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Ukrainian Beef Borscht | Ukrainskii Borshch

According to tradition, the borscht should have so many vegetables you could stand a spoon straight up in it. The earthy sweetness of this stew will make you fall in love with beets. This recipe was adapted from "The Art of Russian Cuisine," by Anne Volokh.

lb. boneless beef chuck

1 beef marrow bone

2 onions

1 carrot

1 parsley root

2 ounces celery root

1 teaspoon salt

3 medium beets

1 tablespoon unsalted butter

3 tomatoes

2 potatoes

1/3 head cabbage

1/2 teaspoon freshly ground black pepper

2 tablespoons tomato paste

1/2 cup fresh mushrooms, sliced

1-2 tablespoons parsley, finely chopped

1-2 tablespoons dill, finely chopped

3 garlic cloves, minced

Allow the chuck roast to become room temperature. Sear the roast on each side until browned. Add the roast to a large pot with 2 1/2 quarts of water, 1 teaspoon salt, 1 onion, 1/2 carrot, 1/2 parsley root. Bring to a boil and turn down to a low simmer, partially covered. Simmer for 1 hour, or until the beef is tender.

Remove the meat from the stock, put in a bowl, cover and reserve. Strain the stock, discarding the vegetables, and skim off all the fat.

Preheat the oven to 300 F, bake the beets for 40 minutes, or until tender. Allow to cool, peel, and shred on a coarse grater. Set aside.

Cut the remaining onion, and halves of the carrot, parsley root and celery into thin strips. In a heavy skillet, saute the vegetables in butter for 15 minutes, stirring often. Halve the tomatoes, and grate on a coarse grinder, discarding the peel. Saute the mushrooms, until browned, and set aside.

Peel the potatoes, and cut into 6 cubes. Remove the core from the cabbage, and cut the leaves into 1-inch squares. Bring the meat stock to a boil, add the potatoes, black pepper, and simmer for 15-30 minutes. Add the sauteed vegetables, beets, tomatoes, and tomato paste, and simmer for 10-20 minutes. Remove from the heat.

Shred or cut the meat into 1-inch cubes. Add the meat, parsley, dill, and garlic to the soup. Cover and let stand for 10 minutes

Serve in warm bowls. Garnish with sour cream and dill if desired. Ukranian Borscht tastes delicious with Garlic Rolls (Pampushki s Chesnokom)

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Eggs in Purgatory |

We are a little obsessed with breakfast, especially a spicy tomato sauce with eggs cooked in a toasted bread slice & topped with fresh basil. This recipe was adapted from David Ruggerio’s “Little Italy” cookbook. @david.ruggerio

Ingredients:

Sourdough or Italian bread, cut into medium thick slices

Olive oil

Free Range Eggs

11/2 pounds Roma tomatoes

1/2 large Onion, finely diced

2-3 Garlic cloves, minced

Fresh Basil, cut into a chiffonade

Red pepper flakes

Salt & pepper

To make the sauce:

Sauté the onion until translucent & slightly caramelized. Add the garlic & red pepper flakes & sauté briefly, stirring frequently. Add the finely diced roma tomatoes & a pinch of salt. Stir & cover, simmering on medium heat until the sauce starts to break down.

While the sauce cooks, prepare the bread. Heat a large cast iron skillet with about 1/4 cup olive oil & cut the centers out of the bread slices.

Toast the bread in the oil until golden brown & crispy. Flip over & immediately crack an egg into the center of the hole. When the egg is somewhat cooked, flip over to cook the egg over easy inside the bread. Be careful not to overcook or prematurely crack the yolk. Top with the sauce & basil.

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DIY Granola |

This granola will change your life. You will never look at store bought granola the same way again. I like to make two varieties at once, separating the granola evenly onto two sheet trays & make one classic nut & the other with fruit & coconut.

