American Cuisine

Looking-glass cake for VolksUSA 6th Anniversary

On November 19, 2011 USA branch of Japanese company Volks - the VolksUSA were celebrating its 6th anniversary! Hooray!  So, on this occasion me and Hina-chan made a rich dark red cake with cream sweet frosting at home. This cake is very nourishing so, it would be very useful for a big party. And thanks to combination of the colors of this cake it would be looking very beautifil on your Christmas or New Year's table and I think it will impress every sweet tooth! 
So, today in the menu we have:

Red Velvet Cake with Cream Cheese Frosting.
Together

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Tender pork and pumpkin with a medley of fragrant spices for autumn dinner.

Well, should we continue with hot dishes for autumn evenings series? Today I want to introduce you to an incredibly delicious dish! Its rich flavor will make entire family to gather in the kitchen while it's being prepared and perhaps not only family but also your neighbors.   This recipe calls for a rich brown sauce Demi-glace of French cuisine which is used as a base for other sauces. It also makes your sauce thick. Ready-made demi-glace looks like a thick brown paste and that's how it sold in some stores. But if you can't find ready-made one, it does not mean that you would not be able to make this dish. I propose a substitute in this recipe that you can prepare yourself. It's of course not the real French demi-glace, but it's the best replacement that I can offer you.
So, today in the menu we have: 

Pork and Pumpkin Stew.
Pork and Pumpkin Stew

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Learning American cuisine!

I'd like to share one of our favorite salads. This American-style salad is very easy to prepare and very delicious! I made it once for my taste because I got an order for salad like this so I decided to improvise about this :) Best eaten fresh because if you leave it until next day greens and croutons will get soaked and not so crunchy.
Generally in the exUSSR countries salads are not like salads in the USA. There, the salads have much more ingredients and a lot more labor and time spent to make them.
So today in the menu we have:

"Fantasy on American-style salad"

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