DivineCuisine http://divinecuisine.recipes Viva La Food! Sun, 05 Apr 2015 21:20:22 +0000 en-US hourly 1 http://wordpress.org/?v=4.1.1 Easter Kulich (Paska) http://divinecuisine.recipes/easter-kulich-paska/ http://divinecuisine.recipes/easter-kulich-paska/#comments Sun, 05 Apr 2015 19:47:14 +0000 http://divinecuisine.recipes/?p=1935

Happy Easter to all the foodies all over the world! Although today is Catholic Easter, we still have one week until Ukrainian (Orthodox) Easter, which also called Pascha, and that means the whole week to decide what to cook for this great holiday. In my family, like in many Ukrainian families, we have a tradition to cook a lot for Easter: crepes, salad, veggies, fish, poultry, meat and of course Kulich (or Paska) for dessert, we have all these goodies in one day. Mostly because historically our religious ancestors had a very strict Lent eight weeks before the holiday, which ended only on Resurrection Sunday. For 56 days, they lived with total abstention from meat, fats, eggs and dairy products. Instead they used cereals, veggies and another type of food devoid of fats, almost like vegans. However, not a lot of modern people can endure such a strict Lent, and honestly they don’t want to do that anymore. Even though Ukrainian refused to fast, they continued to feast on Easter.

Easter Kulich_1

Usually, for our festive Sunday we start cooking a couple days in advance, just because the number of dishes is always crazy, and we need to spend a lot of extra time in the kitchen. Every family has their own signature dishes. Ours are Beer Roasted Pork Knuckle with Honey Glaze and my signature Kulich, which is similar to Italian Panettone. This year I decided to make Kulich a little bit more interesting. Instead of traditional white topping I used shiny apricot glaze and dried fruits and nuts, in my opinion because of this Kulich became much more sophisticated. I will gladly share the recipe of this wonderful Easter dessert with you, hope you will enjoy it as much as my family and friends do.

Easter Kulich (Paska)

By voloshyna, April 5, 2015

Easter Kulich (Paska)

Ingredients:

Instructions:

Dissolve the yeast in 1/2 cup of lukewarm milk. Add 2 tablespoons of flour and 1 tablespoon of sugar; mix well. Let this mixture stand until it is frothy, for about 20 minutes. Yeast need this time to start working. Heat the heavy cream in a saucepan over medium-low heat until very warm but not simmering. Stir in saffron threads and remove from heat, and let the cream mixture stand until lukewarm. Transfer yeast mixture into a large mixing bowl. Beat egg yolks with remaining sugar until light. Add melted butter to yeast mixture, and then egg yolks with sugar. Stir in saffron heavy cream. Gradually add the remaining flour. The dough will be soft, elastic, and should not stick to hands. Cover the bowl with a kitchen towel and allow to rise in a warm place for 2 hour or longer. Place candied fruits into a bowl, drizzle with rum, and allow them to soften for 1-2 hours. Then drain the fruits and place them on a paper towel to dry just a little bit. After the dough has risen and doubled in size, you need to punch it for a few times to release the air. Then add softened candied fruits, vanilla extract and knead the dough until smooth, for about 5-10 minutes.  Place the dough in greased and floured kulich tins or paper molds. Be sure not to fill the tin or can more than 1/2 full. Allow the Kulich to rise another hour. Bake for about 40-45 minutes at 325 F until puffed and golden. Let cool to room temp or just warm. Once they are at room temperature, get your glaze ready. In a medium saucepan mix water and apricot jam. Bring to a boil over medium-high heat. Lower the heat and let the mixture boil for a few minutes until it became slightly syrupy. Remove from the heat and let to cool. Cover each Kulich with a thin layer of the apricot glaze. Then top with the dried fruits and nuts. Gradually cover with the remaining glaze. Let them stand undisturbed until the glaze is set.
Print Friendly

]]>
http://divinecuisine.recipes/easter-kulich-paska/feed/ 0
Roasted Cauliflower Salad http://divinecuisine.recipes/roasted-cauliflower-salad/ http://divinecuisine.recipes/roasted-cauliflower-salad/#comments Wed, 25 Mar 2015 05:16:55 +0000 http://divinecuisine.recipes/?p=1927

Roated Cauliflower salad_1

Roasted Cauliflower Salad

By voloshyna, March 24, 2015

Roasted Cauliflower Salad

Ingredients:

Instructions:

Preheat the oven to 425F. Mix the cauliflower with florets with 3 tablespoons of the olive oil, season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Spread the florets out into a single layer on the roasting pan. Place the cauliflower in the hot oven, uncovered, for 25-35 minutes, or until the top is golden brown and. Transfer to a mixing bowl and set aside to cool down. In a small bowl whisk the remaining oil, vinegar and maple syrup, then season to taste. Toss the cauliflower with the rest of the ingredients and the dressing.
Print Friendly