Ingredients:

4 cups old fashioned oats

1 cup nuts (pecan & almonds)

1/2 cup seeds (pepitas, sunflower seeds)

1/2 teaspoon cinnamon

1 teaspoon fine sea salt

1/2 cup coconut oil, melted

1/2 cup maple syrup

1 teaspoon vanilla extract

Optoinal add-ins:

2/3 cups dried fruit (cranberries, raisins, blueberries)

1/3 cup coconut flakes

Line two rimmed baking sheets with parchment paper if you are making two types of granola. Preheat the oven to 350 F.

Mix oats, nuts & seeds, salt, cinnamon, coconut oil, vanilla & maple syrup together in a large bowl.

Pour evenly onto baking sheet(s). Bake for 15 minutes, stir gently, flipping to maintaining clumps of granola that are sticking together. Press down firmly to encourage clumping. If you are making a second variety, this is the moment to add the coconut flakes & dried fruit.

Bake for another 15-20 minutes, until the granola is golden brown. Don’t stir the granola at this point. Allow it to cool & the granola to clump together on the tray. Store in airtight glass containers

https://www.instagram.com/p/CLVvgB4D8Zp/?igshid=128d52lx28hkl

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Chorizo Omelette with Salsa Ranchera |

1/2 lb. chorizo

1/2 zucchini, diced

1/2 onion, diced

2 eggs beaten

Queso de Chihuahua or Muenster

Salt & pepper

Salsa Ranchera:

Small handful roasted poblano, sliced

1/2 red pepper sliced fine

2 red jalapeños, roasted & sliced

1/2 onion, sliced

3-4 garlic cloves, minced

1 lb. roma tomatoes, roasted

2 serranos, roasted & stems removed

Cumin seeds, toasted & crushed

Salt & pepper to taste

For the sauce:

Sauté the onion,pepper & garlic. Blend the tomatoes with the serranos. Add the cumin & poblanos. Add the blended onions & serranos & simmer on medium heat until thick.

For the omelette:

Sauté onions, zucchini & peppers. Sauté the chorizo & remove from pan. Beat 2 eggs with salt & pepper to taste. Pour into the pan, add the vegetables & chorizo to the egg, gently fluffing the omelette with the scrape & tilt technique. Grate some of the cheese over the omelette, fold half over, turn the heat on low, and cover with a lid. The egg should be a little wet but a little crispy on the pan side when you flip over the first side. Remove from the pan when the omelette is still tender & cooked through. Top with Salsa Ranchera. https://www.instagram.com/p/CJcdPg5D9lg/?igshid=s9vww4eunt32

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Peanut Butter Banana Granola Bar |

Imagine a healthy snack that also fulfills your heart’s desire for peanut butter & chocolate. This recipe makes regular peanut butter bars taste boring.

1 cup rolled oats

1/2 cup quinoa, rinsed

2 tablespoons chia seeds

1/4 teaspoon salt

1 teaspoon cinnamon

2 ripe bananas, mashed

1/2 teaspoon vanilla extract

1/4 cup almonds, chopped

1/4 cup pecans, whole

1/3 cup dried fruit (I used raisins)

1/4 cup peanut butter

2 tablespoons maple syrup

Ganache:

1 cup dark chocolate (chopped)

2-3 tablespoons heavy whipping cream

1 tablespoon butter

1-2 tablespoons coffee

Peanut Butter layer:

1 cup peanut butter

1/2 cup powdered sugar

Preheat the oven to 350 F. Line an 8x8 with parchment paper & grease lightly.

For the bars, mix the oats, quinoa, chia seeds, cinnamon, salt, bananas, almonds, pecans, & dried fruit together in a large bowl. Melt the peanut butter & maple syrup over low heat. Add to the banana oat mixture & press into the prepared 8x8 pan. Bake for 25 minutes. For the peanut butter layer, blend the powdered sugar & peanut butter together until fluffy & well blended.

For the ganache, melt the butter & chocolate over a double boiler stirring often. Add the coffee & heavy whipping cream -whisk until smooth.

When the granola bars have cooled spread on the peanut butter layer & top with the dark chocolate ganache. Cover & cool in the refrigerator until set.

https://www.instagram.com/p/CJM3Qqlji9b/?igshid=1tb9yxw3lkdah