl63O_MDVfA4QNTuWpWSuJGQvSUQuF0x_0cTlHho8tjwRLtiHrqRwBsCdYeNwh2R03LPJ6c4cQZwa5oSe0rZH-aCe-7SlbVOYYnKaW16s6pHeQpbG3Xm68NuzdY/s1600/NEw+Year+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9hGjbpprFVBgc_bmYrl63O_MDVfA4QNTuWpWSuJGQvSUQuF0x_0cTlHho8tjwRLtiHrqRwBsCdYeNwh2R03LPJ6c4cQZwa5oSe0rZH-aCe-7SlbVOYYnKaW16s6pHeQpbG3Xm68NuzdY/s400/NEw+Year+Cake.jpg" width="400" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOdpMztFBG3fDhrF7Vj4doOAczY1j3vLryQ_q4Chq6T4GMGeYGEiB0yGsLyltsonn9v9ywoW01VqNFwDUlVLHQodvnjgfZESlQHDHtnTwCBrsKH7VPnozlVrctjzduZQ3NB3ygEo4S9c8/s1600/NEw+Year+Cake+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOdpMztFBG3fDhrF7Vj4doOAczY1j3vLryQ_q4Chq6T4GMGeYGEiB0yGsLyltsonn9v9ywoW01VqNFwDUlVLHQodvnjgfZESlQHDHtnTwCBrsKH7VPnozlVrctjzduZQ3NB3ygEo4S9c8/s400/NEw+Year+Cake+3.jpg" width="267" /></a></div>Since, the Chinese Calendar says that 2011 is a Year of Rabbit/Cat, I decided to make a Rabbit cake. It looks like an Easter cake :)Elenahttp://www.blogger.com/profile/02216023288230815318noreply@blogger.com0tag:blogger.com,1999:blog-1012317434406358244.post-72273364995215971012010-08-25T20:08:00.000-07:002013-03-16T10:52:16.948-07:00My Little Baby Turned 4!!!Sponge Bob Birthday Cake.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBBe1JWYFlgFJtp-y8iDow83ZNZGIlN3kktQz9-aXInsqUy8UC_lKToeiM0bEoaLu6rC_Y57FtbGXlpbzAIgDlOnRDhN4Bhk2cMv6wOXno2fJmO00Lpx8z-WRPnK5LMV110eTUh1iMvqA/s1600/SPonge+Bob+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBBe1JWYFlgFJtp-y8iDow83ZNZGIlN3kktQz9-aXInsqUy8UC_lKToeiM0bEoaLu6rC_Y57FtbGXlpbzAIgDlOnRDhN4Bhk2cMv6wOXno2fJmO00Lpx8z-WRPnK5LMV110eTUh1iMvqA/s400/SPonge+Bob+cake.jpg" width="265" /></a></div><br />
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When my Little son turned 4 and I had to find idea for his birthday party, I was quite lost. Whenever I asked him what he wanted, he couldn't give me an answer. My oldest son in oppose to his little brother tells me a year before and gives me a list with presents, and I also knew what my son's current obsession was.My little one, was born in the house, which was already filled with toys and never really asked me to buy anything for him. He never cried and never sent the letter to Santa with hundreds items in it. I figured that I have to see what he loves to watch, and we looooove Sponge Bob Square Pants. It's silly, it's stupid from time to time, but it is entertaining. So, it was decided to create Sponge Bob theme party and I bought all kinds of board games with Sponge Bob images and decided to cover my cake with fondant to make it look like Sponge Bob as close as possible. I tried to make my own fondant few times before with marshmallows and covered the cakes with it and never was fully satisfied with the results. The MF (marshmallow fondant) was too soft and melted to quickly. For me and my family, the taste of cake is very important, that's why everything from top to bottom had to be delicious and beautiful. I bought Wilton fondant, tasted it, and threw it to garbage. Years ago, I bought "The Cake Bible" by Rose Levy Beranbaum and thought through the Fondant recipe from it. I bought all the ingredients and... didn't do it. Later, I bought "The essential guide to cake decorating" and liked the simplicity of its sugarpaste recipe. Never did it. :( Finally, decided to browse the Cake decorator's favorite site www.cakecentral.com and found recipe which satisfied hundreds of people. I decided to give it a try...<br />
<div><a href="http://cakecentral.com/recipes/3663/michele-fosters-delicious-fondant">FONDANT RECIPE</a></div><div><a href="http://cakecentral.com/recipes/3663/michele-fosters-delicious-fondant"></a>The fondant was made 2 days in advance. I wanted to give it a rest a day after it was made and a day after colored it. I colored it with gel Wilton colors in batches. I loved it!!! The fondant is pliable, stretchy, tastes delicious!</div><div><br />
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</div></div>Elenahttp://www.blogger.com/profile/02216023288230815318noreply@blogger.com0tag:blogger.com,1999:blog-1012317434406358244.post-43342878236793230632010-01-26T12:57:00.000-08:002013-03-16T10:51:38.954-07:00CHOCOLATE CUPCAKE WITH CHOCOLATE GLAZE.<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-weight: bold;">CHOCOLATE CUPCAKE WITH CHOCOLATE GLAZE.</span><br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">(adapted from the cooking book of Idon'trememebrwho)<br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-weight: bold;">2 cups all-purpose flour</span><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-weight: bold;">1 tsp baking soda</span><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-weight: bold;">1/4 tsp salt</span><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-weight: bold;">1/2 cup unsweetened cocoa</span><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-weight: bold;">5 1/3 oz (10 2/3 tbsp) unsalted butter</span><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-weight: bold;">1 tsp vanilla</span><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-weight: bold;">1 1/2 cup sugar</span><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-weight: bold;">3 eggs</span><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-weight: bold;">1 cup milk</span><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">You will need two medium size muffin tins (muffin pans) and muffin paper cups to put into tins.<br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Sift flour, soda, salt and cocoa. In the standing mixer cream softened butter until creamy and white. Add into butter vanilla and sugar. mix for at least 2 minutes. Add egg one at a time. After adding on egg you have wait till the dough fully incorporate with an egg, otherwise you will have a separation of fats and liquid. Add your sifted dry ingredients alternating with milk. Explanation: You put 1/3 of your dry ingredients, mix it on the low speed, add 1/3 of a milk and mix it. Make it 3 times ending with the flour not the milk.<br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Oven is 350 F. Baking time is 25 minutes. Checking the cupcake for readiness with the wooden skewer or the toothpick. The stick should come out if the dough absolutely clean and dry.<br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-weight: bold;">GLAZE.</span><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-weight: bold;">6 oz. semisweet chocolate chip</span><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-weight: bold;">1/3 cup heavy cream</span><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-weight: bold;">1 tbsp sugar</span><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-weight: bold;">1 1/2 tbsp butter</span><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Mix everything together in the medium sauce pan over the low heat. Constantly mixing with the spoon. When the mixture is all incorporated and all of the chocolate almost melted, take away from the heat and mix it very well. Cool it until room temperature.<br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I take one cupcake at a time a dip into the chocolate glaze. The top will be smoothly covered with it.<br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Bonne Appetite!!!<br />
</div>Elenahttp://www.blogger.com/profile/02216023288230815318noreply@blogger.com0