]]>
http://divinecuisine.recipes/roasted-cauliflower-salad/feed/ 0
Pork Cheeks and Sauerkraut Bao Buns http://divinecuisine.recipes/pork-cheeks-and-sauerkraut-bao-buns/ http://divinecuisine.recipes/pork-cheeks-and-sauerkraut-bao-buns/#comments Thu, 05 Feb 2015 02:46:03 +0000 http://divinecuisine.recipes/?p=1852

Pork_Cheek_Sandwich_1 Pork_Cheek_Sandwich_2

Pork Cheeks and Sauerkraut Buns

By voloshyna, February 4, 2015

Pork Cheeks and Sauerkraut Buns

Ingredients:

Instructions:

1) Wash and pat dry the pork cheeks. Toast the fennel seeds and mix of peppercorns in a dry frying pan for a couple of minutes. Pound them together in a pestle and mortar with sea salt, five spice powder and garlic to make a paste. Mix with olive oil and mustard; rub all over the pork cheeks. Cover and chill, leaving to marinate for a few hours or overnight. 2) Put the sauerkraut in a large colander and wash with cold water to reduce the sourness. Drain and set aside. Preheat 1 tablespoon of oil in a heavy bottom deep skillet. Cook the onion until soft, add the sauerkraut, bay leaves, sugar and caraway seeds. If you feel like you want to make the taste of the sauerkraut a little more bright, just add a splash of red wine vinegar. Cover with a lead and let to cook on medium-low heat for 20 minutes. Season to taste with black pepper. 3) When ready to cook the cheeks, heat one tablespoon of vegetable oil in a large skillet. Cook the cheeks until they browned on both sides, flipping only once or twice. Remove with tongs as cheeks are browned; place in the oven proof dish and cover tight with a foil. Preheat oven to 325 F. Roast the cheeks for about 2 1/2 hours or until very tender. Allow to rest for 20 min. Carve up into slices. 4) Meanwhile, cook the buns. In a medium bowl, dissolve the sugar in lukewarm water and add the yeast. Let the yeast stand for about ten minutes or until it becomes foamy. Sift the flour into a large mixing bowl. Add the baking powder, salt, oil, and the yeast liquid. Mix well with a wooden spoon. Keep stirring until it comes together like dough. If the dough is dry, add a little bit of water. If the dough is too wet, add more flour. Knead the dough in a bowl until smooth and elastic. Cover tightly with plastic wrap. Let the dough rise in a warm place for an hour or two until it has doubled in size. Cut 24 even squares of parchment paper, two 1/2-inches aside. Punch the risen dough to release the air; knead until it is smooth and elastic. 5) Sprinkle clean work surface with the all-purpose flour. Place the dough on work surface and cut into 24 equal pieces. Roll each piece into a ball and keep all balls loosely covered with clean kitchen towel. You'll work with one ball at a time, keeping the rest covered. Roll out each ball into 4 1/2 inch circle. Fold the circle in half to create a bun shaped. Place on a parchment square. Keep covered with the kitchen towel to prevent drying out. Repeat with remaining dough. When already, let them rest for 20-30minutes under the kitchen towel. Then transfer to your steamer; steam for 10 minutes. You'll have to steam in a few batches (avoid overcrowding the buns). 6) To serve, carefully open each bun, put a few slices of pork cheeks and top with the sauerkraut. Add a bit of chopped greens and Sriracha, if desired.
Print Friendly

]]>
http://divinecuisine.recipes/pork-cheeks-and-sauerkraut-bao-buns/feed/ 3
Kofta with Tahini Sauce http://divinecuisine.recipes/kofta-with-tahini-sauce/ http://divinecuisine.recipes/kofta-with-tahini-sauce/#comments Wed, 21 Jan 2015 22:39:01 +0000 http://divinecuisine.recipes/?p=1854

Do you know this feeling when you try some amazingly delicious dish and even before you’ve finished it you realize that you want to visit the country this dish is origin from? This is exactly how I feel about this Mediterranean Kofta. Every ingredient reminds me of beautiful and far Israeli. And it is not a coincidence. I always try to find some inspiration for my cooking, this time my amusement was fantastic and very talented cookbook called Jerusalem by Yotam Ottolenghi and Sami Tamimi. I am sure lots of you have heard about it already. The book is saturated with Jewish spices and cooking traditions. Maybe it is the reason I am so eager to visit Israeli. I can only imagine what a breathtaking culinary adventure I would have there. I guess I would gain a few extra pounds, trying to taste everything that the country could offer me. Luckily for my body shape, this is not going to happen in the nearest future. Lol! But if seriously, I feel like I have already made the first step to start learning more about wonderful Jerusalem cuisine, even if this step is inside my kitchen.Kofta_2I am sure you can find many different Kofta recipes on the internet, but I really want you to try this one. Garnish it with some simple salad and this meal will highlight your day!

