Spinach Catalana with Polenta and Soft Boiled Egg Daria Souvorova 20 minutes serves: 5-6 We have been eating less meat of late, and when I realized I forgot a few pounds of spinach in the back of the fridge, I decided to salvage it by cooking it. I have been reading about Catalan Spinach, which…
To finish off our Russian feast, we served the famed Seledka pod shube (Herring Under its Fur). It is a quintessential salad that combines some of our favorite ingredients. Honestly, I have not eaten it that many times in my life, since my family almost always chose to make the Olivier, a more chop and mix kind of dish, but I relish it anytime it is on a menu. To make this dish properly, you need to accept that you will have red-stained hands that smell of salted fish…but boy is it worth it.
We are on a roll with Russian recipes from our Domestic Union celebration, so here is another! This one belongs to my mom. She taught me this recipe when I was a kid. For every family gathering or celebration, we all gathered in the kitchen and chopped…we chopped up eggs, potatoes and carrots, pickles and cucumbers…it seemed like the chopping went on for hours, but Olivier was always ready by lunchtime as a snack while we cooked the rest of the meal.
This dessert has the best name! Batatada! It is so much fun to say, and it is a delicious and moist cake that can be made almost a week in advance. It keeps so well! The sweet potato and coconut give the cake a lot of nuance and moisture, and 12 egg whites lighten the cake and prevent it from feeling dense light you might expect from a vegetable based cake (this is no carrot cake….no offence to carrot cakes, which I also love!) It can be presented as is, but I wanted to elevate my Batatada with a red berry sauce. Simply take some fresh berries and cook for 10 minutes with a bit of lemon and as much sugar as you like.
During the summer (and all year really) my recipes revolve around the ingredients that I have surrounding me. This week I have plenty of eggplant and fresh corn on the cob. I decided I wanted to make a corn filled ravioli for a group of friends who were coming over for lunch. That lunch turned into a brunch, so I decided the most expedient way to solve my menu problem was to put an egg on it! Thus, I reinvented my Uova da Raviolo recipe from earlier this summer.
I really wanted to play up the corn, and didn’t want to waste the husks so I boiled them for about an hour and then used the water to both cook the pasta and flavor the sauce. It is traditional to use pasta water to thicken a sauce, so I figured the blending of the loose gluten from the pasta and the flavor of the corn would pair beautifully with a simple wine and sage butter sauce.
It might be the tomatoes growing in my garden…or maybe its the summer heat, but I have been really into cooking Italian food recently. I have been making Mozzarella to pair with tomatoes, and chopping up my freshly grown chard to make Chard, Ricotta, and Soppressata Ravioli. I wanted to step up my Ravioli game…