Tag Archives: stock

The G20 Series: Russia

15 Jun

by Stephanie Dickison

I love the fact that Russian cooking includes a lot of cuisines.

In The Best of Russian Cooking by Alexandra Kropotkin, soups not only get their own section, it’s early on in the cookbook, which isn’t always the case with North American cookbooks.  I like to believe this is because they place a lot of importance on them.

I also love that there are a ton of both cold and hot soups available.

According to Wikipedia:

“Russian soups can be divided into at least seven large groups:

  • Chilled soups based on kvass, such as tyurya, okroshka, and botvinya.
  • Light soups and stews based on water and vegetables.
  • Noodle soups with meat, mushrooms, and milk.
  • Soups based on cabbage, most prominently shchi.
  • Thick soups based on meat broth, with a salty-sour base like rassolnik and solyanka.
  • Fish soups such as ukha.
  • Grain- and vegetable-based soups.”

Over at Yulinka Cooks, Julia in Wisconsin gives you the low down on Borsch with her Borsch 2.0 entry (note there is no “t” in hers).

I like the decoding of Uzbek Soup in Anna’s Recipe Box.

Schi, a traditional Russian soup, might sound a little hearty for this warm weather, but I say give it a try.

If you live in Seattle, you can learn to make Russian soups like a pro.  But since you probably don’t, you can make some of the soups from The Food and Cooking of Russia by Lesley Chamberlain, discover Russian Food Culture and learn to read Russian menus.

And on your way to Russia, shop here for your authentic ingredients.

In the meantime, Clear Russian Fish Soup with Lime and Dill sounds delightful:

* 8 cups fish stock, clarify

* 1 pound white fish fillets, sliced into 6 serving pieces (salmon fillets are also excellent)

* 6 paper thin slices of lime

* 1 Tablespoon finely cut fresh dill leaves

Bring stock to a boil in a large saucepan. Lower in the fish fillets and reduce heat to low. Simmer for 3-4 minutes–until the fish is just opaque. Carefully lift the fish out and put into flat soup bowls. Pour hot stock on top, squeeze a little lime juice into each bowl, float a thin lime slice on top, and sprinkle with dill. Serve at once.

Advertisements

Monday Review: Food 2.0

17 Nov

food203

Food 2.0: Secrets From the Chef Who Fed Google by Charlie Ayers, DK Publishing

By Stephanie Dickison

The basis behind Charlie’s cooking at Google was, he says “I want to help people eat better.”

When he was hired at Google back in ’99, it was to create food that would energize people, stimulate them and introduce healthy, organic and sustainably-sourced food into their diets.

That’s quite a lofty list – trying to persuade programmers and computer folk to eat well AND eat local.

But Charlie made over the office cafeteria into a feast for the eyes and stomach, all the while serving healthy food, including at least 2 raw salads a day.  He says that “You can save time and enzymes by eating raw foods,” and offers 5 easy ways to go raw.

In Food 2.0, Charlie lays out what every cook should have in their pantry, with fun and interesting options.

In fact, the book is laden with helpful hints and tips, whether you are a cook just starting out or an avid foodie who never leaves the kitchen.  The whole first half of the book is actually just information – what condiments to stock, how to freeze meats and broths, and why you want to invest in a rice cooker.

The second half is all recipes, which is what I am most excited about.

And in keeping with the pro-health lifestyle that Charlie writes about, the recipes begin with yogurt, smoothies and fresh juices and shakes.  The Wake-Up Shake-Me-Up Power Shake with black tea, rice milk, honey and strawberries?  Now that’s how I want to start my day!

And for lunch, I’m going to make his Dragon Breath Noodles with fresh egg noodles, peanut butter and chili flakes!  Don’t worry, I’ve got gum for afterwards…  And then there’s the Apple and Brie Quesadillas, Seattle Jim’s Pea Salad and Silicon Valley Split Pea Soup.  This is what lunch should be like every day – fresh, invigorating and yet so very healthy.

The dinner options are just as exciting – Lamb Burgers with Tzatziki Sauce, Snapper in a Yogurt Coat and Filet Mignon with Crisp Bacon, Seared Polenta and Wilted Spinach Salad.

I am not afraid to say that there are bits of drool on some of these here pages now.  I was trying to decide what to make for dinner.  I think it’s down to the Wild Salmon and Warm Beet Salad, but it’s still early.  I may yet go with Spinach Latkes and a salad or start all over again.  The photos and layout make it completely enjoyable to flip through over and over.

For some reason, maybe because he worked at Google and that says to me big corporation and lots of computers, I was expected a very different book – a more straight-ahead cookbook of standard recipes (read: boring and expected).

But this is a lively, very of the moment book with a lighthearted, yet easy-to-follow guide of fresh recipes that are good for you and lots of advice that may just change the way you cook – and the way you eat.

This is a great gift for the upcoming holidays.  And you might just want to go ahead and order yourself a copy while you’re at it…