Kofta with Tahini Sauce

By voloshyna, January 21, 2015

Kofta with Tahini Sauce

Ingredients:

Instructions:

Put all the ingredients for Kofta in a big bowl and mix well with your hands or wooden spoon. With damp hands, shape the meat into 3 inches oval shape meatballs. Heat the oil in a large frying pan. Sear kofta in batches, so they can cook evenly. Sear until golden brown about 6 minute for medium-rare. If you want your kofta well done, just put them in the oven (425F) for 3-4 minutes. In a small bowl mix, all the ingredients for tahini sauce, adjust to taste. Whisk well and spoon over kofta before serving. Sprinkle with sweet paprika and chopped parsley.
Print Friendly

]]>
http://divinecuisine.recipes/kofta-with-tahini-sauce/feed/ 0
Bourbon Homemade Truffle (Bonbons) http://divinecuisine.recipes/bourbon-homemade-truffle-bonbons/ http://divinecuisine.recipes/bourbon-homemade-truffle-bonbons/#comments Sat, 27 Dec 2014 00:13:41 +0000 http://divinecuisine.recipes/?p=1894

Certain people on your gift list would be absolutely delighted to receive a gift they could devour. Especially when it is a sweet gift. That is why these truffles is a great choice. They taste incredible, look so fancy and the most wonderful thing – they are very easy to make!
Truffles_1
I have added just a little bit of Four Roses Bourbon to make the candies even more special! You can coat them with cocoa, powdered sugar or chopped nuts, whatever you like more. Give this sweet treats to people you love and make them happy!
Truffles_2

Bourbon Homemade Truffles

By voloshyna, December 26, 2014

Bourbon Homemade Truffles

Ingredients:

Instructions:

Put all the ingredients for truffles in a food processor. Process until smooth and sticky. Transfer truffle mixture into a small bowl and cover with a plastic wrap. Chill in the refrigerator for 2 hours, or until mixture has thickened enough to roll into balls. Roll the mixture into 1-inch balls. Then toss the candies in a desired coating.Enjoy!
Print Friendly

]]>
http://divinecuisine.recipes/bourbon-homemade-truffle-bonbons/feed/ 1
Spiced Hot Cider http://divinecuisine.recipes/spiced-hot-cider/ http://divinecuisine.recipes/spiced-hot-cider/#comments Tue, 16 Dec 2014 00:05:29 +0000 http://divinecuisine.recipes/?p=1840

There is nothing like hot, spicy, alcohol apple cider to break the ice on your holiday party. It makes you feel warm, happy and relaxed. This alcohol apple cider is one of my favorite winter drinks, and I will definitely serve it to my friends. Try it for your next party, I am sure your guests will love this delicious drink!

Hot_Cider_1

]]>
http://divinecuisine.recipes/spiced-hot-cider/feed/ 0
DIY Citrus Boby Scrub http://divinecuisine.recipes/diy-citrus-boby-scrub/ http://divinecuisine.recipes/diy-citrus-boby-scrub/#comments Fri, 12 Dec 2014 00:38:30 +0000 http://divinecuisine.recipes/?p=1878

It is only two weeks before Christmas. And that means it is a perfect time to make some cute gifts for your friend. This year I chooses to experiment with different body scrubs because I truly believe that exfoliation is the number one procedure to make your skin glowing. Personally I exfoliate my body every day: twice a week with a scrub and other days with natural bath sponge. Thereby my skin is in a perfect condition whole year round. After a long research and lots of experiments, I came up with this DIY orange scrub. It is loaded with precious oils, vitamins and minerals that will transform your skin and make it smooth, soft and hydrated. Oh, the smell is irresistible too.

SONY DSCJust give this scrub a try and make it either for yourself or your girlfriends. I am would love such a lovely handmade gift! But remember, before you use a scrub, do a patch test on the inside of your arm to see how your skin reacts, because you can never be too careful when it comes to your skin!

DIY Citrus Salt Boby Scrub

By voloshyna, December 11, 2014

DIY Citrus Salt Boby Scrub

Ingredients:

Instructions:

In a plastic bowl mix all the ingredients together. Stir well until incorporate. Place your DIY scrub in airtight half-pint mason jar. You can store it in a dark, dry place up for a few months.
Print Friendly

]]>
http://divinecuisine.recipes/diy-citrus-boby-scrub/feed/ 2
Chocolate Covered Coconut Macaroons http://divinecuisine.recipes/chocolate-covered-coconut-macaroons/ http://divinecuisine.recipes/chocolate-covered-coconut-macaroons/#comments Fri, 05 Dec 2014 22:26:44 +0000 http://divinecuisine.recipes/?p=1834

This week I have learned that if you still do not have a holiday mood you just need to start baking. Find a few cookie recipes, turn on your favorite Christmas movie (mine is Love Actually) and start creating your good mood with your own hands! And that is exactly what I did. Works 100%, proved and tested by me. Please share with me you favorite holiday movies, I would love to add them in my watch list!

Coconut_Macaroon_2In my opinion, homemade coconut macaroons should be sweet, moist, and chewy on the inside and beautifully golden and crisp outside. These goodies are meet all the requirements. You know what, they are even better, because the last minute I have decided to add one finishing touch and dip them into melted bittersweet chocolate. That is a very delicious accent. I want to add these cookies to my annual Christmas cookie box, which I will give to my friends right before Christmas night. However, I need to create about four more recipes. The people who now me can tell that I always make a lot of different deserts. Well, I just love when you have a good choice. The last good thing about coconut macaroons is that they are very simple to make at home, even if you are new to baking. And there is absolutely no chance you can ruin this dessert (just please, do not forget it in the oven) =)

Coconut_Macaroon_1P.S. You can make these cookies eggless if you want. The first time I baked them I completely forgot to fold the whites, and the cookies were still great.

