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Everything about cooking. New dishes and recipes.

French Cookies Sablé.

Today I want to introduce you to a very delicious, sophisticated and stylish French butter cookies originated from French town Caen of Lower Normandy region. For these cookies you will need only simple pantry ingredients and the name of these cookies is Sablé. The name speaks for itself because French word sable means "sand" and the hallmark of the cookies is soft, delicate, crumbly texture and their golden color. But not all recipes can achieve that exact delicate crumbliness that defines Sablés and to achieve this we will need the traditional French secret ingredient - hard-cooked egg yolk! Yes, this ingredient will give you the possibility to enjoy supremely sandy Sablés. These cookies can be of different shapes and with of different flavors but me wouldn't be me If I didn't tell you about this exact appearance!
So, today in the menu we have:

Checkerboard Cookies.
Checkerboard Cookies

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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.

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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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"Drunken Chicken" as my husband said.

Fall have come, the evenings are cool already and some hot dishes for diner would be appreciated. For example a very moist and tender chicken after long, slow cooking in a Dutch oven and with mashed potatoes, what do you think? Wink This sounds like something from Burgundy cuisine. Burgundy is a region in eastern France that is famous for their wines from grapes such as Pinot Noir and Chardonnay. Also they have traditional local recipes. One of them is Coq au Vin which means "rooster in wine" but it's not so easy to find a rooster in our non countryside area, so a supermarket chicken to the rescue. And of course we will need a Burgundy Pinot Noir. When my husband found out how much wine was needed (a whole bottle) he immediately said "Wow, so this will be just some drunken chicken...". Lol, yes the chicken will be just right Wink This recipe is calling for whole chicken legs but I didn't have them so I used chicken thighs fillets. And by the way a carrot from this recipe is very tasty too.
So, today in the menu we have:

Coq au Vin
Coq au Vin

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Italian dish, which one fluffy celebrity accounts for the food of the gods.

Well, it's September already and pumpkins started to pop up everywhere, but topic for today is not pumpkins it's about vegetables that August, September and first half of October bring us. We really liked one very famous Italian dish from the new Fall issue of Cook's Illustrated magazine. Maybe someone have guessed already what the dish is? Wink Of course, this is lasagna -  the stuff of dreams + the food of the gods + what's for lunch for one very famous and  charming cat Garfield. Probably most of you have immediately thought about meat version of this dish, but vegetable one is very delicious too. So, sorry Garfield, but ...
Today in the menu we have:

Vegetable Lasagna.
Vegetable Lasagna

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Summer Dessert.

Ah, summer! Beach, sun and fresh fruits! Do you like fresh fruits? Such as strawberries or raspberries. How about fruit desserts? Of course there are also many other tasty fruits that summer gives us. But today I want to introduce a very delicate English berry dessert with strawberries and raspberries to you, or alternatively with the strawberries and bilberries or blueberries, or even blackberries! As your prefer Wink
So, today in the menu we have:

Summer Berry Fool
Berry Fool

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Crocodile! Where?! On a table!!!

So today we will talk about how to catchprepare a crocodile! Not just any crocodile, but very delicious, prettyruddy and fatfancy one! The idea of ​​catchingpreparing the crocodile have been noticed long time ago in the vastness of Kuking (only in Russian).
And like you might have guessed
already, today in the menu we have:

Crocodile Pie.

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Juicy and delicious fish in 30 minutes!

There is a fish dish that is very popular in our family. First it is very delicious, second it is very simple and quick to prepare and third everybody who tries it wants to know the recipe Wink This recipe is not new and it is from Russian cooking magazine Gastronom (only in Russian). On my first review of this recipe I wasn't following directions very closely, so that's why I will specify my proportions of ingredients.
So, today in the menu we have:

Salmon with wasabi mayonnaise
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Tradinional Russian Easter Dish.

Easter (in East Europe it's called Paskha) is the main Christian holiday in Eastern Europe which celebrates the Resurrection of Jesus Christ. Lent precedes the Easter and it's 40 days long, that's why there is usually a feast on the Easter in Eastern Europe. There are traditional Easter dishes too that have a deep symbolic meaning and they are different from traditional Easter dishes in the West. On the "Easter Sunday" painting by Russian artist Ilya Kaverznev you might feel an atmosphere of Russian Easter and see the traditional Easter dishes, such as - Easter Kulich, Easter eggs and Paskha. Also in the picture you can see pussy willow branches. Pussy willow in Eastern Europe became a replacement to palm branches which is a mandatory attribute of Palm Sunday and in Eastern Europe this holiday is called Pussy Willow Sunday Wink
And today I want to introduce you to a dish named after the holiday, this is Paskha dish. It just so happened that this dish is cooked only once a year for Easter. It's made from tvorog and is traditionally shaped as a pyramid with a cut off top. This shape is a result of using a special mold for this dish, which can be bought in Eastern Europe. But if you don't have such a mold (I don't have too) it doesn't mean that you can't cook this delicious sweet treat. So we will use what we have at home Wink The only thing that you need to find is the main ingredient of this dish that is called tvorog. Wikipedia says that the tvorog is a Quark cheese. I didn't try Quark cheese, so I don't know what's this, but we usually buy Farmer cheese and it tastes right.

So, today in the menu we have:

Paskha with Berry Coulis

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It's Spring time! Time to eat something sweet!

The Spring here is already in a full swing, something is fading and something else just starts to blossom, so nice! And so we suddenly wanted something sweet but possibly a little bit tart and with a delicate taste. With a nice look of Spring colors such as pink which reminds us about beautiful blossoming trees such as plum, dogwood, cherry and others. And in one of Spring issues of the King Arthur
Flour magazine I found a Cherry cupcakes recipe that we liked, so we decided to share it with you.

The frosting recipe uses a bit of meringue powder to create a silky texture that holds its shape well. But I think if you don't have it you can skip it and make frosting without it.
So, today in the menu we have:

Tart Cherry Cupcakes
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