Chocolate Covered Coconut Macaroons

By voloshyna, December 5, 2014

Chocolate Covered Coconut Macaroons

Ingredients:

Instructions:

Preheat the oven to 350 degrees F. Combine the coconut, almond floor condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Using an ice cream scoop place the mixture onto the baking sheets, about 1 inch apart. Bake for about 20-25 minutes, or until golden. Transfer the baking sheets to racks and let the cookies cool completely. Dip the bottoms of the macaroons into the melted chocolate, letting any excess drip back into the bowl. Place onto a baking sheet and refrigerate for 5-10 minutes, until set.
Print Friendly

]]>
http://divinecuisine.recipes/chocolate-covered-coconut-macaroons/feed/ 2
Baked Sweet Potato Fries with Avocado Dip http://divinecuisine.recipes/baked-sweet-potato-fries-with-avocado-dip/ http://divinecuisine.recipes/baked-sweet-potato-fries-with-avocado-dip/#comments Wed, 03 Dec 2014 00:39:13 +0000 http://divinecuisine.recipes/?p=1836

Everybody knows that moving to a new place is always stressful. But for me it was not just a stressful event, it was almost a tragedy (fortunately only for the first two days). Our landlords, nice and sweet people, by the way, decided to sell the condo we were renting, and we had two months to find a new home for us. I freaked out and decided to find a new place before the Thanksgiving and all the holiday season madness. The thing is I loved my old apartment so much that I thought we would never find a place as good as that one. Everything was perfect there: the pool, the price, the location, not to mention that our neighbors became our best friends. So I wanted to take my time and choose the best market could offer. I was so busy with all the searching and packing, and moving that I had no time for cooking and blogging. Actually, I think the nearby restaurants made a decent money on our everyday takeouts. Long story short, one month and 25 boxes later we are finally settled in a wonderful 2 bedroom condo in the heart of lovely Menlo Park. And I am peaceful, happy and ready to start blogging again.

After almost three weeks of takeouts and junk food my husband and I decided to watch our diet and eat healthy. That is not easy I need to say, you know old habits die hard. But anyway, we are doing pretty good. MyFitnessPal app helps a lot. Now my motto is – New healthy habits in a new sunny apartment!

From December 1st Sasha and I try to eat healthy, cut alcohol and count our daily calories. So, today I came up with this Sweet Potato Fries snack idea, which he loved very much. The best part is this avocado sauce, which in my opinion is absolutely delicious. Just try it folks and tell me what you think!
Swee_Potato_Fries

Baked Sweet Potato Fries with Avocado Dip

By voloshyna, December 2, 2014

Baked Sweet Potato Fries with Avocado Dip

Ingredients:

Instructions:

Preheat oven to 400 F (200 C). Cut the potatoes into slim french fry shaped pieces. Try to cut them into even In a small bowl mix all the dry ingredients. Lay the fries in a single layer on a baking sheet, drizzle olive oil all over. Season with the spice mix. Bake for 10 minutes then gently flip with a spatula to cook evenly and bake for another 10 minutes. Turn the oven to broil and cook for 2 more minutes until crisp and golden brown. Be careful your fries might burn very fast. Arrange the fries on a platter. Meanwhile make the Avocado Dip. Place all the ingredients in a food processor and process until smooth. Transfer the dip to a serving bowl.
Print Friendly

]]>
http://divinecuisine.recipes/baked-sweet-potato-fries-with-avocado-dip/feed/ 2
Fleming’s Forty-Six Diamonds wine presentation http://divinecuisine.recipes/flemings-forty-six-diamonds-exclusive-wine/ http://divinecuisine.recipes/flemings-forty-six-diamonds-exclusive-wine/#comments Fri, 24 Oct 2014 20:03:19 +0000 http://divinecuisine.recipes/?p=1821

One week ago I had the honor to be invited to a Fleming’s Forty-Six Diamonds wine presentation. I was one of a few people that could taste the wine before the big launch on October 24. This is probably the best part of being a food blogger, you always have early access to all the best gastronomic treats and news in the area!
Fleming's Dinner_1
This time I was invited not only for a degustation of their exclusive wine, but also to taste the new “8 for $9 ’til 10 PM” Bar menu, which was presented by Palo Alto Fleming’s Chef Jay Cruz. I tried everything from Lobster Lettuce Wraps to Deconstructed Balvenie S’mores, the only thing I did not taste is their famous Prime Burger. But I believe my husband and I will visit Fleming’s again, very soon and this burger is on top of our “want to try” list.
Fleming's Dinner_5
I need to say that I really like the concept of a late happy hour, when you can come to the bar and have not only a drink, but also a bite of high quality, delicious food. My absolute favorite is the Short Rib Empanadas which were served incredibly hot and fresh, with a pair of flavorful and spicy sauces. I literally could not get enough of that dish. I highly recommend that you try it on your next visit to Fleming’s, I think you will like it. Anyway, enough about the food, it is time to tell you about the wine!

Beginning with the 2004 vintage, Fleming’s National Wine Director Maeve Pesquera has annually collaborated with the world’s leading wineries and winemakers to create the limited-edition, private label Forty-Six Diamonds. The key idea is to make one of a kind, steak friendly, harmonious wines that reveal their distinctive origins. And believe me they have succeeded in that! Past winemakers have included Michael and Rob Mondavi, Jr. from the famous Napa family, Ken Deis of Flora Springs, Georges and Franck Duboeuf of Beaujolais, Axel and Walter Schug along with Michael Cox of Schug Winery and many other great winemakers.

To create the exclusive Forty-Six Diamonds blend, Fleming’s collaborated with one of my favorite wine producers in California – Ladera winery. In my opinion this partnership is really successful. This wine comes from an exceptional hillside vineyard on Howell Mountain and has soaked all the best elements from the fertile soil and warm California sun. All that has given this wine its deep red color, powerful rich taste and hint of ripe dark fruits. It makes a perfect pairing with any of Fleming’s signature Prime steaks because this wine was created to compliment the meat and reveal its full flavor.
You cannot buy Forty-Six Diamonds at the wine store, because it is only available at Fleming’s steakhouses. I am sure that not only me, but even the most sophisticated wine drinkers would be more than happy to have a few bottles in their wine collections. Maybe if we will ask nicely Fleming’s manager will let us buy one bottle to go!
Fleming's Dinner_4
I was extremely inspired by all the hard work that Fleming’s does to stay on top of their industry. Each year not only the wine but the the label is also different. Thomas Arvid, the famous still life painter, puts his heart and soul to create the unique and remarkable label. Every Forty-Six Diamonds is a collaboration of hard work and love for wine, art and good food. There are many different reasons to recommend Fleming’s, but the highlight would be to find your own perfect steak and wine pair.

]]>
http://divinecuisine.recipes/flemings-forty-six-diamonds-exclusive-wine/feed/ 0
Porcini Fettucine Alfredo (Light version) http://divinecuisine.recipes/porcini-fettucine-alfredo-light-version/ http://divinecuisine.recipes/porcini-fettucine-alfredo-light-version/#comments Wed, 22 Oct 2014 00:14:38 +0000 http://divinecuisine.recipes/?p=1800

Porcini Fettuccine Aflredo is officially my major comfort food this autumn and definitely on top of my autumn recipe list, specially considering the fact that I absolutely crazy about porcini mushrooms. Since I figured there are already lots of restaurant-style fettuccine alfredo recipes in the internet, this time I have decided to go a little healthier and present a “lighter” version of Fettuccine Alfredo, made with light whipped cream cheese. No worries it is still very creamy, thick and full of flavor. However you can feel less guilty about eating a whole plate of this delicious pasta. I also recommend use olive oil instead of butter and whole wheat pasta instead of a regular one. Those small twists will make a big difference.Porcini Alfredo_1
Bon Appetite! Eat delicious food and stay fit.

Porcini Fettucine Alfredo (Light version)

By voloshyna, October 21, 2014

Porcini Fettucine Alfredo (Light version)

Ingredients:

Instructions:

Combine 1 cup boiling water and mushrooms in a small bowl; cover and let stand 30 minutes or until soft. Drain through a sieve over a bowl, reserving 1/4 cup of soaking liquid. Chop the mushrooms. Cook pasta al dente according to package directions, in generously salted water. Meanwhile, heat olive oil in a large sauté pan over medium-high heat. Add garlic and sauté 30 seconds, stirring occasionally, until fragrant. Then add shallot and mushrooms; sauté 5 more minutes, stirring frequently. Add cream cheese and heavy cream, bring to a boil. Stir in salt, pepper, lemon zest (optional), Parmesan and reserved mushroom soaking liquid; simmer 5 minutes or until slightly thickened. Add pasta, toss well to coat. Sprinkle with cheese and chives. Serve immediately.
 
Print Friendly

]]>
http://divinecuisine.recipes/porcini-fettucine-alfredo-light-version/feed/ 1
Fresh Homemade Spring Rolls with 2 Dipping Sauces http://divinecuisine.recipes/fresh-homemade-spring-rolls-with-2-dipping-sauces/ http://divinecuisine.recipes/fresh-homemade-spring-rolls-with-2-dipping-sauces/#comments Thu, 16 Oct 2014 19:11:51 +0000 http://divinecuisine.recipes/?p=1798

I guess I’ve always been intimidated by these little rolls of goodness, probably because I was afraid that my rolls will be ugly and sloppy. But once I’ve finally made them, they seem to me like a pretty easy appetizer after all. Just with a little practice, they are very easy and fun to make. Dipped in a homemade peanut or chili sauce (or both), these rolls are a great healthy appetizer or light lunch.
Spring_Rolls_1One of the best parts about this dish is that you can mix and match ingredients, but today I’ve decided to play safe and make these light and healthy Vietnamese-style veggie rolls. I filled them with avocado, sliced oranges, rice noodles, and plenty of fresh herbs and vegetables for flavor and crunch. Once your ingredients are prepped, the rolling “fun” begins. It’s not hard to roll them, but you need to concentrate and be very gentle. The quantity needed for each ingredient is approximate because it’s pretty hard to measure exactly how much you need to use for each roll. Just try not to put too much stuff inside, since your rolls might become huge and not that pretty, but delicious though.

Fresh Homemade Spring Rolls with 2 Dipping Sauces

By voloshyna, October 16, 2014

Fresh Homemade Spring Rolls with 2 Dipping Sauces

Ingredients:

Instructions:

For the peanut sauce, whisk all of the ingredients together in a medium bowl until you will reach smooth and creamy consistency; set aside. To make spice chili sauce mix together the fish sauce, water, lime juice, vinegar, sugar or honey and chili; set aside. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain. In a small bowl mix all the chopped herbs. Then start to soften the rice papers. Fill a large bowl with warm water. Dip one wrapper at a time into the hot water for a few second to soften. Lay wrapper flat on a clean kitchen towel or plastic cutting board. In a row across the center, place avocado and orange halves, asparagus, a handful of vermicelli, chopped herbs and lettuce. Leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients. Serve fresh spring rolls with the dipping sauces.
Print Friendly

]]>
http://divinecuisine.recipes/fresh-homemade-spring-rolls-with-2-dipping-sauces/feed/ 0
Drunk Clementine Cocktail http://divinecuisine.recipes/drunk-clementine-cocktail/ http://divinecuisine.recipes/drunk-clementine-cocktail/#comments Mon, 13 Oct 2014 22:19:58 +0000 http://divinecuisine.recipes/?p=1790

People who know me can tell that I have dozens of hobbies and interests. But today I want to present a new one – Mixology. It all began with my homemade bottle of limoncello, juniper vodka and a full basket of clementines. Not the worst ingredients to start with. I was mixing and tasting all the ingredients and came up with this wonderful cocktail which I call Drunk Clementine. It has everything I like about alcohol drinks: strength, aroma and incredible flavor. If you do not like the name, I am open for the new one, just give me your suggestions.
Clementine_Cocktail-3
Happy and drunken Monday to everyone!

Drunk Clementine Cocktail

By voloshyna, October 13, 2014

Drunk Clementine Cocktail

Ingredients:

Instructions:

Combine all ingredients into a shaker 2/3 filled with ice. Shake well to combine and strain into a chilled coupe.
Print Friendly

]]>
http://divinecuisine.recipes/drunk-clementine-cocktail/feed/ 1
Perfect Chocolate Eclairs http://divinecuisine.recipes/perfect-chocolate-eclairs/ http://divinecuisine.recipes/perfect-chocolate-eclairs/#comments Wed, 08 Oct 2014 16:49:31 +0000 http://divinecuisine.recipes/?p=1784

Choco Eclairse

Perfect Chocolate Eclairs

By voloshyna, October 8, 2014

Perfect Chocolate Eclairs

Ingredients:

Instructions:

1) The Diplomat cream consists of 3 parts: the pastry cream, gelatin and whipped cream, we will divide the cooking process into 2 stages: 1) making the pastry cream and 2) adding gelatin and heavy cream. 1. First we will make the pastry cream. Set up an ice bath. Place a medium bowl in the ice water and set a fine mesh strainer over the bowl. Put the yolks in the bowl of a stand mixer fitted with the whisk attachment. Scrape the seeds from the vanilla bean, add them to the yolks. Mix on medium-low speed for about 30 seconds. Reduce the speed to low and slowly pour in the sugar. Increase the speed to medium and whisk until the mixture becomes lighter in color, about 1 1/2 minutes. Scrape down the bowl with a silicon spatula. Increase the speed to medium-high and whisk for 3 minutes. The mixture should become pale and thick. Reduce the speed to low and add the custard powder or all-purpose flour, then slowly pour in the milk. Scrape the bowl again and mix on low speed for another minute. Pour the mixture into a large sauce pan, set over medium heat, and stir gently with a spatula until the mixture begins to thicken. Switch to a whisk and whisk as the cream comes to simmer. Continue to whisk constantly until the cream has thickened. Pour the pastry cream through the staines, pressing gently until the cream comes through, then stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using. 2. Now when you pastry cream is nice and chilled, you can go to the second stage and make the Diplomat cream. Place the gelatin in a bowl of ice water to soften. Transfer 1/3 of the pastry cream to a small sauce pan. Remove the gelatin from the water, squeezing out gently excess water, and add to the pan. Set the pan over medium heat and stir to loosen the pastry cream and dissolve the gelatin. Meanwhile, transfer the remaining pastry cream to the bowl of a stand mixer fitted with paddle attachment and mix until smooth. Add the warm pastry cream to the same mixing bowl and mix until smooth.Remove the bowl from the mixer stand and fold in the whipped cream, 1/3 at a time. Press a piece of plastic wrap against the surface to prevent a skin from forming. Refrigerate until firm for 4 hours. 2) When your filling is ready, you can make the Pate a Choix. Preheat oven to 425 F. Combine the water, butter, salt and sugar in a medium sauce pan. Place over medium heat and stir as the butter melts. Bring the mixture to a boil and remove from the heat, with a wooden spoon stir in all the flour. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return to the heat and cook, stirring, 30 seconds. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, add 3 jumbo eggs, 1 egg at a time. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 small egg and mix until incorporated. Transfer dough to a pastry bag fitted with a French star tip (Wilton 4B). Pipe fat lengths of dough (about 6-inches long) onto the lined baking sheet, leaving 2 inches of space between them. You should have 8 to 10 lengths. Bake 15 minutes, then reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 20-25 minutes more. Do not open the oven door during the baking. Let cool on a wire rack. With a plain 1/4 tip poke 2 holes, 1 icy from the end, on the top of each eclair. Using a pastry bag fitted with the same plain tip, gently pipe the Diplomat cream into the eclairs. You may begin to see the cream trough the second hole. 3) Chocolate Glaze: In a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Put the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Set aside and keep warm. The glaze can be made up to 48 hours in advance. Cover and refrigerate until ready to use, and rewarm in a microwave or over hot water when ready to use. Dip the tops of the eclairs in the warm chocolate glaze and set on a sheet pan. Chill, uncovered, at least 1 hour to set the glaze. Serve chilled.  
Print Friendly

]]>
http://divinecuisine.recipes/perfect-chocolate-eclairs/feed/ 1
Chicken Cooked in Milk http://divinecuisine.recipes/chicken-cooked-in-milk/ http://divinecuisine.recipes/chicken-cooked-in-milk/#comments Mon, 29 Sep 2014 18:35:28 +0000 http://divinecuisine.recipes/?p=1626

If you are looking for a dish to surprise your guests, you have found the right one. I can bet that most of them have never tried chicken that was roasted in milk. But believe me they will love it! This chicken is incredibly juicy and tender, and the meat is falling off the bones. Serve it with potatoes roasted with herb butter to develop a complex main course.
SONY DSCThe recipe was adapted from Jamie Oliver

Chicken Cooked in Milk

By voloshyna, September 29, 2014

Chicken Cooked in Milk

Ingredients:

Instructions:

Season the chicken all over with the salt and pepper. Melt the butter and oil in a heavy bottomed pan and brown the chicken on all sides, about 4 minutes per side. Place the browned chicken into an oven proof pot, breast side up. Add the remaining ingredients to the pot, cover and roast for 1 1/2 hours, removing the lid for the last half an hour if you like to brown the top a bit more. To serve, pull the meat off the bones and drizzle with sauce.
Print Friendly

]]>
http://divinecuisine.recipes/chicken-cooked-in-milk/feed/ 0
Farfalle with Creamy Mushroom Sauce http://divinecuisine.recipes/farfalle-with-creamy-mushroom-sauce/ http://divinecuisine.recipes/farfalle-with-creamy-mushroom-sauce/#comments Tue, 23 Sep 2014 13:47:07 +0000 http://divinecuisine.recipes/?p=1752

After I launched my new culinary blog The Art of Cooking, where I first posted step-by-step “Bow Tie Pasta from Scratch” class, I was inspired to make this Farfalle with Creamy Mushroom Sauce for dinner. It has rich, well balanced and delicate taste that mushroom lovers will definitely appreciate. For the sauce you can buy any exotic mushroom blend, a combination of shiitake, cremini, and oyster mushrooms or other mushrooms, is sold in eight-ounce packages. If it is unavailable, you can use regular cremini mushrooms and the dish will be still fantastic.
SONY DSC

Farfalle with Creamy Mushroom Sauce

By voloshyna, September 23, 2014

Farfalle with Creamy Mushroom Sauce

Ingredients:

Instructions:

Melt the butter in a large skillet over medium-high heat. Add the olive oil and shallot. Cook 5-6 minutes or until soft and transparent, stirring occasionally. Add mushrooms and sauté for 8 more minutes. Meanwhile cook the pasta in a boiling salted water until al dente. Add the wine to the mushrooms and deglaze the pan, then pour the cream and thyme, bring to a boil. Season the sauce with salt and pepper to, cook for another 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat. Add the cooked pasta, cheese, and 2 tablespoons parsley, tossing gently to coat. Serve immediately.
Print Friendly

]]>
http://divinecuisine.recipes/farfalle-with-creamy-mushroom-sauce/feed/ 0
New Cooking Blog Launch http://divinecuisine.recipes/new-cooking-blog-launch/ http://divinecuisine.recipes/new-cooking-blog-launch/#comments Mon, 22 Sep 2014 18:22:42 +0000 http://divinecuisine.recipes/?p=1755

Hi everyone! Today is a very special morning for me. You can ask why is it so special? Because I finally launch my new culinary blog “The Art of Cooking”. This blog is very different from Divine Cuisine, where I will post exclusive step-by-step cooking master-classes with photos, detailed instructions and later video lessons as well. I put a lot of my time and efforts to generate a unique high-quality content for The Art of Cooking that is why it is a paid blog, it costs 99 cents a month. I created this blog on the new premium add-free content subscription platform TidBitts. Try it to see if you like it, first month is Free! I can not tell how excited I am right now. I had the idea of this blog for many months and finally I brought it to life. Tomorrow I will post my first master-class – Handmade Farfalle and will show you how to make fresh and incredibly delicious artisan pasta at home.
SONY DSC Hope you will enjoy it!

]]>
http://divinecuisine.recipes/new-cooking-blog-launch/feed/ 0
Strawberry Sorbet http://divinecuisine.recipes/strawberry-sorbet/ http://divinecuisine.recipes/strawberry-sorbet/#comments Thu, 18 Sep 2014 18:30:50 +0000 http://divinecusine.com/?p=1408

SONY DSC SONY DSC

Strawberry Sorbet

By voloshyna, September 18, 2014

Strawberry Sorbet

Ingredients:

Instructions:

In a small saucepan, mix sugar and wage. Cook over medium heat until dissolves. Then bring the mixture to a boil and simmer for a couple minutes or until slightly syrupy. Combine the syrup, lemon juice and zest. Chill. Strain the strawberry pure to remove the seeds. Mix with chilled syrup. Pour the mixture into an ice cream maker and process according the manufacturer's instruction. When the sorbet is firm freeze in a freezer container until ready to serve.
Print Friendly

]]>
http://divinecuisine.recipes/strawberry-sorbet/feed/ 1
Belcampo Meat Co – Meat Lover’s Heaven http://divinecuisine.recipes/belcampo-meat-co-meat-lovers-heaven/ http://divinecuisine.recipes/belcampo-meat-co-meat-lovers-heaven/#comments Tue, 16 Sep 2014 18:34:30 +0000 http://divinecuisine.recipes/?p=1734

One of California’s hottest butchery shops, Belcampo Meat Co is now open at Palo Alto’s Town & Country Shopping Village. The shop opened its door not very long ago. If you haven’t visited it yet you definitely should do it in the near future because the concept of this place might change the way you look at meat forever. Belcampo is anything but an ordinary butchery shop. Headed by CEO Anya Fernald, Belcampo raises its own free-range, cattle, pigs, ducks, chickens, geese, sheep, goats and rabbits on the company’s farm  in Shasta Valley. They butcher them in a proprietary slaughterhouse with a Temple Grandin designed processing facility; and sell the final products exclusively in their own butchery shops/restaurants. This pasture-to-table model means that each and every one of the company’s meat cuts is 100% traceable, from farm to your plate.

SONY DSCPalo Alto’s Belcampo is the fifth location the company opened in 2 years. The shop itself is pretty small but very light and clean, with a butcher counter on one side and a cashier and the kitchen at the end of the hall. The idea of knowing where your food comes from becomes clear as you are walking to the counter to order and watch the butcher cutting huge pieces of meat, transferring them from the chopping block to the service case or sending them to the kitchen. That is the moment when you realize that the meat you will eat is incredibly fresh.   For me the most important attraction is that in Belcampo I can buy anything from a chicken stock to a beef tongue and be completely sure that I’m buying a superb quality product.SONY DSCThe restaurant opens at 11 am, an hour after the butchery. The menu is not big, but in my opinion very nice, it offers a variety of sandwiches and as well as delicious sides. My personal favorites are Philly cheesesteak, Braised Lamb Belly Bun, huge juicy Hot Dog and of course crispy and spicy Broccolini which you can take as a side.

SONY DSCThere are no tables inside, so you must eat outside on one of the shopping center’s tables. Not sure about dinner, but for lunch, Belcampo is a wonderful choice.

]]>
http://divinecuisine.recipes/belcampo-meat-co-meat-lovers-heaven/feed/ 0
20 minutes Pickled Jalapeño http://divinecuisine.recipes/20-minutes-pickled-jalapeno/ http://divinecuisine.recipes/20-minutes-pickled-jalapeno/#comments Thu, 11 Sep 2014 23:06:22 +0000 http://divinecuisine.recipes/?p=1644

SONY DSC

20 minutes Pickled Jalapeño

By voloshyna, September 11, 2014

20 minutes Pickled Jalapeño

Ingredients:

Instructions:

Prepare the brine, add vinegar, water, salt and garlic and peppercorns or honey (if using) to a medium saucepan and place over medium heat. Bring to a boil, and reduce heat to keep at a simmer. Wearing latex or plastic gloves, slice the jalapenos into 1/4-inch rings. Add the rings to the brine and bring back to the boil. Use a ladle to pour the jalapeños with a brine in 2 sterilized jars. Place the lids on, and screw on the rings until just finger-tight. Let to stand a day and they will be ready to use.
Print Friendly

]]>
http://divinecuisine.recipes/20-minutes-pickled-jalapeno/feed/ 0